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Special Diets |
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| Recipe | Rating |
| Wild Rice Salad
In a large bowl. combine all the ingredients. Toss well and season to taste with freshly ground black pepper and salt. Serving size = 1 cup, 175 calories, 0.8 gram fat, 0 milligrams cholesterol, 30.6 milligrams sodium without added salt Recipe by: Eat More, Weigh Less, by Dean Ornish, page 170 Posted to fatfree digest by Kathleen |
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| Wild Rice And Barley Salad with Wild Mushrooms And Persimmon
Makes 6 servings. Per serving without the dressing: 283cals, 4g fat. -est by mc. *INFO* Recipe from The Millennium Cookbook by Eric Tucker & John Westerdahl, M.P.H., R.D., C.N.S.; Dessert Recipes by Sascha Weiss (Ten Speed 1998) ISBN 0-89815-899-0. MILLENNIUM RESTAURANT is located in the Abagail Hotel at 246 McAllister Street, San Francisco, California. >Typed by Melissa's Specialty Foods: Eric Tucker of Millennium URL: www.melissas.com/gstchefs/1298chef.htm >Sent to Eat-lf mailing list 12/4/98 mc/kitpath Recipe by: Millennium Cookbook by Eric Tucker Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 04, 1998, converted by MM_Buster v2.0l. ----- ---------- |
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| Wild Mushroom Tartlets
salt ar freshly ground black pepper. Mix in the chopped parsley and add the yoghurt or mayonnaise. Check the seasoning again. To serve, put a teaspoonful of the mixture into each pastry case and garnish with a leaf of flat parsley. ----- ---------- |
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| Wild Mushroom Stroganoff with Herb Crumb Topping
4. When the potatoes are cooked, drain and return to the pan. Heat the milk, pour over the potatoes and mash well. Season to taste and stir in the herbs. 5. Serve individually by placing equal mounds of mash on each plate, spooning the mushroom sauce over the top, and finishing with the crumb topping. ----- ---------- |
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| Wild Mushroom Rissotto
which you have added the ground cumin. Continue cooking, adding stock as necessary and stirring from time to time, until the rice is almost cooked (15 minutes). Season with salt freshly ground pepper and crushed dried chillies to taste. 4. Cut the reserved mushrooms into small pieces and fold carefully into the risotto. Stir in the freshly grated Parmesan if using. Serve with a mixed leaf salad. ----- ---------- |
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| Wild Mushroom Burritos
NOTES : If you wish (and I always do), you can put the burritos in the oven for a few moments and melt the cheese. * Calvins Powder is a special chili powder that I got from someone on the Chile-Heads list that cannot be bought anywhere else. Use your favorite chili powder in place of it. Serve also garnished with sour cream (low fat or fat-free) and some chopped cilantro. Recipe by: Inspired by Low Fat & Fast Mexican by Vegetarian Times Posted to CHILE-HEADS DIGEST by RST G |
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| Wild Hash
Hint: To cut down on cooking time, use leftover cooked rice, preferably a combination of wild rice and brown rice. Yves Veggie Ground Round is a meatless burger substitute found in natural food stores and some supermarkets Servings: 6 Preparation Time: 20 minutes Cooking Time: 45 minutes Resting Time: 10 minutes Recipe by: McDougall Newsletter, March-April, 1998 Posted to fatfree digest by Kathleen |
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| White Beans And Arugula in Pita Pockets
EACH pocket sandwich has 517 cals, 10% fat (6 g), 19g fiber. Recipe adapted from "Sandwishes and Wraps," by Jack Bishop, food editor of Natural Health magazine and author of several vegetarian cookbooks. MC by kitpath@earthlink.net 4/99. Recipe by: Jack Bishop, Natural Health, May 1999 Posted to EAT-LF Digest by PatHanneman |
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| White Bean, Greens And Tomato Gratin
Topping: In small bowl, mix all ingredients. Sprinkle evenly over top of greens mixture. Bake until hot, about 40 minutes. PER SERVING: 437 CAL.; 16G PROT.; 19G TOTAL FAT (3G SAT. FAT); 50G CARB.; 0 CHOL.; 1,026MG SOD.; 10G FIBER Per serving: 258 Calories; 8g Fat (28% calories from fat); 11g Protein; 37g Carbohydrate; 0mg Cholesterol; 626mg Sodium Food Exchanges: 2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat Recipe by: Vegetarian Times Magazine, June 1999, page 64 Posted to EAT-LF Digest by "Ellen C." |
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| Watermelon Lime Cooler
Other Carbohydrates NOTES : "This beverage is a bit like drinking watermelonwith a zing. You don't have to boil the sugar water, but it will taste better if you do." Recipe by: Jump Up and Kiss Me, Jennifer Thompson (pg 279) Posted to EAT-LF Digest by "Ellen C." |
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| Watercress Tang
1. Place the watercress, grapefruit, nuts and onions into a bowl. In a screw-top jar combine all the dressing ingredients and shake well to mix. 2. Pour dressing over salad and toss thoroughly Serve immediately. ----- ---------- |
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| Watercress Flan
2. Melt the margarine in a saucepan and gently fry the spring onions for 2-3 minutes. Add the watercress, cover and cook over a low heat for a further 2-3 minutes. 3. Beat the eggs with the yoghurt, milk, salt, Black Pepper, Mixed Herbs and Parsley. Place the watercress and spring onions in the bottom of the flan case sprinkle with the cheese and pour over the egg and yoghurt mixture. Bake for 25-30 minutes, or until firm to the touch. Serve hot or cold with a salad or fresh vegetables. ----- ---------- |
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| Wake Up Shake
Posted to EAT-LF Digest by "Ellen C." |
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| Vine Ripened Tomatoes Provencal (Ada)
Total fat: 3 grams; Saturated fat: 0 grams; Cholesterol: 0 grams; Sodium: 95 mg; Carbohydrate: 15 grams; Dietary Fiber: 2 grams; Sugars: 5 grams; Protein: 3 grams. Robyn Webb (book unknown) http://www.robynwebb.com/recipes/recipes.html Recipe by: Robyn Webb 1997 Posted to EAT-LF Digest by PatHanneman |
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| Vietnamese Salad
Serve immediately. Recipe by: Uwajimaya Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Victoria Wood's Best Sandwich Ever
2. Put real mayonnaise and salt and pepper in the middle. 3 Eat it. ----- ---------- |
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| Venice Style Vegan Lasagna
top with 1/4 of pasta, let the sheets rise up the sides of the pan. Top with half with the other sauce & half the peas. Add another layer of pasta, another layer of tomato sauce & top with a third layer of pasta. Add the remaining the other sauce & peas. Top with the rest of the tomato sauce. Drizzle with olive oil & sprinkle with thyme. Bake in a pre-heated oven at 400F for 45 minutes, until bubbling hot. Serve with home-made garlic bread & a green salad. * If using fresh peas, blanch before adding them to the lasagna layers. Compliments of: Kathleen's Recipe Swap Page recipes@ilos.net http://www.ilos.net/~q591b4/recipe Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Feb 28, 1999 ----- ---------- |
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| Veggie Wedgies
In their basic version, the veggie wedges can be altered by adding fresh herbs, toasted sesame seeds or mustard. Serve with some hummus (chick pea spread) or guacamole (avocado dip), or both! Hummus and guacamole can both be bought ready-made in supermarkets ----- ---------- |
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| Veggie Sausage Casserole
4. Add tomatoes, stock and tomato pur‚e. Bring to the boil and then simmer for 15 minutes. 5. Add potatoes and simmer gently for a further 10 minutes. Add salt and pepper to taste. This can be served on its own with some nice crusty bread ----- ---------- |
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| Veggie Bean Burgers
Serve in sesame baps with relish, salad and huge chunky fries! NOTES : Perfect for the barbie! ----- ---------- |
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| Veggie Bangers
browned on all sides. Alternatively, place on a baking sheet and brush lightly with oil. Bake in the oven at 200øC/400øF/Gas Mark 6 for about 25 minutes or until brown. Serve hot. NOTES : Makes 6 ----- ---------- |
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| Vegetarian Pad Thai Noodles
remaining 1/2 cup bean sprouts and 1/4 cup carrots. Serve with lime wedges. 3 servings. Each serving: 485 calories; 1,654 mg sodium; 0 cholesterol; 6 grams fat; 86 grams carbohydrates; 24 grams protein; 2.30 grams fiber. Posted by kitpath@earthlink.net 4/16/99 NOTES : With a little egg substitute and a little low-fat tofu, you can have a lighter pad Thai. Rice noodles are about the width of linguine and cook quickly. They should be cooked until limp - about 1 minute. Letting them rest in a bowl of cold water after cooking prevents them from sticking together. Recipe by: LA Times, Low-Fat Kitche, Donna Deanne Posted to EAT-LF Digest by PatHanneman |
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| Vegetarian Mushroom Pie
4. Gradually stir in fromage frais, mustard and seasoning. Bring to the boil, stirring. Turn mixture into a pie dish and allow to cool. 5. Rub margarine into flour until mixture resembles fine breadcrumbs. Stir in herbs and enough water to form a fairly stiff dough. 6. Roll out and use to cover pie in usual way. Decorate with pastry leaves cut from frimmings Brush with egg or milk, then cook in oven 400øF/200øC/gas mark 6 for about 35 minutes. ----- ---------- |
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| Vegetarian Jambalaya
It's fairly easy to prepare, which makes it a great dish to serve for dinner anytime. And the recipe can be doubled to feed a crowd. By JAN WOLFF, a chef and cooking teacher who uses natural ingredients and specializes in vegan and macrobiotic cuisine. Jan Wolff, New Jersey, Dec 23, 1998 for Bergen Record http://www.bergen.com/food/jan23199812236.htm >MC by kitpath Recipe by: Jan Wolff, New Jersey 12/98 Posted to EAT-LF Digest by Pat Hanneman |
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| Vegetarian Crispy Beggar's Purses
them to mix well . Wrap the bowl with cling film and chill it for at least 20 minutes. Place all the ingredients for the sweet and sour sauce, except the cornflour mixture and chilli, in a pan. Bring to the boil, stir in the cornflour mixture and cook for 1 minute. Stir in the chilli flakes and oil. Allow to cool and set aside. (This mixture may be made 24 hours ahead and refrigerated. allow to come to room temperature before serving). When you are ready to stuff the skins, put two tablespoon of the filling in the centre of each spring roll skin. Dampen the edges with a little water and bring up the sides of the skin around the filling. Pinch edges together at the top so that the dumpling looks like a filled bag. Tie with a spring onion. Continue until you have used up all the filling Heat a wok or large frying pan over high heat. Add the oil and when it is moderately hot, add a handful of dumplings and deep fry for 3 minutes until golden and crispy. If the oil gets too hot, turn it down slightly. Drain on kitchen paper and fry the remaining dumplings. Serve them immediately with the sweet and sour sauce. Recipe "Ken Hom's hot Wok" Book Mmed IMH c/o Georges' home BBS 2:323/4.4 Posted to MM-Recipes Digest by "Rfm" |
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| Vegan Double Cream
NOTES : Makes 1-2 jars. Serve it with fresh fruit salads, on Apple Pie, on puddings, fruit tarts or flans, or simply add it to any dessert when you want to make the occasion a little bit special. Allow 5 minutes to prepare. ----- ---------- |
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| Vanilla Soy Ice Cream
PER 1/2 CUP SERVING: 123 CAL (16% FROM FAT), 3g PROT, 2g FAT, 22g CARB, 58 mg SOD, 0mg CHOL, 0.6g FIBER Recipe by: http://www.naturalland.com/cv/soy/sunrec.htm Posted to EAT-LF Digest by "Ellen C." |
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| Vanilla Ice Cream - Diabetic *WW #2
Makes 4 servings. Count 1 oz. evaporated skim milk per serving. VARIATION: Coffee Ice Cream: Follow recipe above, but dissolve 1 1/2 teaspoons instant coffee powder in evaporated skim milk in double boiler. Add dash of maple and black walnut extract if desired. Posted to MM-Recipes Digest V4 #5 by "Rfm" |
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| Two-Bean Enchiladas
: Excellent Per serving: 379 Calories (kcal); 3g Total Fat; (7% calories from fat); 17g Protein; 73g Carbohydrate; trace Cholesterol; 912mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Packed with a savory bean and corn filling, these plump enchiladas will appeal to all who love Tex-Mex flavors. Spoon some Green Pea Guacamole on top and store-bought salsa or your own Fresh Tomato Salsa. Recipe by: "Everyday Cooking with Dean Ornish" Posted to fatfree digest by Kathleen |
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| Tuscan Olive Bread
5. Now prepare the topping: in a pan heat the oil and fry the onion and garlic until soft. 6. Add the tomatoes, wine and seasoning and simmer until the sauce has reduced and is a paste-like consistency. 7. Stir in the cheese, olives and capers, and heat through gently. 8. Divide the mixture between the bases and serve at once. ----- ---------- |
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