Category Archives: Vegetarian Dishes

Tomato Noodle Soup

Cooking time: 1 hour 10 mins.- 1 hour 25 mins.
Preparation time: 15 mins.
Main cooking utensil: large saucepan

For 6 people you need
2 onions
2 carrots
1 ½ lb. tomatoes or large can tomatoes
3 tablespoons shortening
5 cups stock
seasoning
bouquet garni
4-6 oz. ribbon noodles

  1. Peel and slice onions and carrots.
  2. Halve fresh tomatoes.
  3. Fry vegetables in the hot shortening for 5-10 minutes.
  4. Add stock, seasoning, and bouquet garni.
  5. Bring to a boil.
  6. Reduce heat and simmer for ¾- 1 hour.
  7. Discard bouquet garni and put soup through a sieve.
  8. Return to the pan, then add the noodles and cook for 10-15 minutes until the noodles are tender.
  9. Re-season to taste.

TO SERVE: As soon as possible topped with croutons or parsley if desired. A little fresh or sour cream may be put on top.

TO VARY: Cream of tomato soup: Proceed to stage 7. In a separate pan make a white sauce with 2 tablespoons butter, ¼ cup flour, 1 ¼ cups milk, and seasoning. reheat the soup, then whisk the hot, not boiling, sauce into the soup.


PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd. 1967

Plátanos al Horno (Baked Bananas)

4 servings

You will need
4 large, ripe bananas
1 cup orange juice
4 tablespoons butter
½ cup brown sugar
2 teaspoons cinnamon
Optional: cream or whipped cream as a topping.

Peel and halve the bananas. Arrange them in a shallow buttered baking dish. Pour orange juice over the bananas. Dot with butter. Sprinkle with sugar and cinnamon. Bake at 350°F. for 30 minutes, basting occasionally with juice. Serve warm or cold. Fresh or whipped cream may be used as a topping.


© Shufunotomo Co., Ltd., Japan 1975

Cream of Luau Soup

6 servings

You will need
1 ½ cups cooked luau pulp (2 bunches of luau)
4 ½ cups milk
2 tablespoons butter
2 ½ tablespoons flour
1 ¾ teaspoons salt
pepper if desired

See recipe number 5 on how to prepare luau for cooking.

Press the luau through a sieve. Measure it so that there will be 1 ½ cups of cooked pulp. Melt the butter, add the flour, and mix until a smooth paste is formed.

Stir in the milk gradually and cook until the mixture thickens. Add the luau and seasonings and serve hot.

Notes and instructions from recipe number 5:
2 bunches of luau is 40 taro leaves.
Wash the taro leaves. Remove the stem and tough part of the rib. Place the luau 1 ½ tablespoons butter, 1 ½ cups water and ½ teaspoon salt in a sauce pan. Partially cover and simmer them for 1 hour or until there is no “sting” noticeable to the taste.


© Shufunotomo Co., Ltd., Japan 1972

Cauliflower au Gratin

1 whole cauliflower
1 cup milk
3 tablespoons butter or margarine, melted
2 tablespoons flour
1/4 teaspoon salt
Dash of pepper
1 1/4 cups shredded sharp Cheddar cheese
2 tablespoons grape nuts cereal
2 tablespoons sliced almonds

Heat 1 inch of salted water to boiling in a large heavy saucepan. Add cauliflower; lower heat and cover. Simmer 20 to 25 minutes until tender. Drain. Place 2 tablespoons melted butter in a small saucepan and blend in flour, salt and pepper. Over low heat, slowly add milk and cook, stirring constantly, until mixture thickens and bubbles. Add cheese and stir until melted. Place cauliflower in an ovenproof serving dish and pour cheese sauce over the top. Mix cereal and nuts; sprinkle over sauce. Drizzle remaining tablespoon melted butter over all and place dish underneath the broiler until almonds are lightly browned – watch carefully to prevent almonds from burning.

Serves 4 to 6 • Preparation time: 40 min
Approximate calories per serving… 200


SUGGESTED MENU

Orange and Onion Salad
Cauliflower au Gratin
Lima Beans and Carrots
Pepper Steak
Cherry Upside-Down Cake


© 1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Eggplant Parmigiana

4 large slices eggplant, cut ½ inch thick
1 beaten egg
1/2 cup wheat germ
2 tablespoons cooking oil
1/8 teaspoon dried basil, crushed
1/8 teaspoon dried oregano, crushed
1/8 teaspoon dried thyme, crushed
1 8-ounce can (1 cup) tomato sauce
2 large slices mozzarella cheese, halved (about 3 ounces)

Peel eggplant slices; dip each in egg, then in wheat germ to coat. In skillet brown quickly in hot oil. Place on eggplant slice in each of 2 individual baking dishes. Stir herbs, dash salt and dash pepper into tomato sauce; spoon about ¼ cup sauce atop each slice in dish. Top with one slice cheese. Add second slice of eggplant and then remaining sauce. Bake in 350° oven for 25 minutes. Cut cheese into triangles; arrange atop eggplant. Bake 10 minutes more. Serves 2.

CARROT-RICE BAKE

3 cups shredded carrot (1 pound)
2/3 cups uncooked long-grain rice
2 cups shredded American cheese (8 ounces)
1 cup milk
2 beaten eggs
2 tablespoons minced dried onion

In saucepan combine carrot, rice, ½ teaspoon salt, and 1 ½ cups water. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or till rice is done. Do not drain. Stir in 1 ½ cups of the cheese, the milk, eggs, onion, and ¼ teaspoon pepper. Turn into a 10x6x2-inch baking dish. Bake, uncovered, in 350° oven about 20 to 25 minutes. Top with remaining ½ cup cheese. Return to oven about 2 minutes more to melt cheese. Cut into squares. Serves 6.


© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Tofu Sandwich Spread

Tofu Sandwich Spread
Preparation time: 10 min.

This nutritious spread resembles egg salad and is just as delicious. Spread it on rye or whole wheat bread and add sliced tomatoes and romaine or watercress. This spread also is good in pita bread.

For about 1 cup spread you will need:

8 oz. tofu, drained and rinsed
1 stalk celery, finely diced
2 green onions with tops, sliced
Few sprigs of parsley, chopped
2 Tbsp. mayonnaise
1/4 tsp. each dill weed and turmeric
1/2 tsp. each dry mustard and celery salt
1 Tbsp. finely chopped sweet pickle
Salt and black pepper
Sliced stuff olives

Preparation:

1. Mash tofu with hand masher or electric mixer.

2. Combine with celery, green onions, parsley, mayonnaise, dill weed, turmeric, mustard, celery salt and pickle. Add salt and black pepper to taste, mixing well.

3. Spoon into serving bowl. Garnish with sliced olives.

Good served with: Bread, greens and tomatoes for diners to make their own sandwiches.

Tips: For a salad, double the ingredients and fill hollowed-out tomatoes or green peppers. Serve on greens.


© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Vermicelli Kheer and Carrot Halva

Vermicelli kheer

Preparation time: 8 minutes
Cooking time: 25 minutes
To serve: 4

You will need

4 oz. fine vermicelli
2 pins (U.S. 5 cups) milk
4 oz. sugar
1 oz. butter
1 oz. raisins
1 oz. blanched almonds
pinch cardamom powder

In a dry frying pan, roast the vermicelli carefully till lightly browned. Add vermicelli to the milk in a saucepan and bring to a boil. Boil steadily until the vermicelli is tender, then add the sugar and remove from the heat when the sugar has dissolved. Heat the butter and fry the raisins and blanched almonds and add to saucepan. Put into a serving dish. Sprinkle with cardamom powder. Serve hot or cold.

Carrot halva

Preparation time: 15 minutes
Cooking time: 25-30 minutes
To serve: 4

You will need

2 oz. almonds
1 oz. raisins
few strands saffron
2 teaspoons warm water
1 lb. carrots
2 pins (U.S. 5 cups) milk
8 oz. sugar
2 oz. butter
seeds 2 green cardamoms (optional)

Blanch and slice almonds finely. Wash and dry the raisins. Soak saffron in water. Grate the carrots as finely as possible. Bring the milk to the boil and add the grated carrots. Simmer, stirring occasionally, and cook till the contents of the pan are very thick and creamy. Add the sugar and the raisins and cook till mixture is very thick. Add the butter and saffron and continue cooking till the halva is a rich golden colour. Put in a dish and sprinkle with the sliced almonds. Serve cold. The seeds of two green cardamoms may be coarsely ground and sprinkled over the halva.


©Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Celery Victor

1 bunch celery
1 cup water
1 beef bouillon cube
1/4 cup low calorie Italian salad dressing
Pimiento strips

Trim root end off celery but do not separate stalks. Remove leaves and coarse outer stalks. Cut celery bunch crosswise once so bottom section is 5 inches long. Cut bottom section crosswise into quarter; tie quarters with string.

In skillet, heat water to boiling; dissolve bouillon cube in water. Add celery bundles. Cover; heat to boiling. Cook about 15 minutes. Drain celery; place in shallow glass dish. Pour salad dressing over celery. Refrigerate 3 hours, turning bundles twice.

To serve, place a bundle cut side down on each salad plate; remove string. Top with pimiento strips. 4 servings (30 calories each).

CELERY VICTOR II

Pour 1/4 cup low calorie Italian salad dressing over 2 cans (16 ounces each) celery hearts, drained, and 2 medium tomatoes, cut into wedges, in shallow glass dish. Cover; refrigerate 2 hours. To serve, arrange vegetables on Bibb lettuce. 6 servings (25 calories each).


© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Curried Cottage Cheese Salad/Tomato Bhurtha

Preparation time about 1 hour 10 minutes
To serve 4

You will need
4 oz. onions
1/2 teaspoon salt
2 tablespoons desiccated coconut
4 tablespoons hot milk
1/2 green pepper
6 sprigs green coriander or watercress leaves
8 oz. cottage cheese
lemon juice
1/4 teaspoon freshly ground pepper

Peel and slice onions very thinly crosswise. Sprinkle with the salt. Let stand for 30 minutes, then pour cold water over and drain well. Soak the coconut in hot milk and let stand for 30 minutes. Drain. Chop the green pepper and coriander or watercress leaves coarsely. Mix all the ingredients together and stir well. Set aside for 30 minutes after mixing. Serve cold with rice and curry.

Tomato Bhurtha

Preparation time 10 minutes
Cooking time 5 minutes
To serve 4

You will need
4 ripe tomatoes
1 large onion
2 or 3 green chillis
salt and sugar to taste

Scald tomatoes in boiling water. Remove skins and mash with a fork, removing the hard parts. Chope the onion and the chillis very finely and mix with the tomatoes. Add salt and sugar to taste. Serve with rice and curry.


© Shufunotomo Col, Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Nut Roast

nut_roast

3 eggs, beaten
1 cup soft whole wheat bread crumbs
1/2 cup coarsely chopped pecans
1 1/2 cups ground walnuts
1 1/2 cups evaporated milk
2 tablespoons grated onion
1/4 cup minced celery
3 tablespoons oil
1 teaspoon salt
1/4 teaspoon poultry seasoning
1 teaspoon seasoning and browning sauce

Heat oven to 350°. Mix all ingredients and bake in a buttered loaf pan for 30 to 40 minutes, until lightly browned.

Serves 6
Preparation time: 50 min.
Approximate calories per serving… 400

SUGGESTED MENU
Nut Roast
Asparagus Spears
Tomato and Lettuce Salad
Baked Potatoes
Butterscotch Pudding

From the Kitchens of Dorothy Taylor


©1973 Curtin Publications, Inc., New York, N.Y.