Low Fat Vegetarian Recipes

Ingredients:

1 john wizard baldour
1 troy
1 vegetarian times, 12/90
1/2 lb snow peas
1 large onion
8 shitake mushrooms
1 large garlic clove
3 tbsp canola oil (divided)
1/2 cup homemade teriyaki sauce
1 ; see recipe
1/2 lb tempeh
1 fresh ground pepper
1 tbsp toasted sesame oil
3 cup cooked brown basmati rice
1 for garnish:
1 green onions
1 almond slices

Instructions:

Preparation: If using dried shitakes, soak in water to
refresh. Cut tempeh into thin slices. Cut onion in
thin slivers. Mince garlic. Remove strings from snow
peas, if necessary. Remove stems from shitkes, and
slice mushrooms thinly.

Heat 2 TB canola oil in saucepan or wok, gradually
raising heat to medium. Fry tempeh slices in batches,
until one side becomes golden; turn and fry other side
until golden. Remove and drain on paper towel.

Add 1 TB canola oil and sesame oil to pan; raise heat
to medium-hot. Add snow peas,mushrooms, onions, and
garlic; saute ONLY until onions are translucent, not
brown, and snow peas are bright green. Then add
drained tempeh. While stirring and tossing, add the
teriyaki sauce; be careful to turn the heat down, as
the sauce will sizzle 'dramatically' according to the
author. Season with pepper.

Serve over brown rice, garnishing with slivered green
onions and almonds if desired.

Serves 4.

Nutritional info per serving: 528 calories; 20 g
protein, 21 g fat; 62 g carbohydrates, 1285 mg sodium,
0 cholesterol

Both recipes by John "Wizard Baldour" Troy, master
chef and menu planner at the Regulator Cafe in
Hillsborough, NC. Taken from the December 1990
"Vegetarian Times" article 'Favorite Recipes of the
Top Chefs'

Source: Uploaded 5/91 - Carolyn Andre [72207,2637]. MM
by Cathy Svitek

Posted by deeanne@genie.geis.com to Fatfree Digest
[Volume 13 Issue 9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

Servings: 2