Harvest Grape Salad

Ingredients

1 cup quinoa or long grained rice 1 cup vegetable broth 1 curry vinaigrette (recipe follows) 2 cup grapes, red, seedless 1/2 cup celery, sliced 1/4 cup parsley, chopped or 1/4 cup cilantro, minced 2 tbsp onion, green, minced	Advertisements

Preparation
 
Rinse quinoa. In medium-sized saucepan over high heat, combine
quinoa, broth and 1 cup water; bring to a boil. Reduce heat to low;
cover and simmer 10 to 15 minutes, or until all water is absorbed.
Meanwhile, prepare Curry Vinaigrette. Add 1/4 cup Vinaigrette to
cooked quinoa; toss to combine. Cool to room temperature. Toss cooled
quinoa with remaining ingredients except romaine; refrigerate until
serving time. To serve, garnish with romaine or fill individual
leaves of romaine with quinoa mixture; drizzle with vinaigrette.

Low Fat Meals, VOL III, NO 5 MM by DEEANNE

 

 
Servings:
6

 

Harvest Hot Pot
* trimmed and sliced 1. Cover the barley with plenty of water. Bring to the boil, cover and simm for 30 40 minutes. Drain and reserve the stock. 2. Heat the oil in a large pan and gently fry the shallots, leeks , potato, carrots and mushrooms for 8 10 minutes. Add the rosema (Upload by user)

Harvest Pea Soup With Fennel
Place water, split peas, fennel and celery in a large sauce pan. Bring to a boil, reduce heat, cover and simmer for 45 minutes. While the soup simmers, saute and shallots in the stock in a small skillet until they are translucent. If using dried basil, stir into the shallot (Upload by user)

Harvest Rice
Cook carrots in oil in large skillet over medium high heat until tender crisp. Add onions and apples; cook 5 minutes. Stir in rice, raisins, sesame seed, and salt. Cook, stirring until thoroughly heated. Each serving provides: * 234 calories * 3.1 grams protein * 8.3 grams (Upload by user)

Harvest Time Pumpkin Soup
Cut pumpkin, potatoes and carrots into pieces and steam until tender. Remove peel from pumpkin. Save steaming water. Saute onion and garlic in a little olive oil until transparent. Puree onion, garlic and vegetables in a food processor, adding reserved water. Return the pure (Upload by user)

Hawaiian Tempeh Kebobs Vegan
In a large bowl, combine the marinade ingredients, then add the tempeh, pineapple, zucchini, and tomatoes. Let marinate for 2 hours. Skewer, then broil or grill for 10 minutes. Brush on the sauce and cook an additional 5 minutes. Yield: 2 to 4 servings Source: Vege (Upload by user)

Hawaiian Tempeh Kebobs
In a large bowl, combine the marinade ingredients, then add the tempeh, pineapple, zucchini, and tomatoes. Let marinate for 2 hours. Skewer, then broil or grill for 10 minutes. Brush on the sauce and cook an additional 5 minutes. Yield: 2 to 4 servings Vegetarian C (Upload by user)

Hearty Chili Con Corn
Soak kidney beans in water overnight. Cook for 1 1/2 hours. Saute onion and garlic in oil; add seasonings, tomato sauce and corn. Simmer 15 minutes. Add tomato mixture to cooked kidney beans and stir. Simmer. Serve over rice.     strongServings:4 (Upload by user)

Hearty Chili Con Corny
Soak kidney beans in water overnight. Cook for 1 1/2 hours. Saute onion and garlic in oil; add seasonings, tomato sauce and corn. Simmer 15 minutes. Add tomato mixture to cooked kidney beans and stir. Simmer. Serve over rice.     strongServings:4 (Upload by user)

Hearty Vegetable Stew
Combine everything. After bringing to a boil, reduce heat & simmer, covered, 30 45 minutes or until lentils are tender.     strongServings:12/strong   (Upload by user)

Herbed Quinoa Salad
1. In a 2 quart saucepan over high heat, bring one quart water to a boil. Add the peas. Cook for about 4 minutes, or until tender; do not overcook. Drain and rinse under cold water. 2. Place the quinoa in a large bowl. Add the peas, goat cheese, parsley, tarragon and chives. Tos (Upload by user)
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Herbed Quinoa
*If the listed herbs are unavailable, substitute an equal amount of parsley, or 1 ts. dried thyme, basil or oregano. Put quinoa, water and salt in a medium size saucepan, cover, and bring to a boil over medium high heat. Reduce heat to medium, cover partially so the steam c (Upload by user)
TAG: quinoa, medium, olive, ,

Herbolace Pie
*Note: Shortcrust pastry should be made with 8 oz flour, preferably whole wheat. Sieve both the soft cheeses to make a smooth mixture. Beat in about 2 tablespoons each coarsley chopped parsley, mint and chives to make a prettily green flecked mixture. Add salt, pepper and t (Upload by user)
TAG: minutes, mixture, pastry, ,

Hijiki Nimono
A.) Rinse the hijiki in a fine mesh strainer under cold running water. In 3 times the amount of warm water, soak for 10 to 15 minutes. Remove the hijiki with a tea strainer. (Sand and pebbles will sink to the bottom of the bowl.) Return to fine mesh strainer and drain off excess (Upload by user)
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Holiday Loaf Helen
Prepare rice (begin with 7/8 cup brown and 1/8 cup wild, uncooked and add to 2 cups boiling water). I just used my rice cooker and cold water and it turned out great. Make cashew milk using 1/2 cup cashews blended with 1/2 cup water. Dissolve egg replacer in 2 Tbsp water. P (Upload by user)
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Hominy Vegan
Cook quinoa w/ 2 cups water. Add tomatoes, beans, hominy and spices and keep on low heat until all is hot. Posted by [email protected] (Bob Simmons) to the Fatfree Digest [Volume 13 Issue 2] Dec. 2, 1994 Source: Amy B. Ahmer <[email protected]> FATFREE Rec (Upload by user)
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Hominy Au Gratin
1. Combine hominy, onion and pimientos in a greased 1 1/2 quart casserole.&20; 2. Blend butter, flour and salt in a saucepan; stir in milk.&20; 3. Cook milk mixture, stirring constantly, until mixture bubbles and thickens.&20; 4. Stir in cheese; heat until cheese is melte (Upload by user)
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