recipes

Vegetarian Times, April, 2001

INDEX

                                   EGG- AND
recipes                           DAIRY-FREE   EGG-FREE   DAIRY-FREE

SOUPS

Moroccan Carrot Soup, p. 24          (a)
Tortilla Soup, p. 36                             (a)

SALADS

Golden Layered Salad, p. 34          (a)

ENTREES

Blackened Tofu with
  Bell Pepper Relish, p. 28          (a)
Bowties with Potatoes, Capers
  and 0lives, p. 40                  (a)
Coconut-Crusted Tempeh, p. 48        (a)
Couscous Nicoise, p. 26              (a)
Creole Chickpea Stew, p. 26          (a)
Indian Medley, p. 8                              (a)
Jamaican Jerk Tempeh, p. 51          (a)
Kung Pao Rice Bowl with
  Edamame, p. 34                     (a)
Linguini with Raisins, Pine
  Nuts and Bread Crumbs, p. 44       (a)         (a)
Penne with Roasted Red Peppers,
  and Zucchini, p. 40                (a)
Rigatoni with Wild Mushrooms
  and Edamame, p. 40                 (a)
Smoky Tempeh Wedges, p. 51           (a)
Snappy Tacos, p. 34                  (a)
Soy BBQ, p. 37                       (a)
Tempeh Bouillabaisse, p. 51          (a)
Tempeh Paprikash, p. 48              (a)
Ziti with Vodka Tomato Sauce,
  p. 42                              (a)

SAUCES/CONDIMENTS

Miso-Lime Pesto, p. 40               (a)
Tempeh Bolognese, p. 52              (a)
Tomato-Bean Sauce, p. 36             (a)
White Beans in Tomato Sauce
  with Sage, p. 24                   (a)

                                  CONTAINS
                                   DAIRY
recipes                           AND EGGS   LOW-FAT

SOUPS

Moroccan Carrot Soup, p. 24                    (a)
Tortilla Soup, p. 36

SALADS

Golden Layered Salad, p. 34

ENTREES

Blackened Tofu with
  Bell Pepper Relish, p. 28                    (a)
Bowties with Potatoes, Capers
  and 0lives, p. 40                            (a)
Coconut-Crusted Tempeh, p. 48
Couscous Nicoise, p. 26
Creole Chickpea Stew, p. 26                    (a)
Indian Medley, p. 8                            (a)
Jamaican Jerk Tempeh, p. 51                    (a)
Kung Pao Rice Bowl with
  Edamame, p. 34                               (a)
Linguini with Raisins, Pine
  Nuts and Bread Crumbs, p. 44                 (a)
Penne with Roasted Red Peppers,
  and Zucchini, p. 40                          (a)
Rigatoni with Wild Mushrooms
  and Edamame, p. 40                           (a)
Smoky Tempeh Wedges, p. 51
Snappy Tacos, p. 34
Soy BBQ, p. 37                                 (a)
Tempeh Bouillabaisse, p. 51                    (a)
Tempeh Paprikash, p. 48
Ziti with Vodka Tomato Sauce,
  p. 42                                        (a)

SAUCES/CONDIMENTS

Miso-Lime Pesto, p. 40                         (a)
Tempeh Bolognese, p. 52                        (a)
Tomato-Bean Sauce, p. 36
White Beans in Tomato Sauce
  with Sage, p. 24                             (a)

recipes                           LOW-SODIUM   30 MINUTES

SOUPS

Moroccan Carrot Soup, p. 24                        *
Tortilla Soup, p. 36                               *

SALADS

Golden Layered Salad, p. 34                        *

ENTREES

Blackened Tofu with
  Bell Pepper Relish, p. 28                        *
Bowties with Potatoes, Capers
  and 0lives, p. 40                                *
Coconut-Crusted Tempeh, p. 48
Couscous Nicoise, p. 26                            *
Creole Chickpea Stew, p. 26                        *
Indian Medley, p. 8
Jamaican Jerk Tempeh, p. 51
Kung Pao Rice Bowl with
  Edamame, p. 34
Linguini with Raisins, Pine
  Nuts and Bread Crumbs, p. 44       (a)           *
Penne with Roasted Red Peppers,
  and Zucchini, p. 40                (a)
Rigatoni with Wild Mushrooms
  and Edamame, p. 40                               *
Smoky Tempeh Wedges, p. 51
Snappy Tacos, p. 34                                *
Soy BBQ, p. 37                                     *
Tempeh Bouillabaisse, p. 51
Tempeh Paprikash, p. 48
Ziti with Vodka Tomato Sauce,
  p. 42                                            *

SAUCES/CONDIMENTS

Miso-Lime Pesto, p. 40               (a)           *
Tempeh Bolognese, p. 52
Tomato-Bean Sauce, p. 36                           *
White Beans in Tomato Sauce
  with Sage, p. 24                                 *

about our recipes

After each recipe, we provide nutritional information that lists the amount of calories, protein, total fat (saturated fat), carbohydrates, cholesterol, sodium and fiber per serving. When a choice of ingredients is given, the breakdown reflects the first ingredient listed. When there is a range of servings, the breakdown reflects the first number listed. Optional ingredients are not figured in the breakdown.

Egg and dairy-free recipes contain neither dairy nor eggs (they may contain honey); egg-free recipes have no eggs but contain dairy; dairy-free recipes have no dairy but contain eggs.

Low-fat recipes contain fewer than 10 grams of fat per entree serving; 4 grams per side dish. We do not list the percentage of calories from fat because we believe the percent of fat in a given recipe is less important than the percent of fat eaten in an entire day. To determine that percentage, count the total calories and total fat grams eaten in a day. Multiply grams of fat by 9 (there are 9 calories in a gram of fat) and divide that amount by total calories. Research suggests that fat intake must be less than 25 percent of calories to prevent disease and promote health.