Low-fat and fast

Vegetarian Times, June, 2001 by Kathy Farrell-Kingsley

1. Drain roasted peppers in strainer set over small bowl, reserving liquid. You should have about 2 tablespoons liquid. Thinly slice peppers and set aside. Whisk vinegar, oil, mustard and 1 tablespoon water into red pepper liquid in bowl to make dressing. In medium bowl, place 1 tablespoon dressing and reserve.

2. Prepare grill or heat grill pan over medium-high heat.

3. Brush remaining dressing over both sides of mushrooms. On grill or pan, place mushrooms cut side down. Cook until tender, turning once, 3 to 4 minutes per side.

4. Place 1 mushroom on bottom of each bun. Top with pepper slices. Add arugula to reserved dressing in bowl and toss well. Place some arugula salad on top of each mushroom, cover with bun tops and serve.

PER SERVING: 150 CAL.; 6G PROT.; 5G TOTAL FAT (1G SAT. FAT); 24G CARB.; 0 CHOL.; 184MG SOD.; 4G FIBER

SHOPPING LIST

Staples

olive oil
vegetable oil
tamari or soy sauce
crushed red pepper flakes
balsamic vinegar
Dijon mustard
ground cumin
cornstarch
sherry
sugar
salt and pepper

Soy products

tofu, 1-lb. pkg. firm and 1-lb. pkg. extra-firm

Produce

tomatoes, 9 medium
portobello mushrooms, 4 large (1 lb.)
limes, 2
avocados, 2 ripe medium
scallions, 1 bunch
garlic, 1 head
Boston lettuce, 2 large heads
romaine lettuce, 1 head
cucumbers, 3 medium
red bell pepper, 1 small
sweet potato, 1 medium
mung bean sprouts, 1 1/2 cups
cremini mushrooms, 8 oz.
broccoli, 1 head
carrots, 1 lb.
zucchini, 2 medium
cilantro, 1 bunch
arugula, 1 small bunch
basil, 2 bunches
chives, 1 bunch (if using)
mint, 1 bunch (if using)
flat-leaf parsley, 1 bunch (if using)

Grocery

hoisin sauce, 1 small jar
chili paste with garlic, 1 small jar
rigatoni, 1 lb.
linguine or soba noodles, 1 lb.
Italian salad dressing, low-fat, 1 bottle
roasted red peppers (water-packed), 7 oz. jar
salsa, 1 small jar
Thai peanut dressing, 1 small jar
peanuts, dry-roasted, unsalted, 1 small can
  or jar
rice paper triangles, 12
Chinese tea, 1 box
fortune cookies, 1 box
brown rice or white rice, quick-cooking,
  1 box or bag
diced tomatoes, 14 1/2-to 16-oz. can
navy or great Northern beans, 14 1/2- to
  16-oz. can

Dairy and refrigerator

Monterey Jack cheese, shredded (if using)
Parmesan cheese (if using)

Bread

whole wheat buns or hard rolls, 4
garlic bread, fresh or frozen
flour tortillas, 8-inch, 1 pkg.

Deli

grilled vegetables, 1 lb. or as needed