Last Saturday, Cindy (my sister) wanted us to take Mom for pedicures. Of course I said sure! They needed to stop by the veterinarian and a pet store first, so I told them I'd meet them at Borders bookstore; I had a 40% off coupon plus I needed to pick up items for a drawing we are having at the library for National Library Week (April 10 - 16). With my coupon I purchased a couple of cookbooks - imagine that! I picked up 1,001 Low-Fat Vegetarian Recipes and Isa Chandra Moskowwitz's Appetite for Reduction. I really like cookbooks that include complete nutritional information for the recipes, both of these books do that. They both also look like they'll keep me busy for a long time.
For Sunday dinner this week I plan to make Nicoise Platter from the 1,001 Low-Fat Vegetarian Recipes cookbook. Here's the recipe:
Nicoise Platter - serves 4 (424 calories per serving)
12 small red potatoes (about 1 1/4 pounds), unpeeled, cooked
2 large beets, cooked
12 ounces green beans, ends trimmed, cooked
4 Braised Whole Artichokes (recipe follows)
2-4 hard cooked eggs, halved
2 medium tomatoes, cut into wedges
3 cups mixed salad greens, torn into bite-size pieces
1/4 cup halved ripe olives
4 teaspoons drained capers
1/2 cup salt-free, fat-free Italian dressing with herbs
1 small shallot, minced
1 clove garlic, minced
Salt and Pepper to taste
Tofu Aioli (recipe follows)
1- cut potatoes into fourths; peel and slice beets. Arrange with Braised Whole Artichokes, eggs, and tomatoes on greens-lined plates; sprinkle with olives and capers. Drizzle with combined Italian dressing, shallot, and garlic and sprinkle lightly with salt and pepper. Serve with Tofu Aioli.
Braised Whole Artichokes
4 medium artichokes, stems removed
2-4 teaspoons extra-virgin olive oil
1- Cut 1 inch from tops of artichokes and discard. Place artichokes in medium saucepan and sprinkle lightly with salt; add 1 inch water to pan. Heat to boiling; reduce heat and simmer, covered, until artichokes are tender, about 30 minutes (bottom leaves will pull out easily). Drain. Holding artichokes with a towel, brush bottoms with olive oil; return to saucepan. Cook, uncovered, over medium to medium-low heat until bottoms of artichokes are deeply browned, 10 to 15 minutes.
1/2 package (10 1/2 ounce size) light firm tofu
1 tablespoon olive oil
3/4 teaspoon each: tarragon vinegar, lemon juice
1/2 teaspoon Dijon-style mustard
3 cloves garlic, minced
Salt and white pepper, to taste
1- Process all ingredients, except salt and pepper, in a food processor or blender; season to taste with salt and white pepper. Refrigerate, covered, until ready to use.
This recipe actually has quite a few steps if you consider all the ingredients that are already prepared in the ingredients list. Someone has to prep them too (that will be me). But this just sounds yummy to me. Ms. Moskowitz also has a similar salad in the Appetitie for Reduction cookbook. Hers is called Goddess Nicoise and uses chickpeas in the salad; it is also listed as 250 calories per serving. It looks really good too. I probably should go for the recipe with fewer calories, but I'll try it another time and let you know which I prefer.
So, for tomorrow it's the recipe listed above. I also plan to make the FatFree Vegan Kitchen's Chocolate-Blueberry Cake. I'll let you know how it all turns out!
Oh, and FYI, our pedicures were great - even if we had to walk out in flip flops into a snowstorm! Boy, was that a surprise.
Spanish Style Tofu and Potatoes
1 week ago