| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Low-fat, Mcdougall, Vegan, Main dish, To try |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Yellow onions, chopped |
| 2 |
cl |
Garlic, minced |
| 1 1/3 |
c |
Water |
| 3 |
|
Green peppers, chopped |
| 4 |
|
Zucchini, sliced |
| 2 |
lg |
Potatoes, peeled & chopped |
| 4 |
c |
Peeled and chopped tomatoes |
|
|
(or 1 32 oz. can) |
| 1 |
ts |
Fresh basil, chopped |
|
|
(or 1/2 ts. dried) |
| 1 |
ts |
Fresh oregano, chopped |
|
|
(or 1.2 ts. dried) |
| 2 |
tb |
Fresh parsley, chopped |
|
|
(or 1 tb. dried) |
|
|
Fresh ground pepper to taste |
| 142 |
x |
*cals |
| 4 |
x |
*gm protein |
| 1/3 |
x |
*gm fat |
| 30 |
x |
*gm carbo |
| 21 |
x |
*mg sodium |
| 6 |
x |
*gm fiber |
INSTRUCTIONS
PER SERVING
Place onions and garlic in a large pot with water.
Cook and stir for about 3 minutes. Add remaining ingredients, except
pepper. Cover and cook over medium heat for 30 minutes, stirring
occasionally. Season with pepper before serving.
Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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