=> Quoting GHISLAINE DUMONT to Sandra Barriage <=-
 
 
  Hello 
  
 SB> Wow lots of recipes, they all look just great and basically what I am
 SB> looking for .
    Great .:-))) here some more except they are all vegeterian recipe
    plus to info maybe will help you.:-)
 SB> Thanks a lot Ghislaine.
     I love to help you .:-)
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Vegetarian Portabella Sandwich
 Categories: Vegetables, Sandwiches
      Yield: 1 Sandwich
 
           
      1    4" Round Portabella Mushrm.
      2 tb Olive Oil
      2 tb Balsamic Vinegar
      1    Shallot; minced
      1 cl Garlic; minced
           Fresh Seasonal Herbs;finely
           -chopped
           Salt; to taste
           Pepper; to taste
    1/4    Red Bell Pepper
    1/4    Yellow Bell Pepper
    1/4 md Carrot; cut lengthwise 1/4"
           -thick
      2 tb Herbed Goat Cheese
    1/4 md Zucchini; cut lengthwise 1/4
           -inch thick
           Sliced Red Onion or Scallion
      2 lg Slices Multi-grained Bread
    1/2    Bunch Watercress;wash;drain
           -dried and tossed lightly
           -with Balsamic Vinegar
 
  Make a marinade for the grilled vegetables by combining oil, vinegar,
  shallot, garlic, fresh herbs, salt and pepper. Lightly toss the
  mushroom, peppers, carrot and zucchini in the marinade. Grill
  vegetables for 5 minutes maximum. Midway through, turn veggies over.
  (Or roast in a 425 oven for 8-10 minutes). Towards the end of the
  cooking time, toast bread.
   To assemble: slice mushroom and bell peppers into 1/4" slices.
  Spread goat cheese on toasted bread. Add the grilled vegetables; top
  w/ onion or scallion and drizzle on the reserved marinade. Serve w/
  watercress on the side. 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Harrods Creek Fire Dept Vegetarian Chili
 Categories: Chili, Vegetarian
      Yield: 1 Servings
 
      3 c  Tomato juice
      1 tb Pepper
    3/4 c  Bulgur wheat
      5 tb Chili powder
      2 tb Safflower oil
    1/2 ts Oregano
      1    Onion; diced
      1 ts Cumin
      3    Stalks celery; chopped
      1 ts Sweet basil leaf
      3    Carrots; chopped
      4 md Cloves garlic; pressed
      1    (28 oz) can whole
  1 1/2    Green bell peppers; diced
           - tomatoes; mashed
      1    (30 oz) can dark red
      1 tb Lemon juice
           - kidney beans
      1 tb Salt
  1 1/2 c  Canned garbanzo beans
 
  Place 1 cup tomato juice in a saucepan and bring to a boil over medium
  heat.  Remove from heat immediately and add bulgur wheat. Cover and
  let stand for 15 minutes. Heat safflower oil in a heavy pot over
  medium heat. Add onion, cook until translucent. Add celery, carrots,
  tomatoes, lemon jice, and spices. Cook until vegetables are tender,
  about 10-15 minutes. Add diced green pepper and cook another ten
  minutes. Add kidney beans, garbanzo beans, bulgur wheat mixture and
  rest of tomato juice. tao pot. Stir thoroughly and simmer for 30
  minutes over low heat. If too thick, add water as needed and stir
  occasionally so the bulgur doesn't stick. 
 
MMMMM
 
... Sincerely yours Gigi
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