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- Ratatouille - Vegetable dish.
Adapted from NYT Natural Foods Cookbook, p.139
Per serving - 190 cals, 10g fat, 25g carbs, 5g protein - David Rosengarten's Turkish manti with beef filling and yogurt sauce (Food Network) - Found at www.astray.com/recipes/?show=Manti%20with%20yogurt%20sauce
This recipe yields 4 servings.
Source: "TASTE with David Rosengarten - (Show # TS-1G19) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-30-1999 by Joe Comiskey - joecomiskey@netzero.net" Suggested Wine: Drink: Cankaya Kavaklidere Recipe by: David Rosengarten
Per serving - 170 cals, 7g fat, 15g carbs, 11g protein - Chickpea, Corn and Capsicum patties - Defrost and microwave two each for protein in sandwich daily. Vegan.
Per serving - 336 cals, 10g fat, 49g carbs, 14g protein - Karomb - dinners
Per serving - 17 cals, 1g fat, 1g carbs, 1g protein - Chichen Chole - Maureen's specail chole
Per serving - 330 cals, 7g fat, 45g carbs, 25g protein - Eggplant casserole - It is a casserole
Per serving - 306 cals, 7g fat, 51g carbs, 11g protein - raw hummus (sprouted chickpea version) - Totally raw hummus made from sprouted chickpeas, raw ground sesame seeds, and olive oil. This is the basic unseasoned recipe -- you can take it in a lot of different directions. Gently warmed by the action of your food processor, it's best eaten fresh, but will keep for up to a week in the refrigerator.
Per serving - 262 cals, 11g fat, 32g carbs, 11g protein - Hummus - Serving equals 2 T
Per serving - 150 cals, 7g fat, 17g carbs, 6g protein - Tabouleh Salad - Cooking Light Version - use fresh mint if possible use 1/4 cup.
Per serving - 115 cals, 3g fat, 22g carbs, 4g protein - tabouleh - tabouleh
Per serving - 293 cals, 19g fat, 30g carbs, 5g protein
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