It is not difficult to eat a good diet with diabetes. Here are some vegetarian recipes.

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1) BARLEY AND MUSHROOM PILAF
Serves 8

Ingredients:
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1 tablespoon (15ml) Soft margarine
1 Onion, chopped
3/4 lb Mushrooms, sliced
1 cup (250ml) Pot barley or pearl barley**
3 cup (750ml) Hot vegetable stock
1/2 cup (125ml) Chopped fresh parsley
Freshly ground pepper

**Choose pot barley when possible because it is higher in fiber. They take the same length to cook. May be prepared a day in advance for a buffet and refrigerated. Reheat, covered in 350F oven for 30 min.

Serve as an alternative to rice or potatoes. Vary by adding chopped almonds, celery or green onion, fresh dill, thyme or basil.

Instructions:
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In nonstick frying pan, melt margarine over medium heat; add onion and cook for about 2 min or until softened. Add mushrooms and cook, stirring occasionally for 5 min.

Transfer mixture to 11x7" baking dish; add barley and chicken stock.

Bake, covered, in 350F oven for 1 hour; uncover and bake for 10 min longer. OR bake in 325F oven for 1 1/2 hours. Stir in parsley and pepper to taste. Makes 8 servings, 2/3 cup.

Source: The Lighthearted Cookbook by Ann Lindsay

Heart and Stroke Foundation of Ontario 1988.

Shared but not tested by Elizabeth Rodier Aug 93.

2) COLESLAW
Serves 4

Ingredients:
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2 cups (500ml) Shredded cabbage
1 Carrot, chopped or grated
2 tablespoons (30ml) Green pepper, chopped
1/4 cup (63ml) Boiled dressing, diet*
2 tablespoons (30ml) Plain yogurt

Instructions:
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CHOICE OF ONE
1/2 Apple, chopped or 1/3 cup Drained, unsweetened pineapple chunks
2 tablespoons (30ml) Raisins

Combine cabbage, carrot and green pepper in a bowl. Combine dressing with yogurt. Add apple or pineapple or raisins to cabbage mixture. Pour on dressing and mix gently.

Source Choice Cooking, Canadian Diabetes Association

Shared by Elizabeth Rodier, 5/93

More vegetarian recipes below.

3) Stuffed Mushrooms
Serves 20

Ingredients:
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20 large White Mushrooms
1/3 cup (83ml) Onion, diced
2 tablespoons (30ml) Cornflake Crumbs
2 tablespoons (30ml) Bread Crumbs, fine
2 tablespoons (30ml) Parmesan Cheese, grated
3 tablespoons (45ml) Dry Sherry
Water
Parsley Flakes
Salt and Pepper
Garlic Powder (optional)

Instructions:
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Wash and clean the mushrooms; then pull off the stems and dice. Place the diced stems and onions in a small bowl, and cover with wax paper.

With the microwave on HIGH, cook for 45 seconds. Add the crumbs,cheese, sherry and enough water to moisten the mixture. Season to taste with parsley flakes, salt, pepper and garlic powder.

Then spoon the filling into the mushroom caps. Place them around the edge of a large round microwave plate.

Cook on MEDIUM for 3 minutes, turning the plate every minute for even cooking. Serve hot.

Source: Diabetic Microwave Cookbook, by Mary Jane Finsand

Shared by: Norman R. Brown.

4) Greek Style Mushrooms.

Serves 20.

Ingredients:
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1 lb Button Mushrooms
1 cup (250ml) Water
1/2 cup (125ml) Olive Oil
2 tablespoons (30ml) Lemon Juice
2 Garlic Cloves; minced
1 tablespoon (15ml) Celery Seed
1 tablespoon (15ml) White Vinegar
1 Bay Leaf; crushed
1 teaspoon (5ml) Salt
1/4 teaspoon (1ml) Fennel Seed
1/4 teaspoon (1ml) Oregano
1/4 teaspoon (1ml) Whole Black Pepper (sightly crushed)

Instructions:
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Clean the mushrooms and remove just the soiled end of the stem. Set aside.

Combine the remaining ingredients (not the mushrooms) in a 2L microwave casserole or bowl.

With the microwave on HIGH, cook for 5 to 6 minutes. Remove from the microwave, and cover with a lid or plastic wrap. Allow to rest for 5 minutes.

Stir in the mushrooms. Return to the microwave, uncovered, and cook on MEDIUM for 3 minutes. Stir every 60 seconds.

Chill at least 24 hours before serving.

To serve: Remove the mushrooms with a slotted spoon and place them on a bed of parsley or endive.

Source: Diabetic Microwave Cookbook, by Mary Jane Finsand

Shared by: Norman R. Brown

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