Thursday Recipes

Today's six vegetarian recipes for your enjoyment. Enjoy!

CROCKPOT CHUNKY APPLESAUCE

This comes from Diana Rattray, About.com's Southern Food expert. Prep Time: 15 minutes; Cook Time: 480 minutes (8 hours); Total Time: 495 minutes; Yield: 8 servings

To view this online, click here.

Ingredients

10 to 12 large cooking apples, peeled, cored, and cut in chunks

1/2 cup water

1 teaspoon ground cinnamon

3/4 to 1 cup granulated sugar

Preparation

Combine ingredients in slow cooker.

Cover and cook on LOW for 8 to 10 hours.

Serve warm or chilled with a dollop of whipped cream or with ice cream.

FOIL-ROASTED HERB POTATOES

Yield: 4 servings, 1/2 cup each

Source: "The Diabetes Food and Nutrition Bible"

Info: http://diabeticgourmet.com/book_archive/details/11.shtml

Ingredients

1 pound Yukon Gold potatoes, cubed

2 tablespoons olive oil

2 sprigs rosemary

2 sprigs oregano

2 sprigs thyme

Salt and pepper to taste

1 teaspoon paprika

Directions

Preheat the oven to 400 degrees F. Tear four large sheets of foil.

Divide all ingredients among the four sheets of foil. Wrap up the potatoes, seal tightly. Put all packets on a baking sheet.

Roast the potatoes in the oven for 35 minutes.

Place one packet on each dinner plate and allow diners to open their packets.

Nutritional Information Per Serving (About 1/2 cup): Calories: 146, Fat: 6 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 3 g Diabetic Exchanges: 1-1/2 Starch, 1 Fat

HUMMUS-VEGGIE WRAPS

Yield: 4 servings

Source: "The Complete Diabetes Prevention Plan"

Info: http://diabeticgourmet.com/book_archive/details/60.shtml

Ingredients

4 whole-wheat flour tortillas (8 to 9-inch rounds)

1 cup ready-made hummus

1 small carrot, shredded with a potato peeler

2 slices red onion, separated into rings

12 thin slices peeled cucumber

16 young tender spinach leaves or 1 cup alfalfa sprouts

Directions

Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.

Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.

Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 258, Carbohydrate: 38 g, Cholesterol: 0 mg, Fat: 8.6 g, Saturated Fat: 0.5 g, Fiber: 6.7 g, Protein: 10 g, Sodium: 625 mg, Calcium: 56 mg, Diabetic Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat

ROASTED CAULIFLOWER LASAGNA

This comes from The Food Network, and starts off, “Cauliflower is the star in this healthy lasagna, appearing in two roles-once when it's blended into the ricotta cheese filling for texture, and a second time when it's roasted and used in place of the traditional meatballs or sausage. Sweet red bell pepper adds complexity to the tomato sauce and balances the richness of the cheeses.” Total Time: 1 hr. 40 min; Prep: 20 min; Cook: 1 hr 20 min; Yield: 4 servings; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-cauliflower-lasagna.html?oc=linkback

Ingredients

8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 pounds)

2 tablespoons olive oil, plus more for coating the lasagna noodles

Kosher salt

One 28-ounce can no-salt added whole plum tomatoes

5 cloves garlic, 4 sliced and 1 chopped

1 large red bell pepper, diced

2 tablespoons tomato paste

1 cup fresh basil leaves

8 ounces whole-wheat lasagna noodles (about 10 noodles)

1 cup part-skim ricotta

1 large egg

1 cup shredded part-skim mozzarella

1/4 cup grated Parmesan

2 tablespoons fresh flat-leaf parsley leaves, choppedDirections

Preheat the oven to 425 degrees F.

Toss the cauliflower in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden brown in spots, 30 to 35 minutes. Cool slightly.

Put the tomatoes in a medium bowl and use your hands to crush them. Rinse the can with 1 1/2 cups water and add it to the bowl of tomatoes.

Heat the remaining tablespoon of oil with 4 cloves sliced garlic and 1/2 teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic, about 2 minutes. Add the bell pepper and cook, stirring, until soft, about 8 minutes. Add the tomato paste and stir to incorporate, about 30 seconds. Add the crushed tomatoes with their juice and 4 large leaves of basil. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes. You should have about 3 3/4 cups of sauce.

Meanwhile, bring a large pot of water to a boil. Drop the lasagna noodles one at a time into the pot. Cook according to the package directions until al dente. Drain the noodles in a colander. Add 1 to 2 teaspoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl.

Combine the ricotta, egg, 1 1/2 cups of the roasted cauliflower and 1 chopped clove garlic in a food processor and pulse until evenly pureed. Tear the remaining basil into small pieces, add to the food processor and pulse 3 to 4 more times to chop the basil finely, but not puree. Transfer the mixture to a medium bowl.

Assemble the lasagna: Spread a thin layer of sauce (around 1/4 cup) on the bottom of a 9-by-13-inch baking dish. Lay 4 of the noodles on the bottom, without overlapping, cutting to fit, if necessary. Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella and one-third of the Parmesan. Loosely fit 3 more noodles on top of the cheese without overlapping. Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella and one-third more of the Parmesan. Top with the remaining 4 lasagna noodles, cutting just to fit. Then add the remaining tomato sauce, mozzarella and Parmesan. Cover with foil and bake until bubbly and hot, about 20 minutes. Remove the foil and cook until the cheese begins to brown, about 10 minutes more. Allow to rest for 10 minutes so the lasagna will cut more easily. Garnish with the parsley.

VEGETARIAN LASAGNA

I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.

I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.

Tomato sauce:

2 – 3 onions, chopped

3 – 5 cloves garlic, minced

28 oz. can tomatoes

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

1 or 2 – 10 oz. package tofu crumbles

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.

Cheese layer:

2 C sour cream

2 C cottage cheese

2 eggs

4 C mozzarella, grated

2 C cheddar cheese, grated

1 C Parmesan cheese

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.

CHOCOLATE-ORANGE MAPLE SNAPS

This comes from the March 2015 issue of Vegetarian Times, page 71. It starts off, “These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough.” Makes 40 cookies in 30 minutes or less.

To view this online, click here.

3/4 cup maple syrup

1/4 cup canola oil

1 Tbs. cornstarch dissolved in 1 Tbs. water

1/2 tsp. vanilla extract

2 Tbs. grated orange zest

1/2 cup all-purpose flour

1/2 cup whole-wheat pastry flour

3 Tbs. unsweetened cocoa powder

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350°F. Coat three baking sheets with cooking spray.

Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.

Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.

Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.

nutritional informationPer Cookie: Calories: 42; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan