Weekend Recipes

Finally, Friday! Here's to the weekend, and six vegetarian recipes to help out. Enjoy!

CRANBERRY PIE

This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

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

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free

CREAMY SPINACH SOUP WITH PANEER CROUTONS

This is from the October 2012 issue of Vegetarian Times, page 32. It starts out, “Paneer, a mild Indian cheese, tops this tasty soup. If you can’t find paneer, substitute cubed fresh mozzarella or tofu.” Serves 4 in 30 minutes or less.

2 Tbs. butter, divided

1 small onion, chopped (1 cup)

1 Tbs. thinly sliced fresh ginger

2 cloves garlic, peeled and thinly sliced

2 tsp. curry powder

1/2 tsp. black mustard seeds

1/2 tsp. ground turmeric

1 cup frozen shredded hash browns, thawed

3 2/3 cups low-sodium vegetable broth

1 1-lb. pkg. frozen spinach

4 oz. paneer cheese, cubed (1 cup)

Heat 1 Tbs. butter in pot over medium heat. Add onion, and cook 3 minutes. Stir in ginger, garlic, curry powder, mustard seeds, and turmeric. Cook 1 minute. Add hash browns and broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 7 minutes. Stir in spinach, and cook 2 minutes more, or until wilted. Purée with immersion blender until smooth.

Heat remaining 1 Tbs. butter in nonstick skillet over medium heat. Add paneer cubes, and cook 5 to 7 minutes, or until golden brown, turning occasionally. Spoon paneer over soup, and serve hot.

nutritional information Per 1 1/2-cup serving: Calories: 264; Protein: 11 g; Total Fat: 13 g; Saturated Fat: 9 g; Carbohydrates: 22 g; Cholesterol: 44 mg; Sodium: 453 mg; Fiber: 4 g; Sugar: 6 g; Gluten-Free

LOW FAT BROCCOLI SOUP

Ingredients

2 cups chopped fresh or frozen broccoli

1/2 cup chopped onion

1 (14.5 oz.) can reduced-sodium chicken broth

2 tbsp. cornstarch

1 (12 fluid oz.) can fat-free evaporated milk

 Methods

In a saucepan, combine broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan.

In a small bowl, whisk cornstarch and 3 tbsp. of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes.

Additional Tips prep time 30 Min; ready in30 Min; Makes 4 servings. from mydailymoment.com

STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER

By Jolinda Hackett, at about.com

Jolinda writes, "This is a super easy one-pot complete vegetarian meal using pre-cooked orzo, canned chickpeas, fresh or frozen spinach and topped off with optional crumbled feta cheese, if you're not eating vegan. If you need a quick meal but don't have orzo on hand, you could try using this recipe with instant rice or even another whole grain that you have handy. Couscous would also be super quick, but orzo would be better. This recipe is vegetarian and gluten-free, and, if you omit the feta cheese, it's vegan as well."

Recipe courtesy of Bush's® Beans.

Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings

Ingredients:

2 tablespoons olive oil

1 small red onion, chopped

3 cloves garlic, chopped

1 (16 ounce) can garbanzo beans (chickpeas), drained

1/2 cup cooked orzo

1 lemon, juiced

2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain

salt and pepper

1/2 cup crumbled feta cheese (optional)

Preparation:

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until almost clear, about 5-6 minutes. Add the beans, cooked orzo, lemon juice and spinach, stirring to combine well.

Season with salt and pepper to taste. Allow to heat for 4-5 minutes until spinach has cooked through and everything is heated and well combined.

Serve topped with feta cheese.

Makes four servings.

PINEAPPLE COBBLER

From Vegetarian Times, January/February 2012 issue, p. 65

Serves 9

"Pineapples and dates create a luscious filling for this dessert. Experiment with different fruit juices and with dried fruits other than dates."

Filling

5 cups fresh pineapple cubes

1 cup coconut-pineapple juice or unsweetened pineapple juice

1 cup chopped dates

1 1/2 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cardamom or allspice

Topping

1 1/2 cups rolled oats

1/2cup all-purpose or whole-wheat pastry flour

1/2 cup coconut-pineapple juice or unsweetened pineapple juice

1/4 cup brown sugar, optional

1/2 tsp. ground cinnamon

1/4 tsp. ground cardamom or nutmeg

1/4 cup vegan margarine

3 Tbs. coconut or safflower oil

Preheat oven to 375°F. Coat 8-inch square baking dish with cooking spray.

To make Filling: Stir together pineapple cubes, juice, dates, vanilla, cinnamon, nutmeg, and cardamom in medium saucepan, and bring to a boil over medium-high heat. Cook 10 minutes, or until dates begin to break apart, stirring frequently.

To make Topping: Combine oats, flour, juice, brown sugar (if using), cinnamon, and cardamom in large bowl. Melt margarine and oil in small saucepan. Stir margarine mixture into oats mixture.

Spoon Filling into prepared baking dish. Spread Topping over Filling, and bake 35 to 40 minutes, or until Topping is golden brown.

nutritional information Per 2/3-cup serving: Calories: 264; Protein: 4 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 37 mg; Fiber: 5 g; Sugar: 26 g