Wednesday Recipes

Six recipes to grace your holiday table - or to enjoy throughout the year. Enjoy!

MAPLE-GLAZED SWEET POTATOES

This comes from the November 2012 issue of Vegetarian Times, page 60. It starts off, “As these sweet potatoes cook, a blend of maple syrup and apple cider vinegar thickens into a light glaze.” Serves 8.

To view this online, click here.

1 cup pure maple syrup

1/4 cup apple cider vinegar

1 Tbs. olive oil

1 tsp. salt

2 cinnamon sticks

3 lb. sweet potatoes or garnet yams, peeled and cut into 1-inch chunks

2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds

Preheat oven to 425°F. Combine maple syrup, vinegar, 1/2 cup water, oil, salt, and cinnamon sticks in 13- x 9-inch baking dish. Add sweet potatoes, and stir to coat.

Cover dish tightly with foil, and bake 10 minutes. Uncover, and bake 30 to 35 minutes more, basting potatoes every 10 minutes with maple mixture, until maple mixture thickens and potatoes glisten and begin to brown. Remove from oven, season with salt and pepper (if desired), and stir in sunflower seeds.

nutritional information per 3/4-cup serving: Calories: 233; Protein: 2 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 32 g; Vegan; Gluten-Free

SOFT APPLE GINGER SPICE COOKIES

This is from the September 2010 issue of Vegetarian Times, page 65. The recipe starts off, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies.

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 cup canola oil

1/4 cup Rosy Applesauce (recipe follows) or unsweetened applesauce

1/4 cup molasses

3/4 cup sugar, plus 1/2 cup for rolling cookies

1 large apple, peeled and finely diced (1 cup)

Preheat oven to 325 degrees F. Line baking sheets with parchment paper, or coat with cooking spray.

Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.

Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.

Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.

Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

Per cookie: 176 cal; 2 g protein; 6 g total fat (less than 1 g sat. fat); 30 g carb; 0 mg chol; 127 mg sodium; less than 1 g fiber; 16 g sugars

ROSY APPLESAUCE

From page 63 of the September 2010 issue of Vegetarian Times.

While this isn’t a cookie recipe, it figures into the Soft Apple Ginger Spice Cookies. It would also make a nice addition to almost any meal. The recipe starts off, “Use a variety of apples to give the applesauce a more complex flavor.” Makes 6 cups.

4 lb. apples, quartered with skins and cores

1 cup apple cider

Place apples and cider in large pot, and bring to a boil. Cover, and cook 1 hour, or until apples are mushy, stirring occasionally. Cool in pot. Pass apples through food mill or sieve. Discard solids. Store up to 1 week in fridge.

Per 1/2-cup serving: 72 cal; less than 1 g protein; less than 1 g fat (less than 1 g sat. fat); 19 g carb; 0 mg chol; 2 mg sodium; 2 g fiber; 15 g sugar

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free

ULTIMATE STUFFED ACORN SQUASH

This comes from the November 2013 issue of Vegetarian Times, page 53. It begins, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.

To view this online, click here.

3 Tbs. olive oil

4 cloves garlic, minced (4 tsp.), divided

4 acorn squash, halved and seeded

1/2 tsp. ancho chile powder, plus more for sprinkling squash

1/2 tsp. ground coriander, plus more for sprinkling squash

3 cups fresh or frozen organic corn kernels, divided

2/3 cup yellow cornmeal

1 tsp. sugar

1/2 tsp. baking soda

1/2 tsp. salt

1/8 tsp. cayenne pepper, optional

1 cup low-fat buttermilk

2 large eggs

4 Tbs. melted butter or olive oil

3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)

3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional

1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained

1 large poblano chile or 1 small red bell pepper, diced (1 cup)

8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops

Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.

Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.

Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.

Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.

Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).

Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.

nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free

MAPLE-GLAZED CARROTS

This comes from the November 2013 issue of Vegetarian Times, page 58. It starts off, “Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.” Serves 8 in 30 minutes or less.

To view this online, click here.

2 Tbs. olive oil

2 lb. baby carrots, halved lengthwise if thick

1/3 cup pure maple syrup

2 tsp. Dijon mustard

1 Tbs. chopped fresh tarragon.

Heat oil in large saucepan or Dutch oven over medium-high heat. Add carrots, and sauté 5 to 7 minutes, or until beginning to brown. Add maple syrup, mustard, and 1 cup water; season with salt and pepper, if desired. Cover, reduce heat to medium, and simmer 10 minutes, or until carrots are tender. Uncover, increase heat to medium-high, and simmer 5 minutes, or until liquid is syrupy and carrots are glazed. Stir in tarragon just before serving.

nutritional information Per 1/2-cup serving: Calories: 106; Protein: less than 1 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 19 g; Cholesterol: 0 mg; Sodium: 120 mg; Fiber: 3 g; Sugar: 14 g; Vegan; Gluten-Free