Here are today's six vegetarian recipes. Enjoy!
BREAKFAST QUINOA WITH CHOCOLATE AND PEANUT BUTTER
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Breakfast quinoa with chocolate and peanut butter recipe. Chocolate and peanut butter is a flavor combination from heaven. Even with a bit of cocoa and sweetener, this breakfast cereal is still much more nutritious than the sugar-packed, processed, and refined cardboard-box brands in the supermarket.
“Reprinted with permission from The Everything Vegan Cookbook, by Jolinda Hackett (that's me!)” Prep Time: 5 minues; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: one large serving
To view this recipe online, click here.
Ingredients
½ cup quinoa
1 1/2 cups soy milk
2 tablespoons peanut butter
1 1/2 tablespoons cocoa
1 1/2 tablespoons maple syrup or brown-rice syrup (optional)
Preparation
Combine the quinoa and soy milk over medium-low heat. Cover and cook for 15 minutes or until quinoa is done, stirring frequently.
While still hot, stir in peanut butter, cocoa, and sweetener.
Makes one generous serving.
BABY BOK CHOY AND TOFU IN MARMALADE SAUCE
This comes from the April/May 2012 issue of Vegetarian Times, page 26. The recipe states, “Marmalade is the shortcut ingredient that lends sweet flavor and citrusy brightness to this recipe. Serve over steamed rice.” Serves 4 in 30 minutes or less.
To view this recipe online, click here.
1/4 cup orange marmalade
2 Tbs. low-sodium soy sauce
1 tsp. cornstarch
2 Tbs. canola oil
3 cloves garlic, thickly sliced
1 1-inch piece fresh ginger, peeled and julienned
2 8-oz. pkg. plain or Asian-flavored baked tofu, drained and cubed (2 cups)
6 dried hot red chiles (such as chiles de arbol), or 1/4 tsp. red pepper flakes
1 lb. baby bok choy, cut into 1-inch lengths (5 cups)
1/3 cup toasted unsalted cashews
Whisk together marmalade, soy sauce, cornstarch, and 2 Tbs. water in small bowl. Set aside.
Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, then garlic and ginger. Stir-fry 2 minutes. Add tofu and chiles; stir-fry 3 minutes, or until tofu cubes are browned. Add bok choy, and stir-fry 2 minutes, or until bok choy starts to soften. Stir in marmalade mixture, and cook 2 minutes, or until sauce thickens. Stir in cashews.
nutritional information Per 1-cup serving: Calories: 383; Protein: 24 g; Total Fat: 20 g; Saturated Fat: 3 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 355 mg; Fiber: 2 g; Sugar: 14 g; Vegan
BAKED ZITI
What to fix when you've just gotten home from work and you want something good, hot and with a minimum amount of effort? Baked Ziti fits the bill on all three counts. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir to mix. Bake in pre-heated oven for 35 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 40 minutes.
Serve with a salad and possibly garlic bread.
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
ROASTED CAULIFLOWER SOUP
There are times when nothing quite hits the spot like homemade soup. This yummy recipe comes from Diana Rattray, About.com's Southern Food expert. She writes, “This curry-spiced roasted cauliflower soup is creamy and delicious. For a pleasant tang, add the lime juice and top with cilantro or green onion. It's a wonderful lunch soup with sandwiches, or serve as a soup course at a special dinner party.” Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: 6 servings
To view this online, go to http://southernfood.about.com/od/cauliflower/r/Roasted-Cauliflower-Soup.htm.
Note: You could use a vegetarian version of the light cream.
Ingredients
1 medium head cauliflower, broken into florets
1 small onion, chopped
2 1/2 teaspoons curry powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin
3 tablespoons extra virgin olive oil
3 cups vegetable broth
1 1/2 cups light cream
2 teaspoons lime juice, optional
salt, to taste
chopped green onion, cilantro, or parsley, for garnish
Preparation
Line a large baking pan with foil; spray lightly with cooking spray. Heat oven to 425°.
Toss the cauliflower florets with the chopped onion, curry powder, pepper, and cumin. Drizzle with the olive oil and toss to coat lightly.
Spread out on the baking pan and cook for about 20 to 30 minutes, turning frequently, until tender.
Put in a large saucepan with the broth. Bring to a boil. Cover and simmer for 5 to 10 minutes, or until very tender.
Add the cream and continue cooking for 1 minute longer. Blend in batches. Add lime juice if desired, and season to taste with salt and pepper.
Ladle into bowls and garnish with parsley, chopped green onion, or cilantro.
Serves 5 to 6.
DECADENT DAIRY-FREE CHOCOLATE TRUFFLFES
Serves 10 (makes about 30 truffles)
The recipe comes with this disclaimer: "Truffles are usually made with heavy cream, but you'll never miss the dairy in these luscious vegan chocolates."
To view this online, click here.
6 oz. high-quality dark chocolate (60% cocoa), finely chopped
1/4 cup walnut, almond or canola oil
1/2 cup unsweetened cocoa
1/2 cup chopped nuts
1. Place chocolate, oil and 1/3 cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted. Whisk until smooth. Cover with plastic wrap and chill 6 hours, or overnight.
2. Place cocoa and nuts on separate plates. Shape truffle mixture by heaping teaspoonfuls into small, 3/4-inch balls. Roll in cocoa or chopped nuts. Chill until ready to serve.
from the May 2006 issue
nutritional information
Per TRUFFLE:
Calories: 66; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 4 g; Fiber: 1 g; Sugar: 3 g; Vegan
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
Serves 8
From the website: “I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” says single mom and café manager Shelly Platten. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”
To view this online, click here.
1 1/4 cups Bob’s Red Mill organic unbleached white flour
1 2/3 cups Florida Crystals organic cane sugar, divided
1 1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
1. Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
2. Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
3. Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43
