If you're like me, you may have seen tempeh strips in the store and wondered how, exactly, to work with it. The first three recipes, all from Vegetarian Times, will give you a good start with this. Enjoy!
GLAZED MAPLE-MUSTARD TEMPE STRIPS WITH COLLARDS
This one, from the September 2015 issue of Vegetarian Times, page 44, begins, “Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture.” Serves 6 in 30 minutes or less.
To view this online, click here.
2 8-oz. pkg. tempeh, sliced into 1/2-inch strips
1/3 cup maple syrup
1/4 cup orange juice
1/4 cup safflower oil, divided
2 Tbs. ketchup
2 Tbs. Dijon mustard
1 Tbs. sriracha sauce
1 Tbs. low-sodium tamari
1 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
2 cloves garlic, minced (2 tsp.)
2 12-oz. bunches collard greens, stems and ribs removed, leaves thinly sliced
2 cups frozen fire roasted corn, thawed
Place tempeh strips in medium heat-proof bowl. Set aside.
Whisk together maple syrup, orange juice, 2 Tbs. oil, ketchup, mustard, sriracha, tamari, pepper, and cinnamon in medium saucepan. Bring to a simmer over medium heat, and cook 5 to 7 minutes, or until slightly thickened. Pour hot mixture over tempeh strips, cover, and let marinate 30 minutes, or overnight.
Preheat oven to 350°F. Line baking sheet with foil, and coat with cooking spray. Arrange marinated tempeh strips on prepared baking sheet; reserve marinade. Cover baking sheet tightly with foil, and bake 15 minutes. Remove foil, and flip tempeh pieces. Bake, uncovered, 5 minutes more, or until tempeh is slightly browned. Remove from oven, and brush tempeh with remaining glaze.
Meanwhile, heat remaining 2 Tbs. oil in large saucepan over medium-high heat. Add garlic, and cook 30 seconds. Add collard greens in two batches, wilting first batch before adding second. Stir in corn, and season with salt and pepper, if desired. Cook 5 to 7 minutes or until greens are tender, stirring occasionally. Serve topped with tempeh slices.
nutritional information Per Per serving (1 cup greens and 4 slices tempeh): Calories: 370; Protein: 18 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 5 g; Sugar: 17 g; Vegan
PEAS, CARROTS, AND TEMPEH WITH MISO-ALMOND SAUCE
This comes from page 26 of the April/May 2012 issue of Vegetarian Times, and begins, “The sauce here is the sort of fusion you might expect if a Southeast Asian peanut sauce met a Middle Eastern tahini in Japan.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 cup quinoa
3 Tbs. almond butter
2 Tbs. lemon or lime juice
1 Tbs. yellow miso
1 Tbs. grated fresh ginger
1 clove garlic, minced (1 tsp.)
1 Tbs. peanut or canola oil
1 8-oz. pkg. plain tempeh, cubed
4 carrots, halved and sliced into half-moons (1 3/4 cups)
1 lb. sugar snap peas (2 1/2 cups)
Bring 2 cups water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 20 minutes, or until all water is absorbed. Remove from heat, and let stand 5 minutes.
Whisk together almond butter, lemon juice, miso, ginger, and garlic. Whisk in 1/3 cup water. Set aside.
Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, and swirl to coat wok. Add tempeh, and stir-fry 2 minutes. Add carrots, and stir-fry 2 minutes. Add sugar snap peas, and stir-fry 1 minute. Remove from heat.
Fluff quinoa with fork, top with vegetables, and drizzle with miso-almond mixture.
nutritional information Per 2-cup serving: Calories: 448; Protein: 24 g; Total Fat: 17 g; Saturated Fat: 2 g; Carbohydrates: 52 g; Cholesterol: 0 mg; Sodium: 256 mg; Fiber: 13 g; Sugar: 9 g; Vegan
TEMPEH AND POTATO SALAD
This is from the April 2007 issue of Vegetarian Times. It begins, “This casual, hearty dish will become a fast favorite in your home.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/tempeh-and-potato-salad/.
2 8-oz. pkgs. tempeh, cubed
2/3 cup brown rice vinegar
1/3 cup olive oil
1/4 cup Dijon mustard
1/3 cup maple syrup
2 lbs. baby red potatoes, cubed
1 cup finely chopped celery
1/2 cup finely chopped red onion
5 green onions, finely chopped (about 1/2 cup)
Fill large pot with 1 inch water, and set steamer basket in pot. Cover, and bring water to a boil. Place tempeh in basket. Cover, reduce heat to medium low and steam 10 minutes.
Meanwhile, whisk together vinegar, oil, mustard and maple syrup in large bowl. Add hot tempeh to dressing, and toss to coat.
Steam potatoes in steamer basket 12 minutes, or until potatoes are tender, stirring once. Add potatoes to tempeh mixture, and toss to coat. Cool completely, tossing occasionally.
Add celery and onions to salad, and toss to combine. Season with salt and pepper. Serve at room temperature, or refrigerate until ready to serve.
nutritional information Per SERVING: Calories: 344; Protein: 13 g; Total Fat: 15.5 g; Saturated Fat: 2.5 g; Carbohydrates: 39 g; Sodium: 270 mg; Fiber: 3 g; Sugar: 8 g; Vegan
STRAWBERRY 'ICE CREAM' CAKE
Of course, it does help to have the occasional dessert, right? This one, from page 80 of the March 2016 issue of Vegetarian Times, starts off, “Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.” I'm not telling, if you're not! Serves 12.
To view this yummy recipe online, go to http://www.vegetariantimes.com/recipe/strawberry-ice-cream-cake/.
15 full graham crackers
5 waffle cones
1 20-oz. bag whole frozen strawberries
1 32-oz. container honey-flavored Greek yogurt
2 Tbs. honey
Line 9-inch springform pan with parchment paper, and set aside.
Pulse graham crackers in food processor with 1 to 2 tsp. water until crumbly and moist. Transfer to bowl.
Pulse waffle cones in food processor until crumbly. Transfer to separate bowl.
Bring strawberries to a simmer in small saucepan over medium heat. Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely.
Stir together yogurt and honey. Set aside.
Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving.
nutritional information Per Per slice: Calories: 250; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 39 g; Cholesterol: 10 mg; Sodium: 107 mg; Fiber: 2 g; Sugar: 25 g
SPINACH LASAGNA
This comes from the January 2008 issue of Vegetarian Times, and begins, "'Many people don't know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top,' says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack." Serves 8.
To view this online, click here.
1 medium onion, quartered
1 cup fresh basil leaves
1 Tbs. dried oregano
2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided
1 8-oz. pkg. tempeh, cut into chunks
1 28-oz. can chopped fire-roasted tomatoes
2 Tbs. olive oil, plus more for oiling slow cooker
1 tsp. salt
1/2 tsp. ground black pepper
2 10-oz. pkgs. frozen spinach, thawed and drained
8 oven-ready lasagna noodles
1 16-oz. jar roasted red peppers, rinsed and drained
1 16-oz. container low-fat ricotta cheese, divided
1 cup grated Swiss cheese, divided
Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
Combine spinach and minced garlic in bowl, and season with salt and pepper.
Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.
Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.
nutritional information Per SERVING: Calories: 322; Protein: 22 g; Total Fat: 14 g; Saturated Fat: 5.5 g; Carbohydrates: 32 g; Cholesterol: 31 mg; Sodium: 762 mg; Fiber: 6 g; Sugar: 8 g
TEMPEH BOLOGNESE
This comes from page 40 of the January 2010 issue of Vegetarian Times, and begins, "This classic Italian pasta sauce is made with crumbled tempeh instead of ground meat. Try it over spaghetti, polenta, potatoes, or puréed cauliflower." Makes 4 cups in 30 minutes or less.
To view this online, click here.
1 Tbs. plus 1 1/2 tsp. olive oil, divided
1 medium onion, peeled and finely chopped (1 1/2 cups)
1 large carrot, finely chopped (1/2 cup)
1 cup finely chopped celery
1 Tbs. dried oregano
3 cloves garlic, minced (1 Tbs.)
1 8-oz. pkg. tempeh
1 Tbs. reduced-sodium soy sauce
1 28-oz. can fire-roasted diced tomatoes
1/2 cup dry white wine
2 Tbs. tomato paste
1 tsp. vegan Worcestershire sauce
1/2 cup low-fat evaporated skim milk
Heat 1 Tbs. oil in large skillet over medium-high heat. Add onion, carrot, celery, oregano, and garlic, and cook 5 to 6 minutes, or until vegetables are browned, stirring often.
Meanwhile, heat remaining 1 1/2 tsp. oil in separate skillet over medium heat. Add tempeh, and brown 2 minutes on each side. Add soy sauce and 1/2 cup water. Cook tempeh 5 minutes more, or until liquid has absorbed. Break tempeh into small crumbles with spatula.
Stir tempeh, tomatoes, wine, tomato paste, and Worcestershire sauce into onion mixture. Reduce heat to medium-low, and simmer, partially covered, 10 minutes. Stir in evaporated milk, and simmer 5 minutes more. Season with salt and pepper, if desired.
nutritional information Per 2/3-cup serving: Calories: 186; Protein: 11 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 552 mg; Fiber: 3 g; Sugar: 10 g
Monday, February 29, 2016
Friday, February 26, 2016
Friday Recipes
Enjoy!
GARLICKY COLLARD GREENS
I know many people don't like greens. Personally, I love 'em. Add garlic, and that kicks up the yum! factor, as far as I'm concerned. This recipe comes from from the May/June 2007 issue of Vegetarian Times, page 70. It serves 4, and starts off by stating, "This technique of blanching the collard greens in boiling water, then sautéing them takes away any bitterness."
To view this online, click here.
1 lb. chopped collard greens
2 Tbs. olive oil
4 cloves garlic, minced (about 4 tsp.)
Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain.
Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant. Add greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and serve warm.
nutritional information Per Serving: Calories: 98; Protein: 3 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 4 g; Sugar: 1 g; VeganGluten-Free
STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER
Jolinda Hackett, About.com's vegetarian blog guide, 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."
Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, click here.
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.
Nutritional information, per serving: Calories: 329; Total Fat 13g; Sodium 746mg;Dietary Fiber 10g; Protein 12g; Sugars 3g; Cholesterol 17mg
HUMMUS
This is from Healing Heart Foundation, and is listed under the Recipes tab on the left-hand side of the page. The recipe starts states that hummus is, "A Mediterranean spread for dips, sandwiches & hors d'oevres."
4 C (or 2 cans) cooked garbanzo beans (chickpeas)
2 cloves garlic, mashed
1/4 C fat-free no-egg mayonnaise
1/2 t ground cumin
juice of one lemon
2 t Dijon mustard
The following are optional and reflect the various preferences of different Mediterranean cultures. Add any or all to your taste:
1/8 C fresh parsley or cilantro
2 T sweet pickle relish
2 green onions
cayenne pepper or hot sauce
pinch of salt (omit for sodium restricted diets)
Drain and reserve liquid from canned beans, if used, and mix in a blender or food processor, adding reserved liquid or water to the desired consistency, a little thinner than peanut butter. Flavor improves if refrigerated in a closed container for a few hours or overnight. Makes about 4 cups.
8 servings, each 195 calories: 10% from fat (2.5 g), 69% from carbohydrates (34.2 g), 21% from protein (10.4 g). Sodium 154 mg, Fiber 0.1 g.
Healing Heart Hint:Hummus is traditionally made with tahini (sesame seed paste), which is very high fat. For a hummus closest to traditional, a few drops of dark sesame oil or a 1/4 t of tahini can be added, although this will raise the fat content slightly.
If using canned beans, be sure to use the ones with no salt added.
VEGGIE STUFFED BAKED POTATO
Another recipe from Healing Heart Foundation. This one is listed as "a portable meal." I list it as yummy!
4 large baking potatoes
1 1/4 C soymilk
1 C each: frozen peas, corn, beans or greens (or any combination)
3/4 C grated fat-free soy cheese, cheddar or jalapeno jack flavor
pinch garlic powder
paprika
Preheat oven to 475 degrees. Chop vegetables, thaw if frozen. Set aside. Scrub potatoes, stab in two places with a knife or fork. Place on middle oven rack. Bake about one hour, until tender. Reduce oven heat to 350 degrees. Remove potatoes from oven and cut off a small portion of the top and scrape out soft part. Carefully scoop out potato center from the remaining part of the potato, but do not break the skin. Reserve.
Mash the potato innards in a bowl, adding small amounts of soymilk until smooth. Stir in vegetables and soy cheese. Heap the potato mixture back into the potato shells, using all of the mixture. Sprinkle with paprika. Bake on a non-stick sheet for 15 minutes, then broil on low for 2-3 minutes to brown slightly. Serve plain or with a gravy or sauce.
4 servings, each 339 calories: 2% from fat (0.85 g), 86% from carbohydrates (74.9 g), 12% from protein (10.2 g). Sodium 89 mg, Fiber 7.5 g.
Healing Heart Hint: These can be frozen for up to six months and reheated for a lunch or a snack. When defrosted, they can be kept a few days in the refrigerator and then microwaved or reheated in an oven. Do not re-freeze.
SLOPPY JOES
One last recipe from Healing Heart Foundation. This is meatless!
1 large onion, chopped
1 to 2 C celery, chopped
1 t balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 t dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 t black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 t hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
RICH CHOCOLATE MOUSSE
From page 83 of the January/February 2016 issue of Vegetarian Times. This begins, “As a last-minute option, this all-purpose chocolate dessert can’t be beat. The mousse is ready to eat in about 10 minutes, and no one will guess it’s made with tofu.” Serves 8 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/rich-chocolate-mousse/.
7 oz. bittersweet or dark chocolate, broken into pieces
3 Tbs. vegetable oil
24 oz. soft silken tofu, drained
1/2 cup dark brown sugar
2 Tbs. unsweetened cocoa powder
2 tsp. vanilla extract
1/8 tsp. salt
Place chocolate and oil in microwave-safe bowl. Microwave on medium power 2 to 3 minutes, or until melted.
Place tofu in food processor, and blend 1 minute, or until completely smooth and creamy. Add brown sugar, melted chocolate, cocoa powder, vanilla, and salt, and blend 1 minute more, scraping down sides until mousse is thick and smooth. Transfer to serving bowl. Chill, if desired.
nutritional information Per Per 1/2-cup serving: Calories: 279; Protein: 8 g;Total Fat: 8 g; Saturated Fat: less than 7 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 64 mg; Fiber: 4 g; Sugar: 21 g; Vegan; Gluten-Free
GARLICKY COLLARD GREENS
I know many people don't like greens. Personally, I love 'em. Add garlic, and that kicks up the yum! factor, as far as I'm concerned. This recipe comes from from the May/June 2007 issue of Vegetarian Times, page 70. It serves 4, and starts off by stating, "This technique of blanching the collard greens in boiling water, then sautéing them takes away any bitterness."
To view this online, click here.
1 lb. chopped collard greens
2 Tbs. olive oil
4 cloves garlic, minced (about 4 tsp.)
Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain.
Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant. Add greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and serve warm.
nutritional information Per Serving: Calories: 98; Protein: 3 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 4 g; Sugar: 1 g; VeganGluten-Free
STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER
Jolinda Hackett, About.com's vegetarian blog guide, 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."
Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, click here.
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.
Nutritional information, per serving: Calories: 329; Total Fat 13g; Sodium 746mg;Dietary Fiber 10g; Protein 12g; Sugars 3g; Cholesterol 17mg
HUMMUS
This is from Healing Heart Foundation, and is listed under the Recipes tab on the left-hand side of the page. The recipe starts states that hummus is, "A Mediterranean spread for dips, sandwiches & hors d'oevres."
4 C (or 2 cans) cooked garbanzo beans (chickpeas)
2 cloves garlic, mashed
1/4 C fat-free no-egg mayonnaise
1/2 t ground cumin
juice of one lemon
2 t Dijon mustard
The following are optional and reflect the various preferences of different Mediterranean cultures. Add any or all to your taste:
1/8 C fresh parsley or cilantro
2 T sweet pickle relish
2 green onions
cayenne pepper or hot sauce
pinch of salt (omit for sodium restricted diets)
Drain and reserve liquid from canned beans, if used, and mix in a blender or food processor, adding reserved liquid or water to the desired consistency, a little thinner than peanut butter. Flavor improves if refrigerated in a closed container for a few hours or overnight. Makes about 4 cups.
8 servings, each 195 calories: 10% from fat (2.5 g), 69% from carbohydrates (34.2 g), 21% from protein (10.4 g). Sodium 154 mg, Fiber 0.1 g.
Healing Heart Hint:Hummus is traditionally made with tahini (sesame seed paste), which is very high fat. For a hummus closest to traditional, a few drops of dark sesame oil or a 1/4 t of tahini can be added, although this will raise the fat content slightly.
If using canned beans, be sure to use the ones with no salt added.
VEGGIE STUFFED BAKED POTATO
Another recipe from Healing Heart Foundation. This one is listed as "a portable meal." I list it as yummy!
4 large baking potatoes
1 1/4 C soymilk
1 C each: frozen peas, corn, beans or greens (or any combination)
3/4 C grated fat-free soy cheese, cheddar or jalapeno jack flavor
pinch garlic powder
paprika
Preheat oven to 475 degrees. Chop vegetables, thaw if frozen. Set aside. Scrub potatoes, stab in two places with a knife or fork. Place on middle oven rack. Bake about one hour, until tender. Reduce oven heat to 350 degrees. Remove potatoes from oven and cut off a small portion of the top and scrape out soft part. Carefully scoop out potato center from the remaining part of the potato, but do not break the skin. Reserve.
Mash the potato innards in a bowl, adding small amounts of soymilk until smooth. Stir in vegetables and soy cheese. Heap the potato mixture back into the potato shells, using all of the mixture. Sprinkle with paprika. Bake on a non-stick sheet for 15 minutes, then broil on low for 2-3 minutes to brown slightly. Serve plain or with a gravy or sauce.
4 servings, each 339 calories: 2% from fat (0.85 g), 86% from carbohydrates (74.9 g), 12% from protein (10.2 g). Sodium 89 mg, Fiber 7.5 g.
Healing Heart Hint: These can be frozen for up to six months and reheated for a lunch or a snack. When defrosted, they can be kept a few days in the refrigerator and then microwaved or reheated in an oven. Do not re-freeze.
SLOPPY JOES
One last recipe from Healing Heart Foundation. This is meatless!
1 large onion, chopped
1 to 2 C celery, chopped
1 t balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 t dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 t black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 t hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
RICH CHOCOLATE MOUSSE
From page 83 of the January/February 2016 issue of Vegetarian Times. This begins, “As a last-minute option, this all-purpose chocolate dessert can’t be beat. The mousse is ready to eat in about 10 minutes, and no one will guess it’s made with tofu.” Serves 8 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/rich-chocolate-mousse/.
7 oz. bittersweet or dark chocolate, broken into pieces
3 Tbs. vegetable oil
24 oz. soft silken tofu, drained
1/2 cup dark brown sugar
2 Tbs. unsweetened cocoa powder
2 tsp. vanilla extract
1/8 tsp. salt
Place chocolate and oil in microwave-safe bowl. Microwave on medium power 2 to 3 minutes, or until melted.
Place tofu in food processor, and blend 1 minute, or until completely smooth and creamy. Add brown sugar, melted chocolate, cocoa powder, vanilla, and salt, and blend 1 minute more, scraping down sides until mousse is thick and smooth. Transfer to serving bowl. Chill, if desired.
nutritional information Per Per 1/2-cup serving: Calories: 279; Protein: 8 g;Total Fat: 8 g; Saturated Fat: less than 7 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 64 mg; Fiber: 4 g; Sugar: 21 g; Vegan; Gluten-Free
Thursday, February 25, 2016
Thursday Recipes
Enjoy!
ALL-IN-ONE CHOCOLATE CAKE
This comes from Nigella Lawson, from The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for greasing baking pans
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa powder
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla
3/4 cup sour cream, at room temperature
For the Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3 ounces ( 3/4 stick) unsalted butter
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon vanilla
2 1/2 cups confectioners' sugar, sifted
Preparation
For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.
QUINOA PILAF WITH RED AND YELLOW PEPPERS
Yield: 2-1/4 pounds; Serves: 12
Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/96.shtml
Print Version: http://diabeticgourmet.com/recipes/html/611.shtml
Ingredients
2-1/2 tablespoons minced shallots
2 tablespoons minced garlic
20 fluid ounces Chicken or Vegetable stock
12 ounces quinoa, well-rinsed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 bay leaf
1 sprig thyme
7 ounces roasted red and yellow peppers, diced
Directions
In a medium saucepan, sweat the shallots and garlic in 2 fluid ounces of the stock until the shallots are translucent.
Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil.
Cover the pot tightly and place in a 350 degree F. oven until the quinoa is tender and has absorbed all the liquid, about 15 minutes.
Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold in the peppers and serve.
Nutritional Information Per Serving: (3 ounces)
Calories: 130, Fat: 2g, Cholesterol: 0mg, Sodium: 150mg, Carbohydrate: 22g, Dietary Fiber: 2g, Sugars: 1g, Protein: 5g; Diabetic Exchanges: 1 Bread/Starch, 1 Vegetable
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SODA BREAD BUNS
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa writes, “In this new incarnation of my soda bread recipe, I kept the crosses, but to maximize the surface area of the crumbly, crunchy outer crust, I baked the dough into small buns instead of a large loaf. That way, I was able to get more of the bumpy-textured crust in each bite.” Time: 45 minutes; makes 8 servings.
To view this online, click here.
Ingredients
3 tablespoons unsalted butter, chilled and cubed, more for greasing pan
1 1/4 cups all-purpose flour, more as needed
3/4 cup whole wheat pastry flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspooon baking soda
2/3 cup buttermilk, more for brushing
1 large egg
2/3 cup (about) dried currants
1 1/2 teaspoon (about) caraway seeds
Ingredients
Heat oven to 375 degrees. Lightly grease a large rimmed baking sheet.
In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs. In a small bowl, whisk together buttermilk and egg. Stir wet mixture into dry one until they just form a moist dough. Stir in currants and caraway seeds.
Turn dough out onto a lightly floured surface. Shape into a 7-inch round about 1-inch thick. Cut into 8 wedges. Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet. Using kitchen shears, snip a small “x” into the top of each bun. (You can also use a knife.) Brush tops with a little buttermilk, and dust lightly with flour.
Transfer baking sheet to oven. Bake until buns are golden brown and firm, 20 to 25 minutes. Cool 10 minutes before serving.
DARK CHOCOLATE – ORANGE BROWNIES
This decadent recipe is from page 46 of the November 2015 issue of Vegetarian Times. It begins, “Cointreau, a sweet orange liqueur, gives fudgy brownies an elegant touch.” Makes 16 brownies in 30 minutes or less.
To view this online, click here.
1/3 cup plus 1 tsp. melted coconut oil, divided
8 Medjool dates, pitted
1/2 cup unsweetened cocoa powder
1/2 cup coconut sugar
1/3 cup maple syrup
2 Tbs. Cointreau liqueur
1 Tbs. vanilla extract
1/4 tsp. sea salt
1 large egg
1 cup hazelnut or almond meal
1/3 cup gluten-free oat flour
2 Tbs. grated orange zest
1/2 tsp. baking powder
2 oz. dark chocolate, chopped
Preheat oven to 350°F. Coat 8-inch-square baking pan with 1 tsp. coconut oil.
Pulse 1/3 cup oil, dates, cocoa powder, coconut sugar, syrup, Cointreau, vanilla, and salt in food processor until smooth. Blend in egg, then nut meal, flour, orange zest, and baking powder. Pour into prepared pan, sprinkle with chocolate, and bake 20 minutes, or until edges are firm.
nutritional information Per Per brownie: Calories: 191; Protein: 2 g; Total Fat: 10 g; Saturated Fat: 6 g; Carbohydrates: 26 g; Cholesterol: 12 mg; Sodium: 59 mg; Fiber: 3 g; Sugar: 20 g; Gluten-Free
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.
This recipe can be viewed online here.
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan
ALL-IN-ONE CHOCOLATE CAKE
This comes from Nigella Lawson, from The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for greasing baking pans
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa powder
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla
3/4 cup sour cream, at room temperature
For the Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3 ounces ( 3/4 stick) unsalted butter
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon vanilla
2 1/2 cups confectioners' sugar, sifted
Preparation
For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.
QUINOA PILAF WITH RED AND YELLOW PEPPERS
Yield: 2-1/4 pounds; Serves: 12
Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/96.shtml
Print Version: http://diabeticgourmet.com/recipes/html/611.shtml
Ingredients
2-1/2 tablespoons minced shallots
2 tablespoons minced garlic
20 fluid ounces Chicken or Vegetable stock
12 ounces quinoa, well-rinsed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 bay leaf
1 sprig thyme
7 ounces roasted red and yellow peppers, diced
Directions
In a medium saucepan, sweat the shallots and garlic in 2 fluid ounces of the stock until the shallots are translucent.
Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil.
Cover the pot tightly and place in a 350 degree F. oven until the quinoa is tender and has absorbed all the liquid, about 15 minutes.
Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold in the peppers and serve.
Nutritional Information Per Serving: (3 ounces)
Calories: 130, Fat: 2g, Cholesterol: 0mg, Sodium: 150mg, Carbohydrate: 22g, Dietary Fiber: 2g, Sugars: 1g, Protein: 5g; Diabetic Exchanges: 1 Bread/Starch, 1 Vegetable
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SODA BREAD BUNS
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa writes, “In this new incarnation of my soda bread recipe, I kept the crosses, but to maximize the surface area of the crumbly, crunchy outer crust, I baked the dough into small buns instead of a large loaf. That way, I was able to get more of the bumpy-textured crust in each bite.” Time: 45 minutes; makes 8 servings.
To view this online, click here.
Ingredients
3 tablespoons unsalted butter, chilled and cubed, more for greasing pan
1 1/4 cups all-purpose flour, more as needed
3/4 cup whole wheat pastry flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspooon baking soda
2/3 cup buttermilk, more for brushing
1 large egg
2/3 cup (about) dried currants
1 1/2 teaspoon (about) caraway seeds
Ingredients
Heat oven to 375 degrees. Lightly grease a large rimmed baking sheet.
In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs. In a small bowl, whisk together buttermilk and egg. Stir wet mixture into dry one until they just form a moist dough. Stir in currants and caraway seeds.
Turn dough out onto a lightly floured surface. Shape into a 7-inch round about 1-inch thick. Cut into 8 wedges. Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet. Using kitchen shears, snip a small “x” into the top of each bun. (You can also use a knife.) Brush tops with a little buttermilk, and dust lightly with flour.
Transfer baking sheet to oven. Bake until buns are golden brown and firm, 20 to 25 minutes. Cool 10 minutes before serving.
DARK CHOCOLATE – ORANGE BROWNIES
This decadent recipe is from page 46 of the November 2015 issue of Vegetarian Times. It begins, “Cointreau, a sweet orange liqueur, gives fudgy brownies an elegant touch.” Makes 16 brownies in 30 minutes or less.
To view this online, click here.
1/3 cup plus 1 tsp. melted coconut oil, divided
8 Medjool dates, pitted
1/2 cup unsweetened cocoa powder
1/2 cup coconut sugar
1/3 cup maple syrup
2 Tbs. Cointreau liqueur
1 Tbs. vanilla extract
1/4 tsp. sea salt
1 large egg
1 cup hazelnut or almond meal
1/3 cup gluten-free oat flour
2 Tbs. grated orange zest
1/2 tsp. baking powder
2 oz. dark chocolate, chopped
Preheat oven to 350°F. Coat 8-inch-square baking pan with 1 tsp. coconut oil.
Pulse 1/3 cup oil, dates, cocoa powder, coconut sugar, syrup, Cointreau, vanilla, and salt in food processor until smooth. Blend in egg, then nut meal, flour, orange zest, and baking powder. Pour into prepared pan, sprinkle with chocolate, and bake 20 minutes, or until edges are firm.
nutritional information Per Per brownie: Calories: 191; Protein: 2 g; Total Fat: 10 g; Saturated Fat: 6 g; Carbohydrates: 26 g; Cholesterol: 12 mg; Sodium: 59 mg; Fiber: 3 g; Sugar: 20 g; Gluten-Free
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.
This recipe can be viewed online here.
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan
Wednesday, February 24, 2016
Wednesday Recipes
For years, I'd heard other gush over the joys of cast iron skillet, and wondered what all the fuss was about. Then, about a year or so ago, I broke down and bought one. Wow! If you're cooking anything that you might want a little bit of a crust on – veggie burgers (or hamburgers, if you're so inclined), corn bread, what-have-you – then nothing beats a cast iron skillet.
While wandering through TheKitchn's website, I found two extremely helpful articles dealing with cast iron skillets. The first one, titled “How To Season a Cast Iron Skillet”, shows how to season your cast iron skillet before using it. The second article, which is also extremely helpful, is titled “How to Restore a Rusty Cast Iron Skillet”.
There's also a third article to read through if you're wondering whether to buy a cast iron skillet, especially if you're worried about using one. I'd wondered if I could cook certain foods in a cast iron skillet, or how to use one. Check out “5 Myths of Cast Iron Cookware”. Finally, one last link to check out from The Kitchn: 35 Ways to Love Your Cast Iron Skillet. Tips and recipes for using your cast iron skillet.
And now for today's six vegetarian recipes. Enjoy!
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This comes from Julia Moskin in The New York Times Cooking e-newsletter. Julia wrote, “This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies [see Note] in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.”
Note: I've omitted the anchovies in the ingredient list...Never liked 'em, before I was a vegetarian. Since they were listed as optional, I've left them out. If you want to check out the recipe with the anchovies included, you can follow the link (posted in just a minute...) and view it there.
Time for this recipe is about 2 hours; makes 2 main course servings, or 4 to 6 side dish servings. To view this online, click here.
Ingredients
FOR THE CAULIFLOWER:
1 large cauliflower
Olive oil
Salt
FOR THE SAUCE:
1/3 cup blanched almonds
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper
Preparation
Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
In a food processor, combine almonds, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
PINEAPPLE UPSIDE-DOWN SPICE CAKE
This comes from the February 2009 issue of Vegetarian Times, page 37. It begins, “This moist spice cake is a great alternative to the butter-laden upside-down cakes of yesteryear.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/pineapple-upside-down-spice-cake/.
Topping
2 Tbs. butter
1/2 cup packed light brown sugar
1 20-oz. can juice-packed sliced pineapple rings, drained, 1/4 cup juice reserved
3/4 cup dried cranberries, divided
Batter
2 large eggs
3/4 cup packed light brown sugar
1/2 cup unsweetened apple butter
1/2 cup low-fat buttermilk
3 Tbs. vegetable oil
1 tsp. vanilla extract
2 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground allspice
Preheat oven to 350°F. Coat 12-inch cast iron skillet with cooking spray.
To make Topping: Melt butter in skillet, add sugar, and cook 2 minutes, or until sugar is bubbly, stirring constantly. Stir in reserved pineapple juice.
Arrange pineapple rings on bottom of skillet, and place 2 dried cranberries in center of each ring.
To make Batter: Whisk together eggs, brown sugar, apple butter, buttermilk, oil, and vanilla in bowl. Whisk together flour, baking soda, cinnamon, salt, cloves, and allspice in separate bowl. Fold dry ingredients into wet ingredients, and stir in remaining dried cranberries.
Spread Batter in skillet, and bake 30 minutes, or until top is set and brown. Cool 10 minutes. Place large plate over skillet, and invert cake onto plate. Serve warm or at room temperature.
nutritional information Per Slice: Calories: 441; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 85 g; Cholesterol: 61 mg; Sodium: 595 mg; Fiber: 3 g; Sugar: 56 g
DEEP-DISH SKILLET PIZZA
This also comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
CHEDDAR-TARRAGON CORNBREAD
This comes from CountryLiving, and begins, “Use your cast-iron skillet to make this Cheddar cheese- and tarragon-laced cornbread.” Total Time: 30 minutes; Prep Time: 10 minutes; Level: Moderate: Yield: 6 slices.
To view this online, go to http://www.countryliving.com/food-drinks/recipes/a3349/cheddar-tarragon-cornbread-recipe/.
Ingredients
1 c. all-purpose flour
1 c. yellow cornmeal
2 1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. sugar
1 stick unsalted butter
1 c. Buttermilk
2 large eggs
4 oz. sharp Cheddar
1 tsp. chopped fresh tarragon
Directions
Preheat oven to 425 degrees F. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside.
Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl, whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.
Stir buttermilk mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean, about 20 minutes.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home. This can also be found in my e-cookbook, Off The Wall Cooking.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
SPINACH FRITTA
I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.
4 eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, chopped
1 potato, peeled and diced
1/2 bag of spinach (10-16 ounce bag), rinced
1/2 cup shredded swiss cheese
margarine for pan
salt and pepper to taste
Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!
While wandering through TheKitchn's website, I found two extremely helpful articles dealing with cast iron skillets. The first one, titled “How To Season a Cast Iron Skillet”, shows how to season your cast iron skillet before using it. The second article, which is also extremely helpful, is titled “How to Restore a Rusty Cast Iron Skillet”.
There's also a third article to read through if you're wondering whether to buy a cast iron skillet, especially if you're worried about using one. I'd wondered if I could cook certain foods in a cast iron skillet, or how to use one. Check out “5 Myths of Cast Iron Cookware”. Finally, one last link to check out from The Kitchn: 35 Ways to Love Your Cast Iron Skillet. Tips and recipes for using your cast iron skillet.
And now for today's six vegetarian recipes. Enjoy!
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This comes from Julia Moskin in The New York Times Cooking e-newsletter. Julia wrote, “This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies [see Note] in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.”
Note: I've omitted the anchovies in the ingredient list...Never liked 'em, before I was a vegetarian. Since they were listed as optional, I've left them out. If you want to check out the recipe with the anchovies included, you can follow the link (posted in just a minute...) and view it there.
Time for this recipe is about 2 hours; makes 2 main course servings, or 4 to 6 side dish servings. To view this online, click here.
Ingredients
FOR THE CAULIFLOWER:
1 large cauliflower
Olive oil
Salt
FOR THE SAUCE:
1/3 cup blanched almonds
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper
Preparation
Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
In a food processor, combine almonds, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
PINEAPPLE UPSIDE-DOWN SPICE CAKE
This comes from the February 2009 issue of Vegetarian Times, page 37. It begins, “This moist spice cake is a great alternative to the butter-laden upside-down cakes of yesteryear.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/pineapple-upside-down-spice-cake/.
Topping
2 Tbs. butter
1/2 cup packed light brown sugar
1 20-oz. can juice-packed sliced pineapple rings, drained, 1/4 cup juice reserved
3/4 cup dried cranberries, divided
Batter
2 large eggs
3/4 cup packed light brown sugar
1/2 cup unsweetened apple butter
1/2 cup low-fat buttermilk
3 Tbs. vegetable oil
1 tsp. vanilla extract
2 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground allspice
Preheat oven to 350°F. Coat 12-inch cast iron skillet with cooking spray.
To make Topping: Melt butter in skillet, add sugar, and cook 2 minutes, or until sugar is bubbly, stirring constantly. Stir in reserved pineapple juice.
Arrange pineapple rings on bottom of skillet, and place 2 dried cranberries in center of each ring.
To make Batter: Whisk together eggs, brown sugar, apple butter, buttermilk, oil, and vanilla in bowl. Whisk together flour, baking soda, cinnamon, salt, cloves, and allspice in separate bowl. Fold dry ingredients into wet ingredients, and stir in remaining dried cranberries.
Spread Batter in skillet, and bake 30 minutes, or until top is set and brown. Cool 10 minutes. Place large plate over skillet, and invert cake onto plate. Serve warm or at room temperature.
nutritional information Per Slice: Calories: 441; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 85 g; Cholesterol: 61 mg; Sodium: 595 mg; Fiber: 3 g; Sugar: 56 g
DEEP-DISH SKILLET PIZZA
This also comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
CHEDDAR-TARRAGON CORNBREAD
This comes from CountryLiving, and begins, “Use your cast-iron skillet to make this Cheddar cheese- and tarragon-laced cornbread.” Total Time: 30 minutes; Prep Time: 10 minutes; Level: Moderate: Yield: 6 slices.
To view this online, go to http://www.countryliving.com/food-drinks/recipes/a3349/cheddar-tarragon-cornbread-recipe/.
Ingredients
1 c. all-purpose flour
1 c. yellow cornmeal
2 1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. sugar
1 stick unsalted butter
1 c. Buttermilk
2 large eggs
4 oz. sharp Cheddar
1 tsp. chopped fresh tarragon
Directions
Preheat oven to 425 degrees F. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside.
Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl, whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.
Stir buttermilk mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean, about 20 minutes.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home. This can also be found in my e-cookbook, Off The Wall Cooking.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
SPINACH FRITTA
I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.
4 eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, chopped
1 potato, peeled and diced
1/2 bag of spinach (10-16 ounce bag), rinced
1/2 cup shredded swiss cheese
margarine for pan
salt and pepper to taste
Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!
Tuesday, February 23, 2016
Tuesday Recipes
Enjoy!
PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH
This comes from Melissa Clark in The New York Times Cooking e-newsletter. The recipe begins, “Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash. Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash. A terrific dish.” Time: 45 minutes; makes 2 to 3 servings.
To view this online, click here.
Ingredients
1 1/2 pounds butternut squash
1/2 cup extra virgin olive oil, more for drizzling
3/4 teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
1/3 cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving
Preparation
Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
VEGAN VANILLA PUDDING WITH CHOCOLATE RASPBERRY TOPPING
This recipe comes from the November 2014 issue of Vegetarian Times, page 57. It begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.” Serves 4.
To view this online, click here.
Pudding
3 Tbs. Bob’s Red Mill Cornstarch
1 1/2 cups Silk Vanilla Coconut Milk or Soymilk
1/4 cup Florida Crystals Organic Cane Sugar
1/4 tsp. vanilla extract
Topping
2–8 Tbs. Florida Crystals Organic Cane Sugar
1 Tbs. Bob’s Red Mill Cornstarch
2 cups fresh or frozen raspberries
1/3 cup Chatfield’s Semisweet or Double-Dark Semisweet Chocolate Chips
To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.
Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.
To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.
Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.
nutritional information Per Pudding: Calories: 318; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 7 g; Carbohydrates: 56 g; Cholesterol: 0 mg; Sodium: 18 mg; Fiber: 7 g; Sugar: 39 g; Vegan; Gluten-Free
ORZO-STUFFED EGGPLANT
This comes from Diabetes Self Management. Prep Time: 25 minutes; Cooking Time: 50 minutes; Serves 4, Serving Size: 2 halves.
To view this online, click here.
Ingredients
4 small eggplants (approximately 7 ounces each)
Nonstick cooking spray
1 cup orzo pastina, uncooked
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 cups canned tomatoes, drained and chopped
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
8 ounces part-skim mozzarella, diced
1/4 cup grated Parmigiano-Reggiano cheese
Directions
Heat oven to 400°F. Wash and pat dry the eggplants, cut off their stems, and cut them in half vertically. Place them with the cut side down on a baking pan coated with nonstick cooking spray. Bake for 30 minutes.
Remove eggplants from the pan, cool under running water, and pat dry. Using a spoon, carve out and chop the pulp, leaving just a thin shell (about 1/4 inch). Place pulp in a bowl and set aside.
Cook the orzo according to package instructions, but keep it slightly undercooked (1–2 minutes less than directed). While the orzo is cooking, heat the olive oil in a medium-size frying pan over moderate heat. Add the garlic and sauté for 1 minute. Add the chopped eggplant pulp and sauté for 4–5 minutes, stirring frequently. Add the tomatoes, dried herbs, and salt and pepper to taste. Mix thoroughly and simmer for 10 minutes. Remove from heat.
When the orzo is ready, drain and add to the eggplant mixture. Toss in both cheeses and mix well.
Divide eggplant–cheese mixture into 8 equal portions and fill the eggplant shells. Spray the top of each with cooking spray. Place stuffed eggplant halves on baking pan and bake for 10 minutes. Remove and serve immediately.
CHIPOTLE ASPARAGUS QUESADILLAS
This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.
To view this online, click here.
Quesadillas
1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1 1/2 tsp. olive oil or vegetable oil
1 tsp. dried oregano
4 8-inch sprouted-grain tortillas
Chipotle Spread
3 Tbs. vegan mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice
Preheat oven to 425°F.
To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.
Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.
Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.
Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan
PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH
This comes from Melissa Clark in The New York Times Cooking e-newsletter. The recipe begins, “Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash. Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash. A terrific dish.” Time: 45 minutes; makes 2 to 3 servings.
To view this online, click here.
Ingredients
1 1/2 pounds butternut squash
1/2 cup extra virgin olive oil, more for drizzling
3/4 teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
1/3 cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving
Preparation
Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
VEGAN VANILLA PUDDING WITH CHOCOLATE RASPBERRY TOPPING
This recipe comes from the November 2014 issue of Vegetarian Times, page 57. It begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.” Serves 4.
To view this online, click here.
Pudding
3 Tbs. Bob’s Red Mill Cornstarch
1 1/2 cups Silk Vanilla Coconut Milk or Soymilk
1/4 cup Florida Crystals Organic Cane Sugar
1/4 tsp. vanilla extract
Topping
2–8 Tbs. Florida Crystals Organic Cane Sugar
1 Tbs. Bob’s Red Mill Cornstarch
2 cups fresh or frozen raspberries
1/3 cup Chatfield’s Semisweet or Double-Dark Semisweet Chocolate Chips
To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.
Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.
To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.
Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.
nutritional information Per Pudding: Calories: 318; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 7 g; Carbohydrates: 56 g; Cholesterol: 0 mg; Sodium: 18 mg; Fiber: 7 g; Sugar: 39 g; Vegan; Gluten-Free
ORZO-STUFFED EGGPLANT
This comes from Diabetes Self Management. Prep Time: 25 minutes; Cooking Time: 50 minutes; Serves 4, Serving Size: 2 halves.
To view this online, click here.
Ingredients
4 small eggplants (approximately 7 ounces each)
Nonstick cooking spray
1 cup orzo pastina, uncooked
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 cups canned tomatoes, drained and chopped
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
8 ounces part-skim mozzarella, diced
1/4 cup grated Parmigiano-Reggiano cheese
Directions
Heat oven to 400°F. Wash and pat dry the eggplants, cut off their stems, and cut them in half vertically. Place them with the cut side down on a baking pan coated with nonstick cooking spray. Bake for 30 minutes.
Remove eggplants from the pan, cool under running water, and pat dry. Using a spoon, carve out and chop the pulp, leaving just a thin shell (about 1/4 inch). Place pulp in a bowl and set aside.
Cook the orzo according to package instructions, but keep it slightly undercooked (1–2 minutes less than directed). While the orzo is cooking, heat the olive oil in a medium-size frying pan over moderate heat. Add the garlic and sauté for 1 minute. Add the chopped eggplant pulp and sauté for 4–5 minutes, stirring frequently. Add the tomatoes, dried herbs, and salt and pepper to taste. Mix thoroughly and simmer for 10 minutes. Remove from heat.
When the orzo is ready, drain and add to the eggplant mixture. Toss in both cheeses and mix well.
Divide eggplant–cheese mixture into 8 equal portions and fill the eggplant shells. Spray the top of each with cooking spray. Place stuffed eggplant halves on baking pan and bake for 10 minutes. Remove and serve immediately.
CHIPOTLE ASPARAGUS QUESADILLAS
This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.
To view this online, click here.
Quesadillas
1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1 1/2 tsp. olive oil or vegetable oil
1 tsp. dried oregano
4 8-inch sprouted-grain tortillas
Chipotle Spread
3 Tbs. vegan mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice
Preheat oven to 425°F.
To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.
Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.
Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.
Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan
Monday, February 22, 2016
Monday Recipes
Here are today's six recipes. Enjoy!
ORANGE-GLAZED ALMOND CAKE
This comes from the July 2006 issue of Vegetarian Times, and begins, “Spain'’s hot weather makes dessert a light affair - —this moist cake fits the bill. Serve with light whipped cream.” Makes 16 squares.
To view this online, click here.
Almond Cake
1/2 cup slivered almonds
1 cup whole-wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/3 cup low-fat plain yogurt
1/4 cup olive oil
2 Tbs. fresh orange juice
1 Tbs. grated orange zest
1 tsp. vanilla extract
1/4 tsp. almond extract
3 large eggs, at room temperature
2/3 cup light brown sugar
Orange Glaze
1/2 cup fresh orange juice
1/3 cup sugar
To make Cake: Preheat oven to 350°F. Coat 8-inch square pan with cooking spray. Toast almonds in skillet over medium-low heat 3 to 5 minutes, or until browned. Cool.
Pulse almonds, flour, baking powder, baking soda, salt and cinnamon in food processor until almonds are finely ground.
Combine yogurt, oil, juice, zest and extracts in small bowl.
Beat eggs and sugar with electric mixer 5 minutes at high speed. Fold in 1/3 flour mixture. Add 1/2 yogurt mixture. Repeat with remaining flour and yogurt mixtures. Spread in prepared pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let stand 5 minutes. Unmold, and cool.
To make Glaze: Simmer juice and sugar in small pan 5 minutes.
Poke holes in top of cake with skewer. Brush syrup over cake. Cut into squares, and serve.
nutritional information Per Square: Calories: 144; Protein: 3 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 20 g; Cholesterol: 40 mg; Sodium: 131 mg; Fiber: 1 g; Sugar: 14 g
LIGHT WHIPPED CREAM
This also comes from the July 2006 issue of Vegetarian Times, and begins, “This recipe combines the luxury of real whipped cream with the healthfulness of low-fat yogurt. It’s great with fresh berries and keeps well in the refrigerator for up to 2 days.” Makes about 1 1/2 cups in 30 minutes or less.
To view this online, click here.
1 cup low-fat or nonfat vanilla yogurt
1/3 cup whipping cream
1 tsp. orange liqueur or orange juice
Line sieve or colander with cheesecloth or coffee filters and set over medium bowl, leaving at least 1/2 inch of clearance from bottom. Spoon in yogurt, cover and let drain in refrigerator for at least 30 minutes, or up to 2 hours. Discard liquid.
Whip cream in chilled small bowl with electric mixer until soft peaks form. Fold in drained yogurt and orange liqueur or orange juice. Serve immediately, or store chilled.
nutritional information Per Tablespoon: Calories: 21; Total Fat: 1 g; Saturated Fat: 1 g; Carbohydrates: 2 g; Cholesterol: 5 mg; Sodium: 8 mg; Sugar: 2 g
ULTIMATE VEGAN LASAGNA
This comes from the February 2009 issue of Vegetarian Times. It begins, “This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/ultimate-vegan-lasagna/.
Filling
2 tsp. olive oil
2 medium onions, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
10-oz. bag fresh baby spinach
2 12-oz. pkgs. firm tofu, drained
1 8-oz. pkg. vegan cream cheese
1/2 cup chopped fresh basil
1/4 cup nutritional yeast
Lasagna
5 1/2 cups Speedy Red Sauce (recipe follows)
12 uncooked whole-wheat lasagna noodles
12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
1 cup shredded mozzarella flavor vegan cheese (3 oz.)
To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.
Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.
Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.
nutritional information Per 2-x-3-inch slice: Calories: 508; Protein: 33 g; Total Fat: 19 g; Saturated Fat: 3 g; Carbohydrates: 60 g; Cholesterol: 0mg; Sodium: 817 mg; Fiber: 13 g; Sugar: 10 g; Vegan
SPEEDY RED SAUCE
This also comes from the February 2009 issue of Vegetarian Times, and begins, “This all-purpose pasta sauce can be used on spaghetti as well as in our Ultimate Vegan Lasagna. Puréed roasted red peppers help thicken it quickly.” Makes 5 1/2 cups in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/speedy-red-sauce/.
1 Tbs. olive oil
1 12-oz. jar roasted red peppers, rinsed and drained
2 small onions, diced (2 cups)
2 Tbs. dried basil or 3 Tbs. finely chopped fresh basil
3 cloves garlic, minced
1 28-oz. can fire-roasted crushed tomatoes
Purée roasted red peppers in food processor or blender until smooth. Set aside.
Heat oil in saucepan over medium heat. Add onions, and sauté 5 minutes, or until golden. Add basil and garlic, and sauté 1 minute more. Stir in tomatoes and roasted red pepper purée. Season with salt and pepper, if desired. Simmer 10 minutes, or until slightly thickened.
nutritional information Per 1/2-cup serving: Calories: 53; Protein: 2 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 10 g; Cholesterol: 0 mg; Sodium: 352 mg; Fiber: 2 g; Sugar: 6 g; Vegan; Gluten-Free
GARLIC BREAD
Another recipe from the February 2009 issue of Vegetarian Times, this one begins, “Pop this fragrant favorite into the oven when you uncover the lasagna, and everything will be ready at the same time.” Serves 8 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/garlic-bread/.
1 baguette, halved lengthwise
1/4 cup olive oil
6 cloves garlic, minced (2 Tbs.)
2 Tbs. finely chopped fresh parsley
1/8 tsp. salt
Preheat oven to 375°F. Lay baguette, cut-sides up, on sheet of aluminum foil several inches longer than bread.
Heat olive oil in small saucepan on low heat. Add garlic, and cook 1 to 2 minutes, or until light golden. Stir in parsley and salt, and remove from heat.
Brush garlic mixture on both halves of bread with pastry brush. Press baguette halves back together, and wrap with foil. Bake 15 to 20 minutes, or until warm and fragrant. Cut crosswise with serrated knife into 8 thick pieces. Serve hot.
nutritional information Per Slice: Calories: 154; Protein: 4 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 242 mg; Fiber: 1 g; Sugar: 1 g; Vegan
POMEGRANATE-PINEAPPLE GRANITA
Finally, this also comes from the February 2009 issue of Vegetarian Times. It begins, “This easy treat is a light and refreshing way to satisfy your sweet tooth. The frozen cubes blended to create the granita can be made ahead and stored in the freezer for 1 week.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/pomegranate-pineapple-granita/.
2 cups fresh or canned pineapple chunks
2 2/3 cups unsweetened pomegranate juice
1/4 cup pure maple syrup
3/4 tsp. ground cinnamon
Purée all ingredients in blender until smooth. Pour into 2 or 3 plastic ice cube trays. Freeze at least 4 hours or overnight, until firmly frozen.
Twist cubes out of trays and into bowl of food processor. Blend 30 seconds, or until smooth, evenly colored, and snowy. Scoop into individual bowls, and serve immediately.
nutritional information Per 1/2-cup serving: Calories: 94; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 24 g; Cholesterol: 0 mg; Sodium: 11 mg; Fiber: 1 g; Sugar: 21 g; Vegan; Gluten-Free
ORANGE-GLAZED ALMOND CAKE
This comes from the July 2006 issue of Vegetarian Times, and begins, “Spain'’s hot weather makes dessert a light affair - —this moist cake fits the bill. Serve with light whipped cream.” Makes 16 squares.
To view this online, click here.
Almond Cake
1/2 cup slivered almonds
1 cup whole-wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/3 cup low-fat plain yogurt
1/4 cup olive oil
2 Tbs. fresh orange juice
1 Tbs. grated orange zest
1 tsp. vanilla extract
1/4 tsp. almond extract
3 large eggs, at room temperature
2/3 cup light brown sugar
Orange Glaze
1/2 cup fresh orange juice
1/3 cup sugar
To make Cake: Preheat oven to 350°F. Coat 8-inch square pan with cooking spray. Toast almonds in skillet over medium-low heat 3 to 5 minutes, or until browned. Cool.
Pulse almonds, flour, baking powder, baking soda, salt and cinnamon in food processor until almonds are finely ground.
Combine yogurt, oil, juice, zest and extracts in small bowl.
Beat eggs and sugar with electric mixer 5 minutes at high speed. Fold in 1/3 flour mixture. Add 1/2 yogurt mixture. Repeat with remaining flour and yogurt mixtures. Spread in prepared pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let stand 5 minutes. Unmold, and cool.
To make Glaze: Simmer juice and sugar in small pan 5 minutes.
Poke holes in top of cake with skewer. Brush syrup over cake. Cut into squares, and serve.
nutritional information Per Square: Calories: 144; Protein: 3 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 20 g; Cholesterol: 40 mg; Sodium: 131 mg; Fiber: 1 g; Sugar: 14 g
LIGHT WHIPPED CREAM
This also comes from the July 2006 issue of Vegetarian Times, and begins, “This recipe combines the luxury of real whipped cream with the healthfulness of low-fat yogurt. It’s great with fresh berries and keeps well in the refrigerator for up to 2 days.” Makes about 1 1/2 cups in 30 minutes or less.
To view this online, click here.
1 cup low-fat or nonfat vanilla yogurt
1/3 cup whipping cream
1 tsp. orange liqueur or orange juice
Line sieve or colander with cheesecloth or coffee filters and set over medium bowl, leaving at least 1/2 inch of clearance from bottom. Spoon in yogurt, cover and let drain in refrigerator for at least 30 minutes, or up to 2 hours. Discard liquid.
Whip cream in chilled small bowl with electric mixer until soft peaks form. Fold in drained yogurt and orange liqueur or orange juice. Serve immediately, or store chilled.
nutritional information Per Tablespoon: Calories: 21; Total Fat: 1 g; Saturated Fat: 1 g; Carbohydrates: 2 g; Cholesterol: 5 mg; Sodium: 8 mg; Sugar: 2 g
ULTIMATE VEGAN LASAGNA
This comes from the February 2009 issue of Vegetarian Times. It begins, “This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/ultimate-vegan-lasagna/.
Filling
2 tsp. olive oil
2 medium onions, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
10-oz. bag fresh baby spinach
2 12-oz. pkgs. firm tofu, drained
1 8-oz. pkg. vegan cream cheese
1/2 cup chopped fresh basil
1/4 cup nutritional yeast
Lasagna
5 1/2 cups Speedy Red Sauce (recipe follows)
12 uncooked whole-wheat lasagna noodles
12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
1 cup shredded mozzarella flavor vegan cheese (3 oz.)
To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.
Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.
Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.
nutritional information Per 2-x-3-inch slice: Calories: 508; Protein: 33 g; Total Fat: 19 g; Saturated Fat: 3 g; Carbohydrates: 60 g; Cholesterol: 0mg; Sodium: 817 mg; Fiber: 13 g; Sugar: 10 g; Vegan
SPEEDY RED SAUCE
This also comes from the February 2009 issue of Vegetarian Times, and begins, “This all-purpose pasta sauce can be used on spaghetti as well as in our Ultimate Vegan Lasagna. Puréed roasted red peppers help thicken it quickly.” Makes 5 1/2 cups in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/speedy-red-sauce/.
1 Tbs. olive oil
1 12-oz. jar roasted red peppers, rinsed and drained
2 small onions, diced (2 cups)
2 Tbs. dried basil or 3 Tbs. finely chopped fresh basil
3 cloves garlic, minced
1 28-oz. can fire-roasted crushed tomatoes
Purée roasted red peppers in food processor or blender until smooth. Set aside.
Heat oil in saucepan over medium heat. Add onions, and sauté 5 minutes, or until golden. Add basil and garlic, and sauté 1 minute more. Stir in tomatoes and roasted red pepper purée. Season with salt and pepper, if desired. Simmer 10 minutes, or until slightly thickened.
nutritional information Per 1/2-cup serving: Calories: 53; Protein: 2 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 10 g; Cholesterol: 0 mg; Sodium: 352 mg; Fiber: 2 g; Sugar: 6 g; Vegan; Gluten-Free
GARLIC BREAD
Another recipe from the February 2009 issue of Vegetarian Times, this one begins, “Pop this fragrant favorite into the oven when you uncover the lasagna, and everything will be ready at the same time.” Serves 8 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/garlic-bread/.
1 baguette, halved lengthwise
1/4 cup olive oil
6 cloves garlic, minced (2 Tbs.)
2 Tbs. finely chopped fresh parsley
1/8 tsp. salt
Preheat oven to 375°F. Lay baguette, cut-sides up, on sheet of aluminum foil several inches longer than bread.
Heat olive oil in small saucepan on low heat. Add garlic, and cook 1 to 2 minutes, or until light golden. Stir in parsley and salt, and remove from heat.
Brush garlic mixture on both halves of bread with pastry brush. Press baguette halves back together, and wrap with foil. Bake 15 to 20 minutes, or until warm and fragrant. Cut crosswise with serrated knife into 8 thick pieces. Serve hot.
nutritional information Per Slice: Calories: 154; Protein: 4 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 242 mg; Fiber: 1 g; Sugar: 1 g; Vegan
POMEGRANATE-PINEAPPLE GRANITA
Finally, this also comes from the February 2009 issue of Vegetarian Times. It begins, “This easy treat is a light and refreshing way to satisfy your sweet tooth. The frozen cubes blended to create the granita can be made ahead and stored in the freezer for 1 week.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/pomegranate-pineapple-granita/.
2 cups fresh or canned pineapple chunks
2 2/3 cups unsweetened pomegranate juice
1/4 cup pure maple syrup
3/4 tsp. ground cinnamon
Purée all ingredients in blender until smooth. Pour into 2 or 3 plastic ice cube trays. Freeze at least 4 hours or overnight, until firmly frozen.
Twist cubes out of trays and into bowl of food processor. Blend 30 seconds, or until smooth, evenly colored, and snowy. Scoop into individual bowls, and serve immediately.
nutritional information Per 1/2-cup serving: Calories: 94; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 24 g; Cholesterol: 0 mg; Sodium: 11 mg; Fiber: 1 g; Sugar: 21 g; Vegan; Gluten-Free
Friday, February 19, 2016
Friday Recipes
Finally, Friday. Here are six recipes to get you through the weekend. Enjoy!
CRANBERRY-PECAN BAKED PEACHES
This comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1 1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
CURRIED CAULIFLOWER SOUP
This recipe is from the January 2009 issue of Vegetarian Times, and begins, “This soup's secret ingredient—an apple—lends a touch of tangy sweetness that complements the curry’s spice. Letting the soup cool 20 minutes before blending helps deepen the flavors.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/curried-cauliflower-soup/.
2 Tbs. olive oil
1 small onion, chopped (1 cup)
1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup)
1 Tbs. curry powder
1 clove garlic, sliced (1 tsp.)
1 large head cauliflower, chopped into 1-inch pieces (6 cups)
4 cups low-sodium vegetable broth
1 tsp. honey or agave nectar
1 tsp. rice wine vinegar
Heat oil in large pot over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.
nutritional information Per Serving: Calories: 104; Protein: 2 g; Total Fat: 5 g; Saturated Fat: 0.5 g; Carbohydrates: 14 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 4 g; Sugar: 8 g; Gluten-Free
CREAM OF TURNIP SOUP
This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.
2 Tbs. olive oil
2 lb. fresh baby turnips, peeled and diced
1 small onion, diced (1 cup)
2 bay leaves
1/4 cup soy creamer, optional
1/4 cup celery leaves, sliced into fine strips
Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.
Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.
nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free
POTATO CAVATELLI
This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.
To view this online, click here.
Ingredients
2 large russet potatoes
1 tablespoon butter
1/4 cup milk
1/4 cup neutral oil, like canola
1 teaspoon kosher salt
4 eggs
3 cups flour/450 grams, plus more for rolling
Preparation
Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.
In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)
Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.
In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.
ULTIMATE VEGAN LASAGNA
This comes from the February 2009 issue of Vegetarian Times. It begins, “This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/ultimate-vegan-lasagna/.
Filling
2 tsp. olive oil
2 medium onions, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
10-oz. bag fresh baby spinach
2 12-oz. pkgs. firm tofu, drained
1 8-oz. pkg. vegan cream cheese
1/2 cup chopped fresh basil
1/4 cup nutritional yeast
Lasagna
5 1/2 cups Speedy Red Sauce (next recipe)
12 uncooked whole-wheat lasagna noodles
12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
1 cup shredded mozzarella flavor vegan cheese (3 oz.)
To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.
Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.
Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.
nutritional information Per 2-x-3-inch slice: Calories: 508; Protein: 33 g; Total Fat: 19 g; Saturated Fat: 3 g; Carbohydrates: 60 g; Cholesterol: mg; Sodium: 817 mg; Fiber: 13 g; Sugar: 10 g; Vegan
VEGETARIAN SHEPHERD'S PIE
This comes from the Diabetes Self Management e-newsletter. Yield: 6 servings
To view this online, click here.
Ingredients
2 teaspoons olive oil1 cup sliced onion
1 package (16 ounces) mushrooms, quartered
1 1/4 teaspoons minced garlic, divided
1 cup sliced carrots
1 cup sliced celery
1 cup frozen green peas
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried rosemary
2 medium russet potatoes, peeled and cubed
1/4 cup fat-free (skim) milk
1 tablespoon light margarine
1/4 teaspoon black pepper
Fresh rosemary (optional)
Directions
Heat oil in large saucepan over medium-high heat. Add onion; cook and stir 3 minutes or until just begins to soften. Add mushrooms; cook and stir 5 minutes or until vegetables are tender. Add 1 teaspoon garlic; cook and stir 1 minute. Add carrots, celery, and peas; cook and stir 5 minutes or until crisp-tender.
Sprinkle flour over vegetables; cook and stir 2 minutes. Add broth, salt, and dried rosemary. Bring to a boil. Reduce heat; simmer 30 to 35 minutes or until thickened.
Meanwhile, place potatoes in medium saucepan. Add enough water to cover potatoes. Bring to a boil over high heat. Reduce heat; simmer 15 minutes or until potatoes are tender; drain.
Beat potatoes, milk, margarine, remaining 1/4 teaspoon garlic, and pepper in medium bowl with electric mixer at low speed until smooth.
Preheat broiler. Pour vegetable mixture into 2-quart casserole. Gently spread mashed potatoes over top. Broil 5 minutes or until light golden brown. Garnish with fresh rosemary.
CRANBERRY-PECAN BAKED PEACHES
This comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1 1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
CURRIED CAULIFLOWER SOUP
This recipe is from the January 2009 issue of Vegetarian Times, and begins, “This soup's secret ingredient—an apple—lends a touch of tangy sweetness that complements the curry’s spice. Letting the soup cool 20 minutes before blending helps deepen the flavors.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/curried-cauliflower-soup/.
2 Tbs. olive oil
1 small onion, chopped (1 cup)
1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup)
1 Tbs. curry powder
1 clove garlic, sliced (1 tsp.)
1 large head cauliflower, chopped into 1-inch pieces (6 cups)
4 cups low-sodium vegetable broth
1 tsp. honey or agave nectar
1 tsp. rice wine vinegar
Heat oil in large pot over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.
nutritional information Per Serving: Calories: 104; Protein: 2 g; Total Fat: 5 g; Saturated Fat: 0.5 g; Carbohydrates: 14 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 4 g; Sugar: 8 g; Gluten-Free
CREAM OF TURNIP SOUP
This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.
2 Tbs. olive oil
2 lb. fresh baby turnips, peeled and diced
1 small onion, diced (1 cup)
2 bay leaves
1/4 cup soy creamer, optional
1/4 cup celery leaves, sliced into fine strips
Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.
Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.
nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free
POTATO CAVATELLI
This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.
To view this online, click here.
Ingredients
2 large russet potatoes
1 tablespoon butter
1/4 cup milk
1/4 cup neutral oil, like canola
1 teaspoon kosher salt
4 eggs
3 cups flour/450 grams, plus more for rolling
Preparation
Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.
In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)
Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.
In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.
ULTIMATE VEGAN LASAGNA
This comes from the February 2009 issue of Vegetarian Times. It begins, “This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/ultimate-vegan-lasagna/.
Filling
2 tsp. olive oil
2 medium onions, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
10-oz. bag fresh baby spinach
2 12-oz. pkgs. firm tofu, drained
1 8-oz. pkg. vegan cream cheese
1/2 cup chopped fresh basil
1/4 cup nutritional yeast
Lasagna
5 1/2 cups Speedy Red Sauce (next recipe)
12 uncooked whole-wheat lasagna noodles
12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
1 cup shredded mozzarella flavor vegan cheese (3 oz.)
To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.
Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.
Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.
nutritional information Per 2-x-3-inch slice: Calories: 508; Protein: 33 g; Total Fat: 19 g; Saturated Fat: 3 g; Carbohydrates: 60 g; Cholesterol: mg; Sodium: 817 mg; Fiber: 13 g; Sugar: 10 g; Vegan
VEGETARIAN SHEPHERD'S PIE
This comes from the Diabetes Self Management e-newsletter. Yield: 6 servings
To view this online, click here.
Ingredients
2 teaspoons olive oil1 cup sliced onion
1 package (16 ounces) mushrooms, quartered
1 1/4 teaspoons minced garlic, divided
1 cup sliced carrots
1 cup sliced celery
1 cup frozen green peas
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried rosemary
2 medium russet potatoes, peeled and cubed
1/4 cup fat-free (skim) milk
1 tablespoon light margarine
1/4 teaspoon black pepper
Fresh rosemary (optional)
Directions
Heat oil in large saucepan over medium-high heat. Add onion; cook and stir 3 minutes or until just begins to soften. Add mushrooms; cook and stir 5 minutes or until vegetables are tender. Add 1 teaspoon garlic; cook and stir 1 minute. Add carrots, celery, and peas; cook and stir 5 minutes or until crisp-tender.
Sprinkle flour over vegetables; cook and stir 2 minutes. Add broth, salt, and dried rosemary. Bring to a boil. Reduce heat; simmer 30 to 35 minutes or until thickened.
Meanwhile, place potatoes in medium saucepan. Add enough water to cover potatoes. Bring to a boil over high heat. Reduce heat; simmer 15 minutes or until potatoes are tender; drain.
Beat potatoes, milk, margarine, remaining 1/4 teaspoon garlic, and pepper in medium bowl with electric mixer at low speed until smooth.
Preheat broiler. Pour vegetable mixture into 2-quart casserole. Gently spread mashed potatoes over top. Broil 5 minutes or until light golden brown. Garnish with fresh rosemary.
Thursday, February 18, 2016
Just Desserts
Six yummy desserts to try. Enjoy!
PLUM CRUMBLE
This comes from the October 2008 issue of Vegetarian Times. It begins, "This dessert can be prepared with whatever fruits are in season. We used plums, but you could also choose apples, pears, or frozen berries." Recipe by Carolyn Trompeter. Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/plum-crumble/.
Plum Filling
1/3 cup apple juice
1 Tbs. arrowroot powder
6 cups thinly sliced plums (3 lb.)
1/4 tsp. ground nutmeg
1 cup whole rolled oats
1 cup whole-wheat pastry flour
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup corn oil
1/4 cup rice syrup
Preheat oven to 350°F. Coat 8-inch square baking pan with oil and flour, and set aside.
To make Plum Filling: Place apple juice in mixing bowl. Add arrowroot, and stir to dissolve. Add plums, and toss gently. Transfer to prepared pan, sprinkle with nutmeg, and set aside.
To make Crumble: Combine oats, flour, cinnamon, and salt in large bowl. Rub oil into mixture with your fingers, then drizzle in rice syrup while mixing with fork. Distribute evenly over Plum Filling.
Bake 20 to 30 minutes, or until topping is golden and fruit is bubbling. Serve warm.
from the October 2008 issue of Vegetarian Times
nutritional information
Per serving:
Calories: 257, Protein: 4 g, Total Fat: 8 g, Saturated Fat: 1 g, Carbohydrates: 44 g, Cholesterol: 0 mg, Sodium: 163 mg, Fiber: 5 g, Sugar: 19 g
PEAR CRISP WITH DRIED CHERRIES
This is from page 73 of the March 2011 issue of Vegetarian Times. It begins, "Dried fruit adds tang, texture, and color to crisps, crumbles, and pies." Serves 8.
To view this online, click here.
2 Tbs. blanched almonds
1/2 cup all-purpose flour
3 Tbs. light brown sugar
1 tsp. grated orange zest
1/2 tsp. vanilla extract
3 Tbs. soy margarine
4 large pears (2 1/4 lb.), peeled and quartered
1/2 cup dried tart cherries
Preheat oven to 350°F. Spray 10-inch cast-iron skillet with cooking spray.
Place almonds in separate skillet, and toast over medium heat 4 to 5 minutes, or until browned. Cool.
Grind almonds to coarse crumbs in food processor. Add flour, brown sugar, orange zest, and vanilla extract. Pulse to combine. Add margarine, and pulse until mixture is combined.
Spread pears over bottom of prepared skillet. Scatter cherries over pears. Top with crumb mixture. Bake 50 to 55 minutes, or until top has browned.
from the March 2011 issue, p.73
nutritional information Per 1/2-cup serving:
Calories: 194, Protein: 2 g, Total Fat: 6 g, Saturated Fat: 2 g, Carbohydrates: 36 g, Cholesterol: 0 mg, Sodium: 48 mg, Fiber: 6 g, Sugar: 20 g
GINGERED APPLE-BERRY COBBLER
This comes from the October 2003 issue of Vegetarian Times, and begins, "Crowned with a hazelnut-gingerbread topping, this scrumptious cobbler is heavenly when served with a dollop of vegan whipped cream." Serves 12.
To view this online, click here.
Filling
1/2 cup chopped hazelnuts, toasted
4 large or 6 medium-sized Granny Smith apples (24 oz.), peeled and sliced
2 Tbs. lemon juice
1 16-oz. pkg. frozen unsweetened strawberries
1 cup frozen white grape juice concentrate
1 cup dried cranberries
1 cup light brown muscovado sugar
2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
2 Tbs. cornstarch
2 Tbs. cold water
Gingerbread Topping
1 cup whole wheat pastry flour
1/3 cup yellow cornmeal
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg
Pinch ground cloves
1/3 cup prune purée
1/2 cup evaporated cane juice
1 tsp. grated fresh ginger
1 Tbs. powdered egg replacer
1/4 cup cold water
1/2 cup plain soymilk
Preheat oven to 275F.
To make Filling: Place hazelnuts on baking sheet in single layer. Bake for 10 minutes, or until lightly toasted, taking care not to burn. Remove from oven. Increase oven temperature to 400F.
Wrap nuts in clean kitchen towel, and set aside for 5 minutes until cool enough to handle. Rub gently to remove excess skin—some skin will remain. Set aside.
Cut apples into pieces 1-inch wide and 1/4-inch thick, and place in large bowl. Toss with lemon juice, and set aside. Combine strawberries and juice concentrate in 3-quart heat-proof casserole. Cover, and cook over medium heat, 5 minutes, or until berries are thawed. Add apples and cranberries. Reduce heat to low, and add brown sugar, vanilla and cinnamon. Combine cornstarch and water in small bowl, and add to fruit. Cook 5 minutes, or until thickened. Remove from heat, and set aside.
To make Gingerbread Topping: Combine flour, cornmeal, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in bowl, and set aside.
Beat prune purée, cane juice and fresh ginger with fork.
Combine egg replacer and water in small bowl. Add egg mixture and soymilk to prune mixture.
Fold flour mixture into prune mixture, and stir in hazelnuts. Spoon batter over fruit filling.
Bake uncovered on center rack 25 minutes, or until topping springs back and filling is bubbly. Remove from oven, and serve.
from the October 2003 issue
nutritional information
Per Serving:
Calories: 318, Protein: 3 g, Total Fat: 4 g, Carbohydrates: 56 g, Sodium: 181 mg, Fiber: 5 g, Sugar: 57 g
RASPBERRY BUCKLE
This comes from page 53 of the April 2010 issue of Vegetarian Times, and begins, "As this old-school American dessert cools, the top “buckles,” which is how the treat got its name. Frozen or fresh, raspberries are an excellent source of heart-healthful, cancer-fighting poly-phenols and anthocyanins."
To view this online, go to http://www.vegetariantimes.com/recipe/raspberry-buckle/.
3/4 cup sugar
1/4 cup (1 stick) nonhydrogenated margarine or butter, softened
1 tsp. vanilla extract
1 large egg
2 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
3/4 cup nonfat milk
2 cups frozen raspberries
1 tsp. confectioners’ sugar
Preheat oven to 350°F, and coat 9-inch round cake pan with cooking spray.
Beat sugar and margarine in bowl with electric mixer until pale and fluffy. Beat in vanilla, then egg. Whisk together flour, baking powder, and salt in separate bowl. Alternate adding flour mixture and milk to batter. Fold in raspberries. Spread batter in prepared pan.
Bake 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold, and cool. Sprinkle with confectioners’ sugar.
from the April 2010 issue, p.53
nutritional information Per Slice:
Calories: 217, Protein: 4 g, Total Fat: 5 g, Saturated Fat: 2 g, Carbohydrates: 39 g, Cholesterol: 22 mg, Sodium: 202 mg, Fiber: 2 g, Sugar: 17 g
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
CHOCOLATE CREAM PIE
The first time I made this pie, I was 15 and wanted to impress a boyfriend. I did, but not the way I’d planned: the crust came out tasting like under-cooked pizza dough, I burned the chocolate pudding, and the whipped cream came out almost to butter. Hmmm...
9 " pie crust
1 large package chocolate pudding(not instant)
whipped cream
Cook pudding according to package directions. Pour into baked pie crust. White cream & place on pie. Chill.
Note: Now, what could be easier?
PLUM CRUMBLE
This comes from the October 2008 issue of Vegetarian Times. It begins, "This dessert can be prepared with whatever fruits are in season. We used plums, but you could also choose apples, pears, or frozen berries." Recipe by Carolyn Trompeter. Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/plum-crumble/.
Plum Filling
1/3 cup apple juice
1 Tbs. arrowroot powder
6 cups thinly sliced plums (3 lb.)
1/4 tsp. ground nutmeg
1 cup whole rolled oats
1 cup whole-wheat pastry flour
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup corn oil
1/4 cup rice syrup
Preheat oven to 350°F. Coat 8-inch square baking pan with oil and flour, and set aside.
To make Plum Filling: Place apple juice in mixing bowl. Add arrowroot, and stir to dissolve. Add plums, and toss gently. Transfer to prepared pan, sprinkle with nutmeg, and set aside.
To make Crumble: Combine oats, flour, cinnamon, and salt in large bowl. Rub oil into mixture with your fingers, then drizzle in rice syrup while mixing with fork. Distribute evenly over Plum Filling.
Bake 20 to 30 minutes, or until topping is golden and fruit is bubbling. Serve warm.
from the October 2008 issue of Vegetarian Times
nutritional information
Per serving:
Calories: 257, Protein: 4 g, Total Fat: 8 g, Saturated Fat: 1 g, Carbohydrates: 44 g, Cholesterol: 0 mg, Sodium: 163 mg, Fiber: 5 g, Sugar: 19 g
PEAR CRISP WITH DRIED CHERRIES
This is from page 73 of the March 2011 issue of Vegetarian Times. It begins, "Dried fruit adds tang, texture, and color to crisps, crumbles, and pies." Serves 8.
To view this online, click here.
2 Tbs. blanched almonds
1/2 cup all-purpose flour
3 Tbs. light brown sugar
1 tsp. grated orange zest
1/2 tsp. vanilla extract
3 Tbs. soy margarine
4 large pears (2 1/4 lb.), peeled and quartered
1/2 cup dried tart cherries
Preheat oven to 350°F. Spray 10-inch cast-iron skillet with cooking spray.
Place almonds in separate skillet, and toast over medium heat 4 to 5 minutes, or until browned. Cool.
Grind almonds to coarse crumbs in food processor. Add flour, brown sugar, orange zest, and vanilla extract. Pulse to combine. Add margarine, and pulse until mixture is combined.
Spread pears over bottom of prepared skillet. Scatter cherries over pears. Top with crumb mixture. Bake 50 to 55 minutes, or until top has browned.
from the March 2011 issue, p.73
nutritional information Per 1/2-cup serving:
Calories: 194, Protein: 2 g, Total Fat: 6 g, Saturated Fat: 2 g, Carbohydrates: 36 g, Cholesterol: 0 mg, Sodium: 48 mg, Fiber: 6 g, Sugar: 20 g
GINGERED APPLE-BERRY COBBLER
This comes from the October 2003 issue of Vegetarian Times, and begins, "Crowned with a hazelnut-gingerbread topping, this scrumptious cobbler is heavenly when served with a dollop of vegan whipped cream." Serves 12.
To view this online, click here.
Filling
1/2 cup chopped hazelnuts, toasted
4 large or 6 medium-sized Granny Smith apples (24 oz.), peeled and sliced
2 Tbs. lemon juice
1 16-oz. pkg. frozen unsweetened strawberries
1 cup frozen white grape juice concentrate
1 cup dried cranberries
1 cup light brown muscovado sugar
2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
2 Tbs. cornstarch
2 Tbs. cold water
Gingerbread Topping
1 cup whole wheat pastry flour
1/3 cup yellow cornmeal
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg
Pinch ground cloves
1/3 cup prune purée
1/2 cup evaporated cane juice
1 tsp. grated fresh ginger
1 Tbs. powdered egg replacer
1/4 cup cold water
1/2 cup plain soymilk
Preheat oven to 275F.
To make Filling: Place hazelnuts on baking sheet in single layer. Bake for 10 minutes, or until lightly toasted, taking care not to burn. Remove from oven. Increase oven temperature to 400F.
Wrap nuts in clean kitchen towel, and set aside for 5 minutes until cool enough to handle. Rub gently to remove excess skin—some skin will remain. Set aside.
Cut apples into pieces 1-inch wide and 1/4-inch thick, and place in large bowl. Toss with lemon juice, and set aside. Combine strawberries and juice concentrate in 3-quart heat-proof casserole. Cover, and cook over medium heat, 5 minutes, or until berries are thawed. Add apples and cranberries. Reduce heat to low, and add brown sugar, vanilla and cinnamon. Combine cornstarch and water in small bowl, and add to fruit. Cook 5 minutes, or until thickened. Remove from heat, and set aside.
To make Gingerbread Topping: Combine flour, cornmeal, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in bowl, and set aside.
Beat prune purée, cane juice and fresh ginger with fork.
Combine egg replacer and water in small bowl. Add egg mixture and soymilk to prune mixture.
Fold flour mixture into prune mixture, and stir in hazelnuts. Spoon batter over fruit filling.
Bake uncovered on center rack 25 minutes, or until topping springs back and filling is bubbly. Remove from oven, and serve.
from the October 2003 issue
nutritional information
Per Serving:
Calories: 318, Protein: 3 g, Total Fat: 4 g, Carbohydrates: 56 g, Sodium: 181 mg, Fiber: 5 g, Sugar: 57 g
RASPBERRY BUCKLE
This comes from page 53 of the April 2010 issue of Vegetarian Times, and begins, "As this old-school American dessert cools, the top “buckles,” which is how the treat got its name. Frozen or fresh, raspberries are an excellent source of heart-healthful, cancer-fighting poly-phenols and anthocyanins."
To view this online, go to http://www.vegetariantimes.com/recipe/raspberry-buckle/.
3/4 cup sugar
1/4 cup (1 stick) nonhydrogenated margarine or butter, softened
1 tsp. vanilla extract
1 large egg
2 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
3/4 cup nonfat milk
2 cups frozen raspberries
1 tsp. confectioners’ sugar
Preheat oven to 350°F, and coat 9-inch round cake pan with cooking spray.
Beat sugar and margarine in bowl with electric mixer until pale and fluffy. Beat in vanilla, then egg. Whisk together flour, baking powder, and salt in separate bowl. Alternate adding flour mixture and milk to batter. Fold in raspberries. Spread batter in prepared pan.
Bake 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold, and cool. Sprinkle with confectioners’ sugar.
from the April 2010 issue, p.53
nutritional information Per Slice:
Calories: 217, Protein: 4 g, Total Fat: 5 g, Saturated Fat: 2 g, Carbohydrates: 39 g, Cholesterol: 22 mg, Sodium: 202 mg, Fiber: 2 g, Sugar: 17 g
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
CHOCOLATE CREAM PIE
The first time I made this pie, I was 15 and wanted to impress a boyfriend. I did, but not the way I’d planned: the crust came out tasting like under-cooked pizza dough, I burned the chocolate pudding, and the whipped cream came out almost to butter. Hmmm...
9 " pie crust
1 large package chocolate pudding(not instant)
whipped cream
Cook pudding according to package directions. Pour into baked pie crust. White cream & place on pie. Chill.
Note: Now, what could be easier?
Wednesday, February 17, 2016
Wednesday Recipes
Here are today's six vegetarian recipes to try out. Enjoy!
THAI VEGETABLE STIR-FRY
This is from the February 2001 issue of Vegetarian Times. It begins, “Serve with quick-cooking brown rice and toss a salad of curly endive, seedless orange chunks and slivered red onion. For dessert, a bowl of grapes would go well.” Makes 4 servings in 30 minutes or less.
3 medium cloves garlic, peeled
2 jalapeno peppers, seeded and chopped
1/2 tsp. grated lemon peel
1/2 tsp. grated lime peel
14-oz. can lite coconut milk
1 lb. mixed vegetables (about 4 cups): fresh mushrooms, quartered; sliced asparagus; sliced bell
peppers; water chestnuts, halved
1 small bok choy, stems sliced and leaves left whole
1/4 to 1/2 tsp. red pepper flakes
1 Tbs. soy sauce
1 Tbs. fresh lime juice
10 fresh basil leaves, slivered
In food processor or blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.
Heat large skillet or wok over high heat; add coconut milk and paste mixture and stir well. Simmer 1 minute.
Add all vegetables and season to taste with salt and pepper. Simmer 10 minutes. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer 5 minutes. Serve hot.
nutritional information Per Serving: Calories: 163; Protein: 7 g; Total Fat: 10 g; Saturated Fat: 4 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 359 mg; Fiber: 3 g; Vegan
BAKED HAWAII
This comes from the February 2004 issue of Vegetarian Times. It begins, “With a blending of coconut, pineapple and macadamia nuts, this pie takes its cues from the tropics. Be sure to squeeze out any excess juice from the pineapple shreds, or it may dilute the filling. A quick freezing of the filling mix firms it up fast.” Serves 6.
To view this online, click here.
1 pkg. instant coconut-flavored pudding mix
1 3/4 cups nonfat milk
1 tsp. vanilla extract
1 prepared crumb pie shell
1 3/4 cups canned shredded pineapple
1/4 cup brown sugar
1/4 cup crushed macadamia nuts as garnish
1/4 cup shredded coconut as garnish
2 Tbs. diced crystallized ginger, or more as desired, for garnish
Preheat oven to 450F.
Mix instant pudding with milk and vanilla extract, and pour into prepared pie shell. Put in freezer immediately.
Drain pineapple, and reserve juice for another use. Squeeze excess juice from shreds, and put shreds in baking dish. Sprinkle with brown sugar, and bake for 15 minutes, or until sugar bubbles. Remove from oven.
Take firmed pudding mixture from freezer, spoon pineapple mixture over top and garnish with macadamia nuts, coconut shreds and crystallized ginger.
nutritional information Per Serving: Calories: 310; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 51 g; Sodium: 450 mg; Fiber: 2 g; Sugar: 35 g
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'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.'” Serves 8.
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.
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 g
CHIPOTLE CHILI NON-CARNE
This recipe comes from the November 2001 issue of Vegetarian Times, and begins, “This spicy chili really warms the bones on a cold evening. Chipotle powder is made from smoked jalapeño peppers. Look for it in specialty gourmet stores. To make the chili milder, omit the chipotle powder and reduce the chili powder to two teaspoons. MEAL PLAN: Delicious with cornbread. Add a tossed green salad with low-fat bottled cilantro dressing.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 tsp. olive oil
1 cup finely chopped onion
4 cloves garlic, minced
1 green or yellow bell pepper, chopped
1 cup frozen corn
1/4 tsp. chipotle chile powder or to taste
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
3 (15-oz.) cans black beans, rinsed and drained
14 1⁄2-oz. can diced tomatoes
In large saucepan, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, 2 minutes. Add bell pepper and corn and cook, stirring often, 2 minutes. Stir in chipotle powder, chili powder, cumin and oregano and cook 1 minute. Stir in beans, tomatoes and 3/4 cup water.
Reduce heat, partially cover pan and simmer, stirring occasionally, 20 minutes. If chili becomes too thick, add 1/4 cup hot water. Add salt and pepper to taste. If desired, sprinkle chili with shredded cheese before serving.
nutritional information Per Serving: Calories: 341; Protein: 21 g; Total Fat: 2 g; Carbohydrates: 63 g; Sodium: 25 mg; Fiber: 21 g; Vegan
EDAMAME SUCCOTASH
This yummy recipe is from the January 2005 issue of Vegetarian Times. Amazingly simple, and oh-so-good! It begins, “Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/edamame-succotash/.
2 tsp. vegetable oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cups fresh or frozen shelled edamame
2 cups fresh or frozen corn kernels
3 Tbs. white wine or vegetable stock
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil or 1 tsp. dried basil
Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.
Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.
nutritional information Per serving: Calories: 140; Protein: 8 g; Total Fat: 5 g; Saturated Fat: g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 200 mg; Fiber: 4 g; Sugar: 3 g; Vegan
BLUEBERRY BUCKLE
This recipe, from page 64 of the July/August 2006 of Vegetarian Times, begins, “This vegan take on an old-fashioned dessert will become a summer favorite. Serve à la mode with soy ice cream, if desired.” Personally, I think it can be an anytime favorite! Serves 12.
To view this online, go to http://www.vegetariantimes.com/recipe/blueberry-buckle/.
Streusel
3/4 cup whole-wheat pastry flour or spelt flour
1/3 cup sugar
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
4 to 6 Tbs. canola oil
Cake
1 cup whole-wheat pastry flour or spelt flour
1 cup all-purpose flour
2 tsp. baking powder
3/4 cup maple syrup
1/3 cup canola oil
2 tsp. vanilla extract
1/2 tsp. salt
4 cups fresh blueberries
Preheat oven to 350°F. Grease 9-inch springform pan and wrap bottom with foil.
To make Streusel: Combine flour, sugar, cinnamon, baking powder, and salt in bowl. Stir in oil 1 Tbs. at a time until mixture looks crumbly.
To make Cake: Sift flours and baking powder into bowl. Whisk syrup, oil, vanilla, and salt in second bowl.
Stir syrup mixture into flour mixture. Fold in berries.
Spread batter in prepared pan. Sprinkle streusel over top. Bake 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 30 minutes on wire rack. Cool 15 minutes, unmold, and serve.
nutritional information Per Slice: Calories: 305; Protein: 3 g; Total Fat: 13 g; Saturated Fat: 1 g; Carbohydrates: 44 g; Cholesterol: 0 mg; Sodium: 262 mg; Fiber: 3 g; Sugar: 23 g; Vegan
THAI VEGETABLE STIR-FRY
This is from the February 2001 issue of Vegetarian Times. It begins, “Serve with quick-cooking brown rice and toss a salad of curly endive, seedless orange chunks and slivered red onion. For dessert, a bowl of grapes would go well.” Makes 4 servings in 30 minutes or less.
3 medium cloves garlic, peeled
2 jalapeno peppers, seeded and chopped
1/2 tsp. grated lemon peel
1/2 tsp. grated lime peel
14-oz. can lite coconut milk
1 lb. mixed vegetables (about 4 cups): fresh mushrooms, quartered; sliced asparagus; sliced bell
peppers; water chestnuts, halved
1 small bok choy, stems sliced and leaves left whole
1/4 to 1/2 tsp. red pepper flakes
1 Tbs. soy sauce
1 Tbs. fresh lime juice
10 fresh basil leaves, slivered
In food processor or blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.
Heat large skillet or wok over high heat; add coconut milk and paste mixture and stir well. Simmer 1 minute.
Add all vegetables and season to taste with salt and pepper. Simmer 10 minutes. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer 5 minutes. Serve hot.
nutritional information Per Serving: Calories: 163; Protein: 7 g; Total Fat: 10 g; Saturated Fat: 4 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 359 mg; Fiber: 3 g; Vegan
BAKED HAWAII
This comes from the February 2004 issue of Vegetarian Times. It begins, “With a blending of coconut, pineapple and macadamia nuts, this pie takes its cues from the tropics. Be sure to squeeze out any excess juice from the pineapple shreds, or it may dilute the filling. A quick freezing of the filling mix firms it up fast.” Serves 6.
To view this online, click here.
1 pkg. instant coconut-flavored pudding mix
1 3/4 cups nonfat milk
1 tsp. vanilla extract
1 prepared crumb pie shell
1 3/4 cups canned shredded pineapple
1/4 cup brown sugar
1/4 cup crushed macadamia nuts as garnish
1/4 cup shredded coconut as garnish
2 Tbs. diced crystallized ginger, or more as desired, for garnish
Preheat oven to 450F.
Mix instant pudding with milk and vanilla extract, and pour into prepared pie shell. Put in freezer immediately.
Drain pineapple, and reserve juice for another use. Squeeze excess juice from shreds, and put shreds in baking dish. Sprinkle with brown sugar, and bake for 15 minutes, or until sugar bubbles. Remove from oven.
Take firmed pudding mixture from freezer, spoon pineapple mixture over top and garnish with macadamia nuts, coconut shreds and crystallized ginger.
nutritional information Per Serving: Calories: 310; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 51 g; Sodium: 450 mg; Fiber: 2 g; Sugar: 35 g
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'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.'” Serves 8.
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.
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 g
CHIPOTLE CHILI NON-CARNE
This recipe comes from the November 2001 issue of Vegetarian Times, and begins, “This spicy chili really warms the bones on a cold evening. Chipotle powder is made from smoked jalapeño peppers. Look for it in specialty gourmet stores. To make the chili milder, omit the chipotle powder and reduce the chili powder to two teaspoons. MEAL PLAN: Delicious with cornbread. Add a tossed green salad with low-fat bottled cilantro dressing.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 tsp. olive oil
1 cup finely chopped onion
4 cloves garlic, minced
1 green or yellow bell pepper, chopped
1 cup frozen corn
1/4 tsp. chipotle chile powder or to taste
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
3 (15-oz.) cans black beans, rinsed and drained
14 1⁄2-oz. can diced tomatoes
In large saucepan, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, 2 minutes. Add bell pepper and corn and cook, stirring often, 2 minutes. Stir in chipotle powder, chili powder, cumin and oregano and cook 1 minute. Stir in beans, tomatoes and 3/4 cup water.
Reduce heat, partially cover pan and simmer, stirring occasionally, 20 minutes. If chili becomes too thick, add 1/4 cup hot water. Add salt and pepper to taste. If desired, sprinkle chili with shredded cheese before serving.
nutritional information Per Serving: Calories: 341; Protein: 21 g; Total Fat: 2 g; Carbohydrates: 63 g; Sodium: 25 mg; Fiber: 21 g; Vegan
EDAMAME SUCCOTASH
This yummy recipe is from the January 2005 issue of Vegetarian Times. Amazingly simple, and oh-so-good! It begins, “Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/edamame-succotash/.
2 tsp. vegetable oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cups fresh or frozen shelled edamame
2 cups fresh or frozen corn kernels
3 Tbs. white wine or vegetable stock
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil or 1 tsp. dried basil
Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.
Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.
nutritional information Per serving: Calories: 140; Protein: 8 g; Total Fat: 5 g; Saturated Fat: g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 200 mg; Fiber: 4 g; Sugar: 3 g; Vegan
BLUEBERRY BUCKLE
This recipe, from page 64 of the July/August 2006 of Vegetarian Times, begins, “This vegan take on an old-fashioned dessert will become a summer favorite. Serve à la mode with soy ice cream, if desired.” Personally, I think it can be an anytime favorite! Serves 12.
To view this online, go to http://www.vegetariantimes.com/recipe/blueberry-buckle/.
Streusel
3/4 cup whole-wheat pastry flour or spelt flour
1/3 cup sugar
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
4 to 6 Tbs. canola oil
Cake
1 cup whole-wheat pastry flour or spelt flour
1 cup all-purpose flour
2 tsp. baking powder
3/4 cup maple syrup
1/3 cup canola oil
2 tsp. vanilla extract
1/2 tsp. salt
4 cups fresh blueberries
Preheat oven to 350°F. Grease 9-inch springform pan and wrap bottom with foil.
To make Streusel: Combine flour, sugar, cinnamon, baking powder, and salt in bowl. Stir in oil 1 Tbs. at a time until mixture looks crumbly.
To make Cake: Sift flours and baking powder into bowl. Whisk syrup, oil, vanilla, and salt in second bowl.
Stir syrup mixture into flour mixture. Fold in berries.
Spread batter in prepared pan. Sprinkle streusel over top. Bake 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 30 minutes on wire rack. Cool 15 minutes, unmold, and serve.
nutritional information Per Slice: Calories: 305; Protein: 3 g; Total Fat: 13 g; Saturated Fat: 1 g; Carbohydrates: 44 g; Cholesterol: 0 mg; Sodium: 262 mg; Fiber: 3 g; Sugar: 23 g; Vegan
Subscribe to:
Posts (Atom)