Cookies!

It's that time of year when many of us start baking cookies for holiday gatherings and gift giving. Even if you're not a must-have-cookies type of person, it's difficult to resist a huge platter of cookies, fresh from the oven.

I used to work at a local community college bookstore during their rush period when one semester would end and another one started. This included the weeks between December 1 and mid-January. Every year at Christmas time, an older woman who worked at the bookstore year-round would bring a huge platter of homemade cookies to work every single day, keeping them on the table in the back room for the employees. Workers who seldom had a reason to wander into the back room any other time of the year would find a reason (or a platter-ful of reasons) to go into the back room throughout their shift.

I'll be posting cookie recipes between now and the end of December for your party-going and gift-giving. Here are today's six recipes to get you started. Enjoy!

OAT AND RAISIN COOKIES (GLUTEN-FREE)

This comes from The Vegan Society, and starts off, “These easy oat and raisin cookies are healthy, quick to make and taste great. Serves 12.”

To view this online, click here.

Ingredients

1 cup gluten-free oats

1 cup golden raisins

1 cup shredded coconut

2 bananas, mashed

1/2 cup coconut milk

Method

Preheat oven to 170 degrees Celsius and line a baking tray.

Combine all ingredients in a medium sized bowl.

Using your hands, form balls and place them on the prepared tray (the mixture will be running, so be careful).

Bake in oven for 15-20 minutes, or until cookies are brown and firm to the touch.

Leave to cool and enjoy!

PEANUT BUTTER SANDWICH COOKIES

This comes from the December 2012 issue of Vegetarian Times, page 55. It starts off, “These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.” Makes 24 sandwiches.

To view this online, click here.

Cookies

2 cups smooth natural-style peanut butter

4 oz. Earth Balance margarine (1 stick)

1 cup dark brown sugar

1/2 cup evaporated cane sugar

2 tsp. vanilla extract

1/2 cup plain soymilk or almond milk

3 1/3 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1/4 tsp. salt

1/3 cup roasted unsalted peanuts, chopped

Filling

1/2 cup coconut creamer or soy creamer

8 oz. vegan chocolate chips (1 1/4 cups)

To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.

Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.

Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.

Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.

To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.

Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.

nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan

GRANDMA'S PEANUT BUTTER COOKIES

This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.





1/2 C butter

1/2 C peanut butter

1/2 C sugar

1 egg, well beaten

1 1/4 C flour

3/4 tsp. soda

1/2 tsp. baking powder

1/4 tsp. salt

Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES



Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking

1 C flour

1 C brown sugar

3 C quick cooking oatmeal (NOT the instant oats!)

1 C butter or margarine

1/4 C boiling water

1 1/2 tsp. baking soda

Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.

Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking



Then cut down the center, like so:



Placed on parchment paper-covered baking sheet, for easier handling



CHOCOLATE ESPRESSO OATMEAL COOKIES

Makes 48 cookies.

From the December 2011 issue of Vegetarian Times, page 75. This begins, “Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.”

To view this online, click here.

3/4 cup all-purpose flour or oat flour

1/4 cup unsweetened cocoa powder

1/4 tsp. salt

1/2 tsp. baking soda

4 oz. (1 stick) margarine, softened

3/4 cup sugar

1/4 cup cooled espresso or strong coffee

1/2 tsp. vanilla extract

1 1/2 cups oats

1/2 cup mini semisweet chocolate chips

Whisk together flour, cocoa powder, salt, and baking soda in bowl.

Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.

Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.

Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.

nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; vegan

SPICY GINGERBREAD PEOPLE

From the December 2012 issue of Vegetarian Times, page 57.

The recipe starts, "Fresh ginger gives these dark, molasses-laced cookies a spicy kick."

To view this online, click here.

Cookies

2 1/2 cups whole-wheat pastry flour

1 tsp. baking soda

1 Tbs. minced fresh ginger

1 tsp. ground cinnamon

1 tsp. ground allspice

1/2 tsp. salt

3 oz. Earth Balance margarine

2/3 cup dark brown sugar

1 tsp. vanilla extract

1 Tbs. egg replacer, such as Ener-G

1/3 cup molasses

Frosting

1/4 cup confectioners’ sugar

1/4 tsp. arrowroot powder

To make Cookies: Whisk together flour, baking soda, ginger, cinnamon, allspice, and salt in bowl. Set aside.

Cream margarine, sugar, and vanilla with electric mixer 3 minutes, or until smooth.

Combine egg replacer and 2 Tbs. water in bowl, and add to sugar mixture. Add molasses, and beat until smooth. Beat in flour mixture until soft dough forms. Wrap in plastic wrap, and chill 2 hours.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.

Place dough between two sheets of parchment or wax paper, and roll out to 1/4-inch thick.

Cut with 3-inch gingerbread-man cutter, and transfer to prepared baking sheets. Bake 10 to 12 minutes, or until edges of Cookies begin to brown. Cool on baking sheets.

To make Frosting: Whisk together confectioners’ sugar, arrowroot, and 2 Tbs. water in small bowl. Transfer to pastry bag fitted with small round tip, and decorate Cookies with Frosting. Allow to set 30 minutes, then transfer to airtight container.

nutritional information Per Cookie: Calories: 115; Protein: 1 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 135 mg; Fiber: 2 g; Sugar: 10 g; Vegan

Taco Tuesday!

It's baaaaack! Taco Tuesday is here.

I don't know about you, but I love tacos. Many of us grew up thinking that tacos had to be filled with meat. Nothing could be further from the truth. And while my brother, sister and I grew up eating tacos with ground hamburger, lettuce, tomatoes and cheese, there are so many more ways to fix them.

That said, here are six taco recipes to help you get started. Enjoy!

TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.

This was featured in "Vegetarian Taco Night" and can be viewed online here.

Ingredients

1 pound potatoes, such as Yukon golds, cut into 1-inch chunks

Salt to taste

1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon mild chili powder

2 tablespoons extra-virgin olive oil

1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks

1 medium red onion, cut in half lengthwise and sliced in half-moons

1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips

8 warm corn tortillas

1 recipe salsa ranchera (without chipotles)

3 ounces goat cheese (about 3/4 cup crumbled)

Preparation

Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.

Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.

Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.

Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.

BANANA CHOCOLATE TACOS

Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”

This can be found here.

Ingredients

1 cup part-skim ricotta cheese

2 Tbsp. almond butter

1 Tbsp. maple syrup

1–2 tsp. orange zest

1 tsp. vanilla extract

2 oz. chopped dark chocolate

1/2 tsp. cinnamon

4 small bananas, sliced into 1/2" pieces

4 small (6") whole-wheat tortillas, heated according to package

1/4 cup unsweetened toasted coconut flakes

Instructions

Stir together ricotta, almond butter, syrup, orange zest and vanilla.

Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.

Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.

Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.

ROASTED TOMATILLO AND BLACK BEAN TACOS

This is from Vegetarian Times, and begins, “To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.” Serves 4.

To view this online, click here.

Ingredients:

3/4 lb. fresh whole tomatillos, husks removed

1 small onion, cut into 1/2-inch pieces (1 cup)

1 small red bell pepper, cut into 1/2-inch pieces (1 cup)

3 large cloves garlic, peeled

3 Tbs. coarsely chopped cilantro, divided

1 1/2 tsp. minced jalapeno pepper

1 cup canned black beans, rinsed and drained

4 6-inch corn tortillas, warmed

1 small avocado, cut into 1/4-inch-thick slices

2 Tbs. queso fresco or feta cheese

1/4 cup frozen corn kernels, thawed, optional

1/4 cup low-fat sour cream, optional

Instructions:

Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet. Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.

Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.

Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.

Fill tortillas with black bean mixture, avocado, and queso fresco. Garnish with remaining cilantro and corn kernels, if desired. Serve remaining tomatillo sauce and sour cream, if desired, on side.

Nutrition Information: Calories: 226; Protein: 8 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Cholesterol: 2 mg; Sodium: 457 mg; Fiber: 11 g; Sugar: 7 g; Yield: Serves 4

SOFT BEAN TACOS

This also comes from Vegetarian Times. Serves 4.

To view this online, click here.

Ingredients:

8 (6-inch) flour tortillas

1/4 cup water

1 small red bell pepper, chopped

1 cup frozen corn kernels, thawed

2 green onions, thinly sliced

1 small jalapeno pepper, seeded and minced (optional)

16-oz. can spicy fat-free refried beans

1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese

Instructions:

Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.

In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.

Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.

Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings

SPICY MOROCCAN CHICKPEA TACOS

This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.

To view this online, click here.

Ingredients:

2 Tbs. olive oil

1 small onion, cut into 1/2-inch pieces (1 cup)

1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips

1 tsp. fennel seeds

1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork

2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)

1/4 cup golden raisins

1 Tbs. harissa

1/3 cup grape tomatoes, quartered

Instructions:

Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.

Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g

STIR-FRY VEGETABLE TACOS

This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.

To view this online, click here.

Ingredients:

3 Tbs. peanut oil

2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)

1 cup sugar snap peas, trimmed

1 cup frozen shelled edamame

1/4 tsp. cayenne pepper

3 Tbs. white miso

2 Tbs. orange juice

2 tsp. rice vinegar

2 cups broccoli slaw

4 6-inch corn or flour tortillas, warmed

2 Tbs. sliced green onions

Instructions:

Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.

Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.

Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g

Monday Recipes

I hope your Thanksgiving weekend was nice. Ours was, even if someone (your's truly) spent it with a cold. At least it forced me to slow down after Thanksgiving Day and relaxing in front of the television, watching movies I haven't had time to watch for a while. I can live with that!

But now it's time to gear up and head into the homestretch of winter holidays - Christmas, Hanukkah, the Solstice, New Year's...whatever we celebrate over the next month.

Enough already. Here are today's six vegetarian recipes to help you through the day. Enjoy!

WILD MUSHROOM QUESADILLAS

Maybe it’s just me, but I’ve always been a little leery about going out picking wild mushrooms. I wasn’t wild about mushrooms as a kid, but I’ve grown to just about like them. But wild mushrooms? Nah-ah, no thanks. I’ve heard too many horror stories…

That said, this comes from Kim Severson, also in The New York Times cooking email. Kim wrote, “You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.” Phew! Thank you, Kim, for adding that disclaimer about not having to use wild mushrooms!!!

This recipe yields 8 servings (Time: 30 minutes) and was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again”. It can be viewed online here.

Ingredients

4 tablespoons vegetable oil

1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped

Salt and freshly ground black pepper

1/2 cup minced yellow onion

4 ounces grated Oaxaca or domestic Muenster cheese

4 ounces grated panela or aged mozzarella cheese

4 ounces grated cotija or Parmesan cheese

1/3 cup finely chopped cilantro leaves

1/2 teaspoon dried oregano

Pinch of ground coriander

8 8-inch flour or corn tortillas, preferably homemade (recipe follows)

Preparation

Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.

Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.

Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.

Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.

GRANDMA SALAZAR’S TORTILLAS

This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar...These make for really delicious tortillas.” Kim had added, “You’ll see ‘bacon drippings’ in the ingredients.” I've omitted the bacon drippings, as well as lard (it originally read ‘bacon drippings, lard or vegetable shortening’) and left it as simply the vegetable shortening.

Makes 12 8-inch tortillas.

This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.

Ingredients

3 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

2 tablespoons vegetable shortening

Preparation

In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.

Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.

On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.

Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.

BAKED APPLES WITH RAISINS

Servings: 2

View recipe: http://diabeticgourmet.com/recipes/html/159.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=159

Ingredients

2 apples

1 tbsp raisins

Orange juice

Pinch ground cinnamon

Directions

Peel and core the apples. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon. Place in Pyrex baking cups.

Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.

Nutritional Information Per Serving: Calories: 74; Protein: 0 g; Sodium: 0 mg; Cholesterol: 0 mg; Carbohydrates: 10 g; Exchanges: 1-1/2 Fruit

ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES

This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.

“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.

“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.

Ingredients

1 package vegetarian sausage (use Gimme Lean brand)

2 cups water

3 Tbsp olive oil

1 medium yellow onion, chopped

6 stalks celery, chopped fine

1 Tbsp fresh sage OR 1 tsp dried

1 Tbsp fresh thyme OR 1 tsp dried

6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs

1/2 cup unsweetened applesauce

1 medium apple, any kind, diced

1/3 cup apple cider

2 large acorn squash, cut in half, with seeds removed

Salt and pepper to taste

Preparation

Preheat oven to 450°.

Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.

Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.

Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.

Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.

Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the sprayed side down.

Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.

MOM’S SOUTHERN PECAN PIE

Servings: 10

Source: Sweet Inspirations - A Sugar Free Dessert Cookbook

View recipe: http://diabeticgourmet.com/recipes/html/162.shtml

Print Friendly: http://diabeticgourmet.com/recipes/html/162.shtml

Ingredients

1 unbaked pie shell

1 cup fruit sweetener **

1 envelope plain gelatin

1/3 cup unsweetened apple sauce

3 tbsp water

2 tbsp cornstarch

3 eggs

2 tsp vanilla

2 tbsp very strong coffee or espresso (prepared, not grounds)

24 pecan halves

**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.

Directions

Prepare pastry and place in 9-inch pie pan.

In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.

In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.

Bake 30-40 minutes (until custard is set) at 375F. Cool slightly before cutting.

Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Fruit; 1 Bread; 2 Fat

SPICED VEGAN OATMEAL CRANBERRY COOKIES

This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “This vegan recipe for spiced oatmeal cranberry cookies is thick and chewy, just the way oatmeal cookies should be, and, it has consistently been one of the most popular vegan cookie recipes here on About.com year after year. Vegans apparently love their oatmeal cranberry cookies, and you'll love this recipe, whether you're vegan or not! Unlike many vegan cookie recipes, this one doesn't require any egg replacer or egg substitute, so it's a good one to try if you're new to baking vegan (or just don't have any egg replacer on hand).

“Use a vegan margarine or a vegan butter substitute to make these oatmeal cookies vegan, egg-free and dairy-free. Betsy DiJulio of The Blooming Platter made these cookies and suggests adding chopped walnuts or pecans. Her verdict? These cookies are ‘the best’!”

To view this online, click here. Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: about 18 cookies.

Ingredients

3/4 cup vegan margarine or butter substitute

1/3 cup regular white sugar

3/4 cup brown sugar

1 tsp vanilla

1/2 cup soy milk (or other non-dairy milk substitute)

1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ginger powder

1/4 tsp ground cloves

1/4 tsp nutmeg

3 cups quick cooking or rolled oatmeal

1 cup dried cranberries

Preparation

First, pre-heat the oven to 350 degrees. You don't need to grease a cookie sheet for this recipe.

In a large bowl, cream together the vegan margarine with the regular white sugar and the brown sugar until smooth and creamy. Add the vanilla and soy milk (or other non-dairy milk substitute) and mix well until well combined.

Add the flour, baking soda, cinnamon, ginger powder, ground cloves, and nutmeg and stir again until well mixed, then stir in the quick cooking oats and the cranberries.

Spoon the dough by about one and a half-inch balls onto an ungreased cookie sheet and bake 10-15 minutes, or until done.

Enjoy your vegan oatmeal cranberry cookies!

Recipe note: If you're missing one of the spices (ginger powder, ground cloves, cinnamon and nutmeg), it's ok to omit it without too much trouble, and just add a bit more of one of the other spices. If you're missing two of the spices, your oatmeal cranberry cookies will still be reliably delicious, but they'll be even better with the full combination of spices. If you happen to have pumpkin pie spice on hand, you can also use that as a reasonable substitute.

Friday Recipes

I hope everyone had a nice Thanksgiving!

Here are six vegetarian recipes to help you through the weekend. Enjoy!

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat.” Time: 30 minutes; makes 4 to 6 servings.

This, along with the Quick Fresh Tomato Sauce, was featured in “The Time Is Right to Make Tomato Sauce”, and can be viewed online here.

Ingredients

1 pound dried pasta, such as farfalle or penne

Salt and pepper

2 tablespoons butter, softened

Crushed red pepper (optional)

2 1/2 cups Quick Fresh Tomato Sauce, warm (see recipe, which follows)

6 ounces ultra-fresh ricotta, at room temperature

Grated pecorino

Basil leaves, for garnish

Preparation

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.

Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.

Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).

Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

QUICK FRESH TOMATO SAUCE

This also comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.” Time: 30 minutes; makes about 2 1/ 2 cups.

To view this online, click here.

Ingredients

5 pounds tomatoes

3/4 teaspoon salt

2 tablespoons olive oil

1 tablespoon tomato paste

1 garlic clove, halved

1 basil sprig

1 bay leaf

Preparation

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.

Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

QUICK & EASY APPLE CRISP

This was posted by Deb’s Recipes on Food.com. Deb wrote, “A traditional autumn dessert that's delicious served with vanilla ice cream. I've often made this recipe ‘diabetic-friendly’ without sacrificing taste or quality by using Splenda No-Calorie Sweetener. Directions are included.” Prep Time: 15 minutes; Cook Time: 35 minutes; makes 6 servings.

To view this online, click here.

Ingredients

6 - 8 tart apples, peeled, cored, and sliced (such as Granny Smith)

2 - 3 teaspoons lemon juice

1⁄4 cup granulated sugar

1 teaspoon cinnamon

1 tablespoon butter

1 cup flour

1 cup brown sugar

1⁄2 cup butter

vanilla ice cream or fresh whipped cream

Directions

Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8" baking pan that has been lightly coated with no-stick cooking spray; dot with butter.

Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.

Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream.

VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.

CARAMEL APPLE CHEESECAKE

This is from Tearanii, also on Food.com. Tearanii wrote, “This is absolutely stunning and delicious!” Prep Time: 1 hour; Cook Time: 35 minutes; Servings: 8 - 12.

To view this online, click here.

Ingredients

1 (21 ounce) can apple pie filling, divided

1 10 inch graham cracker crust

2 (8 ounce) packages cream cheese, softened

1⁄2 cup sugar

1⁄4 teaspoon vanilla extract

2 eggs

1⁄4 cup caramel topping

12 pecan halves, plus

2 tablespoons chopped pecans

Directions

Preheat oven to 350 degrees.

Reserve 3/4 cup apple pie filling.

Spoon remaining filling into pie crust.

Beat together cream cheese, sugar and vanilla until smooth.

Add eggs and mix well.

Pour over apple filling.

Bake 35 minutes or until center is set.

Cool to room temperature.

Mix reserved apple filling and caramel topping in a small saucepan.

Heat, about 1 minute.

Arrange apple slices around outside edge of cheesecake.

Spoon caramel sauce onto the cheesecake and spread evenly.

Decorate with pecan halves around edge.

Sprinkle with chopped pecans.

Refrigerate until ready to serve.

GARLICKY TOFU WITH SPINACH OVER PASTA

This comes from the October 2005 issue of Vegetarian Times, and begins, “A nonstick skillet is a must for this recipe—it makes the garlic cling to the tofu and form a sort of crust.” Serves 4 in 30 minutes or less.

To view this online, click here.

10 oz. whole wheat linguine

1 1/2 cups prepared pasta sauce

12 oz. baked tofu, cut into 1/2-inch cubes

6 cloves garlic, minced

10 oz. baby spinach, washed

Cook linguine according to package directions; drain.

Warm pasta sauce in pot over medium-low heat.

Coat nonstick skillet with cooking spray, and place over medium heat. Add tofu, and cook 5 minutes, or until crisp and browned, turning often. Stir in garlic, and cook 1 minute more, or until tofu is coated with browned garlic. Transfer to plate, and cover to keep warm.

Add spinach to same skillet. (Add spinach in batches, if necessary, stirring to wilt so remainder will fit.) Cover, and cook 2 minutes, or until tender.

Divide cooked pasta among 4 individual plates. Top each with equal amounts of spinach then garlic tofu. Spoon sauce on top, and serve.

nutritional informatio Per SERVING: Calories: 506; Protein: 28 g; Total Fat: 15 g; Saturated Fat: 3 g; Carbohydrates: 70 g; Sodium: 847 mg; Fiber: 18 g; Sugar: 8 g; Vegan

PERFECT MACARONI AND CHEESE

This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Lots of Cheddar cheese inside and on top make this a delicious, creamy macaroni and cheese. Serve this casserole as a main dish with a salad or serve it as a side dish.” Prep Time: 20 minutes; Cook Time: 30 minutes; Cook Macaroni: 8 minutes; Total Time: 58 minutes; Yield: Serves 4 to 6.

To view this online, click here.

Ingredients

8 ounces macaroni

4 tablespoons butter

1/4 cup all-purpose flour

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 cup half-and-half or light cream

1 cup milk

1 teaspoon Dijon mustard or a spicy brown mustard

2 1/2 to 3 cups shredded Cheddar cheese

1 cup soft bread crumbs, tossed with 1 1/2 tablespoons melted butter

Preparation

Heat oven to 375°. Grease a 2-quart baking dish.

Cook macaroni in boiling salted water following package directions. Drain in a colander and rinse with hot water.

In a medium saucepan, melt the butter over medium heat. Stir in flour until smooth and bubbly. Continue cooking and stirring for 1 minute. Add the salt, pepper, cream, and milk and cook, stirring constantly, until thickened. Add mustard and 2 cups of the cheese.

Continue cooking, stirring, until cheese is melted.

Combine the sauce mixture with the drained macaroni. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese.

Scatter the buttered bread crumbs evenly over the cheese layer.

Bake for about 25 minutes, until lightly browned and bubbly.

Thanksgiving Food

Are you ready for Thanksgiving? I'm almost ready...

If you're in the U.S., you know that this Thursday is Thanksgiving. It seems that everyone has some way to celebrate, whether it's a large gathering for a large, extended family, or a smaller, intimate affair. We all have our traditions, which seem to evolve over the years.

Here are six vegetarian recipes to help you through your Thanksgiving, as well as any other time. Hope your Thanksgiving is nice. Enjoy!

Note: Since tomorrow is Thanksgiving, there won't any posts tomorrow. However, I'll be back here on Friday. (I might try posting another couple of recipes later today.) Hope your Thanksgiving is wonderful!

SALTED MAPLE CHESS PIE

This also comes from The Baker Chick.

To view this online, click here.

Ingredients

Single layer Pie Crust*

4 eggs, room temperature

1/4 cup heavy cream

1 tablespoon vanilla extract

3/4 cup maple syrup

1 cup brown sugar

1/2 cup (1 stick) melted butter, cooled

2 tablespoons cornmeal

1 tablespoon white vinegar

Flakey sea salt (Like Maldon)

Instructions

Preheat oven to 425F.

In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.

Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.

Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.

Notes

*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.

**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.

SPICY PUMPKIN PIE

Servings: 8

View recipe: http://diabeticgourmet.com/recipes/html/154.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154

Ingredients

1 (9-inch) pastry shell

1 tsp ground cinnamon

1-1/2 cup pumpkin (canned)

1/2 tsp ground nutmeg

2 eggs; beaten

1/2 tsp ground ginger

1 cup low-fat milk

1/4 tsp Salt

3 tbsp liquid cal-free sweetener

1 pinch ground cloves

2 tbsp brown sugar, packed

Light vanilla ice cream

Directions

Prick pastry shell with a fork. Bake in 450F oven for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.

Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.

Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit

DIY CRANBERRY JUICE COCKTAIL

This recipe and the next (Cranberry-Pecan Salad) are from an article on healing foods, titled Cranberries by Maria Lissandrello in the November/December 2008 issue of Vegetarian Times. (Both of these recipes can be found online here.) This one starts off, “One of the biggest complaints about bottled cranberry juice is the high sugar (and low cranberry) contest: a 1-cup serving contains more than 130 calories – beating out a sugary soft drink! For an easy homemade version that delivers a higher concentration of cranberry juice and a lot less sugar, follow these steps:

1 cup unsweetened cranberry juice

1/4 cup plus 2 Tbs. agave nectar

2-inch cinnamon stick

4 cups boiling water

Mix unsweetened cranberry juice with the agave nectar in a heatproof, 1-quart measuring cup.

Add the cinnamon stick to the mixture.

Stir in the boiling water. Cool, and enjoy.

CRANBERRY-PECAN SALAD

This starts off, “The antioxidant-packed vinaigrette for this salad is made with unsweetened cranberry juice rather than vinegar.” This vegan recipe serves 4 in 30 minutes or less.

Cranberry Vinaigrette

2 Tbs. unsweetened cranberry juice

1 Tbs. Dijon mustard

1 Tbs. canola oil

1 Tbs. walnut or hazelnut oil

1 small shallot, finely chopped (2 Tbs.)

Salad

4 cups arugula

2/3 cup dried cranberries

1/3 cup chopped toasted pecans

To make Cranberry Vinaigrette: Whisk together cranberry juice and mustard in small bowl. Whisk in canola and walnut oils until smooth. Stir in shallot, and season with pepper.

To make Salad: Toss arugula, dried cranberries, and pecans with vinaigrette.

Per serving: 207 cal; 2 g prote; 14.5 g total fat (1 g saturated fat): 21 g carb; 0 mg cholesterol; 242 mg sodium; 2 g fiber; 14 g sugar.

MOM’S SOUTHERN PECAN PIE

Servings: 10

Source: Sweet Inspirations - A Sugar Free Dessert Cookbook

View recipe: http://diabeticgourmet.com/recipes/html/162.shtml

Print Friendly: http://diabeticgourmet.com/recipes/html/162.shtml

Ingredients

1 unbaked pie shell

1 cup fruit sweetener **

1 envelope plain gelatin

1/3 cup unsweetened apple sauce

3 tbsp water

2 tbsp cornstarch

3 eggs

2 tsp vanilla

2 tbsp very strong coffee or espresso (prepared, not grounds)

24 pecan halves

**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.

Directions

Prepare pastry and place in 9-inch pie pan.

In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.

In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.

Bake 30-40 minutes (until custard is set) at 375F. Cool slightly before cutting.

Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Fruit; 1 Bread; 2 Fat

ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES

This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.

“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.

“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.

Ingredients

1 package vegetarian sausage (use Gimme Lean brand)

2 cups water

3 Tbsp olive oil

1 medium yellow onion, chopped

6 stalks celery, chopped fine

1 Tbsp fresh sage OR 1 tsp dried

1 Tbsp fresh thyme OR 1 tsp dried

6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs

1/2 cup unsweetened applesauce

1 medium apple, any kind, diced

1/3 cup apple cider

2 large acorn squash, cut in half, with seeds removed

Salt and pepper to taste

Preparation

Preheat oven to 450°.

Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.

Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.

Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.

Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.

Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the sprayed side down.

Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.

Thanksgiving Recipes

Thanksgiving is this Thursday, so I'm posting a few more Thanksgiving recipes today. Of course, these can be enjoyed any time. Enjoy!

Note: Since Thanksgiving is Thursday, I'll be taking Thursday off. However, I will attempt to post a double-blog on Wednesday, then be back on Friday. Hope your Thanksgiving is wonderful.

THANKSGIVING POT PIE

This is from the November 2009 issue of Vegetarian Times, and begins, “Working toward her master's in social work, Adrianne Dickson, who won first place in VT's 2009 Reader Recipe Contest for this recipe, still finds time to read cookbooks for fun. 'I first developed this recipe while living in Montana after my boyfriend told me he loved pot pie,' she explains. 'I started making the crust in a bag when we were working as raft guides and didn't have any place to roll out a crust.'" Serves 8.

To view this online, click here.

Note: The recipe calls for 3 tablespoons of red wine. If you're like me and don't normally have wine (or any alcohol) around the house, no problem. I tend to use water in place of it. So don't let the red wine keep you from trying this recipe if you don't have it around; simply use water. Of course, someone's liable to think, "You can't do that!" Yes, I can, and so can you.

Filling

2 medium potatoes, diced (2 cups)

2 large carrots, sliced (1 cup)

3 Tbs. olive oil, divided

1 16-oz. pkg. firm tofu, drained and cut into cubes

1/4 cup plus 2 Tbs. San-J Tamari Soy Sauce, divided

1/2 tsp. granulated garlic, divided

1/4 tsp. cayenne pepper, divided

2 cups sliced button mushrooms

1 large onion, diced (2 cups)

1 cup chopped broccoli florets

2 cloves garlic, minced (2 tsp.)

1/4 cup all-purpose flour

2 cups low-sodium vegetable broth

1/2 cup plain soymilk

3 Tbs. red wine

1 Tbs. chopped fresh thyme

1 Tbs. chopped fresh sage

1 tsp. hoisin sauce

1/2 tsp. vegan Worcestershire sauce

Crust

1 1/4 cups all-purpose flour

1/2 tsp. salt

1/2 cup nonhydrogenated vegetable shortening

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh sage

To make Filling:

Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.

Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. tamari, 1/4 tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.

Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.

Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stir until smooth. Stir roux into vegetables.

Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp. granulated garlic, and remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.

To make Crust:

Preheat oven to 375°F. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.

nutritional information Per Slice: Calories: 394; Protein: 12 g; Total Fat: 22 g; Saturated Fat: 6 g; Carbohydrates: 36 g; Cholesterol: less than 1 mg; Sodium: 978 mg; Fiber: 4 g; Sugar: 5 g; Vegan

EASY CRANBERRY SAUCE

This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”

To view this and other cranberry recipes, click here.

12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside

1 cup sugar

zest of 1 orange

2 Tbs. Water or orange juice

Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.

CARROT CORNBREAD

This comes from the November 2015 issue of Vegetarian Times, page 65. The Chef is Isa Chandra Moskowitz of Modern Love in Omaha, Nebraska, and the recipe begins, “'This cornbread is the essence of autumn in Nebraska, with a warm orange hue that shines a little brighter at the Thanksgiving table than your average cornbread. It’s perfect for sopping up gravy and sauces,' says Moskowitz. Carrot purée keeps a simple cornbread recipe moist and gives it a gorgeous color." And what do I say about this recipe, which serves 12? Yum!

To view this online, go to http://www.vegetariantimes.com/recipe/carrot-cornbread/

3 medium carrots, peeled and cut into 1/2-inch chunks

1 cup unsweetened almond milk

1 Tbs. apple cider vinegar

1/2 cup pure maple syrup

1/4 cup refined coconut oil, melted

1 1/4 cups cornmeal

1 cup all-purpose flour

2 tsp. baking powder

3/4 tsp. ground nutmeg

1/2 tsp. salt

Steam carrots in steamer 15 minutes, or until very tender. Transfer to food processor, and purée until smooth. Cool.

Preheat oven to 350°F. Coat 13- x 9-inch baking pan with cooking spray.

Stir together almond milk and cider vinegar in measuring cup. Set aside to curdle.

Whisk 1 cup carrot purée with maple syrup in large bowl. Whisk in coconut oil, then almond milk mixture.

Combine cornmeal, flour, baking powder, nutmeg, and salt in separate bowl. Fold cornmeal mixture into carrot mixture. Spread in prepared pan, and bake 30 to 35 minutes, or until top is golden and firm to touch. Cool. Cut into 12 squares, and serve.

nutritional information Per Per slice: Calories: 170; Protein: 2 g; Total Fat: 5 g; Saturated Fat: 4 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 220 mg; Fiber: 2 g; Sugar: 9 g; Vegan

HOLIDAY BREAD CORNUCOPIA

Both this and the Fork-and-Knife Roasted Vegetables can be found on page 54 of the November 2015 issue of Vegetarian Times. This one begins, "This cornucopia is easy to make using poster board and foil, and the result looks like a centerpiece created by a professional baker. Fill it with hot roasted vegetables, or use it as a bread basket for your holiday feast. The cornucopia can be made a day ahead." Serves 12

To view this online, go to http://www.vegetariantimes.com/recipe/holiday-bread-cornucopia/.

1/4 cup sugar

2 0.25-oz. pkg. dry yeast

6 1/2 cups all-purpose flour (2 lb.), plus more for flouring work surface

1 Tbs. plus 1 pinch salt, divided

1/2 cup olive oil, plus more to coat bowl

1 large egg

1/2 cup melted butter, optional

Dissolve sugar in 2 cups warm water. Stir yeast into sugar-water mixture, and let stand 5 minutes.

Pulse flour and 1 Tbs. salt in bowl of food processor, or combine in stand mixer fitted with dough hook. Add yeast mixture and oil, and process 1 minute, or beat with mixer 3 to 5 minutes, or until dough forms smooth, sticky ball that hits against sides of food processor or mixing bowl.

Rub large bowl with oil, place dough in bowl, cover, and let rise 1 hour in warm place. Punch down dough, cover bowl with plastic wrap, and refrigerate 4 hours, or overnight.

Preheat oven to 350°F. Line baking sheet with parchment paper, and have small glass of water ready. Halve poster board so you have one 20- x 15-inch piece; shape poster board into cone, and tape to hold. Trim open edge of cone so it stands flat on baking sheet. (Trimmed cone should be 7 inches wide at mouth and 15 inches long.) Smoothly cover outside of cone with foil, turning edges in, as necessary. Fill cone with crumpled parchment paper or foil to keep cone from collapsing. Stand cone on prepared baking sheet, and coat foil with cooking spray.

Roll out one-third of dough to 20- x 6-inch rectangle. (Keep remaining dough in refrigerator so it won’t get too soft.) Cut dough into four 20- x 11/2-inch strips. Wrap 1 dough strip around wide base of cone on baking sheet, wetting ends, and pressing ends together to seal so you have a ring of dough. Wet end of second dough strip, press end onto first strip, and wrap around cone, overlapping first dough strip by one-third to one-half of strip width. Wet end, and press to hold in place. Continue wrapping third and fourth dough strips around cone, working your way up to narrow end. Repeat with remaining dough until cone is completely wrapped in overlapping strips of dough. When finished, braid three strips of dough, and wrap around base (wide end of cone). Lay cone on its side on prepared baking sheet, best-looking side up.

Beat egg with 1 Tbs. water and remaining pinch of salt in small bowl. Brush egg wash all over cornucopia.

Bake cornucopia 20 to 25 minutes, or until light golden brown. Remove cornucopia from oven. Carefully remove crumpled parchment paper from inside of cone, then gently pull cone away from sides of cornucopia with tongs, and remove. Return cornucopia to oven, and bake 20 minutes more, or until inside of cornucopia is dry and beginning to brown. Brush hot cornucopia with melted butter, if using. Cool.

nutritional information Per Per serving: Calories: 338; Protein: 8 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 53 g; Cholesterol: 16 mg; Sodium: 584 mg; Fiber: 2 g; Sugar: less than 1 g

FORK-AND-KNIFE ROASTED VEGETABLES

This recipe begins, "Winter squash, cauliflower, mushrooms, and Brussels sprouts make a colorful roasted vegetable assortment that’s enhanced with a little sweetness and spice. (The food stylist used colorful cauliflower varieties and heirloom squash for even richer hues.) Spoon the vegetables into the Holiday Bread Cornucopia or pile on a platter, and serve with the Essence-of-Thanksgiving Gravy." Serves 8

2 small acorn squash, 1 small kabocha, or 1 red kuri squash (skin left on), cut into 3-inch wedges (3 lb.)

1 small head cauliflower, separated into large florets (1 lb.)

24 cremini or button mushrooms (12 oz.)

8 oz. Brussels sprouts, halved

2 small onions, cut into quarters, stem ends left intact

1/2 cup olive oil, divided

4 tsp. honey

2 tsp. white balsamic vinegar

2 cloves garlic, minced (2 tsp.)

1 tsp. spicy seasoning mix, such as barbecue rub or Cajun seasoning

Preheat oven to 350°F; line two baking sheets with parchment paper or coat with cooking spray.

Toss together squash, cauliflower, mushrooms, Brussels sprouts, and onions with 1/4 cup oil. Spread on prepared baking sheets, and roast 10 to 15 minutes, or until vegetables begin to brown. Flip vegetables with tongs, and roast 10 to 15 minutes more.

Stir together remaining 1/4 cup oil, honey, vinegar, and garlic.

Remove baking sheets from oven. Flip vegetables, and daub with honey mixture, sprinkle with seasoning mix, and season with salt and pepper, if desired. Return vegetables to oven, and roast 5 minutes. Flip vegetables once more, daub with honey mixture, and sprinkle with seasoning mix. Roast 5 minutes more, or until glistening and browned.

nutritional information Per Per 1 1/2-cup serving: Calories: 229; Protein: 4 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 100 mg; Fiber: 4 g; Sugar: 6 g; Gluten-Free

ESSENCE-0F-THANKSGIVING GRAVY

This also comes from the November 2015 issue of Vegetarian Times, page 56. It begins, "This savory sauce tastes like Thanksgiving because the long simmer time concentrates the classic fall flavors of onions, celery, mushrooms, and fragrant herbs. The gravy is thinner than most so that it can easily be drizzled over the Fork-and-Knife Roasted Vegetables." Makes 3 cups.

To view this online, go to http://www.vegetariantimes.com/recipe/essence-of-thanksgiving-gravy/.

2 Tbs. butter

1 Tbs. olive oil

2 large onions, quartered and sliced (4 cups)

1/2 bunch celery, coarsely chopped (4 cups)

1 lb. mushrooms, sliced

2 cloves garlic, minced (2 tsp.)

1/4 cup all-purpose flour

1/4 cup white wine, optional

4 sprigs thyme

4 sprigs marjoram

2 sprigs rosemary

Heat butter and oil in large saucepan over medium heat. Add onions, celery, and mushrooms, and season with salt, if desired. Cover, reduce heat to medium-low, and cook 10 minutes, or until vegetables begin to soften. Uncover, add garlic, and cook 30 minutes, or until vegetables are very soft and most of liquid has evaporated, stirring occasionally.

Stir in flour, and cook 3 to 4 minutes, or until flour begins to brown. Stir in wine (if using), and cook 1 to 2 minutes. Add 5 cups water, thyme, marjoram, and rosemary. Cover, reduce heat to medium-low, and simmer 40 minutes, stirring occasionally.

Strain gravy through fine-mesh sieve. Rewarm, if necessary.

nutritional information Per Per 1/4 cup: Calories: 53; Protein: 1 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 6 g; Cholesterol: 5 mg; Sodium: 16 mg; Fiber: less than 1 g; Sugar: 1 g

Thanksgiving Recipes

Happy Monday! Hope your weekend was good. Ours was interesting, which is sometimes as good as one can hope for. Plus the weather here in Florida is finally cool enough to need to put on the heat. Yes, we had to put the heat on in Florida! Go figure! It doesn't happen often.

This Thursday is Thanksgiving, so I'll be posting food over the next few days that can be used for your Thanksgiving meal - including tacos tomorrow for Taco Tuesday stuff that, while you can eat at any time, can also be used as extras on your Thanksgiving table.

So, without any more chit-chat, here are today's six recipes to help you through the day while getting ready for Thursday. Enjoy!

Note: I'll be taking Thursday off to spend time with family, but will be back on Friday. Hope everyone's Thanksgiving is wonderful and peaceful.

CLASSIC MASHED POTATOES

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)”

Yield: 4 to 6 servings; Time: about 45 minutes.

This was featured in “The Secret? It’s Not the Potatoes” and can be viewed online here.

Ingredients

Salt

2 1/2 pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds

4 tablespoons butter, more for dotting

1/3 cup whole milk

Preparation

In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)

In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Using an extruding masher or a ricer, mash hot potatoes until smooth. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.

Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)

To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.

Tip:

This recipe can be doubled, tripled and more.

BLOTKAKE (NORWEGIAN CREAM CAKE)

This also comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. ‘Scandinavians really value lingering and feasting at the table,’ said Maren Waxenberg, a Norwegian-American cook who lives in New York City and serves this cake at Thanksgiving.

“Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.”

Yield: 10 to 12 servings; Time: 1 hour, plus cooling.

This was featured in “The American Thanksgiving” and can be viewed online here.

Ingredients

For the Cake:

Nonstick cooking spray

4 large eggs

1 cup granulated sugar

1 teaspoon vanilla sugar or 1 teaspoon vanilla extract

1 cup cake flour

1 teaspoon baking powder

For the Filling and Frosting:

3 cups whipping cream

1 teaspoon vanilla extract

2 tablespoons confectioners’ sugar

3 tablespoons cloudberry, raspberry or blackberry preserves

1/3 cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice

12 ounces fresh raspberries or blackberries, for decorating (optional)

Preparation

Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.

Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.

Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.

Make the frosting and filling: Beat whipping cream, vanilla and confectioners’ sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.

Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.

Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.

Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.

GINGER PUMPKIN PIE

Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

To view this online, click here.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

SKILLET PUMPKIN CORNBREAD

This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.

Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her sit, I highly recommend doing so. Very nice site!

To view this online, click here.

Ingredients

1 c. pumpkin purée

1 c. buttermilk

1 egg, room temperature

1/2 c. brown sugar

1/4 c. plus 2 tbsp. unsalted butter, divided

1 1/2 c. cornmeal

1/2 c. all-purpose flour

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 tbsp. baking powder

1 tsp. baking soda

1 tsp. salt

Directions

Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.

In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.

Cool for 5 minutes and serve immediately.

GARLICKY GREEN BEANS WITH CRISPY ONIONS

This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings

Note: Judy had 1/2 cup low-sodium chicken broth. Since this is a vegetarian blog – I am, after all, a vegetarian (99.9% of the time, anyway), I changed the chicken broth to vegetable broth. Judy, if you're reading this, I hope you're not offended.

Ingredients

Canola oil, for frying

1 large onion, thinly sliced using a mandoline

1/4 c. all-purpose flour

kosher salt

3 tbsp. unsalted butter

3 garlic cloves, minced

1 lb. green beans, trimmed

1/2 c. low-sodium vegetable broth

Freshly ground black pepper

1 c. Grated Cheddar

Directions

Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.

Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.

Top with crispy onions and serve immediately.

ROASTED GREEN BEAN BUNDLES

This recipe comes from the November 2012 issue of Vegetarian Times, page 58. It starts off, “These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.” Serves 8 in 30 minutes or less.

This can be viewed online here.

1 lb. fresh green beans, trimmed

1/2 large red onion, thinly sliced lengthwise

1 Tbs. garlic-flavored olive oil

1 tsp. lemon juice

1/4 tsp. Dijon mustard

1/4 tsp. salt

1 pinch ground black pepper

Lemon slices, for garnish, optional

Hawaiian salt, black salt, or fleur de sel, for garnish, optional

Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.

Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.

Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat.

Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.

nutritional information Per Bundle: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 80 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free

More Pies!

Here are six more pie recipes to help go with your Thanksgiving dinner - or any time. Enjoy!

SALTED MAPLE CHESS PIE

This comes from The Baker Chick (otherwise known as Audra). If you haven’t signed up for her emails, I highly recommend doing it!

To view this online, click here.

Ingredients

Single layer Pie Crust*

4 eggs, room temperature

1/4 cup heavy cream

1 tablespoon vanilla extract

3/4 cup maple syrup

1 cup brown sugar

1/2 cup (1 stick) melted butter, cooled

2 tablespoons cornmeal

1 tablespoon white vinegar

Flakey sea salt (Like Maldon)

Instructions

Preheat oven to 425F.

In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.

Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.

Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.

Notes

*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.

**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.

PEANUT BUTTER PIE

I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.

“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.

“Sure did,” he answered.

“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”

“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.

The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.

This is in my e-cookbook, Off The Wall Cooking.



8-ounce tub of Cool Whip (see note)

8-ounce block of cream cheese (see note)

1/2 cup peanut butter (smooth is preferable)

1/2 cup confectioner's sugar

Pie crust (see note)

Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.

Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.

MOM’S SOUTHERN PECAN PIE

Servings: 10

Source: Sweet Inspirations - A Sugar Free Dessert Cookbook

View recipe: http://diabeticgourmet.com/recipes/html/162.shtml

Print Friendly: http://diabeticgourmet.com/recipes/html/162.shtml

Ingredients

1 unbaked pie shell

1 cup fruit sweetener **

1 envelope plain gelatin

1/3 cup unsweetened apple sauce

3 tbsp water

2 tbsp cornstarch

3 eggs

2 tsp vanilla

2 tbsp very strong coffee or espresso (prepared, not grounds)

24 pecan halves

**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.

Directions

Prepare pastry and place in 9-inch pie pan.

In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.

In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.

Bake 30-40 minutes (until custard is set) at 375F. Cool slightly before cutting.

Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Fruit; 1 Bread; 2 Fat

CRANBERRY PIE

My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)



2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

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

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

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

Pie crust

Make as above.

CHOCOLATE-CRUSTED PUMPKIN PIE

This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)

This recipe can be viewed online here.

Crust

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 cup confectioners’ sugar

1 stick Earth Balance margarine, cubed

1/4 tsp. vanilla extract

Filling

1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin

1 cup almond milk

2 Tbs. lemon juice

1/2 cup light brown sugar

1/4 cup cornstarch

1 tsp. ground ginger

1 tsp. baking powder

1/2 tsp baking soda

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

6 Tbs. Earth Balance margarine, melted

To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.

Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.

To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.

Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.

Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.

Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.

nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan

GINGER PUMPKIN PIE

Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

To view this online, click here.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.