Here are six vegetarian recipes to start your week off just right. Enjoy!
OLD-FASHIONED APPLE PIE
This also comes from the September 2010 issue of Vegetarian Times, page 63. It begins, “Watch dinner guests' eyes light up when you bring out this baked beauty.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/old-fashioned-apple-pie/.
Crust
2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 Tbs. cornstarch
2 tsp. sugar
1/4 tsp. salt
6 Tbs. cold margarine, cut into pieces
Filling
2 lb. apples, peeled, cored, and cut into 8 wedges each (6 to 8 apples)
1/4 cup raisins, optional
1/4 cup chopped dried apricots, optional
2 Tbs. lemon juice
2 Tbs. brown sugar
1 Tbs. cornstarch
1 tsp. ground cinnamon
1/8 tsp. salt
1 Tbs. turbinado sugar, optional
To make Crust: Pulse flours, cornstarch, sugar, and salt in food processor to combine. Add margarine, and process until mixture resembles coarse meal. Add 1/2 cup cold water, and process until dough forms. Add water 1 Tbs. at a time, if necessary. Wrap in plastic wrap; chill 1 hour.
To make Filling: Toss apple wedges, raisins, dried apricots (if using), lemon juice, brown sugar, cornstarch, cinnamon, and salt in large bowl. Set aside.
Preheat oven to 450°F. Shape two-thirds of dough into flat round. Roll out to 14-inch diameter circle on floured work surface. Press into 9-inch pie dish, letting excess hang over edges. Prick bottom with fork. Mound Filling in pie. Roll out remaining dough into 9-inch circle, place over Filling, and fold excess dough over top, crimping edges to seal. Brush top with water, and sprinkle with turbinado sugar, if using. Poke small hole in center of pie, and set on baking sheet. Place pie in oven; reduce heat to 350°F. Bake 60 to 80 minutes, or until golden.
nutritional information Per Slice: Calories: 289; Protein: 5 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 49 g; Cholesterol: 0 mg;Sodium: 201 mg; Fiber: 3 g; Sugar: 14 g
CINNAMON-APPLE FRENCH TOAST
This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/cinnamon-apple-french-toast/.
Apple Topping
4 large tart, firm apples, peeled, cored and sliced
3 Tbs. sugar
1/2 tsp. cinnamon
2 tsp. fresh lemon juice
French Toast
2 cups plain or vanilla soymilk
1/2 cup apple butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
12 slices soft-crust French bread, sliced 1/2 inch thick
To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.
To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.
Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.
Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars
ULTIMATE VEGAN CHILI
This recipe, from the February 2010 issue of Vegetarian Times, page 51, begins, “This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! In lieu of chili beans such as Bush's Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/ultimate-vegan-chili/
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce
Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
nutritional information Per 1-cup Serving: Calories: 276; Protein: 24 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 844 mg; Fiber: 9 g; Sugar: 4 g; Vegan
MAPLE CORNBREAD MUFFINS
This recipe is also from the February 2010 issue of Vegetarian Times, page 52. It begins, “A slightly sweet cornbread helps tame the heat of spicy dishes such as chili.” Makes 12 muffins.
To view this online, go to http://www.vegetariantimes.com/recipe/maple-cornbread-muffins/
1/4 cup nonhydrogenated vegan margarine, melted
1 cup plain soymilk
2 Tbs. maple syrup
2 tsp. apple cider vinegar
1 cup stone-ground cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tbs. baking powder
1/4 tsp. salt
1 cup frozen corn kernels, thawed
Preheat oven to 375°F. Line 12-cup muffin pan with paper liners.
Whisk together soymilk, margarine, maple syrup, and vinegar in bowl. Whisk together cornmeal, flour, sugar, baking powder, and salt in separate bowl. Stir wet mixture into dry mixture. Fold in corn kernels.
Divide batter among prepared muffin cups, and bake 20 minutes, or until toothpick inserted into muffins comes out clean. Cool 10 minutes in pan, then unmold, and serve warm.
nutritional information Per Muffin: Calories: 148; Protein: 3 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 244 mg; Fiber: 2 g; Sugar: 7 g; Vegan
KEY LIME PIE
This recipe, also from the February 2010 issue of Vegetarian Times, page 52, begins, “The secret to this pie is cream of coconut, most commonly used by bartenders to make piña coladas. Don't confuse it with coconut milk, which is unsweetened and thinner. Chill well before serving.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/key-lime-pie-2/.
Crust
1 1/2 cups crushed vegan graham crackers, plus more for garnish
1/4 cup nonhydrogenated vegan margarine, melted
1/4 cup agave nectar
Filling
1 cup cream of coconut, such as Coco Lopez
1 cup raw, unsalted cashews
7 oz. extra-firm tofu (half pkg.), drained
3/4 cup fresh lime juice
1/4 cup cornstarch
1/4 cup plus 1 Tbs. agave nectar
2 tsp. grated lime zest
Lime slices, for garnish
To make Crust:
Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and agave nectar in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.
Bake Crust 8 to 10 minutes, or until golden. Cool.
To make Filling:
Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in blender or food processor; blend until very smooth (press mixture through strainer if blender cannot completely blend cashews).
Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens, stirring constantly.
Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.
nutritional information Per Slice: Calories: 364; Protein: 6 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 35 g; Vegan
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
