Here are today's six vegetarian recipes. Enjoy!
CHAI SPICE CINNAMON ROLLS
This comes from The Baker Chick, otherwise known as Audra. I highly recommend her e-newsletter!
Audra wrote, “This recipe was developed for Clabber Girl Baking Powder, the thoughts and opinions are always 100% my own!” Yield: 6 large buns
To view this online, go to http://www.thebakerchick.com/2014/12/chai-spice-cinnamon-rolls/.
Ingredients
For the Dough:
1 (.25 ounce) package active dry yeast
2 1/2 cups flour
2 tablespoons melted butter
1 cup warm milk
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons brown sugar
For the Filling
2 tablespoons of butter, softened
1 teaspoon cinnamon
1/2 teaspoon cardamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 1/2 teaspoons ginger
1 cup brown sugar
For the glaze
3 tablespoons of melted butter
1/2 cup powdered sugar
1/4 teaspoon cardamon
splash of milk
Extra butter for greasing bowl and pan
Instructions
In a large bowl combine the yeast, 2 cups flour, baking powder and salt. Stir together and then add the butter and milk. Use a spatula to stir until a shaggy dough has formed.
Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic, adding more flour as needed (I added another 1/2 cup.)
Transfer dough to a lightly buttered bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.
Meanwhile stir together the brown sugar & filling spices and set aside.
Prepare a mega muffin tin by buttering each well. Set aside.
When the dough has proofed. Roll it to a 9x12 rectangle on a floured surface. Spread with the butter and then evenly sprinkle the filling all over. Roll the dough, starting on one of the short ends. Pinch to seal.
Use a serrated knife to cut into 6 equal pieces. Place each roll into a muffin tin well. Cover with the cloth and allow to proof for another 20-30 minutes or until doubled (They will be totally poofy at this point.)
Bake at 375F for 15 minutes or until golden brown.
For the glaze:
Whisk together the melted butter, powdered sugar, cardamon & milk. Add a teeny bit more milk if needed to reach drizzling consistency.
Serve warm.
Notes: I made these in a mega muffin tin, yielding 6 large buns. You could also use a regular 12-well muffin tin or even a 8x8 baking pan.
VEGETARIAN LENTIL SOUP
This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda write, “Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including thyme, bay leaves and a bit of lemon juice to brighten all the flavors. Enjoy this traditional and warming dish!
“I always recommend using sea salt or kosher salt for the best flavor, and this recipe is no exception. Trust me, it makes a difference.
“This lentil soup is vegetarian, vegan, low-calorie and low-fat, and with all those lentils, it's also surprisingly high in protein, with nearly 19 grams per serving. If you use a fresh homemade vegetable broth, this recipe is also gluten-free.” Prep Time: 5 minutes; Cook Time: 50 minutes; Total Time: 55 minutes; Yield: 4 servings of lentil soup
To view this online, click here.
Ingredients
1 tsp vegetable oil (canola oil, sunflower oil or any kind of cooking oil)
1 onion, diced
1 carrot, sliced
4 cups vegetable broth (or use a combination of water and vegetable bouillon cubes)
1 cup dry lentils (you want regular brown lentils - NOT red lentils to make this soup!)
1/4 tsp dried thyme
2 bay leaves
dash salt and pepper, to taste
2 tsp lemon juice (optional, but delicious)
Preparation
In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
Add the vegetable broth, lentils, thyme, bay leaves and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup).
Reduce heat to a simmer. Cover and cook your soup until the lentils are soft, about 45 minutes.
Remove bay leaves and stir in lemon juice before serving.
The lemon juice is optional, but it just helps to bring out all the other flavors a bit more.
Taste, and and season with a bit more salt and pepper to taste, or, serve as is and allow everyone to season as they prefer.
Makes 4 servings of lentil soup.
COOKIE BUTTER LAVA CAKE
This comes from Tablespoon.com, and begins, “You already love lava cakes. With this sweet, spiced version, life is about to get sooo good.” Prep Time: 10 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 cups powdered sugar
1 cup cookie butter
3 eggs
1/4 cup water
Directions
Preheat oven to 425ºF.
In a stand mixer, beat 1 3/4 cups powdered sugar and cookie butter until smooth.
Add eggs one at a time, beating until smooth and creamy. Add water and mix until fully combined.
Spoon batter evenly into four 6-oz. ramekins (which have been lightly coated with nonstick cooking spray).
Bake for 12-15 minutes, or just until the edges have set and the centers are soft (but not jiggly). Dust with powdered sugar. Serve immediately.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g;
Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
RICE PUDDING IN A MUG
This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!
This recipe serves 2, and can be viewed online by clicking here.
1 large egg
1/3 cup granulated sugar
3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch salt
1 1/2 cups cooked rice, any kind
In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)
Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.
VEGETARIAN CHILI WITH CORN BREAD TOPPING
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.
To view this online, click here.
Ingredients
For the Chili
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 teaspoons hot red pepper flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods, lightly crushed
1 1/2 cups red lentils
3 cups canned chopped tomatoes
3 1/2 cups drained canned kidney beans
1/4 cup ketchup
1/4 cup tomato paste
1 tablespoon unsweetened cocoa powder
For The Corn Bread Topping:
1 teaspoon salt
2 cups cornmeal
2 tablespoons flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter milk
2 large eggs
1 teaspoon honey
2 tablespoons vegetable oil
1 cup coarsely grated Cheddar cheese
For Serving:
2 cups sour cream
1 cup chopped cilantro
Preparation
To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.
