Enjoy!
CREAMY CAULIFLOWER MAC
This is from Mark Bittman in the March 2011 issue of Runner's World, page 40, and posted on the Runner's World website February 9, 2011. Mark wrote, "Instead of using high-fat butter and cream, Bittman makes his healthier mac and cheese with pureed cauliflower, chicken stock, and a moderate amount of cheese." Serves 4.
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2 1/2 cups vegetable or chicken stock
2 bay leaves
1 cauliflower, cored and cut into large pieces
8 ounces whole-wheat elbow macaroni
1/2 cup grated cheese (such as sharp cheddar, Gruyere, or Emmental, or a combination)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/8 teaspoon nutmeg
Salt and black pepper
1/4 cup grated Parmesan cheese
1/2 cup whole-grain bread crumbs
Heat oven to 400° F. Boil a pot of salted water.
In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat.
Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor.
Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in a greased, nine-inch square baking dish.
Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches.
Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes. Serves four.
CALORIES PER SERVING: 420; CARBS: 57 G; PROTEIN: 20 G; FAT: 15 G
WHOLE WHEAT PIZZA CRUST
This comes from the May 2004 issue of Vegetarian Times. Makes 2 Large or 4 Small Crusts.
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1 Tbs. active dry yeast
1 1/2 cups warm water
2 Tbs. olive oil
1 1/2 tsp. salt
2 cups whole wheat flour
1 1/2 to 2 cups bread flour
Mix yeast with 1/2 cup warm water in a small bowl, and set aside until yeast begins to foam, for 5 to 10 minutes.
Add remaining water, olive oil and salt, and stir to combine. Using a portable or standing mixer, add flour by cupfuls until a sticky dough comes together. Knead by machine, or put dough on lightly floured work surface and knead by hand for 5 minutes, or until dough is smooth and elastic. Put dough in a bowl, cover with a clean towel and let rise in a warm place for 1 to 11/2 hours, or until doubled.
Punch dough down, and form into equal-sized balls for 2 large or 4 small pizzas. Spray pizza pans or baking sheets with nonstick cooking spray, or rub with olive oil. Let dough rest for 30 minutes, shape into pizza crusts and place in pans or on sheets.
nutritional information Per Serving: Calories: 150; Protein: 5 g; Total Fat: 3 g; Carbohydrates: 27 g; Sodium: 290 mg; Fiber: 3 g
SOUTHWESTERN PIZZA
This also comes from the May 2004 issue of Vegetarian Times. It begins, "This zesty pie captures the beloved flavors of the Southwest." Servies 6.
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1 12- to 14-inch pizza crust
1 Tbs. vegetable oil
6 oz. taco-seasoned soy “ground meat”
5 fresh tomatillos, thinly sliced
1 cups salsa, or more as desired
1 2 1/4-oz. can sliced black olives, drained
8 oz. shredded cheddar cheese
1 avocado, peeled and sliced, for garnish
1/4 cup cilantro leaves for garnish
1/4 cup crumbled taco chips for garnish
Preheat oven to 450F. Prebake fresh pizza crust, if using, for 3 to 4 minutes. Remove from oven, and set aside to cool slightly.
Heat 1 tablespoon oil in a large skillet over medium heat, and saut8E “ground meat” for about 1 minute. Set aside.
Layer tomatillo slices on crust, and top with “ground meat.” Add salsa, olives and cheddar cheese, spreading evenly.
Bake for 12 to 15 minutes. Remove from oven, garnish with avocado slices, cilantro leaves and taco chips and serve.
nutritional information Per Serving: Calories: 470; Protein: 22 g; Total Fat: 26 g; Saturated Fat: 10 g; Carbohydrates: 42 g; Cholesterol: 40 mg; Sodium: 940 mg; Fiber: 9 g; Sugar: 4 g
PIZZA MARGHERITA
This is also from the May 2004 issue of Vegetarian Times. It begins, "This versatile pie originated in Naples in the 1800s. Tradition has it that a local pizza baker was commissioned to create a special pizza to honor visiting Italian royalty, King Umberto and his Queen Margherita. Hence, this pie." Serves 6.
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1 Tbs. olive oil, optional
1 tsp. minced garlic
1 cup basil-flavored tomato or pizza sauce
4 plum tomatoes, cored, seeded and diced
1/4 cup shredded fresh basil plus extra leaves for garnish
2 cups shredded low-fat, regular or soy mozzarella
3/4 cup grated Parmesan cheese
Preheat oven to 450F. Prebake fresh pizza crust, if using, for 3 to 4 minutes. Remove from oven, and set aside to cool slightly.
Brush crust with olive oil, if using. Sprinkle with garlic, and spread sauce evenly over top.
Top with diced tomatoes, shredded basil and mozzarella. Sprinkle with 1DA2 cup Parmesan.
Bake for 12 to 15 minutes, or until cheese melts. Remove from oven, garnish with basil leaves and remaining Parmesan and serve.
nutritional information Per Serving: Calories: 340; Protein: 20 g; Total Fat: 14 g; Saturated Fat: 7 g; Carbohydrates: 34 g; Cholesterol: 30 mg; Sodium: 770 mg; Fiber: 4 g; Sugar: 3 g
PIZZA PROVENCAL
This is also from the May 2004 issue of Vegetarian Times, and begins, "This pie brings together the robust and sunny flavors of the south of France. For an injection of gusto, add garlic to taste." Serves 6.
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1 12- to 14-inch pizza crust
2 Tbs. olive oil
1/2 cup chopped onion
1 small Italian eggplant, skin removed and sliced into 1/2-inch-thick slices
2 tomatoes, cored and chopped
1/2 cup green beans, cut into 1- to 2-inch-long pieces
1 Tbs. balsamic vinegar
10 to 15 pitted black olives
2 Tbs. capers, drained
1 tsp. fresh thyme (or 1/2 tsp. dried)
1 Tbs. fresh basil, shredded
8 oz. shredded low-fat, regular or soy mozzarella cheese
Preheat oven to 450F. Prebake fresh pizza crust, if using, for 3 to 4 minutes. Remove from oven, and set aside to cool slightly.
Heat oil in large skillet over medium heat, and saut8E onions for 3 to 4 minutes. Add eggplant, cover and cook for 3 to 4 minutes, turning occasionally. Add tomatoes and green beans, cover and stir occasionally for another 3 to 4 minutes. Add balsamic vinegar, olives, capers and herbs. Stir, and remove from heat.
Spread vegetable mixture over pizza crust, and top with cheese.
Bake for 12 to 15 minutes, or until cheese melts thoroughly. Remove from oven, and serve.
nutritional information Per Serving: Calories: 340; Protein: 16 g; Total Fat: 15 g; Saturated Fat: 5 g; Carbohydrates: 36 g; Cholesterol: 20 mg; Sodium: 620 mg; Fiber: 4 g; Sugar: 4 g
WARM BUTTERSCOTCH-BANANA PUDDING
This is from the September 2003 issue of Vegetarian Times, and begins, “This luscious, rich-tasting pudding contains bits of melted butterscotch, giving added texture to the dessert. Note that it thickens as it cools, and is equally good thoroughly chilled or still warm.” Serves 5 to 6 in 30 minutes or less.
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2 1/2 cups vanilla soymilk
1/4 cup cornstarch
1/4 cup instant tapioca pearls
2 bananas, peeled and sliced
1 Tbs. vanilla extract
1 cup butterscotch chips
3 Tbs. brown sugar
Mix 1 cup soymilk with cornstarch and tapioca pearls, and set aside. Place banana slices into 11/2-qt. dish. Set aside.
Heat remaining 11/2 cups soymilk over medium heat, and stir in cornstarch-tapioca mixture, vanilla extract, butterscotch chips and brown sugar. Continue cooking and stirring until mixture thickens, about 4 minutes. Remove from heat, and pour over bananas. Refrigerate until ready to serve.
nutritional information Per Serving: Calories: 300; Protein: 4 g; Total Fat: 10 g; Saturated Fat: 7 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 70 mg; Fiber: 1 g; Sugar: 14 g; Vegan
