TANGERINE-GLAZED CARROT CAKE
This comes from the March 2007 issue of Vegetarian Times, and begins, “Moist, tender and full of flavor, this carrot cake will fool any egg and dairy eater. Carrot juice makes this batter extra rich and sweet, though you can use 1 cup water instead.” Serves 10.
To view this online, click here.
Carrot Cake
2 cups flour
1 cup sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. baking soda
1 cup raisins
1/2 cup carrot juice
4 oz. (1/2 cup) vegan margarine, cut into small pieces
2 cups grated carrots (about 4 medium carrots)
Tangerine Glaze
2 cups confectioners’ sugar
1/4 cup tangerine juice
To make Carrot Cake: Preheat oven to 350F. Spray 10-cup Bundt pan with nonstick cooking spray.
Stir together flour, sugar, baking powder, cinnamon, ginger, salt and baking soda in large bowl. Bring raisins, carrot juice and 1/2 cup water to a boil in medium-size pot. Remove from heat, and stir in margarine until melted. Pour carrot juice mixture into flour mixture, and stir to combine. Fold in grated carrots.
Pour batter into prepared Bundt pan, and bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Unmold onto wire rack.
To make Tangerine Glaze: Whisk together sugar and tangerine juice until smooth. Pour over cake while still warm. Cool cake completely before slicing and serving.
nutritional information Per SERVING: Calories: 367; Protein: 3 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 73 g; Sodium: 268 mg; Fiber: 2 g; Sugar: 50 g; Vegan
UPSIDE-DOWN PEAR GINGERBREAD
This also comes from the March 2007 issue of Vegetarian Times, and begins, “This glistening cake gets its rich taste from spices and applesauce instead of butter.” Serves 12.
To view this online, click here.
Gingerbread
1 Tbs. unsalted butter, melted
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 large egg
1/3 cup sugar
1/3 cup molasses
1/3 cup unsweetened applesauce
1/4 cup canola oil
1/3 cup plain low-fat yogurt
Pear Topping
1/4 cup packed light brown sugar
1/4 cup chopped walnuts
3 pears, peeled, cored and thinly sliced lengthwise
Preheat oven to 350F. Brush 10-inch cast-iron skillet or 8×8-inch glass baking dish with butter.
To make Gingerbread: Whisk flours, ginger, cinnamon, baking powder, baking soda and salt in medium bowl. Beat egg, sugar and molasses with electric mixer 3 minutes. Add applesauce and oil, and beat until blended. Fold in flour mixture and yogurt.
To make Pear Topping: Press brown sugar over bottom of prepared skillet. Sprinkle with nuts. Arrange pear slices in circles over nuts. Pour batter over pears.
Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Loosen edges with knife. Invert cake onto platter.
nutritional information Per SERVING: Calories: 221; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 1.5 g; Carbohydrates: 37 g; Cholesterol: 21 mg; Sodium: 138 mg; Fiber: 3 g; Sugar: 20 g
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This comes from page 28 of the November 2013 issue of
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2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
GARLIC SOUP
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This garlic soup, which is based on a Provençal recipe, requires a minimal number of the staples that I always have on hand. It calls for garlic; eggs; some sort of pasta; a green vegetable that can be as simple as the limp bunch of broccoli in my crisper or, as I use in this recipe, frozen peas; and Parmesan or Gruyère for the garnish.” Yield: 4 servings; Time: 30 minutes.
This was featured in Garlic Soup That’s in a Rush, and can also be found online at http://cooking.nytimes.com/recipes/1017705-garlic-soup.
Ingredients
4 garlic cloves, minced, plus 1 garlic clove, cut in half
Salt to taste (about 2 teaspoons)
1 bay leaf
1/4 teaspoon dried thyme, or a few sprigs fresh thyme
1/2 cup pasta, such as elbow macaroni, orecchiette or fusilli
1 cup frozen peas
4 slices country-style bread, cut in half, or 8 slices baguette, lightly toasted
2 large eggs, beaten
1 tablespoon extra-virgin olive oil
Ground pepper to taste
2 tablespoons chopped fresh parsley
2 to 3 tablespoons freshly grated Parmesan or Gruyère cheese
Preparation
Bring 6 1/2 cups water to a boil in a 3- or 4-quart saucepan. Add minced garlic, salt, bay leaf and thyme. Cover and simmer 15 minutes. Taste and adjust salt. Remove bay leaf, and fresh thyme sprigs, if using. (Dried thyme will be difficult to remove.)
Add pasta to pot. Stir, cover and simmer until al dente, about 5 to 10 minutes, depending on pasta type. Stir from time to time so that pasta doesn’t stick to the bottom of the pot. Add peas and simmer 5 minutes.
Meanwhile, rub toasted bread slices with cut garlic clove and place 2 pieces in each bowl.
Beat together eggs and olive oil. Temper the egg: Spoon 2 ladlefuls of the hot soup into eggs and stir together.
Turn off heat under soup and slowly stir in tempered egg mixture. Add pepper and parsley. Ladle soup into bowls over bread, sprinkle cheese over the top and serve.
ROASTED VEGETABLES
This is from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Yield: 4 to 6 servings; Time: 30 minutes to 1 hour.
This was featured in 5 Easy Meals for the Distracted Cook, and can also be viewed by clicking here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
INDONESIAN TOFU AND VEGETABLE STEW
This recipe begins, “With a light coconut lime flavor, this recipe features green beans, bell peppers and zucchini. If you have other fresh veggies on hand, then you can add them as well.”
Yield: 8 servings.
Serving Size: 1 cup
Source: Patricia Chuey, RD
View online with photo: http://diabeticgourmet.com/recipes/html/1251.shtml
Ingredients
1 Tbsp freshly grated ginger
Juice of one medium sized lime
1 1/2 Tbsp canola oil, divided
1 (12 oz) block of firm or extra firm tofu, diced into cubes
1 large onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cloves
1 cup sodium-reduced vegetable or chicken broth
1 cup light coconut milk
2 cups green beans, cut in 2 inch pieces
1 red bell pepper, diced
1 medium zucchini, diced
2 Tbsp fresh cilantro
Directions
In a bowl, marinate tofu with the ginger, lime juice and 1/2 Tbsp canola oil. Toss well to coat. This can be done about 30 minutes ahead of time and up to overnight in the refrigerator.
In a large saucepan, no lid required heat remaining 1 Tbsp canola oil. Add onion and cook for about 6 minutes or until softened and slightly browned. Add garlic, cumin, coriander and cloves and stir for 2 minutes.
To saucepan, add stock and coconut milk. Simmer, uncovered, for about 10 minutes until slightly thickened.
Add green beans, bell pepper and zucchini and cook for about 10 minutes more or until vegetables are tender. Add marinated tofu and cook an additional 5 minutes. Garnish with cilantro. Serve over steamed brown rice or quinoa, if desired.
Nutritional Information Per Serving: Calories: 120; Protein: 5 g; Fat: 8 g; Sodium: 290 mg; Cholesterol: 0 mg; Saturated Fat: 2 g; Dietary Fiber: 3 g; Carbohydrates: 8 g
