Enjoy!
CURRIED CARROT SOUP WITH ROASTED PISTACHIOS
From the October 2012 issue of Vegetarian Times, page 30. The recipe starts off, “Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. olive oil
1 20-oz. pkg. grated carrots (8 cups)
2 large leeks, light green and white parts thinly sliced (2 cups)
1/4 tsp. plus 1/8 tsp. baking soda
1/2 tsp. vadouvan spice or curry powder
1/4 cup roasted shelled pistachios, chopped
Heat oil in large pot over medium-high heat. Add carrots, leeks, and baking soda. Cover, and cook 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots. Stir in vadouvan spice, and cook 30 seconds. Add 4 cups water, and bring to a simmer. Remove from heat, purée with immersion blender, and season with salt, if desired. Serve sprinkled with pistachios.
nutritional information Per 1 1/2-cup serving: Calories: 189; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 22 g; Cholesterol: 0 mg; Sodium: 225 mg; Fiber: 6 g; Sugar: 9 g; Vegan; Gluten-Free
PUMPKIN SPICE LATTE
From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Can be viewed online here.
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
CHACHOUKA CHOW CHOW
(SPICY, HEARTY NORTH AFRICAN TOMATO AND PEPPER STEW)
This comes from One Green Planet. (Note: They have a cool e-newsletter; I recommend it, if you're not already on their emailing list.) The recipe starts out, “The Chachouka Chow Chow drew my attention, not least because I couldn't figure out how to spell it (but the name sure is funny). Warming spices, tender, juicy peppers, the colours of Africa on your plate. Your house will smell of cumin for hours after you've had the last bite of your chachouka.” The recipe, which is dairy free and vegan, serves 3, while the cooking time is 30 minutes.
To view this online, click here.
Note: In the ingredients list, the email list lists “2 medium sized tomatoes (NOT beef).” I'm not sure if the writer meant “not beefsteak tomatoes,” use tomatoes rather than beef, or what, exactly. I'm going to fathom a guess and figure maybe not beefsteak tomatoes, but I could be wrong. I'm also not sure about “tinned tomatoes;” I'm guessing canned tomatoes. Just figure on using maybe 3 or 4 14 ounce cans of tomatoes.
Ingredients
2 tbsp coconut oil
1/2onion, minced
1 green chili, deseeded and finely sliced
1/2 tsp cumin seeds
1 clove of garlic, finely minced
2 medium sized tomatoes (NOT beef – see note, above)
7 – 8.75 ounces tempeh, sliced into strips
3 large peppers, deseeded and sliced into strips
49 ounces can tinned tomatoes (see note, above)
1 tsp tumeric
1/2tsp cayenne (or paprika) powder
1 Tbsp nutritional yeast
1 small loaf bread, possibly peach and raisin
Preparation
Heat the coconut oil in a large, deep pan. Fry cumin seeds for a minute before adding the onion, garlic and chilli. Fry for about five minutes, until the onion is translucent, before adding the peppers, tomatoes and the rest of the spices.
Let it all bubble for about 20 minutes on low to medium heat.
Serve with a few slices of crusty, rustic bread.
Notes: If you don't like tempeh, you could try replacing it with fried tofu. If you want to make the dish even more wholesome, red kidney beans would be lovely, too, as they go so well with tomatoes and spices.
VEGAN BLACK BEAN BURGERS
This comes from Jolinda Hackett, About.com's Vegetarian Food guide. She wrote, “I love this recipe for black bean patties because its easy to make as well as tasty, two of my favorite qualities in a recipe! They aren't quite firm enough to toss on the backyard grill, but are good for an everyday meal. This veggie burger recipe is both vegetarian and vegan.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes
This can be viewed online here.
Ingredients
1/2 onion, diced
1 can black beans, well drained
1/2 cup flour
2 slices bread, crumbled
1 tsp garlic powder1 tsp onion powder
1/2 tsp seasoned salt
salt and pepper to taste
oil for frying
Preparation
Sautee the onions till soft, about 3-5 minutes.
In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.
Form bean mixture into patties, approximately 1/2 inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!
Nutrition Information: Servings: 6;
Calories per serving: 294; Calories from Fat: 11; Total Fat: 1.2g; Cholesterol: 0mg; Sodium: 25mg; Total Carbohydrates: 55.3g; Dietary Fiber: 11.3g, 45% RDA; Protein: 16.8g; Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet
BLACKBERRY NECTARINE CRISP
This recipe comes from Matt Lee and Ted Lee in The New York Times cooking e-newsletter. It begins, “This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there’s lots to get done. ‘Use the blackberries more as an accent,’ she said at the time. 'The berries'll bleed out all this fabulous inky color.’” Yield: 6 servings; Time: 1 hour.
This was featured in “The Chef; A Crisp As Easy As Pie. No, Easier.” To view it online, click here.
Ingredients
For the Topping
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter
For the Filling
4 cups nectarines, pitted and cut into 1/2-inch slices (about 3-4 large nectarines)
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 heaping cup whole blackberries (about 6 ounces)
Vanilla ice cream for serving
Preparation
Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.
SWEET AND SPICY FRUIT SALAD
This recipe comes from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “Most fruit salads consist of little more than diced fruit mixed in a bowl. They are simple and satisfying, but not necessarily special. This one is a more sophisticated take. It calls for a star anise- and chile-infused simple syrup, which adds sweetness and musky, spicy complexity. In addition to fruit, herbs – tarragon and basil – are tossed in for freshness. You can use whatever fruit you like as long as it is sweet and ripe. Eat the salad as it is, or top it with either mascarpone for a mellow, creamy note, or crumbled ricotta salata for something savory and bracing. Feel free to play around with other toppings as well. In the mellow category are fresh ricotta, crème fraîche, sour cream or ice cream. For something on the salty side, try shaved Parmesan, crumbled feta or goat cheese.” Yield: 2 to 12 servings; Time: 25 minutes.
This was featured in “A Fruit Salad Both Sweet and Spicy” and can be viewed online here.
Ingredients
1/3 cup granulated sugar
1 serrano chile, halved
1 whole dried star anise
7 to 8 cups mixed cut fruit, like kiwi, peaches, plums, raspberries, blueberries, blackberries, mango, pineapple, oranges, grapefruit, pears or bananas
2 teaspoons chopped tarragon
2 teaspoons chopped basil
Flaky sea salt, to taste
Black pepper, to taste
Mascarpone or crumbled ricotta salata, for garnish (optional)
Preparation
Place sugar, 3/4 cup water, chile and star anise in a small pot and bring to a boil. Simmer for 10 to 15 minutes until the mixture is as thick as maple syrup and spicy tasting. Strain syrup. (Syrup can be made up to 1 week in advance; store in the refrigerator.)
Toss fruit with half of the sugar syrup, the tarragon and the basil. Add more syrup to taste, depending on how sweet and spicy you want the salad. Season very lightly with salt and pepper. If desired, add dollops of mascarpone or crumbled ricotta salata on top.
