It's Friday, less than ten days until Christmas, and less than three weeks until New Year's Day. Where has the year gone?
Here are six recipes to help you through the day, including 1-Bowl Chocolate Zucchini Bread and Updated Irish Stew. Enjoy!
Note: I'll be posting cookie recipes tomorrow, as well as posting recipes Sunday and next weekend to add to your holiday cooking.
APRICOT AND NUT COOKIES WITH AMARETTO ICING
This is from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 2 hr 49 min; Prep: 4 min; Inactive: 2 hr 30 min; Cook: 15 min; Yield: 2 to 2 1/2 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
Cookies:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 large egg
1 1/4 cups all-purpose flour
1/2 cup dried apricots, coarsely chopped
1/4 cup slivered almonds, toasted
2 tablespoons pine nuts, toasted
Icing:
1 3/4 cups confectioners' sugar
5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)
Directions
For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.
Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.
Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.
For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.
Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.
UPDATED IRISH STEW
This is from Vegetarian Times, and begins, “This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over mashed potatoes for a deliciously comforting meal. Traditional Irish stout is not vegan, but to find a beer that is, log on to veganconnection.com.”
Makes 2 servings.
To view this online, click here.
Ingredients
1 Tbs. olive oil
10 small frozen pearl onions, thawed
1 medium carrot, cut into 1/2-inch pieces (2/3 cup)
1 Tbs. flour
4 oz. seitan, cut into 1-inch pieces
2 slices smoky tempeh bacon, cut into 1/2-inch pieces
1 clove garlic, minced (1 tsp.)
1 tsp. fresh thyme, chopped
1 cup stout beer
1 14-oz. can low-sodium vegetable broth
6 oz. butternut squash, cut into 1/2-inch cubes (1 cup)
1/3 cup frozen shelled edamame
Preparation
Heat oil in saucepan over medium-high heat. Add onions and carrot, and cook 5 minutes. Stir in flour, and cook 2 minutes more. Add seitan, tempeh bacon, garlic, and thyme, and cook 2 minutes.
Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes. Add edamame and cook 10 minutes more. Season with salt and pepper, and serve.
Nutrition Information: Calories: 308; Carbohydrate Content: 36 g; Fat Content: 8.5 g; Fiber Content: 6 g; Protein Content: 23 g; Saturated Fat Content: 1 g; Sodium Content: 384 mg; Sugar Content: 7 g
1-BOWL CHOCOLATE ZUCCHINI BREAD
This is from the Minimalist Baker, and begins, “Fluffy, tender, insanely delicious Chocolate Zucchini Bread! Made in just 1 bowl, naturally sweetened, SO delicious!”
Prep time: 15 mins; Cook time: 1 hour; Total time: 1 hour 15 mins
To view this online, click here.
Cuisine: Vegan, Gluten-Free
Serves: 10
Ingredients
2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
1/4 cup applesauce
1/4 cup maple syrup
1/3 cup coconut sugar
1 1/2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1/2 cup unsweetened cocoa powder
1/4 cup melted coconut oil (or sub another neutral oil)
1/4 cup unsweetened almond milk
1 cup grated zucchini (squeezed dry and lightly packed in measuring cup)
3/4 cup gluten-free flour blend
1/3 cup gluten-free oat flour (finely ground rolled oats)
1/3 cup almond flour (or almond meal, though I haven't tested it this way)
1/3 cup dairy-free semisweet chocolate chips + more for topping (I like Enjoy Life brand)
Instructions
Preheat oven to 375 degrees F (190 C) and line a standard 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, prepare flax eggs and let rest for 5 minutes. Then add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk again.
Next add the melted coconut oil and almond milk and whisk to combine. Add grated zucchini (that's been squeezed of excess moisture) and stir to combine.
Add gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be thick and scoopable.
Lastly, stir in chocolate chips. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional).
Bake 45 minutes - 1 hour or until a toothpick comes out clean and the edges feel semi-firm to the touch.
Let cool for 5 minutes in the pan. Then carefully lift onto a cooling rack using the parchment paper. Texture is best when cooled completely. Will keep covered at room temperature for 3-4 days or in the freezer up to 1 month.
Notes
*Nutrition information is a rough estimate for 1 of 10 slices.
*Recipe adapted from my Chocolate Chocolate Chip Muffins.
Nutrition Information: Serving size: 1 slice (of 10): Calories: 216; Fat: 10.8 g; Saturated fat: 7.1 g; Carbohydrates: 31.1 g; Sugar: 15 g; Sodium: 58 mg; Fiber: 4.1 g; Protein: 3.4 g
VEGAN HUMMUS AVOCADO WRAP
This is from Jolinda Hackett, vegetarian food expert for The Spruce. Jolinda wrote, “Looking for the perfect way to make an avocado wrap, or use up some leftover guacamole with a wrap sandwich? Try this healthy vegan California-style avocado hummus wrap sandwich recipe with hummus, avocado and sprouts. Avocado toast may be the latest food trend (though I'm not sure why - it's literally just avocado on toast, people, come on!), but vegans and Californians like me who love avocado have been adding avocado to sandwiches, toasts, and wraps for decades.
“Here's one of my personal favorite ways to make a simple, healthy avocado wrap for lunch. I'll admit that sometimes, I like to use vegan cream cheese in my wraps, but the hummus is honestly much more healthy and less processed, and just as tasty. And, as noted below, I sometimes add some pickles or pickle relish as well because after avocados, pickles are one of my favorite foods. But maybe that's just me! Either way, enjoy your quick, healthy and vegan avocado and hummus sandwich wrap!
“Here's a few more of my favorite vegetarian sandwiches to try.”
Prep Time: 5 minutes; Cook Time: 0 minutes; Yield: 1 wrap (1 serving).
To view this online, click here.
Ingredients
1 flour tortilla
3 tablespoons hummus
1/4 avocado (sliced thin)
1/3 cup alfalfa sprouts (or a few leaves of green lettuce or both)
2 to 4 tomato slices
Optional: cucumber slices
Directions
First, if your flour tortillas have been in the fridge, I find it best to bring them up to room temperature by either letting them sit out for an hour or two, or by popping them in the microwave for just a few seconds (ten seconds, tops).
Spread the hummus down the center of a flour tortilla. Arrange other ingredients on top of hummus and wrap it up for a quick vegetarian and vegan hummus sandwich wrap.
I also like to add pickles or some pickle relish to my hummus wraps, but not everyone likes pickles as much as I do!
BLACK BEAN VEGAN ENCHILADAS
This comes from Joyce Gan, “the recipe developer, blog post writer, and food photographer” for Light Orange Bean. It’s a cool site that I recently discovered.
Prep time: 35 mins; Cook time: 25 mins; Total time: 1 hour
Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.
Recipe type: Dinner
Cuisine: Mexican
Serves: 4-6 servings
To view this online at Joyce’s site, go to http://lightorangebean.com/black-bean-vegan-enchiladas/.
Ingredients
1 tbs canola oil
1 medium size yellow onion (finely chopped, approximately 8 oz)
2 cloves garlic, minced
3 tbs chili powder
2 tsp cumin powder
2 cups cooked black beans
1 tsp salt
2 cups tomato puree or 1 can (15 oz) tomato sauce + 1/2 cup water
1/2 cup + 1 tbs chopped fresh cilantro
1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)
8 oz vegan cheese (Mexican style GoVeggie preferred)
12-14 (5.5-inch) corn tortillas (gluten-free if desired)
Instructions
Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with 1/2 cup cilantro, jalapenos, and 4 oz of cheese.
Preheat oven to 350 °F.
Spread 1/2 cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
Garnish with the remaining cilantro before serving.
Notes
If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.
Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.
CAST IRON SKILLET CORN BREAD
This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
