LEMONY BEET YOGURT
This, as well as the Curry Mango recipe, comes from the October 2015 issue of Runner's World, page 52. (The first two yogurt recipes were posted yesterday, and can be viewed by clicking here.) The article, “Greek Currency,” by Matthew Kadey, M.S., R.D., starts off, “Savory or sweet mix-ins punch up the nutritional profile of Greek yogurt. Use 3/4 cup plain, preferably low-fat.”
This one begins, “Beets are a leading source of nitrates, compounds that have been shown to improve exercise endurance. Walnuts provide heart-healthy omega-3 fats.”
To view this and the next recipe online, click here.
Ingredients
3/4 cup plain Greek yogurt, preferably lowfat
1/2 cup diced cooked beets
2 teaspoons chopped dill
Sprinkle of lemon zest
Pinch of salt
Chopped walnuts
Instructions
Stir the beets, dill, lemon zest, and salt into yogurt. Top with walnuts.
Nutrition Information: Calories per serving: 198; Carbs: 16 g; Fiber: 3 g; Protein: 17 g; Total fat: 8 g; Saturated fat: 2.5 g; Sodium: 268 mg
CURRY MANGO YOGURT
This one begins, “This sweet-and-savory combo provides cholesterol-lowering monounsaturated fat. Cashews offer magnesium, which improves muscle strength.”
Ingredients
3/4 cup plain Greek yogurt, preferably lowfat
1 1/2 teaspoons curry powder
Pinch of cayenne
1/2 cup diced mango
1/4 cup diced avocado
Chopped cashews
Lime zest
Instructions
Stir curry powder and cayenne into yogurt. Top with mango, avocado, cashews, and lime zest.
Nutrition Information: Calories per serving: 276; Carbs: 26 g; Fiber: 5 g; Protein: 17 g; Total fat: 13 g; Saturated fat: 4 g; Sodium: 63 mg
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
EASY MUSHROOM STROGANOFF [VEGAN]
This vegan recipe comes from One Green Planet, and begins, “This simple mushroom stroganoff will never disappoint. White Button mushrooms are sautéed with onion, garlic, and a splash of white wine and savory sauces. Vegetable broth is slowly poured over the mushrooms once they are tender, followed by flour to create a gravy sauce. You have the option of either stirring the pasta into the pan or dishing out the pasta and topping it with the stroganoff. Either way you do it, a garnish of fresh herbs is a must.” Serves 4 to 6, and is dairy-free and vegan.
To view this online, click here.
Ingredients
1 pound White Button mushrooms, stems removed and sliced
1/2 large onion, diced
2-3 cloves of garlic, minced
Up to 1 cup of water or vegetable broth
1/2 cup white wine
A healthy splash of vegan Worcestershire sauce
1 heaping tablespoon Dijon mustard
1/4 cup vegan yogurt
Olive oil
1-2 tablespoon all-purpose flour
Smoked paprika, sprinkled liberally
Roughly chopped flat leaf parsley, to garnish
1 package noodles, cooked according to package instructions
Preparation
In a large pan over medium-high heat, heat a healthy splash of olive oil. Add the onion and garlic, sauté until fragrant, anywhere from 5-10 minutes. Season with salt.
Add the mushrooms and sauté. The mushrooms will brown and release a lot of liquid. At this point, cook the noodles according to their package instructions.
Add the white wine and scrape the bottom of the pan to get all the good brown bits. Next, add in the Dijon mustard and a healthy splash of Worcestershire sauce.
Allow the mixture to reduce down, scraping the pan periodically.
Spoon a minimum of 1 tablespoon or up to 2 tablespoons flour over the mushrooms. Stir the mushrooms until the flour has been incorporated into the oils/liquid/onions. Slowly add the water or vegetable broth, l at your discretion, depending on how saucy you want the stroganoff to be.
Allow for the mixture to warm through and thicken.
Add the coconut yogurt and paprika and stir until fully incorporated.
By this point, the noodles should be done. The dish can be served with the sauce ladled over the noodles, or the noodles can be added into the pan and mixed through with the mushrooms.
Garnish with parsley and more paprika.
CLASSIC WALDORF SALAD
This comes from the April/May 2012 issue of Vegetarian Times, page 61. It begins, “Created in the 1890s at the Waldorf Hotel in New York City, and noted in Cole Porter’s 1934 tune 'You’re the Top,' Waldorf Salad was once the be-all and end-all of culinary elegance.” Serves 6 in 30 minutes or less.
To view this online, click here.
Salad
3/r cup broken walnut pieces
4 10-inch celery stalks, cut into 3/8-inch dice (2 cups)
2 red-skinned apples, cored and cut into 1/2-inch dice (3 cups)
1 cup halved red grapes
12 Boston lettuce leaves
Dressing
1/2 cup light or vegan mayonnaise
1 Tbs. lemon juice
1/2 tsp. honey or agave nectar
1 Tbs. chopped parsley
To make Salad: Preheat oven to 350°F. Spread walnuts on baking sheet, and toast 8 to 10 minutes, or until light brown and fragrant. Cool.
Combine celery, apples, grapes, and toasted walnuts in large bowl.
To make Dressing: Stir together mayonnaise, lemon juice, honey, and parsley in bowl. Toss with Salad. Season with salt and pepper, if desired.
To serve, arrange 2 lettuce leaves on each plate. Top each with 1 cup Salad.
nutritional information Per 1-cup serving: Calories: 188; Protein: 3 g; Total Fat: 13 g; Saturated Fat: less than 1 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 176 mg; Fiber: 3 g; Sugar: 12 g; Gluten-Free
PERSIAN JEWELED RICE
This is from David Tanis in The New York Times cooking email. David wrote, “This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken.
“You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.”
Yield: 6 servings; Time: About 1 hour 15 minutes.
This was featured in “Buried Beneath Jewels, an Aromatic Treasure” and can be viewed online here..
Ingredients
2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios
Preparation
Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned.)
Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
No comments:
Post a Comment