Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Super Easy Vegetarian and Vegan Chili and Vegan Vanilla Pudding with Chocolate-Raspberry Topping. Enjoy!

VEGAN VANILLA MAPLE BANANA BREAD

This is by Girl Versus Dough on tbsp. (tablespoon.com), and begins, “A delicious, healthy (and dairy-free and egg-free!) take on a quick bread favorite.”

Prep Time: 20 minutes; Total Time: 1 hour 20 minutes; Servings: 1 loaf

To view this online, click here.

Ingredients

1 cup unbleached all-purpose flour

3/4 cup whole wheat flour

1 cup brown sugar, packed

2 1/2 tablespoons sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon pure vanilla extract

1/2teaspoon cinnamon

1/2 teaspoon nutmeg

3 very ripe bananas, peeled and smashed

1/2 cup oil (I prefer vegetable)

2 1/2 tablespoons maple syrup

2 1/2 tablespoons water

Directions

Preheat oven to 350°F.

In the bowl of a stand mixer, combine flours, brown sugar, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

In a separate medium bowl, combine vanilla, bananas, oil, maple syrup and water.

Pour wet ingredients into dry ingredients and mix until well combined.

Pour batter into a lightly greased 8 x 4-inch loaf pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Wait at least 15 minutes to remove bread from loaf pan. Allow to cool completely on a cooling rack before slicing or serving.

PUMPKIN CRISP

This comes from Delish.com, and begins, “This crisp will make you forget pumpkin pie ever existed. The crunchy topping is the perfect accompaniment to the smooth pumpkin filling.”

Yields: 6 servings; Prep Time: 15 minutes; Total Time: 1 hour

To view this online, click here.

Ingredients

Cooking spray, for pan

3 eggs

1 c. granulated sugar

1 (15-oz.) can pumpkin purée

2/3 c. heavy cream

2 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

For the Topping

1 1/2 c. all-purpose flour

1 1/2 c. dark brown sugar

Pinch kosher salt

3/4 c. cold butter, in 1/2" cubes

1 c. chopped pecans

Whipped cream or vanilla ice cream, for garnish

Directions

Preheat oven to 375°. Grease a skillet with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.

In the bowl of a food processor, pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.

In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.

Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Serve with whipped cream or ice cream.

VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)

This is from the Vegetarian Times website (May 10, 2017), and begins, “The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.”

Makes 6 servings.

To view this online, click here.

Ingredients

Broth

6 cups low-sodium vegetable broth

3 large shallots, sliced (1 cup)

1/2 cup dried shiitake mushrooms

10 cloves garlic, peeled and crushed

3 Tbs. low-sodium soy sauce

12 1/4-inch-thick coins fresh ginger

1 Tbs. brown sugar

1 Tbs. rice wine vinegar

1 tsp. ground black pepper

2 cinnamon sticks

2 star anise

5-6 fresh basil stems, leaves reserved for soup

5-6 cilantro stems, leaves reserved for soup

Pho

1 8-oz. pkg. rice noodles

1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced

2 cups soybean sprouts

2 cups watercress

4 green onions, sliced (1/2 cup)

1/4 cup chopped cilantro

1 cup fresh basil leaves

1 lime, cut into wedges

Directions

To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.

To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

Nutrition Information: Calories: 290; Carbohydrate Content: 42 g; Fat Content: 5.5 g; Fiber Content: 3 g; Protein Content: 16 g; Saturated Fat Content: 1 g; Sodium Content: 578 mg; Sugar Content: 5 g

VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING

This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”

Makes 4 servings.

To view this online, click here.

Ingredients

Pudding

3 Tbs. cornstarch

1 1/2 cups vanilla coconut milk or soymilk

1/4 cup organic cane sugar

1/4 tsp. vanilla extract

Topping

2–8 Tbs. organic cane sugar

1 Tbs. cornstarch

2 cups fresh or frozen raspberries

1/3 cup semisweet chocolate chips

Directions

To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.

Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.

To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.

Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.

Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g

SUPER EASY VEGETARIAN AND VEGAN CHILI

This comes from Jolinda Hackett, vegetarian expert for The Spruce. Jolinda wrote, “Even though this easy homemade vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint.

“This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding in the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.”

Makes 6 servings.

To view this online, click here.

Ingredients

1 can black or pinto beans, drained

1 can kidney beans, drained

1 can diced tomatoes

1/2 onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

2 tbsp olive oil

1/4 cup vegetable broth

2 tbsp chili powder

1/2 tsp salt

1/2 tsp pepper

dash cayenne pepper (optional)

dash red pepper flakes (optional)

1/2 cup TVP + 1/2 cup water (optional)

Directions

In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.

Add tomatoes, vegetable broth and chili powder and stir.

Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.

For a spicier chili, add extra cayenne and red pepper flakes, if you'd like.

Nutrition Facts (from Calorie Count):

One serving of this vegetarian chili (based on six servings) provides approximately:

Calories: 334, Calories from Fat: 54, Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%, Cholesterol: 0mg, 0%, Sodium: 260mg, 11%, Total Carbohydrates: 55.4g, 18%, Dietary Fiber: 15.5g, 62%, Sugars: 5.9g, Protein: 18.7g, Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet

GJELINA’S ROASTED YAMS

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.”

Yield: Serves 3 - 6; Time: 1 hour.

This was featured in “A New California Cuisine”, and can be viewed online here.

Ingredients

3 large yams

2 tablespoons honey

1 tablespoon Espelette pepper, or crushed red-pepper flakes

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 cup Greek-style yogurt

4 tablespoons fresh lime juice, approximately 2 limes

2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

Preparation

Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, 1/2 tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.

Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.

As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.

When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.