Friday Recipes

It's Friday (yay!). Here are six recipes to help you through the weekend, including Morgan’s Veggie Patties and Tie-Dye Cheesecake. Enjoy!

CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM

This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”

To view this online, click here.

Ingredients

Brown Sugar Crisp

1/3 cup all purpose flour

1/3 cup rolled oats

1/4 cup brown sugar

1/2 tsp cinnamon

3 tbsp butter, cold

No Churn Ice Cream

1 14 oz can sweetened condensed milk

1/2 tbsp vanilla extract

1 tbsp lemon juice

1/4 tsp salt

4 oz cream cheese, softened

2 1/2 cups heavy whipping cream

Raspberry Jam, about 2/3 cup

Directions

For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.

In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.

For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.

In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.

Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.

Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.

Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.

Cover with plastic wrap and set in the freezer for 5-6 hours before serving.

SLOW-COOKER SLOPPY JOES [VEGAN]

This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.

To view this online, click here.

Ingredients

3 cups textured vegetable protein

3 cups water

5 garlic cloves

1 cup Medjool dates, soaked and pitted

6 ounce can tomato paste

1 tomato, roughly chopped

2 tablespoons maple syrup

1 medium white onion, diced

1 tablespoon black strap molasses

4 tablespoons apple cider vinegar

1 tablespoon vegan Worcestershire sauce

2 tablespoons mustard

3 tablespoons hot sauce

Preparation

Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.

Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.

MORGAN’S VEGGIE PATTIES

This comes from Guy Fieri of The Food Network show Guy’s Big Bite. It’s a little labor-intensive (you’re not going to have this on the table 20 minutes after getting home from work), but it’s well worth it.

Total: 1 hr 21 min; Prep: 45 min; Inactive: 30 min; Cook: 6 min; Yield: 4 servings; Level: Intermediate

To view this online, click here.

Ingredients

2 ounces olive oil

3 tablespoons diced red onion

2 tablespoons diced black olives

2 tablespoons diced red bell peppers

1 teaspoon diced jalapeno

1 1/2 tablespoons diced garlic

1 tablespoon diced artichoke

4 ounces black beans, drained

4 ounces chickpeas, drained

4 ounces white beans, drained

6 ounces rolled oats

1/2 teaspoon Hungarian paprika

1/2 teaspoon chili powder

1 teaspoon dried oregano

1 tablespoon minced fresh parsley leaves

1/2 teaspoon red chili flakes

1/2 teaspoon ground cumin

1/2 teaspoon celery salt

1/4 teaspoon ground sage

2 tablespoons seasoned bread crumbs

1 egg

Directions

In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.

Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.

In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

TIE-DYE CHEESECAKE

This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate

To view this online, click here.

Ingredients

Crust:

2 cups graham cracker crumbs (from about 18 whole crackers)

1 stick (8 tablespoons) unsalted butter, melted

2 tablespoons sugar

Pinch fine salt

Filling:

Three 11.5-ounce containers whipped cream cheese

1 1/4 cups sugar

One 16-ounce container sour cream, at room temperature

1 cup heavy cream

4 large eggs

1 teaspoon pure vanilla extract

Juice of 1/2 lemon

Neon blue, pink and purple food coloring

Yellow food coloring

Whipped cream, for serving

Directions

Special equipment: a 10-inch springform pan and a wooden skewer

Position an oven rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.

For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)

Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.

Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.

Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.

Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.

VEGETABLE SHEPHERD'S PIE

This came from the Food Network's Magazine several years ago.

Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings

Ingredients

6 medium Yukon gold potatoes, peeled and diced

Kosher salt

2 tablespoons extra-virgin olive oil

1 large onion, diced

3 large carrots, cut into 1/2-inch chunks

2 stalks celery, cut into 1/2-inch chunks

1 bunch baby turnips, halved or quartered if large

6 cloves garlic, minced

Freshly ground pepper

1/2 bunch fresh parsley, leaves chopped (stems reserved)

1 1/2 tablespoons Worcestershire sauce

5 tablespoons unsalted butter

3/4 cup chopped veggie burgers or vegetarian protein crumbles

2/3 cup milk or half-and-half

Grated parmesan cheese, for sprinkling (optional)

Directions

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g

CHUNKY PIZZA SOUP

This comes from the infamous long-since-forgotten emailing list.

Ingredients

1 tb Oil, vegetable

1 Onion, chopped small

1/2 c Mushrooms, sliced

1/4 c Green peppers, slivered

1 c Tomatoes, undrained

1 c Stock, beef

1 c Pepperoni, thin sliced

1/2 ts Basil, dried

1 c Cheese, mozzarella shredded

Directions

Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly.