It's Monday, time to get start another week. Here are six yummy recipes to help you get that week started just right, including a Black Bean Breakfast Burrito with Plantains and Mango Salsa and Walnut-Stuffed Eggplant. Enjoy!
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1 1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
STRAWBERRY CHEESECAKE BARS
This is from Erin Jeanne McDowell in The New York Times cooking newsletter. Erin wrote, “Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.”
Yield: One 9-by-13-inch pan (about 15 bars); Time: 1 hour 45 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1020178-strawberry-cheesecake-bars.
Ingredients
For the Crust:
Nonstick cooking spray
10 1/2 ounces shortbread cookies
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter (1/2 stick), melted
For the Filling:
1 1/2 pounds strawberries, hulled and halved (about 4 cups)
1 1/2 cups granulated sugar
3 (8-ounce) packages cream cheese, at room temperature
5 large eggs, at room temperature
1 tablespoon vanilla extract
Red food coloring, as needed
For the Topping:
1 1/4 cups heavy cream
1/2 cup confectioners’ sugar
3/4 pound strawberries, hulled and thinly sliced (about 2 cups)
Preparation
Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
Make the filling: In a medium pot, toss the strawberries with 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it’s not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.
WALNUT-STUFFED EGGPLANT
This was in the September 2009 issue of Vegetarian Times, page 52. It begins, “These individual-serving entrées can be made ahead, then reheated just before serving. Salting the eggplant before cooking it eliminates any potential bitterness, but skip this step if you’re watching your sodium.” Makes 6 servings.
To view this online, click here.
Ingredients
3 medium eggplants (3 lb.)
2 Tbs. plus 4 tsp. olive oil, divided
2 medium onions, diced (3 cups)
1 1/2 pt. grape tomatoes, halved (3 cups)
3/4 cup roughly chopped walnut pieces
2 1/4 tsp. ground cinnamon
1 1/2 tsp. dried oregano
1/4 cup whole-wheat breadcrumbs
2/3 cup crumbled reduced-fat feta cheese (3 oz.)
Preparation
Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants’ shells. Cut scooped-out flesh into 1/2-inch pieces, and set in colander. Sprinkle eggplant pieces and inside of eggplant shells with salt. Let stand 25 to 30 minutes, or until beaded with moisture. Rinse eggplant shells and pieces in cold water, and pat dry.
Bring large pot of salted water to a boil. Drop eggplant shells in water, and simmer 5 to 8 minutes, or until barely tender when pierced with fork. Drain in colander, cool, and pat dry.
Meanwhile, heat 1 Tbs. olive oil in large skillet over medium-high heat. Sauté onions 3 minutes, or until translucent. Add eggplant pieces, tomatoes, walnuts, cinnamon, oregano, and 1/4 cup water. Season with salt and pepper, if desired. Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally.
Preheat oven to broil. Toss breadcrumbs with 4 tsp. olive oil in bowl. Brush each eggplant shell with 1/2 tsp. oil, and place cut-side up on baking sheet. Broil 5 minutes, or until tender and starting to brown. Reduce oven heat to 375°F.
Divide filling among eggplant shells. Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese. Bake 35 minutes, or until heated through and browned on top. Serve with lemon wedges, if using.
BLACK BEAN BREAKFAST BURRITO WITH PLANTAINS AND MANGO SALSA
This comes from the March 2015 issue of Vegetarian Times, page 36. It begins, “Ripe plantains have a starchy consistency like potatoes, but with more fiber.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 cups sliced ripe plantains (2 medium)
1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)
1 15-oz. can black beans, drained and rinsed
1/2 cup prepared mango salsa, plus more for serving, optional
4 8-inch flour tortillas, warmed
Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.
Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.
Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.
nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan
FENNEL AND TOMATO SOUP
This comes from page 28 of the January/February 2012 issue of Vegetarian Times. It begins, “Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.” Serves 6 in 30 minutes or less.
To view this online, click here.
Note: The recipe originally calls for 2 Tbs. dry vermouth, dry white wine, or water. Since I don’t keep alcohol around the house - except for rubbing alcohol - I left the vermouth and/or white wine out of the recipe and substituted water.
Ingredients
3 Tbs. olive oil
1 large fennel bulb, diced (4 cups)
3 vegan Italian sausages, sliced into 1/2-inch-thick rounds (2 cups)
1 tsp. fennel seeds
2 Tbs. water
4 cups low-sodium vegetable broth
1 28-oz. can crushed tomatoes, preferably San Marzano
3 Tbs. chopped fresh Italian parsley
Preparation
Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.
nutritional information Per 1 2/3-cup serving: Calories: 163; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 19 g; Cholesterol: 0 mg; Sodium: 380 mg; Fiber: 5 g; Sugar: 2 g; Vegan
ROASTED AUTUMN VEGETABLE SOUP
This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”
POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy
Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.
Ingredients
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, cubed
2 servings cooking spray (5 one-second sprays per serving)
3 cups fat-free vegetable broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Directions
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.
