It's the last Monday in 2019. Here are six recipes to take you through the day, as well as the rest of the year, including Vegetables in Thai Red Curry and Vegan Swedish Meatballs. Enjoy!
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
VEGETABLES IN THAI RED CURRY
This was in the September 2009 issue of Vegetarian Times, page 63, in an article, “The Zen Kitchen.” It begins, “This is one of Kent’s favorite recipes because it’s so simple and versatile. ‘Red curry makes a great base for whatever is fresh and seasonal,’ he explains. When buying red curry paste, check the ingredients list to make sure the brand you choose does not contain fish sauce. Recipe adapted from Tassajara Dinners & Desserts by Dale and Melissa Kent.” Makes 6 servings.
To view this online, click here.
Ingredients
1 small head cauliflower, cut into florets (3 cups)
1 cup green beans, stems removed and cut into 2-inch pieces
1 Tbs. canola oil
1 cup cremini mushrooms, ends trimmed (left whole if small, quartered if large)
1 14-oz. can light coconut milk
1-2 Tbs. Thai red curry paste
2 Tbs. brown sugar
2 Tbs. tamari or low-sodium soy sauce
1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)
20-30 fresh Thai basil leaves
Preparation
Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Remove with strainer; rinse under cold water to stop cooking. Repeat with green beans in same pot of water; set aside.
Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.
In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.
VEGETARIAN BEAN AND CHEESE ENCHILADAS
This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, “Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you’re short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.”
Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020244-vegetarian-bean-and-cheese-enchiladas. (You might need to sign up for their newsletter to view this; it’s well worth it!!!)
Ingredients
2 tablespoons olive oil
2 medium yellow onions, finely chopped
1 red bell pepper or poblano chile, stemmed, seeded and cut into 1/4-inch pieces
4 garlic cloves, peeled and thinly sliced
Kosher salt and black pepper
1 1/2 teaspoons ground cumin
1 (15-ounce) can fire-roasted tomatoes, preferably crushed (see Tip)
2 teaspoons chili powder
1/2 teaspoon hot sauce or 1 chipotle chile in adobo, chopped (optional)
1/4 cup sour cream, plus more for serving, optional
2 (15-ounce) cans black beans, rinsed
5 ounces mild Cheddar or Monterey Jack cheese, grated (about 1 1/4 cups)
10 to 12 (6-inch) soft corn or flour tortillas
Fresh cilantro leaves and stems, for serving
Preparation
Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn’t particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauc (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.
Tips
The sauce and the black bean mixture, minus the cheese, can be made, covered in an airtight container and refrigerated up to 5 days in advance.
Avoid diced canned tomatoes. They are mixed with calcium chloride to help them retain their cube shape, so they won’t break down as well in the blender. The sauce will taste fine, but it will be noticeably chunkier.
VEGAN SWEDISH MEATBALLS
This is from Karissa, who posts on her wonderful blog, Karissa’s Vegan Kitchen. For this recipe, she wrote, “Super flavorful Vegan Swedish Meatballs that are also gluten-free, oil-free and nut-free.”
“Ultimate comfort food, at your service. But this comfort food is also healthy, so it’s a total guilt-free win.
“I HAD to make a vegan recipe for Swedish meatballs – the gravy alone is just so good. The meatballs are made from lentils, mushrooms, oat flour, soy sauce, and more seasoning. For the accompanying gravy, we’ll achieve that luscious gravy using a combination of coconut milk and soy (or almond) milk.”
I originally found this on Vegan Heaven, a blog from another blogger, Sina. I seriously advise checking out both Vegan Heaven and Karissa’s Vegan Kitchen. You won’t regret it
You can view this online on Karissa’s blog at https://www.karissasvegankitchen.com/vegan-swedish-meatballs/.
Ingredients
Meatballs
3 tbsp water
1/2 yellow onion chopped
4 cloves garlic minced
1/2 cup dry lentils green or brown
1.5 cup water
1.5 cup mushrooms roughly chopped
3 tbsp water
1 cup rolled oats
2 tsp dried parsley
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp black pepper
2-3 tbsp soy sauce
2 tsp Worcestershire sauce make sure its vegan
Gravy
1 cup unsweetened, plain soy or almond milk
1 can (13.5oz) low-fat/light coconut milk
1 tbsp soy sauce
1 tsp dijon mustard
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
pepper to taste
1 tbsp cornstarch or arrowroot powder
2 tbsp cold water
Instructions
Meatballs
In a medium-sized pot, sauté the onion in 3 tbsp water until translucent on medium heat (add more water if necessary). Add in garlic and sauté for additional 2-3 minutes.
Add in lentils and 1.5 cup water. Bring to a boil then let simmer for 15-20 minutes (until liquid is absorbed and lentils are tender.)
In a separate skillet, sauté mushrooms in 3 tbsp water on medium heat for about 5 minutes.
Blend oats in a food processor (or a blender) to create oat flour.
To the food processor, add in the mushrooms, lentils, parsley, allspice, nutmeg, pepper, soy sauce, and Worcestershire sauce.
Process until everything is combined. Don't process until it's total mush - some texture from the lentils and mushrooms should still be there.
Add more soy sauce (or salt) and pepper if needed.
Let the mixture sit for about 15 minutes. It will become thicker and easy to roll.
Pre-heat oven to 425F degrees.
Cover a baking sheet with parchment paper or a silicone baking mat.
Roll into meatballs and place onto baking sheet. Spray with some cooking oil if desired. Bake for 20-25 minutes, flipping halfway.
Gravy
In a medium-sized pot, add in all gravy ingredients EXCEPT for the cornstarch and water.
Bring to a simmer on medium heat, stirring occasionally. Remove from heat.
In a small bowl, whisk together the cornstarch and water to create a cornstarch slurry. Whisk the cornstarch mixture into the gravy.
Return the pot to the burner and bring to a simmer again. The sauce should be nice and thick. If it's too thin, add a little more cornstarch slurry.
Pour the gravy over the meatballs. Eat as is, or serve with pasta or mashed potatoes.
Notes
This recipe makes about 20 meatballs if measured at 1.5 tbsp each.
If you can't find vegan Worcestershire sauce, you can substitute more soy sauce and a dash of apple cider vinegar.
SPICY COLESLAW
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.”
Yield: Serves 6; Time: 10 minutes, plus hours’ refrigeration
This was featured in “Lone Star”, and can be viewed online at https://cooking.nytimes.com/recipes/1012539-spicy-coleslaw.
Ingredients
1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank’s, or to taste
Kosher salt
Freshly ground black pepper
Preparation:
Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
PASTA PRIMAVERA
This absolutely yummy recipe is from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 45 min; Prep: 25 min; Cook: 20 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe.html?oc=linkback
Ingredients
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
