Thursday Recipes

It's the end of March, and the first few days of spring. It won't be long before it'll be time to hit the beaches (if that's your thing). Of course, here in Florida, the beaches are always available, but that's another story.

In the meantime, we still need to eat. To that end, here are six yummy meatless recipes to help you through the day, including White Bean Hummus Wraps with Avocado and Bell Pepper, Falafel Burgers with Tahini-Dill Sauce, and Best Pecan Pie. Enjoy!

EASY YOGURT

This is from Priya Krisna and Ritu Krishna (and adapted by Priya Krisna) in The New York Times cooking e-newsletter. Priya wrote, "In many South Asian households, making yogurt is standard practice. The writer Priya Krishna’s father has been making yogurt at the family’s home in Dallas for as long as she can remember, using a yogurt culture he has kept going for more than 25 years. No store-bought yogurt has ever held a candle to the homemade version, which is thick and pleasantly tangy. You can really taste the milk. (Organic milk will often yield a creamier result.) You may have been told that you need special machines and containers to make yogurt, but this recipe, which appears in her 2019 cookbook “Indian-ish,” is quite simple: All that’s required is a heavy-bottomed pot and an oven. You can use one batch of yogurt as the culture for the next, and watch your yogurt evolve over time."

Yield: 1 quart; Time: 45 minutes, plus setting and chilling

This was featured in "For South Asian Cooks, Yogurt Starter Is an Heirloom," and can be viewed online at https://cooking.nytimes.com/recipes/1019966-easy-yogurt.

Note: The article that this yogurt recipe is from makes for some interesting reading. I suggest taking the time to read it. (I plan to reread it periodically; thanks for some wonderful writing, and an easy - and yummy - recipe, Priga!)

Ingredients

4 cups whole milk, preferably organic

1/4 cup full-fat yogurt with live active cultures (check the ingredient list)

Preparation

Evenly coat the bottom of a medium Dutch oven or other heavy-bottomed pot with a thin, 1/4-inch-thick layer of water. (This will prevent the milk from sticking to the bottom of the pot.) Set the pot over high heat. Add the milk and heat until it just comes to a boil, watching closely: As soon as you start to see bubbles forming, take the pot off the heat. Let the milk cool until it reaches 130 degrees, 30 to 35 minutes. If you don’t have a thermometer, the milk should be warm enough that you can comfortably stick your (clean!) finger in it — it should feel hot, but not so hot as to scald your finger (think of a Jacuzzi).

While the milk is cooling, smear the bottom of a 1-quart lidded glass, plastic or stainless steel container with 1 teaspoon of the yogurt. (A dab in the center is fine; you needn’t spread the yogurt evenly to coat the bottom.)

When the milk has cooled to the proper temperature, add the remaining yogurt to the milk and whisk until the yogurt has completely dissolved into the milk, about 3 minutes. Pour the mixture into the prepared container and loosely set the lid on top, leaving a little room for air to get out.

Place the container inside an unheated oven. Shut the oven, turn the oven light on and let sit for 2 hours (see Note). Check the yogurt: When it is done, it will be set (not liquid) but still jiggle like Jell-O. If it’s not yet set, leave it in the oven for 1 hour more. Depending on the temperature and humidity outside, the setting process can take up to 5 1/2 hours, so don’t fret if the yogurt isn’t done the first time you check.

When the yogurt is done, top it with the lid to seal, and transfer the yogurt to the refrigerator to chill and fully set overnight before using. The yogurt will keep, covered, for 4 to 6 weeks. (It’ll start to get pretty sour after 2 weeks, which, depending on your tastes, could be a good or bad thing. You can also freeze a few tablespoons to start a later batch.)

Tip

Depending on the temperature outside, you may want to vary the conditions a bit. In the winter, you may need to leave the oven light on the entire time it takes for the yogurt to set, as directed above; in the warmer months, you may need to shut the light off about an hour after placing the yogurt in the oven.

WHITE BEAN HUMMUS WRAPS WITH AVOCADO AND BELL PEPPER

This is from American Heart Association, and begins, “The silkiness of the white beans combined with the rich avocado and crunchy cucumbers and bell peppers make this Simple Cooking with Heart vegetarian recipe a winner of a lunch or dinner.”

Makes 4 servings; serving size: 1 wrap

To view this online, go to https://recipes.heart.org/en/recipes/white-bean-hummus-wraps-with-avocado-and-bell-pepper.

Ingredients

For the white bean hummus:

15.5 oz. canned, no-salt-added, or, low-sodium white beans (like cannellini) (drained, rinsed)

1 Tbsp. lemon juice

3 Tbsp. water

1/4 tsp. ground, sweet paprika

1/4 tsp. ground black pepper

For the wraps:

1 medium tomato (thinly sliced)

1 medium cucumber (thinly sliced)

1 bell pepper (seeded, thinly sliced)

1 avocado (peeled, pit removed, sliced)

4 handfuls lettuce

4 (10-inch) whole-grain, low-fat wraps

Ingredients

For the white bean hummus:

Drain and rinse the beans; add into the bowl of a food processor, along with remaining ingredients.

Puree until the mixture is smooth, about 1 minute.

For the wraps:

Chop all the vegetables: slice the tomato, cucumber, bell pepper, and avocado.

Spread about 1/3 cup white bean hummus over each wrap, leaving about a 1/2-inch border around the edges. Divide vegetables onto each wrap, placing over the hummus-not all the vegetables will be used.

Fold each side of the wrap up and then roll. Cut in half, if desired. Serve wraps with any extra vegetables and dip that is leftover.

Cooking Tip: Any type of beans can be magically turned into hummus. Just follow the instructions above using whatever bean you want – chickpeas, black bean, kidney beans, etc. Layer onto a wrap like in this recipe or use as a dip with veggies.

Keep it Healthy: When choosing lettuce, remember than the darker the color of the greens, the more nutrients and vitamins packed into it. For example, Romaine lettuce is more nutritious than iceberg lettuce.

Tip: Serving size 1 wrap

Tip: Transporting this for a work lunch? Place the wrap in foil for each transporting and make sure to drizzle a little lemon juice over the avocado slices to prevent browning.

ULTIMATE VEGAN CHILI

This is from Vegetarian Times, and begins, "This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!

"In lieu of chili beans such as Bush’s Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-vegan-chili-recipe/.

Ingredients

2 Tbs. olive oil

1 large onion, chopped (2 cups)

3 cloves garlic, minced (1 Tbs.)

1 chipotle chile in adobo sauce, drained and minced

8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)

2 8-oz. pkgs. seitan, chopped (3 cups)

3 Tbs. tomato paste

2 tsp. smoked paprika

2 tsp. dried oregano

1 1/2 tsp. chili powder

3/4 tsp. celery salt

3 15-oz. cans chili beans, partially drained

1 cup chopped carrots (2 to 3 large carrots)

2 Tbs. low-sodium tamari or soy sauce

1 Tbs. vegan Worcestershire sauce

Preparation

Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.

Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.

Enjoy!

FALAFEL BURGERS WITH TAHINI-DILL SAUCE

This recipe is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/.

This begins, “Middle Eastern cuisine is having a moment, and these burgers make a great alternative to greasy fried falafel. The tahini-dill sauce adds a savory flavor layer and is so versatile you can make extra to use on steamed veggies, sandwiches or grilled chicken. Trade the buns for pita for a more traditional feel.”

Hands-On Time: 25 Minutes; Cook Time: 6 Minutes; Makes: 4 Servings

Ingredients

Burgers

1/3 cup shelled pistachios

1 cup flat-leaf parsley

2 cups cooked or canned chickpeas, rinsed and drained

1/3 cup chickpea flour

1/3 cup sun-dried tomatoes

1/2 cup red onions, chopped

3 cloves garlic, chopped

juice of 1/2 lemon

1 tsp cumin

1/2 tsp salt

1/4 tsp black pepper

4 whole-grain hamburger buns, toasted

4 thick slices tomato

4 lettuce leaves

Tahini-Dill Sauce

1/3 cup tahini

3 tbsp chopped dill

2 tsp lemon zest

1 clove garlic, chopped

1 tsp paprika

1/4 tsp salt

3 tbsp warm water

Directions

Add pistachios and parsley to a food processor container and chop into small pieces. Add chickpeas, chickpea flour, sun-dried tomatoes, onions, garlic, lemon juice, cumin, salt and pepper and blend until slightly chunky. Form into 4 patties and refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers 3 minutes per side, or until a golden crust has formed. Whisk together tahini, dill, lemon zest, garlic, paprika and salt. Stir in warm water, adding more, if needed. Serve burgers topped with tomatoes, lettuce and tahini-dill sauce.

Nutrition Facts (per serving): calories 482, fat 20 g, carbs 62 g, fiber 14 g, sugar 5 g, protein 20 g, sodium 846 mg

Nutrition boost: Chickpeas are a great source of folate, which helps keep blood pressure in check, according to a study in The American Journal of Clinical Nutrition.

BEST PECAN PIE

My step-dad loved pecan pies, so I'm sure he would've loved this one. It's from Linda Larsen, a contributor at The Spruce Eats. She wrote, "This recipe makes a perfect pecan pie. By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved. The method to make the pecan pie filling for this recipe is a bit unusual and offbeat, but it's not difficult to make.

"Pecan pies are traditionally enjoyed on the holidays or why not whip one up for a special occasion. Top with whipped cream or vanilla ice cream for an irresistible dessert."

Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Servings: 6 to 8 servings

To view this online, go to https://www.thespruceeats.com/best-pecan-pie-483200.

Ingredients

1 (9-inch) pie shell

1/3 cup butter

1 cup brown sugar (packed)

1/4 cup sugar

1/4 teaspoon salt

3 eggs

1/2 cup light corn syrup

1 tablespoon vanilla

1 1/2 cups pecans (coarsely chopped)

Garnish: 1 cup large pecan halves

Directions

Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.

Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.

As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.

Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.

Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.

Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.

Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.

Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.

SLOPPY JOES

This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”

1 large onion, chopped

1 to 2 C celery, chopped

1 tsp balsamic vinegar (other vinegar can be used)

1 green bell pepper, chopped

3 cloves garlic, crushed
(or 2 tsp dried minced garlic or garlic powder)

1 T chili powder (will not make it too hot)

2 T cumin

2-1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)

1 T prepared yellow mustard

1 T ground dry mustard

1 T brown sugar

1 tsp black strap molasses

1 1/2 cups dry TVP granules

1 1/2 C boiling water

optional spicy version: 1 to 3 tsp hot sauce or roasted chilies

Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.

Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.

6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g