WINTER SQUASH POT PIE WITH SWISS CHARD AND CHICKPEAS
This comes from Vegetarian Times (November 2013, page 55), and begins, "The edible skin of delicata or red kuri squash adds color and texture to this rustic pot pie." Makes 12 servings
View this online at https://www.vegetariantimes.com/recipes/winter-squash-pot-pie-with-swiss-chard-and-chickpeas/.
Ingredients
4 cups low-sodium vegetable broth (1 qt.)
1 delicata or 1/2 red kuri squash, unpeeled, seeded, quartered, and cut into 1/2-inch-thick crescents (2 cups)
1 lb. Yukon gold or fingerling potatoes, unpeeled, cut into 1-inch chunks
1 12-oz. bunch red Swiss chard, stems sliced, leaves coarsely chopped, divided
1 Tbs. fresh thyme leaves
1 tsp. salt
1 1/2 cups fresh or frozen organic corn kernels
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
1/4 cup olive oil
2 large onions, quartered and thinly sliced (4 cups)
1/3 cup all-purpose flour
4 cloves garlic, minced (4 tsp.)
1 cup plain almond milk, rice milk, or soymilk
1 sheet frozen puff pastry (1/2 17.3-oz. pkg.), such as Pepperidge Farms, thawed
Preparation
Bring broth, 3 cups water, squash, potatoes, Swiss chard stems, thyme, and salt to a boil in stockpot. Cover, reduce heat to medium, and cook 5 minutes. Add Swiss chard leaves and corn, and cook 3 minutes more. Drain vegetables, and reserve broth. Measure broth, and add enough water to make 6 cups liquid. Transfer vegetables to large bowl, and stir in chickpeas.
Wipe out stockpot, add oil, and heat over medium-high heat. Add onions, and sauté 7 to 10 minutes, or until beginning to brown. Sprinkle with flour and garlic, and cook 1 minute. Add reserved 6 cups broth liquid, and cook 5 to 7 minutes, or until sauce thickens, stirring constantly. Stir in almond milk. Stir sauce into vegetable mixture, and season with salt and pepper, if desired. Cool. (If making ahead, transfer filling to bowl, cover, and refrigerate up to 2 days.)
To assemble pot pie: Preheat oven to 375°F. Pour filling into deep 13- x 9-inch baking dish.
Gently roll out puff pastry sheet to size of baking dish on lightly floured work surface. Transfer to baking sheet lined with parchment paper, and chill 30 minutes.
Place chilled puff pastry sheet over filling on top of baking dish, and press around edges to seal. Use tip of sharp paring knife to score 4 rows of diagonal incisions into puff pastry (without cutting completely through), alternating directions with each row.
Bake 30 minutes, or until top crust is golden brown. Cool 10 minutes before serving.
LEEK AND SUN-DRIED TOMATO TART
This was in the November 2013 issue of Vegetarian Times (page 46). It begins, "The olive oil in a jar of sun-dried tomatoes is liquid gold in recipes. Here it’s used to sauté sliced leeks and dress layers of phyllo dough." Makes 8 servings. Good for holiday table
To view this online, go to https://www.vegetariantimes.com/recipes/leek-and-sun-dried-tomato-tart/.
Ingredients
3/4 cup oil-packed sun-dried tomatoes, drained and chopped, oil reserved
2 medium leeks, thinly sliced (6 cups)
6 sheets frozen phyllo dough, thawed
3 large eggs
1 cup low-fat ricotta cheese
Preparation
Preheat oven to 350°F. Coat 9-inch deep-dish pie pan with cooking spray.
Heat 1 Tbs. sun-dried tomato oil in skillet over medium heat. Add leeks, cover, and cook 10 minutes, or until leeks are tender, stirring occasionally. Uncover, and cook 5 minutes more.
Place 1 phyllo sheet on work surface, and brush with sun-dried tomato oil. Place second sheet on top, and brush with more oil. Repeat with remaining phyllo sheets. Press phyllo stack into prepared pie pan, trimming edges with scissors and patching any gaps with oiled phyllo scraps.
Whisk together eggs and ricotta cheese. Stir in sun-dried tomatoes and leeks. Season with salt and pepper, if desired, and spread in phyllo crust. Bake 30 to 35 minutes, or until filling is puffy and top is golden.
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
RATATOUILLE PASTA
Originally from Rachael Ray, this was on page 54 of the June 2004 issue of Vegetarian Times, and begins, "A substantial meal, this captures the flavors of summer in each mouthful. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 4 servings in 30 minutes or less.
To view this online, go to https://www.vegetariantimes.com/recipes/rachael-rays-ratatouille-pasta/.
Ingredients
4 cloves garlic, minced
1/4 tsp. crushed red pepper
3 Tbs. extra virgin olive oil
1 small red bell pepper, seeded and chopped
1 green bell pepper or 1 Cubanelle pepper, seeded and chopped
1 medium-sized yellow-skinned onion, chopped
1 small eggplant, peeled or skin on and diced
1 medium-sized zucchini, coarsely diced
20 kalamata black olives, pitted and coarsely chopped
2 Tbs. capers, drained
1 28-oz. can crushed tomatoes
1/2 lb. rigatoni pasta, cooked until al dente
3 oz. pine nuts, toasted until golden
Preparation
Heat garlic and crushed pepper in oil in a deep skillet or pot over medium heat until garlic sizzles. Add peppers, onion, eggplant, zucchini, olives, capers, salt and pepper. Cover pan, reduce heat to medium-low and cook vegetables down, stirring occasionally, until eggplant begins to break down, for 10 to 15 minutes.
Add tomatoes and parsley, and heat through. Toss with pasta, and top with toasted pine nuts.
SMOKE MAC & CHEESE
This is originally from I Heart Cheese, by Mihaela Metaxa-Albu, and reprinted on Taste for Life. You can view this online at https://tasteforlife.com/healthy-recipes/main-course/smoky-mac-cheese.
Ingredients
3 tbsp butter, divided
2 tbsp gluten-free all-purpose flour blend
1 tbsp smoked paprika
3/4 tsp ground nutmeg
2-1/2 cups whole milk
2 cups smoked Cheddar, shredded
1/4 cup breadcrumbs (gluten-free if needed)
1/4 tsp garlic powder
1/2 tsp Italian seasoning
1 lb mini penne pasta (gluten-free if needed)
Directions
Preheat the oven to 375°F.
In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the flour and stir until the mixture turns golden, 3 to 4 minutes.
Add the paprika and nutmeg. Gradually whisk in the milk. Bring to a gentle boil and then immediately lower the heat. Simmer for about 4 minutes, stirring often, until the sauce thickens.
Once the sauce has thickened and can coat the back of a spoon, stir in the cheese and whisk until melted and smooth. Set aside.
In a small skillet over medium-high heat, melt the remaining 1 tablespoon of butter. Add the breadcrumbs, garlic powder and Italian seasoning. Stir and cook for about 2 minutes, or until golden. Transfer to a plate.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, tender yet firm to the bite, according to the package directions (see Tips below). Drain well. Pour the cheese sauce over the pasta and toss well to coat.
Divide among six 1-1/4 cup ramekins or oven dishes. Sprinkle with the breadcrumb mixture. Alternatively, you can use a 9 x 13–inch baking dish. Bake for 10 to 12 minutes, until bubbly and golden.
Notes
Give standard mac and cheese an upgrade! This wonderfully smoky, uber-cheesy mac and cheese makes itself at home with any barbecued meat.
Smoked Cheddar gives lusciously creamy cheese sauce a bold flavor, which is further enhanced by the smoked paprika.
Fold the sauce with bite-size, al dente penne pasta and top with freshly toasted, seasoned breadcrumbs for a delicious crunch.
Tips
Undercook the pasta! If the package says 6 to 8 minutes for al dente, go for 5 to 6 minutes. This way, when baked with the sauce it won’t become overcooked and mushy.
Make sure to use a gluten-free flour blend with tapioca or cornstarch, as this helps thicken your sauce better than regular flour.
SMOKED TOFU FARFALLE CASSEROLE
This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.
Ingredients
4 tsp. olive oil
1 small yellow bell pepper, chopped (about 1 cup)
1 1/2 cups frozen baby peas
3 cloves garlic, minced (about 1 Tbs.)
2 1/2 tsp. minced fresh thyme
8 oz. farfalle pasta (bows)
1 3/4 cups low-fat milk
3 Tbs. all-purpose flour
3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
6 oz. smoked tofu, diced
3 Tbs. Italian-seasoned breadcrumbs
Preparation
Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.
Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.
Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.
Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.
