Desserts

Have you ever had one of those days when your inner child cries, “I want something snacky!”? Sure you have. Most of us want that occasional snack, and while we might know that we need healthy food (read: non-snacky), nothing will quite shut up that inner child's snack craving faster than something slightly decadent.

Fortunately, we can fix something satisfying and healthy (or, at least, healthier than a lot of the fast snacks on the grocery shelves). Here are six recipes (including Creamy Rice Pudding and Cherry Clafoutis) to help you – and your inner child – through the day. Enjoy!

CRANBERRY PIE

My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)



2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

QUICK VEGAN CROCK POT APPLE CRUMBLE

This comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.

“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.

“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.

“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.

To view this online, click here.

Note: Jolinda’s Cranberry Peach Cobbler recipe follows immediately after this recipe.

Ingredients

4 apples, sliced

2 tbsp maple syrup

1/2 tsp cinnamon

1/4 tsp nutmeg

2 tbsp margarine

2 cups granola

Preparation

Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.

Cover and cook on low for 8 hours.

CRANBERRY PEACH COBBLER

As promised this also comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “Crock Pot Cranberry Peach Cobbler makes for a sweet breakfast treat or a light dessert. The cranberries add texture and color, making for a vibrant and tasty recipe. Serve your crockpot peach cobbler recipe plain or with a dollop of whipped cream. This recipe is both vegetarian and vegan.”

To view this online, click here.

Ingredients

5-6 peaches, sliced

2 tbsp flour

1/4 cup sugar

1/3 cup dried cranberries

1/4 tsp cinnamon

2/3 cup quick cooking oats

1 cup water

3 tbsp melted margarine

3/4 cup brown sugar

Preparation

Toss the peaches in the flour and sugar in a large mixing bowl. Add the cranberries, cinnamon and oats.

Place the water and peach mixture into the crock pot or slow cooker. Pour the the margarine over the peaches and and sprinkle with the brown sugar.

Cover and cook on low for 4 to 6 hours, or until peaches are tender.

CHERRY CLAFOUTIS

This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.

This was featured in “A Short Season for Cherries”, and can be viewed online here.

Ingredients

For the Cherry Clafouti

1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired

2 tablespoons kirsch

6 tablespoons sugar

3 large eggs

1 vanilla bean, scraped

Pinch of salt

2/3 cup sifted unbleached all-purpose flour

3/4 cup low-fat yogurt

2 tablespoons milk

2 teaspoons confectioners’ sugar (optional)

Preparation

For the Cherry Clafouti

Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.

Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.

In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.

Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.

Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.

Tip

Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.

CREAMY RICE PUDDING

Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.

1 1/2 quarts 2% milk

1 cup sugar

1/2 cup Mahatma rice (see note)

1/2 cup raisins

1 teaspoon vanilla extract

Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.

Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)

Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).

Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.

CHAI RICE PUDDING

This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”

To view this online, click here.

3 1/2 cups unsweetened soymilk or low-fat milk

4 black chai tea bags

1 cup short- or medium-grain white rice

1/2 cup light brown sugar

1/8 tsp salt

1 medium-sized apple, peeled, cored and diced

1/4 cup dark raisins

whipped cream for garnish, optional

cinnamon for garnish, optional

Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.

Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 1/2 cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.

Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.

Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars

Thursday Recipes

I'm getting a late-ish start this morning. Some days are like that.

I realize that the first recipe is a New Year's dish, but I felt that it was a good recipe to start off with, especially since black-eyed peas at New Year's is for luck and good fortune. We could definitely use both!

That said, here are today's six vegetarian recipes to get your day started. Enjoy!

NEW YEAR'S BLACK-EYED PEAS AND GREENS

This recipe is from the December 2013 issue of Vegetarian Times, page 68. It starts off, “'Eat poor on New Year’s, and eat fat the rest of the year,' goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread. This version replaces the collards with superfood kale.” Serves 6.

To view this online, click here.

1/2 lb. dried black-eyed peas (1 1/4 cups)

1 bay leaf

2 Tbs. red wine vinegar

1 3/4 tsp. salt, divided

1 12-oz. bunch kale, stems removed, leaves torn into pieces

2 Tbs. lemon juice, divided

2 large tomatoes, seeded and diced (1 1/2 cups)

2 Tbs. olive oil

4 green onions, sliced (1/2 cup)

1/4 cup finely chopped fresh parsley

1 Tbs. finely chopped fresh oregano

Set peas in saucepan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil, and cook 20 minutes. Add vinegar and 1 tsp. salt, and cook 10 to 25 minutes longer, or until peas are tender but keep their shape.

Bring large pot of salted water to a boil. Add kale, and boil 3 to 5 minutes, or until tender. Drain, and toss with 1 tsp. lemon juice.

Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally, to drain juices.

Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil, green onions, parsley, and oregano in large bowl.

Drain peas, and remove bay leaf. Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Serve warm, with kale on side.

nutritional information Per 1-cup serving: Calories: 195; Protein: 10 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 701 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free

PEANUT BUTTER SANDWICH COOKIES

This comes from the December 2012 issue of Vegetarian Times, page 55. It starts off, “These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.” Makes 24 sandwiches.

To view this online, click here.

Cookies

2 cups smooth natural-style peanut butter

4 oz. Earth Balance margarine (1 stick)

1 cup dark brown sugar

1/2 cup evaporated cane sugar

2 tsp. vanilla extract

1/2 cup plain soymilk or almond milk

3 1/3 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1/4 tsp. salt

1/3 cup roasted unsalted peanuts, chopped

Filling

1/2 cup coconut creamer or soy creamer

8 oz. vegan chocolate chips (1 1/4 cups)

To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.

Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.

Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.

Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.

To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.

Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.

nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan

BRUSSLES SPROUTS, RADICCHIO, AND PICKLED RED ONION SALAD

This is also from the December 2012 issue of Vegetarian Times, page 49. It states, “Leftover picked onions will keep a few days in the fridge, so make extra, and use them on grilled cheese sandwiches or chopped in deviled eggs.” Serves 4.

To view this online, click here.

1/2 cup apple cider vinegar

1/4 cup sugar

1 tsp. salt

1/2 tsp. ground black pepper

1/2 large red onion, very thinly sliced (from root end to top, not horizontally into half circles)

3/4 lb. medium Brussels sprouts, quartered lengthwise

1 2/3 cups coarsely chopped radicchio (about three-quarters of 1 large head)

2 1/2 oz. coarsely crumbled Maytag blue cheese

1 1/2 Tbs. olive oil

Stir vinegar, 1/2 cup water, sugar, salt, and pepper in bowl until sugar and salt dissolve. Mix in onion, and press down to submerge. Let stand 45 minutes, checking to be sure onion stays submerged.

Steam Brussels sprouts in steamer or on rack over boiling water 6 to 8 minutes, or until just tender. Lift out rack, and cool.

Place Brussels sprouts in large bowl, and season with salt and pepper, if desired. Drain onion slices, and discard brine. Add onion slices to Brussels sprouts along with radicchio, blue cheese, and oil, and toss to combine.

nutritional information Per 1-cup serving: Calories: 160; Protein: 7 g; Total Fat: 11 g; Saturated Fat: 4 g; Carbohydrates: 12 g; Cholesterol: 13 mg; Sodium: 418 mg; Fiber: 4 g; Sugar: 4 g; Gluten-Free

ITALIAN STYLE VEGETARIAN RICE AND BEANS

This comes from Jolinda Hackett, About.Com's Vegetarian Food guide. She writes, “Using just five ingredients, you can serve this easy vegetarian rice and beans dish with Italian seasonings as a side, or, add some sauteed tofu or seitan to make it a main meal. Recipe courtesy of Bush's Beans.”

To view online, click here.

Ingredients

1 14.5 ounce can diced tomatoes with Italian herbs (do not drain)

1 14.5 ounce can Great Northern or cannellini beans, drained

2/3 cup instant rice

1/2 tsp Italian seasoning

fresh pepper to taste

Preparation

Place all ingredients in medium saucepan. Cook 3-4 minutes, covered, over medium-high heat. Uncover pan and continue cooking 2-3 minutes, or until rice is tender. Dish is slightly saucy when completely cooked.

CHAI RICE PUDDING

This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”

3 1/2 cups unsweetened soymilk or low-fat milk

4 black chai tea bags

1 cup short- or medium-grain white rice

1/2 cup light brown sugar

1/8 tsp salt

1 medium-sized apple, peeled, cored and diced

1/4 cup dark raisins

whipped cream for garnish, optional

cinnamon for garnish, optional

Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.

Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 1/2 cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.

Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.

Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars

CREAMY RICE PUDDING

Maybe ten years ago, this recipe was in several issues of Vegetarian Times, in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.

1 1/2 quarts 2% milk

1 cup sugar

1/2 cup Mahatma rice (see note)

1/2 cup raisins

1 teaspoon vanilla extract

Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.

Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)

Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).

Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.

Desserts

Have you ever had one of those days when your inner child cries, “I want something snacky!”? Sure you have. Most of us want that occasional snack, and while we might know that we need healthy food (read: non-snacky), nothing will quite shut up that inner child's snack craving faster than something slightly decadent.

Fortunately, we can fix something satisfying and healthy (or, at least, healthier than a lot of the fast snacks on the grocery shelves). Here are six recipes to help you – and your inner child – through the day. Enjoy!

QUICK VEGAN CROCK POT APPLE CRUMBLE

This comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.

“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.

“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.

“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.

To view this online, click here.

Note: Jolinda’s Cranberry Peach Cobbler recipe follows immediately after this recipe.

Ingredients

4 apples, sliced

2 tbsp maple syrup

1/2 tsp cinnamon

1/4 tsp nutmeg

2 tbsp margarine

2 cups granola

Preparation

Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.

Cover and cook on low for 8 hours.

CRANBERRY PEACH COBBLER

As promised this also comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “Crock Pot Cranberry Peach Cobbler makes for a sweet breakfast treat or a light dessert. The cranberries add texture and color, making for a vibrant and tasty recipe. Serve your crockpot peach cobbler recipe plain or with a dollop of whipped cream. This recipe is both vegetarian and vegan.”

To view this online, click here.

Ingredients

5-6 peaches, sliced

2 tbsp flour

1/4 cup sugar

1/3 cup dried cranberries

1/4 tsp cinnamon

2/3 cup quick cooking oats

1 cup water

3 tbsp melted margarine

3/4 cup brown sugar

Preparation

Toss the peaches in the flour and sugar in a large mixing bowl. Add the cranberries, cinnamon and oats.

Place the water and peach mixture into the crock pot or slow cooker. Pour the the margarine over the peaches and and sprinkle with the brown sugar.

Cover and cook on low for 4 to 6 hours, or until peaches are tender.

CHERRY CLAFOUTIS

This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.

This was featured in “A Short Season for Cherries”, and can be viewed online here.

Ingredients

For the Cherry Clafouti

1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired

2 tablespoons kirsch

6 tablespoons sugar

3 large eggs

1 vanilla bean, scraped

Pinch of salt

2/3 cup sifted unbleached all-purpose flour

3/4 cup low-fat yogurt

2 tablespoons milk

2 teaspoons confectioners’ sugar (optional)

Preparation

For the Cherry Clafouti

Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.

Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.

In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.

Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.

Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.

Tip

Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.

CRANBERRY PIE

My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)



2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

CREAMY RICE PUDDING

Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.

1 1/2 quarts 2% milk

1 cup sugar

1/2 cup Mahatma rice (see note)

1/2 cup raisins

1 teaspoon vanilla extract

Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.

Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)

Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).

Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.

CHAI RICE PUDDING

This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”

To view this online, click here.

3 1/2 cups unsweetened soymilk or low-fat milk

4 black chai tea bags

1 cup short- or medium-grain white rice

1/2 cup light brown sugar

1/8 tsp salt

1 medium-sized apple, peeled, cored and diced

1/4 cup dark raisins

whipped cream for garnish, optional

cinnamon for garnish, optional

Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.

Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 1/2 cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.

Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.

Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars

Thursday Recipes

It's been one of those days, which, of course, means posting later than I'd planned. But no matter...here are today's six vegetarian recipes to get you through the rest of the day, including two rice pudding recipes. Enjoy!

CHAI RICE PUDDING

This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”

To view this online, click here.

3 1/2 cups unsweetened soymilk or low-fat milk

4 black chai tea bags

1 cup short- or medium-grain white rice

1/2 cup light brown sugar

1/8 tsp salt

1 medium-sized apple, peeled, cored and diced

1/4 cup dark raisins

whipped cream for garnish, optional

cinnamon for garnish, optional

Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.

Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 1/2 cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.

Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.

Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars

CREAMY RICE PUDDING

Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.

Note: I went onto the Mahatma website and couldn't find this particular recipe. Guess I'll have to keep looking and pose a link when I do find it.

1 1/2 quarts 2% milk

1 cup sugar

1/2 cup Mahatma rice (see note)

1/2 cup raisins

1 teaspoon vanilla extract

Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.

Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)

Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).

Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.

TOMATO-BASIL SALAD WITH BALSAMIC DRESSING

Servings: 6

View recipe: http://diabeticgourmet.com/recipes/html/37.shtml

Source: The New American Heart Association Cookbook

Ingredients

Salad:

4 medium tomatoes, sliced

2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled

Dressing:

2 tablespoons balsamic vinegar

1 tablspoon olive oil

1/2 teaspoon sugar

1/4 teaspoon pepper

Remaining Ingredients:

2 tablespoons shredded fat-free mozzarella cheese

2 tablespoons grated Parmesan Cheese

Directions

For salad, arrange tomato slices on a large, flat plate.

Sprinkle with basil.

In a small bowl, whisk together dressing ingredients. Pour over tomatoes.

Sprinkle with mozzarella and Parmesan. Cover and refrigerate until serving.

Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 3 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable; 1/2 Fat

SIMPLE VEGGIE SKEWERS

Yield: 12 appetizers

Source: The Complete Diabetes Prevention Plan

Find this recipe at: http://diabeticgourmet.com/recipes/html/779.shtml

Ingredients

1 medium-small zucchini squash 12 cubes (3/4-inches each) reduced-fat white cheddar, provolone, or Swiss cheese (about 3 ounces)

12 small whole fresh mushrooms

12 pitted jumbo black olives

12 cherry or grape tomatoes

12 wooden skewers (6-inches each)

1/2 cup light ranch salad dressing (optional)

Directions

Trim the ends off the zucchini, quarter it lengthwise, and cut into 3/4-inch pieces.

Thread 1 of the zucchini pieces, 1 cube of cheese, 1 mushroom, 1 olive, 1 tomato, and another zucchini piece onto each skewer.

Serve immediately (accompanied by the dressing if desired) or cover and chill for several hours before serving.

Nutritional Information Per Serving: Calories: 58; Protein: 5 g; Fat: 2.8 g; Sodium: 138 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Carbohydrates: 2 g ; Exchanges: 1/2 Vegetable, 1/2 Medium-Fat Meat

ZUCCHINI WITH SPICY ROMESCO AND WILTED CHARD

This comes from the April/May 2013 issue of Vegetarian Times, page 28. It begins, “This recipe calls for a spiral slicer, which cuts the zucchini into thin, pasta-like strands for a delicious take on the 'classic' zucchini pasta with marinara. No spiral slicer in your kitchen? Try a julienne vegetable peeler or mandoline.” Serves 4 in 30 minutes or less.

To view this online, click here.

Ingredients

Wilted Chard

4 oz. Swiss chard leaves, stems removed (4 cups)

1 Tbs. olive oil

1 Tbs. grated lemon zest

1 Tbs. lemon juice

Zucchini with Spicy Romesco

4 large red bell peppers, chopped (6 cups)

3 Roma tomatoes, chopped (3 cups)

2 Tbs. olive oil

2 Tbs. lemon juice

1 clove garlic, peeled

1 tsp. chili powder

1/8 tsp. red pepper flakes

1/4 cup raw almonds

1/4 cup raw hazelnuts

4 large zucchini, peeled

Directions

To make Wilted Chard: Toss together all ingredients in large bowl, and season with salt and pepper, if desired. Set aside to marinate.

To make Zucchini with Spicy Romesco: Blend bell peppers, tomatoes, oil, lemon juice, garlic, chili powder, and red pepper flakes in food processor until smooth. Add almonds and hazelnuts, and process until well combined but still chunky. Season with salt and pepper, if desired.

Slice zucchini into noodles with spiral slicer, and add to sauce.

Divide Wilted Chard among individual serving plates. Top each serving with 2 cups Zucchini with Spicy Romesco.

nutritional information Per 2 1/2-cup serving: Calories: 342; Protein: 11 g; Total Fat: 22 g; Saturated Fat: 3 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 125 mg; Fiber: 11 g; Sugar: 19 g; Vegan; Gluten-Free

BELL PEPPER SALAD

Servings: 4

View recipe: http://diabeticgourmet.com/recipes/html/40.shtml

Source: The Diabetic Newsletter

Ingredients

1 medium-sized red bell pepper

1/2 cup creamy garlic dressing

1 medium-sized green bell pepper

1/4 teaspoon black pepper

1 medium-sized yellow bell pepper

2 teaspoons capers, rinsed and drained

Directions

Preheat broiler.

Place bell peppers under broiler and lightly charred, turning to grill all sides.

Remove from broiler to a paper bag. Close bag and set aside.

When peppers cool, peel, core, seed and cut into strips.

Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them.

Sprinkle with black pepper.

Garnish with capers and serve warm or chilled.

Nutritional Information Per Serving: Calories: 30; Protein: 2 g; Sodium: 67 mg; Carbohydrates: 6 g; Exchanges: Sodium: 67 mg

Monday Recipes

Here are today's six recipes. Enjoy!

Note: Since Christmas comes this Friday, this will be a shortened week. Next week will have five days' worth of posts, including New Year's Day.

CHAI RICE PUDDING

This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”

3 1/2 cups unsweetened soymilk or low-fat milk

4 black chai tea bags

1 cup short- or medium-grain white rice

1/2 cup light brown sugar

1/8 tsp salt

1 medium-sized apple, peeled, cored and diced

1/4 cup dark raisins

whipped cream for garnish, optional

cinnamon for garnish, optional

Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.

Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 1/2 cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.

Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.

Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars

CREAMY RICE PUDDING

Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.

1 1/2 quarts 2% milk

1 cup sugar

1/2 cup Mahatma rice (see note)

1/2 cup raisins

1 teaspoon vanilla extract

Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.

Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)

Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).

Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.

ROSE HIPS MARMALADE

This comes from my e-cookbook, Off the Wall Cooking. This recipe is from friends of the family, an Episcopal priest and his wife. Both were involved in the civil rights movement. He past away several years ago, but I still remember them fondly.

This would make a good gift. Budda Teas sells Organic Rose Hips Tea, which could be used...Another place to check would be Frontier Co-op. Or try your nearest health food store.

3 lbs. rose hips

1 large lemon

2 large oranges

6 C sugar

4 C boiling water

Remove stem & flower area ends from rose hips. Cut each berry in half. Cover with boiling water; simmer for 30 minutes. Rub through sieve or food mill. Add to pulp juice of lemon & oranges, coarsely ground-up rind of oranges, & sugar. Boil about 20 minutes. Pour into jelly glasses. When cool, cover with paraffin.

THREE SISTERS SQUASH

This comes from Tara Parker-Pope in The New York Times' Cooking newsletter. Tara writes, “The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners. It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.” Time: 45 minutes; makes 6 servings

Ingredients

1 tablespoon olive oil

3 cloves garlic, minced

3 acorn or carnival squash

1 cup red onion, diced

2 to 3 serrano chiles, minced

3 cups cooked black beans

2 cups corn kernels

2 cups broccoli florets, diced

1 1/2 cups cooked wild or brown rice (optional)

1/2 cup fresh parsley, minced

1 teaspoon paprika

Salt and pepper, to taste

Preparation

Heat oven to 400 degrees. Combine olive oil and 1/3 of the minced garlic in a small bowl; set aside.

Remove stem from squash and cut each in half from top to bottom. Scoop out seeds and reserve for another use. Brush inside of each squash with the garlic oil. Place squash flesh side up on a baking sheet and roast for about 35 minutes.

Meanwhile, prepare the filling: Heat olive oil in a skillet over medium-low heat. Add onion and chile and sauté for about 2 minutes. Add the remaining garlic, the beans, the corn, the broccoli and the rice, if using. Cook for 3 to 5 minutes, until corn is bright yellow and broccoli is bright green. Stir in parsley, paprika, salt and pepper and continue to cook for about a minute. Adjust seasonings if needed.

Remove squash from oven. Scoop corn and bean mixture into center of each squash. Serve right away.

Tip

The squash can be made a day in advance and reheated in the oven at 325 degrees for 20 minutes.

MUSHROOM, CHEESE, AND VEGETABLE STRUDEL

This comes from the November/December 2008 issue of Vegetarian Times, page 72, and begins, “Whole-wheat phyllo dough lends a wholesome, nutty taste and golden color to the finished strudel. Veganizing this recipe is a snap too—simply substitute vegan cream cheese and vegan Cheddar cheese.” Serves 12.

To view this online, click here.

Filling

1 Tbs. olive oil

1 medium onion, chopped (1 1/2 cups)

1 medium red bell pepper, diced (1 cup)

2 cloves garlic, minced (2 tsp.)

2 tsp. dried thyme

1 lb. white mushrooms, sliced (5 cups)

2 10-oz. bags baby spinach

1/4 tsp. ground nutmeg

1 14-oz. pkg. firm tofu, drained

8 oz. Neufchâtel cheese, softened

1 cup grated extra-sharp Cheddar cheese (4 oz.)

Strudel

1/4 cup olive oil

1 clove garlic, minced (1 tsp.)

1 tsp. dried thyme

1 lb. whole-wheat phyllo dough, thawed

1/2 tsp. poppy, sesame, or fennel seeds, optional

Preheat oven to 350°F. Coat 18- x 13-inch baking sheet with cooking spray.

To make Filling: Heat oil in pot over medium heat. Sauté onion, bell pepper, garlic, and thyme in oil 10 minutes. Add mushrooms, and cook 10 minutes, or until wilted. Stir in spinach and nutmeg, and season with salt and pepper. Cover and cook 5 to 7 minutes, or until spinach has wilted, stirring occasionally. Drain, and cool in bowl.

Purée tofu, Neufchâtel cheese, and Cheddar cheese in food processor until smooth. Stir into mushroom mixture. Season with salt and pepper.

To make Strudel: Heat oil, garlic, and thyme in small pot over medium heat 2 to 3 minutes, or until fragrant. Cool.

Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off sides. Brush with garlic oil. Place 2 more phyllo sheets on top, and brush with garlic oil. Repeat 4 times, until you have a 6-layer bottom crust.

Spread Filling in crust, leaving 3-inch edge all around. Brush edges with garlic oil. Fold sides of phyllo over filling. Cover filling with 2-sheet layer of phyllo (4 sheets total), overlapping sheets in center. Brush with garlic oil. Repeat layering 2 sheets at a time until you have 4 layers (16 sheets phyllo total), brushing every second sheet with garlic oil. Tuck under edges. Sprinkle top with seeds, if desired. Bake 45 to 50 minutes, or until golden. Let stand 15 minutes before cutting into slices.

nutritional information Per Slice: Calories: 299; Protein: 12 g; Total Fat: 15.5 g; Saturated Fat: 6 g; Carbohydrates: 31 g; Cholesterol: 24 mg; Sodium: 541 mg; Fiber: 4 g; Sugar: 2 g

VEGETABLES WELLINGTON

This comes from the December 2011 issue of Vegetarian Times, page 34, and begins, "Adorn your table with this wow-worthy dish baked in a loaf pan for a spectacular presentation." Serves 8.

To view this online, click here.

1 Tbs. olive oil

1 lb. asparagus, cut into 1 1/2-inch pieces

2 medium red bell peppers, cut into thin strips

1 medium onion, thinly sliced (1 1/2 cups)

1 5-oz. pkg. baby spinach leaves

1 4-oz. jar prepared pesto sauce

1 large egg

1 17.3-oz. pkg. frozen puff pastry, thawed

1 10-oz. log fresh goat cheese, softened

1 16-oz. jar prepared tomato sauce, warmed

Heat oil in skillet over medium-high heat. Add asparagus, bell peppers, and onion, and sauté 5 to 10 minutes, or until vegetables begin to soften. Add spinach, and cook 3 to 4 minutes, or until spinach wilts. Stir in pesto. Cool.

Whisk egg in bowl, and set aside. Cut 15- x 10-inch piece of parchment paper, and set on work surface. Place 1 sheet puff pastry on parchment paper. Lift parchment with puff pastry, and place parchment-side-down in 9-inch loaf pan. Press pastry into pan, being careful not to let folds get caught in parchment and allowing excess parchment and pastry to hang over sides. Cut squares from second puff pastry sheet, and press onto short sides of parchment-covered pan to make dough shell. Prick bottom of puff pastry all over with fork.

Spread goat cheese over bottom of puff pastry. Top with asparagus mixture. Fold excess puff pastry over vegetables, and brush edges with egg.

Cut 91/2- x 51/2-inch piece of puff pastry from remaining sheet. Set on top of asparagus mixture, pressing to seal edges. Refrigerate 30 minutes, along with unused pastry scraps and egg.

Preheat oven to 425°F, and place oven rack on second-lowest level. Brush top of Wellington with egg, and poke 2 or 3 holes in top. Cut decorative leaves and stems from remaining pastry, press onto top of Wellington, and brush with egg. Use tip of small knife to score leaves and top with decorative touches.

Bake Wellington 15 minutes. Reduce oven heat to 350°F, and bake 45 minutes more. Cool 15 minutes.

Use parchment to lift Wellington from loaf pan. Remove parchment, and transfer Wellington to flat serving plate. Slice, and serve with tomato sauce.

nutritional information Per Serving (1 slice wellington and 1/4 cup sauce): Calories: 405; Protein: 15 g; Total Fat: 29 g; Saturated Fat: 11 g; Carbohydrates: 25 g; Cholesterol: 48 mg; Sodium: 657 mg; Fiber: 4 g; Sugar: 6 g

Thursday Recipes

Enjoy!

CHAI RICE PUDDING

This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”

3 1/2 cups unsweetened soymilk or low-fat milk

4 black chai tea bags

1 cup short- or medium-grain white rice

1/2 cup light brown sugar

1/8 tsp salt

1 medium-sized apple, peeled, cored and diced

1/4 cup dark raisins

whipped cream for garnish, optional

cinnamon for garnish, optional

Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.

Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 ½ cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.

Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.

Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars

CREAMY RICE PUDDING

Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.

1 1/2 quarts 2% milk

1 cup sugar

1/2 cup Mahatma rice (see note)

1/2 cup raisins

1 teaspoon vanilla extract

Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.

Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)

Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).

Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

From the October 2013 issue of Vegetarian Times, page 76. The recipe starts off, "Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving." Serves 8.

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free

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.

WILD RICE-STUFFED PUMPKIN

From page 71 of the October 2012 issue of Vegetarian Times. The recipe begins, "The stuffing for this entrée can be made two days ahead." Serves 12.

1 lb. wild rice blend

2 lb. fresh spinach, stemmed

1/4 cup plus 2 Tbs. olive oil, divided

6 cups sliced button mushrooms (1 1/2 lb.)

1 large onion, chopped (2 cups)

1 cup diced celery

9 cloves garlic, minced, divided (3 Tbs.)

3 Tbs. chopped fresh sage, divided

4 tsp. chopped fresh thyme, divided

2 cups fresh or frozen corn kernels

1 1/2 cups cooked kidney beans, or 1 15-oz. can kidney beans, rinsed and drained

1 cup chopped toasted pecans

1 6- to 8-lb. cooking pumpkin

Prepare wild rice blend according to package directions. Transfer to bowl.

Bring 1/2 cup water to a boil in bottom of skillet. Add spinach, and cook 4 minutes, or until wilted. Drain, and cool, then squeeze dry, chop, and add to rice in bowl.

Heat 2 Tbs. oil in skillet over medium heat. Add mushrooms, onion, celery, 4 tsp. garlic, 1 Tbs. sage, and 2 tsp. thyme; sauté 10 minutes, or until all liquid has evaporated. Stir in corn and kidney beans, and sauté 3 minutes. Stir mushroom mixture into rice mixture. Fold in pecans, and season with salt and pepper, if desired.

Preheat oven to 350°F. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp.

Combine remaining 1/4 cup oil, remaining 5 tsp. garlic, 2 Tbs. sage, and 2 tsp. thyme in bowl. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10 to 20 minutes more.

nutritional information Per Serving: Calories: 272; Protein: 3 g; Total Fat: 10 g; Saturated Fat: less than 1 g; Carbohydrates: 43 g; Cholesterol: 16 mg; Sodium: 227 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free

LOW-CALORIE, ALMOST FAT-FREE VEGETABLE CHILI

Jolinda Hackett, About.com's vegetarian blog's guide, wrote, "Using extra vegetables, tomato juice and tomatoes with fewer beans keeps this vegetarian chili lower in calories. Though meatless chili is already a healthy and low-fat choice, this version is extra low-cal. It's really more like a chili-spiced tomato soup than a hearty chili. This was one of those recipes that came about purely because of what I had on hand in my kitchen, which happened to be lots of veggies, and not so many beans. But I really wanted chili."

Ingredients:

1/2 medium onion, chopped

2-3 cloves garlic, minced

2 tbsp water

1 large carrot, sliced thin

1 green bell pepper, chopped small

1 red bell pepper, chopped small

2 tbsp soy sauce

1/2 cup corn kernels

1 15-ounce can kidney beans

1 28-ounce can diced tomatoes (do not drain)

1 12-ounce can tomato juice or V8

water

1 jalapeno or other small spicy pepper, minced

1 tbsp chili powder

1/2 tsp oregano

1/2 tsp seasoned salt

1/2 tsp cayenne pepper

green onions for garnish, optional

Preparation:

In a large non-stick pot, heat the garlic and onions for 3-4 minutes. Add the water and carrots and heat, stirring, for another 3-4 minutes. Add green bell pepper, red bell pepper and soy sauce, stirring to combine well. Heat for just another minute or two. Reduce heat to medium low and add all the remaining ingredients, except for the green onions. Cover and allow to slowly simmer for at least 25 minutes and up to 40 minutes.

Adjust the seasonings to taste, garnish with some green onions or even a bit of cheese or sour cream if you're not eating vegan.

Nutritional information, via CalorieCount: Calories: 195; Calories from Fat: 10; Total Fat: 1.1g, 2% daily value; Trans Fat: 0.0g; Cholesterol: 0mg, 0%; Sodium: 614mg, 26%; Total Carbohydrates: 38.0g, 13%; Dietary Fiber: 9.6g, 38%; Sugars: 9.5g; Protein: 11.2g; Vitamin A 80%, Vitamin C 159% Calcium 5%, Iron 32

Tuesday Recipes

“I want something snacky!”

How many times have we heard – or said – that? If you're like me, quite a few times over the years. Well, here's to those snacky days, with some yummy desserts. And the nice thing is that any - or all - of them will work very nicely with Thanksgiving (is that really next week!?!?). Enjoy!

LITUANIAN APPLE CAKE

This comes from Brett Moore, About.com's Gourmet Food's guide. He writes, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”

To view this online, click here.

Ingredients

Apples

5 medium apples, peeled and sliced

2 tablespoons of ground cinnamon

4 tablespoons of sugar

Batter

4 large eggs

1 cup of vegetable oil/melted margarine

1/4 cup of orange juice

2 teaspoons of vanilla extract

3 cups of sifted flour

2 cups of sugar

1 teaspoon of salt

3 tablespoons of baking powder

Powdered sugar

Dried apple slices (optional)

Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake

Preparation

Preheat the oven to 350 F.

Mix apples with cinnamon and sugar and let stand in bowl.

In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.

Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.

Bake for 1 hour or until a toothpick inserted into the center comes out clean.

If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.

NEW YORK-STYLE CHEESECAKE

This yummy recipe comes from Carroll Pellegrinelli, About.com's Desserts and Baking guide. She writes, “Here is a recipe for New York - Style Cheesecake, which has a sour cream topping.”

Prep Time: 35 minutes; Cook Time: 65 minutes; Total Time: 100 minutes

To view this online, click here.

Ingredients

9 whole graham crackers, about 1-1/2 cups crumbs

1-1/4 cups sugar, divided

1/4 cup butter, melted

2 pounds (4 - 8 ounce packages) cream cheese, softened

4 eggs

2 teaspoons vanilla, divided

16 ounces sour cream, divided

Preparation

Preheat oven to 325 F.

In food processor, process graham crackers and 2 tablespoons sugar. While processing, drizzle in butter. Press mixture into 9-inch springform pan. Bake for 10 minutes.

Beat cream cheese and 1 cup sugar. Add eggs one-at-a-time. Stir in 1 teaspoon vanilla and 1 cup sour cream. Combine until well-blended. Pour over crust. Bake for 45 minutes. While baking, stir together remaining sour cream, sugar and vanilla. Remove cheesecake from oven and carefully spread sour cream mixture on top. Bake for additional 10 minutes. Remove from oven and take a knife around the edges. Cool completely before removing rim of pan. Refrigerate for at least 4 hours or overnight. Store leftover cheesecake in the refrigerator.

LEMON SWIRL CHEESECAKE

This also comes from Carroll Pellegrinelli. For her comments on this recipe, read her notes at the end of the recipe.

To view this online, click here.

Crust:

6 whole graham crackers (about 3 ounces)

1 cup slivered almonds*, toasted

3 tablespoons butter, melted

2 teaspoons lemon zest

Filling:

2 8-ounce packages cream cheese, softened

1/2 cup sugar

1/2 cup frozen lemonade** concentrate, thawed

2 teaspoons lemon zest

3/4 cup sour cream

2 large eggs

Topping:

1 cup sour cream, room temperature

1 11-1/4-ounce jar purchased lemon** curd

For Crust: 
Position rack in center of oven and preheat to 350°F. In food processor, finely grind graham crackers. Add nuts; process until coarsely chopped. Drizzle in butter. Add lemon peel. Blend until combined. Press crumbs firmly onto bottom of 9-inch-diameter springform pan. Bake until crust is set, about 10 minutes. Cool.

For Filling:
 Beat cream cheese, sugar, concentrate and zest until smooth. Beat in 3/4 cup sour cream. Add eggs 1 at a time, beat just until combined. Pour into crust. Bake until center (about the size of a quarter) moves only slightly when pan is shaken, about 50 minutes. Transfer to rack; cool 5 minutes.

For Topping: 
Whisk 1 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth. Run small sharp knife around sides of cake. Starting at outside of edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely. Gently shake pan to smooth out toppings. Using tip of knife, gently swirl toppings, forming marble design. Chill cake uncovered overnight.

* Carroll writes, “The orignal recipe calls for walnuts. I have have also made the crust with toasted pecans. Of the three, I prefer the almonds.”

** Carroll writes, “I am fortunate to live in an area with a grocery store that besides lemon, they also have orange and lime curd. When I use the other flavors, I also change the concentrate to orange and/or lime depending on the curd flavor. All three citrus flavors make this a wonderful cheesecake.”

MINI PUMPKIN LAYER CAKES

This recipe is from Keep It Sweet Desserts. They have a newsletter that you can sign up for; definitely worth checking out!

This recipe can be viewed online here. Serves 6.

Ingredients

For the Cake:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

3/8 cup light brown sugar

2 large eggs

3/8 cup vegetable oil

One cup pumpkin puree

1/4 cup whole milk

Frosting:

1 8oz pacakge of cream cheese, softened

4 tablespoons of butter, softened

1 teaspoon vanilla extract, (or vanilla bean paste if you have)

2-3 cups powdered sugar

Instructions

For the cake:

Preheat the oven to 350F. Grease or spray a half sheet pan and line the bottom with parchment, set aside.

In a medium bowl combine the flour, baking powder, baking soda, salt, and spices. Whisk together and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and brown sugar for 2-3 minutes or until fluffy. Add the oil and pumpkin, beating until smooth.

Gradually mix in the dry ingredients in 3 batches alternating with milk, starting and ending with the dry ingredients. Don't over-mix!

Pour the batter into the sheet pan and use an off-set spatula to evenly spread it throughout the pan. (This batter pretty much stays where you put it, so if it is spread unevenly it will likely bake that way.)

Bake for about 15 minutes, or until baked through and just slightly golden. (This bakes up pretty quickly since it's so thin, I would check it every minute or two after 10 minutes so it doesn't over-bake.)

Allow cake to cool and then place a sheet of parchment on your work-space and carefully flip the cake onto it. Peel off the parchment.

When cool- use a 3-inch biscuit cutter to stamp rounds out of the cake. Freeze the rounds until ready to frost.

For Frosting:

Whip the cream cheese and butter until light and fluffy. Add the vanilla and the powdered sugar, a little at a time until the desired sweetness and consistency is reached.

To Assemble:

Place one cake round on a piece of parchment and spread 2 tablespoons of frosting on top. Repeat with 2 or 3 more layers, and either leave the sides of the cake exposed or give it a crumb coat and frost the whole thing.

Top with cake crumbs and (in my case,) toffee bits!

CREAMY RICE PUDDING

This recipe was in several issues (maybe 10 years ago) of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.

1 1/2 quarts 2% milk

1 cup sugar

1/2 cup Mahatma rice (see note)

1/2 cup raisins

1 teaspoon vanilla extract

Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.

Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)

Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).

Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.

CHAI RICE PUDDING

This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”

3 1/2 cups unsweetened soymilk or low-fat milk

4 black chai tea bags

1 cup short- or medium-grain white rice

1/2 cup light brown sugar

1/8 tsp salt

1 medium-sized apple, peeled, cored and diced

1/4 cup dark raisins

whipped cream for garnish, optional

cinnamon for garnish, optional

Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.

Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 1/2 cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.

Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.

Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; 0 mg cholesterol; 75 mg sodium; 1 g fiber; 20 g sugars

Thursday Recipes

Here are today's six yummy vegetarian recipes to try. Enjoy!

CHAI RICE PUDDING

This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”

3 1/2 cups unsweetened soymilk or low-fat milk

4 black chai tea bags

1 cup short- or medium-grain white rice

1/2 cup light brown sugar

1/8 tsp salt

1 medium-sized apple, peeled, cored and diced

1/4 cup dark raisins

whipped cream for garnish, optional

cinnamon for garnish, optional

Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.

Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 ½ cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.

Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.

Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars

CREAMY RICE PUDDING

Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.

1 1/2 quarts 2% milk

1 cup sugar

1/2 cup Mahatma rice (see note)

1/2 cup raisins

1 teaspoon vanilla extract

Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.

Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)

Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).

Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

From the October 2013 issue of Vegetarian Times, page 76. The recipe starts off, "Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving." Serves 8.

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free

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.

WILD RICE-STUFFED PUMPKIN

From page 71 of the October 2012 issue of Vegetarian Times. The recipe begins, "The stuffing for this entrée can be made two days ahead." Serves 12.

1 lb. wild rice blend

2 lb. fresh spinach, stemmed

1/4 cup plus 2 Tbs. olive oil, divided

6 cups sliced button mushrooms (1 1/2 lb.)

1 large onion, chopped (2 cups)

1 cup diced celery

9 cloves garlic, minced, divided (3 Tbs.)

3 Tbs. chopped fresh sage, divided

4 tsp. chopped fresh thyme, divided

2 cups fresh or frozen corn kernels

1 1/2 cups cooked kidney beans, or 1 15-oz. can kidney beans, rinsed and drained

1 cup chopped toasted pecans

1 6- to 8-lb. cooking pumpkin

Prepare wild rice blend according to package directions. Transfer to bowl.

Bring 1/2 cup water to a boil in bottom of skillet. Add spinach, and cook 4 minutes, or until wilted. Drain, and cool, then squeeze dry, chop, and add to rice in bowl.

Heat 2 Tbs. oil in skillet over medium heat. Add mushrooms, onion, celery, 4 tsp. garlic, 1 Tbs. sage, and 2 tsp. thyme; sauté 10 minutes, or until all liquid has evaporated. Stir in corn and kidney beans, and sauté 3 minutes. Stir mushroom mixture into rice mixture. Fold in pecans, and season with salt and pepper, if desired.

Preheat oven to 350°F. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp.

Combine remaining 1/4 cup oil, remaining 5 tsp. garlic, 2 Tbs. sage, and 2 tsp. thyme in bowl. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10 to 20 minutes more.

nutritional information Per Serving: Calories: 272; Protein: 3 g; Total Fat: 10 g; Saturated Fat: less than 1 g; Carbohydrates: 43 g; Cholesterol: 16 mg; Sodium: 227 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free

LOW-CALORIE, ALMOST FAT-FREE VEGETABLE CHILI

Jolinda Hackett, About.com's vegetarian blog's guide, wrote, "Using extra vegetables, tomato juice and tomatoes with fewer beans keeps this vegetarian chili lower in calories. Though meatless chili is already a healthy and low-fat choice, this version is extra low-cal. It's really more like a chili-spiced tomato soup than a hearty chili. This was one of those recipes that came about purely because of what I had on hand in my kitchen, which happened to be lots of veggies, and not so many beans. But I really wanted chili."

Ingredients:

1/2 medium onion, chopped

2-3 cloves garlic, minced

2 tbsp water

1 large carrot, sliced thin

1 green bell pepper, chopped small

1 red bell pepper, chopped small

2 tbsp soy sauce

1/2 cup corn kernels

1 15-ounce can kidney beans

1 28-ounce can diced tomatoes (do not drain)

1 12-ounce can tomato juice or V8

water

1 jalapeno or other small spicy pepper, minced

1 tbsp chili powder

1/2 tsp oregano

1/2 tsp seasoned salt

1/2 tsp cayenne pepper

green onions for garnish, optional

Preparation:

In a large non-stick pot, heat the garlic and onions for 3-4 minutes. Add the water and carrots and heat, stirring, for another 3-4 minutes. Add green bell pepper, red bell pepper and soy sauce, stirring to combine well. Heat for just another minute or two. Reduce heat to medium low and add all the remaining ingredients, except for the green onions. Cover and allow to slowly simmer for at least 25 minutes and up to 40 minutes.

Adjust the seasonings to taste, garnish with some green onions or even a bit of cheese or sour cream if you're not eating vegan.

Nutritional information, via CalorieCount: Calories: 195; Calories from Fat: 10; Total Fat: 1.1g, 2% daily value; Trans Fat: 0.0g; Cholesterol: 0mg, 0%; Sodium: 614mg, 26%; Total Carbohydrates: 38.0g, 13%; Dietary Fiber: 9.6g, 38%; Sugars: 9.5g; Protein: 11.2g; Vitamin A 80%, Vitamin C 159% Calcium 5%, Iron 32

Monday - Week Two

It's the second week of Vegetarian Delights. Here are six recipes to start the week off. Enjoy!

CHAI RICE PUDDING

This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”

3 1/2 cups unsweetened soymilk or low-fat milk

4 black chai tea bags

1 cup short- or medium-grain white rice

1/2 cup light brown sugar

1/8 tsp salt

1 medium-sized apple, peeled, cored and diced

1/4 cup dark raisins

whipped cream for garnish, optional

cinnamon for garnish, optional

Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.

Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 ½ cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.

Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.

Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars

CREAMY RICE PUDDING

Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.

1 1/2 quarts 2% milk

1 cup sugar

1/2 cup Mahatma rice (see note)

1/2 cup raisins

1 teaspoon vanilla extract

Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.

Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)

Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).

Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

From the October 2013 issue of Vegetarian Times, page 76. The recipe starts off, "Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving." Serves 8.

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free

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.

WILD RICE-STUFFED PUMPKIN

From page 71 of the October 2012 issue of Vegetarian Times. The recipe begins, "The stuffing for this entrée can be made two days ahead." Serves 12.

1 lb. wild rice blend

2 lb. fresh spinach, stemmed

1/4 cup plus 2 Tbs. olive oil, divided

6 cups sliced button mushrooms (1 1/2 lb.)

1 large onion, chopped (2 cups)

1 cup diced celery

9 cloves garlic, minced, divided (3 Tbs.)

3 Tbs. chopped fresh sage, divided

4 tsp. chopped fresh thyme, divided

2 cups fresh or frozen corn kernels

1 1/2 cups cooked kidney beans, or 1 15-oz. can kidney beans, rinsed and drained

1 cup chopped toasted pecans

1 6- to 8-lb. cooking pumpkin

Prepare wild rice blend according to package directions. Transfer to bowl.

Bring 1/2 cup water to a boil in bottom of skillet. Add spinach, and cook 4 minutes, or until wilted. Drain, and cool, then squeeze dry, chop, and add to rice in bowl.

Heat 2 Tbs. oil in skillet over medium heat. Add mushrooms, onion, celery, 4 tsp. garlic, 1 Tbs. sage, and 2 tsp. thyme; sauté 10 minutes, or until all liquid has evaporated. Stir in corn and kidney beans, and sauté 3 minutes. Stir mushroom mixture into rice mixture. Fold in pecans, and season with salt and pepper, if desired.

Preheat oven to 350°F. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp.

Combine remaining 1/4 cup oil, remaining 5 tsp. garlic, 2 Tbs. sage, and 2 tsp. thyme in bowl. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10 to 20 minutes more.

nutritional information Per Serving: Calories: 272; Protein: 3 g; Total Fat: 10 g; Saturated Fat: less than 1 g; Carbohydrates: 43 g; Cholesterol: 16 mg; Sodium: 227 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free

LOW-CALORIE, ALMOST FAT-FREE VEGETABLE CHILI

Jolinda Hackett, About.com's vegetarian blog's guide, wrote, "Using extra vegetables, tomato juice and tomatoes with fewer beans keeps this vegetarian chili lower in calories. Though meatless chili is already a healthy and low-fat choice, this version is extra low-cal. It's really more like a chili-spiced tomato soup than a hearty chili. This was one of those recipes that came about purely because of what I had on hand in my kitchen, which happened to be lots of veggies, and not so many beans. But I really wanted chili."

Ingredients:

1/2 medium onion, chopped

2-3 cloves garlic, minced

2 tbsp water

1 large carrot, sliced thin

1 green bell pepper, chopped small

1 red bell pepper, chopped small

2 tbsp soy sauce

1/2 cup corn kernels

1 15-ounce can kidney beans

1 28-ounce can diced tomatoes (do not drain)

1 12-ounce can tomato juice or V8

water

1 jalapeno or other small spicy pepper, minced

1 tbsp chili powder

1/2 tsp oregano

1/2 tsp seasoned salt

1/2 tsp cayenne pepper

green onions for garnish, optional

Preparation:

In a large non-stick pot, heat the garlic and onions for 3-4 minutes. Add the water and carrots and heat, stirring, for another 3-4 minutes. Add green bell pepper, red bell pepper and soy sauce, stirring to combine well. Heat for just another minute or two. Reduce heat to medium low and add all the remaining ingredients, except for the green onions. Cover and allow to slowly simmer for at least 25 minutes and up to 40 minutes.

Adjust the seasonings to taste, garnish with some green onions or even a bit of cheese or sour cream if you're not eating vegan.

Nutritional information, via CalorieCount: Calories: 195; Calories from Fat: 10; Total Fat: 1.1g, 2% daily value; Trans Fat: 0.0g; Cholesterol: 0mg, 0%; Sodium: 614mg, 26%; Total Carbohydrates: 38.0g, 13%; Dietary Fiber: 9.6g, 38%; Sugars: 9.5g; Protein: 11.2g; Vitamin A 80%, Vitamin C 159% Calcium 5%, Iron 32