Tuesday Recipes

Enjoy!

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

HOME-STYLE GINGERBREAD

This comes from Diana Rattray, About.com's Southern Food expert. If you've been following this blog, or my Confessions of a Foodie blog, you know I've posted quite a few of Diana's recipes here, along with links to her recipes and About.com site. That's probably because she comes up with some great recipes! For this one, she writes, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”

To view this yummy recipe online, click here.

Ingredients

2 1/3 cups all-purpose flour

1/3 cup granulated sugar

1 cup molasses

3/4 cup hot water

1/2 cup butter, room temperature

1 large egg

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Preparation

Grease and flour a 9-inch square baking pan or spray with a baking spray with flour. Heat oven to 325°. Combine all ingredients in a mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape the sides of the bowl and increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.

Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.

This gingerbread freezes well: cut into squares and wrap individually. Thaw and warm in the microwave just before serving.

HOMEMADE MACARONI AND CHEESE

I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.

1 box (16 ounce) cannelloni pasta (see Note)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper, to taste

Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.

Turn oven on to 350 degrees.

Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.

In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.

Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.

Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.

This makes 4 – 5 servings.

Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)



BENECOL MACARONI AND CHEESE

For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.

1/2 lb. small shell style macaroni

4 Tbs. Benecol

3 Tbs. all purpose flour

3 Tbs. finely chopped onion

1 1/2 C 2% milk, warmed

few drops Tabasco Sauce

1-pint nonfat cottage (or ricotta) cheese

1 tsp. salt

1/2 C flavored bread crumbs

1 Tbs. olive oil

Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.

To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.

In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.

Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber

CREAMY SWEET POTATO RISOTTO WITH PECANS

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is a fabulous cobimation, and you'll want to make this dish again and again. Serve as a side dish or serve as a main dish or lunch with a chopped salad and crusty bread.” Serves 3 to 4; Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes.

To view this online, click here.

Ingredients

4 tablespoons butter

2 tablespoons minced shallots

1 medium sweet potato, cut in small dice, about 8 ounces or 2 cups

1/3 cup chopped pecans

2 to 3 cups vegetable broth

1 cup Arborio rice (about 6 to 7 ounces)

salt and freshly ground black pepper, to taste

1/2 cup fresh grated Parmesan cheese

1 tablespoon finely chopped green onion tops or fresh parsley

Preparation

Heat 3 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.

In a medium saucepan melt butter; add minced shallot and pecans; cook until shallot is tender. Add rice and cook, stirring, until well blended. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly, until liquid is absorbed.

Continue adding liquid, about 1/4 to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender, but not overly soft.

The texture should be creamy a little loose. This will take about 25 minutes and about 2 to 3 cups of broth.

Stir in Parmesan cheese and green onion or parsley, then taste and add salt and freshly ground black pepper to taste.

APPLE-CRANBERRY CRISP

I'm not sure where I originally found this; probably on an old emailing list.

2 pounds Granny Smith apples - peeled, cored and thinly sliced

3/4 cup cranberries

1/4 cup white sugar

3 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/3 cup quick-cooking oats

1/3 cup all-purpose flour

1/2 cup packed light brown sugar

1/4 cup butter, cut into pieces

1/2 cup chopped pecans

Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.

In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.

In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.

Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

Monday Recipes

Less than two weeks until Christmas. Here are six recipes to help get in the mood. Enjoy!

SPICE TEA

This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I used to make this every year for Christmas presents. Nice-tasting, easy to make, and everyone seems to enjoy getting this, all good reasons to make this.

8 oz loose tea

1 1/2 – 2 sticks cinnamon

3 orange peels

2 T chopped cloves

Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.

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

BEAUTIFUL BRUSSELS SPROUTS

Brussels sprouts seem to be one of those foods that people either love or hate. I absolutely love them, so I'm glad to find this recipe from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 50 min; Prep: 20 min; Cook: 30 min; Yield: 16 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/beautiful-brussels-sprouts.print.html?oc=linkback

Ingredients

1 large butternut squash

2 1/2 pounds Brussels sprouts

4 red onions, cut into chunks

1/2 cup olive oil

1 tablespoon chili powder

Pinch kosher salt

Pinch freshly ground black pepper

1/4 cup pomegranate molasses

1 cup pomegranate seeds

Directions

Preheat the oven to 375 degrees F.

Use a knife to lop off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks and then cut the matchsticks into dice. Divide the squash between 2 baking sheets.

Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes.

Tip the vegetables into a serving dish, drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.

CHOCOLATE-ORANGE MAPLE SNAPS

This comes from the March 2015 issue of Vegetarian Times, page 71. It begins, “These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough.” Makes 40 cookies in 30 minutes or less.

To view this online, click here.

3/4 cup maple syrup

1/4 cup canola oil

1 Tbs. cornstarch dissolved in 1 Tbs. water

1/2 tsp. vanilla extract

2 Tbs. grated orange zest

1/2 cup all-purpose flour

1/2 cup whole-wheat pastry flour

3 Tbs. unsweetened cocoa powder

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

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

Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.

Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.

Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.

nutritional information Per Cookie: Calories: 42; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan

CRANBERRY-CHERRY LATTICE PIE

This comes from the November/December 2007issue of Vegetarian Times, page 67. It begins, "Because cranberries are naturally high in pectin, the fruit fiber that sets jams and jellies, there's no need to add a thickener to this filling. If you prefer a sweeter dessert, use refrigerated sugar cookie dough to craft the crust and lattice top." Serves 8.

To view this online, click here.

3 cups fresh cranberries, divided

1 1/2 cups sugar, plus extra for sprinkling, divided

1 medium orange, for zest and juice (1 tsp. grated zest; 1/3 cup juice)

1 cup dried sweet cherries

Refrigerated pastry for 2-crust pie (plain or whole wheat), or double recipe Perfect Every Time Piecrust (recipe follows)

Preheat oven to 375°F. Line baking sheet with foil, and coat 9-inch pie dish with cooking spray.

Place 1 1/2 cups cranberries, 1/2 cup sugar, orange zest, and cherries in food processor, and pulse until berries are coarsely chopped. Transfer to bowl, and stir in remaining 1 1/2 cups cranberries, remaining 1 cup sugar, and orange juice.

Roll 1 piecrust into 10-inch disc. Press into prepared pan. Spoon in cranberry mixture, and brush edges with water.

Roll second piecrust into 10-inch disc. Cut dough into 1-inch-wide strips using knife or fluted pastry wheel. Lay strips in lattice pattern over top of pie, pressing edges to seal. Trim off any excess from strips. Sprinkle lattice with sugar, and bake on prepared baking sheet 55 minutes, or until filling is bubbly and crust is golden. Cool on wire rack.

nutritional information Per Slice: Calories: 356; Protein: 7 g; Total Fat: 1.5 g; Saturated Fat: 0 g; Carbohydrates: 79 g; Cholesterol: 0 mg; Sodium: 155 mg; Fiber: 5 g; Sugar: 53 g

PERFECT EVERY TIME PIECRUST

From the November 2007 issue of Vegetarian Times. Recipe begins, "For a vegan variation on this crust, omit egg and use 1/4 cup plus 2 Tbs. water" Serves 8 (makes 1 9-inch crust)

To view this online, click here.

1 1/2 cups all-purpose flour

1 Tbs. sugar

1/2 tsp. salt

1 stick (1/2 cup) cold unsalted butter, or nonhydrogenated vegetable shortening, cut into small pieces

1 egg yolk, optional

Pulse flour, sugar, and salt in food processor several times to combine. Add butter, and pulse 5 times, or until mixture resembles coarse sand.

Beat egg yolk and 1/4 cup ice water in bowl with fork. Add liquid to flour mixture in food processor. Pulse until dough just comes together. Transfer to large piece of plastic wrap or wax paper and press into flat disk. Wrap tightly, and chill 1 hour, or overnight. Roll out to desired size on well-floured work surface and bake according to recipe directions.

nutritional information Per SERVING: Calories: 382; Protein: 4 g; Total Fat: 31 g; Saturated Fat: 19.5 g; Carbohydrates: 24 g; Cholesterol: 114 mg; Sodium: 199 mg; Fiber: 1 g; Sugar: 3 g

Cookies!

The winter holidays are a big gift-giving time, and this can include homemade goodies. Homemade cookies are almost always a big hit. Enjoy!

OATMEAL CRANBERRY CHOCOLATE CHIP COOKIES

This comes from One Green Planet's e-newsletter. This vegan, gluten-free, dairy free recipe makes 21 cookies. The recipe starts out, “The slight crunch from the brown sugar, the texture of the oats, and the tart from the cranberries, along with the decadence of the chocolate chips make this cookie very special indeed. If Santa's looking for a change-up from his traditional chocolate chip cookies, or if you're searching for a special treat to share with your loved ones, these holiday cookies are sure to touch that special place in your heart. Package them up with a pretty bow, made from any number of upcycled materials, and you'll have a meaningful homemade gift anyone would love to receive.”

The recipe writer mentioned several brands that he or she uses in this recipe; I've included these in parentheses, but if you have a favorite brand to use in place of what the recipe writer uses, feel free to. Be advised, though, that if using non-gluten-free flour, the recipe, of course, won't be gluten-free.

To view this online, click here.

1 Tbsp. Ground flaxseed meal

3 Tbsp. water

1 1/2 cups gluten-free old fashioned oats

1 1/2 cups gluten-free all-purpose flour (like Bob's Red Mill GF All Purpose Baking Flour)

1 tsp. baking soda

1/2 tsp. sea salt

2/3 cup vegan butter substitute (like Earth Balance Organic Whipped Buttery Spread)

3/4 cup brown sugar

4 oz. Package sweetened dried cranberries (such as Newman's Own Organic Dried Cranberries)

2/3 cup semi-sweet dairy-free chocolate chips

Preheat oven to 375 degrees F.

Line a baking sheet with a silpat to prevent sticking, if desired. (Note: I usually use parchment paper.)

In a small bowl, make a flaxseed egg by combining flaxseed meal and water, stir and set aside.

In a medium bowl, add dry ingredients: gluten-free oats, gluten-free flour, baking soda and salt. Whisk to sift and set aside.

In a large mixing bowl add vegan butter substitute and brown sugar and beat until fluffy.

Mix in flaxseed egg until combined.

Slowly mix in dry ingredients until combined.

Stir in cranberries and non-dairy chocolate chips.

Drip spoonfuls of cookie dough onto cookie sheet.

Bake approximately 10 – 12 minutes.

CHOCOLATE CHIP SHORTBREAD

This comes from the November/December 2008 issue of Vegetarian Times, page 45. It starts off, “Rich, buttery shortbread is an ideal holiday cookie option because it keeps well and is sturdy enough to pack into gift baskets or send to faraway friends and family. For party preparation, either premeasure ingredients and combine on-site, or make the dough, press into the pan, and bake when you arrive.” Makes 60 cookies.

This can be viewe online at here.

3 2⁄3 cups all-purpose flour

1/2 cup cornstarch

1/2 tsp. salt

1 lb. (4 sticks) butter, softened

1 cup sugar

1/3 cup real maple syrup

1 tsp. vanilla extract

1 1/2 cups mini chocolate chips, divided

Preheat oven to 325°F. Whisk together flour, cornstarch, and salt in large bowl, and set aside. Beat butter, sugar, maple syrup, and vanilla extract with electric mixer 4 minutes, or until light and fluffy. Add flour mixture and mix until combined. Stir in 1/2 cup chocolate chips.

Transfer dough to 15- x 11-inch ungreased jelly-roll pan. Press dough smooth with fingers, and prick all over with fork. Bake 35 minutes, or until edges just begin to brown and dough looks slightly firm. Remove from oven and, using thin knife, cut shortbread into approximately 3- x 1-inch pieces in pan. (First cut 4 3-inch rows lengthwise; then cut 1-inch pieces crosswise.) Allow shortbread to cool completely in pan on wire rack.

Meanwhile, melt remaining 1 cup chocolate chips in top of double boiler on low heat, or melt in glass bowl in microwave 30 seconds to1 minute. Spread melted chocolate onto shortbread, spreading almost to edges. Refrigerate 15 to 20 minutes to allow chocolate topping to set. Break apart, and serve.

nutritional information Per Cookie: Calories: 125; Protein: 1 g; Total Fat: 7.5 g; Saturated Fat: 4.5 g; Carbohydrates: 14 g; Cholesterol: 16 mg; Sodium: 64 mg; Fiber: 1 g; Sugar: 7 g

LEMONY LINZER COOKIES

This recipe is from the December 2012 issue of Vegetarian Times, page 57. It starts off, “Nut flours are common ingredients in Central and Eastern European cookies such as this Austrian favorite.” Makes 24 cookies.

To view this online, click here.

1 cup all-purpose flour

1 cup almond flour

1/4 cup confectioners’ sugar, plus more for dusting

4 oz. Earth Balance margarine, cut into cubes (1 stick)

2 Tbs. agave nectar

2 tsp. grated lemon zest

1 1/2 tsp. egg replacer powder, such as Ener-G

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1/2 cup raspberry jam or preserves, seeds preferred

Combine all-purpose flour, almond flour, and confectioners’ sugar in bowl. Add margarine, and mix with electric mixer on low until mixture is crumbly.

Whisk together agave nectar, lemon zest, egg replacer, and 2 Tbs. water in small bowl. Stir in almond extract and vanilla extract. Add agave mixture to flour mixture, and beat until just combined. Shape dough into smooth disk, wrap in plastic wrap, and refrigerate 1 hour or up to 10 days.

Preheat oven to 350°F, and line 2 baking sheets with parchment paper, or coat with cooking spray.

Roll dough out to 1/4-inch thickness on well-floured work surface. Cut dough into 48 hearts using 2-inch heart-shaped cutter. Transfer hearts to baking sheets. Cut heart-shaped holes in centers of 24 cookies using 1-inch heart-shaped cutter. Bake 5 to 6 minutes, or until cookies begin to brown around edges. (Cookies with holes will cook faster.) Cool on baking sheets 2 to 3 minutes, then transfer to wire rack with spatula to cool.

Return cookies with holes to baking sheet, and dust with confectioners’ sugar.

Line up remaining cookies on work surface. Spoon 1 tsp. raspberry jam on top of each solid cookie. Place confectioners’ sugar-dusted cookies on top.

nutritional information Per Cookie: Calories: 110; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 2 g; Carbohydrates: 13 g; Cholesterol: 0 mg; Sodium: 42 mg; Fiber: less than 1 g; Sugar: 7 g; Vegan

OATMEAL COOKIES

These come from Healing Heart Foundation. This, as well as other yummy recipes, can be found by following the link for Recipes on the left-hand side of the page.

1 C mashed bananas

1 C confectioners (finely powdered) sugar

1 C brown sugar

1 T egg replacer + 1/4 cup water

1 t vanilla

1/2 t salt

1 t baking soda

2 C whole wheat pastry flour

2 1/2 C oats, rolled or steel cut or for oatmeal

2 or 3 C raisins, dates, chocolate chips, carob chips, dried fruit in any combination

Thoroughly blend bananas and sugars. Add egg replacer & water and beat thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at medium speed after each addition. Stir in other ingredients. Press golf ball size scoops onto a non-stick baking sheet 2 inches apart. Bake at 400° F. for 8-10 minutes or until brown. Allow time to cool completely. Makes about 2 dozen cookies, depending on size.

Per cookie: Calories 155, Fat 4.80 (7% cff), Carbohydrate 140.2 g., Protein 12.96 g.

RASPBERRY-HAZELNUT THUMBPRINT COOKIES

From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies

To click this online, click here.

1 1/2 cups oat flour

1/2 cup finely chopped roasted hazelnuts

1/2 cup coarsely chopped roasted hazelnuts

1/2 cup white rice flour

1/2 tsp. baking powder

8 oz. (2 sticks) unsalted butter, softened

1/2 cup sugar

1 large egg

1/4 cup raspberry jam

Confectioners’ sugar, for dusting

Preheat oven to 350°F. Line baking sheets with parchment paper.

Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.

Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.

Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.

nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free

TRIPLE CHOCOLATE-CHERRY COOKIES

This one comes from page 62 of the November 2014 issue of Vegetarian Times. It starts off, “Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.” Makes 36 cookies.

To view this online, click here.

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 tsp. baking soda

7 oz. (14 Tbs.) unsalted butter, softened

1 cup plus 2 Tbs. sugar

3 Tbs. strong coffee or espresso

1 1/2 cups dried cherries

1 cup white chocolate chips

1/2 cup cocoa nibs

Preheat oven to 350°F. Line baking sheets with parchment paper.

Sift together flour, cocoa powder, and baking soda in large bowl.

Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.

Thursday Recipes

Enjoy!

CLASSIC WALDORF SALAD

This comes from the April/May 2012 issue of aVegetarian Times, page 61. It begins, “Created in the 1890s at the Waldorf Hotel in New York City, and noted in Cole Porter’s 1934 tune 'You’re the Top,' Waldorf Salad was once the be-all and end-all of culinary elegance.” Serves 6 in 30 minutes or less.

To view this online, click here.

Salad

3/r cup broken walnut pieces

4 10-inch

 celery stalks, cut into 3/8-inch dice (2 cups)

2 red-skinned apples, cored and cut into 1/2-inch dice (3 cups)

1 cup halved red grapes

12 Boston lettuce leaves

Dressing

1/2 cup light or vegan mayonnaise

1 Tbs. lemon juice

1/2 tsp. honey or agave nectar

1 Tbs. chopped parsley

To make Salad: Preheat oven to 350°F. Spread walnuts on baking sheet, and toast 8 to 10 minutes, or until light brown and fragrant. Cool.

Combine celery, apples, grapes, and toasted walnuts in large bowl.

To make Dressing: Stir together mayonnaise, lemon juice, honey, and parsley in bowl. Toss with Salad. Season with salt and pepper, if desired.

To serve, arrange 2 lettuce leaves on each plate. Top each with 1 cup Salad.

nutritional information Per 1-cup serving: Calories: 188; Protein: 3 g; Total Fat: 13 g; Saturated Fat: less than 1 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 176 mg; Fiber: 3 g; Sugar: 12 g; Gluten-Free

CHICKPEA TACOS

This comes from the March 2008 issue of aVegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.

To view this online, click here.

1 avocado, peeled, pitted, and diced

1 15-oz. can chickpeas, rinsed and drained

3 Tbs. chopped cilantro

4 tsp. fresh lime juice

1 clove garlic, minced (1 tsp.)

8 corn taco shells

2 cups baby salad greens

1 cup prepared salsa (medium or hot)

1/2 cup nondairy sour cream

Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.

Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.

To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.

nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free

VEGAN ANGEL HAIR PASTA PRIMAVERA

This comes from Jolinda Hackett, About.com's Vegetarian expert. She writes, “Primavera is a healthy main dish easy enough to prepare on a weeknight. Made from a simple creamy homemade white sauce and plenty of garlic and basil for flavor, this is a healthy and filling vegetarian pasta dish perfect for a quick and easy vegetarian dinner.”

She adds, “With lots of veggies and a soymilk-based sauce, this vegetarian and vegan pasta primavera with angel hair is very low in fat.”

Ingredients

3 tbsp olive oil

1 onion, diced

3 cloves garlic, minced

1 tbsp dried basil

6 tbsp flour

3 cups soy milk

1/4 cup nutritional yeast

1 small head broccoli, cut into florets

1 medium carrot, sliced

1/2 pound sliced fresh mushrooms

1 cup frozen peas

salt and pepper to taste

1 pound angel hair pasta

Preparation

Heat the olive oil in a large saucepan over medium heat. Cook the onion, garlic and basil until the onion becomes translucent, about 5-7 minutes. Stir in the flour to make a paste.

Slowly add the soy milk, stirring constantly. Stir in the nutritional yeast, then cook over low heat until the mixture thickens.

Steam the broccoli and carrot, and add to the sauce along with the mushrooms and peas. Add salt and pepper to taste, then cook until heated through.

Cook the pasta according to package directions, then serve sauce over pasta.

VEGAN CREAM OF ASPARAGUS SOUP

This recipe comes from Jolinda Hackett, About.com's Vegetarian Food guide. She writes, “With just four ingredients plus a little salt and pepper to taste, this is a very simple and basic vegan cream of asparagus soup recipe. Be sure to use a vegan margarine to make sure your asparagus soup is completely vegan and dairy-free.”

To view this recipe online, click here.

Ingredients

1 cup water or vegetable broth

1 bunch fresh asparagus

2 tbsp vegan margarine

2 tbsp flour

1 3/4 cups soy milk

salt and pepper to taste

Preparation

Blanch asparagus in water or vegetable broth for just a few minutes until asparagus is tender, but not soft and overcooked. Drain, reserving the cooking liquid, and set aside.

In a large soup pot, melt the margarine over medium-low heat, then add the milk and flour, stirring until a thick roux is formed. Remove from heat.

In a blender or food processor, add the asparagus, soy milk roux, asparagus cooking liquid and asparagus. Pulse a few times, until just blended, or until you have the desired consistency. I like to have a few pieces of whole asparagus in my soup, though you may prefer a smoother asparagus soup.

Return to the stove to reheat your soup, and season generously with salt and pepper.

GRILLED VEGETABLE PANZANELLA

From the July/August 2013 issue of Vegetarian Times, page 27. The recipe starts off, “Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.” Serves 4 in 30 minutes or less.

To view online, click here.

4 slices rustic French bread (8 oz.)

1 12-oz. pkg. cherry tomatoes

16 large green beans (4 oz.)

1 large yellow squash, quartered lengthwise

2 Tbs. olive oil

2 Tbs. white balsamic vinegar

1 large clove garlic, minced (1 tsp.)

1 small head radicchio, diced

1 oz. chilled blue cheese, crumbled or coarsely grated (1/3 cup)

4 hard-boiled eggs, roughly chopped

Coat grill pan or basket with cooking spray, and preheat over medium heat.

Grill bread slices 3 to 4 minutes per side until crisp and lightly charred. Slice into cubes, and transfer to large bowl.

Coat tomatoes, green beans, and squash lightly with cooking spray, and season with salt and pepper, if desired. Arrange in separate groups on prepared grill pan or in grill basket. Grill 8 minutes, or until squash and beans are charred and just tender, and tomatoes are splitting open, turning vegetables occasionally.

Transfer all but 4 tomatoes to medium bowl. Press tomatoes in bowl slightly to release juices. Spoon tomatoes, and then their juices, over toast cubes.

Whisk together oil, vinegar, and garlic in large serving bowl. Add remaining 4 tomatoes, mash coarsely, and season with salt and pepper, if desired. Cut green beans and squash crosswise into 1/2-inch pieces. Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle chopped eggs over top.

nutritional information Per 2-cup serving: Calories: 361; Protein: 15 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 192 mg; Sodium: 533 mg; Fiber: 4 g; Sugar: 8 g

VEGAN PUMPKIN GRATIN

Ashley Adams is the Dairy Free Cooking guide for About.com. She writes, “Perfect for the autumn months when pumpkin is in season, this veganized pumpkin gratin is a healthier, yet delicious, take on the fall-time classic. (And if you happen to crave pumpkin during the rest of the year, you can just use canned pumpkin instead of fresh!) If you've never prepared your own homemade pumpkin puree before, read the Cook's Note at the bottom of the recipe to learn how! As always, feel free to add more tasty things to your gratin; pecans, pine nuts, coconut, dried cranberries, dried figs, and fresh apple pieces are all welcome additions to this dish.”

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4

Ingredients:

For the bread crumb topping:

3 slices white dairy-free bread (French bread, sourdough, or another white sandwich bread will do)

1/4 cup shredded dairy-free cheese, such as Daiya

1/2 t. salt

1/8 t. freshly ground pepper

For the Filling:

3 cups pumpkin puree (from either steamed or canned pumpkin)

1/4 cup dairy-free sour cream, such as Tofutti

2 T. white granulated sugar

1 t. salt

1/2 t. sage

1/2 t. marjoram

1/2 cup finely chopped scallions (also known as green onions)

2 medium Bosc pears, cored and chopped

Freshly ground pepper, to taste

4 T. softened dairy-free soy margarine, cut into small pieces

Preparation:

Preheat the oven to 450 F. Lightly grease a 1-quart gratin dish or casserole dish. Set aside.

Make the topping. In a food processor, process the bread crumbs, dairy-free cheese, salt and pepper, pulsing until the mixture resembles large crumbs. Transfer to a bowl and set aside.

Make the filling. Combine the pumpkin puree, dairy-free sour cream, sugar, salt, sage, and marjoram in a food processor, pulsing until well combined. Using a spoon, fold in the chopped scallions and pears. Transfer the pumpkin filling to the prepared casserole dish. Sprinkle evenly with the bread crumb topping, then dot with the dairy-free soy margarine. Bake for 15 to 20 minutes, or until the crumb topping is golden brown. Serve hot.

Cook's Notes:

For this recipe, I vastly prefer using Daiya Mozza Shreds over other varieties, but use whatever dairy-free cheese you're comfortable with.

For gratins and other pumpkin casseroles, making your own puree from fresh pumpkin is always better than using canned. (Again, canned will work, so if you don't have fresh pumpkins available or the time to make your own puree, it is fine to use the canned.

To prepare steamed pumpkin (for the pumpkin puree): Peel, seed, and cut a small to medium-sized pumpkin into 2-inch pieces. Place in a steamer basket set over a saucepan with 1-2 inches of boiling water. Cover and cook until tender, about 20 minutes. Puree the pumpkin and use in your pumpkin gratin or other pumpkin recipes!

Wednesday Recipes

Running a little late today. But here are today's six recipes. Enjoy!

LENTIL-POTATO PIZ'ANNS WITH BROCCOLI SLAW

This comes from the January/February 2015 issue of Vegetarian Times, page 28, and comes from Flat-Out Good, by Mary Margaret Chappell (pages 26 to 32), which shows how to “get a quick pizza fix from a flat-bread creation.” This recipe begins, “A can of Indian-spiced lentil soup is the 'sauce' on this potato-topped naan pizza.” Makes 4 pizzas in 30 minutes or less.

3 tsp. Vegetable oil or olive oil, divided

1 tsp. Mango chutney

1 tsp. Cider vinegar

2 cups broccoli slaw or grated broccoli stems and carrots

6 new or baby red-skinned potatoes, thinly sliced (1 1/2 cups)

1 tsp. Curry powder

1 15-oz. Can Indian spiced lentil soup, such as Amy's Indian Golden Lentil Soup

1 cup frozen peas

4 garlic or tandoori naan

Prehead oven to 350 degrees F.

Whisk 2 tsp. Oil, chutney, and vinegar in medium bowl. Add broccoli slaw, and toss to coat. Season with salt and pepper, if desired. Set aside to marinate.

Toss potatoes with remaining 1 tsp. Oil and curry powder in bowl; seasn with salt and pepper, if desired. Spread in single layer on baking sheet, and bake 5 to 6 minutes, or until beginning to brown on edges. Set aside. Increase oven temperature to 425 degrees F.

Empty soup into strainer to strain off excess liquid. Transfer to bowl, and stir in peas.

Spread each naan with one-quarter of soup mixture, and top with potato slices. Place on baking sheet, and bake 10 to 12 minutes, or until naans are hot and crisp and potatoes on top are browned and tender.

Top hot pizzas with slaw mixture.

Per pizza: Cal: 429; Protein: 17 g; Total fat: 12 g (sat. fat: 2 g); Carb: 70 g; Chol: 0 g; Sodium: 752 mg; Fiber: 12 g; Sugars: 7g

PUMPKIN, LEEK, AND MUSHROOM PITZAS

This is from the same article, and found on page 30. It begins, “Here's a great use for any leftover pumpkin or squash puree you might have after the holidays.” Come to think of it, you could have pumpkin puree almost any time, if you don't mind using canned pumpkin puree. (But don't use the canned pumpkin pie mixture that needs only eggs to finish the pie up.) Makes 4 pizzas in 30 minutes or less.

1 Tbs. Olive oil

4 small or 2 medium leeks halved or quartered and thinly sliced (4 cups)

1/4 tsp. salt

1/4 cup white wine (see note)

3/4 cup pumpkin or butternut squash puree

1/4 cup prepared pesto

4 whole-wheat pita rounds

6 button mushrooms, thinly sliced,

Preheat oven to 425 degrees F.

Heat oil in skillet over medium heat. Add leeks and salt, cover pan, and cook 5 minutes, or until softened. Add wine, and simmer uncovered 2 minutes, or until most of liquid has evaporated. Set aside.

Stir together pumpkin puree and pesto in small bowl.

Spread each pita with 1/4 cup pumpkin mixture. Top with 1/2 cup leeks, then mushroom slices. Place pitzas on ungreased baking sheet, and bake 8 minutes, or until crust is crisp and edges are browned.

Note: I never have wine around the house, so I use 1/4 cup water in place of the wine.

Per Pizza: Cal: 333; Protein: 10 g; Total Fat: 11 g (sat. fat: 2 g); Carb: 53 g; Chol: 0 mg; Sodium: 745 mg; Fiber: 9 g; sugars: 6 g

TOMATILLO PIZZA-DILLAS

This starts off, “Provolone cheese holds pairs of corn totillas together for quesadilla-style pizza bases. If you can't find tomatillos, use thinly sliced Roma or cocktail tomatoes.” Makes 8 pizzas in 30 minutes or less.

To view this online, click here.

4 tomatillos, husked, rinsed, and sliced

1/2 tsp. olive oil

1/2 tsp. dried oregano

8 slices reduced-fat provolone cheese

16 5-inch corn tortillas

1/2cup prepared salsa

1 cup grated reduced-fat jalapeño Jack cheese (4 oz.)

Preheat oven to 425°F.

Toss together tomatillos, oil, and oregano in medium bowl. Season with salt and pepper, if desired. Set aside.

Sandwich 1 slice provolone between 2 tortillas, and set on baking sheet. Repeat with remaining tortillas and cheese slices. Top each tortilla “crust” with 1 Tbs. salsa. Drain or shake excess liquid from tomatillo slices, and arrange slices on top of pizzas. Sprinkle with Jack cheese.

Bake 6 to 8 minutes, or until tomatillos are soft and cheeses are melted. Cool 2 to 3 minutes before serving.

MOROCCAN LENTIL STEW WITH RAISINS

This comes from the October 2010 issue of Vegetarian Times, and begins, “This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.” Serves 6 in 30 minutes or less.

To view this online, click here.

1 Tbs. olive oil

1 cup chopped onion

3 cloves garlic, minced (1 Tbs.)

1 28-oz. can crushed tomatoes

2 18.2-oz. cartons prepared lentil soup

1 15-oz. can chickpeas, rinsed and drained

1/2 cup raisins or dried currants

2 tsp. ground cinnamon, or more to taste

1 1/2 tsp. ground cumin

1/4 tsp. red pepper flakes, or to taste

6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional

Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.

Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.

Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if using.

nutritional information Per 1-cup serving: Calories: 263; Protein: 11 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 642 mg; Fiber: 13 g; Sugar: 11 g; Gluten-Free

SWEET-TART SALAD

This comes from the June 2015 issue of Runner's World, page 54 (“Beet Yourself Up,” by Chris Fischer). It begins, “The sweetness of beets contrasts with the tartness of green tomatoes.” It serves 4.

To view this and the next recipe (Beet Jam) online, click here.

Ingredients

1 pound beets, scrubbed

1 teaspoon salt, plus more to taste

1 large green tomato

1/4 cup parsley leaves

3 tablespoons cold water

3 tablespoons vinegar (try a mix of red wine, Champagne, and cider)

2 tablespoons extra-virgin olive oil, divided

1/3 cup radishes, chopped

Instructions

Bring a pot of water to a boil. Add beets and salt. Boil for 15 to 25 minutes, or until tender. Drain. Set aside.

Boil a small pot of water. Add the tomato and parsley. Blanch for 30 seconds. Remove and briefly cool in a bowl of ice water.

In a blender, puree the parsley with the 3 tablespoons cold water. Set aside.

Peel beets and cut into quarters. Place in a bowl and drizzle with the vinegar and 1 tablespoon of the oil. Season with salt.

Peel and dice the tomato and place in a second bowl along with the radishes, remaining 1 tablespoon oil, and parsley puree. Season with salt. Arrange the beets on a plate and spoon the tomato-radish mixture over them.

Nutrition Information: Calories per serving: 126; Carbs: 14 g; Fiber: 4 g; Protein: 3 g; Total fat: 7 g; Saturated fat: 1 g; Sodium: 188 mg

BEET JAM

This also comes from the Runner's World website, and starts off, “Use this like you would a fruit jam on your favorite whole grain bread,” says Fischer. “I like to top it with a little cottage cheese, freshly ground black pepper, and a sprinkling of rock salt. You can also mix it with whole-grain mustard and use it as a condiment alongside roasted pork or braised lamb.” Makes about 2 cups.

To view this and the previous recipe (Sweet-Tart Salad) online, click here.

Ingredients

3 apples (any eating apple), peeled cored, and chopped

1 cup (about 1/2 pound) beets, peeled and grated

1/2 cup sugar

Instructions

Place the apples in a saucepan with the beets and sugar. Cook over low heat, stirring occasionally, and breaking up any chunks, for 35 minutes, or until the jam is very soft and spreadable. Allow to cool before using.

Nutrition Information: Calories per serving: 45; Carbs: 12 g; Fiber: 1 g; Protein: 0 g; Total fat: 0 g; Saturated fat: 0 g; Sodium: 11 mg

Tuesday Recipes

Another six recipes for you to try your hand at. Enjoy!

POLENTA SQUARES WITH CRANBERRY MOSTARDA

This comes from the December 2013 issue of Vegetarian Times, p.51. It begins, "Mostarda is a fruity Italian condiment that’s somewhat like chutney. You can prepare the Mostarda and the Polenta Squares up to two days ahead, then sauté Polenta Squares and top with Mostarda just before serving." Makes 25 squares.

To view this online, click here.

Mostarda

1/3 cup sugar

1 1/2 cups frozen cranberries (do not thaw)

3/4 cup chopped red onion

1 1/2 Tbs. apricot preserves

1/4 tsp. red pepper flakes

4 tsp. prepared English mustard, plus more for serving

1/2 tsp. red wine vinegar

Chopped green onions, optional

Polenta Squares

1/2 cup frozen corn kernels, thawed

3/4 cup polenta (aka corn grits)

To make Mostarda: Bring sugar and 
1/2 cup water to a boil in medium saucepan. Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split. Transfer cranberries to plate with slotted spoon. Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes. Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often. Cool, then stir in mustard and vinegar. Cover, and chill.

To make Polenta Squares: Line baking sheet with foil. Purée corn and 1/2 cup water in blender until smooth. Pour into large saucepan with 3 cups water and 
1 tsp. salt, if desired. Bring to boil. Gradually add polenta; cook 2 minutes, stirring constantly. Reduce heat to low. Cook and stir 18 minutes, or until very thick.

Scrape polenta onto foil in mound. Let rest 1 minute. Spread polenta to 
7 1/2-inch square with metal spatula. 
(Use a ruler to make straight edges.) 
Cool, then cover with plastic wrap. Chill 
2 hours (or up to 2 days), until firm. Cut polenta into 25 1 1/2-inch squares.

Coat large nonstick skillet with 
cooking spray. Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.

Spread prepared mustard on each square. Top each with 1 tsp. Mostarda, and sprinkle with green onions (if using).

nutritional information Per Square: Calories: 38; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 26 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan; Gluten-Free

MAPLE-GLAZED SWEET POTATOES

This comes from the November 2012 issue of Vegetarian Times, page 60. It starts off, “As these sweet potatoes cook, a blend of maple syrup and apple cider vinegar thickens into a light glaze.” Serves 8.

To view this online, click here.

1 cup pure maple syrup

1/4 cup apple cider vinegar

1 Tbs. olive oil

1 tsp. salt

2 cinnamon sticks

3 lb. sweet potatoes or garnet yams, peeled and cut into 1-inch chunks

2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds

Preheat oven to 425°F. Combine maple syrup, vinegar, 1/2 cup water, oil, salt, and cinnamon sticks in 13- x 9-inch baking dish. Add sweet potatoes, and stir to coat.

Cover dish tightly with foil, and bake 10 minutes. Uncover, and bake 30 to 35 minutes more, basting potatoes every 10 minutes with maple mixture, until maple mixture thickens and potatoes glisten and begin to brown. Remove from oven, season with salt and pepper (if desired), and stir in sunflower seeds.

nutritional information per 3/4-cup serving: Calories: 233; Protein: 2 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 32 g; Vegan; Gluten-Free

LOW-FAT VEGAN EGGPLANT LASAGNA

This comes from Jolinda Hackett, About.com's Vegetarian food expert. She writes, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.

To view this online, click here.

Ingredients

1 tbsp olive oil

1 clove garlic, minced

1 medium eggplant, diced

2 10 ounce packages frozen chopped spinach, defrosted

1 64 ounce jar pre-made tomato sauce

1 pound lasagna noodles

Preparation

Preheat the oven to 375 degrees.

Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.

Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.

Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.

Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.

Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%

PUMPKIN SPICE LATTE

From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy

Can be viewed online here.

Ingredients

1 cup milk

2 tablespoons pure pumpkin puree

1 tablespoon sugar

1/4 teaspoon pumpkin pie spice, plus more for sprinkling

1/4 teaspoon pure vanilla extract

1/4 cup hot espresso or strong brewed coffee

Sweetened whipped cream, for serving

Directions

Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.

Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

CARAMEL APPLE OATMEAL CRISP

This one comes from the cooks at Betty Crocker. The recipe starts off, “Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.”

Check out this recipe online here.

Prep Time: 20 min; Total Time: 1 hr 10 min; Servings: 12

1 pouch Betty Crocker™ oatmeal cookie mix

1/2 cup butter or margarine, melted

5 to 6 large apples, peeled, coarsely chopped (about 6 cups)

1 cup caramel topping

2 teaspoons ground cinnamon

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir cookie mix and melted butter until crumbly; set aside.

In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.

Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.

Note:

For more fiber and color, leave the peel on the apples.

Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender.

Nutrition Information: Serving Size: 1 Serving Calories 350, Total Fat 9g (Saturated Fat5g, Trans Fat0g), Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber1g, Sugars23g), Protein3g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate

BAKED APPLES

This comes from Alton Brown of Good Eats on the Food Networks. Serves 4.

To view this online, click here.

Ingredients

3/4 cup oats

3/4 cup flour

2/3 cup light brown sugar, packed

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Pinch kosher salt

1 stick cold unsalted butter, diced

4 Braeburn apples (Fuji will substitute)

4 teaspoons honey

Directions

In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.

Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.

Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.

Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.

Hanukkah Recipes

The holidays are here, and the year is winding down. Where does the time go? Hanukkah begins this evening; Christmas and the Solstice are both next week. Happy Hanukkah for those who celebrate this holiday. Meanwhile, today's recipes. Enjoy!

HOLIDAY POTATO PANCAKES

This comes from FamilyTime, and starts off, “Our version of potato pancakes is so easy and delicious that you'll want to make them for special occasions or for any occasion.” Prep. time: 25 minutes, Cooking time: 30 minutes,
Serves: 36 pancakes. Source: Campbell's® Quick and Easy Cookbook

To view this online, click here.

Ingredients

8 medium all-purpose potatoes, (about 3 lb.), peeled and grated (about 7 cups)

2 cans (10 3/4 oz. each) Campbell's® Condensed Broccoli Cheese Soup or 98% Fat Free Broccoli Cheese Soup

3 eggs, beaten

2 tablespoons all-purpose flour

1/4 teaspoon freshly ground black pepper

1/2 cup vegetable oil

sour cream

Chopped chives

Directions

Wrap grated potatoes in clean dish or paper towel. Twist to squeeze out as much liquid as possible.

Mix soup, eggs, flour, black pepper and potatoes.

Heat 1/4 cup oil in deep nonstick skillet over medium-high heat. Drop scant 1/4 cup potato mixture into pan, making 4 pancakes at a time. Press on each pancake to flatten to 3 or 4". Cook 4 min. , turning once or until pancakes are dark golden brown. Remove and keep warm. Repeat with remaining potato mixture, adding remaining oil as needed. Serve with sour cream and chives. Makes 36 pancakes.

VEGAN LATKES WITH ONION AND FRESH PARSLEY

This is from Jolinda Hackett, About.com's Vegetarian food expert. She writes, “Did you know that you don't need eggs to make latkes? Yes, it's true. Vegan egg-free and dairy-free latkes will complete your meal! Whether or not its time for Hanukkah, vegan latkes are a yummy and easy fried potato patty to eat for breakfast or really for anytime, and just about everyone loves to eat latkes! These vegan latkes are made with an egg replacer so they are lower in fat than other latke recipes and are also cholesterol-free.” Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: latkes

To view this online, click here.

Ingredients

1 large potato

1/2 yellow onion

Ener-G Egg Replacer for 1 egg

1/4 tsp thyme

1 tbsp chopped fresh parsley

1 tbsp flour

1 tbsp bread crumbs

2 tbsp lemon juice

salt and pepper to taste

oil for frying

Preparation

In a food processor, process the potato and onion together until thinly grated. Press out the excess moisture.

In a large bowl, combine the grated potato and onion with the remaining ingredients, except oil.

In a large skillet, heat a thin layer of oil over medium-high heat. Spoon about 1/3 cup of the potato mixture into the oil and gently flatten to form a pancake. Fry for 3 to 5 minutes on each side, until golden brown. Continue making pancakes until all the mixture is used. Serve with applesauce or sour cream if desired.

SPINACH NOODLE KUGEL

This is from Giora Shimoni, About.com's Kosher Food expert. He wrote, “This Spinach Noodle Kugel makes a nice side dish for the Sabbath or holiday table. The fresh spinach and onions give it an old-fashioned, wholesome taste. The fresh ingredients also make this an economical dish.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes

To view this online, click here.

Ingredients

16 oz. fine noodles

16 oz. fresh spinach

2 Tbsp. oil

2 onions, finely chopped

6 eggs, beaten

3/4 cup oil

1 1/2 tsp. salt

Preparation

Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch pan with non-stick cooking spray.

Cook noodles according to package directions (5-6 minutes). Rinse and drain. Place in a large bowl.

Wash spinach leaves. Remove stems. Place a small amount of water in a 4-quart saucepan. Add spinach. Cook over medium heat for 8-10 minutes. Drain well. Chop spinach and add to the noodles.

Heat 2 tablespoons of oil in a skillet. Saute onions until golden. Add to the noodles and spinach.

Add eggs, 1/2 cup oil and salt. Mix well.

Cook at 350°F for 35-45 minutes, or until the top of the noodle has started to brown.

NOODLE KUGEL

This comes from Dave Lieberman of Food Network's Good Deal with Dave Lieberman. Total time: 50 minutes; prep: 5 minutes; cook: 45 minutes. Yields 6-8 servings. Level: Easy.

To view online, click here.

Ingredients

1/2 pound wide kosher for Passover egg noodles

1/2 stick butter, melted

1 pound cottage cheese

2 cups sour cream

1/2 cup sugar

6 eggs

1 teaspoon ground cinnamon

1/2 cup raisins

Directions

Preheat oven to 375 degrees F.

Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.

Bake until custard is set and top is golden brown, about 30 to 45 minutes.

RUGELACH

This is from Ina Garten of the Food Network's Barefoot Contessa. Total Time: 1 hr 55 min; Prep: 10 min; Inactive: 1 hr 30 min; Cook: 15 min; Yield: 4 dozen cookies; Level: Easy

To view this online, click here.

Ingredients

8 ounces cream cheese, at room temperature

1/2 pound unsalted butter, at room temperature

1/4 cup granulated sugar plus 9 tablespoons

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup light brown sugar, packed

1 1/2 teaspoons ground cinnamon

3/4 cup raisins

1 cup walnuts, finely chopped

1/2 cup apricot preserves, pureed in a food processor

1 egg beaten with 1 tablespoon milk, for egg wash

Directions

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

CHALLAH

Years ago, right after getting hooked up to cable, I was channel surfing and discovered a show on the Food Network titled Breaking Bread With Father Dominic. The show is no longer on the Food Network (hey, Food Network people: how about bringing Father Dominic's show back!), but Fr. Dominic still has a website. Yield: 1 large loaf; about 20 to 25 slices

Ingredients:

2 packages Fleischmann's Active Dry Yeast

1 cup lukewarm water

1 tablespoon granulated sugar

6 to 7 1/2 cups bread flour, divided

1 1/2 cups lukewarm water

3/4 cup vegetable oil

3 eggs, beaten

1/2 cup granulated sugar

1 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon vanilla extract

1 egg, beaten, for glaze

Directions:

Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.

Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.

Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.

Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.

About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.

Note:

A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.