Tuesday Recipes

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

ROASTED MAPLE PECANS

This comes from the January 2006 issue of Vegetarian Times, and begins, “You can nibble on these crunchy sweet pecans out of hand, or sprinkle them on just about any dessert you can think of. Try them on baked apples or with fresh pears or as a topping for frozen soy desserts. The nuts will keep in an airtight container at room temperature for up to 3 weeks.” Serves 6.

To view this online, click here.

1 cup pecans, coarsely chopped

2 Tbs. maple syrup

2 Tbs. evaporated cane sugar or maple sugar

1/2 tsp. cinnamon

Preheat oven to 350F.

Combine all ingredients in small bowl, and toss to coat. Spread pecans on parchment- or foil-covered baking sheet. Bake 20 to 30 minutes, stirring every 10 minutes, until sugar is caramelized. Set pan on wire rack, and let cool 10 minutes. Break apart any nuts that have stuck together, and serve.

nutritional information Per SERVING: Calories: 153; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 1 g; Carbohydrates: 10 g; Sodium: 1 mg; Fiber: 2 g; Sugar: 7 g; Vegan

PEAR-BERRY CLAFOUTI

This is also from the January 2006 issue of Vegetarian Times, and begins, “Clafoutis were invented by the French as a way to use up leftover crêpe batter, but the rich, creamy results are so delicious that these fruit-filled desserts have become a favorite all on their own. Pears usually arrive at the market underripe, so it’s best to buy them a few days before you need them, and let them ripen in a sealed paper bag. They’re ripe when the stem end yields to slight pressure (pear will still be firm).” Serves 8.

To view this online, click here.

2 Tbs. plus 1/2 cup sugar

1/2 cup all-purpose flour

4 large eggs

1 cup low-fat milk or plain soymilk

1 Tbs. unsalted butter or soy margarine, melted

2 tsp. grated lemon zest

1 tsp. vanilla extract

2 ripe but firm Anjou pears, peeled, cored and thinly sliced

1 cup fresh or frozen unsweetened raspberries

Confectioners’ sugar for dusting

Preheat oven to 400F. Coat a 9 1/2-inch round deep-dish pie pan or 6-cup gratin dish with cooking spray. Sprinkle with 1 Tbs. sugar, tilting pan to coat. Whisk together 1/2 cup sugar, flour, eggs, milk, butter, lemon zest and vanilla in large bowl.

Arrange pear slices in prepared pan. Scatter raspberries over top. Pour batter over fruit. Sprinkle remaining 1 Tbs. sugar over batter.

Bake 40 to 50 minutes, or until clafouti is puffed and firm to touch. Let cool slightly. Dust top of clafouti with confectioners’ sugar, and serve warm or at room temperature.

nutritional information Per SERVING: Calories: 197; Protein: 5 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 34 g; Cholesterol: 112 mg; Sodium: 63 mg; Fiber: 3 g; Sugar: 25 g

THREE SISTERS STEW

This comes from the September 2004 issue of Vegetarian Times, and begins, “The three sisters—corn, squash and beans—merge into a delicious stew. The stew should be thick, but you may need to thin it slightly with vegetable stock or water. Recipe courtesy of Michelle Emond, a PhD student at Stanford University.” Serves 6.

To view this online, click here.

1 Tbs. olive oil or canola oil

1 large onion, sliced

1 clove garlic, chopped

1 jalapeño chile, seeded and minced

1 lb. medium-sized yellow summer squash, 3/4-inch-thick slices

2 medium-sized zucchini, cut into 1-inch chunks

1 large butternut squash, peeled, seeded and cut into 3/4-inch chunks

1 lb. green beans, cut into 1-inch pieces

1 cup corn kernels, preferably fresh

2 16-oz. cans kidney beans, drained and rinsed

1 cup vegetable stock or water

1 Tbs. fresh thyme leaves

Salt and freshly ground black pepper to taste

Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes.

Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil.

Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.

Add the thyme leaves during the last 5 minutes of cooking. Add the salt and pepper to taste, stirring them in well, and serve the stew warm.

nutritional information Per SERVING: Calories: 330; Protein: 17 g; Total Fat: 4 g; Carbohydrates: 65 g; Sodium: 140 mg; Fiber: 20 g; Sugar: 11 g; Vegan

ITALIAN DIJON GREEN BEANS

This also comes from the September 2004 issue of Vegetarian Times, and begins, “A stylish dish, this vegetable accompaniment combines Italian, French and Asian influences and flavors. It would make a refreshing and light first course for an end-of-summer meal, or the perfect luncheon dish if served with a rich soup and hot biscuits or warmed French bread. Recipe courtesy of Karen Zack, a private plot holder at the Stanford garden.” Serves 4.

To view this online, click here.

1 lb. fresh green beans, washed and ends trimmed

2 Tbs. olive oil

2 tsp. country-style Dijon mustard

1/2 tsp. dried oregano or Italian spice blend

Salt and freshly ground black pepper to taste

2 Tbs. sesame seeds

Layer the beans in a steamer basket over boiling water. Cover and steam until bright green but still very crisp, for 3 to 4 minutes. Remove from the heat, and drain.

Meanwhile, heat the oil in a large skillet over medium heat. Cook the beans until crisp-tender, for about 2 minutes, tossing them gently with tongs.

Combine the mustard and oregano in a separate mixing bowl. Add the beans, and toss them in the mixture, stirring until coated. Add the salt and pepper, sprinkle with sesame seeds and serve.

nutritional information Per SERVING: Calories: 130; Protein: 4 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 10 g; Cholesterol: 0 mg; Sodium: 65 mg; Fiber: 4 g; Sugar: 2 g; Vegan

BLACK BEAN AND EDAMAME SLIDERS

This comes from page 65 of the March 2011 issue of Vegetarian Times, and begins, “Here’s the veg answer to Sloppy Joes—edamame lightens up a black bean mixture to keep these sliders from tasting too dense.” Makes 12 sliders in 30 minutes of less.
,br />To view this online, click here.

1 cup frozen shelled edamame

1 clove garlic

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

1 chipotle chile in adobo sauce, drained and minced

1/4 cup coarsely chopped cilantro

3/4 cup plus 1 Tbs. prepared fat-free barbecue sauce, divided

1 1/2 tsp. ground cumin

1/4 tsp. salt

1 tsp. olive oil

12 small whole-wheat dinner rolls, split like buns

4 oz. reduced-fat sharp cheddar cheese, cut into 12 slices

Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.

Process garlic in food processor until minced. Add edamame, black beans, chipotle chile, cilantro, 1 Tbs. barbecue sauce, cumin, and salt. Process until mixture forms coarse paste.

Heat oil in saucepan over medium-low heat. Add edamame mixture, and heat until hot, stirring occasionally.

Spoon 1 Tbs. barbecue sauce onto each bottom bun. Top with bean mixture, cheese, and top buns.

nutritional information Per Slider: Calories: 329; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 3 g; Carbohydrates: 51 g; Cholesterol: 14 mg; Sodium: 815 mg; Fiber: 11 g; Sugar: 12 g

QUINOA AND VEGETABLE STUFFED PEPPERS

This comes from Rachel Ray, star of The Food Network’s Rachael Ray’s Week In A Day. Total Time: 1 hr 10 min; Prep: 25 min; Cook: 45 min; Yield: 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/quinoa-and-vegetable-stuffed-peppers-recipe.html?oc=linkback

Ingredients

1 cup quinoa

2 cups chicken or vegetable stock

6 small bell peppers, mixed colors, seeded and halved

3 tablespoons EVOO, plus extra for drizzling

Salt and freshly ground black pepper

4 cloves garlic, thinly sliced

1 small firm eggplant, trimmed of half the skin, chopped

1 small to medium firm zucchini, seeded and chopped

1 red onion, chopped

1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper

1/2 cup fresh flat-leaf parsley leaves, chopped

1/4 cup fresh mint leaves, a handful, chopped

2 plum tomatoes, chopped

1 cup crumbled feta or ricotta salata cheese

Directions

Preheat the oven to 450 degrees F.

Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.

Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.

Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.

Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.

Monday Recipes

Enjoy!

CREAMY CAULIFLOWER MAC

This is from Mark Bittman in the March 2011 issue of Runner's World, page 40, and posted on the Runner's World website February 9, 2011. Mark wrote, "Instead of using high-fat butter and cream, Bittman makes his healthier mac and cheese with pureed cauliflower, chicken stock, and a moderate amount of cheese." Serves 4.

To view this online, click here.

2 1/2 cups vegetable or chicken stock

2 bay leaves

1 cauliflower, cored and cut into large pieces

8 ounces whole-wheat elbow macaroni

1/2 cup grated cheese (such as sharp cheddar, Gruyere, or Emmental, or a combination)

2 tablespoons olive oil

1 tablespoon Dijon mustard

1/8 teaspoon nutmeg

Salt and black pepper

1/4 cup grated Parmesan cheese

1/2 cup whole-grain bread crumbs

Heat oven to 400° F. Boil a pot of salted water.

In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat.

Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor.

Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in a greased, nine-inch square baking dish.

Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches.

Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes. Serves four.

CALORIES PER SERVING: 420; CARBS: 57 G; PROTEIN: 20 G; FAT: 15 G

WHOLE WHEAT PIZZA CRUST

This comes from the May 2004 issue of Vegetarian Times. Makes 2 Large or 4 Small Crusts.

To view this online, click here.

1 Tbs. active dry yeast

1 1/2 cups warm water

2 Tbs. olive oil

1 1/2 tsp. salt

2 cups whole wheat flour

1 1/2 to 2 cups bread flour

Mix yeast with 1/2 cup warm water in a small bowl, and set aside until yeast begins to foam, for 5 to 10 minutes.

Add remaining water, olive oil and salt, and stir to combine. Using a portable or standing mixer, add flour by cupfuls until a sticky dough comes together. Knead by machine, or put dough on lightly floured work surface and knead by hand for 5 minutes, or until dough is smooth and elastic. Put dough in a bowl, cover with a clean towel and let rise in a warm place for 1 to 11/2 hours, or until doubled.

Punch dough down, and form into equal-sized balls for 2 large or 4 small pizzas. Spray pizza pans or baking sheets with nonstick cooking spray, or rub with olive oil. Let dough rest for 30 minutes, shape into pizza crusts and place in pans or on sheets.

nutritional information Per Serving: Calories: 150; Protein: 5 g; Total Fat: 3 g; Carbohydrates: 27 g; Sodium: 290 mg; Fiber: 3 g

SOUTHWESTERN PIZZA

This also comes from the May 2004 issue of Vegetarian Times. It begins, "This zesty pie captures the beloved flavors of the Southwest." Servies 6.

To view this online, click here.

1 12- to 14-inch pizza crust

1 Tbs. vegetable oil

6 oz. taco-seasoned soy “ground meat”

5 fresh tomatillos, thinly sliced

1 cups salsa, or more as desired

1 2 1/4-oz. can sliced black olives, drained

8 oz. shredded cheddar cheese

1 avocado, peeled and sliced, for garnish

1/4 cup cilantro leaves for garnish

1/4 cup crumbled taco chips for garnish

Preheat oven to 450F. Prebake fresh pizza crust, if using, for 3 to 4 minutes. Remove from oven, and set aside to cool slightly.

Heat 1 tablespoon oil in a large skillet over medium heat, and saut8E “ground meat” for about 1 minute. Set aside.

Layer tomatillo slices on crust, and top with “ground meat.” Add salsa, olives and cheddar cheese, spreading evenly.

Bake for 12 to 15 minutes. Remove from oven, garnish with avocado slices, cilantro leaves and taco chips and serve.

nutritional information Per Serving: Calories: 470; Protein: 22 g; Total Fat: 26 g; Saturated Fat: 10 g; Carbohydrates: 42 g; Cholesterol: 40 mg; Sodium: 940 mg; Fiber: 9 g; Sugar: 4 g

PIZZA MARGHERITA

This is also from the May 2004 issue of Vegetarian Times. It begins, "This versatile pie originated in Naples in the 1800s. Tradition has it that a local pizza baker was commissioned to create a special pizza to honor visiting Italian royalty, King Umberto and his Queen Margherita. Hence, this pie." Serves 6.

To view this online, click here.

1 Tbs. olive oil, optional

1 tsp. minced garlic

1 cup basil-flavored tomato or pizza sauce

4 plum tomatoes, cored, seeded and diced

1/4 cup shredded fresh basil plus extra leaves for garnish

2 cups shredded low-fat, regular or soy mozzarella

3/4 cup grated Parmesan cheese

Preheat oven to 450F. Prebake fresh pizza crust, if using, for 3 to 4 minutes. Remove from oven, and set aside to cool slightly.

Brush crust with olive oil, if using. Sprinkle with garlic, and spread sauce evenly over top.

Top with diced tomatoes, shredded basil and mozzarella. Sprinkle with 1DA2 cup Parmesan.

Bake for 12 to 15 minutes, or until cheese melts. Remove from oven, garnish with basil leaves and remaining Parmesan and serve.

nutritional information Per Serving: Calories: 340; Protein: 20 g; Total Fat: 14 g; Saturated Fat: 7 g; Carbohydrates: 34 g; Cholesterol: 30 mg; Sodium: 770 mg; Fiber: 4 g; Sugar: 3 g

PIZZA PROVENCAL

This is also from the May 2004 issue of Vegetarian Times, and begins, "This pie brings together the robust and sunny flavors of the south of France. For an injection of gusto, add garlic to taste." Serves 6.

To view this online, click here.

1 12- to 14-inch pizza crust

2 Tbs. olive oil

1/2 cup chopped onion

1 small Italian eggplant, skin removed and sliced into 1/2-inch-thick slices

2 tomatoes, cored and chopped

1/2 cup green beans, cut into 1- to 2-inch-long pieces

1 Tbs. balsamic vinegar

10 to 15 pitted black olives

2 Tbs. capers, drained

1 tsp. fresh thyme (or 1/2 tsp. dried)

1 Tbs. fresh basil, shredded

8 oz. shredded low-fat, regular or soy mozzarella cheese

Preheat oven to 450F. Prebake fresh pizza crust, if using, for 3 to 4 minutes. Remove from oven, and set aside to cool slightly.

Heat oil in large skillet over medium heat, and saut8E onions for 3 to 4 minutes. Add eggplant, cover and cook for 3 to 4 minutes, turning occasionally. Add tomatoes and green beans, cover and stir occasionally for another 3 to 4 minutes. Add balsamic vinegar, olives, capers and herbs. Stir, and remove from heat.

Spread vegetable mixture over pizza crust, and top with cheese.

Bake for 12 to 15 minutes, or until cheese melts thoroughly. Remove from oven, and serve.

nutritional information Per Serving: Calories: 340; Protein: 16 g; Total Fat: 15 g; Saturated Fat: 5 g; Carbohydrates: 36 g; Cholesterol: 20 mg; Sodium: 620 mg; Fiber: 4 g; Sugar: 4 g

WARM BUTTERSCOTCH-BANANA PUDDING

This is from the September 2003 issue of Vegetarian Times, and begins, “This luscious, rich-tasting pudding contains bits of melted butterscotch, giving added texture to the dessert. Note that it thickens as it cools, and is equally good thoroughly chilled or still warm.” Serves 5 to 6 in 30 minutes or less.

To view this online, click here.

2 1/2 cups vanilla soymilk

1/4 cup cornstarch

1/4 cup instant tapioca pearls

2 bananas, peeled and sliced

1 Tbs. vanilla extract

1 cup butterscotch chips

3 Tbs. brown sugar

Mix 1 cup soymilk with cornstarch and tapioca pearls, and set aside. Place banana slices into 11/2-qt. dish. Set aside.

Heat remaining 11/2 cups soymilk over medium heat, and stir in cornstarch-tapioca mixture, vanilla extract, butterscotch chips and brown sugar. Continue cooking and stirring until mixture thickens, about 4 minutes. Remove from heat, and pour over bananas. Refrigerate until ready to serve.

nutritional information Per Serving: Calories: 300; Protein: 4 g; Total Fat: 10 g; Saturated Fat: 7 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 70 mg; Fiber: 1 g; Sugar: 14 g; Vegan

Friday Recipes

Here are today's six vegetarian recipes to help you through the weekend. Enjoy!

COLD CHICKPEA-TAHINI SOUP

This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Chickpeas have an irresistibly robust and nutty flavor, and a texture that can run from crunchy to tender. Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use enough water, and the process is stress-free.

“One major benefit to cooking chickpeas yourself — aside from the superior flavor and texture — is that the water you cook them in becomes particularly rich and flavorful by the time they’re done. Save it for soups like the cold one here, which is a refreshing riff on hummus.” Yield: 4 to 6 servings; Time: 15 minutes.

To view this online, click here.

Ingredients

1 cup chopped tomatoes

1 cup chopped cucumber

1/4 cup chopped red onion

1/4 cup chopped pitted olives

1/4 cup chopped fresh parsley

Salt and freshly ground black pepper

3 cups cooked or canned chickpeas

3 tablespoons lemon juice

1 tablespoon olive oil, plus more for drizzling

1/4 teaspoon ground cumin

1 small garlic clove

2 to 3 tablespoons tahini

1/2 cup crumbled feta

Preparation

Combine the chopped tomatoes, cucumber, red onion, olives, parsley and a sprinkle of salt and pepper in a small bowl; set aside.

In a blender, combine the chickpeas, lemon juice, 1 tablespoon olive oil, cumin, garlic, tahini and a sprinkle of salt and pepper. Gradually add water (start with 1 cup) and blend until smooth and thin enough to pour. Taste and adjust seasoning. Pour into bowls, and top with the chopped-vegetable mixture, some crumbled feta, a sprinkle of cumin (if you like) and a generous drizzle of olive oil.

FASTEST PASTA WITH SPINACH SAUCE

This also comes from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “The very best pasta is often the simplest. Jack Bishop, the author of “The Complete Vegetarian Cookbook,” has refined his technique for pasta and vegetable sauce to breathtaking efficiency: He cooks the greens with the pasta and adds the seasonings at the last minute. While the pasta is cooking, Mr. Bishop prepares the seasonings.

“Allow at least a gallon of water to a pound of pasta, because you need a large pot to accommodate the greens and because, if there is too little water, the addition of the greens will slow the cooking too rapidly.” Yield: 3 to 4 servings; Time: 25 minutes.

To view this online, click here.

Ingredients

1 clove garlic

1/2 teaspoon crushed red pepper flakes, or to taste (optional)

About 15 calamata or other olives, pitted and roughly chopped

1/4 cup plus 1 tablespoon extra virgin olive oil

1 pound long pasta, like linguine

1 pound spinach, washed, tough stems removed, roughly chopped

Salt and freshly ground black pepper

Preparation

Bring a large pot of water to a boil, and salt it. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.

Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting). Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve.

CORN MUFFINS

This comes from Ina Garten of The Food Network show Barefoot Contessa. Total Time: 55 minutes; Prep Time: 5 minutes; Inactive Time: 10 minutes; Cook Time: 40 minutes; Yield: 12 muffins; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/corn-muffins-recipe.print.html?oc=linkback

Ingredients

3 cups all-purpose flour

1 cup sugar

1 cup medium cornmeal

2 tablespoons baking powder

1 1/2 teaspoons salt

1 1/2 cups whole milk

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

Directions

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

DOUBLE-CORN CORNBREAD

This comes from the January 2006 issue of Vegetarian Times, and begins, “Cream-style corn makes this cornbread amazingly moist and almost buttery. If you have any leftovers, it’s great for breakfast.” Serves 8.

To view this online, click here.

1 cup soymilk

2 tsp. apple cider vinegar

1 cup cream-style corn

1/2 cup shredded soy Cheddar cheese

1/3 cup canola oil

4 green onions, finely chopped

1 cup cornmeal

1/2 cup all-purpose flour

2 Tbs. maple sugar or light brown sugar

1/2 tsp. salt

2 tsp. baking powder

1/2 tsp. baking soda

Preheat oven to 350°F. Coat 8×8-inch square baking dish with cooking spray.

Combine soymilk and vinegar. Let stand 5 minutes to develop a buttermilk-like consistency. Whisk in corn, soy Cheddar, oil, and onions; set aside.

Combine all dry ingredients, and make a well in the middle. Pour wet mixture into well, and stir until mixed. Pour batter into prepared baking dish, and bake 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.

nutritional information Per Serving: Calories: 151; Protein: 3 g; Total Fat: 7.5 g; Saturated Fat: 0.5 g; Carbohydrates: 18 g; Cholesterol: mg; Sodium: 799 mg; Fiber: 15 g; Sugar: 15 g; Vegan

PROSPEROUS BLACK-EYED PEAS WITH HERBS AND VEGETABLES

This also comes from the January 2006 issue of Vegetarian Times. Black-eyes peas are popular in the Southern United States, especially for dinner on January 1, to bring good luck to the household. This recipe begins, “If you like, add some slices of browned soy “sausage” to the mixture at the end.” Serves 6.

To view this online, click here.

1 1/2 cups black-eyed peas, sorted and rinsed

4 cloves garlic, crushed (4 tsp.)

6 sprigs fresh thyme

2 sprigs fresh rosemary

1 1/2 tsp. salt

4 medium carrots, peeled and cut into 1/2-inch dice

1/2 lb. rutabaga, peeled and cut into 1/2-inch dice

1/2 lb. parsnips, peeled and cut into 1/2-inch dice

2 Tbs. olive oil

1 medium red onion, diced

2 tsp. fresh lemon juice

1/4 cup chopped fresh parsley

Preheat oven to 400F. Combine peas with 6 cups water, garlic, thyme and rosemary in saucepan. Cover, bring to a boil and add 1 tsp. salt. Reduce heat, and simmer, partially covered, until peas are tender, about 40 minutes.

Meanwhile, toss carrots, rutabaga and parsnips with 1 Tbs. oil, 1/2 tsp. salt and black pepper to taste. Spread vegetables on foil-lined baking sheet, and roast about 40 minutes, or until tender, stirring every 15 minutes.

Heat remaining 1 Tbs. oil in skillet over medium heat. Add onion, and cook, stirring often, about 8 minutes, or until softened. Add onions to peas. Stir in roasted vegetables, and simmer, partially covered, 10 minutes. Remove herb sprigs. Stir in lemon juice; season with salt and pepper to taste. Serve hot, sprinkled with parsley.

nutritional information Per SERVING: Calories: 251; Protein: 12 g; Total Fat: 5 g; Saturated Fat: 5 g; Carbohydrates: 42 g; Sodium: 616 mg; Fiber: 9 g; Sugar: 4 g; Vegan

GOOD-LUCK GREENS

This is also from the January 2006 issue of Vegetarian Times, and begins, “They may be lucky symbols of folding money on New Year’s, but greens—collard, turnip, mustard, beet and more—are a year-round staple in Southern cooking. Escarole, the least bitter member of the chicory family, turns sweet when cooked.” Serves 6

To view this online, click here.

2 Tbs. olive oil

1 medium red bell pepper, diced (1 cup)

1 small jalapeño pepper, stemmed, seeded, and minced

1 medium head escarole (3/4 lb.), leaves rinsed and chopped

1 medium head kale (3/4 lb.), leaves rinsed and chopped

2 cloves garlic, minced (2 tsp.)

Heat oil in large, deep skillet over medium-high heat. Add bell pepper and jalapeño, and cook, stirring often, 5 minutes, or until softened. Add escarole, kale and garlic, and cook, tossing often, over medium heat until wilted, about 4 minutes.

Add 1/2 cup water, and cook 5 to 10 minutes, or until almost dry. Stir in another 1/2 cup water, and cook 5 to 10 minutes, or until almost dry. Add another 1/2 cup water, and simmer 5 minutes more. (Greens should be tender and moist, but not soupy. If not tender, cook a bit longer in a little more liquid.) Season to taste with salt and pepper. Serve hot.

nutritional information Per SERVING: Calories: 74; Protein: 2 g; Total Fat: 5 g; Saturated Fat: 5 g; Carbohydrates: 7 g; Sodium: 122 mg; Fiber: 3 g; Sugar: 1 g; Vegan

Thursday Recipes

Here are today's six vegetarian recipes. Enjoy!

LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN

This comes from the September 2013 issue of Vegetarian Times, page 61, and starts out, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.

To view this online, click here.

2 Tbs. olive oil

1 cup sliced leeks

1 cup chopped celery

1 cup chopped red bell pepper

1 tsp. salt, optional

4 cloves garlic, minced (4 tsp.)

1 Tbs. chopped fresh sage, or 2 tsp. dried sage

1/2 tsp. Italian seasoning

1 bay leaf

2 large tomatoes, peeled and coarsely chopped (1 cup)

2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)

2 cups green beans or flat beans, cut into 1-inch pieces

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

1 cup fresh or frozen corn kernels

1/2 tsp. balsamic vinegar

2–3 Tbs. chopped fresh mint, plus more for garnish, optional

Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.

Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.

nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free

VEGETARIAN CHILI

This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there! Unfortunately, I can't seem to find the linke for this on the Runner's World site; if anyone can find it, please let me know!

1 onion, chopped

1 sweet green pepper, chopped

2 cloves garlic, minced

1 teaspoon soybean or olive oil

1 16-ounce package extra-firm tofu, drained and crumbled

1 or 2 19-once cans of beans (kidney, pinto, or white)

1 28-ounce can stewed tomatoes

3 medium carrots, sliced

2 Tablespoons chili powder

1 teaspoon cumin

1 teaspoon hot sauce

Salt & Pepper to taste

Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.

From Runner’s World, December, 1999/letters Feb. 2000

REWORKED VEGETARIAN CHILI

I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipes.

Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.

Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.

2 T olive oil

2 onions, chopped

4-6 cloves garlic, minced

1-2 peppers, chopped

16-ounce package extra-firm tofu, drained and crumbled

2 19-once cans of beans, drained

1 28-ounce can crushed tomatoes

3 medium carrots, sliced

2 Tablespoons chili powder

1 teaspoon cumin

Salt & Pepper to taste

Sauté the onion, pepper & garlic in oil over medium heat. Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.

SUMMER VEGGIE KEBABS WITH FRESH CORN RELISH

This comes from the July/August 2013 issue of Vegetarian Times, page 32. It serves 4 in 30 minutes or less, and starts out, “Easy-to-assemble vegetable kebabs are paired with a lightly sautéed corn relish for a dish that can be served either as an appetizer or as an entrée when placed atop couscous or another quick-cooking grain. To ensure even cooking, make sure all the vegetables are about the same size.”

To view this online, click here.

Corn Relish

1 Tbs. olive oil

1 medium yellow tomato, diced (2/3 cup)1 large ear corn, kernels removed (1 1/3 cups kernels)1 1/2 Tbs. white balsamic or white wine vinegar

1/4 tsp. dry mustard powder

2 Tbs. coarsely chopped fresh basil

Kebabs

1/4 cup olive oil

2 Tbs. white balsamic or white wine vinegar

3/4 tsp. dry mustard powder, divided

1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces

1 medium zucchini, halved and cut into 12 slices

1/2 small red onion, cut into 12 chunks

12 whole cremini mushrooms

12 grape or cherry tomatoes

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

To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.

To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.

Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.

Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides. Serve with Corn Relish.

nutritional information Per Serving (3 kebabs and 1/2 cup relish): Calories: 247; Protein: 5 g; Total Fat: 18 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free

SATAY NOODLE SALAD

Another recipes from the July/August 2013 issue of Vegetarian Times, page 30. This also serves 4 in 30 minutes or less, and starts out, “Lightly grilled vegetables are paired with fresh pasta and tossed in a creamy peanut sauce for a one-bowl meal that’s delicious hot or cold. Feel free to substitute your favorite seasonal vegetables for those in the recipe.”

To view this online, click here.

3 oz. fresh fettuccine (1/3 9-oz. pkg.)

6 oz. stringless sugar snap peas

4 bunches baby bok choy, greens chopped, stem ends halved

6 radishes, trimmed and halved

2 medium Japanese eggplants, sliced diagonally

3 Tbs. natural creamy peanut butter

3 Tbs. unseasoned rice vinegar

3 Tbs. honey

1 Tbs. low-sodium soy sauce

1 tsp. chile sauce, such as sriracha

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

Cook noodles in boiling salted water 2 minutes. Add sugar snap peas, and cook 1 minute more. Drain, rinse with cold water, and drain again. Transfer to bowl.

Arrange bok choy stems, radishes, and eggplant slices on grill pan or in grill basket. Season with salt and pepper, if desired. Cook 6 minutes, turning once.

Meanwhile, whisk together peanut butter, vinegar, honey, soy sauce, and chile sauce in small bowl. Season with salt and pepper, if desired.

Cut eggplant into strips. Slice bok choy stems and radishes. Add vegetables to noodle mixture, and toss with peanut sauce.

nutritional information Per 2 1/2-cup serving: Calories: 256; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 17 mg; Sodium: 362 mg; Fiber: 7 g; Sugar: 21 g

FRESH TOMATO FARFALLE

From the July/August 2008 issue of Vegetarian Times, page 87. Serves 6 in 30 minutes or less, and starts out, “Try this recipe with an assortment of heirloom tomatoes for a colorful main dish that’s delicious hot or cold.”

To view this online, click here.

1/4 cup lime juice

3 Tbs. olive oil

1 Tbs. grated lime zest

1 tsp. ground cumin

2 lb. tomatoes, cut into bite-size pieces (5 cups)

1 15-oz. can chickpeas, rinsed and drained

1/2 cup torn basil leaves

9 oz. farfalle pasta

1 1/4 cups fresh or frozen corn kernels

Combine lime juice, olive oil, lime zest, and cumin in large bowl. Add tomatoes, chickpeas, and basil, and toss to coat. Set aside.

Cook pasta according to package directions until al dente. Add corn to pasta water 2 minutes before end of cooking time. Drain, and toss with tomato mixture. Serve warm or at room temperature.

nutritional information Per Serving: Calories: 362; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 61 g; Cholesterol: 0 mg; Sodium: 352 mg; Fiber: 7 g; Sugar: 6 g; Vegan

Wednesday Recipes

Enjoy!

SCALLOPED POTATOES

This comes from the January 2006 issue of Vegetarian Times, and begins, “There are lots of reasons to scallop sweet potatoes instead of plain white spuds. Vitamins A and E—both good for the immune system—are two. And since this recipe has only 3 grams of fat (versus the 9 grams or more in many homemade versions), you won't have to turn down seconds!” Serves 8.

To view this online, click here.

1 Tbs. unsalted butter

1 medium onion, thinly sliced

2 1/2 cups roasted or low-sodium vegetable broth

1 cup low-fat milk

3 cloves garlic, minced (about 1 Tbs.)

1 1/2 tsp. fresh thyme

1/8 tsp. nutmeg

1 bay leaf

3 medium sweet potatoes (about 2 1/2 lb.), peeled and thinly sliced

1/4 cup grated Parmesan cheese

Preheat oven to 375°F. Coat 8 8-oz. ramekins or 9×13-inch baking dish with cooking spray.

Melt butter in large saucepan over medium heat. Add onion slices, and sauté until soft, about 7 to 10 minutes. Add broth, milk, garlic, thyme, nutmeg and bay leaf; bring to a simmer. Cook until liquid is reduced to just under 3 cups, about 7 minutes. Remove bay leaf, and season to taste with salt and pepper.

Add sweet potatoes to liquid. Return to a simmer, and cook, stirring occasionally, 5 minutes.

Pour mixture into ramekins or baking dish; bake 30 minutes for ramekins, 40 minutes for baking dish, basting potatoes occasionally with liquid in dish. Sprinkle cheese over potatoes, and bake ramekins 10 minutes; large dish 20 minutes. Let both rest 5 minutes before serving.

nutritional information Per SERVING: Calories: 161; Protein: 4 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 30 g; Cholesterol: 7 mg; Sodium: 194 mg; Fiber: 3 g; Sugar: 2 g

CHOCOLATE LAYER CAKE

This also comes from the January 2006 issue of Vegetarian Times, page 73. It begins, “If there's a synonym for ooey gooey, this is it: diner-style chocolate cake. But while this version has a moist, velvety texture and a deep chocolate flavor, it's surprisingly light—227 calories per slice; others run anywhere from 450 to 620.” Serves 12.

To view this online, click here.

Cake

1 cup puréed firm silken low-fat tofu

1 cup maple syrup

3/4 cup brewed strong coffee, cold

2 tsp. vanilla extract

1 cup unsweetened cocoa powder

3/4 cup whole wheat pastry flour

1/2 cup all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground cinnamon

Chocolate Frosting

10.5 oz. extra-firm silken tofu

2 tsp. vanilla extract

6 oz. vegan semisweet chocolate, melted

Raspberries for garnish, optional

To make Cake: Preheat oven to 350°F. Grease and flour 2 8-inch round cake pans. Whisk together tofu, syrup, coffee, and vanilla with 1/4 cup cold water in large bowl until smooth.

Sift together all remaining cake ingredients. Add to tofu mixture, and beat with electric mixer until smooth, about 2 to 4 minutes.

Divide batter between cake pans. Bake about 15 minutes, or until springy to the touch. Cool in pans on wire racks 10 minutes. Invert cakes onto racks, and cool completely.

To make Chocolate Frosting: Place tofu, vanilla, and chocolate in blender or food processor, and process until smooth.

To assemble: Place 1 cake layer on serving plate. Spread with 1/2 cup frosting. Top with second cake layer. Decoratively frost top and sides. Garnish with raspberries, if desired.

nutritional information Per Slice: Calories: 227; Protein: 7 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 173 mg; Fiber: 4 g; Sugar: 24 g; Vegan

CRANBERRY PIE

This recipe can be found in my e-cookbook Off the Wall Cooking.




My dad sent this recipe 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.”

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.

THREE SISTERS STEW

This comes from the September 2004 issue of Vegetarian Times, and begins, “The three sisters—corn, squash and beans—merge into a delicious stew. The stew should be thick, but you may need to thin it slightly with vegetable stock or water. Recipe courtesy of Michelle Emond, a PhD student at Stanford University.” Serves 6.

To view this online, click here.

1 Tbs. olive oil or canola oil

1 large onion, sliced

1 clove garlic, chopped

1 jalapeño chile, seeded and minced

1 lb. medium-sized yellow summer squash, 3/4-inch-thick slices

2 medium-sized zucchini, cut into 1-inch chunks

1 large butternut squash, peeled, seeded and cut into 3/4-inch chunks

1 lb. green beans, cut into 1-inch pieces

1 cup corn kernels, preferably fresh

2 16-oz. cans kidney beans, drained and rinsed

1 cup vegetable stock or water

1 Tbs. fresh thyme leaves

Salt and freshly ground black pepper to taste

Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes.

Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil.

Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.

Add the thyme leaves during the last 5 minutes of cooking. Add the salt and pepper to taste, stirring them in well, and serve the stew warm.

nutritional information Per SERVING: Calories: 330; Protein: 17 g; Total Fat: 4 g; Carbohydrates: 65 g; Sodium: 140 mg; Fiber: 20 g; Sugar: 11 g; Vegan

ITALIAN DIJON GREEN BEANS

This also comes from the September 2004 issue of Vegetarian Times, and begins, “A stylish dish, this vegetable accompaniment combines Italian, French and Asian influences and flavors. It would make a refreshing and light first course for an end-of-summer meal, or the perfect luncheon dish if served with a rich soup and hot biscuits or warmed French bread. Recipe courtesy of Karen Zack, a private plot holder at the Stanford garden.” Serves 4.

To view this online, click here.

1 lb. fresh green beans, washed and ends trimmed

2 Tbs. olive oil

2 tsp. country-style Dijon mustard

1/2 tsp. dried oregano or Italian spice blend

Salt and freshly ground black pepper to taste

2 Tbs. sesame seeds

Layer the beans in a steamer basket over boiling water. Cover and steam until bright green but still very crisp, for 3 to 4 minutes. Remove from the heat, and drain.

Meanwhile, heat the oil in a large skillet over medium heat. Cook the beans until crisp-tender, for about 2 minutes, tossing them gently with tongs.

Combine the mustard and oregano in a separate mixing bowl. Add the beans, and toss them in the mixture, stirring until coated. Add the salt and pepper, sprinkle with sesame seeds and serve.

nutritional information Per SERVING: Calories: 130; Protein: 4 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 10 g; Cholesterol: 0 mg; Sodium: 65 mg; Fiber: 4 g; Sugar: 2 g; Vegan

EDAMAME SUCCOTASH

This yummy recipe is from the January 2005 issue of Vegetarian Times. Amazingly simple, and oh-so-good! It begins, “Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/edamame-succotash/.

2 tsp. vegetable oil

1/2 cup chopped red bell pepper

1/4 cup chopped onion

2 cloves garlic, minced

1 1/2 cups fresh or frozen shelled edamame

2 cups fresh or frozen corn kernels

3 Tbs. white wine or vegetable stock

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh basil or 1 tsp. dried basil

Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

nutritional information Per serving: Calories: 140; Protein: 8 g; Total Fat: 5 g; Saturated Fat: g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 200 mg; Fiber: 4 g; Sugar: 3 g; Vegan

Tuesday Recipes - Afternoon Party

Sometimes, we just need to kick back with friends and family for an hour or two. Here are six recipes that will help with your next get-together. Enjoy!

SPARKLING LEMONADE

As hot as summer gets, what's better than a refreshing lemonade? This if from Vegetarian Times' June 2014 issue, page 33. It begins, "The acidity of the lemon juice slows the yeast activity for this soda, so start it about a week before you plan to serve it." Serves 8.

To view this online, click here.

1 cup sugar, plus more if desired

1 pinch salt

2 cups fresh lemon juice

1/4 tsp. champagne yeast

Bring 1 cup water to a boil in small saucepan. Remove from heat. Add sugar and salt, and stir to dissolve both. Cool, then stir in lemon juice.

Pour juice mixture into clean 2-liter soda bottle using funnel. Top off bottle with water, leaving at least 1 inch headspace. Taste, and add more sugar if desired. (Extra sugar will dissolve on its own.)

Add yeast to juice mixture. Screw on cap, and shake bottle to dissolve and distribute yeast. Let bottle sit at room temperature away from sunlight 5 to 7 days, or until lemonade is carbonated. Check bottle periodically; lemonade is ready when bottle feels rock-solid with very little give.

Refrigerate overnight, or up to two weeks. Open bottle very slowly over sink to release pressure gradually and avoid bubble-ups. Store in refrigerator.

nutritional information Per 1-cup serving: Calories: 111; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 18 mg; Fiber: less than 1 g; Sugar: 27 g; Vegan; Gluten-Free

STRAWBERRY ITALIAN ICE

Cool off with this icy cool dessert. From Vegetarian Times' September 2004 issue. This one begins, "Here’s a cool, fat-free and refreshing treat." Serves 6.

To view this online, click here.

1 16-oz. pkg. frozen strawberries, well-drained, or 1 qt. fresh strawberries, hulled

1 Tbs. lime juice

1/2 cup evaporated cane juice

4 cups ice cubes

Fresh mint leaves for garnish

Place a metal 10-inch cake pan in freezer. Combine strawberries, lime juice and evaporated cane juice in a food processor, and blend until cane juice has dissolved. Add ice, and blend until smooth.

Transfer strawberry mixture to cake pan, cover and freeze until frozen around edges but still soft in center, about 1 hour. Stir mixture, spoon into dessert cups and garnish with mint leaves. Serve immediately.

nutritional information Per SERVING: Calories: 99; Protein: 1 g; Carbohydrates: 24 g; Sodium: 6 mg; Fiber: 1 g; Sugar: 22 g; Vegan

WATERMELON GRANITA WITH MINT AND LIME

From the July 2006 issue of Vegetarian Times'. It begins, "Watermelon lovers go wild for this dessert: Freezing watermelon juice with a sugar syrup intensifies the fruit flavors." Serves 4.

To view this online, click here.

1/3 cup sugar

1 small fresh mint sprig

1 2-inch piece lime zest

2 1/2 Tbs. lime juice

3 lb. watermelon, cut into chunks

Combine sugar, mint, lime zest and 1/3 cup water in small saucepan. Bring to a simmer over medium-high heat, and cook 1 minute, or until sugar has dissolved. Remove from heat, and cool. Strain, and remove mint and zest.

Purée watermelon in blender or food processor. Strain liquid. You should have about 2 cups juice.

Combine watermelon juice and lime juice in large bowl. Add sugar syrup and stir to combine. Pour into 9×9-inch baking tin, and freeze 45 minutes. Stir with fork. Continue to freeze 3 to 4 hours, stirring every 1/2 hour to fluff crystals and prevent granita from turning solid. Cover with plastic wrap, and freeze until dessert time. Scoop into bowls with fork or small spoon, and serve.

nutritional information Per SERVING: Calories: 100; Protein: 1 g; Carbohydrates: 26 g; Sodium: 1 mg; Sugar: 24 g; Vegan

ALL-IN-ONE CHOCOLATE CAKE

This comes from Nigella Lawson, from The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for greasing baking pans

1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup best-quality cocoa powder

6 ounces (1 1/2 sticks) unsalted butter, at room temperature

2 large eggs, at room temperature

2 teaspoons vanilla

3/4 cup sour cream, at room temperature

For the Frosting:

6 ounces good-quality semisweet chocolate, broken into small pieces

3 ounces (3/4 stick) unsalted butter

1 tablespoon light corn syrup

1/2 cup sour cream

1 teaspoon vanilla

2 1/2 cups confectioners' sugar, sifted

Preparation

For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.

Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.

For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.

Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.

Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.

CHOCOLATE DUMP-IT CAKE

This deliciousness comes from Amanda Hesser in The New York Times' cooking newsletter. Amanda writes, “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it.” Time: 1 hour 45 minutes; 10 servings

To view this online, go to http://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.

Ingredients

2 cups sugar

4 ounces unsweetened chocolate

1 stick unsalted butter, plus more for greasing the pan

2 cups all-purpose flour, plus more for dusting the pan

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup milk

1 teaspoon cider vinegar

2 eggs

1 teaspoon vanilla

1 1/2 cups Nestle's semisweet-chocolate chips

1 1/2 cups sour cream, at room temperature

Preparation

Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.

Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan.

When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.

Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.

When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.

NAKED CHOCOLATE PEANUT BUTTER LAYER CAKE

This comes from The Baker Chick (otherwise known as Audra). Here’s part of what Audra wrote: “My favorite basic chocolate cake is layered with rich chocolate ganache and fluffy peanut butter frosting. I chose to make a naked cake because I’m so obsessed with the look of them, but many different options would work for this. The cake could be made in a bundt pan with the frosting slathered on and the ganache poured on top. Or, you could frost it more traditionally, frosting it all perfectly smooth and then once again pouring the ganache on top. Whatever you decide, if you are a chocolate/peanut butter lover I know you’ll adore this cake.” Yield: 10-12 servings

To view this online, click here.

Ingredients

For the Cake:

1 cup plus 2 tablespoons unsweetened cocoa powder*

2 and 1/4 cups all-purpose flour

2 and 1/4 cups sugar

2 and 1/4 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

3 large eggs

1 cup plus 2 tablespoons warm water

1 cup plus 2 tablespoons buttermilk

4 1/2 tablespoons safflower oil

1 1/2 teaspoons pure vanilla extract

For the Frosting:

12 tablespoons of butter, softened (1 1/2 sticks)

1 cup creamy peanut butter

3 cups powdered sugar

1/4 cup heavy cream, whipped to stiff peaks

For the Ganache:

4.5 oz dark chocolate, chopped

1/2 cup heavy cream

peanut butter cups to garnish (optional)

Instructions

For the Cake:

Preheat oven to 350F.

Grease and flour your cake pans, lining with a circle of parchment paper. (This can be 6, 8 or 9 inch pans, I would use at least 3 pans if doing 6 inch though.)

In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder and salt.

Stir in the water, buttermilk, oil, vanilla and eggs, continue to stir until batter is smooth.

Divide batter amongst the pans and bake for 25-35 mins, or until a cake tester inserted into the middle of the cake comes out clean. Set aside to cool.

For the Ganache:

Place the chocolate in a heat-proof bowl. Bring the heavy cream to a simmer on the stove-top, and then pour over the chopped chocolate. Whisk until smooth. Allow to cool and thicken before using. (I pop mine in the fridge or freezer.

For the Frosting:

Cream together the butter and peanut butter until smooth. Gradually add the powdered sugar until well combined. Fold in the whipped cream until frosting is smooth and fluffy.

To assemble:

Using a serrated knife, level each cake layer, slicing off the "domed" top to make it even. Place the bottom later on a piece of parchment paper on a cake turntable (if you have one.)

Spread a layer of ganache over the first layer of cake, sticking it into the fridge or freezer if needed to firm it up. (I stuck the whole cake into the fridge between each frosting layer.)

Follow with a layer of frosting, then another layer of cake, more ganache, more frosting etc. Add some frosting to the outside of the cake, smoothing with a spatula. Top with chopped peanut butter cups.

Notes:

* Base cake recipe adapted from Martha Stewart

Monday Recipes

Enjoy!

CUCUMBER GRATIN

This comes from page 73 of the September 2011 issue of Vegetarian Times. It begins, “This dish takes its inspiration from Julia Child’s recipe for baked cucumbers in Mastering the Art of French Cooking.” Serves 6.

To view this online, click here.

2 Tbs. unsalted butter

2 English cucumbers or 3 garden cucumbers, peeled, halved, seeded, and cut into 2- x 1/2-inch strips (4 cups)

3/4 tsp. salt

1/8 tsp. sugar

1/4 cup chopped fresh chives

2 tsp. chopped fresh tarragon

1 tsp. coarsely chopped fresh dill

1 tsp. grated lemon zest

1/3 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

Preheat oven to 375°F. Melt butter in saucepan over medium heat. Cook 3 minutes, or until beginning to brown.

Toss cucumbers in 13- x 9-inch baking dish with 1 Tbs. brown butter, salt, and sugar. Bake 25 minutes.

Remove dish from oven, and preheat broiler. Add chives, tarragon, dill, and lemon zest to cucumbers, and toss to coat. Season with pepper, if desired.

Stir together breadcrumbs, Parmesan, and remaining 1 Tbs. brown butter in bowl. Sprinkle breadcrumb mixture over cucumbers. Broil 2 minutes, or until crumbs are golden brown.

nutritional information Per 1/2-cup serving: Calories: 85; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 7 g; Cholesterol: 13 mg; Sodium: 355 mg; Fiber: less than 1 g; Sugar: 2 g

BROILED TOFU AND STEAMED MUSTARD GREENS WITH SPICY MANGO SAUCE

This comes from the January 2009 issue of Vegetarian Times, and begins, “Mustard greens serve as a bed for broiled tofu with a hot mango sauce. Other greens to try in this recipe: Asian mustard greens, broccoli raab, Chinese broccoli, or collard greens.” Serves 8.

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2 Tbs. canola oil

1 small onion, quartered and thinly sliced (1/2 cup)

1 small red bell pepper, coarsely chopped (1/2 cup)

3/4 cup hot mango chutney, such as Patak’s

1 medium tomato, coarsely chopped (3/4 cup)

2 16-oz. pkgs. extra-firm tofu, drained and patted dry

2 12-oz. bunches mustard greens, thick stems removed

Heat oil in medium-size saucepan over medium heat. Add onion and bell pepper, cover, and cook 10 to 15 minutes, or until vegetables are soft, stirring occasionally. Stir in mango chutney and tomato. Cover, and simmer 5 minutes more. Keep warm.

Preheat oven to broil, and place oven rack in highest position. Coat baking sheet with nonstick cooking spray. Halve each tofu block crosswise to make pieces the size and thickness of sandwich bread. Cut each tofu piece into 4 triangles. Brush each tofu triangle on both sides with mango mixture (it’s OK if some bell pepper and onion bits stick to tofu); season with salt and pepper, if desired; and place on prepared baking sheet. Broil 4 to 5 minutes. Flip triangles, and brush with more mango mixture. Broil 4 to 5 minutes more, or until browned and crispy.

Meanwhile, bring 1 cup water to a boil in large pot. Add mustard greens, cover, and steam 5 to 7 minutes or until greens are crisp-tender, turning occasionally with tongs to make sure greens cook evenly.

Divide mustard greens among serving plates. Top each serving with 2 tofu triangles, and drizzle with1/4 cup mango sauce.

nutritional information Per Serving: Calories: 246; Protein: 14 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 490 mg; Fiber: 5 g; Sugar: 22 g; Vegan; Gluten-Free

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL

This is from David Tanis in a recent New York Times Cooking e-newsletter. David wrote, “A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.” Yield: 4 to 6 servings; Time: 30 minutes.

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Ingredients

Extra-virgin olive oil

1 small onion, finely diced

2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)

Salt and pepper

2 garlic cloves, minced, or 2 tablespoons chopped green garlic

1 ounce basil, about 2 cups loose leaves

1 pound ziti or other dry pasta

8 ounces ricotta, about 1 cup (see recipe, which follows)

Pinch of crushed red pepper

Zest of 1 lemon

2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Preparation

Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.

Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.

Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.

Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

FRESH RICOTTA

This comes from Melissa Clark, also in a recent New York Times Cooking e-newsletter. Melissa wrote, “Why make homemade ricotta? Because you can. And because the results are so much better than most of the packaged stuff you can buy, especially at the supermarket. Making it yourself is also less expensive than buying fresh ricotta at a fancy gourmet market.” Yield: About 1 1/2 cups; Time: About 30 minutes.

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Ingredients

1 quart whole milk

1/2 cup heavy cream

1/4 cup plain whole yogurt

1 1/2 teaspoons lemon juice

1/2 teaspoon kosher salt

Preparation

Line a colander with a quadruple layer of cheesecloth and set it over a bowl.

In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)

Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.

CORN MUFFINS

This comes from Ina Garten of The Food Network show Barefoot Contessa. Total Time: 55 minutes; Prep Time: 5 minutes; Inactive Time: 10 minutes; Cook Time: 40 minutes; Yield: 12 muffins; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/corn-muffins-recipe.print.html?oc=linkback

Ingredients

3 cups all-purpose flour

1 cup sugar

1 cup medium cornmeal

2 tablespoons baking powder

1 1/2 teaspoons salt

1 1/2 cups whole milk

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

Directions

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

SPICY SPAGHETTI WITH TOMATOES AND FRESH ARUGULA “ALLE CAMPANE”

This comes from Danette St. Onge, About.com’s Italian Food expert. Danette wrote, “During the time I lived in Florence, Italy, one of my favorite casual restaurants in town was Le Campane, a spacious, bustling place in Borgo La Croce. While it is primarily popular as a low-key pizzeria, one of my favorite dishes there was from the pasta menu: their version of the classic, and extremely basic, dish spaghetti al aglio, olio e peperoncino (spaghetti with garlic, olive oil, and red chili pepper) -- with a fresh and intriguing twist. Fresh cherry tomatoes are lightly sauteed in olive oil together with the garlic and red chile pepper, and finely chopped fresh arugula and chives top the hot pasta -- their freshness, tang, and piquant bite play off of the spiciness of the red chile pepper flakes. This is a great dish and one that I make often: it's delicious and satisfying but also quick, easy and nutritious -- kind of like having your pasta and salad together in one dish!” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: about 2-3 servings

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Ingredients

1 tablespoon extra-virgin olive oil

1 clove garlic, peeled and finely minced

1/4 - 1/2 teaspoon dried red chile pepper flakes (you can adjust depending on how spicy you'd like the dish to be)

1/2 pound spaghetti (or any other long, thin pasta)

1 cup very ripe cherry or cocktail tomatoes (about 8-10 cherry tomatoes or 4-6 cocktail tomatoes), stemmed and halved

1/2 cup finely minced fresh chives

1/2 cup finely chopped fresh, wild arugula

Fine sea salt, to taste

Preparation

Place a large pot of 6 to 8 cups water to boil over high heat, covered.

Meanwhile, heat the olive oil in a medium, heavy-bottomed skillet over medium-high heat. Add the garlic and saute briefly until lightly browned, less than 1 minute. Add the chile pepper flakes and stir until fragrant, about 30 seconds. Add the tomatoes, lower the heat to medium and saute until tomatoes are heated through and slightly softened and the oil takes on a reddish-orange color, 2 to 3 minutes.

Remove from heat and set aside.

When the water reaches a rolling boil, add 1 to 2 tablespoons of coarse salt to the pot and add the pasta. Cook until just al dente, then drain well.

Toss the drained pasta in the garlic-tomato mixture until evenly distributed and well coated, adding a little more extra-virgin olive oil as necessary if it seems too dry. Season to taste with salt, then divide into portions and transfer to serving dishes.

In a medium bowl, stir the finely chopped chives and arugula together until mixed well. Sprinkle over the pasta, dividing evenly between the portions, and serve immediately.