It's time for another Taco Tuesday. Here are today's six vegetarian taco recipes, including Buffalo Cauliflower Tacos with Avocado Crema and Smoky Sweet Potato & Black Bean Tacos. Enjoy!
ROASTED CAULIFLOWER AND BLACK BEAN TACOS
This comes from Ali in her cool blog, Gimme Some Oven. Check out her blog!
This yummy recipe begins, “These Roasted Cauliflower and Black Bean Tacos are topped with a zesty tahini-cumin-lime crema, they’re naturally gluten-free and vegan, and muy delicioso.”
Total Time: 50 minutes; Prep Time: 25 minutes; Cook Time: 25 minutes Yield: About 4 - 6; Vegan
To view this online, click here.
Ingredients:
Taco Ingredients:
1 batch Turmeric Roasted Cauliflower (see below)
1 batch Black Beans (see below)
1 batch Cumin Lime Crema (see below)
corn tortillas*
toppings: diced avocado, chopped fresh cilantro, fresh lime wedges, pepitas, and/or thinly-sliced radishes
Tumeric Roasted Cauliflower Ingredients:
1 large head cauliflower (about 2 pounds)
4 medium garlic cloves, peeled and minced
2 tablespoons olive oil
1 teaspoon each: ground cumin, kosher salt, paprika
1/2 teaspoon each: crushed red pepper flakes, freshly-cracked black pepper, ground turmeric
Refried Black Bean Ingredients:
1 small white onion
2 (15-ounce) cans black beans
3 tablespoons extra-virgin olive oil
1/2 teaspoon each: chili powder, Kosher salt
1/4 teaspoon freshly-ground black pepper
Cumin Lime Cream Ingredients:
1 small garlic clove, peeled and minced
1/4 cup lime juice (about 2 limes)
3 tablespoons tahini
1 tablespoon extra-virgin olive oil
1 tablespoon Mexican hot sauce (such as Cholula)
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
Directions:
To Make the Tacos:
Prepare the cauliflower, refried black beans and crema as directed below.
To serve, place a layer of refried black beans in a tortilla, top with roasted cauliflower, a drizzle of the crema, and your desired toppings.
To Make the Turmeric Roasted Cauliflower:
Heat oven to 450°F.
In a large bowl, mix the cauliflower, garlic, olive oil, cumin, salt, paprika, crushed red pepper flakes, black pepper and ground turmeric until evenly combined.
Line a baking sheet with parchment paper or a silicone mat, then place the cauliflower in a single layer on the sheet. Roast for 25-30 minutes until it is tender and browned, stirring once halfway through.
Serve immediately.
To Make the Refried Black Beans:
Peel and halve the onion, then slice into half-moon shapes. Drain the beans, reserving 1/2 cup of the can liquid.
In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Add the beans, reserved can liquid, kosher salt, chili powder and black pepper. Turn the heat to medium low and cook for 10-15 minutes, stirring often and smashing the beans toward the end of the cook time, until most of the liquid has cooked out and the texture is mashed and thick. Scrape the bottom and sides of the pan as necessary. Taste and season with additional salt as desired.
To Make the Cumin Lime Crema:
In a small bowl, stir together the garlic, lime juice, tahini, olive oil, hot sauce, cumin and salt until evenly combined. Add 1-2 tablespoons water if necessary to achieve a creamy consistency.
*If you’d like to char the tortillas, turn on a gas burner to medium heat and place the tortilla directly on the grate. After about 15 seconds, once the edges are lightly charred, use tongs to flip the tortilla. Then heat on the opposite side until lightly charred. Repeat for all tortillas, keeping a close eye on them while cooking so that they do not catch fire.
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
BUFFALO CAULIFLOWER TACOS WITH AVOCADO CREMA
This is from Lindsay, whose blog, Pinch of Yum, is really good. Feel free to check it out!
This recipe begins, “This colorful, spicy, crispy, mega-yum recipe was inspired by the amazing buffalo ‘wings’ at J. Selby’s in Saint Paul and this recipe from Sarah Sullivan. Thanks to both sources of inspiration!”
Prep Time: 15 minutes Cook Time: 30 minutes Yield: 8-10 tacos (probably 4-5 servings)
To view this online, click here.
Ingredients
Buffalo Cauliflower Tacos:
1 cup flour
1 cup milk
1/4 teaspoon each garlic powder, salt, and pepper
1 head cauliflower (4-5 cups florets)
3/4 cup hot sauce (I used Frank’s brand)
shredded cabbage or slaw
chopped fresh cilantro
tortillas
Avocado Crema
2 avocados
1 clove garlic
1/4 cup sour cream (yogurt would work, too)
1/4 cup water
1/2 teaspoon salt
squeeze of lemon or lime
Instsructions
Batter the cauliflower: Preheat oven to 450 degrees. Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned.
Spice the cauliflower: Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.
Avocado Crema: Mix all ingredients in a food processor or blender until smooth.
Slaw: Toss the slaw with some of the avocado crema until it’s nice and creamy.
Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!
Notes:
Gluten Free: use almond meal and GF corn tortillas.
Vegan: use non-dairy milk and skip the sour cream in the sauce.
Cauliflower Pro Tip: It helps if you have a greased wire rack to back the cauliflower on – this allows excess batter to drip down and promotes crispiness. 👍🏼 But it works fine without, too.
Notes about texture: The texture as written is pretty firm and crispy, but not deep-fried-level crispy. Not surprisingly, you’d have to deep fry to achieve that. Which you could totally do! Here’s a recipe with a deep fry batter that I’d recommend if you want to spend the time doing that (it’s delish). But to me, this is a really great middle-of-the-road alternative that is a) much easier, b) healthier, and c) still really tasty!
SMOKY SWEET POTATO AND BLACK BEAN TACOS
This is from a really cool site, How Sweet Eats. I really encourage you to check it out. Go ahead, I’ll wait. (Tap, tap, tap…)
This recipe makes 8 tacos; Total Time: 35 minutes.
To view this online, click here.
Ingredients:
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 (15 ounce) can of black beans, drained and rinsed
8 flour tortillas, warmed
1 cup freshly grated manchego cheese
fresh cilantro for topping
lime wedges
Chipotle Lime Crema
3 tablespoons greek yogurt
3/4 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
juice of half a lime
zest of half a lime
1/8 teaspoon salt
Directions:
Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!
BUTTERNUT SQUASH TACOS WITH CRANBERRY-JALAPENO RELISH
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4-6 servings; Serving Size: 2-3 tacos
Relish adapted from The New York Times
Read more at http://ohmyveggies.com/butternut-squash-tacos-with-cranberry-jalapeno-relish/
Ingredients
1 medium butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon salt
12 small corn tortillas
2 cups cooked black beans
For the Cranberry-Jalapeño Relish:
1 (12-ounce) package fresh cranberries
1 1/2 pounds tart apples, peeled and cut into 1/2-inch cubes
1/2 cup sugar
2 tablespoons apple cider vinegar
1 jalapeño pepper, seeded and minced
1 tablespoon minced fresh ginger
Instructions
Preheat oven to 450°F.
In a large bowl, toss together the butternut squash, olive oil and salt. Spread on a parchment-lined baking sheet in an even layer and roast until tender, 20-30 minutes, tossing once halfway through.
Meanwhile, prepare the Cranberry-Jalapeño Relish. In a medium saucepan over medium heat, combine the cranberries, apples, sugar and apple cider vinegar. Cook, stirring frequently, until sugar has dissolved. Raise the heat to medium-high and cook, stirring constantly, until cranberries start to pop and mixture has thickened, 5-7 minutes. Stir in the jalapeño and ginger and remove from heat.
Warm the corn tortillas according to package directions. Serve the tortillas stuffed with the butternut squash and black beans, and topped with the Cranberry-Jalapeño Relish.
Notes
Both the butternut squash and relish can be made ahead of time! Just reheat the butternut squash before stuffing it into the tortillas.
TASTY BLACK BEANS AND CORN TACOS
This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid’s favorite." Makes 12 tacos.
To view this online, click here.
Ingredients:
Black Beans and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen corn kernels
1/2 cup mild enchilada sauce
Tortillas
12 6- to 8-inch corn or flour tortillas
Toppings, Optional
Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!
Instructions:
To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.
Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g
Tuesday, April 3, 2018
Monday, April 2, 2018
Monday Recipes
Here are today's six vegetarian recipes to help you through the day, including Samosa Stuffed Peppers and Carrot Cake. Enjoy!
PERSIAN JEWELED RICE
This is from David Tanis in The New York Times cooking email. David wrote, “This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken.
“You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.”
Yield: 6 servings; Time: About 1 hour 15 minutes.
This was featured in “Buried Beneath Jewels, an Aromatic Treasure” and can be viewed online here..
Ingredients
2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios
Preparation
Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned.)
Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
SAMOSA STUFFED PEPPERS
This comes from the March 2014 issue of Vegetarian Times, page 71. It starts off, “The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3.” Serves 8.
To view this online, click here.
4 large red bell peppers, halved
2 Tbs. vegetable oil
1 large onion, chopped (2 cups)
4 tsp. curry powder
1 Tbs. garam masala
2 tsp. grated fresh ginger
1 cup basmati rice
1/4 cup red lentils, rinsed and drained
1/2 tsp. salt
1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
2 large carrots, finely diced (1 cup)
1 cup green beans, coarsely chopped
1/2 cup raisins or dried currants, optional
1/2 cup unsalted peanuts or cashews, coarsely chopped
Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften.
Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.
Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.
nutritional information Per Stuffed pepper: Calories: 288; Protein: 10 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 241 mg; Fiber: 8 g; Sugar: 8 g; Vegan; Gluten-Free
LEMON SPIKED GARLIC GREENS
Recipe Yield: Yield: 4 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Title: 1,001 Delicious Recipes for People with Diabetes
View online at https://diabeticgourmet.com/diabetic-recipe/lemon-spiked-garlic-greens.
Ingredients
Garlic-flavored vegetable cooking spray
1/3 cup finely chopped onion
4 cloves garlic, minced
1-1/2 pounds greens, washed, stems removed, coarsely chopped
1/3 cup water
1-2 tablespoons lemon juice
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, 3 to 4 minutes.
Add greens and water to saucepan; heat to boiling. Reduce heat and simmer, covered, until greens are wilted and tender, about 5 to 8 minutes, adding more water if necessary. Season to taste with lemon juice, salt and pepper.
Notes:
Kale, collard, turnip, or beet greens are excellent choices for this quick-and-easy healthy vegetable.
Nutritional Information Per Serving: Calories: 58; Fat: 1.7 g; Sodium: 43 mg; Cholesterol: 53.3 mg; Protein: 5.9 g; Carbohydrates: 7 g
Diabetic Exchanges: 2 Vegetable
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
To view this online, click here.
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
CARROT CAKE
This comes from Alton Brown of the Food Network show Good Eats.
Total:2 hr 50 min; Prep: 40 min; Inactive: 1 hr; Cook: 1 hr 10 min; Yield: 1 (9-inch) cake; Level: Easy
To view this online, click here.
Ingredients
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Directions
Watch how to make this recipe.
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
ROASTED SQUASH CHILI MAC
This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.
Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
4 tablespoons butter, plus more for the casserole dish
1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
EVOO, for drizzling
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 pound rigatoni, penne or macaroni with ridges
2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle
1 tablespoon chopped fresh oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cloves garlic, made into a paste
1 fresh chile pepper, such as Fresno or jalapeno, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded sharp yellow Cheddar
1/2 cup grated Parmigiano-Reggiano
One 14-ounce can kidney beans, rinsed and drained
1 cup shredded pepper jack or other hot-pepper melting cheese
Ingredients
Watch how to make this recipe.
Preheat oven to 425 degrees F. Lightly butter a casserole dish.
Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.
Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.
Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.
Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
PERSIAN JEWELED RICE
This is from David Tanis in The New York Times cooking email. David wrote, “This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken.
“You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.”
Yield: 6 servings; Time: About 1 hour 15 minutes.
This was featured in “Buried Beneath Jewels, an Aromatic Treasure” and can be viewed online here..
Ingredients
2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios
Preparation
Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned.)
Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
SAMOSA STUFFED PEPPERS
This comes from the March 2014 issue of Vegetarian Times, page 71. It starts off, “The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3.” Serves 8.
To view this online, click here.
4 large red bell peppers, halved
2 Tbs. vegetable oil
1 large onion, chopped (2 cups)
4 tsp. curry powder
1 Tbs. garam masala
2 tsp. grated fresh ginger
1 cup basmati rice
1/4 cup red lentils, rinsed and drained
1/2 tsp. salt
1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
2 large carrots, finely diced (1 cup)
1 cup green beans, coarsely chopped
1/2 cup raisins or dried currants, optional
1/2 cup unsalted peanuts or cashews, coarsely chopped
Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften.
Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.
Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.
nutritional information Per Stuffed pepper: Calories: 288; Protein: 10 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 241 mg; Fiber: 8 g; Sugar: 8 g; Vegan; Gluten-Free
LEMON SPIKED GARLIC GREENS
Recipe Yield: Yield: 4 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Title: 1,001 Delicious Recipes for People with Diabetes
View online at https://diabeticgourmet.com/diabetic-recipe/lemon-spiked-garlic-greens.
Ingredients
Garlic-flavored vegetable cooking spray
1/3 cup finely chopped onion
4 cloves garlic, minced
1-1/2 pounds greens, washed, stems removed, coarsely chopped
1/3 cup water
1-2 tablespoons lemon juice
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, 3 to 4 minutes.
Add greens and water to saucepan; heat to boiling. Reduce heat and simmer, covered, until greens are wilted and tender, about 5 to 8 minutes, adding more water if necessary. Season to taste with lemon juice, salt and pepper.
Notes:
Kale, collard, turnip, or beet greens are excellent choices for this quick-and-easy healthy vegetable.
Nutritional Information Per Serving: Calories: 58; Fat: 1.7 g; Sodium: 43 mg; Cholesterol: 53.3 mg; Protein: 5.9 g; Carbohydrates: 7 g
Diabetic Exchanges: 2 Vegetable
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
To view this online, click here.
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
CARROT CAKE
This comes from Alton Brown of the Food Network show Good Eats.
Total:2 hr 50 min; Prep: 40 min; Inactive: 1 hr; Cook: 1 hr 10 min; Yield: 1 (9-inch) cake; Level: Easy
To view this online, click here.
Ingredients
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Directions
Watch how to make this recipe.
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
ROASTED SQUASH CHILI MAC
This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.
Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
4 tablespoons butter, plus more for the casserole dish
1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
EVOO, for drizzling
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 pound rigatoni, penne or macaroni with ridges
2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle
1 tablespoon chopped fresh oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cloves garlic, made into a paste
1 fresh chile pepper, such as Fresno or jalapeno, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded sharp yellow Cheddar
1/2 cup grated Parmigiano-Reggiano
One 14-ounce can kidney beans, rinsed and drained
1 cup shredded pepper jack or other hot-pepper melting cheese
Ingredients
Watch how to make this recipe.
Preheat oven to 425 degrees F. Lightly butter a casserole dish.
Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.
Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.
Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.
Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
Friday, March 30, 2018
Easter Recipes
This Sunday is Easter. Here are six vegetarian recipes to fix for Easter – or, for that matter, any time - including Spring Pea and Asparagus Pasta Primavera and Garlic Mashed Potatoes. Enjoy!
ROASTED VEGETABLES
This comes from Melissa Clark in The New York Times Cooking e-newsletter. Melissa wrote, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Time: 30 minutes to 1 hour; makes 4 to 6 servings.
To view this online, click here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich, one of About.com’s American Food experts. John wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” The recipe originally called for either vegetable or chicken stock; I've kept the chicken stock out of this. Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
To view this online, click here.
Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
FRESH HERB POTATO ROSTI
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 42, and begins, “If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.” Ready in 30 minutes or less.
To view this online, click here.
2 large russet potatoes, peeled and grated (1 1/2 lb.)
4 tsp. fresh chives, coarsely chopped
4 tsp. fresh parsley, coarsely chopped
4 tsp. fresh tarragon, coarsely chopped
2 Tbs. olive oil
Squeeze as much liquid as possible out of grated potatoes, then place in bowl, and toss with chives, parsley, and tarragon. Season with salt and pepper, if desired.
Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rösti is golden brown. Loosen bottom and sides of rösti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rösti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rösti is golden brown. Loosen rösti, then slide onto serving plate. Cut into wedges or squares, and serve warm.
nutritional information Per Per slice: Calories: 184; Protein: 3 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 8 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
ROASTED VEGETABLES
This comes from Melissa Clark in The New York Times Cooking e-newsletter. Melissa wrote, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Time: 30 minutes to 1 hour; makes 4 to 6 servings.
To view this online, click here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich, one of About.com’s American Food experts. John wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” The recipe originally called for either vegetable or chicken stock; I've kept the chicken stock out of this. Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
To view this online, click here.
Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
FRESH HERB POTATO ROSTI
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 42, and begins, “If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.” Ready in 30 minutes or less.
To view this online, click here.
2 large russet potatoes, peeled and grated (1 1/2 lb.)
4 tsp. fresh chives, coarsely chopped
4 tsp. fresh parsley, coarsely chopped
4 tsp. fresh tarragon, coarsely chopped
2 Tbs. olive oil
Squeeze as much liquid as possible out of grated potatoes, then place in bowl, and toss with chives, parsley, and tarragon. Season with salt and pepper, if desired.
Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rösti is golden brown. Loosen bottom and sides of rösti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rösti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rösti is golden brown. Loosen rösti, then slide onto serving plate. Cut into wedges or squares, and serve warm.
nutritional information Per Per slice: Calories: 184; Protein: 3 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 8 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
Thursday, March 29, 2018
Thursday Recipes
Here are today's six yummy recipes to help you through the day, including Mayan Spiced Chocolate Pudding and Alaskan Tomato Soup. Enjoy!
SAMOSA STUFFED PEPPERS
This comes from the March 2014 issue of Vegetarian Times, page 71. It starts off, “The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3.” Serves 8.
To view this online, click here.
4 large red bell peppers, halved
2 Tbs. vegetable oil
1 large onion, chopped (2 cups)
4 tsp. curry powder
1 Tbs. garam masala
2 tsp. grated fresh ginger
1 cup basmati rice
1/4 cup red lentils, rinsed and drained
1/2 tsp. salt
1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
2 large carrots, finely diced (1 cup)
1 cup green beans, coarsely chopped
1/2 cup raisins or dried currants, optional
1/2 cup unsalted peanuts or cashews, coarsely chopped
Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften.
Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.
Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.
nutritional information Per Stuffed pepper: Calories: 288; Protein: 10 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 241 mg; Fiber: 8 g; Sugar: 8 g; Vegan; Gluten-Free
MAYAN SPICED CHOCOLATE PUDDING
This is from the April 2009 issue of Vegetarian Times, and begins, “We've provided instructions for having this pudding ready to eat in 30 minutes, but you could also just chill with plastic wrap pressed onto the surface.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 13.5-oz. can light coconut milk, divided
1/4 cup cornstarch
1/4 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. chili powder, plus more for garnish
1/8 tsp. salt
1 3-oz. bar vegan dark chocolate, chopped
1 tsp. vanilla extract
Whisk together 1/4 cup coconut milk and cornstarch in small bowl. Set aside.
Combine remaining coconut milk, sugar, cinnamon, chili powder, and salt in saucepan, and bring to a simmer over medium heat. Whisk 1/4 cup hot mixture into cornstarch mixture to form slurry.
Whisk slurry into hot mixture, and cook 3 minutes, or until thickened, whisking constantly. Remove from heat, and whisk in chocolate and vanilla.
Transfer to metal bowl, and set in larger bowl filled with ice and water. Whisk occasionally to cool. Serve sprinkled with pinch of chili powder.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 18 g; Saturated Fat: 11 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 95 mg; Fiber: 2 g; Sugar: 16 g; Vegan; Gluten-Free
CHIPOTLE ASPARAGUS QUESADILLAS
This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.
To view this online, click here.
Quesadillas
1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1 1/2 tsp. olive oil or vegetable oil
1 tsp. dried oregano
4 8-inch sprouted-grain tortillas
Chipotle Spread
3 Tbs. vegan mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice
Preheat oven to 425°F.
To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.
Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.
Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.
Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan
WHOLE GRAIN BLUEBERRY MUFFINS WITH ORANGE STREUSEL
This is from Julia Moskin, also in The New York Times cooking e-newsletter. Julia wrote, “This master recipe for juicy, whole grain berry muffins is both extremely flexible and extremely rewarding. It is sweet but not sugary, packed with whole grains but not dense, and reasonably rich in fiber, protein, complex carbohydrates and healthy fats. The fresh berries and nuts are interchangeable with dried fruit, coconut or sunflower seeds. And the muffins freeze beautifully; they can go from a 300-degree oven to the breakfast table (or the car) in about 20 minutes.” Yield: 18 to 24 muffins; Time: about 2 hours.
To view this online, click here.
Ingredients
For the Muffins:
2 cups all-purpose flour, more as needed
2/3 cup whole wheat flour or wheat germ, preferably toasted
2/3 cup fine-ground yellow cornmeal
2/3 cup rolled oats (not quick-cooking)
2/3 cup packed light brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg or allspice (or use additional cinnamon)
1/2 teaspoon salt
1 3/4 cups buttermilk, more as needed
1 1/3 cup coconut oil, or neutral oil like safflower or canola
2/3 cup maple syrup
4 eggs
2 cups grated carrots or tart apple
1 1/2 cups blueberries
1 cup chopped toasted walnuts or pecans (optional)
For the Streusel (Optional):
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
1/4 cup coconut oil or cold unsalted butter
1/2 cup all-purpose flour
1 1/2 tablespoons finely grated orange zest
Preparation
Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don’t worry about a few lumps or streaks of flour. Stir in the carrots, blueberries and nuts if using. (If you'd like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
Heat oven to 425 degrees and place rack in top third of oven. Butter or spray a muffin tin (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. If you are topping with streusel, use your fingers to divide streusel over batter and press lightly onto the surface.
Place muffin tin in oven and reduce heat to 400 degrees. Bake for 18 to 20 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.
Repeat with remaining batter. If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.
Tip:
To freeze extra muffins, wrap them individually in aluminum foil. Reheat, still wrapped, in a 300-degree oven for about 20 minutes. Or unwrap and reheat in a microwave.
ALASKAN TOMATO SOUP
This comes from the January 2007 issue of Vegetarian Times, and begins, “Alaska resident Angela Wilde uses cooking and eating to get out of the house, despite the winter elements. Since fresh tomatoes are not in season in January, Wilde created this delicious soup using canned ones.” Serves 6 in 30 minutes or less.
To view this online, click here.
2 Tbs. olive oil
1/2 medium red onion, diced (about 1/2 cup)
6 cloves garlic, minced (about 2 Tbs.)
1 14-oz. can diced tomatoes with sweet onion
1 14-oz. can plain tomato sauce
4 oz. silken tofu, mashed (about 2/3 cup)
1 low-sodium vegetable bouillon cube
1/2 cup couscous
1/4 cup chopped parsley
2 Tbs. chopped oregano
2 Tbs. chopped basil
Heat olive oil in large pot over medium heat. Add onion and garlic, and sauté 5 minutes, or until onion is translucent.
Stir in tomatoes, tomato sauce, tofu, bouillon cube and 3 cups water. Bring to a simmer, and add couscous, parsley, oregano and basil. Cook 5 minutes, or until couscous is tender. Season with salt and pepper, and serve hot.
nutritional information Per SERVING: Calories: 162; Protein: 5 g; Total Fat: 6 g; Carbohydrates: 24 g; Sodium: 678 mg; Fiber: 3 g; Sugar: 7 g; Vegan
BAKED ARANCINI WITH PEPPERY TOMATO SAUCE
This is from Michelle Stark of the Tampa Bay Times. Serves 4.
To view this online, click here.
For the sauce:
1 red bell pepper
Olive oil
Salt
Pepper
2 garlic cloves
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
Red pepper flakes, to taste
Handful of fresh basil, chopped
For the arancini:
1 to 2 cups panko bread crumbs
Salt, to taste
Garlic powder, to taste
2 to 3 cups cooked and chilled risotto
1 egg
1/4 cup plain Greek yogurt
1/2 cup Parmesan cheese
Pepper
1/2 cup all-purpose flour
Parmesan cheese, for serving
Fresh parsley, chopped, for serving
Make the sauce: Cut the top off the red bell pepper, then halve it lengthwise. Scoop out seeds and ribs and cut into quarters. Place on a baking sheet lined with foil. Drizzle with olive oil, making sure the pepper pieces are coated. Season to taste with salt and pepper.
Place in oven on the top rack and broil until pepper is very brown and charred. Keep an eye on it. When pepper pieces are mostly charred, remove from oven. Carefully remove any very charred skin and chop the rest of the pepper very finely. Set aside.
In a medium saucepan over medium-high heat, add garlic and a swirl of olive oil. Cook for 5 minutes until garlic is lightly browned, then add crushed tomatoes and tomato paste. Bring to a boil, season with salt and pepper and stir. Lower to a simmer and add red pepper flakes and basil. Taste it and adjust seasonings if desired. Simmer for 15 minutes while you prepare arancini.
Make the arancini: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Spread bread crumbs out on the parchment paper, spray with cooking spray and sprinkle with salt and garlic powder. Cook for 5 minutes, until crumbs are lightly browned and fragrant. Remove from oven and set aside to cool.
Meanwhile, place cooked risotto in a large bowl, then add egg, yogurt, Parmesan cheese, salt and pepper. Start adding flour 1 tablespoon at a time, mixing in between each addition. About 4 tablespoons in, try to form a ball about the size of a golf ball with the risotto. If mixture is too sticky or not holding together, add the rest of the flour. If ball holds together, you’re good to go.
Prepare another baking sheet by lining it with parchment paper and coating with cooking spray. Gently roll risotto mixture into balls; you’ll likely get between 20 to 25. Place on balls on prepared baking sheet.
Carefully roll balls, one at a time, in bread crumbs on other baking sheet until each ball is coated entirely with crumbs.
Place arancini back on risotto baking sheet and spray generously with cooking spray. Season with salt and pepper and bake for about 25 minutes until brown. If you want them even browner, broil for about 5 minutes, watching them to make sure they don’t burn.
Serve hot with sauce on the side and more Parmesan cheese and parsley to garnish.
SAMOSA STUFFED PEPPERS
This comes from the March 2014 issue of Vegetarian Times, page 71. It starts off, “The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3.” Serves 8.
To view this online, click here.
4 large red bell peppers, halved
2 Tbs. vegetable oil
1 large onion, chopped (2 cups)
4 tsp. curry powder
1 Tbs. garam masala
2 tsp. grated fresh ginger
1 cup basmati rice
1/4 cup red lentils, rinsed and drained
1/2 tsp. salt
1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
2 large carrots, finely diced (1 cup)
1 cup green beans, coarsely chopped
1/2 cup raisins or dried currants, optional
1/2 cup unsalted peanuts or cashews, coarsely chopped
Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften.
Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.
Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.
nutritional information Per Stuffed pepper: Calories: 288; Protein: 10 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 241 mg; Fiber: 8 g; Sugar: 8 g; Vegan; Gluten-Free
MAYAN SPICED CHOCOLATE PUDDING
This is from the April 2009 issue of Vegetarian Times, and begins, “We've provided instructions for having this pudding ready to eat in 30 minutes, but you could also just chill with plastic wrap pressed onto the surface.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 13.5-oz. can light coconut milk, divided
1/4 cup cornstarch
1/4 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. chili powder, plus more for garnish
1/8 tsp. salt
1 3-oz. bar vegan dark chocolate, chopped
1 tsp. vanilla extract
Whisk together 1/4 cup coconut milk and cornstarch in small bowl. Set aside.
Combine remaining coconut milk, sugar, cinnamon, chili powder, and salt in saucepan, and bring to a simmer over medium heat. Whisk 1/4 cup hot mixture into cornstarch mixture to form slurry.
Whisk slurry into hot mixture, and cook 3 minutes, or until thickened, whisking constantly. Remove from heat, and whisk in chocolate and vanilla.
Transfer to metal bowl, and set in larger bowl filled with ice and water. Whisk occasionally to cool. Serve sprinkled with pinch of chili powder.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 18 g; Saturated Fat: 11 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 95 mg; Fiber: 2 g; Sugar: 16 g; Vegan; Gluten-Free
CHIPOTLE ASPARAGUS QUESADILLAS
This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.
To view this online, click here.
Quesadillas
1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1 1/2 tsp. olive oil or vegetable oil
1 tsp. dried oregano
4 8-inch sprouted-grain tortillas
Chipotle Spread
3 Tbs. vegan mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice
Preheat oven to 425°F.
To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.
Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.
Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.
Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan
WHOLE GRAIN BLUEBERRY MUFFINS WITH ORANGE STREUSEL
This is from Julia Moskin, also in The New York Times cooking e-newsletter. Julia wrote, “This master recipe for juicy, whole grain berry muffins is both extremely flexible and extremely rewarding. It is sweet but not sugary, packed with whole grains but not dense, and reasonably rich in fiber, protein, complex carbohydrates and healthy fats. The fresh berries and nuts are interchangeable with dried fruit, coconut or sunflower seeds. And the muffins freeze beautifully; they can go from a 300-degree oven to the breakfast table (or the car) in about 20 minutes.” Yield: 18 to 24 muffins; Time: about 2 hours.
To view this online, click here.
Ingredients
For the Muffins:
2 cups all-purpose flour, more as needed
2/3 cup whole wheat flour or wheat germ, preferably toasted
2/3 cup fine-ground yellow cornmeal
2/3 cup rolled oats (not quick-cooking)
2/3 cup packed light brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg or allspice (or use additional cinnamon)
1/2 teaspoon salt
1 3/4 cups buttermilk, more as needed
1 1/3 cup coconut oil, or neutral oil like safflower or canola
2/3 cup maple syrup
4 eggs
2 cups grated carrots or tart apple
1 1/2 cups blueberries
1 cup chopped toasted walnuts or pecans (optional)
For the Streusel (Optional):
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
1/4 cup coconut oil or cold unsalted butter
1/2 cup all-purpose flour
1 1/2 tablespoons finely grated orange zest
Preparation
Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don’t worry about a few lumps or streaks of flour. Stir in the carrots, blueberries and nuts if using. (If you'd like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
Heat oven to 425 degrees and place rack in top third of oven. Butter or spray a muffin tin (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. If you are topping with streusel, use your fingers to divide streusel over batter and press lightly onto the surface.
Place muffin tin in oven and reduce heat to 400 degrees. Bake for 18 to 20 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.
Repeat with remaining batter. If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.
Tip:
To freeze extra muffins, wrap them individually in aluminum foil. Reheat, still wrapped, in a 300-degree oven for about 20 minutes. Or unwrap and reheat in a microwave.
ALASKAN TOMATO SOUP
This comes from the January 2007 issue of Vegetarian Times, and begins, “Alaska resident Angela Wilde uses cooking and eating to get out of the house, despite the winter elements. Since fresh tomatoes are not in season in January, Wilde created this delicious soup using canned ones.” Serves 6 in 30 minutes or less.
To view this online, click here.
2 Tbs. olive oil
1/2 medium red onion, diced (about 1/2 cup)
6 cloves garlic, minced (about 2 Tbs.)
1 14-oz. can diced tomatoes with sweet onion
1 14-oz. can plain tomato sauce
4 oz. silken tofu, mashed (about 2/3 cup)
1 low-sodium vegetable bouillon cube
1/2 cup couscous
1/4 cup chopped parsley
2 Tbs. chopped oregano
2 Tbs. chopped basil
Heat olive oil in large pot over medium heat. Add onion and garlic, and sauté 5 minutes, or until onion is translucent.
Stir in tomatoes, tomato sauce, tofu, bouillon cube and 3 cups water. Bring to a simmer, and add couscous, parsley, oregano and basil. Cook 5 minutes, or until couscous is tender. Season with salt and pepper, and serve hot.
nutritional information Per SERVING: Calories: 162; Protein: 5 g; Total Fat: 6 g; Carbohydrates: 24 g; Sodium: 678 mg; Fiber: 3 g; Sugar: 7 g; Vegan
BAKED ARANCINI WITH PEPPERY TOMATO SAUCE
This is from Michelle Stark of the Tampa Bay Times. Serves 4.
To view this online, click here.
For the sauce:
1 red bell pepper
Olive oil
Salt
Pepper
2 garlic cloves
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
Red pepper flakes, to taste
Handful of fresh basil, chopped
For the arancini:
1 to 2 cups panko bread crumbs
Salt, to taste
Garlic powder, to taste
2 to 3 cups cooked and chilled risotto
1 egg
1/4 cup plain Greek yogurt
1/2 cup Parmesan cheese
Pepper
1/2 cup all-purpose flour
Parmesan cheese, for serving
Fresh parsley, chopped, for serving
Make the sauce: Cut the top off the red bell pepper, then halve it lengthwise. Scoop out seeds and ribs and cut into quarters. Place on a baking sheet lined with foil. Drizzle with olive oil, making sure the pepper pieces are coated. Season to taste with salt and pepper.
Place in oven on the top rack and broil until pepper is very brown and charred. Keep an eye on it. When pepper pieces are mostly charred, remove from oven. Carefully remove any very charred skin and chop the rest of the pepper very finely. Set aside.
In a medium saucepan over medium-high heat, add garlic and a swirl of olive oil. Cook for 5 minutes until garlic is lightly browned, then add crushed tomatoes and tomato paste. Bring to a boil, season with salt and pepper and stir. Lower to a simmer and add red pepper flakes and basil. Taste it and adjust seasonings if desired. Simmer for 15 minutes while you prepare arancini.
Make the arancini: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Spread bread crumbs out on the parchment paper, spray with cooking spray and sprinkle with salt and garlic powder. Cook for 5 minutes, until crumbs are lightly browned and fragrant. Remove from oven and set aside to cool.
Meanwhile, place cooked risotto in a large bowl, then add egg, yogurt, Parmesan cheese, salt and pepper. Start adding flour 1 tablespoon at a time, mixing in between each addition. About 4 tablespoons in, try to form a ball about the size of a golf ball with the risotto. If mixture is too sticky or not holding together, add the rest of the flour. If ball holds together, you’re good to go.
Prepare another baking sheet by lining it with parchment paper and coating with cooking spray. Gently roll risotto mixture into balls; you’ll likely get between 20 to 25. Place on balls on prepared baking sheet.
Carefully roll balls, one at a time, in bread crumbs on other baking sheet until each ball is coated entirely with crumbs.
Place arancini back on risotto baking sheet and spray generously with cooking spray. Season with salt and pepper and bake for about 25 minutes until brown. If you want them even browner, broil for about 5 minutes, watching them to make sure they don’t burn.
Serve hot with sauce on the side and more Parmesan cheese and parsley to garnish.
Wednesday, March 28, 2018
Wednesday Recipes
Here are today's six recipes to help you through the day, including Vegan Chili and Stuffed Shells I. Enjoy!
SWEET POTATO & BLACK BEAN ENCHILADAS
This comes from the December 2011 issue of Vegetarian Times, page 59. The recipes starts off, “Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. 'My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it,' explains James McNulty. 'It can be made the night before and it travels well, so it's great for a potluck or a holiday party.'” Serves 8 (makes 16 enchiladas)
To view this online, click here.
Sauce
1 15-oz. can tomato sauce
1 3/4 cups low-sodium vegetable broth
1 tsp. ancho chile powder
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/2 tsp. chipotle chile powder
Filling
1 Tbs. extra virgin olive oil
1 small onion, diced (1 cup)
1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can black beans, rinsed and drained
1 12-oz. round queso fresco, divided
Enchiladas
extra virgin olive oil, for brushing baking dish
16 6-inch corn tortillas, warmed
2 limes, cut into wedges
1 avocado, sliced
1/2 cup sour cream, for garnish
Cilantro sprigs, for garnish, optional
To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.
Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
nutritional information Per Serving (2 enchiladas): Calories: 435; Protein: 13 g; Total Fat: 15 g; Saturated Fat: 5 g; Carbohydrates: 65 g; Cholesterol: 20 mg; Sodium: 963 mg; Fiber: 11 g; Sugar: 11 g; Gluten-Free
STUFFED SHELLS I
This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."
Prep: 25 m; Cook: 25 m; Ready In: 50 m
View this online here.
Ingredients
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Directions
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
BAKED ARANCINI WITH PEPPERY TOMATO SAUCE
This is from Michelle Stark of the Tampa Bay Times. Serves 4.
To view this online, click here.
For the sauce:
1 red bell pepper
Olive oil
Salt
Pepper
2 garlic cloves
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
Red pepper flakes, to taste
Handful of fresh basil, chopped
For the arancini:
1 to 2 cups panko bread crumbs
Salt, to taste
Garlic powder, to taste
2 to 3 cups cooked and chilled risotto
1 egg
1/4 cup plain Greek yogurt
1/2 cup Parmesan cheese
Pepper
1/2 cup all-purpose flour
Parmesan cheese, for serving
Fresh parsley, chopped, for serving
Make the sauce: Cut the top off the red bell pepper, then halve it lengthwise. Scoop out seeds and ribs and cut into quarters. Place on a baking sheet lined with foil. Drizzle with olive oil, making sure the pepper pieces are coated. Season to taste with salt and pepper.
Place in oven on the top rack and broil until pepper is very brown and charred. Keep an eye on it. When pepper pieces are mostly charred, remove from oven. Carefully remove any very charred skin and chop the rest of the pepper very finely. Set aside.
In a medium saucepan over medium-high heat, add garlic and a swirl of olive oil. Cook for 5 minutes until garlic is lightly browned, then add crushed tomatoes and tomato paste. Bring to a boil, season with salt and pepper and stir. Lower to a simmer and add red pepper flakes and basil. Taste it and adjust seasonings if desired. Simmer for 15 minutes while you prepare arancini.
Make the arancini: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Spread bread crumbs out on the parchment paper, spray with cooking spray and sprinkle with salt and garlic powder. Cook for 5 minutes, until crumbs are lightly browned and fragrant. Remove from oven and set aside to cool.
Meanwhile, place cooked risotto in a large bowl, then add egg, yogurt, Parmesan cheese, salt and pepper. Start adding flour 1 tablespoon at a time, mixing in between each addition. About 4 tablespoons in, try to form a ball about the size of a golf ball with the risotto. If mixture is too sticky or not holding together, add the rest of the flour. If ball holds together, you’re good to go.
Prepare another baking sheet by lining it with parchment paper and coating with cooking spray. Gently roll risotto mixture into balls; you’ll likely get between 20 to 25. Place on balls on prepared baking sheet.
Carefully roll balls, one at a time, in bread crumbs on other baking sheet until each ball is coated entirely with crumbs.
Place arancini back on risotto baking sheet and spray generously with cooking spray. Season with salt and pepper and bake for about 25 minutes until brown. If you want them even browner, broil for about 5 minutes, watching them to make sure they don’t burn.
Serve hot with sauce on the side and more Parmesan cheese and parsley to garnish.
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “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
BLUEBERRY PIE
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.
This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.
Ingredients
For the Crust:
2 1/ 2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/4 cups unsalted butter, cold and cut into cubes
8-10 tablespoons or 120 to 150 grams of ice water
1 egg, beaten with 1 tablespoon of water
For the Filling:
8 cups blueberries, picked over and washed
1/2 cup raw sugar
2 tablespoons lemon juice
2-3 tablespoons arrowroot flour or cornstarch
1/4 teaspoon kosher salt
Preparation
To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.
Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.
Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.
Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.
Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.
SWEET POTATO & BLACK BEAN ENCHILADAS
This comes from the December 2011 issue of Vegetarian Times, page 59. The recipes starts off, “Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. 'My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it,' explains James McNulty. 'It can be made the night before and it travels well, so it's great for a potluck or a holiday party.'” Serves 8 (makes 16 enchiladas)
To view this online, click here.
Sauce
1 15-oz. can tomato sauce
1 3/4 cups low-sodium vegetable broth
1 tsp. ancho chile powder
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/2 tsp. chipotle chile powder
Filling
1 Tbs. extra virgin olive oil
1 small onion, diced (1 cup)
1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can black beans, rinsed and drained
1 12-oz. round queso fresco, divided
Enchiladas
extra virgin olive oil, for brushing baking dish
16 6-inch corn tortillas, warmed
2 limes, cut into wedges
1 avocado, sliced
1/2 cup sour cream, for garnish
Cilantro sprigs, for garnish, optional
To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.
Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
nutritional information Per Serving (2 enchiladas): Calories: 435; Protein: 13 g; Total Fat: 15 g; Saturated Fat: 5 g; Carbohydrates: 65 g; Cholesterol: 20 mg; Sodium: 963 mg; Fiber: 11 g; Sugar: 11 g; Gluten-Free
STUFFED SHELLS I
This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."
Prep: 25 m; Cook: 25 m; Ready In: 50 m
View this online here.
Ingredients
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Directions
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
BAKED ARANCINI WITH PEPPERY TOMATO SAUCE
This is from Michelle Stark of the Tampa Bay Times. Serves 4.
To view this online, click here.
For the sauce:
1 red bell pepper
Olive oil
Salt
Pepper
2 garlic cloves
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
Red pepper flakes, to taste
Handful of fresh basil, chopped
For the arancini:
1 to 2 cups panko bread crumbs
Salt, to taste
Garlic powder, to taste
2 to 3 cups cooked and chilled risotto
1 egg
1/4 cup plain Greek yogurt
1/2 cup Parmesan cheese
Pepper
1/2 cup all-purpose flour
Parmesan cheese, for serving
Fresh parsley, chopped, for serving
Make the sauce: Cut the top off the red bell pepper, then halve it lengthwise. Scoop out seeds and ribs and cut into quarters. Place on a baking sheet lined with foil. Drizzle with olive oil, making sure the pepper pieces are coated. Season to taste with salt and pepper.
Place in oven on the top rack and broil until pepper is very brown and charred. Keep an eye on it. When pepper pieces are mostly charred, remove from oven. Carefully remove any very charred skin and chop the rest of the pepper very finely. Set aside.
In a medium saucepan over medium-high heat, add garlic and a swirl of olive oil. Cook for 5 minutes until garlic is lightly browned, then add crushed tomatoes and tomato paste. Bring to a boil, season with salt and pepper and stir. Lower to a simmer and add red pepper flakes and basil. Taste it and adjust seasonings if desired. Simmer for 15 minutes while you prepare arancini.
Make the arancini: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Spread bread crumbs out on the parchment paper, spray with cooking spray and sprinkle with salt and garlic powder. Cook for 5 minutes, until crumbs are lightly browned and fragrant. Remove from oven and set aside to cool.
Meanwhile, place cooked risotto in a large bowl, then add egg, yogurt, Parmesan cheese, salt and pepper. Start adding flour 1 tablespoon at a time, mixing in between each addition. About 4 tablespoons in, try to form a ball about the size of a golf ball with the risotto. If mixture is too sticky or not holding together, add the rest of the flour. If ball holds together, you’re good to go.
Prepare another baking sheet by lining it with parchment paper and coating with cooking spray. Gently roll risotto mixture into balls; you’ll likely get between 20 to 25. Place on balls on prepared baking sheet.
Carefully roll balls, one at a time, in bread crumbs on other baking sheet until each ball is coated entirely with crumbs.
Place arancini back on risotto baking sheet and spray generously with cooking spray. Season with salt and pepper and bake for about 25 minutes until brown. If you want them even browner, broil for about 5 minutes, watching them to make sure they don’t burn.
Serve hot with sauce on the side and more Parmesan cheese and parsley to garnish.
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “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
BLUEBERRY PIE
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.
This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.
Ingredients
For the Crust:
2 1/ 2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/4 cups unsalted butter, cold and cut into cubes
8-10 tablespoons or 120 to 150 grams of ice water
1 egg, beaten with 1 tablespoon of water
For the Filling:
8 cups blueberries, picked over and washed
1/2 cup raw sugar
2 tablespoons lemon juice
2-3 tablespoons arrowroot flour or cornstarch
1/4 teaspoon kosher salt
Preparation
To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.
Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.
Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.
Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.
Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.
Tuesday, March 27, 2018
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six yummy recipes to help you through the day, including Al Roker's Vegetable Lasagna and Vegetarian Red Curry Tofu with Green Peas. Enjoy!
MARYANN'S FRUIT SALAD
I hadn’t seen Maryann for over 18 years when she came for a week’s visit. One night, she fixed this to go with dinner.
This recipe, as well as the next one (Fruit Salad) are from my e-cookbook Off the Wall Cooking.
2 apples, peeled & diced
2/3 C raisins
3 oranges, peeled & sectioned
1 C grapes
Mix fruits together & chill. May be drizzled with honey just before serving.
FRUIT SALAD
1 cantaloupe, diced
1/2 C grapes (note)
2 bananas, cut up
1 C sour cream
1 can pineapple chunks
Mix & chill.
NOTE: Red grapes look especially nice in this, though any type can be used.
GOURMET GREEN BEANS
This is from Publix Supermarket's April 2006 issue of Aprons
2 (12-ounce) bags fresh snipped green beans (snapped, if desired)
1 (8-ounce) package sliced baby portabella mushrooms
3/4 cup water
2 tablespoons garlic butter
1 tablespoon sesame seeds
1 teaspoon seasoned salt
Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.
Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.
Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.
CALORIES (per 1/8 recipe) 70kcal; FAT 4g; CHOL 5mg; SODIUM 220mg; CARB 8g; FIBER 3g; PROTEIN 2g; VIT A 15%; VIT C 25%; CALC 4%; IRON 6%
BLACK BEAN VEGGIE BURGERS
This recipe begins, “Hearty, tasty and inexpensive, these black bean burgers taste great grilled or baked in the oven.”
From Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4711-black-bean-veggie-burgers
Ingredients
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Nutritional Facts: Servings: 4; Calories: 198; Total Fat: 3 g; Cholesterol: 53 mg; Sodium: 607 mg; Total Carbohydrate: 33.1 g; Dietary Fiber: 9.8 g; Protein: 11.2g
VEGETARIAN RED CURRY TOFU WITH GREEN PEAS
This comes from Jolinda Hackett, The Spruce’s vegetarian expert. Jolinda wrote, “This Thai inspired recipe for a basic vegetarian (and vegan!) red curry sauce with vegetables will go best served over steamed white rice, though you could always eat it plain as a curry soup dish. I'm personally not a big fan of green curry, though I suppose you could try a green curry paste instead of red in this recipe, if you'd like. I'd probably omit the fresh cilantro, in that case.
“Though the recipe calls for tofu, carrots, peas and baby corn (my personal favorite!) you can use just about any vegetable you have on hand, and adjust the cooking time accordingly if needed. A note about store-bought red curry pastes: be sure to read the ingredients to make sure it is vegetarian (a few brands will contain some sort of fish). I usually use Thai Kitchen brand red curry paste, which is easy to find, vegetarian, vegan, and gluten-free.
“This Thai red curry recipe is vegetarian, vegan and gluten-free.”
To view this online, click here.
Ingredients
3 tbsp fresh basil, coarsely chopped
1 tbsp vegetarian red curry paste (make sure it's vegetarian)
1 14 ounce can coconut milk
1 carrot, sliced thin
1/2 cup green peas
1/2 cup baby corn, chopped
1 block firm or extra firm tofu, well pressed
2 tbsp chopped fresh cilantro
1 tsp brown sugar
juice from one lime
Directions
Like most vegan tofu recipes, this one will taste best if you press the tofu first. Not sure how to do that? See this easy step-by-step guide: How to press tofu.
After your tofu is well-pressed, chop it into about 3/4-inch (bite-sized) chunks.
In a medium-sized saucepan, combine the basil, vegetarian red curry paste and coconut over medium high heat, stirring well to mix curry paste.
Add the remaining ingredients, including the sliced carrot, green peas, baby corn and pressed and chopped tofu.
Bring the mixture to a slow simmer.
Cover the pot and allow your curry to cook for about 10-12 minutes, or until the veggies are tender, but not overcooked.
Serve your vegan Thai red curry over rice if desired. Or, pair it with a healthier whole grain, such as quinoa or kaniwa for the extra protein boost.
If you like this red Thai curry, here's more vegetarian curries you might enjoy.
AL ROKER’S VEGETABLE LASAGNA
This is from The Today Show’s Al Roker. The recipe begins, “This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner.”
Cook Time: 1 hour 10 minutes; Prep Time: 20 minutes; Yield: 1 lasagna
To view this online, click here.
Ingredients
Sauce
2 tablespoons olive oil
1 zucchini, medium dice
1 small yellow squash, medium dice
1 medium yellow onion, medium dice
1 medium red bell pepper, medium dice
Salt and pepper, to taste
4 cloves garlic, minced
4 cups marinara sauce
3 tablespoons chopped basil
1 pinch red pepper flakes
Lasagna
32 ounces whole milk ricotta cheese
2 eggs
1 pound dry lasagna noodles, cooked according to packaging
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Preparation
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
MARYANN'S FRUIT SALAD
I hadn’t seen Maryann for over 18 years when she came for a week’s visit. One night, she fixed this to go with dinner.
This recipe, as well as the next one (Fruit Salad) are from my e-cookbook Off the Wall Cooking.
2 apples, peeled & diced
2/3 C raisins
3 oranges, peeled & sectioned
1 C grapes
Mix fruits together & chill. May be drizzled with honey just before serving.
FRUIT SALAD
1 cantaloupe, diced
1/2 C grapes (note)
2 bananas, cut up
1 C sour cream
1 can pineapple chunks
Mix & chill.
NOTE: Red grapes look especially nice in this, though any type can be used.
GOURMET GREEN BEANS
This is from Publix Supermarket's April 2006 issue of Aprons
2 (12-ounce) bags fresh snipped green beans (snapped, if desired)
1 (8-ounce) package sliced baby portabella mushrooms
3/4 cup water
2 tablespoons garlic butter
1 tablespoon sesame seeds
1 teaspoon seasoned salt
Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.
Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.
Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.
CALORIES (per 1/8 recipe) 70kcal; FAT 4g; CHOL 5mg; SODIUM 220mg; CARB 8g; FIBER 3g; PROTEIN 2g; VIT A 15%; VIT C 25%; CALC 4%; IRON 6%
BLACK BEAN VEGGIE BURGERS
This recipe begins, “Hearty, tasty and inexpensive, these black bean burgers taste great grilled or baked in the oven.”
From Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4711-black-bean-veggie-burgers
Ingredients
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Nutritional Facts: Servings: 4; Calories: 198; Total Fat: 3 g; Cholesterol: 53 mg; Sodium: 607 mg; Total Carbohydrate: 33.1 g; Dietary Fiber: 9.8 g; Protein: 11.2g
VEGETARIAN RED CURRY TOFU WITH GREEN PEAS
This comes from Jolinda Hackett, The Spruce’s vegetarian expert. Jolinda wrote, “This Thai inspired recipe for a basic vegetarian (and vegan!) red curry sauce with vegetables will go best served over steamed white rice, though you could always eat it plain as a curry soup dish. I'm personally not a big fan of green curry, though I suppose you could try a green curry paste instead of red in this recipe, if you'd like. I'd probably omit the fresh cilantro, in that case.
“Though the recipe calls for tofu, carrots, peas and baby corn (my personal favorite!) you can use just about any vegetable you have on hand, and adjust the cooking time accordingly if needed. A note about store-bought red curry pastes: be sure to read the ingredients to make sure it is vegetarian (a few brands will contain some sort of fish). I usually use Thai Kitchen brand red curry paste, which is easy to find, vegetarian, vegan, and gluten-free.
“This Thai red curry recipe is vegetarian, vegan and gluten-free.”
To view this online, click here.
Ingredients
3 tbsp fresh basil, coarsely chopped
1 tbsp vegetarian red curry paste (make sure it's vegetarian)
1 14 ounce can coconut milk
1 carrot, sliced thin
1/2 cup green peas
1/2 cup baby corn, chopped
1 block firm or extra firm tofu, well pressed
2 tbsp chopped fresh cilantro
1 tsp brown sugar
juice from one lime
Directions
Like most vegan tofu recipes, this one will taste best if you press the tofu first. Not sure how to do that? See this easy step-by-step guide: How to press tofu.
After your tofu is well-pressed, chop it into about 3/4-inch (bite-sized) chunks.
In a medium-sized saucepan, combine the basil, vegetarian red curry paste and coconut over medium high heat, stirring well to mix curry paste.
Add the remaining ingredients, including the sliced carrot, green peas, baby corn and pressed and chopped tofu.
Bring the mixture to a slow simmer.
Cover the pot and allow your curry to cook for about 10-12 minutes, or until the veggies are tender, but not overcooked.
Serve your vegan Thai red curry over rice if desired. Or, pair it with a healthier whole grain, such as quinoa or kaniwa for the extra protein boost.
If you like this red Thai curry, here's more vegetarian curries you might enjoy.
AL ROKER’S VEGETABLE LASAGNA
This is from The Today Show’s Al Roker. The recipe begins, “This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner.”
Cook Time: 1 hour 10 minutes; Prep Time: 20 minutes; Yield: 1 lasagna
To view this online, click here.
Ingredients
Sauce
2 tablespoons olive oil
1 zucchini, medium dice
1 small yellow squash, medium dice
1 medium yellow onion, medium dice
1 medium red bell pepper, medium dice
Salt and pepper, to taste
4 cloves garlic, minced
4 cups marinara sauce
3 tablespoons chopped basil
1 pinch red pepper flakes
Lasagna
32 ounces whole milk ricotta cheese
2 eggs
1 pound dry lasagna noodles, cooked according to packaging
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Preparation
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
Taco Tuesday
It's time for another Taco Tuesday. Today's six offerings including Vegan Tacos and White Bean & Potato Tacos. Enjoy!
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
EDAMAME TACOS WITH PEANUT SAUCE
This comes from Alissa, blogger who runs Connoisseurs Veg. Alissa wrote, “These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce.” She also wrote, “Mexican-Thai-Japanese fusion at it’s finest. I don’t know if this is a weird idea or not…”
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Servings: 4
To view this online, click here.
Ingredients
For the Peanut Sauce
1/4 cup natural peanut butter
1 tbsp. soy sauce
1 tbsp. maple syrup or agave
1-2 tbsp. water
For the Edamame Tacos
1 tbsp. canola oil or other neutral-flavored vegetable oil
1 medium onion diced
2 large garlic cloves minced
2 cups cooked shelled edamame
1 1/2 tbsp. lime juice
1/4 tsp. salt
3 tbsp. finely chopped fresh cilantro
2 scallions chopped
about 2 cups baby spinach arugula or spring mix
8 taco shells preferably homemade
Instructions
Make the Peanut Sauce
Whisk all ingredients together in a small bowl, adding as much water as needed to achieve desired consistency.
Make the Edamame Tacos
Heat oil in medium skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.
Add garlic and edamame. Continue to sauté until edamame begin to brown in spots, about another 5 minutes.
Add lime juice and salt. Sauté another 30 seconds and remove from heat.
Add cilantro and scallions. Mix well.
Divide mixture among taco shells and top with greens and peanut sauce.
CHICKPEA TACOS
This comes from the March 2008 issue of Vegetarian 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
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit.
GRILLED TOFU TACOS WITH WALLA WALLA SWEET ONION SLAW
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.
The recipe is actually called Grilled Tofu Tacos with Walla Walla Sweet Onion Slaw (And Optional Chicken), but I've left the chicken out, for obvious reasons. This recipe begins, “Smoky seasoned tofu, creamy avocado, and crunchy slaw make these super easy summer tacos shine.”
PREP: 2 HOURS 20 MINUTES COOK: 15 MINUTES TOTAL: 2 HOURS 35 MINUTES; YIELD: 10-12 TACOS.
This is from Kitchen Treaty and can be viewed online at http://www.kitchentreaty.com/grilled-tofu-tacos-with-walla-walla-sweet-onion-slaw-and-optional-chicken/
Ingredients
2 (14-ounce) blocks extra-firm tofu
For the marinade:
1/4 cup olive oil
1/4 cup lime juice
2 tablespoons cider vinegar
1 teaspoon cumin
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
For the slaw:
1/2 medium cabbage, quartered and thinly sliced
1/2 medium Walla Walla Sweet onion, thinly sliced
1/4 cup lime juice
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Plus:
1 large avocado, sliced
10-12 tortillas (depending on how full you like to stuff your tacos)*
Directions:
Press tofu to drain. I place each block on a dinner plate on top of a layer of paper towels, then place more paper towels on top. Then I put 3-4 dinner plates on top and let it press down on the tofu for 20-30 minutes. Slice tofu into 6-7 1/2-inch pieces. Place in a zipper bag or container with airtight cover.
Make the marinade. Add all marinade ingredients to a small bowl and whisk until combined. Pour marinade over tofu. Place in refrigerator and marinate for 2 hours.
Heat grill to medium-high, about 425 degrees Fahrenheit. Cook tofu until browned and cooked through, 10-14 minutes. We only have one grill, so we always use the left side for my vegetarian stuff, and the right side for the meaty stuff. Remove tofu from grill and let cool enough to cut into taco-size pieces (I just cut the tofu pieces in half).
Place the tortillas on the grill and heat until slightly browned and heated through, about 1-2 minutes on each side. Keep on a plate covered by a damp dishtowel until ready to serve.
While the tofu and tortillas are cooking, make the slaw. In a large bowl, toss together all ingredients with salad tongs or your clean hands. Taste and add additional salt and pepper if desired.
To assemble tacos, grab a tortilla and lay one or two avocado slices on the bottom. Top with a coulple pieces of tofu, and top with slaw. Serve.
*GLUTEN-FREE OPTION
Use corn tortillas (or other gluten-free tortillas)
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
EDAMAME TACOS WITH PEANUT SAUCE
This comes from Alissa, blogger who runs Connoisseurs Veg. Alissa wrote, “These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce.” She also wrote, “Mexican-Thai-Japanese fusion at it’s finest. I don’t know if this is a weird idea or not…”
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Servings: 4
To view this online, click here.
Ingredients
For the Peanut Sauce
1/4 cup natural peanut butter
1 tbsp. soy sauce
1 tbsp. maple syrup or agave
1-2 tbsp. water
For the Edamame Tacos
1 tbsp. canola oil or other neutral-flavored vegetable oil
1 medium onion diced
2 large garlic cloves minced
2 cups cooked shelled edamame
1 1/2 tbsp. lime juice
1/4 tsp. salt
3 tbsp. finely chopped fresh cilantro
2 scallions chopped
about 2 cups baby spinach arugula or spring mix
8 taco shells preferably homemade
Instructions
Make the Peanut Sauce
Whisk all ingredients together in a small bowl, adding as much water as needed to achieve desired consistency.
Make the Edamame Tacos
Heat oil in medium skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.
Add garlic and edamame. Continue to sauté until edamame begin to brown in spots, about another 5 minutes.
Add lime juice and salt. Sauté another 30 seconds and remove from heat.
Add cilantro and scallions. Mix well.
Divide mixture among taco shells and top with greens and peanut sauce.
CHICKPEA TACOS
This comes from the March 2008 issue of Vegetarian 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
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit.
GRILLED TOFU TACOS WITH WALLA WALLA SWEET ONION SLAW
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.
The recipe is actually called Grilled Tofu Tacos with Walla Walla Sweet Onion Slaw (And Optional Chicken), but I've left the chicken out, for obvious reasons. This recipe begins, “Smoky seasoned tofu, creamy avocado, and crunchy slaw make these super easy summer tacos shine.”
PREP: 2 HOURS 20 MINUTES COOK: 15 MINUTES TOTAL: 2 HOURS 35 MINUTES; YIELD: 10-12 TACOS.
This is from Kitchen Treaty and can be viewed online at http://www.kitchentreaty.com/grilled-tofu-tacos-with-walla-walla-sweet-onion-slaw-and-optional-chicken/
Ingredients
2 (14-ounce) blocks extra-firm tofu
For the marinade:
1/4 cup olive oil
1/4 cup lime juice
2 tablespoons cider vinegar
1 teaspoon cumin
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
For the slaw:
1/2 medium cabbage, quartered and thinly sliced
1/2 medium Walla Walla Sweet onion, thinly sliced
1/4 cup lime juice
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Plus:
1 large avocado, sliced
10-12 tortillas (depending on how full you like to stuff your tacos)*
Directions:
Press tofu to drain. I place each block on a dinner plate on top of a layer of paper towels, then place more paper towels on top. Then I put 3-4 dinner plates on top and let it press down on the tofu for 20-30 minutes. Slice tofu into 6-7 1/2-inch pieces. Place in a zipper bag or container with airtight cover.
Make the marinade. Add all marinade ingredients to a small bowl and whisk until combined. Pour marinade over tofu. Place in refrigerator and marinate for 2 hours.
Heat grill to medium-high, about 425 degrees Fahrenheit. Cook tofu until browned and cooked through, 10-14 minutes. We only have one grill, so we always use the left side for my vegetarian stuff, and the right side for the meaty stuff. Remove tofu from grill and let cool enough to cut into taco-size pieces (I just cut the tofu pieces in half).
Place the tortillas on the grill and heat until slightly browned and heated through, about 1-2 minutes on each side. Keep on a plate covered by a damp dishtowel until ready to serve.
While the tofu and tortillas are cooking, make the slaw. In a large bowl, toss together all ingredients with salad tongs or your clean hands. Taste and add additional salt and pepper if desired.
To assemble tacos, grab a tortilla and lay one or two avocado slices on the bottom. Top with a coulple pieces of tofu, and top with slaw. Serve.
*GLUTEN-FREE OPTION
Use corn tortillas (or other gluten-free tortillas)
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