Enjoy!
FRIED EGGPLANT WITH CHICKPEAS AND MINT CHUTNEY
This comes fromMelissa Clark in The New York Times. She writes, “In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.” For vegetarians, of course, you could use this as a side for veggie burgers. Ready in 45 minutes; makes 2 to 3 servings as a main course, 4 to 6 as a side dish.
To view this online, click here.
Ingredients
For the Eggplant:
2 pounds baby or small Italian eggplant, sliced into 1/4-inch-thick rounds
Fine sea salt, as needed
3 to 4 tablespoons extra-virgin olive oil, more as needed
1 large white onion, halved and thinly sliced
2 garlic cloves, minced
1 1/2 teaspoons garam masala
1/2 teaspoon sweet paprika
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1 pound ripe tomatoes, chopped (about 2 cups)
1 3/4 cups (one 15-ounce can) cooked chickpeas, drained and rinsed if canned
For the Mint Chutney:
1 cup mint leaves
1 cup cilantro leaves and tender stems
1 serrano or jalapeño pepper, seeded and roughly chopped
1 scallion, cut into 1-inch lengths
1 garlic clove, roughly chopped
2 teaspoons lemon juice, more to taste
1/4 teaspoon fine sea salt, more to taste
Plain yogurt, for serving (optional)
Preparation
Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.
Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.
While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.
Serve the eggplant topped with the chutney and yogurt if you like.
TABBOULEH (CRACKED WHEAT SALAD)
Yield: 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/380.shtml
Ingredients
1/2 cup finely cut bulgur
1 cup finely chopped fresh parsley
1/2 cup chopped onion
1 fresh tomato, cored, seeded, and chopped
3 tablespoons fresh lemon juice
3 tablespoons canola or corn oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Soak the bulgur in 1 cup water for 1/2 hour. Drain well. Place the bulgur in a large bowl and add the vegetables; mix well.
Combine the lemon juice, oil, salt, and pepper. Add to the salad; toss lightly to coat the ingredients. Refrigerate for at least 8 hours before serving.
Nutritional Information Per Serving: Calories: 122; Protein: 2 g; Fat: 7 g; Sodium: 206 mg; Cholesterol: 0 mg; Carbohydrates: 13 g; Exchanges: 1 Starch, 1 Fat
GLAZED MAPLE-MUSTARD TEMPEH STRIPS WITH COLLARDS
If you're like me, you may have heard of tempeh and wondered how to cook it. Here's one recipe to get you started. It's from the September 2015 issue of Vegetarian Times, page 44. It starts off, “Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture.” Serves 6 in 30 minutes or less.
To view this online, click here.
2 8-oz. pkg. tempeh, sliced into 1/2-inch strips
1/3cup maple syrup
1/4 cup orange juice
1/4 cup safflower oil, divided
2 Tbs. ketchup
2 Tbs. Dijon mustard
1 Tbs. sriracha sauce
1 Tbs. low-sodium tamari
1 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
2 cloves garlic, minced (2 tsp.)
2 12-oz. bunches collard greens, stems and ribs removed, leaves thinly sliced
2 cups frozen fire roasted corn, thawed
Place tempeh strips in medium heat-proof bowl. Set aside.
Whisk together maple syrup, orange juice, 2 Tbs. oil, ketchup, mustard, sriracha, tamari, pepper, and cinnamon in medium saucepan. Bring to a simmer over medium heat, and cook 5 to 7 minutes, or until slightly thickened. Pour hot mixture over tempeh strips, cover, and let marinate 30 minutes, or overnight.
Preheat oven to 350°F. Line baking sheet with foil, and coat with cooking spray. Arrange marinated tempeh strips on prepared baking sheet; reserve marinade. Cover baking sheet tightly with foil, and bake 15 minutes. Remove foil, and flip tempeh pieces. Bake, uncovered, 5 minutes more, or until tempeh is slightly browned. Remove from oven, and brush tempeh with remaining glaze.
Meanwhile, heat remaining 2 Tbs. oil in large saucepan over medium-high heat. Add garlic, and cook 30 seconds. Add collard greens in two batches, wilting first batch before adding second. Stir in corn, and season with salt and pepper, if desired. Cook 5 to 7 minutes or until greens are tender, stirring occasionally. Serve topped with tempeh slices.
nutritional information Per Per serving (1 cup greens and 4 slices tempeh): Calories: 370; Protein: 18 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 5 g; Sugar: 17 g; Vegan
CINNAMON SWIRL BLUEBERRY COFFEE CAKE
Blueberries! Coffee cake! What's not to like? This also comes from the September 2015 issue of Vegetarian Times, page 63. It begins, “Professional pet sitter and 'obsessive baker' Jenny Dunklee became vegetarian almost 20 years ago, and went vegan last year. 'This recipe came about after my dad and I picked an insane amount of blueberries last fall,” she explains. “I was making all kinds of blueberry desserts and was looking for something special for a weekend breakfast.'” Serves 8.
To view this online, click here.
1 1/4 cups Florida Crystals Organic Cane Sugar, divided
1/4 cup Florida Crystals Organic Brown Sugar
1 1/2 tsp. Eden Foods Organic Ground Cinnamon
2 1/4 cups all-purpose flour, divided
1 Tbs. baking powder
1/4 tsp. salt
1/2 cup Silk Organic Unsweetened Soymilk
1 tsp. vanilla extract
1 1/2 sticks (3/4 cup) vegan butter, such as Earth Balance Vegan Buttery Sticks
3/4 cup plain soy yogurt
2 cups fresh or frozen blueberries
Preheat oven to 350°F. Coat 9-inch round cake pan with cooking spray.
Combine 1/4 cup cane sugar, brown sugar, and cinnamon in small bowl; set aside.
Whisk together 2 cups flour, baking powder, and salt in medium bowl. Set aside.
Stir together soymilk and vanilla extract, and set aside.
Cream 1 baking stick and remaining 1 cup cane sugar with electric mixer until smooth. Beat in yogurt until just combined.
Mix in flour mixture in three additions, alternating with soymilk mixture.
Spread half of batter in prepared pan. Sprinkle 3 Tbs. cinnamon sugar on top, and swirl into batter with skewer or chopstick. Sprinkle 1 cup blueberries on top.
Spread remaining batter over blueberries. Sprinkle 3 Tbs. cinnamon sugar mixture over batter, and repeat swirling; top with remaining 1 cup blueberries.
Melt remaining 1/2 baking stick in small saucepan. Stir melted baking stick and remaining 1/4 cup flour into remaining cinnamon sugar. Sprinkle over coffee cake.
Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool at least 20 minutes before serving.
nutritional information Per Per slice: Calories: 467; Protein: 5 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 73 g; Cholesterol: 0 mg; Sodium: 468 mg; Fiber: 2 g; Sugar: 42 g; Vegan
COLORFUL COLESLAW
Yield: 4 servings
Source: Secrets of Good-Carb Low-Carb Living
View recipe: http://diabeticgourmet.com/recipes/html/740.shtml
Ingredients
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 medium carrot shredded with a potato peeler, or 1/2 cup precut matchstick carrots
Dressing Ingredients:
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil or canola oil
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Place the cabbage and carrots in a medium bowl, and toss to mix.
Combine the dressing ingredients in a small bowl and whisk to mix well. Pour the dressing over the salad and toss again.
Serve immediately or cover and chill until ready to serve.
Nutritional Information Per Serving: Calories: 52; Protein: 0.8 g; Fat: 3.6 g; Sodium: 187 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1.2 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable, 1/2 Fat
VEGAN CARROT CAKE
This was sent in by Christina Kaoh to the SHARE: Reader Recipes segment. According to the segment, Christina developed this for a friend’s birthday. Serves 15.
Cake
1 medium ripe banana, frozen, then thawed
2/3 cup sugar
1/3 cup vegetable oil
1 1/2 cups grated carrots
1 1/4 cups flour
1 Tbs. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Icing
1 1/2 cups confectioner’s sugar
1 Tbs. vegan margarine
1/2 tsp. vanilla extract
To make Cake: Preheat oven to 350 degrees F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separated bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.
Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.
To make icing: Whisk together confectioners’ sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.
Per slice: Cal: 222; Protein: 2 g; Total Fat: 8 g (1 g sat. fat); Carb: 37 g; Chol: 0 mg; sodium: 205 mg; Fiber: 1 g; sugars: 26 g
Wednesday, September 16, 2015
Tuesday, September 15, 2015
Tuesday Recipes
Back in the Dark Ages (the 1950s), meat and potatoes were the order of the day; if one didn't eat meat for dinner, it was considered sacrilege. Red meat was king in many households, though chicken, fish, and pork were acceptable variations on a theme.
Of course, there were exceptions and rules to the beef/chicken/fish/pork/etc. rules: If one was a practicing Catholic (or had grown up as one), it was fish on Fridays; if you'd invited the neighbors for dinner and you knew they were Jewish, pork was definitely not what you were fixing that evening; if someone mentioned that he or she simply wanted a salad, chances were that a smaller number on the scale weighed heavily on someone's mind.
But a meatless meal? As in vegetarian?!? You might as well suggest that someone thought that he or she was a three-headed martian, dropped into Roswell with the thought of bringing back every third person back to Mars. What were you, nuts?
When you read about my lasagna experience with a certain ex-coworker, you'll see that there are still people who feel that way. Not to worry, it's entirely possible to adhere to a vegetarian diet and be perfectly healthy; in fact, according to the Academy of Nutrition and Dietetics, "It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes." (http://www.eatright.org/about/content.aspx?id=8357)
Great, you're thinking, I came here to see what's cooking, and she gives me the food lecture? Okay, lecture's over. Here are few non-meat meals. One or two of them are definitely not vegan (someone who eats and uses no animal by-products at all). I'll post a note after each recipe on what can be done to make it vegan. So...here goes. Enjoy!
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One year, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting so much better better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I changed the recipe drastically, getting rid of some ingredients (most notably meat), adding others (tofu crumbles), and changing amounts where I felt the changes were needed.
True story: Years ago, a coworker thought I was wonderful, while I found him nice but definitely not my type. While we both had pleasant enough conversations over coffee, it was not something I wanted to pursue.
One afternoon, a group of us were talking about food; he mentioned he absolutely loved lasagna. I made a mental note of that, thinking, Next time I'm planning that, I'm soooo not telling him.
A few weeks later, I decided to take a rare day off and started making a huge pan of - you guessed it - vegetarian lasagna. Just before I put it in the oven, the phone rang; it was you-know-who, telling me he missed running into me at work.
About this time, my youngest came into the kitchen and said (loud enough for my coworker to hear), "So you're getting ready to put the lasagna into the oven, right?" The guy immediately stated that he was on his way over.
That evening, the guy ate two helpings of the stuff. (He was a meat-and-potatoes kind of guy; a meal without meat, to him, was nothing short of sacrilege!) The next morning, when I ran into him, he enthused, "That was the best lasagna ever! How much meat did you use?" I told him none. He continued, "Okay, no red meat. Ground turkey?"
I told him it was tofu crumbles.
"What's that?" he asked. When I told him, he looked at me aghast, and asked, "What are you, some kind of vegetarian?" He immediately decided I was not the right person for him. Go figure...
Tomato sauce:
2-3 onions, chopped
3-5 cloves garlic, minced
28 oz. can tomatoes
2-8 oz. cans tomato sauce
2-6 oz. cans tomato paste
2 T olive oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2-10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9" X 13" pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
SPAGHETTI SAUCE
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything ex-cept cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of to-mato sauce.
Note:If you want to make it vegan, leave the honey out and use grated vegan cheese.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
BAKED NOODLES & CHEESE
No idea where this came from.
8 oz. noodles, cooked
2 1/2 C grated cheese
2 eggs
1 C milk
1 tsp. salt
1/2 tsp. pepper
2 T butter
Layer noodles & 2 C cheese alternately in a 2-quart casserole. Beat eggs, milk, salt & pepper together & pour over noodles & cheese. Sprinkle remaining cheese over it & dot with butter. Bake at 375 degrees for 25 minutes until set.
Note:Not sure how to make it vegan; you can use vegan margarine and cheese, but the eggs...eh.
GRANDMA'S MAC AND CHEESE
Grandma was a character; I could write a book about her. This is her version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1-2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
Note:I'm really sooo not sure how to replace the jars of Cheese Whiz. Anyone know if there's a vegan replacement?
J’s B-B-Q GLUTEN
This is from my oldest son. Rather than reword any of this, the recipe is included exactly as he wrote it out for me. (This stuff is definitely good.)
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge ass bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes. Fill huge ass bowl with water, put dough ball under water for 2 hours. Pour off water and drowned roaches. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy. Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely. Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
Of course, there were exceptions and rules to the beef/chicken/fish/pork/etc. rules: If one was a practicing Catholic (or had grown up as one), it was fish on Fridays; if you'd invited the neighbors for dinner and you knew they were Jewish, pork was definitely not what you were fixing that evening; if someone mentioned that he or she simply wanted a salad, chances were that a smaller number on the scale weighed heavily on someone's mind.
But a meatless meal? As in vegetarian?!? You might as well suggest that someone thought that he or she was a three-headed martian, dropped into Roswell with the thought of bringing back every third person back to Mars. What were you, nuts?
When you read about my lasagna experience with a certain ex-coworker, you'll see that there are still people who feel that way. Not to worry, it's entirely possible to adhere to a vegetarian diet and be perfectly healthy; in fact, according to the Academy of Nutrition and Dietetics, "It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes." (http://www.eatright.org/about/content.aspx?id=8357)
Great, you're thinking, I came here to see what's cooking, and she gives me the food lecture? Okay, lecture's over. Here are few non-meat meals. One or two of them are definitely not vegan (someone who eats and uses no animal by-products at all). I'll post a note after each recipe on what can be done to make it vegan. So...here goes. Enjoy!
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One year, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting so much better better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I changed the recipe drastically, getting rid of some ingredients (most notably meat), adding others (tofu crumbles), and changing amounts where I felt the changes were needed.
True story: Years ago, a coworker thought I was wonderful, while I found him nice but definitely not my type. While we both had pleasant enough conversations over coffee, it was not something I wanted to pursue.
One afternoon, a group of us were talking about food; he mentioned he absolutely loved lasagna. I made a mental note of that, thinking, Next time I'm planning that, I'm soooo not telling him.
A few weeks later, I decided to take a rare day off and started making a huge pan of - you guessed it - vegetarian lasagna. Just before I put it in the oven, the phone rang; it was you-know-who, telling me he missed running into me at work.
About this time, my youngest came into the kitchen and said (loud enough for my coworker to hear), "So you're getting ready to put the lasagna into the oven, right?" The guy immediately stated that he was on his way over.
That evening, the guy ate two helpings of the stuff. (He was a meat-and-potatoes kind of guy; a meal without meat, to him, was nothing short of sacrilege!) The next morning, when I ran into him, he enthused, "That was the best lasagna ever! How much meat did you use?" I told him none. He continued, "Okay, no red meat. Ground turkey?"
I told him it was tofu crumbles.
"What's that?" he asked. When I told him, he looked at me aghast, and asked, "What are you, some kind of vegetarian?" He immediately decided I was not the right person for him. Go figure...
Tomato sauce:
2-3 onions, chopped
3-5 cloves garlic, minced
28 oz. can tomatoes
2-8 oz. cans tomato sauce
2-6 oz. cans tomato paste
2 T olive oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2-10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9" X 13" pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
SPAGHETTI SAUCE
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything ex-cept cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of to-mato sauce.
Note:If you want to make it vegan, leave the honey out and use grated vegan cheese.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
BAKED NOODLES & CHEESE
No idea where this came from.
8 oz. noodles, cooked
2 1/2 C grated cheese
2 eggs
1 C milk
1 tsp. salt
1/2 tsp. pepper
2 T butter
Layer noodles & 2 C cheese alternately in a 2-quart casserole. Beat eggs, milk, salt & pepper together & pour over noodles & cheese. Sprinkle remaining cheese over it & dot with butter. Bake at 375 degrees for 25 minutes until set.
Note:Not sure how to make it vegan; you can use vegan margarine and cheese, but the eggs...eh.
GRANDMA'S MAC AND CHEESE
Grandma was a character; I could write a book about her. This is her version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1-2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
Note:I'm really sooo not sure how to replace the jars of Cheese Whiz. Anyone know if there's a vegan replacement?
J’s B-B-Q GLUTEN
This is from my oldest son. Rather than reword any of this, the recipe is included exactly as he wrote it out for me. (This stuff is definitely good.)
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge ass bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes. Fill huge ass bowl with water, put dough ball under water for 2 hours. Pour off water and drowned roaches. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy. Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely. Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
Monday, September 14, 2015
More Cookies!
I know, I know...I just posted cookie recipes here last Wednesday, but I kept finding more (and more) cookie recipes that looked yummy. I think that most of us love cookies. (I know I do.) These offerings are vegetarian cookies. Enjoy!
SPICY GINGERBREAD PEOPLE
From the December 2012 issue of Vegetarian Times, page 57.
The recipe starts, "Fresh ginger gives these dark, molasses-laced cookies a spicy kick."
Cookies
2 1/2 cups whole-wheat pastry flour
1 tsp. baking soda
1 Tbs. minced fresh ginger
1 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. salt
3 oz. Earth Balance margarine
2/3 cup dark brown sugar
1 tsp. vanilla extract
1 Tbs. egg replacer, such as Ener-G
1/3 cup molasses
Frosting
1/4 cup confectioners’ sugar
1/4 tsp. arrowroot powder
To make Cookies: Whisk together flour, baking soda, ginger, cinnamon, allspice, and salt in bowl. Set aside.
Cream margarine, sugar, and vanilla with electric mixer 3 minutes, or until smooth.
Combine egg replacer and 2 Tbs. water in bowl, and add to sugar mixture. Add molasses, and beat until smooth. Beat in flour mixture until soft dough forms. Wrap in plastic wrap, and chill 2 hours.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
Place dough between two sheets of parchment or wax paper, and roll out to 1/4-inch thick.
Cut with 3-inch gingerbread-man cutter, and transfer to prepared baking sheets. Bake 10 to 12 minutes, or until edges of Cookies begin to brown. Cool on baking sheets.
To make Frosting: Whisk together confectioners’ sugar, arrowroot, and 2 Tbs. water in small bowl. Transfer to pastry bag fitted with small round tip, and decorate Cookies with Frosting. Allow to set 30 minutes, then transfer to airtight container.
nutritional information Per Cookie: Calories: 115; Protein: 1 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 135 mg; Fiber: 2 g; Sugar: 10 g; Vegan
CHOCOLATE ESPRESSO OATMEAL COOKIES
Makes 48 cookies.
From the December 2011 issue of Vegetarian Times, page 75.
Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; vegan
DOUBLE CHOCOLATE VEGAN COOKIES
Jolinda Hackett, from About.com's vegetarian blog, writes, "If you can't find vegan chocolate chunks, use regular chocolate chips."
Ingredients:
2 cups flour
2/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup vegetable oil
1 1/4 cup sugar
egg replacer for 1 egg, prepared
1/2 cup soy milk
1 teaspoon vanilla
1/2 cup vegan chocolate chunks
Preparation:
Pre-heat oven to 350 degrees.
Combine the flour, cocoa, baking soda and salt in a small bowl.
In a separate large bowl, whisk together the sugar and vegetable oil until well mixed, then add the prepared egg replacer, soy milk and vanilla.
Add flour mixture to sugar and oil mixture, mixing just until well combined, then stir in vegan chocolate chunks.
Drop dough by spoonfuls onto a cookie sheet, then gently flatten. Baked for 8-10 minutes, until done, being careful not to over-bake.
Enjoy your vegan chocolate chunk cookies!
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Jolinda writes, "Vegan peanut butter cookies with chocolate chips - no eggs, no dairy, just delicious cookies! It's been said that whomever was the first person to mix together chocolate and peanut butter deserves an award for their contribution to humanity, and I couldn't agree more. Yum. Period. Nuff said."
Ingredients:
1 cup vegan margarine
1/2 cup sugar
1/2 cup brown sugar
1/4 cup soft (silken) tofu
1/2 tsp vanilla
1 1/2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup peanut butter
1 cup chocolate chips
Preparation:
Pre-heat the oven to 400 degrees.
In a large bowl, cream together the margarine, sugar and brown sugar. Add the tofu and vanilla and whisk until smooth and creamy.
In a separate bowl, combine the flour, baking soda and salt. Add to the margarine mixture and combine well.
Add the peanut butter and mix well, then fold in the chocolate chips.
Roll the dough into 1 inch balls and place on a baking sheet. Bake for 5 to 8 minutes, until cookies are golden brown.
VEGAN SNICKERDOODLES
This recipe is from the September 2007 issue of Vegetarian Times (page 79) and can be found online at http://www.vegetariantimes.com/recipe/vegan-snickerdoodles/. The recipe makes 45 cookies, and starts, "Snickerdoodles are just sugar cookies rolled in cinnamon sugar. Try adding 1/2 teaspoon ground nutmeg or allspice to the cinnamon sugar to boost flavor."
Cookie Dough
1 3/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1 stick (4 oz.) vegan margarine, softened
3/4 cup sugar
1/4 cup vanilla soymilk
1 tsp. vanilla extract
Cinnamon Sugar
1/2 cup sugar
3 Tbs. ground cinnamon
Preheat oven to 350°F. Coat baking sheet with cooking spray.
To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.
Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.
nutritional information Per Cookie: Calories: 49; Protein: 1 g; Total Fat: 1.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 29 mg; Fiber: 1 g; Sugar: 4 g; Vegan
PEANUT BUTTER SANDWICH COOKIES
This yummy recipe is from the December 2012 issue of Vegetarian Times (page 55), and can be found at http://www.vegetariantimes.com/recipe/peanut-butter-sandwich-cookies/ and makes 24 sandwiches. The recipe states, "These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling."
Cookies
2 cups smooth natural-style peanut butter
4 oz. Earth Balance margarine (1 stick)
1 cup dark brown sugar
1/2 cup evaporated cane sugar
2 tsp. vanilla extract
1/2 cup plain soymilk or almond milk
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/3 cup roasted unsalted peanuts, chopped
Filling
1/2 cup coconut creamer or soy creamer
8 oz. vegan chocolate chips (1 1/4 cups)
To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.
Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.
Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.
To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.
Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.
nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan
SPICY GINGERBREAD PEOPLE
From the December 2012 issue of Vegetarian Times, page 57.
The recipe starts, "Fresh ginger gives these dark, molasses-laced cookies a spicy kick."
Cookies
2 1/2 cups whole-wheat pastry flour
1 tsp. baking soda
1 Tbs. minced fresh ginger
1 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. salt
3 oz. Earth Balance margarine
2/3 cup dark brown sugar
1 tsp. vanilla extract
1 Tbs. egg replacer, such as Ener-G
1/3 cup molasses
Frosting
1/4 cup confectioners’ sugar
1/4 tsp. arrowroot powder
To make Cookies: Whisk together flour, baking soda, ginger, cinnamon, allspice, and salt in bowl. Set aside.
Cream margarine, sugar, and vanilla with electric mixer 3 minutes, or until smooth.
Combine egg replacer and 2 Tbs. water in bowl, and add to sugar mixture. Add molasses, and beat until smooth. Beat in flour mixture until soft dough forms. Wrap in plastic wrap, and chill 2 hours.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
Place dough between two sheets of parchment or wax paper, and roll out to 1/4-inch thick.
Cut with 3-inch gingerbread-man cutter, and transfer to prepared baking sheets. Bake 10 to 12 minutes, or until edges of Cookies begin to brown. Cool on baking sheets.
To make Frosting: Whisk together confectioners’ sugar, arrowroot, and 2 Tbs. water in small bowl. Transfer to pastry bag fitted with small round tip, and decorate Cookies with Frosting. Allow to set 30 minutes, then transfer to airtight container.
nutritional information Per Cookie: Calories: 115; Protein: 1 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 135 mg; Fiber: 2 g; Sugar: 10 g; Vegan
CHOCOLATE ESPRESSO OATMEAL COOKIES
Makes 48 cookies.
From the December 2011 issue of Vegetarian Times, page 75.
Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; vegan
DOUBLE CHOCOLATE VEGAN COOKIES
Jolinda Hackett, from About.com's vegetarian blog, writes, "If you can't find vegan chocolate chunks, use regular chocolate chips."
Ingredients:
2 cups flour
2/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup vegetable oil
1 1/4 cup sugar
egg replacer for 1 egg, prepared
1/2 cup soy milk
1 teaspoon vanilla
1/2 cup vegan chocolate chunks
Preparation:
Pre-heat oven to 350 degrees.
Combine the flour, cocoa, baking soda and salt in a small bowl.
In a separate large bowl, whisk together the sugar and vegetable oil until well mixed, then add the prepared egg replacer, soy milk and vanilla.
Add flour mixture to sugar and oil mixture, mixing just until well combined, then stir in vegan chocolate chunks.
Drop dough by spoonfuls onto a cookie sheet, then gently flatten. Baked for 8-10 minutes, until done, being careful not to over-bake.
Enjoy your vegan chocolate chunk cookies!
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Jolinda writes, "Vegan peanut butter cookies with chocolate chips - no eggs, no dairy, just delicious cookies! It's been said that whomever was the first person to mix together chocolate and peanut butter deserves an award for their contribution to humanity, and I couldn't agree more. Yum. Period. Nuff said."
Ingredients:
1 cup vegan margarine
1/2 cup sugar
1/2 cup brown sugar
1/4 cup soft (silken) tofu
1/2 tsp vanilla
1 1/2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup peanut butter
1 cup chocolate chips
Preparation:
Pre-heat the oven to 400 degrees.
In a large bowl, cream together the margarine, sugar and brown sugar. Add the tofu and vanilla and whisk until smooth and creamy.
In a separate bowl, combine the flour, baking soda and salt. Add to the margarine mixture and combine well.
Add the peanut butter and mix well, then fold in the chocolate chips.
Roll the dough into 1 inch balls and place on a baking sheet. Bake for 5 to 8 minutes, until cookies are golden brown.
VEGAN SNICKERDOODLES
This recipe is from the September 2007 issue of Vegetarian Times (page 79) and can be found online at http://www.vegetariantimes.com/recipe/vegan-snickerdoodles/. The recipe makes 45 cookies, and starts, "Snickerdoodles are just sugar cookies rolled in cinnamon sugar. Try adding 1/2 teaspoon ground nutmeg or allspice to the cinnamon sugar to boost flavor."
Cookie Dough
1 3/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1 stick (4 oz.) vegan margarine, softened
3/4 cup sugar
1/4 cup vanilla soymilk
1 tsp. vanilla extract
Cinnamon Sugar
1/2 cup sugar
3 Tbs. ground cinnamon
Preheat oven to 350°F. Coat baking sheet with cooking spray.
To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.
Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.
nutritional information Per Cookie: Calories: 49; Protein: 1 g; Total Fat: 1.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 29 mg; Fiber: 1 g; Sugar: 4 g; Vegan
PEANUT BUTTER SANDWICH COOKIES
This yummy recipe is from the December 2012 issue of Vegetarian Times (page 55), and can be found at http://www.vegetariantimes.com/recipe/peanut-butter-sandwich-cookies/ and makes 24 sandwiches. The recipe states, "These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling."
Cookies
2 cups smooth natural-style peanut butter
4 oz. Earth Balance margarine (1 stick)
1 cup dark brown sugar
1/2 cup evaporated cane sugar
2 tsp. vanilla extract
1/2 cup plain soymilk or almond milk
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/3 cup roasted unsalted peanuts, chopped
Filling
1/2 cup coconut creamer or soy creamer
8 oz. vegan chocolate chips (1 1/4 cups)
To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.
Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.
Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.
To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.
Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.
nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan
Friday, September 11, 2015
Friday Recipes
Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!
MEXICAN CHOCOLATE SHEET CAKE
I know, I know...I can almost hear you thinking Excuse me...Dessert first? Well, it's dessert and has chocolate in it! Anyway, this comes from Tablespoon.com, and begins, “Enjoy this irresistibly rich and creamy chocolate cake served with whipped topping – a perfect Mexican dessert.” Prep Time: 20 min; Total Time: 2 hr. 35 min; Servings: 12
To view this online, click here.
Ingredients
2 cups all-purpose flour
2 cups sugar
1/4 cup unsweetened baking cocoa
1 1/4 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, melted
1 cup strong brewed coffee (room temperature)
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs, beaten
2 teaspoons instant coffee granules or crystals
2 teaspoons warm water
1 container (1 lb) milk chocolate frosting
Frozen (thawed) whipped topping
Additional ground cinnamon, if desired
Directions
Heat oven to 350°F. Grease 13x9-inch pan with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, 1 teaspoon of the cinnamon, the baking soda and salt. Add butter, brewed coffee, buttermilk, vanilla and eggs; mix with wire whisk until well blended. Pour batter into pan.
Bake 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes.
In small bowl, mix coffee granules and warm water. In medium bowl, mix frosting, remaining 1/4 teaspoon cinnamon and the coffee mixture until smooth. Spread frosting over warm cake. Cool 1 hour or until completely cooled. Serve with a dollop of whipped topping and sprinkle with additional cinnamon.
ROOT VEGETABLE HASH FOR WEEKEND BRUNCH WARRIORS
This colorful, yummy recipe comes from Tablespoon.com, and starts off, “Use up those delicious summer garden veggies with this easy hash!” Prep Time: 25 minutes; Total Time: 60 minutes; Servings: 4
To view this online, click here.
Ingredients
3 red beets, diced
2 carrots, chopped
1 sweet potato, chopped
2 zucchini, chopped
1 small onion, chopped
1/4 cup olive oil
1/4 cup fresh sage, chopped
Salt and pepper, to taste
Directions
Bring a large pot of salted water to a boil. Once boiling, add the beets, carrots and sweet potato. Boil 5 minutes or until fork tender. Drain.
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and onion. Cook, stirring occasionally until onion is soft, about 5 minutes. Stir in zucchini and remaining drained vegetables, season with salt and pepper.
Add remaining olive oil and continue cooking for 20-25 minutes or until veggies are soft and caramelized. Stir in sage and cook another minute or two. Remove from heat and serve warm with toasted bread.
GARLICKY COLLARD GREENS
I know many people don't like greens. Personally, I love 'em. Add garlic, and that kicks up the yum! factor, as far as I'm concerned. This recipe comes from from the May/June 2007 issue of Vegetarian Times, page 40. It serves 4, and starts off by stating, "This technique of blanching the collard greens in boiling water, then sautéing them takes away any bitterness."
1 lb. chopped collard greens
2 Tbs. olive oil
4 cloves garlic, minced (about 4 tsp.)
Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain.
Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant. Add greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and serve warm.
nutritional information Per Serving: Calories: 98; Protein: 3 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 4 g; Sugar: 1 g; VeganGluten-Free
STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER
Jolinda Hackett, About.com's vegetarian blog guide, writes, "This is a super easy one-pot complete vegetarian meal using pre-cooked orzo, canned chickpeas, fresh or frozen spinach and topped off with optional crumbled feta cheese, if you're not eating vegan. If you need a quick meal but don't have orzo on hand, you could try using this recipe with instant rice or even another whole grain that you have handy. Couscous would also be super quick, but orzo would be better. This recipe is vegetarian and gluten-free, and, if you omit the feta cheese, it's vegan as well."
Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings
Ingredients:
2 tablespoons olive oil
1 small red onion, chopped
3 cloves garlic, chopped
1 (16 ounce) can garbanzo beans (chickpeas), drained
1/2 cup cooked orzo
1 lemon, juiced
2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain
salt and pepper
1/2 cup crumbled feta cheese (optional)
Preparation:
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until almost clear, about 5-6 minutes. Add the beans, cooked orzo, lemon juice and spinach, stirring to combine well.
Season with salt and pepper to taste. Allow to heat for 4-5 minutes until spinach has cooked through and everything is heated and well combined.
Serve topped with feta cheese.
Makes four servings.
Nutritional information, per serving: Calories: 329; Total Fat 13g; Sodium 746mg;Dietary Fiber 10g; Protein 12g; Sugars 3g; Cholesterol 17mg
VEGETARIAN "SAUSAGE" AND CHEDDAR QUICHE WITH GIMMELEAN
Another from About.com. I'm guessing that this is from the vegetarian blog, but the email (from 2008) only states that it's from about.com. The recipe starts off, "If you're a vegetarian who likes a more 'meaty' quiche try this vegetarian 'sausage' and cheddar quiche recipe with Gimme Lean Sausage. You can make this recipe vegan by using egg substitute and vegan cheese. Recipe courtesy of Lightlife Foods." Serves 6
Ingredients:
1 9 inch pre-made pie crust
1/4 package Gimme Lean Sausage
2 cups milk, soy milk or rice milk
3 whole eggs or egg substitute
1/4 cup onion, finely chopped
1/4 cup cheddar cheese or soy cheese
nutmeg to taste
salt and pepper to taste
salsa
Preparation:
Bake pie crust according to the package directions and set aside. Saute Gimme Lean Sausage and onions in cooking oil or spray, then transfer to cooled pie shell. Sprinkle cheese or soy cheese over sausage and onions. Beat milk and eggs, add salt, pepper and nutmeg. Mix together and pour over sausage, onions and cheese.
Preheat oven to 375 degrees. Bake for 35 to 40 minutes.
Per serving: Fat-25g, Fiber-1g, Sodium-610mg, Carbohydrates-14g, Protein-20g (soy protein 2g), Calories-370.
HUMMUS
This is from Healing Heart Foundation, and is listed under the Recipes tab on the left-hand side of the page. The recipe starts states that hummus is, "A Mediterranean spread for dips, sandwiches & hors d'oevres."
4 C (or 2 cans) cooked garbanzo beans (chickpeas)
2 cloves garlic, mashed
1/4 C fat-free no-egg mayonnaise
1/2 t ground cumin
juice of one lemon
2 t Dijon mustard
The following are optional and reflect the various preferences of different Mediterranean cultures. Add any or all to your taste:
1/8 C fresh parsley or cilantro
2 T sweet pickle relish
2 green onions
cayenne pepper or hot sauce
pinch of salt (omit for sodium restricted diets)
Drain and reserve liquid from canned beans, if used, and mix in a blender or food processor, adding reserved liquid or water to the desired consistency, a little thinner than peanut butter. Flavor improves if refrigerated in a closed container for a few hours or overnight. Makes about 4 cups.
8 servings, each 195 calories: 10% from fat (2.5 g), 69% from carbohydrates (34.2 g), 21% from protein (10.4 g). Sodium 154 mg, Fiber 0.1 g.
Healing Heart Hint:Hummus is traditionally made with tahini (sesame seed paste), which is very high fat. For a hummus closest to traditional, a few drops of dark sesame oil or a 1/4 t of tahini can be added, although this will raise the fat content slightly.
If using canned beans, be sure to use the ones with no salt added.
MEXICAN CHOCOLATE SHEET CAKE
I know, I know...I can almost hear you thinking Excuse me...Dessert first? Well, it's dessert and has chocolate in it! Anyway, this comes from Tablespoon.com, and begins, “Enjoy this irresistibly rich and creamy chocolate cake served with whipped topping – a perfect Mexican dessert.” Prep Time: 20 min; Total Time: 2 hr. 35 min; Servings: 12
To view this online, click here.
Ingredients
2 cups all-purpose flour
2 cups sugar
1/4 cup unsweetened baking cocoa
1 1/4 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, melted
1 cup strong brewed coffee (room temperature)
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs, beaten
2 teaspoons instant coffee granules or crystals
2 teaspoons warm water
1 container (1 lb) milk chocolate frosting
Frozen (thawed) whipped topping
Additional ground cinnamon, if desired
Directions
Heat oven to 350°F. Grease 13x9-inch pan with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, 1 teaspoon of the cinnamon, the baking soda and salt. Add butter, brewed coffee, buttermilk, vanilla and eggs; mix with wire whisk until well blended. Pour batter into pan.
Bake 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes.
In small bowl, mix coffee granules and warm water. In medium bowl, mix frosting, remaining 1/4 teaspoon cinnamon and the coffee mixture until smooth. Spread frosting over warm cake. Cool 1 hour or until completely cooled. Serve with a dollop of whipped topping and sprinkle with additional cinnamon.
ROOT VEGETABLE HASH FOR WEEKEND BRUNCH WARRIORS
This colorful, yummy recipe comes from Tablespoon.com, and starts off, “Use up those delicious summer garden veggies with this easy hash!” Prep Time: 25 minutes; Total Time: 60 minutes; Servings: 4
To view this online, click here.
Ingredients
3 red beets, diced
2 carrots, chopped
1 sweet potato, chopped
2 zucchini, chopped
1 small onion, chopped
1/4 cup olive oil
1/4 cup fresh sage, chopped
Salt and pepper, to taste
Directions
Bring a large pot of salted water to a boil. Once boiling, add the beets, carrots and sweet potato. Boil 5 minutes or until fork tender. Drain.
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and onion. Cook, stirring occasionally until onion is soft, about 5 minutes. Stir in zucchini and remaining drained vegetables, season with salt and pepper.
Add remaining olive oil and continue cooking for 20-25 minutes or until veggies are soft and caramelized. Stir in sage and cook another minute or two. Remove from heat and serve warm with toasted bread.
GARLICKY COLLARD GREENS
I know many people don't like greens. Personally, I love 'em. Add garlic, and that kicks up the yum! factor, as far as I'm concerned. This recipe comes from from the May/June 2007 issue of Vegetarian Times, page 40. It serves 4, and starts off by stating, "This technique of blanching the collard greens in boiling water, then sautéing them takes away any bitterness."
1 lb. chopped collard greens
2 Tbs. olive oil
4 cloves garlic, minced (about 4 tsp.)
Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain.
Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant. Add greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and serve warm.
nutritional information Per Serving: Calories: 98; Protein: 3 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 4 g; Sugar: 1 g; VeganGluten-Free
STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER
Jolinda Hackett, About.com's vegetarian blog guide, writes, "This is a super easy one-pot complete vegetarian meal using pre-cooked orzo, canned chickpeas, fresh or frozen spinach and topped off with optional crumbled feta cheese, if you're not eating vegan. If you need a quick meal but don't have orzo on hand, you could try using this recipe with instant rice or even another whole grain that you have handy. Couscous would also be super quick, but orzo would be better. This recipe is vegetarian and gluten-free, and, if you omit the feta cheese, it's vegan as well."
Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings
Ingredients:
2 tablespoons olive oil
1 small red onion, chopped
3 cloves garlic, chopped
1 (16 ounce) can garbanzo beans (chickpeas), drained
1/2 cup cooked orzo
1 lemon, juiced
2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain
salt and pepper
1/2 cup crumbled feta cheese (optional)
Preparation:
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until almost clear, about 5-6 minutes. Add the beans, cooked orzo, lemon juice and spinach, stirring to combine well.
Season with salt and pepper to taste. Allow to heat for 4-5 minutes until spinach has cooked through and everything is heated and well combined.
Serve topped with feta cheese.
Makes four servings.
Nutritional information, per serving: Calories: 329; Total Fat 13g; Sodium 746mg;Dietary Fiber 10g; Protein 12g; Sugars 3g; Cholesterol 17mg
VEGETARIAN "SAUSAGE" AND CHEDDAR QUICHE WITH GIMMELEAN
Another from About.com. I'm guessing that this is from the vegetarian blog, but the email (from 2008) only states that it's from about.com. The recipe starts off, "If you're a vegetarian who likes a more 'meaty' quiche try this vegetarian 'sausage' and cheddar quiche recipe with Gimme Lean Sausage. You can make this recipe vegan by using egg substitute and vegan cheese. Recipe courtesy of Lightlife Foods." Serves 6
Ingredients:
1 9 inch pre-made pie crust
1/4 package Gimme Lean Sausage
2 cups milk, soy milk or rice milk
3 whole eggs or egg substitute
1/4 cup onion, finely chopped
1/4 cup cheddar cheese or soy cheese
nutmeg to taste
salt and pepper to taste
salsa
Preparation:
Bake pie crust according to the package directions and set aside. Saute Gimme Lean Sausage and onions in cooking oil or spray, then transfer to cooled pie shell. Sprinkle cheese or soy cheese over sausage and onions. Beat milk and eggs, add salt, pepper and nutmeg. Mix together and pour over sausage, onions and cheese.
Preheat oven to 375 degrees. Bake for 35 to 40 minutes.
Per serving: Fat-25g, Fiber-1g, Sodium-610mg, Carbohydrates-14g, Protein-20g (soy protein 2g), Calories-370.
HUMMUS
This is from Healing Heart Foundation, and is listed under the Recipes tab on the left-hand side of the page. The recipe starts states that hummus is, "A Mediterranean spread for dips, sandwiches & hors d'oevres."
4 C (or 2 cans) cooked garbanzo beans (chickpeas)
2 cloves garlic, mashed
1/4 C fat-free no-egg mayonnaise
1/2 t ground cumin
juice of one lemon
2 t Dijon mustard
The following are optional and reflect the various preferences of different Mediterranean cultures. Add any or all to your taste:
1/8 C fresh parsley or cilantro
2 T sweet pickle relish
2 green onions
cayenne pepper or hot sauce
pinch of salt (omit for sodium restricted diets)
Drain and reserve liquid from canned beans, if used, and mix in a blender or food processor, adding reserved liquid or water to the desired consistency, a little thinner than peanut butter. Flavor improves if refrigerated in a closed container for a few hours or overnight. Makes about 4 cups.
8 servings, each 195 calories: 10% from fat (2.5 g), 69% from carbohydrates (34.2 g), 21% from protein (10.4 g). Sodium 154 mg, Fiber 0.1 g.
Healing Heart Hint:Hummus is traditionally made with tahini (sesame seed paste), which is very high fat. For a hummus closest to traditional, a few drops of dark sesame oil or a 1/4 t of tahini can be added, although this will raise the fat content slightly.
If using canned beans, be sure to use the ones with no salt added.
Thursday, September 10, 2015
Thursday Recipes
I've said it before, and I'll say it again: I find it easier to fix meatless meals than those with meat. That said, here are six recipes to try. Enjoy!
CUMIN AND LIME ROASTED SWEET POTATOES
This is from the September 2012 issue of Vegetarian Times, page 66. The recipe, which serves 4, begins, “Children’s and youth pastor Jennifer Plantenberg found inspiration from the food she had on hand one evening when she lacked a plan for dinner. 'Last winter, I was using sweet potatoes a lot, so we had several sweet potatoes. My family also really loves cilantro, so we almost always have some in the fridge,' she says. 'It’s great to throw this combination into a tortilla with some black beans and avocado for a quick lunch.'”
To view this online, click here.
1 large sweet potato or garnet yam (1 1/4 lb.), peeled and cut into 1/2-inch cubes
1 large yellow onion, coarsely chopped (2 cups)
1 tsp. Eden Organic safflower oil
2 tsp. Simply Organic ground cumin
1 tsp. Simply Organic paprika
1 lime, halved
1/3 cup chopped cilantro
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray. Toss sweet potato and onion with oil on prepared baking sheet. Sprinkle with cumin and paprika, and season with salt, if desired. Squeeze juice of 1/2 lime over sweet potato and onion. Roast 45 minutes to 1 hour, tossing halfway through cooking time.
Remove vegetables from oven; squeeze juice of remaining 1/2 lime over top, and sprinkle with cilantro.
nutritional information Per 1-cup serving: Calories: 135; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 36 mg; Fiber: 5 g; Sugar: 10 g; Vegan; Gluten-Free
TWO-TONE POTATO SALAD WITH WALNUT-TARRAGON VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 44. It starts out, “When half of the vinaigrette for this meal-size salad is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.” Serves 6.
To view this online, click here.
Walnut-Tarragon Vinaigrette
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
1/2 tsp. salt, optional
1/4 cup finely chopped shallot or red onion
Two-Tone Potato Salad
3 medium boiling potatoes, peeled and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
2 cups arugula
1 1/2 cups cherry tomatoes, halved
1 cup finely diced celery
1/2 cup toasted walnut pieces
To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.
To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.
Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.
Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.
nutritional information Per 1-cup serving: Calories: 293; Protein: 4 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 191 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
SWEET POTATOES WITH SAGE AND CRANBERRIES
This comes from Publix Supermarket's Entertaining magazine (possibly the winter 2005 issue).
2 1/2 - 3 pounds sweet potatoes, peeled & cut into eighths
1/2 C finely chopped onion
1/4 C butter
1 Tbs snipped fresh sage or 1 tsp ground sage
1/2 tsp salt
1/2 tsp ground black pepper
1/2 C dried cranberries
1/4 C half-and-half or light cream
In Dutch oven place potatoes & enough salted water to cover. Bring to boil, reduce heat. Simmer, covered, for 20-25 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook onion in hot butter over medium heat until tender. Add sage, salt, and pepper. Cook for 1 minute. Stir in cranberries. Remove from heat.
Drain potatoes. Return to Dutch oven. Add half-and-half; mash with potato masher or beat with electric mixer on low speed until smooth. Stir in onion-sage mixture. Makes 6 servings.
Nutrition facts per serving: 225 cal, 9 g total fat (5 g sat. fat), 25 mg chol., 274 mg sodium, 34 g carbo., 5 g fiber, 3 g protein.
SOUTH AMERICAN SQUASH AND VEGETABLE RAGOUT
This is from the October 2010 issue of Vegetarian Times, page 64. According to the recipe, “This veg version of an Argentinean stew (carbonada criolla) is perfect for when the weather turns chilly. The filling can be made up to two days ahead, then baked in acorn squash shells just before serving.” Serves 4.
To view this online, click here.
6 dried pitted apricots
4 dried pitted prunes
6 small acorn or butternut squash
1 Tbs. olive oil, plus more for coating squash
1 small Spanish onion, diced (1 cup)
3 cloves garlic, minced (1 Tbs.)
2 tsp. dried oregano
1 small red bell pepper, diced (1 cup)
1 14.5-oz. can whole tomatoes, coarsely chopped, juice reserved
1 small Yukon gold potato, peeled and diced (1 cup)
1 small sweet potato, peeled and diced (1 cup)
1/2 cup fresh or frozen corn kernels
1 15-oz. can kidney beans, rinsed and drained
Place apricots and prunes in bowl, and cover with 1 cup boiling water. Soak 2 hours, or overnight. Drain, and coarsely chop fruit, reserving liquid.
Preheat oven to 350°F. Coat baking sheet with cooking spray. Cut circular opening in squash tops, and reserve tops. Cut small slices off bottoms of squash so they stand up straight. Scoop out and discard seeds and fiber from squash. Rub outsides of squash shells and lids with oil, and place on prepared baking sheet.
Heat 1 Tbs. oil in large saucepan over medium heat. Add onion, garlic, and oregano; sauté 2 to 3 minutes. Add bell pepper and tomatoes and juice; cook 2 to 3 minutes. Add potato, sweet potato, and reserved apricot-prune soaking liquid, and bring to a boil. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until potatoes are almost soft. Add corn and apricot-prune mixture, and simmer 2 to 3 minutes more. Add beans, and season with salt and pepper, if desired. Simmer 5 minutes more.
Ladle 1 cup stew into each hollowed squash; place lid on top. Bake 60 to 90 minutes, or until fork can easily pierce through squash.
nutritional information Per 1 cup stew: Calories: 376; Protein: 10 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 84 g; Cholesterol: 0 mg; Sodium: 298 mg; Fiber: 14 g; Sugar: 23 g; Vegan Gluten-Free
STIR-FRIED BROCCOLI WITH BELL PEPPERS AND CASHEWS
This is from the September 2013 issue of Vegetarian Times, page 63, and starts off, “This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.” Serves 4 in 30 minutes or less
2 Tbs. low-sodium tamari or soy sauce
1 tsp. light brown sugar or agave nectar
1 tsp. unseasoned rice vinegar
1/2 tsp. chile-garlic sauce, optional
1 Tbs. canola oil
1 small onion, quartered and thinly sliced
2 cups broccoli florets
1 cup sliced carrots
1 1/2 cups sliced button or shiitake mushrooms
1 1/2 cups sliced red bell peppers
1 cup raw cashews
3 cloves garlic, minced (1 Tbs.)
1 Tbs. minced fresh ginger
1/4 cup sliced green onions, for sprinkling
Combine tamari, brown sugar, rice vinegar, and chile-garlic sauce (if using) in small bowl, and set aside.
Heat oil in large wok or skillet over high heat. Add onion, and stir-fry 1 to 2 minutes, or until softened. Add broccoli and carrots, and stir-fry 3 minutes, or until crisp-tender. Add mushrooms, bell peppers, and cashews, and stir-fry 3 to 4 minutes, or until vegetables are tender. Add garlic and ginger, and stir-fry 30 seconds. Add sauce, and stir-fry 1 minute. Sprinkle with green onions.
nutritional information Per 1 1/2-cup serving: Calories: 250; Protein: 9 g; Total Fat: 16 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 384 mg; Fiber: 4 g; Sugar: 7 g; Vegan
Being a vegetarian, I love Meatless Monday. I realize that on other days, I do post an occasional meat recipe, since I live with meat-eaters. Fortunately, they are slowly eating less and less meat, maybe because I do the majority of the cooking here. Such is life! But even many of those who regularly eat meat are finding Meatless Monday easy enough to get through. Whether you’re a regular meat-eater or a vegetarian, today’s recipes should hit the spot. Enjoy!
ANYTIME BLACK FORREST BLIZZARD
This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
CUMIN AND LIME ROASTED SWEET POTATOES
This is from the September 2012 issue of Vegetarian Times, page 66. The recipe, which serves 4, begins, “Children’s and youth pastor Jennifer Plantenberg found inspiration from the food she had on hand one evening when she lacked a plan for dinner. 'Last winter, I was using sweet potatoes a lot, so we had several sweet potatoes. My family also really loves cilantro, so we almost always have some in the fridge,' she says. 'It’s great to throw this combination into a tortilla with some black beans and avocado for a quick lunch.'”
To view this online, click here.
1 large sweet potato or garnet yam (1 1/4 lb.), peeled and cut into 1/2-inch cubes
1 large yellow onion, coarsely chopped (2 cups)
1 tsp. Eden Organic safflower oil
2 tsp. Simply Organic ground cumin
1 tsp. Simply Organic paprika
1 lime, halved
1/3 cup chopped cilantro
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray. Toss sweet potato and onion with oil on prepared baking sheet. Sprinkle with cumin and paprika, and season with salt, if desired. Squeeze juice of 1/2 lime over sweet potato and onion. Roast 45 minutes to 1 hour, tossing halfway through cooking time.
Remove vegetables from oven; squeeze juice of remaining 1/2 lime over top, and sprinkle with cilantro.
nutritional information Per 1-cup serving: Calories: 135; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 36 mg; Fiber: 5 g; Sugar: 10 g; Vegan; Gluten-Free
TWO-TONE POTATO SALAD WITH WALNUT-TARRAGON VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 44. It starts out, “When half of the vinaigrette for this meal-size salad is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.” Serves 6.
To view this online, click here.
Walnut-Tarragon Vinaigrette
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
1/2 tsp. salt, optional
1/4 cup finely chopped shallot or red onion
Two-Tone Potato Salad
3 medium boiling potatoes, peeled and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
2 cups arugula
1 1/2 cups cherry tomatoes, halved
1 cup finely diced celery
1/2 cup toasted walnut pieces
To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.
To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.
Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.
Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.
nutritional information Per 1-cup serving: Calories: 293; Protein: 4 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 191 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
SWEET POTATOES WITH SAGE AND CRANBERRIES
This comes from Publix Supermarket's Entertaining magazine (possibly the winter 2005 issue).
2 1/2 - 3 pounds sweet potatoes, peeled & cut into eighths
1/2 C finely chopped onion
1/4 C butter
1 Tbs snipped fresh sage or 1 tsp ground sage
1/2 tsp salt
1/2 tsp ground black pepper
1/2 C dried cranberries
1/4 C half-and-half or light cream
In Dutch oven place potatoes & enough salted water to cover. Bring to boil, reduce heat. Simmer, covered, for 20-25 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook onion in hot butter over medium heat until tender. Add sage, salt, and pepper. Cook for 1 minute. Stir in cranberries. Remove from heat.
Drain potatoes. Return to Dutch oven. Add half-and-half; mash with potato masher or beat with electric mixer on low speed until smooth. Stir in onion-sage mixture. Makes 6 servings.
Nutrition facts per serving: 225 cal, 9 g total fat (5 g sat. fat), 25 mg chol., 274 mg sodium, 34 g carbo., 5 g fiber, 3 g protein.
SOUTH AMERICAN SQUASH AND VEGETABLE RAGOUT
This is from the October 2010 issue of Vegetarian Times, page 64. According to the recipe, “This veg version of an Argentinean stew (carbonada criolla) is perfect for when the weather turns chilly. The filling can be made up to two days ahead, then baked in acorn squash shells just before serving.” Serves 4.
To view this online, click here.
6 dried pitted apricots
4 dried pitted prunes
6 small acorn or butternut squash
1 Tbs. olive oil, plus more for coating squash
1 small Spanish onion, diced (1 cup)
3 cloves garlic, minced (1 Tbs.)
2 tsp. dried oregano
1 small red bell pepper, diced (1 cup)
1 14.5-oz. can whole tomatoes, coarsely chopped, juice reserved
1 small Yukon gold potato, peeled and diced (1 cup)
1 small sweet potato, peeled and diced (1 cup)
1/2 cup fresh or frozen corn kernels
1 15-oz. can kidney beans, rinsed and drained
Place apricots and prunes in bowl, and cover with 1 cup boiling water. Soak 2 hours, or overnight. Drain, and coarsely chop fruit, reserving liquid.
Preheat oven to 350°F. Coat baking sheet with cooking spray. Cut circular opening in squash tops, and reserve tops. Cut small slices off bottoms of squash so they stand up straight. Scoop out and discard seeds and fiber from squash. Rub outsides of squash shells and lids with oil, and place on prepared baking sheet.
Heat 1 Tbs. oil in large saucepan over medium heat. Add onion, garlic, and oregano; sauté 2 to 3 minutes. Add bell pepper and tomatoes and juice; cook 2 to 3 minutes. Add potato, sweet potato, and reserved apricot-prune soaking liquid, and bring to a boil. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until potatoes are almost soft. Add corn and apricot-prune mixture, and simmer 2 to 3 minutes more. Add beans, and season with salt and pepper, if desired. Simmer 5 minutes more.
Ladle 1 cup stew into each hollowed squash; place lid on top. Bake 60 to 90 minutes, or until fork can easily pierce through squash.
nutritional information Per 1 cup stew: Calories: 376; Protein: 10 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 84 g; Cholesterol: 0 mg; Sodium: 298 mg; Fiber: 14 g; Sugar: 23 g; Vegan Gluten-Free
STIR-FRIED BROCCOLI WITH BELL PEPPERS AND CASHEWS
This is from the September 2013 issue of Vegetarian Times, page 63, and starts off, “This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.” Serves 4 in 30 minutes or less
2 Tbs. low-sodium tamari or soy sauce
1 tsp. light brown sugar or agave nectar
1 tsp. unseasoned rice vinegar
1/2 tsp. chile-garlic sauce, optional
1 Tbs. canola oil
1 small onion, quartered and thinly sliced
2 cups broccoli florets
1 cup sliced carrots
1 1/2 cups sliced button or shiitake mushrooms
1 1/2 cups sliced red bell peppers
1 cup raw cashews
3 cloves garlic, minced (1 Tbs.)
1 Tbs. minced fresh ginger
1/4 cup sliced green onions, for sprinkling
Combine tamari, brown sugar, rice vinegar, and chile-garlic sauce (if using) in small bowl, and set aside.
Heat oil in large wok or skillet over high heat. Add onion, and stir-fry 1 to 2 minutes, or until softened. Add broccoli and carrots, and stir-fry 3 minutes, or until crisp-tender. Add mushrooms, bell peppers, and cashews, and stir-fry 3 to 4 minutes, or until vegetables are tender. Add garlic and ginger, and stir-fry 30 seconds. Add sauce, and stir-fry 1 minute. Sprinkle with green onions.
nutritional information Per 1 1/2-cup serving: Calories: 250; Protein: 9 g; Total Fat: 16 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 384 mg; Fiber: 4 g; Sugar: 7 g; Vegan
Being a vegetarian, I love Meatless Monday. I realize that on other days, I do post an occasional meat recipe, since I live with meat-eaters. Fortunately, they are slowly eating less and less meat, maybe because I do the majority of the cooking here. Such is life! But even many of those who regularly eat meat are finding Meatless Monday easy enough to get through. Whether you’re a regular meat-eater or a vegetarian, today’s recipes should hit the spot. Enjoy!
ANYTIME BLACK FORREST BLIZZARD
This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
Wednesday, September 9, 2015
Cookies!
Who doesn't love cookies, especially home-made ones? These recipes are sure to please. Enjoy!
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1 1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1 1/2 tsp. baking soda
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
CITRUS TRIO BUTTER DIPPING COOKIES
This recipe is from the Food Network's Melissa d'Arabian.
Prep Time: 30 min; Cook Time: 10 min; Level: Easy; Serves: approximately 80 cookies
Ingredients
1 cup unsalted butter
4 ounces cream cheese
1 cup sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
Dash salt
1 lime, zested
1 orange, zested
1 lemon, zested
Directions
Preheat the oven to 350 degrees F.
Add the butter, cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the milk and vanilla and mix until blended.
In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.
Roll the dough into a long 1/2-inch in diameter rope by hand. Cut the dough into 2-inch lengths and arrange them on a cold ungreased cookie sheet. Bake for 12 to 14 minutes, or until golden brown.
Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
Cook's Note: To butter cookie purists: these are also delicious without the zest!
Vegan Variation:
1 cup margarine (2 sticks)
4 ounces vegan cream cheese
1 cup sugar
20 sprays imitation butter flavor (recommended: I Can't Believe it's Not Butter)
3 tablespoons soy milk
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
Dash salt
2 limes, zested
2 oranges, zested
2 lemons, zested
Directions
Preheat the oven to 350 degrees F.
Add the margarine, vegan cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the butter flavoring, soy milk and vanilla and mix until blended. (The mixture will look a little curdled at this point - scrape down the sides of the bowl.)
In a separate bowl, whisk together the flour, baking powder and salt. Using a hand mixer on low speed, gradually mix the flour mixture into margarine mixture, only until blended. Divide dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.
Using a pastry bag, (or a plastic pastry bag, snip 1/4-inch off the corner) or a sturdy resealable plastic bag. Put 1 of the doughs in the bag and using a 1/4 or 1/2-inch tip, make 2-inch long strips 2-inches apart on a parchment paper lined cookie sheet. Bake until golden around the edges, (cookies spread very thin), about 8 to 10 minutes.
Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
ANISE CUTOUTS
This was in an email list that I was on, years ago. Not sure whose recipe it is, but definitely yummy!
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tbsp aniseed
In a bowl, cream the shortening and the sugar. Add the eggs and the vanilla. Mix well. Combine the flour, baking powder, and the salt. Add to the creamed mixture. Stir in the aniseed. Chill for 2 hours or until the dough is easy to handle. On a lightly floured surface, roll the dough to 1/8 inch thickness. Cut with a 2 1/2 inch cookie cutter. Place 1 inch apart onto ungreased baking sheets. Bake at 325 F for 7-10 minutes. Cool on wire racks. Makes about 3 1/2 dozen
OLD-FASHIONED SOFT PUMPKIN COOKIES
From another email list, years back. This one indicates that it is from the Very Best Baking Kitchen.
Prep: 10 min; Cooking: 18 min; Cooling time: 2 min cooling ; Yields: 36 cookies
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions
Preheat oven to 350° F. Grease baking sheets.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
Glaze:
Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
For a variation add 1/2 cup chocolate chips or nuts to the recipe. Remember to follow baking instructions before consuming.
Nutrition: Amount Per Serving (1 cookie): Calories 120; Total Fat 3g; Dietary Fiber .5g
WHITE CHIP COOKIES
One last emailing list; I think it was from Taste of Home.
1 pkg. (9 ounce) devil's food cake mix
1 egg
2 tablespoons baking cocoa
2 tablespoons cream cheese, softened
1 tablespoon milk
3/4 cup vanilla or white chips
In a small bowl, combine the cake mix, egg, cocoa, cream cheese, and milk until well blended. The Batter Will Be Thick. Stir in the chips. Drop by tablespoonfuls 2 inches apart onto a greased baking sheet. Bake at 350 F for 14-16 minutes or until a toothpick inserted comes out clean. Makes 1 dozen cookies.
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1 1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1 1/2 tsp. baking soda
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
CITRUS TRIO BUTTER DIPPING COOKIES
This recipe is from the Food Network's Melissa d'Arabian.
Prep Time: 30 min; Cook Time: 10 min; Level: Easy; Serves: approximately 80 cookies
Ingredients
1 cup unsalted butter
4 ounces cream cheese
1 cup sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
Dash salt
1 lime, zested
1 orange, zested
1 lemon, zested
Directions
Preheat the oven to 350 degrees F.
Add the butter, cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the milk and vanilla and mix until blended.
In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.
Roll the dough into a long 1/2-inch in diameter rope by hand. Cut the dough into 2-inch lengths and arrange them on a cold ungreased cookie sheet. Bake for 12 to 14 minutes, or until golden brown.
Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
Cook's Note: To butter cookie purists: these are also delicious without the zest!
Vegan Variation:
1 cup margarine (2 sticks)
4 ounces vegan cream cheese
1 cup sugar
20 sprays imitation butter flavor (recommended: I Can't Believe it's Not Butter)
3 tablespoons soy milk
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
Dash salt
2 limes, zested
2 oranges, zested
2 lemons, zested
Directions
Preheat the oven to 350 degrees F.
Add the margarine, vegan cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the butter flavoring, soy milk and vanilla and mix until blended. (The mixture will look a little curdled at this point - scrape down the sides of the bowl.)
In a separate bowl, whisk together the flour, baking powder and salt. Using a hand mixer on low speed, gradually mix the flour mixture into margarine mixture, only until blended. Divide dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.
Using a pastry bag, (or a plastic pastry bag, snip 1/4-inch off the corner) or a sturdy resealable plastic bag. Put 1 of the doughs in the bag and using a 1/4 or 1/2-inch tip, make 2-inch long strips 2-inches apart on a parchment paper lined cookie sheet. Bake until golden around the edges, (cookies spread very thin), about 8 to 10 minutes.
Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
ANISE CUTOUTS
This was in an email list that I was on, years ago. Not sure whose recipe it is, but definitely yummy!
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tbsp aniseed
In a bowl, cream the shortening and the sugar. Add the eggs and the vanilla. Mix well. Combine the flour, baking powder, and the salt. Add to the creamed mixture. Stir in the aniseed. Chill for 2 hours or until the dough is easy to handle. On a lightly floured surface, roll the dough to 1/8 inch thickness. Cut with a 2 1/2 inch cookie cutter. Place 1 inch apart onto ungreased baking sheets. Bake at 325 F for 7-10 minutes. Cool on wire racks. Makes about 3 1/2 dozen
OLD-FASHIONED SOFT PUMPKIN COOKIES
From another email list, years back. This one indicates that it is from the Very Best Baking Kitchen.
Prep: 10 min; Cooking: 18 min; Cooling time: 2 min cooling ; Yields: 36 cookies
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions
Preheat oven to 350° F. Grease baking sheets.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
Glaze:
Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
For a variation add 1/2 cup chocolate chips or nuts to the recipe. Remember to follow baking instructions before consuming.
Nutrition: Amount Per Serving (1 cookie): Calories 120; Total Fat 3g; Dietary Fiber .5g
WHITE CHIP COOKIES
One last emailing list; I think it was from Taste of Home.
1 pkg. (9 ounce) devil's food cake mix
1 egg
2 tablespoons baking cocoa
2 tablespoons cream cheese, softened
1 tablespoon milk
3/4 cup vanilla or white chips
In a small bowl, combine the cake mix, egg, cocoa, cream cheese, and milk until well blended. The Batter Will Be Thick. Stir in the chips. Drop by tablespoonfuls 2 inches apart onto a greased baking sheet. Bake at 350 F for 14-16 minutes or until a toothpick inserted comes out clean. Makes 1 dozen cookies.
Tuesday, September 8, 2015
Tuesday Recipes
Back after a three-day-weekend (which, of course, means a shortened work week). In the meantime, here are six recipes to try. Enjoy!
VANILLA RHUBARB COFFEE CAKE [VEGAN]
This comes from One Green Planet. It begins, “A small departure from pie, this coffee cake is the perfect accompaniment to a brunch. For one, it's a coffee cake – so it's cinnamon-y and great with coffee. Plus it's got a mouth-watering balance of sweet vanilla and the tart rhubarb. The rhubarb offers small juicy bursts of tartness in contrast to the soft, most cake.” This dairy-free, vegan recipe serves 8 – 10 and cooks in 60. It can be viewed online by clicking here.
Ingredients
Crumb Toppings:
1/4 cup brown sugar
2 tablespoons flour
2 tablespoons oats
1/4 teaspoon salt
2 tablespoons vegan margarine (cold)
Cake:
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup almond milk
1 teaspoon apple cider vinegar
1/3 cup coconut oil, melted (canola works too!)
1 1/4 cups sugar
1 tablespoon vanilla extract
1/2 tablespoons egg replacer plus 2 tablespoons war water, mixed well
2 cups chopped rhubarb (thin slices)
Preparation
Preheat the oven to 350 degrees F.
Combine the flour, baking soda, salt and cinnamon in a large bowl and mix well.
Measure the almond milk into a liquid measuring cup. Add the apple cider vinegar and whisk furiously until the mixture becomes frothy. Set aside. The vinegar helps to create a buttermilk flavor.
In a small bowl whisk the oil, sugar, vanilla and the egg replacer mixture. Add the almond milk. Mix until combined.
Add the wet mixture to the dry ingredients. Stir until just combined.
Add the rhubarb pieces and use a sweeping motion with your spatula to gently mix them in. (This is called folding; visualize folding the batter around the pieces of rhubarb.)
Pour the batter into an 8-inch greased cake pan and set aside while you prepare the crumb topping.
Mix the brown sugar, flour, oats and salt in a small bowl. Use a pastry cutter or clean hands (recommended) to mix the margarine into the sugar mixture. Remember that the margarine should be cold! Mix until you have little pieces of margarine covered in sugar, oat and flour. Sprinkle on top of the batter.
Bake for 30 – 35 minutes. The crumb topping should be browned and crisp looking and the cake should be golden.
RANCH SPINACH PASTA SALAD
This comes from Tablespoon.com, and begins, “Grilling tonight? Add a veggie-rich 15-minute pasta salad that gets its start from a Suddenly Salad® mix.” Prep Time: 15 min; Total Time: 15 min; Servings: 6
To view this online, click here.
Ingredients
Disclaimer: The Hidden Valley and Original Ranch trademarks and logos are registered trademarks of the HV Food Products Company.
1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/2 cup ranch dressing
1 tablespoon fresh lemon juice
2 cups baby spinach leaves or small broccoli florets
3/4 cup grape tomatoes, halved
1/2 cup sliced cucumber, halved
1/2 cup julienne (matchstick-cut) carrots
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
Directions
Empty contents of pasta mix (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well.
In medium bowl, stir contents of seasoning mix (from Suddenly Salad box), the dressing and lemon juice until blended. Stir in pasta and remaining ingredients. Cover; refrigerate until ready to serve. Store any remaining salad covered in the refrigerator.
VEGGIE STUFFED BAKED POTATO
Another recipe from Healing Heart Foundation. This one is listed as "a portable meal." I list it as yummy!
4 large baking potatoes
1 1/4 C soymilk
1 C each: frozen peas, corn, beans or greens (or any combination)
3/4 C grated fat-free soy cheese, cheddar or jalapeno jack flavor
pinch garlic powder
paprika
Preheat oven to 475 degrees. Chop vegetables, thaw if frozen. Set aside. Scrub potatoes, stab in two places with a knife or fork. Place on middle oven rack. Bake about one hour, until tender. Reduce oven heat to 350 degrees. Remove potatoes from oven and cut off a small portion of the top and scrape out soft part. Carefully scoop out potato center from the remaining part of the potato, but do not break the skin. Reserve.
Mash the potato innards in a bowl, adding small amounts of soymilk until smooth. Stir in vegetables and soy cheese. Heap the potato mixture back into the potato shells, using all of the mixture. Sprinkle with paprika. Bake on a non-stick sheet for 15 minutes, then broil on low for 2-3 minutes to brown slightly. Serve plain or with a gravy or sauce.
4 servings, each 339 calories: 2% from fat (0.85 g), 86% from carbohydrates (74.9 g), 12% from protein (10.2 g). Sodium 89 mg, Fiber 7.5 g.
Healing Heart Hint: These can be frozen for up to six months and reheated for a lunch or a snack. When defrosted, they can be kept a few days in the refrigerator and then microwaved or reheated in an oven. Do not re-freeze.
SLOPPY JOES
One last recipe from Healing Heart Foundation. This is meatless!
1 large onion, chopped
1 to 2 C celery, chopped
1 t balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 t dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 t black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 t hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
TRADITIONAL FALAFEL
This comes from the September 2012 issue of Vegetarian Times, page 50. It makes 36 falafel balls. The recipe starts off, “The most time-consuming step in this recipe is soaking the chickpeas for 24 hours. After that, the falafel balls come together quickly and easily. Serve with lettuce, tomatoes, tahini, hot sauce, and a minty yogurt sauce.”
1 cup dried chickpeas, rinsed and sorted
1/2 tsp. plus 1/3 tsp. baking soda, divided
1 small leek, white and light green part cut into 4 or 5 pieces
1 cup fresh parsley leaves
3 cloves garlic, peeled
1 Tbs. lemon juice
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
3–4 drops hot sauce, optional
2 cups canola oil
Place chickpeas and 1/2 tsp. baking soda in large bowl, and cover with 3 to 4 cups water. Soak chickpeas 24 hours. Drain.
Place chickpeas, remaining 1/3 tsp. baking soda, leek, parsley, garlic, lemon juice, cumin, salt, pepper, and hot sauce (if using) in bowl of food processor. Process 30 seconds to 1 minute, or until chunky paste forms.
Shape 1 Tbs. chickpea mixture into compact ball, pressing out any excess moisture, and place on plate. Repeat with remaining mixture.
Heat oil to 350°F in large skillet over medium heat. Add 12 falafel balls, and cook 1 to 2 minutes, or until browned on bottoms. Roll, and cook 1 to 2 minutes more, or until golden brown all over. Transfer to paper-towel-lined plate to drain. Repeat with remaining falafel balls.
nutritional information Per Falafel ball: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 46 mg; Fiber: less than 1 g; Sugar: less than 1 g; Vegan; Gluten-Free
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
VANILLA RHUBARB COFFEE CAKE [VEGAN]
This comes from One Green Planet. It begins, “A small departure from pie, this coffee cake is the perfect accompaniment to a brunch. For one, it's a coffee cake – so it's cinnamon-y and great with coffee. Plus it's got a mouth-watering balance of sweet vanilla and the tart rhubarb. The rhubarb offers small juicy bursts of tartness in contrast to the soft, most cake.” This dairy-free, vegan recipe serves 8 – 10 and cooks in 60. It can be viewed online by clicking here.
Ingredients
Crumb Toppings:
1/4 cup brown sugar
2 tablespoons flour
2 tablespoons oats
1/4 teaspoon salt
2 tablespoons vegan margarine (cold)
Cake:
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup almond milk
1 teaspoon apple cider vinegar
1/3 cup coconut oil, melted (canola works too!)
1 1/4 cups sugar
1 tablespoon vanilla extract
1/2 tablespoons egg replacer plus 2 tablespoons war water, mixed well
2 cups chopped rhubarb (thin slices)
Preparation
Preheat the oven to 350 degrees F.
Combine the flour, baking soda, salt and cinnamon in a large bowl and mix well.
Measure the almond milk into a liquid measuring cup. Add the apple cider vinegar and whisk furiously until the mixture becomes frothy. Set aside. The vinegar helps to create a buttermilk flavor.
In a small bowl whisk the oil, sugar, vanilla and the egg replacer mixture. Add the almond milk. Mix until combined.
Add the wet mixture to the dry ingredients. Stir until just combined.
Add the rhubarb pieces and use a sweeping motion with your spatula to gently mix them in. (This is called folding; visualize folding the batter around the pieces of rhubarb.)
Pour the batter into an 8-inch greased cake pan and set aside while you prepare the crumb topping.
Mix the brown sugar, flour, oats and salt in a small bowl. Use a pastry cutter or clean hands (recommended) to mix the margarine into the sugar mixture. Remember that the margarine should be cold! Mix until you have little pieces of margarine covered in sugar, oat and flour. Sprinkle on top of the batter.
Bake for 30 – 35 minutes. The crumb topping should be browned and crisp looking and the cake should be golden.
RANCH SPINACH PASTA SALAD
This comes from Tablespoon.com, and begins, “Grilling tonight? Add a veggie-rich 15-minute pasta salad that gets its start from a Suddenly Salad® mix.” Prep Time: 15 min; Total Time: 15 min; Servings: 6
To view this online, click here.
Ingredients
Disclaimer: The Hidden Valley and Original Ranch trademarks and logos are registered trademarks of the HV Food Products Company.
1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/2 cup ranch dressing
1 tablespoon fresh lemon juice
2 cups baby spinach leaves or small broccoli florets
3/4 cup grape tomatoes, halved
1/2 cup sliced cucumber, halved
1/2 cup julienne (matchstick-cut) carrots
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
Directions
Empty contents of pasta mix (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well.
In medium bowl, stir contents of seasoning mix (from Suddenly Salad box), the dressing and lemon juice until blended. Stir in pasta and remaining ingredients. Cover; refrigerate until ready to serve. Store any remaining salad covered in the refrigerator.
VEGGIE STUFFED BAKED POTATO
Another recipe from Healing Heart Foundation. This one is listed as "a portable meal." I list it as yummy!
4 large baking potatoes
1 1/4 C soymilk
1 C each: frozen peas, corn, beans or greens (or any combination)
3/4 C grated fat-free soy cheese, cheddar or jalapeno jack flavor
pinch garlic powder
paprika
Preheat oven to 475 degrees. Chop vegetables, thaw if frozen. Set aside. Scrub potatoes, stab in two places with a knife or fork. Place on middle oven rack. Bake about one hour, until tender. Reduce oven heat to 350 degrees. Remove potatoes from oven and cut off a small portion of the top and scrape out soft part. Carefully scoop out potato center from the remaining part of the potato, but do not break the skin. Reserve.
Mash the potato innards in a bowl, adding small amounts of soymilk until smooth. Stir in vegetables and soy cheese. Heap the potato mixture back into the potato shells, using all of the mixture. Sprinkle with paprika. Bake on a non-stick sheet for 15 minutes, then broil on low for 2-3 minutes to brown slightly. Serve plain or with a gravy or sauce.
4 servings, each 339 calories: 2% from fat (0.85 g), 86% from carbohydrates (74.9 g), 12% from protein (10.2 g). Sodium 89 mg, Fiber 7.5 g.
Healing Heart Hint: These can be frozen for up to six months and reheated for a lunch or a snack. When defrosted, they can be kept a few days in the refrigerator and then microwaved or reheated in an oven. Do not re-freeze.
SLOPPY JOES
One last recipe from Healing Heart Foundation. This is meatless!
1 large onion, chopped
1 to 2 C celery, chopped
1 t balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 t dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 t black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 t hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
TRADITIONAL FALAFEL
This comes from the September 2012 issue of Vegetarian Times, page 50. It makes 36 falafel balls. The recipe starts off, “The most time-consuming step in this recipe is soaking the chickpeas for 24 hours. After that, the falafel balls come together quickly and easily. Serve with lettuce, tomatoes, tahini, hot sauce, and a minty yogurt sauce.”
1 cup dried chickpeas, rinsed and sorted
1/2 tsp. plus 1/3 tsp. baking soda, divided
1 small leek, white and light green part cut into 4 or 5 pieces
1 cup fresh parsley leaves
3 cloves garlic, peeled
1 Tbs. lemon juice
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
3–4 drops hot sauce, optional
2 cups canola oil
Place chickpeas and 1/2 tsp. baking soda in large bowl, and cover with 3 to 4 cups water. Soak chickpeas 24 hours. Drain.
Place chickpeas, remaining 1/3 tsp. baking soda, leek, parsley, garlic, lemon juice, cumin, salt, pepper, and hot sauce (if using) in bowl of food processor. Process 30 seconds to 1 minute, or until chunky paste forms.
Shape 1 Tbs. chickpea mixture into compact ball, pressing out any excess moisture, and place on plate. Repeat with remaining mixture.
Heat oil to 350°F in large skillet over medium heat. Add 12 falafel balls, and cook 1 to 2 minutes, or until browned on bottoms. Roll, and cook 1 to 2 minutes more, or until golden brown all over. Transfer to paper-towel-lined plate to drain. Repeat with remaining falafel balls.
nutritional information Per Falafel ball: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 46 mg; Fiber: less than 1 g; Sugar: less than 1 g; Vegan; Gluten-Free
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
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