I know that some people find it strange, but I actually have an easier time figuring out to eat when meat is not involved. Somehow, it seems to open up more options. At least that's how I feel about food. That said, for those who are vegetarian, or simply trying to go meatless one day a week, here are more meatless recipes to try. Enjoy!
BLACK BEAN-QUINOA BURGERS
This comes from the July/August 2011 issue of Vegetarian Times, page 60. By the way, Vegetarian Times has an emailing list you can subscribe to for fantastic vegetarian recipes. I highly recommend it.
This recipe serves 8, and begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.”
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
nutritional information Per Burger: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; Vegan
SUMMER VEGGIE KEBABS WITH FRESH CORN RELISH
This is from the July/August 2013 issue of Vegetarian Times, page 32. The recipe serves 4, and can be made in 30 minutes or less. It starts out, “Easy-to-assemble vegetable kebabs are paired with a lightly sautéed corn relish for a dish that can be served either as an appetizer or as an entrée when placed atop couscous or another quick-cooking grain. To ensure even cooking, make sure all the vegetables are about the same size.”
Corn Relish
1 Tbs. olive oil
1 medium yellow tomato, diced (2/3 cup)
1 large ear corn, kernels removed (1 1/3 cups kernels)
1 1/2 Tbs. white balsamic or white wine vinegar
1/4 tsp. dry mustard powder
2 Tbs. coarsely chopped fresh basil
Kebabs
1/4 cup olive oil
2 Tbs. white balsamic or white wine vinegar
3/4 tsp. dry mustard powder, divided
1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces
1 medium zucchini, halved and cut into 12 slices
1/2 small red onion, cut into 12 chunks
12 whole cremini mushrooms
12 grape or cherry tomatoes
Coat grill grate or grill pan with cooking spray, and preheat over medium heat.
To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.
To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.
Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.
Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides. Serve with Corn Relish.
nutritional information Per Serving (3 kebabs and 1/2 cup relish): Calories: 247; Protein: 5 g; Total Fat: 18 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free
BAKED TOFU WITH ASIAN GLAZE
Jolinda Hackett, About.com's Vegetarian Food guide, writes, “A simple vegetarian and vegan baked tofu recipe suitable for an appetizer, or to add to cooked noodles or vegetable stir-fry. Tofu is marinated and then baked in a sweet and sour miso-based Asian barbecue sauce with maple syrup, sesame oil, black pepper and sherry. Makes 4 servings.
Recipe courtesy of the Soy Foods council.
Ingredients:
1 (14-ounce) package extra–firm tofu, drained and well-pressed
1 tablespoon miso
1/4 cup water
1 tablespoon toasted sesame seeds
3 green onions, chopped
4 cloves garlic, minced
2 tablespoons sesame oil
2 tablespoons maple syrup
2 tablespoon sherry
1/8 teaspoon black pepper
Preparation:
Cut the tofu into chunks and place in a wide shallow dish or bowl.
In a small bowl, combine the miso and remaining ingredients and whisk well until combined. Pour over tofu and gently mix to ensure that the tofu is coated well. Cover and marinate in refrigerator for at least two hours and up to 8 hours.
When you're ready to bake the tofu, pre-heat the oven to 350 degrees.
Drain the tofu, reserving the extra marinade. Place the tofu on a baking sheet and bake for about 30 minutes, turning occasionally and basting with the extra sauce, until tofu is lightly browned and lightly crisped.
Serve your Asian-glazed tofu over noodles for an entree, with toothpicks as an appetizer, or add it to your favorite vegetable stir-fry.
Nutritional information, per serving:
Calories: 26; Total fat: 1 g; Protein: 39g; Carbs: 24.7g; Iron: 1.4mg;
Calcium: 20mg
VEGAN PUMPKIN GRATIN
Ashley Adams is the Dairy Free Cooking guide for About.com. She writes, “Perfect for the autumn months when pumpkin is in season, this veganized pumpkin gratin is a healthier, yet delicious, take on the fall-time classic. (And if you happen to crave pumpkin during the rest of the year, you can just use canned pumpkin instead of fresh!) If you've never prepared your own homemade pumpkin puree before, read the Cook's Note at the bottom of the recipe to learn how! As always, feel free to add more tasty things to your gratin; pecans, pine nuts, coconut, dried cranberries, dried figs, and fresh apple pieces are all welcome additions to this dish.”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4
Ingredients:
For the bread crumb topping:
3 slices white dairy-free bread (French bread, sourdough, or another white sandwich bread will do)
1/4 cup shredded dairy-free cheese, such as Daiya
1/2 t. salt
1/8 t. freshly ground pepper
For the Filling:
3 cups pumpkin puree (from either steamed or canned pumpkin)
1/4 cup dairy-free sour cream, such as Tofutti
2 T. white granulated sugar
1 t. salt
1/2 t. sage
1/2 t. marjoram
1/2 cup finely chopped scallions (also known as green onions)
2 medium Bosc pears, cored and chopped
Freshly ground pepper, to taste
4 T. softened dairy-free soy margarine, cut into small pieces
Preparation:
Preheat the oven to 450 F. Lightly grease a 1-quart gratin dish or casserole dish. Set aside.
Make the topping. In a food processor, process the bread crumbs, dairy-free cheese, salt and pepper, pulsing until the mixture resembles large crumbs. Transfer to a bowl and set aside.
Make the filling. Combine the pumpkin puree, dairy-free sour cream, sugar, salt, sage, and marjoram in a food processor, pulsing until well combined. Using a spoon, fold in the chopped scallions and pears. Transfer the pumpkin filling to the prepared casserole dish. Sprinkle evenly with the bread crumb topping, then dot with the dairy-free soy margarine. Bake for 15 to 20 minutes, or until the crumb topping is golden brown. Serve hot.
Cook's Notes:
For this recipe, I vastly prefer using Daiya Mozza Shreds over other varieties, but use whatever dairy-free cheese you're comfortable with.
For gratins and other pumpkin casseroles, making your own puree from fresh pumpkin is always better than using canned. (Again, canned will work, so if you don't have fresh pumpkins available or the time to make your own puree, it is fine to use the canned.
To prepare steamed pumpkin (for the pumpkin puree): Peel, seed, and cut a small to medium-sized pumpkin into 2-inch pieces. Place in a steamer basket set over a saucepan with 1-2 inches of boiling water. Cover and cook until tender, about 20 minutes. Puree the pumpkin and use in your pumpkin gratin or other pumpkin recipes!
EGG AND VEGGIE SALAD WITH DILL GREEN GODDESS DRESSING
This is from the July/August 2012 issue of Vegetarian Times, page 34. Serves 4, in 30 minutes or less. Recipe starts out, “Look for French breakfast or watermelon radishes to add color and interest to this salad. Don’t be tempted to make the dressing in just one step; only part of the yogurt is puréed with seasonings, then stirred into the remaining yogurt to achieve the right consistency.
5 large eggs
10 small purple potatoes, halved lengthwise (14 oz.)
16 medium orange cauliflower florets
4 Persian cucumbers
1/3 cup plus 1 Tbs. finely chopped fresh dill
3/4 cup plain nonfat Greek yogurt
2 Tbs. olive oil
1 Tbs. white balsamic vinegar
1 bunch large radishes, sliced or quartered, radish leaves reserved, optional
Set large vegetable steamer rack in pot over boiling water. Place eggs on rack; surround with potatoes. Cover pan, and steam 10 minutes. Scatter cauliflower over potatoes. Cover, and steam 3 to 4 minutes more, or until vegetables are just tender and eggs are hard-boiled.
Meanwhile, cut 1-inch piece from 1 cucumber. Peel, and place piece in blender. Add 1/3 cup dill, 1/4 cup yogurt, oil, and vinegar, and season with salt and pepper, if desired. Purée in blender until smooth. Place remaining 1/2 cup yogurt in medium bowl. Stir purée from blender into yogurt until smooth.
Slice remaining cucumbers thickly on diagonal.
Peel eggs under cold running water. Quarter eggs.
Divide radish leaves (if using) among plates. Top with eggs, potatoes, cauliflower, cucumbers, and radishes. Drizzle each salad with dressing. Sprinkle with remaining 1 Tbs. chopped dill.
nutritional information Per Serving: Calories: 288; Protein: 16 g; Total Fat: 14 g; Saturated Fat: 3 g; Carbohydrates: 26 g; Cholesterol: 233 mg; Sodium: 123 mg; Fiber: 3 g; Sugar: 5 g; Gluten-Free
COOL WHIP PIE
Jolinda Hackett, About.com's Vegetarian Food guide, writes, “You can 'whip' together this easy Cool Whip pie in five minutes and it lasts for several days in the freezer. If you're looking for an easy no-bake dessert or no-bake pie recipe, this quick and easy Cool Whip pie is the one to try! This is one of my favorite dessert recipes ever, since it's so unbelievably quick, easy, delicious, and not too fattening.” Prep Time: 5 minutes; Total Time: 5 minutes
Ingredients:
8 oz (one small container) Cool Whip
18 oz (three individual servings) yogurt, any flavor
1 ready made pie crust
Preparation:
Thoroughly combine the Cool Whip and yogurt until smooth. Pour into pie crust and freeze until firm. Remove from freezer approximately 20 minutes before serving. Serve with fresh fruit if desired and enjoy!
Friday, September 25, 2015
Thursday, September 24, 2015
Thursday Recipes
Here are today's six vegetarian recipes. Enjoy!
ACADIA'S TOFU STIR FRY
This came from the Food.com e-newsletter, and was sent into by AcadiaTwo. She writes, “I actually had never tried cooking tofu before, so I decided to marinate it first before cooking. It was a quick tasty meal the next night after work. Serve with rice, noodles or plain. Enjoy.” Don't let the prep time scare you off; it's the marinating time. Prep Time: 12 hours; Cook Time: 15 minutes; Servings: 4
To view this online, go to http://www.food.com/recipe/acadias-tofu-stir-fry-365295.
Ingredients
1 1⁄2 cups teriyaki sauce (sweet)
8 ounces tofu (firm, drained)
4 garlic cloves (minced)
1 tablespoon peanut oil
8 ounces frozen stir fry vegetables
Directions
Slice the tofu up into 1/4" thick slices and then cut them again into 1"x2" pieces.
Mix teriyaki & garlic together. (Reserve and refrigerate 1/2 cup teriyaki and 1 minced garlic clove in separate container).
Marinate them in teriyaki and garlic for 12-hours in the refrigerator.
In wok on medium heat add peanut oil.
Cook up the the tofu for about 2-3 minutes, flip and cook them for another 2-3 minutes.
Remove tofu and set aside.
Add vegetables to wok and stir fry until tender about 3 minutes.
Add Tofu and (reserved marinade) back to the wok, cook for 2 minutes more, stir throughly coating everything.
Enjoy.
FATTOUSH SALAD
This comes from the July/August 2012 issue of Vegetarian Times. To view this recipe online, click here.
Serves 6; 30 minutes or fewer
The recipe starts off, “Pomegranate molasses and sumac add a tart edge to this Lebanese salad. They can be found in Middle Eastern groceries and well-stocked supermarkets and used to flavor many other vegetable dishes. Choose larger cherry tomato varieties that can stand up to the other vegetables and the pita chips.”
Vinaigrette2 Tbs. plus 2 tsp. olive oil
2 Tbs. lemon juice
1 Tbs. pomegranate molasses
2 tsp. ground sumac
1 clove garlic, minced (1 tsp.)
Salad
1 medium head romaine lettuce, halved and sliced into 1/2-inch-thick ribbons (4 cups)
2 cups cherry tomatoes, halved
4 small Persian cucumbers, diced (2 cups)
1 small red bell pepper, cut into 1/2-inch dice (1 cup)
1 small yellow bell pepper, cut into 1/2-inch dice (1 cup)
3 green onions, thinly sliced (1/2 cup)
1/3 cup coarsely chopped parsley
3Tbs. thinly sliced mint leaves
1 1/2 cups plain pita chips, coarsely broken up
1/2 cup crumbled feta (2 oz.)
To make Vinaigrette: whisk together all ingredients in small bowl.
To make Salad: Toss together lettuce, tomatoes, cucumbers, bell peppers, green onions, parsley, and mint in large salad bowl. Add Vinaigrette, and season with salt and pepper, if desired.
Sprinkle pita chips over top of Salad, and toss again. Top with feta.
nutritional information Per 2-cup serving: Calories: 181; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 18 g; Cholesterol: 11 mg; Sodium: 259 mg; Fiber: 2 g; Sugar: 7 g
MOROCCAN SEVEN-VEGETABLE COUSCOUS
This recipe is from the March 2005 issue of Vegetarian Times The recipe states, “To many Americans, couscous refers to the tiny pearls of semolina we've come to know and love. But in Morocco, it is also the proper name for a time-honored stew, rich with vegetables and the flavors—saffron, cinnamon, turmeric—of North Africa. This is a terrific, relaxed party dish—easy to make, fun to eat and meant for a gathering.” Serves 6.
2 Tbs. unsalted butter
2 Tbs. olive oil
2 large onions, quartered and cut in 1/2-inch slices
2 pinches saffron threads
1 pinch crushed red pepper
1/2 tsp. ground turmeric
1/2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. coarsely ground black pepper
3 sprigs parsley and 3 sprigs cilantro, tied in a bundle with kitchen string
4 fresh or canned tomatoes, peeled, seeded and quartered
1 qt. vegetable stock
3 cups water
1 turnip, peeled and cut in 1-inch cubes
1/2 lb. carrots, peeled, halved length-wise and cut in 2-inch sticks
3/4 lb. butternut squash, peeled, seeded, and cut in 1 1/2-inch chunks
1 medium-sized zucchini, quartered lengthwise and cut in 2-inch sticks
1 cup raisins
1 14-oz. can chickpeas, rinsed and drained
2 Tbs. granulated sugar
Salt and freshly ground black pepper to taste
2 cups quick-cooking couscous, uncooked
1/2 cup blanched slivered almonds, toasted
Heat butter and olive oil in stockpot over medium heat. Add onions, and cook 15 minutes. Stir in saffron, crushed red pepper, turmeric, cinnamon, ginger and black pepper. Sauté 5 minutes. Add herbs, tomatoes, stock and water. Bring to a boil, reduce heat to low and cook 10 minutes.
Add turnip, carrots and squash. Bring to a boil, and cook 10 minutes. Add zucchini, raisins, chickpeas and sugar. Cook 10 minutes more, or until vegetables are tender. Add salt and pepper.
Cook couscous according to package directions. Mound couscous on large serving platter, and make a well in center. Use slotted spoon to transfer vegetables to well. Ladle stock over entire dish. Sprinkle with toasted almonds. Serve immediately.
nutritional information per serving: Calories: 590; Protein: 17 g; Total Fat: 15 g; Saturated Fat: 3 g; Carbohydrates: 103 g; Cholesterol: 10 mg; Sodium: 460 mg; Fiber: 12 g; Sugar: 30 g
RED, RED SALAD
From the June 2004 issue of Vegetarian Times. The recipe, which serves 8 and is ready in 30 minutes or less, begins, “Reminiscent of the '50s favorite chopped salad, this dish indulges your whim for something red and colorful for spring and summer eating. You can dress this with an oil-and-balsamic vinegar mixture or any other preferred dressing. Because this is a focal point for lunch or supper, accompany the salad with grilled cheese squares and wrap the meal up with a tempting sweet, such as a wedge of berry pie. Toast the meal with icy lemonade. This makes about 8 1- to 1 1/2-cup servings.”
1 bunch radishes, greens removed, trimmed and quartered
1/2 head red cabbage, cored and chopped
1 cup grape tomatoes
2 1/2 cups red kidney beans, drained and rinsed
1 large red bell pepper, seeded and diced
1/2 large red onion, diced
Salt and freshly ground black pepper to taste
Salad dressing to taste
Put all vegetables and beans in a large salad bowl, and season with salt and pepper. Dress with salad dressing, toss and serve.
nutritional information Per SERVING: Calories: 100; Protein: 6 g; Carbohydrates: 20 g; Sodium: 200 mg; Fiber: 6 g; Sugar: 3 g; Vegan
FRESH BERRY TART WITH TOASTED NUT CRUST
This recipe is from the July 2009 issue of Vegetarian Times. The recipe, which serves 8, begins, “A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.”
Crust
1/4 cup each almonds, pecans, and hazelnuts
3/4 cup whole-wheat flour
1/4 cup sugar
1/4 tsp. salt
6 Tbs. chilled unsalted butter, diced
1 large egg yolk
Filling
1/2 cup light sour cream
1/2 cup nonfat plain Greek yogurt
2 Tbs. light brown sugar
1 tsp. vanilla extract
1/4 tsp. grated orange zest
1 cup blueberries
1 cup raspberries
1 Tbs. orange juice
To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.
Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.
Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.
To make Filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl. 5. Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.
nutritional information Per Slice: Calories: 288; Protein: 6 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 26 g; Cholesterol: 58 mg; Sodium: 87 mg; Fiber: 4 g; Sugar: 13 g
STRAWBERRY RHUBARB SMOOTHIE
This recipe is from One Green Planet. The recipe can be found online here.
Dairy Free; Kid-Friendly; Soy Free; Vegan
Ingredients
1 cup fresh rhubarb, chopped
1/2 cup orange juice
1 tbsp date syrup Organics Are For Everyone (you can substitute pure maple syrup here)
1/2 tbsp pure vanilla extract
1 cup fresh strawberries, sliced
1/2 cup frozen strawberries
1 fresh banana
12 oz unsweetened vanilla non-dairy milk of choice
1 pinch ground cinnamon
1 tbsp ground flaxseed
Preparation
Combine chopped rhubarb, orange juice, date syrup, vanilla and cinnamon in a small saucepan. Bring to a boil, reduce heat to low and simmer uncovered for five minutes.
Set aside to cool slightly and place in refrigerator to chill for 30 minutes (this can be done ahead of time and you can make more so you can enjoy this all week long).
Combine all ingredients in a blender. Puree until smooth and serve.
ACADIA'S TOFU STIR FRY
This came from the Food.com e-newsletter, and was sent into by AcadiaTwo. She writes, “I actually had never tried cooking tofu before, so I decided to marinate it first before cooking. It was a quick tasty meal the next night after work. Serve with rice, noodles or plain. Enjoy.” Don't let the prep time scare you off; it's the marinating time. Prep Time: 12 hours; Cook Time: 15 minutes; Servings: 4
To view this online, go to http://www.food.com/recipe/acadias-tofu-stir-fry-365295.
Ingredients
1 1⁄2 cups teriyaki sauce (sweet)
8 ounces tofu (firm, drained)
4 garlic cloves (minced)
1 tablespoon peanut oil
8 ounces frozen stir fry vegetables
Directions
Slice the tofu up into 1/4" thick slices and then cut them again into 1"x2" pieces.
Mix teriyaki & garlic together. (Reserve and refrigerate 1/2 cup teriyaki and 1 minced garlic clove in separate container).
Marinate them in teriyaki and garlic for 12-hours in the refrigerator.
In wok on medium heat add peanut oil.
Cook up the the tofu for about 2-3 minutes, flip and cook them for another 2-3 minutes.
Remove tofu and set aside.
Add vegetables to wok and stir fry until tender about 3 minutes.
Add Tofu and (reserved marinade) back to the wok, cook for 2 minutes more, stir throughly coating everything.
Enjoy.
FATTOUSH SALAD
This comes from the July/August 2012 issue of Vegetarian Times. To view this recipe online, click here.
Serves 6; 30 minutes or fewer
The recipe starts off, “Pomegranate molasses and sumac add a tart edge to this Lebanese salad. They can be found in Middle Eastern groceries and well-stocked supermarkets and used to flavor many other vegetable dishes. Choose larger cherry tomato varieties that can stand up to the other vegetables and the pita chips.”
Vinaigrette2 Tbs. plus 2 tsp. olive oil
2 Tbs. lemon juice
1 Tbs. pomegranate molasses
2 tsp. ground sumac
1 clove garlic, minced (1 tsp.)
Salad
1 medium head romaine lettuce, halved and sliced into 1/2-inch-thick ribbons (4 cups)
2 cups cherry tomatoes, halved
4 small Persian cucumbers, diced (2 cups)
1 small red bell pepper, cut into 1/2-inch dice (1 cup)
1 small yellow bell pepper, cut into 1/2-inch dice (1 cup)
3 green onions, thinly sliced (1/2 cup)
1/3 cup coarsely chopped parsley
3Tbs. thinly sliced mint leaves
1 1/2 cups plain pita chips, coarsely broken up
1/2 cup crumbled feta (2 oz.)
To make Vinaigrette: whisk together all ingredients in small bowl.
To make Salad: Toss together lettuce, tomatoes, cucumbers, bell peppers, green onions, parsley, and mint in large salad bowl. Add Vinaigrette, and season with salt and pepper, if desired.
Sprinkle pita chips over top of Salad, and toss again. Top with feta.
nutritional information Per 2-cup serving: Calories: 181; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 18 g; Cholesterol: 11 mg; Sodium: 259 mg; Fiber: 2 g; Sugar: 7 g
MOROCCAN SEVEN-VEGETABLE COUSCOUS
This recipe is from the March 2005 issue of Vegetarian Times The recipe states, “To many Americans, couscous refers to the tiny pearls of semolina we've come to know and love. But in Morocco, it is also the proper name for a time-honored stew, rich with vegetables and the flavors—saffron, cinnamon, turmeric—of North Africa. This is a terrific, relaxed party dish—easy to make, fun to eat and meant for a gathering.” Serves 6.
2 Tbs. unsalted butter
2 Tbs. olive oil
2 large onions, quartered and cut in 1/2-inch slices
2 pinches saffron threads
1 pinch crushed red pepper
1/2 tsp. ground turmeric
1/2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. coarsely ground black pepper
3 sprigs parsley and 3 sprigs cilantro, tied in a bundle with kitchen string
4 fresh or canned tomatoes, peeled, seeded and quartered
1 qt. vegetable stock
3 cups water
1 turnip, peeled and cut in 1-inch cubes
1/2 lb. carrots, peeled, halved length-wise and cut in 2-inch sticks
3/4 lb. butternut squash, peeled, seeded, and cut in 1 1/2-inch chunks
1 medium-sized zucchini, quartered lengthwise and cut in 2-inch sticks
1 cup raisins
1 14-oz. can chickpeas, rinsed and drained
2 Tbs. granulated sugar
Salt and freshly ground black pepper to taste
2 cups quick-cooking couscous, uncooked
1/2 cup blanched slivered almonds, toasted
Heat butter and olive oil in stockpot over medium heat. Add onions, and cook 15 minutes. Stir in saffron, crushed red pepper, turmeric, cinnamon, ginger and black pepper. Sauté 5 minutes. Add herbs, tomatoes, stock and water. Bring to a boil, reduce heat to low and cook 10 minutes.
Add turnip, carrots and squash. Bring to a boil, and cook 10 minutes. Add zucchini, raisins, chickpeas and sugar. Cook 10 minutes more, or until vegetables are tender. Add salt and pepper.
Cook couscous according to package directions. Mound couscous on large serving platter, and make a well in center. Use slotted spoon to transfer vegetables to well. Ladle stock over entire dish. Sprinkle with toasted almonds. Serve immediately.
nutritional information per serving: Calories: 590; Protein: 17 g; Total Fat: 15 g; Saturated Fat: 3 g; Carbohydrates: 103 g; Cholesterol: 10 mg; Sodium: 460 mg; Fiber: 12 g; Sugar: 30 g
RED, RED SALAD
From the June 2004 issue of Vegetarian Times. The recipe, which serves 8 and is ready in 30 minutes or less, begins, “Reminiscent of the '50s favorite chopped salad, this dish indulges your whim for something red and colorful for spring and summer eating. You can dress this with an oil-and-balsamic vinegar mixture or any other preferred dressing. Because this is a focal point for lunch or supper, accompany the salad with grilled cheese squares and wrap the meal up with a tempting sweet, such as a wedge of berry pie. Toast the meal with icy lemonade. This makes about 8 1- to 1 1/2-cup servings.”
1 bunch radishes, greens removed, trimmed and quartered
1/2 head red cabbage, cored and chopped
1 cup grape tomatoes
2 1/2 cups red kidney beans, drained and rinsed
1 large red bell pepper, seeded and diced
1/2 large red onion, diced
Salt and freshly ground black pepper to taste
Salad dressing to taste
Put all vegetables and beans in a large salad bowl, and season with salt and pepper. Dress with salad dressing, toss and serve.
nutritional information Per SERVING: Calories: 100; Protein: 6 g; Carbohydrates: 20 g; Sodium: 200 mg; Fiber: 6 g; Sugar: 3 g; Vegan
FRESH BERRY TART WITH TOASTED NUT CRUST
This recipe is from the July 2009 issue of Vegetarian Times. The recipe, which serves 8, begins, “A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.”
Crust
1/4 cup each almonds, pecans, and hazelnuts
3/4 cup whole-wheat flour
1/4 cup sugar
1/4 tsp. salt
6 Tbs. chilled unsalted butter, diced
1 large egg yolk
Filling
1/2 cup light sour cream
1/2 cup nonfat plain Greek yogurt
2 Tbs. light brown sugar
1 tsp. vanilla extract
1/4 tsp. grated orange zest
1 cup blueberries
1 cup raspberries
1 Tbs. orange juice
To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.
Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.
Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.
To make Filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl. 5. Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.
nutritional information Per Slice: Calories: 288; Protein: 6 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 26 g; Cholesterol: 58 mg; Sodium: 87 mg; Fiber: 4 g; Sugar: 13 g
STRAWBERRY RHUBARB SMOOTHIE
This recipe is from One Green Planet. The recipe can be found online here.
Dairy Free; Kid-Friendly; Soy Free; Vegan
Ingredients
1 cup fresh rhubarb, chopped
1/2 cup orange juice
1 tbsp date syrup Organics Are For Everyone (you can substitute pure maple syrup here)
1/2 tbsp pure vanilla extract
1 cup fresh strawberries, sliced
1/2 cup frozen strawberries
1 fresh banana
12 oz unsweetened vanilla non-dairy milk of choice
1 pinch ground cinnamon
1 tbsp ground flaxseed
Preparation
Combine chopped rhubarb, orange juice, date syrup, vanilla and cinnamon in a small saucepan. Bring to a boil, reduce heat to low and simmer uncovered for five minutes.
Set aside to cool slightly and place in refrigerator to chill for 30 minutes (this can be done ahead of time and you can make more so you can enjoy this all week long).
Combine all ingredients in a blender. Puree until smooth and serve.
Wednesday, September 23, 2015
Wednesday Recipes
I was cleaning off the shelf in one of my closets recently and ran across several magazine holders full of old Vegetarian Times. Talk about yummy food! I had to force myself to finish cleaning before looking through the magazines at all the recipes. Now you know where today's offerings are from. Enjoy!
SORREL DRINK
From Vegetarian Times; June 2008, page 78. The recipe reads, “Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.”
Sorrel Drink:
3 C dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags
1 4-inch cinnamon stick
10 whole cloves
1/4 tsp. crushed allspice
2 3-inch pieces peeled fresh ginger
Simple Syrup:
1 C sugar
1 C water
To make Sorrel Drink: Bring all ingredients & 4 cups water to a boil in saucepan. Reduce heat to medium-low & simmer 10 minutes. Cool, strain & chill.
To make Simple Syrup: Bring sugar & water to a boil in small saucepan. Stir to dissolve sugar & simmer 1 minute. Cool.
Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guess to sweeten drinks to taste.
Per 1-cup serving: 33 cal; 0 g protein; 0 g total fat (0 g sat. fat); 8 g crab; 0 mg chol; 0 mg sod; 0 g fiber; 8 g sugars; vegan
CURRIED POTATOES
From Vegetarian Times; June 2008, page 80. The recipe starts off, “Serve this dish on its own or with steamed rice.”
1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled & cut into chunks
3 carrots, peeled & cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded & finely chopped (1/4 cup)
1 tsp. balsamic vinegar
Heat oil in large skillet over medium heat. Add onions & garlic & cook 5 – 7 minutes, or until onions are soft & translucent. Stir in potatoes, carrots & curry powder & cook 4 minutes.
Add beans & their liquid, tomatoes, broth, jalapeno chiles, vinegar & 1 cup water; season with salt & pepper. Cover & simmer 45 minutes or until potatoes are flaky & carrots are cooked through, stirring occasionally.
Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan
BUTTERNUT SQUASH PIZZA
This comes from page 66 of the September 2012 issue of Vegetarian Times. The recipe starts off, “Yoga teacher and food blogger (theyogickitchen.blogspot.com) Candice Garrett came up with this recipe thanks to an abundance of butternut squash. “My family and I tried them in a host of recipes; the all-around favorite turned out to be pizza,” Garrett reports. “It seemed an unusual pairing and we were all delighted with the result.” She serves the pizza as an appetizer for company or as a main dish for family dinners.” Serves 6.
To view this recipe online, click here.
1 small butternut squash, peeled, halved, and sliced 1/8-inch thick
1 medium onion, halved and thinly sliced (1 1/2 cups)
2 Tbs. Eden Selected Spanish extra virgin olive oil, plus more for drizzling
1 Tbs. finely chopped fresh rosemary
1 16-oz. pkg. refrigerated pizza dough
1/2 cup fresh spinach leaves
1/4 cup shaved Parmesan cheese
Preheat oven to 400°F.
Toss together squash, onion, oil, and rosemary in bowl. Spread in large baking dish, and roast 30 minutes, or until tender.
Increase oven temperature to 450°F. Divide pizza dough into 2 pieces, and shape each piece into 8-inch round. Place dough rounds on baking sheet, and top with squash mixture. Bake 13 to 17 minutes, or until crust is crisp. Drizzle pizzas with oil, scatter 1/4 cup spinach over each, and garnish each with 2 Tbs. shaved Parmesan.
nutritional information Per 1/3 pizza (2 slices): Calories: 295; Protein: 9 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 47 g; Cholesterol: 2 mg; Sodium: 448 mg; Fiber: 3 g; Sugar: 5 g
CHICKPEA SUCCOTASH WITH LEMONGRASS
This recipes comes from the January 1970 issue of Vegetarian Times and starts off, “Lemongrass brings out the flavors of tomatoes and herbs in a lightly cooked stew. Serve over whole grains.” It serves 4 in 30 minutes or less.
To view online, click here.
2 stalks fresh lemongrass
1 large tomato (1 lb.)
2 tsp. olive oil
1 medium yellow squash, cut into 1/2-inch pieces (1 cup)
1/2 tsp. grated fresh ginger
1 small clove garlic, minced (1/2 tsp.)
3/4 cup cooked chickpeas
1/2 cup fresh corn kernels
1/4 cup chopped fresh basil or cilantro
Trim and discard tough base and skinny top leaves of lemongrass stalks, then peel away tough outer layers. Crush inner white stems with mallet or rolling pin, then finely chop. (You should have 1 Tbs.) Transfer to small bowl, and cover with 1/4 cup boiling water. Set aside.
Halve tomato through middle, and scoop seeds into strainer set over bowl. Press juice from seeds, then discard seeds. Set juice aside, and dice tomato flesh. (You should have 2 cups.)
Heat oil in large, deep skillet or Dutch oven over medium-low heat. Add squash, ginger, and garlic, and sauté 3 minutes without browning. Stir in chickpeas, corn, diced tomato, lemongrass with liquid, and tomato juice, and season with salt and pepper (if desired). Cover, increase heat to medium, and simmer 5 minutes, or until tomatoes just begin to soften. Stir in basil.
nutritional information Per 1-cup serving: Calories: 108; Protein: 5 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 83 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.
This recipe can be viewed online here.
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable
SORREL DRINK
From Vegetarian Times; June 2008, page 78. The recipe reads, “Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.”
Sorrel Drink:
3 C dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags
1 4-inch cinnamon stick
10 whole cloves
1/4 tsp. crushed allspice
2 3-inch pieces peeled fresh ginger
Simple Syrup:
1 C sugar
1 C water
To make Sorrel Drink: Bring all ingredients & 4 cups water to a boil in saucepan. Reduce heat to medium-low & simmer 10 minutes. Cool, strain & chill.
To make Simple Syrup: Bring sugar & water to a boil in small saucepan. Stir to dissolve sugar & simmer 1 minute. Cool.
Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guess to sweeten drinks to taste.
Per 1-cup serving: 33 cal; 0 g protein; 0 g total fat (0 g sat. fat); 8 g crab; 0 mg chol; 0 mg sod; 0 g fiber; 8 g sugars; vegan
CURRIED POTATOES
From Vegetarian Times; June 2008, page 80. The recipe starts off, “Serve this dish on its own or with steamed rice.”
1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled & cut into chunks
3 carrots, peeled & cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded & finely chopped (1/4 cup)
1 tsp. balsamic vinegar
Heat oil in large skillet over medium heat. Add onions & garlic & cook 5 – 7 minutes, or until onions are soft & translucent. Stir in potatoes, carrots & curry powder & cook 4 minutes.
Add beans & their liquid, tomatoes, broth, jalapeno chiles, vinegar & 1 cup water; season with salt & pepper. Cover & simmer 45 minutes or until potatoes are flaky & carrots are cooked through, stirring occasionally.
Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan
BUTTERNUT SQUASH PIZZA
This comes from page 66 of the September 2012 issue of Vegetarian Times. The recipe starts off, “Yoga teacher and food blogger (theyogickitchen.blogspot.com) Candice Garrett came up with this recipe thanks to an abundance of butternut squash. “My family and I tried them in a host of recipes; the all-around favorite turned out to be pizza,” Garrett reports. “It seemed an unusual pairing and we were all delighted with the result.” She serves the pizza as an appetizer for company or as a main dish for family dinners.” Serves 6.
To view this recipe online, click here.
1 small butternut squash, peeled, halved, and sliced 1/8-inch thick
1 medium onion, halved and thinly sliced (1 1/2 cups)
2 Tbs. Eden Selected Spanish extra virgin olive oil, plus more for drizzling
1 Tbs. finely chopped fresh rosemary
1 16-oz. pkg. refrigerated pizza dough
1/2 cup fresh spinach leaves
1/4 cup shaved Parmesan cheese
Preheat oven to 400°F.
Toss together squash, onion, oil, and rosemary in bowl. Spread in large baking dish, and roast 30 minutes, or until tender.
Increase oven temperature to 450°F. Divide pizza dough into 2 pieces, and shape each piece into 8-inch round. Place dough rounds on baking sheet, and top with squash mixture. Bake 13 to 17 minutes, or until crust is crisp. Drizzle pizzas with oil, scatter 1/4 cup spinach over each, and garnish each with 2 Tbs. shaved Parmesan.
nutritional information Per 1/3 pizza (2 slices): Calories: 295; Protein: 9 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 47 g; Cholesterol: 2 mg; Sodium: 448 mg; Fiber: 3 g; Sugar: 5 g
CHICKPEA SUCCOTASH WITH LEMONGRASS
This recipes comes from the January 1970 issue of Vegetarian Times and starts off, “Lemongrass brings out the flavors of tomatoes and herbs in a lightly cooked stew. Serve over whole grains.” It serves 4 in 30 minutes or less.
To view online, click here.
2 stalks fresh lemongrass
1 large tomato (1 lb.)
2 tsp. olive oil
1 medium yellow squash, cut into 1/2-inch pieces (1 cup)
1/2 tsp. grated fresh ginger
1 small clove garlic, minced (1/2 tsp.)
3/4 cup cooked chickpeas
1/2 cup fresh corn kernels
1/4 cup chopped fresh basil or cilantro
Trim and discard tough base and skinny top leaves of lemongrass stalks, then peel away tough outer layers. Crush inner white stems with mallet or rolling pin, then finely chop. (You should have 1 Tbs.) Transfer to small bowl, and cover with 1/4 cup boiling water. Set aside.
Halve tomato through middle, and scoop seeds into strainer set over bowl. Press juice from seeds, then discard seeds. Set juice aside, and dice tomato flesh. (You should have 2 cups.)
Heat oil in large, deep skillet or Dutch oven over medium-low heat. Add squash, ginger, and garlic, and sauté 3 minutes without browning. Stir in chickpeas, corn, diced tomato, lemongrass with liquid, and tomato juice, and season with salt and pepper (if desired). Cover, increase heat to medium, and simmer 5 minutes, or until tomatoes just begin to soften. Stir in basil.
nutritional information Per 1-cup serving: Calories: 108; Protein: 5 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 83 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.
This recipe can be viewed online here.
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable
Tuesday, September 22, 2015
Pies!
Today's post deals with pies. Enjoy!
Most of these are from my e-cookbook, Off The Wall Cooking.
SQUASH PIE
This is from Grandma Hallock. She wrote, "I was given several large yellow winter squash by Grandma Carpenter & Grandma said, 'Make pumpkin pie' & I did. They were our favorite from then on."
2 T butter
3/4 C sugar
2 eggs
1/2 tsp. salt
1/4 tsp.cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 C mashed yellow winter (hubbard) squash
1 1/4 C milk
Cream butter. Add sugar & eggs. Mix well. Add rest of ingredients. Line 9” pie plate with crust. Pour filling into unbaked pastry shell. Bake at 375 degrees for 1 hour. Serve with whipped cream
CRANBERRY PIE
Dad sent this in a letter dated "18 No 79". He wrote, "Here is a recipe for a pie. 1st the way it was in the paper and the way I made it."
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want.)
VARIATION
2 T cornstarch
1/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
1 1/4 C hot water
Pie crust
Make as above.
EGG NOG PUMPKIN PIE
1 C canned eggnog
1 egg
18 oz. can pumpkin pie filling
9" pie crust
Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.
PEACH PIE
4 C peaches, cut up
1 - 1 1/4 C sugar
3 T unbleached flour
dash salt
2 T butter
1 unbaked pie shell and lattice top
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
CHOCOLATE CREAM PIE
The first time I made this pie, I was 15 and wanted to impress a boyfriend. I did, but not the way I’d planned: the crust came out tasting like under-cooked pizza dough, I burned the chocolate pudding, and the whipped cream came out almost to butter. Hmmm...
9 " pie crust
1 large package chocolate pudding(not instant)
whipped cream
Cook pudding according to package directions. Pour into baked pie crust. White cream & place on pie. Chill.
Note: Now, what could be easier?
Most of these are from my e-cookbook, Off The Wall Cooking.
SQUASH PIE
This is from Grandma Hallock. She wrote, "I was given several large yellow winter squash by Grandma Carpenter & Grandma said, 'Make pumpkin pie' & I did. They were our favorite from then on."
2 T butter
3/4 C sugar
2 eggs
1/2 tsp. salt
1/4 tsp.cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 C mashed yellow winter (hubbard) squash
1 1/4 C milk
Cream butter. Add sugar & eggs. Mix well. Add rest of ingredients. Line 9” pie plate with crust. Pour filling into unbaked pastry shell. Bake at 375 degrees for 1 hour. Serve with whipped cream
CRANBERRY PIE
Dad sent this in a letter dated "18 No 79". He wrote, "Here is a recipe for a pie. 1st the way it was in the paper and the way I made it."
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want.)
VARIATION
2 T cornstarch
1/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
1 1/4 C hot water
Pie crust
Make as above.
EGG NOG PUMPKIN PIE
1 C canned eggnog
1 egg
18 oz. can pumpkin pie filling
9" pie crust
Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.
PEACH PIE
4 C peaches, cut up
1 - 1 1/4 C sugar
3 T unbleached flour
dash salt
2 T butter
1 unbaked pie shell and lattice top
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
CHOCOLATE CREAM PIE
The first time I made this pie, I was 15 and wanted to impress a boyfriend. I did, but not the way I’d planned: the crust came out tasting like under-cooked pizza dough, I burned the chocolate pudding, and the whipped cream came out almost to butter. Hmmm...
9 " pie crust
1 large package chocolate pudding(not instant)
whipped cream
Cook pudding according to package directions. Pour into baked pie crust. White cream & place on pie. Chill.
Note: Now, what could be easier?
Monday, September 21, 2015
Monday Recipes
Here are today's six vegetarian recipes. Enjoy!
BREAKFAST QUINOA WITH CHOCOLATE AND PEANUT BUTTER
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Breakfast quinoa with chocolate and peanut butter recipe. Chocolate and peanut butter is a flavor combination from heaven. Even with a bit of cocoa and sweetener, this breakfast cereal is still much more nutritious than the sugar-packed, processed, and refined cardboard-box brands in the supermarket.
“Reprinted with permission from The Everything Vegan Cookbook, by Jolinda Hackett (that's me!)” Prep Time: 5 minues; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: one large serving
To view this recipe online, click here.
Ingredients
½ cup quinoa
1 1/2 cups soy milk
2 tablespoons peanut butter
1 1/2 tablespoons cocoa
1 1/2 tablespoons maple syrup or brown-rice syrup (optional)
Preparation
Combine the quinoa and soy milk over medium-low heat. Cover and cook for 15 minutes or until quinoa is done, stirring frequently.
While still hot, stir in peanut butter, cocoa, and sweetener.
Makes one generous serving.
BABY BOK CHOY AND TOFU IN MARMALADE SAUCE
This comes from the April/May 2012 issue of Vegetarian Times, page 26. The recipe states, “Marmalade is the shortcut ingredient that lends sweet flavor and citrusy brightness to this recipe. Serve over steamed rice.” Serves 4 in 30 minutes or less.
To view this recipe online, click here.
1/4 cup orange marmalade
2 Tbs. low-sodium soy sauce
1 tsp. cornstarch
2 Tbs. canola oil
3 cloves garlic, thickly sliced
1 1-inch piece fresh ginger, peeled and julienned
2 8-oz. pkg. plain or Asian-flavored baked tofu, drained and cubed (2 cups)
6 dried hot red chiles (such as chiles de arbol), or 1/4 tsp. red pepper flakes
1 lb. baby bok choy, cut into 1-inch lengths (5 cups)
1/3 cup toasted unsalted cashews
Whisk together marmalade, soy sauce, cornstarch, and 2 Tbs. water in small bowl. Set aside.
Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, then garlic and ginger. Stir-fry 2 minutes. Add tofu and chiles; stir-fry 3 minutes, or until tofu cubes are browned. Add bok choy, and stir-fry 2 minutes, or until bok choy starts to soften. Stir in marmalade mixture, and cook 2 minutes, or until sauce thickens. Stir in cashews.
nutritional information Per 1-cup serving: Calories: 383; Protein: 24 g; Total Fat: 20 g; Saturated Fat: 3 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 355 mg; Fiber: 2 g; Sugar: 14 g; Vegan
BAKED ZITI
What to fix when you've just gotten home from work and you want something good, hot and with a minimum amount of effort? Baked Ziti fits the bill on all three counts. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir to mix. Bake in pre-heated oven for 35 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 40 minutes.
Serve with a salad and possibly garlic bread.
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
ROASTED CAULIFLOWER SOUP
There are times when nothing quite hits the spot like homemade soup. This yummy recipe comes from Diana Rattray, About.com's Southern Food expert. She writes, “This curry-spiced roasted cauliflower soup is creamy and delicious. For a pleasant tang, add the lime juice and top with cilantro or green onion. It's a wonderful lunch soup with sandwiches, or serve as a soup course at a special dinner party.” Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: 6 servings
To view this online, go to http://southernfood.about.com/od/cauliflower/r/Roasted-Cauliflower-Soup.htm.
Note: You could use a vegetarian version of the light cream.
Ingredients
1 medium head cauliflower, broken into florets
1 small onion, chopped
2 1/2 teaspoons curry powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin
3 tablespoons extra virgin olive oil
3 cups vegetable broth
1 1/2 cups light cream
2 teaspoons lime juice, optional
salt, to taste
chopped green onion, cilantro, or parsley, for garnish
Preparation
Line a large baking pan with foil; spray lightly with cooking spray. Heat oven to 425°.
Toss the cauliflower florets with the chopped onion, curry powder, pepper, and cumin. Drizzle with the olive oil and toss to coat lightly.
Spread out on the baking pan and cook for about 20 to 30 minutes, turning frequently, until tender.
Put in a large saucepan with the broth. Bring to a boil. Cover and simmer for 5 to 10 minutes, or until very tender.
Add the cream and continue cooking for 1 minute longer. Blend in batches. Add lime juice if desired, and season to taste with salt and pepper.
Ladle into bowls and garnish with parsley, chopped green onion, or cilantro.
Serves 5 to 6.
DECADENT DAIRY-FREE CHOCOLATE TRUFFLFES
Serves 10 (makes about 30 truffles)
The recipe comes with this disclaimer: "Truffles are usually made with heavy cream, but you'll never miss the dairy in these luscious vegan chocolates."
To view this online, click here.
6 oz. high-quality dark chocolate (60% cocoa), finely chopped
1/4 cup walnut, almond or canola oil
1/2 cup unsweetened cocoa
1/2 cup chopped nuts
1. Place chocolate, oil and 1/3 cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted. Whisk until smooth. Cover with plastic wrap and chill 6 hours, or overnight.
2. Place cocoa and nuts on separate plates. Shape truffle mixture by heaping teaspoonfuls into small, 3/4-inch balls. Roll in cocoa or chopped nuts. Chill until ready to serve.
from the May 2006 issue
nutritional information
Per TRUFFLE:
Calories: 66; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 4 g; Fiber: 1 g; Sugar: 3 g; Vegan
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
Serves 8
From the website: “I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” says single mom and café manager Shelly Platten. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”
To view this online, click here.
1 1/4 cups Bob’s Red Mill organic unbleached white flour
1 2/3 cups Florida Crystals organic cane sugar, divided
1 1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
1. Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
2. Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
3. Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43
BREAKFAST QUINOA WITH CHOCOLATE AND PEANUT BUTTER
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Breakfast quinoa with chocolate and peanut butter recipe. Chocolate and peanut butter is a flavor combination from heaven. Even with a bit of cocoa and sweetener, this breakfast cereal is still much more nutritious than the sugar-packed, processed, and refined cardboard-box brands in the supermarket.
“Reprinted with permission from The Everything Vegan Cookbook, by Jolinda Hackett (that's me!)” Prep Time: 5 minues; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: one large serving
To view this recipe online, click here.
Ingredients
½ cup quinoa
1 1/2 cups soy milk
2 tablespoons peanut butter
1 1/2 tablespoons cocoa
1 1/2 tablespoons maple syrup or brown-rice syrup (optional)
Preparation
Combine the quinoa and soy milk over medium-low heat. Cover and cook for 15 minutes or until quinoa is done, stirring frequently.
While still hot, stir in peanut butter, cocoa, and sweetener.
Makes one generous serving.
BABY BOK CHOY AND TOFU IN MARMALADE SAUCE
This comes from the April/May 2012 issue of Vegetarian Times, page 26. The recipe states, “Marmalade is the shortcut ingredient that lends sweet flavor and citrusy brightness to this recipe. Serve over steamed rice.” Serves 4 in 30 minutes or less.
To view this recipe online, click here.
1/4 cup orange marmalade
2 Tbs. low-sodium soy sauce
1 tsp. cornstarch
2 Tbs. canola oil
3 cloves garlic, thickly sliced
1 1-inch piece fresh ginger, peeled and julienned
2 8-oz. pkg. plain or Asian-flavored baked tofu, drained and cubed (2 cups)
6 dried hot red chiles (such as chiles de arbol), or 1/4 tsp. red pepper flakes
1 lb. baby bok choy, cut into 1-inch lengths (5 cups)
1/3 cup toasted unsalted cashews
Whisk together marmalade, soy sauce, cornstarch, and 2 Tbs. water in small bowl. Set aside.
Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, then garlic and ginger. Stir-fry 2 minutes. Add tofu and chiles; stir-fry 3 minutes, or until tofu cubes are browned. Add bok choy, and stir-fry 2 minutes, or until bok choy starts to soften. Stir in marmalade mixture, and cook 2 minutes, or until sauce thickens. Stir in cashews.
nutritional information Per 1-cup serving: Calories: 383; Protein: 24 g; Total Fat: 20 g; Saturated Fat: 3 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 355 mg; Fiber: 2 g; Sugar: 14 g; Vegan
BAKED ZITI
What to fix when you've just gotten home from work and you want something good, hot and with a minimum amount of effort? Baked Ziti fits the bill on all three counts. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir to mix. Bake in pre-heated oven for 35 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 40 minutes.
Serve with a salad and possibly garlic bread.
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
ROASTED CAULIFLOWER SOUP
There are times when nothing quite hits the spot like homemade soup. This yummy recipe comes from Diana Rattray, About.com's Southern Food expert. She writes, “This curry-spiced roasted cauliflower soup is creamy and delicious. For a pleasant tang, add the lime juice and top with cilantro or green onion. It's a wonderful lunch soup with sandwiches, or serve as a soup course at a special dinner party.” Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: 6 servings
To view this online, go to http://southernfood.about.com/od/cauliflower/r/Roasted-Cauliflower-Soup.htm.
Note: You could use a vegetarian version of the light cream.
Ingredients
1 medium head cauliflower, broken into florets
1 small onion, chopped
2 1/2 teaspoons curry powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin
3 tablespoons extra virgin olive oil
3 cups vegetable broth
1 1/2 cups light cream
2 teaspoons lime juice, optional
salt, to taste
chopped green onion, cilantro, or parsley, for garnish
Preparation
Line a large baking pan with foil; spray lightly with cooking spray. Heat oven to 425°.
Toss the cauliflower florets with the chopped onion, curry powder, pepper, and cumin. Drizzle with the olive oil and toss to coat lightly.
Spread out on the baking pan and cook for about 20 to 30 minutes, turning frequently, until tender.
Put in a large saucepan with the broth. Bring to a boil. Cover and simmer for 5 to 10 minutes, or until very tender.
Add the cream and continue cooking for 1 minute longer. Blend in batches. Add lime juice if desired, and season to taste with salt and pepper.
Ladle into bowls and garnish with parsley, chopped green onion, or cilantro.
Serves 5 to 6.
DECADENT DAIRY-FREE CHOCOLATE TRUFFLFES
Serves 10 (makes about 30 truffles)
The recipe comes with this disclaimer: "Truffles are usually made with heavy cream, but you'll never miss the dairy in these luscious vegan chocolates."
To view this online, click here.
6 oz. high-quality dark chocolate (60% cocoa), finely chopped
1/4 cup walnut, almond or canola oil
1/2 cup unsweetened cocoa
1/2 cup chopped nuts
1. Place chocolate, oil and 1/3 cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted. Whisk until smooth. Cover with plastic wrap and chill 6 hours, or overnight.
2. Place cocoa and nuts on separate plates. Shape truffle mixture by heaping teaspoonfuls into small, 3/4-inch balls. Roll in cocoa or chopped nuts. Chill until ready to serve.
from the May 2006 issue
nutritional information
Per TRUFFLE:
Calories: 66; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 4 g; Fiber: 1 g; Sugar: 3 g; Vegan
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
Serves 8
From the website: “I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” says single mom and café manager Shelly Platten. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”
To view this online, click here.
1 1/4 cups Bob’s Red Mill organic unbleached white flour
1 2/3 cups Florida Crystals organic cane sugar, divided
1 1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
1. Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
2. Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
3. Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43
Friday, September 18, 2015
Friday Recipes
Finally, it's Friday! Here are six yummy vegetarian recipes to help you through the weekend. Enjoy!
CROCKPOT APPLE BUTTER
I love homemade apple butter, and this is probably one of the easiest recipes I've found. It comes from Erin Huffstetler, About.com's Frugal Living expert. Prep Time: 30 minutes; Cook Time: 720 minutes; Total Time: 750 minutes; Yield: Varies
To view this online, click here.
Erin writes, “Pull out your crock pot, and whip up a delicious batch of apple butter. Here's how:”
Ingredients
6 lbs apples
1-1/2 cup sugar
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp nutmeg
Preparation
Peel, core and slice apples.
Put the apples, sugar and spices in a crock pot (4 quarts or larger), cover and cook on high for one hour.
Remove the lid, and cook on low (stirring occasionally), until the apple butter reaches a spreadable consistency and is dark brown in color.
Transfer to hot, sterilized jars, taking care not to fill past the headspace line.
To Can: Process the jars for 10 minutes in a water bath canner.
Refrigerate any jars that fail to seal properly.
To Freeze: Allow the jars to cool. Then, place in the freezer. Use within a year, for the best quality.
Tips:
Use a variety of apples for the best flavor
Want to speed up the process? Turn your crock pot on high, and stir more frequently
Have a super-big crock pot? This recipe doubles and triples beautifully
Prefer to make your apple butter on the stove? No problem. Just set your pot to a low simmer. No recipe modifications are required
Warning: Processing times vary by altitude. Check with your local extension office for times specific to your area.
VEGAN CHOCOLATE BANANA BREAKFAST QUINOA WITH CHOCOLATE SOY MILK
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “I love having chocolate for breakfast, and, I love having quinoa for breakfast, so this chocolate banana quinoa recipe is pretty much ideal for me. It's got plenty of protein from the quinoa, so it's perfect for vegetarians and vegans. Kids will love the chocolate and maple syrup, and parents will love the healthy combination of protein, fiber and fruit.
“This recipe is vegetarian, vegan, high in protein, refined sugar-free and gluten-free.” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 1 large or two medium servings
To view this recipe online, click here.
Ingredients
1/2 cup quinoa
1 cup water
2/3 cup chocolate soymilk
1 tbsp cocoa powder
1 tbsp maple syrup or another sweetener
1 banana, sliced or mashed
Preparation
Heat the quinoa and water stovetop for about five minutes. Add chocolate soy milk, stirring to combine, reduce to medium low, and heat another 5-7 minutes, until liquid is mostly absorbed and quinoa is soft, adding more liquid as needed.
Remove quinoa from heat, stir in cocoa powder, maple syrup and banana slices.
Enjoy!
Note:This recipe would also be delicious with some chopped nuts, berries, or even some peanut butter or other nut butter stirred in.
For extra flavor, add in a light shake of cinnamon or a drop or two of vanilla extract.
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61. It begins, “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
ZUCCHINI-CORN SAUTE
This yummy recipe comes from FamilyTime, and begins, “This four-vegetable medley makes a colorful addition to just about any meal. It is especially enticing with grilled or broiled pork or lamb chops.” Serves: 4; Prep Time: 10 minutes; CookTime: 8 minutes
To view this online, go to http://www.familytime.com/Recipe/ShowRecipe.aspx?RecipeId=14454.
Ingredients
1 tablespoon olive oil
3 cups (about 3 medium) zucchini, sliced
1/2 cup red onion, chopped
1/8 teaspoon crushed red pepper (optional)
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup (about 1 medium) tomato, chopped
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, crushed
salt and freshly ground pepper, to taste
Directions
Heat olive oil in large skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and pepper.
TRADITIONALL FALAFEL
This comes from the September 2012 issue of Vegetarian Times, page 50. It begins, “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, such as Cucumber Raita from Vegetarian Times.” Makes 36 falafel balls.
To view this online, click here.
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
CUCUMBER RAITA
This comes from the February 2006 issue of Vegetarian Times, and starts, “This refreshing Indian yogurt sauce is great served with spicy foods (such as curried lentils) as a palate cooler. Or tuck some into a falafel-filled pita, or spoon it over grains, vegetable croquettes and grilled vegetables. Store raita in an airtight container in the refrigerator for up to 2 weeks.” Makes about 1 1/ 2 cups in 30 minutes or less.
To view this online, click here.
1 8-oz. carton plain low-fat yogurt
1/2 cup finely chopped, seeded, peeled cucumber
1/4 cup minced green onions
2 Tbs. chopped fresh mint
1/4 tsp. ground cumin
Combine all ingredients in medium bowl, and mix well. Season to taste with salt, if desired. Serve right away, or chill.
nutritional information Per 1/4-CUP SERVING: Calories: 31; Protein: 3 g; Total Fat: 5 g; Carbohydrates: 4 g; Cholesterol: 2 mg; Sodium: 35 mg; Sugar: 3 g
CROCKPOT APPLE BUTTER
I love homemade apple butter, and this is probably one of the easiest recipes I've found. It comes from Erin Huffstetler, About.com's Frugal Living expert. Prep Time: 30 minutes; Cook Time: 720 minutes; Total Time: 750 minutes; Yield: Varies
To view this online, click here.
Erin writes, “Pull out your crock pot, and whip up a delicious batch of apple butter. Here's how:”
Ingredients
6 lbs apples
1-1/2 cup sugar
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp nutmeg
Preparation
Peel, core and slice apples.
Put the apples, sugar and spices in a crock pot (4 quarts or larger), cover and cook on high for one hour.
Remove the lid, and cook on low (stirring occasionally), until the apple butter reaches a spreadable consistency and is dark brown in color.
Transfer to hot, sterilized jars, taking care not to fill past the headspace line.
To Can: Process the jars for 10 minutes in a water bath canner.
Refrigerate any jars that fail to seal properly.
To Freeze: Allow the jars to cool. Then, place in the freezer. Use within a year, for the best quality.
Tips:
Use a variety of apples for the best flavor
Want to speed up the process? Turn your crock pot on high, and stir more frequently
Have a super-big crock pot? This recipe doubles and triples beautifully
Prefer to make your apple butter on the stove? No problem. Just set your pot to a low simmer. No recipe modifications are required
Warning: Processing times vary by altitude. Check with your local extension office for times specific to your area.
VEGAN CHOCOLATE BANANA BREAKFAST QUINOA WITH CHOCOLATE SOY MILK
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “I love having chocolate for breakfast, and, I love having quinoa for breakfast, so this chocolate banana quinoa recipe is pretty much ideal for me. It's got plenty of protein from the quinoa, so it's perfect for vegetarians and vegans. Kids will love the chocolate and maple syrup, and parents will love the healthy combination of protein, fiber and fruit.
“This recipe is vegetarian, vegan, high in protein, refined sugar-free and gluten-free.” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 1 large or two medium servings
To view this recipe online, click here.
Ingredients
1/2 cup quinoa
1 cup water
2/3 cup chocolate soymilk
1 tbsp cocoa powder
1 tbsp maple syrup or another sweetener
1 banana, sliced or mashed
Preparation
Heat the quinoa and water stovetop for about five minutes. Add chocolate soy milk, stirring to combine, reduce to medium low, and heat another 5-7 minutes, until liquid is mostly absorbed and quinoa is soft, adding more liquid as needed.
Remove quinoa from heat, stir in cocoa powder, maple syrup and banana slices.
Enjoy!
Note:This recipe would also be delicious with some chopped nuts, berries, or even some peanut butter or other nut butter stirred in.
For extra flavor, add in a light shake of cinnamon or a drop or two of vanilla extract.
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61. It begins, “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
ZUCCHINI-CORN SAUTE
This yummy recipe comes from FamilyTime, and begins, “This four-vegetable medley makes a colorful addition to just about any meal. It is especially enticing with grilled or broiled pork or lamb chops.” Serves: 4; Prep Time: 10 minutes; CookTime: 8 minutes
To view this online, go to http://www.familytime.com/Recipe/ShowRecipe.aspx?RecipeId=14454.
Ingredients
1 tablespoon olive oil
3 cups (about 3 medium) zucchini, sliced
1/2 cup red onion, chopped
1/8 teaspoon crushed red pepper (optional)
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup (about 1 medium) tomato, chopped
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, crushed
salt and freshly ground pepper, to taste
Directions
Heat olive oil in large skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and pepper.
TRADITIONALL FALAFEL
This comes from the September 2012 issue of Vegetarian Times, page 50. It begins, “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, such as Cucumber Raita from Vegetarian Times.” Makes 36 falafel balls.
To view this online, click here.
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
CUCUMBER RAITA
This comes from the February 2006 issue of Vegetarian Times, and starts, “This refreshing Indian yogurt sauce is great served with spicy foods (such as curried lentils) as a palate cooler. Or tuck some into a falafel-filled pita, or spoon it over grains, vegetable croquettes and grilled vegetables. Store raita in an airtight container in the refrigerator for up to 2 weeks.” Makes about 1 1/ 2 cups in 30 minutes or less.
To view this online, click here.
1 8-oz. carton plain low-fat yogurt
1/2 cup finely chopped, seeded, peeled cucumber
1/4 cup minced green onions
2 Tbs. chopped fresh mint
1/4 tsp. ground cumin
Combine all ingredients in medium bowl, and mix well. Season to taste with salt, if desired. Serve right away, or chill.
nutritional information Per 1/4-CUP SERVING: Calories: 31; Protein: 3 g; Total Fat: 5 g; Carbohydrates: 4 g; Cholesterol: 2 mg; Sodium: 35 mg; Sugar: 3 g
Thursday, September 17, 2015
Desserts!
Desserts! Enjoy!
PAVLOVA WITH MANGO, RASPBERRIES, AND WHIPPED YOGURT CREAM
From the June 2013 issue of Vegetarian Times, page 73; Serves 10
The recipe starts with, "Crackly-dry on the outside and moist on the inside, a Pavlova is a virtually foolproof “cake.” Even if something does go wrong, the lavish cream and fruit topping will hide any flaw."
Toppings
2/3 cup chilled heavy whipping cream
1/3 cup plain 2% Greek yogurt
2 Tbs. sugar
1 large, ripe mango, peeled and diced (2 cups)
1 6-oz. container raspberries
Pavlova
1 cup sugar
1 1/2 tsp. cornstarch
1/2 cup large egg whites (about 4 eggs)
1 tsp. fresh lime juice or lemon juice
1 tsp. vanilla extract
To make Toppings: Beat cream, yogurt, and 1 Tbs. sugar in medium bowl until stiff. Combine mango, raspberries, and remaining 1 Tbs. sugar in separate bowl. Cover, and chill until ready to serve.
Position oven rack just below center, and preheat oven to 250°F. Trace 9-inch-diameter circle onto sheet of parchment paper. Turn parchment over onto large rimmed baking sheet; circle should show through.
To make Pavlova: Combine 1 Tbs. sugar and cornstarch in small bowl. Beat egg whites, lime juice, and vanilla with handheld electric mixer in medium bowl until soft peaks form. Gradually beat in remaining 15 Tbs. sugar. Increase mixer speed to medium-high; beat 4 minutes, or until meringue is thick and satiny, and path remains when spoon is drawn through. Beat in cornstarch mixture.
Scrape meringue into center of circle on parchment. Spread meringue to fill circle, building edges slightly higher than center. Bake Pavlova 1 hour and 15 minutes, or until outside is dry but center is still soft (crust will give when poked). Turn off oven, leave door closed, and cool 1 hour in oven. Slide metal spatula under Pavlova to loosen, and transfer to cake plate using a tart pan’s removable bottom for support.
Spread yogurt cream thickly over Pavlova, leaving 1-inch border uncovered. Top with fruit mixture.
nutritional information Per Slice: Calories: 186; Protein: 3 g; Total Fat: 6 g; Saturated Fat: 4 g; Carbohydrates: 31 g; Cholesterol: 22 mg; Sodium: 30 mg; Fiber: 2 g; Sugar: 28 g; Gluten-Free
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
From the September 2012 issue of Vegetarian Times, page 60. Serves 8 The recipe starts with, "Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!"
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
MINI COCONUT CREAM PIES
from the June 2009 issue of Vegetarian Times. Makes 6 pies. Recipe reads, "These little coconut pies are strudy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts."
1/3 cup sweet flake coconut
6 oz. soft silken tofu, drained
1/3 cup sugar
5 Tbs. cornstarch
1 14-oz. can light coconut milk
1 tsp. vanilla extract
1/8 tsp. coconut extract
6 mini graham cracker pie crusts
Preheat oven to 350°F. Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.
Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.
Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.
Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.
nutritional information Per Pie: Calories: 283; Protein: 3 g; Total Fat: 13 g; Saturated Fat: 6 g; Carbohydrates: 37 g Cholesterol: 0 mg; Sodium: 134 mg; Fiber: 1 g; Sugar: 18 g; Vegan
VEGAN CHOCOLATE TRUFFLES
From the February 2009 issue of Vegetarian Times. Makes 40 1-inch truffles Recipe starts, "Melt-in-your-mouth truffles don't need much to make them irresistible, but if you want to jazz up this recipe, try stirring in 2 teaspoons of flavored liqueur, such as Chambord, Frangelico, or Kahlúa."
1/2 cup chocolate soymilk
1 12-oz. pkg. vegan chocolate chips
1/2 cup unsweetened cocoa
Warm soymilk until hot to the touch. Set aside.
Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.
Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.
nutritional information Per Truffle: Calories: 45; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 6 g; Cholesterol: 0 mg; Sodium: 19 mg;Fiber: less than 1 g; Sugar: 4 g; Vegan and Gluten-Free
VEGAN PUMPKIN PIE CUSTARD
I'm not sure where this recipe came from; possibly from some old email list that I was on? Serves 8
1 1/2 cups of soymilk
4 Tbls cornstarch
1 1/2 cups of solid-pack canned pumpkin or cooked pumpkin
1/2 cup sugar (preferably raw or Turbinado) or other sweetener
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
Preheat oven to 375 degrees.
In a large bowl, whisk together the soymilk and cornstarch until smooth. Stir in pumpkin, sweetener, salt, cinnamon, ginger and cloves. Pour into either 8 large ramekins for individual servings, or a 9" Pyrex baking dish.
Bake for 45 to 50 minutes or until firm. Start checking custard at 45 minutes to prevent over baking. Filling should be set, but the center still a bit jiggly.
Cool before cutting.
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
From the September 2012 issue of Vegetarian Times. This recipe serves 8, and starts off, “I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” says single mom and café manager Shelly Platten. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”
1 1/4 cups Bob’s Red Mill organic unbleached white flour
1 2/3 cups Florida Crystals organic cane sugar, divided
1 1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
nutritional information Per Slice: Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g; Vegan
PAVLOVA WITH MANGO, RASPBERRIES, AND WHIPPED YOGURT CREAM
From the June 2013 issue of Vegetarian Times, page 73; Serves 10
The recipe starts with, "Crackly-dry on the outside and moist on the inside, a Pavlova is a virtually foolproof “cake.” Even if something does go wrong, the lavish cream and fruit topping will hide any flaw."
Toppings
2/3 cup chilled heavy whipping cream
1/3 cup plain 2% Greek yogurt
2 Tbs. sugar
1 large, ripe mango, peeled and diced (2 cups)
1 6-oz. container raspberries
Pavlova
1 cup sugar
1 1/2 tsp. cornstarch
1/2 cup large egg whites (about 4 eggs)
1 tsp. fresh lime juice or lemon juice
1 tsp. vanilla extract
To make Toppings: Beat cream, yogurt, and 1 Tbs. sugar in medium bowl until stiff. Combine mango, raspberries, and remaining 1 Tbs. sugar in separate bowl. Cover, and chill until ready to serve.
Position oven rack just below center, and preheat oven to 250°F. Trace 9-inch-diameter circle onto sheet of parchment paper. Turn parchment over onto large rimmed baking sheet; circle should show through.
To make Pavlova: Combine 1 Tbs. sugar and cornstarch in small bowl. Beat egg whites, lime juice, and vanilla with handheld electric mixer in medium bowl until soft peaks form. Gradually beat in remaining 15 Tbs. sugar. Increase mixer speed to medium-high; beat 4 minutes, or until meringue is thick and satiny, and path remains when spoon is drawn through. Beat in cornstarch mixture.
Scrape meringue into center of circle on parchment. Spread meringue to fill circle, building edges slightly higher than center. Bake Pavlova 1 hour and 15 minutes, or until outside is dry but center is still soft (crust will give when poked). Turn off oven, leave door closed, and cool 1 hour in oven. Slide metal spatula under Pavlova to loosen, and transfer to cake plate using a tart pan’s removable bottom for support.
Spread yogurt cream thickly over Pavlova, leaving 1-inch border uncovered. Top with fruit mixture.
nutritional information Per Slice: Calories: 186; Protein: 3 g; Total Fat: 6 g; Saturated Fat: 4 g; Carbohydrates: 31 g; Cholesterol: 22 mg; Sodium: 30 mg; Fiber: 2 g; Sugar: 28 g; Gluten-Free
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
From the September 2012 issue of Vegetarian Times, page 60. Serves 8 The recipe starts with, "Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!"
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
MINI COCONUT CREAM PIES
from the June 2009 issue of Vegetarian Times. Makes 6 pies. Recipe reads, "These little coconut pies are strudy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts."
1/3 cup sweet flake coconut
6 oz. soft silken tofu, drained
1/3 cup sugar
5 Tbs. cornstarch
1 14-oz. can light coconut milk
1 tsp. vanilla extract
1/8 tsp. coconut extract
6 mini graham cracker pie crusts
Preheat oven to 350°F. Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.
Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.
Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.
Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.
nutritional information Per Pie: Calories: 283; Protein: 3 g; Total Fat: 13 g; Saturated Fat: 6 g; Carbohydrates: 37 g Cholesterol: 0 mg; Sodium: 134 mg; Fiber: 1 g; Sugar: 18 g; Vegan
VEGAN CHOCOLATE TRUFFLES
From the February 2009 issue of Vegetarian Times. Makes 40 1-inch truffles Recipe starts, "Melt-in-your-mouth truffles don't need much to make them irresistible, but if you want to jazz up this recipe, try stirring in 2 teaspoons of flavored liqueur, such as Chambord, Frangelico, or Kahlúa."
1/2 cup chocolate soymilk
1 12-oz. pkg. vegan chocolate chips
1/2 cup unsweetened cocoa
Warm soymilk until hot to the touch. Set aside.
Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.
Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.
nutritional information Per Truffle: Calories: 45; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 6 g; Cholesterol: 0 mg; Sodium: 19 mg;Fiber: less than 1 g; Sugar: 4 g; Vegan and Gluten-Free
VEGAN PUMPKIN PIE CUSTARD
I'm not sure where this recipe came from; possibly from some old email list that I was on? Serves 8
1 1/2 cups of soymilk
4 Tbls cornstarch
1 1/2 cups of solid-pack canned pumpkin or cooked pumpkin
1/2 cup sugar (preferably raw or Turbinado) or other sweetener
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
Preheat oven to 375 degrees.
In a large bowl, whisk together the soymilk and cornstarch until smooth. Stir in pumpkin, sweetener, salt, cinnamon, ginger and cloves. Pour into either 8 large ramekins for individual servings, or a 9" Pyrex baking dish.
Bake for 45 to 50 minutes or until firm. Start checking custard at 45 minutes to prevent over baking. Filling should be set, but the center still a bit jiggly.
Cool before cutting.
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
From the September 2012 issue of Vegetarian Times. This recipe serves 8, and starts off, “I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” says single mom and café manager Shelly Platten. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”
1 1/4 cups Bob’s Red Mill organic unbleached white flour
1 2/3 cups Florida Crystals organic cane sugar, divided
1 1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
nutritional information Per Slice: Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g; Vegan
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