Enjoy!
PEANUT BUTTER OATMEAL
This is from a long-since-forgotten emailing list. It begins, “Who knew oatmeal could taste so good? Follow this recipe for a healthy and quick vegan breakfast idea. The oats provide lots of fiber and the peanut butter adds a healthy dallop of protein as well as a textured crunch.”
Ingredients
1/2 cup quick cooking oats
1 cup water
1 tbsp chunky peanut butter
Preparation
Bring the water to a slow boil and add oats. Stirring occasionally, allow to cook for about 5 minutes, until oats are soft and slightly fluffy. Or, microwave oats in water for about 3 minutes, until finished cooking.
Add peanut butter and stir well. The heat will melt the peanut butter slightly, so it will be easy to combine.
That's it! Enjoy
PUMPKIN OATMEAL
Also from a long-since-forgotten emailing list. This one begins, “For breakfast with a fall flavor that really sticks to your ribs, try this delicious pumpkin oatmeal.” Serves 4.
Ingredients
2 cups quick or old-fashioned oats
3 cups fat-free milk
1/2 cup canned pumpkin
1/4 tsp pumpkin pie spice
1/8 tsp cinnamon
1 tbsp raisins
Brown sugar to taste
Preparation
Place oatmeal in a microwave-safe bowl and stir in milk. Microwave on high for 2-3 minutes. Remove from microwave and stir in pumpkin puree, spice and cinnamon. Heat for 40-60 seconds, or until heated through. Stir in raisins. Sweeten with brown sugar if necessary and enjoy.
Stovetop method
Bring milk to a boil in a medium saucepan. Stir in oats and cook on a medium heat for about 5 minutes. Add pumpkin and spices and stir until heated through. Stir in raisins just before serving.
Per Serving: Calories 242, Calories from Fat 47, Total Fat 2.9g (sat 0.6g), Cholesterol 3mg, Sodium 99mg, Carbohydrate 40.5g, Fiber 5.3g, Protein 13.2g
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.
To view online, click here.
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
RIGATONI TORTE WITH RICOTTA AND FALL VEGETABLES
This comes from the November 2013 issue of Vegetarian Times, page 55. It starts off, “Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.” Serves 12.
To view this online, click here.
3 sprigs fresh sage plus 2 Tbs. chopped fresh sage, divided
12 oz. white or cremini mushrooms, quartered (6 cups)
3 small leeks, white and light green parts cut into 1/2-inch-thick rounds (3 cups)
12 oz. broccoli, cut into 1 1/2-inch florets (6 cups)
1 lb. uncooked rigatoni
4 Tbs. butter
1/4 cup all-purpose flour
1 32-oz. pkg. creamy butternut squash soup, such as Imagine Foods
2 cups grated Swiss or Gruyère cheese, divided
1 tsp. truffle oil, plus more for drizzling, optional
1 cup low-fat ricotta cheese
Preheat oven to 350°F. Coat 10-inch springform pan with cooking spray. Bring large pot of salted water to a boil with fresh sage sprigs; use this boiling water to separately blanch mushrooms (3 minutes), then leeks (2 minutes), and then broccoli (1 minute). Immediately transfer each vegetable to colander with slotted spoon, rinse under cold water, drain well, and transfer to 1 large bowl.
Cook rigatoni in boiling water 3 minutes less than cooking time recommended on package, then drain, rinse under cold water, and transfer to separate large bowl.
Melt butter in large saucepan over medium heat. Add flour, and cook 3 to 5 minutes, or until beginning to turn light brown, stirring constantly. Add butternut squash soup, and cook 5 minutes, or until thickened, stirring constantly. Stir in 1 cup grated cheese, chopped sage, and 1 tsp. truffle oil (if using); season with salt and pepper, if desired. Stir soup mixture into pasta, add blanched vegetables, and stir to combine.
Spread one-third of pasta mixture in prepared springform pan; dot with 1/3 cup ricotta cheese. Repeat twice with remaining pasta mixture and ricotta, and then sprinkle with remaining 1 cup grated cheese. (If making ahead, cover springform pan tightly with foil, and refrigerate up to 24 hours. Uncover before baking.)
Place springform pan on large baking sheet, and bake 30 minutes, or until top is browned and cheese is melted. Let stand 5 minutes before unmolding and serving.
nutritional information Per 1-cup serving: Calories: 334; Protein: 15 g; Total Fat: 11 g; Saturated Fat: 7 g; Carbohydrates: 45 g; Cholesterol: 33 mg; Sodium: 296 mg; Fiber: 3 g; Sugar: 8 g
CHOCOLATE-ORANGE MAPLE SNAPS
This comes from the March 2015 issue of Vegetarian Times, page 71. It begins, “These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough.” Makes 40 cookies in 30 minutes or less.
To view this online, click here.
3/4 cup maple syrup
1/4 cup canola oil
1 Tbs. cornstarch dissolved in 1 Tbs. water
1/2 tsp. vanilla extract
2 Tbs. grated orange zest
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3 Tbs. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350°F. Coat three baking sheets with cooking spray.
Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.
Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.
Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.
nutritional information Per Cookie: Calories: 42; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
SPICE TEA
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I used to make this every year for Christmas presents. Nice-tasting, and everyone seemed to enjoy getting this.
8 oz loose tea
1 1/2 – 2 sticks cinnamon
3 orange peels
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
Thursday, December 3, 2015
Wednesday, December 2, 2015
Wednesday Recipes
Half-way through the week...And here are today's six recipes to help you through the day. Enjoy!
VEGAN CARROT CAKE
This was sent in by Christina Kaoh to the SHARE: Reader Recipes segment. According to the segment, Christina developed this for a friend’s birthday. Serves 15.
Cake
1 medium ripe banana, frozen, then thawed
2/3 cup sugar
1/3 cup vegetable oil
1 1/2 cups grated carrots
1 1/4 cups flour
1 Tbs. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Icing
1 1/2 cups confectioner’s sugar
1 Tbs. vegan margarine
1/2 tsp. vanilla extract
To make Cake: Preheat oven to 350 degrees F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separated bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.
Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.
To make icing: Whisk together confectioners’ sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.
Per slice: Cal: 222; Protein: 2 g; Total Fat: 8 g (1 g sat. fat); Carb: 37 g; Chol: 0 mg; sodium: 205 mg; Fiber: 1 g; sugars: 26 g
PARISIAN-STYLE SWEET CREPES
Makes 8 crêpes
This is from the September, 2009 issue of Vegetarian Times. The recipes starts with, "Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack."
Crêpes
1 1/4 cups all-purpose flour
1/3 cup sugar
1/2 tsp. salt
1 large egg, lightly beaten
1 cup low-fat milk
1 tsp. vanilla extract
Fillings (optional)
Butter
Sugar
Nutella
Jam
Apple butter
Crème de marrons (chestnut purée)
Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.
Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.
nutritional information
Per Crêpe:
Calories: 132; Protein: 4 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 28 mg; Sodium: 168 mg; Fiber: less than 1 g; Sugar: 10 g
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." While I eat veggie burgers, rather than the meat version, I agree! These brownies are quick, easy, and yummy!
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
SPINACH LASAGNA
This comes from the January 2008 issue of Vegetarian Times, and begins, "'Many people don't know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top,' says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack." Serves 8.
To view this online, click here.
1 medium onion, quartered
1 cup fresh basil leaves
1 Tbs. dried oregano
2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided
1 8-oz. pkg. tempeh, cut into chunks
1 28-oz. can chopped fire-roasted tomatoes
2 Tbs. olive oil, plus more for oiling slow cooker
1 tsp. salt
1/2 tsp. ground black pepper
2 10-oz. pkgs. frozen spinach, thawed and drained
8 oven-ready lasagna noodles
1 16-oz. jar roasted red peppers, rinsed and drained
1 16-oz. container low-fat ricotta cheese, divided
1 cup grated Swiss cheese, divided
Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
Combine spinach and minced garlic in bowl, and season with salt and pepper.
Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.
Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.
nutritional information Per SERVING: Calories: 322; Protein: 22 g; Total Fat: 14 g; Saturated Fat: 5.5 g; Carbohydrates: 32 g; Cholesterol: 31 mg; Sodium: 762 mg; Fiber: 6 g; Sugar: 8 g
GENERAL TSO'S TOFU
From the March 2015 issue of Vegetarian Times, page 56. This begins, "Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection." Serves 4.
To view this online, click here.
Crispy Tofu
1 16-oz. pkg. firm tofu, drained
2 tsp. low-sodium soy sauce
2 tsp. rice vinegar
1 tsp. mirin (rice wine)
1 tsp. vegetable oil
1/2 tsp. minced garlic
1/2 tsp. grated fresh ginger
1 Tbs. cornstarch
Sauce
1/2 cup low-sodium vegetable broth
2 Tbs. sugar
1 1/2 Tbs. low-sodium soy sauce
4 tsp. mirin (rice wine)
2 tsp. rice vinegar
2 tsp. sesame oil
2 tsp. cornstarch
1 1/2 tsp. tomato paste
1/2 tsp. sambal oelek chile paste, optional
2 tsp. vegetable oil
4 green onions, green parts chopped (1/3 cup)
1 clove garlic, minced (1 tsp.)
1/2 tsp. grated fresh ginger
Accompaniments
2 cups steamed broccoli
2 cups steamed brown or white rice
To make Crispy Tofu: Cut tofu block into two broad slabs. Wrap tofu slabs in paper towels, and place between two cutting boards. Weight top cutting board with soup cans, and press 30 minutes. Unwrap tofu, and cut into 1-inch cubes.
Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate 30 minutes, or overnight. (Tofu should absorb all liquid.)
Preheat oven to 350°F, and coat baking sheet with cooking spray. Sift cornstarch over tofu, and turn to coat evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.
To make Sauce: Whisk together broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste, and sambal oelek (if using) in small bowl. Set aside.
Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth mixture, and cook 1 minute, or until thickened. Stir in Tofu. Serve with steamed broccoli and rice.
nutritional information Per Serving (1 cup tofu, 1/2 cup broccoli, and 1/2 cup rice): Calories: 335; Protein: 14 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 11 g; Vegan
SHEPHERD'S PIE
This comes from the November 2015 issue of Vegetarian Times, page 65, and is attributed to Jon DuBois of Green Zebra in Chicago. The recipe begins, “'This plant-based answer to the rib-sticking standby is surprisingly simple to put together and stars the best of the harvest season, all crowned with a sweet potato mash that’s the color of an autumn sunset,' says DuBois. Winter squash and root vegetables make up the filling for an easy-to-make casserole that’s hearty enough to serve as a main dish." Serves 8.
To view this recipe online, go to http://www.vegetariantimes.com/recipe/shepherds-pie/.
3 sweet potatoes
1/4 cup olive oil
1 small onion, diced (2 cups)
2 small turnips, peeled and diced (1 cup)
1 small celery root or celeriac, peeled, diced (1 cup)
2 carrots, diced (2/3 cup)
2 cups diced butternut squash
2 Tbs. all-purpose flour
4 Tbs. unsalted butter, cut into pieces
1/2 tsp. cayenne pepper
Preheat oven to 350°F. Bake sweet potatoes directly on oven rack 60 minutes, or until tender.
Meanwhile, heat oil in Dutch oven or large saucepan over medium heat. Add onion, and sauté 4 minutes. Add turnips, celery root, carrots, and squash, and cook 10 minutes, or until vegetables are tender. Stir in flour, and cook 1 minute more. Stir in 1 cup water, and cook 2 to 3 minutes, stirring constantly, or until liquid thickens. Reduce heat to medium-low, and simmer 5 minutes more. Season with salt and pepper, if desired. Transfer to 13- x 9-inch baking dish.
Scoop flesh from sweet potatoes, and, while still hot, purée in food processor with butter until smooth. Add cayenne pepper, and season with salt, if desired. Spread sweet potato purée over vegetables in baking dish.
Bake 15 minutes, or until bubbling hot.
nutritional information Per Per 1-cup serving: Calories: 186; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 5 g; Carbohydrates: 22 g; Cholesterol: 15 mg; Sodium: 39 mg; Fiber: 4 g; Sugar: 7 g; Gluten-Free
VEGAN CARROT CAKE
This was sent in by Christina Kaoh to the SHARE: Reader Recipes segment. According to the segment, Christina developed this for a friend’s birthday. Serves 15.
Cake
1 medium ripe banana, frozen, then thawed
2/3 cup sugar
1/3 cup vegetable oil
1 1/2 cups grated carrots
1 1/4 cups flour
1 Tbs. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Icing
1 1/2 cups confectioner’s sugar
1 Tbs. vegan margarine
1/2 tsp. vanilla extract
To make Cake: Preheat oven to 350 degrees F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separated bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.
Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.
To make icing: Whisk together confectioners’ sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.
Per slice: Cal: 222; Protein: 2 g; Total Fat: 8 g (1 g sat. fat); Carb: 37 g; Chol: 0 mg; sodium: 205 mg; Fiber: 1 g; sugars: 26 g
PARISIAN-STYLE SWEET CREPES
Makes 8 crêpes
This is from the September, 2009 issue of Vegetarian Times. The recipes starts with, "Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack."
Crêpes
1 1/4 cups all-purpose flour
1/3 cup sugar
1/2 tsp. salt
1 large egg, lightly beaten
1 cup low-fat milk
1 tsp. vanilla extract
Fillings (optional)
Butter
Sugar
Nutella
Jam
Apple butter
Crème de marrons (chestnut purée)
Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.
Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.
nutritional information
Per Crêpe:
Calories: 132; Protein: 4 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 28 mg; Sodium: 168 mg; Fiber: less than 1 g; Sugar: 10 g
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." While I eat veggie burgers, rather than the meat version, I agree! These brownies are quick, easy, and yummy!
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
SPINACH LASAGNA
This comes from the January 2008 issue of Vegetarian Times, and begins, "'Many people don't know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top,' says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack." Serves 8.
To view this online, click here.
1 medium onion, quartered
1 cup fresh basil leaves
1 Tbs. dried oregano
2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided
1 8-oz. pkg. tempeh, cut into chunks
1 28-oz. can chopped fire-roasted tomatoes
2 Tbs. olive oil, plus more for oiling slow cooker
1 tsp. salt
1/2 tsp. ground black pepper
2 10-oz. pkgs. frozen spinach, thawed and drained
8 oven-ready lasagna noodles
1 16-oz. jar roasted red peppers, rinsed and drained
1 16-oz. container low-fat ricotta cheese, divided
1 cup grated Swiss cheese, divided
Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
Combine spinach and minced garlic in bowl, and season with salt and pepper.
Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.
Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.
nutritional information Per SERVING: Calories: 322; Protein: 22 g; Total Fat: 14 g; Saturated Fat: 5.5 g; Carbohydrates: 32 g; Cholesterol: 31 mg; Sodium: 762 mg; Fiber: 6 g; Sugar: 8 g
GENERAL TSO'S TOFU
From the March 2015 issue of Vegetarian Times, page 56. This begins, "Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection." Serves 4.
To view this online, click here.
Crispy Tofu
1 16-oz. pkg. firm tofu, drained
2 tsp. low-sodium soy sauce
2 tsp. rice vinegar
1 tsp. mirin (rice wine)
1 tsp. vegetable oil
1/2 tsp. minced garlic
1/2 tsp. grated fresh ginger
1 Tbs. cornstarch
Sauce
1/2 cup low-sodium vegetable broth
2 Tbs. sugar
1 1/2 Tbs. low-sodium soy sauce
4 tsp. mirin (rice wine)
2 tsp. rice vinegar
2 tsp. sesame oil
2 tsp. cornstarch
1 1/2 tsp. tomato paste
1/2 tsp. sambal oelek chile paste, optional
2 tsp. vegetable oil
4 green onions, green parts chopped (1/3 cup)
1 clove garlic, minced (1 tsp.)
1/2 tsp. grated fresh ginger
Accompaniments
2 cups steamed broccoli
2 cups steamed brown or white rice
To make Crispy Tofu: Cut tofu block into two broad slabs. Wrap tofu slabs in paper towels, and place between two cutting boards. Weight top cutting board with soup cans, and press 30 minutes. Unwrap tofu, and cut into 1-inch cubes.
Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate 30 minutes, or overnight. (Tofu should absorb all liquid.)
Preheat oven to 350°F, and coat baking sheet with cooking spray. Sift cornstarch over tofu, and turn to coat evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.
To make Sauce: Whisk together broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste, and sambal oelek (if using) in small bowl. Set aside.
Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth mixture, and cook 1 minute, or until thickened. Stir in Tofu. Serve with steamed broccoli and rice.
nutritional information Per Serving (1 cup tofu, 1/2 cup broccoli, and 1/2 cup rice): Calories: 335; Protein: 14 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 11 g; Vegan
SHEPHERD'S PIE
This comes from the November 2015 issue of Vegetarian Times, page 65, and is attributed to Jon DuBois of Green Zebra in Chicago. The recipe begins, “'This plant-based answer to the rib-sticking standby is surprisingly simple to put together and stars the best of the harvest season, all crowned with a sweet potato mash that’s the color of an autumn sunset,' says DuBois. Winter squash and root vegetables make up the filling for an easy-to-make casserole that’s hearty enough to serve as a main dish." Serves 8.
To view this recipe online, go to http://www.vegetariantimes.com/recipe/shepherds-pie/.
3 sweet potatoes
1/4 cup olive oil
1 small onion, diced (2 cups)
2 small turnips, peeled and diced (1 cup)
1 small celery root or celeriac, peeled, diced (1 cup)
2 carrots, diced (2/3 cup)
2 cups diced butternut squash
2 Tbs. all-purpose flour
4 Tbs. unsalted butter, cut into pieces
1/2 tsp. cayenne pepper
Preheat oven to 350°F. Bake sweet potatoes directly on oven rack 60 minutes, or until tender.
Meanwhile, heat oil in Dutch oven or large saucepan over medium heat. Add onion, and sauté 4 minutes. Add turnips, celery root, carrots, and squash, and cook 10 minutes, or until vegetables are tender. Stir in flour, and cook 1 minute more. Stir in 1 cup water, and cook 2 to 3 minutes, stirring constantly, or until liquid thickens. Reduce heat to medium-low, and simmer 5 minutes more. Season with salt and pepper, if desired. Transfer to 13- x 9-inch baking dish.
Scoop flesh from sweet potatoes, and, while still hot, purée in food processor with butter until smooth. Add cayenne pepper, and season with salt, if desired. Spread sweet potato purée over vegetables in baking dish.
Bake 15 minutes, or until bubbling hot.
nutritional information Per Per 1-cup serving: Calories: 186; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 5 g; Carbohydrates: 22 g; Cholesterol: 15 mg; Sodium: 39 mg; Fiber: 4 g; Sugar: 7 g; Gluten-Free
Tuesday, December 1, 2015
Tuesday Recipes
Here are today's six recipes to try your hand at. Enjoy!
STIR-FRIED TOFU AND PEPPERS
This is from Martha Rose Shulman in The New York Times' Cooking e-newsletter. Martha writes, “This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.” Time: 30 minutes; makes 4 servings
To view this online, click here.
Ingredients
1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving
Preparation
Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Tip
Advance preparation: Everything can be prepped hours ahead. The cooking is last-minute. Martha Rose Shulman can be reached at martha-rose-shulman.com.
ROASTED VEGETABLES
This is from Melissa Clark, also in The New York Times' Cooking e-newsletter. Melissa writes, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Time: 30 minutes to 1 hour; makes 4 to 6 servings
To view this online, click here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
SPAGHETTI WITH LEMON AND TOASTED WALNUTS
This comes from the December 2013 issue of Vegetarian Times, page 62. It begins, "This simple Italian combination is tasty on its own, or it can be filled out with roasted or steamed vegetables." Serves 8 in 30 minutes or less.
To view this online, click here.
1 cup walnut halves
1/2 cup freshly grated Parmesan cheese
1/4 cup olive oil
1/4 cup lemon juice
2 tsp. grated organic lemon zest
1 clove garlic, minced (1 tsp.)
3/4 tsp. freshly ground black pepper
1 lb. spaghetti
1 cup Italian parsley, coarsely chopped
Preheat oven to 350°F. Toast walnuts on baking sheet 10 minutes. Cool, and coarsely chop.
Whisk together cheese, oil, lemon juice, lemon zest, garlic, and pepper in large bowl.
Cook pasta according to package directions. Drain, and reserve 1/2 cup pasta cooking water. Add drained pasta to cheese mixture, and toss to combine, adding some pasta water if mixture seems too thick. Stir in parsley and walnuts, and season with salt and more pepper, if desired.
nutritional information Per 1-cup serving: Calories: 387; Protein: 12 g; Total Fat: 18 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: 4 mg; Sodium: 83 mg; Fiber: 4 g; Sugar: 1 g
BISCUITS AND GRAVY
From the April/May 2012 issue of Vegetarian Times, page 46. It starts off, “Trust us, no one will miss the flour (or the meat!) in this gluten-free indulgence.” Serves 8 in 30 minutes or less.
Biscuits
1 cup white rice flour, plus more for dusting work surface
1/2 cup chickpea flour
1/2 cup potato starch
1 1/2 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 oz. (1/2 stick) butter or trans-fat-free margarine, cut into small pieces
3/4 cup fat-free buttermilk
Gravy
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
2 1/2 tsp. paprika
2 tsp. poultry seasoning
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pinch cayenne pepper
2 Tbs. vegetable oil
4 Tbs. butter or trans-fat-free margarine
1/4 cup potato starch
1/4 cup chickpea flour
4 cups fat-free milk, warmed
To make Biscuits: Preheat oven to 375°F. Coat large baking sheet with cooking spray.
Whisk together rice flour, chickpea flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain. Stir in buttermilk.
Pat dough into flat 1-inch-thick disk on rice flour–dusted work surface. Cut dough into 16 rounds with 2-inch cutter, and place on prepared baking sheet. Bake 12 to 15 minutes, or until golden-brown on top.
To make Gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper, and cayenne in food processor 8 times, or until crumbly.
Heat oil in skillet over medium-high heat. Add chickpea mixture, and sauté 3 to 5 minutes, or until fragrant and crisp. Transfer to plate.
Add butter to skillet, and melt over medium heat. Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes. Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in chickpea mixture. Season with salt and pepper, if desired.
To serve: Place 2 Biscuits on each plate. Ladle 1/4 cup Gravy over top.
Nutritional information Per Serving (2 biscuits plus 1/4 cup gravy): Calories: 397; Protein: 11 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 54 g; Cholesterol: 33 mg; Sodium: 721 mg; Fiber: 4 g; Sugar: 12 g; Gluten-Free
EASY VEGAN PUMPKIN SCONES
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. Jolinda writes, "These moist gingered pumpkin scones will fill the kitchen with a wonderful aroma that smells of a heavenly, homey fall or winter. They're lightly flavored with ginger, but if you like a spicier scone, try adding a bit of nutmeg, cinnamon or allspice.
"If you like vegan scones, you might also want to try these vegan chocolate chip scones or this recipe for vegan cranberry lemon scones, or, if you're like me and a fan of all things pumpkin (all year round!), then you might want to check out this list of healthy pumpkin everything recipes, from risotto to pesto." Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: about 12 scones.
To view this online, click here.
Ingredients
1/2 cup sugar
3 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
3 tsp ginger powder
1/2 cup vegan margarine
2 cups pureed pumpkin
Preparation
In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in vegan margarine, adding a bit at a time until mixed. Add pumpkin and combine well.
On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.
Bake at 425 degrees for 12-15 minutes, or until done.
CHAI SPICED APPLE CIDER
This comes from one of my favorite email lists, TheKitchn. If you haven't checked out TheKitchen or its sibling site, Apartment Therapy, you should. The recipe, which serves 4, starts off, "I’m not a very frilly hot beverage kind of person. Most of the time it’s coffee with a splash of heavy cream, or a simple cup of hot tea. On occasion, I’ll splurge and get a latte but beyond that, I don’t branch out too far. However, once fall hits, I start craving hot apple cider — usually paired with a freshly made apple doughnut from the local apple orchard.
"This chai spiced apple cider is a lovely fall splurge and it's easy to make!"
To view this recipe online, click here.
4 cups apple cider
1-inch whole piece ginger, peeled
2 whole cinnamon sticks
8 whole cloves
6 whole cardamom pods
4 whole black peppercorns
1 whole star anise
1/2 whole vanilla bean, sliced in half lengthwise
1 cup whipped cream (store-bought or homemade)
1 tablespoon maple syrup
Ground cinnamon, for topping
In a 2-quart sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star anise, and vanilla bean. Bring mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes until fragrant.
Strain the cider and divide between two mugs. Fold the maple syrup into the whipped cream, then dollop it into each mug. Finish with a sprinkle of cinnamon.
STIR-FRIED TOFU AND PEPPERS
This is from Martha Rose Shulman in The New York Times' Cooking e-newsletter. Martha writes, “This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.” Time: 30 minutes; makes 4 servings
To view this online, click here.
Ingredients
1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving
Preparation
Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Tip
Advance preparation: Everything can be prepped hours ahead. The cooking is last-minute. Martha Rose Shulman can be reached at martha-rose-shulman.com.
ROASTED VEGETABLES
This is from Melissa Clark, also in The New York Times' Cooking e-newsletter. Melissa writes, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Time: 30 minutes to 1 hour; makes 4 to 6 servings
To view this online, click here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
SPAGHETTI WITH LEMON AND TOASTED WALNUTS
This comes from the December 2013 issue of Vegetarian Times, page 62. It begins, "This simple Italian combination is tasty on its own, or it can be filled out with roasted or steamed vegetables." Serves 8 in 30 minutes or less.
To view this online, click here.
1 cup walnut halves
1/2 cup freshly grated Parmesan cheese
1/4 cup olive oil
1/4 cup lemon juice
2 tsp. grated organic lemon zest
1 clove garlic, minced (1 tsp.)
3/4 tsp. freshly ground black pepper
1 lb. spaghetti
1 cup Italian parsley, coarsely chopped
Preheat oven to 350°F. Toast walnuts on baking sheet 10 minutes. Cool, and coarsely chop.
Whisk together cheese, oil, lemon juice, lemon zest, garlic, and pepper in large bowl.
Cook pasta according to package directions. Drain, and reserve 1/2 cup pasta cooking water. Add drained pasta to cheese mixture, and toss to combine, adding some pasta water if mixture seems too thick. Stir in parsley and walnuts, and season with salt and more pepper, if desired.
nutritional information Per 1-cup serving: Calories: 387; Protein: 12 g; Total Fat: 18 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: 4 mg; Sodium: 83 mg; Fiber: 4 g; Sugar: 1 g
BISCUITS AND GRAVY
From the April/May 2012 issue of Vegetarian Times, page 46. It starts off, “Trust us, no one will miss the flour (or the meat!) in this gluten-free indulgence.” Serves 8 in 30 minutes or less.
Biscuits
1 cup white rice flour, plus more for dusting work surface
1/2 cup chickpea flour
1/2 cup potato starch
1 1/2 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 oz. (1/2 stick) butter or trans-fat-free margarine, cut into small pieces
3/4 cup fat-free buttermilk
Gravy
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
2 1/2 tsp. paprika
2 tsp. poultry seasoning
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pinch cayenne pepper
2 Tbs. vegetable oil
4 Tbs. butter or trans-fat-free margarine
1/4 cup potato starch
1/4 cup chickpea flour
4 cups fat-free milk, warmed
To make Biscuits: Preheat oven to 375°F. Coat large baking sheet with cooking spray.
Whisk together rice flour, chickpea flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain. Stir in buttermilk.
Pat dough into flat 1-inch-thick disk on rice flour–dusted work surface. Cut dough into 16 rounds with 2-inch cutter, and place on prepared baking sheet. Bake 12 to 15 minutes, or until golden-brown on top.
To make Gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper, and cayenne in food processor 8 times, or until crumbly.
Heat oil in skillet over medium-high heat. Add chickpea mixture, and sauté 3 to 5 minutes, or until fragrant and crisp. Transfer to plate.
Add butter to skillet, and melt over medium heat. Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes. Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in chickpea mixture. Season with salt and pepper, if desired.
To serve: Place 2 Biscuits on each plate. Ladle 1/4 cup Gravy over top.
Nutritional information Per Serving (2 biscuits plus 1/4 cup gravy): Calories: 397; Protein: 11 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 54 g; Cholesterol: 33 mg; Sodium: 721 mg; Fiber: 4 g; Sugar: 12 g; Gluten-Free
EASY VEGAN PUMPKIN SCONES
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. Jolinda writes, "These moist gingered pumpkin scones will fill the kitchen with a wonderful aroma that smells of a heavenly, homey fall or winter. They're lightly flavored with ginger, but if you like a spicier scone, try adding a bit of nutmeg, cinnamon or allspice.
"If you like vegan scones, you might also want to try these vegan chocolate chip scones or this recipe for vegan cranberry lemon scones, or, if you're like me and a fan of all things pumpkin (all year round!), then you might want to check out this list of healthy pumpkin everything recipes, from risotto to pesto." Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: about 12 scones.
To view this online, click here.
Ingredients
1/2 cup sugar
3 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
3 tsp ginger powder
1/2 cup vegan margarine
2 cups pureed pumpkin
Preparation
In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in vegan margarine, adding a bit at a time until mixed. Add pumpkin and combine well.
On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.
Bake at 425 degrees for 12-15 minutes, or until done.
CHAI SPICED APPLE CIDER
This comes from one of my favorite email lists, TheKitchn. If you haven't checked out TheKitchen or its sibling site, Apartment Therapy, you should. The recipe, which serves 4, starts off, "I’m not a very frilly hot beverage kind of person. Most of the time it’s coffee with a splash of heavy cream, or a simple cup of hot tea. On occasion, I’ll splurge and get a latte but beyond that, I don’t branch out too far. However, once fall hits, I start craving hot apple cider — usually paired with a freshly made apple doughnut from the local apple orchard.
"This chai spiced apple cider is a lovely fall splurge and it's easy to make!"
To view this recipe online, click here.
4 cups apple cider
1-inch whole piece ginger, peeled
2 whole cinnamon sticks
8 whole cloves
6 whole cardamom pods
4 whole black peppercorns
1 whole star anise
1/2 whole vanilla bean, sliced in half lengthwise
1 cup whipped cream (store-bought or homemade)
1 tablespoon maple syrup
Ground cinnamon, for topping
In a 2-quart sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star anise, and vanilla bean. Bring mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes until fragrant.
Strain the cider and divide between two mugs. Fold the maple syrup into the whipped cream, then dollop it into each mug. Finish with a sprinkle of cinnamon.
Monday, November 30, 2015
Monday Recipes
Monday – the start of another week, and another batch of meatless (vegetarian) recipes. While I've eaten my share of meat over the years, I much prefer vegetarianism, for a variety of reasons. There, I've said it. And that will be the end of my semi-lecture/rant/whatever on the issue. (At least for the time being. As anyone who knows me well, it's difficult for me to remain quiet on certain things.) That said, here are your Meatless Monday recipes. Enjoy!
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SPAGHETTI SAUCE
This recipe, as well as the Vegetarian Lasagna, Angel Hair Pasta, and J's B-B-Q Gluten, are all from my e-cookbook, Off the Wall Cooking.
28 oz. can tomatoes (note)
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
3 onions, chopped
3 – 5 cloves garlic, crushed
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
1 T vinegar
1 T soy sauce
1/4 – 1/2 lb. grated cheese
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything except cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
ANGEL HAIR PASTA
I had something similar to this at a restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/4 C water
3 medium to large tomatoes
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2 green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.)
In veggie pot, heat 1/4 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.)
Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
J’s B-B-Q GLUTEN
This is from my oldest son. For the most part, the recipe is included exactly as he wrote it out for me, though I have changed a word or two. (This stuff is definitely good.)
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 C creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes.
Fill huge bowl with water, put dough ball under water for 2 hours. Pour off water. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy.
Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely.
Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
VEGAN CREAM OF ASPARAGUS SOUP
This recipe comes from Jolinda Hackett, About.com's Vegetarian Food guide. She writes, “With just four ingredients plus a little salt and pepper to taste, this is a very simple and basic vegan cream of asparagus soup recipe. Be sure to use a vegan margarine to make sure your asparagus soup is completely vegan and dairy-free.”
To view this recipe online, click here.
Ingredients
1 cup water or vegetable broth
1 bunch fresh asparagus
2 tbsp vegan margarine
2 tbsp flour
1 3/4 cups soy milk
salt and pepper to taste
Preparation
Blanch asparagus in water or vegetable broth for just a few minutes until asparagus is tender, but not soft and overcooked. Drain, reserving the cooking liquid, and set aside.
In a large soup pot, melt the margarine over medium-low heat, then add the milk and flour, stirring until a thick roux is formed. Remove from heat.
In a blender or food processor, add the asparagus, soy milk roux, asparagus cooking liquid and asparagus. Pulse a few times, until just blended, or until you have the desired consistency. I like to have a few pieces of whole asparagus in my soup, though you may prefer a smoother asparagus soup.
Return to the stove to reheat your soup, and season generously with salt and pepper.
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SPAGHETTI SAUCE
This recipe, as well as the Vegetarian Lasagna, Angel Hair Pasta, and J's B-B-Q Gluten, are all from my e-cookbook, Off the Wall Cooking.
28 oz. can tomatoes (note)
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
3 onions, chopped
3 – 5 cloves garlic, crushed
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
1 T vinegar
1 T soy sauce
1/4 – 1/2 lb. grated cheese
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything except cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
ANGEL HAIR PASTA
I had something similar to this at a restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/4 C water
3 medium to large tomatoes
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2 green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.)
In veggie pot, heat 1/4 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.)
Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
J’s B-B-Q GLUTEN
This is from my oldest son. For the most part, the recipe is included exactly as he wrote it out for me, though I have changed a word or two. (This stuff is definitely good.)
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 C creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes.
Fill huge bowl with water, put dough ball under water for 2 hours. Pour off water. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy.
Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely.
Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
VEGAN CREAM OF ASPARAGUS SOUP
This recipe comes from Jolinda Hackett, About.com's Vegetarian Food guide. She writes, “With just four ingredients plus a little salt and pepper to taste, this is a very simple and basic vegan cream of asparagus soup recipe. Be sure to use a vegan margarine to make sure your asparagus soup is completely vegan and dairy-free.”
To view this recipe online, click here.
Ingredients
1 cup water or vegetable broth
1 bunch fresh asparagus
2 tbsp vegan margarine
2 tbsp flour
1 3/4 cups soy milk
salt and pepper to taste
Preparation
Blanch asparagus in water or vegetable broth for just a few minutes until asparagus is tender, but not soft and overcooked. Drain, reserving the cooking liquid, and set aside.
In a large soup pot, melt the margarine over medium-low heat, then add the milk and flour, stirring until a thick roux is formed. Remove from heat.
In a blender or food processor, add the asparagus, soy milk roux, asparagus cooking liquid and asparagus. Pulse a few times, until just blended, or until you have the desired consistency. I like to have a few pieces of whole asparagus in my soup, though you may prefer a smoother asparagus soup.
Return to the stove to reheat your soup, and season generously with salt and pepper.
Friday, November 27, 2015
Weekend Recipes
Today's recipes are a repost of September 15's post. Will have news posts again on Monday. Enjoy your weekend!
Back in the Dark Ages (the 1950s), meat and potatoes were the order of the day; if one didn't eat meat for dinner, it was considered sacrilege. Red meat was king in many households, though chicken, fish, and pork were acceptable variations on a theme.
Of course, there were exceptions and rules to the beef/chicken/fish/pork/etc. rules, depending on one's preferences.
But a meatless meal? As in vegetarian?!? You might as well suggest that someone thought that he or she was a three-headed martian, dropped into Roswell with the thought of bringing back every third person back to Mars. What were you, nuts?
When you read about my lasagna experience with a certain ex-coworker, you'll see that there are still people who feel that way. Not to worry, it's entirely possible to adhere to a vegetarian diet and be perfectly healthy; in fact, according to the Academy of Nutrition and Dietetics, "It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes." (http://www.eatright.org/about/content.aspx?id=8357)
Great, you're thinking, I came here to see what's cooking, and she gives me the food lecture? Okay, lecture's over. Here are few non-meat meals. One or two of them are definitely not vegan (someone who eats and uses no animal by-products at all). I'll post a note after each recipe on what can be done to make it vegan. So...here goes. Enjoy!
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One year, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting so much better better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I changed the recipe drastically, getting rid of some ingredients (most notably meat), adding others (tofu crumbles), and changing amounts where I felt the changes were needed.
True story: Years ago, a coworker thought I was wonderful, while I found him nice but definitely not my type. While we both had pleasant enough conversations over coffee, it was not something I wanted to pursue.
One afternoon, a group of us were talking about food; he mentioned he absolutely loved lasagna. I made a mental note of that, thinking, Next time I'm planning that, I'm soooo not telling him.
A few weeks later, I decided to take a rare day off and started making a huge pan of - you guessed it - vegetarian lasagna. Just before I put it in the oven, the phone rang; it was you-know-who, telling me he missed running into me at work.
About this time, my youngest came into the kitchen and said (loud enough for my coworker to hear), "So you're getting ready to put the lasagna into the oven, right?" The guy immediately stated that he was on his way over.
That evening, the guy ate two helpings of the stuff. (He was a meat-and-potatoes kind of guy; a meal without meat, to him, was nothing short of sacrilege!) The next morning, when I ran into him, he enthused, "That was the best lasagna ever! How much meat did you use?" I told him none. He continued, "Okay, no red meat. Ground turkey?"
I told him it was tofu crumbles.
"What's that?" he asked. When I told him, he looked at me aghast, and asked, "What are you, some kind of vegetarian?" He immediately decided I was not the right person for him. Go figure...
Tomato sauce:
2-3 onions, chopped
3-5 cloves garlic, minced
28 oz. can tomatoes
2-8 oz. cans tomato sauce
2-6 oz. cans tomato paste
2 T olive oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2-10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9" X 13" pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
SPAGHETTI SAUCE
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything ex-cept cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of to-mato sauce.
Note:If you want to make it vegan, leave the honey out and use grated vegan cheese.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
BAKED NOODLES & CHEESE
No idea where this came from.
8 oz. noodles, cooked
2 1/2 C grated cheese
2 eggs
1 C milk
1 tsp. salt
1/2 tsp. pepper
2 T butter
Layer noodles & 2 C cheese alternately in a 2-quart casserole. Beat eggs, milk, salt & pepper together & pour over noodles & cheese. Sprinkle remaining cheese over it & dot with butter. Bake at 375 degrees for 25 minutes until set.
Note:Not sure how to make it vegan; you can use vegan margarine and cheese, but the eggs...eh.
GRANDMA'S MAC AND CHEESE
Grandma was a character; I could write a book about her. This is her version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1-2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
Note:I'm really sooo not sure how to replace the jars of Cheese Whiz. Anyone know if there's a vegan replacement?
J’s B-B-Q GLUTEN
This is from my oldest son. Rather than reword any of this, the recipe is included exactly as he wrote it out for me. (This stuff is definitely good.)
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge ass bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes. Fill huge ass bowl with water, put dough ball under water for 2 hours. Pour off water and drowned roaches. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy. Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely. Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
Back in the Dark Ages (the 1950s), meat and potatoes were the order of the day; if one didn't eat meat for dinner, it was considered sacrilege. Red meat was king in many households, though chicken, fish, and pork were acceptable variations on a theme.
Of course, there were exceptions and rules to the beef/chicken/fish/pork/etc. rules, depending on one's preferences.
But a meatless meal? As in vegetarian?!? You might as well suggest that someone thought that he or she was a three-headed martian, dropped into Roswell with the thought of bringing back every third person back to Mars. What were you, nuts?
When you read about my lasagna experience with a certain ex-coworker, you'll see that there are still people who feel that way. Not to worry, it's entirely possible to adhere to a vegetarian diet and be perfectly healthy; in fact, according to the Academy of Nutrition and Dietetics, "It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes." (http://www.eatright.org/about/content.aspx?id=8357)
Great, you're thinking, I came here to see what's cooking, and she gives me the food lecture? Okay, lecture's over. Here are few non-meat meals. One or two of them are definitely not vegan (someone who eats and uses no animal by-products at all). I'll post a note after each recipe on what can be done to make it vegan. So...here goes. Enjoy!
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One year, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting so much better better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I changed the recipe drastically, getting rid of some ingredients (most notably meat), adding others (tofu crumbles), and changing amounts where I felt the changes were needed.
True story: Years ago, a coworker thought I was wonderful, while I found him nice but definitely not my type. While we both had pleasant enough conversations over coffee, it was not something I wanted to pursue.
One afternoon, a group of us were talking about food; he mentioned he absolutely loved lasagna. I made a mental note of that, thinking, Next time I'm planning that, I'm soooo not telling him.
A few weeks later, I decided to take a rare day off and started making a huge pan of - you guessed it - vegetarian lasagna. Just before I put it in the oven, the phone rang; it was you-know-who, telling me he missed running into me at work.
About this time, my youngest came into the kitchen and said (loud enough for my coworker to hear), "So you're getting ready to put the lasagna into the oven, right?" The guy immediately stated that he was on his way over.
That evening, the guy ate two helpings of the stuff. (He was a meat-and-potatoes kind of guy; a meal without meat, to him, was nothing short of sacrilege!) The next morning, when I ran into him, he enthused, "That was the best lasagna ever! How much meat did you use?" I told him none. He continued, "Okay, no red meat. Ground turkey?"
I told him it was tofu crumbles.
"What's that?" he asked. When I told him, he looked at me aghast, and asked, "What are you, some kind of vegetarian?" He immediately decided I was not the right person for him. Go figure...
Tomato sauce:
2-3 onions, chopped
3-5 cloves garlic, minced
28 oz. can tomatoes
2-8 oz. cans tomato sauce
2-6 oz. cans tomato paste
2 T olive oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2-10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9" X 13" pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
SPAGHETTI SAUCE
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything ex-cept cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of to-mato sauce.
Note:If you want to make it vegan, leave the honey out and use grated vegan cheese.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
BAKED NOODLES & CHEESE
No idea where this came from.
8 oz. noodles, cooked
2 1/2 C grated cheese
2 eggs
1 C milk
1 tsp. salt
1/2 tsp. pepper
2 T butter
Layer noodles & 2 C cheese alternately in a 2-quart casserole. Beat eggs, milk, salt & pepper together & pour over noodles & cheese. Sprinkle remaining cheese over it & dot with butter. Bake at 375 degrees for 25 minutes until set.
Note:Not sure how to make it vegan; you can use vegan margarine and cheese, but the eggs...eh.
GRANDMA'S MAC AND CHEESE
Grandma was a character; I could write a book about her. This is her version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1-2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
Note:I'm really sooo not sure how to replace the jars of Cheese Whiz. Anyone know if there's a vegan replacement?
J’s B-B-Q GLUTEN
This is from my oldest son. Rather than reword any of this, the recipe is included exactly as he wrote it out for me. (This stuff is definitely good.)
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge ass bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes. Fill huge ass bowl with water, put dough ball under water for 2 hours. Pour off water and drowned roaches. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy. Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely. Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
Wednesday, November 25, 2015
Thursday Recipes (A Day Early)
Thanksgiving is just about here. It really doesn't seem possible, does it? Here are a few recipes to help with your Thanksgiving meal. Enjoy!
ROASTED GREEN BEAN BUNDLES
This recipe comes from the November 2012 issue of Vegetarian Times, page 58. It starts off, “These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.” Serves 8 in 30 minutes or less.
This can be viewed online here.
1 lb. fresh green beans, trimmed
1/2 large red onion, thinly sliced lengthwise
1 Tbs. garlic-flavored olive oil
1 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 tsp. salt
1 pinch ground black pepper
Lemon slices, for garnish, optional
Hawaiian salt, black salt, or fleur de sel, for garnish, optional
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.
Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat.
Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
nutritional information Per Bundle: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 80 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
DIY CRANBERRY JUICE COCKTAIL
This recipe and the next (Cranberry-Pecan Salad) are from an article on healing foods, titled Cranberries by Maria Lissandrello in the November/December 2008 issue of Vegetarian Times. This one starts off, “One of the biggest complaints about bottled cranberry juice is the high sugar (and low cranberry) contest: a 1-cup serving contains more than 130 calories – beating out a sugary soft drink! For an easy homemade version that delivers a higher concentration of cranberry juice and a lot less sugar, follow these steps:
1 cup unsweetened cranberry juice
1/4 cup plus 2 Tbs. agave nectar
2-inch cinnamon stick
4 cups boiling water
Mix unsweetened cranberry juice with the agave nectar in a heatproof, 1-quart measuring cup.
Add the cinnamon stick to the mixture.
Stir in the boiling water. Cool, and enjoy.
CRANBERRY-PECAN SALAD
This starts off, “The antioxidant-packed vinaigrette for this salad is made with unsweetened cranberry juice rather than vinegar.” This vegan recipe serves 4 in 30 minutes or less.
Cranberry Vinaigrette
2 Tbs. unsweetened cranberry juice
1 Tbs. Dijon mustard
1 Tbs. canola oil
1 Tbs. walnut or hazelnut oil
1 small shallot, finely chopped (2 Tbs.)
Salad
4 cups arugula
2/3 cup dried cranberries
1/3 cup chopped toasted pecans
To make Cranberry Vinaigrette: Whisk together cranberry juice and mustard in small bowl. Whisk in canola and walnut oils until smooth. Stir in shallot, and season with pepper.
To make Salad: Toss arugula, dried cranberries, and pecans with vinaigrette.
Per serving: 207 cal; 2 g prote; 14.5 g total fat (1 g saturated fat): 21 g carb; 0 mg cholesterol; 242 mg sodium; 2 g fiber; 14 g sugar.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
ROASTED GREEN BEAN BUNDLES
This recipe comes from the November 2012 issue of Vegetarian Times, page 58. It starts off, “These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.” Serves 8 in 30 minutes or less.
This can be viewed online here.
1 lb. fresh green beans, trimmed
1/2 large red onion, thinly sliced lengthwise
1 Tbs. garlic-flavored olive oil
1 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 tsp. salt
1 pinch ground black pepper
Lemon slices, for garnish, optional
Hawaiian salt, black salt, or fleur de sel, for garnish, optional
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.
Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat.
Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
nutritional information Per Bundle: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 80 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
DIY CRANBERRY JUICE COCKTAIL
This recipe and the next (Cranberry-Pecan Salad) are from an article on healing foods, titled Cranberries by Maria Lissandrello in the November/December 2008 issue of Vegetarian Times. This one starts off, “One of the biggest complaints about bottled cranberry juice is the high sugar (and low cranberry) contest: a 1-cup serving contains more than 130 calories – beating out a sugary soft drink! For an easy homemade version that delivers a higher concentration of cranberry juice and a lot less sugar, follow these steps:
1 cup unsweetened cranberry juice
1/4 cup plus 2 Tbs. agave nectar
2-inch cinnamon stick
4 cups boiling water
Mix unsweetened cranberry juice with the agave nectar in a heatproof, 1-quart measuring cup.
Add the cinnamon stick to the mixture.
Stir in the boiling water. Cool, and enjoy.
CRANBERRY-PECAN SALAD
This starts off, “The antioxidant-packed vinaigrette for this salad is made with unsweetened cranberry juice rather than vinegar.” This vegan recipe serves 4 in 30 minutes or less.
Cranberry Vinaigrette
2 Tbs. unsweetened cranberry juice
1 Tbs. Dijon mustard
1 Tbs. canola oil
1 Tbs. walnut or hazelnut oil
1 small shallot, finely chopped (2 Tbs.)
Salad
4 cups arugula
2/3 cup dried cranberries
1/3 cup chopped toasted pecans
To make Cranberry Vinaigrette: Whisk together cranberry juice and mustard in small bowl. Whisk in canola and walnut oils until smooth. Stir in shallot, and season with pepper.
To make Salad: Toss arugula, dried cranberries, and pecans with vinaigrette.
Per serving: 207 cal; 2 g prote; 14.5 g total fat (1 g saturated fat): 21 g carb; 0 mg cholesterol; 242 mg sodium; 2 g fiber; 14 g sugar.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
Wednesday Recipes
This week is Thanksgiving, which, for many of us, means a shortened work week. I hope your Thanksgiving is wonderful. Enjoy!
Note: Since tomorrow is Thanksgiving, I'm posting tomorrow's blog today, also (it'll be here in a few minutes). Two blogs postings, one day, no postings on Thanksgiving, then back to normal on Friday.
SPICED ALMONDS
This is from page 48 of the March 2010 issue of Vegetarian Times.It starts off, “Tapas-style almonds are traditionally deep-fried in oil, but this recipe gets the same crunchy results from oven roasting.” This vegan, gluten-free recipe makes 2 cups.
4 tsp. olive oil
1 1/4 tsp. hot smoked paprika
1 tsp. ground cumin
2 cups blanched whole almonds
1/2 tsp. kosher or sea salt, or to taste
Preheat oven to 300 degrees F. Warm oil in small saucepan over low heat. Add paprika and cumin, and stir 1 minute to blend and release flavors. Remove from heat when mixture just begins to bubble. Transfer to medium bowl, and stir in almonds.
Transfrer almonds to parchment-lined baking sheet, and bake 10 minutes. Aprinkle immediately with salt, and transfer to wire rack. Let dry at least 2 hours before serving.
Per 1/4-cup serving: 233 cal; 8 g protein; 21 g total fat (2 g saturated fat); 8 g carb; 0 mg cholesterol; 131 mg sodium; 4 g fiber; 2 g sugars
CRANBERRY TART WITH NUT CRUST
This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.
To view online, click here.
For the pie:
4 cups (16 ounces) fresh (or defrosted) whole cranberries
2/3 cup granulated sugar
2/3 cup golden syrup
Zest of 1/2 unwaxed lemon
For the crust:
1 cup unbleached all-purpose flour
3/4 cup nut flour
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1 to 3 tablespoons cold water
In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.
Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.
Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.
Preheat the oven to 375°F.
When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.
Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.
Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
SWEET POTATO PUREE WITH CANDIED PECANS
This comes from the November 2012 issue of Vegetarian Times, page 52. It starts off, This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
Candied Pecans
1 1/2 cups raw pecan halves
2 Tbs. pure maple syrup
1 Tbs. coconut oil, melted
2 Tbs. raw organic cane sugar
Sweet Potato Purée
4 medium sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup pure maple syrup
2 Tbs. coconut oil
1 1/2 cups light coconut milk, warmed
To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.
Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.
To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.
Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 3 g; Sugar: 15 g; Vegan; Gluten-Free
EASY CRANBERRY SAUCE
This comes from One Green Planet/s newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
ULTIMATE STUFFED ACORN SQUASH
This is from page 53 of the November 2013 issue of Vegetarian Times. It starts out, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
Note: Since tomorrow is Thanksgiving, I'm posting tomorrow's blog today, also (it'll be here in a few minutes). Two blogs postings, one day, no postings on Thanksgiving, then back to normal on Friday.
SPICED ALMONDS
This is from page 48 of the March 2010 issue of Vegetarian Times.It starts off, “Tapas-style almonds are traditionally deep-fried in oil, but this recipe gets the same crunchy results from oven roasting.” This vegan, gluten-free recipe makes 2 cups.
4 tsp. olive oil
1 1/4 tsp. hot smoked paprika
1 tsp. ground cumin
2 cups blanched whole almonds
1/2 tsp. kosher or sea salt, or to taste
Preheat oven to 300 degrees F. Warm oil in small saucepan over low heat. Add paprika and cumin, and stir 1 minute to blend and release flavors. Remove from heat when mixture just begins to bubble. Transfer to medium bowl, and stir in almonds.
Transfrer almonds to parchment-lined baking sheet, and bake 10 minutes. Aprinkle immediately with salt, and transfer to wire rack. Let dry at least 2 hours before serving.
Per 1/4-cup serving: 233 cal; 8 g protein; 21 g total fat (2 g saturated fat); 8 g carb; 0 mg cholesterol; 131 mg sodium; 4 g fiber; 2 g sugars
CRANBERRY TART WITH NUT CRUST
This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.
To view online, click here.
For the pie:
4 cups (16 ounces) fresh (or defrosted) whole cranberries
2/3 cup granulated sugar
2/3 cup golden syrup
Zest of 1/2 unwaxed lemon
For the crust:
1 cup unbleached all-purpose flour
3/4 cup nut flour
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1 to 3 tablespoons cold water
In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.
Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.
Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.
Preheat the oven to 375°F.
When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.
Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.
Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
SWEET POTATO PUREE WITH CANDIED PECANS
This comes from the November 2012 issue of Vegetarian Times, page 52. It starts off, This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
Candied Pecans
1 1/2 cups raw pecan halves
2 Tbs. pure maple syrup
1 Tbs. coconut oil, melted
2 Tbs. raw organic cane sugar
Sweet Potato Purée
4 medium sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup pure maple syrup
2 Tbs. coconut oil
1 1/2 cups light coconut milk, warmed
To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.
Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.
To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.
Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 3 g; Sugar: 15 g; Vegan; Gluten-Free
EASY CRANBERRY SAUCE
This comes from One Green Planet/s newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
ULTIMATE STUFFED ACORN SQUASH
This is from page 53 of the November 2013 issue of Vegetarian Times. It starts out, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
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