Enjoy!
CLASSIC WALDORF SALAD
This comes from the April/May 2012 issue of aVegetarian Times, page 61. It begins, “Created in the 1890s at the Waldorf Hotel in New York City, and noted in Cole Porter’s 1934 tune 'You’re the Top,' Waldorf Salad was once the be-all and end-all of culinary elegance.” Serves 6 in 30 minutes or less.
To view this online, click here.
Salad
3/r cup broken walnut pieces
4 10-inch
celery stalks, cut into 3/8-inch dice (2 cups)
2 red-skinned apples, cored and cut into 1/2-inch dice (3 cups)
1 cup halved red grapes
12 Boston lettuce leaves
Dressing
1/2 cup light or vegan mayonnaise
1 Tbs. lemon juice
1/2 tsp. honey or agave nectar
1 Tbs. chopped parsley
To make Salad: Preheat oven to 350°F. Spread walnuts on baking sheet, and toast 8 to 10 minutes, or until light brown and fragrant. Cool.
Combine celery, apples, grapes, and toasted walnuts in large bowl.
To make Dressing: Stir together mayonnaise, lemon juice, honey, and parsley in bowl. Toss with Salad. Season with salt and pepper, if desired.
To serve, arrange 2 lettuce leaves on each plate. Top each with 1 cup Salad.
nutritional information Per 1-cup serving: Calories: 188; Protein: 3 g; Total Fat: 13 g; Saturated Fat: less than 1 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 176 mg; Fiber: 3 g; Sugar: 12 g; Gluten-Free
CHICKPEA TACOS
This comes from the March 2008 issue of aVegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 avocado, peeled, pitted, and diced
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup nondairy sour cream
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free
VEGAN ANGEL HAIR PASTA PRIMAVERA
This comes from Jolinda Hackett, About.com's Vegetarian expert. She writes, “Primavera is a healthy main dish easy enough to prepare on a weeknight. Made from a simple creamy homemade white sauce and plenty of garlic and basil for flavor, this is a healthy and filling vegetarian pasta dish perfect for a quick and easy vegetarian dinner.”
She adds, “With lots of veggies and a soymilk-based sauce, this vegetarian and vegan pasta primavera with angel hair is very low in fat.”
Ingredients
3 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 tbsp dried basil
6 tbsp flour
3 cups soy milk
1/4 cup nutritional yeast
1 small head broccoli, cut into florets
1 medium carrot, sliced
1/2 pound sliced fresh mushrooms
1 cup frozen peas
salt and pepper to taste
1 pound angel hair pasta
Preparation
Heat the olive oil in a large saucepan over medium heat. Cook the onion, garlic and basil until the onion becomes translucent, about 5-7 minutes. Stir in the flour to make a paste.
Slowly add the soy milk, stirring constantly. Stir in the nutritional yeast, then cook over low heat until the mixture thickens.
Steam the broccoli and carrot, and add to the sauce along with the mushrooms and peas. Add salt and pepper to taste, then cook until heated through.
Cook the pasta according to package directions, then serve sauce over pasta.
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.
GRILLED VEGETABLE PANZANELLA
From the July/August 2013 issue of Vegetarian Times, page 27. The recipe starts off, “Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.” Serves 4 in 30 minutes or less.
To view online, click here.
4 slices rustic French bread (8 oz.)
1 12-oz. pkg. cherry tomatoes
16 large green beans (4 oz.)
1 large yellow squash, quartered lengthwise
2 Tbs. olive oil
2 Tbs. white balsamic vinegar
1 large clove garlic, minced (1 tsp.)
1 small head radicchio, diced
1 oz. chilled blue cheese, crumbled or coarsely grated (1/3 cup)
4 hard-boiled eggs, roughly chopped
Coat grill pan or basket with cooking spray, and preheat over medium heat.
Grill bread slices 3 to 4 minutes per side until crisp and lightly charred. Slice into cubes, and transfer to large bowl.
Coat tomatoes, green beans, and squash lightly with cooking spray, and season with salt and pepper, if desired. Arrange in separate groups on prepared grill pan or in grill basket. Grill 8 minutes, or until squash and beans are charred and just tender, and tomatoes are splitting open, turning vegetables occasionally.
Transfer all but 4 tomatoes to medium bowl. Press tomatoes in bowl slightly to release juices. Spoon tomatoes, and then their juices, over toast cubes.
Whisk together oil, vinegar, and garlic in large serving bowl. Add remaining 4 tomatoes, mash coarsely, and season with salt and pepper, if desired. Cut green beans and squash crosswise into 1/2-inch pieces. Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle chopped eggs over top.
nutritional information Per 2-cup serving: Calories: 361; Protein: 15 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 192 mg; Sodium: 533 mg; Fiber: 4 g; Sugar: 8 g
VEGAN PUMPKIN GRATIN
Ashley Adams is the Dairy Free Cooking guide for About.com. She writes, “Perfect for the autumn months when pumpkin is in season, this veganized pumpkin gratin is a healthier, yet delicious, take on the fall-time classic. (And if you happen to crave pumpkin during the rest of the year, you can just use canned pumpkin instead of fresh!) If you've never prepared your own homemade pumpkin puree before, read the Cook's Note at the bottom of the recipe to learn how! As always, feel free to add more tasty things to your gratin; pecans, pine nuts, coconut, dried cranberries, dried figs, and fresh apple pieces are all welcome additions to this dish.”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4
Ingredients:
For the bread crumb topping:
3 slices white dairy-free bread (French bread, sourdough, or another white sandwich bread will do)
1/4 cup shredded dairy-free cheese, such as Daiya
1/2 t. salt
1/8 t. freshly ground pepper
For the Filling:
3 cups pumpkin puree (from either steamed or canned pumpkin)
1/4 cup dairy-free sour cream, such as Tofutti
2 T. white granulated sugar
1 t. salt
1/2 t. sage
1/2 t. marjoram
1/2 cup finely chopped scallions (also known as green onions)
2 medium Bosc pears, cored and chopped
Freshly ground pepper, to taste
4 T. softened dairy-free soy margarine, cut into small pieces
Preparation:
Preheat the oven to 450 F. Lightly grease a 1-quart gratin dish or casserole dish. Set aside.
Make the topping. In a food processor, process the bread crumbs, dairy-free cheese, salt and pepper, pulsing until the mixture resembles large crumbs. Transfer to a bowl and set aside.
Make the filling. Combine the pumpkin puree, dairy-free sour cream, sugar, salt, sage, and marjoram in a food processor, pulsing until well combined. Using a spoon, fold in the chopped scallions and pears. Transfer the pumpkin filling to the prepared casserole dish. Sprinkle evenly with the bread crumb topping, then dot with the dairy-free soy margarine. Bake for 15 to 20 minutes, or until the crumb topping is golden brown. Serve hot.
Cook's Notes:
For this recipe, I vastly prefer using Daiya Mozza Shreds over other varieties, but use whatever dairy-free cheese you're comfortable with.
For gratins and other pumpkin casseroles, making your own puree from fresh pumpkin is always better than using canned. (Again, canned will work, so if you don't have fresh pumpkins available or the time to make your own puree, it is fine to use the canned.
To prepare steamed pumpkin (for the pumpkin puree): Peel, seed, and cut a small to medium-sized pumpkin into 2-inch pieces. Place in a steamer basket set over a saucepan with 1-2 inches of boiling water. Cover and cook until tender, about 20 minutes. Puree the pumpkin and use in your pumpkin gratin or other pumpkin recipes!
Thursday, December 10, 2015
Wednesday, December 9, 2015
Wednesday Recipes
Running a little late today. But here are today's six recipes. Enjoy!
LENTIL-POTATO PIZ'ANNS WITH BROCCOLI SLAW
This comes from the January/February 2015 issue of Vegetarian Times, page 28, and comes from Flat-Out Good, by Mary Margaret Chappell (pages 26 to 32), which shows how to “get a quick pizza fix from a flat-bread creation.” This recipe begins, “A can of Indian-spiced lentil soup is the 'sauce' on this potato-topped naan pizza.” Makes 4 pizzas in 30 minutes or less.
3 tsp. Vegetable oil or olive oil, divided
1 tsp. Mango chutney
1 tsp. Cider vinegar
2 cups broccoli slaw or grated broccoli stems and carrots
6 new or baby red-skinned potatoes, thinly sliced (1 1/2 cups)
1 tsp. Curry powder
1 15-oz. Can Indian spiced lentil soup, such as Amy's Indian Golden Lentil Soup
1 cup frozen peas
4 garlic or tandoori naan
Prehead oven to 350 degrees F.
Whisk 2 tsp. Oil, chutney, and vinegar in medium bowl. Add broccoli slaw, and toss to coat. Season with salt and pepper, if desired. Set aside to marinate.
Toss potatoes with remaining 1 tsp. Oil and curry powder in bowl; seasn with salt and pepper, if desired. Spread in single layer on baking sheet, and bake 5 to 6 minutes, or until beginning to brown on edges. Set aside. Increase oven temperature to 425 degrees F.
Empty soup into strainer to strain off excess liquid. Transfer to bowl, and stir in peas.
Spread each naan with one-quarter of soup mixture, and top with potato slices. Place on baking sheet, and bake 10 to 12 minutes, or until naans are hot and crisp and potatoes on top are browned and tender.
Top hot pizzas with slaw mixture.
Per pizza: Cal: 429; Protein: 17 g; Total fat: 12 g (sat. fat: 2 g); Carb: 70 g; Chol: 0 g; Sodium: 752 mg; Fiber: 12 g; Sugars: 7g
PUMPKIN, LEEK, AND MUSHROOM PITZAS
This is from the same article, and found on page 30. It begins, “Here's a great use for any leftover pumpkin or squash puree you might have after the holidays.” Come to think of it, you could have pumpkin puree almost any time, if you don't mind using canned pumpkin puree. (But don't use the canned pumpkin pie mixture that needs only eggs to finish the pie up.) Makes 4 pizzas in 30 minutes or less.
1 Tbs. Olive oil
4 small or 2 medium leeks halved or quartered and thinly sliced (4 cups)
1/4 tsp. salt
1/4 cup white wine (see note)
3/4 cup pumpkin or butternut squash puree
1/4 cup prepared pesto
4 whole-wheat pita rounds
6 button mushrooms, thinly sliced,
Preheat oven to 425 degrees F.
Heat oil in skillet over medium heat. Add leeks and salt, cover pan, and cook 5 minutes, or until softened. Add wine, and simmer uncovered 2 minutes, or until most of liquid has evaporated. Set aside.
Stir together pumpkin puree and pesto in small bowl.
Spread each pita with 1/4 cup pumpkin mixture. Top with 1/2 cup leeks, then mushroom slices. Place pitzas on ungreased baking sheet, and bake 8 minutes, or until crust is crisp and edges are browned.
Note: I never have wine around the house, so I use 1/4 cup water in place of the wine.
Per Pizza: Cal: 333; Protein: 10 g; Total Fat: 11 g (sat. fat: 2 g); Carb: 53 g; Chol: 0 mg; Sodium: 745 mg; Fiber: 9 g; sugars: 6 g
TOMATILLO PIZZA-DILLAS
This starts off, “Provolone cheese holds pairs of corn totillas together for quesadilla-style pizza bases. If you can't find tomatillos, use thinly sliced Roma or cocktail tomatoes.” Makes 8 pizzas in 30 minutes or less.
To view this online, click here.
4 tomatillos, husked, rinsed, and sliced
1/2 tsp. olive oil
1/2 tsp. dried oregano
8 slices reduced-fat provolone cheese
16 5-inch corn tortillas
1/2cup prepared salsa
1 cup grated reduced-fat jalapeño Jack cheese (4 oz.)
Preheat oven to 425°F.
Toss together tomatillos, oil, and oregano in medium bowl. Season with salt and pepper, if desired. Set aside.
Sandwich 1 slice provolone between 2 tortillas, and set on baking sheet. Repeat with remaining tortillas and cheese slices. Top each tortilla “crust” with 1 Tbs. salsa. Drain or shake excess liquid from tomatillo slices, and arrange slices on top of pizzas. Sprinkle with Jack cheese.
Bake 6 to 8 minutes, or until tomatillos are soft and cheeses are melted. Cool 2 to 3 minutes before serving.
MOROCCAN LENTIL STEW WITH RAISINS
This comes from the October 2010 issue of Vegetarian Times, and begins, “This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced (1 Tbs.)
1 28-oz. can crushed tomatoes
2 18.2-oz. cartons prepared lentil soup
1 15-oz. can chickpeas, rinsed and drained
1/2 cup raisins or dried currants
2 tsp. ground cinnamon, or more to taste
1 1/2 tsp. ground cumin
1/4 tsp. red pepper flakes, or to taste
6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional
Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if using.
nutritional information Per 1-cup serving: Calories: 263; Protein: 11 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 642 mg; Fiber: 13 g; Sugar: 11 g; Gluten-Free
SWEET-TART SALAD
This comes from the June 2015 issue of Runner's World, page 54 (“Beet Yourself Up,” by Chris Fischer). It begins, “The sweetness of beets contrasts with the tartness of green tomatoes.” It serves 4.
To view this and the next recipe (Beet Jam) online, click here.
Ingredients
1 pound beets, scrubbed
1 teaspoon salt, plus more to taste
1 large green tomato
1/4 cup parsley leaves
3 tablespoons cold water
3 tablespoons vinegar (try a mix of red wine, Champagne, and cider)
2 tablespoons extra-virgin olive oil, divided
1/3 cup radishes, chopped
Instructions
Bring a pot of water to a boil. Add beets and salt. Boil for 15 to 25 minutes, or until tender. Drain. Set aside.
Boil a small pot of water. Add the tomato and parsley. Blanch for 30 seconds. Remove and briefly cool in a bowl of ice water.
In a blender, puree the parsley with the 3 tablespoons cold water. Set aside.
Peel beets and cut into quarters. Place in a bowl and drizzle with the vinegar and 1 tablespoon of the oil. Season with salt.
Peel and dice the tomato and place in a second bowl along with the radishes, remaining 1 tablespoon oil, and parsley puree. Season with salt. Arrange the beets on a plate and spoon the tomato-radish mixture over them.
Nutrition Information: Calories per serving: 126; Carbs: 14 g; Fiber: 4 g; Protein: 3 g; Total fat: 7 g; Saturated fat: 1 g; Sodium: 188 mg
BEET JAM
This also comes from the Runner's World website, and starts off, “Use this like you would a fruit jam on your favorite whole grain bread,” says Fischer. “I like to top it with a little cottage cheese, freshly ground black pepper, and a sprinkling of rock salt. You can also mix it with whole-grain mustard and use it as a condiment alongside roasted pork or braised lamb.” Makes about 2 cups.
To view this and the previous recipe (Sweet-Tart Salad) online, click here.
Ingredients
3 apples (any eating apple), peeled cored, and chopped
1 cup (about 1/2 pound) beets, peeled and grated
1/2 cup sugar
Instructions
Place the apples in a saucepan with the beets and sugar. Cook over low heat, stirring occasionally, and breaking up any chunks, for 35 minutes, or until the jam is very soft and spreadable. Allow to cool before using.
Nutrition Information: Calories per serving: 45; Carbs: 12 g; Fiber: 1 g; Protein: 0 g; Total fat: 0 g; Saturated fat: 0 g; Sodium: 11 mg
LENTIL-POTATO PIZ'ANNS WITH BROCCOLI SLAW
This comes from the January/February 2015 issue of Vegetarian Times, page 28, and comes from Flat-Out Good, by Mary Margaret Chappell (pages 26 to 32), which shows how to “get a quick pizza fix from a flat-bread creation.” This recipe begins, “A can of Indian-spiced lentil soup is the 'sauce' on this potato-topped naan pizza.” Makes 4 pizzas in 30 minutes or less.
3 tsp. Vegetable oil or olive oil, divided
1 tsp. Mango chutney
1 tsp. Cider vinegar
2 cups broccoli slaw or grated broccoli stems and carrots
6 new or baby red-skinned potatoes, thinly sliced (1 1/2 cups)
1 tsp. Curry powder
1 15-oz. Can Indian spiced lentil soup, such as Amy's Indian Golden Lentil Soup
1 cup frozen peas
4 garlic or tandoori naan
Prehead oven to 350 degrees F.
Whisk 2 tsp. Oil, chutney, and vinegar in medium bowl. Add broccoli slaw, and toss to coat. Season with salt and pepper, if desired. Set aside to marinate.
Toss potatoes with remaining 1 tsp. Oil and curry powder in bowl; seasn with salt and pepper, if desired. Spread in single layer on baking sheet, and bake 5 to 6 minutes, or until beginning to brown on edges. Set aside. Increase oven temperature to 425 degrees F.
Empty soup into strainer to strain off excess liquid. Transfer to bowl, and stir in peas.
Spread each naan with one-quarter of soup mixture, and top with potato slices. Place on baking sheet, and bake 10 to 12 minutes, or until naans are hot and crisp and potatoes on top are browned and tender.
Top hot pizzas with slaw mixture.
Per pizza: Cal: 429; Protein: 17 g; Total fat: 12 g (sat. fat: 2 g); Carb: 70 g; Chol: 0 g; Sodium: 752 mg; Fiber: 12 g; Sugars: 7g
PUMPKIN, LEEK, AND MUSHROOM PITZAS
This is from the same article, and found on page 30. It begins, “Here's a great use for any leftover pumpkin or squash puree you might have after the holidays.” Come to think of it, you could have pumpkin puree almost any time, if you don't mind using canned pumpkin puree. (But don't use the canned pumpkin pie mixture that needs only eggs to finish the pie up.) Makes 4 pizzas in 30 minutes or less.
1 Tbs. Olive oil
4 small or 2 medium leeks halved or quartered and thinly sliced (4 cups)
1/4 tsp. salt
1/4 cup white wine (see note)
3/4 cup pumpkin or butternut squash puree
1/4 cup prepared pesto
4 whole-wheat pita rounds
6 button mushrooms, thinly sliced,
Preheat oven to 425 degrees F.
Heat oil in skillet over medium heat. Add leeks and salt, cover pan, and cook 5 minutes, or until softened. Add wine, and simmer uncovered 2 minutes, or until most of liquid has evaporated. Set aside.
Stir together pumpkin puree and pesto in small bowl.
Spread each pita with 1/4 cup pumpkin mixture. Top with 1/2 cup leeks, then mushroom slices. Place pitzas on ungreased baking sheet, and bake 8 minutes, or until crust is crisp and edges are browned.
Note: I never have wine around the house, so I use 1/4 cup water in place of the wine.
Per Pizza: Cal: 333; Protein: 10 g; Total Fat: 11 g (sat. fat: 2 g); Carb: 53 g; Chol: 0 mg; Sodium: 745 mg; Fiber: 9 g; sugars: 6 g
TOMATILLO PIZZA-DILLAS
This starts off, “Provolone cheese holds pairs of corn totillas together for quesadilla-style pizza bases. If you can't find tomatillos, use thinly sliced Roma or cocktail tomatoes.” Makes 8 pizzas in 30 minutes or less.
To view this online, click here.
4 tomatillos, husked, rinsed, and sliced
1/2 tsp. olive oil
1/2 tsp. dried oregano
8 slices reduced-fat provolone cheese
16 5-inch corn tortillas
1/2cup prepared salsa
1 cup grated reduced-fat jalapeño Jack cheese (4 oz.)
Preheat oven to 425°F.
Toss together tomatillos, oil, and oregano in medium bowl. Season with salt and pepper, if desired. Set aside.
Sandwich 1 slice provolone between 2 tortillas, and set on baking sheet. Repeat with remaining tortillas and cheese slices. Top each tortilla “crust” with 1 Tbs. salsa. Drain or shake excess liquid from tomatillo slices, and arrange slices on top of pizzas. Sprinkle with Jack cheese.
Bake 6 to 8 minutes, or until tomatillos are soft and cheeses are melted. Cool 2 to 3 minutes before serving.
MOROCCAN LENTIL STEW WITH RAISINS
This comes from the October 2010 issue of Vegetarian Times, and begins, “This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced (1 Tbs.)
1 28-oz. can crushed tomatoes
2 18.2-oz. cartons prepared lentil soup
1 15-oz. can chickpeas, rinsed and drained
1/2 cup raisins or dried currants
2 tsp. ground cinnamon, or more to taste
1 1/2 tsp. ground cumin
1/4 tsp. red pepper flakes, or to taste
6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional
Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if using.
nutritional information Per 1-cup serving: Calories: 263; Protein: 11 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 642 mg; Fiber: 13 g; Sugar: 11 g; Gluten-Free
SWEET-TART SALAD
This comes from the June 2015 issue of Runner's World, page 54 (“Beet Yourself Up,” by Chris Fischer). It begins, “The sweetness of beets contrasts with the tartness of green tomatoes.” It serves 4.
To view this and the next recipe (Beet Jam) online, click here.
Ingredients
1 pound beets, scrubbed
1 teaspoon salt, plus more to taste
1 large green tomato
1/4 cup parsley leaves
3 tablespoons cold water
3 tablespoons vinegar (try a mix of red wine, Champagne, and cider)
2 tablespoons extra-virgin olive oil, divided
1/3 cup radishes, chopped
Instructions
Bring a pot of water to a boil. Add beets and salt. Boil for 15 to 25 minutes, or until tender. Drain. Set aside.
Boil a small pot of water. Add the tomato and parsley. Blanch for 30 seconds. Remove and briefly cool in a bowl of ice water.
In a blender, puree the parsley with the 3 tablespoons cold water. Set aside.
Peel beets and cut into quarters. Place in a bowl and drizzle with the vinegar and 1 tablespoon of the oil. Season with salt.
Peel and dice the tomato and place in a second bowl along with the radishes, remaining 1 tablespoon oil, and parsley puree. Season with salt. Arrange the beets on a plate and spoon the tomato-radish mixture over them.
Nutrition Information: Calories per serving: 126; Carbs: 14 g; Fiber: 4 g; Protein: 3 g; Total fat: 7 g; Saturated fat: 1 g; Sodium: 188 mg
BEET JAM
This also comes from the Runner's World website, and starts off, “Use this like you would a fruit jam on your favorite whole grain bread,” says Fischer. “I like to top it with a little cottage cheese, freshly ground black pepper, and a sprinkling of rock salt. You can also mix it with whole-grain mustard and use it as a condiment alongside roasted pork or braised lamb.” Makes about 2 cups.
To view this and the previous recipe (Sweet-Tart Salad) online, click here.
Ingredients
3 apples (any eating apple), peeled cored, and chopped
1 cup (about 1/2 pound) beets, peeled and grated
1/2 cup sugar
Instructions
Place the apples in a saucepan with the beets and sugar. Cook over low heat, stirring occasionally, and breaking up any chunks, for 35 minutes, or until the jam is very soft and spreadable. Allow to cool before using.
Nutrition Information: Calories per serving: 45; Carbs: 12 g; Fiber: 1 g; Protein: 0 g; Total fat: 0 g; Saturated fat: 0 g; Sodium: 11 mg
Tuesday, December 8, 2015
Tuesday Recipes
Another six recipes for you to try your hand at. Enjoy!
POLENTA SQUARES WITH CRANBERRY MOSTARDA
This comes from the December 2013 issue of Vegetarian Times, p.51. It begins, "Mostarda is a fruity Italian condiment that’s somewhat like chutney. You can prepare the Mostarda and the Polenta Squares up to two days ahead, then sauté Polenta Squares and top with Mostarda just before serving." Makes 25 squares.
To view this online, click here.
Mostarda
1/3 cup sugar
1 1/2 cups frozen cranberries (do not thaw)
3/4 cup chopped red onion
1 1/2 Tbs. apricot preserves
1/4 tsp. red pepper flakes
4 tsp. prepared English mustard, plus more for serving
1/2 tsp. red wine vinegar
Chopped green onions, optional
Polenta Squares
1/2 cup frozen corn kernels, thawed
3/4 cup polenta (aka corn grits)
To make Mostarda: Bring sugar and 1/2 cup water to a boil in medium saucepan. Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split. Transfer cranberries to plate with slotted spoon. Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes. Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often. Cool, then stir in mustard and vinegar. Cover, and chill.
To make Polenta Squares: Line baking sheet with foil. Purée corn and 1/2 cup water in blender until smooth. Pour into large saucepan with 3 cups water and 1 tsp. salt, if desired. Bring to boil. Gradually add polenta; cook 2 minutes, stirring constantly. Reduce heat to low. Cook and stir 18 minutes, or until very thick.
Scrape polenta onto foil in mound. Let rest 1 minute. Spread polenta to 7 1/2-inch square with metal spatula. (Use a ruler to make straight edges.) Cool, then cover with plastic wrap. Chill 2 hours (or up to 2 days), until firm. Cut polenta into 25 1 1/2-inch squares.
Coat large nonstick skillet with cooking spray. Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.
Spread prepared mustard on each square. Top each with 1 tsp. Mostarda, and sprinkle with green onions (if using).
nutritional information Per Square: Calories: 38; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 26 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan; Gluten-Free
MAPLE-GLAZED SWEET POTATOES
This comes from the November 2012 issue of Vegetarian Times, page 60. It starts off, “As these sweet potatoes cook, a blend of maple syrup and apple cider vinegar thickens into a light glaze.” Serves 8.
To view this online, click here.
1 cup pure maple syrup
1/4 cup apple cider vinegar
1 Tbs. olive oil
1 tsp. salt
2 cinnamon sticks
3 lb. sweet potatoes or garnet yams, peeled and cut into 1-inch chunks
2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds
Preheat oven to 425°F. Combine maple syrup, vinegar, 1/2 cup water, oil, salt, and cinnamon sticks in 13- x 9-inch baking dish. Add sweet potatoes, and stir to coat.
Cover dish tightly with foil, and bake 10 minutes. Uncover, and bake 30 to 35 minutes more, basting potatoes every 10 minutes with maple mixture, until maple mixture thickens and potatoes glisten and begin to brown. Remove from oven, season with salt and pepper (if desired), and stir in sunflower seeds.
nutritional information per 3/4-cup serving: Calories: 233; Protein: 2 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 32 g; Vegan; Gluten-Free
LOW-FAT VEGAN EGGPLANT LASAGNA
This comes from Jolinda Hackett, About.com's Vegetarian food expert. She writes, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.
To view this online, click here.
Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 medium eggplant, diced
2 10 ounce packages frozen chopped spinach, defrosted
1 64 ounce jar pre-made tomato sauce
1 pound lasagna noodles
Preparation
Preheat the oven to 375 degrees.
Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.
Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.
Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%
PUMPKIN SPICE LATTE
From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Can be viewed online here.
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
CARAMEL APPLE OATMEAL CRISP
This one comes from the cooks at Betty Crocker. The recipe starts off, “Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.”
Check out this recipe online here.
Prep Time: 20 min; Total Time: 1 hr 10 min; Servings: 12
1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, melted
5 to 6 large apples, peeled, coarsely chopped (about 6 cups)
1 cup caramel topping
2 teaspoons ground cinnamon
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir cookie mix and melted butter until crumbly; set aside.
In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.
Note:
For more fiber and color, leave the peel on the apples.
Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender.
Nutrition Information: Serving Size: 1 Serving Calories 350, Total Fat 9g (Saturated Fat5g, Trans Fat0g), Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber1g, Sugars23g), Protein3g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate
BAKED APPLES
This comes from Alton Brown of Good Eats on the Food Networks. Serves 4.
To view this online, click here.
Ingredients
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey
Directions
In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.
POLENTA SQUARES WITH CRANBERRY MOSTARDA
This comes from the December 2013 issue of Vegetarian Times, p.51. It begins, "Mostarda is a fruity Italian condiment that’s somewhat like chutney. You can prepare the Mostarda and the Polenta Squares up to two days ahead, then sauté Polenta Squares and top with Mostarda just before serving." Makes 25 squares.
To view this online, click here.
Mostarda
1/3 cup sugar
1 1/2 cups frozen cranberries (do not thaw)
3/4 cup chopped red onion
1 1/2 Tbs. apricot preserves
1/4 tsp. red pepper flakes
4 tsp. prepared English mustard, plus more for serving
1/2 tsp. red wine vinegar
Chopped green onions, optional
Polenta Squares
1/2 cup frozen corn kernels, thawed
3/4 cup polenta (aka corn grits)
To make Mostarda: Bring sugar and 1/2 cup water to a boil in medium saucepan. Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split. Transfer cranberries to plate with slotted spoon. Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes. Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often. Cool, then stir in mustard and vinegar. Cover, and chill.
To make Polenta Squares: Line baking sheet with foil. Purée corn and 1/2 cup water in blender until smooth. Pour into large saucepan with 3 cups water and 1 tsp. salt, if desired. Bring to boil. Gradually add polenta; cook 2 minutes, stirring constantly. Reduce heat to low. Cook and stir 18 minutes, or until very thick.
Scrape polenta onto foil in mound. Let rest 1 minute. Spread polenta to 7 1/2-inch square with metal spatula. (Use a ruler to make straight edges.) Cool, then cover with plastic wrap. Chill 2 hours (or up to 2 days), until firm. Cut polenta into 25 1 1/2-inch squares.
Coat large nonstick skillet with cooking spray. Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.
Spread prepared mustard on each square. Top each with 1 tsp. Mostarda, and sprinkle with green onions (if using).
nutritional information Per Square: Calories: 38; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 26 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan; Gluten-Free
MAPLE-GLAZED SWEET POTATOES
This comes from the November 2012 issue of Vegetarian Times, page 60. It starts off, “As these sweet potatoes cook, a blend of maple syrup and apple cider vinegar thickens into a light glaze.” Serves 8.
To view this online, click here.
1 cup pure maple syrup
1/4 cup apple cider vinegar
1 Tbs. olive oil
1 tsp. salt
2 cinnamon sticks
3 lb. sweet potatoes or garnet yams, peeled and cut into 1-inch chunks
2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds
Preheat oven to 425°F. Combine maple syrup, vinegar, 1/2 cup water, oil, salt, and cinnamon sticks in 13- x 9-inch baking dish. Add sweet potatoes, and stir to coat.
Cover dish tightly with foil, and bake 10 minutes. Uncover, and bake 30 to 35 minutes more, basting potatoes every 10 minutes with maple mixture, until maple mixture thickens and potatoes glisten and begin to brown. Remove from oven, season with salt and pepper (if desired), and stir in sunflower seeds.
nutritional information per 3/4-cup serving: Calories: 233; Protein: 2 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 32 g; Vegan; Gluten-Free
LOW-FAT VEGAN EGGPLANT LASAGNA
This comes from Jolinda Hackett, About.com's Vegetarian food expert. She writes, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.
To view this online, click here.
Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 medium eggplant, diced
2 10 ounce packages frozen chopped spinach, defrosted
1 64 ounce jar pre-made tomato sauce
1 pound lasagna noodles
Preparation
Preheat the oven to 375 degrees.
Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.
Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.
Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%
PUMPKIN SPICE LATTE
From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Can be viewed online here.
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
CARAMEL APPLE OATMEAL CRISP
This one comes from the cooks at Betty Crocker. The recipe starts off, “Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.”
Check out this recipe online here.
Prep Time: 20 min; Total Time: 1 hr 10 min; Servings: 12
1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, melted
5 to 6 large apples, peeled, coarsely chopped (about 6 cups)
1 cup caramel topping
2 teaspoons ground cinnamon
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir cookie mix and melted butter until crumbly; set aside.
In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.
Note:
For more fiber and color, leave the peel on the apples.
Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender.
Nutrition Information: Serving Size: 1 Serving Calories 350, Total Fat 9g (Saturated Fat5g, Trans Fat0g), Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber1g, Sugars23g), Protein3g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate
BAKED APPLES
This comes from Alton Brown of Good Eats on the Food Networks. Serves 4.
To view this online, click here.
Ingredients
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey
Directions
In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.
Monday, December 7, 2015
Hanukkah Recipes
The holidays are here, and the year is winding down. Where does the time go? Hanukkah begins this evening; Christmas and the Solstice are both next week. Happy Hanukkah for those who celebrate this holiday. Meanwhile, today's recipes. Enjoy!
HOLIDAY POTATO PANCAKES
This comes from FamilyTime, and starts off, “Our version of potato pancakes is so easy and delicious that you'll want to make them for special occasions or for any occasion.” Prep. time: 25 minutes, Cooking time: 30 minutes, Serves: 36 pancakes. Source: Campbell's® Quick and Easy Cookbook
To view this online, click here.
Ingredients
8 medium all-purpose potatoes, (about 3 lb.), peeled and grated (about 7 cups)
2 cans (10 3/4 oz. each) Campbell's® Condensed Broccoli Cheese Soup or 98% Fat Free Broccoli Cheese Soup
3 eggs, beaten
2 tablespoons all-purpose flour
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
sour cream
Chopped chives
Directions
Wrap grated potatoes in clean dish or paper towel. Twist to squeeze out as much liquid as possible.
Mix soup, eggs, flour, black pepper and potatoes.
Heat 1/4 cup oil in deep nonstick skillet over medium-high heat. Drop scant 1/4 cup potato mixture into pan, making 4 pancakes at a time. Press on each pancake to flatten to 3 or 4". Cook 4 min. , turning once or until pancakes are dark golden brown. Remove and keep warm. Repeat with remaining potato mixture, adding remaining oil as needed. Serve with sour cream and chives. Makes 36 pancakes.
VEGAN LATKES WITH ONION AND FRESH PARSLEY
This is from Jolinda Hackett, About.com's Vegetarian food expert. She writes, “Did you know that you don't need eggs to make latkes? Yes, it's true. Vegan egg-free and dairy-free latkes will complete your meal! Whether or not its time for Hanukkah, vegan latkes are a yummy and easy fried potato patty to eat for breakfast or really for anytime, and just about everyone loves to eat latkes! These vegan latkes are made with an egg replacer so they are lower in fat than other latke recipes and are also cholesterol-free.” Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: latkes
To view this online, click here.
Ingredients
1 large potato
1/2 yellow onion
Ener-G Egg Replacer for 1 egg
1/4 tsp thyme
1 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp bread crumbs
2 tbsp lemon juice
salt and pepper to taste
oil for frying
Preparation
In a food processor, process the potato and onion together until thinly grated. Press out the excess moisture.
In a large bowl, combine the grated potato and onion with the remaining ingredients, except oil.
In a large skillet, heat a thin layer of oil over medium-high heat. Spoon about 1/3 cup of the potato mixture into the oil and gently flatten to form a pancake. Fry for 3 to 5 minutes on each side, until golden brown. Continue making pancakes until all the mixture is used. Serve with applesauce or sour cream if desired.
SPINACH NOODLE KUGEL
This is from Giora Shimoni, About.com's Kosher Food expert. He wrote, “This Spinach Noodle Kugel makes a nice side dish for the Sabbath or holiday table. The fresh spinach and onions give it an old-fashioned, wholesome taste. The fresh ingredients also make this an economical dish.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes
To view this online, click here.
Ingredients
16 oz. fine noodles
16 oz. fresh spinach
2 Tbsp. oil
2 onions, finely chopped
6 eggs, beaten
3/4 cup oil
1 1/2 tsp. salt
Preparation
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch pan with non-stick cooking spray.
Cook noodles according to package directions (5-6 minutes). Rinse and drain. Place in a large bowl.
Wash spinach leaves. Remove stems. Place a small amount of water in a 4-quart saucepan. Add spinach. Cook over medium heat for 8-10 minutes. Drain well. Chop spinach and add to the noodles.
Heat 2 tablespoons of oil in a skillet. Saute onions until golden. Add to the noodles and spinach.
Add eggs, 1/2 cup oil and salt. Mix well.
Cook at 350°F for 35-45 minutes, or until the top of the noodle has started to brown.
NOODLE KUGEL
This comes from Dave Lieberman of Food Network's Good Deal with Dave Lieberman. Total time: 50 minutes; prep: 5 minutes; cook: 45 minutes. Yields 6-8 servings. Level: Easy.
To view online, click here.
Ingredients
1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins
Directions
Preheat oven to 375 degrees F.
Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
Bake until custard is set and top is golden brown, about 30 to 45 minutes.
RUGELACH
This is from Ina Garten of the Food Network's Barefoot Contessa. Total Time: 1 hr 55 min; Prep: 10 min; Inactive: 1 hr 30 min; Cook: 15 min; Yield: 4 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
8 ounces cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
CHALLAH
Years ago, right after getting hooked up to cable, I was channel surfing and discovered a show on the Food Network titled Breaking Bread With Father Dominic. The show is no longer on the Food Network (hey, Food Network people: how about bringing Father Dominic's show back!), but Fr. Dominic still has a website. Yield: 1 large loaf; about 20 to 25 slices
Ingredients:
2 packages Fleischmann's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
Directions:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
HOLIDAY POTATO PANCAKES
This comes from FamilyTime, and starts off, “Our version of potato pancakes is so easy and delicious that you'll want to make them for special occasions or for any occasion.” Prep. time: 25 minutes, Cooking time: 30 minutes, Serves: 36 pancakes. Source: Campbell's® Quick and Easy Cookbook
To view this online, click here.
Ingredients
8 medium all-purpose potatoes, (about 3 lb.), peeled and grated (about 7 cups)
2 cans (10 3/4 oz. each) Campbell's® Condensed Broccoli Cheese Soup or 98% Fat Free Broccoli Cheese Soup
3 eggs, beaten
2 tablespoons all-purpose flour
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
sour cream
Chopped chives
Directions
Wrap grated potatoes in clean dish or paper towel. Twist to squeeze out as much liquid as possible.
Mix soup, eggs, flour, black pepper and potatoes.
Heat 1/4 cup oil in deep nonstick skillet over medium-high heat. Drop scant 1/4 cup potato mixture into pan, making 4 pancakes at a time. Press on each pancake to flatten to 3 or 4". Cook 4 min. , turning once or until pancakes are dark golden brown. Remove and keep warm. Repeat with remaining potato mixture, adding remaining oil as needed. Serve with sour cream and chives. Makes 36 pancakes.
VEGAN LATKES WITH ONION AND FRESH PARSLEY
This is from Jolinda Hackett, About.com's Vegetarian food expert. She writes, “Did you know that you don't need eggs to make latkes? Yes, it's true. Vegan egg-free and dairy-free latkes will complete your meal! Whether or not its time for Hanukkah, vegan latkes are a yummy and easy fried potato patty to eat for breakfast or really for anytime, and just about everyone loves to eat latkes! These vegan latkes are made with an egg replacer so they are lower in fat than other latke recipes and are also cholesterol-free.” Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: latkes
To view this online, click here.
Ingredients
1 large potato
1/2 yellow onion
Ener-G Egg Replacer for 1 egg
1/4 tsp thyme
1 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp bread crumbs
2 tbsp lemon juice
salt and pepper to taste
oil for frying
Preparation
In a food processor, process the potato and onion together until thinly grated. Press out the excess moisture.
In a large bowl, combine the grated potato and onion with the remaining ingredients, except oil.
In a large skillet, heat a thin layer of oil over medium-high heat. Spoon about 1/3 cup of the potato mixture into the oil and gently flatten to form a pancake. Fry for 3 to 5 minutes on each side, until golden brown. Continue making pancakes until all the mixture is used. Serve with applesauce or sour cream if desired.
SPINACH NOODLE KUGEL
This is from Giora Shimoni, About.com's Kosher Food expert. He wrote, “This Spinach Noodle Kugel makes a nice side dish for the Sabbath or holiday table. The fresh spinach and onions give it an old-fashioned, wholesome taste. The fresh ingredients also make this an economical dish.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes
To view this online, click here.
Ingredients
16 oz. fine noodles
16 oz. fresh spinach
2 Tbsp. oil
2 onions, finely chopped
6 eggs, beaten
3/4 cup oil
1 1/2 tsp. salt
Preparation
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch pan with non-stick cooking spray.
Cook noodles according to package directions (5-6 minutes). Rinse and drain. Place in a large bowl.
Wash spinach leaves. Remove stems. Place a small amount of water in a 4-quart saucepan. Add spinach. Cook over medium heat for 8-10 minutes. Drain well. Chop spinach and add to the noodles.
Heat 2 tablespoons of oil in a skillet. Saute onions until golden. Add to the noodles and spinach.
Add eggs, 1/2 cup oil and salt. Mix well.
Cook at 350°F for 35-45 minutes, or until the top of the noodle has started to brown.
NOODLE KUGEL
This comes from Dave Lieberman of Food Network's Good Deal with Dave Lieberman. Total time: 50 minutes; prep: 5 minutes; cook: 45 minutes. Yields 6-8 servings. Level: Easy.
To view online, click here.
Ingredients
1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins
Directions
Preheat oven to 375 degrees F.
Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
Bake until custard is set and top is golden brown, about 30 to 45 minutes.
RUGELACH
This is from Ina Garten of the Food Network's Barefoot Contessa. Total Time: 1 hr 55 min; Prep: 10 min; Inactive: 1 hr 30 min; Cook: 15 min; Yield: 4 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
8 ounces cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
CHALLAH
Years ago, right after getting hooked up to cable, I was channel surfing and discovered a show on the Food Network titled Breaking Bread With Father Dominic. The show is no longer on the Food Network (hey, Food Network people: how about bringing Father Dominic's show back!), but Fr. Dominic still has a website. Yield: 1 large loaf; about 20 to 25 slices
Ingredients:
2 packages Fleischmann's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
Directions:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
Friday, December 4, 2015
Weekend Recipes
Here are six weekend recipes. Enjoy!
FENNEL AND ROMAIN SALAD WITH CRACKED PEPPER VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 46. It starts off, “The one-to-three ratio of this orange juice–based vinaigrette can be slightly altered by adding 1/2 teaspoon vinegar to give it more tang. Black pepper has similar emulsifying properties to mustard seeds and keeps this dressing emulsified longer than a simple oil-and-juice combination.” Serves 6 in 30 minutes or less.
Cracked Pepper Vinaigrette
3 oranges
1/2 tsp. red or white wine vinegar, optional
1/4 tsp. cracked black pepper
1/2 clove garlic, minced (1/2 tsp.)
1 1/2 Tbs. grapeseed or canola oil
1 1/2 Tbs. olive oil
1/4 tsp. salt, optional
Salad
1 large fennel bulb, halved and thinly sliced or shaved on mandoline
3 cups chopped romaine lettuce
1/2 small red onion, thinly sliced (1/2 cup)
1 oz. Parmesan cheese, shaved
To make Cracked Pepper Vinaigrette: Supreme oranges by trimming ends, then standing fruit upright. Remove peel and pith with knife, following curve of fruit from top to bottom. Hold fruit over bowl, and cut sections along membranes as if you were slicing out wedges. Set orange supremes aside, and squeeze membrane “skeleton” over bowl to release remaining juice. Reserve 1 Tbs. juice for vinaigrette.
Whisk together 1 Tbs. orange juice, vinegar (if using), cracked pepper, and garlic in bowl. Whisk in grapeseed and olive oils until emulsified. Stir in salt (if using). Let stand 20 minutes.
To make Salad: Toss together fennel, romaine, red onion, and orange segments in large bowl. Toss with Cracked Pepper Vinaigrette, and garnish with Parmesan.
nutritional information Per 1-cup serving: Calories: 137; Protein: 4 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 14 g; Cholesterol: 4 mg; Sodium: 100 mg; Fiber: 4 g; Sugar: 7 g; Gluten-Free
CURRIED CARROT SOUP WITH ROASTED PISTACHIOS
From the October 2012 issue of Vegetarian Times, page 30. The recipe starts off, “Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.” Serves 4 in 30 minutes or less.
2 Tbs. olive oil
1 20-oz. pkg. grated carrots (8 cups)
2 large leeks, light green and white parts thinly sliced (2 cups)
1/4 tsp. plus 1/8 tsp. baking soda
1/2 tsp. vadouvan spice or curry powder
1/4 cup roasted shelled pistachios, chopped
Heat oil in large pot over medium-high heat. Add carrots, leeks, and baking soda. Cover, and cook 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots. Stir in vadouvan spice, and cook 30 seconds. Add 4 cups water, and bring to a simmer. Remove from heat, purée with immersion blender, and season with salt, if desired. Serve sprinkled with pistachios.
nutritional information Per 1 1/2-cup serving: Calories: 189; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 22 g; Cholesterol: 0 mg; Sodium: 225 mg; Fiber: 6 g; Sugar: 9 g; Vegan; Gluten-Free
PUMPKIN SPICE LATTE
From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Can be viewed online here.
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
CHACHOUKA CHOW CHOW
(SPICY, HEARTY NORTH AFRICAN TOMATO AND PEPPER STEW)
This comes from One Green Planet. (Hint: They have a cool email; I recommend it, if you're not already on their emailing list.) The recipe starts out, “The Chachouka Chow Chow drew my attention, not least because I couldn't figure out how to spell it (but the name sure is funny). Warming spices, tender, juicy peppers, the colours of Africa on your plate. Your house will smell of cumin for hours after you've had the last bite of your chachouka.” The recipe, which is dairy free and vegan, serves 3, while the cooking time is 30 minutes.
To view this online, click here.
Note: In the ingredients list, the email list lists “2 medium sized tomatoes (NOT beef).” I'm not sure if the writer meant “not beefsteak tomatoes,” use tomatoes rather than beef, or what, exactly. I'm going to fathom a guess and figure maybe not beefsteak tomatoes, but I could be wrong. I'm also not sure about “tinned tomatoes.” Just figure on using maybe 3 or 4 14 ounce cans of tomatoes.
Ingredients
2 tbsp coconut oil
1/2onion, minced
1 green chilli, deseeded and finely sliced
1/2 tsp cumin seeds
1 clove of garlic, finely minced
2 medium sized tomatoes (NOT beef – see note, above)
7 – 8.75 ounces tempeh, sliced into strips
3 large peppers, deseeded and sliced into strips
49 ounces can tinned tomatoes (see note, above)
1 tsp tumeric
1/2tsp cayenne (or paprika) powder
1 Tbsp nutritional yeast
1 small loaf bread, possibly peach and raisin
Preparation
Heat the coconut oil in a large, deep pan. Fry cumin seeds for a minute before adding the onion, garlic and chilli. Fry for about five minutes, until the onion is translucent, before adding the peppers, tomatoes and the rest of the spices.
Let it all bubble for about 20 minutes on low to medium heat.
Serve with a few slices of crusty, rustic bread.
Notes: If you don't like tempeh, you could try replacing it with fried tofu. If you want to make the dish even more wholesome, red kidney beans would be lovely, too, as they go so well with tomatoes and spices.
VEGAN BLACK BEAN BURGERS
This comes from Jolinda Hackett, About.com's Vegetarian Food guide. She wrote, “I love this recipe for black bean patties because its easy to make as well as tasty, two of my favorite qualities in a recipe! They aren't quite firm enough to toss on the backyard grill, but are good for an everyday meal. This veggie burger recipe is both vegetarian and vegan.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes
This can be viewed online here.
1/2 onion, diced
1 can black beans, well drained
1/2 cup flour
2 slices bread, crumbled
1 tsp garlic powder1 tsp onion powder
1/2 tsp seasoned salt
salt and pepper to taste
oil for frying
Preparation
Sautee the onions till soft, about 3-5 minutes.
In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.
Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!
Nutrition Information: Servings: 6; Calories per serving: 294; Calories from Fat: 11; Total Fat: 1.2g; Cholesterol: 0mg; Sodium: 25mg; Total Carbohydrates: 55.3g; Dietary Fiber: 11.3g, 45% RDA; Protein: 16.8g; Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet
TUSCAN KALE AND CARROT SOUP
This was in the October 2013 issue of Vegetarian Times, page 74. It starts off, “This recipe calls for steaming the kale in a steamer insert placed over the soup's brothy base to keep the greens brightly colored and crisp-tender.” Serves 8 in 30 minutes or less.
The recipe can be viewed online here.
This recipe calls for steaming the kale in a steamer insert placed over the soup’s brothy base to keep the greens brightly colored and crisp-tender.
2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
4 cups low-sodium vegetable broth
1 15-oz. can diced tomatoes in juice
2 12-oz. bunches Tuscan kale, thinly sliced
1/4 cup chopped fresh basil, plus 6 whole leaves, divided
2 Tbs. chopped chives, plus handful whole chives, divided
1 15-oz. can white beans, rinsed and drained
1 Tbs. balsamic vinegar
Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.
Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.
nutritional information Per 1 1/4-cup serving: Calories: 128; Protein: 7 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
FENNEL AND ROMAIN SALAD WITH CRACKED PEPPER VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 46. It starts off, “The one-to-three ratio of this orange juice–based vinaigrette can be slightly altered by adding 1/2 teaspoon vinegar to give it more tang. Black pepper has similar emulsifying properties to mustard seeds and keeps this dressing emulsified longer than a simple oil-and-juice combination.” Serves 6 in 30 minutes or less.
Cracked Pepper Vinaigrette
3 oranges
1/2 tsp. red or white wine vinegar, optional
1/4 tsp. cracked black pepper
1/2 clove garlic, minced (1/2 tsp.)
1 1/2 Tbs. grapeseed or canola oil
1 1/2 Tbs. olive oil
1/4 tsp. salt, optional
Salad
1 large fennel bulb, halved and thinly sliced or shaved on mandoline
3 cups chopped romaine lettuce
1/2 small red onion, thinly sliced (1/2 cup)
1 oz. Parmesan cheese, shaved
To make Cracked Pepper Vinaigrette: Supreme oranges by trimming ends, then standing fruit upright. Remove peel and pith with knife, following curve of fruit from top to bottom. Hold fruit over bowl, and cut sections along membranes as if you were slicing out wedges. Set orange supremes aside, and squeeze membrane “skeleton” over bowl to release remaining juice. Reserve 1 Tbs. juice for vinaigrette.
Whisk together 1 Tbs. orange juice, vinegar (if using), cracked pepper, and garlic in bowl. Whisk in grapeseed and olive oils until emulsified. Stir in salt (if using). Let stand 20 minutes.
To make Salad: Toss together fennel, romaine, red onion, and orange segments in large bowl. Toss with Cracked Pepper Vinaigrette, and garnish with Parmesan.
nutritional information Per 1-cup serving: Calories: 137; Protein: 4 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 14 g; Cholesterol: 4 mg; Sodium: 100 mg; Fiber: 4 g; Sugar: 7 g; Gluten-Free
CURRIED CARROT SOUP WITH ROASTED PISTACHIOS
From the October 2012 issue of Vegetarian Times, page 30. The recipe starts off, “Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.” Serves 4 in 30 minutes or less.
2 Tbs. olive oil
1 20-oz. pkg. grated carrots (8 cups)
2 large leeks, light green and white parts thinly sliced (2 cups)
1/4 tsp. plus 1/8 tsp. baking soda
1/2 tsp. vadouvan spice or curry powder
1/4 cup roasted shelled pistachios, chopped
Heat oil in large pot over medium-high heat. Add carrots, leeks, and baking soda. Cover, and cook 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots. Stir in vadouvan spice, and cook 30 seconds. Add 4 cups water, and bring to a simmer. Remove from heat, purée with immersion blender, and season with salt, if desired. Serve sprinkled with pistachios.
nutritional information Per 1 1/2-cup serving: Calories: 189; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 22 g; Cholesterol: 0 mg; Sodium: 225 mg; Fiber: 6 g; Sugar: 9 g; Vegan; Gluten-Free
PUMPKIN SPICE LATTE
From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Can be viewed online here.
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
CHACHOUKA CHOW CHOW
(SPICY, HEARTY NORTH AFRICAN TOMATO AND PEPPER STEW)
This comes from One Green Planet. (Hint: They have a cool email; I recommend it, if you're not already on their emailing list.) The recipe starts out, “The Chachouka Chow Chow drew my attention, not least because I couldn't figure out how to spell it (but the name sure is funny). Warming spices, tender, juicy peppers, the colours of Africa on your plate. Your house will smell of cumin for hours after you've had the last bite of your chachouka.” The recipe, which is dairy free and vegan, serves 3, while the cooking time is 30 minutes.
To view this online, click here.
Note: In the ingredients list, the email list lists “2 medium sized tomatoes (NOT beef).” I'm not sure if the writer meant “not beefsteak tomatoes,” use tomatoes rather than beef, or what, exactly. I'm going to fathom a guess and figure maybe not beefsteak tomatoes, but I could be wrong. I'm also not sure about “tinned tomatoes.” Just figure on using maybe 3 or 4 14 ounce cans of tomatoes.
Ingredients
2 tbsp coconut oil
1/2onion, minced
1 green chilli, deseeded and finely sliced
1/2 tsp cumin seeds
1 clove of garlic, finely minced
2 medium sized tomatoes (NOT beef – see note, above)
7 – 8.75 ounces tempeh, sliced into strips
3 large peppers, deseeded and sliced into strips
49 ounces can tinned tomatoes (see note, above)
1 tsp tumeric
1/2tsp cayenne (or paprika) powder
1 Tbsp nutritional yeast
1 small loaf bread, possibly peach and raisin
Preparation
Heat the coconut oil in a large, deep pan. Fry cumin seeds for a minute before adding the onion, garlic and chilli. Fry for about five minutes, until the onion is translucent, before adding the peppers, tomatoes and the rest of the spices.
Let it all bubble for about 20 minutes on low to medium heat.
Serve with a few slices of crusty, rustic bread.
Notes: If you don't like tempeh, you could try replacing it with fried tofu. If you want to make the dish even more wholesome, red kidney beans would be lovely, too, as they go so well with tomatoes and spices.
VEGAN BLACK BEAN BURGERS
This comes from Jolinda Hackett, About.com's Vegetarian Food guide. She wrote, “I love this recipe for black bean patties because its easy to make as well as tasty, two of my favorite qualities in a recipe! They aren't quite firm enough to toss on the backyard grill, but are good for an everyday meal. This veggie burger recipe is both vegetarian and vegan.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes
This can be viewed online here.
1/2 onion, diced
1 can black beans, well drained
1/2 cup flour
2 slices bread, crumbled
1 tsp garlic powder1 tsp onion powder
1/2 tsp seasoned salt
salt and pepper to taste
oil for frying
Preparation
Sautee the onions till soft, about 3-5 minutes.
In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.
Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!
Nutrition Information: Servings: 6; Calories per serving: 294; Calories from Fat: 11; Total Fat: 1.2g; Cholesterol: 0mg; Sodium: 25mg; Total Carbohydrates: 55.3g; Dietary Fiber: 11.3g, 45% RDA; Protein: 16.8g; Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet
TUSCAN KALE AND CARROT SOUP
This was in the October 2013 issue of Vegetarian Times, page 74. It starts off, “This recipe calls for steaming the kale in a steamer insert placed over the soup's brothy base to keep the greens brightly colored and crisp-tender.” Serves 8 in 30 minutes or less.
The recipe can be viewed online here.
This recipe calls for steaming the kale in a steamer insert placed over the soup’s brothy base to keep the greens brightly colored and crisp-tender.
2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
4 cups low-sodium vegetable broth
1 15-oz. can diced tomatoes in juice
2 12-oz. bunches Tuscan kale, thinly sliced
1/4 cup chopped fresh basil, plus 6 whole leaves, divided
2 Tbs. chopped chives, plus handful whole chives, divided
1 15-oz. can white beans, rinsed and drained
1 Tbs. balsamic vinegar
Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.
Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.
nutritional information Per 1 1/4-cup serving: Calories: 128; Protein: 7 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
Thursday, December 3, 2015
Thursday Recipes
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.
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.
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
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