Here are today's six vegetarian recipes to try. Enjoy!
ULTIMATE STUFFED ACORN SQUASH
This comes from the November 2013 issue of Vegetarian Times, page 53. It begins, “The Native American 'three sisters' – corn, beans, and squash – come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
CHOCOLATE PUDDING
This is from the February 2001 issue of Vegetables Times. It begins, “Feeding a crowd? This recipe can easily be doubled.” Serves 4.
To view this online, click here.
Shaved chocolate (optional)
2 1/4 cups 1% fat milk or soy milk
1/2 cup sugar
Pinch of salt
2 Tbs. cornstarch
2/3 cup unsweetened cocoa powder
1 large egg, beaten
1 tsp. vanilla extract
Raspberries (optional)
In heavy medium saucepan, combine 2 cups milk, 1/4 cup sugar and salt; bring to a boil. In medium bowl, mix cornstarch, cocoa and remaining 1/4 cup sugar. Whisk in remaining 1/4 cup milk until smooth. Whisk hot milk mixture into bowl and return to saucepan. Bring to a boil, stirring. Boil 2 minutes, stirring constantly.
In small bowl, beat egg with fork. Whisk 1 cup hot mixture into egg, then whisk back into hot mixture. Cook, stirring over medium-low heat, without boiling, 2 minutes. Stir in vanilla.
Pour pudding into serving glasses. To prevent skin from forming, place sheets of wax paper directly on surface of pudding. Refrigerate until thoroughly chilled, about 2 hours. If desired, top with raspberries and shaved chocolate just before serving.
nutritional information Per Serving: Calories: 223; Protein: 9 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 43 g; Cholesterol: 59 mg; Sodium: 89 mg; Fiber: 4 g
CHUNKY VEGETABLE STEW
This comes from the February 2004 issue of Vegetarian Times. It begins, “Greens cook down considerably and will reduce at least one-quarter in volume. One pound of raw kale will yield about 2 1/2 cups cooked. A dash of hot pepper sauce adds dimension to this colorful dish.” Serves 8.
To view this online, click here.
1 medium-sized bunch kale
2 tsp. olive oil
4 cloves garlic, minced
1 medium-sized red onion, chopped
1 medium-sized red bell pepper, chopped
3 medium-sized unpeeled russet potatoes, cut into 1/2-inch pieces
1 1/2 cups dry vermouth
1 6-oz. pkg. sliced white mushrooms
1 medium-sized head cauliflower, cut into about 2-inch florets
1 14.5-oz. can Mexican-style stewed tomatoes
3 Tbs. chopped fresh thyme
3 Tbs. nutritional yeast
1 1/2 Tbs. cornstarch
2 Tbs. cold water
1 Tbs. tamari soy sauce
1/4 tsp. lemon pepper
Strip kale leaves from stalks, and rinse thoroughly in colander; set aside.
Heat oil in a 5-quart Dutch oven or saucepan for 1 minute over medium-high heat. Add garlic, onions and peppers, sauté for 2 minutes and add potatoes. Cook for 4 minutes, and add vermouth, mushrooms and cauliflower. Cook for 2 minutes, add kale and mix thoroughly. Cook mixture for 5 minutes, and reduce heat to low.
Chop stewed tomatoes coarsely in food processor, and add tomatoes, thyme and yeast to kale mixture. Combine cornstarch and water in a small bowl, and stir in with tamari and lemon pepper. Cook for 5 minutes, stirring occasionally. Remove from heat, and serve.
nutritional information Per SERVING: Calories: 195; Protein: 5 g; Total Fat: 2 g; Carbohydrates: 32 g; Sodium: 288 mg; Fiber: 5 g; Sugar: 11 g; Vegan
DECADENT DAIRY-FREE CHOCOLATE TRUFFLES
This recipe, the May 2006 issue of Vegetarian Times, comes with this disclaimer: "Truffles are usually made with heavy cream, but you'll never miss the dairy in these luscious vegan chocolates." Serves 10 (makes about 30 truffles)
To view this online, click here.
6 oz. high-quality dark chocolate (60% cocoa), finely chopped
1/4 cup walnut, almond or canola oil
1/2 cup unsweetened cocoa
1/2 cup chopped nuts
Place chocolate, oil and 1/3 cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted. Whisk until smooth. Cover with plastic wrap and chill 6 hours, or overnight.
Place cocoa and nuts on separate plates. Shape truffle mixture by heaping teaspoonfuls into small, 3/4-inch balls. Roll in cocoa or chopped nuts. Chill until ready to serve.
nutritional information Per TRUFFLE: Calories: 66; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 4 g; Fiber: 1 g; Sugar: 3 g; Vegan
BLACK BEAN-QUINOA BURGERS
This recipe comes from page 60 of the Jul/August 2011 of Vegetarian Times. It begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Serves 8.
To view this online, click here.
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
nutritional information Per Burger: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; vegan
ROASTED TOMATO AND RED BELL PEPPER SOUP
This comes from the January 2005 issue of Vegetarian Times. It begins, “This vibrant soup has a satisfying, long-simmered taste, and it’s loaded with cancer-combating lycopene. Roasting the tomatoes, peppers, onions and garlic intensifies their flavor. You can purée them into a rich, creamy broth or leave the consistency a little chunky, if you prefer. The recipe can be doubled easily; refrigerate or freeze half for another time.” Serves 4 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/roasted-tomato-and-red-bell-pepper-soup/.
2 1/4 lb. ripe tomatoes, halved lengthwise
2 large red bell peppers, quartered, seeded
1 onion, cut into thin wedges
4 large cloves garlic, peeled
Salt and freshly ground black pepper to taste
2 Tbs. chopped fresh basil
1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
2 cups vegetable stock or water
Preheat oven to 450F.
Arrange tomatoes, cut side up, bell peppers, onion and garlic on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven; let cool.
Transfer vegetables and any juices to food processor. Add basil and thyme leaves. Purée soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.
Return soup to pan, and heat through, stirring occasionally. Serve hot.
nutritional information Per Serving: Calories: 150; Protein: 4 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 21 g; Sodium: 210 mg; Fiber: 5 g; Sugar: 12 g
Tuesday, February 16, 2016
Monday, February 15, 2016
Monday's Recipes - and Three Recalls
Today's post starts off with a three Recall Notices: Braga Organic Farms is recalling their pistachios sold both online and in retail stores because of a potential Salmonella contamination risk. Read more here.
Also being recalled are meal replacements by Garden of Life. You can read more here.
And finally, there is a nationwide cough syrup recall, as morphine was detected in Pamona, CA, Mater Herbs, Inc. product. All lots of their Licorice Coughing Liquid have been recalled. Read that recall here.
I have to admit, I love veggies.
There, I said it. And while I do tend to favor some of them more than others, I'm willing to give most veggies a try at least once. Who knows where one's next favorite will come from?
If you're like me, I think you'll find these a nice variety to get you started. And not to worry: I'll post more in the future.
SWEET POTATO SALAD WITH APPLE AND AVOCADO
This comes from the February 2009 issue of Vegetarian Times, and begins, “More a meal than a side dish, this potato salad gets its protein from avocado and pumpkin seeds, both good sources of essential fatty acids. Nutrient-rich corn and diced apple give it crunch. Try serving it over a bed of spinach or arugula.” Serves 6 in 30 minutes or less.
To view this recipe online, go to http://www.vegetariantimes.com/recipe/sweet-potato-salad-with-apple-and-avocado/.
1 lb. sweet potatoes, peeled and cut into 1/2-inch cubes
1 cup frozen corn
1/4 cup unsalted hulled pumpkin seeds or pepitas
1 medium red apple, diced (1 cup)
1/2 small onion, finely chopped (1/2 cup)
1/4 cup chopped cilantro
1/4 cup lime juice
2 Tbs. olive oil
1/2 avocado, finely diced
Place sweet potatoes in large saucepan, and cover with water. Bring to a boil, and cook 3 minutes. Add corn, and cook 1 to 2 minutes more, or until potatoes are tender. Drain in colander and rinse under cold water to cool. Drain well.
Toast pumpkin seeds in dry skillet over medium-high heat 3 to 4 minutes, or until seeds begin to pop. Transfer to plate, and cool.
Combine apple, onion, cilantro, and lime juice in large bowl. Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.
nutritional information Per 3/4-cup serving: Calories: 179; Protein: 3 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 23 g; Cholesterol: 0 mg; Sodium: 117 mg; Fiber: 4 g; Sugar: 8 g; Vegan; Gluten-Free
BAKED BUTTER CARROTS
These are from my Grandma Hallock, who was a fantastic cook. You can find this, as well as the remainder of today's recipes, in my e-cookbook, Off the Wall Cooking.
Note: I can hear a faint voice asking, "Oleo? What is oleo?" My grandmother used to call margarine oleo. Since then, I've heard several others call margarine oleo. Apparently, it was once called oleomargarine. Go figure.
2 1/2 lbs. carrots
2 T oleo or butter
dash of pepper
1 T salt
1 1/2 tsp. sugar
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
SWEET POTATO SOUFFLE
My mom’s recipe. I have fond memories of this dish.
4-5 sweet potatoes
1 small can pineapple
2 T orange juice concentrate
cinnamon
1/2 C brown sugar
1 egg
1 C nuts
1/2 tsp. salt
dash pepper
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
4 bunches scallions (discard green), sliced thin
2 cloves garlic, sliced thin
3-4 yellow onions, sliced thin
1 stick butter or margarine
20 small white onions
1 1/2 C half & half
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
JEAN'S SPECIAL POTATOES
Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.
8-10 potatoes
8 oz. cream cheese
8 oz. sour cream
1/2 C butter
2 tsp. chives
Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.
Also being recalled are meal replacements by Garden of Life. You can read more here.
And finally, there is a nationwide cough syrup recall, as morphine was detected in Pamona, CA, Mater Herbs, Inc. product. All lots of their Licorice Coughing Liquid have been recalled. Read that recall here.
I have to admit, I love veggies.
There, I said it. And while I do tend to favor some of them more than others, I'm willing to give most veggies a try at least once. Who knows where one's next favorite will come from?
If you're like me, I think you'll find these a nice variety to get you started. And not to worry: I'll post more in the future.
SWEET POTATO SALAD WITH APPLE AND AVOCADO
This comes from the February 2009 issue of Vegetarian Times, and begins, “More a meal than a side dish, this potato salad gets its protein from avocado and pumpkin seeds, both good sources of essential fatty acids. Nutrient-rich corn and diced apple give it crunch. Try serving it over a bed of spinach or arugula.” Serves 6 in 30 minutes or less.
To view this recipe online, go to http://www.vegetariantimes.com/recipe/sweet-potato-salad-with-apple-and-avocado/.
1 lb. sweet potatoes, peeled and cut into 1/2-inch cubes
1 cup frozen corn
1/4 cup unsalted hulled pumpkin seeds or pepitas
1 medium red apple, diced (1 cup)
1/2 small onion, finely chopped (1/2 cup)
1/4 cup chopped cilantro
1/4 cup lime juice
2 Tbs. olive oil
1/2 avocado, finely diced
Place sweet potatoes in large saucepan, and cover with water. Bring to a boil, and cook 3 minutes. Add corn, and cook 1 to 2 minutes more, or until potatoes are tender. Drain in colander and rinse under cold water to cool. Drain well.
Toast pumpkin seeds in dry skillet over medium-high heat 3 to 4 minutes, or until seeds begin to pop. Transfer to plate, and cool.
Combine apple, onion, cilantro, and lime juice in large bowl. Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.
nutritional information Per 3/4-cup serving: Calories: 179; Protein: 3 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 23 g; Cholesterol: 0 mg; Sodium: 117 mg; Fiber: 4 g; Sugar: 8 g; Vegan; Gluten-Free
BAKED BUTTER CARROTS
These are from my Grandma Hallock, who was a fantastic cook. You can find this, as well as the remainder of today's recipes, in my e-cookbook, Off the Wall Cooking.
Note: I can hear a faint voice asking, "Oleo? What is oleo?" My grandmother used to call margarine oleo. Since then, I've heard several others call margarine oleo. Apparently, it was once called oleomargarine. Go figure.
2 1/2 lbs. carrots
2 T oleo or butter
dash of pepper
1 T salt
1 1/2 tsp. sugar
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
SWEET POTATO SOUFFLE
My mom’s recipe. I have fond memories of this dish.
4-5 sweet potatoes
1 small can pineapple
2 T orange juice concentrate
cinnamon
1/2 C brown sugar
1 egg
1 C nuts
1/2 tsp. salt
dash pepper
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
4 bunches scallions (discard green), sliced thin
2 cloves garlic, sliced thin
3-4 yellow onions, sliced thin
1 stick butter or margarine
20 small white onions
1 1/2 C half & half
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
JEAN'S SPECIAL POTATOES
Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.
8-10 potatoes
8 oz. cream cheese
8 oz. sour cream
1/2 C butter
2 tsp. chives
Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.
Friday, February 12, 2016
Friday Recipes
Here are today's six recipes to help get you through the weekend. Enjoy!
GRANOLA BARS
This recipe, as well as the next one (Spicy Sweet Snack) are from the January/February 2016 Runners' World. The recipes are from chef and marathoner Daniel Humm. The article, “Sweet and Savory Almond Recipes,” by Yishane Lee, begins, “Rich in protein, fiber, and healthy fats, almonds may help reduce your risk of death from heart disease, diabetes, and cancer. New York City chef Daniel Humm snacks on the nut throughout the day to stay energized while managing his restaurants Eleven Madison Park and The NoMad. 'Almonds can be used in sweet and savory dishes very easily,' he says. The Swiss-born chef has a marathon PR of 2:51.”
To view these two recipes, click here.
GRANOLA BARS
Ingredients
1/2 cup rolled oats
1 cup raw almonds
1/2 cup unsweetened flaked coconut
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup mini chocolate chips
1/4 cup ground flaxseed
2 Tbsp. chia seeds
2/3 cup almond butter
1/2 cup agave syrup
Instructions
Heat oven to 350 degrees. Spread oats, almonds, coconut, pumpkin seeds, and sesame seeds on a baking sheet. Toast until golden, stirring for about 10 minutes. Cool. Put mixture in a large bowl. Stir in chocolate chips, ground flaxseed, and chia seeds. Stir in almond butter and agave syrup. Spread in a 9" x 13" baking dish lined with parchment, wrap tightly, and refrigerate for an hour or more. Cut into 18 bars. Keep refrigerated.
Nutrition Information: Calories per serving: 249; Carbs: 21 g; Fiber: 4 g; Protein: 7 g; Total fat: 17 g; Saturated fat: 3.5 g; Sodium: 25 mg
SPICY SWEET SNACK
Ingredients
2 cups whole almonds
1/4 cup honey
1 Tbsp. kosher salt
1 tsp. smoked paprika
1/4 tsp. cayenne pepper
Instructions
Heat oven to 350 degrees. Spread almonds on a baking sheet and toast, tossing occasionally, until fragrant and browning, about 10 minutes. Remove from oven and set aside to cool completely. In a large skillet over medium heat, bring honey, salt, paprika, and cayenne to a boil. Add almonds, stirring to coat. Line baking sheet with foil or parchment paper and spray with cooking spray. Transfer nuts to baking sheet and spread out. Bake, stirring occasionally, until mixture is dark amber and bubbly, about 10 minutes. Remove from oven, stir nuts to spread out, and cool completely. Makes 2 cups.
Nutrition Information: Calories per serving: 238; Carbs: 17 g; Fiber: 5 g; Protein: 8 g; Total fat: 18 g; Saturated fat: 1.5 g; Sodium: 721 mg
VEGETABLES KORMA
This comes from page 30 of the February 2010 issue of Vegetarian Times. It begins, “The only nontraditional thing about this Indian dish is the frozen vegetables. To make it vegan, substitute light coconut milk for the evaporated milk or heavy cream.” Serves 2 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/vegetables-korma/.
1/2 cup basmati rice
2 medium tomatoes, cut into chunks
1/2 small white onion, cut into chunks
1 1/2 Tbs. minced fresh ginger
1 Tbs. vegetable oil
1/2 tsp. garam masala or curry powder
1/4 tsp. Plus 1/8 tsp. ground cardamom
2 Tbs. golden raisins
2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.)
1 7-oz. can chickpeas, rinsed and drained (3/4 cup), optional
3 Tbs. fat-free evaporated milk or heavy cream
1 Tbs. toasted slivered almonds, optional
Cook rice according to package directions.
Purée tomatoes, onion, and ginger to paste in food processor or blender.
Heat oil in saucepan over medium heat. Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato purée and raisins. Simmer 2 minutes, or until sauce thickens slightly.
Stir in frozen vegetables; chickpeas, if using; and evaporated milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender. Serve over rice. Sprinkle with almonds, if using.
nutritional information Per 1 1/4-cup sauce over 1/2 cup rice: Calories: 415; Protein: 9 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 82 g; bCholesterol: 0 mg; Sodium: 69 mg; Fiber: 7 g; Sugar: 19 g; Gluten-Free
VEGAN SHEPHERD'S PIE
One of the many cool things about Vegetarian Times is a spot in the Letters to the Editor area for readers to share their recipes. This is one of those recipes, and comes from Dominique Nabholz in the March 2007 issue. The recipe begins, “Dominique Nabholz took her inspiration for this veggie-packed dish from her 'fantastic mother-in-law Marge,' who made a version of this comforting meal for Dominique and her husband during a holiday visit.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/vegan-shepherd-s-pie/.
2 sweet potatoes, peeled and cubed (about 3 1/2 cups)
2 russet potatoes, peeled and cubed (about 3 cups)
1 tsp. olive oil
2 shallots, chopped (about 1/4 cup)
1 clove garlic, minced (about 1 tsp.)
1 12-oz. pkg. soy crumbles
8 shiitake mushrooms, thinly sliced
1 0.65-oz. pkg. vegan brown gravy mix
3 carrots, cut into 1/4-inch slices (about 1 1/2 cups)
1 cup fresh or frozen peas
2/3 cup soymilk or low-sodium vegetable broth
1 Tbs. low-sodium vegetable broth
2 tsp. nonhydrogenated vegan margarine
1/2 tsp. garlic powder
Preheat oven to 350F. Place potatoes in large pot and cover with 2 inches water. Bring to a boil, reduce heat to medium, and cook 15 minutes, or until tender.
Heat oil in large skillet over medium heat. Add shallots, and cook 3 minutes, or until translucent. Add garlic; cook 1 minute. Add soy crumbles and mushrooms, and cook 3 minutes more, or until mushrooms are soft.
Sprinkle gravy mix into skillet. Stir in 1 1/2 cups water and bring to a simmer. Add carrots and peas, and cook 10 minutes, or until tender.
Drain potatoes, and mash with soymilk, broth and margarine. Season with garlic powder, salt and pepper.
Spread soy crumble mixture evenly in large baking dish. Top with mashed potatoes. Bake 25 to 35 minutes, or until lower layer bubbles around edges of mashed potatoes.
nutritional information Per serving: Calories: 352; Protein: 19 g; Total Fat: 10 g; Saturated Fat: 2.5 g; Carbohydrates: 50 g; Sodium: 624 mg; Fiber: 10 g; Sugar: 9 g; Vegan
TUSCAN VEGETARIAN PASTA
This comes from Food.com's e-newsletter, and begins, “A rustic and simple pasta dish that is light on calories and the budget but packed full of wonderful flavors. Quick and easy to prepare, this makes a complete meal with a warm slice of crusty bread and a chardonnay.” Makes 6 servings.
To view this online, go to http://www.food.com/recipe/tuscan-vegetarian-pasta-392763.
Ingredients
8 ounces cremini mushrooms
1 cup broccoli floret
1 cup spinach, fresh leaf, tightly packed
2 red bell peppers, julienned
1 large onion, chopped
1 cup mozzarella cheese, shredded
1 cup tomato sauce
2⁄3 lb pasta (fettuccine or penne works well)
1⁄3 cup parmesan cheese, grated
3 tablespoons herbes de provence
2 tablespoons extra virgin olive oil
1 tablespoon salt
1⁄2 tablespoon pepper
Directions
Mix mushrooms, broccoli, spinach, pepper, and onion.
Spread on baking sheet.
Drizzle 1 T. olive oil and sprinkle liberally with seasonings.
Bake vegetables at 450 for ten minutes.
Boil pasta until "al dente".
Mix with mozzarella, vegetables, and sauce and transfer to casserole.
Drizzle remaining olive oil on top and coat top with Parmesan.
Bake at 450 for approximately 20 minutes.
CURRIED SPINACH-POTATO SOUP
This comes from the January 2005 issue of Vegetarian Times. It begins, “This soup packs a lot of flavor as well as a lot of eye-protective lutein. It’s a favorite recipe because it goes together fast.” Serves 4 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/curried-spinach-potato-soup/.
1 Tbs. olive oil
1 cup chopped leeks, white and light green parts
1 Tbs. curry powder, or to taste
2 1/2 cups vegetable stock
2 small white potatoes, peeled, cut into 1/2-inch pieces (about 1 1/2 cups)
1 tsp. salt
4 packed cups (about 4 oz.) fresh baby spinach leaves
2 cups low-fat (1%) milk
Freshly ground black pepper to taste
Plain nonfat yogurt, for garnish, optional
Heat oil in large saucepan over medium heat. Add leeks and 1 Tbs. water, and cook, stirring often, until tender, about 5 minutes. Add curry powder, and stir 30 seconds. Add stock, potatoes and salt, and bring to a boil. Reduce heat to low, cover and cook until potatoes are tender, about 10 minutes. Stir in spinach; cook until just wilted, about 1 minute. Cool slightly.
Purée soup in blender until almost smooth; work in batches if necessary. Return soup to saucepan. Add milk, and cook over medium-low heat. Season to taste with salt and pepper.
Ladle soup into 4 bowls. Garnish with swirl of yogurt, if desired, and serve.
nutritional information Per serving: Calories: 160; Protein: 6 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 25 g; Cholesterol: 5 mg; Sodium: 930 mg; Fiber: 3 g; Sugar: 8 g
GRANOLA BARS
This recipe, as well as the next one (Spicy Sweet Snack) are from the January/February 2016 Runners' World. The recipes are from chef and marathoner Daniel Humm. The article, “Sweet and Savory Almond Recipes,” by Yishane Lee, begins, “Rich in protein, fiber, and healthy fats, almonds may help reduce your risk of death from heart disease, diabetes, and cancer. New York City chef Daniel Humm snacks on the nut throughout the day to stay energized while managing his restaurants Eleven Madison Park and The NoMad. 'Almonds can be used in sweet and savory dishes very easily,' he says. The Swiss-born chef has a marathon PR of 2:51.”
To view these two recipes, click here.
GRANOLA BARS
Ingredients
1/2 cup rolled oats
1 cup raw almonds
1/2 cup unsweetened flaked coconut
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup mini chocolate chips
1/4 cup ground flaxseed
2 Tbsp. chia seeds
2/3 cup almond butter
1/2 cup agave syrup
Instructions
Heat oven to 350 degrees. Spread oats, almonds, coconut, pumpkin seeds, and sesame seeds on a baking sheet. Toast until golden, stirring for about 10 minutes. Cool. Put mixture in a large bowl. Stir in chocolate chips, ground flaxseed, and chia seeds. Stir in almond butter and agave syrup. Spread in a 9" x 13" baking dish lined with parchment, wrap tightly, and refrigerate for an hour or more. Cut into 18 bars. Keep refrigerated.
Nutrition Information: Calories per serving: 249; Carbs: 21 g; Fiber: 4 g; Protein: 7 g; Total fat: 17 g; Saturated fat: 3.5 g; Sodium: 25 mg
SPICY SWEET SNACK
Ingredients
2 cups whole almonds
1/4 cup honey
1 Tbsp. kosher salt
1 tsp. smoked paprika
1/4 tsp. cayenne pepper
Instructions
Heat oven to 350 degrees. Spread almonds on a baking sheet and toast, tossing occasionally, until fragrant and browning, about 10 minutes. Remove from oven and set aside to cool completely. In a large skillet over medium heat, bring honey, salt, paprika, and cayenne to a boil. Add almonds, stirring to coat. Line baking sheet with foil or parchment paper and spray with cooking spray. Transfer nuts to baking sheet and spread out. Bake, stirring occasionally, until mixture is dark amber and bubbly, about 10 minutes. Remove from oven, stir nuts to spread out, and cool completely. Makes 2 cups.
Nutrition Information: Calories per serving: 238; Carbs: 17 g; Fiber: 5 g; Protein: 8 g; Total fat: 18 g; Saturated fat: 1.5 g; Sodium: 721 mg
VEGETABLES KORMA
This comes from page 30 of the February 2010 issue of Vegetarian Times. It begins, “The only nontraditional thing about this Indian dish is the frozen vegetables. To make it vegan, substitute light coconut milk for the evaporated milk or heavy cream.” Serves 2 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/vegetables-korma/.
1/2 cup basmati rice
2 medium tomatoes, cut into chunks
1/2 small white onion, cut into chunks
1 1/2 Tbs. minced fresh ginger
1 Tbs. vegetable oil
1/2 tsp. garam masala or curry powder
1/4 tsp. Plus 1/8 tsp. ground cardamom
2 Tbs. golden raisins
2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.)
1 7-oz. can chickpeas, rinsed and drained (3/4 cup), optional
3 Tbs. fat-free evaporated milk or heavy cream
1 Tbs. toasted slivered almonds, optional
Cook rice according to package directions.
Purée tomatoes, onion, and ginger to paste in food processor or blender.
Heat oil in saucepan over medium heat. Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato purée and raisins. Simmer 2 minutes, or until sauce thickens slightly.
Stir in frozen vegetables; chickpeas, if using; and evaporated milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender. Serve over rice. Sprinkle with almonds, if using.
nutritional information Per 1 1/4-cup sauce over 1/2 cup rice: Calories: 415; Protein: 9 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 82 g; bCholesterol: 0 mg; Sodium: 69 mg; Fiber: 7 g; Sugar: 19 g; Gluten-Free
VEGAN SHEPHERD'S PIE
One of the many cool things about Vegetarian Times is a spot in the Letters to the Editor area for readers to share their recipes. This is one of those recipes, and comes from Dominique Nabholz in the March 2007 issue. The recipe begins, “Dominique Nabholz took her inspiration for this veggie-packed dish from her 'fantastic mother-in-law Marge,' who made a version of this comforting meal for Dominique and her husband during a holiday visit.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/vegan-shepherd-s-pie/.
2 sweet potatoes, peeled and cubed (about 3 1/2 cups)
2 russet potatoes, peeled and cubed (about 3 cups)
1 tsp. olive oil
2 shallots, chopped (about 1/4 cup)
1 clove garlic, minced (about 1 tsp.)
1 12-oz. pkg. soy crumbles
8 shiitake mushrooms, thinly sliced
1 0.65-oz. pkg. vegan brown gravy mix
3 carrots, cut into 1/4-inch slices (about 1 1/2 cups)
1 cup fresh or frozen peas
2/3 cup soymilk or low-sodium vegetable broth
1 Tbs. low-sodium vegetable broth
2 tsp. nonhydrogenated vegan margarine
1/2 tsp. garlic powder
Preheat oven to 350F. Place potatoes in large pot and cover with 2 inches water. Bring to a boil, reduce heat to medium, and cook 15 minutes, or until tender.
Heat oil in large skillet over medium heat. Add shallots, and cook 3 minutes, or until translucent. Add garlic; cook 1 minute. Add soy crumbles and mushrooms, and cook 3 minutes more, or until mushrooms are soft.
Sprinkle gravy mix into skillet. Stir in 1 1/2 cups water and bring to a simmer. Add carrots and peas, and cook 10 minutes, or until tender.
Drain potatoes, and mash with soymilk, broth and margarine. Season with garlic powder, salt and pepper.
Spread soy crumble mixture evenly in large baking dish. Top with mashed potatoes. Bake 25 to 35 minutes, or until lower layer bubbles around edges of mashed potatoes.
nutritional information Per serving: Calories: 352; Protein: 19 g; Total Fat: 10 g; Saturated Fat: 2.5 g; Carbohydrates: 50 g; Sodium: 624 mg; Fiber: 10 g; Sugar: 9 g; Vegan
TUSCAN VEGETARIAN PASTA
This comes from Food.com's e-newsletter, and begins, “A rustic and simple pasta dish that is light on calories and the budget but packed full of wonderful flavors. Quick and easy to prepare, this makes a complete meal with a warm slice of crusty bread and a chardonnay.” Makes 6 servings.
To view this online, go to http://www.food.com/recipe/tuscan-vegetarian-pasta-392763.
Ingredients
8 ounces cremini mushrooms
1 cup broccoli floret
1 cup spinach, fresh leaf, tightly packed
2 red bell peppers, julienned
1 large onion, chopped
1 cup mozzarella cheese, shredded
1 cup tomato sauce
2⁄3 lb pasta (fettuccine or penne works well)
1⁄3 cup parmesan cheese, grated
3 tablespoons herbes de provence
2 tablespoons extra virgin olive oil
1 tablespoon salt
1⁄2 tablespoon pepper
Directions
Mix mushrooms, broccoli, spinach, pepper, and onion.
Spread on baking sheet.
Drizzle 1 T. olive oil and sprinkle liberally with seasonings.
Bake vegetables at 450 for ten minutes.
Boil pasta until "al dente".
Mix with mozzarella, vegetables, and sauce and transfer to casserole.
Drizzle remaining olive oil on top and coat top with Parmesan.
Bake at 450 for approximately 20 minutes.
CURRIED SPINACH-POTATO SOUP
This comes from the January 2005 issue of Vegetarian Times. It begins, “This soup packs a lot of flavor as well as a lot of eye-protective lutein. It’s a favorite recipe because it goes together fast.” Serves 4 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/curried-spinach-potato-soup/.
1 Tbs. olive oil
1 cup chopped leeks, white and light green parts
1 Tbs. curry powder, or to taste
2 1/2 cups vegetable stock
2 small white potatoes, peeled, cut into 1/2-inch pieces (about 1 1/2 cups)
1 tsp. salt
4 packed cups (about 4 oz.) fresh baby spinach leaves
2 cups low-fat (1%) milk
Freshly ground black pepper to taste
Plain nonfat yogurt, for garnish, optional
Heat oil in large saucepan over medium heat. Add leeks and 1 Tbs. water, and cook, stirring often, until tender, about 5 minutes. Add curry powder, and stir 30 seconds. Add stock, potatoes and salt, and bring to a boil. Reduce heat to low, cover and cook until potatoes are tender, about 10 minutes. Stir in spinach; cook until just wilted, about 1 minute. Cool slightly.
Purée soup in blender until almost smooth; work in batches if necessary. Return soup to saucepan. Add milk, and cook over medium-low heat. Season to taste with salt and pepper.
Ladle soup into 4 bowls. Garnish with swirl of yogurt, if desired, and serve.
nutritional information Per serving: Calories: 160; Protein: 6 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 25 g; Cholesterol: 5 mg; Sodium: 930 mg; Fiber: 3 g; Sugar: 8 g
Thursday, February 11, 2016
Thursday Recipes
Back in the Dark Ages (the 1950s), meat and potatoes were the order of the day; if one didn't eat meat for dinner, it was considered sacrilege. Red meat was king in many households, though chicken, fish, and pork were acceptable variations on a theme.
Of course, there were exceptions and rules to the beef/chicken/fish/pork/etc rules, depending on how one grew up. But a meatless meal? As in vegetarian?!? You might as well suggest that someone thought that he or she was a three-headed martian, dropped into Roswell with the thought of bringing back every third person back to Mars. What were you, nuts?
If you've read about my lasagna experience with a certain ex-coworker, you may be aware that there are still people who feel that way. Not to worry, it's entirely possible to adhere to a vegetarian diet and be perfectly healthy; in fact, according to the Academy of Nutrition and Dietetics, "It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes." (http://www.eatright.org/about/content.aspx?id=8357)
Great, you're thinking, I came here to see what's cooking, and she gives me the food lecture? Okay, lecture's over. Here are today's six recipes.
SPAGHETTI SAUCE
This, and several of the other recipes in today's post, can be found in my e-cookbook, Off the Wall Cooking.
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything except cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
Note:If you want to make it vegan, leave the honey out and use grated vegan cheese.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
BAKED NOODLES AND CHEESE
No idea where this came from.
8 oz. noodles, cooked
2 1/2 C grated cheese
2 eggs
1 C milk
1 tsp. salt
1/2 tsp. pepper
2 T butter
Layer noodles & 2 C cheese alternately in a 2-quart casserole. Beat eggs, milk, salt & pepper together & pour over noodles & cheese. Sprinkle remaining cheese over it & dot with butter. Bake at 375 degrees for 25 minutes until set.
GRANDMA'S MAC AND CHEESE
Grandma was a character; I could write a book about her. This is her version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1-2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
Note:I'm really sooo not sure how to replace the jars of Cheese Whiz. Anyone know if there's a vegan replacement?
J'S B-B-Q GLUTEN
This is from my oldest son. Rather than reword any of this, the recipe is included exactly as he wrote it out for me. (This stuff is definitely good.)
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge a** bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes. Fill huge ass bowl with water, put dough ball under water for 2 hours. Pour off water and drowned roaches. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy. Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely. Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
BRUSSELS SPROUTS WITH WALNUTS AND DRIED CRANBERRIES
This recipe comes from the February 2009 issue of Vegetarian Times. It begins, “Brussels sprouts top the charts for soluble fiber, with 2 grams per 1/2-cup serving. We’ve paired them with omega-3-rich walnuts and walnut oil, then thrown in some dried cranberries for extra tangy flavor and antioxidant flavonoids.” Serves 6 in 30 minutes or less.
To view this online, click here.
2 tsp. olive oil
1/2 cup coarsely chopped walnuts
1 1/2 lb. Brussels sprouts, trimmed and halved
2 medium shallots, halved and sliced (1/4 cup)
1 clove garlic, minced (1 tsp.)
1/4 cup coarsely chopped dried cranberries
1 Tbs. agave syrup
1 Tbs. walnut oil
Heat large skillet over medium-high heat. Add walnuts, and toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set aside.
Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more.
Stir in cranberries, agave, and 1 cup water. Partially cover pot, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired.
nutritional information Per 1/2-cup serving: Calories: 172; Protein: 5 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 19 g; Cholesterol: 0 mg; Sodium: 124 mg; Fiber: 5 g; Sugar: 9 g; Vegan; Gluten-Free
Of course, there were exceptions and rules to the beef/chicken/fish/pork/etc rules, depending on how one grew up. But a meatless meal? As in vegetarian?!? You might as well suggest that someone thought that he or she was a three-headed martian, dropped into Roswell with the thought of bringing back every third person back to Mars. What were you, nuts?
If you've read about my lasagna experience with a certain ex-coworker, you may be aware that there are still people who feel that way. Not to worry, it's entirely possible to adhere to a vegetarian diet and be perfectly healthy; in fact, according to the Academy of Nutrition and Dietetics, "It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes." (http://www.eatright.org/about/content.aspx?id=8357)
Great, you're thinking, I came here to see what's cooking, and she gives me the food lecture? Okay, lecture's over. Here are today's six recipes.
SPAGHETTI SAUCE
This, and several of the other recipes in today's post, can be found in my e-cookbook, Off the Wall Cooking.
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything except cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
Note:If you want to make it vegan, leave the honey out and use grated vegan cheese.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
BAKED NOODLES AND CHEESE
No idea where this came from.
8 oz. noodles, cooked
2 1/2 C grated cheese
2 eggs
1 C milk
1 tsp. salt
1/2 tsp. pepper
2 T butter
Layer noodles & 2 C cheese alternately in a 2-quart casserole. Beat eggs, milk, salt & pepper together & pour over noodles & cheese. Sprinkle remaining cheese over it & dot with butter. Bake at 375 degrees for 25 minutes until set.
GRANDMA'S MAC AND CHEESE
Grandma was a character; I could write a book about her. This is her version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1-2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
Note:I'm really sooo not sure how to replace the jars of Cheese Whiz. Anyone know if there's a vegan replacement?
J'S B-B-Q GLUTEN
This is from my oldest son. Rather than reword any of this, the recipe is included exactly as he wrote it out for me. (This stuff is definitely good.)
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge a** bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes. Fill huge ass bowl with water, put dough ball under water for 2 hours. Pour off water and drowned roaches. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy. Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely. Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
BRUSSELS SPROUTS WITH WALNUTS AND DRIED CRANBERRIES
This recipe comes from the February 2009 issue of Vegetarian Times. It begins, “Brussels sprouts top the charts for soluble fiber, with 2 grams per 1/2-cup serving. We’ve paired them with omega-3-rich walnuts and walnut oil, then thrown in some dried cranberries for extra tangy flavor and antioxidant flavonoids.” Serves 6 in 30 minutes or less.
To view this online, click here.
2 tsp. olive oil
1/2 cup coarsely chopped walnuts
1 1/2 lb. Brussels sprouts, trimmed and halved
2 medium shallots, halved and sliced (1/4 cup)
1 clove garlic, minced (1 tsp.)
1/4 cup coarsely chopped dried cranberries
1 Tbs. agave syrup
1 Tbs. walnut oil
Heat large skillet over medium-high heat. Add walnuts, and toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set aside.
Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more.
Stir in cranberries, agave, and 1 cup water. Partially cover pot, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired.
nutritional information Per 1/2-cup serving: Calories: 172; Protein: 5 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 19 g; Cholesterol: 0 mg; Sodium: 124 mg; Fiber: 5 g; Sugar: 9 g; Vegan; Gluten-Free
Wednesday, February 10, 2016
Wednesday Recipes
Here are today's six vegetarian recipes to try your hand at. Enjoy!
SOFT APPLE GINGER SPICE COOKIES
This comes from the September 2010 issue of Vegetarian Times, page 65. It begins, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies
To view this online, go to http://www.vegetariantimes.com/recipe/soft-apple-ginger-spice-cookies/.
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup molasses
3/4 cup sugar, plus 1/2 cup for rolling cookies
1 large apple, peeled and finely diced (1 cup)
Preheat oven to 325°F. Line baking sheets with parchment paper, or coat with cooking spray.
Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.
Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.
Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.
Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.
nutritional information Per Cookie: Calories: 176; Protein: 2 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 127 mg; Fiber: less than 1 g; Sugar: 16 g; Vegan
QUINOA-STUFFED PEPPERS
This recipe comes from the February 2009 issue of Vegetarian Times, page 66. It begins, “This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.” Serves 8.
To view this recipe online, go to http://www.vegetariantimes.com/recipe/quinoa-stuffed-peppers-2/.
1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed
Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
nutritional information Per Stuffed pepper: Calories: 279; Protein: 14 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 36 g; Cholesterol: 15 mg; Sodium: 518 mg; Fiber: 10 g; Sugar: 9 g; Gluten-Free
TOFU HOT WINGS
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. Jolinda wrote, “You have officially been warned: These tofu hot wings are deliciously addicting. You may have to make a double batch so that you have enough to share. If you like buffalo wings (and even if you don't!), you'll like these vegetarian and vegan spicy tofu hot wings with buffalo sauce.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: about 3 servings
To view this online, click here.
Ingredients
1 16-ounce block tofu, well-pressed
1/4 cup corn starch
1/2 tsp garlic salt
1/2 tsp mustard powder
1/4 tsp black pepper
1-2 tbsp oil for pan-frying
1/4 cup vegan margarine
1/3 cup hot wing sauce, or any kind of hot sauce you like
Preparation
Once your tofu has been well-pressed (See: How to press tofu), slice it into thin "finger" shapes, slabs, cubes, or whatever shape you like best.
In a shallow pan or zip-lock bag, combine the corn starch, garlic salt, mustard powder and black pepper. Carefully add the tofu, gently tossing to make sure that all sides of the tofu is well coated with the corn starch mixture.
Heat the oil in a sautee pan or skillet over medium heat, using a non-stick pan if you have it to reduce the amount of oil needed.
Add tofu and pan-fry on all sides just until lightly golden brown. Once the tofu has cooked, remove it from the pan and set it aside.
Using the same pan (or a different one, your choice), heat the vegan margarine over very low heat. Once melted, add the wing sauce, stirring just until combined well. Add the cooked tofu, gently coating on all sides with the wing sauce mixture.
CHEWY FUDGE BROWNIES
This comes from Alex Witchel in The New York Times Cooking e-newsletter. Alex wrote, “These brownies must sit for some time before they reach their deeply fudgy peak. They are a perfect midweek recipe to yield a weekend's dessert, though in truth they'll be ready after only a night's rest. Once they've matured, you end up with a mystifying brownie that is firm to the bite yet melting in the mouth. Walnuts contribute crunch if you like that sort of thing. They are entirely optional.” Makes 24 brownies.
To view these online, click here.
Ingredients
1 1/2 cups unsalted butter, plus more for greasing pan
1 1/2 cups walnut halves (optional)
9 ounces unsweetened chocolate, chopped or broken into small pieces
3 large eggs
1 teaspoon salt
2 3/4 cups sugar
1 tablespoon vanilla extract
1 1/2 cups unbleached all-purpose flour
Preparation
Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.
Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.
Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.
Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.
RIGATONI PUTTANESCA WITH VEGGIE MEATBALLS
This comes from page 29 of the February 2010 issue of Vegetarian Times. It begins, “Vegetarian sausage substitutes make great “meatballs” that come together in a snap—without the need for adding eggs as a binder. If you prefer milder olive flavor, use California olives. For a more pronounced, salty flavor, use kalamatas.” Serves 2 in 30 minutes or less.
To view this online, click here.
4 oz. dried rigatoni pasta
7 oz. (half of 14-oz. pkg.) soy sausage substitute, such as Gimme Lean (1 cup packed)
1/2 cup breadcrumbs
2 Tbs. grated Parmesan cheese, plus more for garnish, optional
1 Tbs. chopped fresh parsley
2 Tbs. chopped fresh basil, divided
2 cloves garlic, minced (2 tsp.), divided
1/4 tsp. ground black pepper
1 cup tomato sauce, no salt added
2 Tbs. chopped black olives, optional
Cook pasta according to package directions. Meanwhile, combine soy sausage, breadcrumbs, Parmesan cheese, parsley, 1 Tbs. basil, 1 tsp. garlic, and pepper with fingers.
Coat large skillet with olive oil cooking spray, and heat over medium-high heat. Roll soy sausage mixture into 12 balls, about 2 Tbs. each. Cook meatballs 5 to 6 minutes, or until evenly browned. Add tomato sauce, olives, remaining 1 Tbs. basil, and remaining 1 tsp. garlic. Cover, and reduce heat to medium-low. Simmer 3 to 5 minutes to let flavors meld.
Drain pasta, and stir into tomato sauce mixture. Divide between two plates. Sprinkle with Parmesan cheese, if using.
nutritional information Per 2 1/2-cup serving: Calories: 575; Protein: 30 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 86 g; Cholesterol: 4 mg; Sodium: 796 mg; Fiber: 6 g; Sugar: 12 g
GERMAN-STYLE WARM POTATO SALAD
This also comes from page 29 of the February 2010 issue of Vegetarian Times. It begins, “This green bean-laced potato salad is hearty enough to serve as an entrée, but you could also pair it with grilled vegetarian sausages for a bigger meal. If you don't have white balsamic vinegar in your pantry, use any mild variety, such as white wine or rice vinegar.” Serves 2 in 30 minutes or less.
To view this online, click here.
8 oz. baby red potatoes, cut into 1- x 1/2-inch pieces
4 oz. green beans, cut into 2-inch pieces
3 Tbs. olive oil
3 green onions, white and pale-green parts chopped (1/4 cup)
2 Tbs. white balsamic vinegar
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh tarragon or dill
4 cups loosely packed baby spinach leaves
Cook potatoes in pot of boiling salted water 8 minutes, or until tender. Add green beans during last minute of cooking.
Meanwhile, heat oil in skillet over medium heat. Add green onions. Cook 3 to 4 minutes, or until tender but not browned. Remove from heat, and stir in vinegar.
Drain potatoes and green beans. Toss with olive oil mixture, parsley, and tarragon. Season with salt and pepper, if desired. Serve warm on bed of spinach.
nutritional information Per 2-cup serving: Calories: 232; Protein: 5 g; Total Fat: 21 g; Saturated Fat: 3 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 238 mg; Fiber: 6 g; Sugar: 3 g; Vegan
SOFT APPLE GINGER SPICE COOKIES
This comes from the September 2010 issue of Vegetarian Times, page 65. It begins, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies
To view this online, go to http://www.vegetariantimes.com/recipe/soft-apple-ginger-spice-cookies/.
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup molasses
3/4 cup sugar, plus 1/2 cup for rolling cookies
1 large apple, peeled and finely diced (1 cup)
Preheat oven to 325°F. Line baking sheets with parchment paper, or coat with cooking spray.
Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.
Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.
Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.
Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.
nutritional information Per Cookie: Calories: 176; Protein: 2 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 127 mg; Fiber: less than 1 g; Sugar: 16 g; Vegan
QUINOA-STUFFED PEPPERS
This recipe comes from the February 2009 issue of Vegetarian Times, page 66. It begins, “This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.” Serves 8.
To view this recipe online, go to http://www.vegetariantimes.com/recipe/quinoa-stuffed-peppers-2/.
1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed
Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
nutritional information Per Stuffed pepper: Calories: 279; Protein: 14 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 36 g; Cholesterol: 15 mg; Sodium: 518 mg; Fiber: 10 g; Sugar: 9 g; Gluten-Free
TOFU HOT WINGS
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. Jolinda wrote, “You have officially been warned: These tofu hot wings are deliciously addicting. You may have to make a double batch so that you have enough to share. If you like buffalo wings (and even if you don't!), you'll like these vegetarian and vegan spicy tofu hot wings with buffalo sauce.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: about 3 servings
To view this online, click here.
Ingredients
1 16-ounce block tofu, well-pressed
1/4 cup corn starch
1/2 tsp garlic salt
1/2 tsp mustard powder
1/4 tsp black pepper
1-2 tbsp oil for pan-frying
1/4 cup vegan margarine
1/3 cup hot wing sauce, or any kind of hot sauce you like
Preparation
Once your tofu has been well-pressed (See: How to press tofu), slice it into thin "finger" shapes, slabs, cubes, or whatever shape you like best.
In a shallow pan or zip-lock bag, combine the corn starch, garlic salt, mustard powder and black pepper. Carefully add the tofu, gently tossing to make sure that all sides of the tofu is well coated with the corn starch mixture.
Heat the oil in a sautee pan or skillet over medium heat, using a non-stick pan if you have it to reduce the amount of oil needed.
Add tofu and pan-fry on all sides just until lightly golden brown. Once the tofu has cooked, remove it from the pan and set it aside.
Using the same pan (or a different one, your choice), heat the vegan margarine over very low heat. Once melted, add the wing sauce, stirring just until combined well. Add the cooked tofu, gently coating on all sides with the wing sauce mixture.
CHEWY FUDGE BROWNIES
This comes from Alex Witchel in The New York Times Cooking e-newsletter. Alex wrote, “These brownies must sit for some time before they reach their deeply fudgy peak. They are a perfect midweek recipe to yield a weekend's dessert, though in truth they'll be ready after only a night's rest. Once they've matured, you end up with a mystifying brownie that is firm to the bite yet melting in the mouth. Walnuts contribute crunch if you like that sort of thing. They are entirely optional.” Makes 24 brownies.
To view these online, click here.
Ingredients
1 1/2 cups unsalted butter, plus more for greasing pan
1 1/2 cups walnut halves (optional)
9 ounces unsweetened chocolate, chopped or broken into small pieces
3 large eggs
1 teaspoon salt
2 3/4 cups sugar
1 tablespoon vanilla extract
1 1/2 cups unbleached all-purpose flour
Preparation
Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.
Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.
Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.
Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.
RIGATONI PUTTANESCA WITH VEGGIE MEATBALLS
This comes from page 29 of the February 2010 issue of Vegetarian Times. It begins, “Vegetarian sausage substitutes make great “meatballs” that come together in a snap—without the need for adding eggs as a binder. If you prefer milder olive flavor, use California olives. For a more pronounced, salty flavor, use kalamatas.” Serves 2 in 30 minutes or less.
To view this online, click here.
4 oz. dried rigatoni pasta
7 oz. (half of 14-oz. pkg.) soy sausage substitute, such as Gimme Lean (1 cup packed)
1/2 cup breadcrumbs
2 Tbs. grated Parmesan cheese, plus more for garnish, optional
1 Tbs. chopped fresh parsley
2 Tbs. chopped fresh basil, divided
2 cloves garlic, minced (2 tsp.), divided
1/4 tsp. ground black pepper
1 cup tomato sauce, no salt added
2 Tbs. chopped black olives, optional
Cook pasta according to package directions. Meanwhile, combine soy sausage, breadcrumbs, Parmesan cheese, parsley, 1 Tbs. basil, 1 tsp. garlic, and pepper with fingers.
Coat large skillet with olive oil cooking spray, and heat over medium-high heat. Roll soy sausage mixture into 12 balls, about 2 Tbs. each. Cook meatballs 5 to 6 minutes, or until evenly browned. Add tomato sauce, olives, remaining 1 Tbs. basil, and remaining 1 tsp. garlic. Cover, and reduce heat to medium-low. Simmer 3 to 5 minutes to let flavors meld.
Drain pasta, and stir into tomato sauce mixture. Divide between two plates. Sprinkle with Parmesan cheese, if using.
nutritional information Per 2 1/2-cup serving: Calories: 575; Protein: 30 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 86 g; Cholesterol: 4 mg; Sodium: 796 mg; Fiber: 6 g; Sugar: 12 g
GERMAN-STYLE WARM POTATO SALAD
This also comes from page 29 of the February 2010 issue of Vegetarian Times. It begins, “This green bean-laced potato salad is hearty enough to serve as an entrée, but you could also pair it with grilled vegetarian sausages for a bigger meal. If you don't have white balsamic vinegar in your pantry, use any mild variety, such as white wine or rice vinegar.” Serves 2 in 30 minutes or less.
To view this online, click here.
8 oz. baby red potatoes, cut into 1- x 1/2-inch pieces
4 oz. green beans, cut into 2-inch pieces
3 Tbs. olive oil
3 green onions, white and pale-green parts chopped (1/4 cup)
2 Tbs. white balsamic vinegar
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh tarragon or dill
4 cups loosely packed baby spinach leaves
Cook potatoes in pot of boiling salted water 8 minutes, or until tender. Add green beans during last minute of cooking.
Meanwhile, heat oil in skillet over medium heat. Add green onions. Cook 3 to 4 minutes, or until tender but not browned. Remove from heat, and stir in vinegar.
Drain potatoes and green beans. Toss with olive oil mixture, parsley, and tarragon. Season with salt and pepper, if desired. Serve warm on bed of spinach.
nutritional information Per 2-cup serving: Calories: 232; Protein: 5 g; Total Fat: 21 g; Saturated Fat: 3 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 238 mg; Fiber: 6 g; Sugar: 3 g; Vegan
Tuesday, February 9, 2016
Tuesday Recipes
Here are today's six recipes. Enjoy!
APPLE CINNAMON-TOAST BREAD PUDDING
This comes from the September 2010 issue of Vegetarian Times, page 65. It begins, “Try this delicious make-ahead brunch entrée that lets you enjoy time with your guests rather than slaving away in the kitchen. There are two ways to make it ahead of time: either prepare it the day before and warm just before serving, or assemble the dish the night before and bake it in the morning.” Serves 12.
To view this online, click here.
1/3 cup sugar
1 1/2 tsp. ground cinnamon
2 Tbs. butter or margarine, melted
1/2 baguette, cut into 1-inch-thick slices (5 cups)
4 apples, peeled and quartered, each quarter cut into 4 slices (4 cups)
2 eggs
2 egg whites
1/2 cup pure maple syrup
2 tsp. vanilla extract
1/8 tsp. salt
2 1/2 cups low-fat milk
Preheat oven to broil. Coat 10-inch round casserole dish or 4 1/2-qt. Dutch oven with cooking spray. Combine sugar and cinnamon on small plate. Put melted butter in shallow bowl. Set aside.
Halve each baguette slice. Dip each halved slice first in butter, then in cinnamon sugar, and set cinnamon-side up on baking sheet. Set remaining cinnamon sugar aside. Broil bread slices 1 to 2 minutes, or until cinnamon sugar gets dark and bubbly on top.
Spread 2 cups apple slices on bottom of prepared casserole dish. Top with 2 1/2 cups bread slices, cinnamon-side down. Repeat layering with remaining apples and bread slices.
Whisk together eggs, egg whites, maple syrup, vanilla, and salt in medium bowl. Whisk in milk until smooth. Pour over bread and apples. Weigh down pudding with salad plate to keep bread submerged, and let stand 1 hour in refrigerator, or overnight.
Preheat oven to 350°F. Sprinkle bread pudding with remaining cinnamon sugar, and bake 1 to 1 1/2 hours, or until set in center and puffy and golden brown on top. Serve warm.
nutritional information Per 1-cup serving: Calories: 175; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 43 mg; Sodium: 189 mg; Fiber: 1 g; Sugar: 20 g
CREAMY CAULIFLOWER SOUP WITH APPLE AND TARRAGON
This also comes from the September 2010 issue of Vegetarian Times, page 74. It begins, “This soup gets its golden hue from a pinch of ground turmeric.” Serves 4 in 30 minutes or less.
To view this online, click here.
5 cups chopped cauliflower florets (1 lb.)
1 1/2 cups unsweetened apple juice
1 1/4 cups reduced-sodium vegetable broth
1 small onion, diced (1 cup)
1/2 tsp. ground coriander
2 tsp. chopped fresh tarragon, plus more for garnish
1 pinch ground turmeric
Bring cauliflower, apple juice, broth, onion, and coriander to a boil in saucepan over medium heat. Cover, and simmer 15 minutes, or until tender.
Blend cauliflower mixture, tarragon, and turmeric in blender until smooth. Season with salt and pepper, if desired. Garnish with tarragon.
nutritional information Per 1-cup serving: Calories: 100; Protein: 3 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 22 g; Cholesterol: 0 mg; Sodium: 89 mg; Fiber: 4 g; Sugar: 14 g; Vegan; Gluten-Free
RICE PUDDING IN A MUG
This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!
This recipe serves 2, and can be viewed online by clicking here.
1 large egg
1/3 cup granulated sugar
3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch salt
1 1/2 cups cooked rice, any kind
In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)
Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.
THE HEART-HEALTHIEST CHOCOLATE CHIP COOKIES IN THE WORLD
This recipe comes from page 69 of the February 2009 issue of Vegetarian Times. It begins, “When you replace butter and eggs with ground walnuts, and all-purpose flour with a blend of oat flour and oatmeal, you get a moist, chewy, vegan cookie that’s loaded with good-for-your-heart ingredients.” Makes 30 cookies in 30 minutes or less.
To view this recipe online, click here.
3 Tbs. canola oil
2 cups walnuts
1 cup light brown sugar
2 tsp. vanilla extract
1 1/2 cups oat flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
2 cups rolled oats
3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1 1/2 cups vegan chocolate chips (12 oz.)
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.
Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
Whisk together brown sugar and 1/2 cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
nutritional information Per Cookie: Calories: 173; Protein: 3 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 122 mg; Fiber: 2 g; Sugar: 12 g; Vegan
VEGETARIAN CHILI WITH CORN BREAD TOPPING
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.
To view this online, click here.
Ingredients
For the Chili
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 teaspoons hot red pepper flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods, lightly crushed
1 1/2 cups red lentils
3 cups canned chopped tomatoes
3 1/2 cups drained canned kidney beans
1/4 cup ketchup
1/4 cup tomato paste
1 tablespoon unsweetened cocoa powder
For The Corn Bread Topping:
1 teaspoon salt
2 cups cornmeal
2 tablespoons flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter milk
2 large eggs
1 teaspoon honey
2 tablespoons vegetable oil
1 cup coarsely grated Cheddar cheese
For Serving:
2 cups sour cream
1 cup chopped cilantro
Preparation
To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.
MINTY WINTER TABBOULEH
This comes from the February 2010 issue of Vegetarian Times, page 27. It begins, “Chopped fresh herbs are the dominant ingredient in this grain salad. For beautiful bouquets of fresh peppermint at bargain prices, shop for the herb at Asian grocery stores.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/minty-winter-tabbouleh/.
3/4 cup bulgur
2 cups tightly packed fresh peppermint leaves
2 cups tightly packed fresh parsley leaves
1 small red onion, peeled and quartered
1 clove garlic, minced (1 tsp.)
2 cucumbers, peeled, seeded, and diced (2 cups)
1/3 cup chopped toasted hazelnuts
6 oil-packed sun-dried tomatoes, rinsed, patted dry, and minced, plus 3 Tbs. oil from jar
1/4 cup lemon juice
Cook bulgur according to package directions. Cool; transfer to bowl.
Pulse peppermint, parsley, onion, and garlic in food processor until finely chopped.
Stir peppermint mixture, cucumbers, hazelnuts, sun-dried tomatoes and oil, and lemon juice into bulgur. Season with salt and pepper, if desired. Chill 30 minutes, or overnight.
nutritional information Per 1-cup serving: Calories: 165; Protein: 5 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 35 mg; Fiber: 7 g; Sugar: 2 g; Vegan
APPLE CINNAMON-TOAST BREAD PUDDING
This comes from the September 2010 issue of Vegetarian Times, page 65. It begins, “Try this delicious make-ahead brunch entrée that lets you enjoy time with your guests rather than slaving away in the kitchen. There are two ways to make it ahead of time: either prepare it the day before and warm just before serving, or assemble the dish the night before and bake it in the morning.” Serves 12.
To view this online, click here.
1/3 cup sugar
1 1/2 tsp. ground cinnamon
2 Tbs. butter or margarine, melted
1/2 baguette, cut into 1-inch-thick slices (5 cups)
4 apples, peeled and quartered, each quarter cut into 4 slices (4 cups)
2 eggs
2 egg whites
1/2 cup pure maple syrup
2 tsp. vanilla extract
1/8 tsp. salt
2 1/2 cups low-fat milk
Preheat oven to broil. Coat 10-inch round casserole dish or 4 1/2-qt. Dutch oven with cooking spray. Combine sugar and cinnamon on small plate. Put melted butter in shallow bowl. Set aside.
Halve each baguette slice. Dip each halved slice first in butter, then in cinnamon sugar, and set cinnamon-side up on baking sheet. Set remaining cinnamon sugar aside. Broil bread slices 1 to 2 minutes, or until cinnamon sugar gets dark and bubbly on top.
Spread 2 cups apple slices on bottom of prepared casserole dish. Top with 2 1/2 cups bread slices, cinnamon-side down. Repeat layering with remaining apples and bread slices.
Whisk together eggs, egg whites, maple syrup, vanilla, and salt in medium bowl. Whisk in milk until smooth. Pour over bread and apples. Weigh down pudding with salad plate to keep bread submerged, and let stand 1 hour in refrigerator, or overnight.
Preheat oven to 350°F. Sprinkle bread pudding with remaining cinnamon sugar, and bake 1 to 1 1/2 hours, or until set in center and puffy and golden brown on top. Serve warm.
nutritional information Per 1-cup serving: Calories: 175; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 43 mg; Sodium: 189 mg; Fiber: 1 g; Sugar: 20 g
CREAMY CAULIFLOWER SOUP WITH APPLE AND TARRAGON
This also comes from the September 2010 issue of Vegetarian Times, page 74. It begins, “This soup gets its golden hue from a pinch of ground turmeric.” Serves 4 in 30 minutes or less.
To view this online, click here.
5 cups chopped cauliflower florets (1 lb.)
1 1/2 cups unsweetened apple juice
1 1/4 cups reduced-sodium vegetable broth
1 small onion, diced (1 cup)
1/2 tsp. ground coriander
2 tsp. chopped fresh tarragon, plus more for garnish
1 pinch ground turmeric
Bring cauliflower, apple juice, broth, onion, and coriander to a boil in saucepan over medium heat. Cover, and simmer 15 minutes, or until tender.
Blend cauliflower mixture, tarragon, and turmeric in blender until smooth. Season with salt and pepper, if desired. Garnish with tarragon.
nutritional information Per 1-cup serving: Calories: 100; Protein: 3 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 22 g; Cholesterol: 0 mg; Sodium: 89 mg; Fiber: 4 g; Sugar: 14 g; Vegan; Gluten-Free
RICE PUDDING IN A MUG
This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!
This recipe serves 2, and can be viewed online by clicking here.
1 large egg
1/3 cup granulated sugar
3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch salt
1 1/2 cups cooked rice, any kind
In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)
Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.
THE HEART-HEALTHIEST CHOCOLATE CHIP COOKIES IN THE WORLD
This recipe comes from page 69 of the February 2009 issue of Vegetarian Times. It begins, “When you replace butter and eggs with ground walnuts, and all-purpose flour with a blend of oat flour and oatmeal, you get a moist, chewy, vegan cookie that’s loaded with good-for-your-heart ingredients.” Makes 30 cookies in 30 minutes or less.
To view this recipe online, click here.
3 Tbs. canola oil
2 cups walnuts
1 cup light brown sugar
2 tsp. vanilla extract
1 1/2 cups oat flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
2 cups rolled oats
3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1 1/2 cups vegan chocolate chips (12 oz.)
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.
Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
Whisk together brown sugar and 1/2 cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
nutritional information Per Cookie: Calories: 173; Protein: 3 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 122 mg; Fiber: 2 g; Sugar: 12 g; Vegan
VEGETARIAN CHILI WITH CORN BREAD TOPPING
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.
To view this online, click here.
Ingredients
For the Chili
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 teaspoons hot red pepper flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods, lightly crushed
1 1/2 cups red lentils
3 cups canned chopped tomatoes
3 1/2 cups drained canned kidney beans
1/4 cup ketchup
1/4 cup tomato paste
1 tablespoon unsweetened cocoa powder
For The Corn Bread Topping:
1 teaspoon salt
2 cups cornmeal
2 tablespoons flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter milk
2 large eggs
1 teaspoon honey
2 tablespoons vegetable oil
1 cup coarsely grated Cheddar cheese
For Serving:
2 cups sour cream
1 cup chopped cilantro
Preparation
To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.
MINTY WINTER TABBOULEH
This comes from the February 2010 issue of Vegetarian Times, page 27. It begins, “Chopped fresh herbs are the dominant ingredient in this grain salad. For beautiful bouquets of fresh peppermint at bargain prices, shop for the herb at Asian grocery stores.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/minty-winter-tabbouleh/.
3/4 cup bulgur
2 cups tightly packed fresh peppermint leaves
2 cups tightly packed fresh parsley leaves
1 small red onion, peeled and quartered
1 clove garlic, minced (1 tsp.)
2 cucumbers, peeled, seeded, and diced (2 cups)
1/3 cup chopped toasted hazelnuts
6 oil-packed sun-dried tomatoes, rinsed, patted dry, and minced, plus 3 Tbs. oil from jar
1/4 cup lemon juice
Cook bulgur according to package directions. Cool; transfer to bowl.
Pulse peppermint, parsley, onion, and garlic in food processor until finely chopped.
Stir peppermint mixture, cucumbers, hazelnuts, sun-dried tomatoes and oil, and lemon juice into bulgur. Season with salt and pepper, if desired. Chill 30 minutes, or overnight.
nutritional information Per 1-cup serving: Calories: 165; Protein: 5 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 35 mg; Fiber: 7 g; Sugar: 2 g; Vegan
Monday, February 8, 2016
Monday Recipes
Here are six vegetarian recipes to start your week off just right. Enjoy!
OLD-FASHIONED APPLE PIE
This also comes from the September 2010 issue of Vegetarian Times, page 63. It begins, “Watch dinner guests' eyes light up when you bring out this baked beauty.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/old-fashioned-apple-pie/.
Crust
2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 Tbs. cornstarch
2 tsp. sugar
1/4 tsp. salt
6 Tbs. cold margarine, cut into pieces
Filling
2 lb. apples, peeled, cored, and cut into 8 wedges each (6 to 8 apples)
1/4 cup raisins, optional
1/4 cup chopped dried apricots, optional
2 Tbs. lemon juice
2 Tbs. brown sugar
1 Tbs. cornstarch
1 tsp. ground cinnamon
1/8 tsp. salt
1 Tbs. turbinado sugar, optional
To make Crust: Pulse flours, cornstarch, sugar, and salt in food processor to combine. Add margarine, and process until mixture resembles coarse meal. Add 1/2 cup cold water, and process until dough forms. Add water 1 Tbs. at a time, if necessary. Wrap in plastic wrap; chill 1 hour.
To make Filling: Toss apple wedges, raisins, dried apricots (if using), lemon juice, brown sugar, cornstarch, cinnamon, and salt in large bowl. Set aside.
Preheat oven to 450°F. Shape two-thirds of dough into flat round. Roll out to 14-inch diameter circle on floured work surface. Press into 9-inch pie dish, letting excess hang over edges. Prick bottom with fork. Mound Filling in pie. Roll out remaining dough into 9-inch circle, place over Filling, and fold excess dough over top, crimping edges to seal. Brush top with water, and sprinkle with turbinado sugar, if using. Poke small hole in center of pie, and set on baking sheet. Place pie in oven; reduce heat to 350°F. Bake 60 to 80 minutes, or until golden.
nutritional information Per Slice: Calories: 289; Protein: 5 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 49 g; Cholesterol: 0 mg;Sodium: 201 mg; Fiber: 3 g; Sugar: 14 g
CINNAMON-APPLE FRENCH TOAST
This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/cinnamon-apple-french-toast/.
Apple Topping
4 large tart, firm apples, peeled, cored and sliced
3 Tbs. sugar
1/2 tsp. cinnamon
2 tsp. fresh lemon juice
French Toast
2 cups plain or vanilla soymilk
1/2 cup apple butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
12 slices soft-crust French bread, sliced 1/2 inch thick
To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.
To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.
Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.
Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars
ULTIMATE VEGAN CHILI
This recipe, from the February 2010 issue of Vegetarian Times, page 51, begins, “This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! In lieu of chili beans such as Bush's Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/ultimate-vegan-chili/
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce
Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
nutritional information Per 1-cup Serving: Calories: 276; Protein: 24 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 844 mg; Fiber: 9 g; Sugar: 4 g; Vegan
MAPLE CORNBREAD MUFFINS
This recipe is also from the February 2010 issue of Vegetarian Times, page 52. It begins, “A slightly sweet cornbread helps tame the heat of spicy dishes such as chili.” Makes 12 muffins.
To view this online, go to http://www.vegetariantimes.com/recipe/maple-cornbread-muffins/
1/4 cup nonhydrogenated vegan margarine, melted
1 cup plain soymilk
2 Tbs. maple syrup
2 tsp. apple cider vinegar
1 cup stone-ground cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tbs. baking powder
1/4 tsp. salt
1 cup frozen corn kernels, thawed
Preheat oven to 375°F. Line 12-cup muffin pan with paper liners.
Whisk together soymilk, margarine, maple syrup, and vinegar in bowl. Whisk together cornmeal, flour, sugar, baking powder, and salt in separate bowl. Stir wet mixture into dry mixture. Fold in corn kernels.
Divide batter among prepared muffin cups, and bake 20 minutes, or until toothpick inserted into muffins comes out clean. Cool 10 minutes in pan, then unmold, and serve warm.
nutritional information Per Muffin: Calories: 148; Protein: 3 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 244 mg; Fiber: 2 g; Sugar: 7 g; Vegan
KEY LIME PIE
This recipe, also from the February 2010 issue of Vegetarian Times, page 52, begins, “The secret to this pie is cream of coconut, most commonly used by bartenders to make piña coladas. Don't confuse it with coconut milk, which is unsweetened and thinner. Chill well before serving.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/key-lime-pie-2/.
Crust
1 1/2 cups crushed vegan graham crackers, plus more for garnish
1/4 cup nonhydrogenated vegan margarine, melted
1/4 cup agave nectar
Filling
1 cup cream of coconut, such as Coco Lopez
1 cup raw, unsalted cashews
7 oz. extra-firm tofu (half pkg.), drained
3/4 cup fresh lime juice
1/4 cup cornstarch
1/4 cup plus 1 Tbs. agave nectar
2 tsp. grated lime zest
Lime slices, for garnish
To make Crust:
Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and agave nectar in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.
Bake Crust 8 to 10 minutes, or until golden. Cool.
To make Filling:
Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in blender or food processor; blend until very smooth (press mixture through strainer if blender cannot completely blend cashews).
Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens, stirring constantly.
Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.
nutritional information Per Slice: Calories: 364; Protein: 6 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 35 g; Vegan
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
OLD-FASHIONED APPLE PIE
This also comes from the September 2010 issue of Vegetarian Times, page 63. It begins, “Watch dinner guests' eyes light up when you bring out this baked beauty.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/old-fashioned-apple-pie/.
Crust
2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 Tbs. cornstarch
2 tsp. sugar
1/4 tsp. salt
6 Tbs. cold margarine, cut into pieces
Filling
2 lb. apples, peeled, cored, and cut into 8 wedges each (6 to 8 apples)
1/4 cup raisins, optional
1/4 cup chopped dried apricots, optional
2 Tbs. lemon juice
2 Tbs. brown sugar
1 Tbs. cornstarch
1 tsp. ground cinnamon
1/8 tsp. salt
1 Tbs. turbinado sugar, optional
To make Crust: Pulse flours, cornstarch, sugar, and salt in food processor to combine. Add margarine, and process until mixture resembles coarse meal. Add 1/2 cup cold water, and process until dough forms. Add water 1 Tbs. at a time, if necessary. Wrap in plastic wrap; chill 1 hour.
To make Filling: Toss apple wedges, raisins, dried apricots (if using), lemon juice, brown sugar, cornstarch, cinnamon, and salt in large bowl. Set aside.
Preheat oven to 450°F. Shape two-thirds of dough into flat round. Roll out to 14-inch diameter circle on floured work surface. Press into 9-inch pie dish, letting excess hang over edges. Prick bottom with fork. Mound Filling in pie. Roll out remaining dough into 9-inch circle, place over Filling, and fold excess dough over top, crimping edges to seal. Brush top with water, and sprinkle with turbinado sugar, if using. Poke small hole in center of pie, and set on baking sheet. Place pie in oven; reduce heat to 350°F. Bake 60 to 80 minutes, or until golden.
nutritional information Per Slice: Calories: 289; Protein: 5 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 49 g; Cholesterol: 0 mg;Sodium: 201 mg; Fiber: 3 g; Sugar: 14 g
CINNAMON-APPLE FRENCH TOAST
This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/cinnamon-apple-french-toast/.
Apple Topping
4 large tart, firm apples, peeled, cored and sliced
3 Tbs. sugar
1/2 tsp. cinnamon
2 tsp. fresh lemon juice
French Toast
2 cups plain or vanilla soymilk
1/2 cup apple butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
12 slices soft-crust French bread, sliced 1/2 inch thick
To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.
To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.
Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.
Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars
ULTIMATE VEGAN CHILI
This recipe, from the February 2010 issue of Vegetarian Times, page 51, begins, “This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! In lieu of chili beans such as Bush's Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/ultimate-vegan-chili/
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce
Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
nutritional information Per 1-cup Serving: Calories: 276; Protein: 24 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 844 mg; Fiber: 9 g; Sugar: 4 g; Vegan
MAPLE CORNBREAD MUFFINS
This recipe is also from the February 2010 issue of Vegetarian Times, page 52. It begins, “A slightly sweet cornbread helps tame the heat of spicy dishes such as chili.” Makes 12 muffins.
To view this online, go to http://www.vegetariantimes.com/recipe/maple-cornbread-muffins/
1/4 cup nonhydrogenated vegan margarine, melted
1 cup plain soymilk
2 Tbs. maple syrup
2 tsp. apple cider vinegar
1 cup stone-ground cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tbs. baking powder
1/4 tsp. salt
1 cup frozen corn kernels, thawed
Preheat oven to 375°F. Line 12-cup muffin pan with paper liners.
Whisk together soymilk, margarine, maple syrup, and vinegar in bowl. Whisk together cornmeal, flour, sugar, baking powder, and salt in separate bowl. Stir wet mixture into dry mixture. Fold in corn kernels.
Divide batter among prepared muffin cups, and bake 20 minutes, or until toothpick inserted into muffins comes out clean. Cool 10 minutes in pan, then unmold, and serve warm.
nutritional information Per Muffin: Calories: 148; Protein: 3 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 244 mg; Fiber: 2 g; Sugar: 7 g; Vegan
KEY LIME PIE
This recipe, also from the February 2010 issue of Vegetarian Times, page 52, begins, “The secret to this pie is cream of coconut, most commonly used by bartenders to make piña coladas. Don't confuse it with coconut milk, which is unsweetened and thinner. Chill well before serving.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/key-lime-pie-2/.
Crust
1 1/2 cups crushed vegan graham crackers, plus more for garnish
1/4 cup nonhydrogenated vegan margarine, melted
1/4 cup agave nectar
Filling
1 cup cream of coconut, such as Coco Lopez
1 cup raw, unsalted cashews
7 oz. extra-firm tofu (half pkg.), drained
3/4 cup fresh lime juice
1/4 cup cornstarch
1/4 cup plus 1 Tbs. agave nectar
2 tsp. grated lime zest
Lime slices, for garnish
To make Crust:
Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and agave nectar in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.
Bake Crust 8 to 10 minutes, or until golden. Cool.
To make Filling:
Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in blender or food processor; blend until very smooth (press mixture through strainer if blender cannot completely blend cashews).
Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens, stirring constantly.
Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.
nutritional information Per Slice: Calories: 364; Protein: 6 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 35 g; Vegan
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
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