Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six yummy recipes to help you through the day, including Coconut-Mango Sundaes and Three-Bean Soup. Enjoy!
PLANET BURGERS
This was in the January 2010 issue of Vegetarian Times, page 12. It begins, "Diana McAnulty's search for a veggie burger her kids would devour took her through all the premade brands. Then she re-created the Planet Burger from the Good Earth restaurant in her childhood hometown of Cupertino, Calif. It was a hit. Serve on whole-grain hamburger buns with condiments." Makes 9 burgers.
To view this online, click here.
3 cups cooked brown rice
12 oz. cooked chickpeas, mashed
1 medium onion, chopped (1 1/2 cups)
4 oz. cooked red beans or adzuki beans, mashed
1 medium carrot, shredded (1/2 cup)
1/2 cup ground almonds, almond flour, or breadcrumbs
1/2 cup roasted unsalted sunflower seeds
1/3 cup dried parsley
1/4 cup low-sodium soy sauce
2 large eggs, lightly beaten
1 tsp. dried thyme
Stir together all ingredients in large bowl. Shape 9 1/2-inch-thick patties.
Coat nonstick skillet with cooking spray, and heat over medium-high heat. Cook patties in skillet 4 to 5 minutes per side, or until browned on outside and cooked through on inside. (Use wide spatula to flip burgers; they can be fragile.)
nutritional information Per Serving: Calories: 253; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 34 g; Cholesterol: 47 mg; Sodium: 282 mg; Fiber: 7 g; Sugar: 4 g; Gluten-Free
COCONUT-MANGO SUNDAES
This is from the January 2009 issue of Vegetarian Times, and begins, "Try this simple dessert to cool guests' palates after the spicy Hot Pot." Serves 8.
To view this online, click here.
2 pints coconut sorbet
2 mangoes, chopped
4 Tbs. thinly sliced crystallized ginger
4 Tbs. chopped fresh mint
Divide sorbet among 8 bowls. Top with chopped mangoes, ginger, and mint.
nutritional information Per Serving: Calories: 203; Protein: 0 g; Total Fat: 3 g; Saturated Fat: 2.5 g; Carbohydrates: 46 g; Cholesterol: 5 mg; Sodium: 14 mg; Fiber: 1 g; Sugar: 30 g; Vegan
PEANUT BUTTER OATMEAL COOKIES
This comes from the September 2008 issue of Vegetarian Times, page 66. It begins, "These goodies get extra crunch and fiber from rolled oats. Feel free to stir in more add-ins, such as 1/2 cup chopped nuts, raisins, or even small candies." Makes 26 cookies in 30 minutes or less.
To view this online, click here.
1 1/2 cups unbleached flour
1/2 cup rolled or old-fashioned oats
1/2 tsp. baking soda
1/2 tsp. salt
1 cup light brown sugar
1/4 cup nonhydrogenated vegetable shortening
1/4 cup canola oil
1/4 cup creamy peanut butter
1 Tbs. egg replacer powder
1 tsp. vanilla extract
1 cup vegan chocolate chips
Preheat oven to 375°F. Combine flour, oats, baking soda, and salt in medium bowl. Beat brown sugar, shortening, and oil with electric mixer until smooth and fluffy. Add peanut butter, and beat until well combined. Stir together 5 Tbs. water and egg replacer powder in measuring cup. Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.
Beat flour mixture into wet mixture, then add chocolate chips and mix until combined. Scoop 1-Tbs. dollops of dough 3 inches apart on ungreased baking sheet. Flatten dough balls to 1/2-inch thickness with fingers.
Bake 12 minutes, or until cookies are golden brown and dry on top. Cool on baking sheet 5 minutes, then transfer to wire rack to cool.
nutritional information Per Cookie: Calories: 148; Protein: 2 g; Total Fat: 7 g; Saturated Fat: 2 g; Carbohydrates: 15 g; Cholesterol: 0 mg; Sodium: 97 mg; Fiber: 1 g; Sugar: 12 g; Vegan
THREE-BEAN SOUP
While this soup can be fixed anytime, it’s one of my favorite quick weekend meals, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
To view this online, click here.
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
HEARTY SWEET POTATO HASH
This is also from the November/December 2005 issue of Vegetarian Times, page 36. It starts off, “Everybody loves breakfast for dinner; besides, this hearty hash is just too good to eat only in the morning!” Serves 6 in 30 minutes or less.
To view this online, click here.
3 Tbs. vegetable oil
1 large sweet potato, peeled and cubed
1 large onion, peeled and diced (about 2 cups)
1 cup fresh or frozen corn kernels
3 cloves garlic, minced (about 1 Tbs.)
6 oz. ground soy “meat”
6 large eggs, beaten
1 cup chopped parsley for garnish
Heat 2 Tbs. oil in large skillet over medium heat. Add sweet potato and onion, and sauté 10 minutes, or until vegetables are softened. Reduce heat to medium, add corn and garlic, and sauté mixture 2 minutes more.
Add remaining 1 Tbs. oil, and stir in soy “meat.” Stir in eggs, and season with salt and pepper to taste; cook 5 minutes, or until eggs are cooked through, stirring constantly. Remove from heat, spoon hash onto individual plates and garnish each serving with sprinkling of parsley.
Per serving: 258 calories; 14 g protein; 13 g total fat (2 g saturated fat); 23 g carbs; 212 mg cholesterol; 381 mg sodium; 4g fiber; 2 g sugar.
PEANUT BUTTER COOKIES
This comes from Kim Severson, also n The New York Times cooking e-newsletter. Kim wrote, “This version of the childhood favorite came from Christopher Kimball, formerly the publisher and editor of Cook’s Illustrated and Cook’s Country magazines. Mr. Kimball calls for extra crunchy peanut butter here, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.” Yield: 4 dozen cookies; Time: 35 minutes.
This was featured in “Who’s Sticking With Us?”, and can be viewed online here.
Ingredients
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup roasted salted peanuts
1/2 pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
Preparation
Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
Tip
Cookies will keep, refrigerated in an airtight container, up to 7 days.
Tuesday, September 5, 2017
Taco Tuesday
It's Taco Tuesday. Here are six yummy vegetarian taco recipes to help you through the day, including Stir-Fry Vegetable Tacos and Potato Tacos. Enjoy!
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
VEGETARIAN TACO SOUP IN THE CROCKPOT
This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.
This comes from Jolinda Hackett, About.com’s Vegetarian Food. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!
“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”
Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.
This was featured in "Vegetarian Taco Night" and can be viewed online here.
Ingredients
1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)
Preparation
Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
CAULIFLOWER AND RED ONION TACOS
This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.
This was also featured in “Tacos for the Holidays” and can be viewed online here.
Ingredients
1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)
1 red onion, cut in half lengthwise, then sliced crosswise across the grain
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped cilantro
2 tablespoons capers, drained and rinsed
1/4 cup white wine vinegar or Champagne vinegar (to taste)
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)
12 corn tortillas
1 romaine heart, cut crosswise in thin strips (chiffonade)
3 ounces cotija or ranchero cheese
Preparation
Step 1
Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.
In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.
Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.
Tip
Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
VEGETARIAN TACO SOUP IN THE CROCKPOT
This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.
This comes from Jolinda Hackett, About.com’s Vegetarian Food. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!
“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”
Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.
This was featured in "Vegetarian Taco Night" and can be viewed online here.
Ingredients
1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)
Preparation
Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
CAULIFLOWER AND RED ONION TACOS
This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.
This was also featured in “Tacos for the Holidays” and can be viewed online here.
Ingredients
1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)
1 red onion, cut in half lengthwise, then sliced crosswise across the grain
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped cilantro
2 tablespoons capers, drained and rinsed
1/4 cup white wine vinegar or Champagne vinegar (to taste)
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)
12 corn tortillas
1 romaine heart, cut crosswise in thin strips (chiffonade)
3 ounces cotija or ranchero cheese
Preparation
Step 1
Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.
In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.
Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.
Tip
Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.
Monday, September 4, 2017
Labor Day Food
It's Labor Day, a day celebrate the labor movement in the United States. And while that is the real reason we celebrate Labor Day on the first Monday in September, it also marks the unofficial end of summer.
Here are six recipes to help you celebrate Labor Day, including Mediterranean Veggie Burgers and Chocolate Tofu Ice Cream. Enjoy!
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
BOSTON BAKED BEANS
Yield: 16 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
Book info: http://diabeticgourmet.com/book_archive/details/12.shtml
Ingredients
1 pound dried navy beans
1 large onion, chopped
2 teaspoons salt
1 tomato, chopped
1/3 cup firmly packed dark brown sugar
3 tablespoons molasses
2 tablespoons cider vinegar
1 tablespoons ketchup
1 tablespoon ground ginger
1 teaspoon dry mustard
1/4 teaspoon ground white pepper
Directions
Place the beans in a strainer and sort through the beans to remove stones, discolored beans, or any other objects. Rinse with cold water until beans are clean, about 2 minutes.
In a large bowl, combine the beans, onion, salt, and enough water to cover them by 2 inches. Let stand 8 hours or overnight at room temperature; do not refrigerate.
Preheat the oven to 300 degrees F.
In a strainer, drain and rinse the beans and onion. Place in a 4-quart saucepan and add the tomato, sugar, molasses, vinegar, ketchup, ginger, mustard, and pepper; stir until blended. Add enough water to cover the beans, about 2 cups. Cover and bake until bubbly and the beans are soft, 5 hours.
Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 0 g, Cholesterol: 0 mg, Sodium: 50 mg, Carbohydrate: 21 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Starch
MEDITERRANEAN VEGGIE BURGERS
This comes from the July/August 2010 issue of Vegetarian Times, page 62, and begins, “Eureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: purée the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper for a more stable grilling surface. Serve these mouthwatering miracles with your favorite burger buns and toppings.” Makes 6 burgers.
To view this online, click here.
4 oz. rigatoni
1/2 cup red quinoa
7 oz. low-sodium vegetable broth
1 1/2 tsp. olive oil
3/4 cup chopped onion
9 cloves garlic, finely chopped
1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry
1/2 cup steamed broccoli
1/4 cup plus 2 Tbs. finely shredded green cabbage
3 Tbs. finely chopped red bell pepper
2 Tbs. Tomato Sauce (recipe follows)
6 kalamata olives, sliced
2 oil-packed sun-dried tomatoes, drained and finely chopped
2 Tbs. canola oil for oiling patties and grill topper
Cook rigatoni in large pot of boiling salted water 19 minutes, or until very soft. Drain, measure out 1 1/2 cups very tightly packed rigatoni, and set aside.
Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.
Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.
Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture. Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.
Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more.
nutritional information Per Burger: Calories: 276; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 257 mg; Fiber: 6 g; Sugar: 3 g; Vegan
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
ROCKY ROAD CAKE
This recipe can be found in my e-cookbook, Off the Wall Cooking. I'm currently updating Off the Wall Cooking, adding more recipes, as well as photos.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
And for a certain son who's having a birthday tomorrow, this would be a great birthday cake!
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate chips
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Grease & flour 2 9-inch pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
TWO-TONE POTATO SALAD WITH WALNUT-TARRAGON VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 44. It starts out, “When half of the vinaigrette for this meal-size salad is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.” Serves 6.
To view this online, click here.
Walnut-Tarragon Vinaigrette
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
1/2 tsp. salt, optional
1/4 cup finely chopped shallot or red onion
Two-Tone Potato Salad
3 medium boiling potatoes, peeled and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
2 cups arugula
1 1/2 cups cherry tomatoes, halved
1 cup finely diced celery
1/2 cup toasted walnut pieces
To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.
To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.
Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.
Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.
nutritional information Per 1-cup serving: Calories: 293; Protein: 4 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 191 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
Here are six recipes to help you celebrate Labor Day, including Mediterranean Veggie Burgers and Chocolate Tofu Ice Cream. Enjoy!
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
BOSTON BAKED BEANS
Yield: 16 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
Book info: http://diabeticgourmet.com/book_archive/details/12.shtml
Ingredients
1 pound dried navy beans
1 large onion, chopped
2 teaspoons salt
1 tomato, chopped
1/3 cup firmly packed dark brown sugar
3 tablespoons molasses
2 tablespoons cider vinegar
1 tablespoons ketchup
1 tablespoon ground ginger
1 teaspoon dry mustard
1/4 teaspoon ground white pepper
Directions
Place the beans in a strainer and sort through the beans to remove stones, discolored beans, or any other objects. Rinse with cold water until beans are clean, about 2 minutes.
In a large bowl, combine the beans, onion, salt, and enough water to cover them by 2 inches. Let stand 8 hours or overnight at room temperature; do not refrigerate.
Preheat the oven to 300 degrees F.
In a strainer, drain and rinse the beans and onion. Place in a 4-quart saucepan and add the tomato, sugar, molasses, vinegar, ketchup, ginger, mustard, and pepper; stir until blended. Add enough water to cover the beans, about 2 cups. Cover and bake until bubbly and the beans are soft, 5 hours.
Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 0 g, Cholesterol: 0 mg, Sodium: 50 mg, Carbohydrate: 21 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Starch
MEDITERRANEAN VEGGIE BURGERS
This comes from the July/August 2010 issue of Vegetarian Times, page 62, and begins, “Eureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: purée the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper for a more stable grilling surface. Serve these mouthwatering miracles with your favorite burger buns and toppings.” Makes 6 burgers.
To view this online, click here.
4 oz. rigatoni
1/2 cup red quinoa
7 oz. low-sodium vegetable broth
1 1/2 tsp. olive oil
3/4 cup chopped onion
9 cloves garlic, finely chopped
1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry
1/2 cup steamed broccoli
1/4 cup plus 2 Tbs. finely shredded green cabbage
3 Tbs. finely chopped red bell pepper
2 Tbs. Tomato Sauce (recipe follows)
6 kalamata olives, sliced
2 oil-packed sun-dried tomatoes, drained and finely chopped
2 Tbs. canola oil for oiling patties and grill topper
Cook rigatoni in large pot of boiling salted water 19 minutes, or until very soft. Drain, measure out 1 1/2 cups very tightly packed rigatoni, and set aside.
Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.
Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.
Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture. Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.
Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more.
nutritional information Per Burger: Calories: 276; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 257 mg; Fiber: 6 g; Sugar: 3 g; Vegan
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
ROCKY ROAD CAKE
This recipe can be found in my e-cookbook, Off the Wall Cooking. I'm currently updating Off the Wall Cooking, adding more recipes, as well as photos.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
And for a certain son who's having a birthday tomorrow, this would be a great birthday cake!
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate chips
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Grease & flour 2 9-inch pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
TWO-TONE POTATO SALAD WITH WALNUT-TARRAGON VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 44. It starts out, “When half of the vinaigrette for this meal-size salad is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.” Serves 6.
To view this online, click here.
Walnut-Tarragon Vinaigrette
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
1/2 tsp. salt, optional
1/4 cup finely chopped shallot or red onion
Two-Tone Potato Salad
3 medium boiling potatoes, peeled and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
2 cups arugula
1 1/2 cups cherry tomatoes, halved
1 cup finely diced celery
1/2 cup toasted walnut pieces
To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.
To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.
Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.
Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.
nutritional information Per 1-cup serving: Calories: 293; Protein: 4 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 191 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
Sunday, September 3, 2017
Labor Day, Sunday Edition
Here are six more yummy recipes to add to tomorrow's Labor Day celebration, including Al's Veggie Burger (from TODAY's Al Roker) and The Ultimate Veggie Burger. Enjoy!
MEDITERRANEAN VEGGIE BURGERS
This comes from the July/August 2010 issue of Vegetarian Times, page 62, and begins, “Eureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: purée the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper for a more stable grilling surface. Serve these mouthwatering miracles with your favorite burger buns and toppings.” Makes 6 burgers.
To view this online, click here.
4 oz. rigatoni
1/2 cup red quinoa
7 oz. low-sodium vegetable broth
1 1/2 tsp. olive oil
3/4 cup chopped onion
9 cloves garlic, finely chopped
1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry
1/2 cup steamed broccoli
1/4 cup plus 2 Tbs. finely shredded green cabbage
3 Tbs. finely chopped red bell pepper
2 Tbs. Tomato Sauce (recipe follows)
6 kalamata olives, sliced
2 oil-packed sun-dried tomatoes, drained and finely chopped
2 Tbs. canola oil for oiling patties and grill topper
Cook rigatoni in large pot of boiling salted water 19 minutes, or until very soft. Drain, measure out 1 1/2 cups very tightly packed rigatoni, and set aside.
Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.
Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.
Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture. Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.
Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more.
nutritional information Per Burger: Calories: 276; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 257 mg; Fiber: 6 g; Sugar: 3 g; Vegan
AL’S VEGGIE BURGER
This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.
To view this online, click here.
Ingredients
2 tablespoons olive oil, divided
1/2 cup white onion, diced
3 cloves garlic, minced
2 cans black beans, drained
10 medium button mushrooms, stems removed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup cooked brown rice
1 cup whole wheat bread crumbs
1/4 cup Sriracha
1/2 cup mayonnaise
4 whole wheat buns
6 leaves Bibb lettuce
1 tomato, sliced
1 avocado, sliced
Preparation
In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.
In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.
In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.
Preheat the oven to 350°.
In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.
In a small bowl, add the Sriracha and mayonnaise. Stir to combine.
To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.
Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.
BAKED SWEET POTATO FRIES
Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.
To view this online, click here.
Ingredients
2 1/2 pounds sweet potatoes, washed well
2 tablespoons cooking oil suitable for high heat, like safflower oil
2 teaspoons salt
2-3 teaspoons ground cinnamon
1 teaspoon (or to taste) ground cayenne
Preparation
Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.
Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.
THE ULTIMATE VEGGIE BURGER
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.” Yield: 6 burger.
This was featured in “The Ultimate Veggie Burger”, and can be found online here.
Also, there are two guides that went with this recipe that you might want to check out. The first is “How to Cook Beans”, and the second is “How to Grill”. Enjoy!
Ingredients
4 ounces extra-firm tofu, drained
Olive oil
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice
Preparation
Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO
One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!
Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.
To view this online, click here.
1 can black beans, rinsed and drained well
1 medium baked or roasted sweet potato, peeled and mashed
1/2 cup cooked quinoa or brown rice
1/4 cup ground flax
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper
Olive oil
1/2 cup vegan mayonnaise
1/2 tsp. chipotle powder
1 large garlic clove, pressed in a garlic press or very finely minced
Burger buns, avocado slices, and arugula, optional
Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.
Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.
While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.
per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars
MEDITERRANEAN VEGGIE BURGERS
This comes from the July/August 2010 issue of Vegetarian Times, page 62, and begins, “Eureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: purée the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper for a more stable grilling surface. Serve these mouthwatering miracles with your favorite burger buns and toppings.” Makes 6 burgers.
To view this online, click here.
4 oz. rigatoni
1/2 cup red quinoa
7 oz. low-sodium vegetable broth
1 1/2 tsp. olive oil
3/4 cup chopped onion
9 cloves garlic, finely chopped
1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry
1/2 cup steamed broccoli
1/4 cup plus 2 Tbs. finely shredded green cabbage
3 Tbs. finely chopped red bell pepper
2 Tbs. Tomato Sauce (recipe follows)
6 kalamata olives, sliced
2 oil-packed sun-dried tomatoes, drained and finely chopped
2 Tbs. canola oil for oiling patties and grill topper
Cook rigatoni in large pot of boiling salted water 19 minutes, or until very soft. Drain, measure out 1 1/2 cups very tightly packed rigatoni, and set aside.
Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.
Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.
Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture. Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.
Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more.
nutritional information Per Burger: Calories: 276; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 257 mg; Fiber: 6 g; Sugar: 3 g; Vegan
AL’S VEGGIE BURGER
This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.
To view this online, click here.
Ingredients
2 tablespoons olive oil, divided
1/2 cup white onion, diced
3 cloves garlic, minced
2 cans black beans, drained
10 medium button mushrooms, stems removed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup cooked brown rice
1 cup whole wheat bread crumbs
1/4 cup Sriracha
1/2 cup mayonnaise
4 whole wheat buns
6 leaves Bibb lettuce
1 tomato, sliced
1 avocado, sliced
Preparation
In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.
In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.
In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.
Preheat the oven to 350°.
In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.
In a small bowl, add the Sriracha and mayonnaise. Stir to combine.
To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.
Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.
BAKED SWEET POTATO FRIES
Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.
To view this online, click here.
Ingredients
2 1/2 pounds sweet potatoes, washed well
2 tablespoons cooking oil suitable for high heat, like safflower oil
2 teaspoons salt
2-3 teaspoons ground cinnamon
1 teaspoon (or to taste) ground cayenne
Preparation
Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.
Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.
THE ULTIMATE VEGGIE BURGER
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.” Yield: 6 burger.
This was featured in “The Ultimate Veggie Burger”, and can be found online here.
Also, there are two guides that went with this recipe that you might want to check out. The first is “How to Cook Beans”, and the second is “How to Grill”. Enjoy!
Ingredients
4 ounces extra-firm tofu, drained
Olive oil
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice
Preparation
Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO
One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!
Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.
To view this online, click here.
1 can black beans, rinsed and drained well
1 medium baked or roasted sweet potato, peeled and mashed
1/2 cup cooked quinoa or brown rice
1/4 cup ground flax
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper
Olive oil
1/2 cup vegan mayonnaise
1/2 tsp. chipotle powder
1 large garlic clove, pressed in a garlic press or very finely minced
Burger buns, avocado slices, and arugula, optional
Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.
Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.
While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.
per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars
Saturday, September 2, 2017
Labor Day Recipes - Saturday Edition
Since Monday is Labor Day, I'm making sure to post plenty of recipes to help you with your celebration. Today's, I'm reposting last year's Labor Day blog post, filled with six yummy recipes to help you with your celebration, including Peach Pie and Bush's® Best Black Bean Salad. Enjoy.
GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD
This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.
“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.
To view this online, click here.
Ingredients
2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
1 large sweet red and/or green peppers, cut in 1-inch squares
1 medium red onion, cut in 1-inch pieces, layers separated
1-2 tablespoons vegetable oil
salt and pepper, to taste
about 1/4 cup honey mustard
2 tbsp water
Preparation
First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.
Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.
Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.
In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.
Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.
Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.
Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
Ingredients
4 C peaches, cut up
dash salt
1 – 1 1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Directions
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
BUSH’S® BEST BLACK BEAN SALAD
This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8
Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 can (15.25 oz) corn, drained
1 clove garlic, chopped
1 tsp cilantro
1/4 cup olive oil
4 Tbsp red wine vinegar
1 tsp lime juice
Salt and pepper to taste
Tortilla chips
Directions
In a small bowl, combine peppers, onion, corn, garlic and cilantro.
Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.
Serve with tortilla chips.
GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD
This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.
“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.
To view this online, click here.
Ingredients
2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
1 large sweet red and/or green peppers, cut in 1-inch squares
1 medium red onion, cut in 1-inch pieces, layers separated
1-2 tablespoons vegetable oil
salt and pepper, to taste
about 1/4 cup honey mustard
2 tbsp water
Preparation
First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.
Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.
Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.
In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.
Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.
Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.
Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
Ingredients
4 C peaches, cut up
dash salt
1 – 1 1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Directions
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
BUSH’S® BEST BLACK BEAN SALAD
This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8
Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 can (15.25 oz) corn, drained
1 clove garlic, chopped
1 tsp cilantro
1/4 cup olive oil
4 Tbsp red wine vinegar
1 tsp lime juice
Salt and pepper to taste
Tortilla chips
Directions
In a small bowl, combine peppers, onion, corn, garlic and cilantro.
Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.
Serve with tortilla chips.
Friday, September 1, 2017
Pasta Party!
If you read through yesterday's post about stuffed peppers, you know that one of my friends at work mentioned wanting a good meatless spaghetti sauce. While the last recipe today (Baked Ziti) uses jarred sauce, I decided to add it to round out today's recipes.
Here are today's six yummy recipes to try, including my Spaghetti Sauce and Quick Fresh Tomato Sauce from The New York Times Cooking e-newsletter. Enjoy!
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat.” Time: 30 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 pound dried pasta, such as farfalle or penne
Salt and pepper
2 tablespoons butter, softened
Crushed red pepper (optional)
2 1/2 cups Quick Fresh Tomato Sauce, warm (see recipe, which follows)
6 ounces ultra-fresh ricotta, at room temperature
Grated pecorino
Basil leaves, for garnish
Preparation
Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
QUICK FRESH TOMATO SAUCE
This also comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.” Time: 30 minutes; makes about 2 1/ 2 cups.
To view this online, click here.
Ingredients
5 pounds tomatoes
3/4 teaspoon salt
2 tablespoons olive oil
1 tablespoon tomato paste
1 garlic clove, halved
1 basil sprig
1 bay leaf
Preparation
Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
MARCELLA HAZAN’S TOMATO SAUCE
This is also from The New York Times cooking e-newsletter, and begins, “This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.” Time: 1 hour.
To view this online, go to http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce.
Ingredients
2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt
Preparation
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
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.
Note: This recipes, as well as the next two (Spaghetti Sauce and Baked Ziti), can be found in my e-cookbook, Off the Wall Cooking. I'm planning to update this e-cookbook in the near future.
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?)
SPAGHETTI SAUCE
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything ex-cept cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
Note: If you want to make it vegan, leave the honey out and use grated vegan cheese.
Note: If you want to add something with a meat-like taste and texture without using meat, I recommend trying Boca Veggie Ground Crumbles. You can find them in the freezer section of many groceries stores (in the Tampa Bay area, you can find them in Publix). I used to use one type of crumbles found in the produce section of many stores, but when I couldn't get the brand I used to use, I tried several brands in the freezer section of the store. While you may have another favorite, I found that this is the brand came closest to the texture and taste of ground beef in spagetti sauce, chili, and lasagna.
BAKED ZITI
Let's face it: we've all had days when we want something hot and yummy, but with a minimum amount of effort. What to fix on these days? Baked Ziti fits the bill. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have, which, chances are, are what you like. It doesn't matter what brand of spaghetti sauce or kind of cheese.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir again to mix. Bake in pre-heated oven for 30 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 35 minutes.
Serve with a salad and possibly garlic bread and possibly a peanut butter pie for dessert
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
Note: My younger two and I have called this recipe Talking Pasta for a few years. I can almost hear you thinking Huh? Talking pasta? Years ago, one of the name brands of spaghetti/pasta sauce had one line of sauce that was marketed for baked ziti. Their commercials showed cartoon ziti that talked about how good the sauce was in baked ziti; hence, Talking Pasta. Call it that, or Baked Ziti; either way, it's yummy, quick, and easy! Enjoy!
Here are today's six yummy recipes to try, including my Spaghetti Sauce and Quick Fresh Tomato Sauce from The New York Times Cooking e-newsletter. Enjoy!
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat.” Time: 30 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 pound dried pasta, such as farfalle or penne
Salt and pepper
2 tablespoons butter, softened
Crushed red pepper (optional)
2 1/2 cups Quick Fresh Tomato Sauce, warm (see recipe, which follows)
6 ounces ultra-fresh ricotta, at room temperature
Grated pecorino
Basil leaves, for garnish
Preparation
Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
QUICK FRESH TOMATO SAUCE
This also comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.” Time: 30 minutes; makes about 2 1/ 2 cups.
To view this online, click here.
Ingredients
5 pounds tomatoes
3/4 teaspoon salt
2 tablespoons olive oil
1 tablespoon tomato paste
1 garlic clove, halved
1 basil sprig
1 bay leaf
Preparation
Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
MARCELLA HAZAN’S TOMATO SAUCE
This is also from The New York Times cooking e-newsletter, and begins, “This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.” Time: 1 hour.
To view this online, go to http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce.
Ingredients
2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt
Preparation
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
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.
Note: This recipes, as well as the next two (Spaghetti Sauce and Baked Ziti), can be found in my e-cookbook, Off the Wall Cooking. I'm planning to update this e-cookbook in the near future.
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?)
SPAGHETTI SAUCE
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything ex-cept cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
Note: If you want to make it vegan, leave the honey out and use grated vegan cheese.
Note: If you want to add something with a meat-like taste and texture without using meat, I recommend trying Boca Veggie Ground Crumbles. You can find them in the freezer section of many groceries stores (in the Tampa Bay area, you can find them in Publix). I used to use one type of crumbles found in the produce section of many stores, but when I couldn't get the brand I used to use, I tried several brands in the freezer section of the store. While you may have another favorite, I found that this is the brand came closest to the texture and taste of ground beef in spagetti sauce, chili, and lasagna.
BAKED ZITI
Let's face it: we've all had days when we want something hot and yummy, but with a minimum amount of effort. What to fix on these days? Baked Ziti fits the bill. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have, which, chances are, are what you like. It doesn't matter what brand of spaghetti sauce or kind of cheese.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir again to mix. Bake in pre-heated oven for 30 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 35 minutes.
Serve with a salad and possibly garlic bread and possibly a peanut butter pie for dessert
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
Note: My younger two and I have called this recipe Talking Pasta for a few years. I can almost hear you thinking Huh? Talking pasta? Years ago, one of the name brands of spaghetti/pasta sauce had one line of sauce that was marketed for baked ziti. Their commercials showed cartoon ziti that talked about how good the sauce was in baked ziti; hence, Talking Pasta. Call it that, or Baked Ziti; either way, it's yummy, quick, and easy! Enjoy!
Thursday, August 31, 2017
Stuffed Peppers
Have you ever noticed how when you're with a group of people, even if it's only one or two others, that conversation will frequently drift towards food? After all, no matter what your political bent, religious beliefs, or any other factor, we all need to eat, so it had better be both nutritious and yummy. (Yes, yummy is the technical term here.)
A group of my co-workers (who are quickly becoming friends) and I frequently talk about food. It usually starts with, "Oh, wait'll I tell you what I fixed over the weekend!"
"Oh, really? I've got to try that sometime! By the way, I've got the makings of....I'll probably make it this evening!"
One of my friends at work mentioned she wanted to fix stuffed peppers in the near future, as well as wanting a good meatless spaghetti sauce. I'll probably post some good spaghetti sauces tomorrow.
And now, for six (yes, six) yummy stuffed pepper recipes to try your hand at, including Stuffed Peppers with Tomato Sauce and Quinoa & Vegetable Stuffed Peppers. (Hope these fit the bill! And I'll keep my eye out for a few more stuffed pepper recipes for a future post.) Enjoy!
Note: I found a seventh stuffed pepper recipe using Boca crumbles, called Italian Grilled Stuffed Peppers, which can be found here. And not to worry: I'm planning to post a Labor Day post on Saturday and will include that on Saturday's post.
MEDITERRANEAN QUINOA STUFFED PEPPERS
This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.
"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."
Note: Of course, being a vegetarian blog, I am the last person to recommend adding any kind of meat, as Kaleigh does, but if you'd like to up the protein in this (or any other of the stuffed peppers), you can always add Boca crumbles to the recipe, maybe 1/2 - 1 cup to the total recipe. This would work well if you've cooked up an entire bag of the crumbles, but only used part of the bag and saved the rest.
Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)
To view this online, click here. To check out Kaleigh's website, go to Lively Table.
Ingredients
2 large red bell peppers
1 cup cooked quinoa
1 cup low sodium cooked chickpeas
1 cup cherry tomatoes, quartered
2 tablespoons pine nuts
2 tablespoons sliced black olives
1 clove garlic
1 teaspoon red wine vinegar
1 teaspoon dried oregano
Chopped parsley, for serving (optional)
PreparationHeat oven to 350F.
Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.
In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.
Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).
Ingredient Variations and Substitutions
You may use cooked brown rice or other grain, such as farro, in place of the quinoa.
Include any vegetables that you have in your refrigerator that need to be used.
Cooking and Serving Tips
Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.
Kaleigh added, "Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal." Of course, being a vegetarian blog, you can use this as a side for any non-meat entree, or have a whole pepper on its own. Yum!
STUFFED PEPPERS
Servings: 8
Source: The New American Heart Association Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/238.shtml
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Protein: 5 g; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Carbohydrates: 23 g; Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
BARLEY-STUFFED RED PEPPERS
This comes from the January 2003 issue of Vegetarian Times, page 21. It begins, “Baked, stuffed bell peppers make an ideal budget main course but usually require lengthy cooking time. This speedy version calls for steaming the red peppers to soften them before you fill them to the brim with zesty barley-mushroom stuffing.” Serves 3 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/barley-stuffed-red-peppers/.
1 cup uncooked quick-cooking barley
3 cups vegetable or mushroom broth
3 large red bell peppers
2 Tbs. olive oil
1 large onion, peeled and diced
1 Tbs. minced garlic
6 oz. presliced portobello mushrooms, cubed
4 oz. feta cheese, crumbled
1 tsp. lemon juice
1/3 cup chopped flat-leaf parsley
Hot pepper sauce to taste
Salt and freshly ground black pepper
Parsley sprigs for garnish
Combine barley and 2 cups vegetable broth in saucepan. Bring to a boil, reduce heat to medium-low, cover and cook until tender, 10 to 15 minutes.
Meanwhile, slice tops off red peppers, and remove seeds and inner membranes. Reserve tops for later use. Place peppers on steaming rack over boiling water, and cover saucepan. Steam peppers for about 15 minutes, or until tender but not soft. Remove from heat, and set aside until cool enough to handle.
Heat oil in large skillet over medium heat until hot. Sauté onion and garlic until onion becomes translucent, about 5 minutes. Add barley and any remaining cooking liquid, and stir until grains are coated with oil. Add mushrooms and remaining 1 cup vegetable broth, and sauté mixture for about 5 minutes, or until mushrooms soften and liquid absorbed. Stir in feta, lemon juice, parsley, hot pepper sauce, and salt and pepper to taste, and cook about 2 minutes more. Remove from heat.
Stand peppers upright, and spoon barley mixture into them. Fill each pepper, and serve with tops over the filling or propped alongside. Garnish with parsley and serve.
nutritional information Per Serving: Calories: 460; Protein: 14 g; Total Fat: 19 g; Saturated Fat: 7 g; Carbohydrates: 62 g; Cholesterol: 35 mg; Sodium: 900 mg; Fiber: 13 g; Sugar: 13 g
QUINOA-STUFFED PEPPERS
This is from Fiona Haynes, About.com's Low Fat Cooking expert. She wrote, “These quinoa-stuffed peppers make a nice low-fat meatless entree or side dish. Quinoa is a wonderful option for those who can't eat gluten, plus it makes a nice change from rice or meat-filled peppers. To make 1 cup of cooked quinoa, you'll need 1/2 cup of quinoa, rinsed, then cooked in 1 cup of water or broth for extra flavor. Make sure your broth is gluten free if you are feeding this to someone who has a gluten problem.
“I like my peppers to be yielding but still have something of a bite to them. If you prefer your peppers to be softer still, bake them for 10 minutes or so longer.” Prep Time: 0 minutes; Cook Time: 45 minutes; Total Time: 45 minutes; Serves 4
To view this online, click here.
Ingredients
2 large red or yellow bell peppers, halved lengthwise, stem intact
2 tsp canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 medium carrots, diced
1 1/2 cups diced cremini mushrooms
1 cup cooked quinoa
1/2 cup fat-free, low-sodium vegetable broth
1 cup chopped baby spinach
1/2 cup chopped fresh parsley
Preparation
Preheat oven to 400 degrees.
Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft.
Heat oil in medium skillet and gently sauté onions, garlic and carrots on medium-low heat until softened.
Add mushrooms and cook until soft. Stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes.
Scoop one fourth of the quinoa mixture into each bell pepper half, packing firmly.
Place peppers in a baking dish. Cover the bottom of the dish with 1/2 cup of water. Cover with foil and bake for 30 minutes, until filling is hot.
Per Serving: Calories 198, Calories from Fat 38, total Fat 4.2g (sat 0.3g), Cholesterol 0mg, Sodium 50mg, Carbohydrate 33.3g, Fiber 6.7g, Protein 6.6g
QUINOA AND VEGETABLE STUFFED PEPPERS
This comes from Rachel Ray, star of The Food Network’s Rachael Ray’s Week In A Day. Total Time: 1 hr 10 min; Prep: 25 min; Cook: 45 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/quinoa-and-vegetable-stuffed-peppers-recipe.html?oc=linkback
Ingredients
1 cup quinoa
2 cups chicken or vegetable stock
6 small bell peppers, mixed colors, seeded and halved
3 tablespoons EVOO, plus extra for drizzling
Salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 small firm eggplant, trimmed of half the skin, chopped
1 small to medium firm zucchini, seeded and chopped
1 red onion, chopped
1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, a handful, chopped
2 plum tomatoes, chopped
1 cup crumbled feta or ricotta salata cheese
Directions
Preheat the oven to 450 degrees F.
Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.
STUFFED PEPPERS WITH TOMATO SAUCE
This is from Vegetarian Times, and begins, “Simple and festive, these peppers will be welcome at any time of year.”
Makes 8 servings, and can be viewed online here.
Ingredients
4 large red, green or yellow bell peppers
3 Tbs. olive oil
4 soy "sausage" links, cut into chunks
2 cups chopped onion
1 cup chopped celery
4 cloves garlic, minced
1/2 cup minced parsley
2 14.5-oz. cans chopped tomatoes
1 tsp. dried thyme
3 cups cooked rice
1 cup plus 8 Tbs. grated Parmesan cheese
8 sprigs fresh thyme for garnish, optional
Preparation
Preheat oven to 350F.
Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat dry. Set aside.
Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes. Add onion, celery, garlic and parsley, and cook about 10 minutes more. Stir in 1/2 cup tomatoes, thyme and cayenne.
Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice absorbs any liquid from vegetables. Stir in cheese. Divide rice mixture among pepper halves, mounding mixture into cavities. Pour remaining tomato mixture into small baking dish. Nestle stuffed peppers on top of tomatoes. Cover dish with lid or aluminum foil.
Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 Tbs. Parmesan cheese. Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and garnish, if desired.
Nutrition Information: Calories: 270; Carbohydrate Content: 31 g; Cholesterol Content: 15 mg; Fat Content: 11 g; Fiber Content: 5 g; Protein Content: 14 g; Saturated Fat Content: 3 g; Sodium Content: 470 mg; Sugar Content: 4 g
A group of my co-workers (who are quickly becoming friends) and I frequently talk about food. It usually starts with, "Oh, wait'll I tell you what I fixed over the weekend!"
"Oh, really? I've got to try that sometime! By the way, I've got the makings of....I'll probably make it this evening!"
One of my friends at work mentioned she wanted to fix stuffed peppers in the near future, as well as wanting a good meatless spaghetti sauce. I'll probably post some good spaghetti sauces tomorrow.
And now, for six (yes, six) yummy stuffed pepper recipes to try your hand at, including Stuffed Peppers with Tomato Sauce and Quinoa & Vegetable Stuffed Peppers. (Hope these fit the bill! And I'll keep my eye out for a few more stuffed pepper recipes for a future post.) Enjoy!
Note: I found a seventh stuffed pepper recipe using Boca crumbles, called Italian Grilled Stuffed Peppers, which can be found here. And not to worry: I'm planning to post a Labor Day post on Saturday and will include that on Saturday's post.
MEDITERRANEAN QUINOA STUFFED PEPPERS
This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.
"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."
Note: Of course, being a vegetarian blog, I am the last person to recommend adding any kind of meat, as Kaleigh does, but if you'd like to up the protein in this (or any other of the stuffed peppers), you can always add Boca crumbles to the recipe, maybe 1/2 - 1 cup to the total recipe. This would work well if you've cooked up an entire bag of the crumbles, but only used part of the bag and saved the rest.
Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)
To view this online, click here. To check out Kaleigh's website, go to Lively Table.
Ingredients
2 large red bell peppers
1 cup cooked quinoa
1 cup low sodium cooked chickpeas
1 cup cherry tomatoes, quartered
2 tablespoons pine nuts
2 tablespoons sliced black olives
1 clove garlic
1 teaspoon red wine vinegar
1 teaspoon dried oregano
Chopped parsley, for serving (optional)
PreparationHeat oven to 350F.
Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.
In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.
Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).
Ingredient Variations and Substitutions
You may use cooked brown rice or other grain, such as farro, in place of the quinoa.
Include any vegetables that you have in your refrigerator that need to be used.
Cooking and Serving Tips
Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.
Kaleigh added, "Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal." Of course, being a vegetarian blog, you can use this as a side for any non-meat entree, or have a whole pepper on its own. Yum!
STUFFED PEPPERS
Servings: 8
Source: The New American Heart Association Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/238.shtml
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Protein: 5 g; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Carbohydrates: 23 g; Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
BARLEY-STUFFED RED PEPPERS
This comes from the January 2003 issue of Vegetarian Times, page 21. It begins, “Baked, stuffed bell peppers make an ideal budget main course but usually require lengthy cooking time. This speedy version calls for steaming the red peppers to soften them before you fill them to the brim with zesty barley-mushroom stuffing.” Serves 3 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/barley-stuffed-red-peppers/.
1 cup uncooked quick-cooking barley
3 cups vegetable or mushroom broth
3 large red bell peppers
2 Tbs. olive oil
1 large onion, peeled and diced
1 Tbs. minced garlic
6 oz. presliced portobello mushrooms, cubed
4 oz. feta cheese, crumbled
1 tsp. lemon juice
1/3 cup chopped flat-leaf parsley
Hot pepper sauce to taste
Salt and freshly ground black pepper
Parsley sprigs for garnish
Combine barley and 2 cups vegetable broth in saucepan. Bring to a boil, reduce heat to medium-low, cover and cook until tender, 10 to 15 minutes.
Meanwhile, slice tops off red peppers, and remove seeds and inner membranes. Reserve tops for later use. Place peppers on steaming rack over boiling water, and cover saucepan. Steam peppers for about 15 minutes, or until tender but not soft. Remove from heat, and set aside until cool enough to handle.
Heat oil in large skillet over medium heat until hot. Sauté onion and garlic until onion becomes translucent, about 5 minutes. Add barley and any remaining cooking liquid, and stir until grains are coated with oil. Add mushrooms and remaining 1 cup vegetable broth, and sauté mixture for about 5 minutes, or until mushrooms soften and liquid absorbed. Stir in feta, lemon juice, parsley, hot pepper sauce, and salt and pepper to taste, and cook about 2 minutes more. Remove from heat.
Stand peppers upright, and spoon barley mixture into them. Fill each pepper, and serve with tops over the filling or propped alongside. Garnish with parsley and serve.
nutritional information Per Serving: Calories: 460; Protein: 14 g; Total Fat: 19 g; Saturated Fat: 7 g; Carbohydrates: 62 g; Cholesterol: 35 mg; Sodium: 900 mg; Fiber: 13 g; Sugar: 13 g
QUINOA-STUFFED PEPPERS
This is from Fiona Haynes, About.com's Low Fat Cooking expert. She wrote, “These quinoa-stuffed peppers make a nice low-fat meatless entree or side dish. Quinoa is a wonderful option for those who can't eat gluten, plus it makes a nice change from rice or meat-filled peppers. To make 1 cup of cooked quinoa, you'll need 1/2 cup of quinoa, rinsed, then cooked in 1 cup of water or broth for extra flavor. Make sure your broth is gluten free if you are feeding this to someone who has a gluten problem.
“I like my peppers to be yielding but still have something of a bite to them. If you prefer your peppers to be softer still, bake them for 10 minutes or so longer.” Prep Time: 0 minutes; Cook Time: 45 minutes; Total Time: 45 minutes; Serves 4
To view this online, click here.
Ingredients
2 large red or yellow bell peppers, halved lengthwise, stem intact
2 tsp canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 medium carrots, diced
1 1/2 cups diced cremini mushrooms
1 cup cooked quinoa
1/2 cup fat-free, low-sodium vegetable broth
1 cup chopped baby spinach
1/2 cup chopped fresh parsley
Preparation
Preheat oven to 400 degrees.
Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft.
Heat oil in medium skillet and gently sauté onions, garlic and carrots on medium-low heat until softened.
Add mushrooms and cook until soft. Stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes.
Scoop one fourth of the quinoa mixture into each bell pepper half, packing firmly.
Place peppers in a baking dish. Cover the bottom of the dish with 1/2 cup of water. Cover with foil and bake for 30 minutes, until filling is hot.
Per Serving: Calories 198, Calories from Fat 38, total Fat 4.2g (sat 0.3g), Cholesterol 0mg, Sodium 50mg, Carbohydrate 33.3g, Fiber 6.7g, Protein 6.6g
QUINOA AND VEGETABLE STUFFED PEPPERS
This comes from Rachel Ray, star of The Food Network’s Rachael Ray’s Week In A Day. Total Time: 1 hr 10 min; Prep: 25 min; Cook: 45 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/quinoa-and-vegetable-stuffed-peppers-recipe.html?oc=linkback
Ingredients
1 cup quinoa
2 cups chicken or vegetable stock
6 small bell peppers, mixed colors, seeded and halved
3 tablespoons EVOO, plus extra for drizzling
Salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 small firm eggplant, trimmed of half the skin, chopped
1 small to medium firm zucchini, seeded and chopped
1 red onion, chopped
1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, a handful, chopped
2 plum tomatoes, chopped
1 cup crumbled feta or ricotta salata cheese
Directions
Preheat the oven to 450 degrees F.
Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.
STUFFED PEPPERS WITH TOMATO SAUCE
This is from Vegetarian Times, and begins, “Simple and festive, these peppers will be welcome at any time of year.”
Makes 8 servings, and can be viewed online here.
Ingredients
4 large red, green or yellow bell peppers
3 Tbs. olive oil
4 soy "sausage" links, cut into chunks
2 cups chopped onion
1 cup chopped celery
4 cloves garlic, minced
1/2 cup minced parsley
2 14.5-oz. cans chopped tomatoes
1 tsp. dried thyme
3 cups cooked rice
1 cup plus 8 Tbs. grated Parmesan cheese
8 sprigs fresh thyme for garnish, optional
Preparation
Preheat oven to 350F.
Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat dry. Set aside.
Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes. Add onion, celery, garlic and parsley, and cook about 10 minutes more. Stir in 1/2 cup tomatoes, thyme and cayenne.
Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice absorbs any liquid from vegetables. Stir in cheese. Divide rice mixture among pepper halves, mounding mixture into cavities. Pour remaining tomato mixture into small baking dish. Nestle stuffed peppers on top of tomatoes. Cover dish with lid or aluminum foil.
Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 Tbs. Parmesan cheese. Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and garnish, if desired.
Nutrition Information: Calories: 270; Carbohydrate Content: 31 g; Cholesterol Content: 15 mg; Fat Content: 11 g; Fiber Content: 5 g; Protein Content: 14 g; Saturated Fat Content: 3 g; Sodium Content: 470 mg; Sugar Content: 4 g
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