Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six recipes to help you through the day, including Mediterranean Quinoa Stuffed Peppers and Bloomin’ Apples. Enjoy!
FROZEN PEANUT BUTTER CUP PIE
This comes from Diana Rattry, Southern Cooking guide for The Spruce. Diana wrote, “This awesome frozen peanut butter cup pie is the perfect dessert or weekend treat for a hot summer day. The classic graham cracker pie shell and simple cream cheese and peanut butter filling take no more than 10 to 15 minutes to prepare; just mix, freeze, and enjoy!
“To make this even easier, use a store-bought deep-dish graham cracker pie shell. An oreo or chocolate cookie crust would be an excellent choice as well.
“Freeze the peanut butter cups to make chopping them much easier.”
Prep Time: 14 minutes; Cook Time: 0 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
Crust
1 3/4 cups crushed graham cracker crumbs
1/3 cup melted butter
1/4 cup brown sugar or granulated sugar
Filling
8 ounces cream cheese, softened
1 cup sweetened condensed milk using a liquid measuring cup
3/4 cup creamy peanut butter
1/4 cup confectioners' sugar
1 tub (8 ounces) frozen whipped topping, thawed
1 cup chopped peanut butter cups, frozen for easier chopping, plus more for garnish if desired
Sweetened whipped cream or whipped topping, for garnish
Warm chocolate syrup or chocolate sauce, for garnish
Directions
In a medium bowl, combine the crushed graham crackers with melted butter and 1/4 cup of brown sugar or granulated sugar. Mix well and press firmly over the bottom and up the sides of a 9-inch deep-dish pie plate. Cover and refrigerate the crust to chill for at least 1 hour.
In a large bowl, combine the softened cream cheese, sweetened condensed milk, peanut butter, and confectioners' sugar. Beat on medium speed of an electric mixer until smooth and well blended. Fold in the whipped topping until blended, and then fold in the chopped peanut butter cups.
Fill the chilled graham cracker pie shell with the peanut butter mixture.
Cover the pie tightly and freeze for at least 2 hours, or until the filling is firm.
Set the frozen pie out at room temperature for a few minutes before slicing.
Serve with a dollop of whipped cream or whipped topping and drizzle with warm chocolate sauce. Sprinkle with reserved chopped peanut butter cups, if desired.
Tips:
If possible, freeze the pie for several hours or overnight before serving.
Give the pie about 10 minutes at room temperature to soften slightly before slicing.
If desired, bake the crust in a preheated 400 F oven for 10 minutes. Cool completely and chill slightly before filling.
Make this peanut butter sauce to drizzle over the pie along with the chocolate syrup.
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."
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.
Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal.
CREAMY VEGAN MAYO-FREE POTATO SALAD
This is from Brittany at I Love Vegan and begins, “Good ol’ potato salad is a quintessential summer salad and a staple at barbeques and potlucks. This creamy vegan potato salad is made without mayo! 30 minutes of active cooking time. Makes 4 cups.”
Prep 30 mins; Cook 25 mins; Inactive 2 hours, 15 mins; Total 3 hours, 10 mins; Yield 4 cups
This can be viewed online here.
Ingredients
1 - 1.5lb bag of The Little Potato Company’s Blushing Belle Creamer potatoes
1/2 cup Coconut milk (full-fat)
1/3 cup Nutritional yeast flakes
1/4 cup Canola oil (or other neutral-tasting vegetable oil)
3 tbsp Dill pickle juice (or 2 tbsp white vinegar)
1 tbsp Granulated sugar (evaporated cane sugar)
1 tsp Hot mustard
1 1/2 tsp Sea salt, plus more to taste
Black pepper, to taste
1/4 cup Chopped fresh dill
1/4 cup Thin-sliced celery (approx. 1 rib celery)
1/4 cup Grated carrot (approx. 1 medium carrot)
1/4 cup Chopped green onion (approx. 4-5 shoots)
2-3 tbsp minced shallot (soaked in salt water) (approx. 1 small shallot)
2 tbsp Chopped dill pickle (approx. 1 large pickle)
Instructions
Begin cooking the potatoes while you prep the vegetables and the dressing. In a large pot of cold water, heat the potatoes over high heat. Bring to a boil and cook for 15-20 minutes or until the largest potato is fork-tender in the center. Once the potatoes are cooked, drain and set aside to cool slightly.
While the potatoes are cooking, combine coconut milk, nutritional yeast, canola oil, pickle juice, sugar, hot mustard, sea salt, and black pepper. Mix vigorously and set aside. Prepare the dill, celery, carrot, green onion, shallot, and pickle.
Once the potatoes are just cool enough to handle, halve them and transfer them to a large bowl. (Refer to recipe notes for tips on changing the texture of the potato salad)
Cover the warm potatoes with dressing and add all of the chopped vegetables. Mix roughly and thoroughly to the help break up the potatoes and thicken the dressing.
Refrigerate for at least 2 hours (until thoroughly chilled – overnight is best so there’s plenty of time for the dressing to thicken.)
Mix well, taste and adjust seasoning to suit your preferences.
Notes
Depending on your personal preferences, it's easy to adjust the texture of this potato salad. I coarsely mashed the halved potatoes for a thick salad with different-sized chunky pieces of potato. For a more evenly textured potato salad, dice 2/3 of the warm potatoes and thoroughly mash the remaining potatoes. If you prefer a mashed potato salad, fully mash the potatoes.
RICOTTA-BASIL STUFFED TOMATOES
This is from Vegetarian Times, and begins, “Summer favorites zucchini, corn, and basil get baked in tomato shells for a light-yet-satisfying entrée.”
Makes 8 servings.
Click here to view online.
Ingredients
8 large beefsteak tomatoes
2 large eggs
1 cup low-fat ricotta cheese
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
2 Tbs. plus 4 tsp. grated Parmesan cheese, divided
1 clove garlic, minced (1 tsp.)
1 cup corn kernels
1 cup diced zucchini plus 24 very thin zucchini slices
Preparation
Preheat oven to 350°F. Slice tops off tomatoes, and scoop pulp out of centers to make stuffable tomato shells; set aside. Discard half of tomato pulp; remove seeds from and finely chop remaining half of pulp.
Whisk together eggs and ricotta in medium bowl until smooth. Stir in red onion, basil, 2 Tbs. Parmesan, and garlic. Add corn, diced zucchini, and chopped tomato pulp; stir until combined.
Fill tomatoes just to top with 1/2 cup ricotta mixture. Sprinkle each tomato with 1/2 tsp. Parmesan, and top each with 3 zucchini slices and tomato top. Place in large baking dish.
Bake 45 minutes, or until filling is puffed up and tops are browned. Let stand 10 minutes before serving. To freeze and enjoy later: Cool stuffed tomatoes completely, then place in foil-lined baking pan. Wrap tightly in foil, then in plastic wrap, and freeze. When ready to eat, thaw tomatoes completely. Preheat oven to 350°F. Bake, uncovered, 20 to 30 minutes, or until filling is hot.
Nutrition Information: Calories: 130; Carbohydrate Content: 18 g; Cholesterol Content: 65 mg; Fat Content: 5 g; Fiber Content: 3 g; Protein Content: 9 g; Saturated Fat Content: 2 g; Sodium Content: 151 mg; Sugar Content: 10 g
BLOOMIN’ APPLES
This is from Lena Abraham on Delish. The recipe begins, “Forget onions, bloomin' apples are the true snack hero.”
Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4.
To view this online, click here.
Ingredients
4 tbsp. melted butter
1 tbsp. brown sugar
1 tbsp. sugar
1/2 tsp. ground cinnamon
4 green apples
4 chewy caramel squares
Lemon wedge
Ice cream, for serving
Caramel, for drizzling
Directions
Preheat oven to 375° and grease a medium baking dish with nonstick cooking spray.
In a small bowl, whisk together butter, brown sugar, sugar and cinnamon.
Slice off the top of each apple then use a melon baller (or a teaspoon) to scoop out the core. Using a paring knife, make three circular cuts in the apple. Place the apple cut side-down on a cutting board and slice crosswise.
Place cut apples in a small baking dish. Fill each apple with two caramel squares then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.
Serve warm with ice cream and drizzle with caramel.
FAVORITE PUMPKIN GRANOLA
This is from Lindsay on her food blog, Pinch of Yum. I absolutely love Pinch of Yum, and highly recommend it. Go ahead and check it out, and sign up for her emails. Go ahead, I’ll wait.
This recipe begins, “Pumpkin Granola that is both salty and sweet! Made with REAL PUMPKIN along with oats, coconut, almonds, pistachios, maple syrup, cinnamon, and olive oil. My favorite fall granola! ♡ Adapted from the Last Granola Recipe by my friend The Faux Martha.”
Ingredients
6 cups rolled oats
1 heaping cup sliced almonds
1 heaping cup pistachios (or other nuts)
1 heaping cup unsweetened flaked coconut
1 cup pumpkin puree
1 cup olive oil
1 cup maple syrup
2-3 teaspoons salt (see notes)
1-2 teaspoons cinnamon
This can be viewed online http://pinchofyum.com/pumpkin-granola/>here.
author: lindsay prep time: 10 mins cook time: 30 mins total time: 40 minutes yield: 9 cups (about 18 half-cup servings)
Instructions
Prep the Pumpkin Granola: Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
Bake the Pumpkin Granola: Spread the granola into a large nonstick jelly roll pan or cake pan – I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up.
Eat and love: Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol’ milk.
Notes
Salt: Yup. 2-3 teaspoons salt is not a typo. This recipe, as written, is meant to be salty! I love it that way. I make mine with 2 1/2 or 3 teaspoons salt, and it gives it an awesome salty-sweet bite, but if you’re not into the salty-sweet thing, you can definitely reduce that amount. Either way, be aware that the unbaked granola “batter” will taste very salty, and fear not – that saltiness mellows out beautifully after you bake it.
Bake times: There is a fine line between perfectly toasted / caramelized and straight up burned pumpkin granola. I found that the 30 to 40 minute mark was my cut-off in our smaller studio oven, whereas in my larger oven at home I got away with about 45 minutes. I had several batches that I popped back in the oven for an extra five minutes and they went from browned to burned really quickly, so beware. That being said, even if you get a little extra browning (not burning, just browning) around the edges, I think that actually tastes really nice once mixed with the rest of the granola. Was that overall just super helpful?
Pro Tip: Sprinking raw or brown sugar and a tiny bit of extra salt over the top of the granola as it cools is never a bad idea.
Other add-ins that work well: pecans, walnuts, chia seeds. But be advised that the pecans and walnuts both burn pretty easily so I would suggest adding them towards the end of the baking time. The pistachios seem to be able to handle the heat a bit more, so I found that it worked just fine to add them with all the other ingredients.
Tuesday, October 10, 2017
Taco Tuesday
It's Taco Tuesday, time for six yummy taco recipes, including Jamaican Curried Tempeh Tacos and Crispy Thai Roasted Cauliflower Tacos. Enjoy!
SPICY MOROCCAN CHICKPEA TACOS
This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.
To view this online, click here.
Ingredients:
2 Tbs. olive oil
1 small onion, cut into 1/2-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
1/4 cup golden raisins
1 Tbs. harissa
1/3 cup grape tomatoes, quartered
Instructions:
Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.
Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
GRILLED PORTABELLA AND POBLANO TACOS
This is from Food.com. Makes 4 servings.
To view this online, click here.
Ingredients
Pico de Gallo
2 roma tomatoes, diced
1⁄2 small red onion, finely diced
1⁄4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
Grilled Portabella Filling
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1⁄2 teaspoon dried chipotle powder
Assembly and Toppings
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)
Directions
Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
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
CRISPY THAI ROASTED CAULIFLOWER TACOS [VEGAN, GLUTEN-FREE]
This comes from One Green Planet, and starts off, “These cauliflower tacos are an explosion of flavors and textures that will leave you wanting more. The crispy Thai cauliflower is mellowed by a tasty slaw and the whole taco is tied together with a delightful avocado-lime sauce. These tacos are sure to be crowd pleasers.”
This recipe is: Dairy-Free and Vegan; Serves 4.
To view this online, click here.
Ingredients
For the Tacos:
1 tablespoon red curry paste
1 tablespoon olive oil
1 tablespoon lime juice
4 cups cauliflower florets
2 teaspoon Thai seasoning (see below)
4 small, gluten-free tortillas
For the Slaw:
3 cups purple cabbage, shredded
1 carrot, shredded
3 tablespoon cilantro, coarsely chopped
1 tablespoon flaked toasted coconut
2 teaspoon each extra virgin olive oil and lime juice
1 teaspoon agave
1 jalapeno pepper, thinly sliced
For the Avocado Lime Drizzle:
1 avocado, pitted
1/2 cup cilantro, chopped
1/4 cup water
2 limes, peeled (flesh only – take the skin and white bits off with a knife)
For the Thai Seasoning:
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon dried lemon zest
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon powdered ginger
1 teaspoon ground coriander
A few pinches of dried chili flakes
Preparation
Preheat the oven to 400°F.
In a bowl, whisk together the curry paste, olive oil, and lime juice to make a thinner paste.
Toss the cauliflower in the mixture and stir it to coat.
In a small jar, combine all spices for the Thai seasoning and shake them together to blend.
Sprinkle 2 teaspoons of the Thai seasoning over the cauliflower and stir it to coat.
Line a baking sheet with foil and scatter the cauliflower florets in a single layer.
Roast them for 15-20 minutes or until they are crispy.
Meanwhile, combine all ingredients for the cabbage slaw in a large bowl.
Stir the olive oil, lime juice, and agave together. Then, pour it over the slaw and stir everything in.
In a blender, puree all ingredients for the avocado drizzle. Transfer it to a bottle with a squeeze top, or a sealed jar as you’ll have extra to store in the fridge.
When the cauliflower is ready, remove it from the oven.
Divide the cabbage slaw between 3-4 tortillas, then evenly distribute the roasted cauliflower. Drizzle the tacos with avocado sauce and garnish with additional cilantro and toasted coconut if desired.
ZUCCHINI AND CRIMINI TACOS
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found here.
From A Spicy Perspective at http://www.aspicyperspective.com/taco-recipe/. YIELD: 8-10 tacos; PREP TIME: 20 minutes; COOK TIME: 15 minutes
Ingredients
1 large onion, peeled, quartered and sliced thin
1 1/2 lbs. crimini mushrooms, sliced thin
2 zucchini, sliced thin
2 summer squash sliced thin
4 garlic cloves, minced
4 Tb. butter
1 Tb. cuban seasoning (McCormick makes a good one)
2 tsp. cumin
1/4 chipotle chili powder
1 tsp. salt
1 1/2 cups crumbled California panela cheese (or queso fresco)
1 package corn tortillas
Directions:
Chop the veggies and leave in separate piles. Mix the salt and spices in a small bowl and sprinkle evenly over all the veggies.
Place 1 tablespoon of butter in a large skillet and heat to hight heat. Once the butter is melted, add the onions and garlic. Saute' for 1-2 minutes until just barely soft. Remove from the skillet and add 2 tablespoons of butter. Once the butter is melted, add the mushrooms and saute' and stir until brown and cooked through, about 5-8 minutes. Remove and add the last tablespoon of butter to the skillet. Add the zucchini and summer squash to the skillet. Saute' and stir for 2-3 minutes until golden, but just barley cooked through and still firm.
To serve, place a tortilla on a plate (you can double them up for extra stability) and load it with veggies. Top each taco with a generous sprinkling of crumbled panela cheese. Serve warm.
SPICY MOROCCAN CHICKPEA TACOS
This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.
To view this online, click here.
Ingredients:
2 Tbs. olive oil
1 small onion, cut into 1/2-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
1/4 cup golden raisins
1 Tbs. harissa
1/3 cup grape tomatoes, quartered
Instructions:
Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.
Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
GRILLED PORTABELLA AND POBLANO TACOS
This is from Food.com. Makes 4 servings.
To view this online, click here.
Ingredients
Pico de Gallo
2 roma tomatoes, diced
1⁄2 small red onion, finely diced
1⁄4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
Grilled Portabella Filling
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1⁄2 teaspoon dried chipotle powder
Assembly and Toppings
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)
Directions
Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
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
CRISPY THAI ROASTED CAULIFLOWER TACOS [VEGAN, GLUTEN-FREE]
This comes from One Green Planet, and starts off, “These cauliflower tacos are an explosion of flavors and textures that will leave you wanting more. The crispy Thai cauliflower is mellowed by a tasty slaw and the whole taco is tied together with a delightful avocado-lime sauce. These tacos are sure to be crowd pleasers.”
This recipe is: Dairy-Free and Vegan; Serves 4.
To view this online, click here.
Ingredients
For the Tacos:
1 tablespoon red curry paste
1 tablespoon olive oil
1 tablespoon lime juice
4 cups cauliflower florets
2 teaspoon Thai seasoning (see below)
4 small, gluten-free tortillas
For the Slaw:
3 cups purple cabbage, shredded
1 carrot, shredded
3 tablespoon cilantro, coarsely chopped
1 tablespoon flaked toasted coconut
2 teaspoon each extra virgin olive oil and lime juice
1 teaspoon agave
1 jalapeno pepper, thinly sliced
For the Avocado Lime Drizzle:
1 avocado, pitted
1/2 cup cilantro, chopped
1/4 cup water
2 limes, peeled (flesh only – take the skin and white bits off with a knife)
For the Thai Seasoning:
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon dried lemon zest
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon powdered ginger
1 teaspoon ground coriander
A few pinches of dried chili flakes
Preparation
Preheat the oven to 400°F.
In a bowl, whisk together the curry paste, olive oil, and lime juice to make a thinner paste.
Toss the cauliflower in the mixture and stir it to coat.
In a small jar, combine all spices for the Thai seasoning and shake them together to blend.
Sprinkle 2 teaspoons of the Thai seasoning over the cauliflower and stir it to coat.
Line a baking sheet with foil and scatter the cauliflower florets in a single layer.
Roast them for 15-20 minutes or until they are crispy.
Meanwhile, combine all ingredients for the cabbage slaw in a large bowl.
Stir the olive oil, lime juice, and agave together. Then, pour it over the slaw and stir everything in.
In a blender, puree all ingredients for the avocado drizzle. Transfer it to a bottle with a squeeze top, or a sealed jar as you’ll have extra to store in the fridge.
When the cauliflower is ready, remove it from the oven.
Divide the cabbage slaw between 3-4 tortillas, then evenly distribute the roasted cauliflower. Drizzle the tacos with avocado sauce and garnish with additional cilantro and toasted coconut if desired.
ZUCCHINI AND CRIMINI TACOS
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found here.
From A Spicy Perspective at http://www.aspicyperspective.com/taco-recipe/. YIELD: 8-10 tacos; PREP TIME: 20 minutes; COOK TIME: 15 minutes
Ingredients
1 large onion, peeled, quartered and sliced thin
1 1/2 lbs. crimini mushrooms, sliced thin
2 zucchini, sliced thin
2 summer squash sliced thin
4 garlic cloves, minced
4 Tb. butter
1 Tb. cuban seasoning (McCormick makes a good one)
2 tsp. cumin
1/4 chipotle chili powder
1 tsp. salt
1 1/2 cups crumbled California panela cheese (or queso fresco)
1 package corn tortillas
Directions:
Chop the veggies and leave in separate piles. Mix the salt and spices in a small bowl and sprinkle evenly over all the veggies.
Place 1 tablespoon of butter in a large skillet and heat to hight heat. Once the butter is melted, add the onions and garlic. Saute' for 1-2 minutes until just barely soft. Remove from the skillet and add 2 tablespoons of butter. Once the butter is melted, add the mushrooms and saute' and stir until brown and cooked through, about 5-8 minutes. Remove and add the last tablespoon of butter to the skillet. Add the zucchini and summer squash to the skillet. Saute' and stir for 2-3 minutes until golden, but just barley cooked through and still firm.
To serve, place a tortilla on a plate (you can double them up for extra stability) and load it with veggies. Top each taco with a generous sprinkling of crumbled panela cheese. Serve warm.
Monday, October 9, 2017
Lasagna!
I love lasagna. And autumn is the perfect time for this yummy food.
Here are six yummy vegetarian lasagna recipes to help you through the day, including Tortilla Lasagna and Low-Fat Vegan Eggplant Lasagna. Enjoy!
HERBED TOFU LASAGNA WITH ZUCCHINI
This comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
BROCCOLI RABE LASAGNA
This comes from David Tanis, also in The New York Times cooking e-newsletter. David wrote, “Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers.” Time: 1 hour 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
For the Béchamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half, heated, plus a little more if necessary
Salt and pepper
Pinch of cayenne
Grated nutmeg, to taste
For the Lasagna:
1 pound dry lasagna noodles
Salt and pepper
2 bunches broccoli rabe, about 2 pounds
4 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 pound ricotta cheese
1/2 teaspoon grated lemon zest
4 tablespoons butter
4 ounces grated Parmesan, about 2 cups, or a combination of Parmesan and pecorino
Preparation
Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.
Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.
Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and ?1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.
Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)
Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
ROASTED VEGETABLE LASAGNA
This was in a Weight Watchers' email several years ago. The recipe begins, “Roasted vegetable purée gives lasagna a new twist! For variety, substitute zucchini or yellow squash for the eggplant.”
POINTS® Value: 5; Servings 6; Preparation Time: 25 min; Cooking Time: 65 min; Level of Difficulty: Moderate
Ingredients
3 medium raw eggplant, cut into 1/2-inch pieces
3 medium sweet red pepper(s), chopped
4 small tomato(es), plum, seeded and chopped
4 medium garlic clove(s), peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 serving dry lasagna noodles, 9 noodles, cooked and drained
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded
Directions
Preheat oven to 425°F.
In roasting pan, combine vegetables and garlic with olive oil. Bake 20 minutes or until vegetables are tender, stirring occasionally.
Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth. Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish. Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese. Bake until bubbly, about 45 minutes. Slice into 6 pieces and serve.
LOW CALORIE SPINACH LASAGNA
This is from Kimberly Eggleston, a nutritionist on The Spruce. Kimberly wrote, “You wouldn't think that lasagna could be a lean and delicious dish until you have tried this low-calorie spinach lasagna recipe. You can see from the ingredient list that it doesn't even take a whole lot of ingredients to make up this yummy dish. And the ingredients that are included are relatively lean. Instead of fatty sausage and beef, the bulk of this lasagna filling is part skim mozzarella, low-fat cottage cheese, and spinach which give the lasagna nice texture and color. There aren't too many calories coming from those ingredients!
“Another great thing about his spinach lasagna is that this lasagna recipe is so easy to throw together about an hour and fifteen minutes before dinner. Yes, that's only a little over one hour before dinner, and the majority or that time is the lasagna cooking, which frees you up to do other things.
“And there is no need to precook the noodles. You will add water to the dish once you have layered the lasagna together, using uncooked dry noodles. Then the water will cook the noodles during baking time resulting in perfectly al dente noodles when it is finished. One less pot to wash when it is all finished is certainly worth it.”
Total Time: 70 mins; Prep: 10 mins; Cook: 60 mins; Yield: 8 Servings; Per Serving Calories: 304
To view this online, click here.
Ingredients
1 16 oz. carton low-fat cottage cheese
1 10 oz. package frozen spinach, thawed and rinsed
1 1/2 cups shredded mozzarella cheese (6 oz.), divided
1/2 cup shredded parmesan cheese (2 oz.)
1 tsp ground black pepper
1 tsp dried oregano
1/2 tsp salt
9 lasagna noodles, uncooked
2 cups jarred marinara sauce
1 cup water
Directions
Preheat the oven to 375°F.
To begin with, prepare the cheese and spinach filling for the lasagna.
In a large bowl, combine the cottage cheese, parmesan cheese, spinach, 3/4 cup of the shredded mozzarella, pepper, oregano, and salt. Use large spoon to gently stir together the mixture until it is well combined.
Next, spray a 9x13-inch pan with cooking spray.
Place 3 of the uncooked noodles in the bottom of the pan. Top with half of the cottage cheese mixture, and use a large spoon or a spatula to gently spread the cheese mixture over the noodles, trying to cover all the noodles.
Next, over the cheese and spinach mixture, spread 2/3 cup of the marinara sauce, and then top the layer of marinara sauce with 1/4 cup of the shredded mozzarella. Repeat the layers two more times. End with the last three noddles, topped with 2/3 cup of sauce and 1/4 cup of mozzarella cheese.
Now that the lasagna is assembled, pour 1 cup of water around the edges of the pan gently and slowly, allowing the water to fill in the gaps slowly so that it does not overflow. Cover the pan tightly with tin foil.
Place the covered lasagna in the preheated oven, and bake for 1 hour. Once the lasagna is done cooking, remove it from the oven, and loosely uncover the dish while the lasagna cools. Let the lasagna stand for 10 minutes before serving in order to allow the lasagna to become far easier to cut.
LOW-FAT VEGAN EGGPLANT LASAGNA
This comes from Jolinda Hackett, About.com's Vegetarian food expert. She writes, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.
To view this online, click here.
Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 medium eggplant, diced
2 10 ounce packages frozen chopped spinach, defrosted
1 64 ounce jar pre-made tomato sauce
1 pound lasagna noodles
Preparation
Preheat the oven to 375 degrees.
Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.
Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.
Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%
Here are six yummy vegetarian lasagna recipes to help you through the day, including Tortilla Lasagna and Low-Fat Vegan Eggplant Lasagna. Enjoy!
HERBED TOFU LASAGNA WITH ZUCCHINI
This comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
BROCCOLI RABE LASAGNA
This comes from David Tanis, also in The New York Times cooking e-newsletter. David wrote, “Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers.” Time: 1 hour 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
For the Béchamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half, heated, plus a little more if necessary
Salt and pepper
Pinch of cayenne
Grated nutmeg, to taste
For the Lasagna:
1 pound dry lasagna noodles
Salt and pepper
2 bunches broccoli rabe, about 2 pounds
4 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 pound ricotta cheese
1/2 teaspoon grated lemon zest
4 tablespoons butter
4 ounces grated Parmesan, about 2 cups, or a combination of Parmesan and pecorino
Preparation
Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.
Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.
Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and ?1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.
Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)
Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
ROASTED VEGETABLE LASAGNA
This was in a Weight Watchers' email several years ago. The recipe begins, “Roasted vegetable purée gives lasagna a new twist! For variety, substitute zucchini or yellow squash for the eggplant.”
POINTS® Value: 5; Servings 6; Preparation Time: 25 min; Cooking Time: 65 min; Level of Difficulty: Moderate
Ingredients
3 medium raw eggplant, cut into 1/2-inch pieces
3 medium sweet red pepper(s), chopped
4 small tomato(es), plum, seeded and chopped
4 medium garlic clove(s), peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 serving dry lasagna noodles, 9 noodles, cooked and drained
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded
Directions
Preheat oven to 425°F.
In roasting pan, combine vegetables and garlic with olive oil. Bake 20 minutes or until vegetables are tender, stirring occasionally.
Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth. Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish. Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese. Bake until bubbly, about 45 minutes. Slice into 6 pieces and serve.
LOW CALORIE SPINACH LASAGNA
This is from Kimberly Eggleston, a nutritionist on The Spruce. Kimberly wrote, “You wouldn't think that lasagna could be a lean and delicious dish until you have tried this low-calorie spinach lasagna recipe. You can see from the ingredient list that it doesn't even take a whole lot of ingredients to make up this yummy dish. And the ingredients that are included are relatively lean. Instead of fatty sausage and beef, the bulk of this lasagna filling is part skim mozzarella, low-fat cottage cheese, and spinach which give the lasagna nice texture and color. There aren't too many calories coming from those ingredients!
“Another great thing about his spinach lasagna is that this lasagna recipe is so easy to throw together about an hour and fifteen minutes before dinner. Yes, that's only a little over one hour before dinner, and the majority or that time is the lasagna cooking, which frees you up to do other things.
“And there is no need to precook the noodles. You will add water to the dish once you have layered the lasagna together, using uncooked dry noodles. Then the water will cook the noodles during baking time resulting in perfectly al dente noodles when it is finished. One less pot to wash when it is all finished is certainly worth it.”
Total Time: 70 mins; Prep: 10 mins; Cook: 60 mins; Yield: 8 Servings; Per Serving Calories: 304
To view this online, click here.
Ingredients
1 16 oz. carton low-fat cottage cheese
1 10 oz. package frozen spinach, thawed and rinsed
1 1/2 cups shredded mozzarella cheese (6 oz.), divided
1/2 cup shredded parmesan cheese (2 oz.)
1 tsp ground black pepper
1 tsp dried oregano
1/2 tsp salt
9 lasagna noodles, uncooked
2 cups jarred marinara sauce
1 cup water
Directions
Preheat the oven to 375°F.
To begin with, prepare the cheese and spinach filling for the lasagna.
In a large bowl, combine the cottage cheese, parmesan cheese, spinach, 3/4 cup of the shredded mozzarella, pepper, oregano, and salt. Use large spoon to gently stir together the mixture until it is well combined.
Next, spray a 9x13-inch pan with cooking spray.
Place 3 of the uncooked noodles in the bottom of the pan. Top with half of the cottage cheese mixture, and use a large spoon or a spatula to gently spread the cheese mixture over the noodles, trying to cover all the noodles.
Next, over the cheese and spinach mixture, spread 2/3 cup of the marinara sauce, and then top the layer of marinara sauce with 1/4 cup of the shredded mozzarella. Repeat the layers two more times. End with the last three noddles, topped with 2/3 cup of sauce and 1/4 cup of mozzarella cheese.
Now that the lasagna is assembled, pour 1 cup of water around the edges of the pan gently and slowly, allowing the water to fill in the gaps slowly so that it does not overflow. Cover the pan tightly with tin foil.
Place the covered lasagna in the preheated oven, and bake for 1 hour. Once the lasagna is done cooking, remove it from the oven, and loosely uncover the dish while the lasagna cools. Let the lasagna stand for 10 minutes before serving in order to allow the lasagna to become far easier to cut.
LOW-FAT VEGAN EGGPLANT LASAGNA
This comes from Jolinda Hackett, About.com's Vegetarian food expert. She writes, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.
To view this online, click here.
Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 medium eggplant, diced
2 10 ounce packages frozen chopped spinach, defrosted
1 64 ounce jar pre-made tomato sauce
1 pound lasagna noodles
Preparation
Preheat the oven to 375 degrees.
Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.
Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.
Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%
Saturday, October 7, 2017
Desserts!
We all crave something a little snacky one in a while, and desserts help fit the bill. Here are six dessert recipes to help you through the day, including Classic Hot Fudge Sundae and Marbled Pumpkin Brownies. Do I have your attention yet? Good! Enjoy!
KIWI-BLUEBERRY TART
This was found in an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.
SERVINGS: 4
2 store-bought pie doughs
4 mini tart pans
2/3 cup reduced-fat sour cream
1 tbsp light brown sugar
1 1/4 cups quartered sliced kiwifruit
1/4 cup blueberries
Heat oven to 375°F. Unroll 2 store-bought pie doughs and cut into 4 circles (5 1/2" diameter).
Press into 4 mini tart pans with removable bottoms (about 4 3/4" diameter). Prick with fork and freeze until firm, 10 minutes.
Line tart shells with foil and pie weights (or dried beans) and bake until golden, about 10 minutes. Remove foil and pie weights and bake until golden brown, about 4 minutes. Let cool completely.
Stir together 2/3 cup reduced-fat sour cream and 1 Tbsp light brown sugar. Remove shells from pans and top evenly with sour cream mixture, 1 1/4 cups quartered sliced kiwifruit, and 1/4 cup blueberries.
NUTRITION (per serving) 308.2 cal, 3.7 g pro, 36.6 g carb, 1.9 g fiber, 18 g fat, 8.5 g sat fat, 276.4 mg sodium
SUPERNATURAL BROWNIES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”
Yield: 15 large or 24 small brownies; Time: About 1 hour
This was featured in “Simple Pleasure, American Style”, and can be viewed online here.
Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional
Preparation
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Tip
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
BERRY COCONUT NO-BAKE CHEESECAKE
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “In the height of summer, turning on the oven should be considered off limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice.
“Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.”
Yield: One 9-inch cake
To view this online, click here.
Ingredients
For the Crust:
3/4 cup shredded unsweetened coconut
1 3/4 cups finely crushed Biscoff cookie crumbs (or 1 3/4 cups graham cracker crumbs and 1 tablespoon brown sugar), from about 30 Biscoff cookies or 15 whole graham crackers
6 tablespoons unsalted butter, melted and cooled
Pinch of kosher salt
For the Filling:
2 (14-ounce) cans full-fat coconut milk, chilled in the refrigerator overnight (see note)
16 ounces cream cheese, softened but still cool
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
Pinch of kosher salt
For the Topping:
3 cups fresh blueberries, blackberries or raspberries
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Toasted coconut chips, to taste, optional
Preparation
Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.
Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn’t, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.
Tip
The fat content of coconut milk varies quite a bit from brand to brand (and from can to can), but Thai Kitchen is widely available and works great. Even so, be sure to skim away any visible coconut oil to keep your finished cream as smooth as possible, and buy a bit more than you might need. Having an extra can on hand can help ward off last-minute disappointment.
PUMPKIN SPICE CHEESECAKE
This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”
Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.
To view this online, click here.
Ingredients
3/4 c. graham crackers, crushed
3/4 c. ginger snaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish
Directions
Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and 1/4 tsp. salt. Pour cheesecake mixture over crust.
Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
CLASSIC HOT FUDGE SUNDAE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.”
Yield: 4 to 6 servings; Time: 35 minutes
To view this online, click here.
Check out Melissa Clark’s guide “How to Make Ice Cream”.
Ingredients
For the Fudge Sauce:
3/4 cup heavy cream
1/2 cup packed light brown sugar
1/3 cup light corn syrup or honey
3 tablespoons Dutch-processed cocoa
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, cubed
7 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract or 1 tablespoon brandy or rum
For Assembly:
1 cup chilled heavy cream
1 tablespoon superfine sugar, more to taste
1/2 teaspoon vanilla extract
2 pints your favorite flavor ice cream
Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)
Cherries, for garnish (optional)
Preparation
In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
MARBLED PUMPKIN BROWNIES
I'm really not sure where I found this recipe. This makes 10 servings.
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup canned pumpkin
1/2 cup coarsely chopped pecans
1/4 cup cream cheese, softened
2 tablespoons sugar
1 egg yolk
2 teaspoons whipping cream
1/2 teaspoon vanilla extract
vanilla ice cream, optional
caramel sauce, warmed, optional
Preheat oven to 350 degrees F. Butter and flour 8-inch square glass baking dish.
Beat butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed.
Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick).
Mix cream cheese, 2 tablespoons sugar, egg yolk, whipping cream and 1/2 teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping tablespoons on top of the pumpkin batter.
Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern. Bake about 35 minutes or until tester inserted into center comes out clean and top is firm.
Cool. Cover with foil and let stand at room temperature. Reheat covered in 350 degree oven for 15 minutes before serving. Cut warm brownies into squares and serve topped with a scoop of ice cream, drizzled with caramel sauce if desired.
KIWI-BLUEBERRY TART
This was found in an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.
SERVINGS: 4
2 store-bought pie doughs
4 mini tart pans
2/3 cup reduced-fat sour cream
1 tbsp light brown sugar
1 1/4 cups quartered sliced kiwifruit
1/4 cup blueberries
Heat oven to 375°F. Unroll 2 store-bought pie doughs and cut into 4 circles (5 1/2" diameter).
Press into 4 mini tart pans with removable bottoms (about 4 3/4" diameter). Prick with fork and freeze until firm, 10 minutes.
Line tart shells with foil and pie weights (or dried beans) and bake until golden, about 10 minutes. Remove foil and pie weights and bake until golden brown, about 4 minutes. Let cool completely.
Stir together 2/3 cup reduced-fat sour cream and 1 Tbsp light brown sugar. Remove shells from pans and top evenly with sour cream mixture, 1 1/4 cups quartered sliced kiwifruit, and 1/4 cup blueberries.
NUTRITION (per serving) 308.2 cal, 3.7 g pro, 36.6 g carb, 1.9 g fiber, 18 g fat, 8.5 g sat fat, 276.4 mg sodium
SUPERNATURAL BROWNIES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”
Yield: 15 large or 24 small brownies; Time: About 1 hour
This was featured in “Simple Pleasure, American Style”, and can be viewed online here.
Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional
Preparation
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Tip
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
BERRY COCONUT NO-BAKE CHEESECAKE
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “In the height of summer, turning on the oven should be considered off limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice.
“Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.”
Yield: One 9-inch cake
To view this online, click here.
Ingredients
For the Crust:
3/4 cup shredded unsweetened coconut
1 3/4 cups finely crushed Biscoff cookie crumbs (or 1 3/4 cups graham cracker crumbs and 1 tablespoon brown sugar), from about 30 Biscoff cookies or 15 whole graham crackers
6 tablespoons unsalted butter, melted and cooled
Pinch of kosher salt
For the Filling:
2 (14-ounce) cans full-fat coconut milk, chilled in the refrigerator overnight (see note)
16 ounces cream cheese, softened but still cool
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
Pinch of kosher salt
For the Topping:
3 cups fresh blueberries, blackberries or raspberries
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Toasted coconut chips, to taste, optional
Preparation
Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.
Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn’t, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.
Tip
The fat content of coconut milk varies quite a bit from brand to brand (and from can to can), but Thai Kitchen is widely available and works great. Even so, be sure to skim away any visible coconut oil to keep your finished cream as smooth as possible, and buy a bit more than you might need. Having an extra can on hand can help ward off last-minute disappointment.
PUMPKIN SPICE CHEESECAKE
This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”
Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.
To view this online, click here.
Ingredients
3/4 c. graham crackers, crushed
3/4 c. ginger snaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish
Directions
Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and 1/4 tsp. salt. Pour cheesecake mixture over crust.
Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
CLASSIC HOT FUDGE SUNDAE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.”
Yield: 4 to 6 servings; Time: 35 minutes
To view this online, click here.
Check out Melissa Clark’s guide “How to Make Ice Cream”.
Ingredients
For the Fudge Sauce:
3/4 cup heavy cream
1/2 cup packed light brown sugar
1/3 cup light corn syrup or honey
3 tablespoons Dutch-processed cocoa
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, cubed
7 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract or 1 tablespoon brandy or rum
For Assembly:
1 cup chilled heavy cream
1 tablespoon superfine sugar, more to taste
1/2 teaspoon vanilla extract
2 pints your favorite flavor ice cream
Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)
Cherries, for garnish (optional)
Preparation
In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
MARBLED PUMPKIN BROWNIES
I'm really not sure where I found this recipe. This makes 10 servings.
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup canned pumpkin
1/2 cup coarsely chopped pecans
1/4 cup cream cheese, softened
2 tablespoons sugar
1 egg yolk
2 teaspoons whipping cream
1/2 teaspoon vanilla extract
vanilla ice cream, optional
caramel sauce, warmed, optional
Preheat oven to 350 degrees F. Butter and flour 8-inch square glass baking dish.
Beat butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed.
Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick).
Mix cream cheese, 2 tablespoons sugar, egg yolk, whipping cream and 1/2 teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping tablespoons on top of the pumpkin batter.
Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern. Bake about 35 minutes or until tester inserted into center comes out clean and top is firm.
Cool. Cover with foil and let stand at room temperature. Reheat covered in 350 degree oven for 15 minutes before serving. Cut warm brownies into squares and serve topped with a scoop of ice cream, drizzled with caramel sauce if desired.
Friday, October 6, 2017
Friday Recipes
I've been going vegetarian for years. The hardest part is at the holidays, when turkey seems to be the food d'jour. But that's beside the point.
I've picked a few recipes from VegKitchen to help you through the weekend, including No-Bake Espresso Mud Pie and Purple Power Blackberry Peach Smoothie. Enjoy!
PASTA WITH GREENS, CHICKPEAS, AND OLIVES
This recipe is listed as their recipe of the month. According to the site, "This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens by Nava Atlas."
Serves: 4 to 6
10 to 12 ounces rotini, rotelle, or cavatappi (spiral pasta, see note)
2 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, minced
1 small red bell pepper, cut into strips
10 to 12 ounces chard, kale, or spinach, any variety
3 medium ripe tomatoes, diced
15- to 16-ounce can chickpeas, drained and rinsed
1/2 cup sliced pitted oil-cured olives (such as Kalamata)
1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano
Salt and freshly ground pepper to taste
1/4 to 1/2 teaspoon dried hot red pepper flakes, optional
Cook the pasta in plenty of rapidly simmering water until al dente, then drain and transfer to a large serving bowl.
If using any variety of chard, cut the leaves away from the stems and chop coarsely or cut into ribbons. If you plan on using the stems from chard, trim an inch or so away from the bottom, then slice thinly. If using kale, strip the leaves from the stems, and cut into narrow ribbons or small bite-size pieces. Thinly slice the stems if you plan to use them, otherwise, discard. Stem larger spinach leaves and chop coarsely; if using baby spinach, use the leaves whole.
Heat the oil in a large skillet. Add the garlic and bell pepper and sauté over medium heat until the garlic is lightly golden and the bell pepper softens, about 3 minutes.
Add the greens and stir in quickly to coat with the oil. If using spinach, cover and let it wilt for 30 seconds or so. If using kale or chard, add a couple tablespoons of water, cover, and cook for 2 to 3 minutes, just until wilted and bright green.
Add the tomatoes, chickpeas, olives, and oregano. Stir together and cook, stirring frequently for 3 to 4 minutes, or until everything is heated through.
Combine the mixture from the skillet with the pasta in the serving bowl and toss together. Toss with the skillet mixture. Season with salt, pepper, and optional red pepper flakes. Sprinkle optional pine nuts over the pasta, and serve.
Note: In this dish, I used a spelt rotini, but you can use any kind of short twisty pasta, and of course go for a gluten-free variety if that’s your preference.
Read more here.
BLACK-EYED PEAS WITH SPINACH AND HERBS
"Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes," according to the recipe.
Serves: 6
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped leek (white part only), well rinsed
Two 16-ounce cans black-eyed peas, drained and rinsed
2 large or 3 medium tomatoes, diced
Juice of 1/2 to 1 lemon, to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 to 12 ounces fresh spinach, stemmed and well rinsed (or baby spinach, well rinsed)
1/2 cup chopped fresh parsley, or more, to taste
4 scallions, sliced
Salt and freshly ground pepper to taste
Hot cooked rice or other grain, optional
Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.
Add the leek and sauté another 5 minutes or so, until both it and the onion are golden.
Stir in the black-eyed peas, tomatoes, lemon juice, and spices. Cook until everything is hot and the tomatoes have softened, about 5 minutes.
Add half of the spinach, cover and cook until wilted down, then add the rest. Once it’s all wilted down, stir it in along with the parsley, and scallion. Cook for just a minute or two longer, just until then season with salt and pepper.
Serve at once over hot cooked rice or other grain, if desired.
Read more at http://www.vegkitchen.com/recipes/bountiful-beans/bean-main-dishes/black-eyed-peas-with-spinach-and-herbs/#sDx8kzIPtIHIW3To.99.
SIMPLE QUINOA, BROCCOLI, AND CHEESE CASSEROLE
"This easy casserole offers maximum nourishment. Serve with microwaved or baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes," according to the website's description. My description? "Yum!"
Serves: 6
1 1/2 cups quinoa, rinsed in a fine sieve
1 vegetable bouillon cube
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 large broccoli crowns, cut into bite-sized pieces
1/3 cup sliced sun-dried tomatoes or sliced black olives
Salt and freshly ground pepper to taste
1 1/2 cups grated vegan cheddar cheese
Preheat the oven to 400º F.
Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa and bouillon cube, cover, and simmer gently until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.
In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.
Transfer the mixture to a lightly oiled, shallow two-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.
Read more here.
And finally, check out their article "Cheap Eats for Tough Times." We could all use some help when it comes to buying nutritious food these days, right? Enjoy!
NO-BAKE ESPRESSO MUD PIE
This is from Jake Cohen, a food editor on Tasting Table. Jake wrote, “When we venture into dessert territory, summer is all about pies. But when we simply can't handle the heat of turning on our ovens, this no-bake mud pie saves the day. An Oreo® crust holds layers of chocolate ganaches and espresso whipped cream for a decadently sweet pick-me-up.
“This recipe is super simple but requires some wait time while you let the layers firm up in the fridge. It's a great one to make in advance and even keep in the freezer. This way, you can cut perfect slices before the pie tempers.
“To learn more, read ‘No Sweat.’”
This recipe stars off, “Turn your oven off for a slice of heaven.”
Yield: One 9-inch pie; Prep Time: 30 minutes, plus 4 hours chilling time; Cook Time: N/A; Total Time: 30 minutes, plus 4 hours chilling time
To view this online, click here.
Ingredients
For the Crust:
One 14.3-ounce package Oreos®
1 stick unsalted butter, melted
For the Dark Chocolate Ganache:
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 tablespoon instant espresso
1 teaspoon kosher salt
For the Milk Chocolate Ganache:
12 ounces milk chocolate chips
3/4 cup heavy cream
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
For the Espresso Whipped Cream:
1 cup heavy cream
1 tablespoon confectioners' sugar
1 teaspoon instant espresso
Pinch kosher salt
For the Garnish:
1 tablespoon confectioners' sugar
1/2 teaspoon instant espresso
Chocolate-covered espresso beans
Directions
Make the crust: In a food processor, pulse the Oreos® into fine crumbs. Add the butter and pulse to incorporate. Press the crumbs into the bottom and up the sides of a deep 9-inch pie tin. Keep in the refrigerator while you make the dark chocolate ganache.
Make the dark chocolate ganache: In a medium microwavable bowl, combine all the dark chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour into the crust and chill until firm, 1 hour.
Make the milk chocolate ganache: In a medium microwavable bowl, combine all the milk chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour over the dark chocolate ganache and chill until firm, 2 hours.
Make the espresso whipped cream: In a large bowl, combine all the whipped cream ingredients. Using an electric hand mixer, beat to stiff peaks. Spread over the chilled milk chocolate ganache. Chill the pie for 1 hour more.
For garnish: In a small bowl, stir together the confectioners' sugar and instant espresso. Remove the pie from the refrigerator and, using a fine-mesh sieve, dust the top with the sugar mixture. Sprinkle with chocolate-covered espresso beans. Then slice and serve.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”
Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.
To view this online, click here.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. brown sugar
1/2 c. vegetable oil
1 c. softened butter, divided
1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
PURPLE POWER BLACKBERRY PEACH SMOOTHIE
This was in a Weight Watchers' email several years ago. The recipe begins, “Sweet peaches get a royal purple color and a berry tang from blackberries in this delicious smoothie. Try one for a filling breakfast that feels just a little decadent.”
POINTS® Value: 2; Servings: 1; Preparation Time: 8 min; Cooking Time: 0 min; Level of Difficulty; Easy
Ingredients
3/4 cup ice cube(s)
2 medium peach(es), peeled, pitted and quartered
1/4 cup blackberries
1/2 cup fat-free skim milk
Directions
Place ice in a blender container; add peaches, blackberries and milk.
Blend on high until smooth and ice is completely crushed, about 3 to 4 minutes. Yields 1 serving.
I've picked a few recipes from VegKitchen to help you through the weekend, including No-Bake Espresso Mud Pie and Purple Power Blackberry Peach Smoothie. Enjoy!
PASTA WITH GREENS, CHICKPEAS, AND OLIVES
This recipe is listed as their recipe of the month. According to the site, "This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens by Nava Atlas."
Serves: 4 to 6
10 to 12 ounces rotini, rotelle, or cavatappi (spiral pasta, see note)
2 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, minced
1 small red bell pepper, cut into strips
10 to 12 ounces chard, kale, or spinach, any variety
3 medium ripe tomatoes, diced
15- to 16-ounce can chickpeas, drained and rinsed
1/2 cup sliced pitted oil-cured olives (such as Kalamata)
1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano
Salt and freshly ground pepper to taste
1/4 to 1/2 teaspoon dried hot red pepper flakes, optional
Cook the pasta in plenty of rapidly simmering water until al dente, then drain and transfer to a large serving bowl.
If using any variety of chard, cut the leaves away from the stems and chop coarsely or cut into ribbons. If you plan on using the stems from chard, trim an inch or so away from the bottom, then slice thinly. If using kale, strip the leaves from the stems, and cut into narrow ribbons or small bite-size pieces. Thinly slice the stems if you plan to use them, otherwise, discard. Stem larger spinach leaves and chop coarsely; if using baby spinach, use the leaves whole.
Heat the oil in a large skillet. Add the garlic and bell pepper and sauté over medium heat until the garlic is lightly golden and the bell pepper softens, about 3 minutes.
Add the greens and stir in quickly to coat with the oil. If using spinach, cover and let it wilt for 30 seconds or so. If using kale or chard, add a couple tablespoons of water, cover, and cook for 2 to 3 minutes, just until wilted and bright green.
Add the tomatoes, chickpeas, olives, and oregano. Stir together and cook, stirring frequently for 3 to 4 minutes, or until everything is heated through.
Combine the mixture from the skillet with the pasta in the serving bowl and toss together. Toss with the skillet mixture. Season with salt, pepper, and optional red pepper flakes. Sprinkle optional pine nuts over the pasta, and serve.
Note: In this dish, I used a spelt rotini, but you can use any kind of short twisty pasta, and of course go for a gluten-free variety if that’s your preference.
Read more here.
BLACK-EYED PEAS WITH SPINACH AND HERBS
"Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes," according to the recipe.
Serves: 6
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped leek (white part only), well rinsed
Two 16-ounce cans black-eyed peas, drained and rinsed
2 large or 3 medium tomatoes, diced
Juice of 1/2 to 1 lemon, to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 to 12 ounces fresh spinach, stemmed and well rinsed (or baby spinach, well rinsed)
1/2 cup chopped fresh parsley, or more, to taste
4 scallions, sliced
Salt and freshly ground pepper to taste
Hot cooked rice or other grain, optional
Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.
Add the leek and sauté another 5 minutes or so, until both it and the onion are golden.
Stir in the black-eyed peas, tomatoes, lemon juice, and spices. Cook until everything is hot and the tomatoes have softened, about 5 minutes.
Add half of the spinach, cover and cook until wilted down, then add the rest. Once it’s all wilted down, stir it in along with the parsley, and scallion. Cook for just a minute or two longer, just until then season with salt and pepper.
Serve at once over hot cooked rice or other grain, if desired.
Read more at http://www.vegkitchen.com/recipes/bountiful-beans/bean-main-dishes/black-eyed-peas-with-spinach-and-herbs/#sDx8kzIPtIHIW3To.99.
SIMPLE QUINOA, BROCCOLI, AND CHEESE CASSEROLE
"This easy casserole offers maximum nourishment. Serve with microwaved or baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes," according to the website's description. My description? "Yum!"
Serves: 6
1 1/2 cups quinoa, rinsed in a fine sieve
1 vegetable bouillon cube
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 large broccoli crowns, cut into bite-sized pieces
1/3 cup sliced sun-dried tomatoes or sliced black olives
Salt and freshly ground pepper to taste
1 1/2 cups grated vegan cheddar cheese
Preheat the oven to 400º F.
Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa and bouillon cube, cover, and simmer gently until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.
In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.
Transfer the mixture to a lightly oiled, shallow two-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.
Read more here.
And finally, check out their article "Cheap Eats for Tough Times." We could all use some help when it comes to buying nutritious food these days, right? Enjoy!
NO-BAKE ESPRESSO MUD PIE
This is from Jake Cohen, a food editor on Tasting Table. Jake wrote, “When we venture into dessert territory, summer is all about pies. But when we simply can't handle the heat of turning on our ovens, this no-bake mud pie saves the day. An Oreo® crust holds layers of chocolate ganaches and espresso whipped cream for a decadently sweet pick-me-up.
“This recipe is super simple but requires some wait time while you let the layers firm up in the fridge. It's a great one to make in advance and even keep in the freezer. This way, you can cut perfect slices before the pie tempers.
“To learn more, read ‘No Sweat.’”
This recipe stars off, “Turn your oven off for a slice of heaven.”
Yield: One 9-inch pie; Prep Time: 30 minutes, plus 4 hours chilling time; Cook Time: N/A; Total Time: 30 minutes, plus 4 hours chilling time
To view this online, click here.
Ingredients
For the Crust:
One 14.3-ounce package Oreos®
1 stick unsalted butter, melted
For the Dark Chocolate Ganache:
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 tablespoon instant espresso
1 teaspoon kosher salt
For the Milk Chocolate Ganache:
12 ounces milk chocolate chips
3/4 cup heavy cream
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
For the Espresso Whipped Cream:
1 cup heavy cream
1 tablespoon confectioners' sugar
1 teaspoon instant espresso
Pinch kosher salt
For the Garnish:
1 tablespoon confectioners' sugar
1/2 teaspoon instant espresso
Chocolate-covered espresso beans
Directions
Make the crust: In a food processor, pulse the Oreos® into fine crumbs. Add the butter and pulse to incorporate. Press the crumbs into the bottom and up the sides of a deep 9-inch pie tin. Keep in the refrigerator while you make the dark chocolate ganache.
Make the dark chocolate ganache: In a medium microwavable bowl, combine all the dark chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour into the crust and chill until firm, 1 hour.
Make the milk chocolate ganache: In a medium microwavable bowl, combine all the milk chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour over the dark chocolate ganache and chill until firm, 2 hours.
Make the espresso whipped cream: In a large bowl, combine all the whipped cream ingredients. Using an electric hand mixer, beat to stiff peaks. Spread over the chilled milk chocolate ganache. Chill the pie for 1 hour more.
For garnish: In a small bowl, stir together the confectioners' sugar and instant espresso. Remove the pie from the refrigerator and, using a fine-mesh sieve, dust the top with the sugar mixture. Sprinkle with chocolate-covered espresso beans. Then slice and serve.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”
Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.
To view this online, click here.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. brown sugar
1/2 c. vegetable oil
1 c. softened butter, divided
1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
PURPLE POWER BLACKBERRY PEACH SMOOTHIE
This was in a Weight Watchers' email several years ago. The recipe begins, “Sweet peaches get a royal purple color and a berry tang from blackberries in this delicious smoothie. Try one for a filling breakfast that feels just a little decadent.”
POINTS® Value: 2; Servings: 1; Preparation Time: 8 min; Cooking Time: 0 min; Level of Difficulty; Easy
Ingredients
3/4 cup ice cube(s)
2 medium peach(es), peeled, pitted and quartered
1/4 cup blackberries
1/2 cup fat-free skim milk
Directions
Place ice in a blender container; add peaches, blackberries and milk.
Blend on high until smooth and ice is completely crushed, about 3 to 4 minutes. Yields 1 serving.
Thursday, October 5, 2017
Drinks
Here are six yummy drinks to help you through the day, including Cappuccino Cooler and Apple Cider Floats. Enjoy!
STARBUCK'S FRAPPUCINO
This is from Healing Heart Foundation, and begins, “Make this popular frozen delight at home, without the caffeine buzz(or with it).”
1 1/2 cups strong cold decaffeinated coffee
1/2 cup fat-free or low-fat soy or rice milk
1/2 cup granulated sugar
1 teaspoon chocolate syrup
1/4 teaspoon salt
1/8 teaspoon vanilla extract
3 cups crushed ice or ice cubes
Combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds to dissolve sugar. Add the vanilla extract and ice then blend on high speed until smooth and creamy. Stir with a spoon if necessary to help blend. Pour into two 16-ounce glasses.
2 - 16 oz servings, each 191 calories: 1% from fat (0.029 g), 99% from carbohydrates (47.7 g), 1% from protein (0.24 g). Sodium 282 mg, Fiber 0 g.
LEEANN'S LUSCIOUS SMOOTHIE
This recipe, as well as the next one (Slim-Down Smoothie), is from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. Both are originally from The Editors of Prevention.
This one begins, “To eliminate processed sugar, reader LeeAnn created a smoothie sweetened with strawberries.”
Servings: 1
1 cup skim milk
1 cup frozen, unsweetened strawberries
1 Tbsp cold-pressed organic flaxseed oil
1 Tbsp sunflower or pumpkin seeds (optional)
Mix milk and frozen strawberries in a blender for 1 minute.
Transfer to a glass and stir in the tablespoon of flaxseed oil, or serve with a tablespoon of sunflower or pumpkin seeds instead.
Nutrition Information: Calories: 256; Protein: 9 g; Carbs: 26 g; Fiber: 3 g; Sugar: 19 g; Total fat: 14 g; Saturated fat: 1.5 g; Sodium: 106 mg
SLIM-DOWN SMOOTHIE
This one begins, “Wonderfully thick and tasty, this healthy smoothie recipe easily substitutes for milkshakes and ice cream.”
Servings: 1
1 cup frozen berries, such as blueberries, raspberries, or strawberries
1/2 cup low-fat yogurt (any flavor)
1/2 cup orange juice or other juice
Place the berries, yogurt, and orange juice in a blender and pulse for 30 seconds. Blend for 30 seconds, or until smooth.
Nutrition Information: Calories: 185; Protein: 8 g; Carbs: 35 g; Fiber: 3.5 g; Sugar: 26 g; Total fat: 2 g; Saturated fat: 1 g; Sodium: 90 mg
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
CAPPUCCINO COOLER
This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
PURPLE POWER BLACKBERRY PEACH SMOOTHIE
This was in a Weight Watchers' email several years ago. The recipe begins, “Sweet peaches get a royal purple color and a berry tang from blackberries in this delicious smoothie. Try one for a filling breakfast that feels just a little decadent.”
POINTS® Value: 2; Servings: 1; Preparation Time: 8 min; Cooking Time: 0 min; Level of Difficulty; Easy
Ingredients
3/4 cup ice cube(s)
2 medium peach(es), peeled, pitted and quartered
1/4 cup blackberries
1/2 cup fat-free skim milk
Directions
Place ice in a blender container; add peaches, blackberries and milk.
Blend on high until smooth and ice is completely crushed, about 3 to 4 minutes. Yields 1 serving.
STARBUCK'S FRAPPUCINO
This is from Healing Heart Foundation, and begins, “Make this popular frozen delight at home, without the caffeine buzz(or with it).”
1 1/2 cups strong cold decaffeinated coffee
1/2 cup fat-free or low-fat soy or rice milk
1/2 cup granulated sugar
1 teaspoon chocolate syrup
1/4 teaspoon salt
1/8 teaspoon vanilla extract
3 cups crushed ice or ice cubes
Combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds to dissolve sugar. Add the vanilla extract and ice then blend on high speed until smooth and creamy. Stir with a spoon if necessary to help blend. Pour into two 16-ounce glasses.
2 - 16 oz servings, each 191 calories: 1% from fat (0.029 g), 99% from carbohydrates (47.7 g), 1% from protein (0.24 g). Sodium 282 mg, Fiber 0 g.
LEEANN'S LUSCIOUS SMOOTHIE
This recipe, as well as the next one (Slim-Down Smoothie), is from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. Both are originally from The Editors of Prevention.
This one begins, “To eliminate processed sugar, reader LeeAnn created a smoothie sweetened with strawberries.”
Servings: 1
1 cup skim milk
1 cup frozen, unsweetened strawberries
1 Tbsp cold-pressed organic flaxseed oil
1 Tbsp sunflower or pumpkin seeds (optional)
Mix milk and frozen strawberries in a blender for 1 minute.
Transfer to a glass and stir in the tablespoon of flaxseed oil, or serve with a tablespoon of sunflower or pumpkin seeds instead.
Nutrition Information: Calories: 256; Protein: 9 g; Carbs: 26 g; Fiber: 3 g; Sugar: 19 g; Total fat: 14 g; Saturated fat: 1.5 g; Sodium: 106 mg
SLIM-DOWN SMOOTHIE
This one begins, “Wonderfully thick and tasty, this healthy smoothie recipe easily substitutes for milkshakes and ice cream.”
Servings: 1
1 cup frozen berries, such as blueberries, raspberries, or strawberries
1/2 cup low-fat yogurt (any flavor)
1/2 cup orange juice or other juice
Place the berries, yogurt, and orange juice in a blender and pulse for 30 seconds. Blend for 30 seconds, or until smooth.
Nutrition Information: Calories: 185; Protein: 8 g; Carbs: 35 g; Fiber: 3.5 g; Sugar: 26 g; Total fat: 2 g; Saturated fat: 1 g; Sodium: 90 mg
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
CAPPUCCINO COOLER
This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
PURPLE POWER BLACKBERRY PEACH SMOOTHIE
This was in a Weight Watchers' email several years ago. The recipe begins, “Sweet peaches get a royal purple color and a berry tang from blackberries in this delicious smoothie. Try one for a filling breakfast that feels just a little decadent.”
POINTS® Value: 2; Servings: 1; Preparation Time: 8 min; Cooking Time: 0 min; Level of Difficulty; Easy
Ingredients
3/4 cup ice cube(s)
2 medium peach(es), peeled, pitted and quartered
1/4 cup blackberries
1/2 cup fat-free skim milk
Directions
Place ice in a blender container; add peaches, blackberries and milk.
Blend on high until smooth and ice is completely crushed, about 3 to 4 minutes. Yields 1 serving.
Wednesday, October 4, 2017
It's the Great Pumpkin!
It's autumn, time for fall-ish recipes. And nothing seems to say autumn like pumpkin.
I absolutely love pumpkins. (I also love autumn, which has been my favorite season for years, but that's another story.) That said, here are six yummy pumpkin recipes to help you through the day (and entire season), including Vegan Pumpkin Cheesecake Brownies and Pumpkin Whoopie Pies. Enjoy!
Pumpkins in front of Earth Fare in Seminole, Florida
PUMPKIN SPICE CHEESECAKE
This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”
Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.
To view this online, click here.
Ingredients
3/4 c. graham crackers, crushed
3/4 c. ginger snaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish
Directions
Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and 1/4 tsp. salt. Pour cheesecake mixture over crust.
Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
PUMPKIN DUMP CAKE
This is from Tbsp., and begins, “An easy fall cake that is ‘dumped’ into a pan and baked.”
Prep Time: 10 minutes; Total Time: 60 minutes; Servings: 16
To view this online, click here.
Ingredients
1 can (29 oz) pure pumpkin (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 cup chopped pecans (optional)
3/4 cup butter, melted
Directions
Preheat oven to 350°F and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool completely. Top with whipped cream or ice cream.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
FAVORITE PUMPKIN GRANOLA
This is from Lindsay on her food blog, Pinch of Yum. I absolutely love Pinch of Yum, and highly recommend it. Go ahead and check it out, and sign up for her emails. Go ahead, I’ll wait.
author: lindsay prep time: 10 mins cook time: 30 mins total time: 40 minutes yield: 9 cups (about 18 half-cup servings)
This recipe begins, “Pumpkin Granola that is both salty and sweet! Made with REAL PUMPKIN along with oats, coconut, almonds, pistachios, maple syrup, cinnamon, and olive oil. My favorite fall granola! ♡ Adapted from the Last Granola Recipe by my friend The Faux Martha.”
To view this online, click http://pinchofyum.com/pumpkin-granola/>here.
Ingredients
6 cups rolled oats
1 heaping cup sliced almonds
1 heaping cup pistachios (or other nuts)
1 heaping cup unsweetened flaked coconut
1 cup pumpkin puree
1 cup olive oil
1 cup maple syrup
2-3 teaspoons salt (see notes)
1-2 teaspoons cinnamon
Instructions
Prep the Pumpkin Granola: Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
Bake the Pumpkin Granola: Spread the granola into a large nonstick jelly roll pan or cake pan – I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up.
Eat and love: Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol’ milk.
Notes
Salt: Yup. 2-3 teaspoons salt is not a typo. This recipe, as written, is meant to be salty! I love it that way. I make mine with 2 1/2 or 3 teaspoons salt, and it gives it an awesome salty-sweet bite, but if you’re not into the salty-sweet thing, you can definitely reduce that amount. Either way, be aware that the unbaked granola “batter” will taste very salty, and fear not – that saltiness mellows out beautifully after you bake it.
Bake times: There is a fine line between perfectly toasted / caramelized and straight up burned pumpkin granola. I found that the 30 to 40 minute mark was my cut-off in our smaller studio oven, whereas in my larger oven at home I got away with about 45 minutes. I had several batches that I popped back in the oven for an extra five minutes and they went from browned to burned really quickly, so beware. That being said, even if you get a little extra browning (not burning, just browning) around the edges, I think that actually tastes really nice once mixed with the rest of the granola. Was that overall just super helpful?
Pro Tip: Sprinking raw or brown sugar and a tiny bit of extra salt over the top of the granola as it cools is never a bad idea.
Other add-ins that work well: pecans, walnuts, chia seeds. But be advised that the pecans and walnuts both burn pretty easily so I would suggest adding them towards the end of the baking time. The pistachios seem to be able to handle the heat a bit more, so I found that it worked just fine to add them with all the other ingredients.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”
Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.
To view this online, click here.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. brown sugar
1/2 c. vegetable oil
1 c. softened butter, divided
1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
I absolutely love pumpkins. (I also love autumn, which has been my favorite season for years, but that's another story.) That said, here are six yummy pumpkin recipes to help you through the day (and entire season), including Vegan Pumpkin Cheesecake Brownies and Pumpkin Whoopie Pies. Enjoy!
Pumpkins in front of Earth Fare in Seminole, Florida
PUMPKIN SPICE CHEESECAKE
This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”
Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.
To view this online, click here.
Ingredients
3/4 c. graham crackers, crushed
3/4 c. ginger snaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish
Directions
Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and 1/4 tsp. salt. Pour cheesecake mixture over crust.
Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
PUMPKIN DUMP CAKE
This is from Tbsp., and begins, “An easy fall cake that is ‘dumped’ into a pan and baked.”
Prep Time: 10 minutes; Total Time: 60 minutes; Servings: 16
To view this online, click here.
Ingredients
1 can (29 oz) pure pumpkin (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 cup chopped pecans (optional)
3/4 cup butter, melted
Directions
Preheat oven to 350°F and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool completely. Top with whipped cream or ice cream.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
FAVORITE PUMPKIN GRANOLA
This is from Lindsay on her food blog, Pinch of Yum. I absolutely love Pinch of Yum, and highly recommend it. Go ahead and check it out, and sign up for her emails. Go ahead, I’ll wait.
author: lindsay prep time: 10 mins cook time: 30 mins total time: 40 minutes yield: 9 cups (about 18 half-cup servings)
This recipe begins, “Pumpkin Granola that is both salty and sweet! Made with REAL PUMPKIN along with oats, coconut, almonds, pistachios, maple syrup, cinnamon, and olive oil. My favorite fall granola! ♡ Adapted from the Last Granola Recipe by my friend The Faux Martha.”
To view this online, click http://pinchofyum.com/pumpkin-granola/>here.
Ingredients
6 cups rolled oats
1 heaping cup sliced almonds
1 heaping cup pistachios (or other nuts)
1 heaping cup unsweetened flaked coconut
1 cup pumpkin puree
1 cup olive oil
1 cup maple syrup
2-3 teaspoons salt (see notes)
1-2 teaspoons cinnamon
Instructions
Prep the Pumpkin Granola: Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
Bake the Pumpkin Granola: Spread the granola into a large nonstick jelly roll pan or cake pan – I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up.
Eat and love: Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol’ milk.
Notes
Salt: Yup. 2-3 teaspoons salt is not a typo. This recipe, as written, is meant to be salty! I love it that way. I make mine with 2 1/2 or 3 teaspoons salt, and it gives it an awesome salty-sweet bite, but if you’re not into the salty-sweet thing, you can definitely reduce that amount. Either way, be aware that the unbaked granola “batter” will taste very salty, and fear not – that saltiness mellows out beautifully after you bake it.
Bake times: There is a fine line between perfectly toasted / caramelized and straight up burned pumpkin granola. I found that the 30 to 40 minute mark was my cut-off in our smaller studio oven, whereas in my larger oven at home I got away with about 45 minutes. I had several batches that I popped back in the oven for an extra five minutes and they went from browned to burned really quickly, so beware. That being said, even if you get a little extra browning (not burning, just browning) around the edges, I think that actually tastes really nice once mixed with the rest of the granola. Was that overall just super helpful?
Pro Tip: Sprinking raw or brown sugar and a tiny bit of extra salt over the top of the granola as it cools is never a bad idea.
Other add-ins that work well: pecans, walnuts, chia seeds. But be advised that the pecans and walnuts both burn pretty easily so I would suggest adding them towards the end of the baking time. The pistachios seem to be able to handle the heat a bit more, so I found that it worked just fine to add them with all the other ingredients.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”
Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.
To view this online, click here.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. brown sugar
1/2 c. vegetable oil
1 c. softened butter, divided
1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
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