Tofu

Tofu is one of those notorious foods that fit well into vegetarian recipes.

Notorious? Well, yes. This is because anyone who hasn't tried tofu (think meat eaters) tend to think it's weird, bland, and next to useless. But while it tends to be bland, it takes on the flavors of the recipe it's used in. It's also full of protein.

But how to fix the stuff? For starters, check out these recipes, including Spicy Tofu with Vegetables and Adobo Tofu & Portobello Tacos with Chunky Guacamole. Enjoy!

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

This is from Yewande Komolafe on The New York Times cooking newsletter. Yewande wrote, "A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it’s pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it’s fresh and green, it’ll work just fine."

Yield: 4 servings; Time: 30 minutes

This was featured in "This One-Pan Meal Shows Just How Joyful Tofu Can Be", and can be viewed online at https://cooking.nytimes.com/recipes/1021200-crispy-tofu-with-cashews-and-blistered-snap-peas.

Ingredients

1 (14-ounce) block firm or extra-firm tofu, drained

3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed

Kosher salt and black pepper

3/4 pound snap peas, trimmed

1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)

2 garlic cloves, grated

1 (13-ounce) can unsweetened coconut milk (light or full-fat)

1 tablespoon soy sauce

2 teaspoons molasses, dark brown sugar or honey

1/2 cup toasted cashews

1 tablespoon rice vinegar

4 scallions, trimmed and thinly sliced

1/4 cup mint leaves, torn if large

1/2 to 1 teaspoon red-pepper flakes (optional)

Rice or any steamed grain, for serving

Preparation

Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.

In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.

Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.

Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.

Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

ADOBO TOFU & PORTOBELLOW TACOS WITH CHUNKY GUACAMOLE

This is from Vegetarian Times. Prep Time: 30 minutes; Cook Time: 25 minutes; Total Time: 55 minutes; Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/adobo-tofu-portobello-tacos/.

Ingredients

1 14-oz pkg organic extra-firm tofu, drained

1 1/2 tbsp finely chopped canned chipotle chiles in adobo

1 tbsp fresh orange juice

2 tsp raw honey (TRY: Wholesome! Organic Raw Honey)

8 6-inch corn tortillas

1 large red bell pepper, cut into 1/4-inch strips

1 large portobello mushroom, stem discarded, cut into 1/2-inch-thick slices

1/4 sweet onion, cut into 1/4-inch slices

2 tsp safflower oil

1/4 tsp sea salt

1/2 tsp ground black pepper

Guacamole

3 tbsp finely chopped sweet onion

2 tbsp chopped fresh cilantro

1/2 jalapeño chile pepper, finely chopped (about 1 tbsp)

1 small avocado, peeled, pitted and diced

1 tsp fresh lime juice

1/4 tsp sea salt

Preparation

Cut tofu block into 4 slabs. Arrange on a paper towel–lined baking sheet, cover with more paper towels and top with another baking sheet. Using cans, weigh the baking sheet down and set aside at room temperature for 30 minutes to drain.

Meanwhile, prepare guacamole: On a cutting board, mash onion, cilantro and jalapeño with a fork until onion is mashed. In a small bowl, combine onion mixture with avocado, lime juice and 1/4 tsp salt. Cover and set aside.

In a small bowl, combine chipotle chiles, orange juice and honey. Remove cans and top baking sheet from tofu and discard paper towels. Rub mixture on all sides of tofu and set aside on baking sheet.

Heat a grill pan or grill on medium-high. Add tortillas and grill until warm and pliable, about 1 minute per side. Stack tortillas and wrap in foil; set aside.

Mist grill pan with cooking spray or grease grill grate (still on medium-high). In a single layer, add tofu and grill until browned and heated through, 3 minutes per side. Transfer to a cutting board, then cut tofu into 2-inch strips, cover with foil and set aside.

In a large bowl, toss bell pepper, mushroom and onion slices with oil, 1/4 tsp salt and black pepper. Add to grill pan or a grill basket (for outdoor grill) and cook on medium-high, tossing occasionally, until mushrooms are soft and peppers and onions are crisp-tender, about 5 minutes. Divide tofu and vegetables among tortillas and top with dollops of guacamole.

GRILLED TOFU

This comes from Kay Chun in The New York Times cooking newsletter. Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."

Yield: 4 servings; Time: 20 minutes, plus 6 hours' marinating

To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu.

Ingredients

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)

2 tablespoons safflower or canola oil, plus more for greasing grates

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1/3 cup low-sodium soy sauce

2 tablespoons turbinado sugar

1/2 teaspoon black pepper

2 tablespoons chopped scallions

Preparation

Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.

In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.

Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.

Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.

Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.

Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

TOFU AND SPINACH STUFFED SHELLS

This comes from the April/May 2015 issue of Vegetarian Times, page 40. It begins, "Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/tofu-and-spinach-stuffed-shells/.

Ingredients

6 oz. jumbo pasta shells

12 cloves garlic, peeled and thinly sliced

1/4 cup olive oil

1 16-oz. block firm tofu, drained, rinsed, and patted dry

2 Tbs. unpasteurized apple cider vinegar

2 tsp. lemon juice

2 tsp. white miso

5 oz. baby spinach leaves (6 cups)

1 24-oz. jar prepared pasta sauce

2 Tbs. chopped Kalamata olives, optional

2 Tbs. chopped green olives, optional

Preparation

Preheat oven to 375°F.

Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.

Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.

Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.

Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.

Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving.

BLACK-BOTTOM PINEAPPLE TOFU WITH COCONUT RICE

This comes from Jennifer Burke in the October 2005 issue of Vegetarian Times, page 84. This recipe begins, "2005 Recipe Contest Finalist Jennifer Burke, a San Franciscan Web designer and mom of two, entered this year's contest after a 12-year hiatus; her recipe for Farfalle with Carrot, Sage and Scallions won our grand prize in 1993. The secret to this recipe's success, she says, is to resist the urge to turn the tofu before it has a chance to blacken."

Makes 4 servings in 30 minutes or less

To view this online, go to https://www.vegetariantimes.com/recipes/black-bottom-pineapple-tofu-with-cashew-coconut-rice/.

Ingredients

Cashew coconut rice

3/4 cup basmati rice

1/3 cup raw cashew pieces

2 Tbs. unsweetened shredded dried coconut

2 tsp. avocado or vegetable oil

1 tsp. minced fresh ginger

1/2 tsp. cumin seeds

1/4 tsp. ground turmeric

1/4 tsp. salt

Black-bottom pineapple tofu

1 15-oz. can pineapple chunks in unsweetened pineapple juice

2 Tbs. tamari soy sauce

1 Tbs. balsamic vinegar

1 Tbs. avocado or vegetable oil

16 oz. firm tofu, cut into 1-inch cubes

1/2 cup diced carrot

1/4 cup diced red bell pepper

1/4 cup chopped cilantro, for garnish

1 tsp. sesame seeds, for garnish

Preparation

To make Cashew Coconut Rice: Place all ingredients in saucepan. Cook over medium heat 4 minutes, or until fragrant, stirring constantly. Add 1 1/2 cups water, and bring to a boil. Cover, reduce heat to medium-low and simmer 15 minutes, or until water is absorbed.

Meanwhile, make Black-Bottom Pineapple Tofu: Drain pineapple chunks, and reserve liquid. Combine pineapple liquid (about 1 cup), tamari, balsamic vinegar and oil in large nonstick skillet. Add tofu cubes in single layer, and bring to a boil over high heat. Continue boiling—without turning tofu cubes—9 minutes, or until liquid becomes a thick syrup and tofu cube bottoms are dark brown. Sprinkle pineapple chunks, diced carrot and diced pepper between tofu cubes, reduce heat to medium, and cook 4 minutes, or until pineapple chunks begin to brown. Remove from heat, and toss ingredients with spatula.

Fluff rice with fork, and spoon onto one side of a serving dish. Transfer tofu mixture to other side of serving dish. Sprinkle with cilantro and sesame seeds.

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2 1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

Wednesday Recipes

Here we are, half-way through the week. If we made it this far, we can make it until the weekend.

In the meantime, we do need to eat. Here are six yummy vegetarian recipes to help you through the day, including Mouthwatering Vegan Sloppy Joes and Squash and Spinach Lasagna. Enjoy!

PAPRIKA CAULIFLOWER PITA POCKETS

This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes

To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.

Ingredients

1 head cauliflower (2 lb.), cut into bite-size florets

3 Tbs. olive oil

2 Tbs. sweet Hungarian paprika

1/2 tsp. ground black pepper

1/2 tsp. fine sea salt

1 small red onion, diced (1 cup)

1 clove garlic, minced (1 tsp.)

1/2 cup low-sodium vegetable broth

2 Tbs. lemon juice

4 pita bread rounds, halved and warmed

Preparation

Steam cauliflower 7 to 9 minutes, or until tender.

Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.

LOADED BAKED POTATO

This yumminess is from Tara Holland on TheKitchn, a site I absolutely love (along with its sibling site, Apartment Therapy). If you haven't checked out either site, feel free to; they're both fantastic.

This starts off, "With its creamy, buttery center and crispy bacon topping, a loaded baked potato is comfort food at its best. Every cheesy, decadent bite is better than the last, and when you’ve polished off the center, you’re treated to the salty, crackly skin."

Prep Time: 15 minutes; Cook Time: 1 hour 10 minutes; Makes 4 servings

To view this online, go to https://www.thekitchn.com/loaded-baked-potato-recipe-23198227.

Ingredients

6 slices regular or thick-cut bacon (about 7 ounces)

4 large russet potatoes (8 to 10 ounces each)

1 tablespoon olive oil

1 teaspoon kosher salt, divided

8 ounces sharp cheddar cheese, shredded (about 2 cups)

5 tablespoons unsalted butter

3 medium scallions

1 bunch fresh chives

3/4 cup sour cream, divided

1/4 cup whole or 2% milk

1 teaspoon garlic powder

1/4 teaspoon freshly ground white pepper or black pepper

Directions

Arrange 2 shelves to divide the oven into thirds, then heat the oven to 400ºF. Meanwhile, wash and scrub 4 large russet potatoes. Prick each potato all over with a fork. Rub the potatoes all over with 1 tablespoon olive oil, then sprinkle with 1/4 teaspoon of the kosher salt. Line a rimmed baking sheet with aluminum foil, then place 6 slices bacon in a single layer on the foil.

Place the bacon on the upper rack and the potatoes directly on the lower rack. Bake until the bacon is crisp and golden-brown, 15 to 20 minutes, and the potatoes have crisp skin and are fork-tender, about 1 hour.

When the bacon is ready, immediately transfer to a clean cutting board. Cut crosswise into 1/4-inch-wide pieces.

Meanwhile, shred 8 ounces cheddar cheese on the large holes of a box grater (about 2 cups). Cut 5 tablespoons unsalted butter into a few pieces and place in a large bowl. Thinly slice 3 medium scallions, keeping the whites and dark green parts separate. Finely chop 1 bunch fresh chives until you have 4 tablespoons. Transfer the scallion whites and 3 tablespoons of the chives to the bowl of butter. Reserve the scallion greens and remaining 1 tablespoon chives for garnish.

When potatoes are ready, set aside for 5 minutes to cool slightly. Discard the foil from the baking sheet, then line the baking sheet with parchment paper. Cut a slit lengthwise most of the way down each potato, making sure the halves are still connected. Carefully scoop out the potato flesh and place in the bowl of butter, leaving about 1/4-inch potato flesh as the shell. Place the potato shells skin-side down on the baking sheet.

Coarsely mash the potato-butter mixture directly in the bowl with a potato masher or fork until the butter is melted. Add half of the bacon, 1 cup of the cheese, 6 tablespoons of the sour cream, 1/4 cup milk, 1 teaspoon garlic powder, the remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon white or black pepper. Mix thoroughly with rubber spatula until combined.

Divide the mixture between the potato shells, mounding the mixture. Sprinkle with the remaining 1 cup cheese. Bake on the upper rack until the cheese is melted, about 8 minutes.

Sprinkle with the remaining bacon and reserved scallion greens. Dollop with the remaining 6 tablespoons sour cream and sprinkle with the reserved chives.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

TURKEY VEGGIE SLOPPY JOES

I know, I know: This is a vegetarian blog, and this one is titled Turkey Veggie Sloppy Joes. But hold onto your heart. It’s from The Mayo Clinic, and it does give you the option (a big one) to use soy-based crumbles, rather than “1 pound lean ground turkey breast meat.” I’ve opted to leave the turkey meat off here (you can breathe a sigh of relief now). But I did want to forewarn you about this. Of course, if you want to view this online, go to http://diet.mayoclinic.org/diet/recipe/turkey-veggie-sloppy-joes.

Serves 10; Serving size: 1 sandwich

Ingredients

12 ounces soy-based crumbles

1/2 medium onion, finely chopped (about 3/4 cup)

1 medium carrot, finely chopped

1/2 medium green bell pepper, chopped

1 1/2 cups zucchini, chopped

3 garlic cloves, minced

1 can low-sodium tomato paste (6 ounces) 1 1/2 cups water

1 tablespoon mild chili powder

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

5 ounces reduced-fat cheddar cheese, thinly sliced 10 whole-wheat hamburger buns

Directions

In a large skillet over medium-high heat, sauté ground turkey until browned, about 7 minutes. Add onion and sauté 2 minutes. Add carrot and green pepper and sauté 2 minutes. Add zucchini and garlic and sauté 2 minutes more.

Add tomato paste and water, stirring until the paste has dissolved. Add chili powder, paprika, oregano and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, about 10 minutes.

Preheat broiler. Divide cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the buns are toasted.

Remove buns from the broiler and fill each sandwich with the meat-vegetable mixture. Serve immediately.

MOUTHWATERING VEGAN SLOPPY JOES

This comes from PETA, and is adapted from Mout Watering Vegan. Makes 2-4 servings.

To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.

Ingredients

Olive oil, for frying

4 scallions (spring onions), chopped into 1/4-inch slices

2 baby chiles, finely chopped

16-oz. vegan beef crumbles or 1 cup cooked lentils

2 tsp. tomato paste

1 onion, very finely chopped

2 Tbsp. sweet chili sauce

1 Tbsp. mustard

1/4 tsp. chili powder

Salt, to taste

2 tsp. dark brown sugar

1 Tbsp. ketchup

1 cup finely chopped fresh or canned tomatoes

2 tsp. apple cider vinegar

Instructions

Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.

Add the vegan beef crumbles and fry until browned.

Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.

Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!

SQUASH AND SPINACH LASAGNA

This comes from the Food Network, and begins, “Lowfat milk thickened with cornstarch takes the place of a traditional bechamel and ricotta filling and it still tastes incredibly creamy. Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness. Fresh baby spinach adds vitamins and minerals to this vegetarian main.”

Level: Intermediate; Total Time: 1 hr 40 min; Prep Time: 15 min; Inactive: 10 min; Cook Time: 1 hr 15 min; Yield: 8 servings

To view this online, click here.

Ingredients

9 no-boil lasagna noodles

1 tablespoon extra-virgin olive oil

3 cloves garlic, finely chopped

1 large onion, finely chopped

Kosher salt and freshly ground black pepper

4 cups lowfat (1-percent) milk

1/4 cup cornstarch

Two 5-ounce packages baby spinach

1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish

1/4 teaspoon freshly grated nutmeg

1 butternut squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons

2 cups shredded part-skim mozzarella

Directions

Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.

Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.

Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.

Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.

Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Cook’s Note

For freezing and reheating, allow the lasagna to cool completely. Divide into 8 even portions and store in a freezer-safe resealable plastic bag or container. Transfer to a microwave-safe plate, loosely cover with plastic wrap and microwave until hot, 4 to 5 minutes.

BAKED ACORN SQUASH WITH POLENTA

This is from Eden Foods, and is a wonderful way to deal with acorn squash.

Serves: 4; Prep Time: 25 minutes; Cook Time: 50 minutes

To view this online, click here.

Ingredients

2 medium acorn squash, halved, seeds removed

1 Tbsp Eden Safflower Oil, for oiling the squash skin and baking pan

1 Tbsp Eden Extra Virgin Olive Oil, for sautéing vegetables

1/3 cup onion, minced

2 cloves garlic, minced

1/4 cup celery, minced

1 cup Edensoy Unsweetened

2 cups water

1/2 tsp Eden Sea Salt

1/4 tsp Eden Black Pepper

1 cup organic yellow corn grits (polenta), coarsely ground variety

1/4 tsp dried sage, or dried poultry seasoning

1 pinch dried thyme

1 pinch dried rosemary

1/3 cup sunflower seeds, dry pan roasted

2 or 3 drop Eden Tamari or Shoyu Soy Sauce, for season sunflower seeds

1/4 cup fresh parsley, minced

Directions

Preheat the oven to 400°. Lightly oil the squash skin and the inside and top of the cut acorn squash with safflower oil. Lightly oil a baking pan. Bake for 55-60 minutes or until tender when poked with a fork or knife.

While squash bakes, make the polenta. Heat up the olive oil in a medium saucepan and sauté the onions and garlic for 2 to 3 minutes. Add the celery and sauté 2 minutes. Add the Edensoy, water, sea salt and pepper. Bring to a boil. Whisk in the polenta, stirring constantly, and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until thick. Remove from the heat.

Rinse the sunflower seeds and dry roast about 7 to 10 minutes over medium heat until slightly brown. Add soy sauce and stir to mix. Remove from heat.

Stir the sage, thyme and rosemary into the polenta. Add extra pepper or sea salt if desired.

Remove the squash from the oven. Fill each squash half with polenta. Sprinkle the sunflower seeds over the polenta. Garnish with parsley. Return to the oven and bake for another 15 to 20 minutes or until the topping begins to brown slightly. Remove and place on a serving platter.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Sheet-Pan Baked Feta With Broccolini Tomatoes and Lemon and Smoky Black Bean and Corn Empanadas. Enjoy!

DUCHESS POTATOES

This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.

Ingredients

3 lb. russet potatoes (about 3 large), peeled and cubed

4 Tbs. unsalted butter

3/4 cup low-fat sour cream

2 egg yolks

1/2 cup chopped chives

Preparation

Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.

Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.

HARVEST POT PIES

This was in the November/December 2006 issue of Vegetarian Times, page 68. It begins, "To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry."

Makes 8 servings

View this online at https://www.vegetariantimes.com/recipes/harvest-pot-pies/.

Ingredients

2 Tbs. olive oil

12 oz. button mushrooms, sliced

1 medium onion, chopped (1 cup)

3 stalks celery, diced (about 1 cup)

3 cloves garlic, minced (1 Tbs.)

1 Tbs. chopped fresh thyme

1/2 cup dry white wine

1 lb. butternut squash, cubed

5 small red potatoes, sliced

1/2 lb. green beans, halved

2 cups fresh or frozen corn kernels

3 Tbs. cornstarch

1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed

Preparation

Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.

Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.

Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.

Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.

Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.

MELT-IN-YOUR-MOUTH BERRY TRIFLE

This is from September 2006 issue of Vegetarian Times (page 85), and begins, "Even though you can use fresh berries in this trifle, frozen work better because they give off more juicy goodness for the chunks of pound cake to absorb." Makes 16 servings

To view this online, go to https://www.vegetariantimes.com/recipes/melt-in-your-mouth-berry-trifle/.

Ingredients

2 10-oz. bags organic frozen strawberries, thawed

2 10-oz. bags organic frozen blueberries, thawed

1/2 cup sugar

1/4 cup lemon juice

3 cups low-fat vanilla yogurt

2/3 cup low-fat sour cream

1 tsp. vanilla extract

1 16-oz. fat-free pound cake

1 cup raspberry jam

Preparation

Toss together strawberries, blueberries, sugar and lemon juice in large bowl. Combine yogurt, sour cream and vanilla in separate bowl.

Stand pound cake on side. Cut cake into 4 thin slices lengthwise. Spread first slice with 1/4 cup jam, and top with second slice. Continue with remaining slices and jam, and finish with layer of jam on top of cake. Cut into 1/4-inch-thick slices.

Line bottom and sides of clear trifle dish or large glass soufflé dish with prepared cake slices. Spoon in half of fruit. Top with half of yogurt mixture. Layer with remaining cake slices, fruit and yogurt mixtures. Cover with plastic wrap, and chill 4 hours, or overnight, to allow trifle to set.

SMOKY BLACK BEAN AND CORN EMPANADAS

This came from Betty Crocker in a recent email. (Yes, you can sign up for their emails; definitely worthwhile.) This recipe begins, "These hearty black bean empanadas are a satisfying meal full of smoky, spicy, chipotle chile-laced black beans and Monterey Jack cheese. Smoky Black Bean and Corn Empanadas are made by sautéing onions and garlic in a skillet before adding black beans, corn and chipotles. Spoon the mixture onto your crust, and add shredded Monterey Jack cheese before closing and baking until the crust is golden brown. Serve up, and enjoy!"

Prep Time: 35 minutes; Total Time: 55 minutes; Makes 4 servings

To view this online, click here.

Ingredients

1 tablespoon olive oil

1/2 cup chopped onion

2 cloves garlic, finely chopped

1 teaspoon chili powder

1/4 teaspoon salt

1 tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)

1 can (15 oz) Progresso™ Black Beans, drained, rinsed

1/2 cup Cascadian Farm™ Organic Frozen Corn, thawed

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1 cup shredded Monterey Jack cheese (4 oz)

Directions

Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.

In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.

On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.

Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.

Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.

Expert Tips

Try serving these black bean empanadas with your favorite salsa on the side.

While two of these savory empanadas make a hearty meal, these could also be served individually, as an appetizer.

Chipotles in adobo are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic and other spices. Look for them in the global aisle of the grocery store when you're planning on making black bean empanadas.

EGGPLANT PASTA

This is from Alands18 at AllRecipes. Prep Time: 15 minutes; Cook Time: 40 minutes; Total: 55 minutes; Makes 8 servings

To view this online, go to https://www.allrecipes.com/recipe/240955/eggplant-pasta/.

Ingredients

1/4 cup olive oil

2 cloves garlic, minced

1 eggplant, peeled and cut into 1/2-inch cubes

1 (28 ounce) can plum tomatoes with juice, chopped

1 (16 ounce) package rigatoni pasta

Directions

Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.

Pour sauce over pasta.

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

This comes from Yasmin Fahr on The New York Times cooking site. Yasmin wrote, "When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon.

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces

1 pint grape tomatoes, halved (about 2 cups)

1 small red onion, peeled, quartered and cut into 2-inch wedges

1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving

3 tablespoons olive oil, plus more for serving

1 teaspoon ground cumin

1/2 teaspoon red-pepper flakes

Kosher salt and black pepper

2 (6- to 8-ounce) blocks feta, cut into 1-inch slices

Cooked orzo or farro, for serving

1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Preparation

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Taco Tuesday

It's time for another Taco Tuesday. Yay!

There was a time when tacos consisted of meat-tomatoes-lettuce-and-cheese on a taco shell. But like so many things, it's changed over the years. These days, it can have any kind of meat, or (as today's blog shows) no meat at all! (I can almost hear a gasp from somewhere.) Check out the Delicious Vegan Battered ‘Fish’ Tacos, the Indian Dal Tacos, or any other taco recipe in today's post. Enjoy!

BANANA CHOCOLATE TACOS

Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”

This can be found here.

Ingredients

1 cup part-skim ricotta cheese

2 Tbsp. almond butter

1 Tbsp. maple syrup

1–2 tsp. orange zest

1 tsp. vanilla extract

2 oz. chopped dark chocolate

1/2 tsp. cinnamon

4 small bananas, sliced into 1/2" pieces

4 small (6") whole-wheat tortillas, heated according to package

1/4 cup unsweetened toasted coconut flakes

Instructions

Stir together ricotta, almond butter, syrup, orange zest and vanilla.

Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.

Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.

Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.

SPICY QUINOA TACOS

This is from Katelyn Drake in the Share Reader Recipe in Vegetarian Times (April/May 2015, page 12). Serves 6.

Ingredients

1 Tbs. olive oil

1 small onion, diced (1 cup)

1 rib celery, diced (1/2 cup)

1 clove garlic, minced (1 tsp)

1 Tbs. ground cumin

1 Tbs. chili powder

1/2 tsp cayenne pepper

1 15-oz. can fire-roasted diced tomatoes

1 15-oz can diced tomatoes with green chiles

1 cup quinoa, rinsed and drained

2 medium carrots, diced (1 cup)

1 cup low-sodium vegetable broth

1 15-oz can black beans, rinsed and drained

1 cup fresh or thawed frozen corn kernels

12 6-inch corn tortillas

Directions

Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and saute 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.

SALSA ROJA BLACK BEAN TACOS

This is from Vegetarian Times, and begins, "Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/salsa-roja-black-bean-tacos/.

Ingredients

1 large onion, quartered, divided

2 round or plum tomatoes

2 cloves garlic, peeled

1 chipotle chile in adobo sauce, plus 1/2 tsp. adobo sauce

1 15-oz. can black beans, rinsed and drained

Directions

Cut one-quarter of onion into 3 or 4 chunks. Chop remaining three-quarters of onion, and set aside.

Place medium skillet over medium-high heat. Char onion chunks, tomatoes, and garlic cloves in dry skillet 10 minutes, turning occasionally. Remove onion and garlic to plate while tomatoes continue 
to blacken. Break up tomatoes with wooden spoon or spatula; return onion and garlic to skillet. Add chipotle chile, adobo sauce, and 1 cup water. Bring to a simmer, reduce heat to medium-low, and simmer 15 minutes. Transfer to blender, and blend until smooth.

Wipe out skillet, and coat with cooking spray. Heat over medium heat. Add chopped onion, cover, and cook 5 minutes, or until translucent. Add beans and salsa roja, and cook 3 to 4 minutes, or until thickened.

DELICIOUS VEGAN BATTERED 'FISH' TACOS

This comes from PETA. Makes 6 tacos.

To view this online, go to https://www.peta.org/recipes/fish-tacos/.

Ingredients

1 pkg. Gardein fishless filets

1 tsp. oil or lime juice

6 medium-sized corn tortillas

1/2 cup guacamole or 1 avocado, sliced

Diced onion (optional)

Chopped cilantro (optional)

Jalapeño slices (optional)

Lime juice (optional)

Instructions

Cook the fishless filets according to package directions.

Warm the oil in a pan over medium heat. Place a tortilla in the pan and cook, turning once, until softened.

Remove from the pan and spread with 1 tablespoonful of the guacamole.

Cut the cooked fishless filets into strips and place 3 strips on the tortilla. If desired, top with diced onion, chopped cilantro, and jalapeño slices and drizzle with lime juice.

Repeat with the remaining tortillas.

Serve with salsa, vegan sour cream, or vegan tartar sauce.

JACKFRUIT VEGAN TACOS

This is from Cassidy Carolino at AllRecipes. She wrote, "Jackfruit is a great vegan alternative to shredded chicken to use in tacos. These jackfruit tacos are delicious and vegan! Choose your favorite taco toppings, such as lettuce, tomato, cilantro, avocado, vegan cheese, and vegan sour cream."

Prep Time: 10 minutes; Cook Time: 3 minutes; Total Time: 13 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/258806/jackfruit-vegan-tacos/.

Ingredients

2 (20 ounce) cans jackfruit in brine - drained, rinsed, and cut into bite-sized pieces

1 tablespoon vegetable oil

1 tablespoon water, or more as needed

2 tablespoons taco seasoning mix, or to taste

4 taco shells

1/2 cup salsa, or to taste

Directions

Heat oil in a small saucepan over medium heat. Add jackfruit; cook and stir for 2 to 3 minutes. Add 1 tablespoon water and taco seasoning; stir until well combined, about 1 minute. Add additional water 1 tablespoon at a time as needed.

Place a small amount of jackfruit in each taco shell; add 2 tablespoons salsa.

INDIAN DAL TACOS

This is from Vegetarian Times. It begins, "Yellow lentils or dal can be found in Indian markets, but orange or brown lentils can also be used here. To make your own Greek-style yogurt, place 2/3 cup low-fat plain yogurt in a paper-towel-lined fine-mesh strainer and set over a bowl. Let stand 12 to 15 minutes, then discard liquid and use yogurt."

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/indian-dal-tacos/.

Ingredients

1/2 cup diced onion

3/4 tsp. ground cumin

1/4 tsp. plus 1/8 tsp. turmeric

1/2 tsp. plus 1/8 tsp. salt, divided

1/4 tsp. ground black pepper

2/3 cup yellow split lentils, sorted, rinsed, and drained

1/2 cup plain low-fat Greek yogurt

1/3 cup diced cucumber

1 Tbs. freshly chopped mint

4 6-inch corn or flour tortillas, warmed

1 cup thinly sliced fresh spinach

1 cup mung bean sprouts

Preparation

Heat nonstick skillet over medium-high heat, and coat with cooking spray. Add onion, and cook 5 minutes, or until softened and starting to brown. Stir in cumin, turmeric, 1/2 tsp. salt, and pepper. Add lentils and 2 1/2 cups water. Bring to a boil, cover, and reduce heat to medium-low. Simmer 40 minutes, or until lentils are cooked but still hold their shape. There will be 1 to 2 Tbs. liquid left in pan.

Meanwhile, combine yogurt, cucumber, mint, and remaining 1/8 tsp. salt in bowl.

Fill tortillas with spinach, bean sprouts, and lentil mixture. Drizzle with yogurt mixture or serve on side.

Monday Recipes

I hope you had a good Thanksgiving weekend. While ours was nice, I'm glad that's over for another year. Next stop, December's holidays!

Here are six yummy recipes to get the week started just right, including Lasagna Roll-Ups and Cheese and Rice Stuffed Peppers. Enjoy!

SUPER-EASY SLOW-COOKER THREE-BEAN CHILI

This comes from WW (Weight Watchers), and begins, "This chili recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavorful warm dish. And don't let the total cook time scare you: The majority of that time is for the ingredients to boil down. For a huge chunk of that time, you just have to monitor it. If you don't have 10 people to enjoy this with, you can meal-prep it for the week, or use the leftovers to fill tacos or a burrito."

Prep Time: 15 minutes; Cook Time: 3 hours; Total Time: 3 hours 15 minutes; Serves: 10; Difficulty: Easy

To view this yumminess online, go to https://www.weightwatchers.com/us/recipe/super-easy-slow-cooker-three-bean-chili/5626a63b2084d63a3401c10f.

Ingredients

1 large uncooked onion, minced

Garlic clove, 1 medium clove, minced

30 oz Canned black beans, rinsed and drained

30 oz Canned kidney beans, rinsed and drained

30 oz Canned pinto beans, rinsed and drained

29 oz Canned diced tomatoes with chilies

15 oz Canned tomato sauce

Spiced seasoning mix, 1 1/4 oz, chili variety

Frozen corn kernels, 14 oz, thawed

Fresh lime juice, 1 Tbsp, or to taste

Cilantro, 1/2 cup(s), fresh, chopped

Directions

Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2-3 hours (or low heat for 4-6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.

Serving size: about 1 1/3 cups

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



Ingredients

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Directions

Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

SPAGHETTI AGLIO E OLIO

This is from Katherine Gillen, a contributor to PureWow. She wrote, "There are nights when we want to pull out all the stops on a fancy mac and cheese, and there are nights when we’ll do almost anything to not make dinner. Spaghetti aglio e olio is for those nights. Our version of the traditional Neapolitan pasta dish takes just 20 minutes to make (and calls for only five ingredients).

"A few tips come dinnertime: One, you’ll want to use a good quality olive oil, since it’s one of the stars of this recipe. And two, cook the oil-garlic mixture in a large, high-sided skillet (or better yet, a Dutch oven) so you’re free to toss vigorously when you add the noodles. It’ll make achieving a glossy sauce *that much* easier."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.purewow.com/recipes/spaghetti-aglio-e-olio.

Ingredients

Kosher salt

12 ounces long strand pasta (such as spaghetti, bucatini or linguine)

1/4 cup extra-virgin olive oil

8 garlic cloves, peeled and thinly sliced

1/2 teaspoon crushed red pepper flakes, plus more as needed

Finely grated Parmesan cheese, fresh chopped parsley and flaky salt, to garnish (optional)

Directions

Bring a large pot of water to a boil and season generously with kosher salt. Cook the pasta until just shy of al dente (about 2 minutes less than the package directions). Use a liquid measuring cup to reserve about 1 cup of the pasta water.

Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is sizzling and golden, about 3 minutes.

Using tongs, transfer the pasta from the water directly into the olive oil and garlic mixture. Add about 1/2 of the reserved pasta water, and cook, tossing vigorously, until the sauce lightly coats the pasta. (You can add more pasta water as needed.)

Divide the pasta among four bowls, and garnish with more pepper flakes, Parmesan cheese, parsley and flaky salt, if using.

CHEESE AND RICE STUFFED PEPPERS

Recipe Yield: Yield: 4 servings

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.

Ingredients

4 medium green bell peppers

2 cups cooked rice

1 cup (4 ounces) shredded reduced-fat Cheddar cheese

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

Directions

Preheat the oven to 300 degrees F.

Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.

In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.

Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.

Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g

Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat

CHOCOLATE CHIP PUMPKIN BARS

This is from Kariely Tillman on OneGreenPlanet. Kariely wrote, “These chocolate chip pumpkin bars are perfect if you love the pumpkin and chocolate combination. It would be safe to say it runs a close second only to the peanut butter and chocolate combination. Not only do these bars have a chocolate crust, but a creamy pumpkin filling loaded with chocolate chips. And best of all … they’re healthy and super easy to make! You can have them mixed up and in the refrigerator to firm up in less than 10 minutes using only a food processor.”

These are gluten-free, with no refined sugar, an are also listed as paleo vegan and vegan. Serves 14 - 16.

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/clean-eating-chocolate-chip-pumpkin-bars/.

Ingredients

For the Crust:

2 cups pecans

1/4 cup raw cacao powder

4 Medjool dates, pitted

1 tablespoon coconut oil

For the Bars:

1 cup pumpkin purée

1/2 cup cashew butter

1/2 cup coconut flour

4 Medjool dates, pitted

1 tablespoon coconut oil

1 teaspoon vanilla bean powder

1/4 teaspoon ground nutmeg

2 pinches ground cloves

1 cup vegan mini chocolate chips

Preparation

To Make the Crust:

Add all ingredients for the crust to a food processor and process until it is well blended and has a crumbly texture.

Remove and spread evenly in an 8x8-inch baking dish and press down firmly.

Set aside.

To Make the Filling:

Add the cashew butter and dates to a food processor and process until creamy and well blended.

Add the remaining ingredients (except the mini chocolate chips) to the food processor and process until well blended.

Transfer the mixture to a medium sized bowl and gently stir in the mini chocolate chips by hand.

Add the mixture on top of the crust and spread evenly.

Put it in the refrigerator for 30-60 minutes, or until it becomes firm.

Store in the refrigerator until ready to serve because it will get soft and lose it's shape if left out at room temperature.

Notes:

Feel free to adjust the pumpkin spices (nutmeg, clove, vanilla) to your preference.

Friday Recipes

I hope your Thanksgiving was good, even if it was different during these strange times.

Ours is usually good. For my take on Thankgiving, check out Another Thanksgiving Come and Gone, followed by Yesterday's Meal - Another memory in the making. Then, check out Thanksgiving Stories and Meals. The point is, we all have memories of different holidays. Even if those memories aren't the fireworks-and-tons-of-merriment kind, but more subtle, they're still there for the making.

Okay, enough reminiscing. Here are six recipes to help you through the weekend, including Veggie Chili Cornbread Casserole and Spaghetti Aglio e Olio. Enjoy!

LISBON CHOCOLATE CAKE

This comes from Dorie Greenspan on The New York Times cooking e-newsletter. Dorie wrote, “On my first day in Lisbon, I became a statistic: I lost all my credit cards to a talented thief on the No. 28 tram. After ‘the incident,’ I wanted to leave Lisbon, but instead, my husband Michael and I decided to tackle our must-taste list. It was on our last day in Lisbon that we tasted the cake at Landeau Chocolate. It was intense, but not overwhelming; truly chocolate, but somehow each layer’s chocolateness was different. I returned home and made this cake, my version of the cake that cured my pickpocket blues. It’s a dense-but-not-heavy, brownielike cake topped with a whipped chocolate ganache (think: mousse) and a substantial dusting of cocoa. Because this cake is completely about the chocolate, choose one you love.”

Time: About 1 hour, plus cooling; Yield: One 9-inch cake (about 10 servings.

This recipe was featured in “The Chocolate Cake That Saved My Vacation”, and can be viewed online at https://cooking.nytimes.com/recipes/1020555-lisbon-chocolate-cake.

Ingredients

For the Cake:

1/2 cup unsalted butter (1 stick), cut into chunks, plus more for greasing the pan

1/3 cup unsweetened cocoa powder

1 1/2 tablespoons cornstarch

1/4 teaspoon baking powder

1/4 teaspoon fine sea salt

5 ounces dark chocolate, coarsely chopped

1/2 cup granulated sugar

3 large eggs, chilled

For the Ganache:

1 3/4 cups heavy cream

6 ounces semisweet or bittersweet chocolate, finely chopped

For the Topping:

3 tablespoons unsweetened cocoa powder

Preparation

Make the cake: Center a rack in the oven, and heat oven to 325 degrees. Butter a 9-inch cake pan, line with parchment paper and butter the paper.

Sift together the cocoa powder, cornstarch, baking powder and salt in a medium bowl. Whisk to blend.

Put the 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water. Scatter dark chocolate on top, and heat, stirring often, until the mixture is smooth and glossy. Remove the bowl from the pan, and stir in the sugar. One by one, energetically stir in the eggs, beating for 1 minute after the last egg is added. The mixture will look like pudding. Stir in the dry ingredients. Scrape the mixture into the cake pan, and give the pan a couple of good raps against the counter to settle the batter.

Bake for 18 to 20 minutes, or until a tester inserted into the center comes out clean (or with only a tiny streak of chocolate). Transfer to a rack, cool for 5 minutes, then unmold the cake. Peel off the paper, invert the cake and cool to room temperature. Wash and dry the cake pan.

Make the ganache: Pour 1 1/4 cups cream into a small saucepan; refrigerate the rest. Scald the cream over medium heat, turn off the heat and stir in the semisweet or bittersweet chocolate until fully incorporated. Transfer to a heatproof bowl. Refrigerate the ganache for 10 minutes, whisk it, then refrigerate again for 10 minutes. Repeat chilling and whisking steps until the ganache is thick enough to make tracks when you stir, 50 to 60 minutes.

Cut two 3-by-16-inch pieces of parchment or foil, and crisscross them in the cake pan. Carefully return the cake to the pan.

Whip the remaining 1/2 cup cream until it holds medium peaks.

Using a whisk, gently beat the ganache until it’s soft and spreadable. With a spatula, fold in the whipped cream. Spread over the cake, and refrigerate for 2 hours (or cover and keep for up to 2 days). The cake is best served cool or at room temperature, so take it out of the fridge about 20 minutes before serving.

To finish, put the cocoa powder in a fine-mesh strainer, and shake it over the top of the cake. Run a table knife along the sides of the pan. Using the parchment or foil handles, carefully lift the cake out of the pan and onto a serving plate. Discard the strips. Cut the cake using a long knife that has been run under hot water and wiped dry between each cut.

MAQUE CHOUX

This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."

Yield: About 1 generous quart; Time: 20 minutes

This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.

Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.

Ingredients

3 fresh ears of corn, shucked

8 tablespoons unsalted butter (1 stick)

1/2 red onion, cut into small dice

2 celery ribs, cut into small dice

Kosher salt

1 red bell pepper, cored, seeded and cut into small dice

1 small poblano pepper, cored, seeded and cut into small dice

1 small serrano chile, very thinly sliced

Freshly ground black pepper

Smoked paprika (optional)

Preparation

Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.

In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.

Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.

Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.

When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.

Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.

Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.

QUICK AND EASY GAME TIME NACHOS

This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."

Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings

You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.

Ingredients

6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)

1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)

3 tablespoons fat-free (skim) milk

1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)

3 oz baked bite-size tortilla chips (about 64 chips)

1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)

1/4 cup chopped fresh cilantro

Preparation

In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.

Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.

Expert Tips

For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.

SPICY PUMPKIN AND COLLARDS

This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy

You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.

Ingredients

2 2-to-3-pound sugar pumpkins

4 tablespoons unsalted butter

1 small onion, diced

1 plum tomato, diced

1 Scotch bonnet chile pepper, seeded and finely chopped

1 teaspoon chopped fresh thyme

1 clove garlic, chopped

4 scallions, chopped

1 pound frozen chopped collard greens, thawed

Kosher salt

1 cup evaporated milk

Pinch of freshly grated nutmeg

4 tablespoons breadcrumbs (preferably panko)

1 1/2 cups shredded sharp white cheddar cheese

2 tablespoons grated parmesan cheese

Ingredients

Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.

Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.

VEGGIE CHILI CORNBREAD CASSEROLE

This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10

To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.

Ingredients

Chili:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 large carrot, peeled and chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 1/2 teaspoons smoked paprika

1/4 teaspoon ground cinnamon

salt to taste

ground black pepper to taste

1 (28 ounce) can diced tomatoes with juice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 cup frozen corn

2 cups vegetable broth

1 tablespoon lime juice

Cornbread:

1 1/2 cups milk

1 large egg

1 1/2 cups yellow cornmeal

1 cup all-purpose flour

2 tablespoons brown sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons unsalted butter, melted

1 small jalapeno pepper, chopped

Garnish:

1 jalapeno pepper, sliced

2 tablespoons chopped fresh cilantro

Directions

Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.

Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Whisk milk and egg together in a large bowl until well combined.

Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.

Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.

Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.

Garnish cornbread casserole with sliced jalapeno and cilantro.

SPAGHETTI AGLIO E OLIO

This is from Katherine Gillen, a contributor to PureWow. She wrote, "There are nights when we want to pull out all the stops on a fancy mac and cheese, and there are nights when we’ll do almost anything to not make dinner. Spaghetti aglio e olio is for those nights. Our version of the traditional Neapolitan pasta dish takes just 20 minutes to make (and calls for only five ingredients).

"A few tips come dinnertime: One, you’ll want to use a good quality olive oil, since it’s one of the stars of this recipe. And two, cook the oil-garlic mixture in a large, high-sided skillet (or better yet, a Dutch oven) so you’re free to toss vigorously when you add the noodles. It’ll make achieving a glossy sauce *that much* easier."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.purewow.com/recipes/spaghetti-aglio-e-olio.

Ingredients

Kosher salt

12 ounces long strand pasta (such as spaghetti, bucatini or linguine)

1/4 cup extra-virgin olive oil

8 garlic cloves, peeled and thinly sliced

1/2 teaspoon crushed red pepper flakes, plus more as needed

Finely grated Parmesan cheese, fresh chopped parsley and flaky salt, to garnish (optional)

Directions

Bring a large pot of water to a boil and season generously with kosher salt. Cook the pasta until just shy of al dente (about 2 minutes less than the package directions). Use a liquid measuring cup to reserve about 1 cup of the pasta water.

Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is sizzling and golden, about 3 minutes.

Using tongs, transfer the pasta from the water directly into the olive oil and garlic mixture. Add about 1/2 of the reserved pasta water, and cook, tossing vigorously, until the sauce lightly coats the pasta. (You can add more pasta water as needed.)

Divide the pasta among four bowls, and garnish with more pepper flakes, Parmesan cheese, parsley and flaky salt, if using.

Sides

Since tomorrow is Thanksgiving, I've come up with a Sides post. These offerings include Spiced Almonds, Sweet Potato Puree with Candied Pecans, and Mulled Apple-Cranberry Cider. Enjoy!

Note: Since tomorrow is Thanksgiving, I'll be taking the day off, but will be back on Friday with more food recipes to check out. Hopeo you have a good (and safe) Thanksgiving.

DIY CRANBERRY JUICE COCKTAIL

This recipe was from an article on healing foods, titled Cranberries by Maria Lissandrello in the November/December 2008 issue of Vegetarian Times, and can be found online here. This one starts off, “One of the biggest complaints about bottled cranberry juice is the high sugar (and low cranberry) contest: a 1-cup serving contains more than 130 calories – beating out a sugary soft drink! For an easy homemade version that delivers a higher concentration of cranberry juice and a lot less sugar, follow these steps:

Ingredients

1 cup unsweetened cranberry juice

1/4 cup plus 2 Tbs. agave nectar

2-inch cinnamon stick

4 cups boiling water

Directions

Mix unsweetened cranberry juice with the agave nectar in a heatproof, 1-quart measuring cup.

Add the cinnamon stick to the mixture.

Stir in the boiling water. Cool, and enjoy.

SPICED ALMONDS

This is from page 48 of the March 2010 issue of Vegetarian Times. It starts off, “Tapas-style almonds are traditionally deep-fried in oil, but this recipe gets the same crunchy results from oven roasting.” This vegan, gluten-free recipe makes 2 cups.

Ingredients

4 tsp. olive oil

1 1/4 tsp. hot smoked paprika

1 tsp. ground cumin

2 cups blanched whole almonds

1/2 tsp. kosher or sea salt, or to taste

Directions

Preheat oven to 300 degrees F. Warm oil in small saucepan over low heat. Add paprika and cumin, and stir 1 minute to blend and release flavors. Remove from heat when mixture just begins to bubble. Transfer to medium bowl, and stir in almonds.

Transfrer almonds to parchment-lined baking sheet, and bake 10 minutes. Aprinkle immediately with salt, and transfer to wire rack. Let dry at least 2 hours before serving.

Per 1/4-cup serving: 233 cal; 8 g protein; 21 g total fat (2 g saturated fat); 8 g carb; 0 mg cholesterol; 131 mg sodium; 4 g fiber; 2 g sugars

SPICY PUMPKIN PIE

Servings: 8

View recipe: http://diabeticgourmet.com/recipes/html/154.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154

Ingredients

1 (9-inch) pastry shell

1 tsp ground cinnamon

1-1/2 cup pumpkin (canned)

1/2 tsp ground nutmeg

2 eggs; beaten

1/2 tsp ground ginger

1 cup low-fat milk

1/4 tsp Salt

3 tbsp liquid cal-free sweetener

1 pinch ground cloves

2 tbsp brown sugar, packed

Light vanilla ice cream

Directions

Prick pastry shell with a fork. Bake in 450F oven for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.

Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.

Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit

CRANBERRY TART WITH NUT CRUST

This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.

To view online, click here.

Ingredients

For the pie:

4 cups (16 ounces) fresh (or defrosted) whole cranberries

2/3 cup granulated sugar

2/3 cup golden syrup

Zest of 1/2 unwaxed lemon

For the crust:

1 cup unbleached all-purpose flour

3/4 cup nut flour

1/4 cup powdered sugar

1/2 teaspoon salt

4 ounces (1 stick) unsalted butter, cut into small pieces and chilled

1 to 3 tablespoons cold water

Directions

In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.

Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.

Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.

Preheat the oven to 375°F.

When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.

Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.

Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.

CHOCOLATE-CRUSTED PUMPKIN PIE

This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)

This recipe can be viewed online here.

Ingredients

Crust

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 cup confectioners’ sugar

1 stick Earth Balance margarine, cubed

1/4 tsp. vanilla extract

Filling

1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin

1 cup almond milk

2 Tbs. lemon juice

1/2 cup light brown sugar

1/4 cup cornstarch

1 tsp. ground ginger

1 tsp. baking powder

1/2 tsp baking soda

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

6 Tbs. Earth Balance margarine, melted

Directions

To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.

Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.

To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.

Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.

Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.

Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.

nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan

SWEET POTATO PUREE WITH CANDIED PECANS

This comes from the November 2012 issue of Vegetarian Times, page 52. It starts off, This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.

Ingredients

Candied Pecans

1 1/2 cups raw pecan halves

2 Tbs. pure maple syrup

1 Tbs. coconut oil, melted

2 Tbs. raw organic cane sugar

Sweet Potato Purée

4 medium sweet potatoes, peeled and cut into 1-inch chunks

1/4 cup pure maple syrup

2 Tbs. coconut oil

1 1/2 cups light coconut milk, warmed

Directions

To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.

Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.

To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.

Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.

nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 3 g; Sugar: 15 g; Vegan; Gluten-Free

MULLED APPLE-CRANBERRY CIDER

This comes from Weight Watchers. Unfortunately, it was sent to me a number of years ago (try 2006) and while I tried to find the link for it on the WW site, I couldn’t locate it. If anyone reading this can shed light on this, I’d appreciate it if you’d let me know.

This begins, “This hot drink is perfect for chilly autumn nights. Curl up with a good book and indulge.”

Ingredients

3 cup apple cider

3 cup cranberry juice cocktail

1 Tbsp unpacked brown sugar

1/2 tsp ground allspice

1/4 tsp ground cloves

1 Tbsp orange zest

3 average cinnamon stick

Instructions

Combine all ingredients in a large saucepan. Bring to a slow boil over medium-high heat and then reduce heat to simmer. Simmer for 15 minutes and then strain into mugs. Yields about 1 cup per serving.