Here are today's six vegetarian recipes to try, starting with Slow Cooker Triple Chocolate Brownies. There's also a recipe today for Peanut Butter-Banana Bread w/Chocolate Chips. Add asparagus and Farmers’ Market Chowder, along with a couple more recipes...hopefully I've got your attention. Enjoy!
SLOW COOKER TRIPLE CHOCOLATE BROWNIES
This decadent yumminess comes from Christin Mahrlig of Spicy Southern Kitchen. According to her short bio, “trying new foods and experimenting in the kitchen are my greatest passions.” Works for me!
I found this recipe in an email from The Today Show, in an article titled “Slow-Cooker Sweets! 5 Easy Dessert Recipes You Can Make in a Crock-Pot.” It's also posted on Christin's website, and can be found by going to http://spicysouthernkitchen.com/slow-cooker-triple-chocolate-brownies/.
Christin wrote, “Brownies are my very favorite indulgence. Brownies with three kinds of chocolate? Even better.
“Typically I make fudgy and gooey brownies but these Slow Cooker Triple Chocolate Brownies from Martha Stewart turned out more cake-like, a little drier, and quite chewy around the edges. Even still, they were delicious and I couldn’t get enough of them.
“Cocoa powder, bittersweet chocolate, and semi-sweet chocolate chips add plenty of chocolate flavor. Chopped pecans add some crunch.
“My kids didn’t care for the taste of the bittersweet chocolate, so I got to enjoy these slow cooker brownies all week long. And enjoy then I did!
“It’s necessary to line the Crock Pot with parchment paper so that the brownies do not burn. Cooking time can vary quite a bit based on how hot your crock pot cooks. If you know that your crock pot is a fast cooker, shorten the cooking time some. The middle will still look slightly undercooked when they are done, but it will firm up as it cools.”
Prep Time: 10 minutes; Cook Time: 4 hours; Total Times: 4 hours 10 minutes; Serves: 14.
Ingredients
Cooking spray
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
8 ounces bittersweet chocolate, chopped
1 cup sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Instructions
Lightly coat a 4 to 5-quart crock pot insert with cooking spray. Place a piece of parchment paper, that is large enough to extend halfway up the sides in the bottom of the crock pot. Lightly spray parchment paper with cooking spray.
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
Place butter and chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds. If not completely melted, continue microwaving until melted.
Add sugar to chocolate mixture and whisk to combine.
Whisk in eggs and vanilla.
Stir in flour mixture just until flour is moistened. Fold in pecans and chocolate chips.
Pour batter into crock pot, smoothing out the top with a rubber spatula.
Cover and cook on LOW 3 1/2 hours. Uncover and continue to cook on LOW for 30 minutes.
Remove insert from crockpot and place on a wire rack to cool completely.
Notes
Cooking time will vary. If your crock pot runs a little hot, shorten the cooking time. The middle will look underdone, but will firm up as the brownies cool.
FARMERS’ MARKET CHOWDER
This comes from page 61 of the September 2011 issue of Vegetarian Times. It begins, “While corn and leeks are essential here, feel free to substitute potatoes, carrots, or other root vegetables for some or all of the sweet potatoes. You could also mix in yellow wax or purple beans with the green beans or use basil instead of cilantro.” Serves 6.
To view this online, click here.
4 large (or 5 small) ears corn, kernels removed and cobs reserved
2 1/2 cups low-fat milk
2 cloves garlic, peeled and crushed, plus 3 cloves garlic, minced (1 Tbs.), divided
2 Tbs. unsalted butter
3 Tbs. olive oil, divided
3 cups sliced leeks (5 medium)
1/2 tsp. smoked paprika
1/3 cup dry sherry
12 oz. peeled sweet potatoes, cut into medium dice
1/2 lb. green beans, cut into 1/2-inch pieces
2 Tbs. chopped fresh cilantro
Lime wedges, optional
Combine corn kernels, milk, and crushed garlic in saucepan. Run back of knife down cobs to release milk and pulp into saucepan, then add cobs to pan. Bring to a boil. Remove pan from heat, and let steep.
Heat butter and 1 Tbs. oil in Dutch oven over medium-low heat. Add leeks, cover, and cook 15 minutes, stirring occasionally. Add minced garlic and paprika, and cook 30 seconds. Stir in sherry, and cook 30 seconds. Add 4 cups water, and remove pot from heat.
Heat 1 Tbs. oil in skillet over medium-high heat. Add sweet potatoes, and sauté 8 minutes, or until browned; transfer to Dutch oven. Add remaining 1 Tbs. oil to same skillet, add green beans, and sauté 3 minutes. Transfer beans to plate.
Bring mixture in Dutch oven to a boil, reduce heat to medium-low, and simmer 5 minutes. Add green beans, and cook 4 minutes more.
Strain milk mixture, and discard corncobs and garlic. Stir milk mixture and 1 Tbs. cilantro into chowder. Season with salt and pepper, if desired. Sprinkle with remaining cilantro, and serve with lime wedges.
nutritional information Per 1 2/3-cup serving: Calories: 280; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 4 g; Carbohydrates: 37 g; Cholesterol: 15 mg; Sodium: 80 mg; Fiber: 5 g; Sugar: 15 g; Gluten-Free
TOMATO-SUMMER SQUASH SKEWERS
This comes from page 47 of the July/August 2015 issue of Vegetarian Times, and begins, “The simplest recipes are often the best, especially in summer when produce is at its peak. Here, all it takes is a little olive oil and Italian seasoning to bring out the natural flavors of tomatoes and squash.” Makes 8 skewers.
To view this online, click here.
20 multi-colored cherry tomatoes, divided
1/4 cup plus 1 tsp. olive oil, divided
2 tsp. Italian seasoning
16 1-inch-thick slices yellow summer squash
2 Tbs. finely grated Parmesan cheese
Purée 4 cherry tomatoes, 1/4 cup oil, and Italian seasoning in blender or small food processor until smooth. Season with salt and pepper, if desired. Set aside.
Preheat grill to medium-high, and brush grates with remaining 1 tsp. oil.
Combine squash slices and remaining 16 cherry tomatoes with puréed mixture in shallow baking dish; stir to coat. Let stand at room temperature 20 to 30 minutes.
Thread 2 cherry tomatoes and 2 squash slices onto eight 10-inch bamboo skewers.
Grill skewers 3 to 4 minutes per side, or until squash is tender and tomatoes are bursting slightly. Sprinkle with Parmesan, and serve.
nutritional information Per Skewer: Calories: 82; Protein: 1 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 3 g; Cholesterol: 1 mg; Sodium: 26 mg; Fiber: less than 1 g; Sugar: 1 g; Gluten-Free
PEANUT BUTTER-BANANA BREAD WITH CHOCOLATE CHIPS
This comes from the March 2007 issue of Vegetarian Times, and begins, “Peanut butter helps keep this rich, moist bread deliciously low in fat. For more banana flavor, use the darkest (black is good), ripest bananas you can find.” Serves 8.
To view this online, click here.
1 cup whole-wheat pastry flour
3/4 cup light brown sugar or raw sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 medium bananas, mashed
1/3 cup unsweetened crunchy peanut butter
1/4 cup plain fat-free yogurt
1 large egg
2 Tbs. canola oil
3/4 cup semisweet chocolate chips
Preheat oven to 350°F. Coat standard loaf pan with cooking spray. Combine flour, sugar, baking powder, baking soda and salt in large bowl.
Whisk together mashed bananas, peanut butter, yogurt, egg and oil. Stir banana mixture into flour mixture until combined. Fold in chocolate chips. Scrape batter into prepared loaf pan.
Bake 40 to 50 minutes, or until toothpick inserted in center comes out with a few moist crumbs clinging to it. Cool on rack 15 minutes before unmolding. Cool completely, then slice and serve.
nutritional information Per SERVING: Calories: 342; Protein: 6 g; Total Fat: 14 g; Saturated Fat: 4.5 g; Carbohydrates: 52 g; Cholesterol: 26 mg; Sodium: 286 mg; Fiber: 4 g; Sugar: 34 g
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
LEMONY ROASTED ASPARAGUS
Yield: 4 servings
Info: http://diabeticgourmet.com/book_archive/details/32.shtml
Source: The Other Diabetes: Living and Eating Well with Type 2 Diabetes
Note: Roasted asparagus spears don't look as pretty as steamed, but the flavor is worth it.
Ingredients
1 lemon
1 pound fresh asparagus, wood stems removed
2 teaspoons olive oil
Directions
Preheat the oven to 425 degrees F.
Wash and dry the outside of the lemon. Make 2 teaspoons of lemon zest by grating the yellow outside peel with the fine side of a cheese grater. Wrap the lemon in plastic wrap and refrigerate for another use.
Toss the asparagus spears in a shallow dish with the lemon zest and olive oil.
Spread the asparagus in a heavy baking sheet; roast for 15 minutes. Halfway through the cooking time, stir the asparagus to ensure even roasting. The asparagus are done when they are browned and slightly shriveled.
Nutritional Information Per Serving: Calories: 50, Protein: 3 g, Fat: 3 g, Carbohydrate: 5 g, Sodium: 5 mg, Potassium: 353 mg, Dietary Fiber: 1 g, Exchanges: 1 Vegetable, 1/2 Fat
