Enjoy!
BRAISED FENNEL AND CARROTS WITH CILANTRO GREMOLATA
This was in the December 2014 issue of Vegetarian Times, page 42. It begins, “Fennel and carrots are seared and then simmered in a spicy tomato-based broth for a vegetable dish that can be served as a side or spooned over grains for a light meal.” Serves 6.
To view this online, click here.
Vegetables
3 Tbs. olive oil, divided
4 small heads fennel, trimmed and quartered, or 2 large heads fennel, trimmed and cut into eighths, fronds reserved for Gremolata
1 lb. carrots, cut into long sticks
3 small onions, each cut into 8 wedges (8 oz.)
1 15-oz. can whole tomatoes, drained, tomatoes cut into 2-inch pieces
1 15-oz. can chickpeas, rinsed and drained, optional
3/4 cup raisins
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
Gremolata
2 cups loosely packed cilantro leaves and tender stems, chopped
1/4 – 1/2 cup fresh fennel fronds, chopped
2 Tbs. grated or thinly sliced lemon zest
2 cloves garlic, minced (2 tsp.)
To make Vegetables: Heat 1 Tbs. oil in 5- to 6-qt. Dutch oven over medium-high heat. Add fennel, and cook 5 minutes, turning once or twice, or until well-browned on all sides. Transfer to bowl, and set aside.
Add 1 Tbs. oil to Dutch oven, then add carrots. Cook 5 minutes, turning once or twice, or until carrots begin to turn deep brown. Transfer to bowl with fennel.
Add remaining 1 Tbs. oil to Dutch oven, then add onions. Cook 2 to 3 minutes, turning once or twice, or until onions begin to turn deep brown. Add 2 1/2 cups water, and use spatula to scrape any stuck-on bits from bottom of Dutch oven. Stir in tomatoes (reserve liquid for another use), chickpeas, raisins, cumin, coriander, and ginger. Return fennel and carrots to pot, and season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 45 minutes, or until Vegetables are tender.
Meanwhile, to make Gremolata: Stir together all ingredients in small bowl.
Sprinkle servings of Vegetables with 1 tsp. Gremolata; use remainder for garnish.
nutritional information Per 1-cup serving: Calories: 217; Protein: 4 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 231 mg; Fiber: 8 g; Sugar: 23 g; Vegan; Gluten-Free
TRADITIONAL TAPIOCA PUDDING WITH A HOLIDAY TWIST
This also comes from the December 2014 issue of Vegetarian Times, page 43. It begins, “Use the highest-quality whole milk and the freshest eggs you can find to make this creamy, comforting pudding. For a more basic everyday treat, simply omit the dried fruit.” Serves 8.
To view this online, click here.
6 cups whole milk, preferably organic, divided
1/2 cup pearl (not quick-cooking) tapioca
1 vanilla bean, split lengthwise
2 large eggs, lightly beaten
1/4 cup plus 1 Tbs. Sucanat evaporated cane sugar, divided
1/4 tsp. salt
1 cup dried cranberries or raisins, plus more for garnish, optional
1 cup dried apricots, cut into dried cranberry-size pieces, plus more for garnish, optional
1 cup chopped dried apple rings, plus more for garnish, optional
Stir together 1 cup milk and pearl tapioca in 6-qt. Dutch oven. Scrape seeds from vanilla bean, and add seeds and scraped pod to tapioca mixture. Let steep 15 minutes.
Whisk together eggs and 1 Tbs. sugar in medium bowl.
Stir remaining 5 cups milk, remaining 1/4 cup sugar, and salt into tapioca mixture. Bring to a simmer over medium-low heat. Simmer 15 to 25 minutes, or until tapioca is transparent and mixture has thickened, stirring often with rubber spatula to prevent sticking.
Remove pan from heat. Whisk 1 cup tapioca mixture (using as much liquid as possible) into eggs to temper.
Stir egg mixture into tapioca mixture, then return pan to heat, and simmer 2 minutes more, or until pudding thickens and foam on top disappears, stirring constantly. Stir in 1 cup each dried cranberries, dried apricots, and chopped apple rings, then remove pan from heat. Let cool, stirring occasionally. Transfer pudding to refrigerator to cool completely.
Spoon 3/4 cup pudding into each of 8 serving glasses or bowls. Garnish with dried fruit, if using.
nutritional information Per 3/4-cup serving: Calories: 205; Protein: 5 g; Total Fat: 5 g; Saturated Fat: 3 g; Carbohydrates: 37 g; Cholesterol: 43 mg; Sodium: 130 mg; Fiber: 2 g; Sugar: 27 g; Gluten-Free
HOMEMADE ROCKY ROAD ICE CREAM
This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Mix all ingrediants together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
Enjoy!
PLANET BURGERS
This was in the January 2010 issue of Vegetarian Times, page 12. It begins, "Diana McAnulty's search for a veggie burger her kids would devour took her through all the premade brands. Then she re-created the Planet Burger from the Good Earth restaurant in her childhood hometown of Cupertino, Calif. It was a hit. Serve on whole-grain hamburger buns with condiments." Makes 9 burgers.
To view this online, click here.
3 cups cooked brown rice
12 oz. cooked chickpeas, mashed
1 medium onion, chopped (1 1/2 cups)
4 oz. cooked red beans or adzuki beans, mashed
1 medium carrot, shredded (1/2 cup)
1/2 cup ground almonds, almond flour, or breadcrumbs
1/2 cup roasted unsalted sunflower seeds
1/3 cup dried parsley
1/4 cup low-sodium soy sauce
2 large eggs, lightly beaten
1 tsp. dried thyme
Stir together all ingredients in large bowl. Shape 9 1/2-inch-thick patties.
Coat nonstick skillet with cooking spray, and heat over medium-high heat. Cook patties in skillet 4 to 5 minutes per side, or until browned on outside and cooked through on inside. (Use wide spatula to flip burgers; they can be fragile.)
nutritional information Per Serving: Calories: 253; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 34 g; Cholesterol: 47 mg; Sodium: 282 mg; Fiber: 7 g; Sugar: 4 g; Gluten-Free
GRILLED EGGPLANT INVOLTINI
This is from the March 2012 issue of Vegetarian Times, page 52. It begins, “Grilled eggplant slices have a cutlet texture that’s sturdy enough to stand up to sauces, toppings, and fillings. Here, they are rolled around a tomato-and-olive filling for a veg version of a classic Italian beef recipe.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 large eggplant, 1 peeled and diced (3 cups), 1 cut into 8 slices, divided
3 tomatoes, halved and seeded
1 medium onion, diced (1 1/2 cups)
6 Tbs. olive oil, divided
4 cloves garlic, minced (4 tsp.)
1/4 cup oil-packed sun-dried tomatoes, drained
1/4 cup chopped basil leaves, plus more for garnish
1/4 cup kalamata olives
3 Tbs. capers, drained
2 Tbs. chopped parsley
2 Tbs. nutritional yeast
2 cups prepared tomato sauce
Preheat oven to 375°F. Toss together diced eggplant, tomatoes, onion, 3 Tbs. olive oil, and garlic in bowl. Season with salt and pepper, if desired. Spread on baking sheet, and roast 25 minutes, or until vegetables are browned and tender. Transfer to food processor, and add sun-dried tomatoes, basil, olives, capers, parsley, and nutritional yeast; process until chunky-smooth. Season with salt and pepper, if desired.
Heat remaining 3 Tbs. oil in grill pan over medium-high heat. Cook eggplant slices on grill pan 3 minutes per side, or until tender. Cool.
Coat 13- x 9-inch baking dish with cooking spray. Spoon 1/4 cup roasted vegetables onto edge of each grilled eggplant slice. Roll eggplant slices into logs, and place seam-side-down in prepared baking dish. Spoon tomato sauce over eggplant rolls in dish. Bake 10 minutes, or until tomato sauce is hot and bubbly. Garnish with basil leaves.
nutritional information Per 2 rolls: Calories: 380; Protein: 9 g; Total Fat: 25 g; Saturated Fat: 3 g; Carbohydrates: 39 g; Cholesterol: 0 mg; Sodium: 990 mg; Fiber: 16 g; Sugar: 17 g; Vegan; Gluten-Free
EASY VEGAN PEANUT COOKIES
Who doesn't love homemade cookies, hot from the oven? This yummy recipe comes from Being Vegan, and begins, “So you eat a plant-based, vegan, healthy diet and you just need to have a cookie! Commercial baking can be a real let down for vegans, so why not just break out the mixing spoon and make your own homemade vegan peanut butter cookies! This recipe is super easy and super tasty!”
This can be viewed online here.
Get your ingredients together:
3/4 cup natural peanut butter (smooth)
1/4 cup margarine, soft
1/2 cup granulated sugar
3/4 cup smooth or crunchy peanut butter
1/3 cup brown sugar (firmly packed)
1 tablespoon cornstarch
1 tablespoon applesauce
2 teaspoon vanilla extract
1/2 teaspoon lemon juice
3/4 cup all purpose flour
1/2 cup quick oats
3/4 teaspoon baking powder
Bake your cookies!
Preheat the oven to 350.
In one bowl cream the peanut butter, margarine, sugar, applesauce, vanilla, and lemon juice together and mix until light and smooth.
In a separate bowl combine the cornstarch, flour, oats, baking powder, and salt together.
Slowly add the dry ingredients to the wet ingredients, adding the almond milk a little at a time until you have a nice soft dough.
Drop 3″ balls of dough on the cookie sheet and press with a fork.
Bake 8-10 minutes, until cookies are firm but not brown.
Remove your cookies from the baking sheet and cool on a cooling rack. Enjoy with a big tall glass of cold almond milk!
