Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Whole Wheat Penne Pasta with Summer Vegetables and Vegetarian Delhi Dum Aloo. Enjoy!

CANDIED GINGER PUMPKIN PIE

This was posted on the Vegetarian Times site on November 4, 2007, and begins, “The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.”

Makes 8 servings.

To view this online, click here.

Ingredients

1 15-oz. can unsweetened pumpkin puree

1 14-oz. can fat-free sweetened condensed milk

4 large eggs

1 9-inch graham cracker piecrust

1/4 cup chopped candied ginger

Preparation

Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.

Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.

Nutrition Information: Calories: 266; Carbohydrate Content: 47 g; Fat Content: 5 g; Fiber Content: 2 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 141 mg; Sugar Content: 37 g

STRAWBERRY FOOL

This comes from Mark Bittman in The New York Times cooking e-newsletter. The recipe begins, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.”

Yield: 4 servings; Time: 30 minutes

The recipe was featured in “THE MINIMALIST; A Fruit Fool: It's Sublime” and can be viewed online here.

Ingredients

1 pint strawberries

1/2 cup sugar, or to taste

1 cup heavy cream

1 teaspoon vanilla extract, optional

Preparation

Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.

Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.

Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.

SLOW-COOKER SLOPPY JOES [VEGAN]

This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.

To view this online, click here.

Ingredients

3 cups textured vegetable protein

3 cups water

5 garlic cloves

1 cup Medjool dates, soaked and pitted

6 ounce can tomato paste

1 tomato, roughly chopped

2 tablespoons maple syrup

1 medium white onion, diced

1 tablespoon black strap molasses

4 tablespoons apple cider vinegar

1 tablespoon vegan Worcestershire sauce

2 tablespoons mustard

3 tablespoons hot sauce

Preparation

Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.

Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.

VEGETARIAN DELHI DUM ALOO

This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”

To view this online, click here.

Ingredients

1 lb Baby Potatoes

1 tsp Turmeric powder

4 Tbs Ghee (alt. butter/oil)

1 Medium Onion (diced)

2 Tbs Ginger paste (alt. minced ginger)

1 Tbs Garlic paste (alt. minced garlic)

1 lb Tomatoes (canned or fresh)

2 oz Cashews

2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)

1 Tbs Chili powder

1 tsp Salt

1 tsp Cumin powder

1 tps Coriander powder

2 Bay leaves

1 tps Garam Masala powder

1 bunch Cilantro leaves (chopped)

Directions

Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.

Puree tomatoes in blender and reserve.

In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.

Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.

Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.

Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.

Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.

Finish with Garam Masala and serve with Basmati rice and naan (if desired).

NO CHURN ICE CREAM

This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”

12 servings (6 cups total)

To view this online, click here.

Ingredients:

14-ounce can sweetened condensed milk

2 teaspoons vanilla extract

Pinch fine sea salt

2 cups heavy cream, chilled

Directions:

In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.

In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.

Chef’s Notes:

For best results, chill both the metal bowl and loaf pan before starting this recipe.

Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.

WHOLE WHEAT PENNE PASTA WITH SUMMER VEGETABLES

This is from Diabetes Self-Management, and can be viewed online here.

Yield: 4 servings. Serving size: 1 3/4 cups.

Ingredients

6 ounces uncooked whole wheat penne pasta (about 2 cups)

2 teaspoons olive oil

2 cloves garlic, minced

1 1/2 cups chopped fresh broccoli

1 medium zucchini, chopped (about 1 1/4 cups)

1/2 medium yellow bell pepper, chopped (about 3/4 cup)

8 ounces (about 1 1/2 cups) cherry or grape tomatoes, halved

3 ounces (about 1 cup) mushrooms, sliced

1/2 teaspoon dried oregano

3/4 cup crumbled reduced-fat feta cheese

Directions

Cook pasta according to package directions, omitting any salt or fat. Drain and keep warm.

Heat oil in large nonstick skillet over medium-high heat. Add garlic, broccoli, zucchini and bell pepper. Cook and stir about 2 minutes or until vegetables just begin to soften.

Add tomatoes, mushrooms, and oregano; mix well. Reduce heat to medium and cook and stir about 8 minutes or until vegetables are tender and tomatoes release their juices.

Mix vegetables with pasta. Toss in feta cheese.

Nutrition Facts Per Serving: Calories: 264 calories, Carbohydrates: 41 g, Protein: 15 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 8 mg, Sodium: 374 mg, Fiber: 7 g

Exchanges per serving: 2 Bread/Starch, 1/2 Fat, 2 Vegetable, 1 Meat.