Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because, believe it or not, not everyone loves tacos!). Today's offerings include Penne with Grilled Okra and Green Beans and Blueberry Lattice Pie. Enjoy!

APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE

This comes from the infamous long-since-forgotten emailing list. Makes 10 servings.

Ingredients

1 cup flour

1 tablespoon Apple Pie Spice

1 teaspoon Ground Allspice

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

1 cup firmly packed light brown sugar

2 eggs

2 teaspoons Pure Vanilla Extract

2 apples (Granny Smith or Gala), peeled and chopped (about 2 cups)

1/2 cup raisins

1/2 cup chopped walnuts

Vanilla Butter Sauce (recipe follows)

Directions

Preheat oven to 350°F. Mix flour, apple pie spice, allspice and salt in small bowl; set aside.

Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.

Serve warm with Vanilla Butter Sauce.

Vanilla Butter Sauce:

Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons Pure Vanilla Extract. Serve warm. Makes about 1 1/2 cups.

Test Kitchen Tip: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven and the sauce on top of the stove before serving.

VEGAN FRIED “CHICKEN” WITH SEITAN

This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Vegan fried ‘chicken’ made with seitan. This fried seitan "chicken" dish is deep-fried, so it isn't particularly healthy, though it is cholesterol-free and it sure is mighty tasty! Deep fried seitan and a blend of spices create a dish that's really quite similar in appearance and taste to fried chicken. If you like southern fried chicken, try vegan southern fried seitan made with all the same ingredients including a spicy batter and a coat of flour to make it just the perfect amount of crispiness. Make sure you have some ketchup or mustard or something to serve alongside to dip your vegan fried chicken in.”

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings.

You can view this online here.

Ingredients

1 teaspoon salt (or seasoned salt)

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon black pepper

Optional: dash cayenne pepper

1 1/2 cups flour

Optional: 1/4 cup nutritional yeast

1/4 cup mustard

2 tablespoons baking powder

1/2 cup water

1 lb. seitan (or another chicken substitute, cut into 1 to 2" square pieces)

Directions

In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne, and nutritional yeast.

In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.

Add baking powder to the flour mixture and combine well.

Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.

Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup, ranch dressing, honey mustard, hot sauce or barbecue sauce.

TOFU ALMONDINE

This came from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 15 minutes

Ingredients

2 lb. tofu, drained, pressed & cut into cubes

4 tablespoons tamari

1/2 cup tamari

1/2 cup almond butter

2 2/3 cups water or veggie broth

2 2/3 tablespoons corn starch

2 tablespoons olive oil

1 small onion, sliced

1 green pepper, sliced

1 carrot, diced

2 cups mushrooms, sliced

1 cup broccoli florets

1/2 cup slivered almonds (optional)

Directions

Preheat oven to 375 degrees. Place tofu cubes in bowl & coat with 4 tablespoons tamari. Toss to combine & put on sprayed cookie sheet. Bake for 20 minutes.

Whisk together almond butter, the rest of the tamari, water/veggie broth & corn starch.

Put tofu, veggies & sauce in 9x13 baking pan. Bake for about 1 hour or until veggies are soft & sauce is thickened, stirring occasionally (about every 15 minutes). Sprinkle with slivered almonds.

EASY VEGAN TEMPEH CHILI

This is from OnTrackDiabetes, a site with some good information for diabetics and their families.

Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes

You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.

Ingredients

3 tablespoons olive oil

8 ounces tempeh

1 medium onion, chopped (about 1 cup)

1/2 red bell pepper, chopped (about 1 cup)

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

1/2 orange bell pepper, chopped (about 1 cup)

1 stalk of celery, chopped

1 15-ounce can of organic pinto beans (undrained)

1 15-ounce can of organic kidney beans (drained)

2 15-ounce cans of fire-roasted diced tomatoes (undrained)

3/4 cup of water

3 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon cayenne (or to taste)

Directions

Heat olive oil in a large (6-quart) saucepan on medium heat.

Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.

Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.

Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.

Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.

Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium

BLUEBERRY LATTICE PIE

This is from Molly O’Neill in The New York Times cooking enewsletter. Molly wrote, “Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.”

Yield: 8 servings; Time: 2 hours 30 minutes

This was featured in “On Blueberry Hill”, and can be viewed online at https://cooking.nytimes.com/recipes/9290-blueberry-lattice-pie.

Also, check out “How to Make a Pie Crust,” by Melissa Clark. Very helpful!

Ingredients

The Crust:

2 1/2 cups all-purpose flour

2 teaspoons plus 2 tablespoons sugar

2 teaspoons kosher salt

1/2 cup cold unsalted butter, cut in small pieces

6 tablespoons cold vegetable shortening

6 to 8 tablespoons ice water

1 egg, beaten with 1 teaspoon water

The Filling:

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/4 cup all-purpose flour

1 teaspoon grated orange zest

6 cups fresh blueberries, cleaned

Preparation

To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.

To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.

Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.

Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.

PENNE WITH GRILLED OKRA AND GREEN BEANS

This is from the Food Network. Active Time: 25 minutes; Tota Time: 40 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/penne-with-grilled-okra-and-green-beans-5258431.

Ingredients

8 ounces okra, trimmed and halved lengthwise

8 ounces green beans, trimmed

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

1/2 cup panko breadcrumbs

Finely grated zest of 1 lemon

12 ounces penne rigate

1/3 cup grated parmesan cheese

2 cloves garlic, minced

1 cup fresh basil

Directions

Preheat a grill to medium high. Toss the okra and green beans with 2 tablespoons olive oil; season with salt and pepper. Transfer to a sheet of foil or a grill basket with the okra cut-side down. Grill the vegetables, turning occasionally, until lightly charred and tender, 6 to 8 minutes.

Transfer to a cutting board. Halve the beans crosswise and halve any large okra pieces lengthwise.

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the panko and cook, stirring, until golden, 2 to 4 minutes. Remove from the heat and stir in the lemon zest; season with salt and pepper.

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 3/4 cup cooking water, then drain the pasta and return to the pot. Stir in the grilled okra and green beans, parmesan and garlic, stirring in enough of the reserved cooking water to loosen. Stir in the basil. Divide among bowls and top with the panko mixture.