It's finally Friday. Here are six yummy recipes to help you through the weekend, including Chickless Pot Pie and Deep-Dish Skillet Pizza. Enjoy!
VEGAN SLOW COOKER RED BEANS AND RICE
This comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco."
Yield: 6 servings; Time: 7 1/2 hours
To view this absolute yumminess online, go to https://cooking.nytimes.com/recipes/1020816-vegan-slow-cooker-red-beans-and-rice.
Ingredients
1/4 cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving
Preparation
Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.
COWBOY CAVIAR
This yumminess is from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "Depending on where you’re from, this simple dip is known as cowboy caviar, Texas caviar or Dixie caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips."
Yield: 8 cups; Time: 15 minutes, plus 2 hours' chilling
To view this online, go to https://cooking.nytimes.com/recipes/1020433-cowboy-caviar.
Ingredients
For the dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
3 to 4 garlic cloves, minced
1 teaspoon granulated sugar
Kosher salt and black pepper
For the salad:
3 plum tomatoes, cored, seeded if desired, and diced
1/2 red onion, finely diced (about 3/4 cup)
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can black-eyed peas, rinsed
1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
1 red, green or yellow bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
1 scallion, white and green parts, chopped, for garnish (optional)
Tortilla chips, for serving
Preparation
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.
MAC AND CHEESE
This recipe is from Ina Garten and was posted on the Food Network. Yield: 6 to 8 servings; Level: Easy.
To view this online, click here.
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
DEEP-DISH SKILLET PIZZA
This comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
CHICKPEA "MEAT" SAUCE OVER PASTA SHELLS [VEGAN]
This is also from the One Green Planet e-newsletter, and begins, “This recipe is the next best thing next to simmered-all-day pasta sauce. You'll have all your family and friends guessing how you managed to juggle your day while making such a fabulous meaty sauce – hey, we won't tell them it was super easy if you don’t!” High carb; vegan.
To view this online, click here.
Ingredients
1 large onion, chopped
1 small carrot, peeled and minced
3 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon dried rosemary
A dash of red pepper flakes
1 28-ounce can crushed tomatoes
1 tablespoon red miso paste
1 tablespoon tomato paste
1 1/4 tablespoon pure maple syrup, or to taste
13 ounces gluten-free or whole wheat pasta shells
Vegan Parmesan cheese, for garnish (optional)
Chopped fresh basil, for garnish (optional)
Preparation
Heat a large skillet to medium-high, add a splash of water or vegetable broth, and sauté the chopped onion and carrot for about 5 minutes. Add the garlic and sauté an additional minute.
While the carrots and onion cook, put the chickpeas in the bowl of a food processor and pulse to break them down. You don’t want hummus — but you also don’t want any whole chickpeas remaining. Set aside.
Stir the herbs and spices into the onion/carrot mixture and cook for about 30 seconds. Add the chickpeas and sauté for about 5 minutes, letting them brown a bit.
Add the crushed tomatoes, miso, tomato paste, and maple syrup, scraping up the yummy browned bits and stirring well to combine. Turn down the heat to low and let the sauce bubble for about 30 minutes. If you have one of those mesh screens, this is the time to use it.
Stir the sauce occasionally, adding broth or water if it becomes too thick. While it cooks, get the pasta water going and cook according to package directions. Drain, reserving 1/4-1/2 cup of the pasta water, if desired (you can use this to further thin the sauce, if necessary).
When the sauce is done, taste and adjust the seasonings. Pour the pasta into the sauce and stir well, making sure to coat each and every tender shell. Serve with copious amounts of vegan Parmesan cheese and fresh basil.
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.
Showing posts with label Chickpea “Meat” Sauce Over Pasta Shells. Show all posts
Showing posts with label Chickpea “Meat” Sauce Over Pasta Shells. Show all posts
Friday, May 22, 2020
Monday, February 20, 2017
Monday Recipes
Here are today's six recipes to help you through the day. Enjoy!
DEEP-DISH SKILLET PIZZA
This comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
'CHICKEN' AND DUMPLINGS
From a long-since-forgotten emailing list. Makes 6 to 8 servings
For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk
For the Soup:
1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips)
1 bay leaf
Combine the dry ingredients for the dumplings in a bowl.
Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
Add the carrots, faux chicken, and bay leaf.
Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.
TOFU FRENCH TOAST
This recipe, as well as the next one (Maple Nut Granola) comes from Compassion Over Killing, and can be found in the breakfast section of their Easy Vegan Recipes.
You can request (or download) Compassion Over Killing's free Easy Vegan Recipes booklet here.
Makes 6-8 pieces
Ingredients
8 ounces silken tofu
1/2 cup dairy-free milk
1 teaspoon agave or maple syrup
1/2 teaspoon cinnamon
1 ripe banana
Vegan butter, such as Earth Balance, or mild-flavored oil for cooking
6-8 slices of bread
Instructions
Heat a non-stick pan over medium heat.
In a bowl, blend the tofu, dairy-free milk, syrup, cinnamon, and banana on high until smooth. If too thick add a few tablespoons extra dairy-free milk or water. Pour the coating mixture into a shallow dish and dip the bread into the mixture, thoroughly coating both sides.
Melt a teaspoon of oil or vegan butter on the hot skillet, then add your soaked bread.
Cook for 2-3 minutes and flip to cook the other side once the edges begin to turn golden brown. Repeat with remaining bread.
Serve with fresh fruit, powdered sugar, or maple syrup.
MAPLE NUT GRANOLA
Makes 6-8 pieces
Ingredients
2 tablespoons flaxmeal
1/2 cup maple syrup
2 tablespoons oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups oats
1/2 cup pecans or walnuts
Pinch of salt
1/2 cup golden raisins
Instructions
Preheat oven to 325 degrees F.
In a medium bowl, whisk the flaxmeal with the maple syrup. Allow to sit for a few minutes, then whisk again until flax becomes sticky. Add the oil and spices and mix thoroughly. Add the oats, nuts, and salt and toss to coat completely.
Spread granola on a parchment-lined tray and bake 15-20 minutes. Allow to cool on pan. Toss in the golden raisins and store in an airtight container. Enjoy with some dairy-free milk or sprinkled over vegan yogurt and fresh fruit.
CHICKPEA "MEAT" SAUCE OVER PASTA SHELLS [VEGAN]
This is also from the One Green Planet e-newsletter, and begins, “This recipe is the next best thing next to simmered-all-day pasta sauce. You'll have all your family and friends guessing how you managed to juggle your day while making such a fabulous meaty sauce – hey, we won't tell them it was super easy if you don’t!” High carb; vegan.
To view this online, click here.
Ingredients
1 large onion, chopped
1 small carrot, peeled and minced
3 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon dried rosemary
A dash of red pepper flakes
1 28-ounce can crushed tomatoes
1 tablespoon red miso paste
1 tablespoon tomato paste
1 1/4 tablespoon pure maple syrup, or to taste
13 ounces gluten-free or whole wheat pasta shells
Vegan Parmesan cheese, for garnish (optional)
Chopped fresh basil, for garnish (optional)
Preparation
Heat a large skillet to medium-high, add a splash of water or vegetable broth, and sauté the chopped onion and carrot for about 5 minutes. Add the garlic and sauté an additional minute.
While the carrots and onion cook, put the chickpeas in the bowl of a food processor and pulse to break them down. You don’t want hummus — but you also don’t want any whole chickpeas remaining. Set aside.
Stir the herbs and spices into the onion/carrot mixture and cook for about 30 seconds. Add the chickpeas and sauté for about 5 minutes, letting them brown a bit.
Add the crushed tomatoes, miso, tomato paste, and maple syrup, scraping up the yummy browned bits and stirring well to combine. Turn down the heat to low and let the sauce bubble for about 30 minutes. If you have one of those mesh screens, this is the time to use it.
Stir the sauce occasionally, adding broth or water if it becomes too thick. While it cooks, get the pasta water going and cook according to package directions. Drain, reserving 1/4-1/2 cup of the pasta water, if desired (you can use this to further thin the sauce, if necessary).
When the sauce is done, taste and adjust the seasonings. Pour the pasta into the sauce and stir well, making sure to coat each and every tender shell. Serve with copious amounts of vegan Parmesan cheese and fresh basil.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
DEEP-DISH SKILLET PIZZA
This comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
'CHICKEN' AND DUMPLINGS
From a long-since-forgotten emailing list. Makes 6 to 8 servings
For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk
For the Soup:
1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips)
1 bay leaf
Combine the dry ingredients for the dumplings in a bowl.
Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
Add the carrots, faux chicken, and bay leaf.
Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.
TOFU FRENCH TOAST
This recipe, as well as the next one (Maple Nut Granola) comes from Compassion Over Killing, and can be found in the breakfast section of their Easy Vegan Recipes.
You can request (or download) Compassion Over Killing's free Easy Vegan Recipes booklet here.
Makes 6-8 pieces
Ingredients
8 ounces silken tofu
1/2 cup dairy-free milk
1 teaspoon agave or maple syrup
1/2 teaspoon cinnamon
1 ripe banana
Vegan butter, such as Earth Balance, or mild-flavored oil for cooking
6-8 slices of bread
Instructions
Heat a non-stick pan over medium heat.
In a bowl, blend the tofu, dairy-free milk, syrup, cinnamon, and banana on high until smooth. If too thick add a few tablespoons extra dairy-free milk or water. Pour the coating mixture into a shallow dish and dip the bread into the mixture, thoroughly coating both sides.
Melt a teaspoon of oil or vegan butter on the hot skillet, then add your soaked bread.
Cook for 2-3 minutes and flip to cook the other side once the edges begin to turn golden brown. Repeat with remaining bread.
Serve with fresh fruit, powdered sugar, or maple syrup.
MAPLE NUT GRANOLA
Makes 6-8 pieces
Ingredients
2 tablespoons flaxmeal
1/2 cup maple syrup
2 tablespoons oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups oats
1/2 cup pecans or walnuts
Pinch of salt
1/2 cup golden raisins
Instructions
Preheat oven to 325 degrees F.
In a medium bowl, whisk the flaxmeal with the maple syrup. Allow to sit for a few minutes, then whisk again until flax becomes sticky. Add the oil and spices and mix thoroughly. Add the oats, nuts, and salt and toss to coat completely.
Spread granola on a parchment-lined tray and bake 15-20 minutes. Allow to cool on pan. Toss in the golden raisins and store in an airtight container. Enjoy with some dairy-free milk or sprinkled over vegan yogurt and fresh fruit.
CHICKPEA "MEAT" SAUCE OVER PASTA SHELLS [VEGAN]
This is also from the One Green Planet e-newsletter, and begins, “This recipe is the next best thing next to simmered-all-day pasta sauce. You'll have all your family and friends guessing how you managed to juggle your day while making such a fabulous meaty sauce – hey, we won't tell them it was super easy if you don’t!” High carb; vegan.
To view this online, click here.
Ingredients
1 large onion, chopped
1 small carrot, peeled and minced
3 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon dried rosemary
A dash of red pepper flakes
1 28-ounce can crushed tomatoes
1 tablespoon red miso paste
1 tablespoon tomato paste
1 1/4 tablespoon pure maple syrup, or to taste
13 ounces gluten-free or whole wheat pasta shells
Vegan Parmesan cheese, for garnish (optional)
Chopped fresh basil, for garnish (optional)
Preparation
Heat a large skillet to medium-high, add a splash of water or vegetable broth, and sauté the chopped onion and carrot for about 5 minutes. Add the garlic and sauté an additional minute.
While the carrots and onion cook, put the chickpeas in the bowl of a food processor and pulse to break them down. You don’t want hummus — but you also don’t want any whole chickpeas remaining. Set aside.
Stir the herbs and spices into the onion/carrot mixture and cook for about 30 seconds. Add the chickpeas and sauté for about 5 minutes, letting them brown a bit.
Add the crushed tomatoes, miso, tomato paste, and maple syrup, scraping up the yummy browned bits and stirring well to combine. Turn down the heat to low and let the sauce bubble for about 30 minutes. If you have one of those mesh screens, this is the time to use it.
Stir the sauce occasionally, adding broth or water if it becomes too thick. While it cooks, get the pasta water going and cook according to package directions. Drain, reserving 1/4-1/2 cup of the pasta water, if desired (you can use this to further thin the sauce, if necessary).
When the sauce is done, taste and adjust the seasonings. Pour the pasta into the sauce and stir well, making sure to coat each and every tender shell. Serve with copious amounts of vegan Parmesan cheese and fresh basil.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
Tuesday, September 13, 2016
Tuesday Recipes
Enjoy!
ITALIAN EGGPLANT RAGOUT
This also comes from Vegetarian Times, and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Serves 6.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Instructions:
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Protein: 6 g; Total Fat: 5.5 g; Saturated Fat: 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 681 mg; Fiber: 10 g; Sugar: 8 g; Yield: Serves 6
ROASTED BUTTERNUT SQUASH AND RED ONIONS
This comes from Julia Moskin in The New York Times cooking e-newsletter. The recipe begins, “Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That’s it. (Keep an eye on the onions, though. They may cook faster than the squash.)” Time: 1 hour; Makes 10 to 12 servings
To view this online, click here.
Ingredients
About 1/2 cup olive oil, plus extra for pans
4 large red onions
Coarse salt and black pepper
4 pounds butternut squash cut into 1/2-inch wedges, peeled or unpeeled
1/3 cup pine nuts or shelled green pistachio nuts (optional)
2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish
For Tahini Sauce (Optional):
1/4 cup tahini paste
2 tablespoons lemon juice
1 small clove garlic, crushed
Preparation
Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.
LENTIL AND RICE STUFFED SQUASH
Yield: 6 servings
Serving size: halved zucchini
Find this recipe at: http://diabeticgourmet.com/recipes/html/783.shtml
Ingredients
1/2 cup brown basmati rice
1/3 cup French green lentils
2 cups fat-free vegetable broth
3 large summer squash (about 2-2 1/2 lb.), halved
1 Tbsp. extra virgin olive oil
2/3 cup finely chopped red onion
2 garlic cloves, finely chopped 3 whole scallions, chopped
3 cups escarole, rolled up and sliced thin
1-2 Tbsp. finely-chopped fresh dill (optional)
1/4 cup chopped flat-leaf parsley
1/8 tsp. red pepper flakes, optional
Salt and freshly-ground black pepper
6 Tbsp. crumbled feta cheese
Directions
Combine the rice, lentils and vegetable broth in a deep saucepan with 1/2 cup water. Cook, covered, until the rice and lentils are tender, about 45 minutes. Drain and transfer to a mixing bowl.
If using yellow squash, cut off the necks. Scoop out the seeds with a spoon. In a large pot of boiling water, cook the squash 4 minutes. Drain and transfer to a bowl of ice-cold water. When completely cooled, pat the squash dry and set aside.
Place a rack in the center of the oven. Preheat the oven to 350 degrees.
Heat the oil in a pan over medium-high heat until hot. Sauté the onion 3 minutes. Add the garlic and scallions. Cook until the onion is soft, about 5 minutes. Stir in the escarole and pepper flakes (if using). Cook until the escarole is wilted and bright green, about 5 minutes. Stir the vegetables into the rice mixture. Mix in the dill and parsley. Season to taste with salt and pepper.
In a baking dish just large enough to hold them, arrange the squash. Spoon in the filling, generously mounding it. Sprinkle on the feta. Pour 1/2 cup water into the baking dish.
Bake, uncovered, until the cheese is soft, about 20 minutes. Serve warm or at room temperature, or refrigerate, covered in foil, until ready to use. Reheat before serving.
Nutritional Information Per Serving: Calories: 173; Protein: 7 g; Fat: 5 g; Sodium: 240 mg; Saturated Fat: 2 g; Dietary Fiber: 5 g; Carbohydrates: 27 g; Exchanges: 2 Bread/Starch, 1 Reduced-Fat Milk, 1 Fat
'CHICKEN' AND DUMPLINGS
From a long-since-forgotten emailing list. Makes 6 to 8 servings
For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk
For the Soup:
1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips)
1 bay leaf
Combine the dry ingredients for the dumplings in a bowl.
Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
Add the carrots, faux chicken, and bay leaf.
Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.
CHOCOLATE DUMP-IT CAKE
This deliciousness comes from Amanda Hesser in The New York Times' cooking newsletter. Amanda writes, “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it.” Time: 1 hour 45 minutes; 10 servings
To view this online, go to http://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.
Ingredients
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1 1/2 cups Nestle's semisweet-chocolate chips
1 1/2 cups sour cream, at room temperature
Preparation
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan.
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
CHICKPEA "MEAT" SAUCE OVER PASTA SHELLS [VEGAN]
This is also from the One Green Planet e-newsletter, and begins, “This recipe is the next best thing next to simmered-all-day pasta sauce. You'll have all your family and friends guessing how you managed to juggle your day while making such a fabulous meaty sauce – hey, we won't tell them it was super easy if you don’t!” High carb; vegan.
To view this online, click here.
Ingredients
1 large onion, chopped
1 small carrot, peeled and minced
3 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon dried rosemary
A dash of red pepper flakes
1 28-ounce can crushed tomatoes
1 tablespoon red miso paste
1 tablespoon tomato paste
1 1/4 tablespoon pure maple syrup, or to taste
13 ounces gluten-free or whole wheat pasta shells
Vegan Parmesan cheese, for garnish (optional)
Chopped fresh basil, for garnish (optional)
Preparation
Heat a large skillet to medium-high, add a splash of water or vegetable broth, and sauté the chopped onion and carrot for about 5 minutes. Add the garlic and sauté an additional minute.
While the carrots and onion cook, put the chickpeas in the bowl of a food processor and pulse to break them down. You don’t want hummus — but you also don’t want any whole chickpeas remaining. Set aside.
Stir the herbs and spices into the onion/carrot mixture and cook for about 30 seconds. Add the chickpeas and sauté for about 5 minutes, letting them brown a bit.
Add the crushed tomatoes, miso, tomato paste, and maple syrup, scraping up the yummy browned bits and stirring well to combine. Turn down the heat to low and let the sauce bubble for about 30 minutes. If you have one of those mesh screens, this is the time to use it.
Stir the sauce occasionally, adding broth or water if it becomes too thick. While it cooks, get the pasta water going and cook according to package directions. Drain, reserving 1/4-1/2 cup of the pasta water, if desired (you can use this to further thin the sauce, if necessary).
When the sauce is done, taste and adjust the seasonings. Pour the pasta into the sauce and stir well, making sure to coat each and every tender shell. Serve with copious amounts of vegan Parmesan cheese and fresh basil.
ITALIAN EGGPLANT RAGOUT
This also comes from Vegetarian Times, and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Serves 6.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Instructions:
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Protein: 6 g; Total Fat: 5.5 g; Saturated Fat: 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 681 mg; Fiber: 10 g; Sugar: 8 g; Yield: Serves 6
ROASTED BUTTERNUT SQUASH AND RED ONIONS
This comes from Julia Moskin in The New York Times cooking e-newsletter. The recipe begins, “Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That’s it. (Keep an eye on the onions, though. They may cook faster than the squash.)” Time: 1 hour; Makes 10 to 12 servings
To view this online, click here.
Ingredients
About 1/2 cup olive oil, plus extra for pans
4 large red onions
Coarse salt and black pepper
4 pounds butternut squash cut into 1/2-inch wedges, peeled or unpeeled
1/3 cup pine nuts or shelled green pistachio nuts (optional)
2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish
For Tahini Sauce (Optional):
1/4 cup tahini paste
2 tablespoons lemon juice
1 small clove garlic, crushed
Preparation
Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.
LENTIL AND RICE STUFFED SQUASH
Yield: 6 servings
Serving size: halved zucchini
Find this recipe at: http://diabeticgourmet.com/recipes/html/783.shtml
Ingredients
1/2 cup brown basmati rice
1/3 cup French green lentils
2 cups fat-free vegetable broth
3 large summer squash (about 2-2 1/2 lb.), halved
1 Tbsp. extra virgin olive oil
2/3 cup finely chopped red onion
2 garlic cloves, finely chopped 3 whole scallions, chopped
3 cups escarole, rolled up and sliced thin
1-2 Tbsp. finely-chopped fresh dill (optional)
1/4 cup chopped flat-leaf parsley
1/8 tsp. red pepper flakes, optional
Salt and freshly-ground black pepper
6 Tbsp. crumbled feta cheese
Directions
Combine the rice, lentils and vegetable broth in a deep saucepan with 1/2 cup water. Cook, covered, until the rice and lentils are tender, about 45 minutes. Drain and transfer to a mixing bowl.
If using yellow squash, cut off the necks. Scoop out the seeds with a spoon. In a large pot of boiling water, cook the squash 4 minutes. Drain and transfer to a bowl of ice-cold water. When completely cooled, pat the squash dry and set aside.
Place a rack in the center of the oven. Preheat the oven to 350 degrees.
Heat the oil in a pan over medium-high heat until hot. Sauté the onion 3 minutes. Add the garlic and scallions. Cook until the onion is soft, about 5 minutes. Stir in the escarole and pepper flakes (if using). Cook until the escarole is wilted and bright green, about 5 minutes. Stir the vegetables into the rice mixture. Mix in the dill and parsley. Season to taste with salt and pepper.
In a baking dish just large enough to hold them, arrange the squash. Spoon in the filling, generously mounding it. Sprinkle on the feta. Pour 1/2 cup water into the baking dish.
Bake, uncovered, until the cheese is soft, about 20 minutes. Serve warm or at room temperature, or refrigerate, covered in foil, until ready to use. Reheat before serving.
Nutritional Information Per Serving: Calories: 173; Protein: 7 g; Fat: 5 g; Sodium: 240 mg; Saturated Fat: 2 g; Dietary Fiber: 5 g; Carbohydrates: 27 g; Exchanges: 2 Bread/Starch, 1 Reduced-Fat Milk, 1 Fat
'CHICKEN' AND DUMPLINGS
From a long-since-forgotten emailing list. Makes 6 to 8 servings
For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk
For the Soup:
1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips)
1 bay leaf
Combine the dry ingredients for the dumplings in a bowl.
Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
Add the carrots, faux chicken, and bay leaf.
Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.
CHOCOLATE DUMP-IT CAKE
This deliciousness comes from Amanda Hesser in The New York Times' cooking newsletter. Amanda writes, “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it.” Time: 1 hour 45 minutes; 10 servings
To view this online, go to http://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.
Ingredients
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1 1/2 cups Nestle's semisweet-chocolate chips
1 1/2 cups sour cream, at room temperature
Preparation
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan.
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
CHICKPEA "MEAT" SAUCE OVER PASTA SHELLS [VEGAN]
This is also from the One Green Planet e-newsletter, and begins, “This recipe is the next best thing next to simmered-all-day pasta sauce. You'll have all your family and friends guessing how you managed to juggle your day while making such a fabulous meaty sauce – hey, we won't tell them it was super easy if you don’t!” High carb; vegan.
To view this online, click here.
Ingredients
1 large onion, chopped
1 small carrot, peeled and minced
3 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon dried rosemary
A dash of red pepper flakes
1 28-ounce can crushed tomatoes
1 tablespoon red miso paste
1 tablespoon tomato paste
1 1/4 tablespoon pure maple syrup, or to taste
13 ounces gluten-free or whole wheat pasta shells
Vegan Parmesan cheese, for garnish (optional)
Chopped fresh basil, for garnish (optional)
Preparation
Heat a large skillet to medium-high, add a splash of water or vegetable broth, and sauté the chopped onion and carrot for about 5 minutes. Add the garlic and sauté an additional minute.
While the carrots and onion cook, put the chickpeas in the bowl of a food processor and pulse to break them down. You don’t want hummus — but you also don’t want any whole chickpeas remaining. Set aside.
Stir the herbs and spices into the onion/carrot mixture and cook for about 30 seconds. Add the chickpeas and sauté for about 5 minutes, letting them brown a bit.
Add the crushed tomatoes, miso, tomato paste, and maple syrup, scraping up the yummy browned bits and stirring well to combine. Turn down the heat to low and let the sauce bubble for about 30 minutes. If you have one of those mesh screens, this is the time to use it.
Stir the sauce occasionally, adding broth or water if it becomes too thick. While it cooks, get the pasta water going and cook according to package directions. Drain, reserving 1/4-1/2 cup of the pasta water, if desired (you can use this to further thin the sauce, if necessary).
When the sauce is done, taste and adjust the seasonings. Pour the pasta into the sauce and stir well, making sure to coat each and every tender shell. Serve with copious amounts of vegan Parmesan cheese and fresh basil.
Wednesday, May 25, 2016
Wednesday Recipes
Enjoy!
QUINOA MEDLEY WITH BEANS AND CORN
This recipe comes from the January 2007 issue of Vegetarian Times, and begins, “Protein-rich quinoa cooks in the same amount of time as white rice and lends itself well to this speedy dish. Store-bought fresh salsa adds complex flavor in seconds.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 1/4 cups quinoa, rinsed
1 15-oz. can black beans, drained and rinsed
1 cup frozen corn
1/2 cup chunky salsa, divided
1 tsp. chili powder
1/4 cup chopped cilantro
2 Tbs. olive oil
Lime wedges, for garnish
Bring 2 cups water to a boil in saucepan. Stir in quinoa, cover, and reduce heat to medium. Simmer 10 minutes.
Add beans, corn, 1/4 cup salsa and chili powder; season with salt and pepper. Return to a boil. Cover, and cook 2 to 5 minutes more, or until quinoa is tender.
Stir in cilantro, oil and remaining salsa. Divide among bowls, garnish with lime wedges, and serve.
nutritional information Per SERVING: Calories: 386; Protein: 13 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 61 g; Sodium: 534 mg; Fiber: 9 g; Sugar: 6 g; Vegan
CURRIED PENNE
This also comes from the January 2007 issue of Vegetarian Times, and begins, “This unusual ingredient combination surprised VT staffers with its rich, satisfying flavor. Buttermilk creates a tangy, creamy pasta sauce—with half the fat of an Alfredo sauce.” Serves 4 in 30 minutes or less.
To view this online, click here.
8 oz. whole-wheat penne pasta
3 Tbs. slivered almonds
1 Tbs. canola oil
1/2 onion, finely chopped (1/4 cup)
1/2 tsp. whole cumin seeds
1 small tomato, diced (about 1/2 cup)
1 1/2 tsp. mild curry powder
Pinch cayenne
1 cup frozen peas, rinsed under hot water
1 cup low-fat buttermilk
2 Tbs. chopped cilantro
Cook pasta according to package directions. Meanwhile, heat large skillet over medium heat. Add almonds, and toast 2 to 3 minutes, or until lightly browned, stirring frequently. Transfer to small bowl.
Heat oil in skillet over medium-high heat. Add onion, and cook 2 minutes, or until softened. Stir in cumin, and cook 1 minute more, or until fragrant.
Add tomato, curry powder and cayenne. Cook 1 minute, or until liquid has evaporated. Add peas, and cook 1 minute more. Remove from heat, and stir in buttermilk.
Drain pasta, and transfer to large serving bowl. Toss with buttermilk sauce, top with cilantro and almonds, and serve.
nutritional information Per SERVING: Calories: 348; Protein: 13 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 56 g; Cholesterol: 4 mg; Sodium: 433 mg; Fiber: 9 g; Sugar: 8 g
VEGETABLE STIR-FRY
Find this recipe at: http://diabeticgourmet.com/recipes/html/240.shtml
Source: The New American Heart Association Cookbook
Servings: 8
Ingredients
1 pound fresh broccoli
1 teaspoon acceptable margarine
1 teaspoon acceptable vegetable oil
1 pound carrots, peeled and thinly sliced
12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)
2 to 3 medium green onions, thinly sliced (about 1/3 cup)
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1 tablespoon ground nutmeg
1 teaspoon dried thyme, crumbled
Pepper to taste
Directions
Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.
In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.
Nutritional Information Per Serving: Calories: 65; Protein: 3 g; Fat: 4 g; Sodium: 57 mg; Cholesterol: 0 mg; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat
SWEET-TART CUCUMBER SALAD
This comes from Taste of Home, and comes from Dian Jorgensen of Santa Rosa, California. Dian wrote, “A dear friend showed me how to use up cucumbers in a tangy salad. The longer it chills, the deeper the flavor. Look for lemon or pickling cucumbers.” Total Time: Prep: 20 minutes + chilling; makes 8 servings.
You’ll have to register to view this online. Once you get to Taste of Home, register (it’s free), then type in the recipe title.
Ingredients
10 pickling cucumbers or 3 medium cucumbers, thinly sliced
1 tablespoon plus 1 teaspoon salt, divided
2 cups white vinegar
1 cup sugar
1/2 cup lemon juice
3 teaspoons celery seed
1 teaspoon pepper
2 medium onions, halved and thinly sliced
Directions
Place cucumbers in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 30 minutes. Drain.
In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving.
GNOCCHI WITH LEMON CHILI GARLIC SAUCE [VEGAN]
This comes from the One Green Planet e-newsletter. It begins, “This gnocchi is tasty and tasty to make. Light and fluffy gnocchi are coated in a tangy and garlicky lemon chili sauce that's light enough to enjoy in warmer weather. Chopped kale is added to the sauce, bringing some greens to the table, and adding color to your bowl.” Serves 4; Cook Time: 30 minutes; Dairy Free; Vegan
To view this online, click here.
Ingredients
For the Gnocchi:
6 potatoes
3 cups plain flour, plus more as needed
1 teaspoon, plus 1 tablespoon salt
1 tablespoon olive oil
5 cloves garlic
1 large red chili
1 tablespoon lemon zest
1/2 cup lemon juice
1 cup chopped kale leaves
Preparation
To Make the Gnocchi:
Peel, chop, and boil the potatoes until soft, about 15-20 minutes.
Drain well and purée until smooth.
Mix in the flour and 1 teaspoon salt until a smooth dough forms. You may need to vary the amount of flour depending on how moist the potatoes are.
Roll out the dough on a floured surface to 1/3-inch thick.
Slice into pieces, about 3/4×3/4-inch each.
Fill a large pan halfway with water, add 1 tablespoon salt, and bring it to a boil.
Add enough gnocchi to cover the bottom of the pan.
When the gnocchi rises and floats to the surface, about 2 minutes, it is ready. Scoop out with a slotted spoon and put into serving dishes.
Repeat until all the gnocchi is cooked.
To Make the Sauce:
Peel and finely dice the garlic.
De-seed and finely chop the chili.
Heat the oil over a low-medium heat in a frying pan.
Add the garlic and chili, cook for about 1 minute, or until the garlic begins to brown.
Add the zest, juice, and kale, stir for another minute.
Remove from heat.
Combine the gnocchi with the sauce and serve immediately.
CHICKPEA "MEAT" SAUCE OVER PASTA SHELLS [VEGAN]
This is also from the One Green Planet e-newsletter, and begins, “This recipe is the next best thing next to simmered-all-day pasta sauce. You'll have all your family and friends guessing how you managed to juggle your day while making such a fabulous meaty sauce – hey, we won't tell them it was super easy if you don’t!” High carb; vegan.
To view this online, click here.
Ingredients
1 large onion, chopped
1 small carrot, peeled and minced
3 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon dried rosemary
A dash of red pepper flakes
1 28-ounce can crushed tomatoes
1 tablespoon red miso paste
1 tablespoon tomato paste
1 1/4 tablespoon pure maple syrup, or to taste
13 ounces gluten-free or whole wheat pasta shells
Vegan Parmesan cheese, for garnish (optional)
Chopped fresh basil, for garnish (optional)
Preparation
Heat a large skillet to medium-high, add a splash of water or vegetable broth, and sauté the chopped onion and carrot for about 5 minutes. Add the garlic and sauté an additional minute.
While the carrots and onion cook, put the chickpeas in the bowl of a food processor and pulse to break them down. You don’t want hummus — but you also don’t want any whole chickpeas remaining. Set aside.
Stir the herbs and spices into the onion/carrot mixture and cook for about 30 seconds. Add the chickpeas and sauté for about 5 minutes, letting them brown a bit.
Add the crushed tomatoes, miso, tomato paste, and maple syrup, scraping up the yummy browned bits and stirring well to combine. Turn down the heat to low and let the sauce bubble for about 30 minutes. If you have one of those mesh screens, this is the time to use it.
Stir the sauce occasionally, adding broth or water if it becomes too thick. While it cooks, get the pasta water going and cook according to package directions. Drain, reserving 1/4-1/2 cup of the pasta water, if desired (you can use this to further thin the sauce, if necessary).
When the sauce is done, taste and adjust the seasonings. Pour the pasta into the sauce and stir well, making sure to coat each and every tender shell. Serve with copious amounts of vegan Parmesan cheese and fresh basil.
QUINOA MEDLEY WITH BEANS AND CORN
This recipe comes from the January 2007 issue of Vegetarian Times, and begins, “Protein-rich quinoa cooks in the same amount of time as white rice and lends itself well to this speedy dish. Store-bought fresh salsa adds complex flavor in seconds.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 1/4 cups quinoa, rinsed
1 15-oz. can black beans, drained and rinsed
1 cup frozen corn
1/2 cup chunky salsa, divided
1 tsp. chili powder
1/4 cup chopped cilantro
2 Tbs. olive oil
Lime wedges, for garnish
Bring 2 cups water to a boil in saucepan. Stir in quinoa, cover, and reduce heat to medium. Simmer 10 minutes.
Add beans, corn, 1/4 cup salsa and chili powder; season with salt and pepper. Return to a boil. Cover, and cook 2 to 5 minutes more, or until quinoa is tender.
Stir in cilantro, oil and remaining salsa. Divide among bowls, garnish with lime wedges, and serve.
nutritional information Per SERVING: Calories: 386; Protein: 13 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 61 g; Sodium: 534 mg; Fiber: 9 g; Sugar: 6 g; Vegan
CURRIED PENNE
This also comes from the January 2007 issue of Vegetarian Times, and begins, “This unusual ingredient combination surprised VT staffers with its rich, satisfying flavor. Buttermilk creates a tangy, creamy pasta sauce—with half the fat of an Alfredo sauce.” Serves 4 in 30 minutes or less.
To view this online, click here.
8 oz. whole-wheat penne pasta
3 Tbs. slivered almonds
1 Tbs. canola oil
1/2 onion, finely chopped (1/4 cup)
1/2 tsp. whole cumin seeds
1 small tomato, diced (about 1/2 cup)
1 1/2 tsp. mild curry powder
Pinch cayenne
1 cup frozen peas, rinsed under hot water
1 cup low-fat buttermilk
2 Tbs. chopped cilantro
Cook pasta according to package directions. Meanwhile, heat large skillet over medium heat. Add almonds, and toast 2 to 3 minutes, or until lightly browned, stirring frequently. Transfer to small bowl.
Heat oil in skillet over medium-high heat. Add onion, and cook 2 minutes, or until softened. Stir in cumin, and cook 1 minute more, or until fragrant.
Add tomato, curry powder and cayenne. Cook 1 minute, or until liquid has evaporated. Add peas, and cook 1 minute more. Remove from heat, and stir in buttermilk.
Drain pasta, and transfer to large serving bowl. Toss with buttermilk sauce, top with cilantro and almonds, and serve.
nutritional information Per SERVING: Calories: 348; Protein: 13 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 56 g; Cholesterol: 4 mg; Sodium: 433 mg; Fiber: 9 g; Sugar: 8 g
VEGETABLE STIR-FRY
Find this recipe at: http://diabeticgourmet.com/recipes/html/240.shtml
Source: The New American Heart Association Cookbook
Servings: 8
Ingredients
1 pound fresh broccoli
1 teaspoon acceptable margarine
1 teaspoon acceptable vegetable oil
1 pound carrots, peeled and thinly sliced
12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)
2 to 3 medium green onions, thinly sliced (about 1/3 cup)
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1 tablespoon ground nutmeg
1 teaspoon dried thyme, crumbled
Pepper to taste
Directions
Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.
In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.
Nutritional Information Per Serving: Calories: 65; Protein: 3 g; Fat: 4 g; Sodium: 57 mg; Cholesterol: 0 mg; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat
SWEET-TART CUCUMBER SALAD
This comes from Taste of Home, and comes from Dian Jorgensen of Santa Rosa, California. Dian wrote, “A dear friend showed me how to use up cucumbers in a tangy salad. The longer it chills, the deeper the flavor. Look for lemon or pickling cucumbers.” Total Time: Prep: 20 minutes + chilling; makes 8 servings.
You’ll have to register to view this online. Once you get to Taste of Home, register (it’s free), then type in the recipe title.
Ingredients
10 pickling cucumbers or 3 medium cucumbers, thinly sliced
1 tablespoon plus 1 teaspoon salt, divided
2 cups white vinegar
1 cup sugar
1/2 cup lemon juice
3 teaspoons celery seed
1 teaspoon pepper
2 medium onions, halved and thinly sliced
Directions
Place cucumbers in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 30 minutes. Drain.
In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving.
GNOCCHI WITH LEMON CHILI GARLIC SAUCE [VEGAN]
This comes from the One Green Planet e-newsletter. It begins, “This gnocchi is tasty and tasty to make. Light and fluffy gnocchi are coated in a tangy and garlicky lemon chili sauce that's light enough to enjoy in warmer weather. Chopped kale is added to the sauce, bringing some greens to the table, and adding color to your bowl.” Serves 4; Cook Time: 30 minutes; Dairy Free; Vegan
To view this online, click here.
Ingredients
For the Gnocchi:
6 potatoes
3 cups plain flour, plus more as needed
1 teaspoon, plus 1 tablespoon salt
1 tablespoon olive oil
5 cloves garlic
1 large red chili
1 tablespoon lemon zest
1/2 cup lemon juice
1 cup chopped kale leaves
Preparation
To Make the Gnocchi:
Peel, chop, and boil the potatoes until soft, about 15-20 minutes.
Drain well and purée until smooth.
Mix in the flour and 1 teaspoon salt until a smooth dough forms. You may need to vary the amount of flour depending on how moist the potatoes are.
Roll out the dough on a floured surface to 1/3-inch thick.
Slice into pieces, about 3/4×3/4-inch each.
Fill a large pan halfway with water, add 1 tablespoon salt, and bring it to a boil.
Add enough gnocchi to cover the bottom of the pan.
When the gnocchi rises and floats to the surface, about 2 minutes, it is ready. Scoop out with a slotted spoon and put into serving dishes.
Repeat until all the gnocchi is cooked.
To Make the Sauce:
Peel and finely dice the garlic.
De-seed and finely chop the chili.
Heat the oil over a low-medium heat in a frying pan.
Add the garlic and chili, cook for about 1 minute, or until the garlic begins to brown.
Add the zest, juice, and kale, stir for another minute.
Remove from heat.
Combine the gnocchi with the sauce and serve immediately.
CHICKPEA "MEAT" SAUCE OVER PASTA SHELLS [VEGAN]
This is also from the One Green Planet e-newsletter, and begins, “This recipe is the next best thing next to simmered-all-day pasta sauce. You'll have all your family and friends guessing how you managed to juggle your day while making such a fabulous meaty sauce – hey, we won't tell them it was super easy if you don’t!” High carb; vegan.
To view this online, click here.
Ingredients
1 large onion, chopped
1 small carrot, peeled and minced
3 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon dried rosemary
A dash of red pepper flakes
1 28-ounce can crushed tomatoes
1 tablespoon red miso paste
1 tablespoon tomato paste
1 1/4 tablespoon pure maple syrup, or to taste
13 ounces gluten-free or whole wheat pasta shells
Vegan Parmesan cheese, for garnish (optional)
Chopped fresh basil, for garnish (optional)
Preparation
Heat a large skillet to medium-high, add a splash of water or vegetable broth, and sauté the chopped onion and carrot for about 5 minutes. Add the garlic and sauté an additional minute.
While the carrots and onion cook, put the chickpeas in the bowl of a food processor and pulse to break them down. You don’t want hummus — but you also don’t want any whole chickpeas remaining. Set aside.
Stir the herbs and spices into the onion/carrot mixture and cook for about 30 seconds. Add the chickpeas and sauté for about 5 minutes, letting them brown a bit.
Add the crushed tomatoes, miso, tomato paste, and maple syrup, scraping up the yummy browned bits and stirring well to combine. Turn down the heat to low and let the sauce bubble for about 30 minutes. If you have one of those mesh screens, this is the time to use it.
Stir the sauce occasionally, adding broth or water if it becomes too thick. While it cooks, get the pasta water going and cook according to package directions. Drain, reserving 1/4-1/2 cup of the pasta water, if desired (you can use this to further thin the sauce, if necessary).
When the sauce is done, taste and adjust the seasonings. Pour the pasta into the sauce and stir well, making sure to coat each and every tender shell. Serve with copious amounts of vegan Parmesan cheese and fresh basil.
Subscribe to:
Posts (Atom)