Monday Recipes

Enjoy!

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.

ICED MOCHA SHERBET

Yield: 4 servings

Source: Light and Easy Diabetes Cuisine

Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml

View Online: http://diabeticgourmet.com/recipes/html/576.shtml

Ingredients

1-1/2 cups evaporated non-fat milk

1 teaspoon pure vanilla extract

2 tablespoons carob powder

1 tablespoon crystalline fructose

2 tablespoons frozen orange juice concentrate

1 tablespoon instant coffee granules

1 tablespoon part-skim ricotta cheese

Directions

Mix all ingredients together in blender and turn into metal trays.

Place in freezer and stir with fork from time to time to break up ice crystals.

When ready to serve, process again so the sherbet is soft.

Nutritional Information Per Serving: Calories: 12; Protein: 8g; Sodium: 117mg; Cholesterol: 5mg; Fat: 0.5g; Carbohydrates: 22g

GEMELLI WITH BLISTERED CHERRY TOMATOES, CHICKPEAS, AND SMOKED PAPRIKA

This recipe comes from the September 2015 issue of Vegetarian Times, page 28, and begins, “For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.” Serves 4 in 30 minutes or less.

To view this online, click here.

2 Tbs. olive oil

16 oz. cherry, tear drop, or grape tomatoes (about 3 cups)

1 clove garlic, minced (1 tsp.)

1/2tsp. smoked paprika

1/4 tsp. red pepper flakes

2 Tbs. chopped fresh Italian parsley

1 Tbs. chopped fresh marjoram

1 15-oz. can chickpeas, rinsed and drained

8 oz. gemelli

1 cup crumbled reduced-fat feta cheese, optional

Heat 1 Tbs. oil in large non-stick skillet over high heat. Add tomatoes, and cook 10 minutes, or until tomatoes blister in spots, stirring occasionally. Stir in remaining 1 Tbs. oil, garlic, paprika, and red pepper flakes. Fold in parsley and marjoram, then chickpeas. Remove from heat.

Meanwhile, cook gemelli in large pot of boiling salted water according to package directions. Drain, reserving 3/4 cup cooking liquid.

Add gemelli to tomato-chickpea mixture in skillet, and toss to coat. Mix in enough reserved cooking liquid to moisten. Season with salt and pepper, if desired, and serve sprinkled with feta (if using).

nutritional information Per Per 1 1/2-cup serving: Calories: 393; Protein: 13 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 64 g; Cholesterol: 0 mg; Sodium: 248 mg; Fiber: 8 g; Sugar: 8 g

QUICK VEGAN CROCK POT APPLE CRUMBLE

This comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.

“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.

“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.

“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.

To view this online, click here.

Note: Jolinda’s Cranberry Peach Cobbler recipe follows immediately after this recipe.

Ingredients

4 apples, sliced

2 tbsp maple syrup

1/2 tsp cinnamon

1/4 tsp nutmeg

2 tbsp margarine

2 cups granola

Preparation

Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.

Cover and cook on low for 8 hours.

CRANBERRY PEACH COBBLER

As promised this also comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “Crock Pot Cranberry Peach Cobbler makes for a sweet breakfast treat or a light dessert. The cranberries add texture and color, making for a vibrant and tasty recipe. Serve your crockpot peach cobbler recipe plain or with a dollop of whipped cream. This recipe is both vegetarian and vegan.”

To view this online, click here.

Ingredients

5-6 peaches, sliced

2 tbsp flour

1/4 cup sugar

1/3 cup dried cranberries

1/4 tsp cinnamon

2/3 cup quick cooking oats

1 cup water

3 tbsp melted margarine

3/4 cup brown sugar

Preparation

Toss the peaches in the flour and sugar in a large mixing bowl. Add the cranberries, cinnamon and oats.

Place the water and peach mixture into the crock pot or slow cooker. Pour the the margarine over the peaches and and sprinkle with the brown sugar.

Cover and cook on low for 4 to 6 hours, or until peaches are tender.

VEGAN LASAGNA

This is from Vegetarian Times, and begins, “The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.” Serves 12.

To view this online, click here.

Ingredients

Tomato Sauce

2 Tbs. olive oil

1 cup chopped onion

3 cloves garlic, minced

1 6-oz. can tomato paste

3 28-oz. cans peeled plum tomatoes, chopped with juices reserved

1/2 cup chopped fresh basil

1/2 cup chopped fresh parsley

1 1/2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes (optional)

Lasagna

1 Tbs. salt

1 lb. dry uncooked eggless lasagna noodles

2 16-oz. pkg. firm tofu, drained

2 cloves garlic, minced

1/4 cup chopped fresh basil

1/2 cup chopped fresh parsley

Instructions:

To make Sauce: In large, heavy saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt and pepper.

Meanwhile, bring large pot of water to boil. When water boils, add salt and noodles. Cook until al dente, about 12 minutes. Drain, rinse with water and drain again.

Preheat oven to 400°F. Crumble tofu into medium bowl. Add garlic, basil, parsley, salt and pepper. Stir until well blended.

Spoon about 1 cup sauce over bottom of 13x9-inch baking dish. Add layer of noodles and top with one-third tofu mixture. Spoon over about 1 1/2 cups sauce and top with another layer of noodles. Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles. Top with remaining tofu mixture and 1 cup sauce.

Cover with foil and bake 30 minutes. Remove from oven and let stand about 15 minutes before cutting and serving. Serve with remaining sauce.

Nutrition Information: Calories: 219; Protein: 13 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 27 g; Cholesterol: mg; Sodium: 493 mg; Fiber: 3 g; Sugar: g; Yield: Serves 12

Thursday Recipes

Here are today's six vegetarian recipes to help you through the day. Enjoy!

BLACKBERRY-RHUBARB FOOL

This comes from the March 2007 issue of Vegetarian Times, and begins, “Foolishly simple to make, this old-fashioned English dessert marries a fruit purée with whipped cream. To cut down on calories, we folded drained vanilla yogurt into a small amount of real whipped cream.” Serve 6.

To view this online, click here.

3 cups chopped fresh or frozen rhubarb (about 12 oz.)

1 1/2 cups frozen blackberries, divided

1/3 cup sugar

1 Tbs. orange juice

1/4 tsp. ground cinnamon

2 6-oz. containers low-fat vanilla yogurt (1 1/4 cups)

1/3 cup whipping cream

1 Tbs. crushed vanilla wafers

Combine rhubarb, 1 cup berries, sugar, orange juice and cinnamon in saucepan. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium low, cover, and cook 5 minutes, stirring often. Remove lid and cook 3 to 5 minutes, or until rhubarb is tender and mixture has broken down into a chunky purée, stirring often. Cool completely.

Meanwhile, line sieve or colander with cheesecloth or coffee filters, and set over bowl. Spread yogurt in sieve, and let drain in refrigerator 1 to 1 1/2 hours, or overnight.

Chill mixing bowl and beaters in freezer 1 hour, or overnight. (This will make it easier to whip cream.) Put remaining 1/2 cup blackberries in refrigerator.

Fold yogurt into rhubarb mixture with spatula. Whip cream in chilled bowl with electric mixer until soft peaks form. Fold into rhubarb-yogurt mixture, leaving distinct swirls. Spoon into dessert dishes, and garnish with wafer crumbs and thawed blackberries.

nutritional information Per SERVING: Calories: 157; Protein: 4 g; Total Fat: 6 g; Saturated Fat: 3.5 g; Carbohydrates: 25 g; Sodium: 41 mg; Fiber: 3 g; Sugar: 20 g

PINEAPPLE-COCONUT SORBET

This also comes from the March 2007 issue of Vegetarian Times. It begins, “Desserts don't get faster or easier than this: Frozen fruit plus a food processor equal a refreshing sorbet.” Serves 6 in 30 minutes or less.

To view this online, click here.

1/3 cup coconut chips or flaked coconut, optional

1 16-oz. pkg. unsweetened frozen pineapple chunks (3 cups)

1/3 cup sugar

1/2 cup light unsweetened coconut milk, chilled

2 Tbs. lime juice

Preheat oven to 300°F if using coconut chips. Spread on small baking sheet, and toast 5 to 10 minutes, or until light golden, stirring occasionally. Cool, and store in airtight container.

Pulse pineapple and sugar in food processor until finely chopped. Combine coconut milk and lime juice in small bowl. Pour coconut milk mixture gradually through feed tube, with machine running. Process until smooth and creamy, stopping once or twice to scrape down bowl.

Serve sorbet, garnished with coconut chips if desired. To store, transfer to airtight container, and freeze. Place in refrigerator 30 minutes before serving to soften slightly, or microwave at low (20%) power, 1 to 2 minutes.

nutritional information Per SERVING: Calories: 107; Protein: 1 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 19 g; Sodium: 4 mg; Fiber: 1 g; Sugar: 16 g; Vegan

LEMON POTATO SALD WITH MINT

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.

To view this online, click here.

Ingredients

2 pounds small waxy white or yellow potatoes, roughly about the same size

Juice of 1 lemon, more for serving

1 1/2 teaspoons kosher salt, more as needed

1/2 cup extra-virgin olive oil

1/2 cup thinly sliced scallions, white and light green parts, more for serving

1/4 cup torn mint leaves, more for serving

1/4 teaspoon Turkish pepper, more for serving

Preparation

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.

In a bowl, whisk together lemon juice, salt and olive oil.

Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

TOFU WITH HOT CHIPOTLE BARBECUE SAUCE

This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Instead of throwing out the adobo sauce that canned chipotle peppers are packed in, use it for this sauce. You can marinate the tofu in it for an extra-hot dish, or just brush it on cooked or uncooked tofu. This makes enough for a pound of tofu.” Yield: 1/2 cup.

This was featured in “Tofu Dresses To Beat the Heat”, and can also be found by clicking here.

Ingredients

1 tablespoon adobo sauce from canned chipotles

2 teaspoons light or dark brown sugar

Salt to taste

1/4 cup ketchup

2 tablespoons unrefined peanut oil or extra virgin olive oil

1 teaspoon soy sauce

1 to 2 tablespoons water (more to taste)

Preparation

Mix together all of the ingredients. Brush on seared or grilled tofu as soon as it comes off the heat, or onto uncooked slices.

Tip

Advance preparation: This keeps for a week in the refrigerator.

BROCCOLI CHOWDER

From Diabetic Gourmet. Yield: 6 servings, 1 cup each

Source: "The Eating Well Diabetes Cookbook"

Ingredients

1 tablespoon extra-virgin olive oil

1 large onion, chopped (1-1/2 cups)

1 large carrot, diced (1/2 cup)

2 stalks celery, diced (1/2 cup)

1 large potato, peeled and diced (1-1/2 cups)

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

3-1/2 cups vegetable broth (two 14-ounce cans)

8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)

1 cup grated reduced-fat Cheddar cheese

1/2 cup reduced-fat sour cream

1/8 teaspoon salt, or to taste

Directions

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.

Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.

Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat

GEMELLI WITH BLISTERED CHERRY TOMATOES, CHICKPEAS, AND SMOKED PAPRIKA

This recipe comes from the September 2015 issue of Vegetarian Times, page 28, and begins, “For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.” Serves 4 in 30 minutes or less.

To view this online, click here.

2 Tbs. olive oil

16 oz. cherry, tear drop, or grape tomatoes (about 3 cups)

1 clove garlic, minced (1 tsp.)

1/2tsp. smoked paprika

1/4 tsp. red pepper flakes

2 Tbs. chopped fresh Italian parsley

1 Tbs. chopped fresh marjoram

1 15-oz. can chickpeas, rinsed and drained

8 oz. gemelli

1 cup crumbled reduced-fat feta cheese, optional

Heat 1 Tbs. oil in large non-stick skillet over high heat. Add tomatoes, and cook 10 minutes, or until tomatoes blister in spots, stirring occasionally. Stir in remaining 1 Tbs. oil, garlic, paprika, and red pepper flakes. Fold in parsley and marjoram, then chickpeas. Remove from heat.

Meanwhile, cook gemelli in large pot of boiling salted water according to package directions. Drain, reserving 3/4 cup cooking liquid.

Add gemelli to tomato-chickpea mixture in skillet, and toss to coat. Mix in enough reserved cooking liquid to moisten. Season with salt and pepper, if desired, and serve sprinkled with feta (if using).

nutritional information Per Per 1 1/2-cup serving: Calories: 393; Protein: 13 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 64 g; Cholesterol: 0 mg; Sodium: 248 mg; Fiber: 8 g; Sugar: 8 g