Ice Cream

I don't usually post on weekends, but since this is Labor Day Weekend, I figured I'd add a couple of extra posts. Hope no one minds!

I scream, you scream, we all scream for ice cream!

Who doesn't love ice cream? And when it's homemade, it's even better.

When I was growing up (a million years ago...okay, maybe not that long, but it's been a while), my dad always made homemade ice cream on summer holidays. It was always on the 4th of July, but also frequently on Memorial Day and Labor Day.

Dad



Of course, back then, the ice cream makers we had were hand cranked ones, so if anyone (read: my brother, sister, and me) wanted homemade ice cream, we had to help out.

When I started my own family, I made homemade ice cream for summer holidays, too. Fortunately, the ice cream makers we've had over the years had an electric motor to churn the stuff.

Well, after all that, here are six ice cream recipes to finish up the summer with, including Strawberry Swirl Ice Cream and No Churn Ice Cream. Enjoy!

VANILLA BEAN ICE CREAM

This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.

To view this online, click here.

Ingredients

2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk

2 cups Silk Original or French Vanilla Creamer

1/2 cup honey, agave or sugar

1 vanilla bean

2 Tbsp arrowroot or cornstarch

Special tools: ice cream maker

Directions

Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.

Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.

Bring mixture to a simmer over medium heat and simmer for 5 minutes.

Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.

Cool completely and process in an ice cream maker according to manufacturer’s instructions.

Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.

STRAWBERRY SWIRL ICE CREAM

This is from the Vegetarian Times website (from June 4, 2008), and begins, “Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer.”

Makes 6 servings.

To view this online, click here.

Ingredients

1 10-oz. bag frozen strawberries

6 oz. silken tofu, drained

1/2 cup plain soy creamer

1/2 cup agave nectar or maple syrup

1 Tbs. vanilla extract

1 Tbs. lemon zest

1/4 cup all-fruit strawberry jam

Preparation

Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.

Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.

Nutrition Information: Calories: 169; Carbohydrate Content: 34 g; Fat Content: 2 g; Fiber Content: 1 g; Protein Content: 2 g; Sodium Content: 20 mg; Sugar Content: 30 g

STRAWBERRY BALSAMIC ICE CREAM

This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…

Yield: about 1 quart

To view this online, click here.

Ingredients

For the strawberries:

3 cups strawberries, hulled and quartered

2-1/2 tablespoons of sugar

2 tsp. balsamic vinegar

For the custard base:

5 egg yolks

1/2 cup sugar

1-3/4 cups heavy cream

3/4 cup milk (any fat content besides skim will be fine, but I used whole.)

1/4 teaspoon salt

2 tsp. balsamic vinegar

1 tablespoon vodka (optional but recommended)

Instructions

In a small saucepan, combine the strawberries and 2 1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.

In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.

Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.

Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)

Cool thoroughly (ideally overnight.)

Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.

Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

NO CHURN ICE CREAM

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

12 servings (6 cups total)

To view this online, click here.

Ingredients:

14-ounce can sweetened condensed milk

2 teaspoons vanilla extract

Pinch fine sea salt

2 cups heavy cream, chilled

Directions:

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

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

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

Chef’s Notes:

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

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

GINGER-PEACH SORBET

This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.

Ingredients:

6 very ripe medium peaches (3 lb.)

1/4 cup sugar

4 1/4-inch-thick coins fresh ginger

2 Tbs. lemon juice

2 tsp. grated lemon zest

6 Tbs. Prosecco or white wine

Directions:

Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.

Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.

Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.

Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.

To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.

nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free

Ice Cream - Labor Day Weekend

I don't usually post on weekends, but since this is Labor Day Weekend, I figured I'd add a couple of extra posts. Hope no one minds!

I scream, you scream, we all scream for ice cream!

Who doesn't love ice cream? And when it's homemade, it's even better.

Here are six ice cream recipes to finish up the summer with, including Strawberry Swirl Ice Cream and No Churn Ice Cream. Enjoy!

VANILLA BEAN ICE CREAM

This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.

To view this online, click here.

Ingredients

2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk

2 cups Silk Original or French Vanilla Creamer

1/2 cup honey, agave or sugar

1 vanilla bean

2 Tbsp arrowroot or cornstarch

Special tools: ice cream maker

Directions

Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.

Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.

Bring mixture to a simmer over medium heat and simmer for 5 minutes.

Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.

Cool completely and process in an ice cream maker according to manufacturer’s instructions.

Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.

STRAWBERRY SWIRL ICE CREAM

This is from the Vegetarian Times website (from June 4, 2008), and begins, “Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer.”

Makes 6 servings.

To view this online, click here.

Ingredients

1 10-oz. bag frozen strawberries

6 oz. silken tofu, drained

1/2 cup plain soy creamer

1/2 cup agave nectar or maple syrup

1 Tbs. vanilla extract

1 Tbs. lemon zest

1/4 cup all-fruit strawberry jam

Preparation

Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.

Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.

Nutrition Information: Calories: 169; Carbohydrate Content: 34 g; Fat Content: 2 g; Fiber Content: 1 g; Protein Content: 2 g; Sodium Content: 20 mg; Sugar Content: 30 g

STRAWBERRY BALSAMIC ICE CREAM

This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…

Yield: about 1 quart

To view this online, click here.

Ingredients

For the strawberries:

3 cups strawberries, hulled and quartered

2-1/2 tablespoons of sugar

2 tsp. balsamic vinegar

For the custard base:

5 egg yolks

1/2 cup sugar

1-3/4 cups heavy cream

3/4 cup milk (any fat content besides skim will be fine, but I used whole.)

1/4 teaspoon salt

2 tsp. balsamic vinegar

1 tablespoon vodka (optional but recommended)

Instructions

In a small saucepan, combine the strawberries and 2 1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.

In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.

Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.

Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)

Cool thoroughly (ideally overnight.)

Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.

Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

NO CHURN ICE CREAM

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

12 servings (6 cups total)

To view this online, click here.

Ingredients:

14-ounce can sweetened condensed milk

2 teaspoons vanilla extract

Pinch fine sea salt

2 cups heavy cream, chilled

Directions:

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

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

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

Chef’s Notes:

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

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

GINGER-PEACH SORBET

This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.

6 very ripe medium peaches (3 lb.)

1/4 cup sugar

4 1/4-inch-thick coins fresh ginger

2 Tbs. lemon juice

2 tsp. grated lemon zest

6 Tbs. Prosecco or white wine

Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.

Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.

Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.

Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.

To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.

nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free

Ginger!

Recently, a family member brought home a piece of ginger, and wondered how best to use it. Today's post is in response to that, and includes Mint-Green Tea Coolers and Ginger-Peach Sorbet. Enjoy!

CANDIED GINGER PUMPKIN PIE

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

Makes 8 servings.

To view this online, click here.

Ingredients

1 15-oz. can unsweetened pumpkin puree

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

4 large eggs

1 9-inch graham cracker piecrust

1/4 cup chopped candied ginger

Preparation

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

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

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

THAI STIR-FRIED VEGETABLES WITH GARLIC, GINGER, AND LIME

This is from Darlene Schmidt on The Spruce Eats. Darlene wrote, “Making a 'simple stir-fry' isn't always all that simple if you can't get the stir-fry sauce to taste just right. But with this no-fail recipe for Thai stir-fried vegetables, the technique is a shoe-in mostly because the sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This can be made vegetarian/vegan by substituting soy sauce for the fish sauce.

“This is quite a 'saucy' stir-fry that is never dry and is terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, using whatever is fresh and available where you live.

“Great as a side dish, you can turn it into a main course by adding tofu, wheat gluten, cashews, cooked shrimp or slices of chicken as a protein source.

“Best of all it takes about 20 minutes from start to finish—perfect for gathering the family around the table for a weeknight meal. Things will go even faster if much of the slicing, dicing, and chopping is done the night before.”

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings.

To view this online, click here.

Ingredients

2 tablespoons vegetable oil

1/4 cup shallots (finely chopped, or purple onion)

5 to 6 cloves garlic (minced or finely chopped)

1 to 2 pieces galangal (thumb-size OR ginger, sliced into thin matchstick pieces)

1/2 to 1 small fresh red chili (sliced OR 1/4 to 1/2 teaspoon chili flakes)

1 medium-size carrot (sliced)

5 to 6 shiitake mushrooms (sliced or left in halves or quarters)

Optional: 1 small head cauliflower (cut into florets)

1 small head broccoli (cut into florets)

1 red bell pepper (sliced into strips)

2 to 3 cups baby bok choy (or other Chinese cabbage, leaves left whole if not too large, otherwise cut in half or thirds)

1 handful fresh Thai basil (chopped)

For the Stir-Fry Sauce

2/3 cup coconut milk

2 1/2 tablespoons soy sauce

1 tablespoon fresh lime juice

1/3 to 1/2 teaspoons dried crushed chili flakes

2 1/2 teaspoons brown sugar

Directions

Make the Stir-Fry Sauce

In a large cup or small bowl, combine coconut milk, soy sauce, lime juice, chili flakes, and brown sugar, stirring well to dissolve the sugar. Taste-test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk.

Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).

Stir-Fry the Dish

Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chili. Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.

Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavor the rice or noodles it is served with.

Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2 to 3 minutes more).

Remove from heat and taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chili if desired.

Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice.

Note: Any leftover stir-fry sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.

Main Course Variation

Use this sauce to make a main course dish by adding tofu/cashews.

HOMEMADE GINGER TEA

This is from Jolinda Hackett on The Spruce Eats Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.

”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.

“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea

To check this out online, click here.

Ingredients

About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)

1 1/2 to 2 cups water

1 to 2 tablespoons honey (or agave nectar, to taste)

Optional: 1/2 lime (juiced, or to taste)

Directions

First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.

Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.

Remove from heat and add lime juice and honey (or agave nectar) to taste.

The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.

Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.

MINT-GREEN TEA COOLERS

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

Yield: 2 servings.

Ingredients

2 bags green tea

4 thin slices fresh ginger (about 1 inch)

7 or 8 large fresh mint leaves, roughly torn

2 cups boiling water

2 cups crushed ice

Directions

Place tea bags, ginger, and mint leaves in teapot or 2-cup heatproof measuring cup. Add boiling water; steep 4 minutes. Remove tea bags, ginger and mint leaves; discard. Cool tea to room temperature.

Pour 1 cup crushed ice into each of two tall glasses. Divide tea between glasses.

Tip: Squeeze a lime wedge (about 1/8 of a lime) into each cooler before serving.

Nutrition Facts Per Serving: Calories: 3 calories, Carbohydrates: 1 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 1 mg, Fiber: 1 g

GINGER-PEACH SORBET

This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.

6 very ripe medium peaches (3 lb.)

1/4 cup sugar

4 1/4-inch-thick coins fresh ginger

2 Tbs. lemon juice

2 tsp. grated lemon zest

6 Tbs. Prosecco or white wine

Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.

Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.

Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.

Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.

To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.

nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free

APPLE GINGER CRISP

This comes from GE Appliances. Makes 6 - 8 servings in 10 minutes.

To view this online, click here.

Ingredients

8 tablespoons butter, divided

1 1/2 tablespoons grated ginger

3/4 cup unbleached flour

1 1/4 cup granola, preferably maple-pecan

1/2 cup brown sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

7 Fuji apples, cored, skinned and wedge-cut into 1/16-inch cubes

1/4 cup granulated sugar

1 cup apple cider

2 teaspoons lemon juice

Directions

Preheat oven 375 degrees F.

In a 12-inch, oven-safe skillet (cast iron works well), melt 6 tablespoons of the butter and add 1/2 tablespoon grated ginger to it. When the ginger releases its aroma, turn off the heat.

For the topping, combine flour, granola (maple-pecan preferably), brown sugar, cinnamon, and salt in a large bowl. Add the butter and ginger; mix well and set topping aside.

In large bowl, toss apples together with sugar, and 1/2 tablespoon grated ginger. Set aside.

In the same pan used for the butter and ginger, reduce cider over high heat to 1/2 cup. Mix in lemon juice. Pour mixture into a separate container and set aside.

Return pan to low heat, melt remaining 2 tablespoons butter. Add remaining grated ginger. Mix together thoroughly and let ginger release its aroma. Turn up heat to high and add apple mixture. Cook, stirring frequently, until the apples are translucent and soft. About ten minutes.

Remove from heat and add cider and lemon mixture, toss well. Sprinkle the topping evenly over the apples. Put the skillet into the oven for 45 minutes or until hot and bubbly. Allow to cool slightly before serving.

Ice Cream

I scream, you scream, we all scream for ice cream!

Does anyone else remember that from childhood? If you're like me, you probably do.

Who doesn't love ice cream - or any of its cousins (sorbets, sherbets, gelato) - on a hot summer's day? The coolness, the yumminess...

Actually, almost any time is a good time for ice cream. Here are six yummy recipes to try, including Frozen Berry Ice Cream and Strawberry Balsamic Ice Cream. Enjoy!

CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM

This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”

To view this online, click here.

Ingredients

Brown Sugar Crisp

1/3 cup all purpose flour

1/3 cup rolled oats

1/4 cup brown sugar

1/2 tsp cinnamon

3 tbsp butter, cold

No Churn Ice Cream

1 14 oz can sweetened condensed milk

1/2 tbsp vanilla extract

1 tbsp lemon juice

1/4 tsp salt

4 oz cream cheese, softened

2 1/2 cups heavy whipping cream

Raspberry Jam, about 2/3 cup

Directions

For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.

In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.

For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.

In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.

Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.

Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.

Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.

Cover with plastic wrap and set in the freezer for 5-6 hours before serving.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

STRAWBERRY BALSAMIC ICE CREAM

This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…

Yield: about 1 quart

To view this online, click here.

Ingredients

For the strawberries:

3 cups strawberries, hulled and quartered

2-1/2 tablespoons of sugar

2 tsp. balsamic vinegar

For the custard base:

5 egg yolks

1/2 cup sugar

1-3/4 cups heavy cream

3/4 cup milk (any fat content besides skim will be fine, but I used whole.)

1/4 teaspoon salt

2 tsp. balsamic vinegar

1 tablespoon vodka (optional but recommended)

Instructions

In a small saucepan, combine the strawberries and 2 1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.

In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.

Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.

Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)

Cool thoroughly (ideally overnight.)

Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.

Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.

NO CHURN ICE CREAM

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

12 servings (6 cups total)

To view this online, click here.

Ingredients:

14-ounce can sweetened condensed milk

2 teaspoons vanilla extract

Pinch fine sea salt

2 cups heavy cream, chilled

Directions:

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

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

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

Chef’s Notes:

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

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

FROZEN BERRY ICE CREAM

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

Yield: 8 servings. Serving size: 1/2 cup.

Ingredients

8 ounces frozen unsweetened strawberries, partially thawed

8 ounces frozen unsweetened peaches, partially thawed

4 ounces frozen unsweetened blueberries, partially thawed

6 packets sugar substitute

2 teaspoons vanilla

2 cups sugar-free, low-fat vanilla ice cream

16 blueberries (optional)

4 small strawberries, halved (optional)

8 peach slices (optional)

Directions

Combine partially thawed strawberries, peaches, blueberries, sugar substitute, and vanilla in food processor. Process until coarsely chopped.

Add ice cream; process until well blended.

Serve immediately for semi-soft texture or freeze until ready to serve. (If frozen, let stand 10 minutes to soften slightly.) Garnish each serving with 2 blueberries for “eyes,” 1 strawberry half for “nose,” and 1 peach slice for “smile.”

Nutrition Facts Per Serving: Calories: 69 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 23 mg, Fiber: 1 g

Exchanges per serving: 1 Bread/Starch.

GINGER-PEACH SORBET

This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.

6 very ripe medium peaches (3 lb.)

1/4 cup sugar

4 1/4-inch-thick coins fresh ginger

2 Tbs. lemon juice

2 tsp. grated lemon zest

6 Tbs. Prosecco or white wine

Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.

Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.

Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.

Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.

To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.

nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free

Wednesday Recipes

Here are today's six vegetarian recipes to try out. Enjoy!

VEGAN BLACK BEAN AND AVOCADO SANDWICH WRAP

This comes from Jolinda Hackett, About.com's Vegetarinan Food guide. Jolinda wrote, “Like vegetarian wrap sandwiches? Like black beans and avocado? Try this healthy vegan black bean and avocado wrapped sandwich, or call it a burrito if you prefer. Either way, this is a simple, quick and easy lunch idea. Just combine black beans, salsa, chopped avocado and some seasoning, wrapped it up and enjoy! It couldn't be simpler. I like my food a touch on the salty side, so I might add some sea salt to the mix, and maybe a touch of hot sauce just to give it a boost. Enjoy!”

To view this online, click here.

Ingredients:

1 cup canned black beans, rinsed and drained

1/2 teaspoon cumin

4 tablespoons salsa

4 whole-grain tortillas

1/2 avocado, chopped

Preparation:

Mix black beans, cumin and salsa. Fill tortillas with bean mixture and chopped avocado. Wrap, and serve.

GINGER-PEACH SORBET

This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe begins, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.

To view this online, click here.

6 very ripe medium peaches (3 lb.)

1/4 cup sugar

4 1/4-inch-thick coins fresh ginger

2 Tbs. lemon juice

2 tsp. grated lemon zest

6 Tbs. Prosecco or white wine

Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.

Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.

Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.

Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.

To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.

nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free

VEGETARIAN SPANISH PAELLA

Another one of Jolinda Hackett's offerings. She wrote, "A vegetarian and vegan Spanish paella so full of flavor, you won't miss the meat - I promise! This meatless rice paella dish is prepared from lots of healthy veggies and artichoke hearts, and generously spiced with paprika and turmeric. Several users have given this paella recipe five out of five stars, so you can be sure that you'll love it.” From The Compassionate Cook Cookbook. To view this online, click here.

Ingredients:

1 cup white rice

2 cups boiling water

1 tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 tomato, diced

2 cups vegetable broth

1 tsp salt

1 tbsp paprika

1 tsp turmeric

1 cup peas

1 cup artichoke hearts, drained and quartered

Preparation:

Mix the rice and boiling water and let stand for 20 minutes, then pour off the water.

In the meantime, heat the oil in a large frying pan over medium heat and sautee the onion and garlic until the onion is transparent, about 5 minutes. Add the peppers and tomato and continue to sautee over medium heat for three minutes.

Add the rice and broth. Bring to a boil, then reduce the heat to a simmer. Add the salt, paprika and turmeric. Cover and simmer until the rice is tender, about 20 minutes.cAdd the peas and artichoke hearts and cook about one minute longer.

CHICKPEA, BEET, AND APPLE PANINI

From the July/August 2011 issue of Vegetarian Times, page 36. The recipe starts off, "Never had raw beet in a sandwich? This panini will have you hooked.” Serves 4.

To view this online, click here.

1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained

3 Tbs. vegan mayonnaise

1 Tbs. lemon juice

1 tsp. chopped fresh tarragon

8 slices sesame semolina bread (8 oz.)

1 medium golden beet, peeled and sliced

1 Granny smith apple, thinly sliced

1/4 cup broccoli or radish sprouts

4 Tbs. prepared black olive tapenade

Pulse chickpeas, mayonnaise, lemon juice, and tarragon in food processor until chunky.

Spread chickpea mixture on 4 bread slices. Top with beet and apple slices, and sprouts. Spread remaining 4 bread slices with tapenade; close sandwiches.

Spray panini with cooking spray. Coat skillet or grill pan with cooking spray; heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 3 minutes. Flip, replace weight, and cook 2 minutes. (Or cook 4 minutes in panini maker.)

nutritional information Per Sandwich: Calories: 388; Protein: 12 g; Total Fat: 14 g; Saturated Fat: 1 g; Carbohydrates: 57 g; Cholesterol: 0 mg; Sodium: 749 mg; Fiber: 8 g; Sugar: 10 g; Vegan

CHERRY TOMATO FOCACCIA

This is from the July/August 2012 issue of Vegetarian Times, page 61. The recipe starts out with, “This bread is hearty enough to be served with a salad for a light lunch or supper.” Serves 8.

To view this online, click here.

Topping

1/4 cup shelled roasted pistachios

1/4 cup olive oil

1 clove garlic, minced (1 tsp.)

1/2 tsp. finely chopped fresh rosemary

2 cups heirloom cherry tomatoes, halved

Focaccia

3 1/2 cups bread flour

1 Tbs. sugar

2 1/2 tsp. instant yeast

2 tsp. salt

Olive oil, for greasing baking sheet

To make Topping: Pulse pistachios in food processor until ground, but with some larger pieces. Transfer to bowl, and stir in olive oil, garlic, and rosemary.

To make Focaccia: Stir together flour, sugar, yeast, salt, and 1 1/4 cups water in bowl. Knead dough in bowl 5 minutes. Cover bowl with towel, and let rise 1 hour, or until doubled in size.

Generously grease rimmed baking sheet with olive oil. Stretch dough into 12- x 11-inch rectangle in sheet pan. Let dough rise 1 hour.

Preheat oven to 450°F. Dimple dough with fingers. Whisk 2 Tbs. water into pistachio mixture, and brush onto dough. Press tomato halves cut-side up into dough. Bake 25 to 30 minutes, or until golden brown on top and bottom.

nutritional information Per Slice: Calories: 329; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 589 mg; Fiber: 3 g; Sugar: 3 g; Vegan

SLOPPY JOES

This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”

1 large onion, choppe

1 to 2 C celery, chopped

1 tsp balsamic vinegar (other vinegar can be used)

1 green bell pepper, chopped

3 cloves garlic, crushed
(or 2 tsp dried minced garlic or garlic powder)

1 T chili powder (will not make it too hot)

2 T cumin

2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)

1 T prepared yellow mustard

1 T ground dry mustard

1 T brown sugar

1 tsp black strap molasses

1 1/2 cups dry TVP granules

1 1/2 C boiling water

optional spicy version: 1 to 3 tsp hot sauce or roasted chilies

Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.

Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.

6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g

Tuesday Recipes

Six yummy recipes to get you through today. Enjoy!

VEGAN BLACK BEAN AND AVOCADO SANDWICH WRAP

This comes from Jolinda Hackett, About.com's Vegetarinan Food guide. She writes, “Like vegetarian wrap sandwiches? Like black beans and avocado? Try this healthy vegan black bean and avocado wrapped sandwich, or call it a burrito if you prefer. Either way, this is a simple, quick and easy lunch idea. Just combine black beans, salsa, chopped avocado and some seasoning, wrapped it up and enjoy! It couldn't be simpler. I like my food a touch on the salty side, so I might add some sea salt to the mix, and maybe a touch of hot sauce just to give it a boost. Enjoy!”

Ingredients:

1 cup canned black beans, rinsed and drained

1/2 teaspoon cumin

4 tablespoons salsa

4 whole-grain tortillas

1/2 avocado, chopped

Preparation:

Mix black beans, cumin and salsa. Fill tortillas with bean mixture and chopped avocado. Wrap, and serve.

GINGER-PEACH SORBET

This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.

6 very ripe medium peaches (3 lb.)

1/4 cup sugar

4 1/4-inch-thick coins fresh ginger

2 Tbs. lemon juice

2 tsp. grated lemon zest

6 Tbs. Prosecco or white wine

Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.

Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.

Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.

Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.

To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.

nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free

VEGETARIAN SPANISH PAELLA

Another one of Jolinda Hackett's offerings. She writes, A vegetarian and vegan Spanish paella so full of flavor, you won't miss the meat - I promise! This meatless rice paella dish is prepared from lots of healthy veggies and artichoke hearts, and generously spiced with paprika and turmeric. Several users have given this paella recipe five out of five stars, so you can be sure that you'll love it.” From The Compassionate Cook Cookbook. To view this online, click here.

Ingredients:

1 cup white rice

2 cups boiling water

1 tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 tomato, diced

2 cups vegetable broth

1 tsp salt

1 tbsp paprika

1 tsp turmeric

1 cup peas

1 cup artichoke hearts, drained and quartered

Preparation:

Mix the rice and boiling water and let stand for 20 minutes, then pour off the water.

In the meantime, heat the oil in a large frying pan over medium heat and sautee the onion and garlic until the onion is transparent, about 5 minutes. Add the peppers and tomato and continue to sautee over medium heat for three minutes.

Add the rice and broth. Bring to a boil, then reduce the heat to a simmer. Add the salt, paprika and turmeric. Cover and simmer until the rice is tender, about 20 minutes.cAdd the peas and artichoke hearts and cook about one minute longer.

CHICKPEA, BEET, AND APPLE PANINI

From the July/August 2011 issue of Vegetarian Times, page 36. The recipe starts off, "Never had raw beet in a sandwich? This panini will have you hooked.” Serves 4.

1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained

3 Tbs. vegan mayonnaise

1 Tbs. lemon juice

1 tsp. chopped fresh tarragon

8 slices sesame semolina bread (8 oz.)

1 medium golden beet, peeled and sliced

1 Granny smith apple, thinly sliced

1/4 cup broccoli or radish sprouts

4 Tbs. prepared black olive tapenade

Pulse chickpeas, mayonnaise, lemon juice, and tarragon in food processor until chunky.

Spread chickpea mixture on 4 bread slices. Top with beet and apple slices, and sprouts. Spread remaining 4 bread slices with tapenade; close sandwiches.

Spray panini with cooking spray. Coat skillet or grill pan with cooking spray; heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 3 minutes. Flip, replace weight, and cook 2 minutes. (Or cook 4 minutes in panini maker.)

nutritional information Per Sandwich: Calories: 388; Protein: 12 g; Total Fat: 14 g; Saturated Fat: 1 g; Carbohydrates: 57 g; Cholesterol: 0 mg; Sodium: 749 mg; Fiber: 8 g; Sugar: 10 g; Vegan

CHERRY TOMATO FOCACCIA

This is from the July/August 2012 issue of Vegetarian Times, page 61. The recipe starts out with, “This bread is hearty enough to be served with a salad for a light lunch or supper.” Serves 8.

Topping

1/4 cup shelled roasted pistachios

1/4 cup olive oil

1 clove garlic, minced (1 tsp.)

1/2 tsp. finely chopped fresh rosemary

2 cups heirloom cherry tomatoes, halved

Focaccia

3 1/2 cups bread flour

1 Tbs. sugar

2 1/2 tsp. instant yeast

2 tsp. salt

Olive oil, for greasing baking sheet

To make Topping: Pulse pistachios in food processor until ground, but with some larger pieces. Transfer to bowl, and stir in olive oil, garlic, and rosemary.

To make Focaccia: Stir together flour, sugar, yeast, salt, and 1 1/4 cups water in bowl. Knead dough in bowl 5 minutes. Cover bowl with towel, and let rise 1 hour, or until doubled in size.

Generously grease rimmed baking sheet with olive oil. Stretch dough into 12- x 11-inch rectangle in sheet pan. Let dough rise 1 hour.

Preheat oven to 450°F. Dimple dough with fingers. Whisk 2 Tbs. water into pistachio mixture, and brush onto dough. Press tomato halves cut-side up into dough. Bake 25 to 30 minutes, or until golden brown on top and bottom.

nutritional information Per Slice: Calories: 329; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 589 mg; Fiber: 3 g; Sugar: 3 g; Vegan

SLOPPY JOES

This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”

1 large onion, choppe

1 to 2 C celery, chopped

1 tsp balsamic vinegar (other vinegar can be used)

1 green bell pepper, chopped

3 cloves garlic, crushed
(or 2 tsp dried minced garlic or garlic powder)

1 T chili powder (will not make it too hot)

2 T cumin

2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)

1 T prepared yellow mustard

1 T ground dry mustard

1 T brown sugar

1 tsp black strap molasses

1 1/2 cups dry TVP granules

1 1/2 C boiling water

optional spicy version: 1 to 3 tsp hot sauce or roasted chilies

Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.

Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.

6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g

Tuesday's Recipes

Years ago, back in the near-dark ages (read: mid-Twentieth Century), a vegetarian lifestyle was considered suspect. Did you hear about Bob and Sue's kid? Vegetarian! But now it's considered practically mainstream. That said, here are today's recipes. Enjoy!

VEGAN BLACK BEAN AND AVOCADO SANDWICH WRAP

This comes from Jolinda Hackett, About.com's Vegetarinan Food guide. She writes, “Like vegetarian wrap sandwiches? Like black beans and avocado? Try this healthy vegan black bean and avocado wrapped sandwich, or call it a burrito if you prefer. Either way, this is a simple, quick and easy lunch idea. Just combine black beans, salsa, chopped avocado and some seasoning, wrapped it up and enjoy! It couldn't be simpler. I like my food a touch on the salty side, so I might add some sea salt to the mix, and maybe a touch of hot sauce just to give it a boost. Enjoy!”

Ingredients:

1 cup canned black beans, rinsed and drained

1/2 teaspoon cumin

4 tablespoons salsa

4 whole-grain tortillas

1/2 avocado, chopped

Preparation:

Mix black beans, cumin and salsa. Fill tortillas with bean mixture and chopped avocado. Wrap, and serve.

VEGETARIAN SPANISH PAELLA

Another one of Jolinda Hackett's offerings. She writes, A vegetarian and vegan Spanish paella so full of flavor, you won't miss the meat - I promise! This meatless rice paella dish is prepared from lots of healthy veggies and artichoke hearts, and generously spiced with paprika and turmeric. Several users have given this paella recipe five out of five stars, so you can be sure that you'll love it.” From The Compassionate Cook Cookbook. To view this online, click here.

Ingredients:

1 cup white rice

2 cups boiling water

1 tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 tomato, diced

2 cups vegetable broth

1 tsp salt

1 tbsp paprika

1 tsp turmeric

1 cup peas

1 cup artichoke hearts, drained and quartered

Preparation:

Mix the rice and boiling water and let stand for 20 minutes, then pour off the water.

In the meantime, heat the oil in a large frying pan over medium heat and sautee the onion and garlic until the onion is transparent, about 5 minutes. Add the peppers and tomato and continue to sautee over medium heat for three minutes.

Add the rice and broth. Bring to a boil, then reduce the heat to a simmer. Add the salt, paprika and turmeric. Cover and simmer until the rice is tender, about 20 minutes.cAdd the peas and artichoke hearts and cook about one minute longer.

CHERRY TOMATO FOCACCIA

This is from the July/August 2012 issue of Vegetarian Times, page 61. The recipe starts out with, “This bread is hearty enough to be served with a salad for a light lunch or supper.” Serves 8.

Topping

1/4 cup shelled roasted pistachios

1/4 cup olive oil

1 clove garlic, minced (1 tsp.)

1/2 tsp. finely chopped fresh rosemary

2 cups heirloom cherry tomatoes, halved

Focaccia

3 1/2 cups bread flour

1 Tbs. sugar

2 1/2 tsp. instant yeast

2 tsp. salt

Olive oil, for greasing baking sheet

To make Topping: Pulse pistachios in food processor until ground, but with some larger pieces. Transfer to bowl, and stir in olive oil, garlic, and rosemary.

To make Focaccia: Stir together flour, sugar, yeast, salt, and 1 1/4 cups water in bowl. Knead dough in bowl 5 minutes. Cover bowl with towel, and let rise 1 hour, or until doubled in size.

Generously grease rimmed baking sheet with olive oil. Stretch dough into 12- x 11-inch rectangle in sheet pan. Let dough rise 1 hour.

Preheat oven to 450°F. Dimple dough with fingers. Whisk 2 Tbs. water into pistachio mixture, and brush onto dough. Press tomato halves cut-side up into dough. Bake 25 to 30 minutes, or until golden brown on top and bottom.

nutritional information Per Slice: Calories: 329; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 589 mg; Fiber: 3 g; Sugar: 3 g; Vegan

GINGER-PEACH SORBET

This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.

6 very ripe medium peaches (3 lb.)

1/4 cup sugar

4 1/4-inch-thick coins fresh ginger

2 Tbs. lemon juice

2 tsp. grated lemon zest

6 Tbs. Prosecco or white wine

Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.

Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.

Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.

Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.

To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.

nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free

CHICKPEA, BEET, AND APPLE PANINIFrom the July/August 2011 issue of Vegetarian Times, page 36. The recipe starts off, "Never had raw beet in a sandwich? This panini will have you hooked.” Serves 4.

1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained

3 Tbs. vegan mayonnaise

1 Tbs. lemon juice

1 tsp. chopped fresh tarragon

8 slices sesame semolina bread (8 oz.)

1 medium golden beet, peeled and sliced

1 Granny smith apple, thinly sliced

1/4 cup broccoli or radish sprouts

4 Tbs. prepared black olive tapenade

Pulse chickpeas, mayonnaise, lemon juice, and tarragon in food processor until chunky.

Spread chickpea mixture on 4 bread slices. Top with beet and apple slices, and sprouts. Spread remaining 4 bread slices with tapenade; close sandwiches.

Spray panini with cooking spray. Coat skillet or grill pan with cooking spray; heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 3 minutes. Flip, replace weight, and cook 2 minutes. (Or cook 4 minutes in panini maker.)

nutritional information Per Sandwich: Calories: 388; Protein: 12 g; Total Fat: 14 g; Saturated Fat: 1 g; Carbohydrates: 57 g; Cholesterol: 0 mg; Sodium: 749 mg; Fiber: 8 g; Sugar: 10 g; Vegan

SLOPPY JOES

This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”

1 large onion, choppe

1 to 2 C celery, chopped

1 tsp balsamic vinegar (other vinegar can be used)

1 green bell pepper, chopped

3 cloves garlic, crushed
(or 2 tsp dried minced garlic or garlic powder)

1 T chili powder (will not make it too hot)

2 T cumin

2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)

1 T prepared yellow mustard

1 T ground dry mustard

1 T brown sugar

1 tsp black strap molasses

1 1/2 cups dry TVP granules

1 1/2 C boiling water

optional spicy version: 1 to 3 tsp hot sauce or roasted chilies

Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.

Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.

6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g