It's finally Friday. Hopefully, it'll be a good weekend. If your plans are to get caught up on stuff - yard work, possibly, a yard sale, or whatever - just remember that if you don't get everything done, there's always next weekend.
Whatever your plans, though, we still need to eat. That that end, here are six yummy vegetarian recipes to help you through the weekend, including Spicy Tofu with Vegetables, BBQ Tempeh Burgers, and Lemon-Gingerbread Ice Cream Sandwiches.
KOREAN CORN CHEESE
This is from Darun Kwak in The New York Times cooking enewsletter. For this recipe, Darun wrote, "A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients — canned corn, mayonnaise and mild shredded cheese — yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It’s extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi."
Total Time: 15 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021553-korean-corn-cheese. While you're at it, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
1 (15-ounce) can corn kernels, drained
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
3/4 to 1 cup shredded mozzarella cheese (see Tip)
1 scallion, thinly sliced
Preparation
Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
Spread the mixture evenly into a single layer, then cover with cheese.
Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
Sprinkle with the scallions and enjoy while it's hot and cheesy!
Tip
For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.
SPICY TOFU WITH VEGETABLES
This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen
To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.
Ingredients
3 Tbsp vegetable oil, divided
12 oz firm tofu, patted dry, cut in 1/2-inch cubes
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 carrot, cut in matchstick pieces
1/2 red bell pepper, seeded and cut in thin strips
1 C sliced asparagus or green beans, cut in 1-inch pieces
2 Tbsp soy sauce
2 Tbsp lime juice
2-1/2 tsp fresh red chilies, chopped
2 tsp granulated sugar
1/2 tsp black pepper
Directions
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
Return tofu to wok. Cook for 1 minute, or until combined and heated through.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
BBQ TEMPEH BURGERS
This is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. The recipe begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”
Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings
Ingredients
2 tsp oil
1 cup onions, chopped
1 cup carrots, chopped
1/4 tsp salt
2 cloves garlic, chopped
1 cup cooked or canned pinto beans, rinsed and drained
1/4 cup wheat germ
juice of 1/2 lime
1 tbsp tomato paste
1 tbsp almond or peanut butter
1 tbsp maple syrup
1 tbsp soy sauce
1 tsp chili powder
1/4 tsp liquid smoke, optional
1 (8 oz) package tempeh, cubed
2 tbsp sesame seeds
4 hamburger buns
1/3 cup low-sugar barbecue sauce
1 cup roasted red peppers, sliced
2 cups cabbage, shredded
Directions
Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.
Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg
Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.
LEMON-GINGERBREAD ICE CREAM SANDWICHES
Okay, it’s ice cream...and sandwiches. Let’s face it: most of us would like dessert once in a while, right?
This was posted on the Vegetarian Times web site on MAY 1, 2017, and begins, “These ice cream sandwiches will become a year-round favorite.” Makes 12 servings.
To view this online, click here.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
Showing posts with label Lemon-Gingerbread Ice Cream Sandwiches. Show all posts
Showing posts with label Lemon-Gingerbread Ice Cream Sandwiches. Show all posts
Friday, May 1, 2026
Friday, September 5, 2025
Friday Recipes
It's finally Friday. Hopefully, it'll be a good weekend. If your plans are to get caught up on stuff - yard work, possibly, a yard sale, or whatever - just remember that if you don't get everything done, there's always next weekend.
Whatever your plans, though, we still need to eat. That that end, here are six yummy vegetarian recipes to help you through the weekend, including Spicy Tofu with Vegetables, BBQ Tempeh Burgers, and Lemon-Gingerbread Ice Cream Sandwiches.
KOREAN CORN CHEESE
This is from Darun Kwak in The New York Times cooking enewsletter. For this recipe, Darun wrote, "A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients — canned corn, mayonnaise and mild shredded cheese — yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It’s extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi."
Total Time: 15 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021553-korean-corn-cheese. While you're at it, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
1 (15-ounce) can corn kernels, drained
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
3/4 to 1 cup shredded mozzarella cheese (see Tip)
1 scallion, thinly sliced
Preparation
Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
Spread the mixture evenly into a single layer, then cover with cheese.
Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
Sprinkle with the scallions and enjoy while it's hot and cheesy!
Tip
For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.
SPICY TOFU WITH VEGETABLES
This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen
To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.
Ingredients
3 Tbsp vegetable oil, divided
12 oz firm tofu, patted dry, cut in 1/2-inch cubes
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 carrot, cut in matchstick pieces
1/2 red bell pepper, seeded and cut in thin strips
1 C sliced asparagus or green beans, cut in 1-inch pieces
2 Tbsp soy sauce
2 Tbsp lime juice
2-1/2 tsp fresh red chilies, chopped
2 tsp granulated sugar
1/2 tsp black pepper
Directions
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
Return tofu to wok. Cook for 1 minute, or until combined and heated through.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
BBQ TEMPEH BURGERS
This is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. The recipe begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”
Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings
Ingredients
2 tsp oil
1 cup onions, chopped
1 cup carrots, chopped
1/4 tsp salt
2 cloves garlic, chopped
1 cup cooked or canned pinto beans, rinsed and drained
1/4 cup wheat germ
juice of 1/2 lime
1 tbsp tomato paste
1 tbsp almond or peanut butter
1 tbsp maple syrup
1 tbsp soy sauce
1 tsp chili powder
1/4 tsp liquid smoke, optional
1 (8 oz) package tempeh, cubed
2 tbsp sesame seeds
4 hamburger buns
1/3 cup low-sugar barbecue sauce
1 cup roasted red peppers, sliced
2 cups cabbage, shredded
Directions
Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.
Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg
Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.
LEMON-GINGERBREAD ICE CREAM SANDWICHES
Okay, it’s ice cream...and sandwiches. Let’s face it: most of us would like dessert once in a while, right?
This was posted on the Vegetarian Times web site on MAY 1, 2017, and begins, “These ice cream sandwiches will become a year-round favorite.” Makes 12 servings.
To view this online, click here.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
Whatever your plans, though, we still need to eat. That that end, here are six yummy vegetarian recipes to help you through the weekend, including Spicy Tofu with Vegetables, BBQ Tempeh Burgers, and Lemon-Gingerbread Ice Cream Sandwiches.
KOREAN CORN CHEESE
This is from Darun Kwak in The New York Times cooking enewsletter. For this recipe, Darun wrote, "A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients — canned corn, mayonnaise and mild shredded cheese — yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It’s extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi."
Total Time: 15 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021553-korean-corn-cheese. While you're at it, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
1 (15-ounce) can corn kernels, drained
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
3/4 to 1 cup shredded mozzarella cheese (see Tip)
1 scallion, thinly sliced
Preparation
Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
Spread the mixture evenly into a single layer, then cover with cheese.
Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
Sprinkle with the scallions and enjoy while it's hot and cheesy!
Tip
For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.
SPICY TOFU WITH VEGETABLES
This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen
To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.
Ingredients
3 Tbsp vegetable oil, divided
12 oz firm tofu, patted dry, cut in 1/2-inch cubes
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 carrot, cut in matchstick pieces
1/2 red bell pepper, seeded and cut in thin strips
1 C sliced asparagus or green beans, cut in 1-inch pieces
2 Tbsp soy sauce
2 Tbsp lime juice
2-1/2 tsp fresh red chilies, chopped
2 tsp granulated sugar
1/2 tsp black pepper
Directions
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
Return tofu to wok. Cook for 1 minute, or until combined and heated through.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
BBQ TEMPEH BURGERS
This is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. The recipe begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”
Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings
Ingredients
2 tsp oil
1 cup onions, chopped
1 cup carrots, chopped
1/4 tsp salt
2 cloves garlic, chopped
1 cup cooked or canned pinto beans, rinsed and drained
1/4 cup wheat germ
juice of 1/2 lime
1 tbsp tomato paste
1 tbsp almond or peanut butter
1 tbsp maple syrup
1 tbsp soy sauce
1 tsp chili powder
1/4 tsp liquid smoke, optional
1 (8 oz) package tempeh, cubed
2 tbsp sesame seeds
4 hamburger buns
1/3 cup low-sugar barbecue sauce
1 cup roasted red peppers, sliced
2 cups cabbage, shredded
Directions
Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.
Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg
Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.
LEMON-GINGERBREAD ICE CREAM SANDWICHES
Okay, it’s ice cream...and sandwiches. Let’s face it: most of us would like dessert once in a while, right?
This was posted on the Vegetarian Times web site on MAY 1, 2017, and begins, “These ice cream sandwiches will become a year-round favorite.” Makes 12 servings.
To view this online, click here.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
Friday, July 26, 2024
Friday Recipes
It's finally Friday. Hopefully, it'll be a good weekend. If your plans are to get caught up on stuff - yard work, possibly, a yard sale, or whatever - just remember that if you don't get everything done, there's always next weekend.
If your plans include watching some of the Olympics, that's always a good call, too.
Whatever your plans, though, we still need to eat. That that end, here are six yummy vegetarian recipes to help you through the weekend, including Spicy Tofu with Vegetables, BBQ Tempeh Burgers, and Lemon-Gingerbread Ice Cream Sandwiches.
KOREAN CORN CHEESE
This is from Darun Kwak in The New York Times cooking enewsletter. For this recipe, Darun wrote, "A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients — canned corn, mayonnaise and mild shredded cheese — yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It’s extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi."
Total Time: 15 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021553-korean-corn-cheese. While you're at it, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
1 (15-ounce) can corn kernels, drained
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
3/4 to 1 cup shredded mozzarella cheese (see Tip)
1 scallion, thinly sliced
Preparation
Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
Spread the mixture evenly into a single layer, then cover with cheese.
Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
Sprinkle with the scallions and enjoy while it's hot and cheesy!
Tip
For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.
SPICY TOFU WITH VEGETABLES
This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen
To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.
Ingredients
3 Tbsp vegetable oil, divided
12 oz firm tofu, patted dry, cut in 1/2-inch cubes
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 carrot, cut in matchstick pieces
1/2 red bell pepper, seeded and cut in thin strips
1 C sliced asparagus or green beans, cut in 1-inch pieces
2 Tbsp soy sauce
2 Tbsp lime juice
2-1/2 tsp fresh red chilies, chopped
2 tsp granulated sugar
1/2 tsp black pepper
Directions
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
Return tofu to wok. Cook for 1 minute, or until combined and heated through.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
BBQ TEMPEH BURGERS
This is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. The recipe begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”
Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings
Ingredients
2 tsp oil
1 cup onions, chopped
1 cup carrots, chopped
1/4 tsp salt
2 cloves garlic, chopped
1 cup cooked or canned pinto beans, rinsed and drained
1/4 cup wheat germ
juice of 1/2 lime
1 tbsp tomato paste
1 tbsp almond or peanut butter
1 tbsp maple syrup
1 tbsp soy sauce
1 tsp chili powder
1/4 tsp liquid smoke, optional
1 (8 oz) package tempeh, cubed
2 tbsp sesame seeds
4 hamburger buns
1/3 cup low-sugar barbecue sauce
1 cup roasted red peppers, sliced
2 cups cabbage, shredded
Directions
Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.
Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg
Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.
LEMON-GINGERBREAD ICE CREAM SANDWICHES
Okay, it’s ice cream...and sandwiches. Let’s face it: most of us would like dessert once in a while, right?
This was posted on the Vegetarian Times web site on MAY 1, 2017, and begins, “These ice cream sandwiches will become a year-round favorite.” Makes 12 servings.
To view this online, click here.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
If your plans include watching some of the Olympics, that's always a good call, too.
Whatever your plans, though, we still need to eat. That that end, here are six yummy vegetarian recipes to help you through the weekend, including Spicy Tofu with Vegetables, BBQ Tempeh Burgers, and Lemon-Gingerbread Ice Cream Sandwiches.
KOREAN CORN CHEESE
This is from Darun Kwak in The New York Times cooking enewsletter. For this recipe, Darun wrote, "A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients — canned corn, mayonnaise and mild shredded cheese — yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It’s extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi."
Total Time: 15 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021553-korean-corn-cheese. While you're at it, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
1 (15-ounce) can corn kernels, drained
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
3/4 to 1 cup shredded mozzarella cheese (see Tip)
1 scallion, thinly sliced
Preparation
Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
Spread the mixture evenly into a single layer, then cover with cheese.
Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
Sprinkle with the scallions and enjoy while it's hot and cheesy!
Tip
For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.
SPICY TOFU WITH VEGETABLES
This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen
To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.
Ingredients
3 Tbsp vegetable oil, divided
12 oz firm tofu, patted dry, cut in 1/2-inch cubes
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 carrot, cut in matchstick pieces
1/2 red bell pepper, seeded and cut in thin strips
1 C sliced asparagus or green beans, cut in 1-inch pieces
2 Tbsp soy sauce
2 Tbsp lime juice
2-1/2 tsp fresh red chilies, chopped
2 tsp granulated sugar
1/2 tsp black pepper
Directions
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
Return tofu to wok. Cook for 1 minute, or until combined and heated through.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
BBQ TEMPEH BURGERS
This is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. The recipe begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”
Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings
Ingredients
2 tsp oil
1 cup onions, chopped
1 cup carrots, chopped
1/4 tsp salt
2 cloves garlic, chopped
1 cup cooked or canned pinto beans, rinsed and drained
1/4 cup wheat germ
juice of 1/2 lime
1 tbsp tomato paste
1 tbsp almond or peanut butter
1 tbsp maple syrup
1 tbsp soy sauce
1 tsp chili powder
1/4 tsp liquid smoke, optional
1 (8 oz) package tempeh, cubed
2 tbsp sesame seeds
4 hamburger buns
1/3 cup low-sugar barbecue sauce
1 cup roasted red peppers, sliced
2 cups cabbage, shredded
Directions
Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.
Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg
Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.
LEMON-GINGERBREAD ICE CREAM SANDWICHES
Okay, it’s ice cream...and sandwiches. Let’s face it: most of us would like dessert once in a while, right?
This was posted on the Vegetarian Times web site on MAY 1, 2017, and begins, “These ice cream sandwiches will become a year-round favorite.” Makes 12 servings.
To view this online, click here.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
Monday, November 27, 2023
Sandwiches and Slaw
It's time to get the week started again. If you managed to be one of those lucky enough to have a four-day weekend because of Thanksgiving, it may seem a little more difficult than usual to get back into the groove.
To help make dinner a little easier, today's offerings include Sandwiches and Slaw, including Superiority Burger's Crispy Fried Tofu Sandwich (from The New York Times cooking enewsletter), Deep South Slaw (from Vegetarian Times), and Lemon-Gingerbread Ice Cream Sandwiches (because, well, you know, dessert). Enjoy!
VEGETARIAN REUBEN SANDWICH
This yumminess is from Ali Slagle at The New York Times cooking enewsletter. Ali wrote, "The Reuben sandwich — corned beef, sauerkraut, Swiss cheese and Russian dressing on rye bread — has inspired many meat-free versions. Tempeh, seitan, vegetables and mushrooms have stood in for the corned beef, but they’re not really needed, because outsize quantities of the other traditional elements make a punchy, gooey sandwich on their own. Both sides of the buttered rye get melted Swiss. The mountain of sauerkraut doesn’t warm long enough to lose its crunch. The specks of pickles and onion in typical Russian dressing become layers in the sandwich. And while the dressing has mayonnaise and ketchup, as usual, it also has coriander and black pepper to evoke corned beef’s brine, plus hot sauce for kick. Because this rejiggered sandwich relies mostly on condiments and pantry staples, this homemade Reuben is within reach any day."
Time: 15 minutes; Yield: 1 sandwich
To view this online, go to https://cooking.nytimes.com/recipes/1024029-vegetarian-reuben-sandwich. Also, while at the site, sign up for The New York Times cooking enewsletter.
Ingredients
1 tablespoon mayonnaise
1 tablespoon ketchup
1/2 teaspoon hot sauce, or to taste
1/4 teaspoon ground coriander
Salt and pepper
2 slices rye bread
2 slices Swiss cheese
1/2 tablespoon unsalted butter
1/4 cup thinly sliced white onion or shallot
1/2 cup very well drained and squeezed sauerkraut
1 dill pickle, sliced, or 2 dill pickle sandwich slices
Preparation
In a small bowl, stir together the mayonnaise, ketchup, hot sauce and coriander. Season with salt and pepper. Taste and adjust pepper and hot sauce until the dressing is just a bit too intense, as it will be tamed by the sandwich fillings.
Spread the dressing on both slices of bread. Reserve the bowl and any remaining dressing. Top each bread slice with a slice of Swiss cheese. In a large skillet, melt the butter over medium-low. Add the bread, cheese side up. Swirl the bread slices around the skillet to mop up the butter. Cover the skillet and cook until the cheese is melted and the bread is golden, 4 to 5 minutes. Meanwhile, add the onion and a pinch of salt to the reserved bowl and stir to coat in the residual dressing.
Top one slice of bread with the sauerkraut, pickles and onions. Flip the other slice on top of the fillings and press lightly to adhere. Cook for just a minute on each side until the sandwich has melded. Cut and eat warm.
SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH
This is from Brooks Headley and adapted by Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen."
Time: 45 minutes, plus marinating; Yield: 6 sandwiches
To view this online, go to https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)
Ingredients
For the Marinated Tofu
1 (14-ounce) package extra-firm tofu, drained
1-1/2 cups pickle juice
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1 teaspoon gochugaru or red-pepper flakes
2 tablespoons grapeseed oil or other neutral oil
For the Fried Tofu
1/2 cup Dijon mustard
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne
1 teaspoon kosher salt, plus more as needed
1 teaspoon black pepper
Grapeseed oil or other neutral oil, for frying
For Assembly
6 potato buns or other soft rolls
Vegan mayonnaise and hot sauce, as needed
Thinly shredded green cabbage and dill pickles, for serving
Preparation
Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2-1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.
VEGAN TEMPEH REUBENS
I spent years eating reubens, and really missed them when I became a vegetarian. This vegan recipe, from Vegetarian Times, helps me out. It begins, “Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic. Look for Follow Your Heart vegan cheese, which melts better than other brands.”
Makes 8 servings
Click here to view online.
Ingredients
Seasoned Tempeh
1/4 cup Bragg Liquid Aminos
1 small onion, quartered
2 cloves garlic, peeled
1 bay leaf
1 8-oz. pkg. tempeh, sliced
Thousand Island Dressing
1/4 cup vegan mayonnaise
3 Tbs. relish
2 Tbs. ketchup
Sandwiches
16 slices rye bread
5 oz. vegan Monterey Jack cheese, sliced
2 cups sauerkraut
Preparation
To prepare Seasoned Tempeh:
Combine liquid aminos, onion, garlic, bay leaf, and 2 cups water in saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium-low, and simmer 20 minutes. Cover, and let tempeh cool in broth.
To make Thousand Island Dressing:
Stir together mayonnaise, relish, and ketchup in small bowl.
To make Sandwiches:
Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic, and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted.
Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.
Calories: 276; Carbohydrate Content: 33 g; Fat Content: 9 g; Fiber Content: 6 g; Protein Content: 14 g; Saturated Fat Content: 1 g; Sodium Content: 971 mg; Sugar Content: 5 g
CAROLINA-STYLE BARBECUE SANDWICHES
This is from Vegetarian Times (posted on the website on May 9, 2017), and begins, "A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin. This recipe makes 2 cups of sauce, leaving plenty to serve on the side. For crunch in your sandwiches, buy coleslaw at the deli, or make Deep South Slaw."
Makes: 4 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/carolina-style-barbecue-sandwiches.
Ingredients
1 cup apple cider vinegar
2/3 cup no-salt-added ketchup, such as Heinz
1/4 cup yellow mustard
3 Tbs. dark brown sugar
1 Tbs. molasses
2 tsp. Louisiana-style hot sauce
2 tsp. black pepper
1 tsp. salt
12 oz. seitan, cut into thin strips
4 hamburger-style buns
12 pickle chips, optional
1 cup prepared coleslaw, optional
Directions
Bring vinegar, ketchup, mustard, brown sugar, molasses, hot sauce, black pepper, and salt to a simmer in saucepan over medium heat. Cook 5 minutes. Transfer 1 cup sauce to bowl, and set aside. Add seitan to saucepan, and cook 10 minutes. Divide among buns. Serve with pickle chips, coleslaw, and extra sauce, if using.
DEEP SOUTH SLAW
This is from Vegetarian Times (updated on the website on June 11, 2019), and begins, "The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and, in the case of Cajun versions, a little kick from hot sauce or cayenne pepper."
Makes: 8 Servings
This can be viewed online at https://www.vegetariantimes.com/recipes/deep-south-slaw.
Ingredients
2 medium carrots, grated
10 oz. green cabbage, thinly sliced (4 cups)
1 medium red bell pepper, thinly sliced (1 cup)
3 Tbs. vegan mayonnaise
2 Tbs. whole-grain mustard
1 Tbs. cider vinegar
1 Tbs. sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup parsley, chopped
Directions
Combine cabbage, carrots, and bell pepper in large bowl. Whisk together mayonnaise, mustard, cider vinegar, sugar, salt, and cayenne pepper in small bowl. Pour mayonnaise mixture over cabbage mixture, and toss to coat. Chill well. Sprinkle with parsley before serving.
LEMON-GINGERBREAD ICE CREAM SANDWICHES
Okay, it’s ice cream...and sandwiches. Let’s face it: most of us would like dessert once in a while, right?
This was posted on the Vegetarian Times web site on MAY 1, 2017, and begins, “These ice cream sandwiches will become a year-round favorite.” Makes 12 servings.
To view this online, click here.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
To help make dinner a little easier, today's offerings include Sandwiches and Slaw, including Superiority Burger's Crispy Fried Tofu Sandwich (from The New York Times cooking enewsletter), Deep South Slaw (from Vegetarian Times), and Lemon-Gingerbread Ice Cream Sandwiches (because, well, you know, dessert). Enjoy!
VEGETARIAN REUBEN SANDWICH
This yumminess is from Ali Slagle at The New York Times cooking enewsletter. Ali wrote, "The Reuben sandwich — corned beef, sauerkraut, Swiss cheese and Russian dressing on rye bread — has inspired many meat-free versions. Tempeh, seitan, vegetables and mushrooms have stood in for the corned beef, but they’re not really needed, because outsize quantities of the other traditional elements make a punchy, gooey sandwich on their own. Both sides of the buttered rye get melted Swiss. The mountain of sauerkraut doesn’t warm long enough to lose its crunch. The specks of pickles and onion in typical Russian dressing become layers in the sandwich. And while the dressing has mayonnaise and ketchup, as usual, it also has coriander and black pepper to evoke corned beef’s brine, plus hot sauce for kick. Because this rejiggered sandwich relies mostly on condiments and pantry staples, this homemade Reuben is within reach any day."
Time: 15 minutes; Yield: 1 sandwich
To view this online, go to https://cooking.nytimes.com/recipes/1024029-vegetarian-reuben-sandwich. Also, while at the site, sign up for The New York Times cooking enewsletter.
Ingredients
1 tablespoon mayonnaise
1 tablespoon ketchup
1/2 teaspoon hot sauce, or to taste
1/4 teaspoon ground coriander
Salt and pepper
2 slices rye bread
2 slices Swiss cheese
1/2 tablespoon unsalted butter
1/4 cup thinly sliced white onion or shallot
1/2 cup very well drained and squeezed sauerkraut
1 dill pickle, sliced, or 2 dill pickle sandwich slices
Preparation
In a small bowl, stir together the mayonnaise, ketchup, hot sauce and coriander. Season with salt and pepper. Taste and adjust pepper and hot sauce until the dressing is just a bit too intense, as it will be tamed by the sandwich fillings.
Spread the dressing on both slices of bread. Reserve the bowl and any remaining dressing. Top each bread slice with a slice of Swiss cheese. In a large skillet, melt the butter over medium-low. Add the bread, cheese side up. Swirl the bread slices around the skillet to mop up the butter. Cover the skillet and cook until the cheese is melted and the bread is golden, 4 to 5 minutes. Meanwhile, add the onion and a pinch of salt to the reserved bowl and stir to coat in the residual dressing.
Top one slice of bread with the sauerkraut, pickles and onions. Flip the other slice on top of the fillings and press lightly to adhere. Cook for just a minute on each side until the sandwich has melded. Cut and eat warm.
SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH
This is from Brooks Headley and adapted by Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen."
Time: 45 minutes, plus marinating; Yield: 6 sandwiches
To view this online, go to https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)
Ingredients
For the Marinated Tofu
1 (14-ounce) package extra-firm tofu, drained
1-1/2 cups pickle juice
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1 teaspoon gochugaru or red-pepper flakes
2 tablespoons grapeseed oil or other neutral oil
For the Fried Tofu
1/2 cup Dijon mustard
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne
1 teaspoon kosher salt, plus more as needed
1 teaspoon black pepper
Grapeseed oil or other neutral oil, for frying
For Assembly
6 potato buns or other soft rolls
Vegan mayonnaise and hot sauce, as needed
Thinly shredded green cabbage and dill pickles, for serving
Preparation
Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2-1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.
VEGAN TEMPEH REUBENS
I spent years eating reubens, and really missed them when I became a vegetarian. This vegan recipe, from Vegetarian Times, helps me out. It begins, “Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic. Look for Follow Your Heart vegan cheese, which melts better than other brands.”
Makes 8 servings
Click here to view online.
Ingredients
Seasoned Tempeh
1/4 cup Bragg Liquid Aminos
1 small onion, quartered
2 cloves garlic, peeled
1 bay leaf
1 8-oz. pkg. tempeh, sliced
Thousand Island Dressing
1/4 cup vegan mayonnaise
3 Tbs. relish
2 Tbs. ketchup
Sandwiches
16 slices rye bread
5 oz. vegan Monterey Jack cheese, sliced
2 cups sauerkraut
Preparation
To prepare Seasoned Tempeh:
Combine liquid aminos, onion, garlic, bay leaf, and 2 cups water in saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium-low, and simmer 20 minutes. Cover, and let tempeh cool in broth.
To make Thousand Island Dressing:
Stir together mayonnaise, relish, and ketchup in small bowl.
To make Sandwiches:
Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic, and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted.
Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.
Calories: 276; Carbohydrate Content: 33 g; Fat Content: 9 g; Fiber Content: 6 g; Protein Content: 14 g; Saturated Fat Content: 1 g; Sodium Content: 971 mg; Sugar Content: 5 g
CAROLINA-STYLE BARBECUE SANDWICHES
This is from Vegetarian Times (posted on the website on May 9, 2017), and begins, "A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin. This recipe makes 2 cups of sauce, leaving plenty to serve on the side. For crunch in your sandwiches, buy coleslaw at the deli, or make Deep South Slaw."
Makes: 4 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/carolina-style-barbecue-sandwiches.
Ingredients
1 cup apple cider vinegar
2/3 cup no-salt-added ketchup, such as Heinz
1/4 cup yellow mustard
3 Tbs. dark brown sugar
1 Tbs. molasses
2 tsp. Louisiana-style hot sauce
2 tsp. black pepper
1 tsp. salt
12 oz. seitan, cut into thin strips
4 hamburger-style buns
12 pickle chips, optional
1 cup prepared coleslaw, optional
Directions
Bring vinegar, ketchup, mustard, brown sugar, molasses, hot sauce, black pepper, and salt to a simmer in saucepan over medium heat. Cook 5 minutes. Transfer 1 cup sauce to bowl, and set aside. Add seitan to saucepan, and cook 10 minutes. Divide among buns. Serve with pickle chips, coleslaw, and extra sauce, if using.
DEEP SOUTH SLAW
This is from Vegetarian Times (updated on the website on June 11, 2019), and begins, "The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and, in the case of Cajun versions, a little kick from hot sauce or cayenne pepper."
Makes: 8 Servings
This can be viewed online at https://www.vegetariantimes.com/recipes/deep-south-slaw.
Ingredients
2 medium carrots, grated
10 oz. green cabbage, thinly sliced (4 cups)
1 medium red bell pepper, thinly sliced (1 cup)
3 Tbs. vegan mayonnaise
2 Tbs. whole-grain mustard
1 Tbs. cider vinegar
1 Tbs. sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup parsley, chopped
Directions
Combine cabbage, carrots, and bell pepper in large bowl. Whisk together mayonnaise, mustard, cider vinegar, sugar, salt, and cayenne pepper in small bowl. Pour mayonnaise mixture over cabbage mixture, and toss to coat. Chill well. Sprinkle with parsley before serving.
LEMON-GINGERBREAD ICE CREAM SANDWICHES
Okay, it’s ice cream...and sandwiches. Let’s face it: most of us would like dessert once in a while, right?
This was posted on the Vegetarian Times web site on MAY 1, 2017, and begins, “These ice cream sandwiches will become a year-round favorite.” Makes 12 servings.
To view this online, click here.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
Wednesday, July 27, 2022
Ice Cream
Is there anything better than ice cream on a hot summer's day? Maybe not.
Here are six yummy ice cream recipes to try, including Peanut Butter Coconut Ice Cream and Lemon-Gingerbread Ice Cream Sandwiches. Enjoy!
FRESH MANGO ICE CREAM
Several years ago, I signed up for newsletters from Authentic Florida. If you haven't signed up for their newsletters, I highly recommend it (especially if you live in and/or love Florida).
This recipe was posted in the Authentic Florida newsletter on July 21, 2020, and reposted on July 15, 2021. It's definitely yummy, and is an Authentic Florida recipe. It begins, "Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!"
Yield: 1-1/2 gallons
To view this online, go to https://authenticflorida.com/authentic-floridas-fresh-mango-ice-cream/. (And while you're there, don't forget to sign up for Authentic Florida's newsletter.)
Ingredients
2-1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)
1/3 + 3/4 cup of granulated sugar, plus extra if needed
2-1/2 Tablespoons of lime juice (1-2 limes)
1-3/4 cups of Half & Half cream
1-1/4 cups of coconut milk (1 can found in the Asian section of a grocery store)
6-8 fresh mint leaves for garnish (optional)
1 ice cream maker (optional)
Instructions
Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).
Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2-1/2 cups), keep the mixture refrigerated to place over the finished ice cream.
In a blender or food processor, puree the mango mixture.
Next, add the lime juice and process it again. Cover and chill for an hour.
Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.
Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!
PEACH ICE CREAM
This comes from Julia Reed in The New York Times cooking newsletter. Julia wrote, "This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work."
Yield: About 1-1/2 quarts, 6 to 8 servings; Time: About 1 hour, plus freezing
This was featured in "FOOD; Frozen Assets", and can be viewed online at https://cooking.nytimes.com/recipes/6658-peach-ice-cream.
Ingredients
4 pounds ripe peaches
1 1/4 cups sugar (or more, as needed)
1/8 teaspoon salt
2 teaspoons lemon juice
1 quart (4 cups) heavy cream
1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Preparation
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
Tip
This recipe is also delicious made with fresh mangoes.
FRESH FRUIT YOGURT POPS
This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.
Ingredients
2 cups low-fat vanilla yogurt
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/4 cup corn syrup
2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.
Preparation
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
LEMON-GINGERBREAD ICE CREAM SANDWICHES
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "These ice cream sandwiches will become a year-round favorite." Serves 12
To view this online, go to https://www.vegetariantimes.com/recipes/lemon-gingerbread-ice-cream-sandwiches/.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2×4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
ICE CREAM IN A BAG
This is from Lena Abraham, Senior Food Editor at Delish. Lena wrote, "You don't need a fancy ice cream maker to make ice cream at home. All you need is a plastic baggie and 15 minutes. Top with any of your favorite topping and enjoy homemade ice cream instantly! If we had known making your own ice cream was this easy we would have started making it a long time ago!
"To customize you can change up the extract or add in a little chocolate syrup before you start shaking. We also love folding in chopped Oreos or Reeses after. If you want your ice cream a little firmer, place it in an airtight container in the freezer before serving."
Prep Time: 5 minutes; Total Time: 15 minutes; Yields: 1 serving
To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a54721/ice-cream-in-a-bag-recipe/.
Ingredients
1 c. half-and-half
2 tbsp. granulated sugar
1/2 tsp. pure vanilla extract
3 c. ice
1/3 c. kosher salt
Toppings of your choice
Directions
In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal.
Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.
Remove from bag and enjoy with your favorite ice cream toppings.
PEANUT BUTTER COCONUT ICE CREAM
This is from the June 2008 issue of Vegetarian Times, page 63. It begins, "A heavy-duty blender (such as a Vita-Mix) makes quick work of this frozen treat, but a regular blender will get the job done if you just keep turning it off and pushing down the ice cubes. Or you can simply blend all the ingredients, chill, and process in an ice cream maker." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/peanut-butter-coconut-ice-cream/.
Ingredients
1 13.5-oz. can light coconut milk (1-1/2 cups)
1/2 cup maple syrup
1/2 cup crunchy peanut butter
1 tsp. vanilla extract
1 cup French vanilla soy creamer, divided
Preparation
Purée coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth. Pour mixture into 2 ice cube trays, and freeze solid. Transfer to resealable plastic bags if storing for more than 2 days.
Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy. Repeat with second tray of cubes and remaining 1/2 cup soy creamer.
Here are six yummy ice cream recipes to try, including Peanut Butter Coconut Ice Cream and Lemon-Gingerbread Ice Cream Sandwiches. Enjoy!
FRESH MANGO ICE CREAM
Several years ago, I signed up for newsletters from Authentic Florida. If you haven't signed up for their newsletters, I highly recommend it (especially if you live in and/or love Florida).
This recipe was posted in the Authentic Florida newsletter on July 21, 2020, and reposted on July 15, 2021. It's definitely yummy, and is an Authentic Florida recipe. It begins, "Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!"
Yield: 1-1/2 gallons
To view this online, go to https://authenticflorida.com/authentic-floridas-fresh-mango-ice-cream/. (And while you're there, don't forget to sign up for Authentic Florida's newsletter.)
Ingredients
2-1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)
1/3 + 3/4 cup of granulated sugar, plus extra if needed
2-1/2 Tablespoons of lime juice (1-2 limes)
1-3/4 cups of Half & Half cream
1-1/4 cups of coconut milk (1 can found in the Asian section of a grocery store)
6-8 fresh mint leaves for garnish (optional)
1 ice cream maker (optional)
Instructions
Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).
Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2-1/2 cups), keep the mixture refrigerated to place over the finished ice cream.
In a blender or food processor, puree the mango mixture.
Next, add the lime juice and process it again. Cover and chill for an hour.
Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.
Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!
PEACH ICE CREAM
This comes from Julia Reed in The New York Times cooking newsletter. Julia wrote, "This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work."
Yield: About 1-1/2 quarts, 6 to 8 servings; Time: About 1 hour, plus freezing
This was featured in "FOOD; Frozen Assets", and can be viewed online at https://cooking.nytimes.com/recipes/6658-peach-ice-cream.
Ingredients
4 pounds ripe peaches
1 1/4 cups sugar (or more, as needed)
1/8 teaspoon salt
2 teaspoons lemon juice
1 quart (4 cups) heavy cream
1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Preparation
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
Tip
This recipe is also delicious made with fresh mangoes.
FRESH FRUIT YOGURT POPS
This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.
Ingredients
2 cups low-fat vanilla yogurt
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/4 cup corn syrup
2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.
Preparation
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
LEMON-GINGERBREAD ICE CREAM SANDWICHES
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "These ice cream sandwiches will become a year-round favorite." Serves 12
To view this online, go to https://www.vegetariantimes.com/recipes/lemon-gingerbread-ice-cream-sandwiches/.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2×4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
ICE CREAM IN A BAG
This is from Lena Abraham, Senior Food Editor at Delish. Lena wrote, "You don't need a fancy ice cream maker to make ice cream at home. All you need is a plastic baggie and 15 minutes. Top with any of your favorite topping and enjoy homemade ice cream instantly! If we had known making your own ice cream was this easy we would have started making it a long time ago!
"To customize you can change up the extract or add in a little chocolate syrup before you start shaking. We also love folding in chopped Oreos or Reeses after. If you want your ice cream a little firmer, place it in an airtight container in the freezer before serving."
Prep Time: 5 minutes; Total Time: 15 minutes; Yields: 1 serving
To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a54721/ice-cream-in-a-bag-recipe/.
Ingredients
1 c. half-and-half
2 tbsp. granulated sugar
1/2 tsp. pure vanilla extract
3 c. ice
1/3 c. kosher salt
Toppings of your choice
Directions
In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal.
Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.
Remove from bag and enjoy with your favorite ice cream toppings.
PEANUT BUTTER COCONUT ICE CREAM
This is from the June 2008 issue of Vegetarian Times, page 63. It begins, "A heavy-duty blender (such as a Vita-Mix) makes quick work of this frozen treat, but a regular blender will get the job done if you just keep turning it off and pushing down the ice cubes. Or you can simply blend all the ingredients, chill, and process in an ice cream maker." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/peanut-butter-coconut-ice-cream/.
Ingredients
1 13.5-oz. can light coconut milk (1-1/2 cups)
1/2 cup maple syrup
1/2 cup crunchy peanut butter
1 tsp. vanilla extract
1 cup French vanilla soy creamer, divided
Preparation
Purée coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth. Pour mixture into 2 ice cube trays, and freeze solid. Transfer to resealable plastic bags if storing for more than 2 days.
Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy. Repeat with second tray of cubes and remaining 1/2 cup soy creamer.
Thursday, December 17, 2020
Thursday Recipes
It's a little more than a week until Christmas, and two weeks until New Year's Eve. Wow! Is anyone else totally ready to see 2020 out the door? (Yeah, I see you nodding!)
Okay, here's today's offerings include Broccoli Chowder and Vegan Swedish Meatballs. Enjoy!
LEMON-GINGERBREAD ICE CREAM SANDWICHES
This was posted on the Vegetarian Times web site on MAY 1, 2017, and begins, “These ice cream sandwiches will become a year-round favorite.” Makes 12 servings.
To view this online, click here.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
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
TWICE BAKED POTATOES
This is from The Food Network and can be viewed online here.
Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
CHEESE-STUFFED SHELLS IN MARINARA SAUCE
This recipe is from FamilyTime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!”
Serves: 6; Prep. time: 15 minutes; Cooking time: 30 minutes.
To view this online, click here.
Ingredients
12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 teaspoon ground black pepper
1 container (15 oz.) BUITONI® refrigerated Marinara Sauce
Directions
Preheat oven to 350 degree F.
Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.
Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
For Freeze Ahead:
Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350° F.
Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
VEGAN SWEDISH MEATBALLS
This is from Karissa, who posts on her wonderful blog, Karissa’s Vegan Kitchen. For this recipe, she wrote, “Super flavorful Vegan Swedish Meatballs that are also gluten-free, oil-free and nut-free.”
“Ultimate comfort food, at your service. But this comfort food is also healthy, so it’s a total guilt-free win.
“I HAD to make a vegan recipe for Swedish meatballs – the gravy alone is just so good. The meatballs are made from lentils, mushrooms, oat flour, soy sauce, and more seasoning. For the accompanying gravy, we’ll achieve that luscious gravy using a combination of coconut milk and soy (or almond) milk.”
I originally found this on Vegan Heaven, a blog from another blogger, Sina. I seriously advise checking out both Vegan Heaven and Karissa’s Vegan Kitchen. You won’t regret it
You can view this online on Karissa’s blog at https://www.karissasvegankitchen.com/vegan-swedish-meatballs/.
Ingredients
Meatballs
3 tbsp water
1/2 yellow onion chopped
4 cloves garlic minced
1/2 cup dry lentils green or brown
1.5 cup water
1.5 cup mushrooms roughly chopped
3 tbsp water
1 cup rolled oats
2 tsp dried parsley
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp black pepper
2-3 tbsp soy sauce
2 tsp Worcestershire sauce make sure its vegan
Gravy
1 cup unsweetened, plain soy or almond milk
1 can (13.5oz) low-fat/light coconut milk
1 tbsp soy sauce
1 tsp dijon mustard
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
pepper to taste
1 tbsp cornstarch or arrowroot powder
2 tbsp cold water
Instructions
Meatballs
In a medium-sized pot, sauté the onion in 3 tbsp water until translucent on medium heat (add more water if necessary). Add in garlic and sauté for additional 2-3 minutes.
Add in lentils and 1.5 cup water. Bring to a boil then let simmer for 15-20 minutes (until liquid is absorbed and lentils are tender.)
In a separate skillet, sauté mushrooms in 3 tbsp water on medium heat for about 5 minutes.
Blend oats in a food processor (or a blender) to create oat flour.
To the food processor, add in the mushrooms, lentils, parsley, allspice, nutmeg, pepper, soy sauce, and Worcestershire sauce.
Process until everything is combined. Don't process until it's total mush - some texture from the lentils and mushrooms should still be there.
Add more soy sauce (or salt) and pepper if needed.
Let the mixture sit for about 15 minutes. It will become thicker and easy to roll.
Pre-heat oven to 425F degrees.
Cover a baking sheet with parchment paper or a silicone baking mat.
Roll into meatballs and place onto baking sheet. Spray with some cooking oil if desired. Bake for 20-25 minutes, flipping halfway.
Gravy
In a medium-sized pot, add in all gravy ingredients EXCEPT for the cornstarch and water.
Bring to a simmer on medium heat, stirring occasionally. Remove from heat.
In a small bowl, whisk together the cornstarch and water to create a cornstarch slurry. Whisk the cornstarch mixture into the gravy.
Return the pot to the burner and bring to a simmer again. The sauce should be nice and thick. If it's too thin, add a little more cornstarch slurry.
Pour the gravy over the meatballs. Eat as is, or serve with pasta or mashed potatoes.
Notes
This recipe makes about 20 meatballs if measured at 1.5 tbsp each.
If you can't find vegan Worcestershire sauce, you can substitute more soy sauce and a dash of apple cider vinegar.
SOUTHERN MACARONI AND CHEESE
This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”
Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.
You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
Okay, here's today's offerings include Broccoli Chowder and Vegan Swedish Meatballs. Enjoy!
LEMON-GINGERBREAD ICE CREAM SANDWICHES
This was posted on the Vegetarian Times web site on MAY 1, 2017, and begins, “These ice cream sandwiches will become a year-round favorite.” Makes 12 servings.
To view this online, click here.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
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
TWICE BAKED POTATOES
This is from The Food Network and can be viewed online here.
Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
CHEESE-STUFFED SHELLS IN MARINARA SAUCE
This recipe is from FamilyTime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!”
Serves: 6; Prep. time: 15 minutes; Cooking time: 30 minutes.
To view this online, click here.
Ingredients
12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 teaspoon ground black pepper
1 container (15 oz.) BUITONI® refrigerated Marinara Sauce
Directions
Preheat oven to 350 degree F.
Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.
Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
For Freeze Ahead:
Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350° F.
Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
VEGAN SWEDISH MEATBALLS
This is from Karissa, who posts on her wonderful blog, Karissa’s Vegan Kitchen. For this recipe, she wrote, “Super flavorful Vegan Swedish Meatballs that are also gluten-free, oil-free and nut-free.”
“Ultimate comfort food, at your service. But this comfort food is also healthy, so it’s a total guilt-free win.
“I HAD to make a vegan recipe for Swedish meatballs – the gravy alone is just so good. The meatballs are made from lentils, mushrooms, oat flour, soy sauce, and more seasoning. For the accompanying gravy, we’ll achieve that luscious gravy using a combination of coconut milk and soy (or almond) milk.”
I originally found this on Vegan Heaven, a blog from another blogger, Sina. I seriously advise checking out both Vegan Heaven and Karissa’s Vegan Kitchen. You won’t regret it
You can view this online on Karissa’s blog at https://www.karissasvegankitchen.com/vegan-swedish-meatballs/.
Ingredients
Meatballs
3 tbsp water
1/2 yellow onion chopped
4 cloves garlic minced
1/2 cup dry lentils green or brown
1.5 cup water
1.5 cup mushrooms roughly chopped
3 tbsp water
1 cup rolled oats
2 tsp dried parsley
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp black pepper
2-3 tbsp soy sauce
2 tsp Worcestershire sauce make sure its vegan
Gravy
1 cup unsweetened, plain soy or almond milk
1 can (13.5oz) low-fat/light coconut milk
1 tbsp soy sauce
1 tsp dijon mustard
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
pepper to taste
1 tbsp cornstarch or arrowroot powder
2 tbsp cold water
Instructions
Meatballs
In a medium-sized pot, sauté the onion in 3 tbsp water until translucent on medium heat (add more water if necessary). Add in garlic and sauté for additional 2-3 minutes.
Add in lentils and 1.5 cup water. Bring to a boil then let simmer for 15-20 minutes (until liquid is absorbed and lentils are tender.)
In a separate skillet, sauté mushrooms in 3 tbsp water on medium heat for about 5 minutes.
Blend oats in a food processor (or a blender) to create oat flour.
To the food processor, add in the mushrooms, lentils, parsley, allspice, nutmeg, pepper, soy sauce, and Worcestershire sauce.
Process until everything is combined. Don't process until it's total mush - some texture from the lentils and mushrooms should still be there.
Add more soy sauce (or salt) and pepper if needed.
Let the mixture sit for about 15 minutes. It will become thicker and easy to roll.
Pre-heat oven to 425F degrees.
Cover a baking sheet with parchment paper or a silicone baking mat.
Roll into meatballs and place onto baking sheet. Spray with some cooking oil if desired. Bake for 20-25 minutes, flipping halfway.
Gravy
In a medium-sized pot, add in all gravy ingredients EXCEPT for the cornstarch and water.
Bring to a simmer on medium heat, stirring occasionally. Remove from heat.
In a small bowl, whisk together the cornstarch and water to create a cornstarch slurry. Whisk the cornstarch mixture into the gravy.
Return the pot to the burner and bring to a simmer again. The sauce should be nice and thick. If it's too thin, add a little more cornstarch slurry.
Pour the gravy over the meatballs. Eat as is, or serve with pasta or mashed potatoes.
Notes
This recipe makes about 20 meatballs if measured at 1.5 tbsp each.
If you can't find vegan Worcestershire sauce, you can substitute more soy sauce and a dash of apple cider vinegar.
SOUTHERN MACARONI AND CHEESE
This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”
Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.
You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
Tuesday, December 17, 2019
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone is wild about tacos; imagine that!). Today's offerings include Broccoli Chowder and Vegan Swedish Meatballs. Enjoy!
LEMON-GINGERBREAD ICE CREAM SANDWICHES
This was posted on the Vegetarian Times web site on MAY 1, 2017, and begins, “These ice cream sandwiches will become a year-round favorite.” Makes 12 servings.
To view this online, click here.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
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
TWICE BAKED POTATOES
This is from The Food Network and can be viewed online here.
Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
CHEESE-STUFFED SHELLS IN MARINARA SAUCE
This recipe is from FamilyTime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!”
Serves: 6; Prep. time: 15 minutes; Cooking time: 30 minutes.
To view this online, click here.
Ingredients
12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 teaspoon ground black pepper
1 container (15 oz.) BUITONI® refrigerated Marinara Sauce
Directions
Preheat oven to 350 degree F.
Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.
Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
For Freeze Ahead:
Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350° F.
Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
VEGAN SWEDISH MEATBALLS
This is from Karissa, who posts on her wonderful blog, Karissa’s Vegan Kitchen. For this recipe, she wrote, “Super flavorful Vegan Swedish Meatballs that are also gluten-free, oil-free and nut-free.”
“Ultimate comfort food, at your service. But this comfort food is also healthy, so it’s a total guilt-free win.
“I HAD to make a vegan recipe for Swedish meatballs – the gravy alone is just so good. The meatballs are made from lentils, mushrooms, oat flour, soy sauce, and more seasoning. For the accompanying gravy, we’ll achieve that luscious gravy using a combination of coconut milk and soy (or almond) milk.”
I originally found this on Vegan Heaven, a blog from another blogger, Sina. I seriously advise checking out both Vegan Heaven and Karissa’s Vegan Kitchen. You won’t regret it
You can view this online on Karissa’s blog at https://www.karissasvegankitchen.com/vegan-swedish-meatballs/.
Ingredients
Meatballs
3 tbsp water
1/2 yellow onion chopped
4 cloves garlic minced
1/2 cup dry lentils green or brown
1.5 cup water
1.5 cup mushrooms roughly chopped
3 tbsp water
1 cup rolled oats
2 tsp dried parsley
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp black pepper
2-3 tbsp soy sauce
2 tsp Worcestershire sauce make sure its vegan
Gravy
1 cup unsweetened, plain soy or almond milk
1 can (13.5oz) low-fat/light coconut milk
1 tbsp soy sauce
1 tsp dijon mustard
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
pepper to taste
1 tbsp cornstarch or arrowroot powder
2 tbsp cold water
Instructions
Meatballs
In a medium-sized pot, sauté the onion in 3 tbsp water until translucent on medium heat (add more water if necessary). Add in garlic and sauté for additional 2-3 minutes.
Add in lentils and 1.5 cup water. Bring to a boil then let simmer for 15-20 minutes (until liquid is absorbed and lentils are tender.)
In a separate skillet, sauté mushrooms in 3 tbsp water on medium heat for about 5 minutes.
Blend oats in a food processor (or a blender) to create oat flour.
To the food processor, add in the mushrooms, lentils, parsley, allspice, nutmeg, pepper, soy sauce, and Worcestershire sauce.
Process until everything is combined. Don't process until it's total mush - some texture from the lentils and mushrooms should still be there.
Add more soy sauce (or salt) and pepper if needed.
Let the mixture sit for about 15 minutes. It will become thicker and easy to roll.
Pre-heat oven to 425F degrees.
Cover a baking sheet with parchment paper or a silicone baking mat.
Roll into meatballs and place onto baking sheet. Spray with some cooking oil if desired. Bake for 20-25 minutes, flipping halfway.
Gravy
In a medium-sized pot, add in all gravy ingredients EXCEPT for the cornstarch and water.
Bring to a simmer on medium heat, stirring occasionally. Remove from heat.
In a small bowl, whisk together the cornstarch and water to create a cornstarch slurry. Whisk the cornstarch mixture into the gravy.
Return the pot to the burner and bring to a simmer again. The sauce should be nice and thick. If it's too thin, add a little more cornstarch slurry.
Pour the gravy over the meatballs. Eat as is, or serve with pasta or mashed potatoes.
Notes
This recipe makes about 20 meatballs if measured at 1.5 tbsp each.
If you can't find vegan Worcestershire sauce, you can substitute more soy sauce and a dash of apple cider vinegar.
SOUTHERN MACARONI AND CHEESE
This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”
Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.
You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
LEMON-GINGERBREAD ICE CREAM SANDWICHES
This was posted on the Vegetarian Times web site on MAY 1, 2017, and begins, “These ice cream sandwiches will become a year-round favorite.” Makes 12 servings.
To view this online, click here.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
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
TWICE BAKED POTATOES
This is from The Food Network and can be viewed online here.
Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
CHEESE-STUFFED SHELLS IN MARINARA SAUCE
This recipe is from FamilyTime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!”
Serves: 6; Prep. time: 15 minutes; Cooking time: 30 minutes.
To view this online, click here.
Ingredients
12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 teaspoon ground black pepper
1 container (15 oz.) BUITONI® refrigerated Marinara Sauce
Directions
Preheat oven to 350 degree F.
Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.
Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
For Freeze Ahead:
Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350° F.
Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
VEGAN SWEDISH MEATBALLS
This is from Karissa, who posts on her wonderful blog, Karissa’s Vegan Kitchen. For this recipe, she wrote, “Super flavorful Vegan Swedish Meatballs that are also gluten-free, oil-free and nut-free.”
“Ultimate comfort food, at your service. But this comfort food is also healthy, so it’s a total guilt-free win.
“I HAD to make a vegan recipe for Swedish meatballs – the gravy alone is just so good. The meatballs are made from lentils, mushrooms, oat flour, soy sauce, and more seasoning. For the accompanying gravy, we’ll achieve that luscious gravy using a combination of coconut milk and soy (or almond) milk.”
I originally found this on Vegan Heaven, a blog from another blogger, Sina. I seriously advise checking out both Vegan Heaven and Karissa’s Vegan Kitchen. You won’t regret it
You can view this online on Karissa’s blog at https://www.karissasvegankitchen.com/vegan-swedish-meatballs/.
Ingredients
Meatballs
3 tbsp water
1/2 yellow onion chopped
4 cloves garlic minced
1/2 cup dry lentils green or brown
1.5 cup water
1.5 cup mushrooms roughly chopped
3 tbsp water
1 cup rolled oats
2 tsp dried parsley
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp black pepper
2-3 tbsp soy sauce
2 tsp Worcestershire sauce make sure its vegan
Gravy
1 cup unsweetened, plain soy or almond milk
1 can (13.5oz) low-fat/light coconut milk
1 tbsp soy sauce
1 tsp dijon mustard
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
pepper to taste
1 tbsp cornstarch or arrowroot powder
2 tbsp cold water
Instructions
Meatballs
In a medium-sized pot, sauté the onion in 3 tbsp water until translucent on medium heat (add more water if necessary). Add in garlic and sauté for additional 2-3 minutes.
Add in lentils and 1.5 cup water. Bring to a boil then let simmer for 15-20 minutes (until liquid is absorbed and lentils are tender.)
In a separate skillet, sauté mushrooms in 3 tbsp water on medium heat for about 5 minutes.
Blend oats in a food processor (or a blender) to create oat flour.
To the food processor, add in the mushrooms, lentils, parsley, allspice, nutmeg, pepper, soy sauce, and Worcestershire sauce.
Process until everything is combined. Don't process until it's total mush - some texture from the lentils and mushrooms should still be there.
Add more soy sauce (or salt) and pepper if needed.
Let the mixture sit for about 15 minutes. It will become thicker and easy to roll.
Pre-heat oven to 425F degrees.
Cover a baking sheet with parchment paper or a silicone baking mat.
Roll into meatballs and place onto baking sheet. Spray with some cooking oil if desired. Bake for 20-25 minutes, flipping halfway.
Gravy
In a medium-sized pot, add in all gravy ingredients EXCEPT for the cornstarch and water.
Bring to a simmer on medium heat, stirring occasionally. Remove from heat.
In a small bowl, whisk together the cornstarch and water to create a cornstarch slurry. Whisk the cornstarch mixture into the gravy.
Return the pot to the burner and bring to a simmer again. The sauce should be nice and thick. If it's too thin, add a little more cornstarch slurry.
Pour the gravy over the meatballs. Eat as is, or serve with pasta or mashed potatoes.
Notes
This recipe makes about 20 meatballs if measured at 1.5 tbsp each.
If you can't find vegan Worcestershire sauce, you can substitute more soy sauce and a dash of apple cider vinegar.
SOUTHERN MACARONI AND CHEESE
This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”
Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.
You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
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