It's Monday, time to get the week started. Hope you're weekend was good; mine was, though I didn't get everything done that I'd planned on doing. But that's okay, there's always next weekend, right?
Here are six yummy vegetarian recipes to help you start off the week, including Vegan Reuben Burgers and Garlic Ginger Vegetable Stir-Fry. Enjoy!
Note: I'm taking the rest of the week off for personal time.
CURRIED APPLES AND "CHICKEN"
This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.
Ingredients
2 Tbs. vegetable oil
1 1/2 tsp. ground turmeric
2 tsp. hot or mild curry powder, or to taste
1 onion, chopped
1 Tbs. grated fresh ginger
3/4 cup apple juice or apple cider
2 Tbs. cornstarch
1 6-oz. pkg. "chicken" strips
8 oz. sliced mushrooms
1 apple, cored and diced, skin on
1/2 cup dry-roasted peanuts for garnish
Preparation
Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.
Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.
To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
SLOW-ROASTED WINTER VEGETABLES
This is from Janis at AllRecipes. Janis wrote, "This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies."
Prep Time: 40 minutes; Cook: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 12 servings
To view this online, go to https://www.allrecipes.com/recipe/280359/slow-roasted-winter-vegetables/.
Ingredients
1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Cook's Notes:
Use any winter squash you prefer. You can use 1 medium onion instead of 3 shallots. You can use 1 tablespoon dried rosemary instead of fresh.
Adjust proportions to suit tastes, but try to keep balance of veggies roughly equal.
Can also be cooked on the top rack of a BBQ for 60 to 90 minutes, taking care not to burn on the bottom.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
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.
GARLIC GINGER VEGETABLE STIR-FRY
Originally from Rachael Ray, this was on page 56 of the June 2004 issue of Vegetarian Times, and begins, "This gingery vegetable dish makes a delicious main meal for two. Adapted with permission from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 2 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/garlic-ginger-vegetable-stir-fry/.
Ingredients
1 cup white rice
1 Tbs. vegetable or wok oil
2 tsp. dark sesame oil
1/2 head small napa cabbage, shredded
1/4 lb. snow peas, trimmed and cut in half on an angle
1 red bell pepper, seeded, quartered lengthwise and sliced into thin strips crossways
5 scallions, thinly sliced on an angle
2 cups bean sprouts, washed and drained
3 cloves garlic, finely chopped
2-inch piece fresh ginger, finely chopped or grated
1/4 cup dark soy sauce, preferably tamari
1 Tbs. Chinese 5-spice powder
3 oz. apricot preserves (about 3 rounded Tbs.)
Preparation
Prepare white rice according to package directions.
Heat a large nonstick skillet over high heat. Add vegetable or wok oil and sesame oil to hot pan. Add vegetables, and stir-fry for 2 or 3 minutes. Add garlic and ginger, and stir-fry for 2 minutes more. Add soy sauce. Sprinkle with Chinese 5-spice powder. Juice orange over pan, and add preserves.
Remove pan from heat, and toss until vegetables are evenly coated and preserves are dissolved. Season with a few pinches of salt to taste, and serve immediately over hot rice.
Showing posts with label No-Cream Creamed Corn. Show all posts
Showing posts with label No-Cream Creamed Corn. Show all posts
Monday, January 29, 2024
Friday, January 26, 2024
Friday Recipes
It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Vegan Reuben Burgers and Lentil Loaf With Smoked Paprika Glaze. Enjoy!
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
SLOW-ROASTED WINTER VEGETABLES
This is from Janis at AllRecipes. Janis wrote, "This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies."
Prep Time: 40 minutes; Cook: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 12 servings
To view this online, go to https://www.allrecipes.com/recipe/280359/slow-roasted-winter-vegetables/.
Ingredients
1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Cook's Notes:
Use any winter squash you prefer. You can use 1 medium onion instead of 3 shallots. You can use 1 tablespoon dried rosemary instead of fresh.
Adjust proportions to suit tastes, but try to keep balance of veggies roughly equal.
Can also be cooked on the top rack of a BBQ for 60 to 90 minutes, taking care not to burn on the bottom.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
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.
ROASTED CARROTS AND PARSNIPS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-carrots-and-parsnips/.
Ingredients
3-4 carrots, cut diagonally into 1/2-inch-thick slices (2-1/2 cups)
3-4 parsnips, peeled and cut diagonally into 1/2-inch-thick slices (2-1/2 cups)
1-1/2 Tbs. olive oil
8 fresh sage leaves
6 thyme sprigs
Preparation
Preheat oven to 400°F. Toss together all ingredients in large baking dish, and season with salt and pepper, if desired. Roast 15 minutes, then shake dish to loosen vegetables. Roast 15 minutes more, then shake again, and roast 10 minutes more, or until tender.
LENTIL LOAF WITH SMOKED PAPRIKA GLAZE [Vegan, Gluten-Free]
This is from Lee Khatchadourian-Reese on One Green Planet. Lee wrote, "Flavorful, tender, and moist without being sticky, this vegan lentil meatloaf is super tasty. The smoked paprika glaze adds a really nice touch. This might be your favorite vegan meatloaf yet. It's mostly made of lentils, oats, potatoes, celery, and tomato sauce. All you have to do is combine the ingredients and bake it in the oven––so easy! This vegan lentil meatloaf is great to serve at family dinner with a side of veggies and potatoes! Or meal prep it for your week!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/lentil-meat-loaf-with-smoked-paprika-glaze/. Serves 5-6.
Ingredients
For the Loaf:
2 cups cooked lentils
1 cup shredded potato (about 1 medium potato)
1 cup finely chopped celery
1 small finely chopped onion
1 tablespoon garlic, minced
1 tablespoon olive oil
1 cup gluten-free quick oats
1/2 cup parsley
1 cup tomato sauce
1 tablespoon flax meal
2 tablespoons warm water
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
Salt and pepper, to taste
For the Glaze:
2 tablespoons ketchup
1/4 teaspoon smoked paprika
Preparation
Preheat oven to 350°F.
Mix the flax meal in the warm water and set aside.
Heat olive oil in a skillet over medium-low heat and add the onion and celery. Season with salt and pepper. Cook until starting to get very soft. Add the garlic and cook a minute or two longer. Remove from the heat.
In a large bowl, combine all of the loaf ingredients including the flax meal and water mixture into a large bowl. Re-season with salt and pepper and stir until well mixed.
Turn the meatloaf mixture into a lightly greased loaf pan.
In a small bowl mix the ketchup with the smoked paprika and brush the top of the loaf.
Bake at 350°F for 50 minutes.
Allow to cool for at least 10 minutes to cool before removing from the pan.
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
SLOW-ROASTED WINTER VEGETABLES
This is from Janis at AllRecipes. Janis wrote, "This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies."
Prep Time: 40 minutes; Cook: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 12 servings
To view this online, go to https://www.allrecipes.com/recipe/280359/slow-roasted-winter-vegetables/.
Ingredients
1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Cook's Notes:
Use any winter squash you prefer. You can use 1 medium onion instead of 3 shallots. You can use 1 tablespoon dried rosemary instead of fresh.
Adjust proportions to suit tastes, but try to keep balance of veggies roughly equal.
Can also be cooked on the top rack of a BBQ for 60 to 90 minutes, taking care not to burn on the bottom.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
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.
ROASTED CARROTS AND PARSNIPS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-carrots-and-parsnips/.
Ingredients
3-4 carrots, cut diagonally into 1/2-inch-thick slices (2-1/2 cups)
3-4 parsnips, peeled and cut diagonally into 1/2-inch-thick slices (2-1/2 cups)
1-1/2 Tbs. olive oil
8 fresh sage leaves
6 thyme sprigs
Preparation
Preheat oven to 400°F. Toss together all ingredients in large baking dish, and season with salt and pepper, if desired. Roast 15 minutes, then shake dish to loosen vegetables. Roast 15 minutes more, then shake again, and roast 10 minutes more, or until tender.
LENTIL LOAF WITH SMOKED PAPRIKA GLAZE [Vegan, Gluten-Free]
This is from Lee Khatchadourian-Reese on One Green Planet. Lee wrote, "Flavorful, tender, and moist without being sticky, this vegan lentil meatloaf is super tasty. The smoked paprika glaze adds a really nice touch. This might be your favorite vegan meatloaf yet. It's mostly made of lentils, oats, potatoes, celery, and tomato sauce. All you have to do is combine the ingredients and bake it in the oven––so easy! This vegan lentil meatloaf is great to serve at family dinner with a side of veggies and potatoes! Or meal prep it for your week!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/lentil-meat-loaf-with-smoked-paprika-glaze/. Serves 5-6.
Ingredients
For the Loaf:
2 cups cooked lentils
1 cup shredded potato (about 1 medium potato)
1 cup finely chopped celery
1 small finely chopped onion
1 tablespoon garlic, minced
1 tablespoon olive oil
1 cup gluten-free quick oats
1/2 cup parsley
1 cup tomato sauce
1 tablespoon flax meal
2 tablespoons warm water
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
Salt and pepper, to taste
For the Glaze:
2 tablespoons ketchup
1/4 teaspoon smoked paprika
Preparation
Preheat oven to 350°F.
Mix the flax meal in the warm water and set aside.
Heat olive oil in a skillet over medium-low heat and add the onion and celery. Season with salt and pepper. Cook until starting to get very soft. Add the garlic and cook a minute or two longer. Remove from the heat.
In a large bowl, combine all of the loaf ingredients including the flax meal and water mixture into a large bowl. Re-season with salt and pepper and stir until well mixed.
Turn the meatloaf mixture into a lightly greased loaf pan.
In a small bowl mix the ketchup with the smoked paprika and brush the top of the loaf.
Bake at 350°F for 50 minutes.
Allow to cool for at least 10 minutes to cool before removing from the pan.
Thursday, December 21, 2023
Side Dishes
Every holiday table needs Side Dishes to round out the meal. To that end, here are six sides to go with an meal, including Sweet Potato Casserole and No-Cream Creamed Corn. Enjoy!
ROASTED CARROTS AND PARSNIPS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-carrots-and-parsnips/.
Ingredients
3-4 carrots, cut diagonally into 1/2-inch-thick slices (2-1/2 cups)
3-4 parsnips, peeled and cut diagonally into 1/2-inch-thick slices (2-1/2 cups)
1-1/2 Tbs. olive oil
8 fresh sage leaves
6 thyme sprigs
Preparation
Preheat oven to 400°F. Toss together all ingredients in large baking dish, and season with salt and pepper, if desired. Roast 15 minutes, then shake dish to loosen vegetables. Roast 15 minutes more, then shake again, and roast 10 minutes more, or until tender.
PAPRIKA CAULIFLOWER PITA POCKETS
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes
To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.
Ingredients
1 head cauliflower (2 lb.), cut into bite-size florets
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
Preparation
Steam cauliflower 7 to 9 minutes, or until tender.
Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.
KIWI AND ORANGE COMPOTE WITH ALMONDS
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.
Ingredients
1/3 cup granulated sugar
2 whole cardamom pods, crushed
2 whole allspice
1 cinnamon stick
1/2 tsp. vanilla extract
3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices
4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices
2 Tbs. sliced almonds, toasted
Preparation
Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.
Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
CHRISTMAS BLOSSOMS
Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).
This was one of the recipes on his show.
Makes 18 rolls
Ingredients
Dough
2 cups all-purpose flour
1/4 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1/2 teaspoon salt
1/2 cup very warm milk (120 to 130 degrees)
1 large egg
1 cup (2 sticks) butter
Powdered sugar
Pecan Filling
1 cup firmly packed dark brown sugar
1 cup finely chopped pecans
1 teaspoon vanilla extract
1 egg white
Directions
In large bowl, combine 1/2 cup flour, sugar, undissolved yeast and salt. Gradually add milk to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover tightly with plastic wrap; refrigerate 30 minutes.
Meanwhile, divide butter into 2 (1/2 cup) portions. Place each portion between 2 sheets of waxed paper. With rolling pin, flatten each to 12 x 8-inch rectangle. Refrigerate.
Roll dough on a lightly floured surface to 12 x 8-inch rectangle. Place one portion of butter at the center. Fold first third of dough over butter. Place other portion of butter on top; fold last third of dough over butter. Place in a plastic bag; refrigerate 30 minutes. Repeat rolling, folding and refrigerating processes twice.
Roll dough on lightly floured surface to 18 x 9-inch rectangle. Cut into 18 (3 x 3-inch) squares. Spoon out 2 teaspoons of Pecan Filling over center of each square. Place each square in lightly greased 2-1/2-inch muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 350 degrees for 20 to 25 minutes or until done. Let cool 10 minutes in pans. Remove from cups; cool on wire rack. Sprinkle with powdered sugar.
Pecan Filling: In medium bowl, combine brown sugar, pecans, vanilla extract, and egg white. Stir to blend well.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
ROASTED CARROTS AND PARSNIPS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-carrots-and-parsnips/.
Ingredients
3-4 carrots, cut diagonally into 1/2-inch-thick slices (2-1/2 cups)
3-4 parsnips, peeled and cut diagonally into 1/2-inch-thick slices (2-1/2 cups)
1-1/2 Tbs. olive oil
8 fresh sage leaves
6 thyme sprigs
Preparation
Preheat oven to 400°F. Toss together all ingredients in large baking dish, and season with salt and pepper, if desired. Roast 15 minutes, then shake dish to loosen vegetables. Roast 15 minutes more, then shake again, and roast 10 minutes more, or until tender.
PAPRIKA CAULIFLOWER PITA POCKETS
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes
To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.
Ingredients
1 head cauliflower (2 lb.), cut into bite-size florets
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
Preparation
Steam cauliflower 7 to 9 minutes, or until tender.
Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.
KIWI AND ORANGE COMPOTE WITH ALMONDS
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.
Ingredients
1/3 cup granulated sugar
2 whole cardamom pods, crushed
2 whole allspice
1 cinnamon stick
1/2 tsp. vanilla extract
3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices
4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices
2 Tbs. sliced almonds, toasted
Preparation
Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.
Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
CHRISTMAS BLOSSOMS
Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).
This was one of the recipes on his show.
Makes 18 rolls
Ingredients
Dough
2 cups all-purpose flour
1/4 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1/2 teaspoon salt
1/2 cup very warm milk (120 to 130 degrees)
1 large egg
1 cup (2 sticks) butter
Powdered sugar
Pecan Filling
1 cup firmly packed dark brown sugar
1 cup finely chopped pecans
1 teaspoon vanilla extract
1 egg white
Directions
In large bowl, combine 1/2 cup flour, sugar, undissolved yeast and salt. Gradually add milk to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover tightly with plastic wrap; refrigerate 30 minutes.
Meanwhile, divide butter into 2 (1/2 cup) portions. Place each portion between 2 sheets of waxed paper. With rolling pin, flatten each to 12 x 8-inch rectangle. Refrigerate.
Roll dough on a lightly floured surface to 12 x 8-inch rectangle. Place one portion of butter at the center. Fold first third of dough over butter. Place other portion of butter on top; fold last third of dough over butter. Place in a plastic bag; refrigerate 30 minutes. Repeat rolling, folding and refrigerating processes twice.
Roll dough on lightly floured surface to 18 x 9-inch rectangle. Cut into 18 (3 x 3-inch) squares. Spoon out 2 teaspoons of Pecan Filling over center of each square. Place each square in lightly greased 2-1/2-inch muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 350 degrees for 20 to 25 minutes or until done. Let cool 10 minutes in pans. Remove from cups; cool on wire rack. Sprinkle with powdered sugar.
Pecan Filling: In medium bowl, combine brown sugar, pecans, vanilla extract, and egg white. Stir to blend well.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
Monday, December 18, 2023
Side Dishes
Since holiday season is in full swing, here are six holiday side dishes to start off the week. Check out the No-Cream Creamed Corn, the Acorn Squash with Curried Apple Compote, and the rest of today's recipes. Enjoy!
ROASTED BRUSSELS SPROUTS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts/.
Ingredients
2 lb. Brussels sprouts, large sprouts halved, small sprouts left whole
3 Tbs. olive oil
2 Tbs. pure maple syrup
2 Tbs. butter, optional
Preparation
Preheat oven to 400°F. Toss Brussels sprouts with oil in large baking dish or on baking sheet, and season with salt and pepper, if desired. Roast 45 minutes, or until tender, loosening sprouts from baking dish or sheet with spatula every 15 minutes, if necessary.
Transfer to serving bowl and toss with maple syrup and butter, if using.
ACORN SQUASH WITH CURRIED APPLE COMPOTE
This was in the October 2006 issue of Vegetarian Times, page 38. It begins, "Apples and curry are a fantastic fall combo—and when you throw in acorn squash you have an easy entrée. Use Gala, Jonagold, Mutsu (also called Crispin), Northern Spy or any apple that’s billed as “good for baking” in this recipe." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/acorn-squash-with-curried-apple-compote/.
Ingredients
2 tsp. unsalted butter
1 medium-size onion, chopped (about 1-1/2 cups)
1 Tbs. curry powder
2 medium-size apples, peeled, cored and diced (about 2 cups)
1/2 cup apple cider
1/3 cup currants or golden raisins
2 medium-size acorn squash, seeded, each sliced into 6 1-inch-thick rings
Preparation
Preheat oven to 350F. Coat 2 baking sheets with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion, and cook 10 minutes, or until tender, stirring often. Add curry powder, and cook 1 minute. Stir in apples, cider and currants, and cook 6 minutes more, or until liquid has evaporated, stirring occasionally. Season with salt and pepper.
Arrange squash in single layer on prepared baking sheets. Season with salt and pepper. Scoop apple filling into center of rings, mounding slightly. Cover with foil. Bake 40 minutes, or until squash is tender when pierced with skewer. Transfer squash rings to plates using spatula. Serve warm.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
FALL HARVEST COLLARD GREEN ROLLS [VEGAN, GREEN-FREE]
This is from Denisse Salinas at One Green Planet. Denisse wrote, "These fall harvest collard green rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of seasonal goodness! Acorn squash, pecans, dried cranberry, and shredded carrot are stuffed into each collard leaf. Make the cranberry balsamic sauce for dipping/spreading/eating straight out of the jar with a spoon for added fall flavor!
Serves: 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/fall-harvest-collard-green-rolls/.
Ingredients
For the Collard Green Rolls:
8 collard green leaves
1 1/2 cups cooked wild rice
1 cup acorn or butternut squash, roasted and diced
1/4 cup dried cranberry
1/4 cup pecans
Salt and pepper, to taste
1 cup shredded carrot
For the Cranberry-Balsamic Sauce:
1/2 cup fresh cranberries
1/2 cup sugar
1/2 cup orange juice
1/4 teaspoon ground cinnamon
Pinch of salt
1 tablespoon balsamic vinegar
Preparation
Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain them in a colander.
In a large bowl, toss together wild rice, acorn squash, dried cranberry, and pecans. Season to taste with salt and pepper and set aside.
Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup to 1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.
To make the cranberry balsamic sauce, combine sugar and orange juice in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add cranberries and cinnamon and continue to simmer for about 10 minutes until cranberries begin to pop. Remove from heat and let cool (sauce will thicken).
Transfer sauce to a food processor. Add balsamic vinegar and a pinch of salt and purée until smooth. Serve with collard rolls.
VEGAN CHILI STUFFED BAKED POTATOES
This is from Hellmann's, and begins, "A classic baked potato dialed way up. This dish is made with creamy Hellmann’s Vegan Mayo, smokey beans and crisp chopped onions."
Prep Time: 20 minutes; Cook Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.hellmanns.com/us/en/recipes/vegan-chili-stuffed-baked-potatoes.html.
Ingredients
4 large Yukon gold potatoes, poked in several places with a knife
5 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread, divided
1/4 tsp. salt
2 tsp. olive oil
1 small onion, chopped
1 can (15 oz.) red kidney beans, rinsed and drained
1/4 cup corn
2 Tbsp. water
1 tsp. chili powder
12 cherry tomatoes, halved
Directions
Heat oven to 425°. Brush potatoes with 2 Tbsp. of the Hellmann's® or Best Foods® Vegan Dressing and Spread and sprinkle with salt. Arrange on rimmed baking sheet and bake 40 minutes or until tender.
Meanwhile, heat oil in large nonstick skillet and cook onions, stirring occasionally, until tender, about 6 minutes. Stir in beans, corn, water and chili powder and bring to a boil. Reduce heat and simmer 2 minutes. Add tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Remove from heat and stir in 1 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread.
Split potatoes and evenly spoon chili mixture over top. Garnish, if desired with chopped cilantro and sliced scallions. Dollop with remaining Hellmann's® or Best Foods® Vegan Dressing and Spread.
SWISS VEGETABLE MEDLEY
This is from Better Homes and Gardens, and begins, "Frozen vegetables make this side dish casserole recipe super simple to assemble. Choose from several combinations of vegetables."
Prep Time: 15 minutes; Bake Time: 35 minutes; Total Time: 50 minutes; Servings: 12
View this online at https://www.bhg.com/recipe/vegetables/swiss-vegetable-medley/.
Ingredients
2 16 ounce package loose-pack frozen broccoli, cauliflower, and carrots, thawed
2 10.75 ounce can condensed cream of mushroom soup
2 cup (8 oz.) shredded Swiss cheese
2/3 cup dairy sour cream
1/2 teaspoon black pepper
2 2.8 ounce can French-fried onions
Directions
In a large bowl combine the thawed vegetables, soup, half of the Swiss cheese, the sour cream, and pepper. Stir in half of the French-fried onions. Spoon vegetable mixture into a 3-quart rectangular baking dish.
Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with the remaining cheese and remaining French-fried onions. Bake about 5 minutes more or until heated through. Makes 12 servings.
To Tote:
Cover tightly. Transport in an insulated carrier.
For 6 Servings:
Prepare using the method above, except spoon vegetable mixture into a 2-quart square baking dish.
ROASTED BRUSSELS SPROUTS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts/.
Ingredients
2 lb. Brussels sprouts, large sprouts halved, small sprouts left whole
3 Tbs. olive oil
2 Tbs. pure maple syrup
2 Tbs. butter, optional
Preparation
Preheat oven to 400°F. Toss Brussels sprouts with oil in large baking dish or on baking sheet, and season with salt and pepper, if desired. Roast 45 minutes, or until tender, loosening sprouts from baking dish or sheet with spatula every 15 minutes, if necessary.
Transfer to serving bowl and toss with maple syrup and butter, if using.
ACORN SQUASH WITH CURRIED APPLE COMPOTE
This was in the October 2006 issue of Vegetarian Times, page 38. It begins, "Apples and curry are a fantastic fall combo—and when you throw in acorn squash you have an easy entrée. Use Gala, Jonagold, Mutsu (also called Crispin), Northern Spy or any apple that’s billed as “good for baking” in this recipe." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/acorn-squash-with-curried-apple-compote/.
Ingredients
2 tsp. unsalted butter
1 medium-size onion, chopped (about 1-1/2 cups)
1 Tbs. curry powder
2 medium-size apples, peeled, cored and diced (about 2 cups)
1/2 cup apple cider
1/3 cup currants or golden raisins
2 medium-size acorn squash, seeded, each sliced into 6 1-inch-thick rings
Preparation
Preheat oven to 350F. Coat 2 baking sheets with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion, and cook 10 minutes, or until tender, stirring often. Add curry powder, and cook 1 minute. Stir in apples, cider and currants, and cook 6 minutes more, or until liquid has evaporated, stirring occasionally. Season with salt and pepper.
Arrange squash in single layer on prepared baking sheets. Season with salt and pepper. Scoop apple filling into center of rings, mounding slightly. Cover with foil. Bake 40 minutes, or until squash is tender when pierced with skewer. Transfer squash rings to plates using spatula. Serve warm.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
FALL HARVEST COLLARD GREEN ROLLS [VEGAN, GREEN-FREE]
This is from Denisse Salinas at One Green Planet. Denisse wrote, "These fall harvest collard green rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of seasonal goodness! Acorn squash, pecans, dried cranberry, and shredded carrot are stuffed into each collard leaf. Make the cranberry balsamic sauce for dipping/spreading/eating straight out of the jar with a spoon for added fall flavor!
Serves: 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/fall-harvest-collard-green-rolls/.
Ingredients
For the Collard Green Rolls:
8 collard green leaves
1 1/2 cups cooked wild rice
1 cup acorn or butternut squash, roasted and diced
1/4 cup dried cranberry
1/4 cup pecans
Salt and pepper, to taste
1 cup shredded carrot
For the Cranberry-Balsamic Sauce:
1/2 cup fresh cranberries
1/2 cup sugar
1/2 cup orange juice
1/4 teaspoon ground cinnamon
Pinch of salt
1 tablespoon balsamic vinegar
Preparation
Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain them in a colander.
In a large bowl, toss together wild rice, acorn squash, dried cranberry, and pecans. Season to taste with salt and pepper and set aside.
Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup to 1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.
To make the cranberry balsamic sauce, combine sugar and orange juice in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add cranberries and cinnamon and continue to simmer for about 10 minutes until cranberries begin to pop. Remove from heat and let cool (sauce will thicken).
Transfer sauce to a food processor. Add balsamic vinegar and a pinch of salt and purée until smooth. Serve with collard rolls.
VEGAN CHILI STUFFED BAKED POTATOES
This is from Hellmann's, and begins, "A classic baked potato dialed way up. This dish is made with creamy Hellmann’s Vegan Mayo, smokey beans and crisp chopped onions."
Prep Time: 20 minutes; Cook Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.hellmanns.com/us/en/recipes/vegan-chili-stuffed-baked-potatoes.html.
Ingredients
4 large Yukon gold potatoes, poked in several places with a knife
5 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread, divided
1/4 tsp. salt
2 tsp. olive oil
1 small onion, chopped
1 can (15 oz.) red kidney beans, rinsed and drained
1/4 cup corn
2 Tbsp. water
1 tsp. chili powder
12 cherry tomatoes, halved
Directions
Heat oven to 425°. Brush potatoes with 2 Tbsp. of the Hellmann's® or Best Foods® Vegan Dressing and Spread and sprinkle with salt. Arrange on rimmed baking sheet and bake 40 minutes or until tender.
Meanwhile, heat oil in large nonstick skillet and cook onions, stirring occasionally, until tender, about 6 minutes. Stir in beans, corn, water and chili powder and bring to a boil. Reduce heat and simmer 2 minutes. Add tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Remove from heat and stir in 1 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread.
Split potatoes and evenly spoon chili mixture over top. Garnish, if desired with chopped cilantro and sliced scallions. Dollop with remaining Hellmann's® or Best Foods® Vegan Dressing and Spread.
SWISS VEGETABLE MEDLEY
This is from Better Homes and Gardens, and begins, "Frozen vegetables make this side dish casserole recipe super simple to assemble. Choose from several combinations of vegetables."
Prep Time: 15 minutes; Bake Time: 35 minutes; Total Time: 50 minutes; Servings: 12
View this online at https://www.bhg.com/recipe/vegetables/swiss-vegetable-medley/.
Ingredients
2 16 ounce package loose-pack frozen broccoli, cauliflower, and carrots, thawed
2 10.75 ounce can condensed cream of mushroom soup
2 cup (8 oz.) shredded Swiss cheese
2/3 cup dairy sour cream
1/2 teaspoon black pepper
2 2.8 ounce can French-fried onions
Directions
In a large bowl combine the thawed vegetables, soup, half of the Swiss cheese, the sour cream, and pepper. Stir in half of the French-fried onions. Spoon vegetable mixture into a 3-quart rectangular baking dish.
Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with the remaining cheese and remaining French-fried onions. Bake about 5 minutes more or until heated through. Makes 12 servings.
To Tote:
Cover tightly. Transport in an insulated carrier.
For 6 Servings:
Prepare using the method above, except spoon vegetable mixture into a 2-quart square baking dish.
Friday, April 21, 2023
Friday Recipes
It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Vegan Reuben Burgers and Lentil Loaf With Smoked Paprika Glaze. Enjoy!
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
SLOW-ROASTED WINTER VEGETABLES
This is from Janis at AllRecipes. Janis wrote, "This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies."
Prep Time: 40 minutes; Cook: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 12 servings
To view this online, go to https://www.allrecipes.com/recipe/280359/slow-roasted-winter-vegetables/.
Ingredients
1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Cook's Notes:
Use any winter squash you prefer. You can use 1 medium onion instead of 3 shallots. You can use 1 tablespoon dried rosemary instead of fresh.
Adjust proportions to suit tastes, but try to keep balance of veggies roughly equal.
Can also be cooked on the top rack of a BBQ for 60 to 90 minutes, taking care not to burn on the bottom.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
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.
ROASTED CARROTS AND PARSNIPS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-carrots-and-parsnips/.
Ingredients
3-4 carrots, cut diagonally into 1/2-inch-thick slices (2-1/2 cups)
3-4 parsnips, peeled and cut diagonally into 1/2-inch-thick slices (2-1/2 cups)
1-1/2 Tbs. olive oil
8 fresh sage leaves
6 thyme sprigs
Preparation
Preheat oven to 400°F. Toss together all ingredients in large baking dish, and season with salt and pepper, if desired. Roast 15 minutes, then shake dish to loosen vegetables. Roast 15 minutes more, then shake again, and roast 10 minutes more, or until tender.
LENTIL LOAF WITH SMOKED PAPRIKA GLAZE [Vegan, Gluten-Free]
This is from Lee Khatchadourian-Reese on One Green Planet. Lee wrote, "Flavorful, tender, and moist without being sticky, this vegan lentil meatloaf is super tasty. The smoked paprika glaze adds a really nice touch. This might be your favorite vegan meatloaf yet. It's mostly made of lentils, oats, potatoes, celery, and tomato sauce. All you have to do is combine the ingredients and bake it in the oven––so easy! This vegan lentil meatloaf is great to serve at family dinner with a side of veggies and potatoes! Or meal prep it for your week!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/lentil-meat-loaf-with-smoked-paprika-glaze/. Serves 5-6.
Ingredients
For the Loaf:
2 cups cooked lentils
1 cup shredded potato (about 1 medium potato)
1 cup finely chopped celery
1 small finely chopped onion
1 tablespoon garlic, minced
1 tablespoon olive oil
1 cup gluten-free quick oats
1/2 cup parsley
1 cup tomato sauce
1 tablespoon flax meal
2 tablespoons warm water
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
Salt and pepper, to taste
For the Glaze:
2 tablespoons ketchup
1/4 teaspoon smoked paprika
Preparation
Preheat oven to 350°F.
Mix the flax meal in the warm water and set aside.
Heat olive oil in a skillet over medium-low heat and add the onion and celery. Season with salt and pepper. Cook until starting to get very soft. Add the garlic and cook a minute or two longer. Remove from the heat.
In a large bowl, combine all of the loaf ingredients including the flax meal and water mixture into a large bowl. Re-season with salt and pepper and stir until well mixed.
Turn the meatloaf mixture into a lightly greased loaf pan.
In a small bowl mix the ketchup with the smoked paprika and brush the top of the loaf.
Bake at 350°F for 50 minutes.
Allow to cool for at least 10 minutes to cool before removing from the pan.
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
SLOW-ROASTED WINTER VEGETABLES
This is from Janis at AllRecipes. Janis wrote, "This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies."
Prep Time: 40 minutes; Cook: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 12 servings
To view this online, go to https://www.allrecipes.com/recipe/280359/slow-roasted-winter-vegetables/.
Ingredients
1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Cook's Notes:
Use any winter squash you prefer. You can use 1 medium onion instead of 3 shallots. You can use 1 tablespoon dried rosemary instead of fresh.
Adjust proportions to suit tastes, but try to keep balance of veggies roughly equal.
Can also be cooked on the top rack of a BBQ for 60 to 90 minutes, taking care not to burn on the bottom.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
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.
ROASTED CARROTS AND PARSNIPS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-carrots-and-parsnips/.
Ingredients
3-4 carrots, cut diagonally into 1/2-inch-thick slices (2-1/2 cups)
3-4 parsnips, peeled and cut diagonally into 1/2-inch-thick slices (2-1/2 cups)
1-1/2 Tbs. olive oil
8 fresh sage leaves
6 thyme sprigs
Preparation
Preheat oven to 400°F. Toss together all ingredients in large baking dish, and season with salt and pepper, if desired. Roast 15 minutes, then shake dish to loosen vegetables. Roast 15 minutes more, then shake again, and roast 10 minutes more, or until tender.
LENTIL LOAF WITH SMOKED PAPRIKA GLAZE [Vegan, Gluten-Free]
This is from Lee Khatchadourian-Reese on One Green Planet. Lee wrote, "Flavorful, tender, and moist without being sticky, this vegan lentil meatloaf is super tasty. The smoked paprika glaze adds a really nice touch. This might be your favorite vegan meatloaf yet. It's mostly made of lentils, oats, potatoes, celery, and tomato sauce. All you have to do is combine the ingredients and bake it in the oven––so easy! This vegan lentil meatloaf is great to serve at family dinner with a side of veggies and potatoes! Or meal prep it for your week!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/lentil-meat-loaf-with-smoked-paprika-glaze/. Serves 5-6.
Ingredients
For the Loaf:
2 cups cooked lentils
1 cup shredded potato (about 1 medium potato)
1 cup finely chopped celery
1 small finely chopped onion
1 tablespoon garlic, minced
1 tablespoon olive oil
1 cup gluten-free quick oats
1/2 cup parsley
1 cup tomato sauce
1 tablespoon flax meal
2 tablespoons warm water
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
Salt and pepper, to taste
For the Glaze:
2 tablespoons ketchup
1/4 teaspoon smoked paprika
Preparation
Preheat oven to 350°F.
Mix the flax meal in the warm water and set aside.
Heat olive oil in a skillet over medium-low heat and add the onion and celery. Season with salt and pepper. Cook until starting to get very soft. Add the garlic and cook a minute or two longer. Remove from the heat.
In a large bowl, combine all of the loaf ingredients including the flax meal and water mixture into a large bowl. Re-season with salt and pepper and stir until well mixed.
Turn the meatloaf mixture into a lightly greased loaf pan.
In a small bowl mix the ketchup with the smoked paprika and brush the top of the loaf.
Bake at 350°F for 50 minutes.
Allow to cool for at least 10 minutes to cool before removing from the pan.
Tuesday, April 4, 2023
Sides - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double-post deals with side dishes, since there are times when we all need a good side to add to dinner. Check out the Vegan Chili Stuffed Baked Potatoes, the No-Cream Creamed Corn, and the rest of today's yummy vegetarian recipes. Enjoy!
ROASTED BRUSSELS SPROUTS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts/.
Ingredients
2 lb. Brussels sprouts, large sprouts halved, small sprouts left whole
3 Tbs. olive oil
2 Tbs. pure maple syrup
2 Tbs. butter, optional
Preparation
Preheat oven to 400°F. Toss Brussels sprouts with oil in large baking dish or on baking sheet, and season with salt and pepper, if desired. Roast 45 minutes, or until tender, loosening sprouts from baking dish or sheet with spatula every 15 minutes, if necessary.
Transfer to serving bowl and toss with maple syrup and butter, if using.
ACORN SQUASH WITH CURRIED APPLE COMPOTE
This was in the October 2006 issue of Vegetarian Times, page 38. It begins, "Apples and curry are a fantastic fall combo—and when you throw in acorn squash you have an easy entrée. Use Gala, Jonagold, Mutsu (also called Crispin), Northern Spy or any apple that’s billed as “good for baking” in this recipe." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/acorn-squash-with-curried-apple-compote/.
Ingredients
2 tsp. unsalted butter
1 medium-size onion, chopped (about 1-1/2 cups)
1 Tbs. curry powder
2 medium-size apples, peeled, cored and diced (about 2 cups)
1/2 cup apple cider
1/3 cup currants or golden raisins
2 medium-size acorn squash, seeded, each sliced into 6 1-inch-thick rings
Preparation
Preheat oven to 350F. Coat 2 baking sheets with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion, and cook 10 minutes, or until tender, stirring often. Add curry powder, and cook 1 minute. Stir in apples, cider and currants, and cook 6 minutes more, or until liquid has evaporated, stirring occasionally. Season with salt and pepper.
Arrange squash in single layer on prepared baking sheets. Season with salt and pepper. Scoop apple filling into center of rings, mounding slightly. Cover with foil. Bake 40 minutes, or until squash is tender when pierced with skewer. Transfer squash rings to plates using spatula. Serve warm.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
FALL HARVEST COLLARD GREEN ROLLS [VEGAN, GREEN-FREE]
This is from Denisse Salinas at One Green Planet. Denisse wrote, "These fall harvest collard green rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of seasonal goodness! Acorn squash, pecans, dried cranberry, and shredded carrot are stuffed into each collard leaf. Make the cranberry balsamic sauce for dipping/spreading/eating straight out of the jar with a spoon for added fall flavor!
Serves: 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/fall-harvest-collard-green-rolls/.
Ingredients
For the Collard Green Rolls:
8 collard green leaves
1 1/2 cups cooked wild rice
1 cup acorn or butternut squash, roasted and diced
1/4 cup dried cranberry
1/4 cup pecans
Salt and pepper, to taste
1 cup shredded carrot
For the Cranberry-Balsamic Sauce:
1/2 cup fresh cranberries
1/2 cup sugar
1/2 cup orange juice
1/4 teaspoon ground cinnamon
Pinch of salt
1 tablespoon balsamic vinegar
Preparation
Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain them in a colander.
In a large bowl, toss together wild rice, acorn squash, dried cranberry, and pecans. Season to taste with salt and pepper and set aside.
Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup to 1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.
To make the cranberry balsamic sauce, combine sugar and orange juice in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add cranberries and cinnamon and continue to simmer for about 10 minutes until cranberries begin to pop. Remove from heat and let cool (sauce will thicken).
Transfer sauce to a food processor. Add balsamic vinegar and a pinch of salt and purée until smooth. Serve with collard rolls.
VEGAN CHILI STUFFED BAKED POTATOES
This is from Hellmann's, and begins, "A classic baked potato dialed way up. This dish is made with creamy Hellmann’s Vegan Mayo, smokey beans and crisp chopped onions."
Prep Time: 20 minutes; Cook Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.hellmanns.com/us/en/recipes/vegan-chili-stuffed-baked-potatoes.html.
Ingredients
4 large Yukon gold potatoes, poked in several places with a knife
5 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread, divided
1/4 tsp. salt
2 tsp. olive oil
1 small onion, chopped
1 can (15 oz.) red kidney beans, rinsed and drained
1/4 cup corn
2 Tbsp. water
1 tsp. chili powder
12 cherry tomatoes, halved
Directions
Heat oven to 425°. Brush potatoes with 2 Tbsp. of the Hellmann's® or Best Foods® Vegan Dressing and Spread and sprinkle with salt. Arrange on rimmed baking sheet and bake 40 minutes or until tender.
Meanwhile, heat oil in large nonstick skillet and cook onions, stirring occasionally, until tender, about 6 minutes. Stir in beans, corn, water and chili powder and bring to a boil. Reduce heat and simmer 2 minutes. Add tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Remove from heat and stir in 1 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread.
Split potatoes and evenly spoon chili mixture over top. Garnish, if desired with chopped cilantro and sliced scallions. Dollop with remaining Hellmann's® or Best Foods® Vegan Dressing and Spread.
SWISS VEGETABLE MEDLEY
This is from Better Homes and Gardens, and begins, "Frozen vegetables make this side dish casserole recipe super simple to assemble. Choose from several combinations of vegetables."
Prep Time: 15 minutes; Bake Time: 35 minutes; Total Time: 50 minutes; Servings: 12
View this online at https://www.bhg.com/recipe/vegetables/swiss-vegetable-medley/.
Ingredients
2 16 ounce package loose-pack frozen broccoli, cauliflower, and carrots, thawed
2 10.75 ounce can condensed cream of mushroom soup
2 cup (8 oz.) shredded Swiss cheese
2/3 cup dairy sour cream
1/2 teaspoon black pepper
2 2.8 ounce can French-fried onions
Directions
In a large bowl combine the thawed vegetables, soup, half of the Swiss cheese, the sour cream, and pepper. Stir in half of the French-fried onions. Spoon vegetable mixture into a 3-quart rectangular baking dish.
Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with the remaining cheese and remaining French-fried onions. Bake about 5 minutes more or until heated through. Makes 12 servings.
To Tote:
Cover tightly. Transport in an insulated carrier.
For 6 Servings:
Prepare using the method above, except spoon vegetable mixture into a 2-quart square baking dish.
ROASTED BRUSSELS SPROUTS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts/.
Ingredients
2 lb. Brussels sprouts, large sprouts halved, small sprouts left whole
3 Tbs. olive oil
2 Tbs. pure maple syrup
2 Tbs. butter, optional
Preparation
Preheat oven to 400°F. Toss Brussels sprouts with oil in large baking dish or on baking sheet, and season with salt and pepper, if desired. Roast 45 minutes, or until tender, loosening sprouts from baking dish or sheet with spatula every 15 minutes, if necessary.
Transfer to serving bowl and toss with maple syrup and butter, if using.
ACORN SQUASH WITH CURRIED APPLE COMPOTE
This was in the October 2006 issue of Vegetarian Times, page 38. It begins, "Apples and curry are a fantastic fall combo—and when you throw in acorn squash you have an easy entrée. Use Gala, Jonagold, Mutsu (also called Crispin), Northern Spy or any apple that’s billed as “good for baking” in this recipe." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/acorn-squash-with-curried-apple-compote/.
Ingredients
2 tsp. unsalted butter
1 medium-size onion, chopped (about 1-1/2 cups)
1 Tbs. curry powder
2 medium-size apples, peeled, cored and diced (about 2 cups)
1/2 cup apple cider
1/3 cup currants or golden raisins
2 medium-size acorn squash, seeded, each sliced into 6 1-inch-thick rings
Preparation
Preheat oven to 350F. Coat 2 baking sheets with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion, and cook 10 minutes, or until tender, stirring often. Add curry powder, and cook 1 minute. Stir in apples, cider and currants, and cook 6 minutes more, or until liquid has evaporated, stirring occasionally. Season with salt and pepper.
Arrange squash in single layer on prepared baking sheets. Season with salt and pepper. Scoop apple filling into center of rings, mounding slightly. Cover with foil. Bake 40 minutes, or until squash is tender when pierced with skewer. Transfer squash rings to plates using spatula. Serve warm.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
FALL HARVEST COLLARD GREEN ROLLS [VEGAN, GREEN-FREE]
This is from Denisse Salinas at One Green Planet. Denisse wrote, "These fall harvest collard green rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of seasonal goodness! Acorn squash, pecans, dried cranberry, and shredded carrot are stuffed into each collard leaf. Make the cranberry balsamic sauce for dipping/spreading/eating straight out of the jar with a spoon for added fall flavor!
Serves: 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/fall-harvest-collard-green-rolls/.
Ingredients
For the Collard Green Rolls:
8 collard green leaves
1 1/2 cups cooked wild rice
1 cup acorn or butternut squash, roasted and diced
1/4 cup dried cranberry
1/4 cup pecans
Salt and pepper, to taste
1 cup shredded carrot
For the Cranberry-Balsamic Sauce:
1/2 cup fresh cranberries
1/2 cup sugar
1/2 cup orange juice
1/4 teaspoon ground cinnamon
Pinch of salt
1 tablespoon balsamic vinegar
Preparation
Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain them in a colander.
In a large bowl, toss together wild rice, acorn squash, dried cranberry, and pecans. Season to taste with salt and pepper and set aside.
Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup to 1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.
To make the cranberry balsamic sauce, combine sugar and orange juice in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add cranberries and cinnamon and continue to simmer for about 10 minutes until cranberries begin to pop. Remove from heat and let cool (sauce will thicken).
Transfer sauce to a food processor. Add balsamic vinegar and a pinch of salt and purée until smooth. Serve with collard rolls.
VEGAN CHILI STUFFED BAKED POTATOES
This is from Hellmann's, and begins, "A classic baked potato dialed way up. This dish is made with creamy Hellmann’s Vegan Mayo, smokey beans and crisp chopped onions."
Prep Time: 20 minutes; Cook Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.hellmanns.com/us/en/recipes/vegan-chili-stuffed-baked-potatoes.html.
Ingredients
4 large Yukon gold potatoes, poked in several places with a knife
5 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread, divided
1/4 tsp. salt
2 tsp. olive oil
1 small onion, chopped
1 can (15 oz.) red kidney beans, rinsed and drained
1/4 cup corn
2 Tbsp. water
1 tsp. chili powder
12 cherry tomatoes, halved
Directions
Heat oven to 425°. Brush potatoes with 2 Tbsp. of the Hellmann's® or Best Foods® Vegan Dressing and Spread and sprinkle with salt. Arrange on rimmed baking sheet and bake 40 minutes or until tender.
Meanwhile, heat oil in large nonstick skillet and cook onions, stirring occasionally, until tender, about 6 minutes. Stir in beans, corn, water and chili powder and bring to a boil. Reduce heat and simmer 2 minutes. Add tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Remove from heat and stir in 1 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread.
Split potatoes and evenly spoon chili mixture over top. Garnish, if desired with chopped cilantro and sliced scallions. Dollop with remaining Hellmann's® or Best Foods® Vegan Dressing and Spread.
SWISS VEGETABLE MEDLEY
This is from Better Homes and Gardens, and begins, "Frozen vegetables make this side dish casserole recipe super simple to assemble. Choose from several combinations of vegetables."
Prep Time: 15 minutes; Bake Time: 35 minutes; Total Time: 50 minutes; Servings: 12
View this online at https://www.bhg.com/recipe/vegetables/swiss-vegetable-medley/.
Ingredients
2 16 ounce package loose-pack frozen broccoli, cauliflower, and carrots, thawed
2 10.75 ounce can condensed cream of mushroom soup
2 cup (8 oz.) shredded Swiss cheese
2/3 cup dairy sour cream
1/2 teaspoon black pepper
2 2.8 ounce can French-fried onions
Directions
In a large bowl combine the thawed vegetables, soup, half of the Swiss cheese, the sour cream, and pepper. Stir in half of the French-fried onions. Spoon vegetable mixture into a 3-quart rectangular baking dish.
Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with the remaining cheese and remaining French-fried onions. Bake about 5 minutes more or until heated through. Makes 12 servings.
To Tote:
Cover tightly. Transport in an insulated carrier.
For 6 Servings:
Prepare using the method above, except spoon vegetable mixture into a 2-quart square baking dish.
Monday, October 24, 2022
Monday Recipes
It's Monday, time to get the week started. Hope you're weekend was good; mine was, though I didn't get everything done that I'd planned on doing. But that's okay, there's always next weekend, right?
Here are six yummy vegetarian recipes to help you start off the week, including Vegan Reuben Burgers and Garlic Ginger Vegetable Stir-Fry. Enjoy!
CURRIED APPLES AND "CHICKEN"
This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.
Ingredients
2 Tbs. vegetable oil
1 1/2 tsp. ground turmeric
2 tsp. hot or mild curry powder, or to taste
1 onion, chopped
1 Tbs. grated fresh ginger
3/4 cup apple juice or apple cider
2 Tbs. cornstarch
1 6-oz. pkg. "chicken" strips
8 oz. sliced mushrooms
1 apple, cored and diced, skin on
1/2 cup dry-roasted peanuts for garnish
Preparation
Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.
Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.
To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
SLOW-ROASTED WINTER VEGETABLES
This is from Janis at AllRecipes. Janis wrote, "This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies."
Prep Time: 40 minutes; Cook: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 12 servings
To view this online, go to https://www.allrecipes.com/recipe/280359/slow-roasted-winter-vegetables/.
Ingredients
1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Cook's Notes:
Use any winter squash you prefer. You can use 1 medium onion instead of 3 shallots. You can use 1 tablespoon dried rosemary instead of fresh.
Adjust proportions to suit tastes, but try to keep balance of veggies roughly equal.
Can also be cooked on the top rack of a BBQ for 60 to 90 minutes, taking care not to burn on the bottom.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
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.
GARLIC GINGER VEGETABLE STIR-FRY
Originally from Rachael Ray, this was on page 56 of the June 2004 issue of Vegetarian Times, and begins, "This gingery vegetable dish makes a delicious main meal for two. Adapted with permission from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 2 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/garlic-ginger-vegetable-stir-fry/.
Ingredients
1 cup white rice
1 Tbs. vegetable or wok oil
2 tsp. dark sesame oil
1/2 head small napa cabbage, shredded
1/4 lb. snow peas, trimmed and cut in half on an angle
1 red bell pepper, seeded, quartered lengthwise and sliced into thin strips crossways
5 scallions, thinly sliced on an angle
2 cups bean sprouts, washed and drained
3 cloves garlic, finely chopped
2-inch piece fresh ginger, finely chopped or grated
1/4 cup dark soy sauce, preferably tamari
1 Tbs. Chinese 5-spice powder
3 oz. apricot preserves (about 3 rounded Tbs.)
Preparation
Prepare white rice according to package directions.
Heat a large nonstick skillet over high heat. Add vegetable or wok oil and sesame oil to hot pan. Add vegetables, and stir-fry for 2 or 3 minutes. Add garlic and ginger, and stir-fry for 2 minutes more. Add soy sauce. Sprinkle with Chinese 5-spice powder. Juice orange over pan, and add preserves.
Remove pan from heat, and toss until vegetables are evenly coated and preserves are dissolved. Season with a few pinches of salt to taste, and serve immediately over hot rice.
Here are six yummy vegetarian recipes to help you start off the week, including Vegan Reuben Burgers and Garlic Ginger Vegetable Stir-Fry. Enjoy!
CURRIED APPLES AND "CHICKEN"
This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.
Ingredients
2 Tbs. vegetable oil
1 1/2 tsp. ground turmeric
2 tsp. hot or mild curry powder, or to taste
1 onion, chopped
1 Tbs. grated fresh ginger
3/4 cup apple juice or apple cider
2 Tbs. cornstarch
1 6-oz. pkg. "chicken" strips
8 oz. sliced mushrooms
1 apple, cored and diced, skin on
1/2 cup dry-roasted peanuts for garnish
Preparation
Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.
Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.
To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
SLOW-ROASTED WINTER VEGETABLES
This is from Janis at AllRecipes. Janis wrote, "This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies."
Prep Time: 40 minutes; Cook: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 12 servings
To view this online, go to https://www.allrecipes.com/recipe/280359/slow-roasted-winter-vegetables/.
Ingredients
1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Cook's Notes:
Use any winter squash you prefer. You can use 1 medium onion instead of 3 shallots. You can use 1 tablespoon dried rosemary instead of fresh.
Adjust proportions to suit tastes, but try to keep balance of veggies roughly equal.
Can also be cooked on the top rack of a BBQ for 60 to 90 minutes, taking care not to burn on the bottom.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
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.
GARLIC GINGER VEGETABLE STIR-FRY
Originally from Rachael Ray, this was on page 56 of the June 2004 issue of Vegetarian Times, and begins, "This gingery vegetable dish makes a delicious main meal for two. Adapted with permission from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 2 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/garlic-ginger-vegetable-stir-fry/.
Ingredients
1 cup white rice
1 Tbs. vegetable or wok oil
2 tsp. dark sesame oil
1/2 head small napa cabbage, shredded
1/4 lb. snow peas, trimmed and cut in half on an angle
1 red bell pepper, seeded, quartered lengthwise and sliced into thin strips crossways
5 scallions, thinly sliced on an angle
2 cups bean sprouts, washed and drained
3 cloves garlic, finely chopped
2-inch piece fresh ginger, finely chopped or grated
1/4 cup dark soy sauce, preferably tamari
1 Tbs. Chinese 5-spice powder
3 oz. apricot preserves (about 3 rounded Tbs.)
Preparation
Prepare white rice according to package directions.
Heat a large nonstick skillet over high heat. Add vegetable or wok oil and sesame oil to hot pan. Add vegetables, and stir-fry for 2 or 3 minutes. Add garlic and ginger, and stir-fry for 2 minutes more. Add soy sauce. Sprinkle with Chinese 5-spice powder. Juice orange over pan, and add preserves.
Remove pan from heat, and toss until vegetables are evenly coated and preserves are dissolved. Season with a few pinches of salt to taste, and serve immediately over hot rice.
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