I was talking with a friend of mine who was surprised to learn that I lean toward vegetarianism. About the only time I have trouble being a vegetarian is at the holidays. Those turkey dinners with all the left-overs start calling me. As I told a friend who knew, "I guess I'll have to wing it."
But back to the friend who'd asked about going veg...this particular friend mentioned that his downfall was dessert. He loved puddings, cakes, cookies, stuff ladened with eggs and milk...the works. "There's only so many times you can have a banana and call it dessert!" he informed me, like he'd try explaining to a five-year-old.
Fortunately, I found an email one afternoon from Vegetarian Times. The first three recipes are vegan, while the last one does for an egg and milk. If you're a vegan – a move I'm slowly inching towards – you could always use soy milk and egg replacer.
Here are the six desserts to help you through the day, including Raspberry Buckle and Chocolate-Dipped Strawberries. Enjoy!
PLUM CRUMBLE (vegan)
Serves 8
The Vegetarian Times email stated, "This dessert can be prepared with whatever fruits are in season. We used plums, but you could also choose apples, pears, or frozen berries." Recipe by Carolyn Trompeter.
Plum Filling
1/3 cup apple juice
1 Tbs. arrowroot powder
6 cups thinly sliced plums (3 lb.)
1/4 tsp. ground nutmeg
1 cup whole rolled oats
1 cup whole-wheat pastry flour
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup corn oil
1/4 cup rice syrup
Preheat oven to 350°F. Coat 8-inch square baking pan with oil and flour, and set aside.
To make Plum Filling: Place apple juice in mixing bowl. Add arrowroot, and stir to dissolve. Add plums, and toss gently. Transfer to prepared pan, sprinkle with nutmeg, and set aside.
To make Crumble: Combine oats, flour, cinnamon, and salt in large bowl. Rub oil into mixture with your fingers, then drizzle in rice syrup while mixing with fork. Distribute evenly over Plum Filling.
Bake 20 to 30 minutes, or until topping is golden and fruit is bubbling. Serve warm.
from the October 2008 issue of Vegetarian Times
nutritional information
Per serving:
Calories: 257, Protein: 4 g, Total Fat: 8 g, Saturated Fat: 1 g, Carbohydrates: 44 g, Cholesterol: 0 mg, Sodium: 163 mg, Fiber: 5 g, Sugar: 19 g
PEAR CRISP WITH DRIED CHERRIES (vegan)
Serves 8
This recipe begins, "Dried fruit adds tang, texture, and color to crisps, crumbles, and pies."
2 Tbs. blanched almonds
1/2 cup all-purpose flour
3 Tbs. light brown sugar
1 tsp. grated orange zest
1/2 tsp. vanilla extract
3 Tbs. soy margarine
4 large pears (2 1/4 lb.), peeled and quartered
1/2 cup dried tart cherries
Preheat oven to 350°F. Spray 10-inch cast-iron skillet with cooking spray.
Place almonds in separate skillet, and toast over medium heat 4 to 5 minutes, or until browned. Cool.
Grind almonds to coarse crumbs in food processor. Add flour, brown sugar, orange zest, and vanilla extract. Pulse to combine. Add margarine, and pulse until mixture is combined.
Spread pears over bottom of prepared skillet. Scatter cherries over pears. Top with crumb mixture. Bake 50 to 55 minutes, or until top has browned.
from the March 2011 issue, p.73
nutritional information Per 1/2-cup serving:
Calories: 194, Protein: 2 g, Total Fat: 6 g, Saturated Fat: 2 g, Carbohydrates: 36 g, Cholesterol: 0 mg, Sodium: 48 mg, Fiber: 6 g, Sugar: 20 g
GINGERED APPLE-BERRY COBBLER (vegan)
SERVES 12
This one starts, "Crowned with a hazelnut-gingerbread topping, this scrumptious cobbler is heavenly when served with a dollop of vegan whipped cream."
Filling
1/2 cup chopped hazelnuts, toasted
4 large or 6 medium-sized Granny Smith apples (24 oz.), peeled and sliced
2 Tbs. lemon juice
1 16-oz. pkg. frozen unsweetened strawberries
1 cup frozen white grape juice concentrate
1 cup dried cranberries
1 cup light brown muscovado sugar
2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
2 Tbs. cornstarch
2 Tbs. cold water
Gingerbread Topping
1 cup whole wheat pastry flour
1/3 cup yellow cornmeal
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg
Pinch ground cloves
1/3 cup prune purée
1/2 cup evaporated cane juice
1 tsp. grated fresh ginger
1 Tbs. powdered egg replacer
1/4 cup cold water
1/2 cup plain soymilk
Preheat oven to 275F.
To make Filling: Place hazelnuts on baking sheet in single layer. Bake for 10 minutes, or until lightly toasted, taking care not to burn. Remove from oven. Increase oven temperature to 400F.
Wrap nuts in clean kitchen towel, and set aside for 5 minutes until cool enough to handle. Rub gently to remove excess skin—some skin will remain. Set aside.
Cut apples into pieces 1-inch wide and 1/4-inch thick, and place in large bowl. Toss with lemon juice, and set aside. Combine strawberries and juice concentrate in 3-quart heat-proof casserole. Cover, and cook over medium heat, 5 minutes, or until berries are thawed. Add apples and cranberries. Reduce heat to low, and add brown sugar, vanilla and cinnamon. Combine cornstarch and water in small bowl, and add to fruit. Cook 5 minutes, or until thickened. Remove from heat, and set aside.
To make Gingerbread Topping: Combine flour, cornmeal, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in bowl, and set aside.
Beat prune purée, cane juice and fresh ginger with fork.
Combine egg replacer and water in small bowl. Add egg mixture and soymilk to prune mixture.
Fold flour mixture into prune mixture, and stir in hazelnuts. Spoon batter over fruit filling.
Bake uncovered on center rack 25 minutes, or until topping springs back and filling is bubbly. Remove from oven, and serve.
from the October 2003 issue
nutritional information
Per Serving:
Calories: 318, Protein: 3 g, Total Fat: 4 g, Carbohydrates: 56 g, Sodium: 181 mg, Fiber: 5 g, Sugar: 57 g
RASPBERRY BUCKLE
Serves 10
This recipe begins, "As this old-school American dessert cools, the top “buckles,” which is how the treat got its name. Frozen or fresh, raspberries are an excellent source of heart-healthful, cancer-fighting poly-phenols and anthocyanins."
3/4 cup sugar
1/4 cup (1 stick) nonhydrogenated margarine or butter, softened
1 tsp. vanilla extract
1 large egg
2 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
3/4 cup nonfat milk
2 cups frozen raspberries
1 tsp. confectioners’ sugar
Preheat oven to 350°F, and coat 9-inch round cake pan with cooking spray.
Beat sugar and margarine in bowl with electric mixer until pale and fluffy. Beat in vanilla, then egg. Whisk together flour, baking powder, and salt in separate bowl. Alternate adding flour mixture and milk to batter. Fold in raspberries. Spread batter in prepared pan.
Bake 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold, and cool. Sprinkle with confectioners’ sugar.
from the April 2010 issue, p.53
nutritional information Per Slice:
Calories: 217, Protein: 4 g, Total Fat: 5 g, Saturated Fat: 2 g, Carbohydrates: 39 g, Cholesterol: 22 mg, Sodium: 202 mg, Fiber: 2 g, Sugar: 17 g
CHOCOLATE-DIPPED STRAWBERRIES
Yield: 8 servings
Serving Size: 3 strawberries
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=754
Online version: http://diabeticgourmet.com/recipes/html/754.shtml
Ingredients
2 pint baskets California strawberries
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
Finely chopped toasted almonds or pistachios (optional)
Directions
Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.
In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1-1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs.
Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts.
Refrigerate until chocolate is set.
For Double- and Triple- Dipped Strawberries:
After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.
To Drizzle Strawberries with Chocolate:
Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.
NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.
Nutritional Information Per Serving: Calories: 193; Protein: 3 g; Fat: 13 g; Sodium: 59 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 22 g
ESPRESSO BROWNIES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 1 hr 17 min; Active: 12 min; Yield: 36 bite-size brownies; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.
Ingredients
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Directions
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
Showing posts with label Plum Crumble. Show all posts
Showing posts with label Plum Crumble. Show all posts
Wednesday, July 5, 2017
Tuesday, April 19, 2016
Tuesday Recipes
Enjoy!
TUSCAN KALE AND WHITE BEAN STEW WITH BREADCRUMB TOPPING
This comes from the October 2014 issue of Vegetarian Times, pagae 26. It begins, "This quick riff on an Italian classic gets multi-layered flavors from mushrooms, garlic, and a splash of lemon." Serves 4 in 30 minutes or less.
To view this online, click here.
1 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 Tbs. plus 2 tsp. olive oil, divided
1 Tbs. unsalted butter
8 oz. cremini mushrooms, quartered (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
1 15.5-oz. can white beans, rinsed and drained
1 cup low-sodium vegetable broth
2 tsp. lemon juice
Combine breadcrumbs, Parmesan, and 2 tsp. oil in small bowl. Set aside.
Heat remaining 1 Tbs. oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.
Uncover pan, add garlic, and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted. Add beans, broth, and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in 1 tsp. lemon juice, and remove from heat. Add 1 more tsp. lemon juice, if desired.
Heat broiler to high. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.
nutritional information Per 1 1/4-cup serving: Calories: 321; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 13 mg; Sodium: 373 mg; Fiber: 12 g; Sugar: 3 g
SPANAKOPITA
This comes from the April/May 2012 issue of Vegetarian Times, page 74. It begins, "Layers of phyllo make a crisp double crust for this classic Greek spinach pie." Serves 9.
To view this online, click here.
3 lb. frozen spinach, thawed
2 Tbs. plus 1/3 cup olive oil or melted butter, divided
2 medium onions, diced
8 green onions, sliced
1/2 tsp. ground nutmeg
1 cup chopped fresh parsley
3 large eggs
8 oz. low-fat feta cheese, crumbled
12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.)
Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)
Heat 2 Tbs. oil in skillet over medium heat. Add onions, and sauté 10 minutes, or until browned. Add spinach, green onions, and nutmeg; season with salt and pepper, if desired. Cook 5 minutes, or until mixture is dry. Remove from heat; stir in parsley. Cool.
Preheat oven to 350°F. Whisk eggs in small bowl. Stir eggs into spinach mixture, then fold in feta.
Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan. Brush phyllo sheet with oil. Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil. Repeat crisscross layering with 4 more phyllo sheets.
Spread spinach mixture in phyllo crust.
Spread 1 phyllo sheet on work surface; brush with oil. Top with another phyllo sheet. Repeat brushing and layering with remaining 4 phyllo sheets. Place phyllo stack on top of spinach mixture. Trim edges with scissors so no more than 1 inch of phyllo hangs over edges. Discard excess. Roll edges over pie to seal. Brush top with oil, and score decorative diamond pattern over top with knife. Bake 1 hour, or until top is flaky and golden-brown. Cool 10 minutes before serving.
nutritional information Per 1 3-inch square: Calories: 297; Protein: 14 g; Total Fat: 16 g; Saturated Fat: 4 g; Carbohydrates: 23 g; Cholesterol: 71 mg; Sodium: 695 mg; Fiber: 3 g; Sugar: 5 g
DARK CHOCOLATE-CARAMEL SORBET
This comes from the July/August 2010 issue of Vegetarian Times, pagae 51, and begins, "The caramelized sugar syrup that is the base for this decadent chocolate sorbet adds to its depth and richness. There are very few ingredients for the recipe, so the quality of the chocolate and cocoa really count." Makes 1 quart.
To view this online, click here.
1 cup plus 2 Tbs. sugar
2 Tbs. lemon juice
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
7 oz. dark chocolate, finely chopped
Place sugar in large saucepan, and heat over medium-low heat. Cook 15 to 20 minutes, or until sugar has melted and caramelized to rich amber color, stirring occasionally.
Stir in lemon juice (mixture will boil violently for several minutes). Slowly add 2 1/2 cups boiling water, and stir until hardened caramel is dissolved. Stir in cocoa powder and salt, and bring mixture to just under a simmer. Remove from heat, and stir in chocolate. Let stand 1 minute, then blend smooth with immersion blender. Transfer to covered container, and refrigerate overnight.
Pour sorbet base into ice cream maker, and freeze according to manufacturer’s instructions.
nutritional information Per 1/2-cup serving: Calories: 247: Protein: 3 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 2 g; Sugar: 43 g; Vegan; Gluten-Free
APPLE CRISP
This comes from Patrick and Gina Neely of the Food Network show, Down Home with the Neelys. Total Time: 1 hr; Prep: 15 min; Inactive: 10 min; Cook: 35 min; Yield: about 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/apple-crisp-recipe.html?oc=linkback.
Ingredients
Filling:
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Directions
Preheat oven to 350 degrees F.
For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
ROASTED CORN QUESADILLAS
This comes from the September 2015 issue of Vegetarian TImes, page 48. It begins, "Grated mozzarella folded into the corn mixture helps hold these spicy-sweet quesadillas together. Cut into wedges and serve as an appetizer, or pair with a salad for a light meal." Makes 6 in 30 minutes or less.
To view this online, click here.
3 cups Roasted Confetti Corn
2 8-oz. balls fresh mozzarella, grated
6 8-inch flour tortillas
6 Tbs. cilantro leaves, divided, optional
1 1/2 cups prepared peach salsa
Combine Roasted Confetti Corn and mozzarella in bowl. Spread heaping 1/2 cup mixture on half of each tortilla, and sprinkle with 1 Tbs. cilantro (if using). Fold tortillas in half over filling.
Cook each tortilla in dry skillet over medium heat 2 minutes per side, or until mozzarella has melted and tortillas are crisp and brown. Serve with salsa.
nutritional information Per Per quesadilla: Calories: 502; Protein: 20 g; Total Fat: 22 g; Saturated Fat: 12 g; Carbohydrates: 57 g; Cholesterol: 62 mg; Sodium: 678 mg; Fiber: 6 g; Sugar: 18 g
PLUM CRUMBLE
This comes from the October 2008 issue of Vegetarian Times. It begins, "This dessert can be prepared with whatever fruits are in season. We used plums, but you could also choose apples, pears, or frozen berries." Recipe by Carolyn Trompeter. Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/plum-crumble/.
Plum Filling
1/3 cup apple juice
1 Tbs. arrowroot powder
6 cups thinly sliced plums (3 lb.)
1/4 tsp. ground nutmeg
1 cup whole rolled oats
1 cup whole-wheat pastry flour
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup corn oil
1/4 cup rice syrup
Preheat oven to 350°F. Coat 8-inch square baking pan with oil and flour, and set aside.
To make Plum Filling: Place apple juice in mixing bowl. Add arrowroot, and stir to dissolve. Add plums, and toss gently. Transfer to prepared pan, sprinkle with nutmeg, and set aside.
To make Crumble: Combine oats, flour, cinnamon, and salt in large bowl. Rub oil into mixture with your fingers, then drizzle in rice syrup while mixing with fork. Distribute evenly over Plum Filling.
Bake 20 to 30 minutes, or until topping is golden and fruit is bubbling. Serve warm.
from the October 2008 issue of Vegetarian Times
nutritional information
Per serving:
Calories: 257, Protein: 4 g, Total Fat: 8 g, Saturated Fat: 1 g, Carbohydrates: 44 g, Cholesterol: 0 mg, Sodium: 163 mg, Fiber: 5 g, Sugar: 19 g
TUSCAN KALE AND WHITE BEAN STEW WITH BREADCRUMB TOPPING
This comes from the October 2014 issue of Vegetarian Times, pagae 26. It begins, "This quick riff on an Italian classic gets multi-layered flavors from mushrooms, garlic, and a splash of lemon." Serves 4 in 30 minutes or less.
To view this online, click here.
1 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 Tbs. plus 2 tsp. olive oil, divided
1 Tbs. unsalted butter
8 oz. cremini mushrooms, quartered (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
1 15.5-oz. can white beans, rinsed and drained
1 cup low-sodium vegetable broth
2 tsp. lemon juice
Combine breadcrumbs, Parmesan, and 2 tsp. oil in small bowl. Set aside.
Heat remaining 1 Tbs. oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.
Uncover pan, add garlic, and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted. Add beans, broth, and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in 1 tsp. lemon juice, and remove from heat. Add 1 more tsp. lemon juice, if desired.
Heat broiler to high. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.
nutritional information Per 1 1/4-cup serving: Calories: 321; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 13 mg; Sodium: 373 mg; Fiber: 12 g; Sugar: 3 g
SPANAKOPITA
This comes from the April/May 2012 issue of Vegetarian Times, page 74. It begins, "Layers of phyllo make a crisp double crust for this classic Greek spinach pie." Serves 9.
To view this online, click here.
3 lb. frozen spinach, thawed
2 Tbs. plus 1/3 cup olive oil or melted butter, divided
2 medium onions, diced
8 green onions, sliced
1/2 tsp. ground nutmeg
1 cup chopped fresh parsley
3 large eggs
8 oz. low-fat feta cheese, crumbled
12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.)
Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)
Heat 2 Tbs. oil in skillet over medium heat. Add onions, and sauté 10 minutes, or until browned. Add spinach, green onions, and nutmeg; season with salt and pepper, if desired. Cook 5 minutes, or until mixture is dry. Remove from heat; stir in parsley. Cool.
Preheat oven to 350°F. Whisk eggs in small bowl. Stir eggs into spinach mixture, then fold in feta.
Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan. Brush phyllo sheet with oil. Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil. Repeat crisscross layering with 4 more phyllo sheets.
Spread spinach mixture in phyllo crust.
Spread 1 phyllo sheet on work surface; brush with oil. Top with another phyllo sheet. Repeat brushing and layering with remaining 4 phyllo sheets. Place phyllo stack on top of spinach mixture. Trim edges with scissors so no more than 1 inch of phyllo hangs over edges. Discard excess. Roll edges over pie to seal. Brush top with oil, and score decorative diamond pattern over top with knife. Bake 1 hour, or until top is flaky and golden-brown. Cool 10 minutes before serving.
nutritional information Per 1 3-inch square: Calories: 297; Protein: 14 g; Total Fat: 16 g; Saturated Fat: 4 g; Carbohydrates: 23 g; Cholesterol: 71 mg; Sodium: 695 mg; Fiber: 3 g; Sugar: 5 g
DARK CHOCOLATE-CARAMEL SORBET
This comes from the July/August 2010 issue of Vegetarian Times, pagae 51, and begins, "The caramelized sugar syrup that is the base for this decadent chocolate sorbet adds to its depth and richness. There are very few ingredients for the recipe, so the quality of the chocolate and cocoa really count." Makes 1 quart.
To view this online, click here.
1 cup plus 2 Tbs. sugar
2 Tbs. lemon juice
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
7 oz. dark chocolate, finely chopped
Place sugar in large saucepan, and heat over medium-low heat. Cook 15 to 20 minutes, or until sugar has melted and caramelized to rich amber color, stirring occasionally.
Stir in lemon juice (mixture will boil violently for several minutes). Slowly add 2 1/2 cups boiling water, and stir until hardened caramel is dissolved. Stir in cocoa powder and salt, and bring mixture to just under a simmer. Remove from heat, and stir in chocolate. Let stand 1 minute, then blend smooth with immersion blender. Transfer to covered container, and refrigerate overnight.
Pour sorbet base into ice cream maker, and freeze according to manufacturer’s instructions.
nutritional information Per 1/2-cup serving: Calories: 247: Protein: 3 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 2 g; Sugar: 43 g; Vegan; Gluten-Free
APPLE CRISP
This comes from Patrick and Gina Neely of the Food Network show, Down Home with the Neelys. Total Time: 1 hr; Prep: 15 min; Inactive: 10 min; Cook: 35 min; Yield: about 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/apple-crisp-recipe.html?oc=linkback.
Ingredients
Filling:
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Directions
Preheat oven to 350 degrees F.
For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
ROASTED CORN QUESADILLAS
This comes from the September 2015 issue of Vegetarian TImes, page 48. It begins, "Grated mozzarella folded into the corn mixture helps hold these spicy-sweet quesadillas together. Cut into wedges and serve as an appetizer, or pair with a salad for a light meal." Makes 6 in 30 minutes or less.
To view this online, click here.
3 cups Roasted Confetti Corn
2 8-oz. balls fresh mozzarella, grated
6 8-inch flour tortillas
6 Tbs. cilantro leaves, divided, optional
1 1/2 cups prepared peach salsa
Combine Roasted Confetti Corn and mozzarella in bowl. Spread heaping 1/2 cup mixture on half of each tortilla, and sprinkle with 1 Tbs. cilantro (if using). Fold tortillas in half over filling.
Cook each tortilla in dry skillet over medium heat 2 minutes per side, or until mozzarella has melted and tortillas are crisp and brown. Serve with salsa.
nutritional information Per Per quesadilla: Calories: 502; Protein: 20 g; Total Fat: 22 g; Saturated Fat: 12 g; Carbohydrates: 57 g; Cholesterol: 62 mg; Sodium: 678 mg; Fiber: 6 g; Sugar: 18 g
PLUM CRUMBLE
This comes from the October 2008 issue of Vegetarian Times. It begins, "This dessert can be prepared with whatever fruits are in season. We used plums, but you could also choose apples, pears, or frozen berries." Recipe by Carolyn Trompeter. Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/plum-crumble/.
Plum Filling
1/3 cup apple juice
1 Tbs. arrowroot powder
6 cups thinly sliced plums (3 lb.)
1/4 tsp. ground nutmeg
1 cup whole rolled oats
1 cup whole-wheat pastry flour
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup corn oil
1/4 cup rice syrup
Preheat oven to 350°F. Coat 8-inch square baking pan with oil and flour, and set aside.
To make Plum Filling: Place apple juice in mixing bowl. Add arrowroot, and stir to dissolve. Add plums, and toss gently. Transfer to prepared pan, sprinkle with nutmeg, and set aside.
To make Crumble: Combine oats, flour, cinnamon, and salt in large bowl. Rub oil into mixture with your fingers, then drizzle in rice syrup while mixing with fork. Distribute evenly over Plum Filling.
Bake 20 to 30 minutes, or until topping is golden and fruit is bubbling. Serve warm.
from the October 2008 issue of Vegetarian Times
nutritional information
Per serving:
Calories: 257, Protein: 4 g, Total Fat: 8 g, Saturated Fat: 1 g, Carbohydrates: 44 g, Cholesterol: 0 mg, Sodium: 163 mg, Fiber: 5 g, Sugar: 19 g
Thursday, February 18, 2016
Just Desserts
Six yummy desserts to try. Enjoy!
PLUM CRUMBLE
This comes from the October 2008 issue of Vegetarian Times. It begins, "This dessert can be prepared with whatever fruits are in season. We used plums, but you could also choose apples, pears, or frozen berries." Recipe by Carolyn Trompeter. Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/plum-crumble/.
Plum Filling
1/3 cup apple juice
1 Tbs. arrowroot powder
6 cups thinly sliced plums (3 lb.)
1/4 tsp. ground nutmeg
1 cup whole rolled oats
1 cup whole-wheat pastry flour
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup corn oil
1/4 cup rice syrup
Preheat oven to 350°F. Coat 8-inch square baking pan with oil and flour, and set aside.
To make Plum Filling: Place apple juice in mixing bowl. Add arrowroot, and stir to dissolve. Add plums, and toss gently. Transfer to prepared pan, sprinkle with nutmeg, and set aside.
To make Crumble: Combine oats, flour, cinnamon, and salt in large bowl. Rub oil into mixture with your fingers, then drizzle in rice syrup while mixing with fork. Distribute evenly over Plum Filling.
Bake 20 to 30 minutes, or until topping is golden and fruit is bubbling. Serve warm.
from the October 2008 issue of Vegetarian Times
nutritional information
Per serving:
Calories: 257, Protein: 4 g, Total Fat: 8 g, Saturated Fat: 1 g, Carbohydrates: 44 g, Cholesterol: 0 mg, Sodium: 163 mg, Fiber: 5 g, Sugar: 19 g
PEAR CRISP WITH DRIED CHERRIES
This is from page 73 of the March 2011 issue of Vegetarian Times. It begins, "Dried fruit adds tang, texture, and color to crisps, crumbles, and pies." Serves 8.
To view this online, click here.
2 Tbs. blanched almonds
1/2 cup all-purpose flour
3 Tbs. light brown sugar
1 tsp. grated orange zest
1/2 tsp. vanilla extract
3 Tbs. soy margarine
4 large pears (2 1/4 lb.), peeled and quartered
1/2 cup dried tart cherries
Preheat oven to 350°F. Spray 10-inch cast-iron skillet with cooking spray.
Place almonds in separate skillet, and toast over medium heat 4 to 5 minutes, or until browned. Cool.
Grind almonds to coarse crumbs in food processor. Add flour, brown sugar, orange zest, and vanilla extract. Pulse to combine. Add margarine, and pulse until mixture is combined.
Spread pears over bottom of prepared skillet. Scatter cherries over pears. Top with crumb mixture. Bake 50 to 55 minutes, or until top has browned.
from the March 2011 issue, p.73
nutritional information Per 1/2-cup serving:
Calories: 194, Protein: 2 g, Total Fat: 6 g, Saturated Fat: 2 g, Carbohydrates: 36 g, Cholesterol: 0 mg, Sodium: 48 mg, Fiber: 6 g, Sugar: 20 g
GINGERED APPLE-BERRY COBBLER
This comes from the October 2003 issue of Vegetarian Times, and begins, "Crowned with a hazelnut-gingerbread topping, this scrumptious cobbler is heavenly when served with a dollop of vegan whipped cream." Serves 12.
To view this online, click here.
Filling
1/2 cup chopped hazelnuts, toasted
4 large or 6 medium-sized Granny Smith apples (24 oz.), peeled and sliced
2 Tbs. lemon juice
1 16-oz. pkg. frozen unsweetened strawberries
1 cup frozen white grape juice concentrate
1 cup dried cranberries
1 cup light brown muscovado sugar
2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
2 Tbs. cornstarch
2 Tbs. cold water
Gingerbread Topping
1 cup whole wheat pastry flour
1/3 cup yellow cornmeal
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg
Pinch ground cloves
1/3 cup prune purée
1/2 cup evaporated cane juice
1 tsp. grated fresh ginger
1 Tbs. powdered egg replacer
1/4 cup cold water
1/2 cup plain soymilk
Preheat oven to 275F.
To make Filling: Place hazelnuts on baking sheet in single layer. Bake for 10 minutes, or until lightly toasted, taking care not to burn. Remove from oven. Increase oven temperature to 400F.
Wrap nuts in clean kitchen towel, and set aside for 5 minutes until cool enough to handle. Rub gently to remove excess skin—some skin will remain. Set aside.
Cut apples into pieces 1-inch wide and 1/4-inch thick, and place in large bowl. Toss with lemon juice, and set aside. Combine strawberries and juice concentrate in 3-quart heat-proof casserole. Cover, and cook over medium heat, 5 minutes, or until berries are thawed. Add apples and cranberries. Reduce heat to low, and add brown sugar, vanilla and cinnamon. Combine cornstarch and water in small bowl, and add to fruit. Cook 5 minutes, or until thickened. Remove from heat, and set aside.
To make Gingerbread Topping: Combine flour, cornmeal, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in bowl, and set aside.
Beat prune purée, cane juice and fresh ginger with fork.
Combine egg replacer and water in small bowl. Add egg mixture and soymilk to prune mixture.
Fold flour mixture into prune mixture, and stir in hazelnuts. Spoon batter over fruit filling.
Bake uncovered on center rack 25 minutes, or until topping springs back and filling is bubbly. Remove from oven, and serve.
from the October 2003 issue
nutritional information
Per Serving:
Calories: 318, Protein: 3 g, Total Fat: 4 g, Carbohydrates: 56 g, Sodium: 181 mg, Fiber: 5 g, Sugar: 57 g
RASPBERRY BUCKLE
This comes from page 53 of the April 2010 issue of Vegetarian Times, and begins, "As this old-school American dessert cools, the top “buckles,” which is how the treat got its name. Frozen or fresh, raspberries are an excellent source of heart-healthful, cancer-fighting poly-phenols and anthocyanins."
To view this online, go to http://www.vegetariantimes.com/recipe/raspberry-buckle/.
3/4 cup sugar
1/4 cup (1 stick) nonhydrogenated margarine or butter, softened
1 tsp. vanilla extract
1 large egg
2 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
3/4 cup nonfat milk
2 cups frozen raspberries
1 tsp. confectioners’ sugar
Preheat oven to 350°F, and coat 9-inch round cake pan with cooking spray.
Beat sugar and margarine in bowl with electric mixer until pale and fluffy. Beat in vanilla, then egg. Whisk together flour, baking powder, and salt in separate bowl. Alternate adding flour mixture and milk to batter. Fold in raspberries. Spread batter in prepared pan.
Bake 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold, and cool. Sprinkle with confectioners’ sugar.
from the April 2010 issue, p.53
nutritional information Per Slice:
Calories: 217, Protein: 4 g, Total Fat: 5 g, Saturated Fat: 2 g, Carbohydrates: 39 g, Cholesterol: 22 mg, Sodium: 202 mg, Fiber: 2 g, Sugar: 17 g
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
CHOCOLATE CREAM PIE
The first time I made this pie, I was 15 and wanted to impress a boyfriend. I did, but not the way I’d planned: the crust came out tasting like under-cooked pizza dough, I burned the chocolate pudding, and the whipped cream came out almost to butter. Hmmm...
9 " pie crust
1 large package chocolate pudding(not instant)
whipped cream
Cook pudding according to package directions. Pour into baked pie crust. White cream & place on pie. Chill.
Note: Now, what could be easier?
PLUM CRUMBLE
This comes from the October 2008 issue of Vegetarian Times. It begins, "This dessert can be prepared with whatever fruits are in season. We used plums, but you could also choose apples, pears, or frozen berries." Recipe by Carolyn Trompeter. Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/plum-crumble/.
Plum Filling
1/3 cup apple juice
1 Tbs. arrowroot powder
6 cups thinly sliced plums (3 lb.)
1/4 tsp. ground nutmeg
1 cup whole rolled oats
1 cup whole-wheat pastry flour
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup corn oil
1/4 cup rice syrup
Preheat oven to 350°F. Coat 8-inch square baking pan with oil and flour, and set aside.
To make Plum Filling: Place apple juice in mixing bowl. Add arrowroot, and stir to dissolve. Add plums, and toss gently. Transfer to prepared pan, sprinkle with nutmeg, and set aside.
To make Crumble: Combine oats, flour, cinnamon, and salt in large bowl. Rub oil into mixture with your fingers, then drizzle in rice syrup while mixing with fork. Distribute evenly over Plum Filling.
Bake 20 to 30 minutes, or until topping is golden and fruit is bubbling. Serve warm.
from the October 2008 issue of Vegetarian Times
nutritional information
Per serving:
Calories: 257, Protein: 4 g, Total Fat: 8 g, Saturated Fat: 1 g, Carbohydrates: 44 g, Cholesterol: 0 mg, Sodium: 163 mg, Fiber: 5 g, Sugar: 19 g
PEAR CRISP WITH DRIED CHERRIES
This is from page 73 of the March 2011 issue of Vegetarian Times. It begins, "Dried fruit adds tang, texture, and color to crisps, crumbles, and pies." Serves 8.
To view this online, click here.
2 Tbs. blanched almonds
1/2 cup all-purpose flour
3 Tbs. light brown sugar
1 tsp. grated orange zest
1/2 tsp. vanilla extract
3 Tbs. soy margarine
4 large pears (2 1/4 lb.), peeled and quartered
1/2 cup dried tart cherries
Preheat oven to 350°F. Spray 10-inch cast-iron skillet with cooking spray.
Place almonds in separate skillet, and toast over medium heat 4 to 5 minutes, or until browned. Cool.
Grind almonds to coarse crumbs in food processor. Add flour, brown sugar, orange zest, and vanilla extract. Pulse to combine. Add margarine, and pulse until mixture is combined.
Spread pears over bottom of prepared skillet. Scatter cherries over pears. Top with crumb mixture. Bake 50 to 55 minutes, or until top has browned.
from the March 2011 issue, p.73
nutritional information Per 1/2-cup serving:
Calories: 194, Protein: 2 g, Total Fat: 6 g, Saturated Fat: 2 g, Carbohydrates: 36 g, Cholesterol: 0 mg, Sodium: 48 mg, Fiber: 6 g, Sugar: 20 g
GINGERED APPLE-BERRY COBBLER
This comes from the October 2003 issue of Vegetarian Times, and begins, "Crowned with a hazelnut-gingerbread topping, this scrumptious cobbler is heavenly when served with a dollop of vegan whipped cream." Serves 12.
To view this online, click here.
Filling
1/2 cup chopped hazelnuts, toasted
4 large or 6 medium-sized Granny Smith apples (24 oz.), peeled and sliced
2 Tbs. lemon juice
1 16-oz. pkg. frozen unsweetened strawberries
1 cup frozen white grape juice concentrate
1 cup dried cranberries
1 cup light brown muscovado sugar
2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
2 Tbs. cornstarch
2 Tbs. cold water
Gingerbread Topping
1 cup whole wheat pastry flour
1/3 cup yellow cornmeal
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg
Pinch ground cloves
1/3 cup prune purée
1/2 cup evaporated cane juice
1 tsp. grated fresh ginger
1 Tbs. powdered egg replacer
1/4 cup cold water
1/2 cup plain soymilk
Preheat oven to 275F.
To make Filling: Place hazelnuts on baking sheet in single layer. Bake for 10 minutes, or until lightly toasted, taking care not to burn. Remove from oven. Increase oven temperature to 400F.
Wrap nuts in clean kitchen towel, and set aside for 5 minutes until cool enough to handle. Rub gently to remove excess skin—some skin will remain. Set aside.
Cut apples into pieces 1-inch wide and 1/4-inch thick, and place in large bowl. Toss with lemon juice, and set aside. Combine strawberries and juice concentrate in 3-quart heat-proof casserole. Cover, and cook over medium heat, 5 minutes, or until berries are thawed. Add apples and cranberries. Reduce heat to low, and add brown sugar, vanilla and cinnamon. Combine cornstarch and water in small bowl, and add to fruit. Cook 5 minutes, or until thickened. Remove from heat, and set aside.
To make Gingerbread Topping: Combine flour, cornmeal, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in bowl, and set aside.
Beat prune purée, cane juice and fresh ginger with fork.
Combine egg replacer and water in small bowl. Add egg mixture and soymilk to prune mixture.
Fold flour mixture into prune mixture, and stir in hazelnuts. Spoon batter over fruit filling.
Bake uncovered on center rack 25 minutes, or until topping springs back and filling is bubbly. Remove from oven, and serve.
from the October 2003 issue
nutritional information
Per Serving:
Calories: 318, Protein: 3 g, Total Fat: 4 g, Carbohydrates: 56 g, Sodium: 181 mg, Fiber: 5 g, Sugar: 57 g
RASPBERRY BUCKLE
This comes from page 53 of the April 2010 issue of Vegetarian Times, and begins, "As this old-school American dessert cools, the top “buckles,” which is how the treat got its name. Frozen or fresh, raspberries are an excellent source of heart-healthful, cancer-fighting poly-phenols and anthocyanins."
To view this online, go to http://www.vegetariantimes.com/recipe/raspberry-buckle/.
3/4 cup sugar
1/4 cup (1 stick) nonhydrogenated margarine or butter, softened
1 tsp. vanilla extract
1 large egg
2 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
3/4 cup nonfat milk
2 cups frozen raspberries
1 tsp. confectioners’ sugar
Preheat oven to 350°F, and coat 9-inch round cake pan with cooking spray.
Beat sugar and margarine in bowl with electric mixer until pale and fluffy. Beat in vanilla, then egg. Whisk together flour, baking powder, and salt in separate bowl. Alternate adding flour mixture and milk to batter. Fold in raspberries. Spread batter in prepared pan.
Bake 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold, and cool. Sprinkle with confectioners’ sugar.
from the April 2010 issue, p.53
nutritional information Per Slice:
Calories: 217, Protein: 4 g, Total Fat: 5 g, Saturated Fat: 2 g, Carbohydrates: 39 g, Cholesterol: 22 mg, Sodium: 202 mg, Fiber: 2 g, Sugar: 17 g
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
CHOCOLATE CREAM PIE
The first time I made this pie, I was 15 and wanted to impress a boyfriend. I did, but not the way I’d planned: the crust came out tasting like under-cooked pizza dough, I burned the chocolate pudding, and the whipped cream came out almost to butter. Hmmm...
9 " pie crust
1 large package chocolate pudding(not instant)
whipped cream
Cook pudding according to package directions. Pour into baked pie crust. White cream & place on pie. Chill.
Note: Now, what could be easier?
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