Monday Recipes

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

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free

BANANA PUDDING

This comes from the January/February 2013 issue of Vegetarian Times, page 48. It starts off, "Coconut milk beverage adds a hint of sweet flavor to this classic dessert." Serves 8.

To view this online, click here.

1/3 cup raw cane sugar

4 Tbs. cornstarch

1/8 tsp. salt

3 cups coconut milk beverage, such as Silk, divided

1 1/2 tsp. vanilla extract

3 very ripe bananas, sliced

48 vegan vanilla wafer cookies

Nondairy whipped topping for garnish, optional

Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5 minutes, or until thickened, whisking constantly. Stir in vanilla, then banana slices.

Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).

nutritional information Per 1-cup serving: Calories: 216; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 4 mg; Sodium: 113 mg; Fiber: 2 g; Sugar: 23 g; Vegan

POLENTA SQUARES WITH CRANBERRY MOSTARDA

This is from the December 2013 issue of Vegetarian Times, page 51. It starts off, "Mostarda is a fruity Italian condiment that’s somewhat like chutney. You can prepare the Mostarda and the Polenta Squares up to two days ahead, then sauté Polenta Squares and top with Mostarda just before serving." Makes 25 squares.

To view this online, click here.

Mostarda

1/3 cup sugar

1 1/2 cups frozen cranberries (do not thaw)

3/4 cup chopped red onion

1 1/2 Tbs. apricot preserves

1/4 tsp. red pepper flakes

4 tsp. prepared English mustard, plus more for serving

1/2 tsp. red wine vinegar

Chopped green onions, optional

Polenta Squares

1/2 cup frozen corn kernels, thawed

3/4 cup polenta (aka corn grits)

To make Mostarda: Bring sugar and 1/2 cup water to a boil in medium saucepan. Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split. Transfer cranberries to plate with slotted spoon. Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes. Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often. Cool, then stir in mustard and vinegar. Cover, and chill.

To make Polenta Squares: Line baking sheet with foil. Purée corn and 1/2 cup water in blender until smooth. Pour into large saucepan with 3 cups water and 1 tsp. salt, if desired. Bring to boil. Gradually add polenta; cook 2 minutes, stirring constantly. Reduce heat to low. Cook and stir 18 minutes, or until very thick.

Scrape polenta onto foil in mound. Let rest 1 minute. Spread polenta to 7 1/2-inch square with metal spatula. (Use a ruler to make straight edges.) Cool, then cover with plastic wrap. Chill 2 hours (or up to 2 days), until firm. Cut polenta into 25 1 1/2-inch squares.

Coat large nonstick skillet with cooking spray. Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.

Spread prepared mustard on each square. Top each with 1 tsp. Mostarda, and sprinkle with green onions (if using).

nutritional information Per Square: Calories: 38; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 26 mg; Fiber: less than 1 g; Sugar: 4 g; VeganGluten-Free

RIGATONI WITH BRAISED VEGETABLES

This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.

2 Tbs. olive oil

3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)

1/2 lb. green beans, trimmed and halved (about 2 cups)

2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice

1 large onion, sliced (about 1 1/2 cups)

1 14.5-oz. can diced tomatoes

3 cloves garlic, minced (about 1 Tbs.)

2 Tbs. capers

1 15-oz. can cannellini beans, rinsed and drained

8 oz. whole wheat rigatoni pasta

1/2 cup torn fresh basil

Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.

Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.

Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.

Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.

Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.

Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars

VEGETARIAN CHILI

This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!

1 onion, chopped

1 sweet green pepper, chopped

2 cloves garlic, minced

1 teaspoon soybean or olive oil

1 16-ounce package extra-firm tofu, drained and crumbled

1 or 2 19-once cans of beans (kidney, pinto, or white)

1 28-ounce can stewed tomatoes

3 medium carrots, sliced

2 Tablespoons chili powder

1 teaspoon cumin

1 teaspoon hot sauce

Salt & Pepper to taste

Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.

From Runner’s World, December, 1999/letters Feb. 2000

REWORKED VEGETARIAN CHILI

I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.

Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.

Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.

2 T olive oil

2 onions, chopped

4-6 cloves garlic, minced

1-2 peppers, chopped

16-ounce package extra-firm tofu, drained and crumbled

2 19-once cans of beans, drained

1 28-ounce can crushed tomatoes

3 medium carrots, sliced

2 Tablespoons chili powder

1 teaspoon cumin

Salt & Pepper to taste

Note: For cutting up onions, check here.

Sauté the onion, peppers & garlic in oil over medium heat.

Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.

YUM!

Tuesday Recipes

Another six recipes for you to try your hand at. Enjoy!

POLENTA SQUARES WITH CRANBERRY MOSTARDA

This comes from the December 2013 issue of Vegetarian Times, p.51. It begins, "Mostarda is a fruity Italian condiment that’s somewhat like chutney. You can prepare the Mostarda and the Polenta Squares up to two days ahead, then sauté Polenta Squares and top with Mostarda just before serving." Makes 25 squares.

To view this online, click here.

Mostarda

1/3 cup sugar

1 1/2 cups frozen cranberries (do not thaw)

3/4 cup chopped red onion

1 1/2 Tbs. apricot preserves

1/4 tsp. red pepper flakes

4 tsp. prepared English mustard, plus more for serving

1/2 tsp. red wine vinegar

Chopped green onions, optional

Polenta Squares

1/2 cup frozen corn kernels, thawed

3/4 cup polenta (aka corn grits)

To make Mostarda: Bring sugar and 
1/2 cup water to a boil in medium saucepan. Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split. Transfer cranberries to plate with slotted spoon. Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes. Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often. Cool, then stir in mustard and vinegar. Cover, and chill.

To make Polenta Squares: Line baking sheet with foil. Purée corn and 1/2 cup water in blender until smooth. Pour into large saucepan with 3 cups water and 
1 tsp. salt, if desired. Bring to boil. Gradually add polenta; cook 2 minutes, stirring constantly. Reduce heat to low. Cook and stir 18 minutes, or until very thick.

Scrape polenta onto foil in mound. Let rest 1 minute. Spread polenta to 
7 1/2-inch square with metal spatula. 
(Use a ruler to make straight edges.) 
Cool, then cover with plastic wrap. Chill 
2 hours (or up to 2 days), until firm. Cut polenta into 25 1 1/2-inch squares.

Coat large nonstick skillet with 
cooking spray. Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.

Spread prepared mustard on each square. Top each with 1 tsp. Mostarda, and sprinkle with green onions (if using).

nutritional information Per Square: Calories: 38; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 26 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan; Gluten-Free

MAPLE-GLAZED SWEET POTATOES

This comes from the November 2012 issue of Vegetarian Times, page 60. It starts off, “As these sweet potatoes cook, a blend of maple syrup and apple cider vinegar thickens into a light glaze.” Serves 8.

To view this online, click here.

1 cup pure maple syrup

1/4 cup apple cider vinegar

1 Tbs. olive oil

1 tsp. salt

2 cinnamon sticks

3 lb. sweet potatoes or garnet yams, peeled and cut into 1-inch chunks

2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds

Preheat oven to 425°F. Combine maple syrup, vinegar, 1/2 cup water, oil, salt, and cinnamon sticks in 13- x 9-inch baking dish. Add sweet potatoes, and stir to coat.

Cover dish tightly with foil, and bake 10 minutes. Uncover, and bake 30 to 35 minutes more, basting potatoes every 10 minutes with maple mixture, until maple mixture thickens and potatoes glisten and begin to brown. Remove from oven, season with salt and pepper (if desired), and stir in sunflower seeds.

nutritional information per 3/4-cup serving: Calories: 233; Protein: 2 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 32 g; Vegan; Gluten-Free

LOW-FAT VEGAN EGGPLANT LASAGNA

This comes from Jolinda Hackett, About.com's Vegetarian food expert. She writes, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.

To view this online, click here.

Ingredients

1 tbsp olive oil

1 clove garlic, minced

1 medium eggplant, diced

2 10 ounce packages frozen chopped spinach, defrosted

1 64 ounce jar pre-made tomato sauce

1 pound lasagna noodles

Preparation

Preheat the oven to 375 degrees.

Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.

Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.

Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.

Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.

Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%

PUMPKIN SPICE LATTE

From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy

Can be viewed online here.

Ingredients

1 cup milk

2 tablespoons pure pumpkin puree

1 tablespoon sugar

1/4 teaspoon pumpkin pie spice, plus more for sprinkling

1/4 teaspoon pure vanilla extract

1/4 cup hot espresso or strong brewed coffee

Sweetened whipped cream, for serving

Directions

Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.

Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

CARAMEL APPLE OATMEAL CRISP

This one comes from the cooks at Betty Crocker. The recipe starts off, “Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.”

Check out this recipe online here.

Prep Time: 20 min; Total Time: 1 hr 10 min; Servings: 12

1 pouch Betty Crocker™ oatmeal cookie mix

1/2 cup butter or margarine, melted

5 to 6 large apples, peeled, coarsely chopped (about 6 cups)

1 cup caramel topping

2 teaspoons ground cinnamon

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir cookie mix and melted butter until crumbly; set aside.

In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.

Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.

Note:

For more fiber and color, leave the peel on the apples.

Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender.

Nutrition Information: Serving Size: 1 Serving Calories 350, Total Fat 9g (Saturated Fat5g, Trans Fat0g), Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber1g, Sugars23g), Protein3g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate

BAKED APPLES

This comes from Alton Brown of Good Eats on the Food Networks. Serves 4.

To view this online, click here.

Ingredients

3/4 cup oats

3/4 cup flour

2/3 cup light brown sugar, packed

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Pinch kosher salt

1 stick cold unsalted butter, diced

4 Braeburn apples (Fuji will substitute)

4 teaspoons honey

Directions

In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.

Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.

Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.

Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.