Friday Recipes

It's finally Friday. (Yay!) Here are six recipes to help you through the weekend, including Cherry Tomato Spaghetti and Key Lime Pie. Enjoy!

VEGETARIAN CHILI

This comes from Ken Stross in Runner’s World. It begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, go to http://www.runnersworld.com/recipes/vegetarian-chili.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

CHERRY TOMATO SPAGHETTI

This comes from Giada De Laurentiis, and begins, “Quick-and-easy spaghetti topped with a sauce of cherry tomatoes, basil and freshly grated Parmesan cheese.”

Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Serving Size: Serves 4-6

To view this online, click here.

Ingredients

1 pound dried spaghetti pasta

1/2 cup extra-virgin olive oil

1 shallot, minced

2 cloves garlic, peeled and smashed

2 pints red cherry tomatoes

1 pint small yellow tomatoes

1 teaspoon kosher salt

2 cups finely grated Parmesan cheese

1 cup thinly sliced basil

Instructions

Bring a large pot of water to a boil and salt generously. Cook the spaghetti to al dente and reserve 1 cup of pasta water.

In a large skillet, heat the olive oil over medium heat and sauté the shallot and garlic, about 2 minutes. Add the tomatoes and salt and reduce the heat to medium low. Simmer the mixture until the tomatoes are slightly popped, 15 to 20 minutes.

Add the pasta, Parmesan, pasta water, and basil and toss thoroughly with tongs. Serve warm or at room temperature.

PORTOBELLO LASAGNA ROLLUPS

This comes from Ellie Krieger of The Food Network’s Healthy Appetite with Ellie Krieger. This begins, “Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.”

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/portobello-lasagna-rollups-recipe.html?oc=linkback

Total Time: 1 hr 30 min; Prep: 20 min; Cook: 1 hr 10 min; Yield: 6 servings; Level: Intermediate

Ingredients

12 whole wheat lasagna noodles (about 12 ounces)

2 teaspoons olive oil 12 ounces portobello mushrooms, chopped (about 3 medium)

1/2 teaspoon kosher salt

4 cups Easy Tomato Sauce, recipe follows, or store-bought marinara sauce

One 15-ounce container part-skim ricotta cheese

One 10-ounce package frozen chopped spinach, thawed and drained

1 large egg, lightly beaten

Freshly ground black pepper

Pinch ground nutmeg

3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

1/4 cup grated Parmesan

Easy Tomato Sauce:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

3 tablespoons tomato paste

1 teaspoon dried oregano

Two 28-ounce cans whole tomatoes, drained, chopped

1 bay leaf

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.

Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.

In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.

SWEET POTATO-PECAN PIE

This recipe is from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

KEY LIME PIE

This recipe, also from the February 2010 issue of Vegetarian Times, page 52, begins, “The secret to this pie is cream of coconut, most commonly used by bartenders to make piña coladas. Don't confuse it with coconut milk, which is unsweetened and thinner. Chill well before serving.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/key-lime-pie-2/.

Crust

1 1/2 cups crushed vegan graham crackers, plus more for garnish

1/4 cup nonhydrogenated vegan margarine, melted

1/4 cup agave nectar

Filling

1 cup cream of coconut, such as Coco Lopez

1 cup raw, unsalted cashews

7 oz. extra-firm tofu (half pkg.), drained

3/4 cup fresh lime juice

1/4 cup cornstarch

1/4 cup plus 1 Tbs. agave nectar

2 tsp. grated lime zest

Lime slices, for garnish

To make Crust:

Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and agave nectar in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.

Bake Crust 8 to 10 minutes, or until golden. Cool.

To make Filling:

Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in blender or food processor; blend until very smooth (press mixture through strainer if blender cannot completely blend cashews).

Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens, stirring constantly.

Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.

nutritional information Per Slice: Calories: 364; Protein: 6 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 35 g; Vegan

Friday Recipes

Somehow, I neglected to post here yesterday. Oops! Guess we all have one of those days.

But I'm back today...just in time for the end of the week. Yes, it's finally Friday. (Yay!) Here are six recipes to help you through the weekend, including Cherry Tomato Spaghetti and Key Lime Pie. Enjoy!

VEGETARIAN CHILI

This comes from Ken Stross in Runner’s World. It begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, go to http://www.runnersworld.com/recipes/vegetarian-chili.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

CHERRY TOMATO SPAGHETTI

This comes from Giada De Laurentiis, and begins, “Quick-and-easy spaghetti topped with a sauce of cherry tomatoes, basil and freshly grated Parmesan cheese.”

Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Serving Size: Serves 4-6

To view this online, click here.

Ingredients

1 pound dried spaghetti pasta

1/2 cup extra-virgin olive oil

1 shallot, minced

2 cloves garlic, peeled and smashed

2 pints red cherry tomatoes

1 pint small yellow tomatoes

1 teaspoon kosher salt

2 cups finely grated Parmesan cheese

1 cup thinly sliced basil

Instructions

Bring a large pot of water to a boil and salt generously. Cook the spaghetti to al dente and reserve 1 cup of pasta water.

In a large skillet, heat the olive oil over medium heat and sauté the shallot and garlic, about 2 minutes. Add the tomatoes and salt and reduce the heat to medium low. Simmer the mixture until the tomatoes are slightly popped, 15 to 20 minutes.

Add the pasta, Parmesan, pasta water, and basil and toss thoroughly with tongs. Serve warm or at room temperature.

PORTOBELLO LASAGNA ROLLUPS

This comes from Ellie Krieger of The Food Network’s Healthy Appetite with Ellie Krieger. This begins, “Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.”

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/portobello-lasagna-rollups-recipe.html?oc=linkback

Total Time: 1 hr 30 min; Prep: 20 min; Cook: 1 hr 10 min; Yield: 6 servings; Level: Intermediate

Ingredients

12 whole wheat lasagna noodles (about 12 ounces)

2 teaspoons olive oil 12 ounces portobello mushrooms, chopped (about 3 medium)

1/2 teaspoon kosher salt

4 cups Easy Tomato Sauce, recipe follows, or store-bought marinara sauce

One 15-ounce container part-skim ricotta cheese

One 10-ounce package frozen chopped spinach, thawed and drained

1 large egg, lightly beaten

Freshly ground black pepper

Pinch ground nutmeg

3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

1/4 cup grated Parmesan

Easy Tomato Sauce:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

3 tablespoons tomato paste

1 teaspoon dried oregano

Two 28-ounce cans whole tomatoes, drained, chopped

1 bay leaf

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.

Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.

In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.

SWEET POTATO-PECAN PIE

This recipe is from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

KEY LIME PIE

This recipe, also from the February 2010 issue of Vegetarian Times, page 52, begins, “The secret to this pie is cream of coconut, most commonly used by bartenders to make piña coladas. Don't confuse it with coconut milk, which is unsweetened and thinner. Chill well before serving.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/key-lime-pie-2/.

Crust

1 1/2 cups crushed vegan graham crackers, plus more for garnish

1/4 cup nonhydrogenated vegan margarine, melted

1/4 cup agave nectar

Filling

1 cup cream of coconut, such as Coco Lopez

1 cup raw, unsalted cashews

7 oz. extra-firm tofu (half pkg.), drained

3/4 cup fresh lime juice

1/4 cup cornstarch

1/4 cup plus 1 Tbs. agave nectar

2 tsp. grated lime zest

Lime slices, for garnish

To make Crust:

Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and agave nectar in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.

Bake Crust 8 to 10 minutes, or until golden. Cool.

To make Filling:

Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in blender or food processor; blend until very smooth (press mixture through strainer if blender cannot completely blend cashews).

Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens, stirring constantly.

Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.

nutritional information Per Slice: Calories: 364; Protein: 6 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 35 g; Vegan

Friday Recipes

It's finally Friday. (Yay!) Here are six recipes to help you through the weekend, including Cherry Tomato Spaghetti and Key Lime Pie. Enjoy!

VEGETARIAN CHILI

This comes from Ken Stross in Runner’s World. It begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, go to http://www.runnersworld.com/recipes/vegetarian-chili.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

CHERRY TOMATO SPAGHETTI

This comes from Giada De Laurentiis, and begins, “Quick-and-easy spaghetti topped with a sauce of cherry tomatoes, basil and freshly grated Parmesan cheese.”

Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Serving Size: Serves 4-6

To view this online, click here.

Ingredients

1 pound dried spaghetti pasta

1/2 cup extra-virgin olive oil

1 shallot, minced

2 cloves garlic, peeled and smashed

2 pints red cherry tomatoes

1 pint small yellow tomatoes

1 teaspoon kosher salt

2 cups finely grated Parmesan cheese

1 cup thinly sliced basil

Instructions

Bring a large pot of water to a boil and salt generously. Cook the spaghetti to al dente and reserve 1 cup of pasta water.

In a large skillet, heat the olive oil over medium heat and sauté the shallot and garlic, about 2 minutes. Add the tomatoes and salt and reduce the heat to medium low. Simmer the mixture until the tomatoes are slightly popped, 15 to 20 minutes.

Add the pasta, Parmesan, pasta water, and basil and toss thoroughly with tongs. Serve warm or at room temperature.

PORTOBELLO LASAGNA ROLLUPS

This comes from Ellie Krieger of The Food Network’s Healthy Appetite with Ellie Krieger. This begins, “Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.”

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/portobello-lasagna-rollups-recipe.html?oc=linkback

Total Time: 1 hr 30 min; Prep: 20 min; Cook: 1 hr 10 min; Yield: 6 servings; Level: Intermediate

Ingredients

12 whole wheat lasagna noodles (about 12 ounces)

2 teaspoons olive oil 12 ounces portobello mushrooms, chopped (about 3 medium)

1/2 teaspoon kosher salt

4 cups Easy Tomato Sauce, recipe follows, or store-bought marinara sauce

One 15-ounce container part-skim ricotta cheese

One 10-ounce package frozen chopped spinach, thawed and drained

1 large egg, lightly beaten

Freshly ground black pepper

Pinch ground nutmeg

3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

1/4 cup grated Parmesan

Easy Tomato Sauce:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

3 tablespoons tomato paste

1 teaspoon dried oregano

Two 28-ounce cans whole tomatoes, drained, chopped

1 bay leaf

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.

Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.

In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.

SWEET POTATO-PECAN PIE

This recipe is from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

KEY LIME PIE

This recipe, also from the February 2010 issue of Vegetarian Times, page 52, begins, “The secret to this pie is cream of coconut, most commonly used by bartenders to make piña coladas. Don't confuse it with coconut milk, which is unsweetened and thinner. Chill well before serving.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/key-lime-pie-2/.

Crust

1 1/2 cups crushed vegan graham crackers, plus more for garnish

1/4 cup nonhydrogenated vegan margarine, melted

1/4 cup agave nectar

Filling

1 cup cream of coconut, such as Coco Lopez

1 cup raw, unsalted cashews

7 oz. extra-firm tofu (half pkg.), drained

3/4 cup fresh lime juice

1/4 cup cornstarch

1/4 cup plus 1 Tbs. agave nectar

2 tsp. grated lime zest

Lime slices, for garnish

To make Crust:

Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and agave nectar in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.

Bake Crust 8 to 10 minutes, or until golden. Cool.

To make Filling:

Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in blender or food processor; blend until very smooth (press mixture through strainer if blender cannot completely blend cashews).

Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens, stirring constantly.

Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.

nutritional information Per Slice: Calories: 364; Protein: 6 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 35 g; Vegan

Thursday Recipes

It's almost the end of the week. Here are six yummy vegetarian recipes to help you through the day (and the rest of the week), including Tie-Dye Cheesecake and "Meatballs" Stroganoff. Enjoy!

TROPICAL PAPAYA PERFECTION

This recipe, as well as the next one (Just Peachy) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.

This one begins, “Thick like a milkshake, this coconut-infused smoothie recipe transports you to a tropical island.”

Servings: 1

1 papaya, cut into chunks

1 cup fat-free plain yogurt

1/2 cup fresh pineapple chunks

1/2 cup crushed ice

1 tsp coconut extract

1 tsp ground flaxseed

Combine the papaya, yogurt, pineapple, ice, coconut extract, and flaxseed. Process for about 30 seconds, or until smooth and frosty.

Nutrition Information: Calories: 299; Protein: 13 g; Carbs: 64 g; Fiber: 7 g; Sugar: 44 g; Total fat: 1.5 g; Saturated fat: 0.1 g; Sodium: 149 mg

JUST PEACHY

This recipe begins, “Fat-free vanilla ice cream makes this protein packed smoothie sinful and slimming. Skip the spoonful of sugar for a healthier pick.”

Servings: 2

1 cup milk

2 Tbsp low-fat vanilla yogurt

1/2 cup frozen peaches

1/2 cup strawberries

1/8 tsp powdered ginger

2 tsp whey protein powder (such as Source Organic Whey Protein)

3 ice cubes

Blend together any liquid ingredients (milk, yogurt, juice, etc.) and protein powder; this will help break down the grainy powder and make sure it’s evenly distributed.

Add mushy ingredients, like precooked oatmeal and fruit, then add ice at the end. For a thicker shake, you can toss in more ice cubes; you’ll add volume without the calories.

Nutrition Information: Calories (per serving): 150; Protein: 9 g; Carbs: 26.5 g; Fiber: 2 g; Sugar: 24 g; Total fat: 2 g; Saturated fat: 1 g; Sodium: 73 mg

TIE-DYE CHEESECAKE

This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate

To view this online, click here.

Ingredients

Crust:

2 cups graham cracker crumbs (from about 18 whole crackers)

1 stick (8 tablespoons) unsalted butter, melted

2 tablespoons sugar

Pinch fine salt

Filling:

Three 11.5-ounce containers whipped cream cheese

1 1/4 cups sugar

One 16-ounce container sour cream, at room temperature

1 cup heavy cream

4 large eggs

1 teaspoon pure vanilla extract

Juice of 1/2 lemon

Neon blue, pink and purple food coloring

Yellow food coloring

Whipped cream, for serving

Directions

Special equipment: a 10-inch springform pan and a wooden skewer

Position an oven rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.

For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)

Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.

Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.

Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.

Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.

SUMMER VEGETABLE SKILLET LASAGNA

This comes from Oh My Veggies. If you haven’t signed up for Oh My Veggies’s emailing list, you might want to seriously consider it. Yummy vegetarian recipes, giveaways, and more.

To view this online, click here.

Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: about 4 servings.

Ingredients:

1 1/2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

1 medium zucchini, chopped

1 cup fresh corn kernels (from about 1 to 2 ears of corn)

3 1/2 ounces fresh green beans, trimmed and cut in half (about 1 cup)

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

8 ounces uncooked regular lasagna noodles, broken into thirds

1 (28-ounce) can fire-roasted diced tomatoes

1/2 cup low-sodium vegetable broth

1/2 cup ricotta cheese

1 1/2 cups shredded mozzarella cheese

Chopped or chiffonade fresh basil, for garnish

Instructions:

Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, corn, green beans, dried basil, dried parsley, salt and red pepper flakes and cook for 2 to 3 minutes, until the vegetables all start to soften.

Add the broken lasagna noodles on top of the vegetables in the skillet, then pour the tomatoes and broth over the top of the noodles. Increase the heat and bring the liquid almost to a boil. Cover, reduce the heat and simmer fairly vigorously for 20-22 minutes, stirring occasionally (and more frequently toward the end of the cooking time), until the pasta is tender. Turn the heat down to low.

Drop the ricotta in small spoonfuls over the top of the pasta, then sprinkle with the mozzarella cheese. Re-cover and let cook for 3 to 4 minutes, until the cheese is melted. Turn off the heat. Let rest uncovered for at least 10 minutes, then garnish with the fresh basil before serving.

“MEATBALLS” STROGANOFF

I'm really not sure where this recipe is from, but I'm guessing probably a diabetic website. The recipe begins, “For a hot, filling dinner, this take on a traditional Hungarian dish can’t be beat. Frozen spinach lightens it up and makes for a well-balanced meal. Serve over long, wide pasta to soak up the sauce.” Serves 4 in 30 minutes or less.

2 tsp. garlic-flavored olive oil

2 cups frozen chopped onion

1 16-oz. bag frozen whole-leaf spinach

1 12-oz. pkg. frozen soy zesty Italian meatballs

1 cup reduced-fat sour cream

Heat oil in nonstick skillet on medium high. Add onion, and sauté 10 minutes, or until golden. Add 1/3 cup water, spinach and soy meatballs. Cover, and cook over medium heat 10 minutes, stirring occasionally.

Stir in sour cream just before serving, and cook 3 to 4 minutes, or until heated through, but without boiling. Season with salt and pepper, and serve over egg noodles, if desired.

PER SERVING: 269 CAL; 18G PROT; 14.5G TOTAL FAT (6G SAT. FAT); 20G CARB; 31MG CHOL; 622MG SOD; 7G FIBER; 5G SUGARS

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

HERBED TOFU LASAGNA WITH ZUCCHINI

This comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.

2 14-oz. pkg. firm tofu, well drained

1/2 cup chopped fresh basil

1/3 cup chopped fresh Italian parsley

1/3 cup pine nuts, toasted

2 cloves garlic, peeled

2 Tbs. lemon juice

1 tsp. salt

1/2 tsp. red pepper flakes

1/4 tsp. sugar

1 Tbs. olive oil

4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)

5 cups marinara sauce

16 no-cook lasagna noodles (9 oz.)

Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.

Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.

Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.

Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan

Friday Recipes

It's finally Friday. (Yay!) Here are six recipes to help you through the weekend, including Cherry Tomato Spaghetti and Key Lime Pie. Enjoy!

VEGETARIAN CHILI

This comes from Ken Stross in Runner’s World. It begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, go to http://www.runnersworld.com/recipes/vegetarian-chili.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

CHERRY TOMATO SPAGHETTI

This comes from Giada De Laurentiis, and begins, “Quick-and-easy spaghetti topped with a sauce of cherry tomatoes, basil and freshly grated Parmesan cheese.”

Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Serving Size: Serves 4-6

To view this online, click here.

Ingredients

1 pound dried spaghetti pasta

1/2 cup extra-virgin olive oil

1 shallot, minced

2 cloves garlic, peeled and smashed

2 pints red cherry tomatoes

1 pint small yellow tomatoes

1 teaspoon kosher salt

2 cups finely grated Parmesan cheese

1 cup thinly sliced basil

Instructions

Bring a large pot of water to a boil and salt generously. Cook the spaghetti to al dente and reserve 1 cup of pasta water.

In a large skillet, heat the olive oil over medium heat and sauté the shallot and garlic, about 2 minutes. Add the tomatoes and salt and reduce the heat to medium low. Simmer the mixture until the tomatoes are slightly popped, 15 to 20 minutes.

Add the pasta, Parmesan, pasta water, and basil and toss thoroughly with tongs. Serve warm or at room temperature.

PORTOBELLO LASAGNA ROLLUPS

This comes from Ellie Krieger of The Food Network’s Healthy Appetite with Ellie Krieger. This begins, “Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.”

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/portobello-lasagna-rollups-recipe.html?oc=linkback

Total Time: 1 hr 30 min; Prep: 20 min; Cook: 1 hr 10 min; Yield: 6 servings; Level: Intermediate

Ingredients

12 whole wheat lasagna noodles (about 12 ounces)

2 teaspoons olive oil 12 ounces portobello mushrooms, chopped (about 3 medium)

1/2 teaspoon kosher salt

4 cups Easy Tomato Sauce, recipe follows, or store-bought marinara sauce

One 15-ounce container part-skim ricotta cheese

One 10-ounce package frozen chopped spinach, thawed and drained

1 large egg, lightly beaten

Freshly ground black pepper

Pinch ground nutmeg

3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

1/4 cup grated Parmesan

Easy Tomato Sauce:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

3 tablespoons tomato paste

1 teaspoon dried oregano

Two 28-ounce cans whole tomatoes, drained, chopped

1 bay leaf

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.

Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.

In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.

SWEET POTATO-PECAN PIE

This recipe is from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

KEY LIME PIE

This recipe, also from the February 2010 issue of Vegetarian Times, page 52, begins, “The secret to this pie is cream of coconut, most commonly used by bartenders to make piña coladas. Don't confuse it with coconut milk, which is unsweetened and thinner. Chill well before serving.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/key-lime-pie-2/.

Crust

1 1/2 cups crushed vegan graham crackers, plus more for garnish

1/4 cup nonhydrogenated vegan margarine, melted

1/4 cup agave nectar

Filling

1 cup cream of coconut, such as Coco Lopez

1 cup raw, unsalted cashews

7 oz. extra-firm tofu (half pkg.), drained

3/4 cup fresh lime juice

1/4 cup cornstarch

1/4 cup plus 1 Tbs. agave nectar

2 tsp. grated lime zest

Lime slices, for garnish

To make Crust:

Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and agave nectar in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.

Bake Crust 8 to 10 minutes, or until golden. Cool.

To make Filling:

Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in blender or food processor; blend until very smooth (press mixture through strainer if blender cannot completely blend cashews).

Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens, stirring constantly.

Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.

nutritional information Per Slice: Calories: 364; Protein: 6 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 35 g; Vegan

Monday Recipes

Hope your weekend was good. If you're like me, you probably felt like it was too short! But that's fine, there's always next weekend.

Here are six recipes to get your week started off just right, including Penne with Butternut Squash and Pesto and Key Lime Pie. Enjoy!

The first four recipes come from the January 2007 issue of Vegetarian Times, in an article titled “5 Ingredients: Frozen Assets: Hot ideas for winter dishes - straight from your freezer.” The article begins, “If the pitiful-looking winter produce selection has you singing the “what can I make for dinner” blues, it’s time to steer your grocery cart over to the freezer aisle. There you’ll find everything you need to make wholesome dishes without spending a fortune. And when you stock up on these frozen goodies—vegetables, soy meatballs, sweet berries and a pint or two of ice cream—the fast, delectable recipes here mean you don’t have to go out in the cold to get a hot meal on the table.”

HEAVENLY ICE CREAM CAKE WITH RASPBERRY COULIS

This recipe begins, “Prepared angel food cakes from the supermarket bakery section are good items to have on hand for desserts. Before preparing this elaborate-looking recipe, freeze the cake completely. It slices easily with a serrated knife.” Serves 12.

You can also view this online, here.

1 16-oz. angel food cake, frozen

1 10-oz. jar raspberry preserves

1/4 cup raspberry liqueur or orange juice

2 pints low-fat vanilla ice cream, softened, divided

1 10-oz. pkg. frozen raspberries in syrup, thawed

Cut cake into 1/4-inch-thick slices. Cover bottom of 9-inch springform pan with slices, cutting one or two slices as necessary to fill in gaps.

Combine raspberry preserves and liqueur in small saucepan over medium heat, and bring to a simmer. Reduce heat to low, and simmer 5 minutes. Brush half of raspberry mixture over cake in pan. Spread 1 pint ice cream over cake, and smooth top. Arrange more cake slices over ice cream to cover completely. Spread remaining raspberry mixture over cake. Smooth remaining pint of ice cream over cake. Cover with plastic wrap, and freeze overnight. (Can be prepared up to 3 days in advance up to this point.)

Purée thawed raspberries and syrup in food processor until smooth. Strain into bowl.

Run knife around sides of springform pan. Release sides from cake. Slice into wedges, and top with raspberry coulis.

nutritional information Per SERVING: Calories: 273; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 60 g; Cholesterol: 3 mg; Sodium: 319 mg; Fiber: 2 g; Sugar: 31 g

PENNE WITH BUTTERNUT SQUASH AND PESTO

This recipe begins, “Cubed butternut squash is a recent addition to most frozen food sections—and a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash. (Fresh butternut squash will also work, though.)” Serves 4 in 30 minutes or less.

This can also be viewed this online here.

1/4 cup prepared pesto, divided

1 cup chopped frozen onions

1 1/4 lb. frozen diced butternut squash, about 4 cups

2/3 cup low-sodium vegetable broth

3/4 lb. whole-wheat penne

Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.

Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.

nutritional information Per SERVING: Calories: 489; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 2 g; Carbohydrates: 87 g; Cholesterol: 5 mg; Sodium: 332 mg; Fiber: 10 g; Sugar: 7 g

GREEN COCONUT CURRY

This one begins, “Prepared Thai curry paste is available in the Asian section of most supermarkets. If you can’t find green, feel free to use red or yellow. Since the paste is quite spicy, taste a little before you add it and use more or less as preferred. Garnish with chopped roasted peanuts and cilantro if desired.” Serves 4 in 30 minutes or less. Vegan.

1 cup reduced-fat coconut milk

1 tsp. green curry paste

1 1/2 lb. frozen mixed Asian vegetables (mixes with peas are good here)

2 Tbs. teriyaki sauce

4 cups cooked brown rice

Combine coconut milk and curry paste in wok or large saucepan over medium heat, and bring to a boil. Stir in frozen vegetables. Simmer over medium heat 10 minutes. Stir in teriyaki sauce, and serve over rice.

PER SERVING: 376 CAL; 10G PROT; 7.5G TOTAL FAT (3G SAT. FAT); 66G CARB; 0MG CHOL; 889MG SOD; 6G FIBER; 8G SUGARS

“MEATBALLS” STROGANOFF

The recipe begins, “For a hot, filling dinner, this take on a traditional Hungarian dish can’t be beat. Frozen spinach lightens it up and makes for a well-balanced meal. Serve over long, wide pasta to soak up the sauce.” Serves 4 in 30 minutes or less.

2 tsp. garlic-flavored olive oil

2 cups frozen chopped onion

1 16-oz. bag frozen whole-leaf spinach

1 12-oz. pkg. frozen soy zesty Italian meatballs

1 cup reduced-fat sour cream

Heat oil in nonstick skillet on medium high. Add onion, and sauté 10 minutes, or until golden. Add 1/3 cup water, spinach and soy meatballs. Cover, and cook over medium heat 10 minutes, stirring occasionally.

Stir in sour cream just before serving, and cook 3 to 4 minutes, or until heated through, but without boiling. Season with salt and pepper, and serve over egg noodles, if desired.

PER SERVING: 269 CAL; 18G PROT; 14.5G TOTAL FAT (6G SAT. FAT); 20G CARB; 31MG CHOL; 622MG SOD; 7G FIBER; 5G SUGARS

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

KEY LIME PIE

This recipe, also from the February 2010 issue of Vegetarian Times, page 52, begins, “The secret to this pie is cream of coconut, most commonly used by bartenders to make piña coladas. Don't confuse it with coconut milk, which is unsweetened and thinner. Chill well before serving.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/key-lime-pie-2/.

Crust

1 1/2 cups crushed vegan graham crackers, plus more for garnish

1/4 cup nonhydrogenated vegan margarine, melted

1/4 cup agave nectar

Filling

1 cup cream of coconut, such as Coco Lopez

1 cup raw, unsalted cashews

7 oz. extra-firm tofu (half pkg.), drained

3/4 cup fresh lime juice

1/4 cup cornstarch

1/4 cup plus 1 Tbs. agave nectar

2 tsp. grated lime zest

Lime slices, for garnish

To make Crust:

Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and agave nectar in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.

Bake Crust 8 to 10 minutes, or until golden. Cool.

To make Filling:

Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in blender or food processor; blend until very smooth (press mixture through strainer if blender cannot completely blend cashews).

Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens, stirring constantly.

Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.

nutritional information Per Slice: Calories: 364; Protein: 6 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 35 g; Vegan

Monday Recipes

It's Monday, time to get the work week started. Here are six yummy vegetarian recipes to help you through the day, including Tie-Dye Cheesecake and "Meatballs" Stroganoff. Enjoy!

TROPICAL PAPAYA PERFECTION

This recipe, as well as the next one (Just Peachy) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.

This one begins, “Thick like a milkshake, this coconut-infused smoothie recipe transports you to a tropical island.”

Servings: 1

1 papaya, cut into chunks

1 cup fat-free plain yogurt

1/2 cup fresh pineapple chunks

1/2 cup crushed ice

1 tsp coconut extract

1 tsp ground flaxseed

Combine the papaya, yogurt, pineapple, ice, coconut extract, and flaxseed. Process for about 30 seconds, or until smooth and frosty.

Nutrition Information: Calories: 299; Protein: 13 g; Carbs: 64 g; Fiber: 7 g; Sugar: 44 g; Total fat: 1.5 g; Saturated fat: 0.1 g; Sodium: 149 mg

JUST PEACHY

This recipe begins, “Fat-free vanilla ice cream makes this protein packed smoothie sinful and slimming. Skip the spoonful of sugar for a healthier pick.”

Servings: 2

1 cup milk

2 Tbsp low-fat vanilla yogurt

1/2 cup frozen peaches

1/2 cup strawberries

1/8 tsp powdered ginger

2 tsp whey protein powder (such as Source Organic Whey Protein)

3 ice cubes

Blend together any liquid ingredients (milk, yogurt, juice, etc.) and protein powder; this will help break down the grainy powder and make sure it’s evenly distributed.

Add mushy ingredients, like precooked oatmeal and fruit, then add ice at the end. For a thicker shake, you can toss in more ice cubes; you’ll add volume without the calories.

Nutrition Information: Calories (per serving): 150; Protein: 9 g; Carbs: 26.5 g; Fiber: 2 g; Sugar: 24 g; Total fat: 2 g; Saturated fat: 1 g; Sodium: 73 mg

TIE-DYE CHEESECAKE

This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate

To view this online, click here.

Ingredients

Crust:

2 cups graham cracker crumbs (from about 18 whole crackers)

1 stick (8 tablespoons) unsalted butter, melted

2 tablespoons sugar

Pinch fine salt

Filling:

Three 11.5-ounce containers whipped cream cheese

1 1/4 cups sugar

One 16-ounce container sour cream, at room temperature

1 cup heavy cream

4 large eggs

1 teaspoon pure vanilla extract

Juice of 1/2 lemon

Neon blue, pink and purple food coloring

Yellow food coloring

Whipped cream, for serving

Directions

Special equipment: a 10-inch springform pan and a wooden skewer

Position an oven rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.

For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)

Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.

Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.

Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.

Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.

SUMMER VEGETABLE SKILLET LASAGNA

This comes from Oh My Veggies. If you haven’t signed up for Oh My Veggies’s emailing list, you might want to seriously consider it. Yummy vegetarian recipes, giveaways, and more.

To view this online, click here.

Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: about 4 servings.

Ingredients:

1 1/2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

1 medium zucchini, chopped

1 cup fresh corn kernels (from about 1 to 2 ears of corn)

3 1/2 ounces fresh green beans, trimmed and cut in half (about 1 cup)

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

8 ounces uncooked regular lasagna noodles, broken into thirds

1 (28-ounce) can fire-roasted diced tomatoes

1/2 cup low-sodium vegetable broth

1/2 cup ricotta cheese

1 1/2 cups shredded mozzarella cheese

Chopped or chiffonade fresh basil, for garnish

Instructions:

Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, corn, green beans, dried basil, dried parsley, salt and red pepper flakes and cook for 2 to 3 minutes, until the vegetables all start to soften.

Add the broken lasagna noodles on top of the vegetables in the skillet, then pour the tomatoes and broth over the top of the noodles. Increase the heat and bring the liquid almost to a boil. Cover, reduce the heat and simmer fairly vigorously for 20-22 minutes, stirring occasionally (and more frequently toward the end of the cooking time), until the pasta is tender. Turn the heat down to low.

Drop the ricotta in small spoonfuls over the top of the pasta, then sprinkle with the mozzarella cheese. Re-cover and let cook for 3 to 4 minutes, until the cheese is melted. Turn off the heat. Let rest uncovered for at least 10 minutes, then garnish with the fresh basil before serving.

“MEATBALLS” STROGANOFF

I'm really not sure where this recipe is from, but I'm guessing probably a diabetic website. The recipe begins, “For a hot, filling dinner, this take on a traditional Hungarian dish can’t be beat. Frozen spinach lightens it up and makes for a well-balanced meal. Serve over long, wide pasta to soak up the sauce.” Serves 4 in 30 minutes or less.

2 tsp. garlic-flavored olive oil

2 cups frozen chopped onion

1 16-oz. bag frozen whole-leaf spinach

1 12-oz. pkg. frozen soy zesty Italian meatballs

1 cup reduced-fat sour cream

Heat oil in nonstick skillet on medium high. Add onion, and sauté 10 minutes, or until golden. Add 1/3 cup water, spinach and soy meatballs. Cover, and cook over medium heat 10 minutes, stirring occasionally.

Stir in sour cream just before serving, and cook 3 to 4 minutes, or until heated through, but without boiling. Season with salt and pepper, and serve over egg noodles, if desired.

PER SERVING: 269 CAL; 18G PROT; 14.5G TOTAL FAT (6G SAT. FAT); 20G CARB; 31MG CHOL; 622MG SOD; 7G FIBER; 5G SUGARS

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

HERBED TOFU LASAGNA WITH ZUCCHINI

This comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.

2 14-oz. pkg. firm tofu, well drained

1/2 cup chopped fresh basil

1/3 cup chopped fresh Italian parsley

1/3 cup pine nuts, toasted

2 cloves garlic, peeled

2 Tbs. lemon juice

1 tsp. salt

1/2 tsp. red pepper flakes

1/4 tsp. sugar

1 Tbs. olive oil

4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)

5 cups marinara sauce

16 no-cook lasagna noodles (9 oz.)

Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.

Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.

Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.

Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan

Friday Recipes

It's finally Friday. (Yay!) Here are six recipes to help you through the weekend, including Cherry Tomato Spaghetti and Key Lime Pie. Enjoy!

VEGETARIAN CHILI

This comes from Ken Stross in Runner’s World. It begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, go to http://www.runnersworld.com/recipes/vegetarian-chili.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

CHERRY TOMATO SPAGHETTI

This comes from Giada De Laurentiis, and begins, “Quick-and-easy spaghetti topped with a sauce of cherry tomatoes, basil and freshly grated Parmesan cheese.”

Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Serving Size: Serves 4-6

To view this online, click here.

Ingredients

1 pound dried spaghetti pasta

1/2 cup extra-virgin olive oil

1 shallot, minced

2 cloves garlic, peeled and smashed

2 pints red cherry tomatoes

1 pint small yellow tomatoes

1 teaspoon kosher salt

2 cups finely grated Parmesan cheese

1 cup thinly sliced basil

Instructions

Bring a large pot of water to a boil and salt generously. Cook the spaghetti to al dente and reserve 1 cup of pasta water.

In a large skillet, heat the olive oil over medium heat and sauté the shallot and garlic, about 2 minutes. Add the tomatoes and salt and reduce the heat to medium low. Simmer the mixture until the tomatoes are slightly popped, 15 to 20 minutes.

Add the pasta, Parmesan, pasta water, and basil and toss thoroughly with tongs. Serve warm or at room temperature.

PORTOBELLO LASAGNA ROLLUPS

This comes from Ellie Krieger of The Food Network’s Healthy Appetite with Ellie Krieger. This begins, “Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.”

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/portobello-lasagna-rollups-recipe.html?oc=linkback

Total Time: 1 hr 30 min; Prep: 20 min; Cook: 1 hr 10 min; Yield: 6 servings; Level: Intermediate

Ingredients

12 whole wheat lasagna noodles (about 12 ounces)

2 teaspoons olive oil 12 ounces portobello mushrooms, chopped (about 3 medium)

1/2 teaspoon kosher salt

4 cups Easy Tomato Sauce, recipe follows, or store-bought marinara sauce

One 15-ounce container part-skim ricotta cheese

One 10-ounce package frozen chopped spinach, thawed and drained

1 large egg, lightly beaten

Freshly ground black pepper

Pinch ground nutmeg

3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

1/4 cup grated Parmesan

Easy Tomato Sauce:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

3 tablespoons tomato paste

1 teaspoon dried oregano

Two 28-ounce cans whole tomatoes, drained, chopped

1 bay leaf

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.

Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.

In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.

SWEET POTATO-PECAN PIE

This recipe is from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

KEY LIME PIE

This recipe, also from the February 2010 issue of Vegetarian Times, page 52, begins, “The secret to this pie is cream of coconut, most commonly used by bartenders to make piña coladas. Don't confuse it with coconut milk, which is unsweetened and thinner. Chill well before serving.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/key-lime-pie-2/.

Crust

1 1/2 cups crushed vegan graham crackers, plus more for garnish

1/4 cup nonhydrogenated vegan margarine, melted

1/4 cup agave nectar

Filling

1 cup cream of coconut, such as Coco Lopez

1 cup raw, unsalted cashews

7 oz. extra-firm tofu (half pkg.), drained

3/4 cup fresh lime juice

1/4 cup cornstarch

1/4 cup plus 1 Tbs. agave nectar

2 tsp. grated lime zest

Lime slices, for garnish

To make Crust:

Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and agave nectar in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.

Bake Crust 8 to 10 minutes, or until golden. Cool.

To make Filling:

Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in blender or food processor; blend until very smooth (press mixture through strainer if blender cannot completely blend cashews).

Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens, stirring constantly.

Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.

nutritional information Per Slice: Calories: 364; Protein: 6 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 35 g; Vegan