Monday Recipes

It's Monday, time to get the week started. Hopefully, your weekend was half-way decent. Mine was, even if it was way too short. Well, there's always next weekend.

In the meatime, we wtill need to eat. Here are six vegetarian recipes to get your week started off just right. Check out the Moroccan Chickpea and Squash Stew, the White Bean Enchiladas, and the rest of today's yummy recipes. Enjoy!

ONE-POT VEGETABLE BIRYANI

This is from Zainab Shah in The New York Times cooking enewsletter. For this yumminess, Zainab wrote, "Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one’s adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn’t compromise flavor."

Total Time: 1 hour; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1022758-one-pot-vegetable-biryani. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, loads of guides, great ideas for your next meal.

Ingredients

2 cups basmati rice

1/4 cup ghee or any neutral oil

1 dried bay leaf

2 whole star anise (optional)

4 whole cloves

4 cardamom pods

4 fresh Thai green chiles or green finger chiles, stems removed

1 medium red onion, finely chopped

1 tablespoon ginger paste or freshly grated ginger

1 tablespoon garlic paste or freshly grated garlic

1/2 teaspoon turmeric powder

2 teaspoons Kashmiri red chile powder or other ground red chile

1 plum tomato, finely chopped

1/2 cup chopped cilantro leaves

1/2 cup chopped mint leaves

1 medium carrot, peeled and thinly sliced

1 small potato, peeled and finely diced

1 cup small cauliflower florets

1/2 cup frozen green peas, thawed

1/2 cup cut green beans (fresh or frozen)

1/2 cup full-fat Greek yogurt

2 tablespoons fine sea salt

2-1/2 cups unsalted vegetable stock or water

1 teaspoon garam masala

1 tablespoon fresh lemon juice, plus 3 lemon slices

1/2 cup fresh pomegranate seeds (optional)

1/4 cup toasted or fried cashews, halved (optional)

Preparation

Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.

Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don’t let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.

Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.

Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.

Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.

BAKED VEGETABLE MEDLEY

This is from the January 2003 issue of Vegetarian Times, page 22. It begins, “The crust for this vegetable-filled pie may be made from ready-made, store-bought dough that you roll out and fit into a pie plate. Or, for a no-fuss meal, start with a premade frozen pie crust. This is a meal-in-a-slice, calling only for a light dessert of fruit and nuts.” Serves 4 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/baked-vegetable-medley/.

Ingredients

One 9-inch unbaked frozen pie shell

2 Tbs. olive oil

1 large leek, thinly sliced

1 tsp. minced garlic

1/2 bunch kale, shredded

2/3 cup chunky seasoned tomato sauce

1-1/2 cups artichoke hearts, drained

6 oz. smoked tofu, cut into thin strips

1 cup grated low-fat mozzarella cheese

Directions

Preheat oven to 375F. Reserve strips of leek for garnish.

Bake pie shell until golden, about 10 minutes, or according to package directions. Remove from oven, and set aside. Increase oven temperature to 450F.

Heat olive oil in large skillet over med-ium heat. When hot, sauté leek and garlic for about 5 minutes. Add kale and tomato sauce, stirring often, and cook until kale wilts and leeks are translucent. Add artichoke hearts.

Fill baked pie shell, and arrange tofu pieces decoratively on top. Sprinkle grated cheese over top, and bake 5 minutes more. Increase oven temperature to broil, and heat until cheese browns, about 1 minute.

nutritional information Per Serving: Calories: 420; Protein: 18 g; Total Fat: 25 g; Saturated Fat: 8 g; Carbohydrates: 34 g; Cholesterol: 20 mg; Sodium: 510 mg; Fiber: 5 g; Sugar: 3 g

RED, RED SALAD

From the June 2004 issue of Vegetarian Times. The recipe, which serves 8 and is ready in 30 minutes or less, begins, “Reminiscent of the '50s favorite chopped salad, this dish indulges your whim for something red and colorful for spring and summer eating. You can dress this with an oil-and-balsamic vinegar mixture or any other preferred dressing. Because this is a focal point for lunch or supper, accompany the salad with grilled cheese squares and wrap the meal up with a tempting sweet, such as a wedge of berry pie. Toast the meal with icy lemonade. This makes about 8 1 to 1-1/2-cup servings.”

Ingredients

1 bunch radishes, greens removed, trimmed and quartered

1/2 head red cabbage, cored and chopped

1 cup grape tomatoes

2-1/2 cups red kidney beans, drained and rinsed

1 large red bell pepper, seeded and diced

1/2 large red onion, diced

Salt and freshly ground black pepper to taste

Salad dressing to taste

Directions

Put all vegetables and beans in a large salad bowl, and season with salt and pepper. Dress with salad dressing, toss and serve.

nutritional information Per SERVING: Calories: 100; Protein: 6 g; Carbohydrates: 20 g; Sodium: 200 mg; Fiber: 6 g; Sugar: 3 g; Vegan

MOROCCAN CHICKPEA AND SQUASH STEW

This is from Yasmin Khan at TheKitchn. The recipe begins, "In Morocco, evening Iftar meals during Ramadan often begin with a big bowl of harira — a hearty lentil, tomato, and chickpea soup. This recipe takes inspiration from that ever-popular dish and adds in butternut squash, dried apricots, and fragrant strands of saffron, which lend depth and sweetness, while also making it a more substantial stew. However you want to label it, it’s a nourishing bowl of comfort food that will fill your whole kitchen with the heady scents of warming spices such as cinnamon, smoked paprika, and ginger.

"The stew is also dairy-free and vegetarian! You can serve it with warm fresh bread on the side, like toasted buttered sourdough or Arabic khubz flatbreads drizzled with extra-virgin olive oil. This is a great dish to make ahead, as the flavors taste even better after the stew has rested for a few hours or overnight."

Prep Time: 15 minutes; Cook Time: 1 hour to 1 hour 5 minutes; Serves 6

To view this online, go to https://www.thekitchn.com/moroccan-chickpea-and-squash-stew-recipe-23515241.

Ingredients

2 medium yellow onions

2 tablespoons sunflower or vegetable oil

2 medium stalks celery

4 cloves garlic

1-1/2 teaspoons ground cumin

1-1/2 teaspoons ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

3/4 cup dried split red lentils

1/4 teaspoon crumbled saffron strands

1 pinch granulated sugar

12 ounces butternut squash

8 dried apricots

1 (15-ounce) can chickpeas

1 (15-ounce) can or 1/2 (28-ounce) can whole tomatoes

2-1/2 to 3 cups low-sodium chicken or vegetable broth

1/4 cup uncooked white rice

3/4 teaspoon kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper

1/4 medium bunch fresh cilantro

3 tablespoons olive oil

Lemon juice

Aleppo pepper or other red pepper flakes, for serving (optional)

Instructions

Finely dice 2 medium yellow onions (2 1/2 cups). Heat 2 tablespoons sunflower oil in a Dutch oven or large pot over medium heat. Add the onions and sauté until softened and browned, stirring occasionally, 12 to 15 minutes. Meanwhile, finely dice 2 medium celery stalks (1/2 cup) and finely chop 4 garlic cloves. Fill a kettle or medium saucepan with at least 3 1/2 cups water and bring to a boil, then take off the heat.

Add the celery, garlic, 1-1/2 teaspoons ground cumin, 1-1/2 teaspoons ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground ginger to the pan. Stir well and cook, stirring often, for 2 minutes.

Add 3 cups of the boiled water and 3/4 cup dried split red lentils, and stir to combine. Cover and cook until softened and all the liquid is absorbed, 10 to 15 minutes. Meanwhile, prepare the remaining ingredients.

Grind 1/4 teaspoon crumbled saffron strands in a mortar and pestle or spice grinder, or crumble finely with your fingers. Transfer to a small bowl, add 2 tablespoons of the boiled water and 1 pinch granulated sugar, and smash together with the back of a spoon; set aside to steep. Peel 12 ounces butternut squash and cut into 3/4-inch pieces (2-1/2 cups). Halve 8 dried apricots. Drain and rinse 1 (about 15-ounce) can chickpeas.

Add the saffron liquid, squash, chickpeas, apricots, 2-1/2 cups low-sodium vegetable or chicken broth, 1 (15-ounce) can tomatoes and their juices, 1/4 cup uncooked white rice, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pan. Stir to combine and bring to a simmer.

Reduce the heat to medium low. Cover and simmer, stirring occasionally, until the squash is completely soft and beginning to melt into the stew, 25 to 30 minutes. Add more broth 1/4 cup at a time as needed if the stew is dry. Meanwhile, finely chop 1/4 medium bunch fresh cilantro leaves and tender stems until you have about 1/4 cup.

Reserve 1 tablespoon of the cilantro for garnish. Add the remaining cilantro and 3 tablespoons olive oil to the stew and stir to combine. Taste and season as needed with more kosher salt, black pepper, or lemon juice. Serve garnished with the reserved cilantro and Aleppo pepper or other red pepper flakes if desired.

Recipe Notes

Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 6 months.

WHITE BEAN ENCHILADAS

This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."

Makes 3 servings (serving size: 2 enchiladas)

To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.

Ingredients

2 tablespoons fat-free sour cream

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided

2 tablespoons canned chopped green chiles

1 tablespoon sliced green onions

1 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

1 (10-ounce) can enchilada sauce (such as Old El Paso), divided

1/4 cup water

6 (6-inch) corn tortillas

Cooking spray

1 tablespoon minced fresh cilantro (optional)

Directions

Preheat oven to 350°.

Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.

Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.

Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1 - 1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1-1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

Desserts

There are times when we just crave something snacky. Therefore, here are six desserts for you to check out, including Piñata Cupcakes and Pumpkin-Chocolate Swirl Cheesecake. Enjoy!

BUCKEYE ROLL-UPS

This is from Old El Paso, and begins, "You can make these addictive peanut butter and chocolate roll-ups a full day ahead for maximum convenience — but will you be able to resist the sweet and salty deliciousness for 24 whole hours?"

Prep Time: 20 minutes; Total Time: 2 hours 20 minutes; Makes 32 servings

To view this online, go to https://www.oldelpaso.com/recipes/buckeye-roll-ups.

Ingredients

1 container (8 oz) whipped cream cheese

2 tablespoons powdered sugar

1 cup creamy peanut butter

1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)

1 cup mini semisweet chocolate chips

1/2 cup chopped salted roasted peanuts

1 tablespoon unsweetened baking cocoa

Preparation

In small bowl, mix cream cheese and powdered sugar. Divide peanut butter among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Divide cream cheese mixture evenly among tortillas, gently spreading over peanut butter. Top half of each tortilla with chocolate chips and peanuts.

Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.

To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices. Sprinkle with cocoa.

Expert Tips

The whipped cream cheese is a cinch to combine with the powdered sugar, and it spreads easily straight from the refrigerator.

For best results, use a small offset spatula for spreading the peanut butter and cream cheese mixture.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1-1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1-1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1-1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

PEANUTTY BUTTER CHOCOLATE BROWNIE

This is from the infamous long-since-forgotten emailing list, though it looks like from a diabetic emailing list.

Yield: 16 servings

Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes

Ingredients

1/4 cup creamy peanut butter

1 tablespoon water

1 tablespoon vegetable oil

1 large egg

1 egg white

1/2 of an 18.25 ounce box devil's food cake mix

Directions

Preheat oven to 350 degrees F.

In a medium mixing bowl, combine peanut butter, water, oil, egg, and egg white. Whisk until well blended. Add cake mix and stir until just blended. This mixture will be very thick.

Coat the bottom only of an 8x8 inch nonstick baking pan. Spoon batter evenly into pan.

Bake 15 minutes or until wooden toothpick inserted in center comes out almost clean. (The brownies will not appear to be done; they will continue cooking as they cool.) Cool on wire rack and cut into 16 squares. This recipe easily doubles.

Nutritional Information Per Serving (1 brownie): Calories: 101, Fat: 4 g, Cholesterol: 13 mg, Sodium: 146 mg, Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 8 g, Protein: 2 g

Diabetic Exchanges: 1/2 Fat, 1 Carbohydrate

PINATA CUPCAKES

This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."

Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings

To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.

Ingredients

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix

Water, oil and eggs called for on cake mix box

1 1/4 cups mini candy-coated chocolate candies

1/2 cup candy sprinkles

6 1/2 cups powdered sugar

3/4 cup butter, softened

1/2 teaspoon vanilla

5 to 7 tablespoons milk

Gel food colors

Preparation

Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.

In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.

Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.

Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.

In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.

Expert Tips

We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.

Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.

To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.

For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.

For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.

BLACKOUT CAKE

This recipe, on The New York Times cooking site is from Ebinger's, and adapted by The New York Times. It begins, "This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, 'The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants,' that this version got the thumbs-up from 'a panel of twelve Ebingerites.' That's enough for us."

Yield: 1 cake; Time: 3 hours plus chilling

This recipe was featured in "The Cake Box From Heaven (Brooklyn, of Course) is Back" and can be viewed online at https://cooking.nytimes.com/recipes/1018772-blackout-cake.

Ingredients

For the cake:

1/2 cup unsweetened Dutch-process cocoa

1/4 cup boiling water

2 ounces unsweetened chocolate, chopped

3/4 cup milk

2 cups sugar

2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans

4 eggs, separated

2 teaspoons vanilla

2 cups flour, plus 1 tablespoon for the cake pans

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

For the filling:

2 tablespoons unsweetened Dutch-process cocoa

2 cups boiling water

3/4 cup plus 1 tablespoon sugar

1 ounce bittersweet chocolate, chopped

1/4 cup cornstarch

1 tablespoon cold water

1/4 teaspoon salt

1 teaspoon vanilla

2 tablespoons butter

For the frosting:

12 ounces semisweet chocolate, chopped

3/4 cup unsalted butter

1/2 cup hot water

1 tablespoon corn syrup

1 tablespoon vanilla

Preparation

Heat the oven to 375 degrees.

To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.

In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.

Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.

Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.

While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.

Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.

Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.

Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.

Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.

APPLE EMPANADAS MINI TACO BOWLS

This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."

Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings

To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.

Ingredients

Vegetable oil for deep frying

1/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)

3/4 cup sour cream

6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)

1 cup packed brown sugar

2 tablespoons lemon juice

1/4 teaspoon salt

1/3 cup caramel topping

Preparation

In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.

Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.

In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.

In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.

Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.

Expert Tips

Pears can be substituted for apples in this recipe.

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

More Holiday Recipes

Is there such as thing as too many holiday recipes? I doubt it. So, yes, here's More Holiday Recipes, including Sweet Potato Pie, Pecan Pie, and Sesame Twists. Enjoy!

PANETTONE BREAD PUDDING

This is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, “If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It’s close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.”

Yield: 8 servings; Time: 10 minutes plus 1 hour baking

This was featured in “Panettone Has Become an Obsession for American Bakers,” and can be viewed here.

Ingredients

1 tablespoon unsalted butter

6 to 8 slices panettone

6 eggs

1/3 cup sugar

1/2 teaspoon kosher salt

4 cups whole milk

Confectioners' sugar, to garnish

Preparation

Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.

In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.

PECAN PIE

This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.

Ingredients

Crust

1 1/2 cups unbleached all-purpose flour

6 Tbs. vegan margarine, such as Earth Balance, melted

1 1/2 Tbs. unrefined sugar

1 tsp. ground cinnamon

1/4 tsp. sea salt

Filling

1 cup plain unsweetened soymilk

1 cup coconut milk

1 1/2 cups brown rice syrup

3/4 cup maple syrup

1 pinch sea salt

1 Tbs. arrowroot powder

3 cups whole pecans

Directions

To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.

To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.

Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.

CINNAMON ICE CREAM

This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12

Ingredients

1 whole vanilla bean

1 cup plain unsweetened soymilk

1 cup soy creamer

1/2 cup safflower oil

1 cup coconut milk

1 tsp. ground cinnamon

Directions

Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.

SWEET POTATO PIE

This is from the infamous long-since-forgotten emailing list. Makes 2 pies

Ingredients

Pie filling:

1 1/2 stick of butter

4 peeled medium sweet potatoes (yams)

1 1/2 tsp. nutmeg

1/2 tsp. cinnamon

2 large eggs

1 cup sugar

Juice from 1/2 lemon

2 tbsp. vanilla flavor

2 8” shallow pie shell/crust

Directions

Boil sweet potatoes in large covered pot for 30 minutes or until soft. Drain the sweet potatoes. In a large mixing bowl, combine all ingredients and blend with mixer on medium speed for 2-3 minutes or until the mixture is smooth. Pour 1/2 of the sweet potato filling into each pie shell/crust. Bake the pies at 350 degrees until crust is light brown (25-30 minutes). Allow pies to cool for 30 minutes. Serve with whipped cream or topping of your choice.

SESAME TWISTS

This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."

Makes 30 servings

To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.

Ingredients

1 1/2 cups whole-wheat flour

1 1/2 cups all-purpose flour

2 Tbs. sugar

1 1/2 Tbs. baking powder

1 tsp. salt, plus more for sprinkling

1 stick unsalted butter, cut into small pieces (4 oz.)

1 1/2 cups low-fat buttermilk

1/4 cup sesame seeds

Preparation

Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.

Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.

Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.

Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1 - 1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1-1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

More Holiday Recipes

Is there such a thing as too many yummy recipes for a holiday meal? I doubt it. To that end, here are six more recipes for your holiday dinner table, including Mashed Sweet Potatoes with Maple Syrup, Harvest Pot Pies, and Pumpkin-Chocolate Swirl Cheesecake. Enjoy!

THREE SISTERS CASSEROLE

This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."

Serves 6.

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

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

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

PUMPKIN SEED PESTO

This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."

Makes 1 serving

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.

Ingredients

1 cup unsalted hulled (green) pumpkin seeds

1 cup coarsely chopped cilantro

1/2 cup toasted pumpkin seed oil

1/4 cup fresh lime juice

1 tsp. salt

Preparation

Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.

Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

DUCHESS POTATOES

This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.

Ingredients

3 lb. russet potatoes (about 3 large), peeled and cubed

4 Tbs. unsalted butter

3/4 cup low-fat sour cream

2 egg yolks

1/2 cup chopped chives

Preparation

Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.

Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.

HARVEST POT PIES

This was in the November/December 2006 issue of Vegetarian Times, page 68. It begins, "To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry."

Makes 8 servings

View this online at https://www.vegetariantimes.com/recipes/harvest-pot-pies/.

Ingredients

2 Tbs. olive oil

12 oz. button mushrooms, sliced

1 medium onion, chopped (1 cup)

3 stalks celery, diced (about 1 cup)

3 cloves garlic, minced (1 Tbs.)

1 Tbs. chopped fresh thyme

1/2 cup dry white wine

1 lb. butternut squash, cubed

5 small red potatoes, sliced

1/2 lb. green beans, halved

2 cups fresh or frozen corn kernels

3 Tbs. cornstarch

1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed

Preparation

Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.

Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.

Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.

Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.

Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1 - 1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1 - 1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

MASHED SWEET POTATOES WITH MAPLE SYRUP

This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.

Ingredients

5 lbs red-skinned sweet potatoes

1/2 cup vegan margarine

1/3 cup pure maple syrup

1 tsp ground cinnamon

Salt and freshly ground black pepper

Directions

Peel sweet potatoes and cut into 1-inch chunks.

Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.

Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.

Thanksgiving Recipes

Since next Thursday is Thanksgiving here in the U.S., today's post deals with Thanksgiving recipes.

Many here in the U.S. tend to think along the lines of turkey for autumn and winter holidays, with other dishes around the turkey. But if someone's a vegetarian, that leaves the turkey out. For a number of years, a friend of mine, Kevin, would kid me about buying a tofurky; my response was to offer to invite him to partake in the stuff.

"Ha! No way!" was his response.

But if you're forgoing the turkey, and not up for tofurky, there are plenty of foods to fix. Check out the Duchess Potatoes, the Harvest Pot Pies, or any of the other yummy vegetarian holiday recipes. Enjoy!

Note: Next week, I'll be posting more Thanksgiving recipes for your enjoyment.

THREE SISTERS CASSEROLE

This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."

Serves 6.

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

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

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

PUMPKIN SEED PESTO

This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."

Makes 1 serving

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.

Ingredients

1 cup unsalted hulled (green) pumpkin seeds

1 cup coarsely chopped cilantro

1/2 cup toasted pumpkin seed oil

1/4 cup fresh lime juice

1 tsp. salt

Preparation

Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.

Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

DUCHESS POTATOES

This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.

Ingredients

3 lb. russet potatoes (about 3 large), peeled and cubed

4 Tbs. unsalted butter

3/4 cup low-fat sour cream

2 egg yolks

1/2 cup chopped chives

Preparation

Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.

Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.

HARVEST POT PIES

This was in the November/December 2006 issue of Vegetarian Times, page 68. It begins, "To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry."

Makes 8 servings

View this online at https://www.vegetariantimes.com/recipes/harvest-pot-pies/.

Ingredients

2 Tbs. olive oil

12 oz. button mushrooms, sliced

1 medium onion, chopped (1 cup)

3 stalks celery, diced (about 1 cup)

3 cloves garlic, minced (1 Tbs.)

1 Tbs. chopped fresh thyme

1/2 cup dry white wine

1 lb. butternut squash, cubed

5 small red potatoes, sliced

1/2 lb. green beans, halved

2 cups fresh or frozen corn kernels

3 Tbs. cornstarch

1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed

Preparation

Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.

Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.

Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.

Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.

Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1 - 1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1 - 1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

MASHED SWEET POTATOES WITH MAPLE SYRUP

This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.

Ingredients

5 lbs red-skinned sweet potatoes

1/2 cup vegan margarine

1/3 cup pure maple syrup

1 tsp ground cinnamon

Salt and freshly ground black pepper

Directions

Peel sweet potatoes and cut into 1-inch chunks.

Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.

Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.

Desserts

There are times when we just crave something snacky. Therefore, here are six desserts for you to check out, including Piñata Cupcakes and Pumpkin-Chocolate Swirl Cheesecake. Enjoy!

BUCKEYE ROLL-UPS

This is from Old El Paso, and begins, "You can make these addictive peanut butter and chocolate roll-ups a full day ahead for maximum convenience — but will you be able to resist the sweet and salty deliciousness for 24 whole hours?"

Prep Time: 20 minutes; Total Time: 2 hours 20 minutes; Makes 32 servings

To view this online, go to https://www.oldelpaso.com/recipes/buckeye-roll-ups.

Ingredients

1 container (8 oz) whipped cream cheese

2 tablespoons powdered sugar

1 cup creamy peanut butter

1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)

1 cup mini semisweet chocolate chips

1/2 cup chopped salted roasted peanuts

1 tablespoon unsweetened baking cocoa

Preparation

In small bowl, mix cream cheese and powdered sugar. Divide peanut butter among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Divide cream cheese mixture evenly among tortillas, gently spreading over peanut butter. Top half of each tortilla with chocolate chips and peanuts.

Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.

To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices. Sprinkle with cocoa.

Expert Tips

The whipped cream cheese is a cinch to combine with the powdered sugar, and it spreads easily straight from the refrigerator.

For best results, use a small offset spatula for spreading the peanut butter and cream cheese mixture.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1-1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1-1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1-1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

PEANUTTY BUTTER CHOCOLATE BROWNIE

This is from the infamous long-since-forgotten emailing list, though it looks like from a diabetic emailing list.

Yield: 16 servings

Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes

Ingredients

1/4 cup creamy peanut butter

1 tablespoon water

1 tablespoon vegetable oil

1 large egg

1 egg white

1/2 of an 18.25 ounce box devil's food cake mix

Directions

Preheat oven to 350 degrees F.

In a medium mixing bowl, combine peanut butter, water, oil, egg, and egg white. Whisk until well blended. Add cake mix and stir until just blended. This mixture will be very thick.

Coat the bottom only of an 8x8 inch nonstick baking pan. Spoon batter evenly into pan.

Bake 15 minutes or until wooden toothpick inserted in center comes out almost clean. (The brownies will not appear to be done; they will continue cooking as they cool.) Cool on wire rack and cut into 16 squares. This recipe easily doubles.

Nutritional Information Per Serving (1 brownie): Calories: 101, Fat: 4 g, Cholesterol: 13 mg, Sodium: 146 mg, Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 8 g, Protein: 2 g

Diabetic Exchanges: 1/2 Fat, 1 Carbohydrate

PINATA CUPCAKES

This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."

Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings

To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.

Ingredients

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix

Water, oil and eggs called for on cake mix box

1 1/4 cups mini candy-coated chocolate candies

1/2 cup candy sprinkles

6 1/2 cups powdered sugar

3/4 cup butter, softened

1/2 teaspoon vanilla

5 to 7 tablespoons milk

Gel food colors

Preparation

Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.

In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.

Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.

Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.

In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.

Expert Tips

We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.

Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.

To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.

For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.

For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.

BLACKOUT CAKE

This recipe, on The New York Times cooking site is from Ebinger's, and adapted by The New York Times. It begins, "This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, 'The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants,' that this version got the thumbs-up from 'a panel of twelve Ebingerites.' That's enough for us."

Yield: 1 cake; Time: 3 hours plus chilling

This recipe was featured in "The Cake Box From Heaven (Brooklyn, of Course) is Back" and can be viewed online at https://cooking.nytimes.com/recipes/1018772-blackout-cake.

Ingredients

For the cake:

1/2 cup unsweetened Dutch-process cocoa

1/4 cup boiling water

2 ounces unsweetened chocolate, chopped

3/4 cup milk

2 cups sugar

2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans

4 eggs, separated

2 teaspoons vanilla

2 cups flour, plus 1 tablespoon for the cake pans

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

For the filling:

2 tablespoons unsweetened Dutch-process cocoa

2 cups boiling water

3/4 cup plus 1 tablespoon sugar

1 ounce bittersweet chocolate, chopped

1/4 cup cornstarch

1 tablespoon cold water

1/4 teaspoon salt

1 teaspoon vanilla

2 tablespoons butter

For the frosting:

12 ounces semisweet chocolate, chopped

3/4 cup unsalted butter

1/2 cup hot water

1 tablespoon corn syrup

1 tablespoon vanilla

Preparation

Heat the oven to 375 degrees.

To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.

In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.

Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.

Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.

While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.

Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.

Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.

Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.

Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.

APPLE EMPANADAS MINI TACO BOWLS

This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."

Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings

To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.

Ingredients

Vegetable oil for deep frying

1/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)

3/4 cup sour cream

6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)

1 cup packed brown sugar

2 tablespoons lemon juice

1/4 teaspoon salt

1/3 cup caramel topping

Preparation

In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.

Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.

In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.

In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.

Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.

Expert Tips

Pears can be substituted for apples in this recipe.

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

Christmas Recipes

Since Christmas is this Saturday, here are six yummy vegetarian offerings for your holiday table. Check out the Mashed Sweet Potatoes with Maple Syrup, the lovely Duchess Potatoes, along with the rest of today's offerings. Enjoy!

THREE SISTERS CASSEROLE

This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."

Serves 6.

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

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

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

PUMPKIN SEED PESTO

This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."

Makes 1 serving

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.

Ingredients

1 cup unsalted hulled (green) pumpkin seeds

1 cup coarsely chopped cilantro

1/2 cup toasted pumpkin seed oil

1/4 cup fresh lime juice

1 tsp. salt

Preparation

Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.

Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

DUCHESS POTATOES

This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.

Ingredients

3 lb. russet potatoes (about 3 large), peeled and cubed

4 Tbs. unsalted butter

3/4 cup low-fat sour cream

2 egg yolks

1/2 cup chopped chives

Preparation

Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.

Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.

HARVEST POT PIES

This was in the November/December 2006 issue of Vegetarian Times, page 68. It begins, "To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry."

Makes 8 servings

View this online at https://www.vegetariantimes.com/recipes/harvest-pot-pies/.

Ingredients

2 Tbs. olive oil

12 oz. button mushrooms, sliced

1 medium onion, chopped (1 cup)

3 stalks celery, diced (about 1 cup)

3 cloves garlic, minced (1 Tbs.)

1 Tbs. chopped fresh thyme

1/2 cup dry white wine

1 lb. butternut squash, cubed

5 small red potatoes, sliced

1/2 lb. green beans, halved

2 cups fresh or frozen corn kernels

3 Tbs. cornstarch

1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed

Preparation

Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.

Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.

Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.

Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.

Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1 - 1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1 - 1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

MASHED SWEET POTATOES WITH MAPLE SYRUP

This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.

Ingredients

5 lbs red-skinned sweet potatoes

1/2 cup vegan margarine

1/3 cup pure maple syrup

1 tsp ground cinnamon

Salt and freshly ground black pepper

Directions

Peel sweet potatoes and cut into 1-inch chunks.

Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.

Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.

Thanksgiving Recipes

Since next Thursday is Thanksgiving here in the U.S., today's post deals with Thanksgiving recipes.

Many here in the U.S. tend to think along the lines of turkey for autumn and winter holidays, with other dishes around the turkey. But if someone's a vegetarian, that leaves the turkey out. For a number of years, a friend of mine, Kevin, would kid me about buying a tofurky; my response was to offer to invite him to partake in the stuff.

"Ha! No way!" was his response.

But if you're forgoing the turkey, and not up for tofurky, there are plenty of foods to fix. Check out the Duchess Potatoes, the Harvest Pot Pies, or any of the other yummy vegetarian holiday recipes. Enjoy!

Note: Next week, I'll be posting more Thanksgiving recipes for your enjoyment.

THREE SISTERS CASSEROLE

This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."

Serves 6.

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

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

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

PUMPKIN SEED PESTO

This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."

Makes 1 serving

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.

Ingredients

1 cup unsalted hulled (green) pumpkin seeds

1 cup coarsely chopped cilantro

1/2 cup toasted pumpkin seed oil

1/4 cup fresh lime juice

1 tsp. salt

Preparation

Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.

Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

DUCHESS POTATOES

This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.

Ingredients

3 lb. russet potatoes (about 3 large), peeled and cubed

4 Tbs. unsalted butter

3/4 cup low-fat sour cream

2 egg yolks

1/2 cup chopped chives

Preparation

Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.

Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.

HARVEST POT PIES

This was in the November/December 2006 issue of Vegetarian Times, page 68. It begins, "To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry."

Makes 8 servings

View this online at https://www.vegetariantimes.com/recipes/harvest-pot-pies/.

Ingredients

2 Tbs. olive oil

12 oz. button mushrooms, sliced

1 medium onion, chopped (1 cup)

3 stalks celery, diced (about 1 cup)

3 cloves garlic, minced (1 Tbs.)

1 Tbs. chopped fresh thyme

1/2 cup dry white wine

1 lb. butternut squash, cubed

5 small red potatoes, sliced

1/2 lb. green beans, halved

2 cups fresh or frozen corn kernels

3 Tbs. cornstarch

1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed

Preparation

Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.

Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.

Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.

Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.

Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1 - 1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1 - 1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

MASHED SWEET POTATOES WITH MAPLE SYRUP

This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.

Ingredients

5 lbs red-skinned sweet potatoes

1/2 cup vegan margarine

1/3 cup pure maple syrup

1 tsp ground cinnamon

Salt and freshly ground black pepper

Directions

Peel sweet potatoes and cut into 1-inch chunks.

Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.

Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.