Wednesday Recipes

Half-way through the week...And here are today's six recipes to help you through the day. Enjoy!

VEGAN CARROT CAKE

This was sent in by Christina Kaoh to the SHARE: Reader Recipes segment. According to the segment, Christina developed this for a friend’s birthday. Serves 15.

Cake

1 medium ripe banana, frozen, then thawed

2/3 cup sugar

1/3 cup vegetable oil

1 1/2 cups grated carrots

1 1/4 cups flour

1 Tbs. baking powder

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 cup raisins

1/2 cup chopped walnuts

Icing

1 1/2 cups confectioner’s sugar

1 Tbs. vegan margarine

1/2 tsp. vanilla extract

To make Cake: Preheat oven to 350 degrees F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separated bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.

Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.

To make icing: Whisk together confectioners’ sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.

Per slice: Cal: 222; Protein: 2 g; Total Fat: 8 g (1 g sat. fat); Carb: 37 g; Chol: 0 mg; sodium: 205 mg; Fiber: 1 g; sugars: 26 g

PARISIAN-STYLE SWEET CREPES

Makes 8 crêpes

This is from the September, 2009 issue of Vegetarian Times. The recipes starts with, "Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack."

Crêpes

1 1/4 cups all-purpose flour

1/3 cup sugar

1/2 tsp. salt

1 large egg, lightly beaten

1 cup low-fat milk

1 tsp. vanilla extract

Fillings (optional)

Butter

Sugar

Nutella

Jam

Apple butter

Crème de marrons (chestnut purée)

Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.

nutritional information

Per Crêpe:

Calories: 132; Protein: 4 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 28 mg; Sodium: 168 mg; Fiber: less than 1 g; Sugar: 10 g

SUPERFAST FUDGE BROWNIES

This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!

The recipe starts with, "The perfect comfort food to go with your burgers. Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." While I eat veggie burgers, rather than the meat version, I agree! These brownies are quick, easy, and yummy!

8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces

1/2 cup Dutch-process unsweetened cocoa powder

1 cup sugar

1 teaspoon pure vanilla extract

2 extra-large eggs

3/4 cup all-purpose flour

Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.

In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.

Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.

SPINACH LASAGNA

This comes from the January 2008 issue of Vegetarian Times, and begins, "'Many people don't know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top,' says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack." Serves 8.

To view this online, click here.

1 medium onion, quartered

1 cup fresh basil leaves

1 Tbs. dried oregano

2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided

1 8-oz. pkg. tempeh, cut into chunks

1 28-oz. can chopped fire-roasted tomatoes

2 Tbs. olive oil, plus more for oiling slow cooker

1 tsp. salt

1/2 tsp. ground black pepper

2 10-oz. pkgs. frozen spinach, thawed and drained

8 oven-ready lasagna noodles

1 16-oz. jar roasted red peppers, rinsed and drained

1 16-oz. container low-fat ricotta cheese, divided

1 cup grated Swiss cheese, divided

Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.

Combine spinach and minced garlic in bowl, and season with salt and pepper.

Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.

Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.

nutritional information Per SERVING: Calories: 322; Protein: 22 g; Total Fat: 14 g; Saturated Fat: 5.5 g; Carbohydrates: 32 g; Cholesterol: 31 mg; Sodium: 762 mg; Fiber: 6 g; Sugar: 8 g

GENERAL TSO'S TOFU

From the March 2015 issue of Vegetarian Times, page 56. This begins, "Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection." Serves 4.

To view this online, click here.

Crispy Tofu

1 16-oz. pkg. firm tofu, drained

2 tsp. low-sodium soy sauce

2 tsp. rice vinegar

1 tsp. mirin (rice wine)

1 tsp. vegetable oil

1/2 tsp. minced garlic

1/2 tsp. grated fresh ginger

1 Tbs. cornstarch

Sauce

1/2 cup low-sodium vegetable broth

2 Tbs. sugar

1 1/2 Tbs. low-sodium soy sauce

4 tsp. mirin (rice wine)

2 tsp. rice vinegar

2 tsp. sesame oil

2 tsp. cornstarch

1 1/2 tsp. tomato paste

1/2 tsp. sambal oelek chile paste, optional

2 tsp. vegetable oil

4 green onions, green parts chopped (1/3 cup)

1 clove garlic, minced (1 tsp.)

1/2 tsp. grated fresh ginger

Accompaniments

2 cups steamed broccoli

2 cups steamed brown or white rice

To make Crispy Tofu: Cut tofu block into two broad slabs. Wrap tofu slabs in paper towels, and place between two cutting boards. Weight top cutting board with soup cans, and press 30 minutes. Unwrap tofu, and cut into 1-inch cubes.

Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate 30 minutes, or overnight. (Tofu should absorb all liquid.)

Preheat oven to 350°F, and coat baking sheet with cooking spray. Sift cornstarch over tofu, and turn to coat evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.

To make Sauce: Whisk together broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste, and sambal oelek (if using) in small bowl. Set aside.

Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth mixture, and cook 1 minute, or until thickened. Stir in Tofu. Serve with steamed broccoli and rice.

nutritional information Per Serving (1 cup tofu, 1/2 cup broccoli, and 1/2 cup rice): Calories: 335; Protein: 14 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 11 g; Vegan

SHEPHERD'S PIE

This comes from the November 2015 issue of Vegetarian Times, page 65, and is attributed to Jon DuBois of Green Zebra in Chicago. The recipe begins, “'This plant-based answer to the rib-sticking standby is surprisingly simple to put together and stars the best of the harvest season, all crowned with a sweet potato mash that’s the color of an autumn sunset,' says DuBois. Winter squash and root vegetables make up the filling for an easy-to-make casserole that’s hearty enough to serve as a main dish." Serves 8.

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

3 sweet potatoes

1/4 cup olive oil

1 small onion, diced (2 cups)

2 small turnips, peeled and diced (1 cup)

1 small celery root or celeriac, peeled, diced (1 cup)

2 carrots, diced (2/3 cup)

2 cups diced butternut squash

2 Tbs. all-purpose flour

4 Tbs. unsalted butter, cut into pieces

1/2 tsp. cayenne pepper

Preheat oven to 350°F. Bake sweet potatoes directly on oven rack 60 minutes, or until tender.

Meanwhile, heat oil in Dutch oven or large saucepan over medium heat. Add onion, and sauté 4 minutes. Add turnips, celery root, carrots, and squash, and cook 10 minutes, or until vegetables are tender. Stir in flour, and cook 1 minute more. Stir in 1 cup water, and cook 2 to 3 minutes, stirring constantly, or until liquid thickens. Reduce heat to medium-low, and simmer 5 minutes more. Season with salt and pepper, if desired. Transfer to 13- x 9-inch baking dish.

Scoop flesh from sweet potatoes, and, while still hot, purée in food processor with butter until smooth. Add cayenne pepper, and season with salt, if desired. Spread sweet potato purée over vegetables in baking dish.

Bake 15 minutes, or until bubbling hot.

nutritional information Per Per 1-cup serving: Calories: 186; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 5 g; Carbohydrates: 22 g; Cholesterol: 15 mg; Sodium: 39 mg; Fiber: 4 g; Sugar: 7 g; Gluten-Free

Friday Recipes

Since next Thursday is Thanksgiving, here are six recipes you can use with your Thanksgiving meal - or anytime, for that matter. Enjoy!

Note: I'll be taking Thanksgiving off from posting blogs (maybe with the exception of my photography blog), but I will probably post a double-serving of Vegetarian Delights the day before Thanksgiving. Hope you all have a safe, wonderful Thanksgiving.

BEST APPLE CRISP

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This apple crisp is my favorite, with its buttery, crumbly oatmeal and brown sugar topping. I used a combination of Granny Smith and Fuji apples in the apple crisp, but any good baking or cooking apples will work well.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: Makes 6 to 8 servings

To view this online, go to http://southernfood.about.com/od/Apple-Crisp-Recipes/r/Best-Apple-Crisp.htm.

Ingredients

3/4 cup all-purpose flour

1/8 teaspoon salt

3/4 cup light brown sugar, packed

3/4 cup quick oats

8 tablespoons cold butter, cut in small pieces

2 1/2 to 3 pounds baking apples, such as Fuji or Granny Smith, about 5 to 6 large apples

1 tablespoon lemon juice

1/3 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

Preparation

Heat the oven to 350° F. Butter a 1 1/2-quart baking dish or 6 to 8 1- to 2-cup baking dishes.

In a mixing bowl or food processor bowl combine the flour, 3/4 cup brown sugar, salt, and butter.

Work the butter in with your hands, if using a mixing bowl, or pulse with the blade attachment of the food processor until the mixture is clumping together. Add the oats and mix or pulse to blend thoroughly. Set aside.

Peel and core the apples, then cut into wedges. Slice the wedges thinly. I like to chop a few of the apples in 1/2 inch pieces to give the filling a varied texture. Put them in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown. Add the cinnamon and 1/3 cup brown sugar to the apple and lemon juice mixture.

Transfer the apple mixture to the prepared baking dish(es). Top the apple mixture evenly with the crumb mixture.

Bake for 40 to 50 minutes, or until the apples are tender.

CRANBERRY APPLE PIE

This comes from Delish.com, and starts off, “Give your basic apple pie a delicious upgrade with cranberries.”

To view this online, go to http://www.delish.com/cooking/recipe-ideas/recipes/a44663/cranberry-apple-pie-recipe/.

Ingredients

For the Crust

3 c. all-purpose flour

1/4 tsp. baking powder

1 tsp. salt

1 cup shortening, cut into chunks

1 tbsp. white vinegar (or apple cider vinegar)

6 tbsp. ice water (or as needed)

2 egg whites

For the Filling

1/2 c. unsalted butter

3 tbsp. all-purpose flour

1/4 c. water

1/2 cup white sugar

1/2 cup packed brown sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

4 Granny Smith apples, peeled, cored and sliced

2 cup fresh cranberries


Directions

For the crust: In a large bowl, whisk together flour, baking powder, and salt. Add shortening and gradually work into flour with a pastry cutter until it resembles a coarse meal, 2 to 3 minutes.

Add vinegar and 4 tablespoons ice water. Toss mixture gently, then add remaining ice water until dough begins to come together. (You may need to add more water 1 tablespoon at a time, until all flour is moistened.)

Separate dough in half and form two evenly sized balls. Wrap each in plastic wrap and press down to slightly flatten each (this will make rolling easier later). Transfer to refrigerator if using within 24 hours; otherwise transfer to freezer.

When ready to use dough, remove from freezer and thaw 15 to 30 minutes before rolling out one ball as the bottom and crust and slicing the other into a lattice.

For the filling: Preheat oven to 350 degrees F. Place bottom crust in your pan and brush with egg white (reserve the rest to brush on top of the pie). Place in the freezer while you prepare the filling.

In a saucepan over medium heat, melt butter. Stir in flour to form a paste. Add water, sugars, cinnamon, nutmeg, and allspice and bring to a boil. Reduce temperature and let simmer.

Meanwhile, combine apples and cranberries in a large bowl. Add brown sugar mixture to apples and toss to coat. Arrange apple cranberry mixture in a mound in pie dish and cover with a lattice crust. Brush with remaining egg white and sprinkle with course sugar, if desired.

Bake until apples are soft and crust is deeply golden, about 1 hour.

PARKER'S SPLIT PEA SOUP

This comes from Ina Garten, otherwise known as The Food Network's Barefoot Conessa. Total Time: 1 hr. 40 min; Prep: 10 min; Cook: 1 hr 30 min; Yield: 5 to 6 servings; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe.print.html?oc=linkback

Note: The original recipe calls for chicken stock or water. I changed that to vegetable broth or water, since this is a vegetarian blog. That's the only change that's been made to Ina's recipe.

Ingredients

1 cup chopped yellow onions

2 cloves garlic, minced

1/8 cup good olive oil

1/2 teaspoon dried oregano

1 -1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups medium-diced carrots (3 to 4 carrots)

1 cup medium-diced red boiling potatoes, unpeeled (3 small)

1 pound dried split green peas

8 cups vegetable broth or water

Directions

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and vegetable broth. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

SHEPHERD'S PIE

This comes from the November 2015 issue of Vegetarian Times, page 65, and is attributed to Jon DuBois of Green Zebra in Chicago. The recipe begins, “'This plant-based answer to the rib-sticking standby is surprisingly simple to put together and stars the best of the harvest season, all crowned with a sweet potato mash that’s the color of an autumn sunset,' says DuBois. Winter squash and root vegetables make up the filling for an easy-to-make casserole that’s hearty enough to serve as a main dish." Serves 8.

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

3 sweet potatoes

1/4 cup olive oil

1 small onion, diced (2 cups)

2 small turnips, peeled and diced (1 cup)

1 small celery root or celeriac, peeled, diced (1 cup)

2 carrots, diced (2/3 cup)

2 cups diced butternut squash

2 Tbs. all-purpose flour

4 Tbs. unsalted butter, cut into pieces

1/2 tsp. cayenne pepper

Preheat oven to 350°F. Bake sweet potatoes directly on oven rack 60 minutes, or until tender.

Meanwhile, heat oil in Dutch oven or large saucepan over medium heat. Add onion, and sauté 4 minutes. Add turnips, celery root, carrots, and squash, and cook 10 minutes, or until vegetables are tender. Stir in flour, and cook 1 minute more. Stir in 1 cup water, and cook 2 to 3 minutes, stirring constantly, or until liquid thickens. Reduce heat to medium-low, and simmer 5 minutes more. Season with salt and pepper, if desired. Transfer to 13- x 9-inch baking dish.

Scoop flesh from sweet potatoes, and, while still hot, purée in food processor with butter until smooth. Add cayenne pepper, and season with salt, if desired. Spread sweet potato purée over vegetables in baking dish.

Bake 15 minutes, or until bubbling hot.

nutritional information Per Per 1-cup serving: Calories: 186; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 5 g; Carbohydrates: 22 g; Cholesterol: 15 mg; Sodium: 39 mg; Fiber: 4 g; Sugar: 7 g; Gluten-Free

MUSHROOM-MISO GRAVY

This also comes from the November 2015 issue of Vegetarian Times, page 76, from Janine Doran of Cafe Flora in Seattle. It begins, '“Our Mushroom-Miso Gravy is a long-standing favorite at Cafe Flora. Every Thanksgiving we get so many requests for the recipe that we now prepare ahead with printouts! At the end of the night, after all the guests have left, we also have a tradition of bringing out a double batch of gravy for our staff Thanksgiving.' Chef Janine Doran suggests using leftover gravy to smother biscuits for a fantastic post-Thanksgiving brunch," says Doran. She suggests using leftover gravy to smother biscuits for a fantastic post-Thanksgiving brunch." Makes 4 cups.

To view this online, go to http://www.vegetariantimes.com/recipe/mushroom-miso-gravy/.

2 Tbs. olive oil, divided

1/2 cup red onion, diced (1 cup)

1 cup diced carrots

1 cup diced celery

1 small russet potato, diced (3/4 cup)

1/2 cup frozen corn

2 cloves garlic, minced (2 Tbs.)

2 fresh sage sprigs

2 fresh thyme sprigs

2 cups mushroom broth

3 Tbs. nutritional yeast

2 Tbs. white miso

2 Tbs. low-sodium tamari sauce

1/2 lb. white or cremini mushrooms, sliced

Heat 1 Tbs. oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft and translucent. Stir in carrots and celery, and cook 7 to 10 minutes, or until tender. Stir in potato and corn, and cook 5 to 7 minutes, or until most of liquid has evaporated. Add garlic, sage, and thyme, and cook 1 minute, or until garlic is fragrant.

Stir in broth, nutritional yeast, miso, and tamari, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.

Meanwhile, heat remaining 1 Tbs. oil in large skillet over medium heat. Add mushrooms, and sauté 10 minutes, or until all liquid has evaporated.

Blend mushroom broth mixture in blender in batches until smooth. Stir in mushrooms, and season with salt and pepper, if desired.

nutritional information Per Per 1/4-cup serving: Calories: 162; Protein: 9 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 865 mg; Fiber: 6 g; Sugar: 8 g; Vegan

VEGETARIAN LASAGNA

I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.

I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.

Note: Shameless promotion alert: This is in my e-cookbook, titled Off The Wall Cooking, which can be purchased on Amazon.com.

Tomato sauce:

2 – 3 onions, chopped

3 – 5 cloves garlic, minced

28 oz. can tomatoes

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

1 or 2 – 10 oz. package tofu crumbles

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.

Cheese layer:

2 C sour cream

2 C cottage cheese

2 eggs

4 C mozzarella, grated

2 C cheddar cheese, grated

1 C Parmesan cheese

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.