Cookies - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with the yumminess of freshly baked cookies, including two of my grandmother's signature recipes (Peanut Butter Cookies and Oatmeal Cookies), as well as four other can't-miss-with-these recipes. Enjoy!

GRANDMA'S PEANUT BUTTER COOKIES

My maternal grandmother was a fantastic cookie baker. Whenever we'd go visit her, she'd always have a batch of her peanut butter or oatmeal cookies ready, along with cups of tea. (Her parents came here from England, so tea was a very big part of their daily routine.)

Of course, whenever she'd come over to visit us for the afternoon, she'd insist on bringing some of her cookies with her. Some of my pleasant memories entail listening to her stories of her childhood (which included meeting Buffalo Bill Cody, who happened to be a friend of her favorite teacher!) while eating some of her homemade cookies.





One of Grandma Hallock’s cookie recipes.

1/2 C butter

1/2 C peanut butter

1/2 C sugar

1/2 C brown sugar

1 egg, well beaten

1 1/4 C flour

3/4 tsp. soda

1/2 tsp. baking powder

1/4 tsp. salt

Cream butter & peanut butter together. Add sugar & brown sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES



Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking

1 C flour

1 C brown sugar

3 C quick cooking oatmeal (NOT the instant oats!)

1 C butter or margarine

1/4 C boiling water

1 1/2 tsp. baking soda

Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.

Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking



Then cut down the center, like so:



Placed on parchment paper-covered baking sheet, for easier handling



GINGER-MOLASSES COOKIES

This is from Alison Roman in The New York Times cooking e-newsletter. The recipe begins, “Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.”

Yield: About 2 dozen cookies; Time: 45 minutes

This can be found online here.

Ingredients

3 cups all-purpose flour

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon ground allspice

1 1/2 cups (3 sticks) unsalted butter, at room temperature

3/4 cup molasses

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

About 3/4 cup pearl, Demerara or coarse sugar, for rolling

Do ahead: Cookie dough can be made 5 days ahead, refrigerated. Bring dough to room temperature before rolling. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.

Preparation

In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.

In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.

Add dry ingredients all at once, and mix on low speed until just incorporated.

Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.

Heat oven to 325 degrees.

Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.

SOFT APPLE GINGER SPICE COOKIES

This is from the September 2010 issue of Vegetarian Times, page 65. The recipe starts off, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies.

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 cup canola oil

1/4 cup Rosy Applesauce (recipe follows) or unsweetened applesauce

1/4 cup molasses

3/4 cup sugar, plus 1/2 cup for rolling cookies

1 large apple, peeled and finely diced (1 cup)

Preheat oven to 325 degrees F. Line baking sheets with parchment paper, or coat with cooking spray.

Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.

Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.

Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.

Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

Per cookie: 176 cal; 2 g protein; 6 g total fat (less than 1 g sat. fat); 30 g carb; 0 mg chol; 127 mg sodium; less than 1 g fiber; 16 g sugars

ROSY APPLESAUCE

From page 63 of the September 2010 issue of Vegetarian Times.

While this isn’t a cookie recipe, it figures into the Soft Apple Ginger Spice Cookies. It would also make a nice addition to almost any meal. The recipe starts off, “Use a variety of apples to give the applesauce a more complex flavor.” Makes 6 cups.

4 lb. apples, quartered with skins and cores

1 cup apple cider

Place apples and cider in large pot, and bring to a boil. Cover, and cook 1 hour, or until apples are mushy, stirring occasionally. Cool in pot. Pass apples through food mill or sieve. Discard solids. Store up to 1 week in fridge.

Per 1/2-cup serving: 72 cal; less than 1 g protein; less than 1 g fat (less than 1 g sat. fat); 19 g carb; 0 mg chol; 2 mg sodium; 2 g fiber; 15 g sugar

CHOCOLATE OATMEAL COOKIES

Find this recipe at: http://diabeticgourmet.com/recipes/html/1077.shtml

Yield: 40 cookies

Serving size: 1 cookie

Ingredients

1 cup all-purpose flour

1 1/4 cups rolled oats

6 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons trans-free margarine, softened

1/2 cup SPLENDA Sugar Blend

2 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

Directions

Preheat oven to 350 degrees F.

Combine flour, oats, cocoa, baking powder, and salt.

In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.

Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.

Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.

Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g

Thursday Recipes

Here are six yummy vegetarian recipes to help you through the day. Enjoy!

MAPLE-GLAZED SWEET POTATOES

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

To view this online, click here.

1 cup pure maple syrup

1/4 cup apple cider vinegar

1 Tbs. olive oil

1 tsp. salt

2 cinnamon sticks

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

2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds

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

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

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

SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE

This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.

To view online, click here.

2 1/2 cups penne rigate pasta (6 oz.)

1 Tbs. olive oil

2 cloves garlic, minced (2 tsp.)

1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced

10 oz. cherry tomatoes, halved (2 cups)

4 cups packed baby spinach leaves (8 oz.)

1/4 cup chopped pitted kalamata olives

1 Tbs. finely chopped fresh oregano

1 1/2 tsp. grated lemon zest

1/4 tsp. freshly ground black pepper

Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan

RIGATONI TORTE WITH RICOTTA AND FALL VEGETABLES

This comes from the November 2013 issue of Vegetarian Times, page 55. It starts off, “Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.” Serves 12.

To view this online, click here.

3 sprigs fresh sage plus 2 Tbs. chopped fresh sage, divided

12 oz. white or cremini mushrooms, quartered (6 cups)

3 small leeks, white and light green parts cut into 1/2-inch-thick rounds (3 cups)

12 oz. broccoli, cut into 1 1/2-inch florets (6 cups)

1 lb. uncooked rigatoni

4 Tbs. butter

1/4 cup all-purpose flour

1 32-oz. pkg. creamy butternut squash soup, such as Imagine Foods

2 cups grated Swiss or Gruyère cheese, divided

1 tsp. truffle oil, plus more for drizzling, optional

1 cup low-fat ricotta cheese

Preheat oven to 350°F. Coat 10-inch springform pan with cooking spray. Bring large pot of salted water to a boil with fresh sage sprigs; use this boiling water to separately blanch mushrooms (3 minutes), then leeks (2 minutes), and then broccoli (1 minute). Immediately transfer each vegetable to colander with slotted spoon, rinse under cold water, drain well, and transfer to 1 large bowl.

Cook rigatoni in boiling water 3 minutes less than cooking time recommended on package, then drain, rinse under cold water, and transfer to separate large bowl.

Melt butter in large saucepan over medium heat. Add flour, and cook 3 to 5 minutes, or until beginning to turn light brown, stirring constantly. Add butternut squash soup, and cook 5 minutes, or until thickened, stirring constantly. Stir in 1 cup grated cheese, chopped sage, and 1 tsp. truffle oil (if using); season with salt and pepper, if desired. Stir soup mixture into pasta, add blanched vegetables, and stir to combine.

Spread one-third of pasta mixture in prepared springform pan; dot with 1/3 cup ricotta cheese. Repeat twice with remaining pasta mixture and ricotta, and then sprinkle with remaining 1 cup grated cheese. (If making ahead, cover springform pan tightly with foil, and refrigerate up to 24 hours. Uncover before baking.)

Place springform pan on large baking sheet, and bake 30 minutes, or until top is browned and cheese is melted. Let stand 5 minutes before unmolding and serving.

nutritional information Per 1-cup serving: Calories: 334; Protein: 15 g; Total Fat: 11 g; Saturated Fat: 7 g; Carbohydrates: 45 g; Cholesterol: 33 mg; Sodium: 296 mg; Fiber: 3 g; Sugar: 8 g

SOFT APPLE GINGER SPICE COOKIES

This is from the September 2010 issue of Vegetarian Times, page 65. The recipe starts off, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies.

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 cup canola oil

1/4 cup Rosy Applesauce (recipe follows) or unsweetened applesauce

1/4 cup molasses

3/4 cup sugar, plus 1/2 cup for rolling cookies

1 large apple, peeled and finely diced (1 cup)

Preheat oven to 325 degrees F. Line baking sheets with parchment paper, or coat with cooking spray.

Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.

Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.

Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.

Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

Per cookie: 176 cal; 2 g protein; 6 g total fat (less than 1 g sat. fat); 30 g carb; 0 mg chol; 127 mg sodium; less than 1 g fiber; 16 g sugars

ROSY APPLESAUCE

From page 63 of the September 2010 issue of Vegetarian Times. This figures into the Soft Apple Ginger Spice Cookies. It would also make a nice addition to almost any meal. The recipe starts off, “Use a variety of apples to give the applesauce a more complex flavor.” Makes 6 cups.

4 lb. apples, quartered with skins and cores

1 cup apple cider

Place apples and cider in large pot, and bring to a boil. Cover, and cook 1 hour, or until apples are mushy, stirring occasionally. Cool in pot. Pass apples through food mill or sieve. Discard solids. Store up to 1 week in fridge.

Per 1/2-cup serving: 72 cal; less than 1 g protein; less than 1 g fat (less than 1 g sat. fat); 19 g carb; 0 mg chol; 2 mg sodium; 2 g fiber; 15 g sugar

LOW-FAT VEGAN EGGPLANT LASAGNA

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

To view this online, click here.

Ingredients

1 tbsp olive oil

1 clove garlic, minced

1 medium eggplant, diced

2 10 ounce packages frozen chopped spinach, defrosted

1 64 ounce jar pre-made tomato sauce

1 pound lasagna noodles

Preparation

Preheat the oven to 375 degrees.

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

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

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

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

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

Wednesday Recipes

Here are today's six vegetarian recipes to try your hand at. Enjoy!

SOFT APPLE GINGER SPICE COOKIES

This comes from the September 2010 issue of Vegetarian Times, page 65. It begins, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies

To view this online, go to http://www.vegetariantimes.com/recipe/soft-apple-ginger-spice-cookies/.

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. salt

1/2 cup canola oil

1/4 cup unsweetened applesauce

1/4 cup molasses

3/4 cup sugar, plus 1/2 cup for rolling cookies

1 large apple, peeled and finely diced (1 cup)

Preheat oven to 325°F. Line baking sheets with parchment paper, or coat with cooking spray.

Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.

Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.

Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.

Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

nutritional information Per Cookie: Calories: 176; Protein: 2 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 127 mg; Fiber: less than 1 g; Sugar: 16 g; Vegan

QUINOA-STUFFED PEPPERS

This recipe comes from the February 2009 issue of Vegetarian Times, page 66. It begins, “This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.” Serves 8.

To view this recipe online, go to http://www.vegetariantimes.com/recipe/quinoa-stuffed-peppers-2/.

1 medium onion, finely chopped (1 cup)

2 Tbs. olive oil

2 ribs celery, finely chopped (1/2 cup)

1 Tbs. ground cumin

2 cloves garlic, minced (2 tsp.)

1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry

2 15-oz. cans diced tomatoes, drained, liquid reserved

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

3/4 cup quinoa

3 large carrots, grated (1 1/2 cups)

1 1/2 cups grated reduced-fat pepper Jack cheese, divided

4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

nutritional information Per Stuffed pepper: Calories: 279; Protein: 14 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 36 g; Cholesterol: 15 mg; Sodium: 518 mg; Fiber: 10 g; Sugar: 9 g; Gluten-Free

TOFU HOT WINGS

This comes from Jolinda Hackett, About.com's Vegetarian Food expert. Jolinda wrote, “You have officially been warned: These tofu hot wings are deliciously addicting. You may have to make a double batch so that you have enough to share. If you like buffalo wings (and even if you don't!), you'll like these vegetarian and vegan spicy tofu hot wings with buffalo sauce.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: about 3 servings

To view this online, click here.

Ingredients

1 16-ounce block tofu, well-pressed

1/4 cup corn starch

1/2 tsp garlic salt

1/2 tsp mustard powder

1/4 tsp black pepper

1-2 tbsp oil for pan-frying

1/4 cup vegan margarine

1/3 cup hot wing sauce, or any kind of hot sauce you like

Preparation

Once your tofu has been well-pressed (See: How to press tofu), slice it into thin "finger" shapes, slabs, cubes, or whatever shape you like best.

In a shallow pan or zip-lock bag, combine the corn starch, garlic salt, mustard powder and black pepper. Carefully add the tofu, gently tossing to make sure that all sides of the tofu is well coated with the corn starch mixture.

Heat the oil in a sautee pan or skillet over medium heat, using a non-stick pan if you have it to reduce the amount of oil needed.

Add tofu and pan-fry on all sides just until lightly golden brown. Once the tofu has cooked, remove it from the pan and set it aside.

Using the same pan (or a different one, your choice), heat the vegan margarine over very low heat. Once melted, add the wing sauce, stirring just until combined well. Add the cooked tofu, gently coating on all sides with the wing sauce mixture.

CHEWY FUDGE BROWNIES

This comes from Alex Witchel in The New York Times Cooking e-newsletter. Alex wrote, “These brownies must sit for some time before they reach their deeply fudgy peak. They are a perfect midweek recipe to yield a weekend's dessert, though in truth they'll be ready after only a night's rest. Once they've matured, you end up with a mystifying brownie that is firm to the bite yet melting in the mouth. Walnuts contribute crunch if you like that sort of thing. They are entirely optional.” Makes 24 brownies.

To view these online, click here.

Ingredients

1 1/2 cups unsalted butter, plus more for greasing pan

1 1/2 cups walnut halves (optional)

9 ounces unsweetened chocolate, chopped or broken into small pieces

3 large eggs

1 teaspoon salt

2 3/4 cups sugar

1 tablespoon vanilla extract

1 1/2 cups unbleached all-purpose flour

Preparation

Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.

Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.

Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.

Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.

RIGATONI PUTTANESCA WITH VEGGIE MEATBALLS

This comes from page 29 of the February 2010 issue of Vegetarian Times. It begins, “Vegetarian sausage substitutes make great “meatballs” that come together in a snap—without the need for adding eggs as a binder. If you prefer milder olive flavor, use California olives. For a more pronounced, salty flavor, use kalamatas.” Serves 2 in 30 minutes or less.

To view this online, click here.

4 oz. dried rigatoni pasta

7 oz. (half of 14-oz. pkg.) soy sausage substitute, such as Gimme Lean (1 cup packed)

1/2 cup breadcrumbs

2 Tbs. grated Parmesan cheese, plus more for garnish, optional

1 Tbs. chopped fresh parsley

2 Tbs. chopped fresh basil, divided

2 cloves garlic, minced (2 tsp.), divided

1/4 tsp. ground black pepper

1 cup tomato sauce, no salt added

2 Tbs. chopped black olives, optional

Cook pasta according to package directions. Meanwhile, combine soy sausage, breadcrumbs, Parmesan cheese, parsley, 1 Tbs. basil, 1 tsp. garlic, and pepper with fingers.

Coat large skillet with olive oil cooking spray, and heat over medium-high heat. Roll soy sausage mixture into 12 balls, about 2 Tbs. each. Cook meatballs 5 to 6 minutes, or until evenly browned. Add tomato sauce, olives, remaining 1 Tbs. basil, and remaining 1 tsp. garlic. Cover, and reduce heat to medium-low. Simmer 3 to 5 minutes to let flavors meld.

Drain pasta, and stir into tomato sauce mixture. Divide between two plates. Sprinkle with Parmesan cheese, if using.

nutritional information Per 2 1/2-cup serving: Calories: 575; Protein: 30 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 86 g; Cholesterol: 4 mg; Sodium: 796 mg; Fiber: 6 g; Sugar: 12 g

GERMAN-STYLE WARM POTATO SALAD

This also comes from page 29 of the February 2010 issue of Vegetarian Times. It begins, “This green bean-laced potato salad is hearty enough to serve as an entrée, but you could also pair it with grilled vegetarian sausages for a bigger meal. If you don't have white balsamic vinegar in your pantry, use any mild variety, such as white wine or rice vinegar.” Serves 2 in 30 minutes or less.

To view this online, click here.

8 oz. baby red potatoes, cut into 1- x 1/2-inch pieces

4 oz. green beans, cut into 2-inch pieces

3 Tbs. olive oil

3 green onions, white and pale-green parts chopped (1/4 cup)

2 Tbs. white balsamic vinegar

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh tarragon or dill

4 cups loosely packed baby spinach leaves

Cook potatoes in pot of boiling salted water 8 minutes, or until tender. Add green beans during last minute of cooking.

Meanwhile, heat oil in skillet over medium heat. Add green onions. Cook 3 to 4 minutes, or until tender but not browned. Remove from heat, and stir in vinegar.

Drain potatoes and green beans. Toss with olive oil mixture, parsley, and tarragon. Season with salt and pepper, if desired. Serve warm on bed of spinach.

nutritional information Per 2-cup serving: Calories: 232; Protein: 5 g; Total Fat: 21 g; Saturated Fat: 3 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 238 mg; Fiber: 6 g; Sugar: 3 g; Vegan

Wednesday Recipes

Six recipes to grace your holiday table - or to enjoy throughout the year. Enjoy!

MAPLE-GLAZED SWEET POTATOES

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

To view this online, click here.

1 cup pure maple syrup

1/4 cup apple cider vinegar

1 Tbs. olive oil

1 tsp. salt

2 cinnamon sticks

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

2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds

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

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

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

SOFT APPLE GINGER SPICE COOKIES

This is from the September 2010 issue of Vegetarian Times, page 65. The recipe starts off, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies.

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 cup canola oil

1/4 cup Rosy Applesauce (recipe follows) or unsweetened applesauce

1/4 cup molasses

3/4 cup sugar, plus 1/2 cup for rolling cookies

1 large apple, peeled and finely diced (1 cup)

Preheat oven to 325 degrees F. Line baking sheets with parchment paper, or coat with cooking spray.

Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.

Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.

Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.

Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

Per cookie: 176 cal; 2 g protein; 6 g total fat (less than 1 g sat. fat); 30 g carb; 0 mg chol; 127 mg sodium; less than 1 g fiber; 16 g sugars

ROSY APPLESAUCE

From page 63 of the September 2010 issue of Vegetarian Times.

While this isn’t a cookie recipe, it figures into the Soft Apple Ginger Spice Cookies. It would also make a nice addition to almost any meal. The recipe starts off, “Use a variety of apples to give the applesauce a more complex flavor.” Makes 6 cups.

4 lb. apples, quartered with skins and cores

1 cup apple cider

Place apples and cider in large pot, and bring to a boil. Cover, and cook 1 hour, or until apples are mushy, stirring occasionally. Cool in pot. Pass apples through food mill or sieve. Discard solids. Store up to 1 week in fridge.

Per 1/2-cup serving: 72 cal; less than 1 g protein; less than 1 g fat (less than 1 g sat. fat); 19 g carb; 0 mg chol; 2 mg sodium; 2 g fiber; 15 g sugar

CAFE DE OLLA

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

To view this online, click here.

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

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

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

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

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

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

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

ULTIMATE STUFFED ACORN SQUASH

This comes from the November 2013 issue of Vegetarian Times, page 53. It begins, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.

To view this online, click here.

3 Tbs. olive oil

4 cloves garlic, minced (4 tsp.), divided

4 acorn squash, halved and seeded

1/2 tsp. ancho chile powder, plus more for sprinkling squash

1/2 tsp. ground coriander, plus more for sprinkling squash

3 cups fresh or frozen organic corn kernels, divided

2/3 cup yellow cornmeal

1 tsp. sugar

1/2 tsp. baking soda

1/2 tsp. salt

1/8 tsp. cayenne pepper, optional

1 cup low-fat buttermilk

2 large eggs

4 Tbs. melted butter or olive oil

3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)

3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional

1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained

1 large poblano chile or 1 small red bell pepper, diced (1 cup)

8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops

Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.

Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.

Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.

Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.

Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).

Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.

nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free

MAPLE-GLAZED CARROTS

This comes from the November 2013 issue of Vegetarian Times, page 58. It starts off, “Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.” Serves 8 in 30 minutes or less.

To view this online, click here.

2 Tbs. olive oil

2 lb. baby carrots, halved lengthwise if thick

1/3 cup pure maple syrup

2 tsp. Dijon mustard

1 Tbs. chopped fresh tarragon.

Heat oil in large saucepan or Dutch oven over medium-high heat. Add carrots, and sauté 5 to 7 minutes, or until beginning to brown. Add maple syrup, mustard, and 1 cup water; season with salt and pepper, if desired. Cover, reduce heat to medium, and simmer 10 minutes, or until carrots are tender. Uncover, increase heat to medium-high, and simmer 5 minutes, or until liquid is syrupy and carrots are glazed. Stir in tarragon just before serving.

nutritional information Per 1/2-cup serving: Calories: 106; Protein: less than 1 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 19 g; Cholesterol: 0 mg; Sodium: 120 mg; Fiber: 3 g; Sugar: 14 g; Vegan; Gluten-Free

Friday Recipes

Enjoy!

CHOCOLATE CHERRY PIE - Vegan tofu cherry "cream" pie recipe

Jolinda Hackett, About.com's Vegetarian blog guide, writes, "Chocolate cherry pie - Vegan tofu cherry "cream" pie recipe - delicious! I'd love to try this same method with strawberries or perhaps even Elvis-style, with bananas."

Ingredients:

1 (12 oz.) box firm silken tofu

1/4 cup cocoa powder

1/4 cup sugar

1/2 cup chocolate chips, melted

1/2 teaspoon almond extract

1 prepared vegan graham cracker pie crust

1 (12 oz.) package frozen dark sweet cherries, thawed and drained

1 cup non-dairy whipped topping

Preparation:

First, prepare the cherries. Slice them in half and remove the pics, if needed. Set a handful of cherries aside to use as a garnish on top of the pie.

Next, prepare the chocolate "cream" filling. Process the tofu in a blender or food processor until smooth and creamy. Add the cocoa powder, sugar, melted chocolate chips, and almond extract. Process again until mixture is smooth.

To prepare the pie, place about 1/3 of the chocolate tofu mix in a single layer in the prepared pie crust. Next, place the cherries in a single layer on top of the chocolate tofu mixture and spread the remaining chocolate tofu on top.

Refrigerate for at least 4 hours before serving. Garnish each slice with whipped topping and reserved cherries.

This recipe makes one pie of 8 servings.

Nutritional information, per serving: Calories: 270, Total Fat: 13g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrates: 36g, Dietary Fiber: 2g. Sugar: 24g, Protein: 6g

ULTIMATE STUFFED ACORN SQUASH

This is from page 53 of the November 2013 issue of Vegetarian Times. It starts out, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.

To view this online, click here.

3 Tbs. olive oil

4 cloves garlic, minced (4 tsp.), divided

4 acorn squash, halved and seeded

1/2 tsp. ancho chile powder, plus more for sprinkling squash

1/2 tsp. ground coriander, plus more for sprinkling squash

3 cups fresh or frozen organic corn kernels, divided

2/3 cup yellow cornmeal

1 tsp. sugar

1/2 tsp. baking soda

1/2 tsp. salt

1/8 tsp. cayenne pepper, optional

1 cup low-fat buttermilk

2 large eggs

4 Tbs. melted butter or olive oil

3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)

3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional

1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained

1 large poblano chile or 1 small red bell pepper, diced (1 cup)

8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops

Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.

Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.

Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.

Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.

Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).

Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.

nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free

MAPLE-GLAZED SWEET POTATOES

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

To view this online, click here.

1 cup pure maple syrup

1/4 cup apple cider vinegar

1 Tbs. olive oil

1 tsp. salt

2 cinnamon sticks

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

2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds

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

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

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

SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE

This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.

To view online, click here.

2 1/2 cups penne rigate pasta (6 oz.)

1 Tbs. olive oil

2 cloves garlic, minced (2 tsp.)

1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced

10 oz. cherry tomatoes, halved (2 cups)

4 cups packed baby spinach leaves (8 oz.)

1/4 cup chopped pitted kalamata olives

1 Tbs. finely chopped fresh oregano

1 1/2 tsp. grated lemon zest

1/4 tsp. freshly ground black pepper

Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan

RIGATONI TORTE WITH RICOTTA AND FALL VEGETABLES

This comes from the November 2013 issue of Vegetarian Times, page 55. It starts off, “Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.” Serves 12.

To view this online, click here.

3 sprigs fresh sage plus 2 Tbs. chopped fresh sage, divided

12 oz. white or cremini mushrooms, quartered (6 cups)

3 small leeks, white and light green parts cut into 1/2-inch-thick rounds (3 cups)

12 oz. broccoli, cut into 1 1/2-inch florets (6 cups)

1 lb. uncooked rigatoni

4 Tbs. butter

1/4 cup all-purpose flour

1 32-oz. pkg. creamy butternut squash soup, such as Imagine Foods

2 cups grated Swiss or Gruyère cheese, divided

1 tsp. truffle oil, plus more for drizzling, optional

1 cup low-fat ricotta cheese

Preheat oven to 350°F. Coat 10-inch springform pan with cooking spray. Bring large pot of salted water to a boil with fresh sage sprigs; use this boiling water to separately blanch mushrooms (3 minutes), then leeks (2 minutes), and then broccoli (1 minute). Immediately transfer each vegetable to colander with slotted spoon, rinse under cold water, drain well, and transfer to 1 large bowl.

Cook rigatoni in boiling water 3 minutes less than cooking time recommended on package, then drain, rinse under cold water, and transfer to separate large bowl.

Melt butter in large saucepan over medium heat. Add flour, and cook 3 to 5 minutes, or until beginning to turn light brown, stirring constantly. Add butternut squash soup, and cook 5 minutes, or until thickened, stirring constantly. Stir in 1 cup grated cheese, chopped sage, and 1 tsp. truffle oil (if using); season with salt and pepper, if desired. Stir soup mixture into pasta, add blanched vegetables, and stir to combine.

Spread one-third of pasta mixture in prepared springform pan; dot with 1/3 cup ricotta cheese. Repeat twice with remaining pasta mixture and ricotta, and then sprinkle with remaining 1 cup grated cheese. (If making ahead, cover springform pan tightly with foil, and refrigerate up to 24 hours. Uncover before baking.)

Place springform pan on large baking sheet, and bake 30 minutes, or until top is browned and cheese is melted. Let stand 5 minutes before unmolding and serving.

nutritional information Per 1-cup serving: Calories: 334; Protein: 15 g; Total Fat: 11 g; Saturated Fat: 7 g; Carbohydrates: 45 g; Cholesterol: 33 mg; Sodium: 296 mg; Fiber: 3 g; Sugar: 8 g

SOFT APPLE GINGER SPICE COOKIES

This is from the September 2010 issue of Vegetarian Times, page 65. The recipe starts off, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies.

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 cup canola oil

1/4 cup Rosy Applesauce (recipe follows) or unsweetened applesauce

1/4 cup molasses

3/4 cup sugar, plus 1/2 cup for rolling cookies

1 large apple, peeled and finely diced (1 cup)

Preheat oven to 325 degrees F. Line baking sheets with parchment paper, or coat with cooking spray.

Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.

Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.

Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.

Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

Per cookie: 176 cal; 2 g protein; 6 g total fat (less than 1 g sat. fat); 30 g carb; 0 mg chol; 127 mg sodium; less than 1 g fiber; 16 g sugars

ROSY APPLESAUCE

From page 63 of the September 2010 issue of Vegetarian Times.

While this isn’t a cookie recipe, it figures into the Soft Apple Ginger Spice Cookies. It would also make a nice addition to almost any meal. The recipe starts off, “Use a variety of apples to give the applesauce a more complex flavor.” Makes 6 cups.

4 lb. apples, quartered with skins and cores

1 cup apple cider

Place apples and cider in large pot, and bring to a boil. Cover, and cook 1 hour, or until apples are mushy, stirring occasionally. Cool in pot. Pass apples through food mill or sieve. Discard solids. Store up to 1 week in fridge.

Per 1/2-cup serving: 72 cal; less than 1 g protein; less than 1 g fat (less than 1 g sat. fat); 19 g carb; 0 mg chol; 2 mg sodium; 2 g fiber; 15 g sugar

Meatless Monday Recipes

We’ve survived another weekend, and, if you’re like many people, you’re giving Meatless Monday a try, for any number of reasons. I know I’ve mentioned this before, but as a vegetarian, I find it easier to fix meatless meals than those centered around meat. But whether you’re a meat-eater who’s simply trying one meatless day a week (hey, it’s a start!), a vegetarian, or a vegan (something I’m working towards), here are some recipes you’re sure to want to try. Enjoy!

MAPLE-GLAZED SWEET POTATOES

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

To view this online, click here.

1 cup pure maple syrup

1/4 cup apple cider vinegar

1 Tbs. olive oil

1 tsp. salt

2 cinnamon sticks

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

2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds

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

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

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

SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE

This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.

To view online, click here.

2 1/2 cups penne rigate pasta (6 oz.)

1 Tbs. olive oil

2 cloves garlic, minced (2 tsp.)

1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced

10 oz. cherry tomatoes, halved (2 cups)

4 cups packed baby spinach leaves (8 oz.)

1/4 cup chopped pitted kalamata olives

1 Tbs. finely chopped fresh oregano

1 1/2 tsp. grated lemon zest

1/4 tsp. freshly ground black pepper

Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan

RIGATONI TORTE WITH RICOTTA AND FALL VEGETABLES

This comes from the November 2013 issue of Vegetarian Times, page 55. It starts off, “Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.” Serves 12.

To view this online, click here.

3 sprigs fresh sage plus 2 Tbs. chopped fresh sage, divided

12 oz. white or cremini mushrooms, quartered (6 cups)

3 small leeks, white and light green parts cut into 1/2-inch-thick rounds (3 cups)

12 oz. broccoli, cut into 1 1/2-inch florets (6 cups)

1 lb. uncooked rigatoni

4 Tbs. butter

1/4 cup all-purpose flour

1 32-oz. pkg. creamy butternut squash soup, such as Imagine Foods

2 cups grated Swiss or Gruyère cheese, divided

1 tsp. truffle oil, plus more for drizzling, optional

1 cup low-fat ricotta cheese

Preheat oven to 350°F. Coat 10-inch springform pan with cooking spray. Bring large pot of salted water to a boil with fresh sage sprigs; use this boiling water to separately blanch mushrooms (3 minutes), then leeks (2 minutes), and then broccoli (1 minute). Immediately transfer each vegetable to colander with slotted spoon, rinse under cold water, drain well, and transfer to 1 large bowl.

Cook rigatoni in boiling water 3 minutes less than cooking time recommended on package, then drain, rinse under cold water, and transfer to separate large bowl.

Melt butter in large saucepan over medium heat. Add flour, and cook 3 to 5 minutes, or until beginning to turn light brown, stirring constantly. Add butternut squash soup, and cook 5 minutes, or until thickened, stirring constantly. Stir in 1 cup grated cheese, chopped sage, and 1 tsp. truffle oil (if using); season with salt and pepper, if desired. Stir soup mixture into pasta, add blanched vegetables, and stir to combine.

Spread one-third of pasta mixture in prepared springform pan; dot with 1/3 cup ricotta cheese. Repeat twice with remaining pasta mixture and ricotta, and then sprinkle with remaining 1 cup grated cheese. (If making ahead, cover springform pan tightly with foil, and refrigerate up to 24 hours. Uncover before baking.)

Place springform pan on large baking sheet, and bake 30 minutes, or until top is browned and cheese is melted. Let stand 5 minutes before unmolding and serving.

nutritional information Per 1-cup serving: Calories: 334; Protein: 15 g; Total Fat: 11 g; Saturated Fat: 7 g; Carbohydrates: 45 g; Cholesterol: 33 mg; Sodium: 296 mg; Fiber: 3 g; Sugar: 8 g

SOFT APPLE GINGER SPICE COOKIES

This is from the September 2010 issue of Vegetarian Times, page 65. The recipe starts off, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies.

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 cup canola oil

1/4 cup Rosy Applesauce (recipe follows) or unsweetened applesauce

1/4 cup molasses

3/4 cup sugar, plus 1/2 cup for rolling cookies

1 large apple, peeled and finely diced (1 cup)

Preheat oven to 325 degrees F. Line baking sheets with parchment paper, or coat with cooking spray.

Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.

Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.

Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.

Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

Per cookie: 176 cal; 2 g protein; 6 g total fat (less than 1 g sat. fat); 30 g carb; 0 mg chol; 127 mg sodium; less than 1 g fiber; 16 g sugars

ROSY APPLESAUCE

From page 63 of the September 2010 issue of Vegetarian Times.

While this isn’t a cookie recipe, it figures into the Soft Apple Ginger Spice Cookies. It would also make a nice addition to almost any meal. The recipe starts off, “Use a variety of apples to give the applesauce a more complex flavor.” Makes 6 cups.

4 lb. apples, quartered with skins and cores

1 cup apple cider

Place apples and cider in large pot, and bring to a boil. Cover, and cook 1 hour, or until apples are mushy, stirring occasionally. Cool in pot. Pass apples through food mill or sieve. Discard solids. Store up to 1 week in fridge.

Per 1/2-cup serving: 72 cal; less than 1 g protein; less than 1 g fat (less than 1 g sat. fat); 19 g carb; 0 mg chol; 2 mg sodium; 2 g fiber; 15 g sugar

LOW-FAT VEGAN EGGPLANT LASAGNA

This comes from Jolinda Hackett, who wrote for The Spruce Eats. She wrote, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.

To view this online, click here.

Ingredients

1 tbsp olive oil

1 clove garlic, minced

1 medium eggplant, diced

2 10 ounce packages frozen chopped spinach, defrosted

1 64 ounce jar pre-made tomato sauce

1 pound lasagna noodles

Preparation

Preheat the oven to 375 degrees.

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

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

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

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

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

Cookies

Cookies...COOKIES...COOKIES! We all love 'em (well, most of us do). But what happens if a cookie-loving person decides to go vegan? Have no fear. While cleaning out my email inbox, I happened to run across an old email from http://www.onegreenplanet.org/ with some of the best looking vegan cookies. The first three cookie recipes are holiday cookies, but there's no need to wait for a holiday to whip up a batch of them. And if you want to see all ten of the recipes on One Green Planet's email list, go to http://www.onegreenplanet.org/vegan-food/our-top-10-holiday-vegan-cookie-recipes/. Even if you're not a vegan, I have a feeling that you'll find something on here to make your cookie-lover happy. Enjoy!

CHOCOLATE-COVERED CHERRY COOKIES

Recipe by Nikki Haney: Blogger, The Tolerant Vegan

(makes about 24 cookies)

Ingredients:

1/2 cup Earth Balance Natural Buttery Spread

1 cup refined sugar

1/2 ripe banana, mashed

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon sea salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

24 dark morello cherries in syrup

1 cup semisweet chocolate chips

1/2 cup non-dairy vanilla milk

3 teaspoons morello cherry juice, from jar

Directions:

Preheat your oven to 350 degrees Fahrenheit

Place the Earth Balance Natural Buttery Spread and refined sugar in a large bowl. Mix on low-medium speed until fluffy. Add in the mashed banana and vanilla.

In a separate bowl, whisk together the all-purpose flour, cocoa, salt, baking powder and baking soda.

Add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined. The cookie batter will be pretty thick.

Scoop the batter onto a baking pan and make a thumbprint in the center of each cookie. Scoop the cherries out of their jar and place one cherry in each thumbprint.

In a small pot over low heat, melt the chocolate chips and non-dairy milk, stirring constantly. Once melted, remove from heat and stir in the cherry juice. Spoon 1 teaspoon of the melted chocolate over top of each cookie.

Bake the cookies for 10-12 minutes. Remove the cookies from the oven, spoon another teaspoon of chocolate over each cookie and allow them to cool to room temperature.

GLUTEN-FREE PEANUT BUTTER COOKIES WITH DARK CHOCOLATE DRIZZLE

Ingredients

1 1/2 cups almond flour

1/4 teaspoon salt

1/2 cup organic sugar

1/2 cup Earth Balance Buttery Sticks, softened

1 teaspoon vanilla

1 cup peanut butter

1/2 cup vegan dark chocolate

Preparation

Preheat oven to 350 degrees.

Combine almond flour, salt, sugar, Earth Balance, vanilla and peanut butter in a bowl and beat with electric mixer until thoroughly blended. Form into 1″ balls and place on parchment paper lined baking sheet, 2 inches apart. Bake for 12-14 minutes until set and lightly browned. Cool.

Melt dark chocolate either in the microwave (for 45 seconds at a time, stirring in between until melted) or a double boiler, and drizzle on top of cookies.

SANDWICH COOKIES

Ingredients

Cookies

1 1/4 cup all purpose flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon sea salt

1 cup organic cane sugar

3/4 cup Earth Balance, room temperature

Ener-G Egg Replacer for one egg (1 1/2 teaspoons egg replacer mixed with 2 tablespoons water)

Filling

1/2 cup Earth Balance, room temperature

2 cups confectioner’s sugar

2 teaspoons vanilla paste (or vanilla extract)

Preparation

Preheat the oven to 375 degrees F.

In a bowl mix flour, cocoa, baking soda, baking powder, salt, and sugar. Add the butter and Ener-G egg replacer. Mix until well blended dough.

For mini sandwiches, drop by teaspoons onto lined baking sheet. For bigger sandwiches, drop by tablespoons onto lined baking sheet. Use hand to flatten cookies. Bake cookies for 8-9 minutes. Cool on a rack.

While cookies are cooling, beat together softened Earth Balance and confectioner’s sugar at low speed. Add vanilla and mix at higher speed for about 2 minutes. Use a pastry bag and a small star or drop flower tip and pipe icing onto one cookie, and top with another cookie. Enjoy!

CHOCOLATE ESPRESSO OATMEAL COOKIES

From the recipe: "Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats." Makes 48 cookies.

To view this online, click here.

3/4 cup all-purpose flour or oat flour

1/4 cup unsweetened cocoa powder

1/4 tsp. salt

1/2 tsp. baking soda

4 oz. (1 stick) margarine, softened

3/4 cup sugar

1/4 cup cooled espresso or strong coffee

1/2 tsp. vanilla extract

1 1/2 cups oats

1/2 cup mini semisweet chocolate chips

1. Whisk together flour, cocoa powder, salt, and baking soda in bowl.

2. Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.

3. Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.

4. Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.

from the December 2011 issue, p.75

nutritional information

Per Cookie:

Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan

SOFT APPLE GINGER SPICE COOKIES

This is from the September 2010 issue of Vegetarian Times, page 65. The recipe starts off, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies.

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 cup canola oil

1/4 cup Rosy Applesauce (recipe follows) or unsweetened applesauce

1/4 cup molasses

3/4 cup sugar, plus 1/2 cup for rolling cookies

1 large apple, peeled and finely diced (1 cup)

Preheat oven to 325 degrees F. Line baking sheets with parchment paper, or coat with cooking spray.

Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.

Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.

Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.

Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

Per cookie: 176 cal; 2 g protein; 6 g total fat (less than 1 g sat. fat); 30 g carb; 0 mg chol; 127 mg sodium; less than 1 g fiber; 16 g sugars

ANISE CUTOUTS

This was in an email list that I was on, years ago. Not sure whose recipe it is, but definitely yummy!

1/2 cup shortening

1 cup sugar

2 eggs

1 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 tbsp aniseed

In a bowl, cream the shortening and the sugar. Add the eggs and the vanilla. Mix well. Combine the flour, baking powder, and the salt. Add to the creamed mixture. Stir in the aniseed. Chill for 2 hours or until the dough is easy to handle. On a lightly floured surface, roll the dough to 1/8 inch thickness. Cut with a 2 1/2 inch cookie cutter. Place 1 inch apart onto ungreased baking sheets. Bake at 325 F for 7-10 minutes. Cool on wire racks. Makes about 3 1/2 dozen