With the holiday season in full swing, here are six Holiday Sides and Desserts to add to your holiday table. Check out the Baked Acorn Squash with Polenta, the Frozen Cranberry-Cream Pie, and the rest of today's yumminess. Enjoy!
LAYERED PUMPKIN CRANBERRY BREAD MIX IN A JAR
This is from the infamous long-since-forgotten emailing list. The recipe source was listed as Ball Jar Ideas, http://www.homecanning.com.
Ingredients
1-1/2 cups all-purpose flour
1-1/2 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup brown sugar, packed
1 cup granulated sugar
1/2 cup chopped pecans
3/4 cup dried cranberries
Directions
To prepare the layered mix:
In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended. Place mixture into a 1 quart jar. Pack down this layer. Add the brown sugar to the jar, firmly packing down. Layer the white sugar on top of the brown sugar, firmly packing. Layer the pecans and then the dried cranberries into the jar. Adjust cap. Makes base for one recipe of Layered Pumpkin Cranberry Bread.
Attach the following directions to the jar:
PUMPKIN CRANBERRY BREAD
1 jar pumpkin cranberry bread mix
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 eggs
Directions
Preheat oven to 350. Grease and flour (or use spray) two 7-1/2x3-3/4x2-1/4 inch loaf pans (or 4 small loaf pans). In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended; set aside. Place contents of jar into a medium bowl; mix until well blended and brown sugar is no longer clumped. Add flour mixture into the pumpkin mixture, stirring until well blended. Divide batter evenly between the prepared pans. Bake at 350 for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted toothpick comes out clean and tops of loaves spring back when pressed.
BAKED ACORN SQUASH WITH POLENTA
This is from Eden Foods, and is a wonderful way to deal with acorn squash.
Serves: 4; Prep Time: 25 minutes; Cook Time: 50 minutes
To view this online, click here.
Ingredients
2 medium acorn squash, halved, seeds removed
1 Tbsp Eden Safflower Oil, for oiling the squash skin and baking pan
1 Tbsp Eden Extra Virgin Olive Oil, for sautéing vegetables
1/3 cup onion, minced
2 cloves garlic, minced
1/4 cup celery, minced
1 cup Edensoy Unsweetened
2 cups water
1/2 tsp Eden Sea Salt
1/4 tsp Eden Black Pepper
1 cup organic yellow corn grits (polenta), coarsely ground variety
1/4 tsp dried sage, or dried poultry seasoning
1 pinch dried thyme
1 pinch dried rosemary
1/3 cup sunflower seeds, dry pan roasted
2 or 3 drop Eden Tamari or Shoyu Soy Sauce, for season sunflower seeds
1/4 cup fresh parsley, minced
Directions
Preheat the oven to 400°. Lightly oil the squash skin and the inside and top of the cut acorn squash with safflower oil. Lightly oil a baking pan. Bake for 55-60 minutes or until tender when poked with a fork or knife.
While squash bakes, make the polenta. Heat up the olive oil in a medium saucepan and sauté the onions and garlic for 2 to 3 minutes. Add the celery and sauté 2 minutes. Add the Edensoy, water, sea salt and pepper. Bring to a boil. Whisk in the polenta, stirring constantly, and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until thick. Remove from the heat.
Rinse the sunflower seeds and dry roast about 7 to 10 minutes over medium heat until slightly brown. Add soy sauce and stir to mix. Remove from heat.
Stir the sage, thyme and rosemary into the polenta. Add extra pepper or sea salt if desired.
Remove the squash from the oven. Fill each squash half with polenta. Sprinkle the sunflower seeds over the polenta. Garnish with parsley. Return to the oven and bake for another 15 to 20 minutes or until the topping begins to brown slightly. Remove and place on a serving platter.
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
STUFFED SWEET POTATOES WITH CURRIED CHICKPEAS
From Renew (by United Healthcare).
This begins, “These sweet potatoes — prepared by a smart shortcut in the microwave — are packed with flavor and make a satisfying main dish in a hurry. Low-glycemic foods such as sweet potatoes, chickpeas and kale can help regulate blood glucose levels.”
View this online at https://www.medicare.uhc.com/Healthlineu/health/uhcarticle/hwal-sweet-potato-curried-chickpeas.
Ingredients
4 medium sweet potatoes, scrubbed
1 teaspoon olive oil
1 (15-ounce) can unsalted chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder
2 cups baby kale leaves
1/4 cup cilantro, chopped
Yogurt Sauce
1/2 cup plain Greek yogurt
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon turmeric or curry powder
1/4 teaspoon salt
Directions
Pierce the sweet potatoes several times with a fork, then place them on a microwave-safe plate. Microwave on high 10-12 minutes, or until tender. In a large pan or skillet, heat oil over medium heat. Add chickpeas, salt, pepper and curry powder. Cook 5-6 minutes or until heated through. Add kale to skillet and cook 2-3 minutes or until wilted. In a small bowl, combine yogurt sauce ingredients. Cut open each sweet potato; top with chickpea mixture and yogurt sauce. Garnish with cilantro.
Serves 4. Calories: 239, Total fat: 3g, Saturated fat: 1.2g, Cholesterol: 1.3mg, Sodium: 478mg, Carbs: 45g, Dietary fiber: 10.2g, Sugars: 6g, Protein: 9g
FROZEN CRANBERRY-CREAM PIE
This was in the November 2013 issue of Vegetarian Times (page 40). It begins, "Sweet-tart cranberry sauce is swirled together with Greek frozen yogurt for an easy holiday dessert. If you’re not a fan of allspice, try ground cloves or cinnamon instead. For a sweeter, creamier pie, double the amount of frozen yogurt." Makes 8 servings. Great for holiday table
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-cranberry-cream-pie/.
Ingredients
1 12-oz. bag fresh or frozen cranberries
3/4 cup packed light brown sugar
1/8 tsp. ground allspice
1 cup vanilla Greek frozen yogurt, softened 10 to 15 minutes
1 9-inch prepared graham cracker crust
Preparation
Bring cranberries, light brown sugar, 1/2 cup water, allspice, and a dash of salt, if desired, to a simmer in large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 10 minutes, or until mixture is thickened. Mash with potato masher to break up any remaining whole cranberries. Transfer to large bowl, and cool.
Fold frozen yogurt into cooled cranberry sauce. Spread in prepared crust. Freeze 2 hours, or until firm.
MASHED POTATOES WITH GARLIC AND BASIL
This is from Pierre Franey in The New York Times cooking enewsletter. (Hint: If you haven't signed up for their enewsletter, I highly recommend it. You'll be able to access their yummy recipes, guides, and tips for cooking.)
Total Time: 30 minutes; Yield: 4 servings
This was featured in "60-Minute Gourmet," and can be found online at https://cooking.nytimes.com/recipes/4118-mashed-potatoes-with-garlic-and-basil.
Ingredients
6 to 8 medium Washington, Idaho or Yellow Gold potatoes
6 whole garlic cloves, peeled
Salt to taste
2 tablespoons virgin olive oil
1-1/4 cups warm milk
2 tablespoons finely chopped fresh basil
Freshly ground white pepper
Preparation
Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.
Showing posts with label Stuffed Sweet Potatoes w/Curried Chickpeas. Show all posts
Showing posts with label Stuffed Sweet Potatoes w/Curried Chickpeas. Show all posts
Wednesday, December 18, 2024
Monday, December 12, 2022
Holiday Recipes
Let's face it: When the holidays roll around, we all tend to have comfort food to go along with the holidays. Yes, even vegetarians want something a little festive.
Today's post of Holiday Recipes includes Roasted Brussels Sprouts Skewers with Lemon-Thyme Dipping Sauce and Frozen Cranberry-Cream Pie. Enjoy!
LAYERED PUMPKIN CRANBERRY BREAD MIX IN A JAR
This is from the infamous long-since-forgotten emailing list. The recipe source was listed as Ball Jar Ideas, http://www.homecanning.com
Ingredients
1-1/2 cups all-purpose flour
1-1/2 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup brown sugar, packed
1 cup granulated sugar
1/2 cup chopped pecans
3/4 cup dried cranberries
Directions
To prepare the layered mix:
In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended. Place mixture into a 1 quart jar. Pack down this layer. Add the brown sugar to the jar, firmly packing down. Layer the white sugar on top of the brown sugar, firmly packing. Layer the pecans and then the dried cranberries into the jar. Adjust cap. Makes base for one recipe of Layered Pumpkin Cranberry Bread.
Attach the following directions to the jar:
PUMPKIN CRANBERRY BREAD
1 jar pumpkin cranberry bread mix
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 eggs
Directions
Preheat oven to 350. Grease and flour (or use spray) two 7-1/2x3-3/4x2-1/4 inch loaf pans (or 4 small loaf pans). In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended; set aside. Place contents of jar into a medium bowl; mix until well blended and brown sugar is no longer clumped. Add flour mixture into the pumpkin mixture, stirring until well blended. Divide batter evenly between the prepared pans. Bake at 350 for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted toothpick comes out clean and tops of loaves spring back when pressed.
BAKED ACORN SQUASH WITH POLENTA
This is from Eden Foods, and is a wonderful way to deal with acorn squash.
Serves: 4; Prep Time: 25 minutes; Cook Time: 50 minutes
To view this online, click here.
Ingredients
2 medium acorn squash, halved, seeds removed
1 Tbsp Eden Safflower Oil, for oiling the squash skin and baking pan
1 Tbsp Eden Extra Virgin Olive Oil, for sautéing vegetables
1/3 cup onion, minced
2 cloves garlic, minced
1/4 cup celery, minced
1 cup Edensoy Unsweetened
2 cups water
1/2 tsp Eden Sea Salt
1/4 tsp Eden Black Pepper
1 cup organic yellow corn grits (polenta), coarsely ground variety
1/4 tsp dried sage, or dried poultry seasoning
1 pinch dried thyme
1 pinch dried rosemary
1/3 cup sunflower seeds, dry pan roasted
2 or 3 drop Eden Tamari or Shoyu Soy Sauce, for season sunflower seeds
1/4 cup fresh parsley, minced
Directions
Preheat the oven to 400°. Lightly oil the squash skin and the inside and top of the cut acorn squash with safflower oil. Lightly oil a baking pan. Bake for 55-60 minutes or until tender when poked with a fork or knife.
While squash bakes, make the polenta. Heat up the olive oil in a medium saucepan and sauté the onions and garlic for 2 to 3 minutes. Add the celery and sauté 2 minutes. Add the Edensoy, water, sea salt and pepper. Bring to a boil. Whisk in the polenta, stirring constantly, and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until thick. Remove from the heat.
Rinse the sunflower seeds and dry roast about 7 to 10 minutes over medium heat until slightly brown. Add soy sauce and stir to mix. Remove from heat.
Stir the sage, thyme and rosemary into the polenta. Add extra pepper or sea salt if desired.
Remove the squash from the oven. Fill each squash half with polenta. Sprinkle the sunflower seeds over the polenta. Garnish with parsley. Return to the oven and bake for another 15 to 20 minutes or until the topping begins to brown slightly. Remove and place on a serving platter.
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
STUFFED SWEET POTATOES WITH CURRIED CHICKPEAS
From Renew (by United Healthcare).
This begins, “These sweet potatoes — prepared by a smart shortcut in the microwave — are packed with flavor and make a satisfying main dish in a hurry. Low-glycemic foods such as sweet potatoes, chickpeas and kale can help regulate blood glucose levels.”
View this online at https://www.medicare.uhc.com/Healthlineu/health/uhcarticle/hwal-sweet-potato-curried-chickpeas.
Ingredients
4 medium sweet potatoes, scrubbed
1 teaspoon olive oil
1 (15-ounce) can unsalted chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder
2 cups baby kale leaves
1/4 cup cilantro, chopped
Yogurt Sauce
1/2 cup plain Greek yogurt
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon turmeric or curry powder
1/4 teaspoon salt
Directions
Pierce the sweet potatoes several times with a fork, then place them on a microwave-safe plate. Microwave on high 10-12 minutes, or until tender. In a large pan or skillet, heat oil over medium heat. Add chickpeas, salt, pepper and curry powder. Cook 5-6 minutes or until heated through. Add kale to skillet and cook 2-3 minutes or until wilted. In a small bowl, combine yogurt sauce ingredients. Cut open each sweet potato; top with chickpea mixture and yogurt sauce. Garnish with cilantro.
Serves 4. Calories: 239, Total fat: 3g, Saturated fat: 1.2g, Cholesterol: 1.3mg, Sodium: 478mg, Carbs: 45g, Dietary fiber: 10.2g, Sugars: 6g, Protein: 9g
FROZEN CRANBERRY-CREAM PIE
This was in the November 2013 issue of Vegetarian Times (page 40). It begins, "Sweet-tart cranberry sauce is swirled together with Greek frozen yogurt for an easy holiday dessert. If you’re not a fan of allspice, try ground cloves or cinnamon instead. For a sweeter, creamier pie, double the amount of frozen yogurt." Makes 8 servings. Great for holiday table
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-cranberry-cream-pie/.
Ingredients
1 12-oz. bag fresh or frozen cranberries
3/4 cup packed light brown sugar
1/8 tsp. ground allspice
1 cup vanilla Greek frozen yogurt, softened 10 to 15 minutes
1 9-inch prepared graham cracker crust
Preparation
Bring cranberries, light brown sugar, 1/2 cup water, allspice, and a dash of salt, if desired, to a simmer in large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 10 minutes, or until mixture is thickened. Mash with potato masher to break up any remaining whole cranberries. Transfer to large bowl, and cool.
Fold frozen yogurt into cooled cranberry sauce. Spread in prepared crust. Freeze 2 hours, or until firm.
ROASTED BRUSSELS SPROUTS SKEWERS WITH LEMON-THYME DIPPING SAUCE
This was in the November 2013 issue of Vegetarian Times (page 36). It begins, "Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil." Makes 8 servings Great for the holiday table.
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts-skewers-with-lemon-thyme-dipping-sauce-recipe/.
Ingredients
1/4 cup lemon juice
3 Tbs. pure maple syrup
1 Tbs. hemp oil
2 tsp. fresh thyme leaves, whole (if small and tender), or finely chopped
32 Brussels sprouts, trimmed and halved (about 2 lb.)
2 Tbs. safflower oil, or other high-heat oil
Preparation
Preheat oven to 500°F. Whisk together lemon juice, maple syrup, hemp oil, and thyme in small bowl. Set aside.
Toss Brussels sprouts with safflower oil on large, rimmed baking sheet, and season with salt and pepper, if desired. Add 1 Tbs. water to pan, and arrange Brussels sprouts cut side down. Cover tightly with foil. Roast 10 minutes, remove foil, then roast 10 to 15 minutes more, or until Brussels sprouts are heavily browned. Toss with 2 Tbs. dipping sauce, and let rest until cool enough to handle but still warm.
Thread 4 Brussels sprout halves onto each skewer, and arrange on platter. Serve warm, with remaining dipping sauce on side.
Today's post of Holiday Recipes includes Roasted Brussels Sprouts Skewers with Lemon-Thyme Dipping Sauce and Frozen Cranberry-Cream Pie. Enjoy!
LAYERED PUMPKIN CRANBERRY BREAD MIX IN A JAR
This is from the infamous long-since-forgotten emailing list. The recipe source was listed as Ball Jar Ideas, http://www.homecanning.com
Ingredients
1-1/2 cups all-purpose flour
1-1/2 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup brown sugar, packed
1 cup granulated sugar
1/2 cup chopped pecans
3/4 cup dried cranberries
Directions
To prepare the layered mix:
In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended. Place mixture into a 1 quart jar. Pack down this layer. Add the brown sugar to the jar, firmly packing down. Layer the white sugar on top of the brown sugar, firmly packing. Layer the pecans and then the dried cranberries into the jar. Adjust cap. Makes base for one recipe of Layered Pumpkin Cranberry Bread.
Attach the following directions to the jar:
PUMPKIN CRANBERRY BREAD
1 jar pumpkin cranberry bread mix
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 eggs
Directions
Preheat oven to 350. Grease and flour (or use spray) two 7-1/2x3-3/4x2-1/4 inch loaf pans (or 4 small loaf pans). In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended; set aside. Place contents of jar into a medium bowl; mix until well blended and brown sugar is no longer clumped. Add flour mixture into the pumpkin mixture, stirring until well blended. Divide batter evenly between the prepared pans. Bake at 350 for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted toothpick comes out clean and tops of loaves spring back when pressed.
BAKED ACORN SQUASH WITH POLENTA
This is from Eden Foods, and is a wonderful way to deal with acorn squash.
Serves: 4; Prep Time: 25 minutes; Cook Time: 50 minutes
To view this online, click here.
Ingredients
2 medium acorn squash, halved, seeds removed
1 Tbsp Eden Safflower Oil, for oiling the squash skin and baking pan
1 Tbsp Eden Extra Virgin Olive Oil, for sautéing vegetables
1/3 cup onion, minced
2 cloves garlic, minced
1/4 cup celery, minced
1 cup Edensoy Unsweetened
2 cups water
1/2 tsp Eden Sea Salt
1/4 tsp Eden Black Pepper
1 cup organic yellow corn grits (polenta), coarsely ground variety
1/4 tsp dried sage, or dried poultry seasoning
1 pinch dried thyme
1 pinch dried rosemary
1/3 cup sunflower seeds, dry pan roasted
2 or 3 drop Eden Tamari or Shoyu Soy Sauce, for season sunflower seeds
1/4 cup fresh parsley, minced
Directions
Preheat the oven to 400°. Lightly oil the squash skin and the inside and top of the cut acorn squash with safflower oil. Lightly oil a baking pan. Bake for 55-60 minutes or until tender when poked with a fork or knife.
While squash bakes, make the polenta. Heat up the olive oil in a medium saucepan and sauté the onions and garlic for 2 to 3 minutes. Add the celery and sauté 2 minutes. Add the Edensoy, water, sea salt and pepper. Bring to a boil. Whisk in the polenta, stirring constantly, and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until thick. Remove from the heat.
Rinse the sunflower seeds and dry roast about 7 to 10 minutes over medium heat until slightly brown. Add soy sauce and stir to mix. Remove from heat.
Stir the sage, thyme and rosemary into the polenta. Add extra pepper or sea salt if desired.
Remove the squash from the oven. Fill each squash half with polenta. Sprinkle the sunflower seeds over the polenta. Garnish with parsley. Return to the oven and bake for another 15 to 20 minutes or until the topping begins to brown slightly. Remove and place on a serving platter.
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
STUFFED SWEET POTATOES WITH CURRIED CHICKPEAS
From Renew (by United Healthcare).
This begins, “These sweet potatoes — prepared by a smart shortcut in the microwave — are packed with flavor and make a satisfying main dish in a hurry. Low-glycemic foods such as sweet potatoes, chickpeas and kale can help regulate blood glucose levels.”
View this online at https://www.medicare.uhc.com/Healthlineu/health/uhcarticle/hwal-sweet-potato-curried-chickpeas.
Ingredients
4 medium sweet potatoes, scrubbed
1 teaspoon olive oil
1 (15-ounce) can unsalted chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder
2 cups baby kale leaves
1/4 cup cilantro, chopped
Yogurt Sauce
1/2 cup plain Greek yogurt
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon turmeric or curry powder
1/4 teaspoon salt
Directions
Pierce the sweet potatoes several times with a fork, then place them on a microwave-safe plate. Microwave on high 10-12 minutes, or until tender. In a large pan or skillet, heat oil over medium heat. Add chickpeas, salt, pepper and curry powder. Cook 5-6 minutes or until heated through. Add kale to skillet and cook 2-3 minutes or until wilted. In a small bowl, combine yogurt sauce ingredients. Cut open each sweet potato; top with chickpea mixture and yogurt sauce. Garnish with cilantro.
Serves 4. Calories: 239, Total fat: 3g, Saturated fat: 1.2g, Cholesterol: 1.3mg, Sodium: 478mg, Carbs: 45g, Dietary fiber: 10.2g, Sugars: 6g, Protein: 9g
FROZEN CRANBERRY-CREAM PIE
This was in the November 2013 issue of Vegetarian Times (page 40). It begins, "Sweet-tart cranberry sauce is swirled together with Greek frozen yogurt for an easy holiday dessert. If you’re not a fan of allspice, try ground cloves or cinnamon instead. For a sweeter, creamier pie, double the amount of frozen yogurt." Makes 8 servings. Great for holiday table
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-cranberry-cream-pie/.
Ingredients
1 12-oz. bag fresh or frozen cranberries
3/4 cup packed light brown sugar
1/8 tsp. ground allspice
1 cup vanilla Greek frozen yogurt, softened 10 to 15 minutes
1 9-inch prepared graham cracker crust
Preparation
Bring cranberries, light brown sugar, 1/2 cup water, allspice, and a dash of salt, if desired, to a simmer in large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 10 minutes, or until mixture is thickened. Mash with potato masher to break up any remaining whole cranberries. Transfer to large bowl, and cool.
Fold frozen yogurt into cooled cranberry sauce. Spread in prepared crust. Freeze 2 hours, or until firm.
ROASTED BRUSSELS SPROUTS SKEWERS WITH LEMON-THYME DIPPING SAUCE
This was in the November 2013 issue of Vegetarian Times (page 36). It begins, "Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil." Makes 8 servings Great for the holiday table.
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts-skewers-with-lemon-thyme-dipping-sauce-recipe/.
Ingredients
1/4 cup lemon juice
3 Tbs. pure maple syrup
1 Tbs. hemp oil
2 tsp. fresh thyme leaves, whole (if small and tender), or finely chopped
32 Brussels sprouts, trimmed and halved (about 2 lb.)
2 Tbs. safflower oil, or other high-heat oil
Preparation
Preheat oven to 500°F. Whisk together lemon juice, maple syrup, hemp oil, and thyme in small bowl. Set aside.
Toss Brussels sprouts with safflower oil on large, rimmed baking sheet, and season with salt and pepper, if desired. Add 1 Tbs. water to pan, and arrange Brussels sprouts cut side down. Cover tightly with foil. Roast 10 minutes, remove foil, then roast 10 to 15 minutes more, or until Brussels sprouts are heavily browned. Toss with 2 Tbs. dipping sauce, and let rest until cool enough to handle but still warm.
Thread 4 Brussels sprout halves onto each skewer, and arrange on platter. Serve warm, with remaining dipping sauce on side.
Friday, April 15, 2022
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Roasted Brussels Sprouts with Lemon-Thyme Dipping Sauce and West African Peanut Soup. Enjoy!
SLOW-COOKER BLACK BEAN SOUP
This is from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "Start your slow cooker in the morning and by dinnertime, you’ll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans."
Yield: 4 to 6 servings; Time: 10 hours
To view this online, go to https://cooking.nytimes.com/recipes/1023023-slow-cooker-black-bean-soup.
Ingredients
1 pound dried black beans (not soaked)
1 yellow onion, peeled, trimmed and quartered
5 garlic cloves, smashed and peeled
1 chipotle chile in adobo plus 1 tablespoon adobo sauce
2 teaspoons ground cumin
2 dried bay leaves and/or 1 teaspoon dried oregano
1/4 teaspoon baking soda (optional)
Kosher salt (Diamond Crystal)
1 teaspoon apple cider vinegar
Any combination of sour cream, Greek yogurt, corn chips, pickled red onion, cilantro, lime wedges or poached eggs, for toppings
Preparation
In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they’re all cooked through; they should also flatten without much effort when pressed between your fingers.
Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
STUFFED SWEET POTATOES WITH CURRIED CHICKPEAS
From Renew (by United Healthcare).
This begins, “These sweet potatoes — prepared by a smart shortcut in the microwave — are packed with flavor and make a satisfying main dish in a hurry. Low-glycemic foods such as sweet potatoes, chickpeas and kale can help regulate blood glucose levels.”
View this online at https://www.medicare.uhc.com/Healthlineu/health/uhcarticle/hwal-sweet-potato-curried-chickpeas.
Ingredients
4 medium sweet potatoes, scrubbed
1 teaspoon olive oil
1 (15-ounce) can unsalted chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder
2 cups baby kale leaves
1/4 cup cilantro, chopped
Yogurt Sauce
1/2 cup plain Greek yogurt
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon turmeric or curry powder
1/4 teaspoon salt
Directions
Pierce the sweet potatoes several times with a fork, then place them on a microwave-safe plate. Microwave on high 10-12 minutes, or until tender. In a large pan or skillet, heat oil over medium heat. Add chickpeas, salt, pepper and curry powder. Cook 5-6 minutes or until heated through. Add kale to skillet and cook 2-3 minutes or until wilted. In a small bowl, combine yogurt sauce ingredients. Cut open each sweet potato; top with chickpea mixture and yogurt sauce. Garnish with cilantro.
Serves 4. Calories: 239, Total fat: 3g, Saturated fat: 1.2g, Cholesterol: 1.3mg, Sodium: 478mg, Carbs: 45g, Dietary fiber: 10.2g, Sugars: 6g, Protein: 9g
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "Good-quality saffron is the key to this dish. Shop at a reliable source such as a gourmet store or online spice purveyor, and choose brands that indicate where the saffron was harvested." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
\2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Preparation
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
SWEET POTATO AND CORN CHILI PASTA
This was in the November 2013 issue of Vegetarian Times (page 31). It begins, "Make this hearty, homey pasta dish spicier by adding more chopped chipotle chile, if desired." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sweet-potato-and-corn-chili-pasta/.
Ingredients
6 oz. rotelle or wagon wheel pasta (2 1/4 cups)
1 Tbs. olive oil
2 cloves garlic, peeled and sliced
1 medium onion, cut into 1/2-inch pieces (1 cup)
1 large green bell pepper, cut into 1/2-inch pieces
2 14.5-oz. cans zesty chili-style diced tomatoes, such as Del Monte
1 sweet potato, peeled and cut into 1/2-inch pieces (2 cups)
1 Tbs. finely chopped chipotle chile in adobo sauce
1 cup frozen corn kernels, thawed
3 Tbs. chopped cilantro
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic, onion, and bell pepper; cook 3 minutes, or until bell pepper begins to soften, stirring occasionally. Add tomatoes, sweet potato, and chipotle chile. Season with salt and pepper, if desired, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 10 minutes. Stir in cooked pasta, reserved pasta-cooking water, and corn. Cook, covered, 3 to 5 minutes more, or until pasta is tender and mixture is heated through. Sprinkle with cilantro.
ROASTED BRUSSELS SPROUTS SKEWERS WITH LEMON-THYME DIPPING SAUCE
This was in the November 2013 issue of Vegetarian Times (page 36). It begins, "Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil." Makes 8 servings Great for the holiday table.
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts-skewers-with-lemon-thyme-dipping-sauce-recipe/.
Ingredients
1/4 cup lemon juice
3 Tbs. pure maple syrup
1 Tbs. hemp oil
2 tsp. fresh thyme leaves, whole (if small and tender), or finely chopped
32 Brussels sprouts, trimmed and halved (about 2 lb.)
2 Tbs. safflower oil, or other high-heat oil
Preparation
Preheat oven to 500°F. Whisk together lemon juice, maple syrup, hemp oil, and thyme in small bowl. Set aside.
Toss Brussels sprouts with safflower oil on large, rimmed baking sheet, and season with salt and pepper, if desired. Add 1 Tbs. water to pan, and arrange Brussels sprouts cut side down. Cover tightly with foil. Roast 10 minutes, remove foil, then roast 10 to 15 minutes more, or until Brussels sprouts are heavily browned. Toss with 2 Tbs. dipping sauce, and let rest until cool enough to handle but still warm.
Thread 4 Brussels sprout halves onto each skewer, and arrange on platter. Serve warm, with remaining dipping sauce on side.
WEST AFRICAN PEANUT SOUP
This interesting soup comes from Drumnwrite in Allrecipes. The recipe begins, "Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!"
Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings:10
To view this online, go to https://www.allrecipes.com/recipe/68530/west-african-peanut-soup/.
Ingredients
2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup uncooked rice
1 (18 ounce) jar creamy peanut butter
1/2 cup chopped roasted peanuts
Directions
Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
SLOW-COOKER BLACK BEAN SOUP
This is from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "Start your slow cooker in the morning and by dinnertime, you’ll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans."
Yield: 4 to 6 servings; Time: 10 hours
To view this online, go to https://cooking.nytimes.com/recipes/1023023-slow-cooker-black-bean-soup.
Ingredients
1 pound dried black beans (not soaked)
1 yellow onion, peeled, trimmed and quartered
5 garlic cloves, smashed and peeled
1 chipotle chile in adobo plus 1 tablespoon adobo sauce
2 teaspoons ground cumin
2 dried bay leaves and/or 1 teaspoon dried oregano
1/4 teaspoon baking soda (optional)
Kosher salt (Diamond Crystal)
1 teaspoon apple cider vinegar
Any combination of sour cream, Greek yogurt, corn chips, pickled red onion, cilantro, lime wedges or poached eggs, for toppings
Preparation
In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they’re all cooked through; they should also flatten without much effort when pressed between your fingers.
Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
STUFFED SWEET POTATOES WITH CURRIED CHICKPEAS
From Renew (by United Healthcare).
This begins, “These sweet potatoes — prepared by a smart shortcut in the microwave — are packed with flavor and make a satisfying main dish in a hurry. Low-glycemic foods such as sweet potatoes, chickpeas and kale can help regulate blood glucose levels.”
View this online at https://www.medicare.uhc.com/Healthlineu/health/uhcarticle/hwal-sweet-potato-curried-chickpeas.
Ingredients
4 medium sweet potatoes, scrubbed
1 teaspoon olive oil
1 (15-ounce) can unsalted chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder
2 cups baby kale leaves
1/4 cup cilantro, chopped
Yogurt Sauce
1/2 cup plain Greek yogurt
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon turmeric or curry powder
1/4 teaspoon salt
Directions
Pierce the sweet potatoes several times with a fork, then place them on a microwave-safe plate. Microwave on high 10-12 minutes, or until tender. In a large pan or skillet, heat oil over medium heat. Add chickpeas, salt, pepper and curry powder. Cook 5-6 minutes or until heated through. Add kale to skillet and cook 2-3 minutes or until wilted. In a small bowl, combine yogurt sauce ingredients. Cut open each sweet potato; top with chickpea mixture and yogurt sauce. Garnish with cilantro.
Serves 4. Calories: 239, Total fat: 3g, Saturated fat: 1.2g, Cholesterol: 1.3mg, Sodium: 478mg, Carbs: 45g, Dietary fiber: 10.2g, Sugars: 6g, Protein: 9g
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "Good-quality saffron is the key to this dish. Shop at a reliable source such as a gourmet store or online spice purveyor, and choose brands that indicate where the saffron was harvested." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
\2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Preparation
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
SWEET POTATO AND CORN CHILI PASTA
This was in the November 2013 issue of Vegetarian Times (page 31). It begins, "Make this hearty, homey pasta dish spicier by adding more chopped chipotle chile, if desired." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sweet-potato-and-corn-chili-pasta/.
Ingredients
6 oz. rotelle or wagon wheel pasta (2 1/4 cups)
1 Tbs. olive oil
2 cloves garlic, peeled and sliced
1 medium onion, cut into 1/2-inch pieces (1 cup)
1 large green bell pepper, cut into 1/2-inch pieces
2 14.5-oz. cans zesty chili-style diced tomatoes, such as Del Monte
1 sweet potato, peeled and cut into 1/2-inch pieces (2 cups)
1 Tbs. finely chopped chipotle chile in adobo sauce
1 cup frozen corn kernels, thawed
3 Tbs. chopped cilantro
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic, onion, and bell pepper; cook 3 minutes, or until bell pepper begins to soften, stirring occasionally. Add tomatoes, sweet potato, and chipotle chile. Season with salt and pepper, if desired, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 10 minutes. Stir in cooked pasta, reserved pasta-cooking water, and corn. Cook, covered, 3 to 5 minutes more, or until pasta is tender and mixture is heated through. Sprinkle with cilantro.
ROASTED BRUSSELS SPROUTS SKEWERS WITH LEMON-THYME DIPPING SAUCE
This was in the November 2013 issue of Vegetarian Times (page 36). It begins, "Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil." Makes 8 servings Great for the holiday table.
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts-skewers-with-lemon-thyme-dipping-sauce-recipe/.
Ingredients
1/4 cup lemon juice
3 Tbs. pure maple syrup
1 Tbs. hemp oil
2 tsp. fresh thyme leaves, whole (if small and tender), or finely chopped
32 Brussels sprouts, trimmed and halved (about 2 lb.)
2 Tbs. safflower oil, or other high-heat oil
Preparation
Preheat oven to 500°F. Whisk together lemon juice, maple syrup, hemp oil, and thyme in small bowl. Set aside.
Toss Brussels sprouts with safflower oil on large, rimmed baking sheet, and season with salt and pepper, if desired. Add 1 Tbs. water to pan, and arrange Brussels sprouts cut side down. Cover tightly with foil. Roast 10 minutes, remove foil, then roast 10 to 15 minutes more, or until Brussels sprouts are heavily browned. Toss with 2 Tbs. dipping sauce, and let rest until cool enough to handle but still warm.
Thread 4 Brussels sprout halves onto each skewer, and arrange on platter. Serve warm, with remaining dipping sauce on side.
WEST AFRICAN PEANUT SOUP
This interesting soup comes from Drumnwrite in Allrecipes. The recipe begins, "Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!"
Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings:10
To view this online, go to https://www.allrecipes.com/recipe/68530/west-african-peanut-soup/.
Ingredients
2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup uncooked rice
1 (18 ounce) jar creamy peanut butter
1/2 cup chopped roasted peanuts
Directions
Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
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