I want something snacky!
Most of us have said (or, at least, thought) that once in a while. To that end, here are six yummy desserts to help you through the day, including Frozen Crème Brûlée and Vegan Frozen Chocolate Soufflé. Enjoy!
ROASTED BANANAS WITH JAMAICAN ALLSPICE
This is from page 83 or the June 2008 issue of Vegetarian Times. It begins, "To make this recipe vegan, simply substitute margarine for the butter and serve over soy ice cream." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-bananas-with-jamaican-allspice/.
Ingredients
1/2 cup dark brown sugar
1/4 cup sugar
1/2 tsp. ground allspice
2 oz. (1/2 stick) butter, melted and cooled
4 large or 8 baby bananas
1 qt. vanilla ice cream
Preparation
Preheat oven to 425°F. Coat baking sheet with cooking spray.
Combine brown sugar, sugar, and allspice on large plate. Place butter in shallow bowl.
Halve large bananas lengthwise, then cut halves in half, or halve baby bananas lengthwise. Coat banana pieces in melted butter, then in sugar mixture, then set cut-side down on prepared baking sheet. Roast 10 minutes, or until sugar melts and turns to bubbly caramel sauce. Cool 5 minutes. Transfer bananas to plate, and scrape sauce into measuring cup with rubber spatula.
Scoop ice cream into bowls. Top each serving with 2 banana pieces, and drizzle with caramel sauce.
FROZEN CREME BRULEE
This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.
Ingredients
2 cups vanilla ice cream, slightly softened
2/3 cup granulated sugar
1/4 cup evaporated milk
Fresh berries or mint sprigs for garnish, if desired
Preparation
Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.
Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).
Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.
Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.
VEGAN FROZEN CHOCOLATE SOUFFLE
This comes from Vegetarian Times (July/August 2005 issue, page 63), and begins, "You could serve this at a fancy dinner party in Paris, and no one would ever guess that it’s vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-frozen-chocolate-souffle/.
Ingredients
1 1/2 cups vegan carob chips
1/3 cup unsweetened cocoa
1/2 cup hot, strong coffee
2 Tbs. maple syrup or corn syrup
1 16-oz. pkg. silken tofu, drained
2 tsp. vanilla extract
1 7.5-oz. tub vegan frozen whipped topping, thawed
Preparation
Cut strips of aluminum foil long enough to wrap around 6 3-oz. demitasse cups and high enough to make a 1 1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-oz. soufflé dish. Fold foil in half lengthwise, wind it around dish so it's at least 3 inches above rim. Tie with string.)
Put carob chips into heatproof bowl over pan of simmering water, and melt. Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.
Put tofu in blender or food processor; purée 3 minutes, or until smooth. Add carob mixture and vanilla, and process until smooth. Transfer mixture to large bowl.
Whisk thawed whipped topping into carob-tofu mixture. Fill cups 1 inch above rim, or fill dish 2 inches above rim. Freeze 3 hours, or overnight. Remove from freezer 20 to 30 minutes before serving to soften. Sprinkle with confectioners' sugar, if desired.
SALTED MARGARITA BARS
This is from Vaughn Vreeland in The New York Times cooking newsletter. Vaughn wrote, "This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie's boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake."
Yield: 16 bars; Time: 45 minutes, plus 2 hours' freezing
To view this online, go to https://cooking.nytimes.com/recipes/1022342-salted-margarita-bars.
Ingredients
For the Crust:
1/2 cup unsalted butter (1 stick), melted, plus more for greasing the pan
About 40 saltine crackers (from one 4-ounce sleeve)
1 tablespoon granulated sugar
1 teaspoon kosher salt
For the Filling:
2 teaspoons lime zest plus 1/2 cup juice (from about 4 limes)
1/4 cup tequila (preferably blanco)
2 tablespoons orange liqueur, such as Grand Marnier
Pinch of kosher salt
5 large egg yolks
1 (14-ounce) can sweetened condensed milk
Flaky salt, for finishing
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It’s OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It’s OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don’t do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
Transfer to a rack to cool slightly, then freeze for at least 2 hours.
After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!
FRESH FRUIT YOGURT POPS
This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.
Ingredients
2 cups low-fat vanilla yogurt
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/4 cup corn syrup
2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.
Preparation
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
HONEY PIE
This is from Clarice Lam on the Spruce Eats. Clarice wrote, "When famed Brooklyn pie shop Four and Twenty Blackbirds opened its doors and our eyes to their salted honey pie in 2010, all of NYC lost their minds. This legendary pie has a silky honey filling encased in a buttery crust and is rounded out with a lightly caramelized top and flakes of Maldon salt.
"A Modern Twist on Chess Pie
"Although this pie one of Four and Twenty Blackbirds’ signature original creations, it has ties to more traditional southern custard-based pies like buttermilk and chess pie. Both pies contain dairy, eggs, butter, sugar, and a thickener with the main differences being the type of dairy and thickener used. Chess pies frequently use milk, cream, and cornmeal while buttermilk pies use (surprise!) buttermilk and flour or cornstarch.
"Bee Selective When Choosing Honey
"For my version of honey pie, I browned the butter for a rich, nutty depth of flavor. Since honey is the star of the show here, the type of honey used is important. I always try to use local honey since it supports your local farmers and is less processed. Any high quality raw honey will work as well.
"Different honeys have different flavors so keep that in mind when selecting the type of honey for this pie. You can go mild with a wildflower honey or choose something with a bold flavor profile, like buckwheat honey, for a more intense honey kick."
Prep Time: 20 minutes; Cook Time: 60 minutes; Cooling/Resting Time: 4 hours; Total Time: 5 hours 20 minutes; Servings: 8 to 10 slices; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/honey-pie-recipe-6560702.
Ingredients
For the Crust:
1-3/4 cups all-purpose flour, more as needed
4 ounces (1/2 cup) cold unsalted butter, cubed
1/2 teaspoon fine salt
1/2 teaspoon granulated sugar
5 tablespoons ice water
For the Filling
5-1/2 ounces (11 tablespoons) unsalted butter
3 large eggs
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon fine salt
1 tablespoon pure vanilla extract
3/4 cup raw honey, preferably local
1/2 cup lowfat buttermilk
1 teaspoon lemon zest
1-1/2 tablespoons lemon juice
For the Honey Whipped Cream
1-1/2 cups cold heavy cream
2 tablespoons raw honey, preferably local
1 tablespoon lightly packed dark brown sugar
1/4 teaspoon fine salt
Directions
For the Crust
Gather the ingredients.
Combine the flour, cold butter, salt, and sugar in a stand mixer bowl fitted with the paddle attachment.
Start the mixer on low speed for about 10 seconds then switch to medium speed. Continue to paddle, breaking up the butter until the chunks are the size of small peas, about 3 minutes.
With the mixer running, drizzle in the ice water until the dough comes together. Do not overmix. It should look like a shaggy mass but hold its shape when pressed together.
Remove the dough from the bowl, flatten it into a disc, wrap in plastic, and place in the fridge for 45 minutes to rest.
Once the dough has chilled and rested, remove it from the fridge and place the disc onto a floured work surface. Dust the top with more flour and roll out the dough to a 14-inch round, about 1/8-inch thick.
Carefully roll it up onto the rolling pin and drape it over your pie pan. Lightly lay the dough into the bottom of the pan and press it into the sides. There will be some overhang. Do not stretch your dough, this will cause it to shrink in the oven.
Fold the overhang under itself and crimp the edges however you desire. Place the pie pan into the freezer for at least an hour. It is important for the crust to be frozen when putting it in the oven so it retains its shape and doesn’t get soggy.
For the Filling
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F.
Cut the butter into small chunks and place in a small saucepan over medium heat to melt.
Once the butter is completely melted, turn the heat to medium-low and continue to cook the butter until it turns a toasty amber color, about 8 minutes.
Remove the brown butter from the heat, pour into a heat-proof vessel, and set aside.
Whisk together the eggs, sugar, cornstarch, salt, and vanilla in a medium bowl. Set aside.
Whisk together the honey and buttermilk in a small pot over medium heat and bring just to a boil.
Slowly add the hot honey mixture to the egg mixture while whisking until completely homogeneous.
Add the browned butter, and lemon zest and juice. Whisk to combine.
Remove the pie crust from the freezer and pour the custard into the shell.
Place the pie on a rimmed baking sheet and bake until the top is a deep amber color and the crust is golden brown, 40 to 50 minutes (start checking for doneness early). The center should still jiggle like a soft set jelly, it will continue to set as it cools.
Allow the pie to cool on a wire rack for at least 3 hours before placing it in the fridge.
For the Honey Whipped Cream
Gather the ingredients.
Combine the heavy cream, honey, brown sugar, and salt in a stand mixer bowl fitted with the whisk attachment.
Whisk on medium-high speed until you get silky stiff peaks. No over whipping, we’re not trying to make butter here!
Transfer the whipped cream to a bowl, cover in plastic and place in the fridge to chill until ready to use.
The pie can be served at room temperature or cold with or without a dollop of honey whipped cream.
Recipe Tip
I prefer raw local honey, but if that’s not available regular store bought honey will work.
Recipe Variations
• If honey altogether is not your thing, try using maple or golden syrup.
• Too lazy to bake? Leave it to the experts to deliver a pie to your door!
How To Store or Freeze
The pie can be kept in an airtight container or wrapped in the fridge for up to 4 days, and up to 3 months in the freezer.
Make Ahead
The pie crust can be made ahead of time and kept wrapped in plastic for up to 3 days in the fridge or 3 months in the freezer. If freezing the dough make sure to thaw it in the fridge the night before you want to bake the pie.
Showing posts with label Vegan Frozen Chocolate Soufflé. Show all posts
Showing posts with label Vegan Frozen Chocolate Soufflé. Show all posts
Wednesday, July 26, 2023
Thursday, August 11, 2022
Cool Desserts
August - still hot, still summer. Times like this, most of us could use a few Cool Desserts. To that end, here are six cool desserts to help you througoh the day, including Frozen Crème Brûlée and Strawberry "Nice" Cream. Enjoy!
VEGAN FROZEN CHOCOLATE SOUFFLE
This comes from Vegetarian Times (July/August 2005 issue, page 63), and begins, "You could serve this at a fancy dinner party in Paris, and no one would ever guess that it’s vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-frozen-chocolate-souffle/.
Ingredients
1 1/2 cups vegan carob chips
1/3 cup unsweetened cocoa
1/2 cup hot, strong coffee
2 Tbs. maple syrup or corn syrup
1 16-oz. pkg. silken tofu, drained
2 tsp. vanilla extract
1 7.5-oz. tub vegan frozen whipped topping, thawed
Preparation
Cut strips of aluminum foil long enough to wrap around 6 3-oz. demitasse cups and high enough to make a 1-1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-oz. soufflé dish. Fold foil in half lengthwise, wind it around dish so it's at least 3 inches above rim. Tie with string.)
Put carob chips into heatproof bowl over pan of simmering water, and melt. Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.
Put tofu in blender or food processor; purée 3 minutes, or until smooth. Add carob mixture and vanilla, and process until smooth. Transfer mixture to large bowl.
Whisk thawed whipped topping into carob-tofu mixture. Fill cups 1 inch above rim, or fill dish 2 inches above rim. Freeze 3 hours, or overnight. Remove from freezer 20 to 30 minutes before serving to soften. Sprinkle with confectioners' sugar, if desired.
STRAWBERRY "NICE" CREAM
This is from Weight Watchers, and begins, "You only need three ingredients to make this creamy and refreshing dessert. It's perfect for when you want something cold to snack on in the summer but don't want to eat into your SmartPoints® Budget. Just be sure you have the time to completely freeze the banana and strawberries so that they blend to the right consistency."
Prep Time: 10 minutes; Total Times: 3 hours 10 minutes; Serves: 4; Serving: 1/2 cup; Difficulty: Easy
To view this online, click here.
Ingredients
1 1/2 cups Unsweetened frozen strawberries, sliced
2 large ripe Bananas
1/2 tsp Vanilla extract
Directions
Peel bananas and cut them into 1-inch chunks. Place them in a large zip-close plastic freezer bag. Seal and freeze until frozen solid, 2 to 3 hours.
Place frozen bananas and frozen sliced strawberries in food processor; puree, scraping down side of bowl with rubber spatula. Add vanilla extract and pulse.
Serve immediately or, for a firmer texture, transfer to a container and freeze until ready to serve; allow to soften about 10 minutes at room temperature. Garnish with fresh berries and mint leaves if desired.
OH-SO-BLUEBERRY ICE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Serve with dairy-free vanilla ice cream - yum!" Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/oh-so-blueberry-ice/.
Ingredients
1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries
1/4 cup sugar
1/4 cup lemonade concentrate, thawed
1-1/2 cups ginger ale
Preparation
Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.
Mound slush into 6 dishes; serve.
FROZEN CREME BRULEE
This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.
Ingredients
2 cups vanilla ice cream, slightly softened
2/3 cup granulated sugar
1/4 cup evaporated milk
Fresh berries or mint sprigs for garnish, if desired
Preparation
Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.
Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).
Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.
Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.
SUPER CHOCOLATE VEGAN GELATO
This is from the June 2008 issue of Vegetarian Times, page 64. It begins, "To get the rich texture of Italian gelato, this ice cream base is thickened with cornstarch, like a pudding." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/super-chocolate-vegan-gelato/.
Ingredients
2 cups plain soy creamer
1/2 cup brown sugar
3 Tbs. cocoa powder
3 Tbs. cornstarch
1/2 tsp. salt
4 oz. semisweet chocolate, finely chopped
2 tsp. vanilla extract
Preparation
Combine soy creamer, brown sugar, cocoa powder, cornstarch, and salt in small saucepan, and bring to a simmer over medium heat. Cook 3 to 4 minutes, or until slightly thickened, whisking constantly. Remove from heat, and stir in chocolate and vanilla until chocolate is melted.
Cover, and chill 4 hours, or overnight.
Freeze in ice cream maker according to manufacturer’s directions.
TRIPLE BERRY POPS
This is from the June 2008 issue of Vegetarian Times, page 45. It begins, "Berries are excellent sources of anthocyanins, potent antioxidants that fight disease and are best preserved when frozen." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/triple-berry-pops-recipe/.
Ingredients
1-1/2 cups fresh or frozen strawberries, thawed
1 cup fresh or frozen blueberries, thawed
1 cup fresh or frozen raspberries, thawed
1/2 to 1 cup frozen white grape juice concentrate
Preparation
Purée all ingredients in blender 1 to 2 minutes, or until smooth.
Strain through a fine sieve into bowl to remove seeds. Ladle into ice pop molds, and freeze at least 4 hours.
VEGAN FROZEN CHOCOLATE SOUFFLE
This comes from Vegetarian Times (July/August 2005 issue, page 63), and begins, "You could serve this at a fancy dinner party in Paris, and no one would ever guess that it’s vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-frozen-chocolate-souffle/.
Ingredients
1 1/2 cups vegan carob chips
1/3 cup unsweetened cocoa
1/2 cup hot, strong coffee
2 Tbs. maple syrup or corn syrup
1 16-oz. pkg. silken tofu, drained
2 tsp. vanilla extract
1 7.5-oz. tub vegan frozen whipped topping, thawed
Preparation
Cut strips of aluminum foil long enough to wrap around 6 3-oz. demitasse cups and high enough to make a 1-1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-oz. soufflé dish. Fold foil in half lengthwise, wind it around dish so it's at least 3 inches above rim. Tie with string.)
Put carob chips into heatproof bowl over pan of simmering water, and melt. Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.
Put tofu in blender or food processor; purée 3 minutes, or until smooth. Add carob mixture and vanilla, and process until smooth. Transfer mixture to large bowl.
Whisk thawed whipped topping into carob-tofu mixture. Fill cups 1 inch above rim, or fill dish 2 inches above rim. Freeze 3 hours, or overnight. Remove from freezer 20 to 30 minutes before serving to soften. Sprinkle with confectioners' sugar, if desired.
STRAWBERRY "NICE" CREAM
This is from Weight Watchers, and begins, "You only need three ingredients to make this creamy and refreshing dessert. It's perfect for when you want something cold to snack on in the summer but don't want to eat into your SmartPoints® Budget. Just be sure you have the time to completely freeze the banana and strawberries so that they blend to the right consistency."
Prep Time: 10 minutes; Total Times: 3 hours 10 minutes; Serves: 4; Serving: 1/2 cup; Difficulty: Easy
To view this online, click here.
Ingredients
1 1/2 cups Unsweetened frozen strawberries, sliced
2 large ripe Bananas
1/2 tsp Vanilla extract
Directions
Peel bananas and cut them into 1-inch chunks. Place them in a large zip-close plastic freezer bag. Seal and freeze until frozen solid, 2 to 3 hours.
Place frozen bananas and frozen sliced strawberries in food processor; puree, scraping down side of bowl with rubber spatula. Add vanilla extract and pulse.
Serve immediately or, for a firmer texture, transfer to a container and freeze until ready to serve; allow to soften about 10 minutes at room temperature. Garnish with fresh berries and mint leaves if desired.
OH-SO-BLUEBERRY ICE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Serve with dairy-free vanilla ice cream - yum!" Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/oh-so-blueberry-ice/.
Ingredients
1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries
1/4 cup sugar
1/4 cup lemonade concentrate, thawed
1-1/2 cups ginger ale
Preparation
Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.
Mound slush into 6 dishes; serve.
FROZEN CREME BRULEE
This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.
Ingredients
2 cups vanilla ice cream, slightly softened
2/3 cup granulated sugar
1/4 cup evaporated milk
Fresh berries or mint sprigs for garnish, if desired
Preparation
Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.
Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).
Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.
Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.
SUPER CHOCOLATE VEGAN GELATO
This is from the June 2008 issue of Vegetarian Times, page 64. It begins, "To get the rich texture of Italian gelato, this ice cream base is thickened with cornstarch, like a pudding." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/super-chocolate-vegan-gelato/.
Ingredients
2 cups plain soy creamer
1/2 cup brown sugar
3 Tbs. cocoa powder
3 Tbs. cornstarch
1/2 tsp. salt
4 oz. semisweet chocolate, finely chopped
2 tsp. vanilla extract
Preparation
Combine soy creamer, brown sugar, cocoa powder, cornstarch, and salt in small saucepan, and bring to a simmer over medium heat. Cook 3 to 4 minutes, or until slightly thickened, whisking constantly. Remove from heat, and stir in chocolate and vanilla until chocolate is melted.
Cover, and chill 4 hours, or overnight.
Freeze in ice cream maker according to manufacturer’s directions.
TRIPLE BERRY POPS
This is from the June 2008 issue of Vegetarian Times, page 45. It begins, "Berries are excellent sources of anthocyanins, potent antioxidants that fight disease and are best preserved when frozen." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/triple-berry-pops-recipe/.
Ingredients
1-1/2 cups fresh or frozen strawberries, thawed
1 cup fresh or frozen blueberries, thawed
1 cup fresh or frozen raspberries, thawed
1/2 to 1 cup frozen white grape juice concentrate
Preparation
Purée all ingredients in blender 1 to 2 minutes, or until smooth.
Strain through a fine sieve into bowl to remove seeds. Ladle into ice pop molds, and freeze at least 4 hours.
Monday, July 25, 2022
Monday Recipes
It's Monday already...where did the weekend go? I swear, Friday afternoon was just a blink away. (Guess I shouldn't blink, right?)
Well, here are six yummy vegetarian recipes to help you start the week off just right, including a Vegan Frozen Chocolate Soufflé and a Tempeh Reuben. Enjoy!
RATATOUILLE PASTA
Originally from Rachael Ray, this was on page 54 of the June 2004 issue of Vegetarian Times, and begins, "A substantial meal, this captures the flavors of summer in each mouthful. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 4 servings in 30 minutes or less.
To view this online, go to https://www.vegetariantimes.com/recipes/rachael-rays-ratatouille-pasta/.
Ingredients
4 cloves garlic, minced
1/4 tsp. crushed red pepper
3 Tbs. extra virgin olive oil
1 small red bell pepper, seeded and chopped
1 green bell pepper or 1 Cubanelle pepper, seeded and chopped
1 medium-sized yellow-skinned onion, chopped
1 small eggplant, peeled or skin on and diced
1 medium-sized zucchini, coarsely diced
20 kalamata black olives, pitted and coarsely chopped
2 Tbs. capers, drained
1 28-oz. can crushed tomatoes
1/2 lb. rigatoni pasta, cooked until al dente
3 oz. pine nuts, toasted until golden
Preparation
Heat garlic and crushed pepper in oil in a deep skillet or pot over medium heat until garlic sizzles. Add peppers, onion, eggplant, zucchini, olives, capers, salt and pepper. Cover pan, reduce heat to medium-low and cook vegetables down, stirring occasionally, until eggplant begins to break down, for 10 to 15 minutes.
Add tomatoes and parsley, and heat through. Toss with pasta, and top with toasted pine nuts.
LOADED VEGAN NACHOS
This is from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "This recipe certainly has more steps than the original nachos, but you’ll be rewarded with a festive tray that’s hearty and vegetable-packed enough for dinner. Queso is a great choice for nachos because, unlike melted grated cheese, it stays creamy and doesn’t congeal. This homemade, vegan take owes its bold flavor to nutritional yeast, chipotle, garlic powder and pickled jalapeños, and its glossy and smooth texture to the magical combination of starchy bean liquid and blended cauliflower. The key to great nachos is to make sure that each element is delicious on its own, so here, roasted cauliflower gets seasoned with cilantro and lime, and pinto beans with spicy adobo sauce."
Yield: 4 to 6 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023316-loaded-vegan-nachos.
Ingredients
2 pounds cauliflower (about 1 medium head), florets and stem coarsely chopped
1 medium white or red onion, finely chopped
2 tablespoons neutral oil (such as canola or grapeseed)
Kosher salt (such as Diamond Crystal)
1/2 cup nutritional yeast
1 (15-ounce) can pinto beans, drained, bean liquid reserved
1/2 to 1 chipotle chile in adobo (depending on heat preference), plus 2 teaspoons sauce
1 1/2 teaspoons garlic powder
1/2 cup sliced pickled jalapeños, plus brine
1 (12-ounce) bag of sturdy tortilla chips
1 lime
1/4 cup finely chopped cilantro leaves and stems, plus small sprigs for topping
Optional toppings: pico de gallo or chopped tomato, avocado or guacamole, vegan crema, sliced radishes, black olives
Preparation
Heat the oven to 425 degrees. On a sheet pan, toss together half the cauliflower, half the onion and the oil. Season with salt, then spread into an even layer. Roast on the bottom rack, without stirring, until brown underneath, 20 to 25 minutes.
Meanwhile, make the vegan queso: In a medium saucepan, combine 1 1/2 cups water with the remaining cauliflower, the nutritional yeast, bean liquid, chipotle chile, garlic powder and 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-high and simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes. Transfer to a blender, and blend until smooth, then add 2 teaspoons of pickled jalapeño brine and blend to combine. Taste the queso on a chip; if flavors are muted, add more salt and brine. (Hold onto the saucepan; no need to clean.)
In a medium bowl, add the adobo sauce to the beans and mash some of the beans with a fork. (This helps the beans adhere to the chip.) When the roasted cauliflower is done, zest the lime over, add the chopped cilantro, and stir to combine. Scrape into the reserved saucepan. (Hold onto the sheet pan and don’t worry about getting every last bit off.)
Assemble: On the sheet pan, spread half the chips into an even layer. Top with half the beans, half the cauliflower, and half the queso. Repeat another layer with the remaining chips, queso, beans and cauliflower. Bake until the chips and beans are warm, 3 to 5 minutes. Cut the lime into wedges. Top nachos with the pickled jalapeños, remaining chopped onion, cilantro sprigs, a squeeze of lime and any optional toppings.
SMOKED TOFU FARFALLE CASSEROLE
This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.
Ingredients
4 tsp. olive oil
1 small yellow bell pepper, chopped (about 1 cup)
1 1/2 cups frozen baby peas
3 cloves garlic, minced (about 1 Tbs.)
2 1/2 tsp. minced fresh thyme
8 oz. farfalle pasta (bows)
1 3/4 cups low-fat milk
3 Tbs. all-purpose flour
3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
6 oz. smoked tofu, diced
3 Tbs. Italian-seasoned breadcrumbs
Preparation
Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.
Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.
Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.
Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.
SIMPLE VEGETARIAN SPINACH LASAGNA
This is from Vicki Shanta Retelny, RDN on the VeryWellFit site. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)
To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Directions
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
VEGAN FROZEN CHOCOLATE SOUFFLE
This comes from Vegetarian Times (July/August 2005 issue, page 63), and begins, "You could serve this at a fancy dinner party in Paris, and no one would ever guess that it’s vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-frozen-chocolate-souffle/.
Ingredients
1 1/2 cups vegan carob chips
1/3 cup unsweetened cocoa
1/2 cup hot, strong coffee
2 Tbs. maple syrup or corn syrup
1 16-oz. pkg. silken tofu, drained
2 tsp. vanilla extract
1 7.5-oz. tub vegan frozen whipped topping, thawed
Preparation
Cut strips of aluminum foil long enough to wrap around 6 3-oz. demitasse cups and high enough to make a 1 1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-oz. soufflé dish. Fold foil in half lengthwise, wind it around dish so it's at least 3 inches above rim. Tie with string.)
Put carob chips into heatproof bowl over pan of simmering water, and melt. Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.
Put tofu in blender or food processor; purée 3 minutes, or until smooth. Add carob mixture and vanilla, and process until smooth. Transfer mixture to large bowl.
Whisk thawed whipped topping into carob-tofu mixture. Fill cups 1 inch above rim, or fill dish 2 inches above rim. Freeze 3 hours, or overnight. Remove from freezer 20 to 30 minutes before serving to soften. Sprinkle with confectioners' sugar, if desired.
TEMPEH REUBEN
This is from Eden Foods. Prep Time: 5 minutes; Cook Time: 20 minutes; Serves 4
To view this online, click here.
Ingredients
1 pound organic tempeh, any variety
2 Tbsp Eden Safflower Oil
2 cups water, for cooking tempeh
1 tsp Eden Shoyu Soy Sauce
1/2 cup Eden Sauerkraut, Kimchi Sauerkraut, or Three Onion Sauerkraut
1/4 cup any Eden Mustard
4 whole lettuce leaves
1/4 cup alfalfa sprouts, rinsed and drained
1 medium organic tomato, sliced
8 slices whole grain bread
Directions
Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes. Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes. Remove cover and cook, over a high flame, until all liquid is gone. Remove tempeh and slice into strips. Place several slices of tempeh on each sandwich. Spread equal amounts of mustard on the other bread slices. Place equal amounts of sauerkraut, lettuce, sprouts and tomato on each sandwich. Serve. Great for lunches, picnics, camping, travel or anytime!
Well, here are six yummy vegetarian recipes to help you start the week off just right, including a Vegan Frozen Chocolate Soufflé and a Tempeh Reuben. Enjoy!
RATATOUILLE PASTA
Originally from Rachael Ray, this was on page 54 of the June 2004 issue of Vegetarian Times, and begins, "A substantial meal, this captures the flavors of summer in each mouthful. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 4 servings in 30 minutes or less.
To view this online, go to https://www.vegetariantimes.com/recipes/rachael-rays-ratatouille-pasta/.
Ingredients
4 cloves garlic, minced
1/4 tsp. crushed red pepper
3 Tbs. extra virgin olive oil
1 small red bell pepper, seeded and chopped
1 green bell pepper or 1 Cubanelle pepper, seeded and chopped
1 medium-sized yellow-skinned onion, chopped
1 small eggplant, peeled or skin on and diced
1 medium-sized zucchini, coarsely diced
20 kalamata black olives, pitted and coarsely chopped
2 Tbs. capers, drained
1 28-oz. can crushed tomatoes
1/2 lb. rigatoni pasta, cooked until al dente
3 oz. pine nuts, toasted until golden
Preparation
Heat garlic and crushed pepper in oil in a deep skillet or pot over medium heat until garlic sizzles. Add peppers, onion, eggplant, zucchini, olives, capers, salt and pepper. Cover pan, reduce heat to medium-low and cook vegetables down, stirring occasionally, until eggplant begins to break down, for 10 to 15 minutes.
Add tomatoes and parsley, and heat through. Toss with pasta, and top with toasted pine nuts.
LOADED VEGAN NACHOS
This is from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "This recipe certainly has more steps than the original nachos, but you’ll be rewarded with a festive tray that’s hearty and vegetable-packed enough for dinner. Queso is a great choice for nachos because, unlike melted grated cheese, it stays creamy and doesn’t congeal. This homemade, vegan take owes its bold flavor to nutritional yeast, chipotle, garlic powder and pickled jalapeños, and its glossy and smooth texture to the magical combination of starchy bean liquid and blended cauliflower. The key to great nachos is to make sure that each element is delicious on its own, so here, roasted cauliflower gets seasoned with cilantro and lime, and pinto beans with spicy adobo sauce."
Yield: 4 to 6 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023316-loaded-vegan-nachos.
Ingredients
2 pounds cauliflower (about 1 medium head), florets and stem coarsely chopped
1 medium white or red onion, finely chopped
2 tablespoons neutral oil (such as canola or grapeseed)
Kosher salt (such as Diamond Crystal)
1/2 cup nutritional yeast
1 (15-ounce) can pinto beans, drained, bean liquid reserved
1/2 to 1 chipotle chile in adobo (depending on heat preference), plus 2 teaspoons sauce
1 1/2 teaspoons garlic powder
1/2 cup sliced pickled jalapeños, plus brine
1 (12-ounce) bag of sturdy tortilla chips
1 lime
1/4 cup finely chopped cilantro leaves and stems, plus small sprigs for topping
Optional toppings: pico de gallo or chopped tomato, avocado or guacamole, vegan crema, sliced radishes, black olives
Preparation
Heat the oven to 425 degrees. On a sheet pan, toss together half the cauliflower, half the onion and the oil. Season with salt, then spread into an even layer. Roast on the bottom rack, without stirring, until brown underneath, 20 to 25 minutes.
Meanwhile, make the vegan queso: In a medium saucepan, combine 1 1/2 cups water with the remaining cauliflower, the nutritional yeast, bean liquid, chipotle chile, garlic powder and 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-high and simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes. Transfer to a blender, and blend until smooth, then add 2 teaspoons of pickled jalapeño brine and blend to combine. Taste the queso on a chip; if flavors are muted, add more salt and brine. (Hold onto the saucepan; no need to clean.)
In a medium bowl, add the adobo sauce to the beans and mash some of the beans with a fork. (This helps the beans adhere to the chip.) When the roasted cauliflower is done, zest the lime over, add the chopped cilantro, and stir to combine. Scrape into the reserved saucepan. (Hold onto the sheet pan and don’t worry about getting every last bit off.)
Assemble: On the sheet pan, spread half the chips into an even layer. Top with half the beans, half the cauliflower, and half the queso. Repeat another layer with the remaining chips, queso, beans and cauliflower. Bake until the chips and beans are warm, 3 to 5 minutes. Cut the lime into wedges. Top nachos with the pickled jalapeños, remaining chopped onion, cilantro sprigs, a squeeze of lime and any optional toppings.
SMOKED TOFU FARFALLE CASSEROLE
This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.
Ingredients
4 tsp. olive oil
1 small yellow bell pepper, chopped (about 1 cup)
1 1/2 cups frozen baby peas
3 cloves garlic, minced (about 1 Tbs.)
2 1/2 tsp. minced fresh thyme
8 oz. farfalle pasta (bows)
1 3/4 cups low-fat milk
3 Tbs. all-purpose flour
3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
6 oz. smoked tofu, diced
3 Tbs. Italian-seasoned breadcrumbs
Preparation
Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.
Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.
Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.
Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.
SIMPLE VEGETARIAN SPINACH LASAGNA
This is from Vicki Shanta Retelny, RDN on the VeryWellFit site. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)
To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Directions
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
VEGAN FROZEN CHOCOLATE SOUFFLE
This comes from Vegetarian Times (July/August 2005 issue, page 63), and begins, "You could serve this at a fancy dinner party in Paris, and no one would ever guess that it’s vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-frozen-chocolate-souffle/.
Ingredients
1 1/2 cups vegan carob chips
1/3 cup unsweetened cocoa
1/2 cup hot, strong coffee
2 Tbs. maple syrup or corn syrup
1 16-oz. pkg. silken tofu, drained
2 tsp. vanilla extract
1 7.5-oz. tub vegan frozen whipped topping, thawed
Preparation
Cut strips of aluminum foil long enough to wrap around 6 3-oz. demitasse cups and high enough to make a 1 1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-oz. soufflé dish. Fold foil in half lengthwise, wind it around dish so it's at least 3 inches above rim. Tie with string.)
Put carob chips into heatproof bowl over pan of simmering water, and melt. Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.
Put tofu in blender or food processor; purée 3 minutes, or until smooth. Add carob mixture and vanilla, and process until smooth. Transfer mixture to large bowl.
Whisk thawed whipped topping into carob-tofu mixture. Fill cups 1 inch above rim, or fill dish 2 inches above rim. Freeze 3 hours, or overnight. Remove from freezer 20 to 30 minutes before serving to soften. Sprinkle with confectioners' sugar, if desired.
TEMPEH REUBEN
This is from Eden Foods. Prep Time: 5 minutes; Cook Time: 20 minutes; Serves 4
To view this online, click here.
Ingredients
1 pound organic tempeh, any variety
2 Tbsp Eden Safflower Oil
2 cups water, for cooking tempeh
1 tsp Eden Shoyu Soy Sauce
1/2 cup Eden Sauerkraut, Kimchi Sauerkraut, or Three Onion Sauerkraut
1/4 cup any Eden Mustard
4 whole lettuce leaves
1/4 cup alfalfa sprouts, rinsed and drained
1 medium organic tomato, sliced
8 slices whole grain bread
Directions
Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes. Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes. Remove cover and cook, over a high flame, until all liquid is gone. Remove tempeh and slice into strips. Place several slices of tempeh on each sandwich. Spread equal amounts of mustard on the other bread slices. Place equal amounts of sauerkraut, lettuce, sprouts and tomato on each sandwich. Serve. Great for lunches, picnics, camping, travel or anytime!
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