This Sunday is Easter, unless you're celebrating the Orthodox Easter (in which case, it will be May 1). Here are six vegetarian recipes to fix for Easter - or, for that matter, any time. Enjoy!
ROASTED VEGETABLES
This comes from Melissa Clark in The New York Times Cooking e-newsletter. Melissa wrote, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Time: 30 minutes to 1 hour; makes 4 to 6 servings.
To view this online, click here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich, one of About.com’s American Food experts. John wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” The recipe originally called for either vegetable or chicken stock; I've kept the chicken stock out of this. Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
To view this online, click here.
Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
FRESH HERB POTATO ROSTI
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 42, and begins, “If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.” Ready in 30 minutes or less.
To view this online, click here.
2 large russet potatoes, peeled and grated (1 1/2 lb.)
4 tsp. fresh chives, coarsely chopped
4 tsp. fresh parsley, coarsely chopped
4 tsp. fresh tarragon, coarsely chopped
2 Tbs. olive oil
Squeeze as much liquid as possible out of grated potatoes, then place in bowl, and toss with chives, parsley, and tarragon. Season with salt and pepper, if desired.
Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rösti is golden brown. Loosen bottom and sides of rösti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rösti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rösti is golden brown. Loosen rösti, then slide onto serving plate. Cut into wedges or squares, and serve warm.
nutritional information Per Per slice: Calories: 184; Protein: 3 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 8 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
Friday, March 25, 2016
Thursday, March 24, 2016
Desserts
“I want something snacky!” How many times have we heard that? How many times have we said that? If you're like me, many times, on both counts. Here are six desserts to try out. Enjoy!
PAVLOVA WITH MANGO, RASPBERRIES, AND WHIPPED YOGURT CREAM
From the June 2013 issue of Vegetarian Times, page 73; Serves 10
The recipe starts with, "Crackly-dry on the outside and moist on the inside, a Pavlova is a virtually foolproof “cake.” Even if something does go wrong, the lavish cream and fruit topping will hide any flaw."
Toppings
2/3 cup chilled heavy whipping cream
1/3 cup plain 2% Greek yogurt
2 Tbs. sugar
1 large, ripe mango, peeled and diced (2 cups)
1 6-oz. container raspberries
Pavlova
1 cup sugar
1 1/2 tsp. cornstarch
1/2 cup large egg whites (about 4 eggs)
1 tsp. fresh lime juice or lemon juice
1 tsp. vanilla extract
To make Toppings: Beat cream, yogurt, and 1 Tbs. sugar in medium bowl until stiff. Combine mango, raspberries, and remaining 1 Tbs. sugar in separate bowl. Cover, and chill until ready to serve.
Position oven rack just below center, and preheat oven to 250°F. Trace 9-inch-diameter circle onto sheet of parchment paper. Turn parchment over onto large rimmed baking sheet; circle should show through.
To make Pavlova: Combine 1 Tbs. sugar and cornstarch in small bowl. Beat egg whites, lime juice, and vanilla with handheld electric mixer in medium bowl until soft peaks form. Gradually beat in remaining 15 Tbs. sugar. Increase mixer speed to medium-high; beat 4 minutes, or until meringue is thick and satiny, and path remains when spoon is drawn through. Beat in cornstarch mixture.
Scrape meringue into center of circle on parchment. Spread meringue to fill circle, building edges slightly higher than center. Bake Pavlova 1 hour and 15 minutes, or until outside is dry but center is still soft (crust will give when poked). Turn off oven, leave door closed, and cool 1 hour in oven. Slide metal spatula under Pavlova to loosen, and transfer to cake plate using a tart pan’s removable bottom for support.
Spread yogurt cream thickly over Pavlova, leaving 1-inch border uncovered. Top with fruit mixture.
nutritional information Per Slice: Calories: 186; Protein: 3 g; Total Fat: 6 g; Saturated Fat: 4 g; Carbohydrates: 31 g; Cholesterol: 22 mg; Sodium: 30 mg; Fiber: 2 g; Sugar: 28 g; Gluten-Free
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
From the September 2012 issue of Vegetarian Times, page 60. Serves 8 The recipe starts with, "Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!"
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
MINI COCONUT CREAM PIES
from the June 2009 issue of Vegetarian Times. Makes 6 pies. Recipe reads, "These little coconut pies are strudy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts."
1/3 cup sweet flake coconut
6 oz. soft silken tofu, drained
1/3 cup sugar
5 Tbs. cornstarch
1 14-oz. can light coconut milk
1 tsp. vanilla extract
1/8 tsp. coconut extract
6 mini graham cracker pie crusts
Preheat oven to 350°F. Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.
Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.
Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.
Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.
nutritional information Per Pie: Calories: 283; Protein: 3 g; Total Fat: 13 g; Saturated Fat: 6 g; Carbohydrates: 37 g Cholesterol: 0 mg; Sodium: 134 mg; Fiber: 1 g; Sugar: 18 g; Vegan
VEGAN CHOCOLATE TRUFFLES
From the February 2009 issue of Vegetarian Times. Makes 40 1-inch truffles Recipe starts, "Melt-in-your-mouth truffles don't need much to make them irresistible, but if you want to jazz up this recipe, try stirring in 2 teaspoons of flavored liqueur, such as Chambord, Frangelico, or Kahlúa."
1/2 cup chocolate soymilk
1 12-oz. pkg. vegan chocolate chips
1/2 cup unsweetened cocoa
Warm soymilk until hot to the touch. Set aside.
Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.
Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.
nutritional information Per Truffle: Calories: 45; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 6 g; Cholesterol: 0 mg; Sodium: 19 mg;Fiber: less than 1 g; Sugar: 4 g; Vegan and Gluten-Free
VEGAN PUMPKIN PIE CUSTARD
I'm not sure where this recipe came from; possibly from some old email list that I was on? Serves 8
1 1/2 cups of soymilk
4 Tbls cornstarch
1 1/2 cups of solid-pack canned pumpkin or cooked pumpkin
1/2 cup sugar (preferably raw or Turbinado) or other sweetener
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
Preheat oven to 375 degrees.
In a large bowl, whisk together the soymilk and cornstarch until smooth. Stir in pumpkin, sweetener, salt, cinnamon, ginger and cloves. Pour into either 8 large ramekins for individual servings, or a 9" Pyrex baking dish.
Bake for 45 to 50 minutes or until firm. Start checking custard at 45 minutes to prevent over baking. Filling should be set, but the center still a bit jiggly.
Cool before cutting.
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
From the September 2012 issue of Vegetarian Times. This recipe serves 8, and starts off, “I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” says single mom and café manager Shelly Platten. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”
1 1/4 cups Bob’s Red Mill organic unbleached white flour
1 2/3 cups Florida Crystals organic cane sugar, divided
1 1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
nutritional information Per Slice: Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g; Vegan
PAVLOVA WITH MANGO, RASPBERRIES, AND WHIPPED YOGURT CREAM
From the June 2013 issue of Vegetarian Times, page 73; Serves 10
The recipe starts with, "Crackly-dry on the outside and moist on the inside, a Pavlova is a virtually foolproof “cake.” Even if something does go wrong, the lavish cream and fruit topping will hide any flaw."
Toppings
2/3 cup chilled heavy whipping cream
1/3 cup plain 2% Greek yogurt
2 Tbs. sugar
1 large, ripe mango, peeled and diced (2 cups)
1 6-oz. container raspberries
Pavlova
1 cup sugar
1 1/2 tsp. cornstarch
1/2 cup large egg whites (about 4 eggs)
1 tsp. fresh lime juice or lemon juice
1 tsp. vanilla extract
To make Toppings: Beat cream, yogurt, and 1 Tbs. sugar in medium bowl until stiff. Combine mango, raspberries, and remaining 1 Tbs. sugar in separate bowl. Cover, and chill until ready to serve.
Position oven rack just below center, and preheat oven to 250°F. Trace 9-inch-diameter circle onto sheet of parchment paper. Turn parchment over onto large rimmed baking sheet; circle should show through.
To make Pavlova: Combine 1 Tbs. sugar and cornstarch in small bowl. Beat egg whites, lime juice, and vanilla with handheld electric mixer in medium bowl until soft peaks form. Gradually beat in remaining 15 Tbs. sugar. Increase mixer speed to medium-high; beat 4 minutes, or until meringue is thick and satiny, and path remains when spoon is drawn through. Beat in cornstarch mixture.
Scrape meringue into center of circle on parchment. Spread meringue to fill circle, building edges slightly higher than center. Bake Pavlova 1 hour and 15 minutes, or until outside is dry but center is still soft (crust will give when poked). Turn off oven, leave door closed, and cool 1 hour in oven. Slide metal spatula under Pavlova to loosen, and transfer to cake plate using a tart pan’s removable bottom for support.
Spread yogurt cream thickly over Pavlova, leaving 1-inch border uncovered. Top with fruit mixture.
nutritional information Per Slice: Calories: 186; Protein: 3 g; Total Fat: 6 g; Saturated Fat: 4 g; Carbohydrates: 31 g; Cholesterol: 22 mg; Sodium: 30 mg; Fiber: 2 g; Sugar: 28 g; Gluten-Free
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
From the September 2012 issue of Vegetarian Times, page 60. Serves 8 The recipe starts with, "Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!"
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
MINI COCONUT CREAM PIES
from the June 2009 issue of Vegetarian Times. Makes 6 pies. Recipe reads, "These little coconut pies are strudy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts."
1/3 cup sweet flake coconut
6 oz. soft silken tofu, drained
1/3 cup sugar
5 Tbs. cornstarch
1 14-oz. can light coconut milk
1 tsp. vanilla extract
1/8 tsp. coconut extract
6 mini graham cracker pie crusts
Preheat oven to 350°F. Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.
Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.
Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.
Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.
nutritional information Per Pie: Calories: 283; Protein: 3 g; Total Fat: 13 g; Saturated Fat: 6 g; Carbohydrates: 37 g Cholesterol: 0 mg; Sodium: 134 mg; Fiber: 1 g; Sugar: 18 g; Vegan
VEGAN CHOCOLATE TRUFFLES
From the February 2009 issue of Vegetarian Times. Makes 40 1-inch truffles Recipe starts, "Melt-in-your-mouth truffles don't need much to make them irresistible, but if you want to jazz up this recipe, try stirring in 2 teaspoons of flavored liqueur, such as Chambord, Frangelico, or Kahlúa."
1/2 cup chocolate soymilk
1 12-oz. pkg. vegan chocolate chips
1/2 cup unsweetened cocoa
Warm soymilk until hot to the touch. Set aside.
Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.
Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.
nutritional information Per Truffle: Calories: 45; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 6 g; Cholesterol: 0 mg; Sodium: 19 mg;Fiber: less than 1 g; Sugar: 4 g; Vegan and Gluten-Free
VEGAN PUMPKIN PIE CUSTARD
I'm not sure where this recipe came from; possibly from some old email list that I was on? Serves 8
1 1/2 cups of soymilk
4 Tbls cornstarch
1 1/2 cups of solid-pack canned pumpkin or cooked pumpkin
1/2 cup sugar (preferably raw or Turbinado) or other sweetener
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
Preheat oven to 375 degrees.
In a large bowl, whisk together the soymilk and cornstarch until smooth. Stir in pumpkin, sweetener, salt, cinnamon, ginger and cloves. Pour into either 8 large ramekins for individual servings, or a 9" Pyrex baking dish.
Bake for 45 to 50 minutes or until firm. Start checking custard at 45 minutes to prevent over baking. Filling should be set, but the center still a bit jiggly.
Cool before cutting.
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
From the September 2012 issue of Vegetarian Times. This recipe serves 8, and starts off, “I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” says single mom and café manager Shelly Platten. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”
1 1/4 cups Bob’s Red Mill organic unbleached white flour
1 2/3 cups Florida Crystals organic cane sugar, divided
1 1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
nutritional information Per Slice: Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g; Vegan
Wednesday, March 23, 2016
Wednesday Recipes
Here are today's yummy vegetarian recipes. Some of them would be perfect for Easter (which is this Sunday); actually, they'd be good at any time - like tonight! Enjoy!
STRAWBERRY RHUBARB SMOOTHIE
This recipe is from One Green Planet. The recipe can be found online here.
Dairy Free; Kid-Friendly; Soy Free; Vegan
Ingredients
1 cup fresh rhubarb, chopped
1/2 cup orange juice
1 tbsp date syrup Organics Are For Everyone (you can substitute pure maple syrup here)
1/2 tbsp pure vanilla extract
1 cup fresh strawberries, sliced
1/2 cup frozen strawberries
1 fresh banana
12 oz unsweetened vanilla non-dairy milk of choice
1 pinch ground cinnamon
1 tbsp ground flaxseed
Preparation
Combine chopped rhubarb, orange juice, date syrup, vanilla and cinnamon in a small saucepan. Bring to a boil, reduce heat to low and simmer uncovered for five minutes.
Set aside to cool slightly and place in refrigerator to chill for 30 minutes (this can be done ahead of time and you can make more so you can enjoy this all week long).
Combine all ingredients in a blender. Puree until smooth and serve.
CHOCOLATE CHERRY PIE - Vegan tofu cherry "cream" pie recipe
Jolinda Hackett, About.com's Vegetarian blog guide, writes, "Chocolate cherry pie - Vegan tofu cherry "cream" pie recipe - delicious! I'd love to try this same method with strawberries or perhaps even Elvis-style, with bananas."
Ingredients:
1 (12 oz.) box firm silken tofu
1/4 cup cocoa powder
1/4 cup sugar
1/2 cup chocolate chips, melted
1/2 teaspoon almond extract
1 prepared vegan graham cracker pie crust
1 (12 oz.) package frozen dark sweet cherries, thawed and drained
1 cup non-dairy whipped topping
Preparation:
First, prepare the cherries. Slice them in half and remove the pics, if needed. Set a handful of cherries aside to use as a garnish on top of the pie.
Next, prepare the chocolate "cream" filling. Process the tofu in a blender or food processor until smooth and creamy. Add the cocoa powder, sugar, melted chocolate chips, and almond extract. Process again until mixture is smooth.
To prepare the pie, place about 1/3 of the chocolate tofu mix in a single layer in the prepared pie crust. Next, place the cherries in a single layer on top of the chocolate tofu mixture and spread the remaining chocolate tofu on top.
Refrigerate for at least 4 hours before serving. Garnish each slice with whipped topping and reserved cherries.
This recipe makes one pie of 8 servings.
Nutritional information, per serving: Calories: 270, Total Fat: 13g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrates: 36g, Dietary Fiber: 2g. Sugar: 24g, Protein: 6g
HONEY-MUSTARD BROCCOLI SALAD
From the June 2013 issue of Vegetarian Times, page 55. The recipe starts with the statement, "Protein- and fiber-rich black beluga lentils make this salad totally satisfying. The lentils are soaked overnight to shorten cooking time and enhance digestibility." Makes 4 servings. To view the recipe at the V.T. website, click here.
Salad
1/2 cup black beluga lentils, rinsed and soaked 8 hours or overnight
1 head broccoli, cut into florets (4 cups)
1 small red onion or shallot, sliced into rings (2/3 cup)
1/4 cup chopped almonds, toasted
Honey-Mustard Dressing
4 Tbs. cold-pressed olive oil
1 Tbs. apple cider vinegar
2 tsp. raw honey or agave nectar
2 tsp. Dijon mustard
To make Salad: Drain and rinse lentils, then place in a medium stockpot with 1 cup water. Bring to a boil, reduce heat to medium-low, and simmer 18 minutes. Add broccoli, cover pan, and steam 2 to 3 minutes, or until broccoli and lentils are al dente.
Meanwhile, to make Honey-Mustard Dressing: whisk together all ingredients in bowl until smooth.
Drain off any remaining liquid from broccoli and lentils, and transfer to large bowl. Add dressing, and toss to coat. Season with salt and pepper, if desired. Serve garnished with onion and almonds.
LOW-CALORIE, ALMOST FAT-FREE VEGETABLE CHILI
Jolinda Hackett, About.com's vegetarian blog's guide, wrote, "Using extra vegetables, tomato juice and tomatoes with fewer beans keeps this vegetarian chili lower in calories. Though meatless chili is already a healthy and low-fat choice, this version is extra low-cal. It's really more like a chili-spiced tomato soup than a hearty chili. This was one of those recipes that came about purely because of what I had on hand in my kitchen, which happened to be lots of veggies, and not so many beans. But I really wanted chili."
Ingredients:
1/2 medium onion, chopped
2-3 cloves garlic, minced
2 tbsp water
1 large carrot, sliced thin
1 green bell pepper, chopped small
1 red bell pepper, chopped small
2 tbsp soy sauce
1/2 cup corn kernels
1 15-ounce can kidney beans
1 28-ounce can diced tomatoes (do not drain)
1 12-ounce can tomato juice or V8
water
1 jalapeno or other small spicy pepper, minced
1 tbsp chili powder
1/2 tsp oregano
1/2 tsp seasoned salt
1/2 tsp cayenne pepper
green onions for garnish, optional
Preparation:
In a large non-stick pot, heat the garlic and onions for 3-4 minutes. Add the water and carrots and heat, stirring, for another 3-4 minutes. Add green bell pepper, red bell pepper and soy sauce, stirring to combine well. Heat for just another minute or two. Reduce heat to medium low and add all the remaining ingredients, except for the green onions. Cover and allow to slowly simmer for at least 25 minutes and up to 40 minutes.
Adjust the seasonings to taste, garnish with some green onions or even a bit of cheese or sour cream if you're not eating vegan.
Nutritional information, via CalorieCount: Calories: 195; Calories from Fat: 10; Total Fat: 1.1g, 2% daily value; Trans Fat: 0.0g; Cholesterol: 0mg, 0%; Sodium: 614mg, 26%; Total Carbohydrates: 38.0g, 13%; Dietary Fiber: 9.6g, 38%; Sugars: 9.5g; Protein: 11.2g; Vitamin A 80%, Vitamin C 159% Calcium 5%, Iron 32
PASTA FAGIOLI WITH ORZO
Another one of Jolinda Hackett's offerings. She writes, "A full vegetarian meal of orzo pasta, beans and tomatoes, pasta fagiole with orzo is nutritious, healthy, filling, and yet familiar enough that kids will love it. Omit the cheese to make it vegan."
Ingredients:
3 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno, minced
1 14.5 ounce can stewed tomatoes
2 15.5 ounce cans cannellini beans, drained and rinsed
6 cups vegetable broth
1 8 ounce box orzo
1/4 cup chopped fresh Italian parsley
salt and freshly ground black pepper
grated Parmesan cheese (optional)
Preparation:
Heat large sautee pan over medium heat. Add olive oil, onion, garlic and jalapeno to pan. Cook until onion is soft but not browned, 4-5 minutes.
Coarsely puree tomatoes in food processor or with potato masher. Stir tomatoes, cannellini beans and broth into onion mixture.
Bring to a boil over high heat, stirring periodically. Add pasta and return to a boil over high heat. Reduce to simmer, stirring periodically, 8-10 minutes or until pasta is tender but still firm. Add parsley and salt and pepper, to taste.
QUINOA PILAF WITH TEMPEH AND BROCCOLI
This is from the Vegetarian Times, page 30. It begins, “Everyone’s favorite ancient grain gets a flavor boost from a seasoned cooking liquid before it’s topped with a tempeh stir-fry.” Serves 4 in 30 minutes or less.
To view this online, click here.
Quinoa Pilaf
1 tsp. coconut oil
1 cup quinoa, rinsed and drained
1 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1/2 cup fresh orange juice
1/2 tsp. salt
Tempeh and Broccoli
2 Tbs. coconut oil
1 8-oz. pkg. tempeh, cubed
2 tsp. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 Tbs. minced jalapeño chile
1/2 cup fresh orange juice
1/2 cup low-sodium no-chicken broth
2 Tbs. low-sodium soy sauce
4 cups broccoli florets
1/4 cup chopped green onions
2 Tbs. chopped toasted cashews
To make Quinoa Pilaf: Heat coconut oil in medium saucepan over medium heat. Add quinoa, ginger, and garlic; sauté 1 minute. Add orange juice, 11/2 cups water, and salt. Cover, bring to a boil, then reduce heat to medium-low, and simmer 15 minutes, or until quinoa is tender.
Meanwhile, to make Tempeh and Broccoli: Heat coconut oil in large skillet over medium-high heat. Add tempeh, and cook 7 minutes, or until lightly golden, stirring occasionally. Add ginger, garlic, and chile, and sauté 30 seconds.
Add orange juice, broth, and soy sauce to tempeh, and bring to boil. Reduce heat to medium-low, and simmer, uncovered, 5 minutes. Add broccoli, and stir-fry 5 minutes, or until broccoli is crisp-tender.
Transfer Quinoa Pilaf to serving bowl. Top with Tempeh and Broccoli. Garnish with green onions and cashews.
nutritional information Per 1 1/2-cup serving: Calories: 399; Protein: 21 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 625 mg; Fiber: 6 g; Sugar: 6 g
STRAWBERRY RHUBARB SMOOTHIE
This recipe is from One Green Planet. The recipe can be found online here.
Dairy Free; Kid-Friendly; Soy Free; Vegan
Ingredients
1 cup fresh rhubarb, chopped
1/2 cup orange juice
1 tbsp date syrup Organics Are For Everyone (you can substitute pure maple syrup here)
1/2 tbsp pure vanilla extract
1 cup fresh strawberries, sliced
1/2 cup frozen strawberries
1 fresh banana
12 oz unsweetened vanilla non-dairy milk of choice
1 pinch ground cinnamon
1 tbsp ground flaxseed
Preparation
Combine chopped rhubarb, orange juice, date syrup, vanilla and cinnamon in a small saucepan. Bring to a boil, reduce heat to low and simmer uncovered for five minutes.
Set aside to cool slightly and place in refrigerator to chill for 30 minutes (this can be done ahead of time and you can make more so you can enjoy this all week long).
Combine all ingredients in a blender. Puree until smooth and serve.
CHOCOLATE CHERRY PIE - Vegan tofu cherry "cream" pie recipe
Jolinda Hackett, About.com's Vegetarian blog guide, writes, "Chocolate cherry pie - Vegan tofu cherry "cream" pie recipe - delicious! I'd love to try this same method with strawberries or perhaps even Elvis-style, with bananas."
Ingredients:
1 (12 oz.) box firm silken tofu
1/4 cup cocoa powder
1/4 cup sugar
1/2 cup chocolate chips, melted
1/2 teaspoon almond extract
1 prepared vegan graham cracker pie crust
1 (12 oz.) package frozen dark sweet cherries, thawed and drained
1 cup non-dairy whipped topping
Preparation:
First, prepare the cherries. Slice them in half and remove the pics, if needed. Set a handful of cherries aside to use as a garnish on top of the pie.
Next, prepare the chocolate "cream" filling. Process the tofu in a blender or food processor until smooth and creamy. Add the cocoa powder, sugar, melted chocolate chips, and almond extract. Process again until mixture is smooth.
To prepare the pie, place about 1/3 of the chocolate tofu mix in a single layer in the prepared pie crust. Next, place the cherries in a single layer on top of the chocolate tofu mixture and spread the remaining chocolate tofu on top.
Refrigerate for at least 4 hours before serving. Garnish each slice with whipped topping and reserved cherries.
This recipe makes one pie of 8 servings.
Nutritional information, per serving: Calories: 270, Total Fat: 13g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrates: 36g, Dietary Fiber: 2g. Sugar: 24g, Protein: 6g
HONEY-MUSTARD BROCCOLI SALAD
From the June 2013 issue of Vegetarian Times, page 55. The recipe starts with the statement, "Protein- and fiber-rich black beluga lentils make this salad totally satisfying. The lentils are soaked overnight to shorten cooking time and enhance digestibility." Makes 4 servings. To view the recipe at the V.T. website, click here.
Salad
1/2 cup black beluga lentils, rinsed and soaked 8 hours or overnight
1 head broccoli, cut into florets (4 cups)
1 small red onion or shallot, sliced into rings (2/3 cup)
1/4 cup chopped almonds, toasted
Honey-Mustard Dressing
4 Tbs. cold-pressed olive oil
1 Tbs. apple cider vinegar
2 tsp. raw honey or agave nectar
2 tsp. Dijon mustard
To make Salad: Drain and rinse lentils, then place in a medium stockpot with 1 cup water. Bring to a boil, reduce heat to medium-low, and simmer 18 minutes. Add broccoli, cover pan, and steam 2 to 3 minutes, or until broccoli and lentils are al dente.
Meanwhile, to make Honey-Mustard Dressing: whisk together all ingredients in bowl until smooth.
Drain off any remaining liquid from broccoli and lentils, and transfer to large bowl. Add dressing, and toss to coat. Season with salt and pepper, if desired. Serve garnished with onion and almonds.
LOW-CALORIE, ALMOST FAT-FREE VEGETABLE CHILI
Jolinda Hackett, About.com's vegetarian blog's guide, wrote, "Using extra vegetables, tomato juice and tomatoes with fewer beans keeps this vegetarian chili lower in calories. Though meatless chili is already a healthy and low-fat choice, this version is extra low-cal. It's really more like a chili-spiced tomato soup than a hearty chili. This was one of those recipes that came about purely because of what I had on hand in my kitchen, which happened to be lots of veggies, and not so many beans. But I really wanted chili."
Ingredients:
1/2 medium onion, chopped
2-3 cloves garlic, minced
2 tbsp water
1 large carrot, sliced thin
1 green bell pepper, chopped small
1 red bell pepper, chopped small
2 tbsp soy sauce
1/2 cup corn kernels
1 15-ounce can kidney beans
1 28-ounce can diced tomatoes (do not drain)
1 12-ounce can tomato juice or V8
water
1 jalapeno or other small spicy pepper, minced
1 tbsp chili powder
1/2 tsp oregano
1/2 tsp seasoned salt
1/2 tsp cayenne pepper
green onions for garnish, optional
Preparation:
In a large non-stick pot, heat the garlic and onions for 3-4 minutes. Add the water and carrots and heat, stirring, for another 3-4 minutes. Add green bell pepper, red bell pepper and soy sauce, stirring to combine well. Heat for just another minute or two. Reduce heat to medium low and add all the remaining ingredients, except for the green onions. Cover and allow to slowly simmer for at least 25 minutes and up to 40 minutes.
Adjust the seasonings to taste, garnish with some green onions or even a bit of cheese or sour cream if you're not eating vegan.
Nutritional information, via CalorieCount: Calories: 195; Calories from Fat: 10; Total Fat: 1.1g, 2% daily value; Trans Fat: 0.0g; Cholesterol: 0mg, 0%; Sodium: 614mg, 26%; Total Carbohydrates: 38.0g, 13%; Dietary Fiber: 9.6g, 38%; Sugars: 9.5g; Protein: 11.2g; Vitamin A 80%, Vitamin C 159% Calcium 5%, Iron 32
PASTA FAGIOLI WITH ORZO
Another one of Jolinda Hackett's offerings. She writes, "A full vegetarian meal of orzo pasta, beans and tomatoes, pasta fagiole with orzo is nutritious, healthy, filling, and yet familiar enough that kids will love it. Omit the cheese to make it vegan."
Ingredients:
3 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno, minced
1 14.5 ounce can stewed tomatoes
2 15.5 ounce cans cannellini beans, drained and rinsed
6 cups vegetable broth
1 8 ounce box orzo
1/4 cup chopped fresh Italian parsley
salt and freshly ground black pepper
grated Parmesan cheese (optional)
Preparation:
Heat large sautee pan over medium heat. Add olive oil, onion, garlic and jalapeno to pan. Cook until onion is soft but not browned, 4-5 minutes.
Coarsely puree tomatoes in food processor or with potato masher. Stir tomatoes, cannellini beans and broth into onion mixture.
Bring to a boil over high heat, stirring periodically. Add pasta and return to a boil over high heat. Reduce to simmer, stirring periodically, 8-10 minutes or until pasta is tender but still firm. Add parsley and salt and pepper, to taste.
QUINOA PILAF WITH TEMPEH AND BROCCOLI
This is from the Vegetarian Times, page 30. It begins, “Everyone’s favorite ancient grain gets a flavor boost from a seasoned cooking liquid before it’s topped with a tempeh stir-fry.” Serves 4 in 30 minutes or less.
To view this online, click here.
Quinoa Pilaf
1 tsp. coconut oil
1 cup quinoa, rinsed and drained
1 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1/2 cup fresh orange juice
1/2 tsp. salt
Tempeh and Broccoli
2 Tbs. coconut oil
1 8-oz. pkg. tempeh, cubed
2 tsp. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 Tbs. minced jalapeño chile
1/2 cup fresh orange juice
1/2 cup low-sodium no-chicken broth
2 Tbs. low-sodium soy sauce
4 cups broccoli florets
1/4 cup chopped green onions
2 Tbs. chopped toasted cashews
To make Quinoa Pilaf: Heat coconut oil in medium saucepan over medium heat. Add quinoa, ginger, and garlic; sauté 1 minute. Add orange juice, 11/2 cups water, and salt. Cover, bring to a boil, then reduce heat to medium-low, and simmer 15 minutes, or until quinoa is tender.
Meanwhile, to make Tempeh and Broccoli: Heat coconut oil in large skillet over medium-high heat. Add tempeh, and cook 7 minutes, or until lightly golden, stirring occasionally. Add ginger, garlic, and chile, and sauté 30 seconds.
Add orange juice, broth, and soy sauce to tempeh, and bring to boil. Reduce heat to medium-low, and simmer, uncovered, 5 minutes. Add broccoli, and stir-fry 5 minutes, or until broccoli is crisp-tender.
Transfer Quinoa Pilaf to serving bowl. Top with Tempeh and Broccoli. Garnish with green onions and cashews.
nutritional information Per 1 1/2-cup serving: Calories: 399; Protein: 21 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 625 mg; Fiber: 6 g; Sugar: 6 g
Tuesday, March 22, 2016
Tuesday Recipes
Enjoy!
VERY BLUEBERRY SUNDAES
Yield: 4 servings
View online: http://diabeticgourmet.com/recipes/html/793.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
ORANGE AND JICAMA SALAD
Serves 2. To view online, go to http://diabeticgourmet.com/recipes/html/9.shtml
Ingredients
Butter lettuce leaves
Salt
1 tablespoon fresh orange juice
Freshly ground pepper
1 large orange, peeled and sliced
1/2 cup red onion, chopped
1 teaspoon white wine vinegar
1 tablespoon minced fresh cilantro
1 cup Jicama, julienned
1 teaspoon olive oil
Directions
Line plates with lettuce. Top with orange slices. Mound with jicama. Sprinkle with chopped red onion.
Blend juice, vinegar, salt & pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. Garnish with minced cilantro.
Nutritional Information (Per Serving): Calories: 282; Protein: 4.9 g; Sodium: 36 mg; Fat: 2.8 g; Carbohydrates: 10 g; Exchanges: 1 fruit; 1 vegetable; 1 fat; 1 starch
EGGPLANT POLENTA STACK
Purchase package flavored polenta in the produce section; choose any favorite flavor for this dish.
Yield: 4 servings
View Online: http://diabeticgourmet.com/recipes/html/846.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Ingredients
8 slices (3/4 inch) eggplant (about 1 pound)
2 egg whites, lightly beaten or 1/4 cup no-cholesterol real egg product
1/2 cup Italian-seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
Olive oil cooking spray
1 package (16 ounces) prepared Italian-herb polenta, cut into 8 slices
Salt and pepper, to taste
2-4 ounces reduced-fat feta, or goat, cheese, crumbled
Directions
Dip eggplant slices in egg whites and coat with combined bread crumbs and Parmesan cheese. Spray large skillet with cooking spray and heat over medium heat until hot. Cook eggplant until browned on the bottom, about 10 minutes; spray tops of slices with cooking spray and turn. Cook until eggplant is tender and browned on other side, about 10 minutes longer.
Arrange eggplant in baking pan; top each slice with a slice of polenta and tomato. Sprinkle tomatoes with salt and pepper; sprinkle stack with feta cheese.
Bake at 450 degrees F. until tomatoes are hot and cheese lightly browned, about 10 minutes.
Nutritional Information Per Serving: Calories: 222; Protein: 10.9 g; Fat: 4.5 g; Sodium: 624 mg; Cholesterol: 9 mg; Carbohydrates: 35 g; Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat
CREAMY SPINACH DIP
Yield: 16 servings; Serving Size: 2 tablespoons.
View Online: http://diabeticgourmet.com/recipes/html/842.shtml
Source: The Diabetes Food and Nutrition
Book Info: http://diabeticgourmet.com/details/11.shtml
Ingredients
1 (10 oz.) package frozen chopped spinach, thawed and drained very well
1-1/2 cups low-fat sour cream
2 tablespoons red wine vinegar
2 tablespoons minced mint
2 garlic cloves, minced
1/2 cup minced water chestnuts
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Directions
Prepare the spinach and set aside.
In a medium bowl, combine the sour cream, vinegar, mint, garlic, water chestnuts, cayenne pepper, salt, and pepper. Add the spinach and mix well. Cover and refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 33; Protein: 2 g; Fat: 2 g; Sodium: 27 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 3 g; Exchanges: 1/2 Carbohydrate
RASPBERRY-ALMOND BAR COOKIES
An easy to make bar cookie that is filled with flavor rich raspberry spreadable fruit. This buttery treat has 31% fewer calories than the traditional recipe.
Yield: 24 servings
View this recipe here: http://diabeticgourmet.com/recipes/html/944.shtml
Ingredients
2 cups all-purpose flour
1/2 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
8 tablespoons cold stick butter or margarine, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons toasted sliced almonds
* May substitute 12 packets Equal sweetener
Directions
Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Stir in egg, water and lemon peel. Mixture will be crumbly.
Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350F oven 12 to 15 minutes or until edges of crust are lightly browned.
Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 86; Protein: 2 g; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat
HUMMUS-VEGGIE WRAPS
Yield: 4 servings
View recipe: http://diabeticgourmet.com/recipes/html/910.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
4 whole-wheat flour tortillas (8 to 9-inch rounds)
1 cup ready-made hummus
1 small carrot, shredded with a potato peeler
2 slices red onion, separated into rings
12 thin slices peeled cucumber
16 young tender spinach leaves or 1 cup alfalfa sprouts
Directions
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
Nutritional Information Per Serving: Calories: 258; Protein: 10 g; Fat: 8.6 g; Sodium: 625 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 6.7 g ; Carbohydrates: 38 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
VERY BLUEBERRY SUNDAES
Yield: 4 servings
View online: http://diabeticgourmet.com/recipes/html/793.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
ORANGE AND JICAMA SALAD
Serves 2. To view online, go to http://diabeticgourmet.com/recipes/html/9.shtml
Ingredients
Butter lettuce leaves
Salt
1 tablespoon fresh orange juice
Freshly ground pepper
1 large orange, peeled and sliced
1/2 cup red onion, chopped
1 teaspoon white wine vinegar
1 tablespoon minced fresh cilantro
1 cup Jicama, julienned
1 teaspoon olive oil
Directions
Line plates with lettuce. Top with orange slices. Mound with jicama. Sprinkle with chopped red onion.
Blend juice, vinegar, salt & pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. Garnish with minced cilantro.
Nutritional Information (Per Serving): Calories: 282; Protein: 4.9 g; Sodium: 36 mg; Fat: 2.8 g; Carbohydrates: 10 g; Exchanges: 1 fruit; 1 vegetable; 1 fat; 1 starch
EGGPLANT POLENTA STACK
Purchase package flavored polenta in the produce section; choose any favorite flavor for this dish.
Yield: 4 servings
View Online: http://diabeticgourmet.com/recipes/html/846.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Ingredients
8 slices (3/4 inch) eggplant (about 1 pound)
2 egg whites, lightly beaten or 1/4 cup no-cholesterol real egg product
1/2 cup Italian-seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
Olive oil cooking spray
1 package (16 ounces) prepared Italian-herb polenta, cut into 8 slices
Salt and pepper, to taste
2-4 ounces reduced-fat feta, or goat, cheese, crumbled
Directions
Dip eggplant slices in egg whites and coat with combined bread crumbs and Parmesan cheese. Spray large skillet with cooking spray and heat over medium heat until hot. Cook eggplant until browned on the bottom, about 10 minutes; spray tops of slices with cooking spray and turn. Cook until eggplant is tender and browned on other side, about 10 minutes longer.
Arrange eggplant in baking pan; top each slice with a slice of polenta and tomato. Sprinkle tomatoes with salt and pepper; sprinkle stack with feta cheese.
Bake at 450 degrees F. until tomatoes are hot and cheese lightly browned, about 10 minutes.
Nutritional Information Per Serving: Calories: 222; Protein: 10.9 g; Fat: 4.5 g; Sodium: 624 mg; Cholesterol: 9 mg; Carbohydrates: 35 g; Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat
CREAMY SPINACH DIP
Yield: 16 servings; Serving Size: 2 tablespoons.
View Online: http://diabeticgourmet.com/recipes/html/842.shtml
Source: The Diabetes Food and Nutrition
Book Info: http://diabeticgourmet.com/details/11.shtml
Ingredients
1 (10 oz.) package frozen chopped spinach, thawed and drained very well
1-1/2 cups low-fat sour cream
2 tablespoons red wine vinegar
2 tablespoons minced mint
2 garlic cloves, minced
1/2 cup minced water chestnuts
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Directions
Prepare the spinach and set aside.
In a medium bowl, combine the sour cream, vinegar, mint, garlic, water chestnuts, cayenne pepper, salt, and pepper. Add the spinach and mix well. Cover and refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 33; Protein: 2 g; Fat: 2 g; Sodium: 27 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 3 g; Exchanges: 1/2 Carbohydrate
RASPBERRY-ALMOND BAR COOKIES
An easy to make bar cookie that is filled with flavor rich raspberry spreadable fruit. This buttery treat has 31% fewer calories than the traditional recipe.
Yield: 24 servings
View this recipe here: http://diabeticgourmet.com/recipes/html/944.shtml
Ingredients
2 cups all-purpose flour
1/2 cup Equal Spoonful or Granulated*
1/8 teaspoon salt
8 tablespoons cold stick butter or margarine, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons toasted sliced almonds
* May substitute 12 packets Equal sweetener
Directions
Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Stir in egg, water and lemon peel. Mixture will be crumbly.
Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350F oven 12 to 15 minutes or until edges of crust are lightly browned.
Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 86; Protein: 2 g; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat
HUMMUS-VEGGIE WRAPS
Yield: 4 servings
View recipe: http://diabeticgourmet.com/recipes/html/910.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
4 whole-wheat flour tortillas (8 to 9-inch rounds)
1 cup ready-made hummus
1 small carrot, shredded with a potato peeler
2 slices red onion, separated into rings
12 thin slices peeled cucumber
16 young tender spinach leaves or 1 cup alfalfa sprouts
Directions
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
Nutritional Information Per Serving: Calories: 258; Protein: 10 g; Fat: 8.6 g; Sodium: 625 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 6.7 g ; Carbohydrates: 38 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
Monday, March 21, 2016
Monday Recipes
Enjoy!
ULTIMATE STUFFED ACORN SQUASH
This comes from the November 2013 issue of Vegetarian Times, page 53. It begins, “The Native American 'three sisters' – corn, beans, and squash – come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
CHOCOLATE PUDDING
This is from the February 2001 issue of Vegetables Times. It begins, “Feeding a crowd? This recipe can easily be doubled.” Serves 4.
To view this online, click here.
Shaved chocolate (optional)
2 1/4 cups 1% fat milk or soy milk
1/2 cup sugar
Pinch of salt
2 Tbs. cornstarch
2/3 cup unsweetened cocoa powder
1 large egg, beaten
1 tsp. vanilla extract
Raspberries (optional)
In heavy medium saucepan, combine 2 cups milk, 1/4 cup sugar and salt; bring to a boil. In medium bowl, mix cornstarch, cocoa and remaining 1/4 cup sugar. Whisk in remaining 1/4 cup milk until smooth. Whisk hot milk mixture into bowl and return to saucepan. Bring to a boil, stirring. Boil 2 minutes, stirring constantly.
In small bowl, beat egg with fork. Whisk 1 cup hot mixture into egg, then whisk back into hot mixture. Cook, stirring over medium-low heat, without boiling, 2 minutes. Stir in vanilla.
Pour pudding into serving glasses. To prevent skin from forming, place sheets of wax paper directly on surface of pudding. Refrigerate until thoroughly chilled, about 2 hours. If desired, top with raspberries and shaved chocolate just before serving.
nutritional information Per Serving: Calories: 223; Protein: 9 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 43 g; Cholesterol: 59 mg; Sodium: 89 mg; Fiber: 4 g
CHUNKY VEGETABLE STEW
This comes from the February 2004 issue of Vegetarian Times. It begins, “Greens cook down considerably and will reduce at least one-quarter in volume. One pound of raw kale will yield about 2 1/2 cups cooked. A dash of hot pepper sauce adds dimension to this colorful dish.” Serves 8.
To view this online, click here.
1 medium-sized bunch kale
2 tsp. olive oil
4 cloves garlic, minced
1 medium-sized red onion, chopped
1 medium-sized red bell pepper, chopped
3 medium-sized unpeeled russet potatoes, cut into 1/2-inch pieces
1 1/2 cups dry vermouth
1 6-oz. pkg. sliced white mushrooms
1 medium-sized head cauliflower, cut into about 2-inch florets
1 14.5-oz. can Mexican-style stewed tomatoes
3 Tbs. chopped fresh thyme
3 Tbs. nutritional yeast
1 1/2 Tbs. cornstarch
2 Tbs. cold water
1 Tbs. tamari soy sauce
1/4 tsp. lemon pepper
Strip kale leaves from stalks, and rinse thoroughly in colander; set aside.
Heat oil in a 5-quart Dutch oven or saucepan for 1 minute over medium-high heat. Add garlic, onions and peppers, sauté for 2 minutes and add potatoes. Cook for 4 minutes, and add vermouth, mushrooms and cauliflower. Cook for 2 minutes, add kale and mix thoroughly. Cook mixture for 5 minutes, and reduce heat to low.
Chop stewed tomatoes coarsely in food processor, and add tomatoes, thyme and yeast to kale mixture. Combine cornstarch and water in a small bowl, and stir in with tamari and lemon pepper. Cook for 5 minutes, stirring occasionally. Remove from heat, and serve.
nutritional information Per SERVING: Calories: 195; Protein: 5 g; Total Fat: 2 g; Carbohydrates: 32 g; Sodium: 288 mg; Fiber: 5 g; Sugar: 11 g; Vegan
GARLICKY COLLARD GREENS
I know many people don't like greens. Personally, I love 'em. Add garlic, and that kicks up the yum! factor, as far as I'm concerned. This recipe comes from from the May/June 2007 issue of Vegetarian Times, page 40. It serves 4, and starts off by stating, "This technique of blanching the collard greens in boiling water, then sautéing them takes away any bitterness."
1 lb. chopped collard greens
2 Tbs. olive oil
4 cloves garlic, minced (about 4 tsp.)
Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain.
Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant. Add greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and serve warm.
nutritional information Per Serving: Calories: 98; Protein: 3 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 4 g; Sugar: 1 g; VeganGluten-Free
STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER
Jolinda Hackett, About.com's vegetarian blog guide, writes, "This is a super easy one-pot complete vegetarian meal using pre-cooked orzo, canned chickpeas, fresh or frozen spinach and topped off with optional crumbled feta cheese, if you're not eating vegan. If you need a quick meal but don't have orzo on hand, you could try using this recipe with instant rice or even another whole grain that you have handy. Couscous would also be super quick, but orzo would be better. This recipe is vegetarian and gluten-free, and, if you omit the feta cheese, it's vegan as well."
Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings
Ingredients:
2 tablespoons olive oil
1 small red onion, chopped
3 cloves garlic, chopped
1 (16 ounce) can garbanzo beans (chickpeas), drained
1/2 cup cooked orzo
1 lemon, juiced
2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain
salt and pepper
1/2 cup crumbled feta cheese (optional)
Preparation:
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until almost clear, about 5-6 minutes. Add the beans, cooked orzo, lemon juice and spinach, stirring to combine well.
Season with salt and pepper to taste. Allow to heat for 4-5 minutes until spinach has cooked through and everything is heated and well combined.
Serve topped with feta cheese.
Makes four servings.
Nutritional information, per serving: Calories: 329; Total Fat 13g; Sodium 746mg;Dietary Fiber 10g; Protein 12g; Sugars 3g; Cholesterol 17mg
VEGETARIAN "SAUSAGE" AND CHEDDAR QUICHE WITH GIMMELEAN
Another from About.com. I'm guessing that this is from the vegetarian blog, but the email (from 2008) only states that it's from about.com. The recipe starts off, "If you're a vegetarian who likes a more 'meaty' quiche try this vegetarian 'sausage' and cheddar quiche recipe with Gimme Lean Sausage. You can make this recipe vegan by using egg substitute and vegan cheese. Recipe courtesy of Lightlife Foods." Serves 6
Ingredients:
1 9 inch pre-made pie crust
1/4 package Gimme Lean Sausage
2 cups milk, soy milk or rice milk
3 whole eggs or egg substitute
1/4 cup onion, finely chopped
1/4 cup cheddar cheese or soy cheese
nutmeg to taste
salt and pepper to taste
salsa
Preparation:
Bake pie crust according to the package directions and set aside. Saute Gimme Lean Sausage and onions in cooking oil or spray, then transfer to cooled pie shell. Sprinkle cheese or soy cheese over sausage and onions. Beat milk and eggs, add salt, pepper and nutmeg. Mix together and pour over sausage, onions and cheese.
Preheat oven to 375 degrees. Bake for 35 to 40 minutes.
Per serving: Fat-25g, Fiber-1g, Sodium-610mg, Carbohydrates-14g, Protein-20g (soy protein 2g), Calories-370.
ULTIMATE STUFFED ACORN SQUASH
This comes from the November 2013 issue of Vegetarian Times, page 53. It begins, “The Native American 'three sisters' – corn, beans, and squash – come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
CHOCOLATE PUDDING
This is from the February 2001 issue of Vegetables Times. It begins, “Feeding a crowd? This recipe can easily be doubled.” Serves 4.
To view this online, click here.
Shaved chocolate (optional)
2 1/4 cups 1% fat milk or soy milk
1/2 cup sugar
Pinch of salt
2 Tbs. cornstarch
2/3 cup unsweetened cocoa powder
1 large egg, beaten
1 tsp. vanilla extract
Raspberries (optional)
In heavy medium saucepan, combine 2 cups milk, 1/4 cup sugar and salt; bring to a boil. In medium bowl, mix cornstarch, cocoa and remaining 1/4 cup sugar. Whisk in remaining 1/4 cup milk until smooth. Whisk hot milk mixture into bowl and return to saucepan. Bring to a boil, stirring. Boil 2 minutes, stirring constantly.
In small bowl, beat egg with fork. Whisk 1 cup hot mixture into egg, then whisk back into hot mixture. Cook, stirring over medium-low heat, without boiling, 2 minutes. Stir in vanilla.
Pour pudding into serving glasses. To prevent skin from forming, place sheets of wax paper directly on surface of pudding. Refrigerate until thoroughly chilled, about 2 hours. If desired, top with raspberries and shaved chocolate just before serving.
nutritional information Per Serving: Calories: 223; Protein: 9 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 43 g; Cholesterol: 59 mg; Sodium: 89 mg; Fiber: 4 g
CHUNKY VEGETABLE STEW
This comes from the February 2004 issue of Vegetarian Times. It begins, “Greens cook down considerably and will reduce at least one-quarter in volume. One pound of raw kale will yield about 2 1/2 cups cooked. A dash of hot pepper sauce adds dimension to this colorful dish.” Serves 8.
To view this online, click here.
1 medium-sized bunch kale
2 tsp. olive oil
4 cloves garlic, minced
1 medium-sized red onion, chopped
1 medium-sized red bell pepper, chopped
3 medium-sized unpeeled russet potatoes, cut into 1/2-inch pieces
1 1/2 cups dry vermouth
1 6-oz. pkg. sliced white mushrooms
1 medium-sized head cauliflower, cut into about 2-inch florets
1 14.5-oz. can Mexican-style stewed tomatoes
3 Tbs. chopped fresh thyme
3 Tbs. nutritional yeast
1 1/2 Tbs. cornstarch
2 Tbs. cold water
1 Tbs. tamari soy sauce
1/4 tsp. lemon pepper
Strip kale leaves from stalks, and rinse thoroughly in colander; set aside.
Heat oil in a 5-quart Dutch oven or saucepan for 1 minute over medium-high heat. Add garlic, onions and peppers, sauté for 2 minutes and add potatoes. Cook for 4 minutes, and add vermouth, mushrooms and cauliflower. Cook for 2 minutes, add kale and mix thoroughly. Cook mixture for 5 minutes, and reduce heat to low.
Chop stewed tomatoes coarsely in food processor, and add tomatoes, thyme and yeast to kale mixture. Combine cornstarch and water in a small bowl, and stir in with tamari and lemon pepper. Cook for 5 minutes, stirring occasionally. Remove from heat, and serve.
nutritional information Per SERVING: Calories: 195; Protein: 5 g; Total Fat: 2 g; Carbohydrates: 32 g; Sodium: 288 mg; Fiber: 5 g; Sugar: 11 g; Vegan
GARLICKY COLLARD GREENS
I know many people don't like greens. Personally, I love 'em. Add garlic, and that kicks up the yum! factor, as far as I'm concerned. This recipe comes from from the May/June 2007 issue of Vegetarian Times, page 40. It serves 4, and starts off by stating, "This technique of blanching the collard greens in boiling water, then sautéing them takes away any bitterness."
1 lb. chopped collard greens
2 Tbs. olive oil
4 cloves garlic, minced (about 4 tsp.)
Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain.
Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant. Add greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and serve warm.
nutritional information Per Serving: Calories: 98; Protein: 3 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 4 g; Sugar: 1 g; VeganGluten-Free
STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER
Jolinda Hackett, About.com's vegetarian blog guide, writes, "This is a super easy one-pot complete vegetarian meal using pre-cooked orzo, canned chickpeas, fresh or frozen spinach and topped off with optional crumbled feta cheese, if you're not eating vegan. If you need a quick meal but don't have orzo on hand, you could try using this recipe with instant rice or even another whole grain that you have handy. Couscous would also be super quick, but orzo would be better. This recipe is vegetarian and gluten-free, and, if you omit the feta cheese, it's vegan as well."
Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings
Ingredients:
2 tablespoons olive oil
1 small red onion, chopped
3 cloves garlic, chopped
1 (16 ounce) can garbanzo beans (chickpeas), drained
1/2 cup cooked orzo
1 lemon, juiced
2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain
salt and pepper
1/2 cup crumbled feta cheese (optional)
Preparation:
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until almost clear, about 5-6 minutes. Add the beans, cooked orzo, lemon juice and spinach, stirring to combine well.
Season with salt and pepper to taste. Allow to heat for 4-5 minutes until spinach has cooked through and everything is heated and well combined.
Serve topped with feta cheese.
Makes four servings.
Nutritional information, per serving: Calories: 329; Total Fat 13g; Sodium 746mg;Dietary Fiber 10g; Protein 12g; Sugars 3g; Cholesterol 17mg
VEGETARIAN "SAUSAGE" AND CHEDDAR QUICHE WITH GIMMELEAN
Another from About.com. I'm guessing that this is from the vegetarian blog, but the email (from 2008) only states that it's from about.com. The recipe starts off, "If you're a vegetarian who likes a more 'meaty' quiche try this vegetarian 'sausage' and cheddar quiche recipe with Gimme Lean Sausage. You can make this recipe vegan by using egg substitute and vegan cheese. Recipe courtesy of Lightlife Foods." Serves 6
Ingredients:
1 9 inch pre-made pie crust
1/4 package Gimme Lean Sausage
2 cups milk, soy milk or rice milk
3 whole eggs or egg substitute
1/4 cup onion, finely chopped
1/4 cup cheddar cheese or soy cheese
nutmeg to taste
salt and pepper to taste
salsa
Preparation:
Bake pie crust according to the package directions and set aside. Saute Gimme Lean Sausage and onions in cooking oil or spray, then transfer to cooled pie shell. Sprinkle cheese or soy cheese over sausage and onions. Beat milk and eggs, add salt, pepper and nutmeg. Mix together and pour over sausage, onions and cheese.
Preheat oven to 375 degrees. Bake for 35 to 40 minutes.
Per serving: Fat-25g, Fiber-1g, Sodium-610mg, Carbohydrates-14g, Protein-20g (soy protein 2g), Calories-370.
Friday, March 18, 2016
Friday Recipes
Finally, Friday! Here are six vegetarian recipes to help you through the weekene. Enjoy!
CRISPY QUINIOA CAKES
This recipe, as well as the Roasted Red Pepper Sauce, are from the September 2011 issue of Vegetarian Times, page 65. This one begins, “Serve these with Roasted Red Pepper Sauce. After trying the recipe as is, mix things up: Replace 1 cup quinoa with lentils, and season with curry powder to make Indian koftas. Or mix in more chopped parsley, and serve in pitas for quinoa falafel. Recipe by Kirstin Uhrenholdt.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 large egg
2 Tbs. all-purpose flour
1 1/2 Tbs. tahini or nut butter
1 1/2 tsp. red or white wine vinegar
1 1/2 cups cooked quinoa
1/2 cup finely grated sweet potato
1/2 10-oz. pkg. frozen spinach, thawed and squeezed dry
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped nuts, optional
2 oz. crumbled feta cheese, optional
2 Tbs. finely diced onion
1 Tbs. chopped fresh parsley or cilantro
1 clove garlic, minced (1 tsp.)
1/2 tsp. salt
Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine egg, flour, tahini, and vinegar in bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.
nutritional information Per Serving (2 cakes): Calories: 125; Protein: 6 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 31 mg; Sodium: 282 mg; Fiber: 3 g; Sugar: 2 g
ROASTED RED PEPPER SAUCE
This is also from the September 2011 issue of Vegetarian Times, page 65, and begins, “Serve this quick, healthful dipping sauce with Crispy Quinoa Cakes.” Makes 2 1/2 cups in 30 minutes or less.
To view this online, click here.
1 1/2 cups roasted red peppers, drained
1/2 cup toasted almonds
1 clove garlic
2 tsp. red wine vinegar
Purée all ingredients in food processor.
nutritional information Per 1/4-cup serving: Calories: 40; Protein: 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 3 g; Cholesterol: 0 mg; Sodium: 111 mg; Fiber: 1 g; Sugar: 1 g; Vegan; Gluten-Free
ROASTED VEGETABLES
This comes from Melissa Clark in The New York Times Cooking e-newsletter. Melissa wrote, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Time: 30 minutes to 1 hour; makes 4 to 6 servings.
To view this online, click here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
AFRICAN BEAN SOUP
I'm occasionally amazed at where I find recipes. This one comes from GE Appliances. It begins, “It's the season for soup and what better way to warm up than this hearty, protein packed stew! This dish works well on it's own, or for a more substantial meal, serve over brown rice and spinach.” Serves 6 to 8.
To view this online, click here.
Ingredients
2 tablespoons olive oil
2 tablespoons soy sauce
1 onion, chopped
2 small yams, peeled and diced (about 2 cups)
2 medium carrots, chopped
2 celery stalks, chopped
1 red bell pepper, diced
1 (28-ounce) can diced tomatoes
1 (15-ounce) can garbanzo beans, drained
3 cups vegetable broth
1/2 cup cilantro or parsley
3 tablespoons creamy peanut butter
2 teaspoons curry powder
Directions
Heat olive oil in stock pot over medium-high heat. Saute onion and sweet potato for about 5 minutes.
Add celery, carrots, bell pepper, soy sauce and curry powder and saute for another 5 minutes.
Add tomatoes, beans, cilantro or parsley and vegetable stock.
Blend peanut butter with 1/2 cup warm water and add to soup.
Cover and simmer for 20-25 minutes, until sweet potatoes are tender.
CABBAGE WITH TOMATOES, BULGUR AND CHICKPEAS
This comes from Martha Rose Shulman in The New York Times Cooking e-newsletter. Martha wrote, “This recipe is based on a Greek dish made with red cabbage. I’ve used both green and red cabbage, and I like it both ways. It’s a comforting vegan dish that works as an entree or a side.” Time: 40 minutes; Serves 6.
To view this online, go to http://cooking.nytimes.com/recipes/1013499-cabbage-with-tomatoes-bulgur-and-chickpeas.
Ingredients
1/4 cup extra virgin olive oil
1 onion, finely chopped
Salt to taste
1 tablespoon sweet paprika
1 medium head green or red cabbage, finely shredded
1 14-ounce can chopped tomatoes with juice
2 teaspoons sugar
2 teaspoons red wine vinegar, cider vinegar or sherry vinegar
1/4 cup chopped fresh dill
2 cups water
1 cup coarse bulgur
1 15-ounce can chickpeas, drained and rinsed
Preparation
Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.
Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.
Tip: Advance preparation: Since this is good served at room temperature, you can make it several hours ahead. Reheat if desired. It will keep for three or four days in the refrigerator.
QUICK PUMPKIN-SAGE PASTA
Pumpkin is one of those foods I absolutely adore. Pasta ranks right up there, too. This yummy recipe comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This is a great way to use up leftover pumpkin. It whips up as quickly as you can boil pasta and really captures the taste of autumn.” Time: about 30 minutes; makes 2 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015470-quick-pumpkin-sage-pasta.
Ingredients
4 ounces whole-wheat pasta
3/4 cup vegetable broth
3/4 cup canned pumpkin
1 to 2 tablespoons minced fresh sage
1/8 teaspoon pumpkin pie spice
Pinch of dried oregano
Pinch of red pepper flakes (optional)
Salt and pepper, to taste
Vegan Parmesan for garnish (optional)
Preparation
Cook pasta according to package instructions.
Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
Taste, adding more sage if desired, plus salt and pepper to taste.
Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.
Tip:For a one-pot meal, prepare sauce in the same pot used to cook pasta, setting the pasta aside as you make the sauce.
CRISPY QUINIOA CAKES
This recipe, as well as the Roasted Red Pepper Sauce, are from the September 2011 issue of Vegetarian Times, page 65. This one begins, “Serve these with Roasted Red Pepper Sauce. After trying the recipe as is, mix things up: Replace 1 cup quinoa with lentils, and season with curry powder to make Indian koftas. Or mix in more chopped parsley, and serve in pitas for quinoa falafel. Recipe by Kirstin Uhrenholdt.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 large egg
2 Tbs. all-purpose flour
1 1/2 Tbs. tahini or nut butter
1 1/2 tsp. red or white wine vinegar
1 1/2 cups cooked quinoa
1/2 cup finely grated sweet potato
1/2 10-oz. pkg. frozen spinach, thawed and squeezed dry
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped nuts, optional
2 oz. crumbled feta cheese, optional
2 Tbs. finely diced onion
1 Tbs. chopped fresh parsley or cilantro
1 clove garlic, minced (1 tsp.)
1/2 tsp. salt
Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine egg, flour, tahini, and vinegar in bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.
nutritional information Per Serving (2 cakes): Calories: 125; Protein: 6 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 31 mg; Sodium: 282 mg; Fiber: 3 g; Sugar: 2 g
ROASTED RED PEPPER SAUCE
This is also from the September 2011 issue of Vegetarian Times, page 65, and begins, “Serve this quick, healthful dipping sauce with Crispy Quinoa Cakes.” Makes 2 1/2 cups in 30 minutes or less.
To view this online, click here.
1 1/2 cups roasted red peppers, drained
1/2 cup toasted almonds
1 clove garlic
2 tsp. red wine vinegar
Purée all ingredients in food processor.
nutritional information Per 1/4-cup serving: Calories: 40; Protein: 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 3 g; Cholesterol: 0 mg; Sodium: 111 mg; Fiber: 1 g; Sugar: 1 g; Vegan; Gluten-Free
ROASTED VEGETABLES
This comes from Melissa Clark in The New York Times Cooking e-newsletter. Melissa wrote, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Time: 30 minutes to 1 hour; makes 4 to 6 servings.
To view this online, click here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
AFRICAN BEAN SOUP
I'm occasionally amazed at where I find recipes. This one comes from GE Appliances. It begins, “It's the season for soup and what better way to warm up than this hearty, protein packed stew! This dish works well on it's own, or for a more substantial meal, serve over brown rice and spinach.” Serves 6 to 8.
To view this online, click here.
Ingredients
2 tablespoons olive oil
2 tablespoons soy sauce
1 onion, chopped
2 small yams, peeled and diced (about 2 cups)
2 medium carrots, chopped
2 celery stalks, chopped
1 red bell pepper, diced
1 (28-ounce) can diced tomatoes
1 (15-ounce) can garbanzo beans, drained
3 cups vegetable broth
1/2 cup cilantro or parsley
3 tablespoons creamy peanut butter
2 teaspoons curry powder
Directions
Heat olive oil in stock pot over medium-high heat. Saute onion and sweet potato for about 5 minutes.
Add celery, carrots, bell pepper, soy sauce and curry powder and saute for another 5 minutes.
Add tomatoes, beans, cilantro or parsley and vegetable stock.
Blend peanut butter with 1/2 cup warm water and add to soup.
Cover and simmer for 20-25 minutes, until sweet potatoes are tender.
CABBAGE WITH TOMATOES, BULGUR AND CHICKPEAS
This comes from Martha Rose Shulman in The New York Times Cooking e-newsletter. Martha wrote, “This recipe is based on a Greek dish made with red cabbage. I’ve used both green and red cabbage, and I like it both ways. It’s a comforting vegan dish that works as an entree or a side.” Time: 40 minutes; Serves 6.
To view this online, go to http://cooking.nytimes.com/recipes/1013499-cabbage-with-tomatoes-bulgur-and-chickpeas.
Ingredients
1/4 cup extra virgin olive oil
1 onion, finely chopped
Salt to taste
1 tablespoon sweet paprika
1 medium head green or red cabbage, finely shredded
1 14-ounce can chopped tomatoes with juice
2 teaspoons sugar
2 teaspoons red wine vinegar, cider vinegar or sherry vinegar
1/4 cup chopped fresh dill
2 cups water
1 cup coarse bulgur
1 15-ounce can chickpeas, drained and rinsed
Preparation
Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.
Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.
Tip: Advance preparation: Since this is good served at room temperature, you can make it several hours ahead. Reheat if desired. It will keep for three or four days in the refrigerator.
QUICK PUMPKIN-SAGE PASTA
Pumpkin is one of those foods I absolutely adore. Pasta ranks right up there, too. This yummy recipe comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This is a great way to use up leftover pumpkin. It whips up as quickly as you can boil pasta and really captures the taste of autumn.” Time: about 30 minutes; makes 2 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015470-quick-pumpkin-sage-pasta.
Ingredients
4 ounces whole-wheat pasta
3/4 cup vegetable broth
3/4 cup canned pumpkin
1 to 2 tablespoons minced fresh sage
1/8 teaspoon pumpkin pie spice
Pinch of dried oregano
Pinch of red pepper flakes (optional)
Salt and pepper, to taste
Vegan Parmesan for garnish (optional)
Preparation
Cook pasta according to package instructions.
Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
Taste, adding more sage if desired, plus salt and pepper to taste.
Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.
Tip:For a one-pot meal, prepare sauce in the same pot used to cook pasta, setting the pasta aside as you make the sauce.
Thursday, March 17, 2016
St. Patrick's Day Recipes
It's finally St. Patrick's Day. Here are six vegetarian St. Patrick's Day recipes to help you celebrate. Enjoy!
ST. PATRICK'S DAY SOUP
This is from GE Appliances, and begins, “What a tasty home-made potato soup, made with both Idaho and sweet potatoes.” Makes 4 to 6 servings in 20 minutes. The recipe originally calls for chicken broth or bouillon; I changed it to vegetable broth or bouillon.
To view this online, click here.
Ingredients
6 large Idaho potatoes, peeled and cut into pieces
2 large sweet potatoes, peeled and cut into pieces
1 large onion, chopped
4 cups vegetable broth or bouillon
2 teaspoons thyme
1- 16 oz. container sour cream
1 stick butter or margarine
1/2 cup flour
2 cups milk
Salt and pepper to taste
Directions
Place potatoes, onion, broth and thyme into a 5-quart pot. Bring to a boil, then cover and simmer for 20 minutes or until potatoes are tender.
Melt butter in a medium size saucepan. Stir in flour with a whisk or wooden spoon to make a smooth paste.
Add milk, a little at a time, stirring to make the mixture smooth. Bring to a boil, stirring constantly until thickened. Season generously with salt and pepper. Add to the potato mixture.
Stir in sour cream.
Heat thoroughly and serve.
CREAMY IRISH POTATO SOUP
This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes." The recipe originally called for chicken broth, but I changed it to vegetable broth to make it vegetarian.
Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)
Ingredients
2 tablespoons butter
4 medium green onion, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Swanson® Vegetable Broth (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
3 medium potato, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk
Directions
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
MASHED POTATOES WITH CHIVES
I absolutely love potatoes, especially mashed. This comes from the March 2008 issue of Vegetarian Times, and begins, “It really isn’t an Irish dinner unless there are potatoes. These can be served as a side dish, or combined with a stew to make a cottage pie: Simply place the stew in a pie dish, spread the potatoes on top, and place under the broiler until the potatoes are browned.” Serves 2 in 30 minutes or less.
To view this online, click here.
1 lb. Yukon gold potatoes, peeled and cut into 1/2-inch slices
3/4 cup low-fat milk
1 1/2 Tbs. butter
3 Tbs. finely chopped chives
1/4 tsp. grated nutmeg
Place potatoes in medium pot and cover with 1 inch water. Bring to a boil over high heat. Reduce heat to medium, and simmer 8 to 10 minutes, or until potatoes are tender. Drain, and put potatoes through ricer or mash in medium bowl.
Heat milk and butter in small saucepan until butter is melted. Stir into potatoes along with chives and nutmeg. Season with salt and pepper.
nutritional information Per SERVING: Calories: 331; Protein: 8 g; Total Fat: 10 g; Saturated Fat: 6 g; Carbohydrates: 55 g; Cholesterol: 27 mg; Sodium: 404 mg; Fiber: 5 g; Sugar: 7 g; Gluten-Free
CABBAGE CASSEROLE
This comes from Healing Heart Foundation. The site has quite a few heart-healthy recipes; just go to their site (click here), then click “recipes” on the left-hand side.
This was the closest to an Irish dish that I could find on the site. Enjoy!
1/2 head cabbage
2 C cooked brown rice
1/2 C whole wheat couscous
1 12oz. can tomato sauce
1/4 C raisins (optional)
1 can chopped tomatoes
1/2 C fresh or frozen corn
1 tsp fresh lemon juice
1 T brown sugar or brown rice syrup
1/4 tsp each: cardamon, coriander, curry powder, pepper, garlic powder and a pinch of allspice
1/8 t ground cloves (optional)
Slice cabbage diagonally. Pour hot water over it to make it limp. Drain. Mix rice, couscous, raisins and corn and set aside. Mix tomato with all other ingredients and spread 1 C in the bottom of a large ceramic casserole lightly coated with non-stick spray. Cover with layers of the cabbage and the rice mixture. Top with the rest of the tomato mixture and cover with foil. Bake at 325° F. for 30 to 45 minutes, until bubbly. Serve hot with whole wheat bread and a salad.
This dish is similar to a savory stuffed cabbage, but the difficulties and disasters of stuffing have been avoided. For a fancier dish, the rice mixture can be rolled into cabbage leaves and skewered with a toothpick. Green peppers can be stuffed instead of using cabbage.
4 servings, each: Calories 567, Fat 3.79 g (5% cff), Carbohydrate 10.02 g, Protein 15.98 g (11%)
IRISH SODA BREAD
I think I probably have run across a dozen or more recipes for Irish Soda Bread, most of which seem to be a slight variation of the bread. This one comes from a long-since-forgotten-emailing-list.
4 cups flour
1/4 cup sugar
1 tsp baking powder
2 tbsp caraway seeds
1/4 cup butter
2 cups raisins
1 1/3 cup buttermilk
1 egg
1 tsp baking soda
1 egg yolk, beaten
Mix the flour, sugar, and the baking powder into a mixing bowl. Stir in the caraway seeds. Cut in the butter until the mixture looks like coarse meal. Stir in the raisins. Set aside. Combine the buttermilk, egg, and baking soda. Stir into the flour mixture just enough to moisten the dry ingredients. Turn onto a floured board and knead lightly until the dough is smooth. Shape into a ball and place in a greased 2 quart casserole dish. Brush with egg yolk. Bake at 375 F for one hour. Cool the bread for 10 minutes before removing from the casserole dish.
BAILEYS MOUSSE CHEESECAKE
This comes from The Baker Chick's e-newsletter. If you haven't signed up for Audra's newsletter yet, you really should! (Yes, that's a subtle recommendation.)
This recipe, which yields 1 7-inch cheesecake, can be found online at http://www.thebakerchick.com/2015/03/baileys-mousse-cheesecake/.
Ingredients
For the Crust:
1/2 cup white sugar
1/3 cup all-purpose flour
3/8 cup unsweetened cocoa powder (Note: 1/2 cup minus 2 Tablespoons unsweetened cocoa powder)
1 pinch salt
1/4 cup butter, melted
For the Topping:
2 8-ounce packages cream cheese, room temperature
1/2 - 3/4 cup Bailey's
1 teaspoon vanilla extract
1/3 cup chocolate chips, or melted chocolate or shaved chocolate for topping.
Instructions
Preheat oven to 375F.
In a medium-sized bowl, stir together the sugar, flour, cocoa powder, and salt. Add the melted butter and stir until moistened. Press the crust mixture into a 7-inch springform pan* and bake for 10 minutes.
While the crust cools, whip the cream cheese on high until smooth. Add 1/2 cup of the Bailey's and the vanilla extract. Taste the mixture, and add the remaining 1/4 cup of creamer if desired, 1 tablespoon at a time until desired sweetness is reached.**
Transfer filling into cooled crust and smooth with an offset spatula. Sprinkle with chocolate chips, or drizzle with melted chocolate or chocolate shavings. Cover with plastic wrap and chill for several hours, until the filling has set. (You can speed this up in the freezer.)
Notes:
You can use a 9 inch springform pan, but I would make 1 1/2 times the recipe.
*The more liquid you add to the filling the looser it will be. I added the full 3/4 cup and it was perfectly creamy and dreamy, but if you prefer a bit more solid texture add a little less.
ST. PATRICK'S DAY SOUP
This is from GE Appliances, and begins, “What a tasty home-made potato soup, made with both Idaho and sweet potatoes.” Makes 4 to 6 servings in 20 minutes. The recipe originally calls for chicken broth or bouillon; I changed it to vegetable broth or bouillon.
To view this online, click here.
Ingredients
6 large Idaho potatoes, peeled and cut into pieces
2 large sweet potatoes, peeled and cut into pieces
1 large onion, chopped
4 cups vegetable broth or bouillon
2 teaspoons thyme
1- 16 oz. container sour cream
1 stick butter or margarine
1/2 cup flour
2 cups milk
Salt and pepper to taste
Directions
Place potatoes, onion, broth and thyme into a 5-quart pot. Bring to a boil, then cover and simmer for 20 minutes or until potatoes are tender.
Melt butter in a medium size saucepan. Stir in flour with a whisk or wooden spoon to make a smooth paste.
Add milk, a little at a time, stirring to make the mixture smooth. Bring to a boil, stirring constantly until thickened. Season generously with salt and pepper. Add to the potato mixture.
Stir in sour cream.
Heat thoroughly and serve.
CREAMY IRISH POTATO SOUP
This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes." The recipe originally called for chicken broth, but I changed it to vegetable broth to make it vegetarian.
Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)
Ingredients
2 tablespoons butter
4 medium green onion, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Swanson® Vegetable Broth (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
3 medium potato, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk
Directions
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
MASHED POTATOES WITH CHIVES
I absolutely love potatoes, especially mashed. This comes from the March 2008 issue of Vegetarian Times, and begins, “It really isn’t an Irish dinner unless there are potatoes. These can be served as a side dish, or combined with a stew to make a cottage pie: Simply place the stew in a pie dish, spread the potatoes on top, and place under the broiler until the potatoes are browned.” Serves 2 in 30 minutes or less.
To view this online, click here.
1 lb. Yukon gold potatoes, peeled and cut into 1/2-inch slices
3/4 cup low-fat milk
1 1/2 Tbs. butter
3 Tbs. finely chopped chives
1/4 tsp. grated nutmeg
Place potatoes in medium pot and cover with 1 inch water. Bring to a boil over high heat. Reduce heat to medium, and simmer 8 to 10 minutes, or until potatoes are tender. Drain, and put potatoes through ricer or mash in medium bowl.
Heat milk and butter in small saucepan until butter is melted. Stir into potatoes along with chives and nutmeg. Season with salt and pepper.
nutritional information Per SERVING: Calories: 331; Protein: 8 g; Total Fat: 10 g; Saturated Fat: 6 g; Carbohydrates: 55 g; Cholesterol: 27 mg; Sodium: 404 mg; Fiber: 5 g; Sugar: 7 g; Gluten-Free
CABBAGE CASSEROLE
This comes from Healing Heart Foundation. The site has quite a few heart-healthy recipes; just go to their site (click here), then click “recipes” on the left-hand side.
This was the closest to an Irish dish that I could find on the site. Enjoy!
1/2 head cabbage
2 C cooked brown rice
1/2 C whole wheat couscous
1 12oz. can tomato sauce
1/4 C raisins (optional)
1 can chopped tomatoes
1/2 C fresh or frozen corn
1 tsp fresh lemon juice
1 T brown sugar or brown rice syrup
1/4 tsp each: cardamon, coriander, curry powder, pepper, garlic powder and a pinch of allspice
1/8 t ground cloves (optional)
Slice cabbage diagonally. Pour hot water over it to make it limp. Drain. Mix rice, couscous, raisins and corn and set aside. Mix tomato with all other ingredients and spread 1 C in the bottom of a large ceramic casserole lightly coated with non-stick spray. Cover with layers of the cabbage and the rice mixture. Top with the rest of the tomato mixture and cover with foil. Bake at 325° F. for 30 to 45 minutes, until bubbly. Serve hot with whole wheat bread and a salad.
This dish is similar to a savory stuffed cabbage, but the difficulties and disasters of stuffing have been avoided. For a fancier dish, the rice mixture can be rolled into cabbage leaves and skewered with a toothpick. Green peppers can be stuffed instead of using cabbage.
4 servings, each: Calories 567, Fat 3.79 g (5% cff), Carbohydrate 10.02 g, Protein 15.98 g (11%)
IRISH SODA BREAD
I think I probably have run across a dozen or more recipes for Irish Soda Bread, most of which seem to be a slight variation of the bread. This one comes from a long-since-forgotten-emailing-list.
4 cups flour
1/4 cup sugar
1 tsp baking powder
2 tbsp caraway seeds
1/4 cup butter
2 cups raisins
1 1/3 cup buttermilk
1 egg
1 tsp baking soda
1 egg yolk, beaten
Mix the flour, sugar, and the baking powder into a mixing bowl. Stir in the caraway seeds. Cut in the butter until the mixture looks like coarse meal. Stir in the raisins. Set aside. Combine the buttermilk, egg, and baking soda. Stir into the flour mixture just enough to moisten the dry ingredients. Turn onto a floured board and knead lightly until the dough is smooth. Shape into a ball and place in a greased 2 quart casserole dish. Brush with egg yolk. Bake at 375 F for one hour. Cool the bread for 10 minutes before removing from the casserole dish.
BAILEYS MOUSSE CHEESECAKE
This comes from The Baker Chick's e-newsletter. If you haven't signed up for Audra's newsletter yet, you really should! (Yes, that's a subtle recommendation.)
This recipe, which yields 1 7-inch cheesecake, can be found online at http://www.thebakerchick.com/2015/03/baileys-mousse-cheesecake/.
Ingredients
For the Crust:
1/2 cup white sugar
1/3 cup all-purpose flour
3/8 cup unsweetened cocoa powder (Note: 1/2 cup minus 2 Tablespoons unsweetened cocoa powder)
1 pinch salt
1/4 cup butter, melted
For the Topping:
2 8-ounce packages cream cheese, room temperature
1/2 - 3/4 cup Bailey's
1 teaspoon vanilla extract
1/3 cup chocolate chips, or melted chocolate or shaved chocolate for topping.
Instructions
Preheat oven to 375F.
In a medium-sized bowl, stir together the sugar, flour, cocoa powder, and salt. Add the melted butter and stir until moistened. Press the crust mixture into a 7-inch springform pan* and bake for 10 minutes.
While the crust cools, whip the cream cheese on high until smooth. Add 1/2 cup of the Bailey's and the vanilla extract. Taste the mixture, and add the remaining 1/4 cup of creamer if desired, 1 tablespoon at a time until desired sweetness is reached.**
Transfer filling into cooled crust and smooth with an offset spatula. Sprinkle with chocolate chips, or drizzle with melted chocolate or chocolate shavings. Cover with plastic wrap and chill for several hours, until the filling has set. (You can speed this up in the freezer.)
Notes:
You can use a 9 inch springform pan, but I would make 1 1/2 times the recipe.
*The more liquid you add to the filling the looser it will be. I added the full 3/4 cup and it was perfectly creamy and dreamy, but if you prefer a bit more solid texture add a little less.
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