Here are today's six vegetarian recipes to help you through the day. Enjoy!
RAINBOW SLAW
This recipe, as well as the next one (Haitian Coleslaw), were in the May 2016 issue of Runner's World. The third one was included in an online article (“Three Delicious Coleslaw Recipes,” by Yishane Lee), which can be viewed online here.
Ingredients
1/4 head red cabbage
1/4 head Napa cabbage
1 red onion, halved
2 Tbsp. olive oil
Segments and juice of 1 grapefruit
Segments and juice of 1 orange
Juice of 1 lemon
1 Tbsp. cottage cheese
1 Tbsp. mayonnaise
1 Tbsp. raisins
Chili powder
Celery salt
Kosher salt
Instructions
Heat grill to medium-high. Brush cabbages and onion with olive oil, and grill, turning to cook evenly (5 minutes for Napa cabbage; 10 minutes for everything else). Let cool, then shred cabbage and chop onion. Mix fruit segments and juices, cottage cheese, mayonnaise, and raisins in bowl. Add cabbage and onion, and toss. Season to taste with spices and salt. Makes 4 servings.
Nutrition Information: Calories per serving: 97; Protein: 2 g; Carbs: 13 g; Fiber: 2 g; Sugar: 8 g; Total fat: 5 g; Saturated fat: 1 g; Sodium: 210 mg
HAITIAN COLESLAW
Ingredients
1/4 cup mayonnaise
1/4 cup olive oil
1/4 cup fresh lime juice
2 Tbsp. apple-cider vinegar
2 Tbsp. Dijon mustard
2 Tbsp. fresh dill, chopped
1 Tbsp. sugar
2 small serrano chilies, seeded and minced (about 2 1/2 tsp.)
1 garlic clove, minced
1 tsp. celery seeds
8 cups packed shredded cabbage (about 1 1/4 lb.), red or white, or both
2 cups packed shredded carrots (about 2 large carrots)
Salt and fresh ground black pepper to taste
Instructions
Whisk together first 10 ingredients in a medium bowl. Put cabbage and carrots in a large bowl, and toss with enough dressing to coat. Season with salt and pepper. Makes 6 servings.
Nutrition Information: Calories per serving: 90; Protein: 1 g; Carbs: 9 g; Fiber: 3 g; Sugar: 4 g; Total fat: 6 g; Saturated fat: 1 g; Sodium: 135 mg
PEANUT NOODLES WITH SLAW
12 oz. soba noodles (or ramen noodles)
2 Tbsp. toasted sesame oil, divided
1/3 cup creamy peanut butter
1/3 cup rice vinegar
3 Tbsp. agave syrup
3 Tbsp. low-sodium soy sauce or tamari
1 Tbsp. Sriracha sauce
2 cloves garlic, minced
1 cucumber, halved lengthwise and thinly sliced
4 Napa or savoy cabbage leaves, finely shredded
1 cup chopped romaine lettuce leaves
1 carrot, peeled and shaved with a vegetable peeler
1/3 cup chopped roasted peanuts or cashews
2 Tbsp. ripped fresh cilantro leaves
Instructions
Cook the noodles according to package directions. Rinse with cold water, drain, and toss with 1 Tbsp. sesame oil to coat. Transfer to a bowl, cover with plastic wrap, and refrigerate until the noodles are cold, tossing occasionally, at least 1 hour.
In a small bowl, whisk together the peanut butter, rice vinegar, agave, soy sauce, Sriracha, garlic, and remaining 1 Tbsp. sesame oil. Pour over the noodles and toss until the noodles are evenly coated.
Add the cucumber, cabbage, lettuce, and carrot and gently mix. Garnish with the peanuts and cilantro and serve.
Makes 8 meal servings or 10 side servings.
Nutrition Information: Calories per serving: 296; Protein: 11 g; Carbs: 44 g; Fiber: 2 g; Sugar: 8 g; Total fat: 10 g; Saturated fat: 2 g; Sodium: 672 mg
ASPARAGUS CHEF SALAD
Find this recipe at: http://diabeticgourmet.com/recipes/html/227.shtml
Source: Cooking Healthy and Fast
Yield: 4-1/2 (1 cup) servings
Ingredients
2-1/2 lb. asparagus, trimmed
8 oz. mushrooms, sliced
2 oz. part-skim julienne Swiss cheese
2 oz. lean julienne ham
1 Tbsp.finely chopped onion
1 orange, peeled and cubed
Dressing:
1 pkg. lemon and herb salad dressing mix
2 Tbsp. water
1/4 cup vinegar
1/4 cup vegetable oil
Directions
Chop asparagus into bite-sized pieces and place in a microwavve-proof casserole dish. Add 2 Tbsp. water, cover, and Microwave for 2 minutes. Drain. Measure remaining ingredients into a salad bowl. Add asparagus when completely cool.
Prepare dressing in a shaker container and add approximately 1/3 of it to the salad. Save remaining dressing for greens and fresh vegetables.
Nutritional Information Per Serving: Calories: 151; Fat: 5 g; Sodium: 347 mg; Cholesterol: 25 mg; Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat
STIR-FRIED BROCCOLI WITH BELL PEPPERS AND CASHEWS
This is from the September 2013 issue of Vegetarian Times, page 63, and starts off, “This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.” Serves 4 in 30 minutes or less
2 Tbs. low-sodium tamari or soy sauce
1 tsp. light brown sugar or agave nectar
1 tsp. unseasoned rice vinegar
1/2 tsp. chile-garlic sauce, optional
1 Tbs. canola oil
1 small onion, quartered and thinly sliced
2 cups broccoli florets
1 cup sliced carrots
1 1/2 cups sliced button or shiitake mushrooms
1 1/2 cups sliced red bell peppers
1 cup raw cashews
3 cloves garlic, minced (1 Tbs.)
1 Tbs. minced fresh ginger
1/4 cup sliced green onions, for sprinkling
Combine tamari, brown sugar, rice vinegar, and chile-garlic sauce (if using) in small bowl, and set aside.
Heat oil in large wok or skillet over high heat. Add onion, and stir-fry 1 to 2 minutes, or until softened. Add broccoli and carrots, and stir-fry 3 minutes, or until crisp-tender. Add mushrooms, bell peppers, and cashews, and stir-fry 3 to 4 minutes, or until vegetables are tender. Add garlic and ginger, and stir-fry 30 seconds. Add sauce, and stir-fry 1 minute. Sprinkle with green onions.
nutritional information Per 1 1/2-cup serving: Calories: 250; Protein: 9 g; Total Fat: 16 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 384 mg; Fiber: 4 g; Sugar: 7 g; Vegan
SWEET POTATOES WITH SAGE AND CRANBERRIES
This comes from Publix Supermarket's Entertaining magazine (possibly the winter 2005 issue).
2 1/2 - 3 pounds sweet potatoes, peeled & cut into eighths
1/2 C finely chopped onion
1/4 C butter
1 Tbs snipped fresh sage or 1 tsp ground sage
1/2 tsp salt
1/2 tsp ground black pepper
1/2 C dried cranberries
1/4 C half-and-half or light cream
In Dutch oven place potatoes & enough salted water to cover. Bring to boil, reduce heat. Simmer, covered, for 20-25 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook onion in hot butter over medium heat until tender. Add sage, salt, and pepper. Cook for 1 minute. Stir in cranberries. Remove from heat.
Drain potatoes. Return to Dutch oven. Add half-and-half; mash with potato masher or beat with electric mixer on low speed until smooth. Stir in onion-sage mixture. Makes 6 servings.
Nutrition facts per serving: 225 cal, 9 g total fat (5 g sat. fat), 25 mg chol., 274 mg sodium, 34 g carbo., 5 g fiber, 3 g protein.
Monday, August 8, 2016
Friday, August 5, 2016
Friday Recipes
I'm really not sure where this week went! (We've all had weeks like that.) Here are today's six recipes to help you through the weekend. Enjoy!
DARK CHOCOLATE AND BANANA PANINI
This was in the March 2010 issue of Vegetarian Times, page 68, and begins, "Ooey-gooey and oh so delicious, these treats aren't as sinful as they taste. If you don't have a panini maker, cook the sandwiches in a skillet, using a second heavy pan to flatten them as they cook." Makes 4 Panini.
To view this online, click here.
2 large bananas, sliced 1/8-inch thick
8 slices sprouted wheat or sourdough bread
4 oz. dark bittersweet chocolate, chopped
4 tsp. honey
Arrange banana slices on 4 pieces of bread, then sprinkle each with 3 Tbs. chocolate and 1 tsp. honey. Top with remaining bread slices.
Preheat panini maker, and coat with butter-flavored cooking spray. Cook panini 3 to 4 minutes per side. Cool 5 minutes before serving.
nutritional information Per Panini: Calories: 318; Protein: 7 g; Total Fat: 11 g; Saturated Fat: 6 g; Carbohydrates: 55 g; Cholesterol: 0 mg; Sodium: 91 mg; Fiber: 7 g; Sugar: 26 g
GRILLED CORN ON THE COB
This comes from Ina Garten from The Food Network’s Barefoot Contessa. Total Time: 45 min; Prep: 25 min; Cook: 20 min; Yield: 1 serving; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/grilled-corn-on-the-cob.html?oc=linkback
Ingredients
1 ear fresh corn on the cob, with the husk
1 teaspoon unsalted butter, melted
Kosher salt
Directions
Prepare a charcoal grill with a single layer of hot coals.
Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.
Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.
CREAMY CORN PASTA WITH BASIL
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it’s still quite good even with out-of-season supermarket ears, or with frozen corn.” Yield: 3 to 4 servings; Time: 30 minutes.
This was featured in “To Get the Most Out of Corn Season, Reach for Your Blender”. You can also view this online here.
Ingredients
Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
1/2 teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, more to taste
1/3 cup torn basil or mint, more for garnish
1/4 teaspoon red pepper flakes, or to taste
Fresh lemon juice, as needed
Preparation
Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
CHARD-WRAPPED GREEK YOGURT PIES
When I read this recipe, I was totally blown away. This yummy recipe is from David Tanis, also in The New York Times cooking e-newsletter. David wrote, “These little Greek-style pies are traditionally wrapped in grape leaves, but chard leaves make a fine alternative. Served warm, the texture is akin to a fresh cheese, perfumed with dill, mint and olive oil.” Yield: 6 servings; Time: 1 hour.
This was featured in “For This Greek Pie, You Don’t Need a Crust”, and can be viewed online here.
Ingredients
6 large chard leaves, washed
2 cups plain full-fat Greek-style yogurt
Salt and black pepper
2 cloves garlic, grated
1/4 cup chopped scallions
1 tablespoon chopped mint
2 teaspoons chopped dill, plus more for garnish
Extra-virgin olive oil
1 teaspoon lemon zest
1/4 cup cornmeal or rice flour
A handful of lightly toasted pine nuts
Greek olives, for garnish (optional)
Preparation
Heat oven to 400 degrees. Bring a large pot of generously salted water to a boil. Cut stems from chard leaves and save for another use. Blanch chard leaves just to wilt, about 1 minute. Drain and rinse with cool water and squeeze dry.
Put yogurt in a mixing bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in garlic, scallions, mint, dill, 2 tablespoons olive oil, the lemon zest and the cornmeal. Taste and adjust seasoning.
Brush six 1-cup ramekins with olive oil. Line each ramekin with 1 chard leaf, allowing edges to drape over the mold. Fill each leaf with 1/2 cup of yogurt mixture. Fold the edges of the chard leaf back over the top and brush generously with olive oil. Place ramekins on a baking sheet and bake for 20 minutes.
Let cool slightly, then turn ramekins over onto a plate to unmold. To serve, peel back top layer of chard to expose the filling. Drizzle with a little olive oil, and sprinkle with dill, a few toasted pine nuts and some olives if desired.
Tip:
Pies may also be served room temperature or baked in advance and reheated briefly.
TUSCAN KALE AND CARROT SOUP
This was in the October 2013 issue of Vegetarian Times, page 74. It starts off, “This recipe calls for steaming the kale in a steamer insert placed over the soup's brothy base to keep the greens brightly colored and crisp-tender.” Serves 8 in 30 minutes or less.
The recipe can be viewed online here.
This recipe calls for steaming the kale in a steamer insert placed over the soup’s brothy base to keep the greens brightly colored and crisp-tender.
2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
4 cups low-sodium vegetable broth
1 15-oz. can diced tomatoes in juice
2 12-oz. bunches Tuscan kale, thinly sliced
1/4 cup chopped fresh basil, plus 6 whole leaves, divided
2 Tbs. chopped chives, plus handful whole chives, divided
1 15-oz. can white beans, rinsed and drained
1 Tbs. balsamic vinegar
Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.
Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.
nutritional information Per 1 1/4-cup serving: Calories: 128; Protein: 7 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
BLUEBERRY CRUNCH GRANOLA
This is from the November 2014 issue of Runner's World, and begins, "Packed with grains, nuts, and fruit, granola is one of chef Marcus Samuelsson's go-to breakfasts. He keeps it on hand for fuel before or after his nearly daily six-mile loop through New York City's Central Park. 'The beauty of making granola at home is that it's cheaper, it's fresher, and I can customize it the way I want,' says the Top Chef Masters champ, who just published his latest cookbook, Marcus Off Duty. 'This is a very forgiving mix,' he adds. 'Swap in other nuts or fruits or sweeteners that you prefer.'"
This can be viewed online by clicking here.
Ingredients:
2 cups old-fashioned rolled oats
1 cup unsweetened dried blueberries
3/4 cup sliced almonds
1/2 cup unsweetened shredded or flaked coconut
1/2 cup raw cashews
1/4 cup packed brown sugar
1 1/2 teaspoons ground allspice
4 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
Directions:
Preheat oven to 300F. In a large bowl, combine oats, blueberries, almonds, coconut, cashews, sugar, and allspice. Mix well. In a small saucepan over low heat, melt the butter with the maple syrup. Pour over the granola and toss to coat. Spread granola on a baking sheet. Bake 20 minutes, stirring occasionally, or until it is golden brown. Sprinkle cinnamon over the granola and stir it in.
Makes 6 cups. (24 servings, 1/4-cup each)
Nutrition Information: 123 calories; 14 grams carbs (6 grams sugar); 2 grams fiber; 3 grams protein; 6 grams total fat; 3 grams saturated fat; 4 miligrams sodium
Beyond Yogurt
•Stir granola into cooked oatmeal or pancake and muffin batter.
•Add to root vegetables halfway through roasting; use as a topping for a holiday gratin.
•Swap in granola for croutons in green salads or use as a garnish on soup.
•When shopping for store-bought versions, choose brands with a max of 10 grams each of sugar and fat per serving.
DARK CHOCOLATE AND BANANA PANINI
This was in the March 2010 issue of Vegetarian Times, page 68, and begins, "Ooey-gooey and oh so delicious, these treats aren't as sinful as they taste. If you don't have a panini maker, cook the sandwiches in a skillet, using a second heavy pan to flatten them as they cook." Makes 4 Panini.
To view this online, click here.
2 large bananas, sliced 1/8-inch thick
8 slices sprouted wheat or sourdough bread
4 oz. dark bittersweet chocolate, chopped
4 tsp. honey
Arrange banana slices on 4 pieces of bread, then sprinkle each with 3 Tbs. chocolate and 1 tsp. honey. Top with remaining bread slices.
Preheat panini maker, and coat with butter-flavored cooking spray. Cook panini 3 to 4 minutes per side. Cool 5 minutes before serving.
nutritional information Per Panini: Calories: 318; Protein: 7 g; Total Fat: 11 g; Saturated Fat: 6 g; Carbohydrates: 55 g; Cholesterol: 0 mg; Sodium: 91 mg; Fiber: 7 g; Sugar: 26 g
GRILLED CORN ON THE COB
This comes from Ina Garten from The Food Network’s Barefoot Contessa. Total Time: 45 min; Prep: 25 min; Cook: 20 min; Yield: 1 serving; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/grilled-corn-on-the-cob.html?oc=linkback
Ingredients
1 ear fresh corn on the cob, with the husk
1 teaspoon unsalted butter, melted
Kosher salt
Directions
Prepare a charcoal grill with a single layer of hot coals.
Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.
Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.
CREAMY CORN PASTA WITH BASIL
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it’s still quite good even with out-of-season supermarket ears, or with frozen corn.” Yield: 3 to 4 servings; Time: 30 minutes.
This was featured in “To Get the Most Out of Corn Season, Reach for Your Blender”. You can also view this online here.
Ingredients
Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
1/2 teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, more to taste
1/3 cup torn basil or mint, more for garnish
1/4 teaspoon red pepper flakes, or to taste
Fresh lemon juice, as needed
Preparation
Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
CHARD-WRAPPED GREEK YOGURT PIES
When I read this recipe, I was totally blown away. This yummy recipe is from David Tanis, also in The New York Times cooking e-newsletter. David wrote, “These little Greek-style pies are traditionally wrapped in grape leaves, but chard leaves make a fine alternative. Served warm, the texture is akin to a fresh cheese, perfumed with dill, mint and olive oil.” Yield: 6 servings; Time: 1 hour.
This was featured in “For This Greek Pie, You Don’t Need a Crust”, and can be viewed online here.
Ingredients
6 large chard leaves, washed
2 cups plain full-fat Greek-style yogurt
Salt and black pepper
2 cloves garlic, grated
1/4 cup chopped scallions
1 tablespoon chopped mint
2 teaspoons chopped dill, plus more for garnish
Extra-virgin olive oil
1 teaspoon lemon zest
1/4 cup cornmeal or rice flour
A handful of lightly toasted pine nuts
Greek olives, for garnish (optional)
Preparation
Heat oven to 400 degrees. Bring a large pot of generously salted water to a boil. Cut stems from chard leaves and save for another use. Blanch chard leaves just to wilt, about 1 minute. Drain and rinse with cool water and squeeze dry.
Put yogurt in a mixing bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in garlic, scallions, mint, dill, 2 tablespoons olive oil, the lemon zest and the cornmeal. Taste and adjust seasoning.
Brush six 1-cup ramekins with olive oil. Line each ramekin with 1 chard leaf, allowing edges to drape over the mold. Fill each leaf with 1/2 cup of yogurt mixture. Fold the edges of the chard leaf back over the top and brush generously with olive oil. Place ramekins on a baking sheet and bake for 20 minutes.
Let cool slightly, then turn ramekins over onto a plate to unmold. To serve, peel back top layer of chard to expose the filling. Drizzle with a little olive oil, and sprinkle with dill, a few toasted pine nuts and some olives if desired.
Tip:
Pies may also be served room temperature or baked in advance and reheated briefly.
TUSCAN KALE AND CARROT SOUP
This was in the October 2013 issue of Vegetarian Times, page 74. It starts off, “This recipe calls for steaming the kale in a steamer insert placed over the soup's brothy base to keep the greens brightly colored and crisp-tender.” Serves 8 in 30 minutes or less.
The recipe can be viewed online here.
This recipe calls for steaming the kale in a steamer insert placed over the soup’s brothy base to keep the greens brightly colored and crisp-tender.
2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
4 cups low-sodium vegetable broth
1 15-oz. can diced tomatoes in juice
2 12-oz. bunches Tuscan kale, thinly sliced
1/4 cup chopped fresh basil, plus 6 whole leaves, divided
2 Tbs. chopped chives, plus handful whole chives, divided
1 15-oz. can white beans, rinsed and drained
1 Tbs. balsamic vinegar
Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.
Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.
nutritional information Per 1 1/4-cup serving: Calories: 128; Protein: 7 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
BLUEBERRY CRUNCH GRANOLA
This is from the November 2014 issue of Runner's World, and begins, "Packed with grains, nuts, and fruit, granola is one of chef Marcus Samuelsson's go-to breakfasts. He keeps it on hand for fuel before or after his nearly daily six-mile loop through New York City's Central Park. 'The beauty of making granola at home is that it's cheaper, it's fresher, and I can customize it the way I want,' says the Top Chef Masters champ, who just published his latest cookbook, Marcus Off Duty. 'This is a very forgiving mix,' he adds. 'Swap in other nuts or fruits or sweeteners that you prefer.'"
This can be viewed online by clicking here.
Ingredients:
2 cups old-fashioned rolled oats
1 cup unsweetened dried blueberries
3/4 cup sliced almonds
1/2 cup unsweetened shredded or flaked coconut
1/2 cup raw cashews
1/4 cup packed brown sugar
1 1/2 teaspoons ground allspice
4 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
Directions:
Preheat oven to 300F. In a large bowl, combine oats, blueberries, almonds, coconut, cashews, sugar, and allspice. Mix well. In a small saucepan over low heat, melt the butter with the maple syrup. Pour over the granola and toss to coat. Spread granola on a baking sheet. Bake 20 minutes, stirring occasionally, or until it is golden brown. Sprinkle cinnamon over the granola and stir it in.
Makes 6 cups. (24 servings, 1/4-cup each)
Nutrition Information: 123 calories; 14 grams carbs (6 grams sugar); 2 grams fiber; 3 grams protein; 6 grams total fat; 3 grams saturated fat; 4 miligrams sodium
Beyond Yogurt
•Stir granola into cooked oatmeal or pancake and muffin batter.
•Add to root vegetables halfway through roasting; use as a topping for a holiday gratin.
•Swap in granola for croutons in green salads or use as a garnish on soup.
•When shopping for store-bought versions, choose brands with a max of 10 grams each of sugar and fat per serving.
Thursday, August 4, 2016
Thursday Recipes
Enjoy!
IN-A-PINCH PROFITEROLES
This was in the March 2008 issue of Vegetarian Times, page 39. It begins, "This dessert can be adapted to use any type of ice cream or cookie. Leftover chocolate sauce will keep up to 2 weeks if stored in an airtight container in the fridge." Serves 6 in 30 minutes or less.
Profiteroles
1 pint vanilla soy ice cream
1 cup crushed cinnamon graham crackers (15 crackers)
Chocolate Sauce
1/2 cup sugar
1/2 cup unsweetened cocoa powder
2 Tbs. soy margarine
To make Profiteroles: Scoop ice cream into 12 small balls with large cookie scoop. Roll in graham cracker crumbs, and store in airtight plastic container in freezer until ready to serve.
To make Chocolate Sauce: Whisk together sugar, cocoa powder, and 1 cup water in small saucepan. Bring mixture to a boil over medium heat, and cook 3 minutes, whisking often. Stir in margarine; cook 3 minutes more.
To serve: Place 2 Profiteroles on each plate. Drizzle with warm Chocolate Sauce.
nutritional information Per Serving (2 profiteroles): Calories: 300; Protein: 4 g; Total Fat: 13 g; Saturated Fat: 4 g; Carbohydrates: 45 g; Cholesterol: 0 mg; Sodium: 266 mg; Fiber: 3 g; Sugar: 31 g; Vegan
ZUCCHINI GRATIN
This comes from Ina Garten of The Food Network show Barefoot Contessa. This recipe begins, “Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.” Total Time: 1 hr 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/zucchini-gratin-recipe2.html?oc=linkback
Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
MESA GRILLL’S SOUTHWESTERN POTATO SALAD
This is from Bobby Flay of The Food Network’s Throwdown with Bobby Flay. Total Time: 35 min; Prep: 20 min; Cook: 15 min; Yield: 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/mesa-grills-southwestern-potato-salad-recipe.html?oc=linkback
Ingredients
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick
Directions
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
COCONUT LAYER CAKE
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter. This is a great dessert to make in advance. You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator. The frosted cake will keep for 2 days in the fridge as well, either under a cake dome or overturned bowl, or loosely tented with foil. Just make sure to bring the cake to room temperature before serving.” Yield: 8 to 12 servings; Time: 2 hours, plus cooling.
This was featured in “A Sugar Rush, Not Crush”, and can be viewed online here.
Also, to find more layer cakes, click here. Also, check out Melissa’s guide, “How to Frost a Cake”.
Ingredients
For the Cake:
2 sticks unsalted butter, softened, plus more for pans
2 cups all-purpose flour, plus more for pans
1/2 teaspoon fine sea salt
2 teaspoons baking powder
3/4 cup granulated sugar
3 eggs, separated, plus 3 whites
1 1/2 cups cream of coconut
1 1/4 cups unsweetened coconut milk
2 tablespoons coconut or dark rum
7 tablespoons freshly squeezed orange juice
3 cups unsweetened shredded coconut
For the Frosting:
2 sticks unsalted butter, softened
2 cups cream cheese, at room temperature
2 teaspoons vanilla extract
7 1/4 cups/2 pounds confectioners’ sugar
2 3/4 cups unsweetened shredded or flaked coconut, toasted
Preparation
Make the Cake:
Grease 3 8-inch cake pans and dust with flour. Heat oven to 350 degrees.
Whisk together flour, salt and baking powder in a bowl and reserve. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes. Add 3 egg yolks, 1 at a time, beating after each addition and scraping down sides of bowl with spatula. Lower speed and gradually add flour mixture. Batter will be thick and pasty.
Whisk together cream of coconut, coconut milk, rum and orange juice. Alternately add shredded coconut and the orange juice mixture to the batter.
In the clean bowl of a standing mixer fitted with the whisk attachment, whip 6 egg whites until soft peaks form. Gently fold into batter.
Divide batter evenly among prepared pans. Bake for 45 to 60 minutes. Cool in pans on wire rack. Unmold cakes once cool.
Make the Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese. Add vanilla extract. Gradually add confectioners’ sugar, scraping down sides of the bowl with a rubber spatula. Mix until combined and fluffy.
Spread 1/4-inch-thick layer of frosting on top of the first layer of cake. Sprinkle with toasted coconut. Place next cake layer on top and repeat with frosting and coconut. Repeat with the third layer, spreading frosting on top and around sides of cake. Hold cake steadily in one hand and use other hand to pat remaining coconut onto edges of cake.
BAKED POTATO CASSEROLE
I'm really not sure where I found this recipe. It's been kicking around my computer for a while. The recipe originally calls for 6 slices turkey bacon, but I've changed that to vegetarian bacon. Of course, you could probably change that to any number of meatless crumbles.
Ingredients:
8 medium potatoes, peeled and cut into 1-inch chunks
1 cup Carnation Evaporated Lowfat 2% Milk
1/2 cup light sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8 oz. Pkg) shredded 2% cheddar cheese, divided
6 slices vegetarian “bacon”, cooked and crumbled, divided (if using meatless crumbles, use approximately 1/2 cup of the crumbles)
Sliced green onions (optional)
Directions:
Place potatoes in large saucepan. Cover with water, bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.
Preheat oven to 350º F. Grease 2 1/2 – to 3-quart casserole dish.
Return potatoes to saucepan, add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
Bake for 20-25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
STRAWBERRY-PEACH COOLER
Yield: 2 servings
Serving size: 1 cup
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Find this recipe at: http://diabeticgourmet.com/recipes/html/737.shtml
Ingredients
1 cup dry-pack unsweetened frozen strawberries
2/3 cup dry-pack unsweetened frozen peaches
3/4 cup orange juice
Directions
In a 2-cup measure or similar microwave-safe bowl, combine the strawberries and peaches.
Cover with wax paper, and microwave on high power 45 seconds to 1 minute to thaw the fruit slightly. The fruit should be icy but not hard.
Working with a small knife in the measuring cup, cut each peach slice in half.
Transfer the peaches and strawberries to a blender container.
Add the orange juice. Blend on low power to combine. Then increase power to high and continue to blend until the peaches are completely pureed, at least 1-1/2 minutes.
Nutritional Information Per Serving: Calories: 105; Protein: 2 g; Sodium: 2 mg; Cholesterol: 0 mg; Dietary Fiber: 3 g; Sugars: 23 g; Carbohydrates: 26 g; Exchanges: 2 Fruit
IN-A-PINCH PROFITEROLES
This was in the March 2008 issue of Vegetarian Times, page 39. It begins, "This dessert can be adapted to use any type of ice cream or cookie. Leftover chocolate sauce will keep up to 2 weeks if stored in an airtight container in the fridge." Serves 6 in 30 minutes or less.
Profiteroles
1 pint vanilla soy ice cream
1 cup crushed cinnamon graham crackers (15 crackers)
Chocolate Sauce
1/2 cup sugar
1/2 cup unsweetened cocoa powder
2 Tbs. soy margarine
To make Profiteroles: Scoop ice cream into 12 small balls with large cookie scoop. Roll in graham cracker crumbs, and store in airtight plastic container in freezer until ready to serve.
To make Chocolate Sauce: Whisk together sugar, cocoa powder, and 1 cup water in small saucepan. Bring mixture to a boil over medium heat, and cook 3 minutes, whisking often. Stir in margarine; cook 3 minutes more.
To serve: Place 2 Profiteroles on each plate. Drizzle with warm Chocolate Sauce.
nutritional information Per Serving (2 profiteroles): Calories: 300; Protein: 4 g; Total Fat: 13 g; Saturated Fat: 4 g; Carbohydrates: 45 g; Cholesterol: 0 mg; Sodium: 266 mg; Fiber: 3 g; Sugar: 31 g; Vegan
ZUCCHINI GRATIN
This comes from Ina Garten of The Food Network show Barefoot Contessa. This recipe begins, “Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.” Total Time: 1 hr 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/zucchini-gratin-recipe2.html?oc=linkback
Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
MESA GRILLL’S SOUTHWESTERN POTATO SALAD
This is from Bobby Flay of The Food Network’s Throwdown with Bobby Flay. Total Time: 35 min; Prep: 20 min; Cook: 15 min; Yield: 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/mesa-grills-southwestern-potato-salad-recipe.html?oc=linkback
Ingredients
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick
Directions
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
COCONUT LAYER CAKE
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter. This is a great dessert to make in advance. You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator. The frosted cake will keep for 2 days in the fridge as well, either under a cake dome or overturned bowl, or loosely tented with foil. Just make sure to bring the cake to room temperature before serving.” Yield: 8 to 12 servings; Time: 2 hours, plus cooling.
This was featured in “A Sugar Rush, Not Crush”, and can be viewed online here.
Also, to find more layer cakes, click here. Also, check out Melissa’s guide, “How to Frost a Cake”.
Ingredients
For the Cake:
2 sticks unsalted butter, softened, plus more for pans
2 cups all-purpose flour, plus more for pans
1/2 teaspoon fine sea salt
2 teaspoons baking powder
3/4 cup granulated sugar
3 eggs, separated, plus 3 whites
1 1/2 cups cream of coconut
1 1/4 cups unsweetened coconut milk
2 tablespoons coconut or dark rum
7 tablespoons freshly squeezed orange juice
3 cups unsweetened shredded coconut
For the Frosting:
2 sticks unsalted butter, softened
2 cups cream cheese, at room temperature
2 teaspoons vanilla extract
7 1/4 cups/2 pounds confectioners’ sugar
2 3/4 cups unsweetened shredded or flaked coconut, toasted
Preparation
Make the Cake:
Grease 3 8-inch cake pans and dust with flour. Heat oven to 350 degrees.
Whisk together flour, salt and baking powder in a bowl and reserve. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes. Add 3 egg yolks, 1 at a time, beating after each addition and scraping down sides of bowl with spatula. Lower speed and gradually add flour mixture. Batter will be thick and pasty.
Whisk together cream of coconut, coconut milk, rum and orange juice. Alternately add shredded coconut and the orange juice mixture to the batter.
In the clean bowl of a standing mixer fitted with the whisk attachment, whip 6 egg whites until soft peaks form. Gently fold into batter.
Divide batter evenly among prepared pans. Bake for 45 to 60 minutes. Cool in pans on wire rack. Unmold cakes once cool.
Make the Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese. Add vanilla extract. Gradually add confectioners’ sugar, scraping down sides of the bowl with a rubber spatula. Mix until combined and fluffy.
Spread 1/4-inch-thick layer of frosting on top of the first layer of cake. Sprinkle with toasted coconut. Place next cake layer on top and repeat with frosting and coconut. Repeat with the third layer, spreading frosting on top and around sides of cake. Hold cake steadily in one hand and use other hand to pat remaining coconut onto edges of cake.
BAKED POTATO CASSEROLE
I'm really not sure where I found this recipe. It's been kicking around my computer for a while. The recipe originally calls for 6 slices turkey bacon, but I've changed that to vegetarian bacon. Of course, you could probably change that to any number of meatless crumbles.
Ingredients:
8 medium potatoes, peeled and cut into 1-inch chunks
1 cup Carnation Evaporated Lowfat 2% Milk
1/2 cup light sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8 oz. Pkg) shredded 2% cheddar cheese, divided
6 slices vegetarian “bacon”, cooked and crumbled, divided (if using meatless crumbles, use approximately 1/2 cup of the crumbles)
Sliced green onions (optional)
Directions:
Place potatoes in large saucepan. Cover with water, bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.
Preheat oven to 350º F. Grease 2 1/2 – to 3-quart casserole dish.
Return potatoes to saucepan, add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
Bake for 20-25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
STRAWBERRY-PEACH COOLER
Yield: 2 servings
Serving size: 1 cup
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Find this recipe at: http://diabeticgourmet.com/recipes/html/737.shtml
Ingredients
1 cup dry-pack unsweetened frozen strawberries
2/3 cup dry-pack unsweetened frozen peaches
3/4 cup orange juice
Directions
In a 2-cup measure or similar microwave-safe bowl, combine the strawberries and peaches.
Cover with wax paper, and microwave on high power 45 seconds to 1 minute to thaw the fruit slightly. The fruit should be icy but not hard.
Working with a small knife in the measuring cup, cut each peach slice in half.
Transfer the peaches and strawberries to a blender container.
Add the orange juice. Blend on low power to combine. Then increase power to high and continue to blend until the peaches are completely pureed, at least 1-1/2 minutes.
Nutritional Information Per Serving: Calories: 105; Protein: 2 g; Sodium: 2 mg; Cholesterol: 0 mg; Dietary Fiber: 3 g; Sugars: 23 g; Carbohydrates: 26 g; Exchanges: 2 Fruit
Wednesday, August 3, 2016
Wednesday Recipes
Enjoy!
PLANET BURGERS
This was in the January 2010 issue of Vegetarian Times, page 12. It begins, "Diana McAnulty's search for a veggie burger her kids would devour took her through all the premade brands. Then she re-created the Planet Burger from the Good Earth restaurant in her childhood hometown of Cupertino, Calif. It was a hit. Serve on whole-grain hamburger buns with condiments." Makes 9 burgers.
To view this online, click here.
3 cups cooked brown rice
12 oz. cooked chickpeas, mashed
1 medium onion, chopped (1 1/2 cups)
4 oz. cooked red beans or adzuki beans, mashed
1 medium carrot, shredded (1/2 cup)
1/2 cup ground almonds, almond flour, or breadcrumbs
1/2 cup roasted unsalted sunflower seeds
1/3 cup dried parsley
1/4 cup low-sodium soy sauce
2 large eggs, lightly beaten
1 tsp. dried thyme
Stir together all ingredients in large bowl. Shape 9 1/2-inch-thick patties.
Coat nonstick skillet with cooking spray, and heat over medium-high heat. Cook patties in skillet 4 to 5 minutes per side, or until browned on outside and cooked through on inside. (Use wide spatula to flip burgers; they can be fragile.)
nutritional information Per Serving: Calories: 253; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 34 g; Cholesterol: 47 mg; Sodium: 282 mg; Fiber: 7 g; Sugar: 4 g; Gluten-Free
COCONUT-MANGO SUNDAES
This is from the January 2009 issue of Vegetarian Times, and begins, "Try this simple dessert to cool guests' palates after the spicy Hot Pot." Serves 8.
To view this online, click here.
2 pints coconut sorbet
2 mangoes, chopped
4 Tbs. thinly sliced crystallized ginger
4 Tbs. chopped fresh mint
Divide sorbet among 8 bowls. Top with chopped mangoes, ginger, and mint.
nutritional information Per Serving: Calories: 203; Protein: 0 g; Total Fat: 3 g; Saturated Fat: 2.5 g; Carbohydrates: 46 g; Cholesterol: 5 mg; Sodium: 14 mg; Fiber: 1 g; Sugar: 30 g; Vegan
PEANUT BUTTER OATMEAL COOKIES
This comes from the September 2008 issue of Vegetarian Times, page 66. It begins, "These goodies get extra crunch and fiber from rolled oats. Feel free to stir in more add-ins, such as 1/2 cup chopped nuts, raisins, or even small candies." Makes 26 cookies in 30 minutes or less.
To view this online, click here.
1 1/2 cups unbleached flour
1/2 cup rolled or old-fashioned oats
1/2 tsp. baking soda
1/2 tsp. salt
1 cup light brown sugar
1/4 cup nonhydrogenated vegetable shortening
1/4 cup canola oil
1/4 cup creamy peanut butter
1 Tbs. egg replacer powder
1 tsp. vanilla extract
1 cup vegan chocolate chips
Preheat oven to 375°F. Combine flour, oats, baking soda, and salt in medium bowl. Beat brown sugar, shortening, and oil with electric mixer until smooth and fluffy. Add peanut butter, and beat until well combined. Stir together 5 Tbs. water and egg replacer powder in measuring cup. Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.
Beat flour mixture into wet mixture, then add chocolate chips and mix until combined. Scoop 1-Tbs. dollops of dough 3 inches apart on ungreased baking sheet. Flatten dough balls to 1/2-inch thickness with fingers.
Bake 12 minutes, or until cookies are golden brown and dry on top. Cool on baking sheet 5 minutes, then transfer to wire rack to cool.
nutritional information Per Cookie: Calories: 148; Protein: 2 g; Total Fat: 7 g; Saturated Fat: 2 g; Carbohydrates: 15 g; Cholesterol: 0 mg; Sodium: 97 mg; Fiber: 1 g; Sugar: 12 g; Vegan
THREE-BEAN SOUP
While this soup can be fixed anytime, it’s one of my favorite quick weekend meals, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
To view this online, click here.
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
HEARTY SWEET POTATO HASH
This is also from the November/December 2005 issue of Vegetarian Times, page 36. It starts off, “Everybody loves breakfast for dinner; besides, this hearty hash is just too good to eat only in the morning!” Serves 6 in 30 minutes or less.
To view this online, click here.
3 Tbs. vegetable oil
1 large sweet potato, peeled and cubed
1 large onion, peeled and diced (about 2 cups)
1 cup fresh or frozen corn kernels
3 cloves garlic, minced (about 1 Tbs.)
6 oz. ground soy “meat”
6 large eggs, beaten
1 cup chopped parsley for garnish
Heat 2 Tbs. oil in large skillet over medium heat. Add sweet potato and onion, and sauté 10 minutes, or until vegetables are softened. Reduce heat to medium, add corn and garlic, and sauté mixture 2 minutes more.
Add remaining 1 Tbs. oil, and stir in soy “meat.” Stir in eggs, and season with salt and pepper to taste; cook 5 minutes, or until eggs are cooked through, stirring constantly. Remove from heat, spoon hash onto individual plates and garnish each serving with sprinkling of parsley.
Per serving: 258 calories; 14 g protein; 13 g total fat (2 g saturated fat); 23 g carbs; 212 mg cholesterol; 381 mg sodium; 4g fiber; 2 g sugar.
PEANUT BUTTER COOKIES
This comes from Kim Severson, also n The New York Times cooking e-newsletter. Kim wrote, “This version of the childhood favorite came from Christopher Kimball, formerly the publisher and editor of Cook’s Illustrated and Cook’s Country magazines. Mr. Kimball calls for extra crunchy peanut butter here, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.” Yield: 4 dozen cookies; Time: 35 minutes.
This was featured in “Who’s Sticking With Us?”, and can be viewed online here.
Ingredients
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup roasted salted peanuts
1/2 pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
Preparation
Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
Tip
Cookies will keep, refrigerated in an airtight container, up to 7 days.
PLANET BURGERS
This was in the January 2010 issue of Vegetarian Times, page 12. It begins, "Diana McAnulty's search for a veggie burger her kids would devour took her through all the premade brands. Then she re-created the Planet Burger from the Good Earth restaurant in her childhood hometown of Cupertino, Calif. It was a hit. Serve on whole-grain hamburger buns with condiments." Makes 9 burgers.
To view this online, click here.
3 cups cooked brown rice
12 oz. cooked chickpeas, mashed
1 medium onion, chopped (1 1/2 cups)
4 oz. cooked red beans or adzuki beans, mashed
1 medium carrot, shredded (1/2 cup)
1/2 cup ground almonds, almond flour, or breadcrumbs
1/2 cup roasted unsalted sunflower seeds
1/3 cup dried parsley
1/4 cup low-sodium soy sauce
2 large eggs, lightly beaten
1 tsp. dried thyme
Stir together all ingredients in large bowl. Shape 9 1/2-inch-thick patties.
Coat nonstick skillet with cooking spray, and heat over medium-high heat. Cook patties in skillet 4 to 5 minutes per side, or until browned on outside and cooked through on inside. (Use wide spatula to flip burgers; they can be fragile.)
nutritional information Per Serving: Calories: 253; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 34 g; Cholesterol: 47 mg; Sodium: 282 mg; Fiber: 7 g; Sugar: 4 g; Gluten-Free
COCONUT-MANGO SUNDAES
This is from the January 2009 issue of Vegetarian Times, and begins, "Try this simple dessert to cool guests' palates after the spicy Hot Pot." Serves 8.
To view this online, click here.
2 pints coconut sorbet
2 mangoes, chopped
4 Tbs. thinly sliced crystallized ginger
4 Tbs. chopped fresh mint
Divide sorbet among 8 bowls. Top with chopped mangoes, ginger, and mint.
nutritional information Per Serving: Calories: 203; Protein: 0 g; Total Fat: 3 g; Saturated Fat: 2.5 g; Carbohydrates: 46 g; Cholesterol: 5 mg; Sodium: 14 mg; Fiber: 1 g; Sugar: 30 g; Vegan
PEANUT BUTTER OATMEAL COOKIES
This comes from the September 2008 issue of Vegetarian Times, page 66. It begins, "These goodies get extra crunch and fiber from rolled oats. Feel free to stir in more add-ins, such as 1/2 cup chopped nuts, raisins, or even small candies." Makes 26 cookies in 30 minutes or less.
To view this online, click here.
1 1/2 cups unbleached flour
1/2 cup rolled or old-fashioned oats
1/2 tsp. baking soda
1/2 tsp. salt
1 cup light brown sugar
1/4 cup nonhydrogenated vegetable shortening
1/4 cup canola oil
1/4 cup creamy peanut butter
1 Tbs. egg replacer powder
1 tsp. vanilla extract
1 cup vegan chocolate chips
Preheat oven to 375°F. Combine flour, oats, baking soda, and salt in medium bowl. Beat brown sugar, shortening, and oil with electric mixer until smooth and fluffy. Add peanut butter, and beat until well combined. Stir together 5 Tbs. water and egg replacer powder in measuring cup. Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.
Beat flour mixture into wet mixture, then add chocolate chips and mix until combined. Scoop 1-Tbs. dollops of dough 3 inches apart on ungreased baking sheet. Flatten dough balls to 1/2-inch thickness with fingers.
Bake 12 minutes, or until cookies are golden brown and dry on top. Cool on baking sheet 5 minutes, then transfer to wire rack to cool.
nutritional information Per Cookie: Calories: 148; Protein: 2 g; Total Fat: 7 g; Saturated Fat: 2 g; Carbohydrates: 15 g; Cholesterol: 0 mg; Sodium: 97 mg; Fiber: 1 g; Sugar: 12 g; Vegan
THREE-BEAN SOUP
While this soup can be fixed anytime, it’s one of my favorite quick weekend meals, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
To view this online, click here.
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
HEARTY SWEET POTATO HASH
This is also from the November/December 2005 issue of Vegetarian Times, page 36. It starts off, “Everybody loves breakfast for dinner; besides, this hearty hash is just too good to eat only in the morning!” Serves 6 in 30 minutes or less.
To view this online, click here.
3 Tbs. vegetable oil
1 large sweet potato, peeled and cubed
1 large onion, peeled and diced (about 2 cups)
1 cup fresh or frozen corn kernels
3 cloves garlic, minced (about 1 Tbs.)
6 oz. ground soy “meat”
6 large eggs, beaten
1 cup chopped parsley for garnish
Heat 2 Tbs. oil in large skillet over medium heat. Add sweet potato and onion, and sauté 10 minutes, or until vegetables are softened. Reduce heat to medium, add corn and garlic, and sauté mixture 2 minutes more.
Add remaining 1 Tbs. oil, and stir in soy “meat.” Stir in eggs, and season with salt and pepper to taste; cook 5 minutes, or until eggs are cooked through, stirring constantly. Remove from heat, spoon hash onto individual plates and garnish each serving with sprinkling of parsley.
Per serving: 258 calories; 14 g protein; 13 g total fat (2 g saturated fat); 23 g carbs; 212 mg cholesterol; 381 mg sodium; 4g fiber; 2 g sugar.
PEANUT BUTTER COOKIES
This comes from Kim Severson, also n The New York Times cooking e-newsletter. Kim wrote, “This version of the childhood favorite came from Christopher Kimball, formerly the publisher and editor of Cook’s Illustrated and Cook’s Country magazines. Mr. Kimball calls for extra crunchy peanut butter here, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.” Yield: 4 dozen cookies; Time: 35 minutes.
This was featured in “Who’s Sticking With Us?”, and can be viewed online here.
Ingredients
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup roasted salted peanuts
1/2 pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
Preparation
Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
Tip
Cookies will keep, refrigerated in an airtight container, up to 7 days.
Tuesday, August 2, 2016
Tuesday Recipes
Enjoy!
CHARD AND SWEET CORN GRATIN
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “This is the template that I use for most of my main-dish vegetable gratins. I like gratins hot, warm or at room temperature. I fold the aromatic vegetable filling into a mixture of eggs beaten with milk, salt, pepper and cheese, usually Gruyère, and then add rice or, in this case, corn.” Yield: 6 servings; Time: 1 hour.
This was featured in “A Corn Gratin Welcomes Chard Into the Fold” and can be viewed online here.
Ingredients
Extra-virgin olive oil
1 generous bunch (3/4 to 1 pound) Swiss or rainbow chard, stemmed and washed
Salt
2 large garlic cloves, minced
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
Black pepper
3 eggs
1/2 cup milk
2 to 3 ounces Gruyère, grated (1/2 to 3/4 cup), to taste
Kernels from 2 cooked ears sweet corn (1 1/2 to 2 cups)
1 ounce Parmesan, grated (1/4 cup)
Preparation
Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil.
Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
Tip
Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked gratin will keep for 3 to 4 days.
SWEET POTATO MASALA AND EGG MILE-HIGHS
From the September 2013 issue of Vegetarian Times, page 68. The recipe serves 4 in 30 minutes or less, and starts out, “'My older daughter loves to grate things, so we decided to make potato pancakes for brunch,' explains Josie A.G. Shapiro. 'We only had sweet potatoes in the house, so I thought spicing them up with an impromptu masala accent might be fun—I’m always trying to sneak new flavors to my children. The eggs were for more protein and the arugula for beauty and bite.' Serve the stacks individually, or arrange them on a large platter, family-style.”
To view this online, click here.
1 sweet potato, peeled and shredded
5 large eggs, divided
1/4 tsp. Eden Organic Ground Coriander, divided
1/4 tsp. Eden Organic Cumin Powder, divided
5 Tbs. vegetable oil, divided
1 cup Eden Organic Crushed Tomatoes with Roasted Onion & Garlic
2 Tbs. lime juice
1 cup arugula
Combine sweet potato, 1 egg, 1/8 tsp. coriander, and 1/8 tsp. cumin in bowl. Season with salt and pepper, if desired.
Heat 3 Tbs. oil in large skillet over medium-high heat until hot but not smoking. Scoop 1/3 cup sweet potato mixture into pan for each of 4 pancakes. Flatten gently with spatula; cook 5 minutes per side. Set aside; keep warm.
Wipe out pan, and add 1 Tbs. oil and remaining 1/8 tsp. coriander and 1/8 tsp. cumin. Stir 10 seconds over medium-high heat, add crushed tomatoes, and bring to a simmer. Reduce heat to medium-low, and simmer 5 minutes. Transfer to small bowl, and stir in lime juice.
Wipe out pan, add remaining 1 Tbs. oil, and fry remaining 4 eggs sunny side up or over easy. Season with salt and pepper, if desired.
To serve: place 1 sweet potato pancake on each of 4 plates, top with 1 egg, 1/4 cup sauce, and 1/4 cup arugula.
nutritional information Per Serving: Calories: 297; Protein: 10 g; Total Fat: 24 g; Saturated Fat: 3 g; Carbohydrates: 11 g; Cholesterol: 233 mg; Sodium: 111 mg; Fiber: 2 g; Sugar: 5 g; Gluten-Free
VEGAN OATMEAL PANCAKES
This comes from page 68 of the September 2013 issue of Vegetarian Times. It begins, “As the first person out of bed in her house on Saturday mornings, Mary Shore savors the time to ease into the weekend. “We try to keep cooking simple so the relaxed mood lasts through the morning,” she says. These winning pancakes came out of her desire to develop a vegan version of her favorite restaurant pancakes: 'My mom taught me to substitute a little vinegar in milk when there was no buttermilk in the house, and the cider vinegar in soymilk here has the same effect of lending a little zing.'” Serves 4 in 30 minutes or less.
The recipe can be viewed online here.
3/4cup Silk Original Soymilk
2 tsp. Bragg Unfiltered Organic Apple Cider Vinegar
1 Tbs. Now Real Food Maple Syrup, plus more for drizzling, optional
2 tsp. canola oil, plus more for oiling pan
1/2 cup Now Real Food Rolled Oats
1/2 cup whole-wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
Combine soymilk, vinegar, maple syrup, and oil in small bowl. Add oats, and let soak 5 to 10 minutes.
Stir together flour, baking soda, baking powder, and salt in separate bowl. Stir soymilk mixture into flour mixture.
Preheat large skillet or griddle over medium-high heat (400°F), and lightly coat with oil. Ladle 1/4 cup batter into pan for each pancake. Cook 2 to 3 minutes, or until bubbles form on top and sides are a little dry. Flip, and cook 1 to 2 minutes more, or until browned on both sides. Drizzle with maple syrup, if using.
nutritional information Per Serving (2 pancakes): Calories: 196; Protein: 6 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 280 mg; Fiber: 4 g; Sugar: 5 g; Vegan
ROASTED SHALLOT, SQUASH, GRAPE AND GREEN BEAN SALAD
This comes from the September 2012 issue of Vegetarian Times, page 72. The recipe starts off, “This salad’s earthy flavors heralds the arrival of fall. Grating garlic on an Oxo or Microplane zester/grater delivers the same burst of flavor as crushing garlic in a press, but it’s faster and easier to clean up.” Serves 4.
You can view the recipe online here.
6 oz. green beans, trimmed
1 butternut squash with 4-inch neck
4 large shallots, peeled and quartered lengthwise
4 Tbs. olive oil, divided
1 cup red grapes
1 1/2 Tbs. white wine vinegar
1 1/4 tsp. finely chopped fresh rosemary
1/2 tsp. finely grated garlic
1 large bunch watercress, thick stems trimmed (4 cups)
Preheat oven to 425°F. Coat large rimmed baking sheet with cooking spray.
Blanch green beans in boiling, salted water 2 minutes. Drain, and rinse under cold water. Set aside.
Cut 6 1/2-inch-thick wheels from neck of squash. (Reserve remaining squash for another use.) Peel and halve squash wheels. Toss squash and shallots in bowl with 1 1/2 Tbs. oil; season with salt and pepper, if desired. Place squash and shallots cut side up on baking sheet. Transfer green beans to same bowl, and toss to coat with oil that remains in bowl. Place green beans and grapes on baking sheet, separated slightly from squash and shallots. Roast 8 minutes, or until green beans are crisp-tender and grapes are warmed through. Remove green beans and grapes to foil sheet. Roast squash and shallots 15 to 20 minutes more, or until browned.
Whisk together remaining 2 1/2 Tbs. oil, vinegar, rosemary, and garlic in bowl. Season with salt and pepper, if desired.
Divide watercress among serving plates. Divide squash, shallots, green beans, and grapes among serving plates, and drizzle with dressing.
nutritional information Per 1-cup serving: Calories: 204; Protein: 3 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 96 mg; Fiber: 3 g; Sugar: 8 g; Vegan; Gluten-Free
APPLE AND RED CABBAGE SLAW
This comes from page 75 of the September 2014 issue of Vegetarian Times. The recipe states, “This fall slaw is packed with surprises: cilantro, citrus, and crunchy apples.” Serve 6 in 30 minutes or less.
To view this recipe online, click here.
3 cups coarsely grated red cabbage
1 medium orange bell pepper, thinly sliced
1 Granny Smith apple, cored and cut into matchsticks (1 1/4 cups)
1 cup cilantro leaves, chopped
3 Tbs. fresh orange juice
2 Tbs. apple cider vinegar
1 Tbs. agave nectar
2 tsp. whole-grain Dijon mustard
2 tsp. olive oil
Toss together cabbage, bell pepper, apple, and cilantro in large bowl.
Whisk together remaining ingredients in small bowl. Drizzle dressing over cabbage mixture, and toss to combine. Season with salt and pepper, if desired.
nutritional information Per 1-cup serving: Calories: 63; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 12 g; Cholesterol: 0 mg; Sodium: 52 mg; Fiber: 2 g; Sugar: 9 g; Vegan; Gluten-Free
HONEY PISTACHIO ICE CREAM
This comes from Anita Schecter, About.com’s Middle Eastern Food expert. Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.
“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.
“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.
“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.
“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.
“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”
Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings
To view this online, click here.
Ingredients
1 Cup whole milk
2 Cups heavy cream
1/2 Cup honey
1/4 Cup sugar
1 Tablespoon vanilla (vanilla paste is best, if you have it)
1/4 Teaspoon Salt
1 Cup shelled roasted and salted pistachios
Preparation
In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.
Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.
CHARD AND SWEET CORN GRATIN
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “This is the template that I use for most of my main-dish vegetable gratins. I like gratins hot, warm or at room temperature. I fold the aromatic vegetable filling into a mixture of eggs beaten with milk, salt, pepper and cheese, usually Gruyère, and then add rice or, in this case, corn.” Yield: 6 servings; Time: 1 hour.
This was featured in “A Corn Gratin Welcomes Chard Into the Fold” and can be viewed online here.
Ingredients
Extra-virgin olive oil
1 generous bunch (3/4 to 1 pound) Swiss or rainbow chard, stemmed and washed
Salt
2 large garlic cloves, minced
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
Black pepper
3 eggs
1/2 cup milk
2 to 3 ounces Gruyère, grated (1/2 to 3/4 cup), to taste
Kernels from 2 cooked ears sweet corn (1 1/2 to 2 cups)
1 ounce Parmesan, grated (1/4 cup)
Preparation
Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil.
Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
Tip
Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked gratin will keep for 3 to 4 days.
SWEET POTATO MASALA AND EGG MILE-HIGHS
From the September 2013 issue of Vegetarian Times, page 68. The recipe serves 4 in 30 minutes or less, and starts out, “'My older daughter loves to grate things, so we decided to make potato pancakes for brunch,' explains Josie A.G. Shapiro. 'We only had sweet potatoes in the house, so I thought spicing them up with an impromptu masala accent might be fun—I’m always trying to sneak new flavors to my children. The eggs were for more protein and the arugula for beauty and bite.' Serve the stacks individually, or arrange them on a large platter, family-style.”
To view this online, click here.
1 sweet potato, peeled and shredded
5 large eggs, divided
1/4 tsp. Eden Organic Ground Coriander, divided
1/4 tsp. Eden Organic Cumin Powder, divided
5 Tbs. vegetable oil, divided
1 cup Eden Organic Crushed Tomatoes with Roasted Onion & Garlic
2 Tbs. lime juice
1 cup arugula
Combine sweet potato, 1 egg, 1/8 tsp. coriander, and 1/8 tsp. cumin in bowl. Season with salt and pepper, if desired.
Heat 3 Tbs. oil in large skillet over medium-high heat until hot but not smoking. Scoop 1/3 cup sweet potato mixture into pan for each of 4 pancakes. Flatten gently with spatula; cook 5 minutes per side. Set aside; keep warm.
Wipe out pan, and add 1 Tbs. oil and remaining 1/8 tsp. coriander and 1/8 tsp. cumin. Stir 10 seconds over medium-high heat, add crushed tomatoes, and bring to a simmer. Reduce heat to medium-low, and simmer 5 minutes. Transfer to small bowl, and stir in lime juice.
Wipe out pan, add remaining 1 Tbs. oil, and fry remaining 4 eggs sunny side up or over easy. Season with salt and pepper, if desired.
To serve: place 1 sweet potato pancake on each of 4 plates, top with 1 egg, 1/4 cup sauce, and 1/4 cup arugula.
nutritional information Per Serving: Calories: 297; Protein: 10 g; Total Fat: 24 g; Saturated Fat: 3 g; Carbohydrates: 11 g; Cholesterol: 233 mg; Sodium: 111 mg; Fiber: 2 g; Sugar: 5 g; Gluten-Free
VEGAN OATMEAL PANCAKES
This comes from page 68 of the September 2013 issue of Vegetarian Times. It begins, “As the first person out of bed in her house on Saturday mornings, Mary Shore savors the time to ease into the weekend. “We try to keep cooking simple so the relaxed mood lasts through the morning,” she says. These winning pancakes came out of her desire to develop a vegan version of her favorite restaurant pancakes: 'My mom taught me to substitute a little vinegar in milk when there was no buttermilk in the house, and the cider vinegar in soymilk here has the same effect of lending a little zing.'” Serves 4 in 30 minutes or less.
The recipe can be viewed online here.
3/4cup Silk Original Soymilk
2 tsp. Bragg Unfiltered Organic Apple Cider Vinegar
1 Tbs. Now Real Food Maple Syrup, plus more for drizzling, optional
2 tsp. canola oil, plus more for oiling pan
1/2 cup Now Real Food Rolled Oats
1/2 cup whole-wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
Combine soymilk, vinegar, maple syrup, and oil in small bowl. Add oats, and let soak 5 to 10 minutes.
Stir together flour, baking soda, baking powder, and salt in separate bowl. Stir soymilk mixture into flour mixture.
Preheat large skillet or griddle over medium-high heat (400°F), and lightly coat with oil. Ladle 1/4 cup batter into pan for each pancake. Cook 2 to 3 minutes, or until bubbles form on top and sides are a little dry. Flip, and cook 1 to 2 minutes more, or until browned on both sides. Drizzle with maple syrup, if using.
nutritional information Per Serving (2 pancakes): Calories: 196; Protein: 6 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 280 mg; Fiber: 4 g; Sugar: 5 g; Vegan
ROASTED SHALLOT, SQUASH, GRAPE AND GREEN BEAN SALAD
This comes from the September 2012 issue of Vegetarian Times, page 72. The recipe starts off, “This salad’s earthy flavors heralds the arrival of fall. Grating garlic on an Oxo or Microplane zester/grater delivers the same burst of flavor as crushing garlic in a press, but it’s faster and easier to clean up.” Serves 4.
You can view the recipe online here.
6 oz. green beans, trimmed
1 butternut squash with 4-inch neck
4 large shallots, peeled and quartered lengthwise
4 Tbs. olive oil, divided
1 cup red grapes
1 1/2 Tbs. white wine vinegar
1 1/4 tsp. finely chopped fresh rosemary
1/2 tsp. finely grated garlic
1 large bunch watercress, thick stems trimmed (4 cups)
Preheat oven to 425°F. Coat large rimmed baking sheet with cooking spray.
Blanch green beans in boiling, salted water 2 minutes. Drain, and rinse under cold water. Set aside.
Cut 6 1/2-inch-thick wheels from neck of squash. (Reserve remaining squash for another use.) Peel and halve squash wheels. Toss squash and shallots in bowl with 1 1/2 Tbs. oil; season with salt and pepper, if desired. Place squash and shallots cut side up on baking sheet. Transfer green beans to same bowl, and toss to coat with oil that remains in bowl. Place green beans and grapes on baking sheet, separated slightly from squash and shallots. Roast 8 minutes, or until green beans are crisp-tender and grapes are warmed through. Remove green beans and grapes to foil sheet. Roast squash and shallots 15 to 20 minutes more, or until browned.
Whisk together remaining 2 1/2 Tbs. oil, vinegar, rosemary, and garlic in bowl. Season with salt and pepper, if desired.
Divide watercress among serving plates. Divide squash, shallots, green beans, and grapes among serving plates, and drizzle with dressing.
nutritional information Per 1-cup serving: Calories: 204; Protein: 3 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 96 mg; Fiber: 3 g; Sugar: 8 g; Vegan; Gluten-Free
APPLE AND RED CABBAGE SLAW
This comes from page 75 of the September 2014 issue of Vegetarian Times. The recipe states, “This fall slaw is packed with surprises: cilantro, citrus, and crunchy apples.” Serve 6 in 30 minutes or less.
To view this recipe online, click here.
3 cups coarsely grated red cabbage
1 medium orange bell pepper, thinly sliced
1 Granny Smith apple, cored and cut into matchsticks (1 1/4 cups)
1 cup cilantro leaves, chopped
3 Tbs. fresh orange juice
2 Tbs. apple cider vinegar
1 Tbs. agave nectar
2 tsp. whole-grain Dijon mustard
2 tsp. olive oil
Toss together cabbage, bell pepper, apple, and cilantro in large bowl.
Whisk together remaining ingredients in small bowl. Drizzle dressing over cabbage mixture, and toss to combine. Season with salt and pepper, if desired.
nutritional information Per 1-cup serving: Calories: 63; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 12 g; Cholesterol: 0 mg; Sodium: 52 mg; Fiber: 2 g; Sugar: 9 g; Vegan; Gluten-Free
HONEY PISTACHIO ICE CREAM
This comes from Anita Schecter, About.com’s Middle Eastern Food expert. Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.
“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.
“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.
“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.
“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.
“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”
Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings
To view this online, click here.
Ingredients
1 Cup whole milk
2 Cups heavy cream
1/2 Cup honey
1/4 Cup sugar
1 Tablespoon vanilla (vanilla paste is best, if you have it)
1/4 Teaspoon Salt
1 Cup shelled roasted and salted pistachios
Preparation
In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.
Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.
Monday, August 1, 2016
Monday Recipes
Enjoy!
VEGGIE LASAGNA EVEN MEAT-LOVERS CRAVE
This was in the December 2014 issue of Vegetarian Times (“Share: Reader Recipe” column; page 14). It begins, “Jodi Taffel, an actor from Altadena, Calif., loves bringing this hearty lasagna to potluck dinners. She suggests adding whatever veggies you have on hand: ‘Don’t feel married to the ones I used. Be creative!’” Serves 8.
To view this online, click here.
4 cups steamed cauliflower florets
3 cloves garlic, minced (1 Tbs.), divided
3 cups shredded mozzarella, divided
2 cups low-fat ricotta cheese, divided
1 cup low-fat milk, divided
4 cups steamed broccoli florets
1 large eggplant, sliced lengthwise into 1/4-inch-thick pieces
2 large yellow squash, sliced lengthwise into 1/4-inch-thick pieces
1 large zucchini, sliced lengthwise into 1/4-inch-thick pieces
1 cup grated Parmesan cheese
Preheat oven to 350°F. Purée cauliflower and 1 1/2 tsp. garlic in food processor until smooth. Remove to large bowl, and stir in 1 cup mozzarella, 1 cup ricotta, and 1/2 cup milk. Season with salt and pepper, if desired.
Heat cauliflower purée in saucepan 3 to 4 minutes, or until warm. Place back in bowl, and wipe out saucepan.
Wipe out food processor, and add broccoli and remaining 11/2 tsp. garlic; purée until smooth. Remove to another large bowl, and stir in 1 cup mozzarella, remaining 1 cup ricotta, and remaining 1/2 cup milk. Season with salt and pepper, if desired.
Heat broccoli purée in saucepan 3 to 4 minutes, or until warm. Place back in bowl.
Spray 13- x 9-inch casserole dish with cooking spray. Add layer of eggplant and 1 cup cauliflower sauce. Add layer of yellow squash and 1 cup broccoli sauce. Add layer of zucchini and 1 cup cauliflower sauce. Repeat until you are out of veggies and top layer is either sauce. Sprinkle with remaining 1 cup mozzarella and Parmesan. Bake 1 hour, then let rest 15 minutes before serving.
nutritional information Per Slice: Calories: 320; Protein: 26 g; Total Fat: 17 g; Saturated Fat: 10 g; Carbohydrates: 22 g; Cholesterol: 64 mg; Sodium: 622 mg; Fiber: 7 g; Sugar: 11 g; Gluten-Free
THREE SISTERS SAVORY COBBLER
This also comes from the December 2014 issue of Vegetarian Times, page 40. It begins, “In Native American lore, the three sisters refer to corn, squash, and beans, which were traditionally grown together. The cobbler filling can be made ahead and baked with the topping just before serving.” Serves 12.
To view this online, click here.
Filling
2 Tbs. olive oil
3 medium onions, halved and thinly sliced (4 cups)
1 large red bell pepper, cut into 1-inch pieces (2 cups)
1/4 cup all-purpose flour
2 Tbs. tomato paste
4 cloves garlic, minced (4 tsp.)
1/2 cup dried black-eyed peas
2–3 sprigs each of thyme, rosemary, sage, and marjoram, tied together with twine
3 Tbs. strong Dijon mustard
6 oz. kale or Swiss chard, coarsely chopped (4 cups)
1 medium butternut squash, peeled and cut into 1-inch pieces (4 cups)
1 1/2 tsp. chipotle pepper sauce, such as Tabasco, or more to taste
Topping
1 cup low-fat milk
2 Tbs. chopped fresh sage
1 cup all-purpose flour
1 cup finely ground yellow cornmeal
1 12/ tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 large egg
To make Filling: Heat oil in 5-qt. Dutch oven over medium heat. Add onions, and cook 7 to 10 minutes, or until very brown. Add bell pepper, and cook 3 minutes more, or until bell pepper is softened. Sprinkle mixture with flour, and stir to coat. Cook 2 minutes, stirring constantly. Stir in 6 cups water, tomato paste, and garlic. Add black-eyed peas and herb bundle; cover pan, and bring to a boil. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until black-eyed peas are just tender.
Meanwhile, to make Topping: Warm milk in small saucepan until hot to touch. Remove from heat, and stir in sage. Cool 15 minutes.
Whisk together flour, cornmeal, baking powder, baking soda, and salt in medium bowl. Whisk together egg and cooled milk mixture in large bowl. Stir in cornmeal mixture.
Preheat oven to 425°F. Remove herb bundle from Filling. Stir in mustard, then add kale. Cover pan, and simmer 5 minutes, or until greens are wilted. Add butternut squash, stirring to combine, and season with salt and pepper, if desired. Cover, and simmer 10 minutes. Stir in chipotle pepper sauce.
Remove Filling from heat. Drop Topping over Filling with 2-Tbs. cookie scoop, or roll out on floured work surface, cut into rounds, and place rounds over Filling, covering completely. Bake uncovered 15 minutes, or until Topping is golden brown.
nutritional information Per Per 1 1/-cup serving: Calories: 206; Protein: 7 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 37 g; Cholesterol: 17 mg; Sodium: 405 mg; Fiber: 6 g; Sugar: 6 g
PINEAPPLE LIME SORBET
To view this online, click here. Yield: 4 servings
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar. In an ice cream maker, freeze according to manufacturer's directions. Divide among 4 individual dessert dishes.
Serve garnished with thin slices of lime.
Nutritional Information Per Serving : Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 Fruit
CAULIFLOWER MAC AND CHEESE [VEGAN]
This comes from One Green Planet, and starts off, “Eat your veggies as the ultimate comfort food. Nice and cheesy with a spicy kick, an addictive taste, and the goodness of cauliflower, this mac and cheese is a keeper! Healthy AND tasty.” Serves 3 - 4; cook time: 35 minutes. This recipe is: Dairy Free; High Carb Vegan; Vegan.
To view this online, click here.
Ingredients
1 medium cauliflower, cut into florets
1 carrot, chopped
6 garlic cloves
3 tablespoons olive oil
2 cups macaroni pasta or pasta of your choice
1 cup almond milk
1/4 cup apple cider vinegar
1 tablespoon white miso
1/3 cup vegan cream cheese
1/4 cup nutritional yeast
1/2 cup raw cashews
1/4 teaspoon red cayenne pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
1/2 teaspoon black pepper
2 tablespoons dry mint leaf flakes
1 teaspoon sea salt
2 tablespoons vegan butter
Preparation
Set the oven 400°F.
Place the cauliflower florets and the carrots into an oven dish, add two tablespoons of the olive oil and mix.
Wrap the garlic cloves in aluminum foil together with the remainder of the olive oil.
Oven roast the vegetables and the garlic for about 25-30 minutes.
In the meantime, cook the pasta according to package directions, drain, and set aside.
In a high-speed blender, blend the roasted cauliflower and carrot mix, the roasted garlic, and all the other ingredients except the macaroni and the vegan butter. Blend until you get a very smooth mixture.
For a more cheesy taste, let this sauce wait at room temperature for one to two hours. Add the vegan butter and the macaroni pasta in a large pan, stir and cook for about one minute until the butter melts and the macaroni is coated uniformly. Add the cheese sauce, stir and cook for about 5 more minutes.
HEALTHY MAC N CHEESE [VEGAN, GLUTEN-FREE]
This also comes from One Green Planet, and starts off, “Put mac and cheese back on the menu! This healthy mac and cheese recipe delivers comfort food goodness without all the heaviness. The creamy cheese sauce is made with a base of potatoes and carrots and made cheesy through the awesome power of spices!” This recipe is High Carb Vegan; Vegan
To view this online, click here.
Ingredients
2 cups peeled, cubed potato
1 carrot, chopped
Water for boiling
4 tablespoons olive oil, coconut oil or your favorite oil
1/2 cup unsweetened almond milk
3 teaspoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon smoked or regular paprika
4 teaspoons mustard (Dijon or brown work well)
1 teaspoon lower sodium soy sauce or tamari
8 ounces gluten-free elbow macaroni
2 cups frozen peas or your favorite vegetables (optional)
Preparation
Combine the potato and carrot in a medium saucepan and cover with water. Bring to a boil and simmer for about 20 minutes, or until fork-tender. Drain and transfer to a food processor or power blender.
Add all the other ingredients to the food processor and process for about 2 minutes, or until totally smooth.
Cook 8 ounces gluten-free elbow macaroni according to the package in a large pot. If adding vegetables, cook/heat through as desired. Drain the macaroni and return to the pot. Stir in the vegetables and the sauce. Serve hot.
TAKEOUT-STYLE SESAME NOODLES
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "Eddie Schoenfeld, the affable yarn-spinner and restaurateur who opened Red Farm in the West Village and on the Upper West Side of Manhattan, is also one of New York's finest practitioners of Chinese cuisine. In 2007, he helped The Times drill down into the taste history of sesame noodles in America, and specifically to the ones made and sold by Shorty Tang at the restaurant Hwa Yuan on East Broadway. Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar, this version brings home what used to be classic New York takeout. 'The art is in the balance,' Mr. Schoenfeld said at the time, 'between the salt and sweet, the sweet and the fire, and the fire and the acidity.'” Yield: 4 servings; Time: 10 minutes.
This was featured in "Cold Sesame Noodles: Without the Wait for Takeout" and can be viewed here.
Ingredients
1 pound Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh, available in Asian markets
2 tablespoons sesame oil, plus a splash
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chili-garlic paste, or to taste
Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
1/4 cup chopped roasted peanuts
Preparation
Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
Tip
The Chinese sesame paste called for here is made of toasted sesame seeds; it is not the same as tahini, the Middle Eastern paste made of plain, untoasted sesame. But you could use tahini in a pinch. You need only add a little toasted sesame oil to compensate for flavor, and perhaps some peanut butter to keep the sauce emulsified.
VEGGIE LASAGNA EVEN MEAT-LOVERS CRAVE
This was in the December 2014 issue of Vegetarian Times (“Share: Reader Recipe” column; page 14). It begins, “Jodi Taffel, an actor from Altadena, Calif., loves bringing this hearty lasagna to potluck dinners. She suggests adding whatever veggies you have on hand: ‘Don’t feel married to the ones I used. Be creative!’” Serves 8.
To view this online, click here.
4 cups steamed cauliflower florets
3 cloves garlic, minced (1 Tbs.), divided
3 cups shredded mozzarella, divided
2 cups low-fat ricotta cheese, divided
1 cup low-fat milk, divided
4 cups steamed broccoli florets
1 large eggplant, sliced lengthwise into 1/4-inch-thick pieces
2 large yellow squash, sliced lengthwise into 1/4-inch-thick pieces
1 large zucchini, sliced lengthwise into 1/4-inch-thick pieces
1 cup grated Parmesan cheese
Preheat oven to 350°F. Purée cauliflower and 1 1/2 tsp. garlic in food processor until smooth. Remove to large bowl, and stir in 1 cup mozzarella, 1 cup ricotta, and 1/2 cup milk. Season with salt and pepper, if desired.
Heat cauliflower purée in saucepan 3 to 4 minutes, or until warm. Place back in bowl, and wipe out saucepan.
Wipe out food processor, and add broccoli and remaining 11/2 tsp. garlic; purée until smooth. Remove to another large bowl, and stir in 1 cup mozzarella, remaining 1 cup ricotta, and remaining 1/2 cup milk. Season with salt and pepper, if desired.
Heat broccoli purée in saucepan 3 to 4 minutes, or until warm. Place back in bowl.
Spray 13- x 9-inch casserole dish with cooking spray. Add layer of eggplant and 1 cup cauliflower sauce. Add layer of yellow squash and 1 cup broccoli sauce. Add layer of zucchini and 1 cup cauliflower sauce. Repeat until you are out of veggies and top layer is either sauce. Sprinkle with remaining 1 cup mozzarella and Parmesan. Bake 1 hour, then let rest 15 minutes before serving.
nutritional information Per Slice: Calories: 320; Protein: 26 g; Total Fat: 17 g; Saturated Fat: 10 g; Carbohydrates: 22 g; Cholesterol: 64 mg; Sodium: 622 mg; Fiber: 7 g; Sugar: 11 g; Gluten-Free
THREE SISTERS SAVORY COBBLER
This also comes from the December 2014 issue of Vegetarian Times, page 40. It begins, “In Native American lore, the three sisters refer to corn, squash, and beans, which were traditionally grown together. The cobbler filling can be made ahead and baked with the topping just before serving.” Serves 12.
To view this online, click here.
Filling
2 Tbs. olive oil
3 medium onions, halved and thinly sliced (4 cups)
1 large red bell pepper, cut into 1-inch pieces (2 cups)
1/4 cup all-purpose flour
2 Tbs. tomato paste
4 cloves garlic, minced (4 tsp.)
1/2 cup dried black-eyed peas
2–3 sprigs each of thyme, rosemary, sage, and marjoram, tied together with twine
3 Tbs. strong Dijon mustard
6 oz. kale or Swiss chard, coarsely chopped (4 cups)
1 medium butternut squash, peeled and cut into 1-inch pieces (4 cups)
1 1/2 tsp. chipotle pepper sauce, such as Tabasco, or more to taste
Topping
1 cup low-fat milk
2 Tbs. chopped fresh sage
1 cup all-purpose flour
1 cup finely ground yellow cornmeal
1 12/ tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 large egg
To make Filling: Heat oil in 5-qt. Dutch oven over medium heat. Add onions, and cook 7 to 10 minutes, or until very brown. Add bell pepper, and cook 3 minutes more, or until bell pepper is softened. Sprinkle mixture with flour, and stir to coat. Cook 2 minutes, stirring constantly. Stir in 6 cups water, tomato paste, and garlic. Add black-eyed peas and herb bundle; cover pan, and bring to a boil. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until black-eyed peas are just tender.
Meanwhile, to make Topping: Warm milk in small saucepan until hot to touch. Remove from heat, and stir in sage. Cool 15 minutes.
Whisk together flour, cornmeal, baking powder, baking soda, and salt in medium bowl. Whisk together egg and cooled milk mixture in large bowl. Stir in cornmeal mixture.
Preheat oven to 425°F. Remove herb bundle from Filling. Stir in mustard, then add kale. Cover pan, and simmer 5 minutes, or until greens are wilted. Add butternut squash, stirring to combine, and season with salt and pepper, if desired. Cover, and simmer 10 minutes. Stir in chipotle pepper sauce.
Remove Filling from heat. Drop Topping over Filling with 2-Tbs. cookie scoop, or roll out on floured work surface, cut into rounds, and place rounds over Filling, covering completely. Bake uncovered 15 minutes, or until Topping is golden brown.
nutritional information Per Per 1 1/-cup serving: Calories: 206; Protein: 7 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 37 g; Cholesterol: 17 mg; Sodium: 405 mg; Fiber: 6 g; Sugar: 6 g
PINEAPPLE LIME SORBET
To view this online, click here. Yield: 4 servings
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar. In an ice cream maker, freeze according to manufacturer's directions. Divide among 4 individual dessert dishes.
Serve garnished with thin slices of lime.
Nutritional Information Per Serving : Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 Fruit
CAULIFLOWER MAC AND CHEESE [VEGAN]
This comes from One Green Planet, and starts off, “Eat your veggies as the ultimate comfort food. Nice and cheesy with a spicy kick, an addictive taste, and the goodness of cauliflower, this mac and cheese is a keeper! Healthy AND tasty.” Serves 3 - 4; cook time: 35 minutes. This recipe is: Dairy Free; High Carb Vegan; Vegan.
To view this online, click here.
Ingredients
1 medium cauliflower, cut into florets
1 carrot, chopped
6 garlic cloves
3 tablespoons olive oil
2 cups macaroni pasta or pasta of your choice
1 cup almond milk
1/4 cup apple cider vinegar
1 tablespoon white miso
1/3 cup vegan cream cheese
1/4 cup nutritional yeast
1/2 cup raw cashews
1/4 teaspoon red cayenne pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
1/2 teaspoon black pepper
2 tablespoons dry mint leaf flakes
1 teaspoon sea salt
2 tablespoons vegan butter
Preparation
Set the oven 400°F.
Place the cauliflower florets and the carrots into an oven dish, add two tablespoons of the olive oil and mix.
Wrap the garlic cloves in aluminum foil together with the remainder of the olive oil.
Oven roast the vegetables and the garlic for about 25-30 minutes.
In the meantime, cook the pasta according to package directions, drain, and set aside.
In a high-speed blender, blend the roasted cauliflower and carrot mix, the roasted garlic, and all the other ingredients except the macaroni and the vegan butter. Blend until you get a very smooth mixture.
For a more cheesy taste, let this sauce wait at room temperature for one to two hours. Add the vegan butter and the macaroni pasta in a large pan, stir and cook for about one minute until the butter melts and the macaroni is coated uniformly. Add the cheese sauce, stir and cook for about 5 more minutes.
HEALTHY MAC N CHEESE [VEGAN, GLUTEN-FREE]
This also comes from One Green Planet, and starts off, “Put mac and cheese back on the menu! This healthy mac and cheese recipe delivers comfort food goodness without all the heaviness. The creamy cheese sauce is made with a base of potatoes and carrots and made cheesy through the awesome power of spices!” This recipe is High Carb Vegan; Vegan
To view this online, click here.
Ingredients
2 cups peeled, cubed potato
1 carrot, chopped
Water for boiling
4 tablespoons olive oil, coconut oil or your favorite oil
1/2 cup unsweetened almond milk
3 teaspoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon smoked or regular paprika
4 teaspoons mustard (Dijon or brown work well)
1 teaspoon lower sodium soy sauce or tamari
8 ounces gluten-free elbow macaroni
2 cups frozen peas or your favorite vegetables (optional)
Preparation
Combine the potato and carrot in a medium saucepan and cover with water. Bring to a boil and simmer for about 20 minutes, or until fork-tender. Drain and transfer to a food processor or power blender.
Add all the other ingredients to the food processor and process for about 2 minutes, or until totally smooth.
Cook 8 ounces gluten-free elbow macaroni according to the package in a large pot. If adding vegetables, cook/heat through as desired. Drain the macaroni and return to the pot. Stir in the vegetables and the sauce. Serve hot.
TAKEOUT-STYLE SESAME NOODLES
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "Eddie Schoenfeld, the affable yarn-spinner and restaurateur who opened Red Farm in the West Village and on the Upper West Side of Manhattan, is also one of New York's finest practitioners of Chinese cuisine. In 2007, he helped The Times drill down into the taste history of sesame noodles in America, and specifically to the ones made and sold by Shorty Tang at the restaurant Hwa Yuan on East Broadway. Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar, this version brings home what used to be classic New York takeout. 'The art is in the balance,' Mr. Schoenfeld said at the time, 'between the salt and sweet, the sweet and the fire, and the fire and the acidity.'” Yield: 4 servings; Time: 10 minutes.
This was featured in "Cold Sesame Noodles: Without the Wait for Takeout" and can be viewed here.
Ingredients
1 pound Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh, available in Asian markets
2 tablespoons sesame oil, plus a splash
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chili-garlic paste, or to taste
Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
1/4 cup chopped roasted peanuts
Preparation
Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
Tip
The Chinese sesame paste called for here is made of toasted sesame seeds; it is not the same as tahini, the Middle Eastern paste made of plain, untoasted sesame. But you could use tahini in a pinch. You need only add a little toasted sesame oil to compensate for flavor, and perhaps some peanut butter to keep the sauce emulsified.
Friday, July 29, 2016
Friday Recipes
Finally, Friday! Here are six delicious vegetarian recipes to help you through the weekend. Enjoy!
CUMIN AND LIME ROASTED SWEET POTATOES
This is from the September 2012 issue of Vegetarian Times, page 66. The recipe, which serves 4, begins, “Children’s and youth pastor Jennifer Plantenberg found inspiration from the food she had on hand one evening when she lacked a plan for dinner. 'Last winter, I was using sweet potatoes a lot, so we had several sweet potatoes. My family also really loves cilantro, so we almost always have some in the fridge,' she says. 'It’s great to throw this combination into a tortilla with some black beans and avocado for a quick lunch.'”
To view this online, click here.
1 large sweet potato or garnet yam (1 1/4 lb.), peeled and cut into 1/2-inch cubes
1 large yellow onion, coarsely chopped (2 cups)
1 tsp. Eden Organic safflower oil
2 tsp. Simply Organic ground cumin
1 tsp. Simply Organic paprika
1 lime, halved
1/3 cup chopped cilantro
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray. Toss sweet potato and onion with oil on prepared baking sheet. Sprinkle with cumin and paprika, and season with salt, if desired. Squeeze juice of 1/2 lime over sweet potato and onion. Roast 45 minutes to 1 hour, tossing halfway through cooking time.
Remove vegetables from oven; squeeze juice of remaining 1/2 lime over top, and sprinkle with cilantro.
nutritional information Per 1-cup serving: Calories: 135; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 36 mg; Fiber: 5 g; Sugar: 10 g; Vegan; Gluten-Free
TWO-TONE POTATO SALAD WITH WALNUT-TARRAGON VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 44. It starts out, “When half of the vinaigrette for this meal-size salad is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.” Serves 6.
To view this online, click here.
Walnut-Tarragon Vinaigrette
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
1/2 tsp. salt, optional
1/4 cup finely chopped shallot or red onion
Two-Tone Potato Salad
3 medium boiling potatoes, peeled and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
2 cups arugula
1 1/2 cups cherry tomatoes, halved
1 cup finely diced celery
1/2 cup toasted walnut pieces
To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.
To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.
Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.
Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.
nutritional information Per 1-cup serving: Calories: 293; Protein: 4 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 191 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
SOUTH AMERICAN SQUASH AND VEGETABLE RAGOUT
This is from the October 2010 issue of Vegetarian Times, page 64. According to the recipe, “This veg version of an Argentinean stew (carbonada criolla) is perfect for when the weather turns chilly. The filling can be made up to two days ahead, then baked in acorn squash shells just before serving.” Serves 4.
To view this online, click here.
6 dried pitted apricots
4 dried pitted prunes
6 small acorn or butternut squash
1 Tbs. olive oil, plus more for coating squash
1 small Spanish onion, diced (1 cup)
3 cloves garlic, minced (1 Tbs.)
2 tsp. dried oregano
1 small red bell pepper, diced (1 cup)
1 14.5-oz. can whole tomatoes, coarsely chopped, juice reserved
1 small Yukon gold potato, peeled and diced (1 cup)
1 small sweet potato, peeled and diced (1 cup)
1/2 cup fresh or frozen corn kernels
1 15-oz. can kidney beans, rinsed and drained
Place apricots and prunes in bowl, and cover with 1 cup boiling water. Soak 2 hours, or overnight. Drain, and coarsely chop fruit, reserving liquid.
Preheat oven to 350°F. Coat baking sheet with cooking spray. Cut circular opening in squash tops, and reserve tops. Cut small slices off bottoms of squash so they stand up straight. Scoop out and discard seeds and fiber from squash. Rub outsides of squash shells and lids with oil, and place on prepared baking sheet.
Heat 1 Tbs. oil in large saucepan over medium heat. Add onion, garlic, and oregano; sauté 2 to 3 minutes. Add bell pepper and tomatoes and juice; cook 2 to 3 minutes. Add potato, sweet potato, and reserved apricot-prune soaking liquid, and bring to a boil. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until potatoes are almost soft. Add corn and apricot-prune mixture, and simmer 2 to 3 minutes more. Add beans, and season with salt and pepper, if desired. Simmer 5 minutes more.
Ladle 1 cup stew into each hollowed squash; place lid on top. Bake 60 to 90 minutes, or until fork can easily pierce through squash.
nutritional information Per 1 cup stew: Calories: 376; Protein: 10 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 84 g; Cholesterol: 0 mg; Sodium: 298 mg; Fiber: 14 g; Sugar: 23 g; Vegan Gluten-Free
ANYTIME BLACK FORREST BLIZZARD
This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
BOSTON BAKED BEANS
This comes from Pete Wells in The New York Times cooking e-newsletter. Pete wrote, "Squat, glazed ceramic bean pots lurk in cabinets all over New England. They're traditional for Boston baked beans, but enameled cast iron is faster. Beans in cast iron can be brought to a boil over a burner before the dish goes into the oven; this saves about an hour." Yield: 8 to 10 servings.
To view this online, click here. Also, check out "How to Cook Beans" by Melissa Clark.
Ingredients
1 pound dried navy or Great Northern beans
1/2 pound salt pork or bacon, rind removed, cut into 1/4-inch dice
1 onion, chopped
4 garlic cloves, peeled
1/2 cup dark molasses or maple syrup, preferably Grade B
1/4 cup ketchup
3 tablespoons mustard powder
1 tablespoon Worcestershire sauce
1 teaspoon pepper, plus more to taste
1 thyme branch (optional)
1 bay leaf (optional)
1 teaspoon salt, plus more to taste
1 tablespoon cider vinegar, plus more to taste
Preparation
Pick through the beans for stones, rinse them thoroughly and soak in water overnight. (Leave soaking until ready to cook; you'll need the water.)
Heat oven to 300 degrees. Place a Dutch oven, 5-quart size or larger, over low heat. Add the salt pork or bacon and fry until crisp, 12 to 15 minutes. Raise heat to medium and stir in the onion. Cook until onion is translucent, stirring occasionally, 5 to 8 minutes.
Add the beans to the pan along with enough of the soaking liquid to cover them by 1/2 inch, adding fresh water if needed. Add the garlic cloves, molasses or maple syrup, ketchup, mustard powder, Worcestershire sauce, 1 teaspoon pepper and the thyme branch and bay leaf, if using. Stir well and bring to a boil. Cover the pot and put in oven.
Check the liquid level in the pot every hour or so, and add hot water as needed to barely cover the beans. Cook until beans are very soft but not falling apart, 2 to 3 hours. Remove from oven. Stir in 1 teaspoon salt and 1 tablespoon vinegar; let sit at room temperature for 30 minutes, then taste a bean and some liquid, adding more salt, pepper or vinegar, if you like. Serve, or cool completely and reheat.
EASIEST VANILLA ICE CREAM
This is from Julia Moskin, also in The New York Times cooking e-newsletter. Julia wrote, "There are many delicious things you can add to this vanilla ice cream. Try berries mashed with sugar, thick dulce de leche or chocolate shards; they should be added to the machine at the very end, once the mixture is already thickened and ready to go into the freezer. Or make Earl Grey ice cream by using loose tea (and a teaspoon of vanilla extract) instead of the vanilla bean." Yield: About 1 quart.
This was featured in "Homemade Ice Cream, Without All the Heat", and can be viewed online here.
Ingredients
2 cups heavy cream, preferably organic and not ultra-pasteurized
2 cups half-and-half, preferably organic, or 1 cup additional heavy cream plus 1 cup whole milk
1/2 vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife, or 3 tablespoons (about 8 bags) loose Earl Grey tea plus 1 teaspoon pure vanilla extract
1 cup granulated sugar or 3/4 cup light corn syrup, more to taste
1/2 teaspoon salt, more to taste
Preparation
In a saucepan or a microwave-safe container, combine cream, half-and-half and vanilla bean and seeds (or tea and vanilla extract). On the stove or in the microwave, bring mixture to a simmer. Immediately turn off heat.
Add sugar or corn syrup and salt and mix until sugar dissolves, about 1 minute. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen.
Strain mixture into a container and refrigerate until very cold, at least 4 hours and preferably overnight.
Churn mixture in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and let freeze until hard.
CUMIN AND LIME ROASTED SWEET POTATOES
This is from the September 2012 issue of Vegetarian Times, page 66. The recipe, which serves 4, begins, “Children’s and youth pastor Jennifer Plantenberg found inspiration from the food she had on hand one evening when she lacked a plan for dinner. 'Last winter, I was using sweet potatoes a lot, so we had several sweet potatoes. My family also really loves cilantro, so we almost always have some in the fridge,' she says. 'It’s great to throw this combination into a tortilla with some black beans and avocado for a quick lunch.'”
To view this online, click here.
1 large sweet potato or garnet yam (1 1/4 lb.), peeled and cut into 1/2-inch cubes
1 large yellow onion, coarsely chopped (2 cups)
1 tsp. Eden Organic safflower oil
2 tsp. Simply Organic ground cumin
1 tsp. Simply Organic paprika
1 lime, halved
1/3 cup chopped cilantro
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray. Toss sweet potato and onion with oil on prepared baking sheet. Sprinkle with cumin and paprika, and season with salt, if desired. Squeeze juice of 1/2 lime over sweet potato and onion. Roast 45 minutes to 1 hour, tossing halfway through cooking time.
Remove vegetables from oven; squeeze juice of remaining 1/2 lime over top, and sprinkle with cilantro.
nutritional information Per 1-cup serving: Calories: 135; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 36 mg; Fiber: 5 g; Sugar: 10 g; Vegan; Gluten-Free
TWO-TONE POTATO SALAD WITH WALNUT-TARRAGON VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 44. It starts out, “When half of the vinaigrette for this meal-size salad is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.” Serves 6.
To view this online, click here.
Walnut-Tarragon Vinaigrette
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
1/2 tsp. salt, optional
1/4 cup finely chopped shallot or red onion
Two-Tone Potato Salad
3 medium boiling potatoes, peeled and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
2 cups arugula
1 1/2 cups cherry tomatoes, halved
1 cup finely diced celery
1/2 cup toasted walnut pieces
To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.
To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.
Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.
Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.
nutritional information Per 1-cup serving: Calories: 293; Protein: 4 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 191 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
SOUTH AMERICAN SQUASH AND VEGETABLE RAGOUT
This is from the October 2010 issue of Vegetarian Times, page 64. According to the recipe, “This veg version of an Argentinean stew (carbonada criolla) is perfect for when the weather turns chilly. The filling can be made up to two days ahead, then baked in acorn squash shells just before serving.” Serves 4.
To view this online, click here.
6 dried pitted apricots
4 dried pitted prunes
6 small acorn or butternut squash
1 Tbs. olive oil, plus more for coating squash
1 small Spanish onion, diced (1 cup)
3 cloves garlic, minced (1 Tbs.)
2 tsp. dried oregano
1 small red bell pepper, diced (1 cup)
1 14.5-oz. can whole tomatoes, coarsely chopped, juice reserved
1 small Yukon gold potato, peeled and diced (1 cup)
1 small sweet potato, peeled and diced (1 cup)
1/2 cup fresh or frozen corn kernels
1 15-oz. can kidney beans, rinsed and drained
Place apricots and prunes in bowl, and cover with 1 cup boiling water. Soak 2 hours, or overnight. Drain, and coarsely chop fruit, reserving liquid.
Preheat oven to 350°F. Coat baking sheet with cooking spray. Cut circular opening in squash tops, and reserve tops. Cut small slices off bottoms of squash so they stand up straight. Scoop out and discard seeds and fiber from squash. Rub outsides of squash shells and lids with oil, and place on prepared baking sheet.
Heat 1 Tbs. oil in large saucepan over medium heat. Add onion, garlic, and oregano; sauté 2 to 3 minutes. Add bell pepper and tomatoes and juice; cook 2 to 3 minutes. Add potato, sweet potato, and reserved apricot-prune soaking liquid, and bring to a boil. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until potatoes are almost soft. Add corn and apricot-prune mixture, and simmer 2 to 3 minutes more. Add beans, and season with salt and pepper, if desired. Simmer 5 minutes more.
Ladle 1 cup stew into each hollowed squash; place lid on top. Bake 60 to 90 minutes, or until fork can easily pierce through squash.
nutritional information Per 1 cup stew: Calories: 376; Protein: 10 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 84 g; Cholesterol: 0 mg; Sodium: 298 mg; Fiber: 14 g; Sugar: 23 g; Vegan Gluten-Free
ANYTIME BLACK FORREST BLIZZARD
This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
BOSTON BAKED BEANS
This comes from Pete Wells in The New York Times cooking e-newsletter. Pete wrote, "Squat, glazed ceramic bean pots lurk in cabinets all over New England. They're traditional for Boston baked beans, but enameled cast iron is faster. Beans in cast iron can be brought to a boil over a burner before the dish goes into the oven; this saves about an hour." Yield: 8 to 10 servings.
To view this online, click here. Also, check out "How to Cook Beans" by Melissa Clark.
Ingredients
1 pound dried navy or Great Northern beans
1/2 pound salt pork or bacon, rind removed, cut into 1/4-inch dice
1 onion, chopped
4 garlic cloves, peeled
1/2 cup dark molasses or maple syrup, preferably Grade B
1/4 cup ketchup
3 tablespoons mustard powder
1 tablespoon Worcestershire sauce
1 teaspoon pepper, plus more to taste
1 thyme branch (optional)
1 bay leaf (optional)
1 teaspoon salt, plus more to taste
1 tablespoon cider vinegar, plus more to taste
Preparation
Pick through the beans for stones, rinse them thoroughly and soak in water overnight. (Leave soaking until ready to cook; you'll need the water.)
Heat oven to 300 degrees. Place a Dutch oven, 5-quart size or larger, over low heat. Add the salt pork or bacon and fry until crisp, 12 to 15 minutes. Raise heat to medium and stir in the onion. Cook until onion is translucent, stirring occasionally, 5 to 8 minutes.
Add the beans to the pan along with enough of the soaking liquid to cover them by 1/2 inch, adding fresh water if needed. Add the garlic cloves, molasses or maple syrup, ketchup, mustard powder, Worcestershire sauce, 1 teaspoon pepper and the thyme branch and bay leaf, if using. Stir well and bring to a boil. Cover the pot and put in oven.
Check the liquid level in the pot every hour or so, and add hot water as needed to barely cover the beans. Cook until beans are very soft but not falling apart, 2 to 3 hours. Remove from oven. Stir in 1 teaspoon salt and 1 tablespoon vinegar; let sit at room temperature for 30 minutes, then taste a bean and some liquid, adding more salt, pepper or vinegar, if you like. Serve, or cool completely and reheat.
EASIEST VANILLA ICE CREAM
This is from Julia Moskin, also in The New York Times cooking e-newsletter. Julia wrote, "There are many delicious things you can add to this vanilla ice cream. Try berries mashed with sugar, thick dulce de leche or chocolate shards; they should be added to the machine at the very end, once the mixture is already thickened and ready to go into the freezer. Or make Earl Grey ice cream by using loose tea (and a teaspoon of vanilla extract) instead of the vanilla bean." Yield: About 1 quart.
This was featured in "Homemade Ice Cream, Without All the Heat", and can be viewed online here.
Ingredients
2 cups heavy cream, preferably organic and not ultra-pasteurized
2 cups half-and-half, preferably organic, or 1 cup additional heavy cream plus 1 cup whole milk
1/2 vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife, or 3 tablespoons (about 8 bags) loose Earl Grey tea plus 1 teaspoon pure vanilla extract
1 cup granulated sugar or 3/4 cup light corn syrup, more to taste
1/2 teaspoon salt, more to taste
Preparation
In a saucepan or a microwave-safe container, combine cream, half-and-half and vanilla bean and seeds (or tea and vanilla extract). On the stove or in the microwave, bring mixture to a simmer. Immediately turn off heat.
Add sugar or corn syrup and salt and mix until sugar dissolves, about 1 minute. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen.
Strain mixture into a container and refrigerate until very cold, at least 4 hours and preferably overnight.
Churn mixture in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and let freeze until hard.
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