Monday Recipes

It never fails: Friday afternoon, I'll have tons of things planned for the weekend, including cleaning house, and suddenly, it's Monday morning again, and I haven't gotten half the stuff done that I'd planned to do. Have you ever had that happen? Probably. Well, there's always next weekend...

In the meantime, here are six vegetarian recipes to start your week off. Enjoy!

FROZEN CARAMEL-APPLE CRUNCH CAKE

This comes from Daring Gourmet in the Tablespoon e-newsletter. She wrote, “A frozen layer of apple pie ice cream laced with caramel and sandwiched between a top and bottom layer of crunchy crushed granola bars.” Prep Time: 15 minutes; Total Time: 3 hours 20 minutes; Makes 8 Servings.

To view this online, click here. And check out Daring Gourmet’s blog here.

Ingredients

1 box Nature Valley™ granola bars, crushed into coarse crumbs

1/2 cup Gold Medal™ all-purpose flour

1/3 cup packed light brown sugar

6 tablespoons unsalted butter, melted

3 cups softened vanilla or cinnamon ice cream

3/4 can apple pie filling (chop up the apple pieces)

1/4 cup caramel sauce, plus extra for serving

Directionsbr />
Preheat the oven to 350ºF.br />
Place the Nature Valley granola bars in a food processor and process to a coarse crumb consistency. In a large mixing bowl, add the granola bar crumbs, flour, brown sugar and melted butter and stir to mix together. Spread the mixture out onto a pan lined with parchment paper and bake for 20 minutes, stirring occasionally. Let cool completely. Spread half of the crumb mixture onto the bottom of an 8x8-inch baking dish. Reserve the other half of the crumbs.

In a large mixing bowl, add the softened ice cream and stir in the apple pie pieces and caramel sauce. Pour the mixture over the crumbs in the 8x8-inch baking dish. Sprinkle the remaining crumbs over the top, cover with aluminum foil and freeze for at least 3 hours.

Cut into squares and serve with whipped cream and caramel sauce.

VERTAMAE SMART-GROSVENOR’S ONION PIE

I don’t know about you, but the idea of an onion pie seems a little strange - and just interesting enough to try! This comes from Tejal Rao in The New York Times cooking e-newsletter. The recipe begins, “Vertamae Smart-Grosvenor’s 1970 cookbook, “Vibration Cooking, or the Travel Notes of a Geechee Girl,” combined memoir and recipes in a new way, and introduced many readers to a brilliant new voice in American food culture. This onion-pie recipe is like many of her recipes, simple and deeply satisfying home cooking rooted in the South, but with a truly global point of view. If you want, you can toss a handful of cooked ham or grated cheese or fresh chopped herbs into the mix before putting it in the oven. It’s especially delicious chilled, the next day, when the flavors have mellowed and the custard has become creamy.” Yield: Serves 8; Time: 1 hour.

This was featured in “A Pie Made With Onions — and Good Vibes”, and can be found online here.

Ingredients

3 large onions, finely sliced

2 tablespoons butter

2 tablespoons peanut oil

Salt and pepper, to taste

2 tablespoons flour

3 eggs

3/4 cup cream

1 9-inch pie crust, blind-baked

Preparation

Sauté the onions in butter and peanut oil until they are tender and translucent. Season generously with salt and pepper. Add the flour, and cook for just a few more minutes, then turn off the heat. Whisk the eggs with the cream, and mix well with the onions, then add the mixture to a partly blind-baked pie crust. Bake at 350 until the egg mixture is set, about 30 minutes.

THE $250 COOKIE RECIPE

This comes from Barbara Whitaker, also in The New York Times cooking e-newsletter. Barbara wrote, “Almost everybody has heard the one about the woman lunching at the Neiman Marcus Cafe in Dallas, who enjoyed the chocolate chip cookies so much that she asked for the recipe. For "only two-fifty," the waitress said, it was hers. But when the credit card bill arrived, the woman found the total near $300. Turns out the recipe cost $250, the story goes. In 1997, after years of enduring the myth, Neiman Marcus came up with a recipe – and gave it out for free. It's a delicious variation on chocolate chip cookies, using ground oatmeal, nuts and adding extra chocolate with a grated Hershey bar (you can use any brand you love).” Guess that the woman from Dallas probably gave the recipe out to everyone and anyone and that after it got around, there was little choice on N.M.’s side but to let it out for free. Moral? Don’t p.o. your customers!

Yield: About 55 cookies; Time: 45 minutes.

The recipe was featured in “The $250 Cookie Recipe Exposed”, and can be viewed online here.

Ingredients

1 cup butter

1 cup dark brown sugar, packed

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups oatmeal

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

12 ounces chocolate chips

1 4-ounce milk chocolate bar

1 1/2 cups chopped nuts

Preparation

Heat oven to 375 degrees.

Cream together butter and both sugars. Stir in eggs and vanilla.

Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.

Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.

CREOLE RED BEANS AND RICE

This is from Vegetarian Times, and begins, “Multipurpose ingredients are the key to this easy recipe. Frozen peppers and onions are used to season both the rice and the beans, and then some of the cooked-bean mixture gets puréed to give the finished dish a rich, saucy texture. Garnish with chives and serve with your favorite hot sauce.”

To view this online, click here.

Ingredients:

2 Tbs. garlic oil, divided

2/3 cup long-grain white rice, rinsed and drained

2 cups frozen pepper and onion mix, divided

1 15-oz. can tomatoes with medium green chiles, divided

1 1/2 cups cooked small red beans, cooking liquid reserved, or one 15-oz. can small red beans, such as Goya, drained, liquid reserved

Instructions:

Heat 1 Tbs. garlic oil in small saucepan over medium heat until shimmering. Add rice and 1 cup pepper/onion mix, and cook over medium heat 2 to 3 minutes, or until vegetables are softened and rice looks translucent. Add 1⁄3  cup tomatoes and their juices, plus 1 cup water; season with salt, if desired. Bring to boil, and stir to combine. Cover, reduce heat to medium-low, and simmer 18 minutes. Remove from heat and let stand 5 minutes.

Heat remaining 1 Tbs. garlic oil in medium saucepan over medium heat. Add remaining 1 cup pepper/onion mix and sauté 3 to 4 minutes, or until softened. Add remaining tomatoes with their juices, beans, and 1/14 cup bean-cooking liquid. Bring to boil. Cover, and simmer 6 to 8 minutes, or until mixture thickens. Transfer 1/2 cup bean mixture to blender and purée until smooth. Return purée to pan and stir to combine. Season with salt and pepper, if desired. To serve, divide rice among 4 bowls and top each with beans.

Nutrition Information: Unit (Serving Size): serves 4; Calories: 296; Protein: 9 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 561 mg; Fiber: 8 g; Sugar: 6 g; Yield: per serving (1/2 cup rice and 1/2 cup beans)

DYLAN DREYER’S PIEROGI CASSEROLE

This comes from TODAY’s Dylan Dreyer and was in TODAY’s food email. This begins, “You only need six-ingredients for Dylan's easy creamy pierogi casserole that's made with layers of store-bought pierogi and fresh spinach and topped with gooey melted cheese. She can't get over how good it is, so we had to share the recipe on TODAY Food!” Makes 8 servings.

To view this online, click here.

Ingredients

2 16-ounce packages store-bought potato and onion pierogi

1 tablespoon olive oil

10 ounces fresh spinach

1 small onion, diced

2 cans condensed cream of mushroom soup

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Salt and pepper

Preparation

Preheat the oven to 350ºF.
Boil the pierogi according to the package's instructions. Drain.

In the meantime, in a large pan, heat the olive oil over medium high neat. Add the onion, spinach, salt and pepper. Sauté until the onion is cooked through and the spinach is wilted.

In an 8-by-8-inch casserole dish, spread a good dollop of the canned cream of mushroom soup. Add half of the pierogi. Add half of the cooked spinach and onions. Top with the cream of mushroom soup. Add a layer of mozzarella cheese and a sprinkle of Parmesan. Repeat the layers with the remaining ingredients in this order: pierogi, spinach, soup, mozzarella cheese, and Parmesan cheese. Bake until the top is golden and bubbly. Enjoy!

BAKED APPLES STUFFED WITH WILD RICE AND QUINOA

This is from Vegetarian Times. It starts off, “The stuffing for these baked apples can be made up to two days ahead.” Yield: Serves 8.

To view this online, click here.

Ingredients:

1 cup mushroom broth

1/2 cup wild rice

1/4 cup red quinoa

2 Tbs. olive oil

1 cup finely chopped shiitake mushrooms

1/4 cup finely chopped red onion

1 Tbs. chopped fresh sage

1/2 cup low-fat cream cheese, cut into small pieces

1/4 cup dried cranberries, chopped

4 medium Red Delicious apples

1/2 cup grated sharp white Cheddar cheese, optional

Instructions:

Preheat oven to 350°F. Bring broth and 1 cup water to a boil in saucepan. Add wild rice, cover, reduce heat to medium-low, and cook 50 minutes. Stir in quinoa, and cook 20 minutes more, or until most of water is absorbed.

Heat oil in skillet over medium heat. Add mushrooms and onion, and sauté 7 minutes. Stir in sage and wild rice, and increase heat to medium-high. Cook 2 to 3 minutes, or until liquid has evaporated. Remove from heat, and stir in cream cheese. Fold in cranberries.

Halve apples through stem, and scoop out core and seeds, leaving 1/4-inch-thick wall around sides. Fill apple halves with 1/3 cup rice mixture. Place in 11- x 7-inch baking dish. Fill baking dish with 1 cup water, cover tightly with foil, and bake 45 minutes. Uncover apples, sprinkle with Cheddar (if using), and bake 15 minutes more, or until apples are soft and tops are beginning to crisp.

Nutrition Information: Calories: 184; Protein: 4 g; Total Fat: 6 g; Saturated Fat: 2 g; Carbohydrates: 30 g; Cholesterol: 8 mg; Sodium: 141 mg; Fiber: 4 g; Sugar: 13 g

Burgers - and Fries

What is one of the most frequently asked questions that a vegetarian is liable to hear from meat-eaters? It seems to be, “How do you get enough protein in your life? Besides, of course, baked beans.” At least that's the question I hear the most when people learn I'm a vegetarian. Usually, I'll smile and admit that yes, baked beans do have quite a bit of protein, then I'll mention tofu. And let's face it: as versatile as tofu is, it's easy to see why a vegetarian would stock up on it.

But what else can we use to get enough protein in our lives? What if we're out of tofu, or just plain tofu-ed out (even if only temporarily)?

The Vegetarian Times website has an article that helps answer that question. The article, titled “5 Protein-Rich Alternatives to Tofu”, briefly explains the importance of protein, then gives a list of the 5 protein-rich alternatives and a hint on using them. Click here to read the article.

And now, on to today's six vegetarian recipes. Enjoy!

RED QUINOA ZUCCHINI BURGERS

This is from the July/August 2014 issue of Vegetarian Times, and begins, “Pre-cooking these patties lets you throw them on the grill without worrying they’ll stick or fall apart. Serve with gluten-free buns and your favorite burger fixings.” Makes 8 patties in 30 minutes or less.

To view this online, click here.

2 cups low-sodium vegetable broth

1 medium sweet potato, diced (1 1/2 cups)

1 cup uncooked red quinoa

1 cup cooked chickpeas

1 small zucchini, grated (1 cup)

1/2 cup pumpkin seeds

5 1/2 Tbs. ground flaxseeds

3 1/2 tsp. finely chopped fresh basil

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

1/2 tsp. chili powder

1/2 tsp. finely chopped fresh thyme

2 Tbs. olive oil

Bring broth, sweet potato, and quinoa to a boil in saucepan over medium heat. Cover, reduce heat to medium low, and simmer 20 minutes, or until quinoa is tender. Transfer to bowl to cool.

Stir chickpeas, zucchini, pumpkin seeds, ground flaxseeds, basil, salt, pepper, chili powder, and thyme into quinoa mixture, mashing chickpeas and sweet potato but leaving some chunks. Shape mixture into 8 patties.

Preheat oven to 400°F, or preheat grill to medium-high.

Heat oil in large skillet over medium heat. Cook patties 2 to 3 minutes per side, or until lightly golden brown. Remove from heat, and either place on baking sheet, and bake 15 minutes, or cook on grill 8 to 10 minutes, turning once.

nutritional information Per Patty: Calories: 242; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 346 mg; Fiber: 8 g; Sugar: 5 g; Vegan; Gluten-Free

THE ULTIMATE VEGGIE BURGER

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.” Yield: 6 burger.

This was featured in “The Ultimate Veggie Burger”, and can be found online here.

Also, there are two guides that went with this recipe that you might want to check out. The first is “How to Cook Beans”, and the second is “How to Grill”. Enjoy!

Ingredients

4 ounces extra-firm tofu, drained

Olive oil

1/2 pound cremini mushrooms, trimmed and sliced

3/4 teaspoon kosher salt, more as needed

Black pepper, as needed

1 (15-ounce) can kidney beans, drained

1 medium beet, peeled and coarsely grated (3/4 cup)

3/4 cup tamari almonds or cashews

1/3 cup panko bread crumbs

2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)

2 large eggs

2 tablespoons mayonnaise

2 scallions, sliced

3 garlic cloves, finely chopped

3/4 teaspoon dulce pimentón or sweet smoked paprika

4 ounces tempeh, crumbled

1/2 cup cooked brown rice

Preparation

Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.

On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.

Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.

Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).

When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.

Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.

BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO

One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!

Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.

To view this online, click here.

1 can black beans, rinsed and drained well

1 medium baked or roasted sweet potato, peeled and mashed

1/2 cup cooked quinoa or brown rice

1/4 cup ground flax

1/4 cup finely chopped red onion

1/4 cup finely chopped cilantro

1/4 tsp. cumin

1/2 tsp. salt

1/4 tsp. black pepper

Olive oil

1/2 cup vegan mayonnaise

1/2 tsp. chipotle powder

1 large garlic clove, pressed in a garlic press or very finely minced

Burger buns, avocado slices, and arugula, optional

Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.

Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.

While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.

per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars

VEGAN BLACK BEAN BURGERS

This comes from Jolinda Hackett, About.com's Vegetarian Food guide. She wrote, “I love this recipe for black bean patties because its easy to make as well as tasty, two of my favorite qualities in a recipe! They aren't quite firm enough to toss on the backyard grill, but are good for an everyday meal. This veggie burger recipe is both vegetarian and vegan.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes

This can be viewed online here.

Ingredients

1/2 onion, diced

1 can black beans, well drained

1/2 cup flour

2 slices bread, crumbled

1 tsp garlic powder1 tsp onion powder

1/2 tsp seasoned salt

salt and pepper to taste

oil for frying

Preparation

Sautee the onions till soft, about 3-5 minutes.

In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.

Form bean mixture into patties, approximately 1/2 inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!

Nutrition Information: Servings: 6; Calories per serving: 294; Calories from Fat: 11; Total Fat: 1.2g; Cholesterol: 0mg; Sodium: 25mg; Total Carbohydrates: 55.3g; Dietary Fiber: 11.3g, 45% RDA; Protein: 16.8g; Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet

AL’S VEGGIE BURGER

This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.

To view this online, click here.

Ingredients

2 tablespoons olive oil, divided

1/2 cup white onion, diced

3 cloves garlic, minced

2 cans black beans, drained

10 medium button mushrooms, stems removed

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1 egg

1/2 cup cooked brown rice

1 cup whole wheat bread crumbs

1/4 cup Sriracha

1/2 cup mayonnaise

4 whole wheat buns

6 leaves Bibb lettuce

1 tomato, sliced

1 avocado, sliced

Preparation

In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.

In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.

In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.

Preheat the oven to 350°.

In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.

In a small bowl, add the Sriracha and mayonnaise. Stir to combine.

To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.

Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.

BAKED SWEET POTATO FRIES

Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.

To view this online, click here.

Ingredients

2 1/2 pounds sweet potatoes, washed well

2 tablespoons cooking oil suitable for high heat, like safflower oil

2 teaspoons salt

2-3 teaspoons ground cinnamon

1 teaspoon (or to taste) ground cayenne

Preparation

Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.

Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.

It's the Great Pumpkin!

There are so many things to love about autumn - cooler weather, all the upcoming holidays, the food...

Pumpkin is one of those wonderful fall foods. True, you can find canned pumpkin pretty much year-round, so there's no reason why you can't fix pumpkin pie or any other wonderful recipe that uses pumpkin almost any time.

But there's also something to be said about fresh pumpkins. Fresh is almost always wonderful, even if a little more work-intensive.

I could go on (and on) about pumpkins, but I'll simply say that here are today's six pumpkin recipes. Enjoy!

PUMPKIN PUDDING

This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.

2 cups vanilla soymilk

2 tsp. vanilla extract

1/4 cup instant tapioca pearls

1/4 cup cornstarch

1/2 cup confectioners’ sugar, or to taste

Pinch of salt

1 15-oz. can pumpkin purée

2 cups mixed dried fruits, including cranberries, raisins and apples

1 cup toasted pecan halves, as garnish, optional

Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.

Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.

Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.

To serve, garnish with toasted pecans, if using.

nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan

GINGER PUMPKIN PIE

Kathy Kingsley is About.com's American Food expert. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

To view this online, click here.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

PUMPKIN CHOCOLATE CHIP PANCAKES

This comes from AccentHealth. The website has health info, including healthy recipes. Check it out!

Makes 4 to 5 Servings

To view this online, click http://www.accenthealth.com/Viewers/Programming/Recipes/Pumpkin-Pancakes

Credits: Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms

Ingredients

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tablespoons ground flaxseed or wheat germ

2 tablespoons granulated sugar

2 tablespoons mini semi-sweet chocolate chips

1 tablespoon baking powder

1/8 teaspoon salt

2 large eggs, beaten

1 1/3 cups 1% low-fat milk

1/2 cup canned 100% pure pumpkin

1 teaspoon vanilla extract

Directions

Whisk together the all-purpose flour, whole wheat flour, flaxseed, sugar, chocolate chips, baking powder, and salt in a large bowl.

In a separate bowl, whisk together the eggs, milk, pumpkin, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.

Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.

Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.

Nutrition: 280 calories, 6g fat (2g saturated, 0.7g omega-3), 330mg sodium, 46g carbohydrate, 4g fiber, 11g protein, 80% vitamin A, 25% calcium, 15% iron

ROASTED PUMPKIN AND LEEK SOUP

This comes from Jen Hoy, About.com’s Whole Foods Cooking expert. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin (pictured), the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.

The recipe originally called for 6 cups water, vegetable broth, or chicken broth. For this blog, I'm leaving out the “or chicken broth.”

To view this online, click here.

Ingredients

2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)

1 large onion, cut into 1” chunks

2 carrots, scrubbed and chopped

2 leeks, washed well and cut into chunks

2 tablespoons olive oil

6 cups water or Vegetable Broth

1 branch of fresh thyme

2 teaspoons ground cumin, curry or other spice as desired

Sea salt and freshly ground pepper

Preparation

Preheat oven to 375 degrees Farenheit.

*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel.

Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.

Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).

Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.

VEGAN PUMPKIN RISOTTO

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.

“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.

To view this online, click here.

Ingredients

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp vegan margarine or butter

salt and pepper to taste

Preparation

Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.

Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.

Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.

Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.

All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.

PUMPKIN ALREDO PASTA

This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

kosher salt

1 lb. pasta

extra-virgin olive oil

1/4 c. sage leaves

Flaky sea salt

1 onion, chopped

2 garlic cloves, minced

1 15-oz. can pumpkin purée

1/4 c. dry white wine

Freshly ground black pepper

2 tbsp. unsalted butter, cut into slices and chilled

1/2 c. freshly grated Parmesan

1 c. sour cream

Directions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

Garnish with fried sage leaves and serve.

Wednesday Recipes

Here are today's six vegetarian recipes to help you through the day. Enjoy!

EDAMAME RICE BOWLS

One of my favorite magazines is Vegetarian Times. The first two recipes are from an article titled "Monday Night Magic," by Maria Lissandrello and photographed by Carin Krasner, in the May 2008 issue, and begins, "Gourmet dinners are great when you’ve got time, but who wants to worry about a long shopping list of ingredients at the start of a busy week? And even the most delectable main dish loses some of its attraction when 'serves six to eight' portions mean having it three nights in a row.

"These recipes make the most of on-hand ingredients for fast, flavorful meals that won’t have you racing to the supermarket after work—or eating leftovers till Friday."

The first four recipes can be found online here.

This recipe begins, “Shelled edamame (soybeans), aren’t just for Asian dishes. Here, they add fresh, subtle flavor to a warm rice salad studded with dried cranberries and olives. For a speedier supper, use instant brown rice in the recipe.” Serves 2.

1/2 cup brown rice

1 8-oz. bag frozen shelled edamame

1/4 cup dried cranberries

2 oz. crumbed feta

10 pitted kalamata olives, halved

3 Tbs. chopped cilantro

1 Tbs. olive oil

1 Tbs. lime juice

1/4 tsp. red pepper flakes

Bring 1 1/4 cups water to a boil, stir in rice, and season with salt. Cover, reduce heat to medium-low, and simmer 45 minutes, or until rice is tender.

Bring 2 cups salted water to a boil, add edamame, and cook 2 minutes, or until tender; drain and set aside.

Toss together rice, edamame, cranberries, feta, olives, cilantro, olive oil, lime juice, and red pepper flakes in large bowl. Season with salt and pepper.

PER SERVING: 540 CAL; 20 G PROT; 24.5 G TOTAL FAT (6 G SAT. FAT); 63 G CARB; 25 MG CHOL; 778 MG SOD; 9 G FIBER; 14 G SUGARS

QUICK PIEROGI BAKE

This recipe begins, “Pierogi are Polish dumplings stuffed with cheese, potatoes, and /or sauerkraut.

“If you can’t find pierogi in the freezer or refrigerator section of your supermarket, substitute cheese-filled ravioli. Serve with prepared sauerkraut, if desired.” Serves 2 in 30 minutes or less.

1 tsp. unsalted butter

1/4 cup finely chopped onion

1 cup sliced mushrooms

8 refrigerated or frozen cheese pierogi

3 Tbs. shredded low-fat Monterey Jack cheese

2 slices soy bacon, cooked and crumbled

2 Tbs. fat-free sour cream, optional

Preheat broiler. Coat 6- x 2-inch round pan with cooking spray.

Heat butter in skillet over medium heat. Sauté onion in butter 3 minutes, or until translucent. Add mushrooms, and season with salt and pepper. Increase heat to medium-high, and cook 4 minutes, or until mushrooms have wilted, stirring often.

Reduce heat to medium, add pierogi, and sauté 3 minutes, or until pierogi are browned on both sides. Transfer pierogi to prepared pan. Spoon onion and mushrooms on top, and sprinkle with cheese and crumbled soy bacon. Broil 6 minutes, or until cheese is golden brown. Serve with dollops of sour cream, if desired.

PER SERVING: 328 CAL; 18 G PROT; 7.5 G TOTAL FAT (4 G SAT. FAT); 49 G CARB; 18 MG CHOL; 851 MG SOD; 2 G FIBER; 3 G SUGARS

STRAWBERRY CREAM SCUFFINS

This yummy recipe is from Better Home and Gardens. Makes: 18 servings; Serving Size: 1 scuffin; Yields: 18 scuffins; Prep: 40 minutes; Bake: 25 minutes at 350°F; Cool: 5 minutes

To view this online, click here.

Ingredients

Nonstick cooking spray

1 egg, lightly beaten

1 cup whipping cream or milk

3 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup butter

1 cup finely chopped fresh strawberries

6 tablespoons strawberry jelly, jam, or preserves

1 recipe Scuffin Icing (follows)

Chopped fresh strawberries (optional)

Directions

Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; coat bake cups with cooking spray. Set pans aside. In a small bowl combine egg and whipping cream; set aside.

In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the 1 cup strawberries. Make a well in the center of flour mixture. Reserve 2 tablespoons of the egg mixture. Add the remaining egg mixture all at once to flour mixture. Using a fork, stir just until moistened (dough will be crumbly).

Spoon half of the dough into the prepared muffin cups, filling each one-third full. Using a spoon or your thumb, make an indentation in the center of dough in each cup; fill each indentation with 1 teaspoon of the strawberry jelly. Spoon the remaining dough into muffin cups. Brush with the reserved 2 tablespoons egg mixture.

Bake about 25 minutes or until tops are golden. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Drizzle with Scuffin Icing. If desired, top with additional strawberries. Serve warm.

SCUFFIN ICING

Ingredients

1/2 cup powdered sugar

2 teaspoons whipping cream or milk

1/4 teaspoon vanilla

Whipping cream or milk

Directions

In a small bowl stir together powdered sugar, the 2 teaspoons whipping cream or milk, and the vanilla. Stir in enough additional whipping cream or milk, 1 teaspoon at a time, to reach drizzling consistency.

ROASTED TURNIPS WITH GINGER

Servings: 4

Source: Family Circle's All-Time Favorite Recipes

View recipe: http://diabeticgourmet.com/recipes/html/101.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=101

Ingredients

1/2 teaspoon salt

1 pound turnips, peeled, cut into 2 x 1/2 x 1/2-inch strips

2 teaspoons dark Asian sesame oil

1 teaspoon ground ginger

1/8 teaspoon black pepper

Directions

Heat oven to 375 degrees F.

Bring 2 quarts water and 1/4 teaspoon salt to boiling in a large saucepan over high heat. Add turnips; return to boiling. Lower heat to medium; cover and cook 3 minutes or until turnips are just tender.

Drain turnips. Turn into a large roasting pan. Stir in sesame oil, ginger, pepper and remaining 1/4 teaspoon salt.

Roast into heated 375 degree F. oven 40 minutes, stirring turnips several times with a wooden spoon.

Nutritional Information Per Serving: Calories: 52; Protein: 1 g; Fat: 2 g; Sodium: 343 mg; Cholesterol: 0 mg; Carbohydrates: 7 g; Exchanges: 1 Vegetable; 1/2 Fat

BUTTERY SPAGHETTI SQUASH

Servings: 6

View recipe: http://diabeticgourmet.com/recipes/html/103.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=103

Ingredients

3 pounds spaghetti squash, halved lengthwise, seeded

2 tablespoons butter, melted

1/4 cup chicken broth

2 tablespoons chopped fresh parsley

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions

Place squash, cut side down, in a microwave-safe dish. Add 2 tablespoons water. Cover dish tightly with plastic wrap.

Microwave on 100% power 25 to 30 minutes or until squash is tender. Let stand 5 minutes.

Carefully remove plastic wrap. Pull out squash strands with a fork; place in a large bowl.

Mix butter, broth, parsley, salt and pepper; add to squash. Serve.

Nutritional Information Per Serving: Calories: 95; Protein: 1 g; Fat: 5 g; Sodium: 168 mg; Carbohydrates: 13 g; Exchanges: 1 Bread/Starch; 1 Fat

Taco Tuesday!

Who doesn't love tacos? Sure, there are those boxed taco kits that includes everything except the meatless crumbles (or meat, if you do occasionally eat meat) and toppings. And really, there's nothing wrong with the boxed kits, especially when you want dinner in a hurry with a minimum amount of effort.

But there are so many great vegetarian taco recipes out there that, with a little more effort (but just a little more), you can have a good meal to Taco Tuesday. Here are six vegetarian taco recipes to get you started. Enjoy!

CARROT-AND-BLACK BEAN CRISPY TACOS

This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil, divided

1 small onion, chopped

1 poblano pepper, diced

1 tsp. chili powder

1 (15.5-oz.) can black beans, drained and rinsed

1 tbsp. fresh lime juice, plus wedges for serving

Kosher salt

Freshly ground black pepper

1/2 lb. medium carrots, cut into 3" to 4" sticks

1 tsp. ground cumin

8 whole-grain taco shells, warmed

Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving

Directions

Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.

Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.

Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.

PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.

TASTY BLACK BEANS AND CORN TACOS

This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid’s favorite." Makes 12 tacos.

To view this online, click here.

Ingredients:

Black Beans and Corn Filling

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

1 medium-sized zucchini, diced

1 cup frozen corn kernels

1/2 cup mild enchilada sauce

Tortillas

12 6- to 8-inch corn or flour tortillas

Toppings, Optional

Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!

Instructions:

To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.

To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.

To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g

SNAPPY TACOS

This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.

To view this online, click here.

Ingredients:

4 tsp. vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

12-oz. pkg. soy crumbles, plain or taco-flavored

1/4 cup dark beer (see Note

1/2 cup low-sodium vegetable broth

2 tsp. chili powder

1 tsp. dried oregano

2 large jalapeno peppers, seeded and finely chopped

1/2 cup salsa, drained

1/2 cup chopped cilantro

8 taco shells

Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.

Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup

Instructions:

In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1⁄4 cup onion and 1⁄4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.

Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.

Spoon 1⁄4 cup filling into each taco shell. Top with some or all garnishes and serve hot.

Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g

POTATO TACOS

Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.

To view this online, click here.

Ingredients:

1 tsp. vegetable oil

1/2 medium onion, diced

1/2 small red bell pepper, diced

1 small clove garlic, minced

1/2 canned chipotle chili in adobo sauce

1/2 tsp. ground cumin

1 medium potato, baked and diced

1 to 2 tsp. fresh lemon juice

1 Tbs. chopped fresh cilantro

2 whole wheat tortillas, warmed

Instructions:

In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.

Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.

Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.

Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g

TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.

This was featured in "Vegetarian Taco Night" and can be viewed online here.

Ingredients

1 pound potatoes, such as Yukon golds, cut into 1-inch chunks

Salt to taste

1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon mild chili powder

2 tablespoons extra-virgin olive oil

1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks

1 medium red onion, cut in half lengthwise and sliced in half-moons

1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips

8 warm corn tortillas

1 recipe salsa ranchera (without chipotles)

3 ounces goat cheese (about 3/4 cup crumbled)

Preparation

Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.

Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.

Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.

Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.

BANANA CHOCOLATE TACOS

Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”

This can be found here.

Ingredients

1 cup part-skim ricotta cheese

2 Tbsp. almond butter

1 Tbsp. maple syrup

1–2 tsp. orange zest

1 tsp. vanilla extract

2 oz. chopped dark chocolate

1/2 tsp. cinnamon

4 small bananas, sliced into 1/2" pieces

4 small (6") whole-wheat tortillas, heated according to package

1/4 cup unsweetened toasted coconut flakes

Instructions

Stir together ricotta, almond butter, syrup, orange zest and vanilla.

Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.

Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.

Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.

Soup's On!

As the weather cools off, nothing hits the spot like a bowl of warm homemade soup. I have plenty of memories of my mom serving homemade soup out of a soup tureen. But even if you serve it directly out of the cooking pot, as I do, it's still yummy. That said, here are six vegetarian soup recipes to start off your week. Enjoy!

Note: Check out https://www.kickstarter.com/projects/161941492/another-day-in-paradise and consider being a backer for a documentary. Backing starts as low as $10 - $25, and each level comes with a shout-out on Twitter and Facebook, as well as gifts!

VEGETABLE-MINESTRONE SOUP

This comes from the August 2015 issue of Taste For Life, page 53. The recipe begins, “A vegan, gluten free, nut free soup recipe that is delicious!” Prep Time: 40 minutes; Makes 6 servings

To view this online, go to http://tasteforlife.com/retail-partners/gluten-free/vegetable-minestrone-soup.

Ingredients

1 c dried gluten-free pasta

2 Tbsp olive oil

3 cloves garlic, chopped

5 c chopped mixed vegetables (your choice of celery, onions, carrots, red bell peppers, spinach)

1 (14.5 oz) can diced tomatoes

4 c low-sodium gluten-free vegetable broth

Salt and freshly ground black pepper, to taste

Directions

Cook pasta according to package directions. Drain and set pasta aside.

Heat oil in a large soup pot over medium heat. Add garlic and sauté for 2 minutes.

Add vegetables and sauté for 10 minutes, stirring frequently.

Add diced tomatoes and their juice and broth. Bring mixture to a simmer. Cover and cook for 15 to 20 minutes, or until vegetables are tender. Season with salt and pepper.

Add pasta to soup.

Notes: You can swap out the pasta for approximately 1 1/2 to 2 cups of cooked beans.

AFRICAN BEAN SOUP

I'm occasionally amazed at where I find recipes. This one comes from GE Appliances. It begins, “It's the season for soup and what better way to warm up than this hearty, protein packed stew! This dish works well on it's own, or for a more substantial meal, serve over brown rice and spinach.” Serves 6 to 8.

To view this online, click here.

Ingredients

2 tablespoons olive oil

2 tablespoons soy sauce

1 onion, chopped

2 small yams, peeled and diced (about 2 cups)

2 medium carrots, chopped

2 celery stalks, chopped

1 red bell pepper, diced

1 (28-ounce) can diced tomatoes

1 (15-ounce) can garbanzo beans, drained

3 cups vegetable broth

1/2 cup cilantro or parsley

3 tablespoons creamy peanut butter

2 teaspoons curry powder

Directions

Heat olive oil in stock pot over medium-high heat. Saute onion and sweet potato for about 5 minutes.

Add celery, carrots, bell pepper, soy sauce and curry powder and saute for another 5 minutes.

Add tomatoes, beans, cilantro or parsley and vegetable stock.

Blend peanut butter with 1/2 cup warm water and add to soup.

Cover and simmer for 20-25 minutes, until sweet potatoes are tender.

PUMPKIN SOUP

Yield: 5 servings (1 cup each)

Source: The New Family Cookbook for People with Diabetes

Print Version: http://diabeticgourmet.com/recipes/html/409.shtml

Note: This recipe originally calls for homemade or canned chicken broth. I've changed it to vegetable broth. I'm not sure how (or if) it changes the nutritional info, but my guess would be very little.

Ingredients

2 teaspoons margarine

3/4 cup chopped onion

One 16-ounce can pumpkin puree (not pumpkin pie filling)

2 cups Homemade vegetable Broth OR canned reduced-sodium vegetable broth

2 teaspoons sugar

1/2 teaspoon salt

1/8 teaspoon ground cloves or ground nutmeg

1 cup fat-free milk

Directions

Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.

Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.

Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.

Nutritional Information Per Serving: Calories: 89; Protein: 4 g; Sodium: 318 mg; Cholesterol: 1 mg; Fat: 3 g; Carbohydrates: 15 g; Exchanges: 1 Starch

OCTOBER BISQUE

Prep Time: 20 Minutes - Cost: $

Servings: 8 - Difficulty Level: 2

Find this recipe at: http://diabeticgourmet.com/recipes/html/173.shtml

Note: This recipe also originally calls for chicken broth. I've changed it to vegetable broth. That's the nice thing with cooking: if you find a recipe you want to try, but need to replace one ingredient for another, many times, it's entirely possible. Obviously, there are some times when that's just not possible, but if you run across a recipe that lists, say, beef or chicken broth, you may very well be able to substitute vegetable broth; ground beef in a recipe can frequently be substituted with frozen veggie crumbles or tofu crumbles.

Ingredients

1 large onion, chopped

4 tbsp butter

4 cups vegetable broth

1 (28oz) can whole tomatoes, undrained

1 tbsp sugar

2 (16oz) cans pumpkin, or 4 cups pureed pumpkin

2 tbsp chopped, fresh parsley

2 tbsp chopped, fresh chives

Directions

Sauté onion in butter until tender. Add broth and simmer 15 minutes.

Process tomatoes in a blender or food processor until smooth. Add tomato and remaining ingredients to broth. Heat to serve.

Nutritional Information Per Serving: Calories: 154; Protein: 4 g; Fat: 7.5 g; Sodium: 764 mg; Cholesterol: 16 mg; Carbohydrates: 19 g; Exchanges: 1 Starch/Bread; 1-1/2 Vegetable; 1-1/4 Fat

APPLE RUTABAGA SOUP

This came from Brett Moore, About.com’s Gourmet Food expert. He wrote, “Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.” Prep Time: 15 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients:

Note: This recipe also calls for chicken stock (broth). And yes, I changed it to the veggie version.

1 stick (1/4 pound) butter

1 cup onion, roughly chopped

1 cup Granny Smith apple, peeled, cored and roughly chopped

1 cup rutabaga, peeled and roughly chopped

1 cup butternut squash, peeled, seeded and roughly chopped

1 cup carrots, peeled and roughly chopped

1 cup sweet potato, peeled and roughly chopped

1 quart good vegetable stock

2 cups heavy cream

1/4 cup maple syrup

Salt and cayenne pepper to taste

Preparation:

In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the vegetable stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.

Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.

Return the pot to the stove, bring the soup to a simmer, and serve.

ROASTED PUMPKIN AND LEEK SOUP

This comes from Jen Hoy, About.com’s Whole Foods Cooking expert. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin (pictured), the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.

The recipe originally called for 6 cups water, vegetable broth, or chicken broth. For this blog, I'm leaving out the “or chicken broth.”

To view this online, click here.

Ingredients

2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)

1 large onion, cut into 1” chunks

2 carrots, scrubbed and chopped

2 leeks, washed well and cut into chunks

2 tablespoons olive oil

6 cups water or Vegetable Broth

1 branch of fresh thyme

2 teaspoons ground cumin, curry or other spice as desired

Sea salt and freshly ground pepper

Preparation

Preheat oven to 375 degrees Farenheit.

*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel.

Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.

Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).

Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.

Friday Recipes

Finally, Friday, and the weather is cooling off, even here in Florida. Never mind that it's supposed to be back in the 80s here next week - the weather now feels great.

Here are today's six vegetarian recipes to help you through the weekend. Enjoy!

SPINACH-ARTICHOKE DEEP-DISH PIZZA

This recipe comes from Country Living, and begins, “Bake homemade pizza in a cast-iron skillet for irresistibly crispy crust.” Total Time: 40 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 tbsp. extra-virgin olive oil

1 (5-oz.) container baby spinach, coarsely chopped

3 garlic cloves, chopped

1/2 c. ricotta

1 1/2 oz. Parmesan, grated (about 1/3 c.)

1 tbsp. fresh lemon juice

1/4 tsp. crush red pepper flakes

Kosher salt

Freshly ground black pepper

1 1/2 tbsp. cornmeal

1 lb. store-bought pizza dough, at room temperature

6 oz. Fontina cheese, grated (about 1 1/2 c.)

1 (14-oz.) can artichoke hearts, drained and quartered

Fresh basil leaves, torn, for serving

Directions

Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10" skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.

Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12" round. Carefully press dough into the bottom and up the sides of the skillet.

Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.

Serve sprinkled with basil and cut into wedges.

PER SERVING: protein: 32 g; fat: 32 g; carbohydrate: 67 g; fiber: 5 g; sodium: 1,186 mg; cholesterol: 74 mg; calories: 676.

CHOCOLATE-CRUSTED PUMPKIN PIE

This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)

This recipe can be viewed online here.

Crust

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 cup confectioners’ sugar

1 stick Earth Balance margarine, cubed

1/4 tsp. vanilla extract

Filling

1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin

1 cup almond milk

2 Tbs. lemon juice

1/2 cup light brown sugar

1/4 cup cornstarch

1 tsp. ground ginger

1 tsp. baking powder

1/2 tsp baking soda

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

6 Tbs. Earth Balance margarine, melted

To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.

Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.

To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.

Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.

Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.

Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.

nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan

BAKED RISOTTO WITH WINTER SQUASH

This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard.” Time: 1 hour; Makes 6 to 8 servings.

To view this online, click here.

Ingredients

1/2 pound winter squash

1 pound Carnaroli or Arborio rice

4 tablespoons butter, plus 2 tablespoons for greasing dish

1 medium onion, diced, about 1 cup

1 medium leek, white and tender green part, diced, about 1 cup

Pinch of saffron (optional)

Salt and pepper

3 cups squash broth (see note) or chicken broth, hot

8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups

1 cup fresh ricotta

4 ounces Parmesan, grated, about 3/4 cup

2 teaspoons lemon zest

1 cup coarse dry bread crumbs

3 tablespoons chopped parsley

Preparation

Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)

Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.

In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.

Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.

Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.

CRANBERRY-NUT RUGALACH

Not sure if someone sent this to me on an emailing list, or if I simply sent it to myself so I wouldn't lose the recipe. Either way, it's originally from Weight Watchers. The points value is from 2007.

POINTS® Value: 2

Servings: 16

Preparation Time: 12 min; Cooking Time: 15 min; Level of Difficulty: Easy

The recipe begins, “There's just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.”

Ingredients

1 sprays cooking spray

1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)

1/4 cup walnut halves, finely chopped

1 Tbsp sugar, granulated

8 oz Pillsbury Reduced-Fat Crescent(s), or similar product

1 Tbsp all-purpose flour

1 Tbsp powdered sugar

Instructions

Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.

To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.

Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles. Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.

Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes. Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)

CORNBREAD AND PINTO BEAN SHEPHERD'S PIE

This comes from the January/February 2013 issue of Vegetarian Times, page 30. It starts off, “Serve this dish with taco toppings (such as salsa, chile and bell peppers, radishes, and shredded lettuce) that can be sprinkled over each serving.” Serves 4 in 30 minutes or less.

To view this online, click here.

2 14.5-oz. cans pinto beans, drained, 1 1/2 cups bean liquid reserved

3 Tbs. tomato paste

1 Tbs. olive oil

1 large red onion, cut into 1/4-inch dice (2 1/2 cups), divided

2 1/2 Tbs. chili powder

3 medium plum tomatoes, seeded and chopped (1 1/2 cups), divided

6 Tbs. whole-grain cornbread and muffin mix, such as Arrowhead Mills

1 1/3 cups plain nonfat Greek yogurt, divided

1 large egg

1 1/2 Tbs. sugar

Place oven rack in top position, and preheat oven to 425°F. Coat 9-inch pie dish with cooking spray. Whisk reserved bean liquid with tomato paste in bowl.

Heat oil in large skillet over medium-high heat. Add 2 cups onion. Cover, and cook 4 minutes, or until onion begins to soften, stirring occasionally. Add chili powder, and stir 10 seconds to coat onions. Stir in tomato paste mixture, 1 cup tomatoes, and then beans. Bring to simmer, stirring occasionally. Reduce heat to low, and simmer uncovered, 6 minutes, or until flavors blend and chili liquids thicken. Season with salt and pepper, if desired.

Meanwhile, combine cornbread mix, 1/3 cup yogurt, egg, sugar, and 1 Tbs. water in medium bowl.

Spread chili beans in prepared pie dish. Pour cornbread batter over beans, spreading with back of spoon. Bake 10 minutes, or until cornbread is set and golden.

Meanwhile, finely chop remaining 1/2 cup onion. Place in small bowl; mix in remaining 1/2 cup tomatoes, and season with salt and pepper, if desired.

Divide shepherd’s pie among shallow bowls. Serve with tomato salsa and remaining 1 cup yogurt.

BAKED PUMPKIN PASTA

This recipe is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona wrote, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6

To view this online, click here.

Ingredients

12 ounces uncooked penne pasta

2 tsp olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 small zucchini, halved lengthwise, then sliced

1/2 tsp dried thyme

1 tsp dried sage

1 15 ounce can pure pumpkin

1 cup part skim ricotta cheese

1/2 cup water reserved from pasta pot

1/2 cup shredded parmesan cheese

Preparation

Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g