I was talking with a friend of mine who was surprised to learn that I lean toward vegetarianism. About the only time I have trouble being a vegetarian is at the holidays. Those turkey dinners with all the left-overs start calling me. As I told a friend who knew, "I guess I'll have to wing it."
But back to the friend who'd asked about going veg...this particular friend mentioned that his downfall was dessert. He loved puddings, cakes, cookies, stuff ladened with eggs and milk...the works. "There's only so many times you can have a banana and call it dessert!" he informed me, like he'd try explaining to a five-year-old.
Fortunately, I found an email one afternoon from Vegetarian Times. The first three recipes are vegan, while the last one does for an egg and milk. If you're a vegan – a move I'm slowly inching towards – you could always use soy milk and egg replacer.
Here are the six desserts to help you through the day, including Raspberry Buckle and Chocolate-Dipped Strawberries. Enjoy!
PLUM CRUMBLE (vegan)
Serves 8
The Vegetarian Times email stated, "This dessert can be prepared with whatever fruits are in season. We used plums, but you could also choose apples, pears, or frozen berries." Recipe by Carolyn Trompeter.
Plum Filling
1/3 cup apple juice
1 Tbs. arrowroot powder
6 cups thinly sliced plums (3 lb.)
1/4 tsp. ground nutmeg
1 cup whole rolled oats
1 cup whole-wheat pastry flour
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup corn oil
1/4 cup rice syrup
Preheat oven to 350°F. Coat 8-inch square baking pan with oil and flour, and set aside.
To make Plum Filling: Place apple juice in mixing bowl. Add arrowroot, and stir to dissolve. Add plums, and toss gently. Transfer to prepared pan, sprinkle with nutmeg, and set aside.
To make Crumble: Combine oats, flour, cinnamon, and salt in large bowl. Rub oil into mixture with your fingers, then drizzle in rice syrup while mixing with fork. Distribute evenly over Plum Filling.
Bake 20 to 30 minutes, or until topping is golden and fruit is bubbling. Serve warm.
from the October 2008 issue of Vegetarian Times
nutritional information
Per serving:
Calories: 257, Protein: 4 g, Total Fat: 8 g, Saturated Fat: 1 g, Carbohydrates: 44 g, Cholesterol: 0 mg, Sodium: 163 mg, Fiber: 5 g, Sugar: 19 g
PEAR CRISP WITH DRIED CHERRIES (vegan)
Serves 8
This recipe begins, "Dried fruit adds tang, texture, and color to crisps, crumbles, and pies."
2 Tbs. blanched almonds
1/2 cup all-purpose flour
3 Tbs. light brown sugar
1 tsp. grated orange zest
1/2 tsp. vanilla extract
3 Tbs. soy margarine
4 large pears (2 1/4 lb.), peeled and quartered
1/2 cup dried tart cherries
Preheat oven to 350°F. Spray 10-inch cast-iron skillet with cooking spray.
Place almonds in separate skillet, and toast over medium heat 4 to 5 minutes, or until browned. Cool.
Grind almonds to coarse crumbs in food processor. Add flour, brown sugar, orange zest, and vanilla extract. Pulse to combine. Add margarine, and pulse until mixture is combined.
Spread pears over bottom of prepared skillet. Scatter cherries over pears. Top with crumb mixture. Bake 50 to 55 minutes, or until top has browned.
from the March 2011 issue, p.73
nutritional information Per 1/2-cup serving:
Calories: 194, Protein: 2 g, Total Fat: 6 g, Saturated Fat: 2 g, Carbohydrates: 36 g, Cholesterol: 0 mg, Sodium: 48 mg, Fiber: 6 g, Sugar: 20 g
GINGERED APPLE-BERRY COBBLER (vegan)
SERVES 12
This one starts, "Crowned with a hazelnut-gingerbread topping, this scrumptious cobbler is heavenly when served with a dollop of vegan whipped cream."
Filling
1/2 cup chopped hazelnuts, toasted
4 large or 6 medium-sized Granny Smith apples (24 oz.), peeled and sliced
2 Tbs. lemon juice
1 16-oz. pkg. frozen unsweetened strawberries
1 cup frozen white grape juice concentrate
1 cup dried cranberries
1 cup light brown muscovado sugar
2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
2 Tbs. cornstarch
2 Tbs. cold water
Gingerbread Topping
1 cup whole wheat pastry flour
1/3 cup yellow cornmeal
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg
Pinch ground cloves
1/3 cup prune purée
1/2 cup evaporated cane juice
1 tsp. grated fresh ginger
1 Tbs. powdered egg replacer
1/4 cup cold water
1/2 cup plain soymilk
Preheat oven to 275F.
To make Filling: Place hazelnuts on baking sheet in single layer. Bake for 10 minutes, or until lightly toasted, taking care not to burn. Remove from oven. Increase oven temperature to 400F.
Wrap nuts in clean kitchen towel, and set aside for 5 minutes until cool enough to handle. Rub gently to remove excess skin—some skin will remain. Set aside.
Cut apples into pieces 1-inch wide and 1/4-inch thick, and place in large bowl. Toss with lemon juice, and set aside. Combine strawberries and juice concentrate in 3-quart heat-proof casserole. Cover, and cook over medium heat, 5 minutes, or until berries are thawed. Add apples and cranberries. Reduce heat to low, and add brown sugar, vanilla and cinnamon. Combine cornstarch and water in small bowl, and add to fruit. Cook 5 minutes, or until thickened. Remove from heat, and set aside.
To make Gingerbread Topping: Combine flour, cornmeal, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in bowl, and set aside.
Beat prune purée, cane juice and fresh ginger with fork.
Combine egg replacer and water in small bowl. Add egg mixture and soymilk to prune mixture.
Fold flour mixture into prune mixture, and stir in hazelnuts. Spoon batter over fruit filling.
Bake uncovered on center rack 25 minutes, or until topping springs back and filling is bubbly. Remove from oven, and serve.
from the October 2003 issue
nutritional information
Per Serving:
Calories: 318, Protein: 3 g, Total Fat: 4 g, Carbohydrates: 56 g, Sodium: 181 mg, Fiber: 5 g, Sugar: 57 g
RASPBERRY BUCKLE
Serves 10
This recipe begins, "As this old-school American dessert cools, the top “buckles,” which is how the treat got its name. Frozen or fresh, raspberries are an excellent source of heart-healthful, cancer-fighting poly-phenols and anthocyanins."
3/4 cup sugar
1/4 cup (1 stick) nonhydrogenated margarine or butter, softened
1 tsp. vanilla extract
1 large egg
2 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
3/4 cup nonfat milk
2 cups frozen raspberries
1 tsp. confectioners’ sugar
Preheat oven to 350°F, and coat 9-inch round cake pan with cooking spray.
Beat sugar and margarine in bowl with electric mixer until pale and fluffy. Beat in vanilla, then egg. Whisk together flour, baking powder, and salt in separate bowl. Alternate adding flour mixture and milk to batter. Fold in raspberries. Spread batter in prepared pan.
Bake 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold, and cool. Sprinkle with confectioners’ sugar.
from the April 2010 issue, p.53
nutritional information Per Slice:
Calories: 217, Protein: 4 g, Total Fat: 5 g, Saturated Fat: 2 g, Carbohydrates: 39 g, Cholesterol: 22 mg, Sodium: 202 mg, Fiber: 2 g, Sugar: 17 g
CHOCOLATE-DIPPED STRAWBERRIES
Yield: 8 servings
Serving Size: 3 strawberries
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=754
Online version: http://diabeticgourmet.com/recipes/html/754.shtml
Ingredients
2 pint baskets California strawberries
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
Finely chopped toasted almonds or pistachios (optional)
Directions
Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.
In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1-1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs.
Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts.
Refrigerate until chocolate is set.
For Double- and Triple- Dipped Strawberries:
After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.
To Drizzle Strawberries with Chocolate:
Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.
NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.
Nutritional Information Per Serving: Calories: 193; Protein: 3 g; Fat: 13 g; Sodium: 59 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 22 g
ESPRESSO BROWNIES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 1 hr 17 min; Active: 12 min; Yield: 36 bite-size brownies; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.
Ingredients
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Directions
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
Wednesday, July 5, 2017
Tuesday, July 4, 2017
4th of July Recipes
Happy Fourth of July! Here are six vegetarian recipes to help you celebrate the holiday, including Mediterranean Veggie Burger and Baked Sweet Potato Fries. Stay safe, and...Enjoy!
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.
BLACK BEAN BREAKFAST BURRITO WITH PLANTAINS AND MANGO SALSA
This comes from the March 2015 issue of Vegetarian Times, page 36. It begins, “Ripe plantains have a starchy consistency like potatoes, but with more fiber.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 cups sliced ripe plantains (2 medium)
1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)
1 15-oz. can black beans, drained and rinsed
1/2 cup prepared mango salsa, plus more for serving, optional
4 8-inch flour tortillas, warmed
Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.
Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.
Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.
nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan
CREAMY STRAWBERRY BASIL POPS [VEGAN]
This comes from One Green Planet, and begins, “Enjoy the longer, warmer days outdoors with a popsicle in hand to help keep you cool. Fresh, sweet strawberries and cool basil make up these delicious frozen treats. If you have a farmer's market nearby, you could probably find everything you need to make them, sans the coconut yogurt.” The recipe doesn’t say how many pops this makes, though I’m sure you could double this.
To view this online, click here.
Ingredients
1 cup strawberries
1 small bunch of basil leaves (3-5 leaves)
1/2 cup coconut yogurt
3 tablespoons maple syrup
Popsicle sticks
Preparation
Place your strawberries and basil in a blender. Blend until smooth.
Mix your 1/2 cup coconut yogurt and maple syrup together in a separate bowl.
Take your popsicle mold and begin to layer the strawberry puree and the yogurt (add a spoon of strawberry, and then a spoon of coconut yogurt, repeat.)
Insert your popsicle sticks into the pops, and place in the freezer to set for 3-4 hours.
MEDITERRANEAN VEGGIE BURGERS
This comes from the July/August 2010 issue of Vegetarian Times, page 62, and begins, “Eureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: purée the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper for a more stable grilling surface. Serve these mouthwatering miracles with your favorite burger buns and toppings.” Makes 6 burgers.
To view this online, click here.
4 oz. rigatoni
1/2 cup red quinoa
7 oz. low-sodium vegetable broth
1 1/2 tsp. olive oil
3/4 cup chopped onion
9 cloves garlic, finely chopped
1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry
1/2 cup steamed broccoli
1/4 cup plus 2 Tbs. finely shredded green cabbage
3 Tbs. finely chopped red bell pepper
2 Tbs. Tomato Sauce (recipe follows)
6 kalamata olives, sliced
2 oil-packed sun-dried tomatoes, drained and finely chopped
2 Tbs. canola oil for oiling patties and grill topper
Cook rigatoni in large pot of boiling salted water 19 minutes, or until very soft. Drain, measure out 1 1/2 cups very tightly packed rigatoni, and set aside.
Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.
Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.
Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture. Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.
Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more.
nutritional information Per Burger: Calories: 276; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 257 mg; Fiber: 6 g; Sugar: 3 g; Vegan
TOMATO SAUCE
This comes from page 59 of the September 2014 issue of Vegetarian Times. It begins, “This basic sauce is used in soups and stews to thicken, lend color, and heighten flavors.” Makes 3 cups.
To view this online, go to http://www.vegetariantimes.com/recipe/tomato-sauce/.
2 Tbs. vegetable oil
6 cloves garlic, minced (2 Tbs.)
1 28-oz. can diced tomatoes
2 Tbs. rice wine vinegar or 2 tsp. white vinegar
1 Tbs. turbinado sugar
2 tsp. low-sodium soy sauce
1 pinch sea salt
Heat oil in medium saucepan over medium heat. Add garlic, and sauté 1 minute. Stir in remaining ingredients, cover, reduce heat to medium-low, and simmer 30 minutes.
nutritional information Per 1/4-cup serving: Calories: 45; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 5 g; Cholesterol: 0 mg; Sodium: 187 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
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.
BLACK BEAN BREAKFAST BURRITO WITH PLANTAINS AND MANGO SALSA
This comes from the March 2015 issue of Vegetarian Times, page 36. It begins, “Ripe plantains have a starchy consistency like potatoes, but with more fiber.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 cups sliced ripe plantains (2 medium)
1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)
1 15-oz. can black beans, drained and rinsed
1/2 cup prepared mango salsa, plus more for serving, optional
4 8-inch flour tortillas, warmed
Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.
Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.
Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.
nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan
CREAMY STRAWBERRY BASIL POPS [VEGAN]
This comes from One Green Planet, and begins, “Enjoy the longer, warmer days outdoors with a popsicle in hand to help keep you cool. Fresh, sweet strawberries and cool basil make up these delicious frozen treats. If you have a farmer's market nearby, you could probably find everything you need to make them, sans the coconut yogurt.” The recipe doesn’t say how many pops this makes, though I’m sure you could double this.
To view this online, click here.
Ingredients
1 cup strawberries
1 small bunch of basil leaves (3-5 leaves)
1/2 cup coconut yogurt
3 tablespoons maple syrup
Popsicle sticks
Preparation
Place your strawberries and basil in a blender. Blend until smooth.
Mix your 1/2 cup coconut yogurt and maple syrup together in a separate bowl.
Take your popsicle mold and begin to layer the strawberry puree and the yogurt (add a spoon of strawberry, and then a spoon of coconut yogurt, repeat.)
Insert your popsicle sticks into the pops, and place in the freezer to set for 3-4 hours.
MEDITERRANEAN VEGGIE BURGERS
This comes from the July/August 2010 issue of Vegetarian Times, page 62, and begins, “Eureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: purée the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper for a more stable grilling surface. Serve these mouthwatering miracles with your favorite burger buns and toppings.” Makes 6 burgers.
To view this online, click here.
4 oz. rigatoni
1/2 cup red quinoa
7 oz. low-sodium vegetable broth
1 1/2 tsp. olive oil
3/4 cup chopped onion
9 cloves garlic, finely chopped
1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry
1/2 cup steamed broccoli
1/4 cup plus 2 Tbs. finely shredded green cabbage
3 Tbs. finely chopped red bell pepper
2 Tbs. Tomato Sauce (recipe follows)
6 kalamata olives, sliced
2 oil-packed sun-dried tomatoes, drained and finely chopped
2 Tbs. canola oil for oiling patties and grill topper
Cook rigatoni in large pot of boiling salted water 19 minutes, or until very soft. Drain, measure out 1 1/2 cups very tightly packed rigatoni, and set aside.
Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.
Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.
Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture. Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.
Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more.
nutritional information Per Burger: Calories: 276; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 257 mg; Fiber: 6 g; Sugar: 3 g; Vegan
TOMATO SAUCE
This comes from page 59 of the September 2014 issue of Vegetarian Times. It begins, “This basic sauce is used in soups and stews to thicken, lend color, and heighten flavors.” Makes 3 cups.
To view this online, go to http://www.vegetariantimes.com/recipe/tomato-sauce/.
2 Tbs. vegetable oil
6 cloves garlic, minced (2 Tbs.)
1 28-oz. can diced tomatoes
2 Tbs. rice wine vinegar or 2 tsp. white vinegar
1 Tbs. turbinado sugar
2 tsp. low-sodium soy sauce
1 pinch sea salt
Heat oil in medium saucepan over medium heat. Add garlic, and sauté 1 minute. Stir in remaining ingredients, cover, reduce heat to medium-low, and simmer 30 minutes.
nutritional information Per 1/4-cup serving: Calories: 45; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 5 g; Cholesterol: 0 mg; Sodium: 187 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
Monday, July 3, 2017
Cool Desserts
It's now officially summer. And what is better for your summer enjoyment but cool desserts? Here are six yummy dessert recipes to help cool you off, including Rhubarb Ice Cream with a Caramel Swirl and Mocha Sherbet Freeze. (Hint: These will also make a nice addition to your 4th of July festivities tomorrow!) Enjoy!
LEMON BLUEBERRY SORBET
This is from a long-since-forgotten emailing list. It begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”
Yield: 4 servings.
Ingredients
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Preparation
Put sugar and lemon verbena in a food processor and process 30 seconds. Add frozen blueberries and process 1 minute.
With the processor on, pour lemon juice and rum, if using, through the feed tube; process until smooth.
Serve sorbet immediately, or transfer to a covered bowl and keep in freezer (soften slightly before serving, if necessary).
LEMON SORBET
Here’s another recipe from that infamous long-since-forgotten emailing list. Makes 8 servings.
Ingredients
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest
Preparation
In a small saucepan, bring the water and the sugar to a boil, stirring the mixture to dissolve the sugar. Add the lemon juice and zest to the sugar syrup and freeze in an ice cream maker according to the manufacturer’s instructions.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
MOCHA SHERBET FREEZE
Here’s a recipe from that infamous long-since-forgotten emailing list.
Ingredients
2-1/4 cups strongly brewed coffee or espresso
3/4 cup sugar
6 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
3/4 cup whole milk
Preparation
Whisk together the coffee, sugar, cocoa powder, and salt in a large saucepan. Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly. Remove from the heat and stir in the milk.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing: To make a Mocha Freeze, for each serving put 2 scoops of Mocha Sherbet (4 ounces, 115 g) in a blender along with 1/2 cup (125 ml) very strongly brewed coffee or espresso, 1-1/2 tablespoons sugar, and 3 ice cubes. Blend until almost smooth. Pour into a glass and top with Whipped Cream.
HOMEMADE ROCKY ROAD ICE CREAM
Every year on the 4th of July, I make two flavors of homemade ice cream. It's a tradition that stems from my childhood, when my dad would bring out the ice cream freezer for the annual summer treat. This year, I'll be making this, along with with vanilla ice cream.
Back when Dad started the tradition for our family, the ice cream freezer was a hand-crank deal. By the time the ice cream was ready, several people had had their turn at working the crank, tiring their arms in the process. Fortunately, we have an electric ice cream maker, which helps immensely.
This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
STRAWBERRY SORBET
This comes from Amanda Hesser, also in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1 1/2 quarts; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
LEMON BLUEBERRY SORBET
This is from a long-since-forgotten emailing list. It begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”
Yield: 4 servings.
Ingredients
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Preparation
Put sugar and lemon verbena in a food processor and process 30 seconds. Add frozen blueberries and process 1 minute.
With the processor on, pour lemon juice and rum, if using, through the feed tube; process until smooth.
Serve sorbet immediately, or transfer to a covered bowl and keep in freezer (soften slightly before serving, if necessary).
LEMON SORBET
Here’s another recipe from that infamous long-since-forgotten emailing list. Makes 8 servings.
Ingredients
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest
Preparation
In a small saucepan, bring the water and the sugar to a boil, stirring the mixture to dissolve the sugar. Add the lemon juice and zest to the sugar syrup and freeze in an ice cream maker according to the manufacturer’s instructions.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
MOCHA SHERBET FREEZE
Here’s a recipe from that infamous long-since-forgotten emailing list.
Ingredients
2-1/4 cups strongly brewed coffee or espresso
3/4 cup sugar
6 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
3/4 cup whole milk
Preparation
Whisk together the coffee, sugar, cocoa powder, and salt in a large saucepan. Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly. Remove from the heat and stir in the milk.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing: To make a Mocha Freeze, for each serving put 2 scoops of Mocha Sherbet (4 ounces, 115 g) in a blender along with 1/2 cup (125 ml) very strongly brewed coffee or espresso, 1-1/2 tablespoons sugar, and 3 ice cubes. Blend until almost smooth. Pour into a glass and top with Whipped Cream.
HOMEMADE ROCKY ROAD ICE CREAM
Every year on the 4th of July, I make two flavors of homemade ice cream. It's a tradition that stems from my childhood, when my dad would bring out the ice cream freezer for the annual summer treat. This year, I'll be making this, along with with vanilla ice cream.
Back when Dad started the tradition for our family, the ice cream freezer was a hand-crank deal. By the time the ice cream was ready, several people had had their turn at working the crank, tiring their arms in the process. Fortunately, we have an electric ice cream maker, which helps immensely.
This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
STRAWBERRY SORBET
This comes from Amanda Hesser, also in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1 1/2 quarts; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
Sunday, July 2, 2017
Sunday Recipes - Sides
I usually don't post on Sunday, but since Tuesday is the 4th of July, I decided to post six side dishes to help with your holiday meal, including Bush’s® Best Black Bean Salsa and "Better Than the Deli" Macaroni Salad. Enjoy!
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Source: Cooking Healthy and Fast
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home.
This recipe can be found in my e-cookbook Off the Wall Cooking.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts - no need to refrigerate!
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
BOILED POTATOES WITH BUTTER AND MINT
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a 'five-fingered pinch' of fresh mint leaves, 'as much as you can grab with just the tips of all five fingers.'"
Yield: 3 to 4 servings; Time: 30 minutes.
This was featured in "April Bloomfield’s ‘A Girl and Her Greens’ Delights in the Details" and can be viewed online here.
Ingredients
1 pound small potatoes, like fingerlings or creamers, all about the same size
1 tablespoon flaky salt, like Maldon, or kosher salt
4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces
1 small garlic clove, finely grated or shaved
A 5-finger pinch of whole mint leaves, preferably black mint (see note)
1/2 lemon
Coarsely ground black pepper
Preparation
In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.
BUSH’S® BEST BLACK BEAN SALSA
This comes from Bush’s Beans, and begins, “Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!”
Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Servings: 4
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained*
1 can (8 oz) shoepeg corn, drained
1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)
1 can (10 oz) Ro-tel diced tomatoes
8 oz Italian dressing
1 medium onion, chopped
1 medium jalapeno, chopped
Directions
Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Source: Cooking Healthy and Fast
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home.
This recipe can be found in my e-cookbook Off the Wall Cooking.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts - no need to refrigerate!
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
BOILED POTATOES WITH BUTTER AND MINT
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a 'five-fingered pinch' of fresh mint leaves, 'as much as you can grab with just the tips of all five fingers.'"
Yield: 3 to 4 servings; Time: 30 minutes.
This was featured in "April Bloomfield’s ‘A Girl and Her Greens’ Delights in the Details" and can be viewed online here.
Ingredients
1 pound small potatoes, like fingerlings or creamers, all about the same size
1 tablespoon flaky salt, like Maldon, or kosher salt
4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces
1 small garlic clove, finely grated or shaved
A 5-finger pinch of whole mint leaves, preferably black mint (see note)
1/2 lemon
Coarsely ground black pepper
Preparation
In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.
BUSH’S® BEST BLACK BEAN SALSA
This comes from Bush’s Beans, and begins, “Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!”
Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Servings: 4
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained*
1 can (8 oz) shoepeg corn, drained
1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)
1 can (10 oz) Ro-tel diced tomatoes
8 oz Italian dressing
1 medium onion, chopped
1 medium jalapeno, chopped
Directions
Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.
Saturday, July 1, 2017
Burgers
Can you believe it's already July 1? Half the year is already gone. (Wasn't it New Year's Day just last week?)
Since Tuesday is the 4th of July - Independence Day here in the U.S. - I've decided to post six yummy vegetarian burgers to enjoy on the 4th, or any time, including Black Bean & Sweet Potato Burgers with Garlicky Chipotle Mayo and The Ultimate Veggie Burger. Enjoy!
BLACK BEAN-QUINOA BURGERS
This recipe comes from page 60 of the July/August 2011 of Vegetarian Times. It begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Serves 8.
To view this online, click here.
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
nutritional information Per Burger: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; vegan
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
BLACK BEAN VEGGIE BURGERS
This recipe begins, “Hearty, tasty and inexpensive, these black bean burgers taste great grilled or baked in the oven.”
From Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4711-black-bean-veggie-burgers
Ingredients
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F, and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Nutritional Facts: Servings: 4; Calories: 198; Total Fat: 3 g; Cholesterol: 53 mg; Sodium: 607 mg; Total Carbohydrate: 33.1 g; Dietary Fiber: 9.8 g; Protein: 11.2g
TUSCAN TOMATO BURGERS
This was in an old Weight Watchers email. The Weight Watchers PointsPlus was 3 per serving. Makes 2 servings.
1 tomato, coarsely chopped
1 Tbsp chopped fresh basil
1 Tbsp balsamic vinegar
2 frozen Boca All American Flame Grilled Burgers
2 Tbsp shredded part-skim mozzarella cheese
4 C torn salad greens
Combine tomatoes, basil and vinegar. Cook burgers as directed on package; top with cheese. Cover; cook 1 min. or until cheese is melted. Place salad greens on 2 plates; top with cheeseburgers and tomato mixture.
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
Since Tuesday is the 4th of July - Independence Day here in the U.S. - I've decided to post six yummy vegetarian burgers to enjoy on the 4th, or any time, including Black Bean & Sweet Potato Burgers with Garlicky Chipotle Mayo and The Ultimate Veggie Burger. Enjoy!
BLACK BEAN-QUINOA BURGERS
This recipe comes from page 60 of the July/August 2011 of Vegetarian Times. It begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Serves 8.
To view this online, click here.
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
nutritional information Per Burger: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; vegan
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
BLACK BEAN VEGGIE BURGERS
This recipe begins, “Hearty, tasty and inexpensive, these black bean burgers taste great grilled or baked in the oven.”
From Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4711-black-bean-veggie-burgers
Ingredients
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F, and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Nutritional Facts: Servings: 4; Calories: 198; Total Fat: 3 g; Cholesterol: 53 mg; Sodium: 607 mg; Total Carbohydrate: 33.1 g; Dietary Fiber: 9.8 g; Protein: 11.2g
TUSCAN TOMATO BURGERS
This was in an old Weight Watchers email. The Weight Watchers PointsPlus was 3 per serving. Makes 2 servings.
1 tomato, coarsely chopped
1 Tbsp chopped fresh basil
1 Tbsp balsamic vinegar
2 frozen Boca All American Flame Grilled Burgers
2 Tbsp shredded part-skim mozzarella cheese
4 C torn salad greens
Combine tomatoes, basil and vinegar. Cook burgers as directed on package; top with cheese. Cover; cook 1 min. or until cheese is melted. Place salad greens on 2 plates; top with cheeseburgers and tomato mixture.
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
Friday, June 30, 2017
Pies!
Who doesn't love pies? They're wonderfully yummy. Since the 4th of July is next week (Tuesday, to be exact), here are six pie recipes to help with your celebration, including Cranberry Pie and Apple Pie. Enjoy!
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
4 C peaches, cut up
dash salt
1 – 1 1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
Photo: On left, two Libby's Famous Pumpkin Pies; Upper right, Apple Pie; Lower right: Cranberry Pie
CRANBERRY PIE
This recipe can be found in my e-cookbook, Off the Wall Cooking.
My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
LIBBY'S FAMOUS PUMPKIN PIE
I got this from the Libby's Brand canned pumpkin label.
3/4 C sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can (12 oz) Carnation Evaporated Milk
1 unbaked 9-inch pie shell
Beat eggs in large bowl. Mix sugar, salt, cinnamon, ginger, & cloves in small bowl. Stir sugar-spice mixture & pumpkin into eggs. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425-degree oven for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Note: Do not freeze, as this will cause crust to separate from filling.
1 3/4 tsp pumpkin pie spice may be substituted for the cinnamon, ginger & cloves; however, the taste will be slightly different.
APPLE PIE
I got the original recipe for this from an old Betty Crocker Cookbook, years ago. I've tweaked the recipe a bit; the original called for butter, which mine doesn't, while I add apple cider or apple juice, which isn't in the original. Here's the semi-tweaked, originally Betty Crocker apple pie.
Crust for a 9-inch two-crust pie
3/4 + 1 tablespoon cup sugar
1/4 cup all-purpose flour (do not use self-rising flour, but if you must use it, omit salt)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
6 to 7 cups apples (6 to 8 apples), peeled and thinly sliced
1/4 cup apple cider or apple juice
Heat oven to 425 degrees. Prepare crust and line pie pan with bottom crust.
Placed cut up apples in large bowl. Add sugar, flour, nutmeg, cinnamon, salt and (lastly) apple cider or juice. Mix apples and additions with hands, then pour apples and additions into crust-lined pie pan.
Cover with top crust, cut slits into top crust, then seal edges of crusts. (Note: You can replace top crust with a lattice crust.) Cover top of pie with aluminum foil to prevent excess browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
STRAIGHT-UP RHUBARB PIE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.”
Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Circular Thinking” and can be viewed online here.
Ingredients
For the Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling:
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
STRAWBERRY PIE
This yummy recipe was posted in the You Asked For It column in the Tampa Bay Times (formerly the St. Petersburg Times). It was sent in by Doris Wanamaker and is listed as “easy.” I’m listing it as yummy.
To view this on the Times website, click here.
4 to 5 heaping cups whole fresh strawberries (about 2 16-ounce containers)
1 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon butter
1 graham cracker crust
Whipped cream or topping for serving
Pour strawberries in a medium saucepan and mash lightly. Add cornstarch and sugar. Over medium heat, cook until thick, about 20 to 30 minutes. Stir often to prevent burning. Once thickened, add butter and stir until melted. Pour into pie crust; cool, and refrigerate until serving. Serve with Cool Whip or whipped cream.
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
4 C peaches, cut up
dash salt
1 – 1 1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
Photo: On left, two Libby's Famous Pumpkin Pies; Upper right, Apple Pie; Lower right: Cranberry Pie
CRANBERRY PIE
This recipe can be found in my e-cookbook, Off the Wall Cooking.
My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
LIBBY'S FAMOUS PUMPKIN PIE
I got this from the Libby's Brand canned pumpkin label.
3/4 C sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can (12 oz) Carnation Evaporated Milk
1 unbaked 9-inch pie shell
Beat eggs in large bowl. Mix sugar, salt, cinnamon, ginger, & cloves in small bowl. Stir sugar-spice mixture & pumpkin into eggs. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425-degree oven for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Note: Do not freeze, as this will cause crust to separate from filling.
1 3/4 tsp pumpkin pie spice may be substituted for the cinnamon, ginger & cloves; however, the taste will be slightly different.
APPLE PIE
I got the original recipe for this from an old Betty Crocker Cookbook, years ago. I've tweaked the recipe a bit; the original called for butter, which mine doesn't, while I add apple cider or apple juice, which isn't in the original. Here's the semi-tweaked, originally Betty Crocker apple pie.
Crust for a 9-inch two-crust pie
3/4 + 1 tablespoon cup sugar
1/4 cup all-purpose flour (do not use self-rising flour, but if you must use it, omit salt)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
6 to 7 cups apples (6 to 8 apples), peeled and thinly sliced
1/4 cup apple cider or apple juice
Heat oven to 425 degrees. Prepare crust and line pie pan with bottom crust.
Placed cut up apples in large bowl. Add sugar, flour, nutmeg, cinnamon, salt and (lastly) apple cider or juice. Mix apples and additions with hands, then pour apples and additions into crust-lined pie pan.
Cover with top crust, cut slits into top crust, then seal edges of crusts. (Note: You can replace top crust with a lattice crust.) Cover top of pie with aluminum foil to prevent excess browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
STRAIGHT-UP RHUBARB PIE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.”
Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Circular Thinking” and can be viewed online here.
Ingredients
For the Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling:
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
STRAWBERRY PIE
This yummy recipe was posted in the You Asked For It column in the Tampa Bay Times (formerly the St. Petersburg Times). It was sent in by Doris Wanamaker and is listed as “easy.” I’m listing it as yummy.
To view this on the Times website, click here.
4 to 5 heaping cups whole fresh strawberries (about 2 16-ounce containers)
1 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon butter
1 graham cracker crust
Whipped cream or topping for serving
Pour strawberries in a medium saucepan and mash lightly. Add cornstarch and sugar. Over medium heat, cook until thick, about 20 to 30 minutes. Stir often to prevent burning. Once thickened, add butter and stir until melted. Pour into pie crust; cool, and refrigerate until serving. Serve with Cool Whip or whipped cream.
Thursday, June 29, 2017
Lasagna
I love lasagna. Here are six vegetarian lasagna recipes from A to Z to help you through the day, including Al Roker's Vegetable Lasagna and Zucchini Lasagna. Enjoy!
QUICK AND EASY LASAGNA
Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.
My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.
16 ounce box of lasagna noodles
Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)
12-ounce package of Veggie Ground Crumbles (see note)
8-ounce package of Shredded Cheese (see note)
Taco seasoning pack (optional)
15-ounce can Manwich Sloppy Joe Sauce (optional)
Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.
While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.
As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.
To assemble:
Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.
Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.
Dig in!
Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.
With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.
With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.
ROASTED-VEGETABLE LASAGNA
This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”
This is from Diabetic Connect.
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.
Ingredients
Vegetables:
4 red bell peppers
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
Cheese mixture:
2 cups 2% low-fat cottage cheese
1 1/2 cups (6 ounces) grated sharp provolone cheese
1/4 cup chopped fresh basil
1 teaspoon dried oregano
White sauce:
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Cooking spray
9 cooked lasagna noodles
2 cups spinach leaves, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Fresh basil sprigs (optional)
Directions
Preheat broiler.
To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
Preheat oven to 450°.
Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
Decrease oven temperature to 375°.
To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.
Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg
AL ROKER’S VEGETABLE LASAGNA
This is from The Today Show’s Al Roker. The recipe begins, “This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner.”
Cook Time: 1 hour 10 minutes; Prep Time: 20 minutes; Yield: 1 lasagna
To view this online, click here.
Ingredients
Sauce
2 tablespoons olive oil
1 zucchini, medium dice
1 small yellow squash, medium dice
1 medium yellow onion, medium dice
1 medium red bell pepper, medium dice
Salt and pepper, to taste
4 cloves garlic, minced
4 cups marinara sauce
3 tablespoons chopped basil
1 pinch red pepper flakes
Lasagna
32 ounces whole milk ricotta cheese
2 eggs
1 pound dry lasagna noodles, cooked according to packaging
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Preparation
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
LASAGNA VERDE
This yummy recipe is from FamilyTime, and begins, “There is not a more delicious way to get your veggies – and a healthy dose of protein – than with this easy Lasagna Verde recipe.”
Serves: 8; Prep Time: 10 minutes; Cook Time: 40 minutes. Source: Pasta Fits
To view this online, click here.
Ingredients
4 oz. lasagna noodles (about 8 sheets or enough for 2 layers)
2 tsp. olive oil
2 lbs. spinach, well-washed
32 oz. part-skim ricotta
2 eggs
1 Tbsp./1/2 oz. garlic, grated or finely chopped
1 tsp. lemon zest (from about 1 lemon)
1/4 tsp. grated nutmeg
2 cups/10 oz. frozen peas
2 cups/8 oz. asparagus, cut in 1/2” pieces
1/2 cup/2 oz. grated Parmigiano
8 oz. mozzarella, grated, divided
Directions
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. Drain, toss with olive oil, and reserve.
Preheat oven to 350ºF. Place the spinach in a large pan over medium heat. If spinach is still wet, simply cover pan and wilt. If it’s dry, add 1/4 cup water to the pan, cover, and wilt. Drain spinach. When cool enough to handle, roughly chop it and squeeze out excess liquid.
Place spinach in a large bowl with the ricotta, eggs, garlic, zest, nutmeg, peas, asparagus, Parmigiano and half of the mozzarella. Season to taste with salt and pepper.
Place half the noodles along the bottom of a 9” x 13” pan. Top with half of the ricotta mixture. Repeat with remaining noodles and ricotta mixture.
Strew remaining mozzarella over the top. Place in the oven and cook until heated through (about 30 minutes).
ZUCCHINI LASAGNA
This recipe begins, “Substituting vegetables for white carbs not only adds nutrition, but flavor.”
This is from Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/7300-zucchini-lasagna
Ingredients
3 zucchinis
1 1/2 cups part-skim ricotta cheese
3/4 cup parmesan cheese
2 cups mozzarella cheese (divided)
1 tsp fresh oregano leaves (chopped, or 1 teaspoon dried oregano)
2 tsp chopped fresh thyme (or 1 teaspoon dried thyme)
1 tbsp fresh basil (chopped, or 1 teaspoon dried basil)
1 whole eggs
1 jar marinara sauce (sugar-free)
1/4 tsp salt
1/4 tsp pepper
Directions
Preheat the oven to 375 degrees F.
Using a mandolin or a knife, slice the zucchini lengthwise into 1/4-inch planks. Place zucchini on a baking sheet, drizzle with olive oil on front and back, then sprinkle with salt, pepper, and oregano. Roast for 20-25 minutes.
Combine in a mixing bowl the cottage cheese, parmesan, egg, and mozzarella.
Layer in a casserole pan, 1-inch marinara, 1/2 of zucchini slices, 1/2 of cheese mixture, then repeat layering being sure to end with cheese on top. NOTE: There may be marinara left over. If so, refrigerate for later use.
Cover the pan with foil, and bake for 3o minutes, or until cheese is melted and lasagna is heated through.
Remove the foil and cook for an additional 3-5 minutes. Garnish with fresh thyme leaves and basil if desired. Allow lasagna to rest for 5-10 minutes before serving.
Nutritional Facts: Servings: 6; Calories: 300; Total Fat: 15 g; Saturated Fat: 8 g; Potassium: 750 mg; Total Carbohydrate: 24 g; Dietary Fiber: 5 g; Protein: 18 g
HERBED TOFU LASAGNA WITH ZUCCHINI
This comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
QUICK AND EASY LASAGNA
Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.
My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.
16 ounce box of lasagna noodles
Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)
12-ounce package of Veggie Ground Crumbles (see note)
8-ounce package of Shredded Cheese (see note)
Taco seasoning pack (optional)
15-ounce can Manwich Sloppy Joe Sauce (optional)
Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.
While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.
As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.
To assemble:
Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.
Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.
Dig in!
Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.
With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.
With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.
ROASTED-VEGETABLE LASAGNA
This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”
This is from Diabetic Connect.
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.
Ingredients
Vegetables:
4 red bell peppers
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
Cheese mixture:
2 cups 2% low-fat cottage cheese
1 1/2 cups (6 ounces) grated sharp provolone cheese
1/4 cup chopped fresh basil
1 teaspoon dried oregano
White sauce:
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Cooking spray
9 cooked lasagna noodles
2 cups spinach leaves, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Fresh basil sprigs (optional)
Directions
Preheat broiler.
To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
Preheat oven to 450°.
Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
Decrease oven temperature to 375°.
To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.
Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg
AL ROKER’S VEGETABLE LASAGNA
This is from The Today Show’s Al Roker. The recipe begins, “This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner.”
Cook Time: 1 hour 10 minutes; Prep Time: 20 minutes; Yield: 1 lasagna
To view this online, click here.
Ingredients
Sauce
2 tablespoons olive oil
1 zucchini, medium dice
1 small yellow squash, medium dice
1 medium yellow onion, medium dice
1 medium red bell pepper, medium dice
Salt and pepper, to taste
4 cloves garlic, minced
4 cups marinara sauce
3 tablespoons chopped basil
1 pinch red pepper flakes
Lasagna
32 ounces whole milk ricotta cheese
2 eggs
1 pound dry lasagna noodles, cooked according to packaging
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Preparation
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
LASAGNA VERDE
This yummy recipe is from FamilyTime, and begins, “There is not a more delicious way to get your veggies – and a healthy dose of protein – than with this easy Lasagna Verde recipe.”
Serves: 8; Prep Time: 10 minutes; Cook Time: 40 minutes. Source: Pasta Fits
To view this online, click here.
Ingredients
4 oz. lasagna noodles (about 8 sheets or enough for 2 layers)
2 tsp. olive oil
2 lbs. spinach, well-washed
32 oz. part-skim ricotta
2 eggs
1 Tbsp./1/2 oz. garlic, grated or finely chopped
1 tsp. lemon zest (from about 1 lemon)
1/4 tsp. grated nutmeg
2 cups/10 oz. frozen peas
2 cups/8 oz. asparagus, cut in 1/2” pieces
1/2 cup/2 oz. grated Parmigiano
8 oz. mozzarella, grated, divided
Directions
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. Drain, toss with olive oil, and reserve.
Preheat oven to 350ºF. Place the spinach in a large pan over medium heat. If spinach is still wet, simply cover pan and wilt. If it’s dry, add 1/4 cup water to the pan, cover, and wilt. Drain spinach. When cool enough to handle, roughly chop it and squeeze out excess liquid.
Place spinach in a large bowl with the ricotta, eggs, garlic, zest, nutmeg, peas, asparagus, Parmigiano and half of the mozzarella. Season to taste with salt and pepper.
Place half the noodles along the bottom of a 9” x 13” pan. Top with half of the ricotta mixture. Repeat with remaining noodles and ricotta mixture.
Strew remaining mozzarella over the top. Place in the oven and cook until heated through (about 30 minutes).
ZUCCHINI LASAGNA
This recipe begins, “Substituting vegetables for white carbs not only adds nutrition, but flavor.”
This is from Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/7300-zucchini-lasagna
Ingredients
3 zucchinis
1 1/2 cups part-skim ricotta cheese
3/4 cup parmesan cheese
2 cups mozzarella cheese (divided)
1 tsp fresh oregano leaves (chopped, or 1 teaspoon dried oregano)
2 tsp chopped fresh thyme (or 1 teaspoon dried thyme)
1 tbsp fresh basil (chopped, or 1 teaspoon dried basil)
1 whole eggs
1 jar marinara sauce (sugar-free)
1/4 tsp salt
1/4 tsp pepper
Directions
Preheat the oven to 375 degrees F.
Using a mandolin or a knife, slice the zucchini lengthwise into 1/4-inch planks. Place zucchini on a baking sheet, drizzle with olive oil on front and back, then sprinkle with salt, pepper, and oregano. Roast for 20-25 minutes.
Combine in a mixing bowl the cottage cheese, parmesan, egg, and mozzarella.
Layer in a casserole pan, 1-inch marinara, 1/2 of zucchini slices, 1/2 of cheese mixture, then repeat layering being sure to end with cheese on top. NOTE: There may be marinara left over. If so, refrigerate for later use.
Cover the pan with foil, and bake for 3o minutes, or until cheese is melted and lasagna is heated through.
Remove the foil and cook for an additional 3-5 minutes. Garnish with fresh thyme leaves and basil if desired. Allow lasagna to rest for 5-10 minutes before serving.
Nutritional Facts: Servings: 6; Calories: 300; Total Fat: 15 g; Saturated Fat: 8 g; Potassium: 750 mg; Total Carbohydrate: 24 g; Dietary Fiber: 5 g; Protein: 18 g
HERBED TOFU LASAGNA WITH ZUCCHINI
This comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
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