Pies!

It's our big holiday season. While Halloween isn't technically a holiday (at least, not one that's observed with a day off from work or school), it did signal the beginning of the holiday season. Next on the list is Thanksgiving, followed by the December holidays - Christmas, Hanukkah, Kwanzaa, Yule...

Whatever holidays you celebrate, most holidays have certain foods that are associated with them. And one of those foods, at least here in the U.S., is a variety of pies. I doubt many of us object to pies. I know I don't. Here are six pies to try for dessert – or for any time, including Chocolate Cherry Pie and Apple Pie. Enjoy!

Photo: On left, two Libby's Famous Pumpkin Pies; Upper right, Apple Pie; Lower right: Cranberry Pie



GREAT-GRANDMA'S PIE CRUST

This is my great-grandma's pie crust recipe. When Mom was in college, some group had a baking contest and Mom won with a pie baked in this crust. Years later, Mom called me several times for the recipe (she'd begun to use store-bought crusts), as well as the recipes for my grandmother's (her mom's) oatmeal cookie and peanut butter cookie recipes, thus letting me know that I was/am the unofficial family-recipe-keeper.

2 cups flour (do NOT use self-rising flour; you can use almost any other kind of flour, although I use unbleached flour for this)

2/3 cup shortening (I use Crisco)

1/2 teaspoon salt

2 – 4 tablespoons cold milk

Grease one or two 9-inch pie pans.

Put flour in large bowl and add shortening. Cut shortening into flour. Note: Cutting shortening is basically cutting it (yup, makes sense, right?) with two knives so that the shortening is incorporated into the flour. Take the knives, one in each hand, with the sharp part of the blades facing each other. Work them together as if you were cutting a piece of food – large veggies, etc – so that the shortening is cut up. You're finished when the shortening and flour look crumbly (for lack of a better explanation) and the shortening is fairly mixed into the flour.

Add salt to mixture and stir once or twice.

Add milk, stirring into the flour-shortening mixture. For into a ball, then cut in half. You now have enough crust for two single-crust pies or one double-crusted pie.

Take a dish towel and cover it with flour. Place half of the crust-ball onto the floured towel. Roll crust out into a circular shape. (Note: Rub flour over the work-surface of the rolling pin to make this job a lot easier.)

When you're ready to place the crust into the pie pan, place the rolling pin near the edge of the crust. Using the edge of the towel, wrap part of the crust around the rolling pin, then drop the towel. Use this method (pin-crust-towel) to move the crust to the pan.

Do the same to the second half of the crust-ball. If making two single-crust pies, put the second crust into the second pan. If it's a double-crust pie, fill the pie crust in the pan, then top with the second crust.

Bake the pie according to the pie's instructions. However, if the pie is one that doesn't need baking, bake the crust alone for 10 – 15 minutes at 325 decrees or until lightly brown.

Note: Many fruit pies call for a top crust. This can be accomplished either by putting a solid crust on top, to which a few vent holes are added, or by making a lattice pie crust. With the solid crust, the vent holes are added so that any steam from inside the pie can be released (yes, this does happen). The holes don't have to be big; in fact, I usually take a sharp knife and simply poke a few vents in several spots across the top crust.

A quick tutorial for making a lattice pie crust can be found from Carroll Pellegrinelli's blog. Carroll is About.com Desserts and Baking expert. To find her tutorial, click here.

CRANBERRY PIE



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.”

This can be found in my e-cookbook, Off the Wall Cooking.

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.

PEANUT BUTTER PIE

There’s also a story that goes along with the Peanut Butter Pie. I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.

“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.

“Sure did,” he answered.

“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”

“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.

The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.



8-ounce tub of Cool Whip (see note)

8-ounce block of cream cheese (see note)

1/2 cup peanut butter (smooth is preferable)

1/2 cup confectioner's sugar

Pie crust (see note)

Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.

Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.

CHOCOLATE CHERRY PIE - Vegan tofu cherry "cream" pie recipe

Jolinda Hackett, About.com's Vegetarian blog guide, writes, "Chocolate cherry pie - Vegan tofu cherry "cream" pie recipe - delicious! I'd love to try this same method with strawberries or perhaps even Elvis-style, with bananas."

Ingredients:

1 (12 oz.) box firm silken tofu

1/4 cup cocoa powder

1/4 cup sugar

1/2 cup chocolate chips, melted

1/2 teaspoon almond extract

1 prepared vegan graham cracker pie crust

1 (12 oz.) package frozen dark sweet cherries, thawed and drained

1 cup non-dairy whipped topping

Preparation:

First, prepare the cherries. Slice them in half and remove the pics, if needed. Set a handful of cherries aside to use as a garnish on top of the pie.

Next, prepare the chocolate "cream" filling. Process the tofu in a blender or food processor until smooth and creamy. Add the cocoa powder, sugar, melted chocolate chips, and almond extract. Process again until mixture is smooth.

To prepare the pie, place about 1/3 of the chocolate tofu mix in a single layer in the prepared pie crust. Next, place the cherries in a single layer on top of the chocolate tofu mixture and spread the remaining chocolate tofu on top.

Refrigerate for at least 4 hours before serving. Garnish each slice with whipped topping and reserved cherries.

This recipe makes one pie of 8 servings.

Nutritional information, per serving: Calories: 270, Total Fat: 13g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrates: 36g, Dietary Fiber: 2g. Sugar: 24g, Protein: 6g

Friday Recipes

Here are today's six recipes to help you through the day, including Black Bean Vegan Enchiladas and Cheesecake-Stuffed Pumpkin Bread. Enjoy!

KIWI-BLUEBERRY TART

This was found in an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.

SERVINGS: 4

2 store-bought pie doughs

4 mini tart pans

2/3 cup reduced-fat sour cream

1 tbsp light brown sugar

1 1/4 cups quartered sliced kiwifruit

1/4 cup blueberries

Heat oven to 375°F. Unroll 2 store-bought pie doughs and cut into 4 circles (5 1/2" diameter).

Press into 4 mini tart pans with removable bottoms (about 4 3/4" diameter). Prick with fork and freeze until firm, 10 minutes.

Line tart shells with foil and pie weights (or dried beans) and bake until golden, about 10 minutes. Remove foil and pie weights and bake until golden brown, about 4 minutes. Let cool completely.

Stir together 2/3 cup reduced-fat sour cream and 1 Tbsp light brown sugar. Remove shells from pans and top evenly with sour cream mixture, 1 1/4 cups quartered sliced kiwifruit, and 1/4 cup blueberries.

NUTRITION (per serving) 308.2 cal, 3.7 g pro, 36.6 g carb, 1.9 g fiber, 18 g fat, 8.5 g sat fat, 276.4 mg sodium

BLACK BEAN SOUP

This is from Rian Handler on Delish. The recipe begins, “A warm and spicy black bean soup.”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4 servings

To view the recipe online, click here.

Ingredients

2 tbsp. extra-virgin olive oil

1 medium red onion, finely chopped

2 cloves garlic, minced

1 tbsp. minced jalapeños

1 tbsp. tomato paste

kosher salt

Freshly ground black pepper

1 tsp. chili powder

1/2 tsp. cumin

3 (15-oz.) cans black beans, with liquid

1 qt. low-sodium vegetable stock

1 bay leaf

sour cream, for garnish

Sliced avocado, for garnish

Chopped fresh cilantro, for garnish

Directions

In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.

Add black beans with their liquid and vegetable broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.

Using an immersion blender or food processor, blend the soup to desired consistency.

Serve with a dollop of sour cream, sliced avocado, and cilantro.

KIWI MELON POPSICLES

This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “I often return home from a sweaty run wanting nothing more than a cold glass of water and a REALLY cold snack, but ice cream probably isn't the right thing to grab post workout. These pretty pops hit the mark with their blend of hydrating honeydew and potassium from the coconut water to help prevent muscle cramps. The kiwi kicks in plenty of vitamin C to help bust up those free radicals that form during intense exercise. There's even a little salt to help replace the electrolytes you lose during those sweat sessions.”

Prep Time: 7 minutes; Yield: 6

Note: You will need six (3-ounce) ice pop molds with sticks.

To view this online, click here.

Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.

Ingredients

2 kiwis, peeled

8 ounces coconut water

1 cup cubed honeydew melon

1 tablespoon lemon juice

1 teaspoon lemon zest

1/8 teaspoon sea salt

1 teaspoon sugar

Preparation

Add one of the kiwis to the blender; slice the other into 6 thin wheels and set aside.

Add all remaining ingredients to the blender and combine until smooth. Transfer the mixture to a large measuring cup with a spout or other spouted container.

Place 1 kiwi slice into each pop mold so that you can see the kiwi on the side of the mold.

Pour the melon mixture evenly into six pop molds and transfer to the freezer. Freeze for 5-6 hours, or overnight.To unmold, run the pop briefly under warm water, remove and enjoy.

COFFEE POPSICLES WITH CHOCOLATE, PEANUT BUTTER AND BANANA

This also comes from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Turn to these ice pops when you need to feel more energized. I love warm weather, but sometimes a day out in the burning sun can leave me feeling less than peppy. That's when I want a cool treat that also gives me a kick of caffeine. These provide just the right amount for an early afternoon boost.”

Prep Time: 5 minutes; Yield: 6

To view this online, click here.

Note: You will need six (3-ounce) ice pop molds with sticks.

Ingredients

6 ounces unsweetened cold brew coffee concentrate (such as Chameleon)

1 banana

1 tablespoon unsweetened cocoa powder

2 teaspoons ground cinnamon

8 ounces coconut milk

2 tablespoons creamy peanut butter

1 tablespoon cacao nibs, optional

1 teaspoon honey, optional

Preparation

Place all ingredients in a blender and combine until smooth.

Pour the coffee mixture evenly into 6 pop molds and transfer to the freezer. Freeze for 6-8 hours, or overnight.

To unmold, run the pop briefly under warm water, remove and enjoy.

BLACK BEAN VEGAN ENCHILADAS

This comes from Joyce Gan, “the recipe developer, blog post writer, and food photographer” for Light Orange Bean. It’s a cool site that I recently discovered.

Prep time: 35 mins; Cook time: 25 mins; Total time: 1 hour

Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.

Recipe type: Dinner

Cuisine: Mexican

Serves: 4-6 servings

To view this online at Joyce’s site, go to http://lightorangebean.com/black-bean-vegan-enchiladas/.

Ingredients

1 tbs canola oil

1 medium size yellow onion (finely chopped, approximately 8 oz)

2 cloves garlic, minced

3 tbs chili powder

2 tsp cumin powder

2 cups cooked black beans

1 tsp salt

2 cups tomato puree or 1 can (15 oz) tomato sauce + 1/2 cup water

1/2 cup + 1 tbs chopped fresh cilantro

1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)

8 oz vegan cheese (Mexican style GoVeggie preferred)

12-14 (5.5-inch) corn tortillas (gluten-free if desired)



Instructions

Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.

Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with 1/2 cup cilantro, jalapenos, and 4 oz of cheese.

Preheat oven to 350 °F.

Spread 1/2 cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.

Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.

Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.

Garnish with the remaining cilantro before serving.

Notes

If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.

Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.

CHEESECAKE-STUFFED PUMPKIN BREAD

This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”

Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy

To view this online, click here.

Ingredients

Cheesecake Swirl:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg

Pumpkin Bread:

Nonstick cooking spray

1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

1 cup pumpkin puree

1/3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg

Confectioners' sugar, for dusting

Directions

For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.

Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.

Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Cookies!

Who doesn't love homemade cookies? And since we're getting into the swing of the holiday season, a tin (or two, or three...) of homemade cookies make for a great holiday gift. Here are six recipes to start getting you in the cookie-baking mood, including Spiced Pumpkin-Raisin Cookies and Soft Ginger Cookies. Enjoy!

SOFT GINGER COOKIES

This is from Gesine Bullock-Prado in the January 2013 issue of Runners' World, page 36 (“The Athlete's Palate”). Genise writes, “Dates keep these whole-grain cookies moist without using butter or oil. 'Crystallized ginger adds the perfect bite--spicy and chewy at the same time,' says Bullock-Prado.” Makes 30 cookies.

To view this online, go to http://www.runnersworld.com/recipes/soft-ginger-cookies.

3/4 cup hot coffee

1 cup chopped, pitted dates

1/2 teaspoon baking soda

2 eggs at room temperature

1/4 cup organic blackstrap molasses

1 1/2 cups organic spelt flour or whole-wheat flour

1/2 teaspoon salt

1 tablespoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon ground white pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 cup chopped crystallized ginger

1/4 cup turbinado sugar

Preheat oven to 350°F. Combine coffee and dates and stir in baking soda. Let it sit for 10 minutes. Put mixture in a food processor; process until nearly smooth. In a bowl, whisk eggs and molasses. Continue whisking and add date puree. In a small bowl, whisk flour, salt, and spices. Stir into date mixture. Stir in ginger pieces until just combined. Freeze till very firm but scoopable (30 minutes). Using a teaspoon, drop dough into little mounds, a few inches apart, on a parchment-lined tray. Sprinkle sugar over cookies. Bake 10 minutes or until they feel spongy yet firm and spring back when gently poked.

Calories Per Cookie: 66; Carbs: 14 g; Fiber: 1 g; Protein: 1 g; Fat: .5 g

PEANUT BUTTER COOKIES





One of Grandma Hallock’s cookie recipes.

1/2 C butter

1/2 C peanut butter

1/2 C sugar

1/2 C brown sugar

1 egg, well beaten

1 1/4 C flour

3/4 tsp. soda

1/2 tsp. baking powder

1/4 tsp. salt

Cream butter & peanut butter together. Add sugar & brown sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

OATMEAL COOKIES



Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking

1 C flour

1 C brown sugar

3 C quick cooking oatmeal (NOT the instant oats!)

1 C butter or margarine

1/4 C boiling water

1 1/2 tsp. baking soda

Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.

Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking



Then cut down the center, like so:



Placed on parchment paper-covered baking sheet, for easier handling



CHOCOLATE OATMEAL COOKIES

Find this recipe at: http://diabeticgourmet.com/recipes/html/1077.shtml

Yield: 40 cookies

Serving size: 1 cookie

Ingredients

1 cup all-purpose flour

1 1/4 cups rolled oats

6 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons trans-free margarine, softened

1/2 cup SPLENDA Sugar Blend

2 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

Directions

Preheat oven to 350 degrees F.

Combine flour, oats, cocoa, baking powder, and salt.

In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.

Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.

Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.

Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g

SPICED PUMPKIN-RAISIN COOKIES

This comes from Giada De Laurentiis of Giada At Home on the Food Network. Makes 23 to 26 cookies. Total Time: 40 min; Prep: 20 min; Cook: 20 min; Level: Easy

You can view this online at http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.print.html?oc=linkback.

Ingredients

1 cup all-purpose flour

2/3 cup old-fashioned oats

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 teaspoon ground allspice

3/4 cup raw sugar, plus additional for sprinkling

1/2 cup canned pumpkin puree

1/3 cup vegetable oil

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

1/2 cup raisins

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

CHOCOLATE CHIP COOKIES

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1083.shtml

Yield: Makes about 4 dozen cookies

Serving size: 1 cookie

Ingredients

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

1/3 cup Splenda Sugar Blend for Baking

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package)

Nestle Toll House Semi-Sweet Chocolate Morsels

Directions

Preheat oven to 375F.

Combine flour, baking soda and salt in small bowl. Beat butter, sugar blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 7 g; Sodium: 85 mg; Cholesterol: 15 mg; Carbohydrates: 13 g

Wednesday Recipes

Here are today's yummy recipes to help you through the day, including Vegan Pumpkin Cheesecake Brownies and Quick Pasta Pesto. Enjoy!

BERRY COCONUT NO-BAKE CHEESECAKE

This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “In the height of summer, turning on the oven should be considered off limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice.

“Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.”

Yield: One 9-inch cake

To view this online, click here.

Ingredients

For the Crust:

3/4 cup shredded unsweetened coconut

1 3/4 cups finely crushed Biscoff cookie crumbs (or 1 3/4 cups graham cracker crumbs and 1 tablespoon brown sugar), from about 30 Biscoff cookies or 15 whole graham crackers

6 tablespoons unsalted butter, melted and cooled

Pinch of kosher salt

For the Filling:

2 (14-ounce) cans full-fat coconut milk, chilled in the refrigerator overnight (see note)

16 ounces cream cheese, softened but still cool

2/3 cup granulated sugar

2 tablespoons fresh lemon juice

1/2 teaspoon finely grated lemon zest

Pinch of kosher salt

For the Topping:

3 cups fresh blueberries, blackberries or raspberries

2 tablespoons granulated sugar

1 tablespoon fresh lemon juice

1/2 teaspoon finely grated lemon zest

Toasted coconut chips, to taste, optional

Preparation

Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.

In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.

Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn’t, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.

Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.

Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.

Tip

The fat content of coconut milk varies quite a bit from brand to brand (and from can to can), but Thai Kitchen is widely available and works great. Even so, be sure to skim away any visible coconut oil to keep your finished cream as smooth as possible, and buy a bit more than you might need. Having an extra can on hand can help ward off last-minute disappointment.

EGG CINNAMON BREAD



I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.





2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt

Stir honey into warm water. Stir in yeast. Set aside.

Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.

Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.

Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.

Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.

BAKED RISOTTO WITH WINTER SQUASH

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

To view this online, click here.

Ingredients

1/2 pound winter squash

1 pound Carnaroli or Arborio rice

4 tablespoons butter, plus 2 tablespoons for greasing dish

1 medium onion, diced, about 1 cup

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

Pinch of saffron (optional)

Salt and pepper

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

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

1 cup fresh ricotta

4 ounces Parmesan, grated, about 3/4 cup

2 teaspoons lemon zest

1 cup coarse dry bread crumbs

3 tablespoons chopped parsley

Preparation

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

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

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

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

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

RICOTTA-BASIL STUFFED TOMATOES

This is from Vegetarian Times, and begins, “Summer favorites zucchini, corn, and basil get baked in tomato shells for a light-yet-satisfying entrée.”

Makes 8 servings.

Click here to view online.

Ingredients

8 large beefsteak tomatoes

2 large eggs

1 cup low-fat ricotta cheese

1/4 cup finely chopped red onion

1/4 cup chopped fresh basil

2 Tbs. plus 4 tsp. grated Parmesan cheese, divided

1 clove garlic, minced (1 tsp.)

1 cup corn kernels

1 cup diced zucchini plus 24 very thin zucchini slices

Preparation

Preheat oven to 350°F. Slice tops off tomatoes, and scoop pulp out of centers to make stuffable tomato shells; set aside. Discard half of tomato pulp; remove seeds from and finely chop remaining half of pulp.

Whisk together eggs and ricotta in medium bowl until smooth. Stir in red onion, basil, 2 Tbs. Parmesan, and garlic. Add corn, diced zucchini, and chopped tomato pulp; stir until combined.

Fill tomatoes just to top with 1/2 cup ricotta mixture. Sprinkle each tomato with 1/2 tsp. Parmesan, and top each with 3 zucchini slices and tomato top. Place in large baking dish.

Bake 45 minutes, or until filling is puffed up and tops are browned. Let stand 10 minutes before serving. To freeze and enjoy later: Cool stuffed tomatoes completely, then place in foil-lined baking pan. Wrap tightly in foil, then in plastic wrap, and freeze. When ready to eat, thaw tomatoes completely. Preheat oven to 350°F. Bake, uncovered, 20 to 30 minutes, or until filling is hot.

Nutrition Information: Calories: 130; Carbohydrate Content: 18 g; Cholesterol Content: 65 mg; Fat Content: 5 g; Fiber Content: 3 g; Protein Content: 9 g; Saturated Fat Content: 2 g; Sodium Content: 151 mg; Sugar Content: 10 g

VEGAN PUMPKIN CHEESECAKE BROWNIES

This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”

Servings: 16; Calories 254 kcal; Author Alissa Saenz

To view this online, click here.

Ingredients

For the Brownie Layer

1/2 cup coconut oil, melted

1/2 cup canned pumpkin puree

1 teaspoon vanilla extract

3/4 cup organic granulated sugar

1 cup all-purpose flour

2/3 cup cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup vegan chocolate chips

For the Pumpkin Cheesecake Layer

1 cup raw cashews, soaked in water 4-8 hours and drained

1/2 cup canned pumpkin puree

1/3 cup maple syrup

1/4 cup coconut oil, melted

2 tablespoons cornstarch

2 teaspoons ground cinnamon

1 1/2 teaspoons powdered ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup vegan chocolate chips

Instructions

Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.

To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.

Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.

While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.

When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.

Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.

QUICK PASTA PESTO

This was in a Weight Watchers' email several years ago. The recipe begins, “Pasta with cheese and cream sauces can rack up a lot of empty calories, but make simple substitutions, like swapping cream for evaporated skim milk, and you can enjoy your favorite pasta dishes anytime.”

POINTS® Value: 8; Servings: 4; Preparation Time | 5 min; Cooking Time: 10 min; Level of Difficulty: Easy

Ingredients

3 Tbsp pesto sauce, sun-dried tomato variety preferred

3 cup mixed vegetables, chopped, fresh or frozen

1 cup fat-free evaporated milk

4 cup cooked pasta

1 oz part-skim mozzarella cheese, shredded



Directions

Heat a large nonstick pan coated with cooking spray. Add pesto sauce and vegetables; cook, stirring until softened, about 2 minutes.

Add milk, bring to a boil and simmer for 4 to 5 minutes. Stir in pasta and cheese; cook until heated through. Yields about 1 1/2 cups per serving.

Double-Post Tuesday

Besides being Taco Tuesday, it's Double-Post Tuesday. Here are today's six recipes to help you through the day, including Roasted Vegetable Lasagna and Cappuccino Cooler. Enjoy!

CINNAMON CRUNCH COOKIES

FEATURING TEXMATI® WHITE RICE

This is from Rice Select

Preparation Time: 20 minutes

Yield: 36 cookies, 18 person(s)

To view this online, click here.

Ingredients

1 cup cooked Texmati® White Rice

1 cup slivered almonds

1/2 cup sesame seeds

1 cup unsalted butter, softened

2 cups white sugar, granulated

3 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 1/4 teaspoons cinnamon

1/4 cup powdered sugar

Preparation

Place rice in a heavy-bottomed dry skillet over a medium heat and toast, stirring constantly for 4-5 minutes or until the grains turn golden. Remove from heat and place in food processor bowl fitted with a steel blade.

Place almond slivers in the same pan; toast for 1 to 2 minutes, stirring frequently. Add sesame seeds and continue stirring until both are lightly toasted. Remove from heat and combine with the rice. Process together for 15 to 20 seconds or until a homogeneous meal is formed. Set aside to cool.

Cream butter and sugar with mixer until light and fluffy. Add eggs and vanilla, beating until combined. Gradually add flour, salt, baking soda and cinnamon to creamed mixture, mixing until well incorporated.

Fold cooled rice mixture into the batter. Using a one tablespoon scoop, drop cookie dough onto a parchment-lined baking sheet, leaving 2 inches between each. Bake for 12 to 14 minutes or just until edges begin to turn golden brown. Remove to a cooling rack; dust tops with powdered sugar. Store in a covered container.

CRANBERRY-ALMOND OATMEAL

This was in a Weight Watchers' email several years ago. The recipe begins, “Tangy cranberries and toasted almonds add a unique flair to our simply prepared, homemade oatmeal. Not a cranberry fan? Consider using dried cherries instead.”

POINTS® Value: 4; Servings: 4; Preparation Time: 6 min; Cooking Time: 8 min; Level of Difficulty; Easy

Ingredients

2 Tbsp slivered almonds

4 cup water

2 cup uncooked old fashioned oats

1/2 cup dried cranberries

1/2 tsp ground cinnamon

Directions

Place almonds in a medium saucepan and set pan over medium-high heat. Cook, shaking the pan frequently, until the almonds are golden brown, about 2 to 3 minutes.

Add the remaining ingredients and bring mixture to a boil. Reduce heat to medium-low and simmer until the liquid is absorbed, about 3 minutes.

Yields about 1 cup per serving.

CAPPUCCINO COOLER

This was also in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”

POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy

Ingredients

1/2 cup 1% low-fat milk

1/2 cup fat-free vanilla frozen yogurt

1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature

1/4 cup ice cube(s), about 3 cubes

1/2 tsp sugar, superfine

1/4 tsp ground cinnamon

Directions

In a blender, combine all ingredients; puree until smooth.

Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.

ROASTED VEGETABLE LASAGNA

Another recipes from a Weight Watchers' email. The recipe begins, “Roasted vegetable purée gives lasagna a new twist! For variety, substitute zucchini or yellow squash for the eggplant.”

POINTS® Value: 5; Servings 6; Preparation Time: 25 min; Cooking Time: 65 min; Level of Difficulty: Moderate

Ingredients

3 medium raw eggplant, cut into 1/2-inch pieces

3 medium sweet red pepper(s), chopped

4 small tomato(es), plum, seeded and chopped

4 medium garlic clove(s), peeled and chopped

2 tsp olive oil

1 tsp table salt, or more to taste

1/4 tsp black pepper, or more to taste

9 serving dry lasagna noodles, 9 noodles, cooked and drained

1/4 cup grated Parmesan cheese

3/4 cup part-skim mozzarella cheese, shredded

Directions

Preheat oven to 425°F.

In roasting pan, combine vegetables and garlic with olive oil. Bake 20 minutes or until vegetables are tender, stirring occasionally.

Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth. Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish. Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese. Bake until bubbly, about 45 minutes. Slice into 6 pieces and serve.

ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES

This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.

“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.

“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.

Ingredients

1 package vegetarian sausage (use Gimme Lean brand)

2 cups water

3 Tbsp olive oil

1 medium yellow onion, chopped

6 stalks celery, chopped fine

1 Tbsp fresh sage OR 1 tsp dried

1 Tbsp fresh thyme OR 1 tsp dried

6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs

1/2 cup unsweetened applesauce

1 medium apple, any kind, diced

1/3 cup apple cider

2 large acorn squash, cut in half, with seeds removed

Salt and pepper to taste

Preparation

Preheat oven to 450°.

Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.

Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.

Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.

Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.

Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the sprayed side down.

Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.

WEEKNIGHT GENERAL TSO’S TOFU

This was in an email from TheKitchn. I absolutely love TheKitchn, as well as its sibling site, Apartment Therapy. If you haven’t checked out either site, I highly recommend them. (Go ahead, I’ll wait…tap, tap, tap.)

Anyway, Christine Gallary, Food Editor-at-Large at TheKitchn wrote, “If you're tempted to order takeout tonight from your favorite Chinese restaurant, squash that urge and try this sweet and spicy tofu stir-fry instead. This dish comes together in the same amount of time it takes to steam rice, and the tofu gets browned and crispy without all the fuss of deep-frying.”

To view this online, click here. Serves 3 to 4.

For the stir-fry:

1 pound firm tofu, drained

3 tablespoons vegetable oil

Kosher salt

8 ounces fresh or frozen broccoli florets

1 medium red bell pepper, seeded and thinly sliced

1 tablespoon minced peeled fresh ginger

Toasted sesame seeds, for sprinkling (optional)

Steamed rice, for serving

For the sauce:

1/4 cup water

2 tablespoons chili-garlic paste, such as sambal oelek

1 1/2 tablespoons ketchup

1 tablespoon tamari or soy sauce

1 tablespoon rice vinegar

2 teaspoons cornstarch

1 1/2 teaspoons dry sherry

1 1/2 teaspoons packed dark brown sugar

1/2 teaspoon toasted sesame seed oil

Bring a large saucepan of salted water to a boil over medium-high heat. Meanwhile, line a large plate with a double layer of paper towels. Cut the tofu into 1-inch cubes and place in a single layer on the paper towels; set aside.

Heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the tofu in a single layer and season generously with salt. Cook undisturbed until golden-brown on the bottom, 8 to 10 minutes. Meanwhile, add the broccoli to the boiling water and cook until crisp-tender, about 3 minutes. Drain and set the broccoli aside.

Flip the tofu with tongs and cook until a second side is golden-brown, about 5 minutes more. Meanwhile, stir all the sauce ingredients together in a small bowl and set aside. Remove the tofu to a clean plate and set aside.

Add the bell pepper and ginger to the pan and stir fry for 1 minute. Add the broccoli and tofu. Stir the sauce again, making sure the cornstarch is fully dissolved, and add it to the pan. Cook, stirring constantly, until the sauce fully coats the tofu and vegetables and thickens, about 2 minutes more. Sprinkle with sesame seeds, if using, and serve over rice.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Taco Tuesday

It's Taco Tuesday again. (Yay!) Here are six yummy vegetarian taco recipes to help you through the day, including Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa and Jackfruit Tinga Tostadas. Enjoy!

TASTY BLACK BEANS AND CORN TACOS

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

To view this online, click here.

Ingredients:

Black Beans and Corn Filling

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

1 medium-sized zucchini, diced

1 cup frozen corn kernels

1/2 cup mild enchilada sauce

Tortillas

12 6- to 8-inch corn or flour tortillas

Toppings, Optional

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

Instructions:

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

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

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

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

PORTOBELLO BULGOGI KOREAN TACOS

This is from Rachael Hartley in her blog Avocado A Day Nutrition. (Nice blog, Rachael! I just signed up for it!) Rachael wrote, "Beef bulgogi Korean tacos are one of my favorites. Try this vegan twist using meaty portobello mushrooms, which soak up all the delicious marinade." Serves 6.

You can view this yummy recipe online here.

Ingredients

Mushrooms:

6 medium-large portobello mushroom caps, cleaned and sliced 1/2 inch thick

1/2 cup soy sauce

1/4 cup mirin (see note, below)

2 tablespoons dark sesame oil

3 scallions, thinly sliced

2 tablespoons raw sugar or coconut sugar

4 cloves garlic, minced

1 teaspoon gochugaru (see second note)

Slaw:

1 bag of shredded cabbage

1 large carrot, shredded on the large grates of a cheese grater

2 scallions, thinly sliced

8 corn tortillas

First Note: Mirin is a Japanese cooking wine and is made from rice. It's supposed to be sweeter than sake. Since I don't keep alcohol around, I use water in place of miring.

Second note: Gochugaru is Korean chile flakes. If you can get it locally, and plan to use it in several dishes, great. Since I probably wouldn't use it elsewhere - unless I fell madly in love with it - I might consider something a little cheaper and more generic.

Instructions

Two to four hours before cooking, whisk together all the marinade ingredients for the mushrooms. Add portobellos and toss to combine. Refrigerate and marinade 2-4 hours.

When ready to cook, heat the grill to medium-high. Place the mushrooms evenly on the grill or toss into a grill pan if you have one. Reserve the marinade. Cook about 10 minutes total, flipping halfway.

While the mushrooms cook, pour the reserved marinade into a small pot. Set to medium-high heat and bring to a boil. Boil about 10 minutes total until reduced to a thick syrup. Set aside.

Warm the tortillas. Spoon slaw on the bottom of each tortillas. Top with mushrooms and reserved sauce.

CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA

I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.

Cook Time: 40 minutes; Total Time: 45 minutes.

To view this online, click here.

Ingredients

2 tablespoons olive oil

1/2 a small sweet onion

1 clove garlic minced or grated

1 large sweet potato chopped (peel if desired)

salt and pepper

1 1/2 cups cooked quinoa (I used red quinoa)

1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)

2 teaspoons chili powder

2 canned chipotle chilies minced

1 tablespoon chipotle in adobo from the chipotle chili can

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon brown sugar

1 teaspoon cayenne or to your taste

1 cup cooked black beans if using canned drain and rinse them

1 lime juiced

1 small bunch cilantro

6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed

1 avocado sliced or diced, for topping

1 cup shredded sharp cheddar cheese for topping

cotija cheese crumbled, for topping

Roasted Cranberry Pomegranate Salsa

12 ounces fresh cranberries

1/4 cup brown sugar

1 canned chipotle chili chopped

1 lime zested + juiced

1 clove garlic minced or grated

1 jalapeno chopped and seed removed if desired

the arils from 1 pomegranate (learn how to deseed a pomegranate here)

salt and pepper to taste

Instructions

To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.

Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.

While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.

To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!

GRILLED VEGETABLE AND BLACK BEAN FAJITAS

This yummy recipe is from The Scrumptious Pumpkin.

Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy

To view this online, click here

Ingredients

For the Grilled Vegetable and Black Bean Fajitas:

1 onion, thinly sliced

1 bell pepper, thinly sliced

1 organic zucchini, halved lengthwise and thinly sliced

16 ounces organic black beans, drained and thoroughly rinsed

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 1/2 teaspoons dried oregano

3/4 teaspoons cumin

3/4 teaspoons chili powder

3 tablespoons extra virgin olive oil

Fresh Homemade Salsa (recipe below)

1 avocado, pitted, peeled, and sliced

12 organic whole wheat tortillas

Salt

For the Fresh Homemade Salsa:

1 large tomato, diced

1/4 cup green onions (scallions), chopped

1 clove garlic, minced

1/2 jalapeño, seeded and finely diced

3 tablespoons fresh cilantro, chopped

1 lime, freshly squeezed

Salt

Instructions

For the Grilled Vegetable and Black Bean Fajitas:

Prepare the grill for 375 degrees F.

Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.

Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.

Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.

Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.

For the Fresh Homemade Salsa:

To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.

Storage: refrigerate salsa in a covered, airtight container.

JACKFRUIT TINGA TOSTADAS

This is from Alissa Saenz of the wonderful blog, Connoisseurus Veg. Alissa wrote, “Tender jackfruit is simmered with tomatoes and Mexican spices, then served over refried bean slathered tortillas to make these spicy jackfruit tinga tostadas.”

I’d only recently heard of jackfruit, so I had very little clue about it. Taste?

Well, according to Alissa, “Just about every time I post a jackfruit recipe or share one on social media, someone asks me “What does jackfruit taste like?” I almost hate to answer, because it’s not very exciting. The answer is that jackfruit tastes pretty much like nothing.” She likens it to tofu, seitan and wheat gluten in its ability to take on the flavors of the foods and spices around it.

Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings: 4; Calories; 475 kcal

To view this online on Alissa’s blog, click here.

Ingredients

For the Refried Beans

2 tablespoons olive oil

1 small onion, diced

2 garlic cloves, minced

2 teaspoons ground cumin

1 (14 ounce) can pinto beans, drained and rinsed

For the Jackfruit Tinga

2 tablespoons olive oil

1 medium onion, diced

3 garlic cloves, minced

2 (20 ounce) cans young green jackfruit in brine, drained and rinsed

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon chipotle chile powder (use less for a milder version)

1/2 teaspoon smoked paprika

Pinch ground cinnamon

1 (14 ounce) can crushed tomatoes

1 tablespoon soy sauce

1 tablespoon red wine vinegar

1/2 teaspoon liquid smoke (optional)

1 bay leaf

Salt and pepper, to taste

For the Tostada Shells

8 corn tortillas

Oil or cooking spray

For Serving

Shredded lettuce

Avocado slices or guacamole

Fresh cilantro

Instructions

To Make the Refried Beans

Coat the bottom of a medium skillet with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add in the garlic and cumin, and continue to sauté for about 1 minute more, until very fragrant.

Stir in the beans and about 1/2 cup of water. Bring the mixture to a simmer and allow to cook, uncovered for about an hour, until the beans fall apart completely, adding more water to the skillet as it dries up during cooking. You can shorten the cook time and mash the beans with a fork if you prefer, but I find the texture is much nicer if you just let them simmer. Remove from heat and season with salt and pepper to taste.

To Make the Jackfruit Tinga

While the beans cook, coat the bottom of a large skillet with olive oil and place it over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and jackfruit and continue cooking until the jackfruit softens up a bit, about 5 minutes more.

Stir in the cumin, oregano, chipotle powder, smoked paprika, and cinnamon, then stir in the tomatoes, soy sauce, red wine vinegar, liquid smoke, and bay leaf. Bring the mixture to a simmer and allow to cook for about 20 minutes, until the jackfruit is tender, adding a splash or two of water to the pot whenever it becomes too dry. As the jackfruit cooks, begin pulling the pieces apart with a fork. Remove the skillet from the heat. Remove the bay leaf and season with salt and pepper to taste.

To Finish and Serve

When the beans and jackfruit are almost finished cooking, preheat the oven to 400°. Lightly oil or spray the tortillas with cooking spray, then arrange them directly on the rack of the preheated oven. Bake until crispy and lightly browned around the edges, about 8 minutes.

Slather each tortilla with a thin layer of refried beans, then top with jackfruit tinga and toppings of choice. Serve.

WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)

A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.

This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”

This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.

Serves 4; Prep Time: 20 min

Ingredients

2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained

4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)

1/2 cup cilantro, minced

Juice and zest of 1 lime

Olive oil for frying

salt and fresh cracked pepper to taste

To assemble

6-8 white corn tortillas, blistered on both sides in a cast iron skillet

pickled jalapenos & radishes

cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA

lime wedges for serving

Instructions

Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.

While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.

When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.

Mexican Recipes

It's Monday, time to get the week started. Here are six vegetarian Mexican recipes to help start the week, including Pipian Mole Pumpkin Enchiladas and Wild Mushroom Quesadillas. Enjoy!

FARROW BLACK BEANS MEXICAN BOWL [VEGAN]

This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435

To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.

Ingredients

1 tbsp olive oil

1 tsp chopped garlic

2 tsp oregan

1 cup red onions (chopped)

1 cup green bell pepper (chopped)

1 tbsp jalapeno pepper (seeds removed and chopped)

1 tbsp chopped cilantro

3 roma tomatoes (blanched, peeled and mashed)

1/2 tsp sugar

1/2 cup sweet corn kernels

1 15 oz. can black beans (rinsed and drained)

1 1/4 tsp salt

1 tsp lime juice

2 cups farrow (cooked)

1 cup shredded lettuce

1 whole avocado (seed removed and sliced/chopped

Preparation

Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.

Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.

Add sugar, corn, black beans, salt, lime juice.

Mix very well and cover and cook for 3 – 4 minutes.

Lastly add farro and mix well so that farro is properly coated and turn off the flame.

In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.

CORN SALSA

This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback

Ingredients

1 15 -ounce can yellow corn, drained

1 15-ounce can white corn, drained

1 4-ounce can chopped green chiles, drained

1 2 .5-ounce can sliced black olives, drained

4 scallions, finely chopped

2 tomatoes, finely chopped

2 jalapeno peppers, seeded and chopped

3 tablespoons white vinegar

1/3 cup olive oil

Kosher salt

1 tablespoon finely chopped fresh cilantro

Directions

Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.

Just before serving, add the cilantro to the salsa.

WILD MUSHROOM QUESADILLAS

Maybe it’s just me, but I’ve always been a little leery about going out picking wild mushrooms. I wasn’t wild about mushrooms as a kid, but I’ve grown to just about like them. But wild mushrooms? Nah-ah, no thanks. I’ve heard too many horror stories…

That said, this comes from Kim Severson in The New York Times cooking email. Kim wrote, “You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.” Phew! Thank you, Kim, for adding that disclaimer about not having to use wild mushrooms!!!

This recipe yields 8 servings (Time: 30 minutes) and was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again”. It can be viewed online here.

Ingredients

4 tablespoons vegetable oil

1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped

Salt and freshly ground black pepper

1/2 cup minced yellow onion

4 ounces grated Oaxaca or domestic Muenster cheese

4 ounces grated panela or aged mozzarella cheese

4 ounces grated cotija or Parmesan cheese

1/3 cup finely chopped cilantro leaves

1/2 teaspoon dried oregano

Pinch of ground coriander

8 8-inch flour or corn tortillas, preferably homemade (recipe follows)

Preparation

Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.

Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.

Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.

Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.

GRANDMA SALAZAR’S TORTILLAS

This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar...These make for really delicious tortillas.” Kim had added, “You’ll see ‘bacon drippings’ in the ingredients.” I've omitted the bacon drippings, as well as lard (it originally read ‘bacon drippings, lard or vegetable shortening’) and left it as simply the vegetable shortening.

Makes 12 8-inch tortillas.

This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.

Ingredients

3 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

2 tablespoons vegetable shortening

Preparation

In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.

Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.

On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.

Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.

PIPIAN MOLE PUMPKIN ENCHILADAS

This is from Vegetarian Times, and begins, "Pipian mole, a Mexican sauce made with pumpkin seeds (pepitas) and fresh greens, is used to flavor squash-stuffed enchiladas. For extra protein, you can add 1 1/2 cups cooked black beans to the enchilada filling." Makes 8 enchiladas.

To view this online, click here.

Ingredients

Pipian Mole

1 cup raw pumpkin seeds

2 cups packed cilantro leaves

3 cloves garlic, peeled

2 tbs. olive oil

7 tomatillos (1 Ib.), quartered

1 large white onion, cut into chunks

1 serrano chile, halved and seeded

1 1/2 cups chopped romaine lettuce

1/2 cup epazote leaves, radish leaves or arugula

2 cups low-sodium vegetable broth

1/2 tsp. dried oregano

Enchiladas

2 lbs. fresh pumpkin, peeled and cut into 1/2-inch cubes (4 cups)

4 small yellow squash, cut into 1/2-inch cubes

8 8-inch flour tortillas

8 oz. queso fresco

2 oz. grated Monterey Jack cheese, optional

1 cup fresh prepared salsa, optional

Instructions

Toast pumpkin seeds in skillet over medium heat, or until they pop, puff, and turn golden brown. Transfer to paper towel to cool.

Blend pumpkin seeds, cilantro, and garlic in food processor 1 to 2 minutes, or until finely chopped and paste starts to form. Transfer to bowl, and set aside.

Heat oil in large saucepan or Dutch oven over medium-high heat. Add tomatillos, onion, and serrano chile, and cook 7 to 10 minutes, or until beginning to brown. Transfer to food processor and blend until smooth, adding lettuce and epazote leaves, radish leaves, or arugula.

Add 1/2 cup broth to pan, and bring to a simmer to deglaze pan. Stir in remaining broth, oregano, tomatillo mixture, and pumpkin-seed mixture; season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until mixture has thickened.

To make Enchiladas: Preheat oven to 350˚F.

Remove 2 1/2 cups of Pipian Mole from pan, and set aside. Add pumpkin and squash to remaining Pipian Mole in pan, cover, and simmer 5 minutes.

Meanwhile, spread 1 cup reserved Pipian Mole in 9- x 13-inch baking dish.

Spread 3/4 cup pumpkin mixture in center of each tortilla, sprinkle with 1 Tbs. queso fresco, roll into tight cylinder, and set in baking dish on top of sauce.

Pour remaining Pipian Mole over enchiladas. Sprinkle with remaining queso fresco and grated cheese (if using).

Bake 30 minutes, or until Enchiladas are hot and bubbly. Serve with salsa, if desired.

Nutrition Information: Unit (Serving Size): per enchilada: Calories: 454; Protein: 17 g; Total Fat: 25 g; Saturated Fat: 9 g; Carbohydrates: 42 g; Cholesterol: 20 mg; Sodium: 730 mg; Fiber: 5 g; Sugar: 7 g

TORTILLA LASAGNA

This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.

To view this online, click here.

6 8-inch fat-free flour tortillas

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 Tbs. chili powder

2 tsp. ancho chile powder

2 cloves garlic, minced (2 tsp.)

2 cups strained tomatoes, such as Pomì, divided

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained

1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)

1/2 cup fresh or frozen corn kernels

1 1/2 cups grated Monterey Jack or pepper Jack cheese

Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g