Brownies

I love brownies. What's not to love? They're cake-like (without all the work), chocolatey, and a pan of 'em can be finished pretty darn quick...and considering they usually don't take long to make, it doesn't matter when they quickly disappear!

Here are six yummy brownie recipes to try, including Katharine Hepburn's Brownies and Easy Raspberry Brownies. Enjoy!

BROWNIE CUPCAKE BITES

This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “These Halloween treats will trick your taste buds: They're moist and delicious with less fat than normal. If you're not a fan of candy corn, get festive with orange and black sprinkles.”

At the time this was sent, it had a points value of 3 per serving.

Servings: 24; Preparation Time: 12 min; Cooking Time: 14 min; Level of Difficulty: Easy

Ingredients

21 oz regular brownies, dry mix

1/2 cup water

1/2 cup unsweetened applesauce

2 large egg white(s), lightly beaten

1 1/2 cup lite whipped topping

1 1/4 oz candy corn, about 24 pieces

Directions

Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.

Combine brownie mix, water, applesauce and egg whites in a large mixing bowl. Beat 50 strokes with a wooden spoon; do not under mix. Pour brownie mixture into prepared muffin tins.

Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.

SUPERFAST FUDGE BROWNIES



This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!

The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!



8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces

1/2 cup Dutch-process unsweetened cocoa powder

1 cup sugar

1 teaspoon pure vanilla extract

2 extra-large eggs

3/4 cup all-purpose flour

Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.

In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.

Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.

EASY RASPBERRY BROWNIES

This comes from the infamous long-since-forgotten emailing list, and begins, “Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!”

Ingredients

1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix

1/4 cup water

1/2 cup vegetable oil

2 eggs

1 package (8 ounces) cream cheese, softened

1/2 cup powdered sugar

1/2 cup raspberry preserves

1 ounce unsweetened baking chocolate

1 tablespoon butter or margarine

Directions

Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.

Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour.

Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.

Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.

STRAWBERRY CREAM CHEESE BANANA BROWNIES

Another brownie recipe from a Weight Watcher's emailing list from y-e-a-r-s ago. At the time, it had a points value of 5 per serving. (Yield: 20 servings.)

Ingredients

12 med. strawberries

2 beaten eggs

1/3 c. water

1 (8 oz.) soft strawberry cream cheese

1 1/2 c. sifted powdered sugar

1 ripe med. banana

1 (20 1/2 oz.) walnut brownie mix

1/4 c. oil

Directions

Remove stems from clean berries. Mash with banana and set aside. In large bowl, mix eggs, brownie mix, water and oil until moistened. Add berries and banana mixture. Pour into lightly greased 9x13x2 inch pan. Bake at 350 degrees for 25-30 minutes or until brownies spring back when lightly touched. Cool. Beat cream cheese and powdered sugar until smooth. Frosting will be soft. Spread on brownies. Store covered in refrigerator.

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

RASPBERRY CHEESECAKE BROWNIES

This yummy recipe comes from Peggy Trowbridge on The Spruce Eats. Peggy originally posted this when she was on About.com, which has since morphed into .dash. I have yet to be able to find this recipe on Peggy's Spruce thread, so if anyone is able to locate it, please let me know!

Peggy originally wrote, “Chocolate and raspberries are a brilliant pairing. The cheesecake layer is flavored with raspberry and swirled into the brownies. Frosting is optional.”

Prep Time: 15 min; Cook Time: 30 min

Yield: 24 to 36 brownies, depending on cut size

Ingredients

1 package brownie mix

2 large eggs

1/2 cup vegetable oil

3 Tbsp water

8 ounces cream cheese (1 large block), at room temperature

1 egg

1 cup confectioners' sugar

1 tsp raspberry extract

1-1/2 cups semi-sweet chocolate chips for frosting (optional)

Directions

Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with non-stick foil.

Combine brownie mix, 2 eggs, vegetable oil, and water in a large bowl. Stir with a fork only until combined. Pour into prepared pan and smooth evenly.

Beat cream cheese, 1 egg, and confectioners' sugar until smooth. Mix in raspberry extract. Plop dollops of cream cheese mixture over the top of the brownie mix. Using a dull butter knife, swirl the cheesecake mixture into the brownies.

Bake 30 minutes. If frosting, sprinkle chocolate chips evenly over the top of the hot brownies immediately after removing from the oven. Tent with foil and wait about 5 minutes for chocolate chips to soften. Use a spatula to gently smooth the melted chips evenly over the brownies. Let cool to room temperature before lifting out of the pan and cutting.

Drinks - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday.

Today's double post involves drinks. After all, we do need to drink something throughout the day; why not have something that tastes good and can add nutrients to our diets, too?

Here are six yummy drinks to try throughout the day, including Mint-Green Tea Coolers and Cafe de Olla. Enjoy!

HOMEMADE GINGER TEA

This is from Jolinda Hackett on The Spruce Eats Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.

”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.

“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea

To check this out online, click here.

Ingredients

About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)

1 1/2 to 2 cups water

1 to 2 tablespoons honey (or agave nectar, to taste)

Optional: 1/2 lime (juiced, or to taste)

Directions

First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.

Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.

Remove from heat and add lime juice and honey (or agave nectar) to taste.

The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.

Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.

POWER UP SMOOTHIE

This comes from My Daily Moment, and begins, “Frozen fruits blend together to give this smoothie texture and chill, as well as a wide range of essential vitamins and nutrients. This is a great way to get your motor running in the morning.”

enough for 2 people.

To view this online, click here.

Ingredients

1 1/2 cup(s) milk (can use skim, 1%, or Lactaid milk)

1/2 cup(s) strawberries

1/2 cup(s) cherries

1 sliced banana

1/2 cup(s) peaches

1 cup(s) any flavor yogurt

Directions

Put all the fruit into a blender; pour in the milk and yogurt. Blend at high speed for 45 seconds or until smooth. Pour and serve!

TROPICAL GREEN SMOOTHIE

This comes from the American Heart Association, and begins, “This sweet, delicious smoothie includes both fruit and vegetables.”

This recipe (along with a photo) can be viewed online at https://recipes.heart.org/recipes/2094/tropical-green-smoothie. Makes 2 servings

Ingredients

1 tablespoon flax seeds

1 cup coconut water

1 teaspoon honey

1 orange

3/4 cup frozen mango chunks

1/2 banana

2 handfuls, about 1 ounce handfuls spinach

ice (until consistency you like)

Directions

Put Coconut water, spinach and honey in the blender until blended.

Place the rest of the fruit in blender and blend until smooth.

Add ice until desired smoothie consistency.

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free

MINT-GREEN TEA COOLERS

This is from Diabetes Self-Management, and can be viewed online here.

Yield: 2 servings.

Ingredients

2 bags green tea

4 thin slices fresh ginger (about 1 inch)

7 or 8 large fresh mint leaves, roughly torn

2 cups boiling water

2 cups crushed ice

Directions

Place tea bags, ginger, and mint leaves in teapot or 2-cup heatproof measuring cup. Add boiling water; steep 4 minutes. Remove tea bags, ginger and mint leaves; discard. Cool tea to room temperature.

Pour 1 cup crushed ice into each of two tall glasses. Divide tea between glasses.

Tip: Squeeze a lime wedge (about 1/8 of a lime) into each cooler before serving.

Nutrition Facts Per Serving: Calories: 3 calories, Carbohydrates: 1 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 1 mg, Fiber: 1 g

SORREL DRINK

From Vegetarian Times; June 2008, page 78. The recipe reads, “Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.”

Sorrel Drink:

3 C dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags

1 4-inch cinnamon stick

10 whole cloves

1/4 tsp. crushed allspice

2 3-inch pieces peeled fresh ginger

Simple Syrup:

1 C sugar

1 C water

To make Sorrel Drink: Bring all ingredients and 4 cups water to a boil in saucepan. Reduce heat to medium-low and simmer 10 minutes. Cool, strain and chill.

To make Simple Syrup: Bring sugar and water to a boil in small saucepan. Stir to dissolve sugar and simmer 1 minute. Cool.

Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guess to sweeten drinks to taste.

Per 1-cup serving: 33 cal; 0 g protein; 0 g total fat (0 g sat. fat); 8 g crab; 0 mg chol; 0 mg sod; 0 g fiber; 8 g sugars; vegan

Taco Tuesday

It's time for another Taco Tuesday. Today's taco offerings include Spicy Grilled Tempeh Tacos with Frijoles Molidos and Homemade Sour Cream and Roasted Butternut Squash Tacos. Enjoy!

LOADED CRISPY TOFU TACOS

This is from The Woks of Life, and can be viewed online at http://thewoksoflife.com/2014/07/loaded-crispy-tofu-tacos/.

Prep time: 30 mins; Cook time: 15 mins; Total time: 45 mins; Serves: 4 servings

Ingredients

Ingredients

You'll need:

1 package firm tofu

1 tablespoon Sriracha

1 tablespoon honey

1/2 cup fine cornmeal

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/8 teaspoon pepper

1/4 cup oil

3 scallions

1 bunch cilantro

1/4 cup yogurt

warm corn tortillas

Other toppings:

shredded cheese

chopped tomato

chopped onion

sweet corn

avocado

lime wedges

Instructions

Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture. In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.

In a cast iron or non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides. While that's happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender. Build your tacos with tortillas, your sauce, and whatever toppings you like.

MUSHROOM, CORN AND POBLANO SOFT TACOS WITH AVOCADO CREAM

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.

From Garnish with Lemon. View this online at http://www.garnishwithlemon.com/mushroom-corn-and-poblano-soft-tacos-with-avocado-cream/ Yields 5.

Ingredients

2 tablespoons olive oil, divided

1 (8-ounce) package mushrooms, sliced

1 cup chopped onion

1 teaspoon dried oregano

1 garlic clove, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 large poblano pepper, seeded and chopped (about 1/2 cup)

1 1/2 cups fresh or frozen corn

1 (14.5-ounce) can black beans, rinsed and drained

1/2 cup salsa

2 tablespoons fresh lime juice, divided

1 teaspoon hot sauce (or more, depending on your preference)

Kosher salt

10 taco-sized corn or flour tortillas

1 ripe avocado, peeled, pitted and diced

1/2 cup sour cream

Chopped fresh cilantro, for garnish

Directions:

Heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms to the pan and cook for 5 minutes, stirring occasionally. Add remaining tablespoon of oil to the pan. Stir in onions, oregano, garlic, chili powder, cumin and poblano pepper and cook for another 5 minutes, stirring occasionally. Add corn and beans to the skillet and cook for 5 minutes, stirring occasionally. Remove pan from heat and stir in salsa, 1 tablespoon lime juice and hot sauce. Season to taste with salt.

Place avocado, sour cream and remaining lime juice in a blender and blend until smooth. If avocado cream is too thick, add additional lime juice to reach desired consistency. Season to taste with salt.

Warm tortillas according to package directions. Spoon mushroom mixture into tortillas, garnish with avocado cream and chopped cilantro. Serve.

ROASTED BUTTERNUT SQUASH TACOS

This recipe is from Cookie + Kate, and starts off, “Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).”

Actually, just before the actual recipe, Kate wrote, “Just when I thought I couldn’t come up with another recipe, my wonderful hair stylist said, “Tacos.” So here we are, two grocery stores later, with tacos that are as tasty as they are colorful. You need some color to brighten up drab winter days, you know?” Kate (Cookie is her crumb-catching dog) goes on about the recipe (you can read more here), along with posting photos of these wonderful tacos. (Yes, I definitely love these and Kate’s site.)

Prep Time: 15 mins; Cook Time: 35 mins; Total Time: 50 minutes; Yield: 4 servings

Check out the recipe at https://cookieandkate.com/2016/roasted-butternut-squash-tacos-recipe/.

Ingredients

Roasted butternut squash

1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into 3/4-inch cubes

2 tablespoons olive oil

1 teaspoon chili powder

Salt and freshly ground pepper

Cabbage and black bean slaw

2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces

2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans

1/3 cup chopped green onions, both green and white parts

1/3 cup chopped fresh cilantro

2 to 3 tablespoons fresh lime juice, to taste

1 teaspoon olive oil

1/4 teaspoon salt, more to taste

Simple guacamole (double if you love guac!)

1 large avocado, diced

1 tablespoon lime juice

1/4 teaspoon ground coriander (optional)

Pinch of salt, more to taste

Everything else

8 corn tortillas (certified gluten free if necessary)

Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)

Instructions

Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.

To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.

Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.

To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.

To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.

To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.

Notes

Change it up: Sweet potatoes would be an awesome substitute for the butternut.

Storage Suggestions: Store individual components separately for best results. Store leftover guacamole in a small bowl with plastic wrap pressed against the top to prevent oxidation.

EDAMAME TACOS WITH PEANUT SAUCE

This yummy recipe comes from Alissa, whose blog, Connoisseurus Veg, looks really fantastic.

Alissa wrote, “These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce,” adding, “Mexican-Thai-Japanese fusion at its finest.”

Serves 4; Prep Times: 5 min; Cook Time: 10 min; Total Time: 15.

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

Ingredients

For Peanut Sauce

1/4 cup natural peanut butter

1 tbsp. soy sauce

1 tbsp. maple syrup or agave

1-2 tbsp. water

For the Edamame Tacos

1 tbsp. canola oil (or other neutral-flavored vegetable oil)

1 medium onion, diced

2 large garlic cloves, minced

2 cups cooked, shelled edamame

1 1/2 tbsp. lime juice

1/4 tsp. salt

3 tbsp. finely chopped fresh cilantro

2 scallions, chopped

about 2 cups baby spinach, arugula or spring mix

8 taco shells, preferably homemade

Instructions

Make the Peanut Sauce

Whisk all ingredients together in a small bowl, adding as much water as needed to achieve desired consistency.

Make the Edamame Tacos

Heat oil in medium skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.

Add garlic and edamame. Continue to sauté until edamame begin to brown in spots, about another 5 minutes.

Add lime juice and salt. Sauté another 30 seconds and remove from heat.

Add cilantro and scallions. Mix well.

Divide mixture among taco shells and top with greens and peanut sauce.

SPICY GRILLED TEMPEH TACOS WITH FRIJOLES MOLIDOS AND HOMEMADE SOUR CREAM [VEGAN, GLUTEN-FREE]

This recipe comes from OneGreenPlanet, and is Dairy Free; Gluten-free; Vegan; Wheat Free.

To view this online, click here.

Ingredients

For the Tempeh and Tacos:

Tempeh, as needed

Spicy bean paste, as needed

Tortillas (gluten-free if necessary)

Pico de gallo

Guacamole

For the Frijoles:

6 cloves roasted garlic

4-5 cups cooked red beans

1 teaspoon sea salt

2 teaspoons cumin

Juice of 2 limes

1 teaspoon olive oil

1/4 teaspoon cayenne or chipotle

1/2 teaspoon smoked paprika

For the Sour Cream

1 cup raw, pre-soaked cashews

1 cup rejuvelac (see notes)

1/2 teaspoon coarse sea salt

Preparation

Brush the tempeh with the bean paste and then grill.

Lightly grill tortillas for about 30 seconds/side.

To make the sour cream, put all ingredients in a high-speed blender and run until very smooth. Then set out in a covered glass container to culture for at least 24 hours. Taste for sourness. Colder climates will require more time. 24 hours at 85°F is about perfect. Refrigerate until thickened.

To make the beans, roast your garlic or pan fry them whole in a skillet until brown. Then cook the beans a minute or two longer than normal, drain, but reserve your bean juice.

Mash the garlic cloves with a fork, then add the beans and spices over low heat. Allow them to simmer for a couple minutes while you go to work with a potato masher. Add the lime juice, olive oil, and bean juice to keep the mixture soft and workable.

Assemble tacos and add pico de gallo and guacamole.

Notes:

Rejuvelac is a fermented liquid you can buy online or make at home.

AVOCADO TACOS

This comes from Jeff Gordinier in The New York Times cooking e-newsletter. The recipe begins, “Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both ‘a comfort,’ he said, and ‘a cultural expression.’ In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos.”

Yield: 12 tacos; Time: 45 minutes.

This recipe was featured in “Scouting the Scene” and can be viewed online here.

Ingredients

4 pasilla chiles

1/2 teaspoon coarse sea salt

2 garlic cloves

10 tomatillos, boiled in salted water for 15 minutes or until soft

3 avocados, sliced thin

12 corn tortillas

3/4 cup white onion, finely diced

1/2 cup chopped cilantro

Preparation

Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)

To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.

Monday Recipes

It's Monday, the start of another week. Here are six yummy recipes to help get your week started off just right, including Summer Ratatouille With Farro and Peach Pie. Enjoy!

VEGETARIAN DELHI DUM ALOO

This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”

To view this online, click here.

Ingredients

1 lb Baby Potatoes

1 tsp Turmeric powder

4 Tbs Ghee (alt. butter/oil)

1 Medium Onion (diced)

2 Tbs Ginger paste (alt. minced ginger)

1 Tbs Garlic paste (alt. minced garlic)

1 lb Tomatoes (canned or fresh)

2 oz Cashews

2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)

1 Tbs Chili powder

1 tsp Salt

1 tsp Cumin powder

1 tps Coriander powder

2 Bay leaves

1 tps Garam Masala powder

1 bunch Cilantro leaves (chopped)

Directions

Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.

Puree tomatoes in blender and reserve.

In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.

Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.

Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.

Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.

Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.

Finish with Garam Masala and serve with Basmati rice and naan (if desired).

CHICKPEA TIKKA MASALA

This is from the March 2014 issue of Vegetarian Times, page 24, and begins, “This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.” Serves 4 in 30 minutes or less.

This can be viewed online here.

1 Tbs. vegetable oil

1/2 medium onion, diced

1 Tbs. garam masala

1 Tbs. tomato paste

2 tsp. grated fresh ginger

1 serrano chile, minced

2 15-oz. cans chickpeas, rinsed and drained

1 28-oz. can crushed tomatoes

1/2 cup low-fat Greek-style yogurt

1/4 cup chopped cilantro

Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Sauté 1 minute more.

Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.

nutritional information Per 1 1/2-cup serving: Calories: 328; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 2 mg; Sodium: 582 mg; Fiber: 5 g; Sugar: 11 g; Gluten-Free

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.

CRUSTLESS SOUTHWESTERN MINI-QUICHES

This is from the Vegetarian Times website (January 6, 2007), and begins, “Frozen hash browns act as a crust for these spicy entrées that can also be made in individual pie dishes for a more quiche-like appearance. Serve with prepared salsa and slices of avocado.”

6 servingsView this online at https://www.vegetariantimes.com/recipes/crustless-southwestern-mini-quiches.

Ingredients

6 large eggs

1 tsp. salt

1 1/2 cups frozen shredded hash brown potatoes, thawed

1/2 medium red bell pepper, diced (about 1/2 cup)

1/2 cup fresh or frozen corn kernels, thawed if frozen

2 green onions (white and green parts), thinly sliced (about 1/4 cup)

2 Tbs. chopped cilantro

3/4 cup shredded reduced-fat Cheddar cheese

1/2 cup low-fat milk

2 chipotle chiles in adobo sauce, drained, rinsed and minced, 2 tsp. sauce reserved

Preparation

Preheat oven to 375°F. Coat 6 6-oz. ramekins with cooking spray, and place on baking sheet. Whisk together 1 egg and 1/4 tsp. salt in medium bowl. Stir in shredded hash brown potatoes. Divide potato mixture evenly among prepared ramekins, pressing down to form crust. Bake 15 minutes, or until lightly browned.

Sprinkle each ramekin with bell pepper, corn, green onions and cilantro. Top with cheese.

Whisk together remaining eggs, milk, 3/4 tsp. salt, chiles and adobo sauce in medium bowl. Pour mixture over vegetables in ramekins. Bake 20 to 25 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Information: Calories: 156; Carbohydrate Content: 9 g; Cholesterol Content: 223 mg; Fat Content: 8 g; Fiber Content: 1 g; Protein Content: 12 g; Saturated Fat Content: 3 g; Sodium Content: 602 mg; Sugar Content: 2 g

SUMMER RATATOUILLE WITH FARRO

This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “Ratatouille tastes best the day after you make it, and in the summer, you can serve it chilled or at room temperature, with a vinaigrette drizzled over the top. Here, it tops a pile of farro. Top it with a poached egg, or with crumbled feta or grated Parmesan.”

Yield: Serves 6; Time: 1 hour 15 minutes for the ratatouille 15 minutes for assembling the big bowls.

This was featured in “Just Add Farro”, and can be viewed online here.

Ingredients

For the Ratatouille

1 1/2 pounds eggplant, cut into 1/2-inch cubes

3 tablespoons extra-virgin olive oil

Salt

3/4 pound (2 medium) onions, thinly sliced

3/4 pound mixed sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long

4 to 6 large garlic cloves, thinly sliced

1 1/4 pounds zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)

1 pound tomatoes, peeled, seeded and coarsely chopped

1 bay leaf

1 to 2 teaspoons fresh thyme leaves or 1/2 to 1 teaspoon dried thyme

1/2 teaspoon dried oregano

Freshly ground pepper

For the Vinaigrette

2 tablespoons sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice

Salt to taste

1 very small garlic clove, pureéd

1 teaspoon Dijon mustard

6 tablespoons extra-virgin olive oil

For the Big Bowl

3 to 4 cups cooked farro or spelt

2 to 4 tablespoons slivered or chopped fresh basil, to taste

6 eggs, poached

2 ounces crumbled feta or freshly grated Parmesan

Preparation

For the Ratatouille

Preheat oven to 450 degrees. Place diced eggplant in a large, heavy, flameproof casserole. Toss with 1 tablespoon of the olive oil and salt to taste. Place in hot oven and roast uncovered for 15 to 20 minutes, stirring from time to time, until eggplant is lightly browned and fragrant. Remove the casserole from the oven, cover tightly and allow eggplant to steam in the hot casserole while you pan-cook onions, peppers, and zucchini.

Meanwhile, heat a tablespoon of the remaining oil over medium heat in a large, heavy skillet. Add onions and cook, stirring often, until just about tender, about 5 minutes. Stir in peppers and a generous pinch of salt. Cook, stirring often, until peppers have softened and smell fragrant, about 5 to 10 minutes. Stir in half the garlic and cook for another minute, then season with salt and pepper and transfer to casserole with eggplant. Heat remaining oil in the skillet and add zucchini. Cook, stirring often, until tender but still bright, about 5 to 10 minutes. Stir in remaining garlic for a minute, until fragrant, season to taste with salt and pepper, and transfer to casserole.

Add tomatoes to the casserole with bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together and place over medium-low heat. When vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes, until the mix is juicy and fragrant and the vegetables are thoroughly tender. Taste and adjust seasonings. Serve warm or cold, preferably the next day.

For the Big Bowl

Whisk together ingredients for the vinaigrette.

To assemble the big bowl, spoon warm or room temperature farro or spelt into each bowl (1/2 cup to 3/4 cup, to taste). Top with a generous spoonful of ratatouille. Spoon a tablespoon of vinaigrette over the ratatouille and garnish with some of the basil. Top with a poached egg if desired and sprinkle with feta or Parmesan. Garnish with more basil and serve.

CREAMY COLESLAW

This is from a Weight Watcher's emailing list from y-e-a-r-s ago. The recipe began, “Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.”

At the time it was posted, it had a points value of 1.

Servings: 4 (about 1 cup per serving); Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy

Ingredients

3/4 pound packaged coleslaw mix (shredded cabbage and carrots)

1 medium red onion(s), thinly sliced

1/2 cup fat-free mayonnaise

1 tsp dark sesame oil

1/8 tsp table salt, or to taste

2 Tbsp cilantro, fresh, chopped

1/8 tsp black pepper, or to taste

Directions

Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve.

Friday Recipes

It's finally Friday. (Yay!) Here are six yummy recipes to help you through the weekend, including Strawberry Balsamic Ice Cream and Stuffed Piñata Cake. Enjoy!

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

MINI CHEDDAR QUICHE BITES

This is from FamilyTime, and begins, “These simple, mini quiche bites are easy to make ahead and then reheat in the microwave. Perfect for kids, breakfasts on-the-go, parties, pot-lucks and more.”

Makes 24 mini-quiches; Prep Time: 10 minutes; Cook Time: 12 to 15 minutes

To view this online, click here.

Ingredients

1/4 cup panko or regular breadcrumbs

4 large eggs

1/3 cup half-and-half

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/4 cups shredded Cheddar cheese

Directions

Preheat the oven to 350° F. Generously spray 24 mini-muffin cups with flavorless cooking spray.

Lightly pat 1/2 to 1 teaspoon of crumbs in the bottom of each muffin cup. Tap the muffin pan to insure the crumbs lightly coat the sides.

In a mixing bowl, whisk together the eggs, half-and-half, salt and pepper until blended. Add the cheese and mix well. Spoon evenly into the muffin cups. Each cup will take about 1 tablespoon.

Bake for 12 to 15 minutes or just until set. Let the muffin pans cool on wire racks for about 5 minutes. Loosen the quiches from the sides of the muffin cups with a thin knife and remove them. Serve warm.

ROASTED TOMATO AND CORN RISOTTO WITH ARUGULA BASIL PESTO

This comes from Heather Christo on The Today Show’s recipes site. The recipe begins, “Risotto is one of the most versatile recipes out there; you can add virtually any ingredients you like—from beets or red wine and bacon to zucchini or butternut squash—and create a beautiful, tasty, seasonal dish. Since this version omits the Parmesan cheese and butter typically added to risottos, it is a lighter dish, and the flavors of whatever ingredients you add really get a chance to shine. If you stir diligently, the final result will still be quite creamy. This pesto sauce features blanched garlic, arugula, and basil, which mellows the garlic flavor and gives the sauce a bright green color that doesn't turn brown like most other pestos.” Cook Time: 30 minutes; Prep Time: 20 minutes; Servings: 6 - 8.

Note: The recipe originally calls for chicken stock or vegetable stock; for this blog, I've kept it at only vegetable stock.

To view this online, click here.

Ingredients

Roasted Vegetables

1⁄4 cup raw corn kernels

2 cups cherry tomatoes

2 tablespoons olive oil

Arugula Basil Pesto

3 cloves garlic

2 cups packed fresh basil leaves

4 cups packed arugula leaves

1⁄4 cup olive oil

1⁄4 cup rice vinegar

Kosher salt

Risotto

6 cups vegetable stock

1⁄4 cup olive oil

1 yellow onion, finely diced

1 1/2 cups Arborio rice

1 cup raw corn kernels

Kosher salt

2 cups fresh arugula

1 avocado, peeled and diced

1 teaspoon olive oil

Kosher salt

Small fresh basil leaves, for garnish (optional)

Preparation

To prepare the roasted vegetables: Preheat the oven to 450º F. Line a baking sheet with parchment paper. Arrange the corn kernels and the cherry tomatoes on the baking sheet and drizzle the oil over the top.

To make the arugula basil pesto: Bring a small pot of water to a boil. Fill a bowl with ice and water. Add the garlic cloves to the boiling water. After 20 seconds, add the basil and arugula and blanch for 8 to 10 seconds. Scoop out the basil, arugula, and garlic with a large strainer and immediately plunge into the ice water.

Wring the herbs of the extra water and put them in a blender with the blanched garlic, olive oil, and vinegar. Puree on high until smooth and then season with salt. Set aside.

To make the risotto: In a medium pot, heat the vegetable stock over medium-low heat.

In a large heavy pan or pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, until soft.

Add the rice and cook, stirring for 2 to 3 minutes until the rice is translucent except for a white center.

Start adding the hot vegetable stock 1 cup at a time while continuously stirring with a wooden spoon. As the stock is absorbed, add another cup. Continue until all the stock has been incorporated and the rice is cooked to al dente. This should take about 20 minutes. In the final minute, add the corn.

Remove from the heat and stir in the basil arugula pesto. Season with salt.

Seven minutes before the risotto is to be finished, put the tomatoes and corn in the oven and roast for 7 minutes, until sizzling and golden. The tomatoes will burst.

In a small bowl, gently toss the arugula and avocado with the olive oil and a little salt.

Spoon the risotto into bowls and top with some of the salad and roasted cherry tomatoes. Garnish with the roasted corn and some small fresh basil leaves, if desired.

STRAWBERRY BALSAMIC ICE CREAM

This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…

Yield: about 1 quart

To view this online, click here.

Ingredients

For the strawberries:

3 cups strawberries, hulled and quartered

2-1/2 tablespoons of sugar

2 tsp. balsamic vinegar

For the custard base:

5 egg yolks

1/2 cup sugar

1-3/4 cups heavy cream

3/4 cup milk (any fat content besides skim will be fine, but I used whole.)

1/4 teaspoon salt

2 tsp. balsamic vinegar

1 tablespoon vodka (optional but recommended)

Instructions

In a small saucepan, combine the strawberries and 2 1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.

In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.

Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.

Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)

Cool thoroughly (ideally overnight.)

Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.

Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.

Enjoy!

ULTRA-EASY POT PIE

This comes from page 43 of the March 2016 issue of Vegetarian Times, and begins, “You can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal.” Serves 4 in 30 minutes or less.

To view this online, click here.

2 Tbs. cornstarch

1 1/3 cups prepared vegan creamy potato-leek soup

1/2 tsp. dried crushed rosemary

1/4 tsp. ground cumin

2 10-oz. pkg. frozen mixed vegetables, thawed and drained

1 sheet vegan puff pastry, from 17.3-oz pkg., thawed

Position oven racks in middle and bottom positions, and preheat oven to 450˚F.

Whisk 2 Tbs. cold water into cornstarch in medium saucepan. Whisk in soup, rosemary, and cumin, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium, and simmer 3 to 4 minutes, stirring occasionally. Remove from heat, stir in vegetables, then spread mixture in 9-inch deep-dish pie pan.

Unfold puff pastry, and place over vegetable mixture; allow pastry to drape over pie pan. Trim pastry edges with scissors or sharp knife so that it fits tightly in pan. Prick pastry all over with fork or knife. Bake 15 to 18 minutes, or until puff pastry is puffed and golden.

nutritional information Per Per 1-cup serving: Calories: 373; Protein: 9 g; Total Fat: 17 g; Saturated Fat: 5 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 607 mg; Fiber: 6 g; Sugar: 2 g; Vegan

STUFFED PINATA CAKE

This is from The Food Network, and begins, “Your guests will certainly be delighted by the sight of this bright cake. But make sure they don't put their cameras away too soon: once you cut into it, a candy surprise comes spilling out!”

Total: 3 hours 15 minutes; Active: 1 hour 5 minutes; Yield: 8 to 10; Level: Intermediate

To view this online, go to http://www.foodnetwork.com/recipes/stuffed-pinata-cake.

Ingredients

Frosting:

1 cup sugar

2 teaspoons freshly squeezed lemon juice

Pinch fine salt

6 large egg whites

4 sticks (1 pound) unsalted butter, cut into 1 1/2-inch chunks, at room temperature

5 cups sweetened shredded coconut

Filling and Decoration:

Blue, orange, yellow, purple and pink food coloring

2 cups of your favorite small and soft candies (none in wrappers), such as gummies or candy-covered chocolates

Cake:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon fine salt

1 cup whole milk, at room temperature

1 tablespoon pure vanilla extract

3 large eggs plus 1 large egg yolk, at room temperature

1 1/2 cups sugar

DirectionsFor the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with butter and line the bottom of each with parchment.

Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy. Add about a third of the flour mixture and beat on medium low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium low until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour.

Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.

For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.

Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.

Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together to a smooth and spreadable consistency. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable, then beat until light before using.)

For the filling and decoration: Dye the coconut: Have ready 5 resealable plastic bags or plastic containers. Put 1 1/2 cups of the coconut in one container with 6 to 8 drops of blue food coloring. Put 1 cup of coconut in the second container with 5 to 6 drops of orange food coloring, 1 cup of coconut in the third with 5 to 6 drops yellow food coloring and 1 cup of coconut in the fourth with 6 to 8 drops purple food coloring. Put the remaining 1/2 cup coconut in the fifth container with 4 to 5 drops pink food coloring. Seal each container and shake vigorously until the coconut is evenly dyed. Add more food coloring 1 drop at a time as needed to get bright, vibrant colors.

Assemble the cake: Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds). Put one of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting. Put the other cake ring on top and push down slightly. Fill the hole with candy. Cut one of the reserved cake rounds in half horizontally to make 2 thinner rounds. Use one to fill the hole on top of the cake. Frost the top and sides of the cake with the remaining frosting.

Cut a strip of parchment about 30 inches long and 3 inches wide. Wrap this parchment around the cake like a collar, leaving 1 inch of frosting exposed around the bottom perimeter of the cake. Pack some of the blue coconut onto the exposed frosting to make your first strip of color. Lift the collar up another 1 inch and do the same with the orange coconut. Remove the collar and fill the remaining inch of frosting with the yellow coconut. For the top, make 1-inch-wide rings, starting on the outside and working your way in, with the purple, pink, blue and orange coconut until the top is completely covered. Let sit at room temperature for at least 1 hour before serving.

Thursday Recipes

Here are six yummy vegetarian recipes to help you through the day, including Vegan Lentil Burgers and Peanut Butter Bars with Salted Chocolate Ganache. (Do I have your attention?) Enjoy!

APRICOT COBBLER SUPREME

This comes from the infamous long-since-forgotten emailing list.

Ingredients

1 egg

1 cup sugar

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/4 cup milk

1/2 tsp vanilla

1 tbs melted shortening

2 cups cooked apricots, sweetened

Directions

Beat egg and sugar until creamy. Sift flour, baking powder and salt. Add dry ingredients alternately with milk and vanilla to creamed mixture; add shortening. Put fruit in greased baking dish; pour in batter. Bake at 350F for 30 minutes or until batter is done. Serve warm with cream or ice cream.

Any type fruit, fresh or canned, may be substituted for apricots. If using fresh fruit, sprinkle with 1cup sugar and heat before pouring in batter. Enjoy!

CORN SALAD

This simple (and simply yummy) recipe is from Lena Abraham on Delish. Lena wrote, “The quintessential summer salad.”

Yields: 4 – 6 servings; Prep Time: 5 minutes; Total Time: 5 minutes.

To view this recipe online, click here.

Ingredients

4 c. fresh or frozen corn, defrosted

1 c. cherry tomatoes, halved

1/3 c. crumbled feta

1/4 red onion, finely chopped

1/4 c. basil, thinly sliced

3 tbsp. olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Directions

Toss all ingredients together in a large bowl. Season with salt and pepper and serve immediately.

BEET-TOP CRUSTLESS QUICHE

This is from the Vegetarian Times website (May 5, 2008), and begins, “Edible beet tops are the free prize that comes with the colorful root vegetable. This entrée calls for about the amount of greens you’d get from a one-pound bunch of beets, but it can also be made with spinach, Swiss chard, or other leafy greens.”

Makes 6 servings and can be viewed online here.

Ingredients

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 cloves garlic, minced (2 tsp.)

4 cups beet greens, stems trimmed and coarsely chopped

3 large eggs

1/2 cup all-purpose flour

1/2 tsp. baking powder

1 1/2 cups low-fat milk

1/4 cup grated Parmesan cheese

Preparation

Heat oil in pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until softened. Stir in garlic, and cook 30 seconds, or until fragrant. Add beet greens and 1/2 cup water. Reduce heat to medium-low, cover, and cook 7 to 10 minutes, or until beet greens are tender. Season with salt and pepper. Cool 10 minutes.

Meanwhile, preheat oven to 350°F. Coat 9- x 9-inch baking pan or 8-inch glass pie dish with cooking spray. Whisk eggs in large bowl 1 minute, or until frothy. Whisk in flour and baking powder until no lumps remain. Whisk in milk, and season with salt and pepper. Stir Parmesan cheese and beet green mixture into egg mixture. Spread in prepared pan. Bake 50 to 60 minutes, or until browned and puffy on top.

Nutrition Information: Calories: 152; Carbohydrate Content: 15 g; Cholesterol Content: 112 mg; Fat Content: 6.5 g; Fiber Content: 1 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 448 mg; Sugar Content: 5 g

VEGAN LENTIL BURGERS

This comes from the Food Network Kitchen, and begins, “These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)”

Total: 2 hr 10 min; Prep: 20 min; Inactive: 1 hr Cook: 50 min; Yield: 6 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-burgers-3362403.

Ingredients

3/4 cup brown lentils, rinsed, strained and picked through

1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water

2 teaspoons extra-virgin olive oil

1 large red onion, half finely chopped and half thinly sliced

Juice of 1/2 lemon

Kosher salt

8 ounces fresh baby spinach

2 large cloves garlic, minced

Freshly ground black pepper

1/2 teaspoon ground cumin

1 cup whole-wheat breadcrumbs

1/2 cup walnuts, toasted and finely chopped

Cooking spray

6 whole-grain vegan hamburger buns

Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Directions

Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.

Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.

Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

CHICKPEA TIKKA MASALA

This is from the March 2014 issue of Vegetarian Times, page 24, and begins, “This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.” Serves 4 in 30 minutes or less.

This can be viewed online here.

1 Tbs. vegetable oil

1/2 medium onion, diced

1 Tbs. garam masala

1 Tbs. tomato paste

2 tsp. grated fresh ginger

1 serrano chile, minced

2 15-oz. cans chickpeas, rinsed and drained

1 28-oz. can crushed tomatoes

1/2 cup low-fat Greek-style yogurt

1/4 cup chopped cilantro

Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Sauté 1 minute more.

Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.

nutritional information Per 1 1/2-cup serving: Calories: 328; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 2 mg; Sodium: 582 mg; Fiber: 5 g; Sugar: 11 g; Gluten-Free

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

This is from Nancy Fuller of The Food Network’s Farmhouse Rules.

Total: 1 hr 10 min; Active: 25 min; Yield: 8 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/nancy-fuller/peanut-butter-bars-with-salted-chocolate-ganache.

Ingredients

Nonstick cooking spray, for baking dish

1 1/2 cups confectioners' sugar

1 1/2 cups graham cracker crumbs

1 cup creamy peanut butter

Kosher salt

1 stick (8 tablespoons) unsalted butter, melted

8 ounces semisweet baking chocolate, chopped into small pieces

1 cup heavy cream

1 teaspoon flaky sea salt, optional

Directions

Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.

Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

Ice Cream

I scream, you scream, we all scream for ice cream!

Does anyone else remember that from childhood? If you're like me, you probably do.

Who doesn't love ice cream - or any of its cousins (sorbets, sherbets, gelato) - on a hot summer's day? The coolness, the yumminess...

Actually, almost any time is a good time for ice cream. Here are six yummy recipes to try, including Frozen Berry Ice Cream and Strawberry Balsamic Ice Cream. Enjoy!

CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM

This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”

To view this online, click here.

Ingredients

Brown Sugar Crisp

1/3 cup all purpose flour

1/3 cup rolled oats

1/4 cup brown sugar

1/2 tsp cinnamon

3 tbsp butter, cold

No Churn Ice Cream

1 14 oz can sweetened condensed milk

1/2 tbsp vanilla extract

1 tbsp lemon juice

1/4 tsp salt

4 oz cream cheese, softened

2 1/2 cups heavy whipping cream

Raspberry Jam, about 2/3 cup

Directions

For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.

In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.

For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.

In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.

Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.

Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.

Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.

Cover with plastic wrap and set in the freezer for 5-6 hours before serving.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “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 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

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.

STRAWBERRY BALSAMIC ICE CREAM

This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…

Yield: about 1 quart

To view this online, click here.

Ingredients

For the strawberries:

3 cups strawberries, hulled and quartered

2-1/2 tablespoons of sugar

2 tsp. balsamic vinegar

For the custard base:

5 egg yolks

1/2 cup sugar

1-3/4 cups heavy cream

3/4 cup milk (any fat content besides skim will be fine, but I used whole.)

1/4 teaspoon salt

2 tsp. balsamic vinegar

1 tablespoon vodka (optional but recommended)

Instructions

In a small saucepan, combine the strawberries and 2 1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.

In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.

Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.

Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)

Cool thoroughly (ideally overnight.)

Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.

Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.

NO CHURN ICE CREAM

This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”

12 servings (6 cups total)

To view this online, click here.

Ingredients:

14-ounce can sweetened condensed milk

2 teaspoons vanilla extract

Pinch fine sea salt

2 cups heavy cream, chilled

Directions:

In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.

In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.

Chef’s Notes:

For best results, chill both the metal bowl and loaf pan before starting this recipe.

Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.

FROZEN BERRY ICE CREAM

This is from Diabetes Self-Management, and can be viewed online here.

Yield: 8 servings. Serving size: 1/2 cup.

Ingredients

8 ounces frozen unsweetened strawberries, partially thawed

8 ounces frozen unsweetened peaches, partially thawed

4 ounces frozen unsweetened blueberries, partially thawed

6 packets sugar substitute

2 teaspoons vanilla

2 cups sugar-free, low-fat vanilla ice cream

16 blueberries (optional)

4 small strawberries, halved (optional)

8 peach slices (optional)

Directions

Combine partially thawed strawberries, peaches, blueberries, sugar substitute, and vanilla in food processor. Process until coarsely chopped.

Add ice cream; process until well blended.

Serve immediately for semi-soft texture or freeze until ready to serve. (If frozen, let stand 10 minutes to soften slightly.) Garnish each serving with 2 blueberries for “eyes,” 1 strawberry half for “nose,” and 1 peach slice for “smile.”

Nutrition Facts Per Serving: Calories: 69 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 23 mg, Fiber: 1 g

Exchanges per serving: 1 Bread/Starch.

GINGER-PEACH SORBET

This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.

6 very ripe medium peaches (3 lb.)

1/4 cup sugar

4 1/4-inch-thick coins fresh ginger

2 Tbs. lemon juice

2 tsp. grated lemon zest

6 Tbs. Prosecco or white wine

Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.

Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.

Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.

Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.

To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.

nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free