We're coming near the end of the holiday season. To that end, here are More Holiday Sides, including Vegan Quinoa-Cranberry Stuffed Acorn Squash, Spinach Salad with Roasted Beets and Dried Fruit, and Baking Powder Biscuits. Enjoy!
BAKED ACORN SQUASH WITH POLENTA
This is from Eden Foods, and is a wonderful way to deal with acorn squash.
Serves: 4; Prep Time: 25 minutes; Cook Time: 50 minutes
To view this online, click here.
Ingredients
2 medium acorn squash, halved, seeds removed
1 Tbsp Eden Safflower Oil, for oiling the squash skin and baking pan
1 Tbsp Eden Extra Virgin Olive Oil, for sautéing vegetables
1/3 cup onion, minced
2 cloves garlic, minced
1/4 cup celery, minced
1 cup Edensoy Unsweetened
2 cups water
1/2 tsp Eden Sea Salt
1/4 tsp Eden Black Pepper
1 cup organic yellow corn grits (polenta), coarsely ground variety
1/4 tsp dried sage, or dried poultry seasoning
1 pinch dried thyme
1 pinch dried rosemary
1/3 cup sunflower seeds, dry pan roasted
2 or 3 drop Eden Tamari or Shoyu Soy Sauce, for season sunflower seeds
1/4 cup fresh parsley, minced
Directions
Preheat the oven to 400°. Lightly oil the squash skin and the inside and top of the cut acorn squash with safflower oil. Lightly oil a baking pan. Bake for 55-60 minutes or until tender when poked with a fork or knife.
While squash bakes, make the polenta. Heat up the olive oil in a medium saucepan and sauté the onions and garlic for 2 to 3 minutes. Add the celery and sauté 2 minutes. Add the Edensoy, water, sea salt and pepper. Bring to a boil. Whisk in the polenta, stirring constantly, and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until thick. Remove from the heat.
Rinse the sunflower seeds and dry roast about 7 to 10 minutes over medium heat until slightly brown. Add soy sauce and stir to mix. Remove from heat.
Stir the sage, thyme and rosemary into the polenta. Add extra pepper or sea salt if desired.
Remove the squash from the oven. Fill each squash half with polenta. Sprinkle the sunflower seeds over the polenta. Garnish with parsley. Return to the oven and bake for another 15 to 20 minutes or until the topping begins to brown slightly. Remove and place on a serving platter.
VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH
This yummy recipe, from the Food Network, begins, "This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries)."
Prep Time: 15 minutes; Inactive Time: 5 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Yield: 4 servings; Level: Intermediate
To view this online, click here.
Ingredients
2 medium acorn squash (2 to 2 1/4 pounds each)
3 tablespoons apple cider vinegar
3 tablespoons olive oil
2 tablespoons pure maple syrup
Kosher salt and freshly ground black pepper
1 small onion, chopped
1 cup red quinoa, rinsed well
1 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup dried cranberries
1 cup loosely packed fresh parsley leaves, chopped
1/4 cup roasted, salted and shelled pistachios, coarsely chopped
Directions
Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
Cook’s Note
The squash may be baked and stuffed the day before and refrigerated. To reheat, cover the baking dish loosely with foil and reheat in a 350-degree F oven, checking the squash every 5 minutes until it is hot.
SPINACH SALAD WITH ROASTED BEETS AND DRIED FRUIT
This was in the November 2013 issue of Vegetarian Times (page 38). It begins, "This celebratory salad is packed with complementary sweet, sour, earthy, and savory flavors. For color, choose a mixture of beets, such as golden and Chioggia (candy cane), in addition to the usual red." Makes 8 servings. Great for holiday meal
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-salad-with-roasted-beets-and-dried-fruit/.
Ingredients
1 lb. beets, scrubbed and trimmed
1/2 cup fresh orange juice
1/3 cup dried goji berries
1 Tbs. Dijon mustard
1 Tbs. balsamic vinegar
2 Tbs. olive oil
10 oz. baby spinach leaves
1/3 cup dried cranberries (apple-juice sweetened)
1/4 cup pumpkin seeds
Preparation
Preheat oven to 375°F. Wrap beets individually in foil, and place on baking sheet. Roast 1 hour, or until tender. Cool.
Meanwhile, pour orange juice over goji berries in small bowl. Soak goji berries 1 hour, or until plump and softened.
When beets are cool enough to handle, rub off skins using paper towel, then cut beets into thin slices.
Strain goji berries into small, clean bowl, and reserve juice. Whisk together 2 Tbs. reserved juice with mustard, vinegar, and oil in separate bowl.
Toss spinach with dressing in large bowl, and season with salt and pepper, if desired. Sprinkle with goji berries, beets, cranberries, and pumpkin seeds.
GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY
This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings
To view this online, click here.
Ingredients
7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
Directions
Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.
WINTER SQUASH POT PIE WITH SWISS CHARD AND CHICKPEAS
This comes from Vegetarian Times (November 2013, page 55), and begins, "The edible skin of delicata or red kuri squash adds color and texture to this rustic pot pie." Makes 12 servings
View this online at https://www.vegetariantimes.com/recipes/winter-squash-pot-pie-with-swiss-chard-and-chickpeas/.
Ingredients
4 cups low-sodium vegetable broth (1 qt.)
1 delicata or 1/2 red kuri squash, unpeeled, seeded, quartered, and cut into 1/2-inch-thick crescents (2 cups)
1 lb. Yukon gold or fingerling potatoes, unpeeled, cut into 1-inch chunks
1 12-oz. bunch red Swiss chard, stems sliced, leaves coarsely chopped, divided
1 Tbs. fresh thyme leaves
1 tsp. salt
1 1/2 cups fresh or frozen organic corn kernels
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
1/4 cup olive oil
2 large onions, quartered and thinly sliced (4 cups)
1/3 cup all-purpose flour
4 cloves garlic, minced (4 tsp.)
1 cup plain almond milk, rice milk, or soymilk
1 sheet frozen puff pastry (1/2 17.3-oz. pkg.), such as Pepperidge Farms, thawed
Preparation
Bring broth, 3 cups water, squash, potatoes, Swiss chard stems, thyme, and salt to a boil in stockpot. Cover, reduce heat to medium, and cook 5 minutes. Add Swiss chard leaves and corn, and cook 3 minutes more. Drain vegetables, and reserve broth. Measure broth, and add enough water to make 6 cups liquid. Transfer vegetables to large bowl, and stir in chickpeas.
Wipe out stockpot, add oil, and heat over medium-high heat. Add onions, and sauté 7 to 10 minutes, or until beginning to brown. Sprinkle with flour and garlic, and cook 1 minute. Add reserved 6 cups broth liquid, and cook 5 to 7 minutes, or until sauce thickens, stirring constantly. Stir in almond milk. Stir sauce into vegetable mixture, and season with salt and pepper, if desired. Cool. (If making ahead, transfer filling to bowl, cover, and refrigerate up to 2 days.)
To assemble pot pie: Preheat oven to 375°F. Pour filling into deep 13- x 9-inch baking dish.
Gently roll out puff pastry sheet to size of baking dish on lightly floured work surface. Transfer to baking sheet lined with parchment paper, and chill 30 minutes.
Place chilled puff pastry sheet over filling on top of baking dish, and press around edges to seal. Use tip of sharp paring knife to score 4 rows of diagonal incisions into puff pastry (without cutting completely through), alternating directions with each row.
Bake 30 minutes, or until top crust is golden brown. Cool 10 minutes before serving.
BAKING POWDER BISCUITS
This is from the July/August 2004 issue of Vegetarian Times, page 45. It begins, "If you want to make your own baking powder, the formula is very simple: Combine 1/4 cup cream of tartar with 2 tablespoons baking soda, and sift the two together three times. Store the powder in a tightly sealed container away from sunlight. When cutting out biscuits, don’t twist cutter; cut straight through dough to work surface. This recipe makes 8 biscuits."
To view this online, go to https://www.vegetariantimes.com/recipes/baking-powder-biscuits/.
Ingredients
2 cups sifted all-purpose flour
1 Tbs. baking powder, preferably homemade (see above)
1 tsp. salt
4 Tbs. cold, unsalted butter, cut into 1/2-inch pieces
3/4 cup heavy cream
Preparation
Preheat oven to 450F. Line a baking sheet with parchment paper, and set aside.
Put flour, baking powder and salt in a mixing bowl, and whisk to mix. Using fingers or 2 forks, quickly work butter into flour until it is the texture of oatmeal with some larger lumps remaining. Make a well in center of flour, and pour in cream. Stir just until blended.
Turn dough onto a lightly floured surface, and knead briefly but strongly, for 6 or 7 strokes. Roll out dough to a thickness of 1/2 inch. Using a floured fork, prick surface of dough all over at 1-inch intervals, taking care that fork goes through dough.
Using a 3-inch biscuit cutter, stamp out dough. Place biscuits close together on baking sheet.
Bake in center of oven for 8 to 12 minutes, or until biscuits are crusty and are a rich golden brown. Remove from oven, and serve.
Thursday, December 22, 2022
Wednesday, December 21, 2022
Sides
While I did post several sides on Tuesday, I figured that since Christmas is this Sunday, I'd better post more sides for the holiday meal. Check out the Onion Supreme, the Egg Nog Pumpkin Pie, or any of the other meatless recipes today. Enjoy!
Note: I'll be taking tomorrow off to spend with family. (Not to worry, it's a small gathering.) I'll be back on Monday with more yummy recipes to help you through the last week of the year.
SPICE TEA
I used to make this every year for Christmas presents. It's easy to make and tastes yummy. Gift wrap in a decorative tin or in a bag, then placed into a mug.
Ingredients
8 oz loose tea
3 orange peels
1 1/2 - 2 sticks cinnamon
2 T chopped cloves
Directions
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
ROSE HIP MARMALADE
This recipe is from friends of the family, an Episcopal priest and his wife. Both were involved in the civil rights movement. He past away several years ago, but I still remember them fondly.
Ingredients
3 lbs. rose hips
1 large lemon
2 large oranges
6 C sugar
4 C boiling water
Directions
Remove stem & flower area ends from rose hips. Cut each berry in half. Cover with boiling water; simmer for 30 minutes. Rub through sieve or food mill. Add to pulp juice of lemon & oranges, coarsely ground-up rind of oranges, & sugar. Boil about 20 minutes. Pour into jelly glasses. When cool, cover with paraffin.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
Ingredients
2 leeks (discard green), sliced thin
3 - 4 yellow onions, sliced thin
4 bunches scallions (discard green), sliced thin
20 small white onions
1 stick butter or margarine
1 1/2 C half & half
2 cloves garlic, sliced thin
Directions
Melt butter over low heat and sauté leeks, scallions, garlic, and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.
CRANBERRY PIE
My dad sent this in a letter dated "18 Nov '79". He wrote, "Here is a recipe for a pie. 1st the way it was in the paper and the way I made it."
Note: This can be made either with or without a top crust. The original recipe was for a one-crust pie, without top crust.
Ingredients
2 T cornstarch
1 C sugar
1/3 tsp salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients and cook in double boiler until thick. Add next 3 ingredients and cook 10 minutes. Put in pie shell and 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.)
Variation
Ingredients
2 T 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
Directions
Make as above.
EGG NOG PUMPKIN PIE
Ingredients
1 C canned eggnog
1 egg
18 oz. can pumpkin pie filling
9" pie crust
Diretions
Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.
PEANUT BUTTER PIE
I drove cab for several years. This was given to me by one of my fares, a divorced man with custody of his two kids. It took three trips to get the recipe, including the amounts. I increased the amounts of the peanut butter and sugar from 1/3 C.
Ingredients
1/2 C peanut butter (note)
8 oz. cream cheese (note)
1/2 C confectioner’s sugar
8 oz. tub cool whip (note)
graham cracker crust
Directions
Mix peanut butter, sugar, cream cheese & cool whip together, pour into crust, refrigerate or freeze for 1 hour.
NOTE: The peanut butter should be creamy. The cream cheese can be low fat, but should NOT be fat-free; the pie won’t taste (or set up) right. The cool whip can be low fat, too.
Note: I'll be taking tomorrow off to spend with family. (Not to worry, it's a small gathering.) I'll be back on Monday with more yummy recipes to help you through the last week of the year.
SPICE TEA
I used to make this every year for Christmas presents. It's easy to make and tastes yummy. Gift wrap in a decorative tin or in a bag, then placed into a mug.
Ingredients
8 oz loose tea
3 orange peels
1 1/2 - 2 sticks cinnamon
2 T chopped cloves
Directions
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
ROSE HIP MARMALADE
This recipe is from friends of the family, an Episcopal priest and his wife. Both were involved in the civil rights movement. He past away several years ago, but I still remember them fondly.
Ingredients
3 lbs. rose hips
1 large lemon
2 large oranges
6 C sugar
4 C boiling water
Directions
Remove stem & flower area ends from rose hips. Cut each berry in half. Cover with boiling water; simmer for 30 minutes. Rub through sieve or food mill. Add to pulp juice of lemon & oranges, coarsely ground-up rind of oranges, & sugar. Boil about 20 minutes. Pour into jelly glasses. When cool, cover with paraffin.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
Ingredients
2 leeks (discard green), sliced thin
3 - 4 yellow onions, sliced thin
4 bunches scallions (discard green), sliced thin
20 small white onions
1 stick butter or margarine
1 1/2 C half & half
2 cloves garlic, sliced thin
Directions
Melt butter over low heat and sauté leeks, scallions, garlic, and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.
CRANBERRY PIE
My dad sent this in a letter dated "18 Nov '79". He wrote, "Here is a recipe for a pie. 1st the way it was in the paper and the way I made it."
Note: This can be made either with or without a top crust. The original recipe was for a one-crust pie, without top crust.
Ingredients
2 T cornstarch
1 C sugar
1/3 tsp salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients and cook in double boiler until thick. Add next 3 ingredients and cook 10 minutes. Put in pie shell and 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.)
Variation
Ingredients
2 T 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
Directions
Make as above.
EGG NOG PUMPKIN PIE
Ingredients
1 C canned eggnog
1 egg
18 oz. can pumpkin pie filling
9" pie crust
Diretions
Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.
PEANUT BUTTER PIE
I drove cab for several years. This was given to me by one of my fares, a divorced man with custody of his two kids. It took three trips to get the recipe, including the amounts. I increased the amounts of the peanut butter and sugar from 1/3 C.
Ingredients
1/2 C peanut butter (note)
8 oz. cream cheese (note)
1/2 C confectioner’s sugar
8 oz. tub cool whip (note)
graham cracker crust
Directions
Mix peanut butter, sugar, cream cheese & cool whip together, pour into crust, refrigerate or freeze for 1 hour.
NOTE: The peanut butter should be creamy. The cream cheese can be low fat, but should NOT be fat-free; the pie won’t taste (or set up) right. The cool whip can be low fat, too.
Tuesday, December 20, 2022
Sides - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with holiday side dishes. Check out the yummy side dishes to go with the holiday meal (or any meal, for that matter), including Ultimate Stuffed Acorn Squash and Chestnut-and-Apple Stuffing. Enjoy!
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
Ingredients
2 leeks (discard green), sliced thin
3 - 4 yellow onions, sliced thin
4 bunches scallions (discard green), sliced thin
20 small white onions
1 stick butter or margarine
1 1/2 C half & half
2 cloves garlic, sliced thin
Directions
Melt butter over low heat and sauté leeks, scallions, garlic, and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.
ROASTED BRUSSELS SPROUTS SKEWERS WITH LEMON-THYME DIPPING SAUCE
This was in the November 2013 issue of Vegetarian Times (page 36). It begins, "Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil." Makes 8 servings Great for the holiday table.
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts-skewers-with-lemon-thyme-dipping-sauce-recipe/.
Ingredients
1/4 cup lemon juice
3 Tbs. pure maple syrup
1 Tbs. hemp oil
2 tsp. fresh thyme leaves, whole (if small and tender), or finely chopped
32 Brussels sprouts, trimmed and halved (about 2 lb.)
2 Tbs. safflower oil, or other high-heat oil
Preparation
Preheat oven to 500°F. Whisk together lemon juice, maple syrup, hemp oil, and thyme in small bowl. Set aside.
Toss Brussels sprouts with safflower oil on large, rimmed baking sheet, and season with salt and pepper, if desired. Add 1 Tbs. water to pan, and arrange Brussels sprouts cut side down. Cover tightly with foil. Roast 10 minutes, remove foil, then roast 10 to 15 minutes more, or until Brussels sprouts are heavily browned. Toss with 2 Tbs. dipping sauce, and let rest until cool enough to handle but still warm.
Thread 4 Brussels sprout halves onto each skewer, and arrange on platter. Serve warm, with remaining dipping sauce on side.
ULTIMATE STUFFED ACORN SQUASH
This comes from Vegetarian Times (November 2013, page 53), and begins, "The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans." Makes 8 servings. Great for holiday meals
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-stuffed-acorn-squash/.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
BASIC ROLLS
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
This recipe makes about 30 rolls.
Ingredients
1 package FLEISCHMANN's Active Dry Yeast
1/4 cup warm water
2 cups whole milk
1/4 cup (1/2 stick) butter
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, beaten
5 to 5 1/2 cups bread flour or all-purpose flour, divided
Directions
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.
Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.
Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.
Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.
Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.
When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.
CHESTNUT-AND-APPLE STUFFING
This was in the November/December 2007 issue of Vegetarian Times, page 86. It begins, "You can assemble the ingredients for this holiday stuffing up to two days ahead to save time (and stress!) on the big day. Look for peeled and roasted chestnuts in glass jars and foil packets." Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chestnut-and-apple-stuffing/.
Ingredients
10 slices whole-wheat bread, cubed
10 slices hearty white bread, cubed
1 14-oz. tube soy "sausage" crumbled
1 Tbs. olive oil
1 large white onion, chopped (1 1/2 cups)
5 ribs celery, sliced (1 1/2 cups)
4 cloves garlic, minced (1 Tbs.)
2 tart apples, peeled and diced
1 cup peeled and ready-to-eat roasted chestnuts, halved
1/4 cup chopped fresh sage
1 1/2 cups no-chicken broth
Preparation
Preheat oven to 325°F. Spread bread cubes in roasting pan, and bake 10 to 15 minutes, or until toasted.
Coat nonstick skillet with cooking spray and heat over medium-high heat. Add soy sausage, and cook 5 minutes, or until browned. Toss sausage with bread cubes in bowl.
Heat oil in same skillet over medium heat. Add onion, celery, and garlic, and sauté 1 minute. Reduce heat to low, cover, and cook 7 minutes more. Stir in apples, chestnuts, and sage. Cover, and cook 5 minutes, or until apples are crisp-tender. Add to bread mixture. Stuffing can be prepared up to this point, sealed in a food storage bag, and refrigerated up to 2 days.
Increase oven heat to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Toss stuffing mixture with broth, and season with salt and pepper. Spoon into prepared baking dish. Cover with foil, and bake 20 minutes. Remove foil and bake 15 minutes more, or until top is browned and crisp.
EASY CRANBERRY SAUCE
This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
Ingredients
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Directions
Set aside 1/2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
Ingredients
2 leeks (discard green), sliced thin
3 - 4 yellow onions, sliced thin
4 bunches scallions (discard green), sliced thin
20 small white onions
1 stick butter or margarine
1 1/2 C half & half
2 cloves garlic, sliced thin
Directions
Melt butter over low heat and sauté leeks, scallions, garlic, and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.
ROASTED BRUSSELS SPROUTS SKEWERS WITH LEMON-THYME DIPPING SAUCE
This was in the November 2013 issue of Vegetarian Times (page 36). It begins, "Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil." Makes 8 servings Great for the holiday table.
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts-skewers-with-lemon-thyme-dipping-sauce-recipe/.
Ingredients
1/4 cup lemon juice
3 Tbs. pure maple syrup
1 Tbs. hemp oil
2 tsp. fresh thyme leaves, whole (if small and tender), or finely chopped
32 Brussels sprouts, trimmed and halved (about 2 lb.)
2 Tbs. safflower oil, or other high-heat oil
Preparation
Preheat oven to 500°F. Whisk together lemon juice, maple syrup, hemp oil, and thyme in small bowl. Set aside.
Toss Brussels sprouts with safflower oil on large, rimmed baking sheet, and season with salt and pepper, if desired. Add 1 Tbs. water to pan, and arrange Brussels sprouts cut side down. Cover tightly with foil. Roast 10 minutes, remove foil, then roast 10 to 15 minutes more, or until Brussels sprouts are heavily browned. Toss with 2 Tbs. dipping sauce, and let rest until cool enough to handle but still warm.
Thread 4 Brussels sprout halves onto each skewer, and arrange on platter. Serve warm, with remaining dipping sauce on side.
ULTIMATE STUFFED ACORN SQUASH
This comes from Vegetarian Times (November 2013, page 53), and begins, "The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans." Makes 8 servings. Great for holiday meals
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-stuffed-acorn-squash/.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
BASIC ROLLS
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
This recipe makes about 30 rolls.
Ingredients
1 package FLEISCHMANN's Active Dry Yeast
1/4 cup warm water
2 cups whole milk
1/4 cup (1/2 stick) butter
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, beaten
5 to 5 1/2 cups bread flour or all-purpose flour, divided
Directions
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.
Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.
Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.
Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.
Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.
When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.
CHESTNUT-AND-APPLE STUFFING
This was in the November/December 2007 issue of Vegetarian Times, page 86. It begins, "You can assemble the ingredients for this holiday stuffing up to two days ahead to save time (and stress!) on the big day. Look for peeled and roasted chestnuts in glass jars and foil packets." Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chestnut-and-apple-stuffing/.
Ingredients
10 slices whole-wheat bread, cubed
10 slices hearty white bread, cubed
1 14-oz. tube soy "sausage" crumbled
1 Tbs. olive oil
1 large white onion, chopped (1 1/2 cups)
5 ribs celery, sliced (1 1/2 cups)
4 cloves garlic, minced (1 Tbs.)
2 tart apples, peeled and diced
1 cup peeled and ready-to-eat roasted chestnuts, halved
1/4 cup chopped fresh sage
1 1/2 cups no-chicken broth
Preparation
Preheat oven to 325°F. Spread bread cubes in roasting pan, and bake 10 to 15 minutes, or until toasted.
Coat nonstick skillet with cooking spray and heat over medium-high heat. Add soy sausage, and cook 5 minutes, or until browned. Toss sausage with bread cubes in bowl.
Heat oil in same skillet over medium heat. Add onion, celery, and garlic, and sauté 1 minute. Reduce heat to low, cover, and cook 7 minutes more. Stir in apples, chestnuts, and sage. Cover, and cook 5 minutes, or until apples are crisp-tender. Add to bread mixture. Stuffing can be prepared up to this point, sealed in a food storage bag, and refrigerated up to 2 days.
Increase oven heat to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Toss stuffing mixture with broth, and season with salt and pepper. Spoon into prepared baking dish. Cover with foil, and bake 20 minutes. Remove foil and bake 15 minutes more, or until top is browned and crisp.
EASY CRANBERRY SAUCE
This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
Ingredients
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Directions
Set aside 1/2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
Taco Tuesday
While we're dealing with the holidays, there's still time for a Taco Tuesday. Check out the Mushroom Corn and Poblano Soft Tacos with Avocado Cream, the Vegan Chipotle Lentil Tacos, or any of the other yummy meatless tacos in today's post. Enjoy!
VEGETARIAN TACO BAKE
This is from Casey Barber on the Today Show site. It begins, "Taco night! Those two little words bring big smiles to everyone in the family, and now there's a new way to do tacos that might be even easier than the traditional method — and it's vegetarian, too! This easy rice and beans casserole combines everything you love about tacos in a fun, scoopable package. Whether you like bowl-style Mexican meals or classic crunchy hard shells, you'll find something to love in this meal.
"Make it with leftover rice or your favorite whole grain, substitute black beans or kidney beans, or even add a freshly-chopped jalapeno if you really want to spice things up! Scoop and serve and watch the smiles."
Prep Time: 10 minutes; Cook Time: 30 minutes; Servings: 4-6
To view this online, go to https://www.today.com/recipes/vegetarian-taco-bake-t84181.
Ingredients
1 15-ounce can pinto beans or ranchero beans, drained
1 15-ounce can diced tomatoes
1 4-ounce can chopped green chiles
3 cups cooked brown or white rice (from 1 cup dried rice)
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 cup + 1/3 cup shredded Mexican cheese blend, divided (see below)
Cilantro for garnish (optional)
Tortilla chips for serving
Preparation
Preheat the oven to 375 degrees F.
Mix the beans, tomatoes, chiles, rice, chili powder, salt, and 1/4 cup cheese together in a large bowl.
Pour the mixture into a 9-inch square or round baking dish and sprinkle the remaining 1/3 cup cheese evenly over the casserole.
Bake for 30 minutes.
Garnish with cilantro, if desired, and serve with tortilla chips on the side or for scooping.
VEGAN CHIPOTLE LENTIL TACOS
This is from Lena Abraham on Delish. Lena wrote, "These vegan tacos are loaded with bright flavors and a variety of textures—just like any good taco should be! Serve them up with some frozen margaritas and homemade guacamole for the full Taco Tuesday experience."
Prep Time: 15 minutes; Total Time: 40 minutes; Yields: 3-4
To view this online, go to https://www.delish.com/cooking/recipe-ideas/a32293305/vegan-tacos-recipe/.
Ingredients
For lentil filling:
2 1/2 c. cooked green lentils (from about 1 cup dried)
1 tbsp. extra-virgin olive oil
1/2 yellow onion, finely chopped
2 garlic cloves, minced
3 tbsp. tomato paste
1 chipotle pepper in adobo sauce
1 tsp. ground cumin
1/2 tsp. ground coriander
Kosher salt
For creamy avocado sauce:
1/2 avocado
Juice of 1 lime
1 tbsp. extra-virgin olive oil
1/4 c. fresh cilantro leaves and tender stems
1 garlic clove, minced
1/2 tsp. kosher salt
For serving:
8 corn tortillas, warmed
Pickled red onions
Cilantro leaves, for serving
Directions
Make creamy avocado sauce: combine all ingredients in a blender or food processor, and add 2/3 cups cold water. Blend until smooth.
Make lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
Add tomato paste and chipotle pepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened slightly, 2 minutes. Add cumin and coriander and season with salt.
Add lentils and 1/4 cup cold water. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if skillet becomes dry.
Assemble tacos: fill each tortilla with a big spoonful of lentil mixture, a drizzle of sauce, red onions, and jalapeño.
SNAPPY TACOS
This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.
To view this online, click here.
Ingredients:
4 tsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12-oz. pkg. soy crumbles, plain or taco-flavored
1/4 cup dark beer (see Note
1/2 cup low-sodium vegetable broth
2 tsp. chili powder
1 tsp. dried oregano
2 large jalapeno peppers, seeded and finely chopped
1/2 cup salsa, drained
1/2 cup chopped cilantro
8 taco shells
Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.
Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup
Instructions:
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1/4 cup onion and 1/4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.
Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.
Spoon 1/4 cup filling into each taco shell. Top with some or all garnishes and serve hot.
Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g
MUSHROOM CHICHARRON TACOS
This is from Jocelyn Ramirez in The New York Times cooking enewsletter. Jocelyn write, "This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022424-mushroom-chicharron-tacos.
Ingredients
For the Pico de Gallo:
1 large beefsteak tomato, cored and cut into 1/4-inch dice
1 large ripe Hass avocado, pitted, peeled and cut into 1/4-inch dice
2 jalapeños, stemmed and finely chopped (seeded if desired)
1/2 cup cilantro leaves, finely chopped
3 tablespoons fresh lime juice (from 1 to 2 limes)
Coarse kosher salt
For the Mushroom Tacos:
18 ounces oyster mushrooms (from 2 to 3 medium clusters)
1/3 cup neutral oil, such as canola
1/4 teaspoon ground cumin
1-1/2 teaspoons coarse kosher salt
Black pepper
12 corn tortillas
Preparation
Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.
MEXICAN ROSE TACO SALAD
This is from Vegetarian Times and begins, "Pick up the festive flavors of Mexico in this robust main-course salad. This would also make a beckoning brunch main dish. In either case, offer a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired." Yield: 4 to 6 servings.
This can be viewed online here.
Ingredients
1 head red leaf lettuce, rinsed
15-oz. can black or navy beans, drained and rinsed
15 1/4-oz. can corn, drained
6-oz. can pitted black olives, drained
1 bunch scallions, cut into 1-inch lengths
2 medium-sized tomatoes, thinly sliced
1 ripe avocado, peeled and thinly sliced
1 cup loosely packed fresh coriander leaves
1 to 2 jalapeno chiles, thinly sliced, for garnish
Dressing
1/2 cup olive oil
Juice of 1/2 lime
1 tsp. chili powder, or to taste
3 Tbs. taco sauce
1 Tbs. granulated sugar, or to taste
Instructions:
Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.
Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.
To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.
To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapeños.
Nutrition Information: Calories: 470; Protein: 20 g; Total Fat: 30 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: mg; Sodium: 280 mg; Fiber: 10 g; Sugar: g
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 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.
VEGETARIAN TACO BAKE
This is from Casey Barber on the Today Show site. It begins, "Taco night! Those two little words bring big smiles to everyone in the family, and now there's a new way to do tacos that might be even easier than the traditional method — and it's vegetarian, too! This easy rice and beans casserole combines everything you love about tacos in a fun, scoopable package. Whether you like bowl-style Mexican meals or classic crunchy hard shells, you'll find something to love in this meal.
"Make it with leftover rice or your favorite whole grain, substitute black beans or kidney beans, or even add a freshly-chopped jalapeno if you really want to spice things up! Scoop and serve and watch the smiles."
Prep Time: 10 minutes; Cook Time: 30 minutes; Servings: 4-6
To view this online, go to https://www.today.com/recipes/vegetarian-taco-bake-t84181.
Ingredients
1 15-ounce can pinto beans or ranchero beans, drained
1 15-ounce can diced tomatoes
1 4-ounce can chopped green chiles
3 cups cooked brown or white rice (from 1 cup dried rice)
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 cup + 1/3 cup shredded Mexican cheese blend, divided (see below)
Cilantro for garnish (optional)
Tortilla chips for serving
Preparation
Preheat the oven to 375 degrees F.
Mix the beans, tomatoes, chiles, rice, chili powder, salt, and 1/4 cup cheese together in a large bowl.
Pour the mixture into a 9-inch square or round baking dish and sprinkle the remaining 1/3 cup cheese evenly over the casserole.
Bake for 30 minutes.
Garnish with cilantro, if desired, and serve with tortilla chips on the side or for scooping.
VEGAN CHIPOTLE LENTIL TACOS
This is from Lena Abraham on Delish. Lena wrote, "These vegan tacos are loaded with bright flavors and a variety of textures—just like any good taco should be! Serve them up with some frozen margaritas and homemade guacamole for the full Taco Tuesday experience."
Prep Time: 15 minutes; Total Time: 40 minutes; Yields: 3-4
To view this online, go to https://www.delish.com/cooking/recipe-ideas/a32293305/vegan-tacos-recipe/.
Ingredients
For lentil filling:
2 1/2 c. cooked green lentils (from about 1 cup dried)
1 tbsp. extra-virgin olive oil
1/2 yellow onion, finely chopped
2 garlic cloves, minced
3 tbsp. tomato paste
1 chipotle pepper in adobo sauce
1 tsp. ground cumin
1/2 tsp. ground coriander
Kosher salt
For creamy avocado sauce:
1/2 avocado
Juice of 1 lime
1 tbsp. extra-virgin olive oil
1/4 c. fresh cilantro leaves and tender stems
1 garlic clove, minced
1/2 tsp. kosher salt
For serving:
8 corn tortillas, warmed
Pickled red onions
Cilantro leaves, for serving
Directions
Make creamy avocado sauce: combine all ingredients in a blender or food processor, and add 2/3 cups cold water. Blend until smooth.
Make lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
Add tomato paste and chipotle pepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened slightly, 2 minutes. Add cumin and coriander and season with salt.
Add lentils and 1/4 cup cold water. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if skillet becomes dry.
Assemble tacos: fill each tortilla with a big spoonful of lentil mixture, a drizzle of sauce, red onions, and jalapeño.
SNAPPY TACOS
This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.
To view this online, click here.
Ingredients:
4 tsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12-oz. pkg. soy crumbles, plain or taco-flavored
1/4 cup dark beer (see Note
1/2 cup low-sodium vegetable broth
2 tsp. chili powder
1 tsp. dried oregano
2 large jalapeno peppers, seeded and finely chopped
1/2 cup salsa, drained
1/2 cup chopped cilantro
8 taco shells
Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.
Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup
Instructions:
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1/4 cup onion and 1/4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.
Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.
Spoon 1/4 cup filling into each taco shell. Top with some or all garnishes and serve hot.
Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g
MUSHROOM CHICHARRON TACOS
This is from Jocelyn Ramirez in The New York Times cooking enewsletter. Jocelyn write, "This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022424-mushroom-chicharron-tacos.
Ingredients
For the Pico de Gallo:
1 large beefsteak tomato, cored and cut into 1/4-inch dice
1 large ripe Hass avocado, pitted, peeled and cut into 1/4-inch dice
2 jalapeños, stemmed and finely chopped (seeded if desired)
1/2 cup cilantro leaves, finely chopped
3 tablespoons fresh lime juice (from 1 to 2 limes)
Coarse kosher salt
For the Mushroom Tacos:
18 ounces oyster mushrooms (from 2 to 3 medium clusters)
1/3 cup neutral oil, such as canola
1/4 teaspoon ground cumin
1-1/2 teaspoons coarse kosher salt
Black pepper
12 corn tortillas
Preparation
Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.
MEXICAN ROSE TACO SALAD
This is from Vegetarian Times and begins, "Pick up the festive flavors of Mexico in this robust main-course salad. This would also make a beckoning brunch main dish. In either case, offer a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired." Yield: 4 to 6 servings.
This can be viewed online here.
Ingredients
1 head red leaf lettuce, rinsed
15-oz. can black or navy beans, drained and rinsed
15 1/4-oz. can corn, drained
6-oz. can pitted black olives, drained
1 bunch scallions, cut into 1-inch lengths
2 medium-sized tomatoes, thinly sliced
1 ripe avocado, peeled and thinly sliced
1 cup loosely packed fresh coriander leaves
1 to 2 jalapeno chiles, thinly sliced, for garnish
Dressing
1/2 cup olive oil
Juice of 1/2 lime
1 tsp. chili powder, or to taste
3 Tbs. taco sauce
1 Tbs. granulated sugar, or to taste
Instructions:
Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.
Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.
To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.
To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapeños.
Nutrition Information: Calories: 470; Protein: 20 g; Total Fat: 30 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: mg; Sodium: 280 mg; Fiber: 10 g; Sugar: g
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 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.
Monday, December 19, 2022
Holiday Recipes
Here are six more Holiday Recipes for your holiday table, including Gingerbread Loaf with Cream Cheese Frosting and Cranberry Streusel Sweet Potatoes. Enjoy!
CLASSIC CRANBERRY SAUCE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)
Time: 15 minutes, plus chilling; Yield: 2 cups
This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.
Note: I was shopping yesterday for last minute items for Thanksgiving dinner, and bought a can of jellied cranberry sauce. Yes, I’ll set that out for anyone who wants it (I already have an idea who’ll dig in), but I also intend to make this. Absolutely wonderful!!!
Ingredients
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
2 cups water
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)
Preparation
In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
GINGERBREAD LOAF WITH CREAM CHEESE FROSTING
This is from Anita Schecter on The Spruce Eats. Anita wrote, “The aroma of gingerbread baking is probably one of the most memorable scents of the Christmas holiday. The combination of spices is hard to mistake and we automatically envision decorated cookies or houses. If making gingerbread from scratch seems too complicated, you're not relegated to those elaborately constructed houses—just skip the architectural project and bake up a rich, moist, and fragrant loaf cake instead.
“Gingerbread is also wonderfully customizable. Love the earthy sweetness of molasses? Use more of that and less of the granulated sugar. Want just a hint of molasses? Feel free to reduce it a bit. This recipe strives for a good balance between the two, but sample the batter and decide for yourself.
“As for the spices, ginger, cinnamon, nutmeg, and clove are common, but you can alter the proportions to suit your taste. This recipe leaves out the clove for a milder taste. Finally, the sweet tangy notes of cream cheese frosting adds a decadent touch to this simple cake, but a plain icing or powdered sugar will work fine if you'd like to lighten it up.
“This loaf is lovely and rich enough to serve as dessert, but we won't judge if you decide it makes a great breakfast.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
For the Cake
8 tablespoons unsalted butter (room temperature)
1/2 cup granulated sugar
2 eggs
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup buttermilk
For the Frosting
8 ounces cream cheese (softened)
8 tablespoon unsalted butter (room temperature)
1 teaspoon vanilla
Pinch of salt
3 1/2 cups powdered sugar
Directions
Gather the ingredients and preheat the oven to 350 F.
Add the butter and sugar to the bowl of a stand mixer (you can also use a hand mixer) and beat for a few minutes until the sugar has been completely incorporated.
Add the eggs one at a time and continue beating.
Add the molasses and vanilla extract and beat to incorporate.
In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
Alternate beating in the buttermilk and the flour mixture until fully incorporated, but do not over mix.
Butter and flour a loaf pan and pour in the batter.
Bake for 45 minutes or until a cake tester comes out clean. Let rest before removing from the loaf pan.
Add the softened cream cheese, butter, vanilla, and salt to a bowl and beat together until smooth.
Stir in the powdered sugar until fully incorporated and the frosting is smooth and spreadable.
When the loaf cake has cooled, top with the cream cheese frosting.
Serve and enjoy!
CRANBERRY STREUSEL SWEET POTATOES
This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”
Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6
Ingredients
6 medium sweet potatoes, peeled
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 cup soft bread crumbs, (1 slice)
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans
2 tablespoons butter or margarine, melted
Directions
Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.
IMPOSSIBLY EASY FRENCH APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”
Ingredients
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel (See Below)
Directions
Heat oven to 325ºF. Grease 9-inch pie plate.
Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
Ingredients
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Directions
Stir together all ingredients until crumbly.
High Altitude (3500-6500 ft):
Heat oven to 375ºF.
BEST PECAN PIE
My step-dad loved pecan pies, so I'm sure he would've loved this one. It's from Linda Larsen, a contributor at The Spruce Eats. She wrote, "This recipe makes a perfect pecan pie. By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved. The method to make the pecan pie filling for this recipe is a bit unusual and offbeat, but it's not difficult to make.
"Pecan pies are traditionally enjoyed on the holidays or why not whip one up for a special occasion. Top with whipped cream or vanilla ice cream for an irresistible dessert."
Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Servings: 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/best-pecan-pie-483200.
Ingredients
1 (9-inch) pie shell
1/3 cup butter
1 cup brown sugar (packed)
1/4 cup sugar
1/4 teaspoon salt
3 eggs
1/2 cup light corn syrup
1 tablespoon vanilla
1 1/2 cups pecans (coarsely chopped)
Garnish: 1 cup large pecan halves
Directions
Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.
Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.
As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.
Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.
Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.
Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.
Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.
Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2 3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
CLASSIC CRANBERRY SAUCE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)
Time: 15 minutes, plus chilling; Yield: 2 cups
This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.
Note: I was shopping yesterday for last minute items for Thanksgiving dinner, and bought a can of jellied cranberry sauce. Yes, I’ll set that out for anyone who wants it (I already have an idea who’ll dig in), but I also intend to make this. Absolutely wonderful!!!
Ingredients
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
2 cups water
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)
Preparation
In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
GINGERBREAD LOAF WITH CREAM CHEESE FROSTING
This is from Anita Schecter on The Spruce Eats. Anita wrote, “The aroma of gingerbread baking is probably one of the most memorable scents of the Christmas holiday. The combination of spices is hard to mistake and we automatically envision decorated cookies or houses. If making gingerbread from scratch seems too complicated, you're not relegated to those elaborately constructed houses—just skip the architectural project and bake up a rich, moist, and fragrant loaf cake instead.
“Gingerbread is also wonderfully customizable. Love the earthy sweetness of molasses? Use more of that and less of the granulated sugar. Want just a hint of molasses? Feel free to reduce it a bit. This recipe strives for a good balance between the two, but sample the batter and decide for yourself.
“As for the spices, ginger, cinnamon, nutmeg, and clove are common, but you can alter the proportions to suit your taste. This recipe leaves out the clove for a milder taste. Finally, the sweet tangy notes of cream cheese frosting adds a decadent touch to this simple cake, but a plain icing or powdered sugar will work fine if you'd like to lighten it up.
“This loaf is lovely and rich enough to serve as dessert, but we won't judge if you decide it makes a great breakfast.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
For the Cake
8 tablespoons unsalted butter (room temperature)
1/2 cup granulated sugar
2 eggs
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup buttermilk
For the Frosting
8 ounces cream cheese (softened)
8 tablespoon unsalted butter (room temperature)
1 teaspoon vanilla
Pinch of salt
3 1/2 cups powdered sugar
Directions
Gather the ingredients and preheat the oven to 350 F.
Add the butter and sugar to the bowl of a stand mixer (you can also use a hand mixer) and beat for a few minutes until the sugar has been completely incorporated.
Add the eggs one at a time and continue beating.
Add the molasses and vanilla extract and beat to incorporate.
In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
Alternate beating in the buttermilk and the flour mixture until fully incorporated, but do not over mix.
Butter and flour a loaf pan and pour in the batter.
Bake for 45 minutes or until a cake tester comes out clean. Let rest before removing from the loaf pan.
Add the softened cream cheese, butter, vanilla, and salt to a bowl and beat together until smooth.
Stir in the powdered sugar until fully incorporated and the frosting is smooth and spreadable.
When the loaf cake has cooled, top with the cream cheese frosting.
Serve and enjoy!
CRANBERRY STREUSEL SWEET POTATOES
This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”
Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6
Ingredients
6 medium sweet potatoes, peeled
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 cup soft bread crumbs, (1 slice)
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans
2 tablespoons butter or margarine, melted
Directions
Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.
IMPOSSIBLY EASY FRENCH APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”
Ingredients
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel (See Below)
Directions
Heat oven to 325ºF. Grease 9-inch pie plate.
Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
Ingredients
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Directions
Stir together all ingredients until crumbly.
High Altitude (3500-6500 ft):
Heat oven to 375ºF.
BEST PECAN PIE
My step-dad loved pecan pies, so I'm sure he would've loved this one. It's from Linda Larsen, a contributor at The Spruce Eats. She wrote, "This recipe makes a perfect pecan pie. By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved. The method to make the pecan pie filling for this recipe is a bit unusual and offbeat, but it's not difficult to make.
"Pecan pies are traditionally enjoyed on the holidays or why not whip one up for a special occasion. Top with whipped cream or vanilla ice cream for an irresistible dessert."
Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Servings: 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/best-pecan-pie-483200.
Ingredients
1 (9-inch) pie shell
1/3 cup butter
1 cup brown sugar (packed)
1/4 cup sugar
1/4 teaspoon salt
3 eggs
1/2 cup light corn syrup
1 tablespoon vanilla
1 1/2 cups pecans (coarsely chopped)
Garnish: 1 cup large pecan halves
Directions
Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.
Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.
As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.
Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.
Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.
Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.
Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.
Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2 3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
Friday, December 16, 2022
Holiday Recipes
It's finally Friday. But we still need a few more Holiday Recipes. To that end, here are six yummy holiday recipes that can also help you through the weekend, including Winter Squash Pot Pie with Swiss Chard and Chickpeas and Caramelized Shallot Gravy. Enjoy!
ULTIMATE STUFFED ACORN SQUASH
This comes from Vegetarian Times (November 2013, page 53), and begins, "The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans." Makes 8 servings. Great for holiday meals
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-stuffed-acorn-squash/.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
RICH VEGETABLE BROTH
This comes from Vegetarian Times (November 2013, page 49), and begins, "A flavorful broth is the foundation for delicious gravy. Browning only the onions adds enough color and “caramel” richness to support, but not overwhelm, other ingredients. The finished broth is left unsalted, which ensures that the gravy can be reduced as needed without becoming too salty. Make the broth days ahead and chill, or weeks ahead and freeze." Web site says makes 4 servings; magazine said makes 4 cups.
To view this online, go to https://www.vegetariantimes.com/recipes/rich-vegetable-broth/.
Note: A good article for making vegetarian gravy (with tips and more gravy recipes) can be found at "How to Make Foolproof Vegetarian Gravy", on the Vegetarian Times web site. (Now, if only they'd bring back the magazine, in all its glory.)
Ingredients
2 Tbs. safflower oil
2 medium onions, peeled, halved, and cut into 1/4-inch-thick slices
1 pinch salt
4 canned Italian-style tomatoes packed in juice, excess liquids shaken off
3 large shallots (8 oz.), peeled and quartered lengthwise
3 celery stalks (no leaves), sliced crosswise into 1/2-inch-wide strips (2 cups)
2 1-inch pieces dried porcini mushrooms
1/2 cup diced carrot
4 whole allspice berries, coarsely crushed
1 1/2 Tbs. chopped fresh thyme
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh Italian parsley
Preparation
Heat oil in 5-qt. pot or saucepan over medium heat. Add onions and salt. Sauté 18 minutes, or until onions are deep golden brown, stirring occasionally.
Add 2 qt. cold water, tomatoes, shallots, celery, dried porcini, carrot, allspice, thyme, and pepper. Increase heat, and bring to boil. Reduce heat to medium-low, and simmer 1 hour. Add parsley, and cook 5 minutes more.
Strain broth into large measuring cup. Press on solids in strainer to yield 4 cups broth. Or return broth to same pot, and cook until reduced to 4 cups. Refrigerate uncovered until cold, then cover. Keep refrigerated or freeze.
CARAMELIZED SHALLOT GRAVY
This comes from Vegetarian Times (November 2013, page 50), and begins, "The sweet, subtle flavor of shallots makes them great for flavoring sauces and gravies." Makes 2 cups
View this online at https://www.vegetariantimes.com/recipes/caramelized-shallot-gravy/.
Ingredients
2 Tbs. olive oil
1 lb. large shallots, peeled and cut into 1/8- to 1/4-inch-thick rounds (4 cups)
1 small Turkish bay leaf
1 pinch salt
1 tsp. chopped fresh thyme
2 Tbs. all-purpose flour
2 cups Rich Vegetable Broth or low-sodium vegetable broth
1/2 cup extra-dry French or Italian vermouth
1 tsp. dark brown sugar
1/2 tsp. Dijon mustard
1/4 tsp. white wine vinegar
Preparation
Heat oil in large nonstick skillet over medium heat. Add shallots, bay leaf, and salt. Sauté 20 minutes, or until shallots are deep brown, stirring often.
Mix in thyme; stir 30 seconds. Mix in flour. Stir 2 minutes, or until flour is completely absorbed and beginning to color. Add Rich Vegetable Broth and vermouth. Bring to a boil over medium heat, stirring constantly. Stir in brown sugar and mustard. Simmer 5 minutes, or until gravy is thickened enough to coat spoon, stirring often. Mix in vinegar, and season with salt and pepper, if desired.
WINTER SQUASH POT PIE WITH SWISS CHARD AND CHICKPEAS
This comes from Vegetarian Times (November 2013, page 55), and begins, "The edible skin of delicata or red kuri squash adds color and texture to this rustic pot pie." Makes 12 servings
View this online at https://www.vegetariantimes.com/recipes/winter-squash-pot-pie-with-swiss-chard-and-chickpeas/.
Ingredients
4 cups low-sodium vegetable broth (1 qt.)
1 delicata or 1/2 red kuri squash, unpeeled, seeded, quartered, and cut into 1/2-inch-thick crescents (2 cups)
1 lb. Yukon gold or fingerling potatoes, unpeeled, cut into 1-inch chunks
1 12-oz. bunch red Swiss chard, stems sliced, leaves coarsely chopped, divided
1 Tbs. fresh thyme leaves
1 tsp. salt
1 1/2 cups fresh or frozen organic corn kernels
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
1/4 cup olive oil
2 large onions, quartered and thinly sliced (4 cups)
1/3 cup all-purpose flour
4 cloves garlic, minced (4 tsp.)
1 cup plain almond milk, rice milk, or soymilk
1 sheet frozen puff pastry (1/2 17.3-oz. pkg.), such as Pepperidge Farms, thawed
Preparation
Bring broth, 3 cups water, squash, potatoes, Swiss chard stems, thyme, and salt to a boil in stockpot. Cover, reduce heat to medium, and cook 5 minutes. Add Swiss chard leaves and corn, and cook 3 minutes more. Drain vegetables, and reserve broth. Measure broth, and add enough water to make 6 cups liquid. Transfer vegetables to large bowl, and stir in chickpeas.
Wipe out stockpot, add oil, and heat over medium-high heat. Add onions, and sauté 7 to 10 minutes, or until beginning to brown. Sprinkle with flour and garlic, and cook 1 minute. Add reserved 6 cups broth liquid, and cook 5 to 7 minutes, or until sauce thickens, stirring constantly. Stir in almond milk. Stir sauce into vegetable mixture, and season with salt and pepper, if desired. Cool. (If making ahead, transfer filling to bowl, cover, and refrigerate up to 2 days.)
To assemble pot pie: Preheat oven to 375°F. Pour filling into deep 13- x 9-inch baking dish.
Gently roll out puff pastry sheet to size of baking dish on lightly floured work surface. Transfer to baking sheet lined with parchment paper, and chill 30 minutes.
Place chilled puff pastry sheet over filling on top of baking dish, and press around edges to seal. Use tip of sharp paring knife to score 4 rows of diagonal incisions into puff pastry (without cutting completely through), alternating directions with each row.
Bake 30 minutes, or until top crust is golden brown. Cool 10 minutes before serving.
CHESTNUT-AND-APPLE STUFFING
This was in the November/December 2007 issue of Vegetarian Times, page 86. It begins, "You can assemble the ingredients for this holiday stuffing up to two days ahead to save time (and stress!) on the big day. Look for peeled and roasted chestnuts in glass jars and foil packets." Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chestnut-and-apple-stuffing/.
Ingredients
10 slices whole-wheat bread, cubed
10 slices hearty white bread, cubed
1 14-oz. tube soy "sausage" crumbled
1 Tbs. olive oil
1 large white onion, chopped (1 1/2 cups)
5 ribs celery, sliced (1 1/2 cups)
4 cloves garlic, minced (1 Tbs.)
2 tart apples, peeled and diced
1 cup peeled and ready-to-eat roasted chestnuts, halved
1/4 cup chopped fresh sage
1 1/2 cups no-chicken broth
Preparation
Preheat oven to 325°F. Spread bread cubes in roasting pan, and bake 10 to 15 minutes, or until toasted.
Coat nonstick skillet with cooking spray and heat over medium-high heat. Add soy sausage, and cook 5 minutes, or until browned. Toss sausage with bread cubes in bowl.
Heat oil in same skillet over medium heat. Add onion, celery, and garlic, and sauté 1 minute. Reduce heat to low, cover, and cook 7 minutes more. Stir in apples, chestnuts, and sage. Cover, and cook 5 minutes, or until apples are crisp-tender. Add to bread mixture. Stuffing can be prepared up to this point, sealed in a food storage bag, and refrigerated up to 2 days.
Increase oven heat to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Toss stuffing mixture with broth, and season with salt and pepper. Spoon into prepared baking dish. Cover with foil, and bake 20 minutes. Remove foil and bake 15 minutes more, or until top is browned and crisp.
FROM SCRATCH PUMPKIN PIE
This is from Nancy Fuller on the Food Network.
Active Time: 35 minutes; Total Time: 3 hours 35 minutes (includes chilling and cooling times); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/nancy-fuller/from-scratch-pumpkin-pie-2251073.
Ingredients
Pumpkin:
1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
Filling:
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
3 large eggs
Directions
For the pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
ULTIMATE STUFFED ACORN SQUASH
This comes from Vegetarian Times (November 2013, page 53), and begins, "The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans." Makes 8 servings. Great for holiday meals
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-stuffed-acorn-squash/.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
RICH VEGETABLE BROTH
This comes from Vegetarian Times (November 2013, page 49), and begins, "A flavorful broth is the foundation for delicious gravy. Browning only the onions adds enough color and “caramel” richness to support, but not overwhelm, other ingredients. The finished broth is left unsalted, which ensures that the gravy can be reduced as needed without becoming too salty. Make the broth days ahead and chill, or weeks ahead and freeze." Web site says makes 4 servings; magazine said makes 4 cups.
To view this online, go to https://www.vegetariantimes.com/recipes/rich-vegetable-broth/.
Note: A good article for making vegetarian gravy (with tips and more gravy recipes) can be found at "How to Make Foolproof Vegetarian Gravy", on the Vegetarian Times web site. (Now, if only they'd bring back the magazine, in all its glory.)
Ingredients
2 Tbs. safflower oil
2 medium onions, peeled, halved, and cut into 1/4-inch-thick slices
1 pinch salt
4 canned Italian-style tomatoes packed in juice, excess liquids shaken off
3 large shallots (8 oz.), peeled and quartered lengthwise
3 celery stalks (no leaves), sliced crosswise into 1/2-inch-wide strips (2 cups)
2 1-inch pieces dried porcini mushrooms
1/2 cup diced carrot
4 whole allspice berries, coarsely crushed
1 1/2 Tbs. chopped fresh thyme
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh Italian parsley
Preparation
Heat oil in 5-qt. pot or saucepan over medium heat. Add onions and salt. Sauté 18 minutes, or until onions are deep golden brown, stirring occasionally.
Add 2 qt. cold water, tomatoes, shallots, celery, dried porcini, carrot, allspice, thyme, and pepper. Increase heat, and bring to boil. Reduce heat to medium-low, and simmer 1 hour. Add parsley, and cook 5 minutes more.
Strain broth into large measuring cup. Press on solids in strainer to yield 4 cups broth. Or return broth to same pot, and cook until reduced to 4 cups. Refrigerate uncovered until cold, then cover. Keep refrigerated or freeze.
CARAMELIZED SHALLOT GRAVY
This comes from Vegetarian Times (November 2013, page 50), and begins, "The sweet, subtle flavor of shallots makes them great for flavoring sauces and gravies." Makes 2 cups
View this online at https://www.vegetariantimes.com/recipes/caramelized-shallot-gravy/.
Ingredients
2 Tbs. olive oil
1 lb. large shallots, peeled and cut into 1/8- to 1/4-inch-thick rounds (4 cups)
1 small Turkish bay leaf
1 pinch salt
1 tsp. chopped fresh thyme
2 Tbs. all-purpose flour
2 cups Rich Vegetable Broth or low-sodium vegetable broth
1/2 cup extra-dry French or Italian vermouth
1 tsp. dark brown sugar
1/2 tsp. Dijon mustard
1/4 tsp. white wine vinegar
Preparation
Heat oil in large nonstick skillet over medium heat. Add shallots, bay leaf, and salt. Sauté 20 minutes, or until shallots are deep brown, stirring often.
Mix in thyme; stir 30 seconds. Mix in flour. Stir 2 minutes, or until flour is completely absorbed and beginning to color. Add Rich Vegetable Broth and vermouth. Bring to a boil over medium heat, stirring constantly. Stir in brown sugar and mustard. Simmer 5 minutes, or until gravy is thickened enough to coat spoon, stirring often. Mix in vinegar, and season with salt and pepper, if desired.
WINTER SQUASH POT PIE WITH SWISS CHARD AND CHICKPEAS
This comes from Vegetarian Times (November 2013, page 55), and begins, "The edible skin of delicata or red kuri squash adds color and texture to this rustic pot pie." Makes 12 servings
View this online at https://www.vegetariantimes.com/recipes/winter-squash-pot-pie-with-swiss-chard-and-chickpeas/.
Ingredients
4 cups low-sodium vegetable broth (1 qt.)
1 delicata or 1/2 red kuri squash, unpeeled, seeded, quartered, and cut into 1/2-inch-thick crescents (2 cups)
1 lb. Yukon gold or fingerling potatoes, unpeeled, cut into 1-inch chunks
1 12-oz. bunch red Swiss chard, stems sliced, leaves coarsely chopped, divided
1 Tbs. fresh thyme leaves
1 tsp. salt
1 1/2 cups fresh or frozen organic corn kernels
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
1/4 cup olive oil
2 large onions, quartered and thinly sliced (4 cups)
1/3 cup all-purpose flour
4 cloves garlic, minced (4 tsp.)
1 cup plain almond milk, rice milk, or soymilk
1 sheet frozen puff pastry (1/2 17.3-oz. pkg.), such as Pepperidge Farms, thawed
Preparation
Bring broth, 3 cups water, squash, potatoes, Swiss chard stems, thyme, and salt to a boil in stockpot. Cover, reduce heat to medium, and cook 5 minutes. Add Swiss chard leaves and corn, and cook 3 minutes more. Drain vegetables, and reserve broth. Measure broth, and add enough water to make 6 cups liquid. Transfer vegetables to large bowl, and stir in chickpeas.
Wipe out stockpot, add oil, and heat over medium-high heat. Add onions, and sauté 7 to 10 minutes, or until beginning to brown. Sprinkle with flour and garlic, and cook 1 minute. Add reserved 6 cups broth liquid, and cook 5 to 7 minutes, or until sauce thickens, stirring constantly. Stir in almond milk. Stir sauce into vegetable mixture, and season with salt and pepper, if desired. Cool. (If making ahead, transfer filling to bowl, cover, and refrigerate up to 2 days.)
To assemble pot pie: Preheat oven to 375°F. Pour filling into deep 13- x 9-inch baking dish.
Gently roll out puff pastry sheet to size of baking dish on lightly floured work surface. Transfer to baking sheet lined with parchment paper, and chill 30 minutes.
Place chilled puff pastry sheet over filling on top of baking dish, and press around edges to seal. Use tip of sharp paring knife to score 4 rows of diagonal incisions into puff pastry (without cutting completely through), alternating directions with each row.
Bake 30 minutes, or until top crust is golden brown. Cool 10 minutes before serving.
CHESTNUT-AND-APPLE STUFFING
This was in the November/December 2007 issue of Vegetarian Times, page 86. It begins, "You can assemble the ingredients for this holiday stuffing up to two days ahead to save time (and stress!) on the big day. Look for peeled and roasted chestnuts in glass jars and foil packets." Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chestnut-and-apple-stuffing/.
Ingredients
10 slices whole-wheat bread, cubed
10 slices hearty white bread, cubed
1 14-oz. tube soy "sausage" crumbled
1 Tbs. olive oil
1 large white onion, chopped (1 1/2 cups)
5 ribs celery, sliced (1 1/2 cups)
4 cloves garlic, minced (1 Tbs.)
2 tart apples, peeled and diced
1 cup peeled and ready-to-eat roasted chestnuts, halved
1/4 cup chopped fresh sage
1 1/2 cups no-chicken broth
Preparation
Preheat oven to 325°F. Spread bread cubes in roasting pan, and bake 10 to 15 minutes, or until toasted.
Coat nonstick skillet with cooking spray and heat over medium-high heat. Add soy sausage, and cook 5 minutes, or until browned. Toss sausage with bread cubes in bowl.
Heat oil in same skillet over medium heat. Add onion, celery, and garlic, and sauté 1 minute. Reduce heat to low, cover, and cook 7 minutes more. Stir in apples, chestnuts, and sage. Cover, and cook 5 minutes, or until apples are crisp-tender. Add to bread mixture. Stuffing can be prepared up to this point, sealed in a food storage bag, and refrigerated up to 2 days.
Increase oven heat to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Toss stuffing mixture with broth, and season with salt and pepper. Spoon into prepared baking dish. Cover with foil, and bake 20 minutes. Remove foil and bake 15 minutes more, or until top is browned and crisp.
FROM SCRATCH PUMPKIN PIE
This is from Nancy Fuller on the Food Network.
Active Time: 35 minutes; Total Time: 3 hours 35 minutes (includes chilling and cooling times); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/nancy-fuller/from-scratch-pumpkin-pie-2251073.
Ingredients
Pumpkin:
1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
Filling:
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
3 large eggs
Directions
For the pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
Thursday, December 15, 2022
More Holiday Recipes
Is there such as thing as too many holiday recipes? I doubt it. So, yes, here's More Holiday Recipes, including Sweet Potato Pie, Pecan Pie, and Sesame Twists. Enjoy!
PANETTONE BREAD PUDDING
This is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, “If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It’s close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.”
Yield: 8 servings; Time: 10 minutes plus 1 hour baking
This was featured in “Panettone Has Become an Obsession for American Bakers,” and can be viewed here.
Ingredients
1 tablespoon unsalted butter
6 to 8 slices panettone
6 eggs
1/3 cup sugar
1/2 teaspoon kosher salt
4 cups whole milk
Confectioners' sugar, to garnish
Preparation
Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.
In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.
PECAN PIE
This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.
Ingredients
Crust
1 1/2 cups unbleached all-purpose flour
6 Tbs. vegan margarine, such as Earth Balance, melted
1 1/2 Tbs. unrefined sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
Filling
1 cup plain unsweetened soymilk
1 cup coconut milk
1 1/2 cups brown rice syrup
3/4 cup maple syrup
1 pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans
Directions
To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.
To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.
Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.
CINNAMON ICE CREAM
This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12
Ingredients
1 whole vanilla bean
1 cup plain unsweetened soymilk
1 cup soy creamer
1/2 cup safflower oil
1 cup coconut milk
1 tsp. ground cinnamon
Directions
Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.
SWEET POTATO PIE
This is from the infamous long-since-forgotten emailing list. Makes 2 pies
Ingredients
Pie filling:
1 1/2 stick of butter
4 peeled medium sweet potatoes (yams)
1 1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 large eggs
1 cup sugar
Juice from 1/2 lemon
2 tbsp. vanilla flavor
2 8” shallow pie shell/crust
Directions
Boil sweet potatoes in large covered pot for 30 minutes or until soft. Drain the sweet potatoes. In a large mixing bowl, combine all ingredients and blend with mixer on medium speed for 2-3 minutes or until the mixture is smooth. Pour 1/2 of the sweet potato filling into each pie shell/crust. Bake the pies at 350 degrees until crust is light brown (25-30 minutes). Allow pies to cool for 30 minutes. Serve with whipped cream or topping of your choice.
SESAME TWISTS
This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."
Makes 30 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.
Ingredients
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 Tbs. sugar
1 1/2 Tbs. baking powder
1 tsp. salt, plus more for sprinkling
1 stick unsalted butter, cut into small pieces (4 oz.)
1 1/2 cups low-fat buttermilk
1/4 cup sesame seeds
Preparation
Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.
Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.
Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.
Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.
PUMPKIN-CHOCOLATE SWIRL CHEESECAKE
This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."
Makes 24 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.
Ingredients
1 - 1/2 cups chocolate graham cracker crumbs
4 Tbs. unsalted butter, melted
4 oz. bittersweet chocolate
2 cups low-fat cottage cheese
2 8-oz. pkg. Neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
1/3 cup flour
1 15-oz. can pumpkin
1 & 1/2 Tbs. ground ginger
1-1/2 Tbs. ground cinnamon
2 tsp. vanilla extract
1 tsp. ground nutmeg
Preparation
Preheat oven to 350°F.
To make Chocolate Crust:
Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.
Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.
Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.
Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.
PANETTONE BREAD PUDDING
This is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, “If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It’s close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.”
Yield: 8 servings; Time: 10 minutes plus 1 hour baking
This was featured in “Panettone Has Become an Obsession for American Bakers,” and can be viewed here.
Ingredients
1 tablespoon unsalted butter
6 to 8 slices panettone
6 eggs
1/3 cup sugar
1/2 teaspoon kosher salt
4 cups whole milk
Confectioners' sugar, to garnish
Preparation
Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.
In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.
PECAN PIE
This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.
Ingredients
Crust
1 1/2 cups unbleached all-purpose flour
6 Tbs. vegan margarine, such as Earth Balance, melted
1 1/2 Tbs. unrefined sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
Filling
1 cup plain unsweetened soymilk
1 cup coconut milk
1 1/2 cups brown rice syrup
3/4 cup maple syrup
1 pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans
Directions
To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.
To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.
Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.
CINNAMON ICE CREAM
This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12
Ingredients
1 whole vanilla bean
1 cup plain unsweetened soymilk
1 cup soy creamer
1/2 cup safflower oil
1 cup coconut milk
1 tsp. ground cinnamon
Directions
Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.
SWEET POTATO PIE
This is from the infamous long-since-forgotten emailing list. Makes 2 pies
Ingredients
Pie filling:
1 1/2 stick of butter
4 peeled medium sweet potatoes (yams)
1 1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 large eggs
1 cup sugar
Juice from 1/2 lemon
2 tbsp. vanilla flavor
2 8” shallow pie shell/crust
Directions
Boil sweet potatoes in large covered pot for 30 minutes or until soft. Drain the sweet potatoes. In a large mixing bowl, combine all ingredients and blend with mixer on medium speed for 2-3 minutes or until the mixture is smooth. Pour 1/2 of the sweet potato filling into each pie shell/crust. Bake the pies at 350 degrees until crust is light brown (25-30 minutes). Allow pies to cool for 30 minutes. Serve with whipped cream or topping of your choice.
SESAME TWISTS
This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."
Makes 30 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.
Ingredients
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 Tbs. sugar
1 1/2 Tbs. baking powder
1 tsp. salt, plus more for sprinkling
1 stick unsalted butter, cut into small pieces (4 oz.)
1 1/2 cups low-fat buttermilk
1/4 cup sesame seeds
Preparation
Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.
Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.
Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.
Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.
PUMPKIN-CHOCOLATE SWIRL CHEESECAKE
This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."
Makes 24 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.
Ingredients
1 - 1/2 cups chocolate graham cracker crumbs
4 Tbs. unsalted butter, melted
4 oz. bittersweet chocolate
2 cups low-fat cottage cheese
2 8-oz. pkg. Neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
1/3 cup flour
1 15-oz. can pumpkin
1 & 1/2 Tbs. ground ginger
1-1/2 Tbs. ground cinnamon
2 tsp. vanilla extract
1 tsp. ground nutmeg
Preparation
Preheat oven to 350°F.
To make Chocolate Crust:
Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.
Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.
Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.
Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.
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