Today is Labor Day, the unofficial end of summer in the United States. Here are six recipes to add to your Labor Day meal. Enjoy!
GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD
This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.
“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.
To view this online, click here.
Ingredients
2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
1 large sweet red and/or green peppers, cut in 1-inch squares
1 medium red onion, cut in 1-inch pieces, layers separated
1-2 tablespoons vegetable oil
salt and pepper, to taste
about 1/4 cup honey mustard
2 tbsp water
Preparation
First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.
Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.
Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.
In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.
Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.
Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.
Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
4 C peaches, cut up
dash salt
1 – 1 1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
BUSH’S® BEST BLACK BEAN SALAD
This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8
Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 can (15.25 oz) corn, drained
1 clove garlic, chopped
1 tsp cilantro
1/4 cup olive oil
4 Tbsp red wine vinegar
1 tsp lime juice
Salt and pepper to taste
Tortilla chips
Directions
In a small bowl, combine peppers, onion, corn, garlic and cilantro.
Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.
Serve with tortilla chips.
Monday, September 7, 2015
Friday, September 4, 2015
Friday Recipes
Another Meatless Monday. And while Monday is Labor Day, these recipes can go well with your celebration. Enjoy!
RASPBERRY-LEMONADE SORBET
From the July/August 2013 issue of Vegetarian Times, page 73. The recipe starts off, “Extra-lemony and not too sweet, this is an easy sorbet to whip up year-round with frozen raspberries. Try the recipe with blueberries, blackberries, or cherries as well.” Makes one quart.
5 cups fresh or frozen raspberries
1 cup sugar
1/2 cup lemon juice
Purée raspberries in blender or food processor until no whole fruit remains. Press purée through fine sieve, and discard seeds. (You should have 2 cups.)
Stir 1/2 cup water into sugar in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and stir in lemon juice. Stir sugar mixture into raspberry purée.
Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.
nutritional information Per 1/2-cup serving: Calories: 141; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 29 g; Vegan; Gluten-Free
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS
This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6
Ingredients:
4 Roma tomatoes
3/4 cup olive oil
Kosher Salt
Freshly Ground Pepper
10 garlic cloves
1 medium yellow onion, diced
2 red bell peppers, diced
1 celery rib, diced
1-1/2 Tbsp ground cumin
1-1/2 Tbsp ground coriander seeds
1-1/2 cups French green lentils*
8 to 10 cups vegetable stock
1 Tbsp fresh Italian parsley, chopped
1 tsp fresh thyme, chopped
*Available in specialty shops and some supermarkets.
Preparation:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.
Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.
Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.
Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.
RAINBOW SLAW
From the July 2006 issue of Vegetarian Times. Serves 8. The recipe starts out, “Salting the cabbage before making the salad draws out excess moisture, so your slaw won't be watery.”
1/2 small head green cabbage (about 1 1/4 lb.)
1/2 small head red cabbage (about 1 1/4 lb.)
1 large carrot, peeled
1 Tbs. kosher or coarse salt
2 Tbs. mustard seeds
1 Tbs. vegetable oil
1/4 tsp. chili flakes
1/2 cup cider vinegar
1/4 cup sugar
1 tsp. Dijon mustard
1 red bell pepper, cut into thin strips (about 1 1/2 cups)
1 yellow bell pepper, cut into thin strips (about 1 1/2 cups)
Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly. Remove from heat and continue shaking pan until popping subsides. Cool in bowl. Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings. Serve immediately, or store up to 1 day in refrigerator.
nutritional information Per serving: Calories: 111; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 20 g; Sodium: 148 mg; Fiber: 4 g; Sugar: 13 g; Vegan
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
VEGETARIAN 'BEEF' AND GUINNESS STEW
Jolinda Hackett, About.com's Vegetarian food guide, writes, “Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan.”
Prep Time: 10 minutes; Cook Time: 60 minutes
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Preparation:
Saute seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
RASPBERRY-LEMONADE SORBET
From the July/August 2013 issue of Vegetarian Times, page 73. The recipe starts off, “Extra-lemony and not too sweet, this is an easy sorbet to whip up year-round with frozen raspberries. Try the recipe with blueberries, blackberries, or cherries as well.” Makes one quart.
5 cups fresh or frozen raspberries
1 cup sugar
1/2 cup lemon juice
Purée raspberries in blender or food processor until no whole fruit remains. Press purée through fine sieve, and discard seeds. (You should have 2 cups.)
Stir 1/2 cup water into sugar in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and stir in lemon juice. Stir sugar mixture into raspberry purée.
Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.
nutritional information Per 1/2-cup serving: Calories: 141; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 29 g; Vegan; Gluten-Free
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS
This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6
Ingredients:
4 Roma tomatoes
3/4 cup olive oil
Kosher Salt
Freshly Ground Pepper
10 garlic cloves
1 medium yellow onion, diced
2 red bell peppers, diced
1 celery rib, diced
1-1/2 Tbsp ground cumin
1-1/2 Tbsp ground coriander seeds
1-1/2 cups French green lentils*
8 to 10 cups vegetable stock
1 Tbsp fresh Italian parsley, chopped
1 tsp fresh thyme, chopped
*Available in specialty shops and some supermarkets.
Preparation:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.
Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.
Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.
Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.
RAINBOW SLAW
From the July 2006 issue of Vegetarian Times. Serves 8. The recipe starts out, “Salting the cabbage before making the salad draws out excess moisture, so your slaw won't be watery.”
1/2 small head green cabbage (about 1 1/4 lb.)
1/2 small head red cabbage (about 1 1/4 lb.)
1 large carrot, peeled
1 Tbs. kosher or coarse salt
2 Tbs. mustard seeds
1 Tbs. vegetable oil
1/4 tsp. chili flakes
1/2 cup cider vinegar
1/4 cup sugar
1 tsp. Dijon mustard
1 red bell pepper, cut into thin strips (about 1 1/2 cups)
1 yellow bell pepper, cut into thin strips (about 1 1/2 cups)
Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly. Remove from heat and continue shaking pan until popping subsides. Cool in bowl. Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings. Serve immediately, or store up to 1 day in refrigerator.
nutritional information Per serving: Calories: 111; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 20 g; Sodium: 148 mg; Fiber: 4 g; Sugar: 13 g; Vegan
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
VEGETARIAN 'BEEF' AND GUINNESS STEW
Jolinda Hackett, About.com's Vegetarian food guide, writes, “Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan.”
Prep Time: 10 minutes; Cook Time: 60 minutes
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Preparation:
Saute seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
Thursday, September 3, 2015
Thursday Recipes
Here are today's six yummy recipes to try. Enjoy!
FENNEL AND ROMAIN SALAD WITH CRACKED PEPPER VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 46. It starts off, “The one-to-three ratio of this orange juice–based vinaigrette can be slightly altered by adding 1/2 teaspoon vinegar to give it more tang. Black pepper has similar emulsifying properties to mustard seeds and keeps this dressing emulsified longer than a simple oil-and-juice combination.” Serves 6 in 30 minutes or less.
Cracked Pepper Vinaigrette
3 oranges
1/2 tsp. red or white wine vinegar, optional
1/4 tsp. cracked black pepper
1/2 clove garlic, minced (1/2 tsp.)
1 1/2 Tbs. grapeseed or canola oil
1 1/2 Tbs. olive oil
1/4 tsp. salt, optional
Salad
1 large fennel bulb, halved and thinly sliced or shaved on mandoline
3 cups chopped romaine lettuce
1/2 small red onion, thinly sliced (1/2 cup)
1 oz. Parmesan cheese, shaved
To make Cracked Pepper Vinaigrette: Supreme oranges by trimming ends, then standing fruit upright. Remove peel and pith with knife, following curve of fruit from top to bottom. Hold fruit over bowl, and cut sections along membranes as if you were slicing out wedges. Set orange supremes aside, and squeeze membrane “skeleton” over bowl to release remaining juice. Reserve 1 Tbs. juice for vinaigrette.
Whisk together 1 Tbs. orange juice, vinegar (if using), cracked pepper, and garlic in bowl. Whisk in grapeseed and olive oils until emulsified. Stir in salt (if using). Let stand 20 minutes.
To make Salad: Toss together fennel, romaine, red onion, and orange segments in large bowl. Toss with Cracked Pepper Vinaigrette, and garnish with Parmesan.
nutritional information Per 1-cup serving: Calories: 137; Protein: 4 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 14 g; Cholesterol: 4 mg; Sodium: 100 mg; Fiber: 4 g; Sugar: 7 g; Gluten-Free
CURRIED CARROT SOUP WITH ROASTED PISTACHIOS
From the October 2012 issue of Vegetarian Times, page 30. The recipe starts off, “Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.” Serves 4 in 30 minutes or less.
2 Tbs. olive oil
1 20-oz. pkg. grated carrots (8 cups)
2 large leeks, light green and white parts thinly sliced (2 cups)
1/4 tsp. plus 1/8 tsp. baking soda
1/2 tsp. vadouvan spice or curry powder
1/4 cup roasted shelled pistachios, chopped
Heat oil in large pot over medium-high heat. Add carrots, leeks, and baking soda. Cover, and cook 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots. Stir in vadouvan spice, and cook 30 seconds. Add 4 cups water, and bring to a simmer. Remove from heat, purée with immersion blender, and season with salt, if desired. Serve sprinkled with pistachios.
nutritional information Per 1 1/2-cup serving: Calories: 189; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 22 g; Cholesterol: 0 mg; Sodium: 225 mg; Fiber: 6 g; Sugar: 9 g; Vegan; Gluten-Free
PUMPKIN SPICE LATTE
From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Can be viewed online here.
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
CHACHOUKA CHOW CHOW
(SPICY, HEARTY NORTH AFRICAN TOMATO AND PEPPER STEW)
This comes from One Green Planet. (Hint: They have a cool email; I recommend it, if you're not already on their emailing list.) The recipe starts out, “The Chachouka Chow Chow drew my attention, not least because I couldn't figure out how to spell it (but the name sure is funny). Warming spices, tender, juicy peppers, the colours of Africa on your plate. Your house will smell of cumin for hours after you've had the last bite of your chachouka.” The recipe, which is dairy free and vegan, serves 3, while the cooking time is 30 minutes.
To view this online, click here.
Note: In the ingredients list, the email list lists “2 medium sized tomatoes (NOT beef).” I'm not sure if the writer meant “not beefsteak tomatoes,” use tomatoes rather than beef, or what, exactly. I'm going to fathom a guess and figure maybe not beefsteak tomatoes, but I could be wrong. I'm also not sure about “tinned tomatoes.” Just figure on using maybe 3 or 4 14 ounce cans of tomatoes.
Ingredients
2 tbsp coconut oil
1/2onion, minced
1 green chilli, deseeded and finely sliced
1/2 tsp cumin seeds
1 clove of garlic, finely minced
2 medium sized tomatoes (NOT beef – see note, above)
7 – 8.75 ounces tempeh, sliced into strips
3 large peppers, deseeded and sliced into strips
49 ounces can tinned tomatoes (see note, above)
1 tsp tumeric
1/2tsp cayenne (or paprika) powder
1 Tbsp nutritional yeast
1 small loaf bread, possibly peach and raisin
Preparation
Heat the coconut oil in a large, deep pan. Fry cumin seeds for a minute before adding the onion, garlic and chilli. Fry for about five minutes, until the onion is translucent, before adding the peppers, tomatoes and the rest of the spices.
Let it all bubble for about 20 minutes on low to medium heat.
Serve with a few slices of crusty, rustic bread.
Notes: If you don't like tempeh, you could try replacing it with fried tofu. If you want to make the dish even more wholesome, red kidney beans would be lovely, too, as they go so well with tomatoes and spices.
VEGAN BLACK BEAN BURGERS
This comes from Jolinda Hackett, About.com's Vegetarian Food guide. She wrote, “I love this recipe for black bean patties because its easy to make as well as tasty, two of my favorite qualities in a recipe! They aren't quite firm enough to toss on the backyard grill, but are good for an everyday meal. This veggie burger recipe is both vegetarian and vegan.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes
This can be viewed online here.
1/2 onion, diced
1 can black beans, well drained
1/2 cup flour
2 slices bread, crumbled
1 tsp garlic powder1 tsp onion powder
1/2 tsp seasoned salt
salt and pepper to taste
oil for frying
Preparation
Sautee the onions till soft, about 3-5 minutes.
In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.
Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!
Nutrition Information: Servings: 6; Calories per serving: 294; Calories from Fat: 11; Total Fat: 1.2g; Cholesterol: 0mg; Sodium: 25mg; Total Carbohydrates: 55.3g Dietary Fiber: 11.3g, 45% RDA; Protein: 16.8g; Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet
TUSCAN KALE AND CARROT SOUP
This was in the October 2013 issue of Vegetarian Times, page 74. It starts off, “This recipe calls for steaming the kale in a steamer insert placed over the soup's brothy base to keep the greens brightly colored and crisp-tender.” Serves 8 in 30 minutes or less.
The recipe can be viewed online here.
This recipe calls for steaming the kale in a steamer insert placed over the soup’s brothy base to keep the greens brightly colored and crisp-tender.
2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
4 cups low-sodium vegetable broth
1 15-oz. can diced tomatoes in juice
2 12-oz. bunches Tuscan kale, thinly sliced
1/4 cup chopped fresh basil, plus 6 whole leaves, divided
2 Tbs. chopped chives, plus handful whole chives, divided
1 15-oz. can white beans, rinsed and drained
1 Tbs. balsamic vinegar
Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.
Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.
nutritional information Per 1 1/4-cup serving: Calories: 128; Protein: 7 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
FENNEL AND ROMAIN SALAD WITH CRACKED PEPPER VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 46. It starts off, “The one-to-three ratio of this orange juice–based vinaigrette can be slightly altered by adding 1/2 teaspoon vinegar to give it more tang. Black pepper has similar emulsifying properties to mustard seeds and keeps this dressing emulsified longer than a simple oil-and-juice combination.” Serves 6 in 30 minutes or less.
Cracked Pepper Vinaigrette
3 oranges
1/2 tsp. red or white wine vinegar, optional
1/4 tsp. cracked black pepper
1/2 clove garlic, minced (1/2 tsp.)
1 1/2 Tbs. grapeseed or canola oil
1 1/2 Tbs. olive oil
1/4 tsp. salt, optional
Salad
1 large fennel bulb, halved and thinly sliced or shaved on mandoline
3 cups chopped romaine lettuce
1/2 small red onion, thinly sliced (1/2 cup)
1 oz. Parmesan cheese, shaved
To make Cracked Pepper Vinaigrette: Supreme oranges by trimming ends, then standing fruit upright. Remove peel and pith with knife, following curve of fruit from top to bottom. Hold fruit over bowl, and cut sections along membranes as if you were slicing out wedges. Set orange supremes aside, and squeeze membrane “skeleton” over bowl to release remaining juice. Reserve 1 Tbs. juice for vinaigrette.
Whisk together 1 Tbs. orange juice, vinegar (if using), cracked pepper, and garlic in bowl. Whisk in grapeseed and olive oils until emulsified. Stir in salt (if using). Let stand 20 minutes.
To make Salad: Toss together fennel, romaine, red onion, and orange segments in large bowl. Toss with Cracked Pepper Vinaigrette, and garnish with Parmesan.
nutritional information Per 1-cup serving: Calories: 137; Protein: 4 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 14 g; Cholesterol: 4 mg; Sodium: 100 mg; Fiber: 4 g; Sugar: 7 g; Gluten-Free
CURRIED CARROT SOUP WITH ROASTED PISTACHIOS
From the October 2012 issue of Vegetarian Times, page 30. The recipe starts off, “Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.” Serves 4 in 30 minutes or less.
2 Tbs. olive oil
1 20-oz. pkg. grated carrots (8 cups)
2 large leeks, light green and white parts thinly sliced (2 cups)
1/4 tsp. plus 1/8 tsp. baking soda
1/2 tsp. vadouvan spice or curry powder
1/4 cup roasted shelled pistachios, chopped
Heat oil in large pot over medium-high heat. Add carrots, leeks, and baking soda. Cover, and cook 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots. Stir in vadouvan spice, and cook 30 seconds. Add 4 cups water, and bring to a simmer. Remove from heat, purée with immersion blender, and season with salt, if desired. Serve sprinkled with pistachios.
nutritional information Per 1 1/2-cup serving: Calories: 189; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 22 g; Cholesterol: 0 mg; Sodium: 225 mg; Fiber: 6 g; Sugar: 9 g; Vegan; Gluten-Free
PUMPKIN SPICE LATTE
From the Food Network Kitchen. The recipe starts off, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy
Can be viewed online here.
Ingredients
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
CHACHOUKA CHOW CHOW
(SPICY, HEARTY NORTH AFRICAN TOMATO AND PEPPER STEW)
This comes from One Green Planet. (Hint: They have a cool email; I recommend it, if you're not already on their emailing list.) The recipe starts out, “The Chachouka Chow Chow drew my attention, not least because I couldn't figure out how to spell it (but the name sure is funny). Warming spices, tender, juicy peppers, the colours of Africa on your plate. Your house will smell of cumin for hours after you've had the last bite of your chachouka.” The recipe, which is dairy free and vegan, serves 3, while the cooking time is 30 minutes.
To view this online, click here.
Note: In the ingredients list, the email list lists “2 medium sized tomatoes (NOT beef).” I'm not sure if the writer meant “not beefsteak tomatoes,” use tomatoes rather than beef, or what, exactly. I'm going to fathom a guess and figure maybe not beefsteak tomatoes, but I could be wrong. I'm also not sure about “tinned tomatoes.” Just figure on using maybe 3 or 4 14 ounce cans of tomatoes.
Ingredients
2 tbsp coconut oil
1/2onion, minced
1 green chilli, deseeded and finely sliced
1/2 tsp cumin seeds
1 clove of garlic, finely minced
2 medium sized tomatoes (NOT beef – see note, above)
7 – 8.75 ounces tempeh, sliced into strips
3 large peppers, deseeded and sliced into strips
49 ounces can tinned tomatoes (see note, above)
1 tsp tumeric
1/2tsp cayenne (or paprika) powder
1 Tbsp nutritional yeast
1 small loaf bread, possibly peach and raisin
Preparation
Heat the coconut oil in a large, deep pan. Fry cumin seeds for a minute before adding the onion, garlic and chilli. Fry for about five minutes, until the onion is translucent, before adding the peppers, tomatoes and the rest of the spices.
Let it all bubble for about 20 minutes on low to medium heat.
Serve with a few slices of crusty, rustic bread.
Notes: If you don't like tempeh, you could try replacing it with fried tofu. If you want to make the dish even more wholesome, red kidney beans would be lovely, too, as they go so well with tomatoes and spices.
VEGAN BLACK BEAN BURGERS
This comes from Jolinda Hackett, About.com's Vegetarian Food guide. She wrote, “I love this recipe for black bean patties because its easy to make as well as tasty, two of my favorite qualities in a recipe! They aren't quite firm enough to toss on the backyard grill, but are good for an everyday meal. This veggie burger recipe is both vegetarian and vegan.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes
This can be viewed online here.
1/2 onion, diced
1 can black beans, well drained
1/2 cup flour
2 slices bread, crumbled
1 tsp garlic powder1 tsp onion powder
1/2 tsp seasoned salt
salt and pepper to taste
oil for frying
Preparation
Sautee the onions till soft, about 3-5 minutes.
In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.
Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!
Nutrition Information: Servings: 6; Calories per serving: 294; Calories from Fat: 11; Total Fat: 1.2g; Cholesterol: 0mg; Sodium: 25mg; Total Carbohydrates: 55.3g Dietary Fiber: 11.3g, 45% RDA; Protein: 16.8g; Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet
TUSCAN KALE AND CARROT SOUP
This was in the October 2013 issue of Vegetarian Times, page 74. It starts off, “This recipe calls for steaming the kale in a steamer insert placed over the soup's brothy base to keep the greens brightly colored and crisp-tender.” Serves 8 in 30 minutes or less.
The recipe can be viewed online here.
This recipe calls for steaming the kale in a steamer insert placed over the soup’s brothy base to keep the greens brightly colored and crisp-tender.
2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
4 cups low-sodium vegetable broth
1 15-oz. can diced tomatoes in juice
2 12-oz. bunches Tuscan kale, thinly sliced
1/4 cup chopped fresh basil, plus 6 whole leaves, divided
2 Tbs. chopped chives, plus handful whole chives, divided
1 15-oz. can white beans, rinsed and drained
1 Tbs. balsamic vinegar
Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.
Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.
nutritional information Per 1 1/4-cup serving: Calories: 128; Protein: 7 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
Wednesday, September 2, 2015
Wednesday Recipes
Wednesday - half-way through the work week. Here are today's six vegetarian recipes. Enjoy!
ZUCCHINI WITH SPICY ROMESCO AND WILTED CHARD
This comes from the April/May 2013 issue of Vegetarian Times, page 28. It begins, “This recipe calls for a spiral slicer, which cuts the zucchini into thin, pasta-like strands for a delicious take on the 'classic' zucchini pasta with marinara. No spiral slicer in your kitchen? Try a julienne vegetable peeler or mandoline.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
Wilted Chard
4 oz. Swiss chard leaves, stems removed (4 cups)
1 Tbs. olive oil
1 Tbs. grated lemon zest
1 Tbs. lemon juice
Zucchini with Spicy Romesco
4 large red bell peppers, chopped (6 cups)
3 Roma tomatoes, chopped (3 cups)
2 Tbs. olive oil
2 Tbs. lemon juice
1 clove garlic, peeled
1 tsp. chili powder
1/8 tsp. red pepper flakes
1/4 cup raw almonds
1/4 cup raw hazelnuts
4 large zucchini, peeled
Directions
To make Wilted Chard: Toss together all ingredients in large bowl, and season with salt and pepper, if desired. Set aside to marinate.
To make Zucchini with Spicy Romesco: Blend bell peppers, tomatoes, oil, lemon juice, garlic, chili powder, and red pepper flakes in food processor until smooth. Add almonds and hazelnuts, and process until well combined but still chunky. Season with salt and pepper, if desired.
Slice zucchini into noodles with spiral slicer, and add to sauce.
Divide Wilted Chard among individual serving plates. Top each serving with 2 cups Zucchini with Spicy Romesco.
nutritional information Per 2 1/2-cup serving: Calories: 342; Protein: 11 g; Total Fat: 22 g; Saturated Fat: 3 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 125 mg; Fiber: 11 g; Sugar: 19 g; Vegan; Gluten-Free
SUMMER SQUASH CITRUS YOGURT CUPCAKES
This yummy recipe comes from the September 2015 issue of Vegetarian Times, page 72. It begins, “Fragrant with orange and lemon, these bright-and-cheery cupcakes are a great use for extra summer squash. Garnish with edible flowers such as pansies or lavender for a garden-fresh touch.” Makes 12 cupcakes.
To view this – along with a photo of these beautiful cupcakes – online, click here.
Ingredients
Cupcakes
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup finely grated yellow squash
1/2 cup unsalted butter, softened (4 oz.)
1 cup sugar
2 tsp. vanilla extract
2 large eggs
3/4 cup Greek yogurt
2 tsp. grated orange zest
2 tsp. grated lemon zest
Glaze
1 1/3 cups confectioners sugar
1 Tbs. fresh lemon juice
1 Tbs. fresh orange juice
1/2 tsp. grated orange zest
2 drops yellow food coloring (optional)
Directions
To make Cupcakes: Preheat oven to 350°F. Line 12-cup muffin pan with paper liners.
Whisk together flour, baking soda, baking powder, and salt in large bowl, and set aside.
Wrap squash tightly in kitchen towel, and wring out excess moisture. Set aside. (You should now have 3/4 cup squash.) Cream butter with electric mixer until smooth and light. Add sugar and vanilla, and beat on medium-high speed 1 minute. Beat in eggs one at a time. With mixer on medium-low speed, alternate adding flour mixture and yogurt in three additions. Stir in squash and lemon and orange zests.
Divide batter among prepared muffin cups, and bake 27 to 30 minutes, or until toothpick inserted in center of cupcakes comes out clean. Cool.
To make Glaze: whisk together all ingredients in small bowl.
Spread Glaze on tops of Cupcakes, letting it drip over sides.
nutritional information Per Per cupcake: Calories: 297; Protein: 4 g; Total Fat: 10 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 54 mg; Sodium: 190 mg; Fiber: less than 1 g; Sugar: 31 g
GEMELLI WITH BLISTERED CHERRY TOMATOES, CHICKPEAS, AND SMOKED PAPRIKA
This recipe comes from the September 2015 issue of Vegetarian Times, page 28, and begins, “For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. olive oil
16 oz. cherry, tear drop, or grape tomatoes (about 3 cups)
1 clove garlic, minced (1 tsp.)
1/2tsp. smoked paprika
1/4 tsp. red pepper flakes
2 Tbs. chopped fresh Italian parsley
1 Tbs. chopped fresh marjoram
1 15-oz. can chickpeas, rinsed and drained
8 oz. gemelli
1 cup crumbled reduced-fat feta cheese, optional
Heat 1 Tbs. oil in large non-stick skillet over high heat. Add tomatoes, and cook 10 minutes, or until tomatoes blister in spots, stirring occasionally. Stir in remaining 1 Tbs. oil, garlic, paprika, and red pepper flakes. Fold in parsley and marjoram, then chickpeas. Remove from heat.
Meanwhile, cook gemelli in large pot of boiling salted water according to package directions. Drain, reserving 3/4 cup cooking liquid.
Add gemelli to tomato-chickpea mixture in skillet, and toss to coat. Mix in enough reserved cooking liquid to moisten. Season with salt and pepper, if desired, and serve sprinkled with feta (if using).
nutritional information Per Per 1 1/2-cup serving: Calories: 393; Protein: 13 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 64 g; Cholesterol: 0 mg; Sodium: 248 mg; Fiber: 8 g; Sugar: 8 g
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
ZUCCHINI WITH SPICY ROMESCO AND WILTED CHARD
This comes from the April/May 2013 issue of Vegetarian Times, page 28. It begins, “This recipe calls for a spiral slicer, which cuts the zucchini into thin, pasta-like strands for a delicious take on the 'classic' zucchini pasta with marinara. No spiral slicer in your kitchen? Try a julienne vegetable peeler or mandoline.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
Wilted Chard
4 oz. Swiss chard leaves, stems removed (4 cups)
1 Tbs. olive oil
1 Tbs. grated lemon zest
1 Tbs. lemon juice
Zucchini with Spicy Romesco
4 large red bell peppers, chopped (6 cups)
3 Roma tomatoes, chopped (3 cups)
2 Tbs. olive oil
2 Tbs. lemon juice
1 clove garlic, peeled
1 tsp. chili powder
1/8 tsp. red pepper flakes
1/4 cup raw almonds
1/4 cup raw hazelnuts
4 large zucchini, peeled
Directions
To make Wilted Chard: Toss together all ingredients in large bowl, and season with salt and pepper, if desired. Set aside to marinate.
To make Zucchini with Spicy Romesco: Blend bell peppers, tomatoes, oil, lemon juice, garlic, chili powder, and red pepper flakes in food processor until smooth. Add almonds and hazelnuts, and process until well combined but still chunky. Season with salt and pepper, if desired.
Slice zucchini into noodles with spiral slicer, and add to sauce.
Divide Wilted Chard among individual serving plates. Top each serving with 2 cups Zucchini with Spicy Romesco.
nutritional information Per 2 1/2-cup serving: Calories: 342; Protein: 11 g; Total Fat: 22 g; Saturated Fat: 3 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 125 mg; Fiber: 11 g; Sugar: 19 g; Vegan; Gluten-Free
SUMMER SQUASH CITRUS YOGURT CUPCAKES
This yummy recipe comes from the September 2015 issue of Vegetarian Times, page 72. It begins, “Fragrant with orange and lemon, these bright-and-cheery cupcakes are a great use for extra summer squash. Garnish with edible flowers such as pansies or lavender for a garden-fresh touch.” Makes 12 cupcakes.
To view this – along with a photo of these beautiful cupcakes – online, click here.
Ingredients
Cupcakes
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup finely grated yellow squash
1/2 cup unsalted butter, softened (4 oz.)
1 cup sugar
2 tsp. vanilla extract
2 large eggs
3/4 cup Greek yogurt
2 tsp. grated orange zest
2 tsp. grated lemon zest
Glaze
1 1/3 cups confectioners sugar
1 Tbs. fresh lemon juice
1 Tbs. fresh orange juice
1/2 tsp. grated orange zest
2 drops yellow food coloring (optional)
Directions
To make Cupcakes: Preheat oven to 350°F. Line 12-cup muffin pan with paper liners.
Whisk together flour, baking soda, baking powder, and salt in large bowl, and set aside.
Wrap squash tightly in kitchen towel, and wring out excess moisture. Set aside. (You should now have 3/4 cup squash.) Cream butter with electric mixer until smooth and light. Add sugar and vanilla, and beat on medium-high speed 1 minute. Beat in eggs one at a time. With mixer on medium-low speed, alternate adding flour mixture and yogurt in three additions. Stir in squash and lemon and orange zests.
Divide batter among prepared muffin cups, and bake 27 to 30 minutes, or until toothpick inserted in center of cupcakes comes out clean. Cool.
To make Glaze: whisk together all ingredients in small bowl.
Spread Glaze on tops of Cupcakes, letting it drip over sides.
nutritional information Per Per cupcake: Calories: 297; Protein: 4 g; Total Fat: 10 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 54 mg; Sodium: 190 mg; Fiber: less than 1 g; Sugar: 31 g
GEMELLI WITH BLISTERED CHERRY TOMATOES, CHICKPEAS, AND SMOKED PAPRIKA
This recipe comes from the September 2015 issue of Vegetarian Times, page 28, and begins, “For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. olive oil
16 oz. cherry, tear drop, or grape tomatoes (about 3 cups)
1 clove garlic, minced (1 tsp.)
1/2tsp. smoked paprika
1/4 tsp. red pepper flakes
2 Tbs. chopped fresh Italian parsley
1 Tbs. chopped fresh marjoram
1 15-oz. can chickpeas, rinsed and drained
8 oz. gemelli
1 cup crumbled reduced-fat feta cheese, optional
Heat 1 Tbs. oil in large non-stick skillet over high heat. Add tomatoes, and cook 10 minutes, or until tomatoes blister in spots, stirring occasionally. Stir in remaining 1 Tbs. oil, garlic, paprika, and red pepper flakes. Fold in parsley and marjoram, then chickpeas. Remove from heat.
Meanwhile, cook gemelli in large pot of boiling salted water according to package directions. Drain, reserving 3/4 cup cooking liquid.
Add gemelli to tomato-chickpea mixture in skillet, and toss to coat. Mix in enough reserved cooking liquid to moisten. Season with salt and pepper, if desired, and serve sprinkled with feta (if using).
nutritional information Per Per 1 1/2-cup serving: Calories: 393; Protein: 13 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 64 g; Cholesterol: 0 mg; Sodium: 248 mg; Fiber: 8 g; Sugar: 8 g
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
Tuesday, September 1, 2015
Tuesday Recipes
This is originally from my first food blog, Confessions of a Foodie. Enjoy!
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
>2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
onions, peppers and garlic
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Chili, cooking
Make sure to stir periodically to keep chili from burning
YUM!
APRICOT-PISTACHIO BISCOTTI
This comes from the December 2013 issue of Vegetarian Times, page 57. It starts off, “Corn and millet flours add crunch and sweetness to these treats. Biscotti can be stored for up to two months layered in wax paper in an airtight container.” Makes 5 dozen biscotti.
1 cup blanched whole pistachios
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/4 cup millet flour
1/4 cup corn flour or masa harina
1 1/4 cups sugar
1 Tbs. baking powder
1/2tsp. salt
8 dried apricots, finely chopped (1/2 cup)
3 large eggs
4 Tbs. vegetable oil
1/2 tsp. almond extract
Preheat oven to 350°F. Toast pistachios on ungreased baking sheet 4 to 6 minutes, or until pale brown and fragrant. Cool, and finely chop. Reduce oven temperature to 325°F.
Stir together flours, sugar, baking powder, and salt in large bowl. Stir in pistachios and apricots.
Whisk together eggs, oil, and almond extract in small bowl until smooth. Stir just enough of liquid into flour mixture until dry, shaggy dough forms. Reserve remaining liquid.
Divide dough in 2 pieces. Wet hands with water to prevent sticking, and roll each piece of dough into 12-inch log, flattening tops of logs so they’re each about 1 1/2 inches high. Line large baking sheet with parchment paper, and place logs at least 5 inches apart on sheet. Brush tops with remaining liquid mixture.
Bake logs 25 to 30 minutes, or until edges are browned and firm, and centers have puffed and developed a skin, but are still slightly soft. Cool 30 minutes, then slice crosswise on the bias into 1/2-inch-wide slices using serrated knife.
Reduce oven temperature to 300°F. Return sliced biscotti to baking sheet, bottom-side down and spaced at least 1/4 inch apart, and bake 20 to 30 minutes more, or until golden, crisp, and dry.
nutritional information Per Biscotti: Calories: 61; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 9 g; Cholesterol: 9 mg; Sodium: 52 mg; Fiber: less than 1 g; Sugar: 5 g
TABIL-SPICED POTATO-AND-EGG CIGARS
From the July 2013 issue of Vegetarian Times, page 44. It starts out, “Savory pastries made with rolled and foled brek pastry leaves, or warka, are common starters in North Africa. Here, easy-to-find phyyllo sheets replace the specialty brek leaves and encase a savory potato-and-egg filling.” Makes 14 cigars
1 large Yukon gold potato (3/4 lb.), peeled and sliced
1 Tbs. olive oil
1/2 large onion, chopped (1/2 cup)
1 Tbs. tabil spice blend, or 2 Tbs. ground coriander
1 tsp. granulated garlic
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
2 hard-boiled eggs, peeled and chopped
2 Tbs. grated Parmesan cheese
7 frozen phyllo sheets, thawed
3 Tbs. melted butter
Place potato slices in medium pot, and cover with water. Bring to a simmer over high heat, reduce heat to medium, and cook 12 to 15 minutes, or until tender. Drain. Transfer to large bowl, and coarsely mash with fork.
Heat oil in skillet over medium-high heat, and cook onion 3 to 5 minutes. Stir in tabil, and cook 1 minute more. Stir onion mixture, parsley, and beaten egg into potato mixture. Fold in hard-boiled eggs and Parmesan. Season with salt and pepper, if desired.
Preheat oven to 400°F. Line baking sheet with parchment paper. Place 1 sheet phyllo with long side facing you. Brush with butter, and fold in half like a book. Cut crosswise to make 2 stacked rectangles. Spoon 2 Tbs. potato mixture on center right edge of one rectangle, fold in top and bottom edges, and roll up like an egg roll. Place seam-side down on prepared baking sheet, and repeat with remaining phyllo and filling. Brush rolls with remaining butter, and bake 25 to 30 minutes, or until browned and crisp. Serve hot.
nutritional information Per Cigar: Calories: 101; Protein: 3 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 10 g; Cholesterol: 47 mg; Sodium: 95 mg; Fiber: less than 1 g; Sugar: less than 1 g
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
BISCUITS AND GRAVY
From the April/May 2012 issue of Vegetarian Times, page 46. It starts off, “Trust us, no one will miss the flour (or the meat!) in this gluten-free indulgence.” Serves 8 in 30 minutes or less.
Biscuits
1 cup white rice flour, plus more for dusting work surface
1/2 cup chickpea flour
1/2 cup potato starch
1 1/2 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 oz. (1/2 stick) butter or trans-fat-free margarine, cut into small pieces
3/4 cup fat-free buttermilk
Gravy
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
2 1/2 tsp. paprika
2 tsp. poultry seasoning
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pinch cayenne pepper
2 Tbs. vegetable oil
4 Tbs. butter or trans-fat-free margarine
1/4 cup potato starch
1/4 cup chickpea flour
4 cups fat-free milk, warmed
To make Biscuits: Preheat oven to 375°F. Coat large baking sheet with cooking spray.
Whisk together rice flour, chickpea flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain. Stir in buttermilk.
Pat dough into flat 1-inch-thick disk on rice flour–dusted work surface. Cut dough into 16 rounds with 2-inch cutter, and place on prepared baking sheet. Bake 12 to 15 minutes, or until golden-brown on top.
To make Gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper, and cayenne in food processor 8 times, or until crumbly.
Heat oil in skillet over medium-high heat. Add chickpea mixture, and sauté 3 to 5 minutes, or until fragrant and crisp. Transfer to plate.
Add butter to skillet, and melt over medium heat. Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes. Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in chickpea mixture. Season with salt and pepper, if desired.
To serve: Place 2 Biscuits on each plate. Ladle 1/4 cup Gravy over top.
Nutritional information Per Serving (2 biscuits plus 1/4 cup gravy): Calories: 397; Protein: 11 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 54 g; Cholesterol: 33 mg; Sodium: 721 mg; Fiber: 4 g; Sugar: 12 g; Gluten-Free
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
>2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
onions, peppers and garlic
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Chili, cooking
Make sure to stir periodically to keep chili from burning
YUM!
APRICOT-PISTACHIO BISCOTTI
This comes from the December 2013 issue of Vegetarian Times, page 57. It starts off, “Corn and millet flours add crunch and sweetness to these treats. Biscotti can be stored for up to two months layered in wax paper in an airtight container.” Makes 5 dozen biscotti.
1 cup blanched whole pistachios
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/4 cup millet flour
1/4 cup corn flour or masa harina
1 1/4 cups sugar
1 Tbs. baking powder
1/2tsp. salt
8 dried apricots, finely chopped (1/2 cup)
3 large eggs
4 Tbs. vegetable oil
1/2 tsp. almond extract
Preheat oven to 350°F. Toast pistachios on ungreased baking sheet 4 to 6 minutes, or until pale brown and fragrant. Cool, and finely chop. Reduce oven temperature to 325°F.
Stir together flours, sugar, baking powder, and salt in large bowl. Stir in pistachios and apricots.
Whisk together eggs, oil, and almond extract in small bowl until smooth. Stir just enough of liquid into flour mixture until dry, shaggy dough forms. Reserve remaining liquid.
Divide dough in 2 pieces. Wet hands with water to prevent sticking, and roll each piece of dough into 12-inch log, flattening tops of logs so they’re each about 1 1/2 inches high. Line large baking sheet with parchment paper, and place logs at least 5 inches apart on sheet. Brush tops with remaining liquid mixture.
Bake logs 25 to 30 minutes, or until edges are browned and firm, and centers have puffed and developed a skin, but are still slightly soft. Cool 30 minutes, then slice crosswise on the bias into 1/2-inch-wide slices using serrated knife.
Reduce oven temperature to 300°F. Return sliced biscotti to baking sheet, bottom-side down and spaced at least 1/4 inch apart, and bake 20 to 30 minutes more, or until golden, crisp, and dry.
nutritional information Per Biscotti: Calories: 61; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 9 g; Cholesterol: 9 mg; Sodium: 52 mg; Fiber: less than 1 g; Sugar: 5 g
TABIL-SPICED POTATO-AND-EGG CIGARS
From the July 2013 issue of Vegetarian Times, page 44. It starts out, “Savory pastries made with rolled and foled brek pastry leaves, or warka, are common starters in North Africa. Here, easy-to-find phyyllo sheets replace the specialty brek leaves and encase a savory potato-and-egg filling.” Makes 14 cigars
1 large Yukon gold potato (3/4 lb.), peeled and sliced
1 Tbs. olive oil
1/2 large onion, chopped (1/2 cup)
1 Tbs. tabil spice blend, or 2 Tbs. ground coriander
1 tsp. granulated garlic
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
2 hard-boiled eggs, peeled and chopped
2 Tbs. grated Parmesan cheese
7 frozen phyllo sheets, thawed
3 Tbs. melted butter
Place potato slices in medium pot, and cover with water. Bring to a simmer over high heat, reduce heat to medium, and cook 12 to 15 minutes, or until tender. Drain. Transfer to large bowl, and coarsely mash with fork.
Heat oil in skillet over medium-high heat, and cook onion 3 to 5 minutes. Stir in tabil, and cook 1 minute more. Stir onion mixture, parsley, and beaten egg into potato mixture. Fold in hard-boiled eggs and Parmesan. Season with salt and pepper, if desired.
Preheat oven to 400°F. Line baking sheet with parchment paper. Place 1 sheet phyllo with long side facing you. Brush with butter, and fold in half like a book. Cut crosswise to make 2 stacked rectangles. Spoon 2 Tbs. potato mixture on center right edge of one rectangle, fold in top and bottom edges, and roll up like an egg roll. Place seam-side down on prepared baking sheet, and repeat with remaining phyllo and filling. Brush rolls with remaining butter, and bake 25 to 30 minutes, or until browned and crisp. Serve hot.
nutritional information Per Cigar: Calories: 101; Protein: 3 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 10 g; Cholesterol: 47 mg; Sodium: 95 mg; Fiber: less than 1 g; Sugar: less than 1 g
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
BISCUITS AND GRAVY
From the April/May 2012 issue of Vegetarian Times, page 46. It starts off, “Trust us, no one will miss the flour (or the meat!) in this gluten-free indulgence.” Serves 8 in 30 minutes or less.
Biscuits
1 cup white rice flour, plus more for dusting work surface
1/2 cup chickpea flour
1/2 cup potato starch
1 1/2 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 oz. (1/2 stick) butter or trans-fat-free margarine, cut into small pieces
3/4 cup fat-free buttermilk
Gravy
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
2 1/2 tsp. paprika
2 tsp. poultry seasoning
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pinch cayenne pepper
2 Tbs. vegetable oil
4 Tbs. butter or trans-fat-free margarine
1/4 cup potato starch
1/4 cup chickpea flour
4 cups fat-free milk, warmed
To make Biscuits: Preheat oven to 375°F. Coat large baking sheet with cooking spray.
Whisk together rice flour, chickpea flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain. Stir in buttermilk.
Pat dough into flat 1-inch-thick disk on rice flour–dusted work surface. Cut dough into 16 rounds with 2-inch cutter, and place on prepared baking sheet. Bake 12 to 15 minutes, or until golden-brown on top.
To make Gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper, and cayenne in food processor 8 times, or until crumbly.
Heat oil in skillet over medium-high heat. Add chickpea mixture, and sauté 3 to 5 minutes, or until fragrant and crisp. Transfer to plate.
Add butter to skillet, and melt over medium heat. Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes. Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in chickpea mixture. Season with salt and pepper, if desired.
To serve: Place 2 Biscuits on each plate. Ladle 1/4 cup Gravy over top.
Nutritional information Per Serving (2 biscuits plus 1/4 cup gravy): Calories: 397; Protein: 11 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 54 g; Cholesterol: 33 mg; Sodium: 721 mg; Fiber: 4 g; Sugar: 12 g; Gluten-Free
Cutting Up Onions
This was originally posted on my original food blog, http://in-the-kitchen-with-robin.blogspot.com.
A while back, I overheard someone mention that she wasn't sure the best way to cut up onions for recipes. It's one of those things that many of us know how to do, but obviously others are a little confused about it. If you haven't grown up seeing something done, it can be a little confusing.
Sooo...here's my crash course on chopping onions.
Last night, I cooked vegetarian chili. (I'll post that in my Meatless Monday, in a few minutes.) For that, I tend to use both a red AND a yellow/white onion; since it's easiest to see the steps on the red onion, that's which one I'll be cutting up for this. (It works the same way for the white onion.)
So, here we've got both the red and yellow onions:
You'll notice that both onions have a head and tail (or think of them as north and south poles). We're going to started there.
Okay, with a sharp knife, cut off both ends/"poles" from the onions.
Then slice through the papery-outer layers of the onion, as well as maybe the first layer of the onion, from end to end.
After you've pulled that off, cut the onion in half, from end to end.
Then cut each half along parallel to the first cut.
Now, cut the half parallel to where the ends were.
Now, cut each half length-wise, from end to end.
Here are both halves cut up.
Each onion is layered like this, so use the same way of cutting up an onion, and you'll have diced onions, every time.
A while back, I overheard someone mention that she wasn't sure the best way to cut up onions for recipes. It's one of those things that many of us know how to do, but obviously others are a little confused about it. If you haven't grown up seeing something done, it can be a little confusing.
Sooo...here's my crash course on chopping onions.
Last night, I cooked vegetarian chili. (I'll post that in my Meatless Monday, in a few minutes.) For that, I tend to use both a red AND a yellow/white onion; since it's easiest to see the steps on the red onion, that's which one I'll be cutting up for this. (It works the same way for the white onion.)
So, here we've got both the red and yellow onions:
You'll notice that both onions have a head and tail (or think of them as north and south poles). We're going to started there.
Okay, with a sharp knife, cut off both ends/"poles" from the onions.
Then slice through the papery-outer layers of the onion, as well as maybe the first layer of the onion, from end to end.
After you've pulled that off, cut the onion in half, from end to end.
Then cut each half along parallel to the first cut.
Now, cut the half parallel to where the ends were.
Now, cut each half length-wise, from end to end.
Here are both halves cut up.
Each onion is layered like this, so use the same way of cutting up an onion, and you'll have diced onions, every time.
Monday, August 31, 2015
Monday Recipes
If you're like me, the weekend is always too short. Friday afternoon, I have all sorts of plans for the weekend. I sit down and the next thing I know - Monday morning! Ah, well, such is life.
In the meantime, here are six vegetarian recipes. Enjoy!
BUSH’S® BEST BLACK BEAN SALAD
This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8
Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 can (15.25 oz) corn, drained
1 clove garlic, chopped
1 tsp cilantro
1/4 cup olive oil
4 Tbsp red wine vinegar
1 tsp lime juice
Salt and pepper to taste
Tortilla chips
Directions
In a small bowl, combine peppers, onion, corn, garlic and cilantro.
Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.
Serve with tortilla chips.
BERRY-APRICOT SALSA
This comes from the July/August 2014 issue of Vegetarian Times. It starts off, “Not all salsas have to be savory. Try this sweet concoction as a topping for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.” Makes 1 1/2 cups in 30 minutes or less.
To view this online, click here.
Ingredients
1 cup raspberries, divided
2 Tbs. apricot preserves
1 cup diced fresh apricots, nectarines, or peaches
1 cup fresh blackberries
3 Tbs. chopped candied ginger
Directions
Mash 4 raspberries in medium bowl, then stir in apricot preserves to make sauce base.
Add fresh apricots, remaining raspberries, blackberries, and ginger. Toss to coat, being careful to keep berries intact. Season with salt and pepper, if desired.
Let salsa stand 5 to 10 minutes to allow flavors to meld.
nutritional information Per 1/4-cup: Calories: 66; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 16 g; Cholesterol: 0 mg; Sodium: 5 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free
ITALIAN WHITE BEAN AND KALE SOUP
This yummy soup comes from the September 2015 issue of Vegetarian Times, page 50. It starts off, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal. To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
10 thawed Slow-Roasted Tomatoes (1 cup)
1 Tbs. olive oil, plus more for drizzling
1 large onion, finely chopped (2 cups)
6 oz. lacinato kale, coarsely chopped
1 cup cooked white beans
Directions
Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.
nutritional information Per Per 2-cup serving: Calories: 236; Protein: 8 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 32 mg; Fiber: 7 g; Sugar: 8 g; Vegan; Gluten-Free
KALE, CARAMELIZED ONION, AND PARMESAN PIZZA
This also comes from the September 2015 issue of Vegetarian Times, page 60. It begins, “Grad school student Ben Dixon makes this kale pizza every Sunday night for his family and his dog (“He seems to like it especially!”) while listening to A Prairie Home Companion on the radio. Dixon recommends cooking the crust on a pizza stone before adding the toppings. 'This will make sure all of the crust is crisp and the pizza firm. Also drizzle plenty of olive oil over the whole pie before baking.'” Makes 1 pizza.
To view this online, click here.
Ingredients
6 Tbs. Eden Selected Spanish Extra Virgin Olive Oil, divided
2 large yellow onions, thinly sliced (4 cups)
3 cloves garlic, minced (1 Tbs.), or 1 Tbs. Amore Garlic Paste
1 12-oz. bunch Tuscan or dinosaur kale, thinly sliced into ribbons (5 cups)
1 16-oz. pkg. refrigerated or thawed frozen pizza dough
1/2 tsp. coarse sea salt, for sprinkling, optional
1/2 cup grated BelGioioso Vegetarian Parmesan
Directions
Preheat oven to 500°F. Place pizza stone on middle rack of oven, if using.
Heat 2 Tbs. oil in large skillet over medium heat. Add onions, and cook 10 to 20 minutes, or until at least half of onions are browned and caramelized, stirring occasionally. Add garlic and 1 Tbs. oil. Cook 1 minute, or until garlic begins to brown. Add kale to pan, and cook 5 to 6 minutes, or until kale has turned bright green, stirring occasionally. Remove from heat, and season with salt and pepper, if desired.
Meanwhile, roll out pizza dough as thinly as possible. Place on pizza stone or baking sheet sprinkled with flour. Bake 4 minutes to ensure crust gets crisp (pop any bubbles with fork).
Drizzle crust with 2 Tbs. oil, sprinkle with sea salt (if using), and top with kale mixture. Sprinkle with Parmesan. Return pizza to oven, and bake 8 minutes more, or until cheese is golden, and crust is golden brown. Remove pizza from oven, drizzle with remaining 1 Tbs. oil, and slice into triangles.
nutritional information Per Per slice (1/8 pizza): Calories: 282; Protein: 6 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 34 g; Cholesterol: 4 mg; Sodium: 549 mg; Fiber: 3 g; Sugar: 2 g
SATAY NOODLE SALAD
This comes from the July/August 2013 issue of Vegetarian Times, page 30. It begins, “Lightly grilled vegetables are paired with fresh pasta and tossed in a creamy peanut sauce for a one-bowl meal that’s delicious hot or cold. Feel free to substitute your favorite seasonal vegetables for those in the recipe.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
3 oz. fresh fettuccine (1/3 9-oz. pkg.)
6 oz. stringless sugar snap peas
4 bunches baby bok choy, greens chopped, stem ends halved
6 radishes, trimmed and halved
2 medium Japanese eggplants, sliced diagonally
3 Tbs. natural creamy peanut butter
3 Tbs. unseasoned rice vinegar
3 Tbs. honey
1 Tbs. low-sodium soy sauce
1 tsp. chile sauce, such as sriracha
Directions
Coat grill pan or grill basket with cooking spray, and preheat over medium heat.
Cook noodles in boiling salted water 2 minutes. Add sugar snap peas, and cook 1 minute more. Drain, rinse with cold water, and drain again. Transfer to bowl.
Arrange bok choy stems, radishes, and eggplant slices on grill pan or in grill basket. Season with salt and pepper, if desired. Cook 6 minutes, turning once.
Meanwhile, whisk together peanut butter, vinegar, honey, soy sauce, and chile sauce in small bowl. Season with salt and pepper, if desired.
Cut eggplant into strips. Slice bok choy stems and radishes. Add vegetables to noodle mixture, and toss with peanut sauce.
nutritional information Per 2 1/2-cup serving: Calories: 256; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 17 mg; Sodium: 362 mg; Fiber: 7 g; Sugar: 21 g
FRESH BERRY TART WITH TOASTED NUT CRUST
This recipe is from the July 2009 issue of Vegetarian Times. The recipe, which serves 8, begins, “A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.”
Ingredients
Crust
1/4 cup each almonds, pecans, and hazelnuts
3/4 cup whole-wheat flour
1/4 cup sugar
1/4 tsp. salt
6 Tbs. chilled unsalted butter, diced
1 large egg yolk
Filling
1/2 cup light sour cream
1/2 cup nonfat plain Greek yogurt
2 Tbs. light brown sugar
1 tsp. vanilla extract
1/4 tsp. grated orange zest
1 cup blueberries
1 cup raspberries
1 Tbs. orange juice
Directions
To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.
Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.
Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.
To make Filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl. 5. Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.
nutritional information Per Slice: Calories: 288; Protein: 6 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 26 g; Cholesterol: 58 mg; Sodium: 87 mg; Fiber: 4 g; Sugar: 13 g
In the meantime, here are six vegetarian recipes. Enjoy!
BUSH’S® BEST BLACK BEAN SALAD
This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8
Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 can (15.25 oz) corn, drained
1 clove garlic, chopped
1 tsp cilantro
1/4 cup olive oil
4 Tbsp red wine vinegar
1 tsp lime juice
Salt and pepper to taste
Tortilla chips
Directions
In a small bowl, combine peppers, onion, corn, garlic and cilantro.
Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.
Serve with tortilla chips.
BERRY-APRICOT SALSA
This comes from the July/August 2014 issue of Vegetarian Times. It starts off, “Not all salsas have to be savory. Try this sweet concoction as a topping for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.” Makes 1 1/2 cups in 30 minutes or less.
To view this online, click here.
Ingredients
1 cup raspberries, divided
2 Tbs. apricot preserves
1 cup diced fresh apricots, nectarines, or peaches
1 cup fresh blackberries
3 Tbs. chopped candied ginger
Directions
Mash 4 raspberries in medium bowl, then stir in apricot preserves to make sauce base.
Add fresh apricots, remaining raspberries, blackberries, and ginger. Toss to coat, being careful to keep berries intact. Season with salt and pepper, if desired.
Let salsa stand 5 to 10 minutes to allow flavors to meld.
nutritional information Per 1/4-cup: Calories: 66; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 16 g; Cholesterol: 0 mg; Sodium: 5 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free
ITALIAN WHITE BEAN AND KALE SOUP
This yummy soup comes from the September 2015 issue of Vegetarian Times, page 50. It starts off, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal. To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
10 thawed Slow-Roasted Tomatoes (1 cup)
1 Tbs. olive oil, plus more for drizzling
1 large onion, finely chopped (2 cups)
6 oz. lacinato kale, coarsely chopped
1 cup cooked white beans
Directions
Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.
nutritional information Per Per 2-cup serving: Calories: 236; Protein: 8 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 32 mg; Fiber: 7 g; Sugar: 8 g; Vegan; Gluten-Free
KALE, CARAMELIZED ONION, AND PARMESAN PIZZA
This also comes from the September 2015 issue of Vegetarian Times, page 60. It begins, “Grad school student Ben Dixon makes this kale pizza every Sunday night for his family and his dog (“He seems to like it especially!”) while listening to A Prairie Home Companion on the radio. Dixon recommends cooking the crust on a pizza stone before adding the toppings. 'This will make sure all of the crust is crisp and the pizza firm. Also drizzle plenty of olive oil over the whole pie before baking.'” Makes 1 pizza.
To view this online, click here.
Ingredients
6 Tbs. Eden Selected Spanish Extra Virgin Olive Oil, divided
2 large yellow onions, thinly sliced (4 cups)
3 cloves garlic, minced (1 Tbs.), or 1 Tbs. Amore Garlic Paste
1 12-oz. bunch Tuscan or dinosaur kale, thinly sliced into ribbons (5 cups)
1 16-oz. pkg. refrigerated or thawed frozen pizza dough
1/2 tsp. coarse sea salt, for sprinkling, optional
1/2 cup grated BelGioioso Vegetarian Parmesan
Directions
Preheat oven to 500°F. Place pizza stone on middle rack of oven, if using.
Heat 2 Tbs. oil in large skillet over medium heat. Add onions, and cook 10 to 20 minutes, or until at least half of onions are browned and caramelized, stirring occasionally. Add garlic and 1 Tbs. oil. Cook 1 minute, or until garlic begins to brown. Add kale to pan, and cook 5 to 6 minutes, or until kale has turned bright green, stirring occasionally. Remove from heat, and season with salt and pepper, if desired.
Meanwhile, roll out pizza dough as thinly as possible. Place on pizza stone or baking sheet sprinkled with flour. Bake 4 minutes to ensure crust gets crisp (pop any bubbles with fork).
Drizzle crust with 2 Tbs. oil, sprinkle with sea salt (if using), and top with kale mixture. Sprinkle with Parmesan. Return pizza to oven, and bake 8 minutes more, or until cheese is golden, and crust is golden brown. Remove pizza from oven, drizzle with remaining 1 Tbs. oil, and slice into triangles.
nutritional information Per Per slice (1/8 pizza): Calories: 282; Protein: 6 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 34 g; Cholesterol: 4 mg; Sodium: 549 mg; Fiber: 3 g; Sugar: 2 g
SATAY NOODLE SALAD
This comes from the July/August 2013 issue of Vegetarian Times, page 30. It begins, “Lightly grilled vegetables are paired with fresh pasta and tossed in a creamy peanut sauce for a one-bowl meal that’s delicious hot or cold. Feel free to substitute your favorite seasonal vegetables for those in the recipe.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
3 oz. fresh fettuccine (1/3 9-oz. pkg.)
6 oz. stringless sugar snap peas
4 bunches baby bok choy, greens chopped, stem ends halved
6 radishes, trimmed and halved
2 medium Japanese eggplants, sliced diagonally
3 Tbs. natural creamy peanut butter
3 Tbs. unseasoned rice vinegar
3 Tbs. honey
1 Tbs. low-sodium soy sauce
1 tsp. chile sauce, such as sriracha
Directions
Coat grill pan or grill basket with cooking spray, and preheat over medium heat.
Cook noodles in boiling salted water 2 minutes. Add sugar snap peas, and cook 1 minute more. Drain, rinse with cold water, and drain again. Transfer to bowl.
Arrange bok choy stems, radishes, and eggplant slices on grill pan or in grill basket. Season with salt and pepper, if desired. Cook 6 minutes, turning once.
Meanwhile, whisk together peanut butter, vinegar, honey, soy sauce, and chile sauce in small bowl. Season with salt and pepper, if desired.
Cut eggplant into strips. Slice bok choy stems and radishes. Add vegetables to noodle mixture, and toss with peanut sauce.
nutritional information Per 2 1/2-cup serving: Calories: 256; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 17 mg; Sodium: 362 mg; Fiber: 7 g; Sugar: 21 g
FRESH BERRY TART WITH TOASTED NUT CRUST
This recipe is from the July 2009 issue of Vegetarian Times. The recipe, which serves 8, begins, “A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.”
Ingredients
Crust
1/4 cup each almonds, pecans, and hazelnuts
3/4 cup whole-wheat flour
1/4 cup sugar
1/4 tsp. salt
6 Tbs. chilled unsalted butter, diced
1 large egg yolk
Filling
1/2 cup light sour cream
1/2 cup nonfat plain Greek yogurt
2 Tbs. light brown sugar
1 tsp. vanilla extract
1/4 tsp. grated orange zest
1 cup blueberries
1 cup raspberries
1 Tbs. orange juice
Directions
To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.
Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.
Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.
To make Filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl. 5. Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.
nutritional information Per Slice: Calories: 288; Protein: 6 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 26 g; Cholesterol: 58 mg; Sodium: 87 mg; Fiber: 4 g; Sugar: 13 g
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