Six vegetarian recipes to get you through the day. Enjoy!
CURRY ROASTED CAULIFLOWER
This comes from One Green Planet's newsletter. It starts off, “Curry Roasted Cauliflower is a super easy and delicious side diesh. It is ready in less than 30 minutes from start to finish and it is also gluten-free, vegan, and paleo!” Serves 4; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 head cauliflower cut into bite size pieces (roughly 4 cups)
2 Tbsp coconut oil, melted
1 Tbsp lemon juice
1 Tbsp curry powder
1/ 4 tsp salt
Preparation
Preheat oven to 450 degrees F.
Place all ingredients in big bowl and toss to coat evenly.
Spread cauliflower evenly on a baking sheet and bake for 20 minutes.
BREADED TOFU NUGGETS
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Kid-friendly tofu nuggets are reminiscent of chicken nuggets and can be dipped in ketchup, barbecue sauce, ranch dressing or any of your favorite salad dressings. You can either bake or fry these easy tofu nuggets. The perfect snack or dinner for picky vegetarian and vegan eaters!” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 2 servings
To view this online, click here.
Ingredients
1 block firm or extra-firm tofu, pressed
1/3 cup soymilk
2 tbsp mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley (optional)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp nutritional yeast (optional)
3/4 cup bread crumbs (panko will also work)
Preparation
First, prepare your tofu. Like most vegan tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it.
Next, whisk together the soymilk, mustard, nutritional yeast and spices until smooth in a wide bowl. Place bread crumbs in a separate bowl.
Coat each piece of tofu with soymilk and mustard mixture first, then coat with bread crumbs. Fry in oil until golden brown, serve with ketchup, barbeque sauce or other dipping sauce and enjoy!
For a lower fat alternative, lay tofu piece on a covered baking sheet and bake at 350 degrees for 25 minutes, turning once, until golden brown.
Makes 2 servings of vegetarian tofu nuggets.
QUINOA PILAF WITH TEMPEH AND BROCCOLI
This comes from the April/May 2015 issue of Vegetarian Times, page 30. It starts off, “Everyone’s favorite ancient grain gets a flavor boost from a seasoned cooking liquid before it’s topped with a tempeh stir-fry.” Serves 4 in 30 minutes or less.
To view this online, click here.
Quinoa Pilaf
1 tsp. coconut oil
1 cup quinoa, rinsed and drained
1 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1/2 cup fresh orange juice
1/2 tsp. salt
Tempeh and Broccoli
2 Tbs. coconut oil
1 8-oz. pkg. tempeh, cubed
2 tsp. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 Tbs. minced jalapeño chile
1/2 cup fresh orange juice
1/2 cup low-sodium no-chicken broth
2 Tbs. low-sodium soy sauce
4 cups broccoli florets
1/4 cup chopped green onions
2 Tbs. chopped toasted cashews
To make Quinoa Pilaf: Heat coconut oil in medium saucepan over medium heat. Add quinoa, ginger, and garlic; sauté 1 minute. Add orange juice, 11/2 cups water, and salt. Cover, bring to a boil, then reduce heat to medium-low, and simmer 15 minutes, or until quinoa is tender.
Meanwhile, to make Tempeh and Broccoli: Heat coconut oil in large skillet over medium-high heat. Add tempeh, and cook 7 minutes, or until lightly golden, stirring occasionally. Add ginger, garlic, and chile, and sauté 30 seconds.
Add orange juice, broth, and soy sauce to tempeh, and bring to boil. Reduce heat to medium-low, and simmer, uncovered, 5 minutes. Add broccoli, and stir-fry 5 minutes, or until broccoli is crisp-tender.
Transfer Quinoa Pilaf to serving bowl. Top with Tempeh and Broccoli. Garnish with green onions and cashews.
nutritional information Per 1 1/2-cup serving: Calories: 399; Protein: 21 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 625 mg; Fiber: 6 g; Sugar: 6 g
LEMONY QUINOA BREAKFAST BOWL WITH EARL GREY STRAWBERRY COMPOTE
This comes from the June 2015 issue of Vegetarian Times, page 71. It begins, “A maple-sweetened berry compote is poured over lemon-flavored quinoa for a summer breakfast bowl.” Serves 4.
To view this online, click here.
3 Tbs. plus 1 tsp. lemon juice, divided
1 cup quinoa, rinsed and drained
1/2 tsp. salt
2 large coins fresh ginger
1/4 cup low-fat milk
1 tsp. grated lemon zest
1/4 cup pure maple syrup
1/4 cup strongly brewed Earl Grey tea
1 cup halved fresh or frozen strawberries
4 Tbs. sliced almonds
Add 3 Tbs. lemon juice and enough water to make 12/3 cups liquid in 2-cup measuring cup; pour into medium saucepan, and bring to a boil. Stir in quinoa, salt, and ginger, and reduce heat to medium-low. Cover and simmer 20 minutes, or until all liquid is absorbed. Remove from heat, and stir in milk and lemon zest. Cover, and let stand 5 minutes.
Meanwhile, bring maple syrup and tea to a boil in small saucepan over medium-high heat. Boil 6 minutes, or until liquid thickens and bubbles turn frothy. Pour over strawberries in bowl, and stir gently to coat. Stir in remaining 1 tsp. lemon juice.
Spoon 3/4 cup quinoa into each serving bowl, top each with 1/4 cup berry compote, and sprinkle each with 1 Tbs. almonds.
nutritional information Per 1-cup serving: Calories: 263; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 47 g; Cholesterol: less than 1 mg; Sodium: 303 mg; Fiber: 5 g; Sugar: 17 g; Gluten-Free
TUSCAN FARRO AND WHITE BEAN SOUP
This comes from the March 1998 issue of Vegetarian Times, and starts off, “On a recent visit to Tuscany and the glorious walled city of Lucca, I sampled this wonderfully satisfying soup. Some recipes using this grain suggest overnight soaking, but I have never found it necessary. However, to save on preparation time, you could substitute canned beans for the dried. Serve with crusty Tuscan bread.” Makes 6 servings.
To view this online, click here.
1 cup chopped red onion
1 medium leek (white and pale green part), rinsed well and sliced
2 cloves garlic, minced
1 cup chopped celery
1 cup diced peeled potatoes
14-oz. can chopped tomatoes
2 Tbs. chopped fresh sage or 2 tsp. dried
2 Tbs. chopped fresh rosemary or 2 tsp. dried
2 Tbs. chopped fresh marjoram or 2 tsp. dried
4 to 6 cups vegetable stock or broth
1 cup farro, rinsed and drained
2 cups cooked or canned white or cranberry beans (rinsed if canned)
Salt and freshly ground black pepper to taste
2 Tbs. olive oil
In large pot, heat oil over medium-high heat. Add onion, leek and garlic and cook, stirring often, until onion and leek are softened, about 10 minutes. Add celery, potatoes, tomatoes, sage, rosemary and marjoram and cook, stirring occasionally, 10 minutes.
Add stock and bring soup to a boil. Add farro and beans. Season with salt and pepper. Reduce heat to low, cover and simmer, stirring occasionally, until farro is tender, 35 to 40 minutes. (If soup becomes too thick, add a little hot water.) Serve warm.
nutritional information Per Serving: Calories: 302; Protein: 11 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Sodium: 89 mg; Fiber: 8 g; Vegan
SUMMER GUMBO
This comes from the June 2015 issue of Vegetarian Times, page 34. It starts off, “Rather than use meat substitutes, we turned to pecans to give this gumbo its “meaty” heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.” Serves 6.
To view this online, click here.
1/4 cup vegetable oil
1/4 cup glutinous rice flour
1 small green bell pepper, diced (1 cup)
1 small onion, diced (1 cup)
1 cup diced celery
2-3 Tbs. Cajun seasoning
2 cups low-sodium vegetable broth
2 Tbs. tomato paste
2 cloves garlic, minced (2 tsp.)
1 cup raw pecan halves
2 small yellow squash or zucchini, cut into 3/4-inch chunks (1 1/2 cups)
1 1/2 cups halved radishes
6 medium carrots, cut into 1/2-inch lengths (1 1/2 cups)
1 cup frozen cut okra or 1 1/2 cups fresh okra pods, cut 1/2-inch thick
3 cups cooked brown or white rice
6 green onions, thinly sliced (2/3 cup)
Heat oil in large saucepan or Dutch oven over medium heat. Stir in glutinous rice flour until smooth paste forms. Cook 8 to 10 minutes, or until roux is caramel-colored, stirring constantly.
Add bell pepper, onion, and celery, and stir to coat with roux. Stir in 1 cup water and Cajun seasoning, and simmer 1 to 2 minutes, scraping up any stuck-on bits from bottom of pot. Stir in broth, 2 more cups water, tomato paste, and garlic, and season with salt, if desired. Add pecans. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally.
Add squash, radishes, carrots, and okra. Cover, and simmer 15 to 20 minutes more, or until vegetables are tender and sauce is thick and glistening. Serve gumbo over rice, and sprinkle with green onions.
nutritional information Per 1 1/2-cup serving: Calories: 394; Protein: 7 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 43 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 7 g; Sugar: 7 g; Vegan; Gluten-Free
Wednesday, October 21, 2015
Tuesday, October 20, 2015
Tuesday Recipes
Six yummy recipes to fix. Enjoy!
PUMPKIN RISOTTO
This comes from Danette St. Onge, About.com's Italian Food expert. She writes, "A warm and comforting dish for fall or winter, this pumpkin risotto, a classic from Northern Italy, is easy to make and would make a great side dish for Thanksgiving dinner. Pureeing half of the pumpkin gives the risotto a lovely orange color and makes it so that the pumpkin flavor is distributed evenly through the dish, rather than just in the spoonfuls with pumpkin chunks. You can use any other winter squash in place of pumpkin, for example, acorn squash or butternut squash. This dish can easily be made vegetarian by using vegetable broth instead of chicken broth, or heartier by topping the finished dish with crisp-fried pancetta or bacon, or fresh sage leaves fried in butter until crisp." Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4 servings
To view online, click here.
Ingredients
1/2 cup extra-virgin olive oil
4 tablespoons unsalted butter
1 clove garlic, finely minced
1 pound pumpkin (or other winter squash), cut into small chunks
4 small shallots, finely minced
2 cups Arborio or Carnaroli rice
1 cup dry white wine
6 cups of hot chicken or vegetable broth
1/2 cup freshly grated or shaved Parmigiano Reggiano
Other optional toppings for serving:
finely chopped parsley
fried and crumbled pancetta or bacon
sage leaves fried in butter till crisp
chopped fresh rosemary
Preparation
In a large saucepan, heat the oil and 1 tablespoon of the butter over low heat, then add the garlic and pumpkin. Cook for abut 20 minutes, stirring often, until the pumpkin softens and starts to break down. Remove from heat and separate into two halves -- puree one half in a food processor. Set aside.
In another large saucepan, heat 1 1/2 tablespoons of the remaining butter over low heat. Add the shallots and cook until soft and transparent, about 8 minutes.
Add the rice and stir well with a wooden spoon to coat the rice evenly with the oil and butter. Add the white wine and continue cooking, stirring constantly, until the rice has absorbed the wine.
Add 3 cups of the broth and continue cooking and stirring until the liquid has been absorbed. Then add 1 more cup of broth and cook, stirring, until absorbed. Repeat until all 6 cups of broth have been used and the rice is al dente (tender but still chewy).
Stir in the pumpkin puree and chunks, lowering the heat to very low. Add the Parmigiano and remaining butter and stir until both are melted and the mixture is creamy.
Serve immediately in shallow bowls, with additional grated Parmigiano, if desired.
SOUTHWEST SALSA RICE BITES
This comes from FamilyTime, courtesy Rice to the Rescue! Recipe Contest "Best Whole Grain Brown Rice" Winner-Janet Gilbert. It starts off, "These little appetizers are perfect for your next party, or make them for a casual weekend gathering. Either way, amazing!" Makes 48 rice bites; Prep Time: 15 minutes; Cook Time: 15 to 20 minutes
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67946.
Ingredients
3 cups cooked brown rice, cooled
1 cup shredded pepper jack cheese
4 large eggs
One 16-ounce jar medium or hot, thick, chunky salsa
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup crushed corn or tortilla chips
Additional salsa and sour cream for garnish (optional)
Directions
Preheat the oven to 350° F.
Mix together the rice and cheese in a large bowl and set aside.
In a medium bowl, beat the eggs until well blended. Stir in the salsa, sour cream, salt and pepper. Add the salsa mixture to the rice and cheese and mix well.
Spray miniature muffin pans with flavorless vegetable cooking spray. Spoon approximately 1 1/2 tablespoons of the rice mixture into each cup, filling to just below the rim. Sprinkle the crushed chips over the mixture and press lightly with the back of a spoon to adhere. Bake for 15 to 20 minutes, or until lightly browned.
Serve warm with additional salsa and sour cream, if desired.
Per Serving: 287 calories; 14 g fat; 784 mg sodium; 31 g carbohydrate; 2 g fiber; 10 g protein
ROASTED CONFETTI CORN
This is from the September 2015 issue of Vegetarian Times, page 47. It starts off, “When cooked in a dry skillet, fresh corn kernels take on a rich brown color and roasted flavor. The peppers or chiles you choose will determine how spicy your corn turns out—that heat will become more pronounced when the recipe is frozen, so you may want to dial back the piquancy accordingly.” Makes 4 cups in 30 minutes or less.
To view this online, click here.
4 cups fresh corn kernels
2 cups chopped onions
2 cups chopped red or green bell peppers or poblano, hatch, or other sweet to mildly hot chiles
4 cloves garlic, minced (4 tsp.)
1 1/2 tsp. ground cumin
Heat large non-stick skillet over high heat. Add corn, and cook 4 minutes, or until dark brown in places and corn begins to “pop,” stirring often. Stir in onions and peppers, and cook 4 minutes more, or until onions and peppers are softened. Stir in garlic, cumin, and 1 cup water, and season with salt and pepper, if desired. Simmer 8 to 10 minutes, or until all liquid has evaporated, and corn begins to brown again. Remove from heat, and cool.
nutritional information Per Per 1/2-cup serving: Calories: 91; Protein: 3 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 14 mg; Fiber: 3 g; Sugar: 7 g; Vegan; Gluten-Free
CHOCOLATE-ORANGE MAPLE SNAPS
This comes from the March 2015 issue of Vegetarian Times, page 71. It starts off, “These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough.” Makes 40 cookies in 30 minutes or less.
To view this online, click here.
3/4 cup maple syrup
1/4 cup canola oil
1 Tbs. cornstarch dissolved in 1 Tbs. water
1/2 tsp. vanilla extract
2 Tbs. grated orange zest
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3 Tbs. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350°F. Coat three baking sheets with cooking spray.
Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.
Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.
Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.
nutritional informationPer Cookie: Calories: 42; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
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
PUMPKIN RISOTTO
This comes from Danette St. Onge, About.com's Italian Food expert. She writes, "A warm and comforting dish for fall or winter, this pumpkin risotto, a classic from Northern Italy, is easy to make and would make a great side dish for Thanksgiving dinner. Pureeing half of the pumpkin gives the risotto a lovely orange color and makes it so that the pumpkin flavor is distributed evenly through the dish, rather than just in the spoonfuls with pumpkin chunks. You can use any other winter squash in place of pumpkin, for example, acorn squash or butternut squash. This dish can easily be made vegetarian by using vegetable broth instead of chicken broth, or heartier by topping the finished dish with crisp-fried pancetta or bacon, or fresh sage leaves fried in butter until crisp." Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4 servings
To view online, click here.
Ingredients
1/2 cup extra-virgin olive oil
4 tablespoons unsalted butter
1 clove garlic, finely minced
1 pound pumpkin (or other winter squash), cut into small chunks
4 small shallots, finely minced
2 cups Arborio or Carnaroli rice
1 cup dry white wine
6 cups of hot chicken or vegetable broth
1/2 cup freshly grated or shaved Parmigiano Reggiano
Other optional toppings for serving:
finely chopped parsley
fried and crumbled pancetta or bacon
sage leaves fried in butter till crisp
chopped fresh rosemary
Preparation
In a large saucepan, heat the oil and 1 tablespoon of the butter over low heat, then add the garlic and pumpkin. Cook for abut 20 minutes, stirring often, until the pumpkin softens and starts to break down. Remove from heat and separate into two halves -- puree one half in a food processor. Set aside.
In another large saucepan, heat 1 1/2 tablespoons of the remaining butter over low heat. Add the shallots and cook until soft and transparent, about 8 minutes.
Add the rice and stir well with a wooden spoon to coat the rice evenly with the oil and butter. Add the white wine and continue cooking, stirring constantly, until the rice has absorbed the wine.
Add 3 cups of the broth and continue cooking and stirring until the liquid has been absorbed. Then add 1 more cup of broth and cook, stirring, until absorbed. Repeat until all 6 cups of broth have been used and the rice is al dente (tender but still chewy).
Stir in the pumpkin puree and chunks, lowering the heat to very low. Add the Parmigiano and remaining butter and stir until both are melted and the mixture is creamy.
Serve immediately in shallow bowls, with additional grated Parmigiano, if desired.
SOUTHWEST SALSA RICE BITES
This comes from FamilyTime, courtesy Rice to the Rescue! Recipe Contest "Best Whole Grain Brown Rice" Winner-Janet Gilbert. It starts off, "These little appetizers are perfect for your next party, or make them for a casual weekend gathering. Either way, amazing!" Makes 48 rice bites; Prep Time: 15 minutes; Cook Time: 15 to 20 minutes
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67946.
Ingredients
3 cups cooked brown rice, cooled
1 cup shredded pepper jack cheese
4 large eggs
One 16-ounce jar medium or hot, thick, chunky salsa
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup crushed corn or tortilla chips
Additional salsa and sour cream for garnish (optional)
Directions
Preheat the oven to 350° F.
Mix together the rice and cheese in a large bowl and set aside.
In a medium bowl, beat the eggs until well blended. Stir in the salsa, sour cream, salt and pepper. Add the salsa mixture to the rice and cheese and mix well.
Spray miniature muffin pans with flavorless vegetable cooking spray. Spoon approximately 1 1/2 tablespoons of the rice mixture into each cup, filling to just below the rim. Sprinkle the crushed chips over the mixture and press lightly with the back of a spoon to adhere. Bake for 15 to 20 minutes, or until lightly browned.
Serve warm with additional salsa and sour cream, if desired.
Per Serving: 287 calories; 14 g fat; 784 mg sodium; 31 g carbohydrate; 2 g fiber; 10 g protein
ROASTED CONFETTI CORN
This is from the September 2015 issue of Vegetarian Times, page 47. It starts off, “When cooked in a dry skillet, fresh corn kernels take on a rich brown color and roasted flavor. The peppers or chiles you choose will determine how spicy your corn turns out—that heat will become more pronounced when the recipe is frozen, so you may want to dial back the piquancy accordingly.” Makes 4 cups in 30 minutes or less.
To view this online, click here.
4 cups fresh corn kernels
2 cups chopped onions
2 cups chopped red or green bell peppers or poblano, hatch, or other sweet to mildly hot chiles
4 cloves garlic, minced (4 tsp.)
1 1/2 tsp. ground cumin
Heat large non-stick skillet over high heat. Add corn, and cook 4 minutes, or until dark brown in places and corn begins to “pop,” stirring often. Stir in onions and peppers, and cook 4 minutes more, or until onions and peppers are softened. Stir in garlic, cumin, and 1 cup water, and season with salt and pepper, if desired. Simmer 8 to 10 minutes, or until all liquid has evaporated, and corn begins to brown again. Remove from heat, and cool.
nutritional information Per Per 1/2-cup serving: Calories: 91; Protein: 3 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 14 mg; Fiber: 3 g; Sugar: 7 g; Vegan; Gluten-Free
CHOCOLATE-ORANGE MAPLE SNAPS
This comes from the March 2015 issue of Vegetarian Times, page 71. It starts off, “These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough.” Makes 40 cookies in 30 minutes or less.
To view this online, click here.
3/4 cup maple syrup
1/4 cup canola oil
1 Tbs. cornstarch dissolved in 1 Tbs. water
1/2 tsp. vanilla extract
2 Tbs. grated orange zest
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3 Tbs. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350°F. Coat three baking sheets with cooking spray.
Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.
Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.
Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.
nutritional informationPer Cookie: Calories: 42; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
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
Monday, October 19, 2015
Meatless Monday
Monday – the weekend is over, the kids are back in school, and, if you have a Monday through Friday job, you’re back at work. It’s also Meatless Monday, the day when many people who normally eat meat try going meatless for at least one day. As a vegetarian (most of the time, anyway), I feel like, Yes, and…? But no matter, the offerings today are definitely yummy. Enjoy!
SPICY GINGERBREAD CAKE
This dairy-free vegan recipe is from One Green Planet. Serves 12.
This can be viewed online here.
Ingredients
3 oz fresh ginger, finely grated
1/4 cup blackstrap molasses
3/4 cup sugar in the raw
1 cup dark corn syrup
1 cup peanut oil
2 1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
1/4 tsp salt
1 cup water
2 tsp baking soda
3 tsp egg-replacement (such as, ener-g egg)
Preparation
Preheat the oven to 350 degrees Fahrenheit
Peel and chop the fresh ginger very fine with a sharp knife
In a medium sized bowl, mix molasses, corn syrup, sugar-in-the-raw and peanut oil
In a separate bowl, using a whisk comebine flour, cinnamon, cloves, salt and black pepper
Bring water to a boil and stir in baking soda. Add the hot water to the molasses mixture and mix. Then stir in the freshly grated ginger.
Whisk the dry ingredients into the sugar mixture.
Mix the egg replacer with 3 tbsp of water and add to the batter, mixing until everything is combined.
Pour batter into desired cake pans or muffin cups and bake for about twenty minutes, or until the cake springs back to a gentle touch.
CINNAMON-APPLE FRENCH TOAST
This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.
Apple Topping
4 large tart, firm apples, peeled, cored and sliced
3 Tbs. sugar
1/2 tsp. cinnamon
2 tsp. fresh lemon juice
French Toast
2 cups plain or vanilla soymilk
1/2 cup apple butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
12 slices soft-crust French bread, sliced 1/2 inch thick
To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.
To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.
Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.
Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
1 1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
CURRIED STUFFED SPAGHETTI SQUASH
From page 68 of the October 2014 issue of Vegetarian Times. It begins, “Curry and winter squash pair well in fall dishes like this gorgeous stuffed squash.” Serves 4, and can be viewed online here.
2 spaghetti squash (1 1/2 lb. each)
1 cup cooked chickpeas
1 small red onion, sliced (1 cup)
6 oz. extra-firm silken tofu, drained and cut into 1/2-inch pieces
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1/3 cup golden raisins
1 Tbs. finely chopped jalapeño chile
1/2 cup light coconut milk
1 1/2 tsp. curry powder
2 Tbs. thinly sliced basil, optional
Preheat oven to 375°F.
Pierce squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and stand squash upright. Cut straight down length of squash. Remove seeds with spoon. Place halves cut side down on rimmed baking sheet, and add 11/2 cups water to cover surface. Bake 30 minutes, or until squash yields when pressed.
Cool squash cut side up 10 minutes. Scrape squash halves with fork to release strands.
Transfer strands to large bowl, and stir in chickpeas, onion, tofu, sun-dried tomatoes, raisins, and jalapeño.
Whisk together coconut milk and curry powder in bowl; stir into squash mixture, and toss to combine. Season with salt and pepper, if desired.
Fill squash shells with mixture, and return to baking sheet, cut side up. Bake 20 minutes, or until heated through. Garnish with basil (if using).
nutritional information Per Squash half: Calories: 270; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 3 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 210 mg; Fiber: 9 g; Sugar: 19 g; Vegan; Gluten-Free
CREAMY SPINACH SOUP WITH PANEER CROUTONS
This is from the October 2012 issue of Vegetarian Times, page 32. It starts out, “Paneer, a mild Indian cheese, tops this tasty soup. If you can’t find paneer, substitute cubed fresh mozzarella or tofu.” Serves 4 in 30 minutes or less.
2 Tbs. butter, divided
1 small onion, chopped (1 cup)
1 Tbs. thinly sliced fresh ginger
2 cloves garlic, peeled and thinly sliced
2 tsp. curry powder
1/2 tsp. black mustard seeds
1/2 tsp. ground turmeric
1 cup frozen shredded hash browns, thawed
3 2/3 cups low-sodium vegetable broth
1 1-lb. pkg. frozen spinach
4 oz. paneer cheese, cubed (1 cup)
Heat 1 Tbs. butter in pot over medium heat. Add onion, and cook 3 minutes. Stir in ginger, garlic, curry powder, mustard seeds, and turmeric. Cook 1 minute. Add hash browns and broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 7 minutes. Stir in spinach, and cook 2 minutes more, or until wilted. Purée with immersion blender until smooth.
Heat remaining 1 Tbs. butter in nonstick skillet over medium heat. Add paneer cubes, and cook 5 to 7 minutes, or until golden brown, turning occasionally. Spoon paneer over soup, and serve hot.
nutritional information Per 1 1/2-cup serving: Calories: 264; Protein: 11 g; Total Fat: 13 g; Saturated Fat: 9 g; Carbohydrates: 22 g; Cholesterol: 44 mg; Sodium: 453 mg; Fiber: 4 g; Sugar: 6 g; Gluten-Free
PATATAS BRAVAS
This is from page 48 of the March 2010 issue of Vegetarian Times. It begins, “Patatas bravas means ‘fierce potatoes,’ and hot smoked Spanish paprika gives the sauce for this roasted spuds an addictive bite. Spoon the sauce over the potatoes, or serve in a bowl along with toothpicks for dunking the potato wedges.” This vegan, gluten-free recipe serves 6.
1 1/2 lb. red potatoes, cut into 1-inch-thick wedges
3 Tbs. olive oil, divided
3 tsp. minced garlic, divided
1 tsp hot smoked paprika, or more to taste
3/4 cup canned crushed tomatoes
Preheat oven to 425 degrees F. Toss potatoes with 2 Tbs. oil on large baking sheet. Season with salt and pepper, if desired; cover tightly with foil; and roast 20 minutes. Remove foil, and continue roasting 12 minutes, or until potatoes are golden on bottom. Carefully turn potatoes, and roast 8 minutes more, or until browned. Sprinkle 1 tsp. garlic over potatoes, and transfer to serving dish.
Meanwhile, heat remaining 1 Tbs. oil in small saucepan over medium heat. Add remaining 2 tsp. garlic, and sauté 30 seconds, or until just fragrant. Add paprika, sauté 10 seconds, then stir in tomatoes. Season with salt and pepper, if desired, and simmer 10 minutes. Serve potatoes with sauce.
Per 1-cup serving: 172 cal; 3 g protein; 7 g total fat (less than 1 g saturated fat); 23 g carb; 0 mg chol; 49 mg sodium; 2 g fiber; less than 1 g sugars
SPICY GINGERBREAD CAKE
This dairy-free vegan recipe is from One Green Planet. Serves 12.
This can be viewed online here.
Ingredients
3 oz fresh ginger, finely grated
1/4 cup blackstrap molasses
3/4 cup sugar in the raw
1 cup dark corn syrup
1 cup peanut oil
2 1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
1/4 tsp salt
1 cup water
2 tsp baking soda
3 tsp egg-replacement (such as, ener-g egg)
Preparation
Preheat the oven to 350 degrees Fahrenheit
Peel and chop the fresh ginger very fine with a sharp knife
In a medium sized bowl, mix molasses, corn syrup, sugar-in-the-raw and peanut oil
In a separate bowl, using a whisk comebine flour, cinnamon, cloves, salt and black pepper
Bring water to a boil and stir in baking soda. Add the hot water to the molasses mixture and mix. Then stir in the freshly grated ginger.
Whisk the dry ingredients into the sugar mixture.
Mix the egg replacer with 3 tbsp of water and add to the batter, mixing until everything is combined.
Pour batter into desired cake pans or muffin cups and bake for about twenty minutes, or until the cake springs back to a gentle touch.
CINNAMON-APPLE FRENCH TOAST
This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.
Apple Topping
4 large tart, firm apples, peeled, cored and sliced
3 Tbs. sugar
1/2 tsp. cinnamon
2 tsp. fresh lemon juice
French Toast
2 cups plain or vanilla soymilk
1/2 cup apple butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
12 slices soft-crust French bread, sliced 1/2 inch thick
To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.
To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.
Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.
Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
1 1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
CURRIED STUFFED SPAGHETTI SQUASH
From page 68 of the October 2014 issue of Vegetarian Times. It begins, “Curry and winter squash pair well in fall dishes like this gorgeous stuffed squash.” Serves 4, and can be viewed online here.
2 spaghetti squash (1 1/2 lb. each)
1 cup cooked chickpeas
1 small red onion, sliced (1 cup)
6 oz. extra-firm silken tofu, drained and cut into 1/2-inch pieces
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1/3 cup golden raisins
1 Tbs. finely chopped jalapeño chile
1/2 cup light coconut milk
1 1/2 tsp. curry powder
2 Tbs. thinly sliced basil, optional
Preheat oven to 375°F.
Pierce squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and stand squash upright. Cut straight down length of squash. Remove seeds with spoon. Place halves cut side down on rimmed baking sheet, and add 11/2 cups water to cover surface. Bake 30 minutes, or until squash yields when pressed.
Cool squash cut side up 10 minutes. Scrape squash halves with fork to release strands.
Transfer strands to large bowl, and stir in chickpeas, onion, tofu, sun-dried tomatoes, raisins, and jalapeño.
Whisk together coconut milk and curry powder in bowl; stir into squash mixture, and toss to combine. Season with salt and pepper, if desired.
Fill squash shells with mixture, and return to baking sheet, cut side up. Bake 20 minutes, or until heated through. Garnish with basil (if using).
nutritional information Per Squash half: Calories: 270; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 3 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 210 mg; Fiber: 9 g; Sugar: 19 g; Vegan; Gluten-Free
CREAMY SPINACH SOUP WITH PANEER CROUTONS
This is from the October 2012 issue of Vegetarian Times, page 32. It starts out, “Paneer, a mild Indian cheese, tops this tasty soup. If you can’t find paneer, substitute cubed fresh mozzarella or tofu.” Serves 4 in 30 minutes or less.
2 Tbs. butter, divided
1 small onion, chopped (1 cup)
1 Tbs. thinly sliced fresh ginger
2 cloves garlic, peeled and thinly sliced
2 tsp. curry powder
1/2 tsp. black mustard seeds
1/2 tsp. ground turmeric
1 cup frozen shredded hash browns, thawed
3 2/3 cups low-sodium vegetable broth
1 1-lb. pkg. frozen spinach
4 oz. paneer cheese, cubed (1 cup)
Heat 1 Tbs. butter in pot over medium heat. Add onion, and cook 3 minutes. Stir in ginger, garlic, curry powder, mustard seeds, and turmeric. Cook 1 minute. Add hash browns and broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 7 minutes. Stir in spinach, and cook 2 minutes more, or until wilted. Purée with immersion blender until smooth.
Heat remaining 1 Tbs. butter in nonstick skillet over medium heat. Add paneer cubes, and cook 5 to 7 minutes, or until golden brown, turning occasionally. Spoon paneer over soup, and serve hot.
nutritional information Per 1 1/2-cup serving: Calories: 264; Protein: 11 g; Total Fat: 13 g; Saturated Fat: 9 g; Carbohydrates: 22 g; Cholesterol: 44 mg; Sodium: 453 mg; Fiber: 4 g; Sugar: 6 g; Gluten-Free
PATATAS BRAVAS
This is from page 48 of the March 2010 issue of Vegetarian Times. It begins, “Patatas bravas means ‘fierce potatoes,’ and hot smoked Spanish paprika gives the sauce for this roasted spuds an addictive bite. Spoon the sauce over the potatoes, or serve in a bowl along with toothpicks for dunking the potato wedges.” This vegan, gluten-free recipe serves 6.
1 1/2 lb. red potatoes, cut into 1-inch-thick wedges
3 Tbs. olive oil, divided
3 tsp. minced garlic, divided
1 tsp hot smoked paprika, or more to taste
3/4 cup canned crushed tomatoes
Preheat oven to 425 degrees F. Toss potatoes with 2 Tbs. oil on large baking sheet. Season with salt and pepper, if desired; cover tightly with foil; and roast 20 minutes. Remove foil, and continue roasting 12 minutes, or until potatoes are golden on bottom. Carefully turn potatoes, and roast 8 minutes more, or until browned. Sprinkle 1 tsp. garlic over potatoes, and transfer to serving dish.
Meanwhile, heat remaining 1 Tbs. oil in small saucepan over medium heat. Add remaining 2 tsp. garlic, and sauté 30 seconds, or until just fragrant. Add paprika, sauté 10 seconds, then stir in tomatoes. Season with salt and pepper, if desired, and simmer 10 minutes. Serve potatoes with sauce.
Per 1-cup serving: 172 cal; 3 g protein; 7 g total fat (less than 1 g saturated fat); 23 g carb; 0 mg chol; 49 mg sodium; 2 g fiber; less than 1 g sugars
Friday, October 16, 2015
Weekend Recipes
I don't know about you, but I'm ready for the weekend. Here are today's six vegetarian recipes. Enjoy!
THREE-BEAN SOUP
While this soup can be fixed anytime, it’s one of my favorite quick weekend meals, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
HEARTY SWEET POTATO HASH
This is also from the November/December 2005 issue of Vegetarian Times, page 36. It starts off, “Everybody loves breakfast for dinner; besides, this hearty hash is just too good to eat only in the morning!” Serves 6 in 30 minutes or less.
3 Tbs. vegetable oil
1 large sweet potato, peeled and cubed
1 large onion, peeled and diced (about 2 cups)
1 cup fresh or frozen corn kernels
3 cloves garlic, minced (about 1 Tbs.)
6 oz. ground soy “meat”
6 large eggs, beaten
1 cup chopped parsley for garnish
Heat 2 Tbs. oil in large skillet over medium heat. Add sweet potato and onion, and sauté 10 minutes, or until vegetables are softened. Reduce heat to medium, add corn and garlic, and sauté mixture 2 minutes more.
Add remaining 1 Tbs. oil, and stir in soy “meat.” Stir in eggs, and season with salt and pepper to taste; cook 5 minutes, or until eggs are cooked through, stirring constantly. Remove from heat, spoon hash onto individual plates and garnish each serving with sprinkling of parsley.
Per serving: 258 calories; 14 g protein; 13 g total fat (2 g saturated fat); 23 g carbs; 212 mg cholesterol; 381 mg sodium; 4g fiber; 2 g sugar.
THANKSGIVING POT PIE
While it's called Thanksgiving Pot Pie, you can pretty much cook this anytime. This is from the November 2009 issue of Vegetarian Times. The recipe, which serves 8, begins, “Working toward her master's in social work, Adrianne Dickson, who won first place in VT's 2009 Reader Recipe Contest for this recipe, still finds time to read cookbooks for fun. 'I first developed this recipe while living in Montana after my boyfriend told me he loved pot pie,' she explains. 'I started making the crust in a bag when we were working as raft guides and didn't have any place to roll out a crust.'”
Filling
2 medium potatoes, diced (2 cups)
2 large carrots, sliced (1 cup)
3 Tbs. olive oil, divided
1 16-oz. pkg. firm tofu, drained and cut into cubes
1/4 cup plus 2 Tbs. San-J Tamari Soy Sauce, divided
1/2 tsp. granulated garlic, divided
1/4 tsp. cayenne pepper, divided
2 cups sliced button mushrooms
1 large onion, diced (2 cups)
1 cup chopped broccoli florets
2 cloves garlic, minced (2 tsp.)
1/4 cup all-purpose flour
2 cups low-sodium vegetable broth
1/2 cup plain soymilk
3 Tbs. red wine
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh sage
1 tsp. hoisin sauce
1/2 tsp. vegan Worcestershire sauce
Crust
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 cup nonhydrogenated vegetable shortening
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh sage
To make Filling:
Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.
Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. tamari, 1/4 tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.
Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.
Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stir until smooth. Stir roux into vegetables.
Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp. granulated garlic, and remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.
To make Crust:
Preheat oven to 375°F. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.
nutritional information Per Slice: Calories: 394; Protein: 12 g; Total Fat: 22 g; Saturated Fat: 6 g; Carbohydrates: 36 g; Cholesterol: less than 1 mg; Sodium: 978 mg; Fiber: 4 g; Sugar: 5 g; Vegan
PUMPKIN MUFFINS
This comes from G.E. Appliances. Yields 12 muffins.
Ingredients
1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
1 egg, beaten
3/4 cup canned pumpkin
1/4 cup walnuts or pecans, chopped
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
Preparation
Preheat oven to 375 degrees F.
Grease or spray a standard sized muffin pan with non-stick cooking spray.
Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts.
Mix dry ingredients together well and add to pumpkin mixture in thirds, alternating with milk. Blend just enough to mix ingredients.
Spoon into prepared muffin pan and bake for 20 minutes.
RIGATONI WITH BRAISED VEGETABLES
This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.
2 Tbs. olive oil
3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)
1/2 lb. green beans, trimmed and halved (about 2 cups)
2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice
1 large onion, sliced (about 1 1/2 cups)
1 14.5-oz. can diced tomatoes
3 cloves garlic, minced (about 1 Tbs.)
2 Tbs. capers
1 15-oz. can cannellini beans, rinsed and drained
8 oz. whole wheat rigatoni pasta
1/2 cup torn fresh basil
Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.
Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.
Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.
Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.
Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.
Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars
ANISE-ALMOND BISCOTTI
Also from page 61 of the October 2005 issue of Vegetarian Times. It starts off, “Ground almonds, often sold as almond flour, give these twice-baked cookies a light, crumbly crunch. If you grind your own almonds with a mini-chopper, the flavor will be more intense.” This vegan recipe makes about 32 cookies.
1 Tbs. whole anise seeds
1 3/4 cups whole wheat flour
1 cup almond flour or 1 cup whole almonds, ground to a powder
1/2 cup extra virgin olive oil
1/2 cup pure maple syrup
1 Tbs. vanilla extract
1 Tbs. vanilla extract
1/2 tsp. salt
1/2 cup sesame seeds
Toast anise seeds in skillet over medium heat 3 minutes, or until fragrant. Transfer to coffee grinder or mini-blender, and crush to powder.
Combine pastry flour with almond flour or ground almonds in bowl. Whisk together oil, syrup, vanilla and salt in separated bowl. Stir oil mixture into flour mixture. Cover, and let rest 20 minutes.
Preheat over to 350 degrees F. Spread sesame seeds on work surface. Shape dough into 2 8-inch logs, packing dough tightly together so it doesn’t crumble. Roll logs in sesame seeds, and place on foil-lined baking sheet. Bake 45 minutes, or until browned and firm. Set baking sheet on wire rack, and cool 5 minutes.
Cut each log into 1/3-inch-thick diagonal slices with serrated knife. Place flat side down on foil-lined baking sheets. Bake 15 to 20 minutes, or until golden brown. Cool on wire racks. Store up to 2 weeks in airtight container.
Per cookie: 110 cal; 2 g protein; 7 g total fat (1 g sat. fat); 10 g carb; 0 mg chol; 37 mg sodium; 2 g fiber; 4 g sugars
THREE-BEAN SOUP
While this soup can be fixed anytime, it’s one of my favorite quick weekend meals, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
HEARTY SWEET POTATO HASH
This is also from the November/December 2005 issue of Vegetarian Times, page 36. It starts off, “Everybody loves breakfast for dinner; besides, this hearty hash is just too good to eat only in the morning!” Serves 6 in 30 minutes or less.
3 Tbs. vegetable oil
1 large sweet potato, peeled and cubed
1 large onion, peeled and diced (about 2 cups)
1 cup fresh or frozen corn kernels
3 cloves garlic, minced (about 1 Tbs.)
6 oz. ground soy “meat”
6 large eggs, beaten
1 cup chopped parsley for garnish
Heat 2 Tbs. oil in large skillet over medium heat. Add sweet potato and onion, and sauté 10 minutes, or until vegetables are softened. Reduce heat to medium, add corn and garlic, and sauté mixture 2 minutes more.
Add remaining 1 Tbs. oil, and stir in soy “meat.” Stir in eggs, and season with salt and pepper to taste; cook 5 minutes, or until eggs are cooked through, stirring constantly. Remove from heat, spoon hash onto individual plates and garnish each serving with sprinkling of parsley.
Per serving: 258 calories; 14 g protein; 13 g total fat (2 g saturated fat); 23 g carbs; 212 mg cholesterol; 381 mg sodium; 4g fiber; 2 g sugar.
THANKSGIVING POT PIE
While it's called Thanksgiving Pot Pie, you can pretty much cook this anytime. This is from the November 2009 issue of Vegetarian Times. The recipe, which serves 8, begins, “Working toward her master's in social work, Adrianne Dickson, who won first place in VT's 2009 Reader Recipe Contest for this recipe, still finds time to read cookbooks for fun. 'I first developed this recipe while living in Montana after my boyfriend told me he loved pot pie,' she explains. 'I started making the crust in a bag when we were working as raft guides and didn't have any place to roll out a crust.'”
Filling
2 medium potatoes, diced (2 cups)
2 large carrots, sliced (1 cup)
3 Tbs. olive oil, divided
1 16-oz. pkg. firm tofu, drained and cut into cubes
1/4 cup plus 2 Tbs. San-J Tamari Soy Sauce, divided
1/2 tsp. granulated garlic, divided
1/4 tsp. cayenne pepper, divided
2 cups sliced button mushrooms
1 large onion, diced (2 cups)
1 cup chopped broccoli florets
2 cloves garlic, minced (2 tsp.)
1/4 cup all-purpose flour
2 cups low-sodium vegetable broth
1/2 cup plain soymilk
3 Tbs. red wine
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh sage
1 tsp. hoisin sauce
1/2 tsp. vegan Worcestershire sauce
Crust
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 cup nonhydrogenated vegetable shortening
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh sage
To make Filling:
Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.
Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. tamari, 1/4 tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.
Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.
Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stir until smooth. Stir roux into vegetables.
Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp. granulated garlic, and remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.
To make Crust:
Preheat oven to 375°F. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.
nutritional information Per Slice: Calories: 394; Protein: 12 g; Total Fat: 22 g; Saturated Fat: 6 g; Carbohydrates: 36 g; Cholesterol: less than 1 mg; Sodium: 978 mg; Fiber: 4 g; Sugar: 5 g; Vegan
PUMPKIN MUFFINS
This comes from G.E. Appliances. Yields 12 muffins.
Ingredients
1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
1 egg, beaten
3/4 cup canned pumpkin
1/4 cup walnuts or pecans, chopped
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
Preparation
Preheat oven to 375 degrees F.
Grease or spray a standard sized muffin pan with non-stick cooking spray.
Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts.
Mix dry ingredients together well and add to pumpkin mixture in thirds, alternating with milk. Blend just enough to mix ingredients.
Spoon into prepared muffin pan and bake for 20 minutes.
RIGATONI WITH BRAISED VEGETABLES
This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.
2 Tbs. olive oil
3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)
1/2 lb. green beans, trimmed and halved (about 2 cups)
2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice
1 large onion, sliced (about 1 1/2 cups)
1 14.5-oz. can diced tomatoes
3 cloves garlic, minced (about 1 Tbs.)
2 Tbs. capers
1 15-oz. can cannellini beans, rinsed and drained
8 oz. whole wheat rigatoni pasta
1/2 cup torn fresh basil
Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.
Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.
Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.
Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.
Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.
Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars
ANISE-ALMOND BISCOTTI
Also from page 61 of the October 2005 issue of Vegetarian Times. It starts off, “Ground almonds, often sold as almond flour, give these twice-baked cookies a light, crumbly crunch. If you grind your own almonds with a mini-chopper, the flavor will be more intense.” This vegan recipe makes about 32 cookies.
1 Tbs. whole anise seeds
1 3/4 cups whole wheat flour
1 cup almond flour or 1 cup whole almonds, ground to a powder
1/2 cup extra virgin olive oil
1/2 cup pure maple syrup
1 Tbs. vanilla extract
1 Tbs. vanilla extract
1/2 tsp. salt
1/2 cup sesame seeds
Toast anise seeds in skillet over medium heat 3 minutes, or until fragrant. Transfer to coffee grinder or mini-blender, and crush to powder.
Combine pastry flour with almond flour or ground almonds in bowl. Whisk together oil, syrup, vanilla and salt in separated bowl. Stir oil mixture into flour mixture. Cover, and let rest 20 minutes.
Preheat over to 350 degrees F. Spread sesame seeds on work surface. Shape dough into 2 8-inch logs, packing dough tightly together so it doesn’t crumble. Roll logs in sesame seeds, and place on foil-lined baking sheet. Bake 45 minutes, or until browned and firm. Set baking sheet on wire rack, and cool 5 minutes.
Cut each log into 1/3-inch-thick diagonal slices with serrated knife. Place flat side down on foil-lined baking sheets. Bake 15 to 20 minutes, or until golden brown. Cool on wire racks. Store up to 2 weeks in airtight container.
Per cookie: 110 cal; 2 g protein; 7 g total fat (1 g sat. fat); 10 g carb; 0 mg chol; 37 mg sodium; 2 g fiber; 4 g sugars
Thursday, October 15, 2015
Cookies!
Is there ever a time when cookies don't hit the spot? Here are six cookie recipes to try. Enjoy!
OATMEAL CRANBERRY CHOCOLATE CHIP COOKIES
This comes from One Green Planet's e-newsletter. This vegan, gluten-free, dairy free recipe makes 21 cookies. The recipe starts out, “The slight crunch from the brown sugar, the texture of the oats, and the tart from the cranberries, along with the decadence of the chocolate chips make this cookie very special indeed. If Santa's looking for a change-up from his traditional chocolate chip cookies, or if you're searching for a special treat to share with your loved ones, these holiday cookies are sure to touch that special place in your heart. Package them up with a pretty bow, made from any number of upcycled materials, and you'll have a meaningful homemade gift anyone would love to receive.”
The recipe writer mentioned several brands that he or she uses in this recipe; I've included these in parentheses, but if you have a favorite brand to use in place of what the recipe writer uses, feel free to. Be advised, though, that if using non-gluten-free flour, the recipe, of course, won't be gluten-free.
To view this online, click here.
1 Tbsp. Ground flaxseed meal
3 Tbsp. water
1 1/2 cups gluten-free old fashioned oats
1 1/2 cups gluten-free all-purpose flour (like Bob's Red Mill GF All Purpose Baking Flour)
1 tsp. baking soda
1/2 tsp. sea salt
2/3 cup vegan butter substitute (like Earth Balance Organic Whipped Buttery Spread)
3/4 cup brown sugar
4 oz. Package sweetened dried cranberries (such as Newman's Own Organic Dried Cranberries)
2/3 cup semi-sweet dairy-free chocolate chips
Preheat oven to 375 degrees F.
Line a baking sheet with a silpat to prevent sticking, if desired. (Note: I usually use parchment paper.)
In a small bowl, make a flaxseed egg by combining flaxseed meal and water, stir and set aside.
In a medium bowl, add dry ingredients: gluten-free oats, gluten-free flour, baking soda and salt. Whisk to sift and set aside.
In a large mixing bowl add vegan butter substitute and brown sugar and beat until fluffy.
Mix in flaxseed egg until combined.
Slowly mix in dry ingredients until combined.
Stir in cranberries and non-dairy chocolate chips.
Drip spoonfuls of cookie dough onto cookie sheet.
Bake approximately 10 – 12 minutes.
CHOCOLATE CHIP SHORTBREAD
This comes from the November/December 2008 issue of Vegetarian Times, page 45. It starts off, “Rich, buttery shortbread is an ideal holiday cookie option because it keeps well and is sturdy enough to pack into gift baskets or send to faraway friends and family. For party preparation, either premeasure ingredients and combine on-site, or make the dough, press into the pan, and bake when you arrive.” Makes 60 cookies.
This can be viewe online at here.
3 2⁄3 cups all-purpose flour
1/2 cup cornstarch
1/2 tsp. salt
1 lb. (4 sticks) butter, softened
1 cup sugar
1/3 cup real maple syrup
1 tsp. vanilla extract
1 1/2 cups mini chocolate chips, divided
Preheat oven to 325°F. Whisk together flour, cornstarch, and salt in large bowl, and set aside. Beat butter, sugar, maple syrup, and vanilla extract with electric mixer 4 minutes, or until light and fluffy. Add flour mixture and mix until combined. Stir in 1/2 cup chocolate chips.
Transfer dough to 15- x 11-inch ungreased jelly-roll pan. Press dough smooth with fingers, and prick all over with fork. Bake 35 minutes, or until edges just begin to brown and dough looks slightly firm. Remove from oven and, using thin knife, cut shortbread into approximately 3- x 1-inch pieces in pan. (First cut 4 3-inch rows lengthwise; then cut 1-inch pieces crosswise.) Allow shortbread to cool completely in pan on wire rack.
Meanwhile, melt remaining 1 cup chocolate chips in top of double boiler on low heat, or melt in glass bowl in microwave 30 seconds to1 minute. Spread melted chocolate onto shortbread, spreading almost to edges. Refrigerate 15 to 20 minutes to allow chocolate topping to set. Break apart, and serve.
nutritional information Per Cookie: Calories: 125; Protein: 1 g; Total Fat: 7.5 g; Saturated Fat: 4.5 g; Carbohydrates: 14 g; Cholesterol: 16 mg; Sodium: 64 mg; Fiber: 1 g; Sugar: 7 g
LEMONY LINZER COOKIES
This recipe is from the December 2012 issue of Vegetarian Times, page 57. It starts off, “Nut flours are common ingredients in Central and Eastern European cookies such as this Austrian favorite.” Makes 24 cookies.
To view this online, click here.
1 cup all-purpose flour
1 cup almond flour
1/4 cup confectioners’ sugar, plus more for dusting
4 oz. Earth Balance margarine, cut into cubes (1 stick)
2 Tbs. agave nectar
2 tsp. grated lemon zest
1 1/2 tsp. egg replacer powder, such as Ener-G
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1/2 cup raspberry jam or preserves, seeds preferred
Combine all-purpose flour, almond flour, and confectioners’ sugar in bowl. Add margarine, and mix with electric mixer on low until mixture is crumbly.
Whisk together agave nectar, lemon zest, egg replacer, and 2 Tbs. water in small bowl. Stir in almond extract and vanilla extract. Add agave mixture to flour mixture, and beat until just combined. Shape dough into smooth disk, wrap in plastic wrap, and refrigerate 1 hour or up to 10 days.
Preheat oven to 350°F, and line 2 baking sheets with parchment paper, or coat with cooking spray.
Roll dough out to 1/4-inch thickness on well-floured work surface. Cut dough into 48 hearts using 2-inch heart-shaped cutter. Transfer hearts to baking sheets. Cut heart-shaped holes in centers of 24 cookies using 1-inch heart-shaped cutter. Bake 5 to 6 minutes, or until cookies begin to brown around edges. (Cookies with holes will cook faster.) Cool on baking sheets 2 to 3 minutes, then transfer to wire rack with spatula to cool.
Return cookies with holes to baking sheet, and dust with confectioners’ sugar.
Line up remaining cookies on work surface. Spoon 1 tsp. raspberry jam on top of each solid cookie. Place confectioners’ sugar-dusted cookies on top.
nutritional information Per Cookie: Calories: 110; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 2 g; Carbohydrates: 13 g; Cholesterol: 0 mg; Sodium: 42 mg; Fiber: less than 1 g; Sugar: 7 g; Vegan
OATMEAL COOKIES
These come from Healing Heart Foundation. This, as well as other yummy recipes, can be found by following the link for Recipes on the left-hand side of the page.
1 C mashed bananas
1 C confectioners (finely powdered) sugar
1 C brown sugar
1 T egg replacer + 1/4 cup water
1 t vanilla
1/2 t salt
1 t baking soda
2 C whole wheat pastry flour
2 1/2 C oats, rolled or steel cut or for oatmeal
2 or 3 C raisins, dates, chocolate chips, carob chips, dried fruit in any combination
Thoroughly blend bananas and sugars. Add egg replacer & water and beat thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at medium speed after each addition. Stir in other ingredients. Press golf ball size scoops onto a non-stick baking sheet 2 inches apart. Bake at 400° F. for 8-10 minutes or until brown. Allow time to cool completely. Makes about 2 dozen cookies, depending on size.
Per cookie: Calories 155, Fat 4.80 (7% cff), Carbohydrate 140.2 g., Protein 12.96 g.
RASPBERRY-HAZELNUT THUMBPRINT COOKIES
From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies
To click this online, click here.
1 1/2 cups oat flour
1/2 cup finely chopped roasted hazelnuts
1/2 cup coarsely chopped roasted hazelnuts
1/2 cup white rice flour
1/2 tsp. baking powder
8 oz. (2 sticks) unsalted butter, softened
1/2 cup sugar
1 large egg
1/4 cup raspberry jam
Confectioners’ sugar, for dusting
Preheat oven to 350°F. Line baking sheets with parchment paper.
Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.
Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.
Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.
Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.
nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free
TRIPLE CHOCOLATE-CHERRY COOKIES
This one comes from page 62 of the November 2014 issue of Vegetarian Times. It starts off, “Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.” Makes 36 cookies.
To view this online, click here.
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp. baking soda
7 oz. (14 Tbs.) unsalted butter, softened
1 cup plus 2 Tbs. sugar
3 Tbs. strong coffee or espresso
1 1/2 cups dried cherries
1 cup white chocolate chips
1/2 cup cocoa nibs
Preheat oven to 350°F. Line baking sheets with parchment paper.
Sift together flour, cocoa powder, and baking soda in large bowl.
Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.
Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.
OATMEAL CRANBERRY CHOCOLATE CHIP COOKIES
This comes from One Green Planet's e-newsletter. This vegan, gluten-free, dairy free recipe makes 21 cookies. The recipe starts out, “The slight crunch from the brown sugar, the texture of the oats, and the tart from the cranberries, along with the decadence of the chocolate chips make this cookie very special indeed. If Santa's looking for a change-up from his traditional chocolate chip cookies, or if you're searching for a special treat to share with your loved ones, these holiday cookies are sure to touch that special place in your heart. Package them up with a pretty bow, made from any number of upcycled materials, and you'll have a meaningful homemade gift anyone would love to receive.”
The recipe writer mentioned several brands that he or she uses in this recipe; I've included these in parentheses, but if you have a favorite brand to use in place of what the recipe writer uses, feel free to. Be advised, though, that if using non-gluten-free flour, the recipe, of course, won't be gluten-free.
To view this online, click here.
1 Tbsp. Ground flaxseed meal
3 Tbsp. water
1 1/2 cups gluten-free old fashioned oats
1 1/2 cups gluten-free all-purpose flour (like Bob's Red Mill GF All Purpose Baking Flour)
1 tsp. baking soda
1/2 tsp. sea salt
2/3 cup vegan butter substitute (like Earth Balance Organic Whipped Buttery Spread)
3/4 cup brown sugar
4 oz. Package sweetened dried cranberries (such as Newman's Own Organic Dried Cranberries)
2/3 cup semi-sweet dairy-free chocolate chips
Preheat oven to 375 degrees F.
Line a baking sheet with a silpat to prevent sticking, if desired. (Note: I usually use parchment paper.)
In a small bowl, make a flaxseed egg by combining flaxseed meal and water, stir and set aside.
In a medium bowl, add dry ingredients: gluten-free oats, gluten-free flour, baking soda and salt. Whisk to sift and set aside.
In a large mixing bowl add vegan butter substitute and brown sugar and beat until fluffy.
Mix in flaxseed egg until combined.
Slowly mix in dry ingredients until combined.
Stir in cranberries and non-dairy chocolate chips.
Drip spoonfuls of cookie dough onto cookie sheet.
Bake approximately 10 – 12 minutes.
CHOCOLATE CHIP SHORTBREAD
This comes from the November/December 2008 issue of Vegetarian Times, page 45. It starts off, “Rich, buttery shortbread is an ideal holiday cookie option because it keeps well and is sturdy enough to pack into gift baskets or send to faraway friends and family. For party preparation, either premeasure ingredients and combine on-site, or make the dough, press into the pan, and bake when you arrive.” Makes 60 cookies.
This can be viewe online at here.
3 2⁄3 cups all-purpose flour
1/2 cup cornstarch
1/2 tsp. salt
1 lb. (4 sticks) butter, softened
1 cup sugar
1/3 cup real maple syrup
1 tsp. vanilla extract
1 1/2 cups mini chocolate chips, divided
Preheat oven to 325°F. Whisk together flour, cornstarch, and salt in large bowl, and set aside. Beat butter, sugar, maple syrup, and vanilla extract with electric mixer 4 minutes, or until light and fluffy. Add flour mixture and mix until combined. Stir in 1/2 cup chocolate chips.
Transfer dough to 15- x 11-inch ungreased jelly-roll pan. Press dough smooth with fingers, and prick all over with fork. Bake 35 minutes, or until edges just begin to brown and dough looks slightly firm. Remove from oven and, using thin knife, cut shortbread into approximately 3- x 1-inch pieces in pan. (First cut 4 3-inch rows lengthwise; then cut 1-inch pieces crosswise.) Allow shortbread to cool completely in pan on wire rack.
Meanwhile, melt remaining 1 cup chocolate chips in top of double boiler on low heat, or melt in glass bowl in microwave 30 seconds to1 minute. Spread melted chocolate onto shortbread, spreading almost to edges. Refrigerate 15 to 20 minutes to allow chocolate topping to set. Break apart, and serve.
nutritional information Per Cookie: Calories: 125; Protein: 1 g; Total Fat: 7.5 g; Saturated Fat: 4.5 g; Carbohydrates: 14 g; Cholesterol: 16 mg; Sodium: 64 mg; Fiber: 1 g; Sugar: 7 g
LEMONY LINZER COOKIES
This recipe is from the December 2012 issue of Vegetarian Times, page 57. It starts off, “Nut flours are common ingredients in Central and Eastern European cookies such as this Austrian favorite.” Makes 24 cookies.
To view this online, click here.
1 cup all-purpose flour
1 cup almond flour
1/4 cup confectioners’ sugar, plus more for dusting
4 oz. Earth Balance margarine, cut into cubes (1 stick)
2 Tbs. agave nectar
2 tsp. grated lemon zest
1 1/2 tsp. egg replacer powder, such as Ener-G
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1/2 cup raspberry jam or preserves, seeds preferred
Combine all-purpose flour, almond flour, and confectioners’ sugar in bowl. Add margarine, and mix with electric mixer on low until mixture is crumbly.
Whisk together agave nectar, lemon zest, egg replacer, and 2 Tbs. water in small bowl. Stir in almond extract and vanilla extract. Add agave mixture to flour mixture, and beat until just combined. Shape dough into smooth disk, wrap in plastic wrap, and refrigerate 1 hour or up to 10 days.
Preheat oven to 350°F, and line 2 baking sheets with parchment paper, or coat with cooking spray.
Roll dough out to 1/4-inch thickness on well-floured work surface. Cut dough into 48 hearts using 2-inch heart-shaped cutter. Transfer hearts to baking sheets. Cut heart-shaped holes in centers of 24 cookies using 1-inch heart-shaped cutter. Bake 5 to 6 minutes, or until cookies begin to brown around edges. (Cookies with holes will cook faster.) Cool on baking sheets 2 to 3 minutes, then transfer to wire rack with spatula to cool.
Return cookies with holes to baking sheet, and dust with confectioners’ sugar.
Line up remaining cookies on work surface. Spoon 1 tsp. raspberry jam on top of each solid cookie. Place confectioners’ sugar-dusted cookies on top.
nutritional information Per Cookie: Calories: 110; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 2 g; Carbohydrates: 13 g; Cholesterol: 0 mg; Sodium: 42 mg; Fiber: less than 1 g; Sugar: 7 g; Vegan
OATMEAL COOKIES
These come from Healing Heart Foundation. This, as well as other yummy recipes, can be found by following the link for Recipes on the left-hand side of the page.
1 C mashed bananas
1 C confectioners (finely powdered) sugar
1 C brown sugar
1 T egg replacer + 1/4 cup water
1 t vanilla
1/2 t salt
1 t baking soda
2 C whole wheat pastry flour
2 1/2 C oats, rolled or steel cut or for oatmeal
2 or 3 C raisins, dates, chocolate chips, carob chips, dried fruit in any combination
Thoroughly blend bananas and sugars. Add egg replacer & water and beat thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at medium speed after each addition. Stir in other ingredients. Press golf ball size scoops onto a non-stick baking sheet 2 inches apart. Bake at 400° F. for 8-10 minutes or until brown. Allow time to cool completely. Makes about 2 dozen cookies, depending on size.
Per cookie: Calories 155, Fat 4.80 (7% cff), Carbohydrate 140.2 g., Protein 12.96 g.
RASPBERRY-HAZELNUT THUMBPRINT COOKIES
From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies
To click this online, click here.
1 1/2 cups oat flour
1/2 cup finely chopped roasted hazelnuts
1/2 cup coarsely chopped roasted hazelnuts
1/2 cup white rice flour
1/2 tsp. baking powder
8 oz. (2 sticks) unsalted butter, softened
1/2 cup sugar
1 large egg
1/4 cup raspberry jam
Confectioners’ sugar, for dusting
Preheat oven to 350°F. Line baking sheets with parchment paper.
Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.
Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.
Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.
Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.
nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free
TRIPLE CHOCOLATE-CHERRY COOKIES
This one comes from page 62 of the November 2014 issue of Vegetarian Times. It starts off, “Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.” Makes 36 cookies.
To view this online, click here.
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp. baking soda
7 oz. (14 Tbs.) unsalted butter, softened
1 cup plus 2 Tbs. sugar
3 Tbs. strong coffee or espresso
1 1/2 cups dried cherries
1 cup white chocolate chips
1/2 cup cocoa nibs
Preheat oven to 350°F. Line baking sheets with parchment paper.
Sift together flour, cocoa powder, and baking soda in large bowl.
Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.
Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.
Wednesday, October 14, 2015
Wednesday Recipes
I've said it before, and I'll say it again: I find it easier to fix meatless meals than those with meat. That said, here are another six recipes to try. Enjoy!
CUMIN AND LIME ROASTED SWEET POTATOES
This is from the September 2012 issue of Vegetarian Times, page 66. The recipe, which serves 4, begins, “Children’s and youth pastor Jennifer Plantenberg found inspiration from the food she had on hand one evening when she lacked a plan for dinner. 'Last winter, I was using sweet potatoes a lot, so we had several sweet potatoes. My family also really loves cilantro, so we almost always have some in the fridge,' she says. 'It’s great to throw this combination into a tortilla with some black beans and avocado for a quick lunch.'”
To view this online, click here.
1 large sweet potato or garnet yam (1 1/4 lb.), peeled and cut into 1/2-inch cubes
1 large yellow onion, coarsely chopped (2 cups)
1 tsp. Eden Organic safflower oil
2 tsp. Simply Organic ground cumin
1 tsp. Simply Organic paprika
1 lime, halved
1/3 cup chopped cilantro
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray. Toss sweet potato and onion with oil on prepared baking sheet. Sprinkle with cumin and paprika, and season with salt, if desired. Squeeze juice of 1/2 lime over sweet potato and onion. Roast 45 minutes to 1 hour, tossing halfway through cooking time.
Remove vegetables from oven; squeeze juice of remaining 1/2 lime over top, and sprinkle with cilantro.
nutritional information Per 1-cup serving: Calories: 135; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 36 mg; Fiber: 5 g; Sugar: 10 g; Vegan; Gluten-Free
TWO-TONE POTATO SALAD WITH WALNUT-TARRAGON VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 44. It starts out, “When half of the vinaigrette for this meal-size salad is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.” Serves 6.
To view this online, click here.
Walnut-Tarragon Vinaigrette
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
1/2 tsp. salt, optional
1/4 cup finely chopped shallot or red onion
Two-Tone Potato Salad
3 medium boiling potatoes, peeled and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
2 cups arugula
1 1/2 cups cherry tomatoes, halved
1 cup finely diced celery
1/2 cup toasted walnut pieces
To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.
To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.
Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.
Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.
nutritional information Per 1-cup serving: Calories: 293; Protein: 4 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 191 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
SWEET POTATOES WITH SAGE AND CRANBERRIES
This comes from Publix Supermarket's Entertaining magazine (possibly the winter 2005 issue).
2 1/2 - 3 pounds sweet potatoes, peeled & cut into eighths
1/2 C finely chopped onion
1/4 C butter
1 Tbs snipped fresh sage or 1 tsp ground sage
1/2 tsp salt
1/2 tsp ground black pepper
1/2 C dried cranberries
1/4 C half-and-half or light cream
In Dutch oven place potatoes & enough salted water to cover. Bring to boil, reduce heat. Simmer, covered, for 20-25 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook onion in hot butter over medium heat until tender. Add sage, salt, and pepper. Cook for 1 minute. Stir in cranberries. Remove from heat.
Drain potatoes. Return to Dutch oven. Add half-and-half; mash with potato masher or beat with electric mixer on low speed until smooth. Stir in onion-sage mixture. Makes 6 servings.
Nutrition facts per serving: 225 cal, 9 g total fat (5 g sat. fat), 25 mg chol., 274 mg sodium, 34 g carbo., 5 g fiber, 3 g protein.
SOUTH AMERICAN SQUASH AND VEGETABLE RAGOUT
This is from the October 2010 issue of Vegetarian Times, page 64. According to the recipe, “This veg version of an Argentinean stew (carbonada criolla) is perfect for when the weather turns chilly. The filling can be made up to two days ahead, then baked in acorn squash shells just before serving.” Serves 4.
To view this online, click here.
6 dried pitted apricots
4 dried pitted prunes
6 small acorn or butternut squash
1 Tbs. olive oil, plus more for coating squash
1 small Spanish onion, diced (1 cup)
3 cloves garlic, minced (1 Tbs.)
2 tsp. dried oregano
1 small red bell pepper, diced (1 cup)
1 14.5-oz. can whole tomatoes, coarsely chopped, juice reserved
1 small Yukon gold potato, peeled and diced (1 cup)
1 small sweet potato, peeled and diced (1 cup)
1/2 cup fresh or frozen corn kernels
1 15-oz. can kidney beans, rinsed and drained
Place apricots and prunes in bowl, and cover with 1 cup boiling water. Soak 2 hours, or overnight. Drain, and coarsely chop fruit, reserving liquid.
Preheat oven to 350°F. Coat baking sheet with cooking spray. Cut circular opening in squash tops, and reserve tops. Cut small slices off bottoms of squash so they stand up straight. Scoop out and discard seeds and fiber from squash. Rub outsides of squash shells and lids with oil, and place on prepared baking sheet.
Heat 1 Tbs. oil in large saucepan over medium heat. Add onion, garlic, and oregano; sauté 2 to 3 minutes. Add bell pepper and tomatoes and juice; cook 2 to 3 minutes. Add potato, sweet potato, and reserved apricot-prune soaking liquid, and bring to a boil. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until potatoes are almost soft. Add corn and apricot-prune mixture, and simmer 2 to 3 minutes more. Add beans, and season with salt and pepper, if desired. Simmer 5 minutes more.
Ladle 1 cup stew into each hollowed squash; place lid on top. Bake 60 to 90 minutes, or until fork can easily pierce through squash.
nutritional information Per 1 cup stew: Calories: 376; Protein: 10 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 84 g; Cholesterol: 0 mg; Sodium: 298 mg; Fiber: 14 g; Sugar: 23 g; Vegan Gluten-Free
STIR-FRIED BROCCOLI WITH BELL PEPPERS AND CASHEWS
This is from the September 2013 issue of Vegetarian Times, page 63, and starts off, “This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.” Serves 4 in 30 minutes or less
2 Tbs. low-sodium tamari or soy sauce
1 tsp. light brown sugar or agave nectar
1 tsp. unseasoned rice vinegar
1/2 tsp. chile-garlic sauce, optional
1 Tbs. canola oil
1 small onion, quartered and thinly sliced
2 cups broccoli florets
1 cup sliced carrots
1 1/2 cups sliced button or shiitake mushrooms
1 1/2 cups sliced red bell peppers
1 cup raw cashews
3 cloves garlic, minced (1 Tbs.)
1 Tbs. minced fresh ginger
1/4 cup sliced green onions, for sprinkling
Combine tamari, brown sugar, rice vinegar, and chile-garlic sauce (if using) in small bowl, and set aside.
Heat oil in large wok or skillet over high heat. Add onion, and stir-fry 1 to 2 minutes, or until softened. Add broccoli and carrots, and stir-fry 3 minutes, or until crisp-tender. Add mushrooms, bell peppers, and cashews, and stir-fry 3 to 4 minutes, or until vegetables are tender. Add garlic and ginger, and stir-fry 30 seconds. Add sauce, and stir-fry 1 minute. Sprinkle with green onions.
nutritional information Per 1 1/2-cup serving: Calories: 250; Protein: 9 g; Total Fat: 16 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 384 mg; Fiber: 4 g; Sugar: 7 g; Vegan
Being a vegetarian, I love Meatless Monday. I realize that on other days, I do post an occasional meat recipe, since I live with meat-eaters. Fortunately, they are slowly eating less and less meat, maybe because I do the majority of the cooking here. Such is life! But even many of those who regularly eat meat are finding Meatless Monday easy enough to get through. Whether you’re a regular meat-eater or a vegetarian, today’s recipes should hit the spot. Enjoy!
ANYTIME BLACK FORREST BLIZZARD
This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
CUMIN AND LIME ROASTED SWEET POTATOES
This is from the September 2012 issue of Vegetarian Times, page 66. The recipe, which serves 4, begins, “Children’s and youth pastor Jennifer Plantenberg found inspiration from the food she had on hand one evening when she lacked a plan for dinner. 'Last winter, I was using sweet potatoes a lot, so we had several sweet potatoes. My family also really loves cilantro, so we almost always have some in the fridge,' she says. 'It’s great to throw this combination into a tortilla with some black beans and avocado for a quick lunch.'”
To view this online, click here.
1 large sweet potato or garnet yam (1 1/4 lb.), peeled and cut into 1/2-inch cubes
1 large yellow onion, coarsely chopped (2 cups)
1 tsp. Eden Organic safflower oil
2 tsp. Simply Organic ground cumin
1 tsp. Simply Organic paprika
1 lime, halved
1/3 cup chopped cilantro
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray. Toss sweet potato and onion with oil on prepared baking sheet. Sprinkle with cumin and paprika, and season with salt, if desired. Squeeze juice of 1/2 lime over sweet potato and onion. Roast 45 minutes to 1 hour, tossing halfway through cooking time.
Remove vegetables from oven; squeeze juice of remaining 1/2 lime over top, and sprinkle with cilantro.
nutritional information Per 1-cup serving: Calories: 135; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 36 mg; Fiber: 5 g; Sugar: 10 g; Vegan; Gluten-Free
TWO-TONE POTATO SALAD WITH WALNUT-TARRAGON VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 44. It starts out, “When half of the vinaigrette for this meal-size salad is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.” Serves 6.
To view this online, click here.
Walnut-Tarragon Vinaigrette
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
1/2 tsp. salt, optional
1/4 cup finely chopped shallot or red onion
Two-Tone Potato Salad
3 medium boiling potatoes, peeled and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
2 cups arugula
1 1/2 cups cherry tomatoes, halved
1 cup finely diced celery
1/2 cup toasted walnut pieces
To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.
To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.
Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.
Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.
nutritional information Per 1-cup serving: Calories: 293; Protein: 4 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 191 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
SWEET POTATOES WITH SAGE AND CRANBERRIES
This comes from Publix Supermarket's Entertaining magazine (possibly the winter 2005 issue).
2 1/2 - 3 pounds sweet potatoes, peeled & cut into eighths
1/2 C finely chopped onion
1/4 C butter
1 Tbs snipped fresh sage or 1 tsp ground sage
1/2 tsp salt
1/2 tsp ground black pepper
1/2 C dried cranberries
1/4 C half-and-half or light cream
In Dutch oven place potatoes & enough salted water to cover. Bring to boil, reduce heat. Simmer, covered, for 20-25 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook onion in hot butter over medium heat until tender. Add sage, salt, and pepper. Cook for 1 minute. Stir in cranberries. Remove from heat.
Drain potatoes. Return to Dutch oven. Add half-and-half; mash with potato masher or beat with electric mixer on low speed until smooth. Stir in onion-sage mixture. Makes 6 servings.
Nutrition facts per serving: 225 cal, 9 g total fat (5 g sat. fat), 25 mg chol., 274 mg sodium, 34 g carbo., 5 g fiber, 3 g protein.
SOUTH AMERICAN SQUASH AND VEGETABLE RAGOUT
This is from the October 2010 issue of Vegetarian Times, page 64. According to the recipe, “This veg version of an Argentinean stew (carbonada criolla) is perfect for when the weather turns chilly. The filling can be made up to two days ahead, then baked in acorn squash shells just before serving.” Serves 4.
To view this online, click here.
6 dried pitted apricots
4 dried pitted prunes
6 small acorn or butternut squash
1 Tbs. olive oil, plus more for coating squash
1 small Spanish onion, diced (1 cup)
3 cloves garlic, minced (1 Tbs.)
2 tsp. dried oregano
1 small red bell pepper, diced (1 cup)
1 14.5-oz. can whole tomatoes, coarsely chopped, juice reserved
1 small Yukon gold potato, peeled and diced (1 cup)
1 small sweet potato, peeled and diced (1 cup)
1/2 cup fresh or frozen corn kernels
1 15-oz. can kidney beans, rinsed and drained
Place apricots and prunes in bowl, and cover with 1 cup boiling water. Soak 2 hours, or overnight. Drain, and coarsely chop fruit, reserving liquid.
Preheat oven to 350°F. Coat baking sheet with cooking spray. Cut circular opening in squash tops, and reserve tops. Cut small slices off bottoms of squash so they stand up straight. Scoop out and discard seeds and fiber from squash. Rub outsides of squash shells and lids with oil, and place on prepared baking sheet.
Heat 1 Tbs. oil in large saucepan over medium heat. Add onion, garlic, and oregano; sauté 2 to 3 minutes. Add bell pepper and tomatoes and juice; cook 2 to 3 minutes. Add potato, sweet potato, and reserved apricot-prune soaking liquid, and bring to a boil. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until potatoes are almost soft. Add corn and apricot-prune mixture, and simmer 2 to 3 minutes more. Add beans, and season with salt and pepper, if desired. Simmer 5 minutes more.
Ladle 1 cup stew into each hollowed squash; place lid on top. Bake 60 to 90 minutes, or until fork can easily pierce through squash.
nutritional information Per 1 cup stew: Calories: 376; Protein: 10 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 84 g; Cholesterol: 0 mg; Sodium: 298 mg; Fiber: 14 g; Sugar: 23 g; Vegan Gluten-Free
STIR-FRIED BROCCOLI WITH BELL PEPPERS AND CASHEWS
This is from the September 2013 issue of Vegetarian Times, page 63, and starts off, “This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.” Serves 4 in 30 minutes or less
2 Tbs. low-sodium tamari or soy sauce
1 tsp. light brown sugar or agave nectar
1 tsp. unseasoned rice vinegar
1/2 tsp. chile-garlic sauce, optional
1 Tbs. canola oil
1 small onion, quartered and thinly sliced
2 cups broccoli florets
1 cup sliced carrots
1 1/2 cups sliced button or shiitake mushrooms
1 1/2 cups sliced red bell peppers
1 cup raw cashews
3 cloves garlic, minced (1 Tbs.)
1 Tbs. minced fresh ginger
1/4 cup sliced green onions, for sprinkling
Combine tamari, brown sugar, rice vinegar, and chile-garlic sauce (if using) in small bowl, and set aside.
Heat oil in large wok or skillet over high heat. Add onion, and stir-fry 1 to 2 minutes, or until softened. Add broccoli and carrots, and stir-fry 3 minutes, or until crisp-tender. Add mushrooms, bell peppers, and cashews, and stir-fry 3 to 4 minutes, or until vegetables are tender. Add garlic and ginger, and stir-fry 30 seconds. Add sauce, and stir-fry 1 minute. Sprinkle with green onions.
nutritional information Per 1 1/2-cup serving: Calories: 250; Protein: 9 g; Total Fat: 16 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 384 mg; Fiber: 4 g; Sugar: 7 g; Vegan
Being a vegetarian, I love Meatless Monday. I realize that on other days, I do post an occasional meat recipe, since I live with meat-eaters. Fortunately, they are slowly eating less and less meat, maybe because I do the majority of the cooking here. Such is life! But even many of those who regularly eat meat are finding Meatless Monday easy enough to get through. Whether you’re a regular meat-eater or a vegetarian, today’s recipes should hit the spot. Enjoy!
ANYTIME BLACK FORREST BLIZZARD
This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
Tuesday, October 13, 2015
Tuesday Recipes
Enjoy!
7-LAYER MEATLESS TORTILLA PIE
Tortillas without meat? Yes, most assuredly! This yummy recipe is from FamilyTime.com, and begins, “Black beans and pinto beans are flavored with Pace® Picante Sauce and seasonings to make separate and delicious bean mixtures, which are then layered with flour tortillas and Cheddar cheese, and baked until hot, but into wedges and served.” Prep time: 20 minutes; Cooking time: 40 minutes; Serves: 6 servings (1 wedge each)
To view this online, click here.
Ingredients
2 cans (about 15 ounces each), pinto beans, rinsed and drained
1 cup Pace® Picante Sauce
1/4 teaspoon garlic powder, or 1 clove garlic, minced
2 tablespoons choped fresh cilantro leaves
1 can (about 15 ounces) black beans, rinsed and drained
1 small tomato, chopped (about 1/2 cup)
7 flour tortillas (8-inch)
8 ounces Shredded Cheddar cheese (about 2 cups)
Directions
Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.
Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to with 1/2-inch of the edge. Top with 1/4 cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remainning pinto bean mixture. Cover with aluminum foil.
Bake at 400 degrees for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and spring with additional cilantro, if desired.
PARISIAN-STYLE SWEET CREPES
From the September 2009 issue of Vegetarian Times. It begins, “Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack.” Makes 8 crêpes
To view this online, click here.
Crêpes
1 1/4 cups all-purpose flour
1/3 cup sugar
1/2 tsp. salt
1 large egg, lightly beaten
1 cup low-fat milk
1 tsp. vanilla extract
Fillings (optional)
Butter
Sugar
Nutella
Jam
Apple butter
Crème de marrons (chestnut purée)
Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.
Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.
LOW SUGAR VEGAN APPLE PIE ICE CREAM
This yummy recipe comes from Brenda Bennett, About.com's Sugar-Free Cooking expert. She writes, “This recipe today will blow your mind at not only how easy it is, but how much the family will love it once they try it! No sugar is added but because of the natural sugar in the apples, it will not be completely sugar free...
“Whether or not you're dairy free or vegan, this recipe can easily be adapted. Just use whatever milk you prefer. Although a lower fat content of any milk will not produce a thick and creamy ice cream. The creamy canned coconut milk is the best choice here.” She mentions that while she used Macintosh apples for this, any kind will work. Prep Time: 5 minutes; Cook Time: 0 minutes; Total Time: 5 minutes; Yield: 4
To view this online, click here.
Ingredients
2 apples, peeled, cored or about 2 cups sliced
2 cans (15.5 ounce) coconut milk
1 tsp allspice
1 tsp ground cinnamon
pinch salt
1/2 tsp cinnamon liquid stevia or sweetener or choice that equals 1/2 cup sugar
Optional topping: Sugar Free Brown Sugar Substitute like Sukrin or use coconut sugar
Preparation
Blend ingredients in a high powered blender until smooth.
Taste and adjust sweetens to decide if you need to any.
Place mixture into an ice cream machine.
Follow manufacturers instructions. (mine was ready at 15 minutes).
Enjoy as soft serve ice cream or place in an airtight container and freeze for 2-3 hours to firm up.
CREAMY SLOW COOKER PUMPKIN SOUP
This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, “I love this wonderful Creamy Slow Cooker Pumpkin Soup for its bright colors and intense flavors. Be sure that you mix the vegetable broth and pumpkin very well in the first step so the vegetable blends with the rest of the ingredients.” She originally gives you a choice of vegetable or chicken broth, but as a vegetarian, the vegetable broth is the logical choice. Also, you can use a soy- or other-based cream in place of the dairy heavy cream and Parmesan cheese. Prep Time: 15 minutes; Cook Time: 360 minutes (6 hours); Total Time: 375 minutes; Yield: 6-8 servings
To view this online, click here.
Ingredients
1 onion, chopped
1 (16-ounce) can solid pack pumpkin OR 1 (16-ounce) package frozen squash, drained and pureed
2 (16-ounce) boxes ready to serve vegetable broth
2 cups frozen corn
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fresh cilantro
1/2 cup toasted pine nuts or walnuts
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon lemon juice
1/4 cup olive oil
1 cup heavy cream
Preparation
In 3 quart crockpot, combine onion, pumpkin, and 2 cups of chicken broth; mix until blended. Add remaining chicken broth, drained corn, 1/2 teaspoon salt, and pepper and blend well. Cover and cook on LOW for 6-7 hours until hot and flavors are blended. If you have a new, hotter-cooking crockpot, check the soup after 5 hours and stir after 3 hours.
To make pesto, in food processor, combine cilantro, pine nuts, Parmesan cheese, 1/2 teaspoon salt, and lemon juice.
Blend until chopped. Add olive oil and process until blended. Set pesto aside.
Add cream to soup, turn crockpot to HIGH, and cook for 10-15 minutes. Serve soup topped with the cilantro pesto.
SIMPLE VEGGIE SKEWERS
Yield: 12 appetizers
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
View Online: http://diabeticgourmet.com/recipes/html/779.shtml
Ingredients
1 medium-small zucchini squash
12 cubes (3/4-inches each) reduced-fat white cheddar, provolone, or Swiss cheese (about 3 ounces)
12 small whole fresh mushrooms
12 pitted jumbo black olives
12 cherry or grape tomatoes
12 wooden skewers (6-inches each)
1/2 cup light ranch salad dressing (optional)
Directions
Trim the ends off the zucchini, quarter it lengthwise, and cut into 3/4-inch pieces.
Thread 1 of the zucchini pieces, 1 cube of cheese, 1 mushroom, 1 olive, 1 tomato, and another zucchini piece onto each skewer.
Serve immediately (accompanied by the dressing if desired) or cover and chill for several hours before serving.
Nutritional Information Per Serving: Calories: 58; Protein: 5 g; Fat: 2.8 g; Sodium: 138 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Carbohydrates: 2 g; Exchanges: 1/2 Vegetable, 1/2 Medium-Fat Meat
PUMPKIN MUFFINS
This comes from G.E. Appliances. Yields 12 muffins.
Ingredients
1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
1 egg, beaten
3/4 cup canned pumpkin
1/4 cup walnuts or pecans, chopped
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
Preparation
Preheat oven to 375 degrees F.
Grease or spray a standard sized muffin pan with non-stick cooking spray.
Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts.
Mix dry ingredients together well and add to pumpkin mixture in thirds, alternating with milk. Blend just enough to mix ingredients.
Spoon into prepared muffin pan and bake for 20 minutes.
7-LAYER MEATLESS TORTILLA PIE
Tortillas without meat? Yes, most assuredly! This yummy recipe is from FamilyTime.com, and begins, “Black beans and pinto beans are flavored with Pace® Picante Sauce and seasonings to make separate and delicious bean mixtures, which are then layered with flour tortillas and Cheddar cheese, and baked until hot, but into wedges and served.” Prep time: 20 minutes; Cooking time: 40 minutes; Serves: 6 servings (1 wedge each)
To view this online, click here.
Ingredients
2 cans (about 15 ounces each), pinto beans, rinsed and drained
1 cup Pace® Picante Sauce
1/4 teaspoon garlic powder, or 1 clove garlic, minced
2 tablespoons choped fresh cilantro leaves
1 can (about 15 ounces) black beans, rinsed and drained
1 small tomato, chopped (about 1/2 cup)
7 flour tortillas (8-inch)
8 ounces Shredded Cheddar cheese (about 2 cups)
Directions
Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.
Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to with 1/2-inch of the edge. Top with 1/4 cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remainning pinto bean mixture. Cover with aluminum foil.
Bake at 400 degrees for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and spring with additional cilantro, if desired.
PARISIAN-STYLE SWEET CREPES
From the September 2009 issue of Vegetarian Times. It begins, “Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack.” Makes 8 crêpes
To view this online, click here.
Crêpes
1 1/4 cups all-purpose flour
1/3 cup sugar
1/2 tsp. salt
1 large egg, lightly beaten
1 cup low-fat milk
1 tsp. vanilla extract
Fillings (optional)
Butter
Sugar
Nutella
Jam
Apple butter
Crème de marrons (chestnut purée)
Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.
Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.
LOW SUGAR VEGAN APPLE PIE ICE CREAM
This yummy recipe comes from Brenda Bennett, About.com's Sugar-Free Cooking expert. She writes, “This recipe today will blow your mind at not only how easy it is, but how much the family will love it once they try it! No sugar is added but because of the natural sugar in the apples, it will not be completely sugar free...
“Whether or not you're dairy free or vegan, this recipe can easily be adapted. Just use whatever milk you prefer. Although a lower fat content of any milk will not produce a thick and creamy ice cream. The creamy canned coconut milk is the best choice here.” She mentions that while she used Macintosh apples for this, any kind will work. Prep Time: 5 minutes; Cook Time: 0 minutes; Total Time: 5 minutes; Yield: 4
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Ingredients
2 apples, peeled, cored or about 2 cups sliced
2 cans (15.5 ounce) coconut milk
1 tsp allspice
1 tsp ground cinnamon
pinch salt
1/2 tsp cinnamon liquid stevia or sweetener or choice that equals 1/2 cup sugar
Optional topping: Sugar Free Brown Sugar Substitute like Sukrin or use coconut sugar
Preparation
Blend ingredients in a high powered blender until smooth.
Taste and adjust sweetens to decide if you need to any.
Place mixture into an ice cream machine.
Follow manufacturers instructions. (mine was ready at 15 minutes).
Enjoy as soft serve ice cream or place in an airtight container and freeze for 2-3 hours to firm up.
CREAMY SLOW COOKER PUMPKIN SOUP
This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, “I love this wonderful Creamy Slow Cooker Pumpkin Soup for its bright colors and intense flavors. Be sure that you mix the vegetable broth and pumpkin very well in the first step so the vegetable blends with the rest of the ingredients.” She originally gives you a choice of vegetable or chicken broth, but as a vegetarian, the vegetable broth is the logical choice. Also, you can use a soy- or other-based cream in place of the dairy heavy cream and Parmesan cheese. Prep Time: 15 minutes; Cook Time: 360 minutes (6 hours); Total Time: 375 minutes; Yield: 6-8 servings
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Ingredients
1 onion, chopped
1 (16-ounce) can solid pack pumpkin OR 1 (16-ounce) package frozen squash, drained and pureed
2 (16-ounce) boxes ready to serve vegetable broth
2 cups frozen corn
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fresh cilantro
1/2 cup toasted pine nuts or walnuts
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon lemon juice
1/4 cup olive oil
1 cup heavy cream
Preparation
In 3 quart crockpot, combine onion, pumpkin, and 2 cups of chicken broth; mix until blended. Add remaining chicken broth, drained corn, 1/2 teaspoon salt, and pepper and blend well. Cover and cook on LOW for 6-7 hours until hot and flavors are blended. If you have a new, hotter-cooking crockpot, check the soup after 5 hours and stir after 3 hours.
To make pesto, in food processor, combine cilantro, pine nuts, Parmesan cheese, 1/2 teaspoon salt, and lemon juice.
Blend until chopped. Add olive oil and process until blended. Set pesto aside.
Add cream to soup, turn crockpot to HIGH, and cook for 10-15 minutes. Serve soup topped with the cilantro pesto.
SIMPLE VEGGIE SKEWERS
Yield: 12 appetizers
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
View Online: http://diabeticgourmet.com/recipes/html/779.shtml
Ingredients
1 medium-small zucchini squash
12 cubes (3/4-inches each) reduced-fat white cheddar, provolone, or Swiss cheese (about 3 ounces)
12 small whole fresh mushrooms
12 pitted jumbo black olives
12 cherry or grape tomatoes
12 wooden skewers (6-inches each)
1/2 cup light ranch salad dressing (optional)
Directions
Trim the ends off the zucchini, quarter it lengthwise, and cut into 3/4-inch pieces.
Thread 1 of the zucchini pieces, 1 cube of cheese, 1 mushroom, 1 olive, 1 tomato, and another zucchini piece onto each skewer.
Serve immediately (accompanied by the dressing if desired) or cover and chill for several hours before serving.
Nutritional Information Per Serving: Calories: 58; Protein: 5 g; Fat: 2.8 g; Sodium: 138 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Carbohydrates: 2 g; Exchanges: 1/2 Vegetable, 1/2 Medium-Fat Meat
PUMPKIN MUFFINS
This comes from G.E. Appliances. Yields 12 muffins.
Ingredients
1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
1 egg, beaten
3/4 cup canned pumpkin
1/4 cup walnuts or pecans, chopped
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
Preparation
Preheat oven to 375 degrees F.
Grease or spray a standard sized muffin pan with non-stick cooking spray.
Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts.
Mix dry ingredients together well and add to pumpkin mixture in thirds, alternating with milk. Blend just enough to mix ingredients.
Spoon into prepared muffin pan and bake for 20 minutes.
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