One of my favorite magazines is Vegetarian Times. Other magazines may come and go on my I-like/love-this-magazine list, but this is one that always makes the list.
Enjoy!
DECADENT DAIRY-FREE TRUFFLES
The recipe, from page 75 of the December 2011 of Vegetarian Times, comes with this disclaimer: "Truffles are usually made with heavy cream, but you'll never miss the dairy in these luscious vegan chocolates." Serves 10 (makes about 30 truffles)
6 oz. high-quality dark chocolate (60% cocoa), finely chopped
1/4 cup walnut, almond or canola oil
1/2 cup unsweetened cocoa
1/2 cup chopped nuts
Place chocolate, oil and 1/3 cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted. Whisk until smooth. Cover with plastic wrap and chill 6 hours, or overnight.
Place cocoa and nuts on separate plates. Shape truffle mixture by heaping teaspoonfuls into small, 3/4-inch balls. Roll in cocoa or chopped nuts. Chill until ready to serhttp://www.vegetariantimes.com/recipe/chocolate-espresso-oatmeal-cookies/ve.
from the May 2006 issue
nutritional information
Per TRUFFLE:
Calories: 66; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 4 g; Fiber: 1 g; Sugar: 3 g; Vegan
CHOCOLATE ESPRESSO OATMEAL COOKIES
This recipe also comes from page 75 of the December 2011 issue of Vegetarian Times, and begins, "Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats." Makes 48 cookies.
To view this online, click here.
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
4. Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
from the December 2011 issue, p.75
nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,' says single mom and café manager Shelly Platten. 'I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.'” Serves 8.
To view this online, click here.
1 1/4 cups Bob’s Red Mill organic unbleached white flour
1 2/3 cups Florida Crystals organic cane sugar, divided
1 1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
1. Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
2. Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
3. Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
LOVELY, TENDER ANGEL FOOD CAKE
From the June 2013 issue of Vegetarian Times page 75. The recipe serves 10, and states, “One secret to perfect angel food cake is sifting the flour with some of the sugar so it blends into the meringue with minimal folding. The other is hanging the tube pan upside down over a glass bottle so the cake won’t deflate.”
1 cup cake flour
1 1/2 cups sugar, divided
1 1/4 cups egg whites (9–10 eggs)
1 1/4 tsp. cream of tartar
1 tsp. vanilla extract
1/4 tsp. kosher salt
1/4 tsp. almond extract
Position oven rack just below center, and preheat oven to 350°F. Sift cake flour and 1/2 cup sugar into medium bowl. Set aside.
Beat egg whites, cream of tartar, vanilla, salt, and almond extract in separate bowl with handheld electric mixer at medium-low speed until soft peaks form. Increase speed to medium. Gradually beat in remaining 1 cup sugar. Increase speed to medium-high, and beat 5 minutes, or until meringue is thick and shiny, and firm peaks hold when beaters are lifted.
Sprinkle one-quarter of flour mixture over meringue, and gently fold in with spatula or flat whisk just until blended (do not overmix). Repeat 3 more times. Scrape batter into ungreased 10- x 4-inch angel food cake pan with removable center.
Bake cake 30 to 32 minutes, or until puffed and lightly browned, and wooden skewer inserted near center comes out clean. Insert narrow-neck bottle into center tube, and invert pan to cool cake upside down.
Once cooled, remove pan from atop bottle, and cut around pan sides to loosen cake. Lift out pan’s center tube with cake. Cut under cake and around center tube to release cake. Cut into wedges, and serve.
nutritional information Per Slice: Calories: 185; Protein: 4 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 99 mg; Fiber: less than 1 g; Sugar: 31 g
FRESH BERRY TART WITH TOASTED NUT CRUST
This recipe is from the July 2009 issue of Vegetarian Times. The recipe, which serves 8, begins, “A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.”
Crust
1/4 cup each almonds, pecans, and hazelnuts
3/4 cup whole-wheat flour
1/4 cup sugar
1/4 tsp. salt
6 Tbs. chilled unsalted butter, diced
1 large egg yolk
Filling
1/2 cup light sour cream
1/2 cup nonfat plain Greek yogurt
2 Tbs. light brown sugar
1 tsp. vanilla extract
1/4 tsp. grated orange zest
1 cup blueberries
1 cup raspberries
1 Tbs. orange juice
To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.
Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.
Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.
To make Filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl.
5. Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.
nutritional information Per Slice: Calories: 288; Protein: 6 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 26 g; Cholesterol: 58 mg; Sodium: 87 mg; Fiber: 4 g; Sugar: 13 g
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
This recipe comes from the September 2012 issue of Vegetarian Times, page 60. It begins, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.
To view this online, click here.
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. Plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan
Tuesday, February 2, 2016
Monday, February 1, 2016
Monday Recipes
Enjoy!
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
SWEET POTATO PUREE WITH CANDIED PECANS
This comes from the November 2012 issue of Vegetarian Times, page 52. It starts off, This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
Candied Pecans
1 1/2 cups raw pecan halves
2 Tbs. pure maple syrup
1 Tbs. coconut oil, melted
2 Tbs. raw organic cane sugar
Sweet Potato Purée
4 medium sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup pure maple syrup
2 Tbs. coconut oil
1 1/2 cups light coconut milk, warmed
To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.
Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.
To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.
Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 3 g; Sugar: 15 g; Vegan; Gluten-Free
WARM RED CABBAGE SALAD WITH SWEET POTATOES
This is from the November/December 2015 issue of Vegetarian Times, page 40. It begins, “Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding 'a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the meal depth and a sense of progression.'” Serves 6 in 30 minutes or less.
To view this online, click here.
1 large sweet potato, peeled and diced (2 cups)
1 Tbs. butter
1/8 tsp. light brown sugar
4 Tbs. olive oil, divided
1/2 cup flat-leaf parsley, chopped
1/4 cup raisins
2 Tbs. toasted pine nuts
2 tsp. lemon juice
1 tsp. red wine vinegar
1/2 medium head red cabbage, quartered and shredded (6 cups)
2 cloves garlic, smashed
Combine sweet potato, butter, brown sugar, and 11/2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until sweet potatoes are tender, and most of water has evaporated. Add 2 Tbs. oil, parsley, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated.
Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often.
Remove garlic cloves. Transfer cabbage to serving bowl, and top with sweet potato mixture.
nutritional information Per Per 3/4-cup serving: Calories: 199; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 5 mg; Sodium: 62 mg; Fiber: 3 g; Sugar: 9 g; Gluten-Free
EGGPLANT, TOMATO AND CHICKPEA CASSEROLE
This comes from Martha Rose Shulman in The New York Times Cooking e-newsletter. If you haven't signed up for their newsletter, I highly recommend it. Yes, they do have many meat-based recipes, but they also have plenty of vegetarian recipes.
This one begins, “This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.” Time: 2 hours; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1 large onion, sliced thin across the grain
2 to 4 garlic cloves (to taste), minced
1 (28-ounce) can chopped tomatoes
2 tablespoons tomato paste
Pinch of sugar
1/8 teaspoon cinnamon
1 sprig basil
1 (15-ounce) can chickpeas, drained
3 tablespoons chopped flat-leaf parsley (optional)
Preparation
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.
Tip:
Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days. Martha Rose Shulman can be reached at martha-rose-shulman.com.
HUMMUS-VEGGIE WRAPS
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/910.shtml
Ingredients
4 whole-wheat flour tortillas (8 to 9-inch rounds)
1 cup ready-made hummus
1 small carrot, shredded with a potato peeler
2 slices red onion, separated into rings
12 thin slices peeled cucumber
16 young tender spinach leaves or 1 cup alfalfa sprouts
Directions
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
Nutritional Information Per Serving: Calories: 258; Protein: 10 g; Fat: 8.6 g; Sodium: 625 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 6.7 g; Carbohydrates: 38 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
ALMOND CHEESECAKE BARS
Light and creamy cheesecake bars topped with toasted almonds.
Serves: 20
Serving Size: 1 bar
View recipe and photo here: http://diabeticgourmet.com/recipes/html/1229.shtml
Crust Ingredients:
1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling Ingredients:
12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds
Directions
Preheat oven to 350 degrees F.
Spray an 8x8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
Bake in preheated oven for 40 to 47 minutes, or until firm. Top with toasted almonds.
Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 105 mg; Cholesterol: 35 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 8 g
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
SWEET POTATO PUREE WITH CANDIED PECANS
This comes from the November 2012 issue of Vegetarian Times, page 52. It starts off, This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
Candied Pecans
1 1/2 cups raw pecan halves
2 Tbs. pure maple syrup
1 Tbs. coconut oil, melted
2 Tbs. raw organic cane sugar
Sweet Potato Purée
4 medium sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup pure maple syrup
2 Tbs. coconut oil
1 1/2 cups light coconut milk, warmed
To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.
Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.
To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.
Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 3 g; Sugar: 15 g; Vegan; Gluten-Free
WARM RED CABBAGE SALAD WITH SWEET POTATOES
This is from the November/December 2015 issue of Vegetarian Times, page 40. It begins, “Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding 'a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the meal depth and a sense of progression.'” Serves 6 in 30 minutes or less.
To view this online, click here.
1 large sweet potato, peeled and diced (2 cups)
1 Tbs. butter
1/8 tsp. light brown sugar
4 Tbs. olive oil, divided
1/2 cup flat-leaf parsley, chopped
1/4 cup raisins
2 Tbs. toasted pine nuts
2 tsp. lemon juice
1 tsp. red wine vinegar
1/2 medium head red cabbage, quartered and shredded (6 cups)
2 cloves garlic, smashed
Combine sweet potato, butter, brown sugar, and 11/2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until sweet potatoes are tender, and most of water has evaporated. Add 2 Tbs. oil, parsley, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated.
Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often.
Remove garlic cloves. Transfer cabbage to serving bowl, and top with sweet potato mixture.
nutritional information Per Per 3/4-cup serving: Calories: 199; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 5 mg; Sodium: 62 mg; Fiber: 3 g; Sugar: 9 g; Gluten-Free
EGGPLANT, TOMATO AND CHICKPEA CASSEROLE
This comes from Martha Rose Shulman in The New York Times Cooking e-newsletter. If you haven't signed up for their newsletter, I highly recommend it. Yes, they do have many meat-based recipes, but they also have plenty of vegetarian recipes.
This one begins, “This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.” Time: 2 hours; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1 large onion, sliced thin across the grain
2 to 4 garlic cloves (to taste), minced
1 (28-ounce) can chopped tomatoes
2 tablespoons tomato paste
Pinch of sugar
1/8 teaspoon cinnamon
1 sprig basil
1 (15-ounce) can chickpeas, drained
3 tablespoons chopped flat-leaf parsley (optional)
Preparation
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.
Tip:
Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days. Martha Rose Shulman can be reached at martha-rose-shulman.com.
HUMMUS-VEGGIE WRAPS
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/910.shtml
Ingredients
4 whole-wheat flour tortillas (8 to 9-inch rounds)
1 cup ready-made hummus
1 small carrot, shredded with a potato peeler
2 slices red onion, separated into rings
12 thin slices peeled cucumber
16 young tender spinach leaves or 1 cup alfalfa sprouts
Directions
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
Nutritional Information Per Serving: Calories: 258; Protein: 10 g; Fat: 8.6 g; Sodium: 625 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 6.7 g; Carbohydrates: 38 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
ALMOND CHEESECAKE BARS
Light and creamy cheesecake bars topped with toasted almonds.
Serves: 20
Serving Size: 1 bar
View recipe and photo here: http://diabeticgourmet.com/recipes/html/1229.shtml
Crust Ingredients:
1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling Ingredients:
12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds
Directions
Preheat oven to 350 degrees F.
Spray an 8x8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
Bake in preheated oven for 40 to 47 minutes, or until firm. Top with toasted almonds.
Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 105 mg; Cholesterol: 35 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 8 g
Friday, January 29, 2016
Friday Recipes
Finally, Friday! Here are six recipes to try over the weekend. Enjoy!
VEGETABLE LASAGNA
This comes from GE Appliances. Makes 6 servings in 30 minutes.
To view this online, click here.
Ingredients
1 package (10 oz.) frozen spinach
2 cans (8 oz.) tomato sauce
1 can (6oz.) tomato paste
1 can (4 oz.) sliced mushrooms
1 zucchini squash, sliced
1 yellow squash, sliced
1/4 cup chopped onion
2 teaspoons oregano
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 package (16 oz.) lasagna noodles, precooked
2 cups ricotta cheese
2 cups grated mozzarella cheese
Directions
Cook spinach according to directions and drain well.
Mix together tomato sauce, tomato paste, mushrooms, onion, oregano, basil, garlic powder and salt.
Spread a half cup of mixture over the bottom of a 12-inch x 8-inch x 2-inch or equivalent casserole dish.
Layer half of the lasagna noodles over sauce, followed by half of the remaining spinach, zucchini, yellow squash slices, cottage cheese, mozzarella cheese, and tomato sauce mixture.
Repeat layers.
Cover well and freeze.
When ready to bake, remove from freezer and preheat oven to 350°F. Bake for 30–45 minutes until hot and bubbly.
BUTTERNUT SOUP
This recipe also comes from Diabetic Connect. It originally calls for 2 vegetable or chicken stock cubes, but I've cut out the chicken stock cubes, so that it's only using the vegetable stock cubes. You could also use vegetable broth in place of the water and cut out the vegetable cubes altogether. Makes 4 servings.
To view this online, click here.
Ingredients
1 butternut squash diced
1 sweet potato diced
1 onion finely chopped
1 tablespoon olive oil
cinnamon to taste
1 teaspoon nutmeg
salt to taste
3 tablespoons plain low fat yogurt
2 vegetable cubes (see note above)
Directions
In a large pot, add the olive oil and onion, stir until soft.
Then add the butternut and sweet potato and cover with boiled water half an inch over.
Add the stock cubes, nutmeg and salt.
Cook until veggies are soft.
Turn down heat, stick blend until smooth, and add yogurt and cinnamon… yummy!
CORN BREAD APPLESAUCE MUFFINS
Yield: 8 servings
Source: The New American Heart Association Cookbook
View online: http://diabeticgourmet.com/recipes/html/545.shtml
Ingredients
Vegetable oil spray
1/2 cup all-purpose flour
1/2 cup coarse yellow cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free milk
Egg substitute equivalent to 1 egg or 1 egg
2 tablespoons honey
2 tablespoons unsweetened applesauce
Directions
Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.
Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.
Beat remaining ingredients in a small bowl.
Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.
Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.
Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Fat: 1 g; Sodium: 189 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Bread/Starch
GRANNY SMITH'S APPLE CRISP
Yield: 8 servings
Serving size: 3/4 cup crisp
Online: http://diabeticgourmet.com/recipes/html/1123.shtml
Ingredients
1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
Make Filling: whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Make Topping: stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
Bake 45 minutes or until topping is lightly browned. Serve warm.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g
ULTIMATE STUFFED ACORN SQUASH
This is from page 53 of the November 2013 issue of Vegetarian Times. It starts out, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER
From Jolinda Hackett, about.com's Vegetarian food expert. She writes, "This is a super easy one-pot complete vegetarian meal using pre-cooked orzo, canned chickpeas, fresh or frozen spinach and topped off with optional crumbled feta cheese, if you're not eating vegan. If you need a quick meal but don't have orzo on hand, you could try using this recipe with instant rice or even another whole grain that you have handy. Couscous would also be super quick, but orzo would be better. This recipe is vegetarian and gluten-free, and, if you omit the feta cheese, it's vegan as well."
Recipe courtesy of Bush's® Beans.
Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings
Ingredients:
2 tablespoons olive oil
1 small red onion, chopped
3 cloves garlic, chopped
1 (16 ounce) can garbanzo beans (chickpeas), drained
1/2 cup cooked orzo
1 lemon, juiced
2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain
salt and pepper
1/2 cup crumbled feta cheese (optional)
Preparation:
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until almost clear, about 5-6 minutes. Add the beans, cooked orzo, lemon juice and spinach, stirring to combine well.
Season with salt and pepper to taste. Allow to heat for 4-5 minutes until spinach has cooked through and everything is heated and well combined.
Serve topped with feta cheese.
Makes four servings.
VEGETABLE LASAGNA
This comes from GE Appliances. Makes 6 servings in 30 minutes.
To view this online, click here.
Ingredients
1 package (10 oz.) frozen spinach
2 cans (8 oz.) tomato sauce
1 can (6oz.) tomato paste
1 can (4 oz.) sliced mushrooms
1 zucchini squash, sliced
1 yellow squash, sliced
1/4 cup chopped onion
2 teaspoons oregano
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 package (16 oz.) lasagna noodles, precooked
2 cups ricotta cheese
2 cups grated mozzarella cheese
Directions
Cook spinach according to directions and drain well.
Mix together tomato sauce, tomato paste, mushrooms, onion, oregano, basil, garlic powder and salt.
Spread a half cup of mixture over the bottom of a 12-inch x 8-inch x 2-inch or equivalent casserole dish.
Layer half of the lasagna noodles over sauce, followed by half of the remaining spinach, zucchini, yellow squash slices, cottage cheese, mozzarella cheese, and tomato sauce mixture.
Repeat layers.
Cover well and freeze.
When ready to bake, remove from freezer and preheat oven to 350°F. Bake for 30–45 minutes until hot and bubbly.
BUTTERNUT SOUP
This recipe also comes from Diabetic Connect. It originally calls for 2 vegetable or chicken stock cubes, but I've cut out the chicken stock cubes, so that it's only using the vegetable stock cubes. You could also use vegetable broth in place of the water and cut out the vegetable cubes altogether. Makes 4 servings.
To view this online, click here.
Ingredients
1 butternut squash diced
1 sweet potato diced
1 onion finely chopped
1 tablespoon olive oil
cinnamon to taste
1 teaspoon nutmeg
salt to taste
3 tablespoons plain low fat yogurt
2 vegetable cubes (see note above)
Directions
In a large pot, add the olive oil and onion, stir until soft.
Then add the butternut and sweet potato and cover with boiled water half an inch over.
Add the stock cubes, nutmeg and salt.
Cook until veggies are soft.
Turn down heat, stick blend until smooth, and add yogurt and cinnamon… yummy!
CORN BREAD APPLESAUCE MUFFINS
Yield: 8 servings
Source: The New American Heart Association Cookbook
View online: http://diabeticgourmet.com/recipes/html/545.shtml
Ingredients
Vegetable oil spray
1/2 cup all-purpose flour
1/2 cup coarse yellow cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free milk
Egg substitute equivalent to 1 egg or 1 egg
2 tablespoons honey
2 tablespoons unsweetened applesauce
Directions
Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.
Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.
Beat remaining ingredients in a small bowl.
Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.
Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.
Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Fat: 1 g; Sodium: 189 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Bread/Starch
GRANNY SMITH'S APPLE CRISP
Yield: 8 servings
Serving size: 3/4 cup crisp
Online: http://diabeticgourmet.com/recipes/html/1123.shtml
Ingredients
1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
Make Filling: whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Make Topping: stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
Bake 45 minutes or until topping is lightly browned. Serve warm.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g
ULTIMATE STUFFED ACORN SQUASH
This is from page 53 of the November 2013 issue of Vegetarian Times. It starts out, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER
From Jolinda Hackett, about.com's Vegetarian food expert. She writes, "This is a super easy one-pot complete vegetarian meal using pre-cooked orzo, canned chickpeas, fresh or frozen spinach and topped off with optional crumbled feta cheese, if you're not eating vegan. If you need a quick meal but don't have orzo on hand, you could try using this recipe with instant rice or even another whole grain that you have handy. Couscous would also be super quick, but orzo would be better. This recipe is vegetarian and gluten-free, and, if you omit the feta cheese, it's vegan as well."
Recipe courtesy of Bush's® Beans.
Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings
Ingredients:
2 tablespoons olive oil
1 small red onion, chopped
3 cloves garlic, chopped
1 (16 ounce) can garbanzo beans (chickpeas), drained
1/2 cup cooked orzo
1 lemon, juiced
2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain
salt and pepper
1/2 cup crumbled feta cheese (optional)
Preparation:
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until almost clear, about 5-6 minutes. Add the beans, cooked orzo, lemon juice and spinach, stirring to combine well.
Season with salt and pepper to taste. Allow to heat for 4-5 minutes until spinach has cooked through and everything is heated and well combined.
Serve topped with feta cheese.
Makes four servings.
Thursday, January 28, 2016
Thursday Recipes
Enjoy!
LEMONY GREEK ORZO PASTA SALAD
This also comes from The Baker Chick. Prep Time: 15 min; Cook Time: 10 min; Total Time: 25 min; Yield: 2 – 4 servings.
To view this online, click here.
Ingredients
2 cups cooked orzo
juice of 1 lemon
2 tablespoons extra virgin olive oil
2 Persian cucumbers*, chopped
1/2 cup of grape tomatoes, quartered
1/4 cup of kalmata olives, chopped
1/4 cup of crumbled feta cheese
1 tablespoon of finely chopped fresh dill
salt & pepper to taste
Instructions
Toss the Orzo with the olive oil and lemon juice.
Add the cucumbers, tomatoes, olives, feta and dill. Toss well to combine.
Add salt and pepper to taste.
Store in the fridge- serve room temperature or cold.
CRANBERRY-NUT RUGALACH
Not sure if someone sent this to me on an emailing list, or if I simply sent it to myself so I wouldn't lose the recipe. Either way, it's originally from Weight Watchers. The points value is from 2007.
POINTS® Value: 2
Servings: 16
Preparation Time: 12 min; Cooking Time: 15 min; Level of Difficulty: Easy
The recipe begins, “There's just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.”
Ingredients
1 sprays cooking spray
1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)
1/4 cup walnut halves, finely chopped
1 Tbsp sugar, granulated
8 oz Pillsbury Reduced-Fat Crescent(s), or similar product
1 Tbsp all-purpose flour
1 Tbsp powdered sugar
Instructions
Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.
To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.
Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles. Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.
Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes. Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)
BAKED RISOTTO WITH WINTER SQUASH
This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard.” Time: 1 hour; Makes 6 to 8 servings.
To view this online, click here.
Ingredients
1/2 pound winter squash
1 pound Carnaroli or Arborio rice
4 tablespoons butter, plus 2 tablespoons for greasing dish
1 medium onion, diced, about 1 cup
1 medium leek, white and tender green part, diced, about 1 cup
Pinch of saffron (optional)
Salt and pepper
3 cups squash broth (see note) or chicken broth, hot
8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups
1 cup fresh ricotta
4 ounces Parmesan, grated, about 3/4 cup
2 teaspoons lemon zest
1 cup coarse dry bread crumbs
3 tablespoons chopped parsley
Preparation
Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, About.com's Desserts and Baking expert. Carroll wrote, “Upside Down Cobblers are not like upside down cakes in that they are dumped upside down after baking. Upside down cobblers are cobblers that have the topping ingredients put on the bottom of the baking pan. Then, the fruit is put on the top of the batter. When Upside Down Cobblers bake the topping floats to the top of the fruit.
“Enjoy this recipe for Upside-Down Cherry Cobbler. There is a canned cherries or cherry pie filling option in the recipe. Of course, you could use fresh cherries too, but you would have to slightly cook the cherries and the sugar to soften them up.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 64 minutes; Yield: 6 to 8 servings
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preparation
Preheat the oven to 400 degrees F. Grease an 8x8 square or equivalent pan. (I make mine in a pretty baking dish.) In a medium bowl with a wire whisk, stir together the flour, 1/2 cup sugar, baking powder and salt. Stir in 2 teaspoons melted butter and milk. Combine completely. Pour batter into prepared pan.
Drain the canned cherries reserving juice. Add the cherries to bowl. Stir in sugar. Heat, not to boiling, add the cherry juice either using microwave or stove.
Mix the hot juice and 1 teaspoon butter with the cherry mixture. Pour the mixture over batter in a pan. Bake it for 40 to 45 minutes. The cobbler crust will rise up through cherry mixture.
Serve the cobbler with whipped or ice cream. This recipe for Upside-Down Cherry Cobbler serves 6 - 8 people. Refrigerate any leftovers.
Notes in the Margin:
*Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
This dessert freezes beautifully.
You could double this cobbler recipe, and freeze half. Bake them in separate metal baking pans. Allow one to cool, wrap it tightly and freeze it. Bake wrapped frozen cobbler for one hour at 350 degrees F. For the last 15 minutes, uncover the cobbler to crisp up the topping.
FUSILLI BUCATI LUNGHI WITH ROASTED RED PEPPER SAUCE
This comes from the September 2010 issue of Vegetarian Times, page 36. It begins, “Roasted red bell peppers star in this recipe for red sauce.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. garlic-flavored olive oil
1 cup jarred roasted red bell peppers, rinsed, drained, and chopped
1/2 medium onion, finely chopped (1/2 cup)
1 large carrot, finely diced (1/2 cup)
8 oz. dry fusilli bucati lunghi
Heat oil in saucepan over medium-high heat. Add roasted peppers, onion, and carrot; sauté 5 minutes, or until onion begins to brown. Add 3/4 cup water, cover, and reduce heat to medium-low. Simmer 20 minutes.
Meanwhile, cook pasta in pot of boiling salted water according to package directions.
Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired.
Drain pasta, and return to pot. Stir in red pepper sauce.
nutritional information Per 1-cup serving: Calories: 295; Protein: 8 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 49 g; Cholesterol: less than 1 mg; Sodium: 273 mg; Fiber: 3 g; Sugar: 6 g; Vegan
BAKED APPLES
This comes from Alton Brown of Good Eats on the Food Networks. Serves 4.
To view this online, click here.
Ingredients
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey
Directions
In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.
LEMONY GREEK ORZO PASTA SALAD
This also comes from The Baker Chick. Prep Time: 15 min; Cook Time: 10 min; Total Time: 25 min; Yield: 2 – 4 servings.
To view this online, click here.
Ingredients
2 cups cooked orzo
juice of 1 lemon
2 tablespoons extra virgin olive oil
2 Persian cucumbers*, chopped
1/2 cup of grape tomatoes, quartered
1/4 cup of kalmata olives, chopped
1/4 cup of crumbled feta cheese
1 tablespoon of finely chopped fresh dill
salt & pepper to taste
Instructions
Toss the Orzo with the olive oil and lemon juice.
Add the cucumbers, tomatoes, olives, feta and dill. Toss well to combine.
Add salt and pepper to taste.
Store in the fridge- serve room temperature or cold.
CRANBERRY-NUT RUGALACH
Not sure if someone sent this to me on an emailing list, or if I simply sent it to myself so I wouldn't lose the recipe. Either way, it's originally from Weight Watchers. The points value is from 2007.
POINTS® Value: 2
Servings: 16
Preparation Time: 12 min; Cooking Time: 15 min; Level of Difficulty: Easy
The recipe begins, “There's just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.”
Ingredients
1 sprays cooking spray
1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)
1/4 cup walnut halves, finely chopped
1 Tbsp sugar, granulated
8 oz Pillsbury Reduced-Fat Crescent(s), or similar product
1 Tbsp all-purpose flour
1 Tbsp powdered sugar
Instructions
Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.
To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.
Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles. Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.
Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes. Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)
BAKED RISOTTO WITH WINTER SQUASH
This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard.” Time: 1 hour; Makes 6 to 8 servings.
To view this online, click here.
Ingredients
1/2 pound winter squash
1 pound Carnaroli or Arborio rice
4 tablespoons butter, plus 2 tablespoons for greasing dish
1 medium onion, diced, about 1 cup
1 medium leek, white and tender green part, diced, about 1 cup
Pinch of saffron (optional)
Salt and pepper
3 cups squash broth (see note) or chicken broth, hot
8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups
1 cup fresh ricotta
4 ounces Parmesan, grated, about 3/4 cup
2 teaspoons lemon zest
1 cup coarse dry bread crumbs
3 tablespoons chopped parsley
Preparation
Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, About.com's Desserts and Baking expert. Carroll wrote, “Upside Down Cobblers are not like upside down cakes in that they are dumped upside down after baking. Upside down cobblers are cobblers that have the topping ingredients put on the bottom of the baking pan. Then, the fruit is put on the top of the batter. When Upside Down Cobblers bake the topping floats to the top of the fruit.
“Enjoy this recipe for Upside-Down Cherry Cobbler. There is a canned cherries or cherry pie filling option in the recipe. Of course, you could use fresh cherries too, but you would have to slightly cook the cherries and the sugar to soften them up.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 64 minutes; Yield: 6 to 8 servings
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preparation
Preheat the oven to 400 degrees F. Grease an 8x8 square or equivalent pan. (I make mine in a pretty baking dish.) In a medium bowl with a wire whisk, stir together the flour, 1/2 cup sugar, baking powder and salt. Stir in 2 teaspoons melted butter and milk. Combine completely. Pour batter into prepared pan.
Drain the canned cherries reserving juice. Add the cherries to bowl. Stir in sugar. Heat, not to boiling, add the cherry juice either using microwave or stove.
Mix the hot juice and 1 teaspoon butter with the cherry mixture. Pour the mixture over batter in a pan. Bake it for 40 to 45 minutes. The cobbler crust will rise up through cherry mixture.
Serve the cobbler with whipped or ice cream. This recipe for Upside-Down Cherry Cobbler serves 6 - 8 people. Refrigerate any leftovers.
Notes in the Margin:
*Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
This dessert freezes beautifully.
You could double this cobbler recipe, and freeze half. Bake them in separate metal baking pans. Allow one to cool, wrap it tightly and freeze it. Bake wrapped frozen cobbler for one hour at 350 degrees F. For the last 15 minutes, uncover the cobbler to crisp up the topping.
FUSILLI BUCATI LUNGHI WITH ROASTED RED PEPPER SAUCE
This comes from the September 2010 issue of Vegetarian Times, page 36. It begins, “Roasted red bell peppers star in this recipe for red sauce.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. garlic-flavored olive oil
1 cup jarred roasted red bell peppers, rinsed, drained, and chopped
1/2 medium onion, finely chopped (1/2 cup)
1 large carrot, finely diced (1/2 cup)
8 oz. dry fusilli bucati lunghi
Heat oil in saucepan over medium-high heat. Add roasted peppers, onion, and carrot; sauté 5 minutes, or until onion begins to brown. Add 3/4 cup water, cover, and reduce heat to medium-low. Simmer 20 minutes.
Meanwhile, cook pasta in pot of boiling salted water according to package directions.
Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired.
Drain pasta, and return to pot. Stir in red pepper sauce.
nutritional information Per 1-cup serving: Calories: 295; Protein: 8 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 49 g; Cholesterol: less than 1 mg; Sodium: 273 mg; Fiber: 3 g; Sugar: 6 g; Vegan
BAKED APPLES
This comes from Alton Brown of Good Eats on the Food Networks. Serves 4.
To view this online, click here.
Ingredients
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey
Directions
In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.
Wednesday, January 27, 2016
Wednesday Recipes
Enjoy!
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
This can be found in my e-cookbook, Off The Wall Cooking.
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
CURRIED LENTIL, SQUASH AND APPLE STEW
This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.” Time: 1 hour; makes 6 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015382-curried-lentil-squash-and-apple-stew.
Ingredients
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach
Preparation
In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
SEVEN VEGETABLE COUSCOUS
This also comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. For this one, Tara wrote, “Seven-vegetable couscous is a well-known offering at Sephardic Jewish New Year celebrations, but since it's a bountiful, colorful tribute to the harvest, it makes a great meat-free main dish for Thanksgiving as well. Despite the long ingredient list, it's as easy as can be to make.” Time: 1 hour; makes 8 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015487-seven-vegetable-couscous.
Ingredients
1 1/2 cups couscous, uncooked
1 tablespoon vegan margarine
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 15- to 16-ounce can chickpeas, drained and rinsed
1 1/2 cups diced ripe tomatoes
2 teaspoons grated fresh or jarred ginger, or more, to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Dried hot red pepper flakes, to taste, optional
Salt and freshly ground pepper, to taste
Garnish
1/2 cup golden raisins (for garnish)
1/3 cup minced fresh parsley (for garnish)
Sliced or slivered toasted almonds (for garnish)
Preparation
Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.
BRAIDED LEMON CHEESECAKE BREAD
This comes from The Baker Chick (otherwise known as Audra). If you haven't signed up for her e-newsletter, I highly recommend it. This recipe makes 12 servings.
To view this online, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Cream Cheese Filling:
10 oz. cream cheese, softened
1/4 cup greek yogurt or sour cream
1/4 cup sugar
1/4 cup flour
2 teaspoons lemon juice
1/2 cup lemon curd (homemade or store bought – recipe follows)
1 egg for brushing
raw sugar for sprinkling
Instructions
For the dough:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
To assemble:
Roll out the dough into a 10" x 15" rectangle, on top of a piece of parchment paper. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections.
Use a bench scraper or non sharp knife (so you don't cut the parchment,) to cut crosswise strips down the length of the outside sections- making sure you have the same amount of strips on each side.
Spread the cream cheese filling down the center section, and top with the lemon curd.
To form the mock braid, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. (About 2/3 of the way through I switched and started folding the layers down instead of up and it worked well to cover all the filling.)
Transfer to a cookie sheet and cover loosely with plastic wrap. Leave to proof in a warm place for 45 minutes or until puffy. Brush with egg and sprinkle with coarse sugar.
Preheat oven to 350F. Bake for 20 minutes or until golden. Serve warm, room temperature or cold.
HOMEMADE LEMON CURD (IN A CAN!)
This also comes from The Baker Chick and goes with the Braided Lemon Cheesecake Bread. Makes 8 – 9 4 oz. jars.
To view this online, click here.
Ingredients
2 1/2 cups sugar
1/2 cup lemon zest (from about 5 lemons)
1 cup bottled lemon juice**
3/4 cup unsalted cold butter, cut into cubes
1/2 teaspoon of salt
7 large egg yolks
4 large whole eggs
Instructions
Prep your supplies:
If you plan to can, get everything prepped ahead of time. You'll need three pots: a smaller one with a bowl fitted on top or a double boiler, a large one that will fit all the jars and lids to sterilize them, and another large one with a strainer or rack inside to process the filled jars at the end. I used a large stock pot that had a steamer insert. You could also use a proper water canner.
Place the jars and lids, and a set of tongs in the designated pot and heat on high. Once the water starts boiling turn off and let them chill in the hot water until you're ready to fill them.
Fill the canning pot with water and clip a candy thermometer on the side. You want this water to be no higher than 180F when it's time to drop the jars into it, so let it heat up. You can always add cold water if needed to drop the temp down.
For the Lemon Curd!
Combine the sugar and lemon zest in a heatproof bowl (that you plan to use in your makeshift double boiler.) Work the zest into the sugar to release all the oils.
Stir in the juice, eggs, yolks and salt.
Place the bowl over the pot of simmering water and stir to combine. After a few minutes, add the butter cubes and stir until melted.
Clip the candy thermometer to the side of the bowl and stir frequently until it reaches 170F. (It will be thick and bubble like lava.)
Remove the bowl from the heat and strain it through a fine mesh sieve. (This removes all the zest and any eggy clumps.)
Use sterilized tongs to remove the jars from the hot water and set them on a clean towel. Dry them quickly and then fill them with lemon curd, leaving 1/2 inch of space at the top of each. Wipe down the rims if needed.
Use the tongs to remove the parts of the lids and dry them. Carefully screw the lids as tight as you can.
If your water is at 180F (a little lower is Ok,) carefully place the jars onto the rack and once boiling, process for 15 minutes. (Make sure all of your jars will fit before you begin. I ended up processing some in the pot I used to sterilize the jars.)
After the 15 minutes is up, remove the jars from the boiling water and place them on the counter or somewhere else safe and leave them be fore 12 hours. You'll hear the lids pop, and after the 12 hours is up you can check the lids to ensure they are on securely by pressing the tops.
Canned curd has a shelf life of 2-3 months if stored in a cool, dry, place. Or use it within a week or two of opening stored in the fridge
ACORN SQUASH WITH SUN-DRIED TOMATO POLENTA
This comes from the January 2003 issue of Vegetarian Times, page 28. It begins, “This dish transcends the simplicity of squash and the hominess of coarse-ground cornmeal. The lushness of the flavors soothe and satisfy the palate, creating culinary magic on a brisk winter evening. The whole dish, virtually a meal on its own, can be made in about an hour and is best served hotÂ?Â?when the polenta is still steaming, the Parmesan is melting and the colors are vibrant. If you wish to accompany the squash with other courses, consider an appetizer or soup with mild flavors, like a simple vegetable broth filled with lightly cooked greens or rounds of toasted wheat bread spread with a mild hummus dip. To complement the assertive squash flavors, offer sliced fresh fruit.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/acorn-squash-with-sun-dried-tomato-polenta/.
2 small acorn squash (1 to 1 1/2 lbs. each)
About 2 oz. or 15 sun-dried tomatoes
1/4 cup pine nuts
3 to 4 cloves garlic, minced or pressed
1/2 cup grated Parmesan cheese
1/4 cup plus 2 Tbs. extra virgin olive oil
2 1/2 cups vegetable stock
1/2 heaping tsp. salt
1/2 cup coarse-ground polenta
2 to 3 Tbs. shredded Parmesan cheese
Paprika for garnish
2 Tbs. chopped parsley
Preheat oven to 350F. Line sheet pan with parchment paper, and spray liberally with nonstick vegetable oil.
Cut squashes in half crosswise, and scoop out seeds and a little extra flesh. Cook, face down on parchment paper, about 45 minutes, or until sharp knife easily penetrates outside skin and rim of flesh is lightly browned.
Meanwhile, in small bowl, soak tomatoes in very hot water to cover for 15 to 20 minutes. When soft, coarsely chop and set aside. On small sheet pan or in baking dish, toast pine nuts in oven for about 10 minutes, or until lightly browned. Remove and set aside.
To make pesto, in food processor, add pine nuts, garlic, sun-dried tomatoes and grated Parmesan cheese. Start machine and, as blade is turning, pour olive oil through shoot. Blend into smooth paste. Set aside in small bowl. (Use same bowl, rinsed and dried, used for soaking tomatoes).
Bring stock to a boil in medium to heavy saucepan. Add salt, keeping water boiling at medium-high heat. Add polenta gradually, either slowly from measuring cup or letting a fistful run through nearly closed fingers, constantly stirring with long-handled whisk. When all polenta is added, reduce heat to medium-low, and cook gently. Continue stirring, switching to long-handled wooden spoon. To avoid burning or sticking, use heat-diffusing device. Stir continuously and thoroughly, bringing mixture up from bottom and loosening from sides. (Make sure sides are scooped clean.)
Continue to stir for about 20 minutes, or until polenta is creamy and pulls away from sides of pan. Turn off heat, and stir in sun-dried tomato pesto.
Remove squash from oven. Spoon tomato mixture into squash “bowls.” Top with shredded Parmesan, dust with paprika and garnish with parsley.
Note: For a faster dish, substitute store-bought sun-dried tomato pesto, which won’t be as fresh or as satisfying. However, making your own is easy. You can prepare the whole dish ahead, minus garnishes. Refrigerate, reheat until hot and garnish with shredded cheese, paprika and parsley. If squashes are particularly misshapen, trim ridged edges so they will stand up straight without rolling over.
nutritional information Per Serving: Calories: 510; Protein: 12 g; Total Fat: 31 g; Saturated Fat: 6 g; Carbohydrates: 49 g; Cholesterol: 10 mg; Sodium: 850 mg; Fiber: 7 g
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
This can be found in my e-cookbook, Off The Wall Cooking.
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
CURRIED LENTIL, SQUASH AND APPLE STEW
This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.” Time: 1 hour; makes 6 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015382-curried-lentil-squash-and-apple-stew.
Ingredients
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach
Preparation
In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
SEVEN VEGETABLE COUSCOUS
This also comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. For this one, Tara wrote, “Seven-vegetable couscous is a well-known offering at Sephardic Jewish New Year celebrations, but since it's a bountiful, colorful tribute to the harvest, it makes a great meat-free main dish for Thanksgiving as well. Despite the long ingredient list, it's as easy as can be to make.” Time: 1 hour; makes 8 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015487-seven-vegetable-couscous.
Ingredients
1 1/2 cups couscous, uncooked
1 tablespoon vegan margarine
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 15- to 16-ounce can chickpeas, drained and rinsed
1 1/2 cups diced ripe tomatoes
2 teaspoons grated fresh or jarred ginger, or more, to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Dried hot red pepper flakes, to taste, optional
Salt and freshly ground pepper, to taste
Garnish
1/2 cup golden raisins (for garnish)
1/3 cup minced fresh parsley (for garnish)
Sliced or slivered toasted almonds (for garnish)
Preparation
Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.
BRAIDED LEMON CHEESECAKE BREAD
This comes from The Baker Chick (otherwise known as Audra). If you haven't signed up for her e-newsletter, I highly recommend it. This recipe makes 12 servings.
To view this online, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Cream Cheese Filling:
10 oz. cream cheese, softened
1/4 cup greek yogurt or sour cream
1/4 cup sugar
1/4 cup flour
2 teaspoons lemon juice
1/2 cup lemon curd (homemade or store bought – recipe follows)
1 egg for brushing
raw sugar for sprinkling
Instructions
For the dough:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
To assemble:
Roll out the dough into a 10" x 15" rectangle, on top of a piece of parchment paper. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections.
Use a bench scraper or non sharp knife (so you don't cut the parchment,) to cut crosswise strips down the length of the outside sections- making sure you have the same amount of strips on each side.
Spread the cream cheese filling down the center section, and top with the lemon curd.
To form the mock braid, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. (About 2/3 of the way through I switched and started folding the layers down instead of up and it worked well to cover all the filling.)
Transfer to a cookie sheet and cover loosely with plastic wrap. Leave to proof in a warm place for 45 minutes or until puffy. Brush with egg and sprinkle with coarse sugar.
Preheat oven to 350F. Bake for 20 minutes or until golden. Serve warm, room temperature or cold.
HOMEMADE LEMON CURD (IN A CAN!)
This also comes from The Baker Chick and goes with the Braided Lemon Cheesecake Bread. Makes 8 – 9 4 oz. jars.
To view this online, click here.
Ingredients
2 1/2 cups sugar
1/2 cup lemon zest (from about 5 lemons)
1 cup bottled lemon juice**
3/4 cup unsalted cold butter, cut into cubes
1/2 teaspoon of salt
7 large egg yolks
4 large whole eggs
Instructions
Prep your supplies:
If you plan to can, get everything prepped ahead of time. You'll need three pots: a smaller one with a bowl fitted on top or a double boiler, a large one that will fit all the jars and lids to sterilize them, and another large one with a strainer or rack inside to process the filled jars at the end. I used a large stock pot that had a steamer insert. You could also use a proper water canner.
Place the jars and lids, and a set of tongs in the designated pot and heat on high. Once the water starts boiling turn off and let them chill in the hot water until you're ready to fill them.
Fill the canning pot with water and clip a candy thermometer on the side. You want this water to be no higher than 180F when it's time to drop the jars into it, so let it heat up. You can always add cold water if needed to drop the temp down.
For the Lemon Curd!
Combine the sugar and lemon zest in a heatproof bowl (that you plan to use in your makeshift double boiler.) Work the zest into the sugar to release all the oils.
Stir in the juice, eggs, yolks and salt.
Place the bowl over the pot of simmering water and stir to combine. After a few minutes, add the butter cubes and stir until melted.
Clip the candy thermometer to the side of the bowl and stir frequently until it reaches 170F. (It will be thick and bubble like lava.)
Remove the bowl from the heat and strain it through a fine mesh sieve. (This removes all the zest and any eggy clumps.)
Use sterilized tongs to remove the jars from the hot water and set them on a clean towel. Dry them quickly and then fill them with lemon curd, leaving 1/2 inch of space at the top of each. Wipe down the rims if needed.
Use the tongs to remove the parts of the lids and dry them. Carefully screw the lids as tight as you can.
If your water is at 180F (a little lower is Ok,) carefully place the jars onto the rack and once boiling, process for 15 minutes. (Make sure all of your jars will fit before you begin. I ended up processing some in the pot I used to sterilize the jars.)
After the 15 minutes is up, remove the jars from the boiling water and place them on the counter or somewhere else safe and leave them be fore 12 hours. You'll hear the lids pop, and after the 12 hours is up you can check the lids to ensure they are on securely by pressing the tops.
Canned curd has a shelf life of 2-3 months if stored in a cool, dry, place. Or use it within a week or two of opening stored in the fridge
ACORN SQUASH WITH SUN-DRIED TOMATO POLENTA
This comes from the January 2003 issue of Vegetarian Times, page 28. It begins, “This dish transcends the simplicity of squash and the hominess of coarse-ground cornmeal. The lushness of the flavors soothe and satisfy the palate, creating culinary magic on a brisk winter evening. The whole dish, virtually a meal on its own, can be made in about an hour and is best served hotÂ?Â?when the polenta is still steaming, the Parmesan is melting and the colors are vibrant. If you wish to accompany the squash with other courses, consider an appetizer or soup with mild flavors, like a simple vegetable broth filled with lightly cooked greens or rounds of toasted wheat bread spread with a mild hummus dip. To complement the assertive squash flavors, offer sliced fresh fruit.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/acorn-squash-with-sun-dried-tomato-polenta/.
2 small acorn squash (1 to 1 1/2 lbs. each)
About 2 oz. or 15 sun-dried tomatoes
1/4 cup pine nuts
3 to 4 cloves garlic, minced or pressed
1/2 cup grated Parmesan cheese
1/4 cup plus 2 Tbs. extra virgin olive oil
2 1/2 cups vegetable stock
1/2 heaping tsp. salt
1/2 cup coarse-ground polenta
2 to 3 Tbs. shredded Parmesan cheese
Paprika for garnish
2 Tbs. chopped parsley
Preheat oven to 350F. Line sheet pan with parchment paper, and spray liberally with nonstick vegetable oil.
Cut squashes in half crosswise, and scoop out seeds and a little extra flesh. Cook, face down on parchment paper, about 45 minutes, or until sharp knife easily penetrates outside skin and rim of flesh is lightly browned.
Meanwhile, in small bowl, soak tomatoes in very hot water to cover for 15 to 20 minutes. When soft, coarsely chop and set aside. On small sheet pan or in baking dish, toast pine nuts in oven for about 10 minutes, or until lightly browned. Remove and set aside.
To make pesto, in food processor, add pine nuts, garlic, sun-dried tomatoes and grated Parmesan cheese. Start machine and, as blade is turning, pour olive oil through shoot. Blend into smooth paste. Set aside in small bowl. (Use same bowl, rinsed and dried, used for soaking tomatoes).
Bring stock to a boil in medium to heavy saucepan. Add salt, keeping water boiling at medium-high heat. Add polenta gradually, either slowly from measuring cup or letting a fistful run through nearly closed fingers, constantly stirring with long-handled whisk. When all polenta is added, reduce heat to medium-low, and cook gently. Continue stirring, switching to long-handled wooden spoon. To avoid burning or sticking, use heat-diffusing device. Stir continuously and thoroughly, bringing mixture up from bottom and loosening from sides. (Make sure sides are scooped clean.)
Continue to stir for about 20 minutes, or until polenta is creamy and pulls away from sides of pan. Turn off heat, and stir in sun-dried tomato pesto.
Remove squash from oven. Spoon tomato mixture into squash “bowls.” Top with shredded Parmesan, dust with paprika and garnish with parsley.
Note: For a faster dish, substitute store-bought sun-dried tomato pesto, which won’t be as fresh or as satisfying. However, making your own is easy. You can prepare the whole dish ahead, minus garnishes. Refrigerate, reheat until hot and garnish with shredded cheese, paprika and parsley. If squashes are particularly misshapen, trim ridged edges so they will stand up straight without rolling over.
nutritional information Per Serving: Calories: 510; Protein: 12 g; Total Fat: 31 g; Saturated Fat: 6 g; Carbohydrates: 49 g; Cholesterol: 10 mg; Sodium: 850 mg; Fiber: 7 g
Tuesday, January 26, 2016
Tuesday Recipes
Enjoy!
PASTA, BEANS AND TOMATOES
This comes from Mark Bittman in The New York Times Cooking e-newsletter. Mark writes, “Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a more creative option to try.” Time: 10 minutes
To view this online, go to http://cooking.nytimes.com/recipes/12219-pasta-beans-and-tomatoes.
Ingredients
1 pound cooked Penne pasta
2 cups Fresh or canned tomatoes
1 1/2 cups Canned or 1 cup cooked white beans
Garlic
Olive oil
Basil
Preparation
Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.
Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.
Add a little more minced garlic, then a pound of cooked penne pasta.
Add fresh basil and a bit more oil and serve.
SIMPLE PROVENCAL WINTER SQUASH GRATIN
This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “I’ve offered a few winter squash gratin recipes over the years, but none as simple as this one. There’s little more than squash here, seasoned with lots of garlic and fresh herbs. Dicing all the squash takes time, but then the work is just about done. If you want to use a food processor, you can, but you can’t get even pieces that way. The recipe is based on one of my favorite recipes in Richard Olney’s book “Simple French Food.” Time: 2 hours; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015468-simple-provencal-winter-squash-gratin.
Ingredients
3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice
4 garlic cloves, minced
1/4 cup bread crumbs
1/2 cup finely chopped fresh parsley
1 tablespoon fresh thyme leaves
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil
Preparation
Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.Tip: Advance preparation: You can get most of the busy work – the dicing of the squash – done a day before you assemble and bake this. If you need oven space for your turkey, make the gratin ahead and reheat in a medium oven until sizzling. It will keep for a few days in the refrigerator.
CURRIED YELLOW SPLIT PEAS AND CAULIFLOWER
I love cauliflower, as well as curry. This fits both bills. It's from the January 2003 issue of Vegetarian Times, page 22, and begins, “Looking for something exotic and fast for dinner? This robust main course is both colorful and packed with flavor. For added zest, serve this with your favorite chutney and a scoop of unflavored yogurt. Round out the meal with sliced seasonal fruit, such as pineapple, oranges or apples, plus shortbread cookies and hot spiced tea.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/curried-yellow-split-peas-and-cauliflower/.
1 cup dried yellow split peas, well rinsed
3 cups water
3 Tbs. vegetable oil
1 Tbs. ground turmeric
1 tsp. curry powder or to taste
1 onion, diced
1/2 head cauliflower, trimmed to florets
1 to 1 1/2 cups vegetable stock, or as needed
1 cup green peas, fresh or frozen
1/2 red bell pepper, seeded and diced
2 Tbs. shredded coconut
1/2 cup raisins
Salt to taste
In large saucepan, combine split peas and water, and bring to a boil over medium heat. Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes.
Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and onion, and sauté, 2 to 3 minutes. Add cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more.
Add split peas, remaining oil and any remaining cooking water to skillet, stirring to combine well. Reduce heat to medium- low and add green peas, red pepper and more stock, if needed. Continue to cook until split peas are soft, about 5 minutes more. Stir in coconut, raisins and salt to taste. Serve hot.
GNOCCHI WITH SAUTEED VEGETABLES
This also comes the January 2003 issue of Vegetarian Times, page 22. It begins, “Traditionally, the Italian classic eggplant relish caponata is flavored with anchovies, so look for a vegetarian version in your market. Serve this with a tossed green salad dressed with a garlic vinaigrette and hot Italian focaccia or French bread, which you can dunk in olive oil. A fruit sorbet and orange-flavored cookies make a pleasing, light dessert.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/gnocchi-with-saut-ed-vegetables/
1 lb. baby white potatoes, rinsed, unpeeled and quartered
13 oz. fresh gnocchi
2 Tbs. olive oil
1 Tbs. minced garlic
2 large red bell peppers, diced
1 zucchini or summer squash, cubed
5 Tbs. caponata
Crushed red pepper to taste
Salt and freshly ground black pepper to taste
1 cup shredded low-fat mozzarella cheese
Fill large saucepan with lightly salted water, and add potatoes. Bring to a boil over medium-high heat, and cook potatoes until tender, about 20 minutes.
Meanwhile, in second saucepan, fill with lightly salted water and bring to a boil over medium-high heat. Cook gnocchi for about 5 minutes, or according to package directions. Remove from heat, rinse, drain and set aside.
Heat olive oil in large skillet over medium heat. When hot, sauté garlic, red peppers and zucchini until softened, about 5 minutes. Reduce heat to low, stir in caponata, crushed red pepper, salt, pepper and gnocchi.
Remove potatoes from heat, drain and add to mixture in skillet. Stir well but gently, and top with shredded cheese. Cook 2 minutes more and serve.
nutritional information Per Serving: Calories: 300; Protein: 11 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 15 mg; Sodium: 610 mg; Fiber: 5 g; Sugar: 3 g
CRANBERRY PIE
Photo: On left, two Libby's Famous Pumpkin Pies; Upper right, Apple Pie; Lower right: Cranberry Pie. The Pumpkin Pie and Apple Pie recipes can be found in the November 13, 2015 blog posting.
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
DOUBLE CHOCOLATE MOCHA MUFFINS
This comes from Today's Food Club. It begins, “These double chocolate mocha muffins are SO delicious. You will not believe that they are lightened up. They are husband and kid approved!”
To view this online, go to http://community.today.com/foodclub/recipe/double-chocolate-mocha-muffins.
Ingredients
1 1/3 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3 Tablespoons instant coffee powder
2 eggs
2 Tablespoons coconut oil, melted
2/3 cup plain fat free Greek yogurt
1/2 cup skim milk
1 teaspoon pure vanilla extract
1/4 cup semisweet chocolate chips
Instructions
Preheat oven to 350 degrees.
Mix the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
Using an electric mixer, mix the eggs, sugar, instant coffee powder, yogurt, coconut oil, milk and vanilla on low until combined, about 1 minute.
Add the dry ingredients, and mix until incorporated, about another minute on low.
Fold in the chocolate chips.
Pour batter into a standard 12-cup muffin tin, about half full in each cup.
Bake at 350 degrees until toothpick inserted comes out clean, about 23 minutes.
PASTA, BEANS AND TOMATOES
This comes from Mark Bittman in The New York Times Cooking e-newsletter. Mark writes, “Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a more creative option to try.” Time: 10 minutes
To view this online, go to http://cooking.nytimes.com/recipes/12219-pasta-beans-and-tomatoes.
Ingredients
1 pound cooked Penne pasta
2 cups Fresh or canned tomatoes
1 1/2 cups Canned or 1 cup cooked white beans
Garlic
Olive oil
Basil
Preparation
Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.
Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.
Add a little more minced garlic, then a pound of cooked penne pasta.
Add fresh basil and a bit more oil and serve.
SIMPLE PROVENCAL WINTER SQUASH GRATIN
This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “I’ve offered a few winter squash gratin recipes over the years, but none as simple as this one. There’s little more than squash here, seasoned with lots of garlic and fresh herbs. Dicing all the squash takes time, but then the work is just about done. If you want to use a food processor, you can, but you can’t get even pieces that way. The recipe is based on one of my favorite recipes in Richard Olney’s book “Simple French Food.” Time: 2 hours; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015468-simple-provencal-winter-squash-gratin.
Ingredients
3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice
4 garlic cloves, minced
1/4 cup bread crumbs
1/2 cup finely chopped fresh parsley
1 tablespoon fresh thyme leaves
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil
Preparation
Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.Tip: Advance preparation: You can get most of the busy work – the dicing of the squash – done a day before you assemble and bake this. If you need oven space for your turkey, make the gratin ahead and reheat in a medium oven until sizzling. It will keep for a few days in the refrigerator.
CURRIED YELLOW SPLIT PEAS AND CAULIFLOWER
I love cauliflower, as well as curry. This fits both bills. It's from the January 2003 issue of Vegetarian Times, page 22, and begins, “Looking for something exotic and fast for dinner? This robust main course is both colorful and packed with flavor. For added zest, serve this with your favorite chutney and a scoop of unflavored yogurt. Round out the meal with sliced seasonal fruit, such as pineapple, oranges or apples, plus shortbread cookies and hot spiced tea.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/curried-yellow-split-peas-and-cauliflower/.
1 cup dried yellow split peas, well rinsed
3 cups water
3 Tbs. vegetable oil
1 Tbs. ground turmeric
1 tsp. curry powder or to taste
1 onion, diced
1/2 head cauliflower, trimmed to florets
1 to 1 1/2 cups vegetable stock, or as needed
1 cup green peas, fresh or frozen
1/2 red bell pepper, seeded and diced
2 Tbs. shredded coconut
1/2 cup raisins
Salt to taste
In large saucepan, combine split peas and water, and bring to a boil over medium heat. Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes.
Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and onion, and sauté, 2 to 3 minutes. Add cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more.
Add split peas, remaining oil and any remaining cooking water to skillet, stirring to combine well. Reduce heat to medium- low and add green peas, red pepper and more stock, if needed. Continue to cook until split peas are soft, about 5 minutes more. Stir in coconut, raisins and salt to taste. Serve hot.
GNOCCHI WITH SAUTEED VEGETABLES
This also comes the January 2003 issue of Vegetarian Times, page 22. It begins, “Traditionally, the Italian classic eggplant relish caponata is flavored with anchovies, so look for a vegetarian version in your market. Serve this with a tossed green salad dressed with a garlic vinaigrette and hot Italian focaccia or French bread, which you can dunk in olive oil. A fruit sorbet and orange-flavored cookies make a pleasing, light dessert.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/gnocchi-with-saut-ed-vegetables/
1 lb. baby white potatoes, rinsed, unpeeled and quartered
13 oz. fresh gnocchi
2 Tbs. olive oil
1 Tbs. minced garlic
2 large red bell peppers, diced
1 zucchini or summer squash, cubed
5 Tbs. caponata
Crushed red pepper to taste
Salt and freshly ground black pepper to taste
1 cup shredded low-fat mozzarella cheese
Fill large saucepan with lightly salted water, and add potatoes. Bring to a boil over medium-high heat, and cook potatoes until tender, about 20 minutes.
Meanwhile, in second saucepan, fill with lightly salted water and bring to a boil over medium-high heat. Cook gnocchi for about 5 minutes, or according to package directions. Remove from heat, rinse, drain and set aside.
Heat olive oil in large skillet over medium heat. When hot, sauté garlic, red peppers and zucchini until softened, about 5 minutes. Reduce heat to low, stir in caponata, crushed red pepper, salt, pepper and gnocchi.
Remove potatoes from heat, drain and add to mixture in skillet. Stir well but gently, and top with shredded cheese. Cook 2 minutes more and serve.
nutritional information Per Serving: Calories: 300; Protein: 11 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 15 mg; Sodium: 610 mg; Fiber: 5 g; Sugar: 3 g
CRANBERRY PIE
Photo: On left, two Libby's Famous Pumpkin Pies; Upper right, Apple Pie; Lower right: Cranberry Pie. The Pumpkin Pie and Apple Pie recipes can be found in the November 13, 2015 blog posting.
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
DOUBLE CHOCOLATE MOCHA MUFFINS
This comes from Today's Food Club. It begins, “These double chocolate mocha muffins are SO delicious. You will not believe that they are lightened up. They are husband and kid approved!”
To view this online, go to http://community.today.com/foodclub/recipe/double-chocolate-mocha-muffins.
Ingredients
1 1/3 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3 Tablespoons instant coffee powder
2 eggs
2 Tablespoons coconut oil, melted
2/3 cup plain fat free Greek yogurt
1/2 cup skim milk
1 teaspoon pure vanilla extract
1/4 cup semisweet chocolate chips
Instructions
Preheat oven to 350 degrees.
Mix the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
Using an electric mixer, mix the eggs, sugar, instant coffee powder, yogurt, coconut oil, milk and vanilla on low until combined, about 1 minute.
Add the dry ingredients, and mix until incorporated, about another minute on low.
Fold in the chocolate chips.
Pour batter into a standard 12-cup muffin tin, about half full in each cup.
Bake at 350 degrees until toothpick inserted comes out clean, about 23 minutes.
Monday, January 25, 2016
Meatless Monday Recipes
Hope everyone here is safe, after the weekend's cold weather (if you're in the eastern United States). Maybe we should all remember this next August when we're complaining about the heat!
Here are today's six recipes. Enjoy!
CABBAGE WITH TOMATOES, BULGUR AND CHICKPEAS
This comes from Martha Rose Shulman in The New York Times Cooking e-newsletter. Martha wrote, “This recipe is based on a Greek dish made with red cabbage. I’ve used both green and red cabbage, and I like it both ways. It’s a comforting vegan dish that works as an entree or a side.” Time: 40 minutes; Serves 6.
To view this online, go to http://cooking.nytimes.com/recipes/1013499-cabbage-with-tomatoes-bulgur-and-chickpeas.
Ingredients
1/4 cup extra virgin olive oil
1 onion, finely chopped
Salt to taste
1 tablespoon sweet paprika
1 medium head green or red cabbage, finely shredded
1 14-ounce can chopped tomatoes with juice
2 teaspoons sugar
2 teaspoons red wine vinegar, cider vinegar or sherry vinegar
1/4 cup chopped fresh dill
2 cups water
1 cup coarse bulgur
1 15-ounce can chickpeas, drained and rinsed
Preparation
Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.
Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.
Tip: Advance preparation: Since this is good served at room temperature, you can make it several hours ahead. Reheat if desired. It will keep for three or four days in the refrigerator.
QUICK PUMPKIN-SAGE PASTA
Pumpkin is one of those foods I absolutely adore. Pasta ranks right up there, too. This yummy recipe comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This is a great way to use up leftover pumpkin. It whips up as quickly as you can boil pasta and really captures the taste of autumn.” Time: about 30 minutes; makes 2 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015470-quick-pumpkin-sage-pasta.
Ingredients
4 ounces whole-wheat pasta
3/4 cup vegetable broth
3/4 cup canned pumpkin
1 to 2 tablespoons minced fresh sage
1/8 teaspoon pumpkin pie spice
Pinch of dried oregano
Pinch of red pepper flakes (optional)
Salt and pepper, to taste
Vegan Parmesan for garnish (optional)
Preparation
Cook pasta according to package instructions.
Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
Taste, adding more sage if desired, plus salt and pepper to taste.
Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.
Tip:For a one-pot meal, prepare sauce in the same pot used to cook pasta, setting the pasta aside as you make the sauce.
STRAWBERRY VANILLA BEAN RAW VEGAN CHEESECAKE
This was posted in a recent The Kitchn's e-newsletter, and is from Sift & Whisk, a really cool blog put out by a blogger named Maria. I've looked through her blog, and it's really pretty cool!
Anyway, Maria wrote, “This vegan and gluten-free dessert uses cashew cream in place of cheese in its filling and requires no baking! Perfect for summer, whether you're vegan or not.” Prep Time is 5 hours (as is the Total Time), and it serves 12. To view it online, go to http://siftandwhisk.com/blog/strawberry-vanilla-bean-raw-vegan-cheesecake/. Also, you might want to sign up for updates from Maria's blog. (I have!)
For The Crust
1 1/2 cups pitted Medjool dates
1 1/2 cups raw almonds
For The Filling
3 cups (400 grams) raw cashew pieces, soaked overnight then drained
juice of 2 lemons (almost 1/2 cup)
2/3 cup coconut oil, melted
1 1/4 cup full-fat coconut milk
1 cup agave nectar
1 vanilla bean
For The Fruit Topping
2 cups strawberries, tops removed
1 tablespoon agave nectar
Instructions
Soak dates in warm water for 10 minutes. Drain. Pulse in food processor until the dates form a paste. Remove from food processor and place in a bowl. Pour almonds into the food processor bowl (it doesn't need to be clean), and pulse until finely chopped. Add the date paste back to the food processor bowl and pulse until the mixture comes together and forms a ball.
Press the crust evenly into the bottom of a 9-inch springform pan and place in the freezer while you prepare the filling.
Combine cashews, lemon juice, coconut oil, coconut milk, and agave nectar in a blender. Start on low speed, then gradually increase to the highest speed. Blend until very smooth and no chunks of nuts remain. Scrape the seeds from your vanilla bean into the blender and blend on low speed until the seeds have distributed throughout the mixture.
Pour the filling into the crust and return to the freezer while you make the fruit puree.
Clean your food processor bowl, then add the strawberries and agave nectar to the bowl. Process until smooth.
Pour over the top of the cashew cream layer of the cheesecake, and very gently spread it across the top with a rubber or offset spatula. Alternatively, you can "marble" the top by drizzling the fruit puree over the top, then run a knife through the surface to create a design.
Freeze until solid, at least 4 hours. Let thaw for 10 minutes before slicing and serving. (The longer you allow the cheesecake to thaw, the messier your cuts will be, but the creamier the texture. I like to cut when the cheesecake is still frozen, then allow each slice to thaw for 10-20 minutes.)
BARLEY-STUFFED RED PEPPERS
This comes from the January 2003 issue of Vegetarian Times, page 21. It begins, “Baked, stuffed bell peppers make an ideal budget main course but usually require lengthy cooking time. This speedy version calls for steaming the red peppers to soften them before you fill them to the brim with zesty barley-mushroom stuffing.” Serves 3 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/barley-stuffed-red-peppers/.
1 cup uncooked quick-cooking barley
3 cups vegetable or mushroom broth
3 large red bell peppers
2 Tbs. olive oil
1 large onion, peeled and diced
1 Tbs. minced garlic
6 oz. presliced portobello mushrooms, cubed
4 oz. feta cheese, crumbled
1 tsp. lemon juice
1/3 cup chopped flat-leaf parsley
Hot pepper sauce to taste
Salt and freshly ground black pepper
Parsley sprigs for garnish
Combine barley and 2 cups vegetable broth in saucepan. Bring to a boil, reduce heat to medium-low, cover and cook until tender, 10 to 15 minutes.
Meanwhile, slice tops off red peppers, and remove seeds and inner membranes. Reserve tops for later use. Place peppers on steaming rack over boiling water, and cover saucepan. Steam peppers for about 15 minutes, or until tender but not soft. Remove from heat, and set aside until cool enough to handle.
Heat oil in large skillet over medium heat until hot. Sauté onion and garlic until onion becomes translucent, about 5 minutes. Add barley and any remaining cooking liquid, and stir until grains are coated with oil. Add mushrooms and remaining 1 cup vegetable broth, and sauté mixture for about 5 minutes, or until mushrooms soften and liquid absorbed. Stir in feta, lemon juice, parsley, hot pepper sauce, and salt and pepper to taste, and cook about 2 minutes more. Remove from heat.
Stand peppers upright, and spoon barley mixture into them. Fill each pepper, and serve with tops over the filling or propped alongside. Garnish with parsley and serve.
nutritional information Per Serving: Calories: 460; Protein: 14 g; Total Fat: 19 g; Saturated Fat: 7 g; Carbohydrates: 62 g; Cholesterol: 35 mg; Sodium: 900 mg; Fiber: 13 g; Sugar: 13 g
BAKED VEGETABLE MEDLEY
This also comes from the January 2003 issue of Vegetarian Times, page 22. It begins, “The crust for this vegetable-filled pie may be made from ready-made, store-bought dough that you roll out and fit into a pie plate. Or, for a no-fuss meal, start with a premade frozen pie crust. This is a meal-in-a-slice, calling only for a light dessert of fruit and nuts.” Serves 4 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/baked-vegetable-medley/.
One 9-inch unbaked frozen pie shell
2 Tbs. olive oil
1 large leek, thinly sliced
1 tsp. minced garlic
1/2 bunch kale, shredded
2/3 cup chunky seasoned tomato sauce
1 1/2 cups artichoke hearts, drained
6 oz. smoked tofu, cut into thin strips
1 cup grated low-fat mozzarella cheese
Preheat oven to 375F. Reserve strips of leek for garnish.
Bake pie shell until golden, about 10 minutes, or according to package directions. Remove from oven, and set aside. Increase oven temperature to 450F.
Heat olive oil in large skillet over med-ium heat. When hot, sauté leek and garlic for about 5 minutes. Add kale and tomato sauce, stirring often, and cook until kale wilts and leeks are translucent. Add artichoke hearts.
Fill baked pie shell, and arrange tofu pieces decoratively on top. Sprinkle grated cheese over top, and bake 5 minutes more. Increase oven temperature to broil, and heat until cheese browns, about 1 minute.
nutritional information Per Serving: Calories: 420; Protein: 18 g; Total Fat: 25 g; Saturated Fat: 8 g; Carbohydrates: 34 g; Cholesterol: 20 mg; Sodium: 510 mg; Fiber: 5 g; Sugar: 3 g
CORN AND HOMINY CHOWDER
This also comes from the January 2003 issue of Vegetarian Times, page 25. It begins, “This hearty main-course soup banishes chills on a winter day and makes a perfect partner for quesadillas or hot corn bread and a simple salad of sliced tomatoes.” Serves 4 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/corn-and-hominy-chowder/.
1 Tbs. vegetable oil
1 onion, diced
1 3/4 cups canned hominy, drained and rinsed
1 to 2 tsp. chili powder, or to taste
6 large white mushrooms (3 oz.), wiped clean
1 3/4 cups creamed corn
1 cup soymilk
4 oz. diced mild green chiles
Salt and freshly ground black pepper to taste
3 oz. shredded Pepper Jack cheese or soy cheese for garnish
1/2 avocado, diced for garnish
1/2 red bell pepper, diced for garnish
Heat oil in large skillet over medium heat. When hot, sauté onion until golden and crisp, about 7 minutes. Add hominy and chili powder, and cook through. Slice mushrooms lengthwise, including cap and stem. Stir into hominy mixture, and sauté until soft, about 5 minutes.
Meanwhile, combine creamed corn and soymilk in large saucepan, and heat over medium heat until mixture boils. Cook for 5 minutes. Stir in green chiles, onion mixture, and salt and pepper. When soup returns to a boil, remove from heat and serve, garnishing each portion with shredded cheese, avocado and red bell pepper.
BOLOGNESE SAUCE
This comes from the April 2002 issue of Vegetarian Times. It begins, “Here's a satisfying tomato sauce that will add a hearty, wholegrain flavor to any pasta or lasagna dish.” Makes 6 servings.
To view this online, go to http://www.vegetariantimes.com/recipe/bolognese-sauce/.
8 oz. whole-grain tempeh
2 Tbs. olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 Tbs. soy sauce or tamari
28-oz. can crushed tomatoes in puree
1 cup tomato purée
2 Tbs. chopped fresh basil or 2 tsp. dried
2 Tbs. chopped fresh parsley
2 tsp. dried oregano
1 small bay leaf
Using your hands, crumble tempeh into fine pieces. Set aside.
In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until golden, about 5 minutes. Add garlic and cook, stirring often, 15 seconds. Stir in tempeh, 1 cup water and tamari. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Remove cover and simmer until liquid is reduced and tempeh begins to sizzle.
Add remaining ingredients to tempeh mixture and mix well. Cover and simmer sauce 10 minutes. Season to taste with salt and pepper.
nutritional information Per Serving: Calories: 181; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 24 g; Sodium: 358 mg; Fiber: 6 g; Vegan
Here are today's six recipes. Enjoy!
CABBAGE WITH TOMATOES, BULGUR AND CHICKPEAS
This comes from Martha Rose Shulman in The New York Times Cooking e-newsletter. Martha wrote, “This recipe is based on a Greek dish made with red cabbage. I’ve used both green and red cabbage, and I like it both ways. It’s a comforting vegan dish that works as an entree or a side.” Time: 40 minutes; Serves 6.
To view this online, go to http://cooking.nytimes.com/recipes/1013499-cabbage-with-tomatoes-bulgur-and-chickpeas.
Ingredients
1/4 cup extra virgin olive oil
1 onion, finely chopped
Salt to taste
1 tablespoon sweet paprika
1 medium head green or red cabbage, finely shredded
1 14-ounce can chopped tomatoes with juice
2 teaspoons sugar
2 teaspoons red wine vinegar, cider vinegar or sherry vinegar
1/4 cup chopped fresh dill
2 cups water
1 cup coarse bulgur
1 15-ounce can chickpeas, drained and rinsed
Preparation
Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.
Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.
Tip: Advance preparation: Since this is good served at room temperature, you can make it several hours ahead. Reheat if desired. It will keep for three or four days in the refrigerator.
QUICK PUMPKIN-SAGE PASTA
Pumpkin is one of those foods I absolutely adore. Pasta ranks right up there, too. This yummy recipe comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This is a great way to use up leftover pumpkin. It whips up as quickly as you can boil pasta and really captures the taste of autumn.” Time: about 30 minutes; makes 2 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015470-quick-pumpkin-sage-pasta.
Ingredients
4 ounces whole-wheat pasta
3/4 cup vegetable broth
3/4 cup canned pumpkin
1 to 2 tablespoons minced fresh sage
1/8 teaspoon pumpkin pie spice
Pinch of dried oregano
Pinch of red pepper flakes (optional)
Salt and pepper, to taste
Vegan Parmesan for garnish (optional)
Preparation
Cook pasta according to package instructions.
Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
Taste, adding more sage if desired, plus salt and pepper to taste.
Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.
Tip:For a one-pot meal, prepare sauce in the same pot used to cook pasta, setting the pasta aside as you make the sauce.
STRAWBERRY VANILLA BEAN RAW VEGAN CHEESECAKE
This was posted in a recent The Kitchn's e-newsletter, and is from Sift & Whisk, a really cool blog put out by a blogger named Maria. I've looked through her blog, and it's really pretty cool!
Anyway, Maria wrote, “This vegan and gluten-free dessert uses cashew cream in place of cheese in its filling and requires no baking! Perfect for summer, whether you're vegan or not.” Prep Time is 5 hours (as is the Total Time), and it serves 12. To view it online, go to http://siftandwhisk.com/blog/strawberry-vanilla-bean-raw-vegan-cheesecake/. Also, you might want to sign up for updates from Maria's blog. (I have!)
For The Crust
1 1/2 cups pitted Medjool dates
1 1/2 cups raw almonds
For The Filling
3 cups (400 grams) raw cashew pieces, soaked overnight then drained
juice of 2 lemons (almost 1/2 cup)
2/3 cup coconut oil, melted
1 1/4 cup full-fat coconut milk
1 cup agave nectar
1 vanilla bean
For The Fruit Topping
2 cups strawberries, tops removed
1 tablespoon agave nectar
Instructions
Soak dates in warm water for 10 minutes. Drain. Pulse in food processor until the dates form a paste. Remove from food processor and place in a bowl. Pour almonds into the food processor bowl (it doesn't need to be clean), and pulse until finely chopped. Add the date paste back to the food processor bowl and pulse until the mixture comes together and forms a ball.
Press the crust evenly into the bottom of a 9-inch springform pan and place in the freezer while you prepare the filling.
Combine cashews, lemon juice, coconut oil, coconut milk, and agave nectar in a blender. Start on low speed, then gradually increase to the highest speed. Blend until very smooth and no chunks of nuts remain. Scrape the seeds from your vanilla bean into the blender and blend on low speed until the seeds have distributed throughout the mixture.
Pour the filling into the crust and return to the freezer while you make the fruit puree.
Clean your food processor bowl, then add the strawberries and agave nectar to the bowl. Process until smooth.
Pour over the top of the cashew cream layer of the cheesecake, and very gently spread it across the top with a rubber or offset spatula. Alternatively, you can "marble" the top by drizzling the fruit puree over the top, then run a knife through the surface to create a design.
Freeze until solid, at least 4 hours. Let thaw for 10 minutes before slicing and serving. (The longer you allow the cheesecake to thaw, the messier your cuts will be, but the creamier the texture. I like to cut when the cheesecake is still frozen, then allow each slice to thaw for 10-20 minutes.)
BARLEY-STUFFED RED PEPPERS
This comes from the January 2003 issue of Vegetarian Times, page 21. It begins, “Baked, stuffed bell peppers make an ideal budget main course but usually require lengthy cooking time. This speedy version calls for steaming the red peppers to soften them before you fill them to the brim with zesty barley-mushroom stuffing.” Serves 3 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/barley-stuffed-red-peppers/.
1 cup uncooked quick-cooking barley
3 cups vegetable or mushroom broth
3 large red bell peppers
2 Tbs. olive oil
1 large onion, peeled and diced
1 Tbs. minced garlic
6 oz. presliced portobello mushrooms, cubed
4 oz. feta cheese, crumbled
1 tsp. lemon juice
1/3 cup chopped flat-leaf parsley
Hot pepper sauce to taste
Salt and freshly ground black pepper
Parsley sprigs for garnish
Combine barley and 2 cups vegetable broth in saucepan. Bring to a boil, reduce heat to medium-low, cover and cook until tender, 10 to 15 minutes.
Meanwhile, slice tops off red peppers, and remove seeds and inner membranes. Reserve tops for later use. Place peppers on steaming rack over boiling water, and cover saucepan. Steam peppers for about 15 minutes, or until tender but not soft. Remove from heat, and set aside until cool enough to handle.
Heat oil in large skillet over medium heat until hot. Sauté onion and garlic until onion becomes translucent, about 5 minutes. Add barley and any remaining cooking liquid, and stir until grains are coated with oil. Add mushrooms and remaining 1 cup vegetable broth, and sauté mixture for about 5 minutes, or until mushrooms soften and liquid absorbed. Stir in feta, lemon juice, parsley, hot pepper sauce, and salt and pepper to taste, and cook about 2 minutes more. Remove from heat.
Stand peppers upright, and spoon barley mixture into them. Fill each pepper, and serve with tops over the filling or propped alongside. Garnish with parsley and serve.
nutritional information Per Serving: Calories: 460; Protein: 14 g; Total Fat: 19 g; Saturated Fat: 7 g; Carbohydrates: 62 g; Cholesterol: 35 mg; Sodium: 900 mg; Fiber: 13 g; Sugar: 13 g
BAKED VEGETABLE MEDLEY
This also comes from the January 2003 issue of Vegetarian Times, page 22. It begins, “The crust for this vegetable-filled pie may be made from ready-made, store-bought dough that you roll out and fit into a pie plate. Or, for a no-fuss meal, start with a premade frozen pie crust. This is a meal-in-a-slice, calling only for a light dessert of fruit and nuts.” Serves 4 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/baked-vegetable-medley/.
One 9-inch unbaked frozen pie shell
2 Tbs. olive oil
1 large leek, thinly sliced
1 tsp. minced garlic
1/2 bunch kale, shredded
2/3 cup chunky seasoned tomato sauce
1 1/2 cups artichoke hearts, drained
6 oz. smoked tofu, cut into thin strips
1 cup grated low-fat mozzarella cheese
Preheat oven to 375F. Reserve strips of leek for garnish.
Bake pie shell until golden, about 10 minutes, or according to package directions. Remove from oven, and set aside. Increase oven temperature to 450F.
Heat olive oil in large skillet over med-ium heat. When hot, sauté leek and garlic for about 5 minutes. Add kale and tomato sauce, stirring often, and cook until kale wilts and leeks are translucent. Add artichoke hearts.
Fill baked pie shell, and arrange tofu pieces decoratively on top. Sprinkle grated cheese over top, and bake 5 minutes more. Increase oven temperature to broil, and heat until cheese browns, about 1 minute.
nutritional information Per Serving: Calories: 420; Protein: 18 g; Total Fat: 25 g; Saturated Fat: 8 g; Carbohydrates: 34 g; Cholesterol: 20 mg; Sodium: 510 mg; Fiber: 5 g; Sugar: 3 g
CORN AND HOMINY CHOWDER
This also comes from the January 2003 issue of Vegetarian Times, page 25. It begins, “This hearty main-course soup banishes chills on a winter day and makes a perfect partner for quesadillas or hot corn bread and a simple salad of sliced tomatoes.” Serves 4 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/corn-and-hominy-chowder/.
1 Tbs. vegetable oil
1 onion, diced
1 3/4 cups canned hominy, drained and rinsed
1 to 2 tsp. chili powder, or to taste
6 large white mushrooms (3 oz.), wiped clean
1 3/4 cups creamed corn
1 cup soymilk
4 oz. diced mild green chiles
Salt and freshly ground black pepper to taste
3 oz. shredded Pepper Jack cheese or soy cheese for garnish
1/2 avocado, diced for garnish
1/2 red bell pepper, diced for garnish
Heat oil in large skillet over medium heat. When hot, sauté onion until golden and crisp, about 7 minutes. Add hominy and chili powder, and cook through. Slice mushrooms lengthwise, including cap and stem. Stir into hominy mixture, and sauté until soft, about 5 minutes.
Meanwhile, combine creamed corn and soymilk in large saucepan, and heat over medium heat until mixture boils. Cook for 5 minutes. Stir in green chiles, onion mixture, and salt and pepper. When soup returns to a boil, remove from heat and serve, garnishing each portion with shredded cheese, avocado and red bell pepper.
BOLOGNESE SAUCE
This comes from the April 2002 issue of Vegetarian Times. It begins, “Here's a satisfying tomato sauce that will add a hearty, wholegrain flavor to any pasta or lasagna dish.” Makes 6 servings.
To view this online, go to http://www.vegetariantimes.com/recipe/bolognese-sauce/.
8 oz. whole-grain tempeh
2 Tbs. olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 Tbs. soy sauce or tamari
28-oz. can crushed tomatoes in puree
1 cup tomato purée
2 Tbs. chopped fresh basil or 2 tsp. dried
2 Tbs. chopped fresh parsley
2 tsp. dried oregano
1 small bay leaf
Using your hands, crumble tempeh into fine pieces. Set aside.
In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until golden, about 5 minutes. Add garlic and cook, stirring often, 15 seconds. Stir in tempeh, 1 cup water and tamari. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Remove cover and simmer until liquid is reduced and tempeh begins to sizzle.
Add remaining ingredients to tempeh mixture and mix well. Cover and simmer sauce 10 minutes. Season to taste with salt and pepper.
nutritional information Per Serving: Calories: 181; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 24 g; Sodium: 358 mg; Fiber: 6 g; Vegan
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