Tuesday Recipes

Enjoy!

PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH

This comes from Melissa Clark in The New York Times Cooking e-newsletter. The recipe begins, “Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash. Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash. A terrific dish.” Time: 45 minutes; makes 2 to 3 servings.

To view this online, click here.

Ingredients

1 1/2 pounds butternut squash

1/2 cup extra virgin olive oil, more for drizzling

3/4 teaspoon kosher salt, more for squash

Freshly ground black pepper

1 small bunch (about 1/2 pound) lacinato kale, center ribs removed

8 ounces pasta (penne rigate works well)

1/3 cup toasted pine nuts

2 large garlic cloves, roughly chopped

Finely grated zest of 1 lemon

Freshly squeezed lemon juice, to taste

Grated Parmesan cheese, for serving

Preparation

Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.

Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.

Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.

In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.

Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

CHOCOLATE GUINNESS CAKE

This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for pan

1 cup Guinness stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

3/4 cup unsweetened cocoa

2 cups superfine sugar

3/4 cup sour cream

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking soda

For the Topping:

1 1/4 cups confectioners' sugar

8 ounces cream cheese at room temperature

1/2 cup heavy cream

Preparation:

For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

VEGAN VANILLA PUDDING WITH CHOCOLATE RASPBERRY TOPPING

This recipe comes from the November 2014 issue of Vegetarian Times, page 57. It begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.” Serves 4.

To view this online, click here.

Pudding

3 Tbs. Bob’s Red Mill Cornstarch

1 1/2 cups Silk Vanilla Coconut Milk or Soymilk

1/4 cup Florida Crystals Organic Cane Sugar

1/4 tsp. vanilla extract

Topping

2–8 Tbs. Florida Crystals Organic Cane Sugar

1 Tbs. Bob’s Red Mill Cornstarch

2 cups fresh or frozen raspberries

1/3 cup Chatfield’s Semisweet or Double-Dark Semisweet Chocolate Chips

To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.

Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.

To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.

Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.

nutritional information Per Pudding: Calories: 318; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 7 g; Carbohydrates: 56 g; Cholesterol: 0 mg; Sodium: 18 mg; Fiber: 7 g; Sugar: 39 g; Vegan; Gluten-Free

ORZO-STUFFED EGGPLANT

This comes from Diabetes Self Management. Prep Time: 25 minutes; Cooking Time: 50 minutes; Serves 4, Serving Size: 2 halves.

To view this online, click here.

Ingredients

4 small eggplants (approximately 7 ounces each)

Nonstick cooking spray

1 cup orzo pastina, uncooked

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

2 cups canned tomatoes, drained and chopped

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

8 ounces part-skim mozzarella, diced

1/4 cup grated Parmigiano-Reggiano cheese

Directions

Heat oven to 400°F. Wash and pat dry the eggplants, cut off their stems, and cut them in half vertically. Place them with the cut side down on a baking pan coated with nonstick cooking spray. Bake for 30 minutes.

Remove eggplants from the pan, cool under running water, and pat dry. Using a spoon, carve out and chop the pulp, leaving just a thin shell (about 1/4 inch). Place pulp in a bowl and set aside.

Cook the orzo according to package instructions, but keep it slightly undercooked (1–2 minutes less than directed). While the orzo is cooking, heat the olive oil in a medium-size frying pan over moderate heat. Add the garlic and sauté for 1 minute. Add the chopped eggplant pulp and sauté for 4–5 minutes, stirring frequently. Add the tomatoes, dried herbs, and salt and pepper to taste. Mix thoroughly and simmer for 10 minutes. Remove from heat.

When the orzo is ready, drain and add to the eggplant mixture. Toss in both cheeses and mix well.

Divide eggplant–cheese mixture into 8 equal portions and fill the eggplant shells. Spray the top of each with cooking spray. Place stuffed eggplant halves on baking pan and bake for 10 minutes. Remove and serve immediately.

CHIPOTLE ASPARAGUS QUESADILLAS

This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.

To view this online, click here.

Quesadillas

1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)

1 red bell pepper, sliced (1 cup)

1 medium onion, sliced (1 cup)

1 1/2 tsp. olive oil or vegetable oil

1 tsp. dried oregano

4 8-inch sprouted-grain tortillas

Chipotle Spread

3 Tbs. vegan mayonnaise

2 tsp. minced, drained chipotles in adobo sauce

1 Tbs. lime or lemon juice

Preheat oven to 425°F.

To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.

Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.

Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.

Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.

nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan

Monday Recipes

Here are today's six recipes. Enjoy!

ORANGE-GLAZED ALMOND CAKE

This comes from the July 2006 issue of Vegetarian Times, and begins, “Spain'’s hot weather makes dessert a light affair - —this moist cake fits the bill. Serve with light whipped cream.” Makes 16 squares.

To view this online, click here.

Almond Cake

1/2 cup slivered almonds

1 cup whole-wheat pastry flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. ground cinnamon

1/3 cup low-fat plain yogurt

1/4 cup olive oil

2 Tbs. fresh orange juice

1 Tbs. grated orange zest

1 tsp. vanilla extract

1/4 tsp. almond extract

3 large eggs, at room temperature

2/3 cup light brown sugar

Orange Glaze

1/2 cup fresh orange juice

1/3 cup sugar

To make Cake: Preheat oven to 350°F. Coat 8-inch square pan with cooking spray. Toast almonds in skillet over medium-low heat 3 to 5 minutes, or until browned. Cool.

Pulse almonds, flour, baking powder, baking soda, salt and cinnamon in food processor until almonds are finely ground.

Combine yogurt, oil, juice, zest and extracts in small bowl.

Beat eggs and sugar with electric mixer 5 minutes at high speed. Fold in 1/3 flour mixture. Add 1/2 yogurt mixture. Repeat with remaining flour and yogurt mixtures. Spread in prepared pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let stand 5 minutes. Unmold, and cool.

To make Glaze: Simmer juice and sugar in small pan 5 minutes.

Poke holes in top of cake with skewer. Brush syrup over cake. Cut into squares, and serve.

nutritional information Per Square: Calories: 144; Protein: 3 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 20 g; Cholesterol: 40 mg; Sodium: 131 mg; Fiber: 1 g; Sugar: 14 g

LIGHT WHIPPED CREAM

This also comes from the July 2006 issue of Vegetarian Times, and begins, “This recipe combines the luxury of real whipped cream with the healthfulness of low-fat yogurt. It’s great with fresh berries and keeps well in the refrigerator for up to 2 days.” Makes about 1 1/2 cups in 30 minutes or less.

To view this online, click here.

1 cup low-fat or nonfat vanilla yogurt

1/3 cup whipping cream

1 tsp. orange liqueur or orange juice

Line sieve or colander with cheesecloth or coffee filters and set over medium bowl, leaving at least 1/2 inch of clearance from bottom. Spoon in yogurt, cover and let drain in refrigerator for at least 30 minutes, or up to 2 hours. Discard liquid.

Whip cream in chilled small bowl with electric mixer until soft peaks form. Fold in drained yogurt and orange liqueur or orange juice. Serve immediately, or store chilled.

nutritional information Per Tablespoon: Calories: 21; Total Fat: 1 g; Saturated Fat: 1 g; Carbohydrates: 2 g; Cholesterol: 5 mg; Sodium: 8 mg; Sugar: 2 g

ULTIMATE VEGAN LASAGNA

This comes from the February 2009 issue of Vegetarian Times. It begins, “This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/ultimate-vegan-lasagna/.

Filling

2 tsp. olive oil

2 medium onions, chopped (2 cups)

3 cloves garlic, minced (1 Tbs.)

10-oz. bag fresh baby spinach

2 12-oz. pkgs. firm tofu, drained

1 8-oz. pkg. vegan cream cheese

1/2 cup chopped fresh basil

1/4 cup nutritional yeast

Lasagna

5 1/2 cups Speedy Red Sauce (recipe follows)

12 uncooked whole-wheat lasagna noodles

12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart

1 cup shredded mozzarella flavor vegan cheese (3 oz.)

To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.

Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.

Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.

nutritional information Per 2-x-3-inch slice: Calories: 508; Protein: 33 g; Total Fat: 19 g; Saturated Fat: 3 g; Carbohydrates: 60 g; Cholesterol: 0mg; Sodium: 817 mg; Fiber: 13 g; Sugar: 10 g; Vegan

SPEEDY RED SAUCE

This also comes from the February 2009 issue of Vegetarian Times, and begins, “This all-purpose pasta sauce can be used on spaghetti as well as in our Ultimate Vegan Lasagna. Puréed roasted red peppers help thicken it quickly.” Makes 5 1/2 cups in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/speedy-red-sauce/.

1 Tbs. olive oil

1 12-oz. jar roasted red peppers, rinsed and drained

2 small onions, diced (2 cups)

2 Tbs. dried basil or 3 Tbs. finely chopped fresh basil

3 cloves garlic, minced

1 28-oz. can fire-roasted crushed tomatoes

Purée roasted red peppers in food processor or blender until smooth. Set aside.

Heat oil in saucepan over medium heat. Add onions, and sauté 5 minutes, or until golden. Add basil and garlic, and sauté 1 minute more. Stir in tomatoes and roasted red pepper purée. Season with salt and pepper, if desired. Simmer 10 minutes, or until slightly thickened.

nutritional information Per 1/2-cup serving: Calories: 53; Protein: 2 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 10 g; Cholesterol: 0 mg; Sodium: 352 mg; Fiber: 2 g; Sugar: 6 g; Vegan; Gluten-Free

GARLIC BREAD

Another recipe from the February 2009 issue of Vegetarian Times, this one begins, “Pop this fragrant favorite into the oven when you uncover the lasagna, and everything will be ready at the same time.” Serves 8 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/garlic-bread/.

1 baguette, halved lengthwise

1/4 cup olive oil

6 cloves garlic, minced (2 Tbs.)

2 Tbs. finely chopped fresh parsley

1/8 tsp. salt

Preheat oven to 375°F. Lay baguette, cut-sides up, on sheet of aluminum foil several inches longer than bread.

Heat olive oil in small saucepan on low heat. Add garlic, and cook 1 to 2 minutes, or until light golden. Stir in parsley and salt, and remove from heat.

Brush garlic mixture on both halves of bread with pastry brush. Press baguette halves back together, and wrap with foil. Bake 15 to 20 minutes, or until warm and fragrant. Cut crosswise with serrated knife into 8 thick pieces. Serve hot.

nutritional information Per Slice: Calories: 154; Protein: 4 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 242 mg; Fiber: 1 g; Sugar: 1 g; Vegan

POMEGRANATE-PINEAPPLE GRANITA

Finally, this also comes from the February 2009 issue of Vegetarian Times. It begins, “This easy treat is a light and refreshing way to satisfy your sweet tooth. The frozen cubes blended to create the granita can be made ahead and stored in the freezer for 1 week.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/pomegranate-pineapple-granita/.

2 cups fresh or canned pineapple chunks

2 2/3 cups unsweetened pomegranate juice

1/4 cup pure maple syrup

3/4 tsp. ground cinnamon

Purée all ingredients in blender until smooth. Pour into 2 or 3 plastic ice cube trays. Freeze at least 4 hours or overnight, until firmly frozen.

Twist cubes out of trays and into bowl of food processor. Blend 30 seconds, or until smooth, evenly colored, and snowy. Scoop into individual bowls, and serve immediately.

nutritional information Per 1/2-cup serving: Calories: 94; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 24 g; Cholesterol: 0 mg; Sodium: 11 mg; Fiber: 1 g; Sugar: 21 g; Vegan; Gluten-Free

Friday Recipes

Finally, Friday. Here are six recipes to get you through the weekend. Enjoy!

CRANBERRY-PECAN BAKED PEACHES

This comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.

Ingredients

Cooking spray

1 1/2 tablespoons honey

1/3 cup sweetened dried cranberries

3 tablespoons finely chopped pecans

4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork

2 teaspoons light tub margarine

1/2 teaspoon grated peeled gingerroot

Directions

Preheat the oven to 350°F.

Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.

Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.

Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.

CURRIED CAULIFLOWER SOUP

This recipe is from the January 2009 issue of Vegetarian Times, and begins, “This soup's secret ingredient—an apple—lends a touch of tangy sweetness that complements the curry’s spice. Letting the soup cool 20 minutes before blending helps deepen the flavors.” Serves 6.

To view this online, go to http://www.vegetariantimes.com/recipe/curried-cauliflower-soup/.

2 Tbs. olive oil

1 small onion, chopped (1 cup)

1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup)

1 Tbs. curry powder

1 clove garlic, sliced (1 tsp.)

1 large head cauliflower, chopped into 1-inch pieces (6 cups)

4 cups low-sodium vegetable broth

1 tsp. honey or agave nectar

1 tsp. rice wine vinegar

Heat oil in large pot over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.

nutritional information Per Serving: Calories: 104; Protein: 2 g; Total Fat: 5 g; Saturated Fat: 0.5 g; Carbohydrates: 14 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 4 g; Sugar: 8 g; Gluten-Free

CREAM OF TURNIP SOUP

This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.

To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.

2 Tbs. olive oil

2 lb. fresh baby turnips, peeled and diced

1 small onion, diced (1 cup)

2 bay leaves

1/4 cup soy creamer, optional

1/4 cup celery leaves, sliced into fine strips

Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.

Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.

nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

ULTIMATE VEGAN LASAGNA

This comes from the February 2009 issue of Vegetarian Times. It begins, “This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/ultimate-vegan-lasagna/.

Filling

2 tsp. olive oil

2 medium onions, chopped (2 cups)

3 cloves garlic, minced (1 Tbs.)

10-oz. bag fresh baby spinach

2 12-oz. pkgs. firm tofu, drained

1 8-oz. pkg. vegan cream cheese

1/2 cup chopped fresh basil

1/4 cup nutritional yeast

Lasagna

5 1/2 cups Speedy Red Sauce (next recipe)

12 uncooked whole-wheat lasagna noodles

12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart

1 cup shredded mozzarella flavor vegan cheese (3 oz.)

To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.

Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.

Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.

nutritional information Per 2-x-3-inch slice: Calories: 508; Protein: 33 g; Total Fat: 19 g; Saturated Fat: 3 g; Carbohydrates: 60 g; Cholesterol: mg; Sodium: 817 mg; Fiber: 13 g; Sugar: 10 g; Vegan

VEGETARIAN SHEPHERD'S PIE

This comes from the Diabetes Self Management e-newsletter. Yield: 6 servings

To view this online, click here.

Ingredients

2 teaspoons olive oil1 cup sliced onion

1 package (16 ounces) mushrooms, quartered

1 1/4 teaspoons minced garlic, divided

1 cup sliced carrots

1 cup sliced celery

1 cup frozen green peas

1/4 cup all-purpose flour

3 cups low-sodium vegetable broth

1/4 teaspoon salt

1/4 teaspoon dried rosemary

2 medium russet potatoes, peeled and cubed

1/4 cup fat-free (skim) milk

1 tablespoon light margarine

1/4 teaspoon black pepper

Fresh rosemary (optional)

Directions

Heat oil in large saucepan over medium-high heat. Add onion; cook and stir 3 minutes or until just begins to soften. Add mushrooms; cook and stir 5 minutes or until vegetables are tender. Add 1 teaspoon garlic; cook and stir 1 minute. Add carrots, celery, and peas; cook and stir 5 minutes or until crisp-tender.

Sprinkle flour over vegetables; cook and stir 2 minutes. Add broth, salt, and dried rosemary. Bring to a boil. Reduce heat; simmer 30 to 35 minutes or until thickened.

Meanwhile, place potatoes in medium saucepan. Add enough water to cover potatoes. Bring to a boil over high heat. Reduce heat; simmer 15 minutes or until potatoes are tender; drain.

Beat potatoes, milk, margarine, remaining 1/4 teaspoon garlic, and pepper in medium bowl with electric mixer at low speed until smooth.

Preheat broiler. Pour vegetable mixture into 2-quart casserole. Gently spread mashed potatoes over top. Broil 5 minutes or until light golden brown. Garnish with fresh rosemary.

Just Desserts

Six yummy desserts to try. Enjoy!

PLUM CRUMBLE

This comes from the October 2008 issue of Vegetarian Times. It begins, "This dessert can be prepared with whatever fruits are in season. We used plums, but you could also choose apples, pears, or frozen berries." Recipe by Carolyn Trompeter. Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/plum-crumble/.

Plum Filling

1/3 cup apple juice

1 Tbs. arrowroot powder

6 cups thinly sliced plums (3 lb.)

1/4 tsp. ground nutmeg

1 cup whole rolled oats

1 cup whole-wheat pastry flour

1/4 tsp. ground cinnamon

1/2 tsp. salt

1/4 cup corn oil

1/4 cup rice syrup

Preheat oven to 350°F. Coat 8-inch square baking pan with oil and flour, and set aside.

To make Plum Filling: Place apple juice in mixing bowl. Add arrowroot, and stir to dissolve. Add plums, and toss gently. Transfer to prepared pan, sprinkle with nutmeg, and set aside.

To make Crumble: Combine oats, flour, cinnamon, and salt in large bowl. Rub oil into mixture with your fingers, then drizzle in rice syrup while mixing with fork. Distribute evenly over Plum Filling.

Bake 20 to 30 minutes, or until topping is golden and fruit is bubbling. Serve warm.

from the October 2008 issue of Vegetarian Times

nutritional information

Per serving:

Calories: 257, Protein: 4 g, Total Fat: 8 g, Saturated Fat: 1 g, Carbohydrates: 44 g, Cholesterol: 0 mg, Sodium: 163 mg, Fiber: 5 g, Sugar: 19 g

PEAR CRISP WITH DRIED CHERRIES

This is from page 73 of the March 2011 issue of Vegetarian Times. It begins, "Dried fruit adds tang, texture, and color to crisps, crumbles, and pies." Serves 8.

To view this online, click here.

2 Tbs. blanched almonds

1/2 cup all-purpose flour

3 Tbs. light brown sugar

1 tsp. grated orange zest

1/2 tsp. vanilla extract

3 Tbs. soy margarine

4 large pears (2 1/4 lb.), peeled and quartered

1/2 cup dried tart cherries

Preheat oven to 350°F. Spray 10-inch cast-iron skillet with cooking spray.

Place almonds in separate skillet, and toast over medium heat 4 to 5 minutes, or until browned. Cool.

Grind almonds to coarse crumbs in food processor. Add flour, brown sugar, orange zest, and vanilla extract. Pulse to combine. Add margarine, and pulse until mixture is combined.

Spread pears over bottom of prepared skillet. Scatter cherries over pears. Top with crumb mixture. Bake 50 to 55 minutes, or until top has browned.

from the March 2011 issue, p.73

nutritional information Per 1/2-cup serving:

Calories: 194, Protein: 2 g, Total Fat: 6 g, Saturated Fat: 2 g, Carbohydrates: 36 g, Cholesterol: 0 mg, Sodium: 48 mg, Fiber: 6 g, Sugar: 20 g

GINGERED APPLE-BERRY COBBLER

This comes from the October 2003 issue of Vegetarian Times, and begins, "Crowned with a hazelnut-gingerbread topping, this scrumptious cobbler is heavenly when served with a dollop of vegan whipped cream." Serves 12.


To view this online, click here.
Filling

1/2 cup chopped hazelnuts, toasted

4 large or 6 medium-sized Granny Smith apples (24 oz.), peeled and sliced

2 Tbs. lemon juice

1 16-oz. pkg. frozen unsweetened strawberries

1 cup frozen white grape juice concentrate

1 cup dried cranberries

1 cup light brown muscovado sugar

2 tsp. pure vanilla extract

1/2 tsp. ground cinnamon

2 Tbs. cornstarch

2 Tbs. cold water

Gingerbread Topping

1 cup whole wheat pastry flour

1/3 cup yellow cornmeal

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. sea salt

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground nutmeg

Pinch ground cloves

1/3 cup prune purée

1/2 cup evaporated cane juice

1 tsp. grated fresh ginger

1 Tbs. powdered egg replacer

1/4 cup cold water

1/2 cup plain soymilk

Preheat oven to 275F.

To make Filling: Place hazelnuts on baking sheet in single layer. Bake for 10 minutes, or until lightly toasted, taking care not to burn. Remove from oven. Increase oven temperature to 400F.

Wrap nuts in clean kitchen towel, and set aside for 5 minutes until cool enough to handle. Rub gently to remove excess skin—some skin will remain. Set aside.

Cut apples into pieces 1-inch wide and 1/4-inch thick, and place in large bowl. Toss with lemon juice, and set aside. Combine strawberries and juice concentrate in 3-quart heat-proof casserole. Cover, and cook over medium heat, 5 minutes, or until berries are thawed. Add apples and cranberries. Reduce heat to low, and add brown sugar, vanilla and cinnamon. Combine cornstarch and water in small bowl, and add to fruit. Cook 5 minutes, or until thickened. Remove from heat, and set aside.

To make Gingerbread Topping: Combine flour, cornmeal, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in bowl, and set aside.

Beat prune purée, cane juice and fresh ginger with fork.

Combine egg replacer and water in small bowl. Add egg mixture and soymilk to prune mixture.

Fold flour mixture into prune mixture, and stir in hazelnuts. Spoon batter over fruit filling.

Bake uncovered on center rack 25 minutes, or until topping springs back and filling is bubbly. Remove from oven, and serve.

from the October 2003 issue

nutritional information

Per Serving:

Calories: 318, Protein: 3 g, Total Fat: 4 g, Carbohydrates: 56 g, Sodium: 181 mg, Fiber: 5 g, Sugar: 57 g

RASPBERRY BUCKLE

This comes from page 53 of the April 2010 issue of Vegetarian Times, and begins, "As this old-school American dessert cools, the top “buckles,” which is how the treat got its name. Frozen or fresh, raspberries are an excellent source of heart-healthful, cancer-fighting poly-phenols and anthocyanins."

To view this online, go to http://www.vegetariantimes.com/recipe/raspberry-buckle/.

3/4 cup sugar

1/4 cup (1 stick) nonhydrogenated margarine or butter, softened

1 tsp. vanilla extract

1 large egg

2 cups all-purpose flour

2 tsp. baking powder

1/8 tsp. salt

3/4 cup nonfat milk

2 cups frozen raspberries

1 tsp. confectioners’ sugar

Preheat oven to 350°F, and coat 9-inch round cake pan with cooking spray.

Beat sugar and margarine in bowl with electric mixer until pale and fluffy. Beat in vanilla, then egg. Whisk together flour, baking powder, and salt in separate bowl. Alternate adding flour mixture and milk to batter. Fold in raspberries. Spread batter in prepared pan.

Bake 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold, and cool. Sprinkle with confectioners’ sugar.

from the April 2010 issue, p.53

nutritional information Per Slice:

Calories: 217, Protein: 4 g, Total Fat: 5 g, Saturated Fat: 2 g, Carbohydrates: 39 g, Cholesterol: 22 mg, Sodium: 202 mg, Fiber: 2 g, Sugar: 17 g

ALMOND JOY

This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.

To view this online, click here.

1 14-oz. premade angel food cake

2 12-oz. pkg. soft silken tofu

4 Tbs. confectioners’ sugar

1 Tbs. almond extract, or to taste

1 8-oz. pkg. almond paste

2 cups sliced almonds, toasted, for garnish

Chocolate syrup, as desired

Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.

Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.

nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g

CHOCOLATE CREAM PIE

The first time I made this pie, I was 15 and wanted to impress a boyfriend. I did, but not the way I’d planned: the crust came out tasting like under-cooked pizza dough, I burned the chocolate pudding, and the whipped cream came out almost to butter. Hmmm...

9 " pie crust

1 large package chocolate pudding(not instant)

whipped cream

Cook pudding according to package directions. Pour into baked pie crust. White cream & place on pie. Chill.

Note: Now, what could be easier?

Wednesday Recipes

Here are today's six vegetarian recipes to try out. Enjoy!

THAI VEGETABLE STIR-FRY

This is from the February 2001 issue of Vegetarian Times. It begins, “Serve with quick-cooking brown rice and toss a salad of curly endive, seedless orange chunks and slivered red onion. For dessert, a bowl of grapes would go well.” Makes 4 servings in 30 minutes or less.

3 medium cloves garlic, peeled

2 jalapeno peppers, seeded and chopped

1/2 tsp. grated lemon peel

1/2 tsp. grated lime peel

14-oz. can lite coconut milk

1 lb. mixed vegetables (about 4 cups): fresh mushrooms, quartered; sliced asparagus; sliced bell

peppers; water chestnuts, halved

1 small bok choy, stems sliced and leaves left whole

1/4 to 1/2 tsp. red pepper flakes

1 Tbs. soy sauce

1 Tbs. fresh lime juice

10 fresh basil leaves, slivered

In food processor or blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.

Heat large skillet or wok over high heat; add coconut milk and paste mixture and stir well. Simmer 1 minute.

Add all vegetables and season to taste with salt and pepper. Simmer 10 minutes. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer 5 minutes. Serve hot.

nutritional information Per Serving: Calories: 163; Protein: 7 g; Total Fat: 10 g; Saturated Fat: 4 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 359 mg; Fiber: 3 g; Vegan

BAKED HAWAII

This comes from the February 2004 issue of Vegetarian Times. It begins, “With a blending of coconut, pineapple and macadamia nuts, this pie takes its cues from the tropics. Be sure to squeeze out any excess juice from the pineapple shreds, or it may dilute the filling. A quick freezing of the filling mix firms it up fast.” Serves 6.

To view this online, click here.

1 pkg. instant coconut-flavored pudding mix

1 3/4 cups nonfat milk

1 tsp. vanilla extract

1 prepared crumb pie shell

1 3/4 cups canned shredded pineapple

1/4 cup brown sugar

1/4 cup crushed macadamia nuts as garnish

1/4 cup shredded coconut as garnish

2 Tbs. diced crystallized ginger, or more as desired, for garnish

Preheat oven to 450F.

Mix instant pudding with milk and vanilla extract, and pour into prepared pie shell. Put in freezer immediately.

Drain pineapple, and reserve juice for another use. Squeeze excess juice from shreds, and put shreds in baking dish. Sprinkle with brown sugar, and bake for 15 minutes, or until sugar bubbles. Remove from oven.

Take firmed pudding mixture from freezer, spoon pineapple mixture over top and garnish with macadamia nuts, coconut shreds and crystallized ginger.

nutritional information Per Serving: Calories: 310; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 51 g; Sodium: 450 mg; Fiber: 2 g; Sugar: 35 g

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.

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

CHIPOTLE CHILI NON-CARNE

This recipe comes from the November 2001 issue of Vegetarian Times, and begins, “This spicy chili really warms the bones on a cold evening. Chipotle powder is made from smoked jalapeño peppers. Look for it in specialty gourmet stores. To make the chili milder, omit the chipotle powder and reduce the chili powder to two teaspoons. MEAL PLAN: Delicious with cornbread. Add a tossed green salad with low-fat bottled cilantro dressing.” Serves 6 in 30 minutes or less.

To view this online, click here.

1 tsp. olive oil

1 cup finely chopped onion

4 cloves garlic, minced

1 green or yellow bell pepper, chopped

1 cup frozen corn

1/4 tsp. chipotle chile powder or to taste

1 Tbs. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

3 (15-oz.) cans black beans, rinsed and drained

14 1⁄2-oz. can diced tomatoes

In large saucepan, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, 2 minutes. Add bell pepper and corn and cook, stirring often, 2 minutes. Stir in chipotle powder, chili powder, cumin and oregano and cook 1 minute. Stir in beans, tomatoes and 3/4 cup water.

Reduce heat, partially cover pan and simmer, stirring occasionally, 20 minutes. If chili becomes too thick, add 1/4 cup hot water. Add salt and pepper to taste. If desired, sprinkle chili with shredded cheese before serving.

nutritional information Per Serving: Calories: 341; Protein: 21 g; Total Fat: 2 g; Carbohydrates: 63 g; Sodium: 25 mg; Fiber: 21 g; Vegan

EDAMAME SUCCOTASH

This yummy recipe is from the January 2005 issue of Vegetarian Times. Amazingly simple, and oh-so-good! It begins, “Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/edamame-succotash/.

2 tsp. vegetable oil

1/2 cup chopped red bell pepper

1/4 cup chopped onion

2 cloves garlic, minced

1 1/2 cups fresh or frozen shelled edamame

2 cups fresh or frozen corn kernels

3 Tbs. white wine or vegetable stock

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh basil or 1 tsp. dried basil

Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

nutritional information Per serving: Calories: 140; Protein: 8 g; Total Fat: 5 g; Saturated Fat: g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 200 mg; Fiber: 4 g; Sugar: 3 g; Vegan

BLUEBERRY BUCKLE

This recipe, from page 64 of the July/August 2006 of Vegetarian Times, begins, “This vegan take on an old-fashioned dessert will become a summer favorite. Serve à la mode with soy ice cream, if desired.” Personally, I think it can be an anytime favorite! Serves 12.

To view this online, go to http://www.vegetariantimes.com/recipe/blueberry-buckle/.

Streusel

3/4 cup whole-wheat pastry flour or spelt flour

1/3 cup sugar

1 tsp. cinnamon

1/2 tsp. baking powder

1/4 tsp. salt

4 to 6 Tbs. canola oil

Cake

1 cup whole-wheat pastry flour or spelt flour

1 cup all-purpose flour

2 tsp. baking powder

3/4 cup maple syrup

1/3 cup canola oil

2 tsp. vanilla extract

1/2 tsp. salt

4 cups fresh blueberries

Preheat oven to 350°F. Grease 9-inch springform pan and wrap bottom with foil.

To make Streusel: Combine flour, sugar, cinnamon, baking powder, and salt in bowl. Stir in oil 1 Tbs. at a time until mixture looks crumbly.

To make Cake: Sift flours and baking powder into bowl. Whisk syrup, oil, vanilla, and salt in second bowl.

Stir syrup mixture into flour mixture. Fold in berries.

Spread batter in prepared pan. Sprinkle streusel over top. Bake 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 30 minutes on wire rack. Cool 15 minutes, unmold, and serve.

nutritional information Per Slice: Calories: 305; Protein: 3 g; Total Fat: 13 g; Saturated Fat: 1 g; Carbohydrates: 44 g; Cholesterol: 0 mg; Sodium: 262 mg; Fiber: 3 g; Sugar: 23 g; Vegan

Tuesday Recipes

Here are today's six vegetarian recipes to try. Enjoy!

ULTIMATE STUFFED ACORN SQUASH

This comes from the November 2013 issue of Vegetarian Times, page 53. It begins, “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

CHOCOLATE PUDDING

This is from the February 2001 issue of Vegetables Times. It begins, “Feeding a crowd? This recipe can easily be doubled.” Serves 4.

To view this online, click here.

Shaved chocolate (optional)

2 1/4 cups 1% fat milk or soy milk

1/2 cup sugar

Pinch of salt

2 Tbs. cornstarch

2/3 cup unsweetened cocoa powder

1 large egg, beaten

1 tsp. vanilla extract

Raspberries (optional)

In heavy medium saucepan, combine 2 cups milk, 1/4 cup sugar and salt; bring to a boil. In medium bowl, mix cornstarch, cocoa and remaining 1/4 cup sugar. Whisk in remaining 1/4 cup milk until smooth. Whisk hot milk mixture into bowl and return to saucepan. Bring to a boil, stirring. Boil 2 minutes, stirring constantly.

In small bowl, beat egg with fork. Whisk 1 cup hot mixture into egg, then whisk back into hot mixture. Cook, stirring over medium-low heat, without boiling, 2 minutes. Stir in vanilla.

Pour pudding into serving glasses. To prevent skin from forming, place sheets of wax paper directly on surface of pudding. Refrigerate until thoroughly chilled, about 2 hours. If desired, top with raspberries and shaved chocolate just before serving.

nutritional information Per Serving: Calories: 223; Protein: 9 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 43 g; Cholesterol: 59 mg; Sodium: 89 mg; Fiber: 4 g

CHUNKY VEGETABLE STEW

This comes from the February 2004 issue of Vegetarian Times. It begins, “Greens cook down considerably and will reduce at least one-quarter in volume. One pound of raw kale will yield about 2 1/2 cups cooked. A dash of hot pepper sauce adds dimension to this colorful dish.” Serves 8.

To view this online, click here.

1 medium-sized bunch kale

2 tsp. olive oil

4 cloves garlic, minced

1 medium-sized red onion, chopped

1 medium-sized red bell pepper, chopped

3 medium-sized unpeeled russet potatoes, cut into 1/2-inch pieces

1 1/2 cups dry vermouth

1 6-oz. pkg. sliced white mushrooms

1 medium-sized head cauliflower, cut into about 2-inch florets

1 14.5-oz. can Mexican-style stewed tomatoes

3 Tbs. chopped fresh thyme

3 Tbs. nutritional yeast

1 1/2 Tbs. cornstarch

2 Tbs. cold water

1 Tbs. tamari soy sauce

1/4 tsp. lemon pepper

Strip kale leaves from stalks, and rinse thoroughly in colander; set aside.

Heat oil in a 5-quart Dutch oven or saucepan for 1 minute over medium-high heat. Add garlic, onions and peppers, sauté for 2 minutes and add potatoes. Cook for 4 minutes, and add vermouth, mushrooms and cauliflower. Cook for 2 minutes, add kale and mix thoroughly. Cook mixture for 5 minutes, and reduce heat to low.

Chop stewed tomatoes coarsely in food processor, and add tomatoes, thyme and yeast to kale mixture. Combine cornstarch and water in a small bowl, and stir in with tamari and lemon pepper. Cook for 5 minutes, stirring occasionally. Remove from heat, and serve.

nutritional information Per SERVING: Calories: 195; Protein: 5 g; Total Fat: 2 g; Carbohydrates: 32 g; Sodium: 288 mg; Fiber: 5 g; Sugar: 11 g; Vegan

DECADENT DAIRY-FREE CHOCOLATE TRUFFLES

This recipe, the May 2006 issue 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)

To view this online, click here.

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 serve.

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

BLACK BEAN-QUINOA BURGERS

This recipe comes from page 60 of the Jul/August 2011 of Vegetarian Times. It begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Serves 8.

To view this online, click here.

1/2 cup quinoa

1 small onion, finely chopped (1 cup)

6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided

2 cloves garlic, minced (2 tsp.)

2 tsp. dried steak seasoning

8 whole-grain hamburger buns

Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)

Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.

Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.

nutritional information Per Burger: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; vegan

ROASTED TOMATO AND RED BELL PEPPER SOUP

This comes from the January 2005 issue of Vegetarian Times. It begins, “This vibrant soup has a satisfying, long-simmered taste, and it’s loaded with cancer-combating lycopene. Roasting the tomatoes, peppers, onions and garlic intensifies their flavor. You can purée them into a rich, creamy broth or leave the consistency a little chunky, if you prefer. The recipe can be doubled easily; refrigerate or freeze half for another time.” Serves 4 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/roasted-tomato-and-red-bell-pepper-soup/.

2 1/4 lb. ripe tomatoes, halved lengthwise

2 large red bell peppers, quartered, seeded

1 onion, cut into thin wedges

4 large cloves garlic, peeled

Salt and freshly ground black pepper to taste

2 Tbs. chopped fresh basil

1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme

2 cups vegetable stock or water

Preheat oven to 450F.

Arrange tomatoes, cut side up, bell peppers, onion and garlic on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven; let cool.

Transfer vegetables and any juices to food processor. Add basil and thyme leaves. Purée soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.

Return soup to pan, and heat through, stirring occasionally. Serve hot.

nutritional information Per Serving: Calories: 150; Protein: 4 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 21 g; Sodium: 210 mg; Fiber: 5 g; Sugar: 12 g

Monday's Recipes - and Three Recalls

Today's post starts off with a three Recall Notices: Braga Organic Farms is recalling their pistachios sold both online and in retail stores because of a potential Salmonella contamination risk. Read more here.

Also being recalled are meal replacements by Garden of Life. You can read more here.

And finally, there is a nationwide cough syrup recall, as morphine was detected in Pamona, CA, Mater Herbs, Inc. product. All lots of their Licorice Coughing Liquid have been recalled. Read that recall here.

I have to admit, I love veggies.

There, I said it. And while I do tend to favor some of them more than others, I'm willing to give most veggies a try at least once. Who knows where one's next favorite will come from?

If you're like me, I think you'll find these a nice variety to get you started. And not to worry: I'll post more in the future.

SWEET POTATO SALAD WITH APPLE AND AVOCADO

This comes from the February 2009 issue of Vegetarian Times, and begins, “More a meal than a side dish, this potato salad gets its protein from avocado and pumpkin seeds, both good sources of essential fatty acids. Nutrient-rich corn and diced apple give it crunch. Try serving it over a bed of spinach or arugula.” Serves 6 in 30 minutes or less.

To view this recipe online, go to http://www.vegetariantimes.com/recipe/sweet-potato-salad-with-apple-and-avocado/.

1 lb. sweet potatoes, peeled and cut into 1/2-inch cubes

1 cup frozen corn

1/4 cup unsalted hulled pumpkin seeds or pepitas

1 medium red apple, diced (1 cup)

1/2 small onion, finely chopped (1/2 cup)

1/4 cup chopped cilantro

1/4 cup lime juice

2 Tbs. olive oil

1/2 avocado, finely diced

Place sweet potatoes in large saucepan, and cover with water. Bring to a boil, and cook 3 minutes. Add corn, and cook 1 to 2 minutes more, or until potatoes are tender. Drain in colander and rinse under cold water to cool. Drain well.

Toast pumpkin seeds in dry skillet over medium-high heat 3 to 4 minutes, or until seeds begin to pop. Transfer to plate, and cool.

Combine apple, onion, cilantro, and lime juice in large bowl. Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.

nutritional information Per 3/4-cup serving: Calories: 179; Protein: 3 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 23 g; Cholesterol: 0 mg; Sodium: 117 mg; Fiber: 4 g; Sugar: 8 g; Vegan; Gluten-Free

BAKED BUTTER CARROTS

These are from my Grandma Hallock, who was a fantastic cook. You can find this, as well as the remainder of today's recipes, in my e-cookbook, Off the Wall Cooking.

Note: I can hear a faint voice asking, "Oleo? What is oleo?" My grandmother used to call margarine oleo. Since then, I've heard several others call margarine oleo. Apparently, it was once called oleomargarine. Go figure.

2 1/2 lbs. carrots

2 T oleo or butter

dash of pepper

1 T salt

1 1/2 tsp. sugar

2 tsp. lemon juice

Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.

SWEET POTATO SOUFFLE

My mom’s recipe. I have fond memories of this dish.

4-5 sweet potatoes

1 small can pineapple

2 T orange juice concentrate

cinnamon

1/2 C brown sugar

1 egg

1 C nuts

1/2 tsp. salt

dash pepper

9 large marshmallows

Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.

ONION SUPREME

My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

2 leeks (discard green), sliced thin

4 bunches scallions (discard green), sliced thin

2 cloves garlic, sliced thin

3-4 yellow onions, sliced thin

1 stick butter or margarine

20 small white onions

1 1/2 C half & half

Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.

JASON'S HOME FRIES

This is one of my oldest son's inventions. He fixed this on one of his many trips back home.

3-4 potatoes, scrubbed, not peeled

3-4 T butter or oil (or both)

1 pepper (red, green or yellow), diced

1 onion, chopped

1 clove garlic, minced (optional)

Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.

JEAN'S SPECIAL POTATOES

Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.

8-10 potatoes

8 oz. cream cheese

8 oz. sour cream

1/2 C butter

2 tsp. chives

Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.