Enjoy!
VEGETARIAN TORTILLA PIE CASSEROLE WITH BLACK BEANS
This comes from Jolinda Hackett, Vegetarian Food expert for About.com. Jolinda wrote, “A layered vegetarian Mexican-inspired tortilla pie or Mexican casserole, made with black beans, flour tortillas, corn, and lots of cheese. Want to make it a full Mexican-American-inspired food feast? Pair it with this easy vegetarian taco soup recipe! (Recipe follows; you can also click the link above.)
“Recipe and photo courtesy of Bush's Beans.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
1 15-ounce can black beans, rinsed, drained, and gently patted dry
1 cup corn kernels
1 cup chopped green onion
1 1/2 cups white Cheddar cheese, grated
1 1/2 cups Monterey Jack cheese, grated
12 6-inch flour tortillas
1 tbsp olive oil
Preparation
Preheat oven to 450 degrees.
Combine the beans, corn and green onion. In a separate bowl, gently combine the two cheeses.
Place 3 tortillas on a lightly-greased baking sheeet and sprinkle each with about 1/3 cup bean mixture and about 1/3 cup cheese mixture, then top with a second tortilla.
Make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses, and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each.
Tortilla pies may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.
In a small bowl stir together oil and cayenne and lightly brush mixture over top of each tortilla pie casserole.
Bake cakes in middle of oven until golden, about 12 to 15 minutes.
Allow to cool for a few minutes, and then cut each tortilla pie casserole into wedges and serve immediately.
This Mexican tortilla pie casserole recipe makes six generous servings.
VEGETARIAN TACO SOUP IN THE CROCKPOT
This also comes from Jolinda Hackett, About.com’s Vegetarian Food. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!
“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”
Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This comes from the November 2013 issue of Vegetarian Times, page 29. It begins, “Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
APPLE-OAT BARS
This comes from the February 2005 issue of Vegetarian Times, and begins, “Charmingly old-fashioned, these wholesome bars pair the comforting flavors of apples and oats. They’re the perfect snack to pack in a lunch box or enjoy with a cup of tea.” Serves 16.
To view this online, click here.
1 1/2 cups unbleached all-purpose flour
1 cup old-fashioned rolled oats
1 cup packed light brown sugar
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 Tbs. vegetable oil
1/3 cup apple cider or apple juice
3 cups peeled, chopped tart apples, such as Granny Smith
1/4 cup coarsely chopped walnuts, toasted, optional
Preheat oven to 350F. Lightly grease 9-inch square baking pan, or coat with nonstick cooking spray.
Mix flour, oats, brown sugar, baking powder, salt, cinnamon and nutmeg in mixing bowl. Using fork or fingertips, work in oil and cider until mixture resembles coarse crumbs.
Press about 1 1/2 cups oat mixture firmly into bottom of prepared pan. Sprinkle with apples. Mix walnuts into remaining oat mixture, sprinkle evenly over apples and pat into even layer.
Bake 30 to 35 minutes, or until top is golden and apples are tender when pierced with a fork. Cool completely on a wire rack before cutting into bars.
nutritional information Per SERVING: Calories: 150; Protein: 2 g; Total Fat: 3 g;Carbohydrates: 29 g; Sodium: 100 mg; Fiber: 1 g; Sugar: 16 g; Vegan
CHEESE TORTELLINI WITH GARDEN VEGETABLES
This is from the FamilyTime e-newsletter, and begins, “In less than 30 minutes you can serve-up this colorful vegetable pasta to your family.” Serves: 3; Prep Time: 20 minutes; Cook Time: 10 minutes.
To view this online, click here.
Ingredients
1 package (9 oz.) BUITONI® Refrigerated Three Cheese Tortellini, cooked, drained and kept warm
2 tablespoons butter, or margarine
1 medium zucchini, cut into strips
11/2 cup mushrooms, fresh
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper
1 container (15 oz.) BUITONI® refrigerated Marinara Sauce
1 tablespoon basil, fresh, chopped
Directions
Heat butter in large skillet over medium-high heat. Add zucchini, mushrooms and bell peppers; cook, stirring constantly, for 5 minutes or until tender. Reduce heat to low; add sauce. Cook, stirring occasionally, for 5 minutes or until heated through.
Arrange vegetable mixture on serving platter or individual plates; top with pasta. Sprinkle with basil.
GENERAL TSO'S TOFU
From the March 2015 issue of Vegetarian Times, page 56. This begins, "Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection." Serves 4.
To view this online, click here.
Crispy Tofu
1 16-oz. pkg. firm tofu, drained
2 tsp. low-sodium soy sauce
2 tsp. rice vinegar
1 tsp. mirin (rice wine)
1 tsp. vegetable oil
1/2 tsp. minced garlic
1/2 tsp. grated fresh ginger
1 Tbs. cornstarch
Sauce
1/2 cup low-sodium vegetable broth
2 Tbs. sugar
1 1/2 Tbs. low-sodium soy sauce
4 tsp. mirin (rice wine)
2 tsp. rice vinegar
2 tsp. sesame oil
2 tsp. cornstarch
1 1/2 tsp. tomato paste
1/2 tsp. sambal oelek chile paste, optional
2 tsp. vegetable oil
4 green onions, green parts chopped (1/3 cup)
1 clove garlic, minced (1 tsp.)
1/2 tsp. grated fresh ginger
Accompaniments
2 cups steamed broccoli
2 cups steamed brown or white rice
To make Crispy Tofu: Cut tofu block into two broad slabs. Wrap tofu slabs in paper towels, and place between two cutting boards. Weight top cutting board with soup cans, and press 30 minutes. Unwrap tofu, and cut into 1-inch cubes.
Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate 30 minutes, or overnight. (Tofu should absorb all liquid.)
Preheat oven to 350°F, and coat baking sheet with cooking spray. Sift cornstarch over tofu, and turn to coat evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.
To make Sauce: Whisk together broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste, and sambal oelek (if using) in small bowl. Set aside.
Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth mixture, and cook 1 minute, or until thickened. Stir in Tofu. Serve with steamed broccoli and rice.
nutritional information Per Serving (1 cup tofu, 1/2 cup broccoli, and 1/2 cup rice): Calories: 335; Protein: 14 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 11 g; Vegan
Monday, April 4, 2016
Friday, April 1, 2016
Friday Recipes
Finally, it's Friday. Here are six recipes to try out over the weekend. Enjoy!
TUSCAN KALE AND WHITE BEAN STEW WITH BREADCRUMB TOPPING
This comes from the October 2014 issue of Vegetarian Times, pagae 26. It begins, "This quick riff on an Italian classic gets multi-layered flavors from mushrooms, garlic, and a splash of lemon." Serves 4 in 30 minutes or less.
To view this online, click here.
1 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 Tbs. plus 2 tsp. olive oil, divided
1 Tbs. unsalted butter
8 oz. cremini mushrooms, quartered (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
1 15.5-oz. can white beans, rinsed and drained
1 cup low-sodium vegetable broth
2 tsp. lemon juice
Combine breadcrumbs, Parmesan, and 2 tsp. oil in small bowl. Set aside.
Heat remaining 1 Tbs. oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.
Uncover pan, add garlic, and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted. Add beans, broth, and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in 1 tsp. lemon juice, and remove from heat. Add 1 more tsp. lemon juice, if desired.
Heat broiler to high. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.
nutritional information Per 1 1/4-cup serving: Calories: 321; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 13 mg; Sodium: 373 mg; Fiber: 12 g; Sugar: 3 g
SPANAKOPITA
This comes from the April/May 2012 issue of Vegetarian Times, page 74. It begins, "Layers of phyllo make a crisp double crust for this classic Greek spinach pie." Serves 9.
To view this online, click here.
3 lb. frozen spinach, thawed
2 Tbs. plus 1/3 cup olive oil or melted butter, divided
2 medium onions, diced
8 green onions, sliced
1/2 tsp. ground nutmeg
1 cup chopped fresh parsley
3 large eggs
8 oz. low-fat feta cheese, crumbled
12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.)
Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)
Heat 2 Tbs. oil in skillet over medium heat. Add onions, and sauté 10 minutes, or until browned. Add spinach, green onions, and nutmeg; season with salt and pepper, if desired. Cook 5 minutes, or until mixture is dry. Remove from heat; stir in parsley. Cool.Preheat oven to 350°F. Whisk eggs in small bowl. Stir eggs into spinach mixture, then fold in feta.
Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan. Brush phyllo sheet with oil. Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil. Repeat crisscross layering with 4 more phyllo sheets.
Spread spinach mixture in phyllo crust.
Spread 1 phyllo sheet on work surface; brush with oil. Top with another phyllo sheet. Repeat brushing and layering with remaining 4 phyllo sheets. Place phyllo stack on top of spinach mixture. Trim edges with scissors so no more than 1 inch of phyllo hangs over edges. Discard excess. Roll edges over pie to seal. Brush top with oil, and score decorative diamond pattern over top with knife. Bake 1 hour, or until top is flaky and golden-brown. Cool 10 minutes before serving.
nutritional information Per 1 3-inch square: Calories: 297; Protein: 14 g; Total Fat: 16 g; Saturated Fat: 4 g; Carbohydrates: 23 g; Cholesterol: 71 mg; Sodium: 695 mg; Fiber: 3 g; Sugar: 5 g
MINI WHOOPIE PIES
This comes from the November/December 2015 issue of Vegetarian Times, pagae 62. It begins, "Want to win over the cookie lovers in your family? Make a batch of miniature whoopie pies! Kids will love the sweet marshmallow cream filling, while kids at heart can appreciate the tender chocolate cookies with a richer flavor than store-bought versions. The secret to their perfectly round shape is using a makeshift pastry bag made by snipping a corner from a resealable plastic bag." Makes 20 cookies.
To view this online, click here.
1/2 cup sugar
1/4 cup unsalted butter, softened
1 large egg, beaten
1/4 cup low-fat milk, at room temperature
1/2 tsp. vanilla extract
3/4 cup bittersweet chocolate chips, melted and slightly cooled
1 Tbs. plus 2 tsp. unsweetened cocoa
1/2 cup all-purpose flour
3/4 cup marshmallow cream, such as Marshmallow Fluff
Preheat oven to 350°F. Line two baking sheets with parchment paper. Cream together sugar and butter with whisk until smooth and sugar begins to dissolve. Whisk in egg, milk, and vanilla extract. Add melted chocolate and cocoa, and mix until smooth. Stir in flour with wooden spoon or rubber spatula. Do not overmix.
Transfer batter to 1-gal. resealable plastic bag or pastry bag fitted with small round tip. Trim 1/2-inch tip from corner of resealable plastic bag (if using) with scissors. Squeeze 40 1-inch dollops of batter onto baking sheet 2 inches apart. Bake 12 minutes, or until tops look dry and smooth. Cool 2 minutes on baking sheet; transfer to wire rack to cool completely.
To assemble: Spoon 1/2 tsp. marshmallow cream on bottoms of 20 cookies. Top with remaining cookies.
nutritional information Per Per cookie: Calories: 101; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 3 g; Carbohydrates: 14 g; Cholesterol: 17 mg; Sodium: 9 mg; Fiber: less than 1 g; Sugar: 10 g
DARK CHOCOLATE-CARAMEL SORBET
This comes from the July/August 2010 issue of Vegetarian Times, pagae 51, and begins, "The caramelized sugar syrup that is the base for this decadent chocolate sorbet adds to its depth and richness. There are very few ingredients for the recipe, so the quality of the chocolate and cocoa really count." Makes 1 quart.
To view this online, click here.
1 cup plus 2 Tbs. sugar
2 Tbs. lemon juice
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
7 oz. dark chocolate, finely chopped
Place sugar in large saucepan, and heat over medium-low heat. Cook 15 to 20 minutes, or until sugar has melted and caramelized to rich amber color, stirring occasionally.
Stir in lemon juice (mixture will boil violently for several minutes). Slowly add 2 1/2 cups boiling water, and stir until hardened caramel is dissolved. Stir in cocoa powder and salt, and bring mixture to just under a simmer. Remove from heat, and stir in chocolate. Let stand 1 minute, then blend smooth with immersion blender. Transfer to covered container, and refrigerate overnight.
Pour sorbet base into ice cream maker, and freeze according to manufacturer’s instructions.
nutritional information Per 1/2-cup serving: Calories: 247; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 2 g; Sugar: 43 g; Vegan; Gluten-Free
MARINATED VEGETABLE KABOBS
This comes from the February 2005 issue of Vegetarian Times, and begins, “To prevent burning, soak the wooden skewers in water while you assemble and prepare the other ingredients, or use metal skewers instead. Serve kabobs over freshly cooked rice, if desired.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/marinated-vegetable-kabobs/.
Marinade
1/3 cup olive oil
1 Tbs. pesto
2 Tbs. balsamic vinegar
1/2 tsp. powdered garlic, or to taste
2 tsp. minced fresh savory or 1 tsp. dried
Salt and freshly ground black pepper to taste
Kabobs
8 large scallions
8 oz. Italian-seasoned baked tofu
1 small zucchini
1/2 red or yellow bell pepper, seeded
16 white mushrooms, stems removed
8 cherry tomatoes
8 vegetarian “meatballs”
To make Marinade: Combine all ingredients in mixing bowl, and stir well to combine. Set aside.
To make Kabobs: Trim green parts off scallions, and reserve for another use. Cut white parts into 8 1-inch-long pieces. Cut tofu into 8 squares. Cut zucchini into 8 1-inch-long pieces. Cut pepper into 8 1-inch pieces. Thread vegetables and “meatballs” onto skewers, beginning and ending with mushrooms to help anchor other ingredients. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat, making sure that all vegetables are well covered. Set aside 30 minutes, or cover and refrigerate overnight.
Preheat oven to 450F. Uncover kabobs, if covered and chilled, and bring to room temperature.
Bake kabobs about 25 minutes, or until vegetables are tender, turning once.
nutritional information Per SERVING: Calories: 390; Protein: 20 g; Total Fat: 27 g; Saturated Fat: 4 g; Carbohydrates: 20 g; Sodium: 350 mg; Fiber: 6 g; Sugar: 6 g; Vegan
PROVENCAL VEGETABLE MEDLEY
This also comes from the February 2005 issue of Vegetarian Times, and begins, “In Provence, vegetables baked with olive oil are named for the earthenware dish, or tian, in which they are traditionally cooked. You can make the bottom layer overlapping rows of vegetables, or use only potatoes. Intermix the vegetables in the remaining layers— as many as three or four.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/proven-al-vegetable-medley/.
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup minced fresh chervil or parsley
1 Tbs. minced fresh marjoram or 1 tsp. dried
1 red onion, thinly sliced
2 baking potatoes, peeled and cut into 1/4-inch-thick slices
1 large zucchini, cut diagonally into 1/4-inch-thick slices
2 large portobello mushroom caps, cut into 1/4-inch-thick slices
2 large ripe tomatoes, thinly sliced
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Preheat oven to 375F. Oil 9×13-inch baking dish lightly, and set aside.
Combine garlic, basil, chervil and marjoram in bowl. Layer vegetables in baking dish in slightly overlapping rows. Drizzle each layer with olive oil, sprinkle with garlic-herb mixture, salt and pepper. Repeat until vegetables are used. Tamp down, and drizzle with any remaining olive oil. Cover dish tightly with foil.
Bake about 50 minutes, or until tender. Uncover, and bake 10 to 15 minutes longer. Remove from oven; let stand about 30 minutes before serving.
Pour off juices from pan into saucepan, and bring to a boil over high heat. Reduce heat to medium, and cook until juices are reduced to a syrup, about 20 minutes. Spoon over vegetables. Cut into squares, and serve at room temperature.
nutritional information Per SERVING: Calories: 350; Protein: 7 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 51 g; Sodium: 30 mg; Fiber: 7 g; Sugar: 8 g; Vegan
TUSCAN KALE AND WHITE BEAN STEW WITH BREADCRUMB TOPPING
This comes from the October 2014 issue of Vegetarian Times, pagae 26. It begins, "This quick riff on an Italian classic gets multi-layered flavors from mushrooms, garlic, and a splash of lemon." Serves 4 in 30 minutes or less.
To view this online, click here.
1 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 Tbs. plus 2 tsp. olive oil, divided
1 Tbs. unsalted butter
8 oz. cremini mushrooms, quartered (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
1 15.5-oz. can white beans, rinsed and drained
1 cup low-sodium vegetable broth
2 tsp. lemon juice
Combine breadcrumbs, Parmesan, and 2 tsp. oil in small bowl. Set aside.
Heat remaining 1 Tbs. oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.
Uncover pan, add garlic, and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted. Add beans, broth, and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in 1 tsp. lemon juice, and remove from heat. Add 1 more tsp. lemon juice, if desired.
Heat broiler to high. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.
nutritional information Per 1 1/4-cup serving: Calories: 321; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 13 mg; Sodium: 373 mg; Fiber: 12 g; Sugar: 3 g
SPANAKOPITA
This comes from the April/May 2012 issue of Vegetarian Times, page 74. It begins, "Layers of phyllo make a crisp double crust for this classic Greek spinach pie." Serves 9.
To view this online, click here.
3 lb. frozen spinach, thawed
2 Tbs. plus 1/3 cup olive oil or melted butter, divided
2 medium onions, diced
8 green onions, sliced
1/2 tsp. ground nutmeg
1 cup chopped fresh parsley
3 large eggs
8 oz. low-fat feta cheese, crumbled
12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.)
Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)
Heat 2 Tbs. oil in skillet over medium heat. Add onions, and sauté 10 minutes, or until browned. Add spinach, green onions, and nutmeg; season with salt and pepper, if desired. Cook 5 minutes, or until mixture is dry. Remove from heat; stir in parsley. Cool.Preheat oven to 350°F. Whisk eggs in small bowl. Stir eggs into spinach mixture, then fold in feta.
Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan. Brush phyllo sheet with oil. Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil. Repeat crisscross layering with 4 more phyllo sheets.
Spread spinach mixture in phyllo crust.
Spread 1 phyllo sheet on work surface; brush with oil. Top with another phyllo sheet. Repeat brushing and layering with remaining 4 phyllo sheets. Place phyllo stack on top of spinach mixture. Trim edges with scissors so no more than 1 inch of phyllo hangs over edges. Discard excess. Roll edges over pie to seal. Brush top with oil, and score decorative diamond pattern over top with knife. Bake 1 hour, or until top is flaky and golden-brown. Cool 10 minutes before serving.
nutritional information Per 1 3-inch square: Calories: 297; Protein: 14 g; Total Fat: 16 g; Saturated Fat: 4 g; Carbohydrates: 23 g; Cholesterol: 71 mg; Sodium: 695 mg; Fiber: 3 g; Sugar: 5 g
MINI WHOOPIE PIES
This comes from the November/December 2015 issue of Vegetarian Times, pagae 62. It begins, "Want to win over the cookie lovers in your family? Make a batch of miniature whoopie pies! Kids will love the sweet marshmallow cream filling, while kids at heart can appreciate the tender chocolate cookies with a richer flavor than store-bought versions. The secret to their perfectly round shape is using a makeshift pastry bag made by snipping a corner from a resealable plastic bag." Makes 20 cookies.
To view this online, click here.
1/2 cup sugar
1/4 cup unsalted butter, softened
1 large egg, beaten
1/4 cup low-fat milk, at room temperature
1/2 tsp. vanilla extract
3/4 cup bittersweet chocolate chips, melted and slightly cooled
1 Tbs. plus 2 tsp. unsweetened cocoa
1/2 cup all-purpose flour
3/4 cup marshmallow cream, such as Marshmallow Fluff
Preheat oven to 350°F. Line two baking sheets with parchment paper. Cream together sugar and butter with whisk until smooth and sugar begins to dissolve. Whisk in egg, milk, and vanilla extract. Add melted chocolate and cocoa, and mix until smooth. Stir in flour with wooden spoon or rubber spatula. Do not overmix.
Transfer batter to 1-gal. resealable plastic bag or pastry bag fitted with small round tip. Trim 1/2-inch tip from corner of resealable plastic bag (if using) with scissors. Squeeze 40 1-inch dollops of batter onto baking sheet 2 inches apart. Bake 12 minutes, or until tops look dry and smooth. Cool 2 minutes on baking sheet; transfer to wire rack to cool completely.
To assemble: Spoon 1/2 tsp. marshmallow cream on bottoms of 20 cookies. Top with remaining cookies.
nutritional information Per Per cookie: Calories: 101; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 3 g; Carbohydrates: 14 g; Cholesterol: 17 mg; Sodium: 9 mg; Fiber: less than 1 g; Sugar: 10 g
DARK CHOCOLATE-CARAMEL SORBET
This comes from the July/August 2010 issue of Vegetarian Times, pagae 51, and begins, "The caramelized sugar syrup that is the base for this decadent chocolate sorbet adds to its depth and richness. There are very few ingredients for the recipe, so the quality of the chocolate and cocoa really count." Makes 1 quart.
To view this online, click here.
1 cup plus 2 Tbs. sugar
2 Tbs. lemon juice
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
7 oz. dark chocolate, finely chopped
Place sugar in large saucepan, and heat over medium-low heat. Cook 15 to 20 minutes, or until sugar has melted and caramelized to rich amber color, stirring occasionally.
Stir in lemon juice (mixture will boil violently for several minutes). Slowly add 2 1/2 cups boiling water, and stir until hardened caramel is dissolved. Stir in cocoa powder and salt, and bring mixture to just under a simmer. Remove from heat, and stir in chocolate. Let stand 1 minute, then blend smooth with immersion blender. Transfer to covered container, and refrigerate overnight.
Pour sorbet base into ice cream maker, and freeze according to manufacturer’s instructions.
nutritional information Per 1/2-cup serving: Calories: 247; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 2 g; Sugar: 43 g; Vegan; Gluten-Free
MARINATED VEGETABLE KABOBS
This comes from the February 2005 issue of Vegetarian Times, and begins, “To prevent burning, soak the wooden skewers in water while you assemble and prepare the other ingredients, or use metal skewers instead. Serve kabobs over freshly cooked rice, if desired.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/marinated-vegetable-kabobs/.
Marinade
1/3 cup olive oil
1 Tbs. pesto
2 Tbs. balsamic vinegar
1/2 tsp. powdered garlic, or to taste
2 tsp. minced fresh savory or 1 tsp. dried
Salt and freshly ground black pepper to taste
Kabobs
8 large scallions
8 oz. Italian-seasoned baked tofu
1 small zucchini
1/2 red or yellow bell pepper, seeded
16 white mushrooms, stems removed
8 cherry tomatoes
8 vegetarian “meatballs”
To make Marinade: Combine all ingredients in mixing bowl, and stir well to combine. Set aside.
To make Kabobs: Trim green parts off scallions, and reserve for another use. Cut white parts into 8 1-inch-long pieces. Cut tofu into 8 squares. Cut zucchini into 8 1-inch-long pieces. Cut pepper into 8 1-inch pieces. Thread vegetables and “meatballs” onto skewers, beginning and ending with mushrooms to help anchor other ingredients. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat, making sure that all vegetables are well covered. Set aside 30 minutes, or cover and refrigerate overnight.
Preheat oven to 450F. Uncover kabobs, if covered and chilled, and bring to room temperature.
Bake kabobs about 25 minutes, or until vegetables are tender, turning once.
nutritional information Per SERVING: Calories: 390; Protein: 20 g; Total Fat: 27 g; Saturated Fat: 4 g; Carbohydrates: 20 g; Sodium: 350 mg; Fiber: 6 g; Sugar: 6 g; Vegan
PROVENCAL VEGETABLE MEDLEY
This also comes from the February 2005 issue of Vegetarian Times, and begins, “In Provence, vegetables baked with olive oil are named for the earthenware dish, or tian, in which they are traditionally cooked. You can make the bottom layer overlapping rows of vegetables, or use only potatoes. Intermix the vegetables in the remaining layers— as many as three or four.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/proven-al-vegetable-medley/.
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup minced fresh chervil or parsley
1 Tbs. minced fresh marjoram or 1 tsp. dried
1 red onion, thinly sliced
2 baking potatoes, peeled and cut into 1/4-inch-thick slices
1 large zucchini, cut diagonally into 1/4-inch-thick slices
2 large portobello mushroom caps, cut into 1/4-inch-thick slices
2 large ripe tomatoes, thinly sliced
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Preheat oven to 375F. Oil 9×13-inch baking dish lightly, and set aside.
Combine garlic, basil, chervil and marjoram in bowl. Layer vegetables in baking dish in slightly overlapping rows. Drizzle each layer with olive oil, sprinkle with garlic-herb mixture, salt and pepper. Repeat until vegetables are used. Tamp down, and drizzle with any remaining olive oil. Cover dish tightly with foil.
Bake about 50 minutes, or until tender. Uncover, and bake 10 to 15 minutes longer. Remove from oven; let stand about 30 minutes before serving.
Pour off juices from pan into saucepan, and bring to a boil over high heat. Reduce heat to medium, and cook until juices are reduced to a syrup, about 20 minutes. Spoon over vegetables. Cut into squares, and serve at room temperature.
nutritional information Per SERVING: Calories: 350; Protein: 7 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 51 g; Sodium: 30 mg; Fiber: 7 g; Sugar: 8 g; Vegan
Thursday, March 31, 2016
Thursday Recipes
Here are today's six vegetarian recipes. Enjoy!
QUICK AND EASY CHEESY PASTA AND BEAN CASSEROLE
This comes from Jolinda Hackett, Vegetarian Food expert for About.com. Jolinda wrote, “A super quick and easy vegetarian pasta casserole recipe. This is a great way to use up any leftover cooked pasta you have lying around. Just "dump" a few ingredients into a dish and bake. Although you do have to cook the pasta beforehand, this pasta casserole only has five ingredients, so it really can be a time saver on a busy night.
“What to do with all the extra time you'll have on hand by preparing such a simple and easy dinner as this one? Make a fresh green salad to go along with it or try baking a simple whole wheat dinner roll. Why not?
“Pasta and bean casserole recipe courtesy of Bush's® Beans.”
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: about 4 servings
To view this online, click here.
Ingredients
1 16 ounce package penne pasta
1 14.5 ounce can diced tomatoes
2 16 ounce cans kidney beans, drained and rinsed
1 26 ounce jar spaghetti sauce
2 cups shredded mozzarella cheese
Preparation
Preheat oven to 375 degrees.
Prepare pasta according to package directions. Drain and return to saucepan.
Stir in diced tomatoes, kidney beans and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella. Bake until cheese is melted and golden, about 40 minutes.
Enjoy your easy pasta bake for dinner!
VEGETARIAN ENCHILADA CASSEROLE WITH BLACK BEANS
This also comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A Mexican casserole, sometimes called a tortilla pie or a tortilla casserole, is simply a few Mexican ingredients layered in between tortillas (similar to the way a lasagna is layered) then baked in the oven. Sound good? Read on!
“This vegetarian Mexican casserole recipe is a one dish vegetarian casserole perfect for those busy nights. You can get this meatless vegetarian enchilada baked Mexican casserole in the oven in just a few minutes. Don't be fooled by the somewhat long ingredients list. All you really need to do is lay a few corn tortillas in a casserole or baking dish, cover it with beans (and some sauteed veggies) and cheese, and repeat, just like making a lasagna. The garnishes are all optional.
“A simple Mexican-inspired meal the whole family will enjoy, and, because this recipe makes quite a bit, you can plan on having leftovers.
“Recipe courtesy of Bush's® Beans.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 8-10 servings
To view this online, click here.
Ingredients
2 cups chopped onion, fresh or frozen
1 1/2 cups chopped red pepper, fresh or frozen
2 garlic cloves, minced
3/4 cup salsa
2 teaspoons ground cumin
2 15.8 ounce cans black beans, drained
12 6-inch corn tortillas
2 cups Monterey Jack and Cheddar blend cheese shredded
3 tomatoes chopped (optional)
1/2 cup sour cream (optional)
1/2 cup sliced black olives (optional)
Preparation
Preheat oven to 350 degrees.
Combine onion pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat. Cook, stirring frequently for 3 minutes.
Arrange 6 tortillas in bottom of 9" x 13" baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese.
Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm.
Garnish with tomatoes, sour cream and olives.
Makes 8 servings of Mexican enchilada casserole.
ONE-POT MEXICAN RICE WITH BLACK BEANS AND CORN
This came from Maggie Shi in The Today Show cooking e-newsletter. Cook Time: 30 minutes; Prep Time: 20 minutes.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 cup frozen corn kernels
1 15.5-ounce can black beans, drained and rinsed
1 14.5-ounce can diced tomatoes, with juices
2 teaspoons chili powder
1 teaspoon cumin
1 cup long-grain white rice
salt and freshly ground black pepper
1 cup shredded cheddar, Monterey Jack or pepper jack cheese
Chopped cilantro, for garnish
Preparation
In a Dutch oven or other heavy-bottomed pot with a lid, heat the olive oil over medium high heat. Add the onion and bell pepper and cook, stirring frequently, until the vegetables are tender and the onion is translucent, about 5 minutes. Add the garlic, corn and black beans and cook until the corn and beans are heated through, about 2 minutes.
Stir in 1 1/2 cups water, the diced tomatoes and their juices, chili powder, cumin, rice and a pinch of salt and pepper. Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes.
Stir in the cheese until melted. Taste for seasoning and serve garnished with chopped cilantro.
MINT POTATO SALAD
This comes from Patricia Wells in the July 2012 issue of Runner’s World. It begins, “Potatoes are rich in potassium, which helps lower blood pressure. ‘Serve the salad as part of a summer buffet with grilled fish or chicken,’ says Wells.” Serves 4.
To view this online, go to http://www.runnersworld.com/recipes/mint-potato-salad.
1 pound Yukon Gold potatoes
1 quart water
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon French mustard
6 small spring onions or scallions, white part only, trimmed, peeled, and thinly sliced
1/4 cup jarred capers, drained
Fine sea salt to taste
1/4 cup fresh mint leaves, cut into thin strips
Scrub the potatoes but don't peel.
Bring the water to a simmer in a steamer. Place the potatoes on a steaming rack over the simmering water, cover, and steam until fully cooked, about 25 minutes. (Alternatively, boil the potatoes.)
Meanwhile, in a large salad bowl, whisk the oil, lemon, and mustard. Add the spring onions and capers, and toss to blend. Add salt to taste.
Once potatoes are cooked, cut them crosswise into thin slices. Add potatoes directly to the dressing while they are still warm (so they will absorb the dressing). Toss to thoroughly coat the potatoes with the dressing.
Add the mint and toss again. Taste for seasoning. Serve warm.
Calories Per Serving: 235; Carbs: 25 g; Fiber: 3 g; Protein: 3 g; Fat: 14 g
CHERRY SMOOTHIE
This comes from Yishane Lee in the July 2012 issue of Runner’s World, page 48. I couldn’t find a link for it…
1 cup pitted cherries
3/4 cup plain yogurt
2 tablespoons honey
3/4 cup ice
Place ingredients in blender and blend. Yum!
TANGERINE-GINGER CUSTARDS
This comes from the November/December 2008 issue of Vegetarian Times, page 51. It begins, “Citrus zests are an ideal addition to custard-style recipes such as this one because they infuse the desserts with flavor but don’t curdle the creamy mixture the way a citrus juice would.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/tangerine-ginger-custards/.
2 cups reduced-fat milk
1/2 tsp. tangerine zest
2 1/4-inch coins fresh ginger
1/2 cup sugar
2 large eggs
2 tangerines, peeled and sectioned
Slivered candied ginger, for garnish
Heat milk, tangerine zest, and ginger coins in medium saucepan over medium heat, until milk’s surface begins to bubble, stirring frequently. Remove from heat, and cool.
Strain milk through fine sieve into medium bowl, discarding tangerine zest and ginger coins. Mix in sugar. Beat eggs with pinch of salt in small bowl. Whisk beaten eggs into milk mixture.
Preheat oven to 350°F. Fill 6 4-oz. (1/2-cup) ramekins with custard. Place ramekins in roasting pan. Fill roasting pan with boiling water that reaches about one-third up sides of ramekins. Bake 40 to 50 minutes, or until custards jiggle slightly. Remove from water bath, and cool. Garnish each custard with a tangerine section and slivered candied ginger before serving.
nutritional information Per Serving: Calories: 144; Protein: 5 g; Total Fat: 3.5 g; Saturated Fat: 1.5 g; Carbohydrates: 24 g; Cholesterol: 77 mg; Sodium: 57 mg; Fiber: 1 g; Sugar: 24 g; Gluten-Free
QUICK AND EASY CHEESY PASTA AND BEAN CASSEROLE
This comes from Jolinda Hackett, Vegetarian Food expert for About.com. Jolinda wrote, “A super quick and easy vegetarian pasta casserole recipe. This is a great way to use up any leftover cooked pasta you have lying around. Just "dump" a few ingredients into a dish and bake. Although you do have to cook the pasta beforehand, this pasta casserole only has five ingredients, so it really can be a time saver on a busy night.
“What to do with all the extra time you'll have on hand by preparing such a simple and easy dinner as this one? Make a fresh green salad to go along with it or try baking a simple whole wheat dinner roll. Why not?
“Pasta and bean casserole recipe courtesy of Bush's® Beans.”
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: about 4 servings
To view this online, click here.
Ingredients
1 16 ounce package penne pasta
1 14.5 ounce can diced tomatoes
2 16 ounce cans kidney beans, drained and rinsed
1 26 ounce jar spaghetti sauce
2 cups shredded mozzarella cheese
Preparation
Preheat oven to 375 degrees.
Prepare pasta according to package directions. Drain and return to saucepan.
Stir in diced tomatoes, kidney beans and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella. Bake until cheese is melted and golden, about 40 minutes.
Enjoy your easy pasta bake for dinner!
VEGETARIAN ENCHILADA CASSEROLE WITH BLACK BEANS
This also comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A Mexican casserole, sometimes called a tortilla pie or a tortilla casserole, is simply a few Mexican ingredients layered in between tortillas (similar to the way a lasagna is layered) then baked in the oven. Sound good? Read on!
“This vegetarian Mexican casserole recipe is a one dish vegetarian casserole perfect for those busy nights. You can get this meatless vegetarian enchilada baked Mexican casserole in the oven in just a few minutes. Don't be fooled by the somewhat long ingredients list. All you really need to do is lay a few corn tortillas in a casserole or baking dish, cover it with beans (and some sauteed veggies) and cheese, and repeat, just like making a lasagna. The garnishes are all optional.
“A simple Mexican-inspired meal the whole family will enjoy, and, because this recipe makes quite a bit, you can plan on having leftovers.
“Recipe courtesy of Bush's® Beans.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 8-10 servings
To view this online, click here.
Ingredients
2 cups chopped onion, fresh or frozen
1 1/2 cups chopped red pepper, fresh or frozen
2 garlic cloves, minced
3/4 cup salsa
2 teaspoons ground cumin
2 15.8 ounce cans black beans, drained
12 6-inch corn tortillas
2 cups Monterey Jack and Cheddar blend cheese shredded
3 tomatoes chopped (optional)
1/2 cup sour cream (optional)
1/2 cup sliced black olives (optional)
Preparation
Preheat oven to 350 degrees.
Combine onion pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat. Cook, stirring frequently for 3 minutes.
Arrange 6 tortillas in bottom of 9" x 13" baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese.
Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm.
Garnish with tomatoes, sour cream and olives.
Makes 8 servings of Mexican enchilada casserole.
ONE-POT MEXICAN RICE WITH BLACK BEANS AND CORN
This came from Maggie Shi in The Today Show cooking e-newsletter. Cook Time: 30 minutes; Prep Time: 20 minutes.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 cup frozen corn kernels
1 15.5-ounce can black beans, drained and rinsed
1 14.5-ounce can diced tomatoes, with juices
2 teaspoons chili powder
1 teaspoon cumin
1 cup long-grain white rice
salt and freshly ground black pepper
1 cup shredded cheddar, Monterey Jack or pepper jack cheese
Chopped cilantro, for garnish
Preparation
In a Dutch oven or other heavy-bottomed pot with a lid, heat the olive oil over medium high heat. Add the onion and bell pepper and cook, stirring frequently, until the vegetables are tender and the onion is translucent, about 5 minutes. Add the garlic, corn and black beans and cook until the corn and beans are heated through, about 2 minutes.
Stir in 1 1/2 cups water, the diced tomatoes and their juices, chili powder, cumin, rice and a pinch of salt and pepper. Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes.
Stir in the cheese until melted. Taste for seasoning and serve garnished with chopped cilantro.
MINT POTATO SALAD
This comes from Patricia Wells in the July 2012 issue of Runner’s World. It begins, “Potatoes are rich in potassium, which helps lower blood pressure. ‘Serve the salad as part of a summer buffet with grilled fish or chicken,’ says Wells.” Serves 4.
To view this online, go to http://www.runnersworld.com/recipes/mint-potato-salad.
1 pound Yukon Gold potatoes
1 quart water
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon French mustard
6 small spring onions or scallions, white part only, trimmed, peeled, and thinly sliced
1/4 cup jarred capers, drained
Fine sea salt to taste
1/4 cup fresh mint leaves, cut into thin strips
Scrub the potatoes but don't peel.
Bring the water to a simmer in a steamer. Place the potatoes on a steaming rack over the simmering water, cover, and steam until fully cooked, about 25 minutes. (Alternatively, boil the potatoes.)
Meanwhile, in a large salad bowl, whisk the oil, lemon, and mustard. Add the spring onions and capers, and toss to blend. Add salt to taste.
Once potatoes are cooked, cut them crosswise into thin slices. Add potatoes directly to the dressing while they are still warm (so they will absorb the dressing). Toss to thoroughly coat the potatoes with the dressing.
Add the mint and toss again. Taste for seasoning. Serve warm.
Calories Per Serving: 235; Carbs: 25 g; Fiber: 3 g; Protein: 3 g; Fat: 14 g
CHERRY SMOOTHIE
This comes from Yishane Lee in the July 2012 issue of Runner’s World, page 48. I couldn’t find a link for it…
1 cup pitted cherries
3/4 cup plain yogurt
2 tablespoons honey
3/4 cup ice
Place ingredients in blender and blend. Yum!
TANGERINE-GINGER CUSTARDS
This comes from the November/December 2008 issue of Vegetarian Times, page 51. It begins, “Citrus zests are an ideal addition to custard-style recipes such as this one because they infuse the desserts with flavor but don’t curdle the creamy mixture the way a citrus juice would.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/tangerine-ginger-custards/.
2 cups reduced-fat milk
1/2 tsp. tangerine zest
2 1/4-inch coins fresh ginger
1/2 cup sugar
2 large eggs
2 tangerines, peeled and sectioned
Slivered candied ginger, for garnish
Heat milk, tangerine zest, and ginger coins in medium saucepan over medium heat, until milk’s surface begins to bubble, stirring frequently. Remove from heat, and cool.
Strain milk through fine sieve into medium bowl, discarding tangerine zest and ginger coins. Mix in sugar. Beat eggs with pinch of salt in small bowl. Whisk beaten eggs into milk mixture.
Preheat oven to 350°F. Fill 6 4-oz. (1/2-cup) ramekins with custard. Place ramekins in roasting pan. Fill roasting pan with boiling water that reaches about one-third up sides of ramekins. Bake 40 to 50 minutes, or until custards jiggle slightly. Remove from water bath, and cool. Garnish each custard with a tangerine section and slivered candied ginger before serving.
nutritional information Per Serving: Calories: 144; Protein: 5 g; Total Fat: 3.5 g; Saturated Fat: 1.5 g; Carbohydrates: 24 g; Cholesterol: 77 mg; Sodium: 57 mg; Fiber: 1 g; Sugar: 24 g; Gluten-Free
Wednesday, March 30, 2016
Wednesday Recipes
Here are today's six vegetarian recipes. Enjoy!
ZUCCHINI PARMESAN
This comes from Martha Rose Schulman in The New York Times Cooking e-newsletter. Martha wrote, “This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.” Time: About 1 1/ 2 hours; Makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1017523-zucchini-parmesan
Ingredients
For the Tomato Sauce:
2 to 2 1/2 pounds fresh ripe tomatoes
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 to 4 garlic cloves (to taste)
Salt and pepper
1/8 teaspoon sugar
2 sprigs fresh basil
1 tablespoon chopped fresh basil
For the Zucchini Parmesan:
2 to 2 1/4 pounds zucchini
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon red pepper flakes (pepperoncini), to taste
3/4 cup freshly grated Parmesan
Preparation
If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.
SWEET AND SPICY FRUIT SALAD
This comes from Melissa Clark, also from The New York Times Cooking e-newsletter. Melissa wrote, “Most fruit salads consist of little more than diced fruit mixed in a bowl. They are simple and satisfying, but not necessarily special. This one is a more sophisticated take. It calls for a star anise- and chile-infused simple syrup, which adds sweetness and musky, spicy complexity. In addition to fruit, herbs – tarragon and basil – are tossed in for freshness. You can use whatever fruit you like as long as it is sweet and ripe. Eat the salad as it is, or top it with either mascarpone for a mellow, creamy note, or crumbled ricotta salata for something savory and bracing. Feel free to play around with other toppings as well. In the mellow category are fresh ricotta, crème fraîche, sour cream or ice cream. For something on the salty side, try shaved Parmesan, crumbled feta or goat cheese.” Time: 25 minutes; makes 8 to 12 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1017527-sweet-and-spicy-fruit-salad.
Ingredients
1/3 cup granulated sugar
1 serrano chile, halved
1 whole dried star anise
7 to 8 cups mixed cut fruit, like kiwi, peaches, plums, raspberries, blueberries, blackberries, mango, pineapple, oranges, grapefruit, pears or bananas
2 teaspoons chopped tarragon
2 teaspoons chopped basil
Flaky sea salt, to taste
Black pepper, to taste
Mascarpone or crumbled ricotta salata, for garnish (optional)
Preparation
Place sugar, 3/4 cup water, chile and star anise in a small pot and bring to a boil. Simmer for 10 to 15 minutes until the mixture is as thick as maple syrup and spicy tasting. Strain syrup. (Syrup can be made up to 1 week in advance; store in the refrigerator.)
Toss fruit with half of the sugar syrup, the tarragon and the basil. Add more syrup to taste, depending on how sweet and spicy you want the salad. Season very lightly with salt and pepper. If desired, add dollops of mascarpone or crumbled ricotta salata on top.
VEGETARIAN CHILI AND CORNBREAD CASSEROLE
This comes from Jolinda Hackett, Vegetarian Food expert for About.com. Jolinda wrote, “Vegetarian Chili and Cornbread Casserole. With beans and mock meat for plenty of protein, this easy vegetarian and vegan chili casserole can be prepared in just a few minutes, and can be a great way to use up leftover chili, if you have some. If you like corn bread, you'll like this recipe.” Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 4 - 6 servings.
To view this online, click here.
Ingredients
4 15 ounce cans kidney beans, well drained
2 cups vegetarian ground beef substitute
1 cup corn
2 15 ounce cans tomato sauce
2 tbsp chili powder
1/4 tsp cayenne pepper
1/3 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
2 cups cornmeal
1 1/2 cups whole wheat flour
1 tbsp baking powder
2 cups soy milk (or another non-dairy milk substitute)
1/4 cup vegetable oil
1 tbsp maple syrup
Preparation
Pre-heat the oven to 375 degrees. In a large mixing bowl, mix together the beans, beef substitute, corn, tomato sauce and spices and spread in the bottom of a large baking pan.
In a separate bowl, combine the cornmeal, flour and baking powder. Slowly whisk in the soy milk, oil and maple syrup, stirring just until combined. Pour this cornbread batter over the chili mixture and spread in the dish.
Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
You could also make this recipe using any kind of leftover chili or canned vegetarian chili.
RED BEAN STEW
This comes from Martha Rose Schulman in The New York Times Cooking e-newsletter. Martha wrote, “Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.” Time: 1 hour 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients1 pound (2 1/4 cups) red beans, washed, picked over and soaked for 6 hours or overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 medium or large onion, chopped
6 garlic cloves, minced
2 carrots, peeled and chopped
1 large or 2 small green bell peppers, cut in small dice
2 tablespoons sweet Hungarian paprika
2 tablespoons tomato paste
1 bay leaf
Salt
1 teaspoon oregano
Pinch of cayenne
2 tablespoons red wine vinegar
1/2 teaspoon sugar
Freshly ground pepper
1/2 cup minced fresh parsley, or a combination of parsley and dill
1/2 cup drained yogurt for topping
Preparation
Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.
Tip: Advance preparation: This stew tastes best a day after it is made, and even better two days later.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich, one of About.com’s American Food experts. John wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” The recipe originally called for either vegetable or chicken stock; I've kept the chicken stock out of this. Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
To view this online, click here.
Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
GINGER PUMPKIN PIE
Kathy Kingsley is About.com's American Food expert. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn he edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
ZUCCHINI PARMESAN
This comes from Martha Rose Schulman in The New York Times Cooking e-newsletter. Martha wrote, “This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.” Time: About 1 1/ 2 hours; Makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1017523-zucchini-parmesan
Ingredients
For the Tomato Sauce:
2 to 2 1/2 pounds fresh ripe tomatoes
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 to 4 garlic cloves (to taste)
Salt and pepper
1/8 teaspoon sugar
2 sprigs fresh basil
1 tablespoon chopped fresh basil
For the Zucchini Parmesan:
2 to 2 1/4 pounds zucchini
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon red pepper flakes (pepperoncini), to taste
3/4 cup freshly grated Parmesan
Preparation
If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.
SWEET AND SPICY FRUIT SALAD
This comes from Melissa Clark, also from The New York Times Cooking e-newsletter. Melissa wrote, “Most fruit salads consist of little more than diced fruit mixed in a bowl. They are simple and satisfying, but not necessarily special. This one is a more sophisticated take. It calls for a star anise- and chile-infused simple syrup, which adds sweetness and musky, spicy complexity. In addition to fruit, herbs – tarragon and basil – are tossed in for freshness. You can use whatever fruit you like as long as it is sweet and ripe. Eat the salad as it is, or top it with either mascarpone for a mellow, creamy note, or crumbled ricotta salata for something savory and bracing. Feel free to play around with other toppings as well. In the mellow category are fresh ricotta, crème fraîche, sour cream or ice cream. For something on the salty side, try shaved Parmesan, crumbled feta or goat cheese.” Time: 25 minutes; makes 8 to 12 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1017527-sweet-and-spicy-fruit-salad.
Ingredients
1/3 cup granulated sugar
1 serrano chile, halved
1 whole dried star anise
7 to 8 cups mixed cut fruit, like kiwi, peaches, plums, raspberries, blueberries, blackberries, mango, pineapple, oranges, grapefruit, pears or bananas
2 teaspoons chopped tarragon
2 teaspoons chopped basil
Flaky sea salt, to taste
Black pepper, to taste
Mascarpone or crumbled ricotta salata, for garnish (optional)
Preparation
Place sugar, 3/4 cup water, chile and star anise in a small pot and bring to a boil. Simmer for 10 to 15 minutes until the mixture is as thick as maple syrup and spicy tasting. Strain syrup. (Syrup can be made up to 1 week in advance; store in the refrigerator.)
Toss fruit with half of the sugar syrup, the tarragon and the basil. Add more syrup to taste, depending on how sweet and spicy you want the salad. Season very lightly with salt and pepper. If desired, add dollops of mascarpone or crumbled ricotta salata on top.
VEGETARIAN CHILI AND CORNBREAD CASSEROLE
This comes from Jolinda Hackett, Vegetarian Food expert for About.com. Jolinda wrote, “Vegetarian Chili and Cornbread Casserole. With beans and mock meat for plenty of protein, this easy vegetarian and vegan chili casserole can be prepared in just a few minutes, and can be a great way to use up leftover chili, if you have some. If you like corn bread, you'll like this recipe.” Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 4 - 6 servings.
To view this online, click here.
Ingredients
4 15 ounce cans kidney beans, well drained
2 cups vegetarian ground beef substitute
1 cup corn
2 15 ounce cans tomato sauce
2 tbsp chili powder
1/4 tsp cayenne pepper
1/3 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
2 cups cornmeal
1 1/2 cups whole wheat flour
1 tbsp baking powder
2 cups soy milk (or another non-dairy milk substitute)
1/4 cup vegetable oil
1 tbsp maple syrup
Preparation
Pre-heat the oven to 375 degrees. In a large mixing bowl, mix together the beans, beef substitute, corn, tomato sauce and spices and spread in the bottom of a large baking pan.
In a separate bowl, combine the cornmeal, flour and baking powder. Slowly whisk in the soy milk, oil and maple syrup, stirring just until combined. Pour this cornbread batter over the chili mixture and spread in the dish.
Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
You could also make this recipe using any kind of leftover chili or canned vegetarian chili.
RED BEAN STEW
This comes from Martha Rose Schulman in The New York Times Cooking e-newsletter. Martha wrote, “Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.” Time: 1 hour 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients1 pound (2 1/4 cups) red beans, washed, picked over and soaked for 6 hours or overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 medium or large onion, chopped
6 garlic cloves, minced
2 carrots, peeled and chopped
1 large or 2 small green bell peppers, cut in small dice
2 tablespoons sweet Hungarian paprika
2 tablespoons tomato paste
1 bay leaf
Salt
1 teaspoon oregano
Pinch of cayenne
2 tablespoons red wine vinegar
1/2 teaspoon sugar
Freshly ground pepper
1/2 cup minced fresh parsley, or a combination of parsley and dill
1/2 cup drained yogurt for topping
Preparation
Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.
Tip: Advance preparation: This stew tastes best a day after it is made, and even better two days later.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich, one of About.com’s American Food experts. John wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” The recipe originally called for either vegetable or chicken stock; I've kept the chicken stock out of this. Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
To view this online, click here.
Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
GINGER PUMPKIN PIE
Kathy Kingsley is About.com's American Food expert. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn he edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
Tuesday, March 29, 2016
Cookies!
Before getting to today's recipes, I want to warn you about two tuna recalls. (I know – this is a vegetarian blog, but if you occasionally eat tuna – of have anyone in your household or family who eats canned tuna, you really need to know this.) Bumble Bee Foods has announced a voluntary recall of 3 specific UPC does of its Chunk Light tuna. Click here to view the recall. Also, Tri-Union Seafoods is recalling select 5 oz. cans of Chick of the Sea tuna due to “possible life-threatening health risks.” Click here to read the Chicken of the Sea recall.
Now, on to today's recipes. Cookies...COOKIES...COOKIES! We all love 'em (well, most of us do). But what happens if a cookie-loving person decides to go vegan? Have no fear. While cleaning out my email inbox, I happened to run across an old email from http://www.onegreenplanet.org/ with some of the best looking vegan cookies. These are holiday cookies, but there's no need to wait for a holiday to whip up a batch of them. And if you want to see all ten of the recipes on the email list, go to http://www.onegreenplanet.org/vegan-food/our-top-10-holiday-vegan-cookie-recipes/. Even if you're not a vegan, I have a feeling that you'll find something on here to make your cookie-lover happy.
CHOCOLATE-COVERED CHERRY COOKIES
Recipe by Nikki Haney: Blogger, The Tolerant Vegan
(makes about 24 cookies)
Ingredients:
1/2 cup Earth Balance Natural Buttery Spread
1 cup refined sugar
1/2 ripe banana, mashed
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
24 dark morello cherries in syrup
1 cup semisweet chocolate chips
1/2 cup non-dairy vanilla milk
3 teaspoons morello cherry juice, from jar
Directions:
Preheat your oven to 350 degrees Fahrenheit
Place the Earth Balance Natural Buttery Spread and refined sugar in a large bowl. Mix on low-medium speed until fluffy. Add in the mashed banana and vanilla.
In a separate bowl, whisk together the all-purpose flour, cocoa, salt, baking powder and baking soda.
Add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined. The cookie batter will be pretty thick.
Scoop the batter onto a baking pan and make a thumbprint in the center of each cookie. Scoop the cherries out of their jar and place one cherry in each thumbprint.
In a small pot over low heat, melt the chocolate chips and non-dairy milk, stirring constantly. Once melted, remove from heat and stir in the cherry juice. Spoon 1 teaspoon of the melted chocolate over top of each cookie.
Bake the cookies for 10-12 minutes. Remove the cookies from the oven, spoon another teaspoon of chocolate over each cookie and allow them to cool to room temperature.
GLUTEN-FREE PEANUT BUTTER COOKIES WITH DARK CHOCOLATE DRIZZLE
Ingredients
1 1/2 cups almond flour
1/4 teaspoon salt
1/2 cup organic sugar
1/2 cup Earth Balance Buttery Sticks, softened
1 teaspoon vanilla
1 cup peanut butter
1/2 cup vegan dark chocolate
Preparation
Preheat oven to 350 degrees.
Combine almond flour, salt, sugar, Earth Balance, vanilla and peanut butter in a bowl and beat with electric mixer until thoroughly blended. Form into 1″ balls and place on parchment paper lined baking sheet, 2 inches apart. Bake for 12-14 minutes until set and lightly browned. Cool.
Melt dark chocolate either in the microwave (for 45 seconds at a time, stirring in between until melted) or a double boiler, and drizzle on top of cookies.
SANDWICH COOKIES
Ingredients
Cookies1 1/4 cup all purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1 cup organic cane sugar
3/4 cup Earth Balance, room temperature
Ener-G Egg Replacer for one egg (1 1/2 teaspoons egg replacer mixed with 2 tablespoons water)
Filling
1/2 cup Earth Balance, room temperature
2 cups confectioner’s sugar
2 teaspoons vanilla paste (or vanilla extract)
Preparation
Preheat the oven to 375 degrees F.
In a bowl mix flour, cocoa, baking soda, baking powder, salt, and sugar. Add the butter and Ener-G egg replacer. Mix until well blended dough.
For mini sandwiches, drop by teaspoons onto lined baking sheet. For bigger sandwiches, drop by tablespoons onto lined baking sheet. Use hand to flatten cookies. Bake cookies for 8-9 minutes. Cool on a rack.
While cookies are cooling, beat together softened Earth Balance and confectioner’s sugar at low speed. Add vanilla and mix at higher speed for about 2 minutes. Use a pastry bag and a small star or drop flower tip and pipe icing onto one cookie, and top with another cookie. Enjoy!
CITRUS TRIO BUTTER DIPPING COOKIES
This recipe is from the Food Network's Melissa d'Arabian.
Prep Time: 30 min; Cook Time: 10 min; Level: Easy; Serves: approximately 80 cookies
Ingredients
1 cup unsalted butter
4 ounces cream cheese
1 cup sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
Dash salt
1 lime, zested
1 orange, zested
1 lemon, zested
Directions
Preheat the oven to 350 degrees F.
Add the butter, cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the milk and vanilla and mix until blended.
In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.
Roll the dough into a long 1/2-inch in diameter rope by hand. Cut the dough into 2-inch lengths and arrange them on a cold ungreased cookie sheet. Bake for 12 to 14 minutes, or until golden brown.
Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
Cook's Note: To butter cookie purists: these are also delicious without the zest!
Vegan Variation:
1 cup margarine (2 sticks)
4 ounces vegan cream cheese
1 cup sugar
20 sprays imitation butter flavor (recommended: I Can't Believe it's Not Butter)
3 tablespoons soy milk
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
Dash salt
2 limes, zested
2 oranges, zested
2 lemons, zested
Directions
Preheat the oven to 350 degrees F.
Add the margarine, vegan cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the butter flavoring, soy milk and vanilla and mix until blended. (The mixture will look a little curdled at this point - scrape down the sides of the bowl.)
In a separate bowl, whisk together the flour, baking powder and salt. Using a hand mixer on low speed, gradually mix the flour mixture into margarine mixture, only until blended. Divide dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.
Using a pastry bag, (or a plastic pastry bag, snip 1/4-inch off the corner) or a sturdy resealable plastic bag. Put 1 of the doughs in the bag and using a 1/4 or 1/2-inch tip, make 2-inch long strips 2-inches apart on a parchment paper lined cookie sheet. Bake until golden around the edges, (cookies spread very thin), about 8 to 10 minutes.
Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
Cook's Note: To butter cookie purists: these are also delicious without zest!
VEGAN SNICKERDOODLES
This recipe is from the September 2007 issue of Vegetarian Times (page 79) and can be found online at http://www.vegetariantimes.com/recipe/vegan-snickerdoodles/. The recipe makes 45 cookies, and starts, "Snickerdoodles are just sugar cookies rolled in cinnamon sugar. Try adding 1/2 teaspoon ground nutmeg or allspice to the cinnamon sugar to boost flavor."
Cookie Dough
1 3/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1 stick (4 oz.) vegan margarine, softened
3/4 cup sugar
1/4 cup vanilla soymilk
1 tsp. vanilla extract
Cinnamon Sugar
1/2 cup sugar
3 Tbs. ground cinnamon
Preheat oven to 350°F. Coat baking sheet with cooking spray.
To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.
Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.
nutritional information Per Cookie: Calories: 49; Protein: 1 g; Total Fat: 1.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 29 mg; Fiber: 1 g; Sugar: 4 g; Vegan
PEANUT BUTTER SANDWICH COOKIES
This yummy recipe is from the December 2012 issue of Vegetarian Times (page 55), and can be found at http://www.vegetariantimes.com/recipe/peanut-butter-sandwich-cookies/ and makes 24 sandwiches. The recipe states, "These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling."
Cookies
2 cups smooth natural-style peanut butter
4 oz. Earth Balance margarine (1 stick)
1 cup dark brown sugar
1/2 cup evaporated cane sugar
2 tsp. vanilla extract
1/2 cup plain soymilk or almond milk
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/3 cup roasted unsalted peanuts, chopped
Filling
1/2 cup coconut creamer or soy creamer
8 oz. vegan chocolate chips (1 1/4 cups)
To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.
Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.
Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.
To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.
Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.
nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan
Now, on to today's recipes. Cookies...COOKIES...COOKIES! We all love 'em (well, most of us do). But what happens if a cookie-loving person decides to go vegan? Have no fear. While cleaning out my email inbox, I happened to run across an old email from http://www.onegreenplanet.org/ with some of the best looking vegan cookies. These are holiday cookies, but there's no need to wait for a holiday to whip up a batch of them. And if you want to see all ten of the recipes on the email list, go to http://www.onegreenplanet.org/vegan-food/our-top-10-holiday-vegan-cookie-recipes/. Even if you're not a vegan, I have a feeling that you'll find something on here to make your cookie-lover happy.
CHOCOLATE-COVERED CHERRY COOKIES
Recipe by Nikki Haney: Blogger, The Tolerant Vegan
(makes about 24 cookies)
Ingredients:
1/2 cup Earth Balance Natural Buttery Spread
1 cup refined sugar
1/2 ripe banana, mashed
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
24 dark morello cherries in syrup
1 cup semisweet chocolate chips
1/2 cup non-dairy vanilla milk
3 teaspoons morello cherry juice, from jar
Directions:
Preheat your oven to 350 degrees Fahrenheit
Place the Earth Balance Natural Buttery Spread and refined sugar in a large bowl. Mix on low-medium speed until fluffy. Add in the mashed banana and vanilla.
In a separate bowl, whisk together the all-purpose flour, cocoa, salt, baking powder and baking soda.
Add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined. The cookie batter will be pretty thick.
Scoop the batter onto a baking pan and make a thumbprint in the center of each cookie. Scoop the cherries out of their jar and place one cherry in each thumbprint.
In a small pot over low heat, melt the chocolate chips and non-dairy milk, stirring constantly. Once melted, remove from heat and stir in the cherry juice. Spoon 1 teaspoon of the melted chocolate over top of each cookie.
Bake the cookies for 10-12 minutes. Remove the cookies from the oven, spoon another teaspoon of chocolate over each cookie and allow them to cool to room temperature.
GLUTEN-FREE PEANUT BUTTER COOKIES WITH DARK CHOCOLATE DRIZZLE
Ingredients
1 1/2 cups almond flour
1/4 teaspoon salt
1/2 cup organic sugar
1/2 cup Earth Balance Buttery Sticks, softened
1 teaspoon vanilla
1 cup peanut butter
1/2 cup vegan dark chocolate
Preparation
Preheat oven to 350 degrees.
Combine almond flour, salt, sugar, Earth Balance, vanilla and peanut butter in a bowl and beat with electric mixer until thoroughly blended. Form into 1″ balls and place on parchment paper lined baking sheet, 2 inches apart. Bake for 12-14 minutes until set and lightly browned. Cool.
Melt dark chocolate either in the microwave (for 45 seconds at a time, stirring in between until melted) or a double boiler, and drizzle on top of cookies.
SANDWICH COOKIES
Ingredients
Cookies1 1/4 cup all purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1 cup organic cane sugar
3/4 cup Earth Balance, room temperature
Ener-G Egg Replacer for one egg (1 1/2 teaspoons egg replacer mixed with 2 tablespoons water)
Filling
1/2 cup Earth Balance, room temperature
2 cups confectioner’s sugar
2 teaspoons vanilla paste (or vanilla extract)
Preparation
Preheat the oven to 375 degrees F.
In a bowl mix flour, cocoa, baking soda, baking powder, salt, and sugar. Add the butter and Ener-G egg replacer. Mix until well blended dough.
For mini sandwiches, drop by teaspoons onto lined baking sheet. For bigger sandwiches, drop by tablespoons onto lined baking sheet. Use hand to flatten cookies. Bake cookies for 8-9 minutes. Cool on a rack.
While cookies are cooling, beat together softened Earth Balance and confectioner’s sugar at low speed. Add vanilla and mix at higher speed for about 2 minutes. Use a pastry bag and a small star or drop flower tip and pipe icing onto one cookie, and top with another cookie. Enjoy!
CITRUS TRIO BUTTER DIPPING COOKIES
This recipe is from the Food Network's Melissa d'Arabian.
Prep Time: 30 min; Cook Time: 10 min; Level: Easy; Serves: approximately 80 cookies
Ingredients
1 cup unsalted butter
4 ounces cream cheese
1 cup sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
Dash salt
1 lime, zested
1 orange, zested
1 lemon, zested
Directions
Preheat the oven to 350 degrees F.
Add the butter, cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the milk and vanilla and mix until blended.
In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.
Roll the dough into a long 1/2-inch in diameter rope by hand. Cut the dough into 2-inch lengths and arrange them on a cold ungreased cookie sheet. Bake for 12 to 14 minutes, or until golden brown.
Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
Cook's Note: To butter cookie purists: these are also delicious without the zest!
Vegan Variation:
1 cup margarine (2 sticks)
4 ounces vegan cream cheese
1 cup sugar
20 sprays imitation butter flavor (recommended: I Can't Believe it's Not Butter)
3 tablespoons soy milk
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
Dash salt
2 limes, zested
2 oranges, zested
2 lemons, zested
Directions
Preheat the oven to 350 degrees F.
Add the margarine, vegan cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the butter flavoring, soy milk and vanilla and mix until blended. (The mixture will look a little curdled at this point - scrape down the sides of the bowl.)
In a separate bowl, whisk together the flour, baking powder and salt. Using a hand mixer on low speed, gradually mix the flour mixture into margarine mixture, only until blended. Divide dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.
Using a pastry bag, (or a plastic pastry bag, snip 1/4-inch off the corner) or a sturdy resealable plastic bag. Put 1 of the doughs in the bag and using a 1/4 or 1/2-inch tip, make 2-inch long strips 2-inches apart on a parchment paper lined cookie sheet. Bake until golden around the edges, (cookies spread very thin), about 8 to 10 minutes.
Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
Cook's Note: To butter cookie purists: these are also delicious without zest!
VEGAN SNICKERDOODLES
This recipe is from the September 2007 issue of Vegetarian Times (page 79) and can be found online at http://www.vegetariantimes.com/recipe/vegan-snickerdoodles/. The recipe makes 45 cookies, and starts, "Snickerdoodles are just sugar cookies rolled in cinnamon sugar. Try adding 1/2 teaspoon ground nutmeg or allspice to the cinnamon sugar to boost flavor."
Cookie Dough
1 3/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1 stick (4 oz.) vegan margarine, softened
3/4 cup sugar
1/4 cup vanilla soymilk
1 tsp. vanilla extract
Cinnamon Sugar
1/2 cup sugar
3 Tbs. ground cinnamon
Preheat oven to 350°F. Coat baking sheet with cooking spray.
To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.
Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.
nutritional information Per Cookie: Calories: 49; Protein: 1 g; Total Fat: 1.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 29 mg; Fiber: 1 g; Sugar: 4 g; Vegan
PEANUT BUTTER SANDWICH COOKIES
This yummy recipe is from the December 2012 issue of Vegetarian Times (page 55), and can be found at http://www.vegetariantimes.com/recipe/peanut-butter-sandwich-cookies/ and makes 24 sandwiches. The recipe states, "These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling."
Cookies
2 cups smooth natural-style peanut butter
4 oz. Earth Balance margarine (1 stick)
1 cup dark brown sugar
1/2 cup evaporated cane sugar
2 tsp. vanilla extract
1/2 cup plain soymilk or almond milk
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/3 cup roasted unsalted peanuts, chopped
Filling
1/2 cup coconut creamer or soy creamer
8 oz. vegan chocolate chips (1 1/4 cups)
To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.
Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.
Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.
To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.
Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.
nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan
Monday, March 28, 2016
Monday Recipes
Hope your weekend was good. (Mine was.) Here are today's six vegetarian recipes. Enjoy!
THAI VEGETABLE STIR-FRY
This is from the February 2001 issue of Vegetables 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
HUMMUS
This is from Healing Heart Foundation, and is listed under the Recipes tab on the left-hand side of the page. The recipe starts states that hummus is, "A Mediterranean spread for dips, sandwiches & hors d'oevres."
4 C (or 2 cans) cooked garbanzo beans (chickpeas)
2 cloves garlic, mashed
1/4 C fat-free no-egg mayonnaise
1/2 t ground cumin
juice of one lemon
2 t Dijon mustard
The following are optional and reflect the various preferences of different Mediterranean cultures. Add any or all to your taste:
1/8 C fresh parsley or cilantro
2 T sweet pickle relish
2 green onions
cayenne pepper or hot sauce
pinch of salt (omit for sodium restricted diets)
Drain and reserve liquid from canned beans, if used, and mix in a blender or food processor, adding reserved liquid or water to the desired consistency, a little thinner than peanut butter. Flavor improves if refrigerated in a closed container for a few hours or overnight. Makes about 4 cups.
8 servings, each 195 calories: 10% from fat (2.5 g), 69% from carbohydrates (34.2 g), 21% from protein (10.4 g). Sodium 154 mg, Fiber 0.1 g.
Healing Heart Hint:Hummus is traditionally made with tahini (sesame seed paste), which is very high fat. For a hummus closest to traditional, a few drops of dark sesame oil or a 1/4 t of tahini can be added, although this will raise the fat content slightly.
If using canned beans, be sure to use the ones with no salt added.
VEGGIE STUFFED BAKED POTATO
Another recipe from Healing Heart Foundation. This one is listed as "a portable meal." I list it as yummy!
4 large baking potatoes
1 1/4 C soymilk
1 C each: frozen peas, corn, beans or greens (or any combination)
3/4 C grated fat-free soy cheese, cheddar or jalapeno jack flavor
pinch garlic powder
paprika
Preheat oven to 475 degrees. Chop vegetables, thaw if frozen. Set aside. Scrub potatoes, stab in two places with a knife or fork. Place on middle oven rack. Bake about one hour, until tender. Reduce oven heat to 350 degrees. Remove potatoes from oven and cut off a small portion of the top and scrape out soft part. Carefully scoop out potato center from the remaining part of the potato, but do not break the skin. Reserve.
Mash the potato innards in a bowl, adding small amounts of soymilk until smooth. Stir in vegetables and soy cheese. Heap the potato mixture back into the potato shells, using all of the mixture. Sprinkle with paprika. Bake on a non-stick sheet for 15 minutes, then broil on low for 2-3 minutes to brown slightly. Serve plain or with a gravy or sauce.
4 servings, each 339 calories: 2% from fat (0.85 g), 86% from carbohydrates (74.9 g), 12% from protein (10.2 g). Sodium 89 mg, Fiber 7.5 g.
Healing Heart Hint: These can be frozen for up to six months and reheated for a lunch or a snack. When defrosted, they can be kept a few days in the refrigerator and then microwaved or reheated in an oven. Do not re-freeze.
SLOPPY JOES
One last recipe from Healing Heart Foundation. This is meatless!
1 large onion, chopped
1 to 2 C celery, chopped
1 t balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 t dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 t black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 t hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
DECADENT DAIRY-FREE CHOCOLATE TRUFFLES
This is from the May 2006 issue of Vegetarian Times. The recipe, which serves 10 (about 30 truffles), starts, "Truffles are usually made with heavy cream, but you'll never miss the dairy in these luscious vegan chocolates."
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
THAI VEGETABLE STIR-FRY
This is from the February 2001 issue of Vegetables 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
HUMMUS
This is from Healing Heart Foundation, and is listed under the Recipes tab on the left-hand side of the page. The recipe starts states that hummus is, "A Mediterranean spread for dips, sandwiches & hors d'oevres."
4 C (or 2 cans) cooked garbanzo beans (chickpeas)
2 cloves garlic, mashed
1/4 C fat-free no-egg mayonnaise
1/2 t ground cumin
juice of one lemon
2 t Dijon mustard
The following are optional and reflect the various preferences of different Mediterranean cultures. Add any or all to your taste:
1/8 C fresh parsley or cilantro
2 T sweet pickle relish
2 green onions
cayenne pepper or hot sauce
pinch of salt (omit for sodium restricted diets)
Drain and reserve liquid from canned beans, if used, and mix in a blender or food processor, adding reserved liquid or water to the desired consistency, a little thinner than peanut butter. Flavor improves if refrigerated in a closed container for a few hours or overnight. Makes about 4 cups.
8 servings, each 195 calories: 10% from fat (2.5 g), 69% from carbohydrates (34.2 g), 21% from protein (10.4 g). Sodium 154 mg, Fiber 0.1 g.
Healing Heart Hint:Hummus is traditionally made with tahini (sesame seed paste), which is very high fat. For a hummus closest to traditional, a few drops of dark sesame oil or a 1/4 t of tahini can be added, although this will raise the fat content slightly.
If using canned beans, be sure to use the ones with no salt added.
VEGGIE STUFFED BAKED POTATO
Another recipe from Healing Heart Foundation. This one is listed as "a portable meal." I list it as yummy!
4 large baking potatoes
1 1/4 C soymilk
1 C each: frozen peas, corn, beans or greens (or any combination)
3/4 C grated fat-free soy cheese, cheddar or jalapeno jack flavor
pinch garlic powder
paprika
Preheat oven to 475 degrees. Chop vegetables, thaw if frozen. Set aside. Scrub potatoes, stab in two places with a knife or fork. Place on middle oven rack. Bake about one hour, until tender. Reduce oven heat to 350 degrees. Remove potatoes from oven and cut off a small portion of the top and scrape out soft part. Carefully scoop out potato center from the remaining part of the potato, but do not break the skin. Reserve.
Mash the potato innards in a bowl, adding small amounts of soymilk until smooth. Stir in vegetables and soy cheese. Heap the potato mixture back into the potato shells, using all of the mixture. Sprinkle with paprika. Bake on a non-stick sheet for 15 minutes, then broil on low for 2-3 minutes to brown slightly. Serve plain or with a gravy or sauce.
4 servings, each 339 calories: 2% from fat (0.85 g), 86% from carbohydrates (74.9 g), 12% from protein (10.2 g). Sodium 89 mg, Fiber 7.5 g.
Healing Heart Hint: These can be frozen for up to six months and reheated for a lunch or a snack. When defrosted, they can be kept a few days in the refrigerator and then microwaved or reheated in an oven. Do not re-freeze.
SLOPPY JOES
One last recipe from Healing Heart Foundation. This is meatless!
1 large onion, chopped
1 to 2 C celery, chopped
1 t balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 t dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 t black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 t hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
DECADENT DAIRY-FREE CHOCOLATE TRUFFLES
This is from the May 2006 issue of Vegetarian Times. The recipe, which serves 10 (about 30 truffles), starts, "Truffles are usually made with heavy cream, but you'll never miss the dairy in these luscious vegan chocolates."
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
Friday, March 25, 2016
Easter Recipes
This Sunday is Easter, unless you're celebrating the Orthodox Easter (in which case, it will be May 1). Here are six vegetarian recipes to fix for Easter - or, for that matter, any time. Enjoy!
ROASTED VEGETABLES
This comes from Melissa Clark in The New York Times Cooking e-newsletter. Melissa wrote, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Time: 30 minutes to 1 hour; makes 4 to 6 servings.
To view this online, click here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich, one of About.com’s American Food experts. John wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” The recipe originally called for either vegetable or chicken stock; I've kept the chicken stock out of this. Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
To view this online, click here.
Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
FRESH HERB POTATO ROSTI
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 42, and begins, “If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.” Ready in 30 minutes or less.
To view this online, click here.
2 large russet potatoes, peeled and grated (1 1/2 lb.)
4 tsp. fresh chives, coarsely chopped
4 tsp. fresh parsley, coarsely chopped
4 tsp. fresh tarragon, coarsely chopped
2 Tbs. olive oil
Squeeze as much liquid as possible out of grated potatoes, then place in bowl, and toss with chives, parsley, and tarragon. Season with salt and pepper, if desired.
Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rösti is golden brown. Loosen bottom and sides of rösti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rösti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rösti is golden brown. Loosen rösti, then slide onto serving plate. Cut into wedges or squares, and serve warm.
nutritional information Per Per slice: Calories: 184; Protein: 3 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 8 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
ROASTED VEGETABLES
This comes from Melissa Clark in The New York Times Cooking e-newsletter. Melissa wrote, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Time: 30 minutes to 1 hour; makes 4 to 6 servings.
To view this online, click here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich, one of About.com’s American Food experts. John wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” The recipe originally called for either vegetable or chicken stock; I've kept the chicken stock out of this. Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
To view this online, click here.
Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
FRESH HERB POTATO ROSTI
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 42, and begins, “If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.” Ready in 30 minutes or less.
To view this online, click here.
2 large russet potatoes, peeled and grated (1 1/2 lb.)
4 tsp. fresh chives, coarsely chopped
4 tsp. fresh parsley, coarsely chopped
4 tsp. fresh tarragon, coarsely chopped
2 Tbs. olive oil
Squeeze as much liquid as possible out of grated potatoes, then place in bowl, and toss with chives, parsley, and tarragon. Season with salt and pepper, if desired.
Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rösti is golden brown. Loosen bottom and sides of rösti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rösti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rösti is golden brown. Loosen rösti, then slide onto serving plate. Cut into wedges or squares, and serve warm.
nutritional information Per Per slice: Calories: 184; Protein: 3 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 8 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
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