Here are today's six vegetarian recipes to help you through the day. Enjoy!
TRADITIONAL IRISH SODA BREAD WITH CARAWAY
I know, St. Patrick’s Day was months ago, but I could eat Irish Soda Bread any time. This is from the March 2005 issue of Vegetarian Times, and begins, “Pricking the surface of the unbaked loaf is an old Irish tradition to let the fairies out.” Serves 8.
To view this online, click here.
3 cups all-purpose flour
1 Tbs. caraway seeds
1 Tbs. granulated sugar
1 tsp. salt
1 tsp. baking soda
1 1/2 cups buttermilk or sour milk
Preheat oven to 425F. Spray round 8-inch cake pan with nonstick cooking spray.
Combine flour, caraway seeds, sugar and salt in mixing bowl. In separate bowl, whisk baking soda into buttermilk. Make a well in center of flour. Pour buttermilk mixture into well, and stir to blend, using large spatula or wooden spoon. Dough should be soft but not sticky; if still sticky, work in 1/4 cup flour at a time until dough holds together.
Scrape dough into cake pan. Lightly flour hands, and pat dough flat. Using sharp knife, cut deep cross on top. Prick each quarter three or four times with fork.
Bake bread 30 minutes, or until golden brown on top and knife inserted in center comes out clean. Remove from pan, and cool slightly on rack. Serve warm with butter.
nutritional information Per SERVING: Calories: 200; Protein: 7 g; Total Fat: 1 g; Carbohydrates: 40 g; Sodium: 500 mg; Fiber: 2 g; Sugar: 5 g
MAYAN SPICED CHOCOLATE PUDDING
This is from the April 2009 issue of Vegetarian Times, and begins, “We've provided instructions for having this pudding ready to eat in 30 minutes, but you could also just chill with plastic wrap pressed onto the surface.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 13.5-oz. can light coconut milk, divided
1/4 cup cornstarch
1/4 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. chili powder, plus more for garnish
1/8 tsp. salt
1 3-oz. bar vegan dark chocolate, chopped
1 tsp. vanilla extract
Whisk together 1/4 cup coconut milk and cornstarch in small bowl. Set aside.
Combine remaining coconut milk, sugar, cinnamon, chili powder, and salt in saucepan, and bring to a simmer over medium heat. Whisk 1/4 cup hot mixture into cornstarch mixture to form slurry.
Whisk slurry into hot mixture, and cook 3 minutes, or until thickened, whisking constantly. Remove from heat, and whisk in chocolate and vanilla.
Transfer to metal bowl, and set in larger bowl filled with ice and water. Whisk occasionally to cool. Serve sprinkled with pinch of chili powder.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 18 g; Saturated Fat: 11 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 95 mg; Fiber: 2 g; Sugar: 16 g; Vegan; Gluten-Free
QUICK BALSAMIC QUINOA SALAD
This comes from The Kitchn’s e-newsletter. Serves 4 to 6.
To view this online, click here.
1 cup cooked quinoa (from roughly 1/3 cup dry quinoa; see How To Cook Quinoa)
1 cup frozen or fresh corn
1/2 cup pine nuts
1 large bowl of salad greens
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper
Heat a little olive oil in a pan, reducing the heat before adding cooked quinoa, corn, and pine nuts. Sauté until the quinoa is a little crunchy, the corn slightly brown, and the pine nuts toasted, 5 to 10 minutes, stirring constantly.
Let the mixture cool to room temperature or a little warmer, and toss with salad greens.
Whisk the oil and vinegar together, adding salt and pepper to taste, and toss with the salad. Taste and add more oil, vinegar, or salt to your personal preference.
Recipe Notes:
Slivered almonds (or any other nuts you like) can be substituted for the pine nuts.
If using frozen corn, add it to the pan first to thaw.
Add more quinoa and nuts to make this a light meal.
“I like to keep a bowl of cooked quinoa in the fridge, to use for different dishes throughout the week. It's delicious roasted and tossed with veggies and beans, reheated and stirred into almond milk for breakfast, or tossed into a salad for extra protein.”
CREAMY ZUCCHINI FETTUCCINE
This also comes from The Kitchn’s e-newsletter. Serves 3 (or 2 very hungry people)
To view this online, click here.
Salt, to taste
8 ounces fettuccine
4 tablespoons butter
4 cloves garlic, finely chopped
1/4 to 1/2 teaspoon chile flakes, to taste
2 small zucchini, finely diced
Zest of 1 lemon
1/4 cup heavy cream
1/2 cup grated Romano or Parmesan cheese
Pepper, to taste
Sprinkling of finely chopped fresh basil, optional
Bring a pot of water to a boil over high heat. Salt the water liberally. This is how pasta gets its flavor, so don’t be shy! Most of the salt won’t end up in the pasta.
Cook the pasta according to the package directions. I drain the pasta just before it’s finished so it doesn’t get mushy when I add it to the vegetable pan, where it gets cooked a little more.
Meanwhile, melt 1 tablespoon of the butter in a pan over medium heat. Add the garlic and chile flakes. Let them sizzle for 30 seconds to a minute, then add the zucchini. Stir the vegetables to coat. Cook, stirring occasionally, until some of the water has cooked off and the veggies are tender, 5 to 7 minutes; young summer zucchini doesn’t need much cooking. Add the lemon zest and stir.
Drain the fettuccine and add it to the pan, along with the remaining 3 tablespoons of butter, the cream, and most of the cheese. Toss the fettuccine around the pan, and add salt and lots of freshly ground pepper to taste. Top with a bit more cheese and a sprinkling of basil, if using, and serve immediately.
EASY LO MEIN
This is from Chungah Rhee, whose blog, Damn Delicious is packed with yummy recipes “using simple, fresh ingredients.” While I haven’t tried this recipe, it looks simple - and simply yummy. Shanghai wrote, “The easiest lo mein you will ever make in 15 min from start to finish. And it’s so much quicker, tastier and healthier than take-out!” Makes 4 servings; prep time: 10 minutes; cook time: 15 minutes.
To view this online, click here.
Ingredients:
8 ounces lo mein egg noodles* (see Note
1 tablespoon olive oil
2 cloves garlic, minced
2 cups cremini mushrooms, sliced
1 red bell pepper, julienned
1 carrot, julienned
1/2 cup snow peas
3 cups baby spinach
For the Sauce:
2 tablespoons reduced sodium soy sauce, or more, to taste
2 teaspoons sugar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon Sriracha, or more, to taste
Directions>
In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
In a large pot of boiling water, cook noodles according to package instructions; drain well.
Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
Stir in egg noodles and soy sauce mixture, and gently toss to combine.
Serve immediately.
Note: *If lo mein egg noodles cannot be found, spaghetti can be substituted.
ALASKAN TOMATO SOUP
This comes from the January 2007 issue of Vegetarian Times, and begins, “Alaska resident Angela Wilde uses cooking and eating to get out of the house, despite the winter elements. Since fresh tomatoes are not in season in January, Wilde created this delicious soup using canned ones.” Serves 6 in 30 minutes or less.
To view this online, click here.
2 Tbs. olive oil
1/2 medium red onion, diced (about 1/2 cup)
6 cloves garlic, minced (about 2 Tbs.)
1 14-oz. can diced tomatoes with sweet onion
1 14-oz. can plain tomato sauce
4 oz. silken tofu, mashed (about 2/3 cup)
1 low-sodium vegetable bouillon cube
1/2 cup couscous
1/4 cup chopped parsley
2 Tbs. chopped oregano
2 Tbs. chopped basil
Heat olive oil in large pot over medium heat. Add onion and garlic, and sauté 5 minutes, or until onion is translucent.
Stir in tomatoes, tomato sauce, tofu, bouillon cube and 3 cups water. Bring to a simmer, and add couscous, parsley, oregano and basil. Cook 5 minutes, or until couscous is tender. Season with salt and pepper, and serve hot.
nutritional information Per SERVING: Calories: 162; Protein: 5 g; Total Fat: 6 g; Carbohydrates: 24 g; Sodium: 678 mg; Fiber: 3 g; Sugar: 7 g; Vegan
Wednesday, May 18, 2016
Tuesday, May 17, 2016
Tuesday Recipes
Enjoy!
GARLICKY TOFU WITH SPINACH OVER PASTA
This comes from the October 2005 issue of Vegetarian Times, and begins, “A nonstick skillet is a must for this recipe—it makes the garlic cling to the tofu and form a sort of crust.” Serves 4 in 30 minutes or less.
To view this online, click here.
10 oz. whole wheat linguine
1 1/2 cups prepared pasta sauce
12 oz. baked tofu, cut into 1/2-inch cubes
6 cloves garlic, minced
10 oz. baby spinach, washed
Cook linguine according to package directions; drain.
Warm pasta sauce in pot over medium-low heat.
Coat nonstick skillet with cooking spray, and place over medium heat. Add tofu, and cook 5 minutes, or until crisp and browned, turning often. Stir in garlic, and cook 1 minute more, or until tofu is coated with browned garlic. Transfer to plate, and cover to keep warm.
Add spinach to same skillet. (Add spinach in batches, if necessary, stirring to wilt so remainder will fit.) Cover, and cook 2 minutes, or until tender.
Divide cooked pasta among 4 individual plates. Top each with equal amounts of spinach then garlic tofu. Spoon sauce on top, and serve.
nutritional informatio Per SERVING: Calories: 506; Protein: 28 g; Total Fat: 15 g; Saturated Fat: 3 g; Carbohydrates: 70 g; Sodium: 847 mg; Fiber: 18 g; Sugar: 8 g; Vegan
PEACH “DOUGHNUTS”
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “These doughnuts are pure fruit. They are inspired by a baked pistachio-encrusted Saturn peach doughnut I learned to make from the pastry chef Sherry Yard. I coat mine with a mix of ground almonds and raw brown sugar, sear them in butter and set them on a lime-inflected raspberry sauce. It’s a match made in heaven.” Time: 45 minutes; makes 6 servings.
To view this online, click here.
Ingredients
For the raspberry sauce:
1/4 cup sugar
1 6-ounce box raspberries
1 tablespoon crème de cassis liqueur
Finely grated or chopped zest of 1 lime
For the peaches:
6 ripe Saturn peaches
1/2 cup almonds
2 tablespoons raw brown sugar
2 to 3 tablespoons butter, as needed
For serving:
Vanilla ice cream or ice milk (optional)
Additional raspberries (optional)
Preparation
To make raspberry sauce, combine 1/3 cup water and the sugar in a small saucepan and bring to a boil. Turn heat to medium low and simmer until sugar has dissolved. Stir in raspberries and cassis liqueur. Return to a simmer, cover and cook over low heat for 10 minutes.
Place lime zest in a bowl and strain hot raspberry sauce into bowl. Press raspberry pulp through strainer; discard seeds. Whisk to blend pulp and syrup, and return to saucepan.
To skin peaches, bring a medium pot of water to a boil and add peaches. Blanch for 30 seconds and transfer to a bowl of ice water; drain. Cut peaches laterally around pit and gently twist apart. If peaches do not twist apart easily, insert knife tip and cut around the pit, then gently ease it out and separate the peach halves. Remove skin.
Place almonds and sugar in a food processor fitted with the steel blade and process until mixture is finely ground. Transfer to a wide bowl. Gently dip each peach half into the mixture to coat both sides, and place on a plate.
Shortly before serving, heat sauce and spoon a few tablespoons onto dessert plates.
Heat a large, heavy, nonstick skillet over medium-high heat. Add 2 tablespoons butter and when it has stopped foaming, add a batch of peach halves; do not crowd the pan. Sear for about 1 minute, until almond coating has browned, and flip over. Sear for another 30 seconds to a minute and remove to dessert plates, placing two halves on each plate, cut side up. Add more butter to pan if necessary and finish searing peaches. If desired, serve peaches with a scoop of vanilla ice cream and, for garnish, additional raspberries.
CHEESE-FREE STUFFED SHELLS
This is from the January 2006 issue of Vegetarian Times. It begins, “Tofu can still be a tough sell for some adults, much less for kids, who aren't likely to be swayed by arguments of how high tofu is in protein, calcium, iron and B vitamins. The small set worries about texture and taste. So, we resorted to the oldest trick in the book: pasta. We stuffed shells—always a kid favorite—with an Italian-seasoned tofu filling, then topped them with tomato sauce and a sprinkling of soy cheese. The creamy results will fool any tofu-phobe—in fact, our test-kitchen tasters liked these shells even better than the traditional ricotta-filled ones. Because tofu absorbs flavors so well, it's an ideal stand-in for mild ricotta cheese. Once the gang has scooped up the last bite, you can come clean, and use the meal to turn them on to other tofu dishes. Or it can just remain your healthy little secret.” Serves 4.
To view this online, click here.
16 jumbo pasta shells
1/2 jar marinara sauce(about 13 oz.)
1 15-oz. pkg. extra-firm tofu, drained
1/2 medium-sized onion, peeled and quartered
5 oz. frozen chopped spinach (about 1/2 cup), thawed and drained
1/4 cup fresh basil leaves
2 cloves garlic, peeled
2 Tbs. olive oil
1 Tbs. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup shredded Cheddar-style soy cheese
Preheat oven to 400°F. Cook pasta shells according to package directions. Drain, and rinse under cold water. Spread 1/2 cup marinara sauce over bottom of 9×13-inch baking dish.
Put tofu and all remaining ingredients except soy cheese in food processor; purée. Transfer tofu mixture to 1-gallon sealable plastic bag.
Snip off a bottom corner of bag; squeeze about 3 Tbs. tofu mixture into each shell. Arrange shells over sauce in baking dish, drizzle with remaining sauce and cover tightly with foil. Bake 20 minutes. Remove foil, sprinkle shells with cheese and bake 5 minutes, or until cheese melts.
nutritional information Per SERVING: Calories: 418; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 2 g; Carbohydrates: 41 g; Cholesterol: mg; Sodium: 821 mg; Fiber: 5 g; Sugar: 3 g; Vegan
PINEAPPLE SHEET CAKE
This is from Taste of Home. Kim Miller Spiek of Sarasota, Florida wrote, “This cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often take this to potluck meals at our church, and I have yet to take much of it home.” Prep Time: 15 minutes; Bake Time: 35 minutes + cooling; Makes 24 servings.
To view this online, click here.
Ingredients
Cake:
2 cups all-purpose flour
2 cups sugar
2 eggs
1 cup chopped nuts
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, undrained
Cream Cheese Icing:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
Directions
In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35 minutes. Cool.
For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
TEMPEH PARMESAN SANDWICH
This also comes from The Kitchn’s e-newsletter. Makes 1 sandwich
To view this online, go to http://www.thekitchn.com/recipe-tempeh-parmesan-sandwich-227949.
4 ounces tempeh
1 tablespoon tomato paste
1/4 teaspoon dried oregano
Salt
Freshly ground black pepper
1 tablespoon olive oil
1 French or submarine sandwich roll
2 tablespoons marinara sauce
1 tablespoon shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
Arrange a rack in the top third of the oven and heat to broil. Line a baking sheet with foil and set aside.
Depending on the thickness and shape of the tempeh, cut it into pieces as needed so that it is about the same size as the sandwich roll. (You may need to butterfly the tempeh in half.) Brush one side of the tempeh with the tomato paste. Sprinkle with the oregano and season with salt and pepper.
Heat the oil in a small nonstick frying pan over medium heat until shimmering. Add the tempeh and cook until golden-brown, 2 to 3 minutes on each side. Remove the pan from the heat.
Split the sub roll in half lengthwise. Place directly on the oven rack cut-side up and toast until light golden-brown, 1 to 2 minutes (keep a close eye on it). Transfer the roll cut-side up to the baking sheet. Place the tempeh on the bottom half of the roll. Spoon the marinara sauce evenly over the tempeh, then sprinkle with the Parmesan. Sprinkle the mozzarella evenly over the top half of the roll.
Broil until the mozzarella is melted, about 2 minutes (keep a close eye on it). Close the sandwich, cut in half crosswise with a serrated knife, and serve.
GARLICKY TOFU WITH SPINACH OVER PASTA
This comes from the October 2005 issue of Vegetarian Times, and begins, “A nonstick skillet is a must for this recipe—it makes the garlic cling to the tofu and form a sort of crust.” Serves 4 in 30 minutes or less.
To view this online, click here.
10 oz. whole wheat linguine
1 1/2 cups prepared pasta sauce
12 oz. baked tofu, cut into 1/2-inch cubes
6 cloves garlic, minced
10 oz. baby spinach, washed
Cook linguine according to package directions; drain.
Warm pasta sauce in pot over medium-low heat.
Coat nonstick skillet with cooking spray, and place over medium heat. Add tofu, and cook 5 minutes, or until crisp and browned, turning often. Stir in garlic, and cook 1 minute more, or until tofu is coated with browned garlic. Transfer to plate, and cover to keep warm.
Add spinach to same skillet. (Add spinach in batches, if necessary, stirring to wilt so remainder will fit.) Cover, and cook 2 minutes, or until tender.
Divide cooked pasta among 4 individual plates. Top each with equal amounts of spinach then garlic tofu. Spoon sauce on top, and serve.
nutritional informatio Per SERVING: Calories: 506; Protein: 28 g; Total Fat: 15 g; Saturated Fat: 3 g; Carbohydrates: 70 g; Sodium: 847 mg; Fiber: 18 g; Sugar: 8 g; Vegan
PEACH “DOUGHNUTS”
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “These doughnuts are pure fruit. They are inspired by a baked pistachio-encrusted Saturn peach doughnut I learned to make from the pastry chef Sherry Yard. I coat mine with a mix of ground almonds and raw brown sugar, sear them in butter and set them on a lime-inflected raspberry sauce. It’s a match made in heaven.” Time: 45 minutes; makes 6 servings.
To view this online, click here.
Ingredients
For the raspberry sauce:
1/4 cup sugar
1 6-ounce box raspberries
1 tablespoon crème de cassis liqueur
Finely grated or chopped zest of 1 lime
For the peaches:
6 ripe Saturn peaches
1/2 cup almonds
2 tablespoons raw brown sugar
2 to 3 tablespoons butter, as needed
For serving:
Vanilla ice cream or ice milk (optional)
Additional raspberries (optional)
Preparation
To make raspberry sauce, combine 1/3 cup water and the sugar in a small saucepan and bring to a boil. Turn heat to medium low and simmer until sugar has dissolved. Stir in raspberries and cassis liqueur. Return to a simmer, cover and cook over low heat for 10 minutes.
Place lime zest in a bowl and strain hot raspberry sauce into bowl. Press raspberry pulp through strainer; discard seeds. Whisk to blend pulp and syrup, and return to saucepan.
To skin peaches, bring a medium pot of water to a boil and add peaches. Blanch for 30 seconds and transfer to a bowl of ice water; drain. Cut peaches laterally around pit and gently twist apart. If peaches do not twist apart easily, insert knife tip and cut around the pit, then gently ease it out and separate the peach halves. Remove skin.
Place almonds and sugar in a food processor fitted with the steel blade and process until mixture is finely ground. Transfer to a wide bowl. Gently dip each peach half into the mixture to coat both sides, and place on a plate.
Shortly before serving, heat sauce and spoon a few tablespoons onto dessert plates.
Heat a large, heavy, nonstick skillet over medium-high heat. Add 2 tablespoons butter and when it has stopped foaming, add a batch of peach halves; do not crowd the pan. Sear for about 1 minute, until almond coating has browned, and flip over. Sear for another 30 seconds to a minute and remove to dessert plates, placing two halves on each plate, cut side up. Add more butter to pan if necessary and finish searing peaches. If desired, serve peaches with a scoop of vanilla ice cream and, for garnish, additional raspberries.
CHEESE-FREE STUFFED SHELLS
This is from the January 2006 issue of Vegetarian Times. It begins, “Tofu can still be a tough sell for some adults, much less for kids, who aren't likely to be swayed by arguments of how high tofu is in protein, calcium, iron and B vitamins. The small set worries about texture and taste. So, we resorted to the oldest trick in the book: pasta. We stuffed shells—always a kid favorite—with an Italian-seasoned tofu filling, then topped them with tomato sauce and a sprinkling of soy cheese. The creamy results will fool any tofu-phobe—in fact, our test-kitchen tasters liked these shells even better than the traditional ricotta-filled ones. Because tofu absorbs flavors so well, it's an ideal stand-in for mild ricotta cheese. Once the gang has scooped up the last bite, you can come clean, and use the meal to turn them on to other tofu dishes. Or it can just remain your healthy little secret.” Serves 4.
To view this online, click here.
16 jumbo pasta shells
1/2 jar marinara sauce(about 13 oz.)
1 15-oz. pkg. extra-firm tofu, drained
1/2 medium-sized onion, peeled and quartered
5 oz. frozen chopped spinach (about 1/2 cup), thawed and drained
1/4 cup fresh basil leaves
2 cloves garlic, peeled
2 Tbs. olive oil
1 Tbs. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup shredded Cheddar-style soy cheese
Preheat oven to 400°F. Cook pasta shells according to package directions. Drain, and rinse under cold water. Spread 1/2 cup marinara sauce over bottom of 9×13-inch baking dish.
Put tofu and all remaining ingredients except soy cheese in food processor; purée. Transfer tofu mixture to 1-gallon sealable plastic bag.
Snip off a bottom corner of bag; squeeze about 3 Tbs. tofu mixture into each shell. Arrange shells over sauce in baking dish, drizzle with remaining sauce and cover tightly with foil. Bake 20 minutes. Remove foil, sprinkle shells with cheese and bake 5 minutes, or until cheese melts.
nutritional information Per SERVING: Calories: 418; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 2 g; Carbohydrates: 41 g; Cholesterol: mg; Sodium: 821 mg; Fiber: 5 g; Sugar: 3 g; Vegan
PINEAPPLE SHEET CAKE
This is from Taste of Home. Kim Miller Spiek of Sarasota, Florida wrote, “This cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often take this to potluck meals at our church, and I have yet to take much of it home.” Prep Time: 15 minutes; Bake Time: 35 minutes + cooling; Makes 24 servings.
To view this online, click here.
Ingredients
Cake:
2 cups all-purpose flour
2 cups sugar
2 eggs
1 cup chopped nuts
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, undrained
Cream Cheese Icing:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
Directions
In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35 minutes. Cool.
For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
TEMPEH PARMESAN SANDWICH
This also comes from The Kitchn’s e-newsletter. Makes 1 sandwich
To view this online, go to http://www.thekitchn.com/recipe-tempeh-parmesan-sandwich-227949.
4 ounces tempeh
1 tablespoon tomato paste
1/4 teaspoon dried oregano
Salt
Freshly ground black pepper
1 tablespoon olive oil
1 French or submarine sandwich roll
2 tablespoons marinara sauce
1 tablespoon shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
Arrange a rack in the top third of the oven and heat to broil. Line a baking sheet with foil and set aside.
Depending on the thickness and shape of the tempeh, cut it into pieces as needed so that it is about the same size as the sandwich roll. (You may need to butterfly the tempeh in half.) Brush one side of the tempeh with the tomato paste. Sprinkle with the oregano and season with salt and pepper.
Heat the oil in a small nonstick frying pan over medium heat until shimmering. Add the tempeh and cook until golden-brown, 2 to 3 minutes on each side. Remove the pan from the heat.
Split the sub roll in half lengthwise. Place directly on the oven rack cut-side up and toast until light golden-brown, 1 to 2 minutes (keep a close eye on it). Transfer the roll cut-side up to the baking sheet. Place the tempeh on the bottom half of the roll. Spoon the marinara sauce evenly over the tempeh, then sprinkle with the Parmesan. Sprinkle the mozzarella evenly over the top half of the roll.
Broil until the mozzarella is melted, about 2 minutes (keep a close eye on it). Close the sandwich, cut in half crosswise with a serrated knife, and serve.
Monday, May 16, 2016
Monday Recipes
Enjoy!
OVEN-CRISPED BABY POTATOES AND ONIONS
This comes from the March 2015 issue of Vegetarian Times, page 46. It begins, “A touch of Dijon mustard flavors these potatoes so you need less salt.“ Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. olive oil
1 tsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. mixed red and yellow baby potatoes, halved
2 small Vidalia or other sweet onions, cut into 8 wedges each
1 Tbs. fresh thyme leaves
1 tsp. fennel seed, optional
1/4 cup shredded fontina cheese (1 oz.)
Preheat oven to 450°F.
Whisk together oil, mustard, salt, and pepper in a large bowl. Add potatoes and onions, and toss to coat. Spread evenly on baking sheet.
Roast 18 to 20 minutes, or until potatoes start to brown and lift easily from pan without sticking. Flip potatoes and onions with tongs, and rotate pan; continue roasting 8 to 12 minutes, or until tender inside, and crisp and golden outside. Remove baking sheet from oven, and toss potatoes and onions with thyme and fennel seed; scatter cheese on top. Return to oven, 1 to 2 minutes more, and roast until vegetables are fragrant, and cheese is melted. Season with additional salt and pepper, if desired.
nutritional information Per 1-cup serving: Calories: 216; Protein: 5 g; Total Fat: 9 g; Saturated Fat: 2 g; Carbohydrates: 30 g; Cholesterol: 8 mg; Sodium: 552 mg; Fiber: 3 g; Sugar: 6 g; Gluten-Free
WHOLE ROASTED CAULIFLOWER WITH LEMONY BROWN BUTTER
This also comes from the March 2015 issue of Vegetarian Times, page 80, and begins, “A whole head of cauliflower and a brown butter sauce star in this show-stopping dish. The cauliflower head is first simmered with aromatics to infuse it with flavor, then roasted until golden brown.” Serves 4.
To view this online, click here.
Roasted Cauliflower
1 medium yellow onion, quartered
4 large garlic cloves, quartered
1 1/2-inch piece peeled ginger, cut into thin matchsticks
1 1/2 Tbs. Plus 1/8 tsp. curry powder, divided
1/4 tsp. whole cloves
2 tsp. salt
1/4 tsp. whole black peppercorns
1 small head cauliflower, leaves removed, stem trimmed (1 1/4 lb.)
2 tsp. olive oil
Lemony Brown Butter
3 Tbs. unsalted butter
3 Tbs. golden raisins
2 tsp. dark rum, optional
1 Tbs. lemon juice
1 1/2 tsp. grated lemon zest
To make Roasted Cauliflower: Preheat oven to 450°F. Coat baking sheet with cooking spray.
Combine 8 cups water with onion, garlic, ginger, 11/2 Tbs. curry powder, cloves, salt, and peppercorns in large pot; bring to a boil. Add cauliflower, stem side up, and simmer 15 minutes, or until slightly softened. Drain, and pat dry. Rub cauliflower with oil, and season with salt and pepper, if desired.
Place cauliflower on prepared baking sheet stem side down, and roast 35 to 40 minutes, or until brown and crisp on top.
Meanwhile, to make Lemony Brown Butter: Heat butter in small saucepan over medium-high heat 4 minutes, or until milk solids begin to brown. Add raisins and rum (if using). Cool 3 minutes, then stir in lemon juice and zest.
Slice cauliflower, and sprinkle with remaining 1/8 tsp. curry powder. Drizzle with Lemony Brown Butter.
nutritional information Per Serving: Calories: 155; Protein: 3 g; Total Fat: 12 g; Saturated Fat: 6 g; Carbohydrates: 12 g; Cholesterol: 23 mg; Sodium: 241 mg; Fiber: 3 g; Sugar: 7 g; Gluten-Free
SWEET RHUBARB FOCACCIA
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Here's a surprising twist on the traditional savory focaccia: a sweet and tart tangle of rhubarb rests atop a light and chewy bread which is then sprinkled with raw demerara sugar for a satisfying crunch.” Makes 1 (9-inch) focaccia.
To view this online, click here.
Ingredients
1 ball focaccia dough (recipe follows)
5 ounces thinly sliced rhubarb (about 1 1/2 cups)
1/3 cup granulated sugar
3 tablespoons olive oil
1 tablespoon demerara (raw) sugar
Preparation
Heat oven to 450 degrees. In a small bowl, toss rhubarb and granulated sugar. Let stand, stirring occasionally, until fruit releases its juices and sugar dissolves, 20 to 30 minutes.
Strain rhubarb juices into a small pot and reserve rhubarb. Simmer juices over moderate heat until thick and syrupy, about 3 minutes. Pour olive oil into bottom of a 9x13-inch baking pan. Pat dough evenly into pan, leaving a small gap between dough and edges of pan. Dough should be about a half-inch thick. Scatter rhubarb over dough; brush generously with syrup. Sprinkle top with demerara sugar. Bake until focaccia is golden brown, about 20 to 30 minutes.
FOCACCIA DOUGH
This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This dough recipe makes enough for three focaccias, so bake one loaf tonight and freeze the remaining dough. This can be topped with sautéed ramps or roasted potatoes, or simply brushed with good salt and olive oil. Baking it in a cake pan will allow for a nice-looking, gently domed loaf.” Time: 15 minutes; plus rising time; makes 3 balls of dough (for 9-inch focaccias)
To view this online, click here.
Ingredients
3 3/4 teaspoons active dry yeast
3/4 cup extra-virgin olive oil, more as needed
1 tablespoon kosher salt
2 teaspoons sugar
About 4 cups all-purpose flour, more as needed
about 1 cup whole wheat flour
Preparation
Place 1 1/2 cups lukewarm water (105 to 115 degrees) in a large bowl or the bowl of a stand mixer. Sprinkle yeast over it. Let stand until foamy, about 5 minutes.
Stir oil, salt and sugar into yeast mixture. Stir in all-purpose and whole-wheat flour until a soft dough forms (you may need to add more all-purpose flour).
Turn dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes. If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute. Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
Oil a large bowl. Place dough in bowl and turn to coat it lightly with oil. Cover bowl with a dish towel. Leave in a warm place until dough has doubled in size, about 1 hour.
Divide dough into 3 equal-size balls. Tightly wrap in plastic any you are not planning to use right away and freeze. Transfer remaining balls to a baking sheet and cover loosely with a towel. Let rest for 20 to 30 minutes.
PENNE ALL’ARRABBIATA
This is from Kyle Phillips, formerly About.com’s Italian Food experts. Kyle wrote, “Arrabbiata means "angry," and this classic pasta dish, originating in the Lazio region around Rome, gets its name from the spicy tomato sauce, made with garlic and red chile peppers. Some variations add basil, onions, or oregano, but the most basic is just olive oil, tomatoes, garlic, and chile pepper. You can adjust the spice level or amount of garlic (though don't overdo it), to taste, and you can use any short, tubular pasta, such as ziti, or long, thin strand pasta, such as spaghetti.
“In some parts of Italy, this same sauce is called ‘alla carrettiera,’ meaning ‘cart-driver's sauce.’
“This super-simple and quick pasta can be whipped up in little more time than it takes to boil the pasta, so it makes a great late-night snack or weeknight meal when you are tired and short on time and inspiration.” (Edited by Danette St. Onge, About.com’s current Italian Food expert.)
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings
To view the online, click here.
Ingredients
1 pound penne pasta (or spaghetti, if you prefer)
1/4 cup olive oil
1 medium onion, peeled and finely chopped (optional)
2 cloves garlic, peeled and finely minced
1/2 teaspoon crushed, dried red pepper, or more, to taste, OR 1-2 fresh hot chile peppers, stemmed, seeded, and finely sliced
2/3 pound peeled, seeded, and chopped plum tomatoes, or a drained 1-pound can of tomatoes
5-6 fresh basil leaves, chopped
Fine sea salt, to taste
1 1/4 cups grated Pecorino Romano cheese, or, if you find it too sharp, 2/3 cup each of grated Parmigiano-Reggiano and Pecorino Romano, mixed
Preparation
Set a large pot of water to boil over high heat for the pasta.
In a saucepan over medium heat, sauté the onion (if you are using it) and the garlic in half (2 tablespoons) of the oil, and when the mixture is fragrant and just barely golden, 2-3 minutes, add the fresh or dried chile pepper. Cook for another 30 seconds, until fragrant. Add the tomatoes and lower the heat to low. Simmer, covered, while the pasta is cooking.
In the meantime, cook the pasta in salted boiling water.
When the pasta is al dente, drain it and return it to the pot.
Check the seasoning of the sauce, stir the remaining oil into it together with the basil, pour it over the pasta, toss to cover evenly, and serve the pasta with the grated cheese on the side.
STRAWBERRY RHUBARB CRUMBLE
This comes from Guy Fieri, star of The Food Network show Guy’s Bit Bite. Total Time: 45 min; Prep: 20 min; Inactive: 5 min; Cook: 20 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/strawberry-rhubarb-crumble-recipe.html?oc=linkback
Ingredients
Almond Crumble Topping:
3/4 cup slivered almonds, toasted
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon kosher salt
1 stick butter
Crumble:
6 cups rhubarb, cut into 1/2-inch pieces
1 cup roughly chopped strawberries
1/2 cup sugar
2 tablespoons cornstarch
Zest and juice of 1/2 lemon
Topping:
1 cup mascarpone cheese
Directions
Preheat the oven to 375 degrees F.
For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.
OVEN-CRISPED BABY POTATOES AND ONIONS
This comes from the March 2015 issue of Vegetarian Times, page 46. It begins, “A touch of Dijon mustard flavors these potatoes so you need less salt.“ Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. olive oil
1 tsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. mixed red and yellow baby potatoes, halved
2 small Vidalia or other sweet onions, cut into 8 wedges each
1 Tbs. fresh thyme leaves
1 tsp. fennel seed, optional
1/4 cup shredded fontina cheese (1 oz.)
Preheat oven to 450°F.
Whisk together oil, mustard, salt, and pepper in a large bowl. Add potatoes and onions, and toss to coat. Spread evenly on baking sheet.
Roast 18 to 20 minutes, or until potatoes start to brown and lift easily from pan without sticking. Flip potatoes and onions with tongs, and rotate pan; continue roasting 8 to 12 minutes, or until tender inside, and crisp and golden outside. Remove baking sheet from oven, and toss potatoes and onions with thyme and fennel seed; scatter cheese on top. Return to oven, 1 to 2 minutes more, and roast until vegetables are fragrant, and cheese is melted. Season with additional salt and pepper, if desired.
nutritional information Per 1-cup serving: Calories: 216; Protein: 5 g; Total Fat: 9 g; Saturated Fat: 2 g; Carbohydrates: 30 g; Cholesterol: 8 mg; Sodium: 552 mg; Fiber: 3 g; Sugar: 6 g; Gluten-Free
WHOLE ROASTED CAULIFLOWER WITH LEMONY BROWN BUTTER
This also comes from the March 2015 issue of Vegetarian Times, page 80, and begins, “A whole head of cauliflower and a brown butter sauce star in this show-stopping dish. The cauliflower head is first simmered with aromatics to infuse it with flavor, then roasted until golden brown.” Serves 4.
To view this online, click here.
Roasted Cauliflower
1 medium yellow onion, quartered
4 large garlic cloves, quartered
1 1/2-inch piece peeled ginger, cut into thin matchsticks
1 1/2 Tbs. Plus 1/8 tsp. curry powder, divided
1/4 tsp. whole cloves
2 tsp. salt
1/4 tsp. whole black peppercorns
1 small head cauliflower, leaves removed, stem trimmed (1 1/4 lb.)
2 tsp. olive oil
Lemony Brown Butter
3 Tbs. unsalted butter
3 Tbs. golden raisins
2 tsp. dark rum, optional
1 Tbs. lemon juice
1 1/2 tsp. grated lemon zest
To make Roasted Cauliflower: Preheat oven to 450°F. Coat baking sheet with cooking spray.
Combine 8 cups water with onion, garlic, ginger, 11/2 Tbs. curry powder, cloves, salt, and peppercorns in large pot; bring to a boil. Add cauliflower, stem side up, and simmer 15 minutes, or until slightly softened. Drain, and pat dry. Rub cauliflower with oil, and season with salt and pepper, if desired.
Place cauliflower on prepared baking sheet stem side down, and roast 35 to 40 minutes, or until brown and crisp on top.
Meanwhile, to make Lemony Brown Butter: Heat butter in small saucepan over medium-high heat 4 minutes, or until milk solids begin to brown. Add raisins and rum (if using). Cool 3 minutes, then stir in lemon juice and zest.
Slice cauliflower, and sprinkle with remaining 1/8 tsp. curry powder. Drizzle with Lemony Brown Butter.
nutritional information Per Serving: Calories: 155; Protein: 3 g; Total Fat: 12 g; Saturated Fat: 6 g; Carbohydrates: 12 g; Cholesterol: 23 mg; Sodium: 241 mg; Fiber: 3 g; Sugar: 7 g; Gluten-Free
SWEET RHUBARB FOCACCIA
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Here's a surprising twist on the traditional savory focaccia: a sweet and tart tangle of rhubarb rests atop a light and chewy bread which is then sprinkled with raw demerara sugar for a satisfying crunch.” Makes 1 (9-inch) focaccia.
To view this online, click here.
Ingredients
1 ball focaccia dough (recipe follows)
5 ounces thinly sliced rhubarb (about 1 1/2 cups)
1/3 cup granulated sugar
3 tablespoons olive oil
1 tablespoon demerara (raw) sugar
Preparation
Heat oven to 450 degrees. In a small bowl, toss rhubarb and granulated sugar. Let stand, stirring occasionally, until fruit releases its juices and sugar dissolves, 20 to 30 minutes.
Strain rhubarb juices into a small pot and reserve rhubarb. Simmer juices over moderate heat until thick and syrupy, about 3 minutes. Pour olive oil into bottom of a 9x13-inch baking pan. Pat dough evenly into pan, leaving a small gap between dough and edges of pan. Dough should be about a half-inch thick. Scatter rhubarb over dough; brush generously with syrup. Sprinkle top with demerara sugar. Bake until focaccia is golden brown, about 20 to 30 minutes.
FOCACCIA DOUGH
This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This dough recipe makes enough for three focaccias, so bake one loaf tonight and freeze the remaining dough. This can be topped with sautéed ramps or roasted potatoes, or simply brushed with good salt and olive oil. Baking it in a cake pan will allow for a nice-looking, gently domed loaf.” Time: 15 minutes; plus rising time; makes 3 balls of dough (for 9-inch focaccias)
To view this online, click here.
Ingredients
3 3/4 teaspoons active dry yeast
3/4 cup extra-virgin olive oil, more as needed
1 tablespoon kosher salt
2 teaspoons sugar
About 4 cups all-purpose flour, more as needed
about 1 cup whole wheat flour
Preparation
Place 1 1/2 cups lukewarm water (105 to 115 degrees) in a large bowl or the bowl of a stand mixer. Sprinkle yeast over it. Let stand until foamy, about 5 minutes.
Stir oil, salt and sugar into yeast mixture. Stir in all-purpose and whole-wheat flour until a soft dough forms (you may need to add more all-purpose flour).
Turn dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes. If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute. Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
Oil a large bowl. Place dough in bowl and turn to coat it lightly with oil. Cover bowl with a dish towel. Leave in a warm place until dough has doubled in size, about 1 hour.
Divide dough into 3 equal-size balls. Tightly wrap in plastic any you are not planning to use right away and freeze. Transfer remaining balls to a baking sheet and cover loosely with a towel. Let rest for 20 to 30 minutes.
PENNE ALL’ARRABBIATA
This is from Kyle Phillips, formerly About.com’s Italian Food experts. Kyle wrote, “Arrabbiata means "angry," and this classic pasta dish, originating in the Lazio region around Rome, gets its name from the spicy tomato sauce, made with garlic and red chile peppers. Some variations add basil, onions, or oregano, but the most basic is just olive oil, tomatoes, garlic, and chile pepper. You can adjust the spice level or amount of garlic (though don't overdo it), to taste, and you can use any short, tubular pasta, such as ziti, or long, thin strand pasta, such as spaghetti.
“In some parts of Italy, this same sauce is called ‘alla carrettiera,’ meaning ‘cart-driver's sauce.’
“This super-simple and quick pasta can be whipped up in little more time than it takes to boil the pasta, so it makes a great late-night snack or weeknight meal when you are tired and short on time and inspiration.” (Edited by Danette St. Onge, About.com’s current Italian Food expert.)
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings
To view the online, click here.
Ingredients
1 pound penne pasta (or spaghetti, if you prefer)
1/4 cup olive oil
1 medium onion, peeled and finely chopped (optional)
2 cloves garlic, peeled and finely minced
1/2 teaspoon crushed, dried red pepper, or more, to taste, OR 1-2 fresh hot chile peppers, stemmed, seeded, and finely sliced
2/3 pound peeled, seeded, and chopped plum tomatoes, or a drained 1-pound can of tomatoes
5-6 fresh basil leaves, chopped
Fine sea salt, to taste
1 1/4 cups grated Pecorino Romano cheese, or, if you find it too sharp, 2/3 cup each of grated Parmigiano-Reggiano and Pecorino Romano, mixed
Preparation
Set a large pot of water to boil over high heat for the pasta.
In a saucepan over medium heat, sauté the onion (if you are using it) and the garlic in half (2 tablespoons) of the oil, and when the mixture is fragrant and just barely golden, 2-3 minutes, add the fresh or dried chile pepper. Cook for another 30 seconds, until fragrant. Add the tomatoes and lower the heat to low. Simmer, covered, while the pasta is cooking.
In the meantime, cook the pasta in salted boiling water.
When the pasta is al dente, drain it and return it to the pot.
Check the seasoning of the sauce, stir the remaining oil into it together with the basil, pour it over the pasta, toss to cover evenly, and serve the pasta with the grated cheese on the side.
STRAWBERRY RHUBARB CRUMBLE
This comes from Guy Fieri, star of The Food Network show Guy’s Bit Bite. Total Time: 45 min; Prep: 20 min; Inactive: 5 min; Cook: 20 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/strawberry-rhubarb-crumble-recipe.html?oc=linkback
Ingredients
Almond Crumble Topping:
3/4 cup slivered almonds, toasted
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon kosher salt
1 stick butter
Crumble:
6 cups rhubarb, cut into 1/2-inch pieces
1 cup roughly chopped strawberries
1/2 cup sugar
2 tablespoons cornstarch
Zest and juice of 1/2 lemon
Topping:
1 cup mascarpone cheese
Directions
Preheat the oven to 375 degrees F.
For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.
Friday, May 13, 2016
Friday Recipes
Finally, it's Friday! Here are six vegetarian recipes to help you through the weekend. Enjoy!
MIXED ROASTED MUSHROOMS OVER CREAMY BUTTERNUT PUREE
This comes from the March 2015 issue of Vegetarian Times, page 44. It begins, “Roasted mushrooms and butternut squash need little seasoning to be absolutely delicious. To keep the garlic from burning, be sure it’s in the bottom of the butternut squash cavities.” Serves 4.
To view this online, click here.
Butternut Purée
1 small butternut squash, halved and seeded
1 Tbs. plus 1 tsp. olive oil, divided
2 cloves garlic, minced (2 tsp.)
1/8 tsp. ground nutmeg
Roasted Mushrooms
2 1/4 cups shiitake mushrooms, stemmed and sliced 1/2-inch thick
2 cups halved cremini mushrooms
2 cups king trumpet mushrooms, sliced 1/2-inch thick lengthwise
2 cups oyster mushrooms, torn into same-size pieces
3 Tbs. olive oil
2 tsp. chopped fresh sage
To make Butternut Purée:Preheat oven to 450°F. Place squash halves on baking sheet cut side up. Brush with 1 tsp. oil, and place 1 tsp. minced garlic in cavity of each half. Roast 25 to 30 minutes, or until squash is soft when pressed.
Scoop squash out of skin into bowl, and mash with fork. Mash in remaining 1 Tbs. oil and nutmeg, and season with salt and pepper, if desired. Keep warm.
To make Roasted Mushrooms: Position one oven rack in top one-third of oven; position second rack in bottom third of oven. Coat two baking sheets with cooking spray.
Place shiitake and cremini mushrooms on one baking sheet; place trumpet and oyster mushrooms on second baking sheet. Drizzle each baking sheet with 11/2 Tbs. oil, and toss to coat mushrooms.
Roast mushrooms 15 minutes. Sprinkle each batch of mushrooms with 1 tsp. sage, and switch baking sheets from top to bottom. Continue roasting 5 minutes more, then remove baking sheet with shiitake and cremini mushrooms from oven. Roast trumpet and oyster mushrooms 5 minutes more.
To serve: divide Butternut Purée among four serving plates, and top with Roasted Mushrooms.
nutritional information Per Serving (1/2 cup puree and 1/2 cup mushrooms): Calories: 210; Protein: 5 g; Total Fat: 16 g; Saturated Fat: 2 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 22 mg; Fiber: 5 g; Sugar: 4 g; Vegan; Gluten-Free
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
ROOT VEGETABLE MEDLEY WITH BRUSSELS SPROUTS
This also comes from the March 2015 issue of Vegetarian Times, page 46, and begins, “Hearty vegetables are roasted, and then coated in a sweet and spicy glaze.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 small or 1 large parsnip, cut into 1-inch pieces (12 oz.)
3 medium carrots, cut into 1-inch pieces (8 oz.)
3 tsp. olive oil
1 1/2 cups Brussels sprouts, trimmed and halved (8 oz.)
2 Tbs. honey
1 Tbs. balsamic vinegar
2 cloves garlic, minced (2 tsp.)
1/2 tsp. red pepper flakes, optional
Preheat oven to 450°F, and position oven rack in center. Coat two large baking sheets with cooking spray.
Toss parsnips and carrots with 2 tsp. oil, and arrange on one prepared baking sheet. Toss Brussels sprouts with remaining 1 tsp. oil, and arrange on second baking sheet. Roast 10 to 12 minutes, stirring vegetables once or twice, then remove Brussels sprouts from oven. Roast parsnips and carrots 8 to 10 minutes more.
Meanwhile, whisk together honey, vinegar, garlic, and red pepper flakes (if using) in small bowl.
Transfer roasted vegetables to serving dish, toss with honey mixture, and season with salt and pepper, if desired.
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
STIR-FRIED SPICY ASPARAGUS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.” Time: About 15 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves
Preparation
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths.
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
Transfer to a serving platter and scatter leaves on top. Serve immediately.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
MIXED ROASTED MUSHROOMS OVER CREAMY BUTTERNUT PUREE
This comes from the March 2015 issue of Vegetarian Times, page 44. It begins, “Roasted mushrooms and butternut squash need little seasoning to be absolutely delicious. To keep the garlic from burning, be sure it’s in the bottom of the butternut squash cavities.” Serves 4.
To view this online, click here.
Butternut Purée
1 small butternut squash, halved and seeded
1 Tbs. plus 1 tsp. olive oil, divided
2 cloves garlic, minced (2 tsp.)
1/8 tsp. ground nutmeg
Roasted Mushrooms
2 1/4 cups shiitake mushrooms, stemmed and sliced 1/2-inch thick
2 cups halved cremini mushrooms
2 cups king trumpet mushrooms, sliced 1/2-inch thick lengthwise
2 cups oyster mushrooms, torn into same-size pieces
3 Tbs. olive oil
2 tsp. chopped fresh sage
To make Butternut Purée:Preheat oven to 450°F. Place squash halves on baking sheet cut side up. Brush with 1 tsp. oil, and place 1 tsp. minced garlic in cavity of each half. Roast 25 to 30 minutes, or until squash is soft when pressed.
Scoop squash out of skin into bowl, and mash with fork. Mash in remaining 1 Tbs. oil and nutmeg, and season with salt and pepper, if desired. Keep warm.
To make Roasted Mushrooms: Position one oven rack in top one-third of oven; position second rack in bottom third of oven. Coat two baking sheets with cooking spray.
Place shiitake and cremini mushrooms on one baking sheet; place trumpet and oyster mushrooms on second baking sheet. Drizzle each baking sheet with 11/2 Tbs. oil, and toss to coat mushrooms.
Roast mushrooms 15 minutes. Sprinkle each batch of mushrooms with 1 tsp. sage, and switch baking sheets from top to bottom. Continue roasting 5 minutes more, then remove baking sheet with shiitake and cremini mushrooms from oven. Roast trumpet and oyster mushrooms 5 minutes more.
To serve: divide Butternut Purée among four serving plates, and top with Roasted Mushrooms.
nutritional information Per Serving (1/2 cup puree and 1/2 cup mushrooms): Calories: 210; Protein: 5 g; Total Fat: 16 g; Saturated Fat: 2 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 22 mg; Fiber: 5 g; Sugar: 4 g; Vegan; Gluten-Free
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
ROOT VEGETABLE MEDLEY WITH BRUSSELS SPROUTS
This also comes from the March 2015 issue of Vegetarian Times, page 46, and begins, “Hearty vegetables are roasted, and then coated in a sweet and spicy glaze.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 small or 1 large parsnip, cut into 1-inch pieces (12 oz.)
3 medium carrots, cut into 1-inch pieces (8 oz.)
3 tsp. olive oil
1 1/2 cups Brussels sprouts, trimmed and halved (8 oz.)
2 Tbs. honey
1 Tbs. balsamic vinegar
2 cloves garlic, minced (2 tsp.)
1/2 tsp. red pepper flakes, optional
Preheat oven to 450°F, and position oven rack in center. Coat two large baking sheets with cooking spray.
Toss parsnips and carrots with 2 tsp. oil, and arrange on one prepared baking sheet. Toss Brussels sprouts with remaining 1 tsp. oil, and arrange on second baking sheet. Roast 10 to 12 minutes, stirring vegetables once or twice, then remove Brussels sprouts from oven. Roast parsnips and carrots 8 to 10 minutes more.
Meanwhile, whisk together honey, vinegar, garlic, and red pepper flakes (if using) in small bowl.
Transfer roasted vegetables to serving dish, toss with honey mixture, and season with salt and pepper, if desired.
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
STIR-FRIED SPICY ASPARAGUS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.” Time: About 15 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves
Preparation
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths.
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
Transfer to a serving platter and scatter leaves on top. Serve immediately.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
Thursday, May 12, 2016
Thursday Recipes
Here are today's six yummy vegetarian recipes. Enjoy!
BLACK BEAN BREAKFAST BURRITO WITH PLAINTAINS AND MANGO SALSA
This comes from the March 2015 issue of Vegetarian Times, page 35. It begins, “Ripe plantains have a starchy consistency like potatoes, but with more fiber.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 cups sliced ripe plantains (2 medium)
1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)
1 15-oz. can black beans, drained and rinsed
1/2 cup prepared mango salsa, plus more for serving, optional
4 8-inch flour tortillas, warmed
Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.
Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.
Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.
nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan
SUN-DRIED TOMATO TOFU WRAP WITH MUSHROOMS AND ONIONS
This also comes from the March 2015 issue of Vegetarian Times, page 38, and begins, “Oil-packed sun-dried tomatoes infuse tofu with bright flavor that complements the mushrooms and onions.” Serves 4.
To view this online, click here.
1 14-oz pkg. firm tofu, drained, cubed, and patted dry
8 oil-packed sun-dried tomato halves, finely chopped (1/4 cup), plus 2 Tbs. oil, divided
1 large onion, diced (2 cups)
4 cups sliced mushrooms
4 8-inch flour tortillas, warmed
Place tofu cubes, 2 Tbs. sun-dried tomatoes, and 1 Tbs. tomato oil in resealable plastic bag. Seal, and gently shake to coat tofu. (Cubes will break up a bit.) Marinate 30 minutes, or refrigerate overnight.
Heat remaining 1 Tbs. oil in large non-stick skillet over medium heat. Add onion, and sauté 15 to 20 minutes. Add mushrooms, and sauté 10 minutes more. Season with salt and pepper (if desired), transfer to small bowl, and keep warm.
Wipe out skillet, and coat with cooking spray. Add tofu, and sauté over medium heat 10 minutes, gently breaking up cubes.
Spread 1 1/2 tsp. remaining chopped sun-dried tomatoes over each tortilla. Mound 1/2 cup tofu on bottom third of each tortilla, leaving 2-inch border. Top each with heaping 1/4 cup mushroom-onion mixture. Fold sides of tortillas over filling, then roll from bottom up.
nutritional information Per Wrap: Calories: 353; Protein: 16 g; Total Fat: 16 g; Saturated Fat: 3 g; Carbohydrates: 39 g; Cholesterol: 0 mg; Sodium: 488 mg; Fiber: 4 g; Sugar: 6 g; Vegan
WEIGHT WATCHERS SLOW-COOKER SOUP
I really can’t remember whether I got this recipe from a Weight Watchers’ meeting years ago or from their website. Either way, it tastes good, and had a points value of 0.
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 C vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve. Yields about 1 C/serving.
Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.
ZUCCHINI-CORN SAUTE
This yummy recipe comes from FamilyTime, and begins, “This four-vegetable medley makes a colorful addition to just about any meal.” Serves: 4; Prep Time: 10 minutes; CookTime: 8 minutes
To view this online, go to http://www.familytime.com/Recipe/ShowRecipe.aspx?RecipeId=14454.
Ingredients
1 tablespoon olive oil
3 cups (about 3 medium) zucchini, sliced
1/2 cup red onion, chopped
1/8 teaspoon crushed red pepper (optional)
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup (about 1 medium) tomato, chopped
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, crushed
salt and freshly ground pepper, to taste
Directions
Heat olive oil in large skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and pepper.
LOVELY, TENDER ANGEL FOOD CAKE
From the June 2013 issue of Vegetarian Times page 75. The recipe serves 10, and states, “One secret to perfect angel food cake is sifting the flour with some of the sugar so it blends into the meringue with minimal folding. The other is hanging the tube pan upside down over a glass bottle so the cake won’t deflate.”
1 cup cake flour
1 1/2 cups sugar, divided
1 1/4 cups egg whites (9–10 eggs)
1 1/4 tsp. cream of tartar
1 tsp. vanilla extract
1/4 tsp. kosher salt
1/4 tsp. almond extract
Position oven rack just below center, and preheat oven to 350°F. Sift cake flour and 1/2 cup sugar into medium bowl. Set aside.
Beat egg whites, cream of tartar, vanilla, salt, and almond extract in separate bowl with handheld electric mixer at medium-low speed until soft peaks form. Increase speed to medium. Gradually beat in remaining 1 cup sugar. Increase speed to medium-high, and beat 5 minutes, or until meringue is thick and shiny, and firm peaks hold when beaters are lifted.
Sprinkle one-quarter of flour mixture over meringue, and gently fold in with spatula or flat whisk just until blended (do not overmix). Repeat 3 more times. Scrape batter into ungreased 10- x 4-inch angel food cake pan with removable center.
Bake cake 30 to 32 minutes, or until puffed and lightly browned, and wooden skewer inserted near center comes out clean. Insert narrow-neck bottle into center tube, and invert pan to cool cake upside down.
Once cooled, remove pan from atop bottle, and cut around pan sides to loosen cake. Lift out pan’s center tube with cake. Cut under cake and around center tube to release cake. Cut into wedges, and serve.
nutritional information Per Slice: Calories: 185; Protein: 4 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 99 mg; Fiber: less than 1 g; Sugar: 31 g
ROASTED VEGETABLES
This is from Melissa Clark in The New York Times Cooking e-newsletter. Melissa writes, “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.
BLACK BEAN BREAKFAST BURRITO WITH PLAINTAINS AND MANGO SALSA
This comes from the March 2015 issue of Vegetarian Times, page 35. It begins, “Ripe plantains have a starchy consistency like potatoes, but with more fiber.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 cups sliced ripe plantains (2 medium)
1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)
1 15-oz. can black beans, drained and rinsed
1/2 cup prepared mango salsa, plus more for serving, optional
4 8-inch flour tortillas, warmed
Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.
Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.
Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.
nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan
SUN-DRIED TOMATO TOFU WRAP WITH MUSHROOMS AND ONIONS
This also comes from the March 2015 issue of Vegetarian Times, page 38, and begins, “Oil-packed sun-dried tomatoes infuse tofu with bright flavor that complements the mushrooms and onions.” Serves 4.
To view this online, click here.
1 14-oz pkg. firm tofu, drained, cubed, and patted dry
8 oil-packed sun-dried tomato halves, finely chopped (1/4 cup), plus 2 Tbs. oil, divided
1 large onion, diced (2 cups)
4 cups sliced mushrooms
4 8-inch flour tortillas, warmed
Place tofu cubes, 2 Tbs. sun-dried tomatoes, and 1 Tbs. tomato oil in resealable plastic bag. Seal, and gently shake to coat tofu. (Cubes will break up a bit.) Marinate 30 minutes, or refrigerate overnight.
Heat remaining 1 Tbs. oil in large non-stick skillet over medium heat. Add onion, and sauté 15 to 20 minutes. Add mushrooms, and sauté 10 minutes more. Season with salt and pepper (if desired), transfer to small bowl, and keep warm.
Wipe out skillet, and coat with cooking spray. Add tofu, and sauté over medium heat 10 minutes, gently breaking up cubes.
Spread 1 1/2 tsp. remaining chopped sun-dried tomatoes over each tortilla. Mound 1/2 cup tofu on bottom third of each tortilla, leaving 2-inch border. Top each with heaping 1/4 cup mushroom-onion mixture. Fold sides of tortillas over filling, then roll from bottom up.
nutritional information Per Wrap: Calories: 353; Protein: 16 g; Total Fat: 16 g; Saturated Fat: 3 g; Carbohydrates: 39 g; Cholesterol: 0 mg; Sodium: 488 mg; Fiber: 4 g; Sugar: 6 g; Vegan
WEIGHT WATCHERS SLOW-COOKER SOUP
I really can’t remember whether I got this recipe from a Weight Watchers’ meeting years ago or from their website. Either way, it tastes good, and had a points value of 0.
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 C vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve. Yields about 1 C/serving.
Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.
ZUCCHINI-CORN SAUTE
This yummy recipe comes from FamilyTime, and begins, “This four-vegetable medley makes a colorful addition to just about any meal.” Serves: 4; Prep Time: 10 minutes; CookTime: 8 minutes
To view this online, go to http://www.familytime.com/Recipe/ShowRecipe.aspx?RecipeId=14454.
Ingredients
1 tablespoon olive oil
3 cups (about 3 medium) zucchini, sliced
1/2 cup red onion, chopped
1/8 teaspoon crushed red pepper (optional)
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup (about 1 medium) tomato, chopped
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, crushed
salt and freshly ground pepper, to taste
Directions
Heat olive oil in large skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and pepper.
LOVELY, TENDER ANGEL FOOD CAKE
From the June 2013 issue of Vegetarian Times page 75. The recipe serves 10, and states, “One secret to perfect angel food cake is sifting the flour with some of the sugar so it blends into the meringue with minimal folding. The other is hanging the tube pan upside down over a glass bottle so the cake won’t deflate.”
1 cup cake flour
1 1/2 cups sugar, divided
1 1/4 cups egg whites (9–10 eggs)
1 1/4 tsp. cream of tartar
1 tsp. vanilla extract
1/4 tsp. kosher salt
1/4 tsp. almond extract
Position oven rack just below center, and preheat oven to 350°F. Sift cake flour and 1/2 cup sugar into medium bowl. Set aside.
Beat egg whites, cream of tartar, vanilla, salt, and almond extract in separate bowl with handheld electric mixer at medium-low speed until soft peaks form. Increase speed to medium. Gradually beat in remaining 1 cup sugar. Increase speed to medium-high, and beat 5 minutes, or until meringue is thick and shiny, and firm peaks hold when beaters are lifted.
Sprinkle one-quarter of flour mixture over meringue, and gently fold in with spatula or flat whisk just until blended (do not overmix). Repeat 3 more times. Scrape batter into ungreased 10- x 4-inch angel food cake pan with removable center.
Bake cake 30 to 32 minutes, or until puffed and lightly browned, and wooden skewer inserted near center comes out clean. Insert narrow-neck bottle into center tube, and invert pan to cool cake upside down.
Once cooled, remove pan from atop bottle, and cut around pan sides to loosen cake. Lift out pan’s center tube with cake. Cut under cake and around center tube to release cake. Cut into wedges, and serve.
nutritional information Per Slice: Calories: 185; Protein: 4 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 99 mg; Fiber: less than 1 g; Sugar: 31 g
ROASTED VEGETABLES
This is from Melissa Clark in The New York Times Cooking e-newsletter. Melissa writes, “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.
Wednesday, May 11, 2016
Wednesday Recipes
Here are today's six vegetarian recipes. Enjoy!
STRAWBERRY-ORANGE MUFFINS
This comes from WebMD, and begins, “We love the combination of strawberry and orange in this sweet breakfast muffin with a streusel topping. For a less conventional (but equally delicious) twist, try the basil variation. The hint of basil complements the fruity berries wonderfully.” Makes: 1 dozen eggs.
To view this online, click here.
Ingredients
3 tablespoons almonds
2 tablespoons all-purpose flour, plus 3/4 cup, divided
2 tablespoons brown sugar, plus 1/2 cup, divided
3 teaspoons orange zest, freshly grated, divided
1/2 teaspoon salt, divided
2 tablespoons canola oil, plus 1/4 cup, divided
1 cup white whole-wheat flour, or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup nonfat, or low-fat buttermilk
1/4 cup orange juice
1 large egg
1 teaspoon vanilla extract
1 1/2 cups strawberries, chopped fresh or frozen; not thawed; about 8 ounces
Instructions
Step 1: Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Step 2: Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
Step 3: Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
Step 4: Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.
DUCHESS POTATOES
This comes from the November 2006 issue of Vegetarian Times, and begins, “Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don't have a pastry bag, shape with an ice cream scoop.” Serves 8.
To view this online, click here.
3 lb. russet potatoes (about 3 large), peeled and cubed
4 Tbs. unsalted butter
3/4 cup low-fat sour cream
2 egg yolks
1/2 cup chopped chives
Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.
Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.
nutritional information Per SERVING: Calories: 217; Protein: 4 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 74 mg; Sodium: 78 mg; Fiber: 3 g; Sugar: 3 g
QUINOA-STUFFED AVOCADOS
This comes from Delish, and starts off, “Taste the rainbow.” Total Time: 10 minutes; Prep: 10 minutes; Level: Easy; Yield: Makes 4.
To view this online, click here.
Ingredients
2 avocados, pitted
1 c. cooked quinoa
1 can black beans, drained and rinsed
2 scallions, sliced
1 red bell pepper, chopped
1 c. corn (fresh, frozen, or canned)
2 tbsp. Extra virgin olive oil
Juice of 2 limes
kosher salt
Directions
Scoop out avocados, leaving a small border. Dice avocado and set aside.
Make quinoa salad: In a large bowl, combine quinoa, beans, scallion, peppers, and corn. Add olive oil and lime juice and toss to combine. Season with salt.
Divide salad among 4 avocado halves.
INDIAN-SPICED LENTILS WITH SPINACH AND RHUBARB
This comes from the July 2011 issue of Vegetarian Times, page 66. It begins, “Rhubarb’s fruity flavor complements the Indian spices, sweet raisins, and velvety spinach in this dish. For a more complete dinner, serve over a cooked whole grain, such as quinoa or brown rice.” Serves 6.
To view this online, click here.
2 Tbs. olive oil, divided
2 Tbs. yellow mustard seeds
2 1/2 tsp. whole cumin seeds
3 Tbs. minced fresh ginger
3 cloves garlic, minced (1 Tbs.)
1 medium red onion, chopped (1 1/2 cups)
1/2 cup golden raisins
1 cup brown lentils, rinsed and drained
3 1/2 cups low-sodium vegetable broth
1/2 lb. fresh rhubarb, cut into 1/4-inch slices, or 1/2 lb. frozen sliced rhubarb, thawed
6 cups baby spinach leaves
1/2 cup chopped cilantro
Heat 1 Tbs. oil in nonstick skillet over medium-low heat. Add mustard and cumin seeds. Cover skillet, and cook 2 minutes, or until seeds begin to pop. Cook 1 to 2 minutes more, or until popping stops, shaking skillet often. Remove from heat, stir in ginger and garlic, and season with salt and pepper, if desired. Cover, and set aside.
Heat remaining 1 Tbs. oil in saucepan over medium heat. Add onion and raisins; sauté 10 minutes, or until onions begin to brown. Stir in lentils and 3 cups broth; bring to a boil. Reduce heat to medium-low; simmer 25 minutes. Stir in rhubarb and remaining 1/2 cup broth; cook 6 minutes. Add spinach, cover, and cook mixture 6 minutes more. Stir mixture to incorporate rhubarb and spinach leaves, then stir in spice mixture. Serve garnished with cilantro.
nutritional information Per 1-cup serving: Calories: 250; Protein: 11 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 11 g; Sugar: 13 g; Vegan; Gluten-Free
JOLLOF RICE
This is from The New York Times cooking e-newsletter. It begins, “The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.” Time: 1 hour; makes 7 1/2 cups rice.
to view this online, click here.
Ingredients
2 medium tomatoes, roughly chopped (about 5 ounces each)
1/2 medium Scotch bonnet pepper (or use a habanero pepper), stem removed
1/2 medium onion, roughly chopped
3 small red bell peppers, roughly chopped (about 5 ounces each)
1/2 cup vegetable oil
1 1/2 teaspoons salt
1 teaspoon curry powder
1 1/2 teaspoons hot ground chile pepper, such as African dried chile or cayenne
1 1/2 teaspoons garlic powder
1 tablespoon plus 1 heaping teaspoon onion powder
2 bay leaves
1/2 teaspoon ground ginger
1 tablespoon dried thyme
2 1/2 cups medium-grain rice
Preparation
In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
Stir in the rice until well mixed, then reduce the heat to low.
Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.
GULLA SUPPER SOUP
One rainy day, my better half and I went to a different Publix than our usual one. Of course, this meant looking for what I’d planned to buy - which meant seeing things we normally would have overlooked at our usual Publix. In the canned veggie section (I was looking for crushed tomatoes), I saw a shelf with Margaret Holmes brand veggies, something I’d missed in our usual store. (I’ve since found this; no idea how long Publix had been carrying the product.)
Any-who (!), glancing at the back of a can of Margaret Holmes Tomatoes, Okra and Corn, I read this recipe and figured I’d try making it that week. It was an instant hit. I usually double the recipe, since almost everyone in the house loved this.
I was unable to locate this recipe on the Margaret Holmes recipe page of their site, but then, I might have missed it. But do check out the other yummy recipes there!
2 cans Margaret Holmes Tomatoes, Okra and Corn
1/2 stick butter
1 medium onion, peeled & chopped
2 stalks celery, chopped
1 C green cabbage, chopped
1/2 C green pepper, seeded & chopped
1/2 tsp salt
1/4 tsp black pepper
Big pinch fresh thyme
Big pinch chopped parsley
1/2 C cooked rice
Melt butter in medium saucepan, add onions, celery, cabbage & green pep-per. Cook for about 10 minutes over medium high heat until vegetables are softened. Add tomatoes & juice; cook for about 10 more minutes.
Stir in seasonings & cooked rice. Bring back to simmer & cook for 5 more minutes. Serve hot.
STRAWBERRY-ORANGE MUFFINS
This comes from WebMD, and begins, “We love the combination of strawberry and orange in this sweet breakfast muffin with a streusel topping. For a less conventional (but equally delicious) twist, try the basil variation. The hint of basil complements the fruity berries wonderfully.” Makes: 1 dozen eggs.
To view this online, click here.
Ingredients
3 tablespoons almonds
2 tablespoons all-purpose flour, plus 3/4 cup, divided
2 tablespoons brown sugar, plus 1/2 cup, divided
3 teaspoons orange zest, freshly grated, divided
1/2 teaspoon salt, divided
2 tablespoons canola oil, plus 1/4 cup, divided
1 cup white whole-wheat flour, or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup nonfat, or low-fat buttermilk
1/4 cup orange juice
1 large egg
1 teaspoon vanilla extract
1 1/2 cups strawberries, chopped fresh or frozen; not thawed; about 8 ounces
Instructions
Step 1: Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Step 2: Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
Step 3: Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
Step 4: Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.
DUCHESS POTATOES
This comes from the November 2006 issue of Vegetarian Times, and begins, “Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don't have a pastry bag, shape with an ice cream scoop.” Serves 8.
To view this online, click here.
3 lb. russet potatoes (about 3 large), peeled and cubed
4 Tbs. unsalted butter
3/4 cup low-fat sour cream
2 egg yolks
1/2 cup chopped chives
Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.
Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.
nutritional information Per SERVING: Calories: 217; Protein: 4 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 74 mg; Sodium: 78 mg; Fiber: 3 g; Sugar: 3 g
QUINOA-STUFFED AVOCADOS
This comes from Delish, and starts off, “Taste the rainbow.” Total Time: 10 minutes; Prep: 10 minutes; Level: Easy; Yield: Makes 4.
To view this online, click here.
Ingredients
2 avocados, pitted
1 c. cooked quinoa
1 can black beans, drained and rinsed
2 scallions, sliced
1 red bell pepper, chopped
1 c. corn (fresh, frozen, or canned)
2 tbsp. Extra virgin olive oil
Juice of 2 limes
kosher salt
Directions
Scoop out avocados, leaving a small border. Dice avocado and set aside.
Make quinoa salad: In a large bowl, combine quinoa, beans, scallion, peppers, and corn. Add olive oil and lime juice and toss to combine. Season with salt.
Divide salad among 4 avocado halves.
INDIAN-SPICED LENTILS WITH SPINACH AND RHUBARB
This comes from the July 2011 issue of Vegetarian Times, page 66. It begins, “Rhubarb’s fruity flavor complements the Indian spices, sweet raisins, and velvety spinach in this dish. For a more complete dinner, serve over a cooked whole grain, such as quinoa or brown rice.” Serves 6.
To view this online, click here.
2 Tbs. olive oil, divided
2 Tbs. yellow mustard seeds
2 1/2 tsp. whole cumin seeds
3 Tbs. minced fresh ginger
3 cloves garlic, minced (1 Tbs.)
1 medium red onion, chopped (1 1/2 cups)
1/2 cup golden raisins
1 cup brown lentils, rinsed and drained
3 1/2 cups low-sodium vegetable broth
1/2 lb. fresh rhubarb, cut into 1/4-inch slices, or 1/2 lb. frozen sliced rhubarb, thawed
6 cups baby spinach leaves
1/2 cup chopped cilantro
Heat 1 Tbs. oil in nonstick skillet over medium-low heat. Add mustard and cumin seeds. Cover skillet, and cook 2 minutes, or until seeds begin to pop. Cook 1 to 2 minutes more, or until popping stops, shaking skillet often. Remove from heat, stir in ginger and garlic, and season with salt and pepper, if desired. Cover, and set aside.
Heat remaining 1 Tbs. oil in saucepan over medium heat. Add onion and raisins; sauté 10 minutes, or until onions begin to brown. Stir in lentils and 3 cups broth; bring to a boil. Reduce heat to medium-low; simmer 25 minutes. Stir in rhubarb and remaining 1/2 cup broth; cook 6 minutes. Add spinach, cover, and cook mixture 6 minutes more. Stir mixture to incorporate rhubarb and spinach leaves, then stir in spice mixture. Serve garnished with cilantro.
nutritional information Per 1-cup serving: Calories: 250; Protein: 11 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 11 g; Sugar: 13 g; Vegan; Gluten-Free
JOLLOF RICE
This is from The New York Times cooking e-newsletter. It begins, “The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.” Time: 1 hour; makes 7 1/2 cups rice.
to view this online, click here.
Ingredients
2 medium tomatoes, roughly chopped (about 5 ounces each)
1/2 medium Scotch bonnet pepper (or use a habanero pepper), stem removed
1/2 medium onion, roughly chopped
3 small red bell peppers, roughly chopped (about 5 ounces each)
1/2 cup vegetable oil
1 1/2 teaspoons salt
1 teaspoon curry powder
1 1/2 teaspoons hot ground chile pepper, such as African dried chile or cayenne
1 1/2 teaspoons garlic powder
1 tablespoon plus 1 heaping teaspoon onion powder
2 bay leaves
1/2 teaspoon ground ginger
1 tablespoon dried thyme
2 1/2 cups medium-grain rice
Preparation
In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
Stir in the rice until well mixed, then reduce the heat to low.
Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.
GULLA SUPPER SOUP
One rainy day, my better half and I went to a different Publix than our usual one. Of course, this meant looking for what I’d planned to buy - which meant seeing things we normally would have overlooked at our usual Publix. In the canned veggie section (I was looking for crushed tomatoes), I saw a shelf with Margaret Holmes brand veggies, something I’d missed in our usual store. (I’ve since found this; no idea how long Publix had been carrying the product.)
Any-who (!), glancing at the back of a can of Margaret Holmes Tomatoes, Okra and Corn, I read this recipe and figured I’d try making it that week. It was an instant hit. I usually double the recipe, since almost everyone in the house loved this.
I was unable to locate this recipe on the Margaret Holmes recipe page of their site, but then, I might have missed it. But do check out the other yummy recipes there!
2 cans Margaret Holmes Tomatoes, Okra and Corn
1/2 stick butter
1 medium onion, peeled & chopped
2 stalks celery, chopped
1 C green cabbage, chopped
1/2 C green pepper, seeded & chopped
1/2 tsp salt
1/4 tsp black pepper
Big pinch fresh thyme
Big pinch chopped parsley
1/2 C cooked rice
Melt butter in medium saucepan, add onions, celery, cabbage & green pep-per. Cook for about 10 minutes over medium high heat until vegetables are softened. Add tomatoes & juice; cook for about 10 more minutes.
Stir in seasonings & cooked rice. Bring back to simmer & cook for 5 more minutes. Serve hot.
Tuesday, May 10, 2016
Just Desserts
There are times when we want really yummy food that also impresses those we fix it for. Today's six recipes are both yummy and sure to impress. Enjoy!
BIG CHOCOLATE BIRTHDAY CAKE
Recipe courtesy of Ree Drummond, whose The Pioneer Woman airs on the Food Network.
Total Time: 1 hr 45 min; Prep: 20 min; Inactive: 1 hr; Cook: 25 min; Yield: 12 to 14 servings; Level: Easy
Ingredients
Cake:
4 sticks butter, plus more for greasing
8 heaping tablespoons cocoa, plus more for dusting
4 cups all-purpose flour
4 cups sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten
Frosting:
3 cups heavy cream
24 ounces semisweet chocolate, broken into pieces
2 teaspoons vanilla extract
Directions
For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
In a mixing bowl, combine the flour, sugar and salt.
In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
Divide the batter among the prepared cake pans and bake for 20 minutes.
Cool completely before icing. Refrigerate the layers after cooling for best results.
For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
Frost the cake in between each layer, on the top and around the sides.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/big-chocolate-birthday-cake-recipe.print.html?oc=linkback.
PEANUT BUTTER BARS
This comes from the Diabetic Gourmet.
Yield: 36 pieces
Source: "The Diabetic Dessert Cookbook" by Coleen Howard
Info: http://diabeticgourmet.com/book_archive/details/2.shtml
Ingredients
1/4 cup margarine
1/2 teaspoon sugar substitute
2 eggs
Rind of 1/2 lemon, grated
2 cups sifted all-purpose flour
1-1/2 teaspoons cinnamon
1 8-ounce can salted peanuts
Directions
Cream margarine. Add sugar substitute, eggs and lemon rind. Mix well. Add flour and cinnamon. Mix well. Add peanuts and stir.
Shape into bars 1-inch x 1-1/2-inch x 1-inch thick. Pat firmly.Cover with waxed paper and allow to dry overnight.
Heat oven to 375 degrees F. Bake the bars 12 to 15 minutes. Let cool.
Nutritional Information Per Serving (per piece):
Calories: 77.5, Carbohydrate: 6.7 g, Cholesterol: 11.8 g, Fat: 4.75 g, Fiber: .663 g, Protein: 2.56 g, Sodium: 4.05 mg
Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat
BLUEBERRY LEMON CHEESECAKE BARS
From Ocean Spray.
By the way, does anyone else like Ocean Spray's commercials as much as I do? They're among the few commercials that I actually watch.
Prep Time 20 minutes; Cook Time 45 minutes; Yield Makes 32 bars
Ingredients
Crust
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup powdered sugar
1 cup cold butter, cut into small cubes
Filling
1 cup Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries
3/4 cup Ocean Spray® Blueberry Juice Cocktail
1 8-ounce package cream cheese, softened
3/4 cup granulated sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice
2 large eggs
2 tablespoons all-purpose flour
Topping
2 tablespoons powdered sugar
Directions
Preheat oven to 350°F.
TO MAKE CRUST: Combine flour, oats and powdered sugar in large bowl. Using electric mixer, beat at low speed. Add butter; increase speed to medium-low. Beat until crumbly and mixture starts to stick together. Pat into bottom of 13 x 9-inch baking pan. Bake for 20 to 25 minutes or until starting to brown.
TO MAKE FILLING: Meanwhile, combine sweetened dried cranberries and blueberry juice cocktail in 1-quart saucepan. Cook over medium-low heat, stirring occasionally, until juice is absorbed and cranberries are soft. Set aside to cool.
Combine cream cheese and granulated sugar in large bowl. Beat at medium speed until smooth and creamy. Add lemon zest and lemon juice; beat, scraping side of bowl if needed, until smooth. Add eggs and flour; beat until smooth. Drop cranberry filling by small spoonfuls over crust; spread out. (Will not completely cover crust.) Pour lemon filling evenly over cranberry filling. Bake for 20 to 25 minutes or until set in center. Cool completely.
Store covered in refrigerator. Sift 2 tablespoons powdered sugar over filling before serving. Run knife around edges of pan to loosen bars before cutting.
Makes 32 bars.
BLACKBERRY ICE CREAM: NO FAT AND LOW SUGAR
From One Green Planet.
This recipe is Dairy Free, Vegan
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chunks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by little. Don’t add too much or you’ll just end up with a frozen smoothie; you want to add just a few splashes when necessary. Depending on the speed of your blender or food processor, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
CHOCOLATE CREAM PIE
The first time I made this pie, I was 15 and wanted to impress a boyfriend. I did, but not the way I’d planned: the crust came out tasting like under-cooked pizza dough, I burned the chocolate pudding, and the whipped cream came out almost to butter. Hmmm...
9 " pie crust
1 large package chocolate pudding(not instant)
1 cup whipping cream + 3 Tablespoons sugar
Cook pudding according to package directions. Pour into baked pie crust. Add sugar to cream. Whip cream & place on pie. Chill.
Note: Now, what could be easier?
BIG CHOCOLATE BIRTHDAY CAKE
Recipe courtesy of Ree Drummond, whose The Pioneer Woman airs on the Food Network.
Total Time: 1 hr 45 min; Prep: 20 min; Inactive: 1 hr; Cook: 25 min; Yield: 12 to 14 servings; Level: Easy
Ingredients
Cake:
4 sticks butter, plus more for greasing
8 heaping tablespoons cocoa, plus more for dusting
4 cups all-purpose flour
4 cups sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten
Frosting:
3 cups heavy cream
24 ounces semisweet chocolate, broken into pieces
2 teaspoons vanilla extract
Directions
For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
In a mixing bowl, combine the flour, sugar and salt.
In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
Divide the batter among the prepared cake pans and bake for 20 minutes.
Cool completely before icing. Refrigerate the layers after cooling for best results.
For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
Frost the cake in between each layer, on the top and around the sides.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/big-chocolate-birthday-cake-recipe.print.html?oc=linkback.
PEANUT BUTTER BARS
This comes from the Diabetic Gourmet.
Yield: 36 pieces
Source: "The Diabetic Dessert Cookbook" by Coleen Howard
Info: http://diabeticgourmet.com/book_archive/details/2.shtml
Ingredients
1/4 cup margarine
1/2 teaspoon sugar substitute
2 eggs
Rind of 1/2 lemon, grated
2 cups sifted all-purpose flour
1-1/2 teaspoons cinnamon
1 8-ounce can salted peanuts
Directions
Cream margarine. Add sugar substitute, eggs and lemon rind. Mix well. Add flour and cinnamon. Mix well. Add peanuts and stir.
Shape into bars 1-inch x 1-1/2-inch x 1-inch thick. Pat firmly.Cover with waxed paper and allow to dry overnight.
Heat oven to 375 degrees F. Bake the bars 12 to 15 minutes. Let cool.
Nutritional Information Per Serving (per piece):
Calories: 77.5, Carbohydrate: 6.7 g, Cholesterol: 11.8 g, Fat: 4.75 g, Fiber: .663 g, Protein: 2.56 g, Sodium: 4.05 mg
Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat
BLUEBERRY LEMON CHEESECAKE BARS
From Ocean Spray.
By the way, does anyone else like Ocean Spray's commercials as much as I do? They're among the few commercials that I actually watch.
Prep Time 20 minutes; Cook Time 45 minutes; Yield Makes 32 bars
Ingredients
Crust
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup powdered sugar
1 cup cold butter, cut into small cubes
Filling
1 cup Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries
3/4 cup Ocean Spray® Blueberry Juice Cocktail
1 8-ounce package cream cheese, softened
3/4 cup granulated sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice
2 large eggs
2 tablespoons all-purpose flour
Topping
2 tablespoons powdered sugar
Directions
Preheat oven to 350°F.
TO MAKE CRUST: Combine flour, oats and powdered sugar in large bowl. Using electric mixer, beat at low speed. Add butter; increase speed to medium-low. Beat until crumbly and mixture starts to stick together. Pat into bottom of 13 x 9-inch baking pan. Bake for 20 to 25 minutes or until starting to brown.
TO MAKE FILLING: Meanwhile, combine sweetened dried cranberries and blueberry juice cocktail in 1-quart saucepan. Cook over medium-low heat, stirring occasionally, until juice is absorbed and cranberries are soft. Set aside to cool.
Combine cream cheese and granulated sugar in large bowl. Beat at medium speed until smooth and creamy. Add lemon zest and lemon juice; beat, scraping side of bowl if needed, until smooth. Add eggs and flour; beat until smooth. Drop cranberry filling by small spoonfuls over crust; spread out. (Will not completely cover crust.) Pour lemon filling evenly over cranberry filling. Bake for 20 to 25 minutes or until set in center. Cool completely.
Store covered in refrigerator. Sift 2 tablespoons powdered sugar over filling before serving. Run knife around edges of pan to loosen bars before cutting.
Makes 32 bars.
BLACKBERRY ICE CREAM: NO FAT AND LOW SUGAR
From One Green Planet.
This recipe is Dairy Free, Vegan
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chunks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by little. Don’t add too much or you’ll just end up with a frozen smoothie; you want to add just a few splashes when necessary. Depending on the speed of your blender or food processor, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
CHOCOLATE CREAM PIE
The first time I made this pie, I was 15 and wanted to impress a boyfriend. I did, but not the way I’d planned: the crust came out tasting like under-cooked pizza dough, I burned the chocolate pudding, and the whipped cream came out almost to butter. Hmmm...
9 " pie crust
1 large package chocolate pudding(not instant)
1 cup whipping cream + 3 Tablespoons sugar
Cook pudding according to package directions. Pour into baked pie crust. Add sugar to cream. Whip cream & place on pie. Chill.
Note: Now, what could be easier?
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