It's time to get the week started off just right. To help with that, here are six recipes to start your week off right, including Seven Vegetable Couscous and Braided Lemon Cheesecake Bread. Enjoy!
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
This can be found in my e-cookbook, Off The Wall Cooking.
Ingredients
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Directions
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
CURRIED LENTIL, SQUASH AND APPLE STEW
This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.” Time: 1 hour; makes 6 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015382-curried-lentil-squash-and-apple-stew.
Ingredients
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach
Preparation
In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
SEVEN VEGETABLE COUSCOUS
This also comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. For this one, Tara wrote, “Seven-vegetable couscous is a well-known offering at Sephardic Jewish New Year celebrations, but since it's a bountiful, colorful tribute to the harvest, it makes a great meat-free main dish for Thanksgiving as well. Despite the long ingredient list, it's as easy as can be to make.” Time: 1 hour; makes 8 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015487-seven-vegetable-couscous.
Ingredients
1 1/2 cups couscous, uncooked
1 tablespoon vegan margarine
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 15- to 16-ounce can chickpeas, drained and rinsed
1 1/2 cups diced ripe tomatoes
2 teaspoons grated fresh or jarred ginger, or more, to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Dried hot red pepper flakes, to taste, optional
Salt and freshly ground pepper, to taste
Garnish
1/2 cup golden raisins (for garnish)
1/3 cup minced fresh parsley (for garnish)
Sliced or slivered toasted almonds (for garnish)
Preparation
Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.
BRAIDED LEMON CHEESECAKE BREAD
This comes from The Baker Chick (otherwise known as Audra). If you haven't signed up for her e-newsletter, I highly recommend it. This recipe makes 12 servings.
To view this online, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Cream Cheese Filling:
10 oz. cream cheese, softened
1/4 cup greek yogurt or sour cream
1/4 cup sugar
1/4 cup flour
2 teaspoons lemon juice
1/2 cup lemon curd (homemade or store bought – recipe follows)
1 egg for brushing
raw sugar for sprinkling
Instructions
For the dough:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
To assemble:
Roll out the dough into a 10" x 15" rectangle, on top of a piece of parchment paper. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections.
Use a bench scraper or non sharp knife (so you don't cut the parchment,) to cut crosswise strips down the length of the outside sections- making sure you have the same amount of strips on each side.
Spread the cream cheese filling down the center section, and top with the lemon curd.
To form the mock braid, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. (About 2/3 of the way through I switched and started folding the layers down instead of up and it worked well to cover all the filling.)
Transfer to a cookie sheet and cover loosely with plastic wrap. Leave to proof in a warm place for 45 minutes or until puffy. Brush with egg and sprinkle with coarse sugar.
Preheat oven to 350F. Bake for 20 minutes or until golden. Serve warm, room temperature or cold.
HOMEMADE LEMON CURD (IN A CAN!)
This also comes from The Baker Chick and goes with the Braided Lemon Cheesecake Bread. Makes 8 – 9 4 oz. jars.
To view this online, click here.
Ingredients
2 1/2 cups sugar
1/2 cup lemon zest (from about 5 lemons)
1 cup bottled lemon juice**
3/4 cup unsalted cold butter, cut into cubes
1/2 teaspoon of salt
7 large egg yolks
4 large whole eggs
Instructions
Prep your supplies:
If you plan to can, get everything prepped ahead of time. You'll need three pots: a smaller one with a bowl fitted on top or a double boiler, a large one that will fit all the jars and lids to sterilize them, and another large one with a strainer or rack inside to process the filled jars at the end. I used a large stock pot that had a steamer insert. You could also use a proper water canner.
Place the jars and lids, and a set of tongs in the designated pot and heat on high. Once the water starts boiling turn off and let them chill in the hot water until you're ready to fill them.
Fill the canning pot with water and clip a candy thermometer on the side. You want this water to be no higher than 180F when it's time to drop the jars into it, so let it heat up. You can always add cold water if needed to drop the temp down.
For the Lemon Curd!
Combine the sugar and lemon zest in a heatproof bowl (that you plan to use in your makeshift double boiler.) Work the zest into the sugar to release all the oils.
Stir in the juice, eggs, yolks and salt.
Place the bowl over the pot of simmering water and stir to combine. After a few minutes, add the butter cubes and stir until melted.
Clip the candy thermometer to the side of the bowl and stir frequently until it reaches 170F. (It will be thick and bubble like lava.)
Remove the bowl from the heat and strain it through a fine mesh sieve. (This removes all the zest and any eggy clumps.)
Use sterilized tongs to remove the jars from the hot water and set them on a clean towel. Dry them quickly and then fill them with lemon curd, leaving 1/2 inch of space at the top of each. Wipe down the rims if needed.
Use the tongs to remove the parts of the lids and dry them. Carefully screw the lids as tight as you can.
If your water is at 180F (a little lower is Ok,) carefully place the jars onto the rack and once boiling, process for 15 minutes. (Make sure all of your jars will fit before you begin. I ended up processing some in the pot I used to sterilize the jars.)
After the 15 minutes is up, remove the jars from the boiling water and place them on the counter or somewhere else safe and leave them be fore 12 hours. You'll hear the lids pop, and after the 12 hours is up you can check the lids to ensure they are on securely by pressing the tops.
Canned curd has a shelf life of 2-3 months if stored in a cool, dry, place. Or use it within a week or two of opening stored in the fridge
ACORN SQUASH WITH SUN-DRIED TOMATO POLENTA
This comes from the January 2003 issue of Vegetarian Times, page 28. It begins, “This dish transcends the simplicity of squash and the hominess of coarse-ground cornmeal. The lushness of the flavors soothe and satisfy the palate, creating culinary magic on a brisk winter evening. The whole dish, virtually a meal on its own, can be made in about an hour and is best served hot when the polenta is still steaming, the Parmesan is melting and the colors are vibrant. If you wish to accompany the squash with other courses, consider an appetizer or soup with mild flavors, like a simple vegetable broth filled with lightly cooked greens or rounds of toasted wheat bread spread with a mild hummus dip. To complement the assertive squash flavors, offer sliced fresh fruit.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/acorn-squash-with-sun-dried-tomato-polenta/.
Ingredients
2 small acorn squash (1 to 1 1/2 lbs. each)
About 2 oz. or 15 sun-dried tomatoes
1/4 cup pine nuts
3 to 4 cloves garlic, minced or pressed
1/2 cup grated Parmesan cheese
1/4 cup plus 2 Tbs. extra virgin olive oil
2 1/2 cups vegetable stock
1/2 heaping tsp. salt
1/2 cup coarse-ground polenta
2 to 3 Tbs. shredded Parmesan cheese
Paprika for garnish
2 Tbs. chopped parsley
Directions
Preheat oven to 350F. Line sheet pan with parchment paper, and spray liberally with nonstick vegetable oil.
Cut squashes in half crosswise, and scoop out seeds and a little extra flesh. Cook, face down on parchment paper, about 45 minutes, or until sharp knife easily penetrates outside skin and rim of flesh is lightly browned.
Meanwhile, in small bowl, soak tomatoes in very hot water to cover for 15 to 20 minutes. When soft, coarsely chop and set aside. On small sheet pan or in baking dish, toast pine nuts in oven for about 10 minutes, or until lightly browned. Remove and set aside.
To make pesto, in food processor, add pine nuts, garlic, sun-dried tomatoes and grated Parmesan cheese. Start machine and, as blade is turning, pour olive oil through shoot. Blend into smooth paste. Set aside in small bowl. (Use same bowl, rinsed and dried, used for soaking tomatoes).
Bring stock to a boil in medium to heavy saucepan. Add salt, keeping water boiling at medium-high heat. Add polenta gradually, either slowly from measuring cup or letting a fistful run through nearly closed fingers, constantly stirring with long-handled whisk. When all polenta is added, reduce heat to medium-low, and cook gently. Continue stirring, switching to long-handled wooden spoon. To avoid burning or sticking, use heat-diffusing device. Stir continuously and thoroughly, bringing mixture up from bottom and loosening from sides. (Make sure sides are scooped clean.)
Continue to stir for about 20 minutes, or until polenta is creamy and pulls away from sides of pan. Turn off heat, and stir in sun-dried tomato pesto.
Remove squash from oven. Spoon tomato mixture into squash “bowls.” Top with shredded Parmesan, dust with paprika and garnish with parsley.
Note: For a faster dish, substitute store-bought sun-dried tomato pesto, which won’t be as fresh or as satisfying. However, making your own is easy. You can prepare the whole dish ahead, minus garnishes. Refrigerate, reheat until hot and garnish with shredded cheese, paprika and parsley. If squashes are particularly misshapen, trim ridged edges so they will stand up straight without rolling over.
nutritional information Per Serving: Calories: 510; Protein: 12 g; Total Fat: 31 g; Saturated Fat: 6 g; Carbohydrates: 49 g; Cholesterol: 10 mg; Sodium: 850 mg; Fiber: 7 g
Monday, February 10, 2020
Friday, February 7, 2020
Friday Recipes
It's Friday, time to get ready for the weekend. Here are today's six vegetarian recipes to help you through the weekend, including Quinoa-Stuffed Avocados and Chickless Pot Pie. Enjoy!
The first four recipes come from the January 2007 issue of Vegetarian Times, in an article titled “5 Ingredients: Frozen Assets: Hot ideas for winter dishes - straight from your freezer.” The article begins, “If the pitiful-looking winter produce selection has you singing the “what can I make for dinner” blues, it’s time to steer your grocery cart over to the freezer aisle. There you’ll find everything you need to make wholesome dishes without spending a fortune. And when you stock up on these frozen goodies—vegetables, soy meatballs, sweet berries and a pint or two of ice cream—the fast, delectable recipes here mean you don’t have to go out in the cold to get a hot meal on the table.”
Now, I know, someone is bound to think, “Winter? Excuse me, but it’s only September! That hardly qualifies as winter.” That’s okay, these are still yummy recipes. So, give ‘em a try!
HEAVENLY ICE CREAM CAKE WITH RASPBERRY COULIS
This recipe begins, “Prepared angel food cakes from the supermarket bakery section are good items to have on hand for desserts. Before preparing this elaborate-looking recipe, freeze the cake completely. It slices easily with a serrated knife.” Serves 12.
You can also view this online, here.
1 16-oz. angel food cake, frozen
1 10-oz. jar raspberry preserves
1/4 cup raspberry liqueur or orange juice
2 pints low-fat vanilla ice cream, softened, divided
1 10-oz. pkg. frozen raspberries in syrup, thawed
Cut cake into 1/4-inch-thick slices. Cover bottom of 9-inch springform pan with slices, cutting one or two slices as necessary to fill in gaps.
Combine raspberry preserves and liqueur in small saucepan over medium heat, and bring to a simmer. Reduce heat to low, and simmer 5 minutes. Brush half of raspberry mixture over cake in pan. Spread 1 pint ice cream over cake, and smooth top. Arrange more cake slices over ice cream to cover completely. Spread remaining raspberry mixture over cake. Smooth remaining pint of ice cream over cake. Cover with plastic wrap, and freeze overnight. (Can be prepared up to 3 days in advance up to this point.)
Purée thawed raspberries and syrup in food processor until smooth. Strain into bowl.
Run knife around sides of springform pan. Release sides from cake. Slice into wedges, and top with raspberry coulis.
nutritional information Per SERVING: Calories: 273; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 60 g; Cholesterol: 3 mg; Sodium: 319 mg; Fiber: 2 g; Sugar: 31 g
PENNE WITH BUTTERNUT SQUASH AND PESTO
This recipe begins, “Cubed butternut squash is a recent addition to most frozen food sections—and a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash. (Fresh butternut squash will also work, though.)” Serves 4 in 30 minutes or less.
This can also be viewed this online here.
1/4 cup prepared pesto, divided
1 cup chopped frozen onions
1 1/4 lb. frozen diced butternut squash, about 4 cups
2/3 cup low-sodium vegetable broth
3/4 lb. whole-wheat penne
Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.
Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.
nutritional information Per SERVING: Calories: 489; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 2 g; Carbohydrates: 87 g; Cholesterol: 5 mg; Sodium: 332 mg; Fiber: 10 g; Sugar: 7 g
GREEN COCONUT CURRY
This one begins, “Prepared Thai curry paste is available in the Asian section of most supermarkets. If you can’t find green, feel free to use red or yellow. Since the paste is quite spicy, taste a little before you add it and use more or less as preferred. Garnish with chopped roasted peanuts and cilantro if desired.” Serves 4 in 30 minutes or less. Vegan.
1 cup reduced-fat coconut milk
1 tsp. green curry paste
1 1/2 lb. frozen mixed Asian vegetables (mixes with peas are good here)
2 Tbs. teriyaki sauce
4 cups cooked brown rice
Combine coconut milk and curry paste in wok or large saucepan over medium heat, and bring to a boil. Stir in frozen vegetables. Simmer over medium heat 10 minutes. Stir in teriyaki sauce, and serve over rice.
PER SERVING: 376 CAL; 10G PROT; 7.5G TOTAL FAT (3G SAT. FAT); 66G CARB; 0MG CHOL; 889MG SOD; 6G FIBER; 8G SUGARS
“MEATBALLS” STROGANOFF
The recipe begins, “For a hot, filling dinner, this take on a traditional Hungarian dish can’t be beat. Frozen spinach lightens it up and makes for a well-balanced meal. Serve over long, wide pasta to soak up the sauce.” Serves 4 in 30 minutes or less.
2 tsp. garlic-flavored olive oil
2 cups frozen chopped onion
1 16-oz. bag frozen whole-leaf spinach
1 12-oz. pkg. frozen soy zesty Italian meatballs
1 cup reduced-fat sour cream
Heat oil in nonstick skillet on medium high. Add onion, and sauté 10 minutes, or until golden. Add 1/3 cup water, spinach and soy meatballs. Cover, and cook over medium heat 10 minutes, stirring occasionally.
Stir in sour cream just before serving, and cook 3 to 4 minutes, or until heated through, but without boiling. Season with salt and pepper, and serve over egg noodles, if desired.
PER SERVING: 269 CAL; 18G PROT; 14.5G TOTAL FAT (6G SAT. FAT); 20G CARB; 31MG CHOL; 622MG SOD; 7G FIBER; 5G SUGARS
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.
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
The first four recipes come from the January 2007 issue of Vegetarian Times, in an article titled “5 Ingredients: Frozen Assets: Hot ideas for winter dishes - straight from your freezer.” The article begins, “If the pitiful-looking winter produce selection has you singing the “what can I make for dinner” blues, it’s time to steer your grocery cart over to the freezer aisle. There you’ll find everything you need to make wholesome dishes without spending a fortune. And when you stock up on these frozen goodies—vegetables, soy meatballs, sweet berries and a pint or two of ice cream—the fast, delectable recipes here mean you don’t have to go out in the cold to get a hot meal on the table.”
Now, I know, someone is bound to think, “Winter? Excuse me, but it’s only September! That hardly qualifies as winter.” That’s okay, these are still yummy recipes. So, give ‘em a try!
HEAVENLY ICE CREAM CAKE WITH RASPBERRY COULIS
This recipe begins, “Prepared angel food cakes from the supermarket bakery section are good items to have on hand for desserts. Before preparing this elaborate-looking recipe, freeze the cake completely. It slices easily with a serrated knife.” Serves 12.
You can also view this online, here.
1 16-oz. angel food cake, frozen
1 10-oz. jar raspberry preserves
1/4 cup raspberry liqueur or orange juice
2 pints low-fat vanilla ice cream, softened, divided
1 10-oz. pkg. frozen raspberries in syrup, thawed
Cut cake into 1/4-inch-thick slices. Cover bottom of 9-inch springform pan with slices, cutting one or two slices as necessary to fill in gaps.
Combine raspberry preserves and liqueur in small saucepan over medium heat, and bring to a simmer. Reduce heat to low, and simmer 5 minutes. Brush half of raspberry mixture over cake in pan. Spread 1 pint ice cream over cake, and smooth top. Arrange more cake slices over ice cream to cover completely. Spread remaining raspberry mixture over cake. Smooth remaining pint of ice cream over cake. Cover with plastic wrap, and freeze overnight. (Can be prepared up to 3 days in advance up to this point.)
Purée thawed raspberries and syrup in food processor until smooth. Strain into bowl.
Run knife around sides of springform pan. Release sides from cake. Slice into wedges, and top with raspberry coulis.
nutritional information Per SERVING: Calories: 273; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 60 g; Cholesterol: 3 mg; Sodium: 319 mg; Fiber: 2 g; Sugar: 31 g
PENNE WITH BUTTERNUT SQUASH AND PESTO
This recipe begins, “Cubed butternut squash is a recent addition to most frozen food sections—and a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash. (Fresh butternut squash will also work, though.)” Serves 4 in 30 minutes or less.
This can also be viewed this online here.
1/4 cup prepared pesto, divided
1 cup chopped frozen onions
1 1/4 lb. frozen diced butternut squash, about 4 cups
2/3 cup low-sodium vegetable broth
3/4 lb. whole-wheat penne
Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.
Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.
nutritional information Per SERVING: Calories: 489; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 2 g; Carbohydrates: 87 g; Cholesterol: 5 mg; Sodium: 332 mg; Fiber: 10 g; Sugar: 7 g
GREEN COCONUT CURRY
This one begins, “Prepared Thai curry paste is available in the Asian section of most supermarkets. If you can’t find green, feel free to use red or yellow. Since the paste is quite spicy, taste a little before you add it and use more or less as preferred. Garnish with chopped roasted peanuts and cilantro if desired.” Serves 4 in 30 minutes or less. Vegan.
1 cup reduced-fat coconut milk
1 tsp. green curry paste
1 1/2 lb. frozen mixed Asian vegetables (mixes with peas are good here)
2 Tbs. teriyaki sauce
4 cups cooked brown rice
Combine coconut milk and curry paste in wok or large saucepan over medium heat, and bring to a boil. Stir in frozen vegetables. Simmer over medium heat 10 minutes. Stir in teriyaki sauce, and serve over rice.
PER SERVING: 376 CAL; 10G PROT; 7.5G TOTAL FAT (3G SAT. FAT); 66G CARB; 0MG CHOL; 889MG SOD; 6G FIBER; 8G SUGARS
“MEATBALLS” STROGANOFF
The recipe begins, “For a hot, filling dinner, this take on a traditional Hungarian dish can’t be beat. Frozen spinach lightens it up and makes for a well-balanced meal. Serve over long, wide pasta to soak up the sauce.” Serves 4 in 30 minutes or less.
2 tsp. garlic-flavored olive oil
2 cups frozen chopped onion
1 16-oz. bag frozen whole-leaf spinach
1 12-oz. pkg. frozen soy zesty Italian meatballs
1 cup reduced-fat sour cream
Heat oil in nonstick skillet on medium high. Add onion, and sauté 10 minutes, or until golden. Add 1/3 cup water, spinach and soy meatballs. Cover, and cook over medium heat 10 minutes, stirring occasionally.
Stir in sour cream just before serving, and cook 3 to 4 minutes, or until heated through, but without boiling. Season with salt and pepper, and serve over egg noodles, if desired.
PER SERVING: 269 CAL; 18G PROT; 14.5G TOTAL FAT (6G SAT. FAT); 20G CARB; 31MG CHOL; 622MG SOD; 7G FIBER; 5G SUGARS
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.
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
Thursday, February 6, 2020
Chili
Chili is one of those yummy meals that really warms you up on cold days. While many chili recipes call for meat, these six vegetarian chili recipes help prove that meat is not needed for a good pot of the stuff. Check out the Easy Vegan Tempeh Chili, the Roasted Squash Chili Mac, or any of the other yummy chili recipes in today's post. Enjoy!
VEGETARIAN CHILI WITH TORTILLA CRISPS
This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”
Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
4 corn tortillas
1/4 c. Country Crock Original
1 large yellow onion, finely chopped
1 red pepper, diced
1 yellow pepper, diced
3 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. cumin
1/2 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
1 28-oz. can whole tomatoes
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can black beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
1/2 c. freshly chopped cilantro, plus more for serving
1/4 c. sour cream
1/4 c. shredded Cheddar
Directions
Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.
Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.
Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.
Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.
TWO BEAN CHILI
Yield: Makes about 7 cups (7 servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/509.shtml
Ingredients
2 onions, coarsely chopped
2 cloves garlic, minced
2 teaspoons canola, corn, or olive oil
One 14-15 ounce can stewed tomatoes with juice
1 can or bottle beer (12 ounces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon hot pepper sauce, or 1 tablespoon hot salsa or picante sauce
1/4 teaspoon salt (optional)
One 15-ounce can pinto beans, rinsed and drained
One 15-ounce can dark red kidney beans, rinsed and drained
1 large green bell pepper, cored, seeded, and coarsely chopped
Direction
Saute the onions and garlic in oil in a large saucepan or Dutch oven until tender, about 5 minutes. Stir in the tomatoes with their liquid, the beer, chili powder, cumin, hot sauce, and salt (if desired).
Simmer, uncovered, 15 minutes. Stir in the beans and green pepper; simmer, uncovered, 15 minutes longer.
Nutritional Information Per Serving: Calories: 173; Protein: 9 g; Fat: 2 g; Sodium: 238 mg; Cholesterol: 0 mg; Carbohydrates: 32 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable
BLACK-EYED PEA CHILI
This comes from Vegetarian Times, and begins, “Like any good chili, this black-eyed pea version is even tastier the second day.” Serves 4.
To view this online, click here.
Ingredients:
1/2 lb. dried black-eyed peas (1 1/4 cups)
2 Tbs. coconut oil
1 small onion, diced (1 cup)
1 small green bell pepper, diced (1 cup)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can fire-roasted tomatoes
2 Tbs. tomato paste
1 Tbs. chili powder
1 cup low-sodium vegetable broth
4 green onions, thinly sliced (1/2 cup)
Instructions:
Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.
Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.
Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.
Nutrition Information: Calories: 308;Protein: 15 g; Total Fat: 8 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 335 mg; Fiber: 14 g; Sugar: 13 g
EASY VEGAN TEMPEH CHILI
This is from OnTrackDiabetes, a site with some good information for diabetics and their families.
Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes
You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.
Ingredients
3 tablespoons olive oil
8 ounces tempeh
1 medium onion, chopped (about 1 cup)
1/2 red bell pepper, chopped (about 1 cup)
1/2 yellow bell pepper, chopped (about 1 cup)
1/2 orange bell pepper, chopped (about 1 cup)
1 stalk of celery, chopped
1 15-ounce can of organic pinto beans (undrained)
1 15-ounce can of organic kidney beans (drained)
2 15-ounce cans of fire-roasted diced tomatoes (undrained)
3/4 cup of water
3 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon cayenne (or to taste)
Directions
Heat olive oil in a large (6-quart) saucepan on medium heat.
Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.
Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.
Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.
Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.
Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium
ROASTED SQUASH CHILI MAC
This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.
Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
4 tablespoons butter, plus more for the casserole dish
1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
EVOO, for drizzling
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 pound rigatoni, penne or macaroni with ridges
2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle
1 tablespoon chopped fresh oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cloves garlic, made into a paste
1 fresh chile pepper, such as Fresno or jalapeno, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded sharp yellow Cheddar
1/2 cup grated Parmigiano-Reggiano
One 14-ounce can kidney beans, rinsed and drained
1 cup shredded pepper jack or other hot-pepper melting cheese
Ingredients
Watch how to make this recipe.
Preheat oven to 425 degrees F. Lightly butter a casserole dish.
Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.
Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.
Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.
Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
ADAM RICHMAN'S EASY VEGGIE CHILI
This comes from Adam Richman on Today's website. Adam wrote, "This recipe has been my salvation both during my college days and my younger bachelor days. It's easy, it tastes amazing, can all be made in one pot and it keeps for days. Plus, it makes an amazing filling for burritos and tacos. You can even spoon it on top of a hot dog!
“Technique tip: You can roast green chilies on the stove top using the burner to create an even richer flavor.
“Swap option: You can use zucchini and squash in place of some of the beans."
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 8 - 10
To view this online, go to https://www.today.com/recipes/adam-richman-s-easy-veggie-chili-t172166.
Ingredients
Extra-virgin olive oil
1 large yellow onion, diced
4 cloves garlic, smashed and chopped
Salt and freshly ground black pepper, to taste
1 container meatless veggie crumbles, such as Lightlife Smart Ground
2 packets chili seasoning
One 10-ounce can diced tomatoes with green chiles
One 16-ounce can chickpeas
One 15-ounce can black beans
One 16-ounce jar medium salsa
Hot sauce, to taste
1 medium white onion, diced
Preparation
Preheat an empty pot over high heat. Add enough olive oil to cover the bottom of the pot by about 1/4 inch. Add chopped yellow onion and 2 pinches salt.
As onion slowly becomes translucent, lower heat to medium and add chopped garlic. When garlic starts to get golden, add veggie crumbles. Stir all ingredients together thoroughly to combine. Add seasoning packets stir to coat ingredients. Add the canned tomatoes with chiles and both cans of beans with the liquid (don't drain the beans). Keep stirring throughout. Add the salsa and stir to combine.
Cover the chili and raise heat to high until the mixture is bubbling, then reduce heat to low and cook, uncovered, for about 20-30 minutes, stirring regularly until desired consistency is achieved. Season with salt, pepper and hot sauce to taste.
Serve garnished with diced white onion.
VEGETARIAN CHILI WITH TORTILLA CRISPS
This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”
Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
4 corn tortillas
1/4 c. Country Crock Original
1 large yellow onion, finely chopped
1 red pepper, diced
1 yellow pepper, diced
3 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. cumin
1/2 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
1 28-oz. can whole tomatoes
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can black beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
1/2 c. freshly chopped cilantro, plus more for serving
1/4 c. sour cream
1/4 c. shredded Cheddar
Directions
Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.
Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.
Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.
Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.
TWO BEAN CHILI
Yield: Makes about 7 cups (7 servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/509.shtml
Ingredients
2 onions, coarsely chopped
2 cloves garlic, minced
2 teaspoons canola, corn, or olive oil
One 14-15 ounce can stewed tomatoes with juice
1 can or bottle beer (12 ounces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon hot pepper sauce, or 1 tablespoon hot salsa or picante sauce
1/4 teaspoon salt (optional)
One 15-ounce can pinto beans, rinsed and drained
One 15-ounce can dark red kidney beans, rinsed and drained
1 large green bell pepper, cored, seeded, and coarsely chopped
Direction
Saute the onions and garlic in oil in a large saucepan or Dutch oven until tender, about 5 minutes. Stir in the tomatoes with their liquid, the beer, chili powder, cumin, hot sauce, and salt (if desired).
Simmer, uncovered, 15 minutes. Stir in the beans and green pepper; simmer, uncovered, 15 minutes longer.
Nutritional Information Per Serving: Calories: 173; Protein: 9 g; Fat: 2 g; Sodium: 238 mg; Cholesterol: 0 mg; Carbohydrates: 32 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable
BLACK-EYED PEA CHILI
This comes from Vegetarian Times, and begins, “Like any good chili, this black-eyed pea version is even tastier the second day.” Serves 4.
To view this online, click here.
Ingredients:
1/2 lb. dried black-eyed peas (1 1/4 cups)
2 Tbs. coconut oil
1 small onion, diced (1 cup)
1 small green bell pepper, diced (1 cup)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can fire-roasted tomatoes
2 Tbs. tomato paste
1 Tbs. chili powder
1 cup low-sodium vegetable broth
4 green onions, thinly sliced (1/2 cup)
Instructions:
Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.
Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.
Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.
Nutrition Information: Calories: 308;Protein: 15 g; Total Fat: 8 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 335 mg; Fiber: 14 g; Sugar: 13 g
EASY VEGAN TEMPEH CHILI
This is from OnTrackDiabetes, a site with some good information for diabetics and their families.
Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes
You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.
Ingredients
3 tablespoons olive oil
8 ounces tempeh
1 medium onion, chopped (about 1 cup)
1/2 red bell pepper, chopped (about 1 cup)
1/2 yellow bell pepper, chopped (about 1 cup)
1/2 orange bell pepper, chopped (about 1 cup)
1 stalk of celery, chopped
1 15-ounce can of organic pinto beans (undrained)
1 15-ounce can of organic kidney beans (drained)
2 15-ounce cans of fire-roasted diced tomatoes (undrained)
3/4 cup of water
3 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon cayenne (or to taste)
Directions
Heat olive oil in a large (6-quart) saucepan on medium heat.
Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.
Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.
Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.
Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.
Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium
ROASTED SQUASH CHILI MAC
This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.
Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
4 tablespoons butter, plus more for the casserole dish
1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
EVOO, for drizzling
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 pound rigatoni, penne or macaroni with ridges
2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle
1 tablespoon chopped fresh oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cloves garlic, made into a paste
1 fresh chile pepper, such as Fresno or jalapeno, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded sharp yellow Cheddar
1/2 cup grated Parmigiano-Reggiano
One 14-ounce can kidney beans, rinsed and drained
1 cup shredded pepper jack or other hot-pepper melting cheese
Ingredients
Watch how to make this recipe.
Preheat oven to 425 degrees F. Lightly butter a casserole dish.
Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.
Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.
Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.
Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
ADAM RICHMAN'S EASY VEGGIE CHILI
This comes from Adam Richman on Today's website. Adam wrote, "This recipe has been my salvation both during my college days and my younger bachelor days. It's easy, it tastes amazing, can all be made in one pot and it keeps for days. Plus, it makes an amazing filling for burritos and tacos. You can even spoon it on top of a hot dog!
“Technique tip: You can roast green chilies on the stove top using the burner to create an even richer flavor.
“Swap option: You can use zucchini and squash in place of some of the beans."
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 8 - 10
To view this online, go to https://www.today.com/recipes/adam-richman-s-easy-veggie-chili-t172166.
Ingredients
Extra-virgin olive oil
1 large yellow onion, diced
4 cloves garlic, smashed and chopped
Salt and freshly ground black pepper, to taste
1 container meatless veggie crumbles, such as Lightlife Smart Ground
2 packets chili seasoning
One 10-ounce can diced tomatoes with green chiles
One 16-ounce can chickpeas
One 15-ounce can black beans
One 16-ounce jar medium salsa
Hot sauce, to taste
1 medium white onion, diced
Preparation
Preheat an empty pot over high heat. Add enough olive oil to cover the bottom of the pot by about 1/4 inch. Add chopped yellow onion and 2 pinches salt.
As onion slowly becomes translucent, lower heat to medium and add chopped garlic. When garlic starts to get golden, add veggie crumbles. Stir all ingredients together thoroughly to combine. Add seasoning packets stir to coat ingredients. Add the canned tomatoes with chiles and both cans of beans with the liquid (don't drain the beans). Keep stirring throughout. Add the salsa and stir to combine.
Cover the chili and raise heat to high until the mixture is bubbling, then reduce heat to low and cook, uncovered, for about 20-30 minutes, stirring regularly until desired consistency is achieved. Season with salt, pepper and hot sauce to taste.
Serve garnished with diced white onion.
Wednesday, February 5, 2020
Desserts
If you love desserts as much as I do, today's post is for you. (You can also check out my Just Desserts blog to find more yummy desserts.) Today's offerings include Straight-Up Rhubarb Pie and Dirty Chai Earthquake Cookies. Enjoy!
CHOCOLTE BEAN CUPCAKES
This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.
To view this online, click here.
Ingredients
Cupcakes
1/3 cup soy margarine, melted
1 1/4 cups granulated sugar
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
2 Tbs. grated orange zest, optional
1 15.5-oz. can black beans, drained, rinsed and pureed
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tsp. baking powder
Frosting
1/2 cup soy margarine
2 cups confectioners' sugar
4 Tbs. frozen orange juice concentrate, thawed
12 chocolate kisses
Preparation
Preheat oven to 375F. Line 12 cupcake tins with paper liners.
To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.
Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.
Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.
Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.
EASY CHOCOLATE SAUCEPAN BROWNIES
This is from Diana Rattray on The Spruce Eats. Diana wrote, “Chocolate saucepan brownies are a quick, super-easy and delicious preparation. Just melt the butter and chocolate, beat in the sugar, eggs, and dry ingredients, then bake. That's all there is to it!”
Total: 35 mins; Prep: 10 mins; Cook: 25 mins; Yield: 16 Brownies (16 servings)
To view this yummy brownie online, click here.
Ingredients
6 tablespoons butter
2 ounces unsweetened chocolate
1/2 teaspoon vanilla
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/2 cup chopped pecans or walnuts
Directions
Heat oven to 325 F. Grease and flour an 8-inch square baking pan.
In a saucepan over low heat, melt the butter and chocolate, stirring constantly. Remove from heat and let cool. With a whisk, beat in the vanilla and sugar. Whisk in eggs, one at a time, beating well after each addition.
Stir flour, measure into a small bowl, and stir in the baking powder and salt, blending well. With a wooden spoon, stir the flour mixture into the first mixture.
Stir in the chopped nuts, if using, blending well. Spoon into the prepared pan and spread evenly.
Bake the brownies for about 25 minutes.
Recipe Variations
Add chocolate chips or white chocolate chips
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
To view this online, click here.
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
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 littled. 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 processors, 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.
GINGERBREAD LOAF WITH CREAM CHEESE FROSTING
This is from Anita Schecter on The Spruce Eats. Anita wrote, “The aroma of gingerbread baking is probably one of the most memorable scents of the Christmas holiday. The combination of spices is hard to mistake and we automatically envision decorated cookies or houses. If making gingerbread from scratch seems too complicated, you're not relegated to those elaborately constructed houses—just skip the architectural project and bake up a rich, moist, and fragrant loaf cake instead.
“Gingerbread is also wonderfully customizable. Love the earthy sweetness of molasses? Use more of that and less of the granulated sugar. Want just a hint of molasses? Feel free to reduce it a bit. This recipe strives for a good balance between the two, but sample the batter and decide for yourself.
“As for the spices, ginger, cinnamon, nutmeg, and clove are common, but you can alter the proportions to suit your taste. This recipe leaves out the clove for a milder taste. Finally, the sweet tangy notes of cream cheese frosting adds a decadent touch to this simple cake, but a plain icing or powdered sugar will work fine if you'd like to lighten it up.
“This loaf is lovely and rich enough to serve as dessert, but we won't judge if you decide it makes a great breakfast.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
For the Cake
8 tablespoons unsalted butter (room temperature)
1/2 cup granulated sugar
2 eggs
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup buttermilk
For the Frosting
8 ounces cream cheese (softened)
8 tablespoon unsalted butter (room temperature)
1 teaspoon vanilla
Pinch of salt
3 1/2 cups powdered sugar
Directions
Gather the ingredients and preheat the oven to 350 F.
Add the butter and sugar to the bowl of a stand mixer (you can also use a hand mixer) and beat for a few minutes until the sugar has been completely incorporated.
Add the eggs one at a time and continue beating.
Add the molasses and vanilla extract and beat to incorporate.
In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
Alternate beating in the buttermilk and the flour mixture until fully incorporated, but do not over mix.
Butter and flour a loaf pan and pour in the batter.
Bake for 45 minutes or until a cake tester comes out clean. Let rest before removing from the loaf pan.
Add the softened cream cheese, butter, vanilla, and salt to a bowl and beat together until smooth.
Stir in the powdered sugar until fully incorporated and the frosting is smooth and spreadable.
When the loaf cake has cooled, top with the cream cheese frosting.
Serve and enjoy!
DIRTY CHAI EARTHQUAKE COOKIES
This comes from Susan Spungen at The New York Times cooking e-newsletter. Susan wrote, “In case you’re wondering about the name of this cakey, chewy-edged cookie, which nearly explodes through its sugary crust, it’s a nod to a coffee bar creation in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. It’s right at home on a traditional holiday cookie plate, thanks to its festive cinnamon, cardamom, ginger and cloves. Feel free to add a little freshly grated nutmeg, if you’re so inclined. A strong coffee flavor adds nuance; black pepper lends a spicy kick; and malted milk powder, browned butter and brown sugar all contribute toasty warm notes to this craveable treat.”
Time: 45 minutes, plus chilling; Yield: 2 dozen cookies.
This was featured in “12 Stunning Cookies That Will Impress Everyone You Know,” and can be viewed online at https://cooking.nytimes.com/recipes/1020652-dirty-chai-earthquake-cookies.
Ingredients
1 tablespoon finely ground espresso (not instant espresso) or finely ground coffee
1/2 cup cold unsalted butter (1 stick)
2 cups all-purpose flour
2 tablespoons malted milk powder, such as Carnation brand
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 teaspoon finely ground black pepper
2 large eggs
3/4 cup light brown sugar
2 teaspoons vanilla extract or paste
1/4 cup granulated sugar, for rolling
1/2 cup confectioners’ sugar, sifted, for rolling
Preparation
Put espresso or coffee in a small metal bowl. Put butter in a small saucepan, and cook over medium-high heat, swirling and stirring occasionally with a rubber spatula, until nutty brown, 5 to 6 minutes. Add the butter to the bowl with the espresso and stir to combine. Set aside to cool, stirring occasionally, while you prepare the rest of the cookie.
Combine the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt and pepper in a medium bowl. Whisk to combine thoroughly and set aside.
Combine eggs and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and slightly paler, about 3 minutes, scraping bowl as needed.
Add the vanilla and the butter mixture, then mix on low speed until combined. Add the flour mixture, then mix again on low until combined. Transfer dough to a resealable glass or plastic container, and chill thoroughly, at least 2 hours and up to 3 days.
Heat oven to 350 degrees. Put granulated sugar and confectioners’ sugar into two separate bowls. Use a small cookie scoop to portion dough into heaping tablespoons (about 25 grams each). Roll into smooth balls and drop a few at a time into the bowl of granulated sugar, rolling to coat. Transfer to the bowl with the confectioners’ sugar. Roll gently, coating well, then transfer to a parchment- or silicone mat-lined baking sheet, leaving at least 2 inches between cookies. Place in freezer until firm, about 10 minutes.
Bake until cookies are golden underneath but still quite tender (they will firm up as they cool), 12 to 14 minutes. Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for 1 week.
STRAIGHT-UP RHUBARB PIE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.”
Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Circular Thinking” and can be viewed online here.
Ingredients
For the Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling:
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
CHOCOLTE BEAN CUPCAKES
This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.
To view this online, click here.
Ingredients
Cupcakes
1/3 cup soy margarine, melted
1 1/4 cups granulated sugar
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
2 Tbs. grated orange zest, optional
1 15.5-oz. can black beans, drained, rinsed and pureed
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tsp. baking powder
Frosting
1/2 cup soy margarine
2 cups confectioners' sugar
4 Tbs. frozen orange juice concentrate, thawed
12 chocolate kisses
Preparation
Preheat oven to 375F. Line 12 cupcake tins with paper liners.
To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.
Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.
Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.
Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.
EASY CHOCOLATE SAUCEPAN BROWNIES
This is from Diana Rattray on The Spruce Eats. Diana wrote, “Chocolate saucepan brownies are a quick, super-easy and delicious preparation. Just melt the butter and chocolate, beat in the sugar, eggs, and dry ingredients, then bake. That's all there is to it!”
Total: 35 mins; Prep: 10 mins; Cook: 25 mins; Yield: 16 Brownies (16 servings)
To view this yummy brownie online, click here.
Ingredients
6 tablespoons butter
2 ounces unsweetened chocolate
1/2 teaspoon vanilla
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/2 cup chopped pecans or walnuts
Directions
Heat oven to 325 F. Grease and flour an 8-inch square baking pan.
In a saucepan over low heat, melt the butter and chocolate, stirring constantly. Remove from heat and let cool. With a whisk, beat in the vanilla and sugar. Whisk in eggs, one at a time, beating well after each addition.
Stir flour, measure into a small bowl, and stir in the baking powder and salt, blending well. With a wooden spoon, stir the flour mixture into the first mixture.
Stir in the chopped nuts, if using, blending well. Spoon into the prepared pan and spread evenly.
Bake the brownies for about 25 minutes.
Recipe Variations
Add chocolate chips or white chocolate chips
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
To view this online, click here.
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
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 littled. 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 processors, 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.
GINGERBREAD LOAF WITH CREAM CHEESE FROSTING
This is from Anita Schecter on The Spruce Eats. Anita wrote, “The aroma of gingerbread baking is probably one of the most memorable scents of the Christmas holiday. The combination of spices is hard to mistake and we automatically envision decorated cookies or houses. If making gingerbread from scratch seems too complicated, you're not relegated to those elaborately constructed houses—just skip the architectural project and bake up a rich, moist, and fragrant loaf cake instead.
“Gingerbread is also wonderfully customizable. Love the earthy sweetness of molasses? Use more of that and less of the granulated sugar. Want just a hint of molasses? Feel free to reduce it a bit. This recipe strives for a good balance between the two, but sample the batter and decide for yourself.
“As for the spices, ginger, cinnamon, nutmeg, and clove are common, but you can alter the proportions to suit your taste. This recipe leaves out the clove for a milder taste. Finally, the sweet tangy notes of cream cheese frosting adds a decadent touch to this simple cake, but a plain icing or powdered sugar will work fine if you'd like to lighten it up.
“This loaf is lovely and rich enough to serve as dessert, but we won't judge if you decide it makes a great breakfast.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
For the Cake
8 tablespoons unsalted butter (room temperature)
1/2 cup granulated sugar
2 eggs
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup buttermilk
For the Frosting
8 ounces cream cheese (softened)
8 tablespoon unsalted butter (room temperature)
1 teaspoon vanilla
Pinch of salt
3 1/2 cups powdered sugar
Directions
Gather the ingredients and preheat the oven to 350 F.
Add the butter and sugar to the bowl of a stand mixer (you can also use a hand mixer) and beat for a few minutes until the sugar has been completely incorporated.
Add the eggs one at a time and continue beating.
Add the molasses and vanilla extract and beat to incorporate.
In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
Alternate beating in the buttermilk and the flour mixture until fully incorporated, but do not over mix.
Butter and flour a loaf pan and pour in the batter.
Bake for 45 minutes or until a cake tester comes out clean. Let rest before removing from the loaf pan.
Add the softened cream cheese, butter, vanilla, and salt to a bowl and beat together until smooth.
Stir in the powdered sugar until fully incorporated and the frosting is smooth and spreadable.
When the loaf cake has cooled, top with the cream cheese frosting.
Serve and enjoy!
DIRTY CHAI EARTHQUAKE COOKIES
This comes from Susan Spungen at The New York Times cooking e-newsletter. Susan wrote, “In case you’re wondering about the name of this cakey, chewy-edged cookie, which nearly explodes through its sugary crust, it’s a nod to a coffee bar creation in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. It’s right at home on a traditional holiday cookie plate, thanks to its festive cinnamon, cardamom, ginger and cloves. Feel free to add a little freshly grated nutmeg, if you’re so inclined. A strong coffee flavor adds nuance; black pepper lends a spicy kick; and malted milk powder, browned butter and brown sugar all contribute toasty warm notes to this craveable treat.”
Time: 45 minutes, plus chilling; Yield: 2 dozen cookies.
This was featured in “12 Stunning Cookies That Will Impress Everyone You Know,” and can be viewed online at https://cooking.nytimes.com/recipes/1020652-dirty-chai-earthquake-cookies.
Ingredients
1 tablespoon finely ground espresso (not instant espresso) or finely ground coffee
1/2 cup cold unsalted butter (1 stick)
2 cups all-purpose flour
2 tablespoons malted milk powder, such as Carnation brand
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 teaspoon finely ground black pepper
2 large eggs
3/4 cup light brown sugar
2 teaspoons vanilla extract or paste
1/4 cup granulated sugar, for rolling
1/2 cup confectioners’ sugar, sifted, for rolling
Preparation
Put espresso or coffee in a small metal bowl. Put butter in a small saucepan, and cook over medium-high heat, swirling and stirring occasionally with a rubber spatula, until nutty brown, 5 to 6 minutes. Add the butter to the bowl with the espresso and stir to combine. Set aside to cool, stirring occasionally, while you prepare the rest of the cookie.
Combine the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt and pepper in a medium bowl. Whisk to combine thoroughly and set aside.
Combine eggs and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and slightly paler, about 3 minutes, scraping bowl as needed.
Add the vanilla and the butter mixture, then mix on low speed until combined. Add the flour mixture, then mix again on low until combined. Transfer dough to a resealable glass or plastic container, and chill thoroughly, at least 2 hours and up to 3 days.
Heat oven to 350 degrees. Put granulated sugar and confectioners’ sugar into two separate bowls. Use a small cookie scoop to portion dough into heaping tablespoons (about 25 grams each). Roll into smooth balls and drop a few at a time into the bowl of granulated sugar, rolling to coat. Transfer to the bowl with the confectioners’ sugar. Roll gently, coating well, then transfer to a parchment- or silicone mat-lined baking sheet, leaving at least 2 inches between cookies. Place in freezer until firm, about 10 minutes.
Bake until cookies are golden underneath but still quite tender (they will firm up as they cool), 12 to 14 minutes. Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for 1 week.
STRAIGHT-UP RHUBARB PIE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.”
Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Circular Thinking” and can be viewed online here.
Ingredients
For the Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling:
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
Tuesday, February 4, 2020
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's post includes African-Style Sweet Potato and Butternut Squash Stew and Dark Chocolate Avocado Mousse. Enjoy!
PUMPKIN PIE IN A SHEET PAN
This yummy pie comes from the Food Network, and begins, “Got a crowd that loves pumpkin pie? This giant dessert in sheet-cake form serves 16. We extended the height of a baking sheet with aluminum foil for a deeper crust that holds the double recipe and placed pie dough rounds around the perimeter for a pretty fanned crust.”
Level: Intermediate; Total: 11 hr (includes cooling and chilling times); Active: 1 hr; Yield: 16 servings
To view this online, click here.
Ingredients
Dough:
Cooking spray
1 pound (4 sticks) unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 teaspoon kosher salt
5 cups all-purpose flour, plus more for dusting
1 large egg
Filling:
Two 15-ounce cans pumpkin puree
2 1/2 cups heavy cream
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Whipped cream, for serving
Directions
Special equipment: a 10-by-15-inch rimmed baking sheet, 1 roll 18-inch-wide heavy-duty aluminum foil, a 1-inch round cookie cutter
Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
SPINACH AND CHEESE BOUREKAS
This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”
24 Servings
To view this online, click here.
Ingredients
8 cups spinach leaves
1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided
1 small onion, finely chopped (1 cup)
1/4 cup part-skim ricotta cheese
1/3 cup feta cheese, finely crumbled
1 large egg, lightly beaten
12 sheets frozen phyllo dough, thawed
1 tsp. sesame seeds
Directions
Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)
Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.
Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.
Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.
Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.
Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.
Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
DARK CHOCOLATE AVOCADO MOUSSE
This is from Kaleigh McMordie, MCN, RDN, LD on VeryWellFit. Kaleigh wrote, “No need to deprive yourself if you're following a blood pressure-friendly diet. Whether you need something sweet after dinner or you are asked to bring a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet decadent dessert.
“It uses avocados instead of heavy cream to give it a rich, creamy texture. Avocados are naturally high in potassium and magnesium, which help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood pressure lowering flavonols.
“This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill for just a little bit. Nobody will ever know that it’s healthier or that it is made with avocados!”
Total Time: 10 minutes; Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: 4 (1/2 cup each)
To view this online, click here.
Ingredients
2 small ripe avocados
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/4 cup dark chocolate chips or chopped dark chocolate
1/2 cup milk of choice
1/2 teaspoon vanilla
Preparation
Cut avocados in half and remove seeds. Scoop from shells into a blender or food processor.
Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.
Add melted chocolate and remaining ingredients to a blender and blend until smooth. Divide into 4 serving dishes and refrigerate at least one hour before serving.
Ingredient Variations and Substitutions
For dairy-free and vegan, use dairy-free milk of choice and dairy-free chocolate chips.
For vegan, use maple syrup or agave instead of honey, too.
Cooking and Serving Tips
Add more milk by the tablespoon, if needed, until you reach the desired consistency.
VEGAN THAI CURRY VEGETABLES
This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”
Yield: 4 servings; Time:1 hour
This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.
Ingredients
One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Preparation
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
PUMPKIN PIE IN A SHEET PAN
This yummy pie comes from the Food Network, and begins, “Got a crowd that loves pumpkin pie? This giant dessert in sheet-cake form serves 16. We extended the height of a baking sheet with aluminum foil for a deeper crust that holds the double recipe and placed pie dough rounds around the perimeter for a pretty fanned crust.”
Level: Intermediate; Total: 11 hr (includes cooling and chilling times); Active: 1 hr; Yield: 16 servings
To view this online, click here.
Ingredients
Dough:
Cooking spray
1 pound (4 sticks) unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 teaspoon kosher salt
5 cups all-purpose flour, plus more for dusting
1 large egg
Filling:
Two 15-ounce cans pumpkin puree
2 1/2 cups heavy cream
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Whipped cream, for serving
Directions
Special equipment: a 10-by-15-inch rimmed baking sheet, 1 roll 18-inch-wide heavy-duty aluminum foil, a 1-inch round cookie cutter
Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
SPINACH AND CHEESE BOUREKAS
This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”
24 Servings
To view this online, click here.
Ingredients
8 cups spinach leaves
1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided
1 small onion, finely chopped (1 cup)
1/4 cup part-skim ricotta cheese
1/3 cup feta cheese, finely crumbled
1 large egg, lightly beaten
12 sheets frozen phyllo dough, thawed
1 tsp. sesame seeds
Directions
Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)
Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.
Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.
Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.
Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.
Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.
Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
DARK CHOCOLATE AVOCADO MOUSSE
This is from Kaleigh McMordie, MCN, RDN, LD on VeryWellFit. Kaleigh wrote, “No need to deprive yourself if you're following a blood pressure-friendly diet. Whether you need something sweet after dinner or you are asked to bring a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet decadent dessert.
“It uses avocados instead of heavy cream to give it a rich, creamy texture. Avocados are naturally high in potassium and magnesium, which help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood pressure lowering flavonols.
“This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill for just a little bit. Nobody will ever know that it’s healthier or that it is made with avocados!”
Total Time: 10 minutes; Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: 4 (1/2 cup each)
To view this online, click here.
Ingredients
2 small ripe avocados
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/4 cup dark chocolate chips or chopped dark chocolate
1/2 cup milk of choice
1/2 teaspoon vanilla
Preparation
Cut avocados in half and remove seeds. Scoop from shells into a blender or food processor.
Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.
Add melted chocolate and remaining ingredients to a blender and blend until smooth. Divide into 4 serving dishes and refrigerate at least one hour before serving.
Ingredient Variations and Substitutions
For dairy-free and vegan, use dairy-free milk of choice and dairy-free chocolate chips.
For vegan, use maple syrup or agave instead of honey, too.
Cooking and Serving Tips
Add more milk by the tablespoon, if needed, until you reach the desired consistency.
VEGAN THAI CURRY VEGETABLES
This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”
Yield: 4 servings; Time:1 hour
This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.
Ingredients
One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Preparation
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Spicy Grilled Tempeh Tacos with Frijoles Molidos and Homemade Sour Cream and Tempeh Tacos. Enjoy!
LIME CILANTRO PORTOBELLO TACOS
I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Sarah Yates Mora, who has a cool blog called A House in the Hills, where she posted this recipe.
Sarah started off this recipe by writing, “I don’t want to come across all braggy braggerson, but i made those tortillas. with my BARE HANDS! ok, my bare hands and a tortilla press.” She continued on by writing that “making tortillas is mind blowingly simple. like, really really really simple. i had NO IDEA.” (I love her enthusiasm!)
Anywho, the link to this recipe on her blog is https://ahouseinthehills.com/2013/7/10/lime-cilantro-portobello-tacos/. I seriously suggest checking it out!
Ingredients
2 large portobello mushrooms
3/4 cup shredded purple cabbage
1 avocado
1 bunch cilantro
1 jalapeno pepper, thinly sliced and de-seeded (unless you want some extra kick in which case leave the seeds be!)
1/3 cup fresh squeezed lime juice
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
3/4 cup masa
grapeseed oil
Directions
Rinse and thoroughly clean two large portobello mushrooms.
Prepare mushroom marinade by combining olive oil, fresh squeezed lime juice, 1 tablespoon finely chopped cilantro and 1/2 teaspoon of sea salt.
You’ll want to marinate the mushrooms for as long as possible, preferably 8 or more hours. I started mine in the early evening and made them for an early lunch the next day. To marinate, place mushrooms and marinade in a large plastic ziplock, give them a few shakes and refrigerate.
When mushrooms are marinated you’ll grill them (I used a grill pan) over medium heat until cooked through (a couple of minutes on each side)
To make tortillas:
Combine 3/4 cup masa with 1/2 cup of hot water and knead with hands. Add more water if needed, or add more masa if mixture seems too wet. You’re looking to achieve the consistency of brand new play-doh. You’ll know you’re spot on when you’re able to pull a full tortilla out of the press. I played around for a bit to get it just right, but it only took fussing with the mixture a little bit at a time to get there!
Lightly coat a cast iron pan in grapeseed oil and heat on medium low.
Cover the top and bottom of the tortilla press* with large ziplock bags or saran wrap. Roll a ball of masa dough about 1 1/2″ big in the palm of your hands in place in the center of the press.
Gently use the top press to flatten the tortilla, then peel away and add to the pan.
Cook for 30 seconds or so on each side.
Continue with the rest of the dough (this amount of masa makes roughly 7 tortillas) until all are dough is used. Keep cooked tortillas warm by wrapping in a damp tea towel and placing in a dutch oven over LOW heat.
* if you do not have a tortilla press, use your hand or a rolling pin to flatten tortillas!
To make tacos:
Assemble tacos by laying tortillas with slices of the grilled portobellos, slices of avocado, cilantro, cabbage and jalapeno. Squeeze with lime juice. Serve hot and enjoy!
VEGETARIAN TACO SOUP IN THE CROCKPOT
I'm really not sure whether to post this on Taco Tuesday with the taco recipes or on a soup day. It fits perfectly with both.
This comes from Jolinda Hackett, who wrote for The Spruce Eats. She wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both! This vegetarian taco soup recipe isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.” Prep Time: 5 minutes; Cook Time: 480 minutes (8 hours); Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
SPICY GRILLED TEMPEH TACOS WITH FRIJOLES MOLIDOS AND HOMEMADE SOUR CREAM [VEGAN, GLUTEN-FREE]
This recipe comes from OneGreenPlanet, and is Dairy Free; Gluten-free; Vegan; Wheat Free.
To view this online, click here.
Ingredients
For the Tempeh and Tacos:
Tempeh, as needed
Spicy bean paste, as needed
Tortillas (gluten-free if necessary)
Pico de gallo
Guacamole
For the Frijoles:
6 cloves roasted garlic
4-5 cups cooked red beans
1 teaspoon sea salt
2 teaspoons cumin
Juice of 2 limes
1 teaspoon olive oil
1/4 teaspoon cayenne or chipotle
1/2 teaspoon smoked paprika
For the Sour Cream
1 cup raw, pre-soaked cashews
1 cup rejuvelac (see notes)
1/2 teaspoon coarse sea salt
Preparation
Brush the tempeh with the bean paste and then grill.
Lightly grill tortillas for about 30 seconds/side.
To make the sour cream, put all ingredients in a high-speed blender and run until very smooth. Then set out in a covered glass container to culture for at least 24 hours. Taste for sourness. Colder climates will require more time. 24 hours at 85°F is about perfect. Refrigerate until thickened.
To make the beans, roast your garlic or pan fry them whole in a skillet until brown. Then cook the beans a minute or two longer than normal, drain, but reserve your bean juice.
Mash the garlic cloves with a fork, then add the beans and spices over low heat. Allow them to simmer for a couple minutes while you go to work with a potato masher. Add the lime juice, olive oil, and bean juice to keep the mixture soft and workable.
Assemble tacos and add pico de gallo and guacamole.
Notes:
Rejuvelac is a fermented liquid you can buy online or make at home.
VEGAN POTATO TACOS (TACOS DE PAPA)
This is from Brittany Mueller, who runs I Love Vegan with her other half, William. The recipe begins, “This recipe has overhauled my taco game,” while writing, “Crispy fried tacos filled with smoky cumin-spiced potatoes, pico de gallo, avocado, tomato, and cilantro. Super easy and insanely delicious!”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 10 tacos
You can check out this recipe on their site at https://www.ilovevegan.com/vegan-potato-tacos-tacos-de-papa/. And while you’re there, be sure to sign up for their email updates. You won’t regret it!
Ingredients
1.5 lbs (1/2 bag) of The Little Potato Company’s Little Charmers (Creamer potatoes), halved
Salted water, for boiling potatoes
2 tbsp vegan butter or olive oil
3 cloves garlic, minced
1/2 tsp ground cumin
1 tsp salt
Black pepper, to taste
2 tbsp adobo sauce (from a can of chipotle peppers)
8–12 corn tortillas
Canola or sunflower oil, for frying tortillas
To serve: pico de gallo (salsa fresca), sliced avocado, chopped tomato, cilantro, and lime wedges
Directions
Add halved potatoes to a large pot of cold, salted water. Bring to a boil over high heat. Boil for 10-15 minutes, or until potatoes are tender. Drain.
Heat vegan butter or olive oil in a frying pan over medium heat. Add minced garlic and cook for 1 minute. Add drained potatoes and cook, stirring occasionally, for 5 minutes.
Add cumin, salt, black pepper, and adobo sauce. Stir well. Cook for about 5 minutes.
Mash 1/3-1/2 of the potatoes and mix well. Taste and adjust seasoning. Set aside.
Prep your desired toppings before frying corn tortillas.
In a large frying pan, heat a generous amount of oil over medium-high heat (1/4” deep.) Allow plenty of time for the oil to get up to temperature (if the oil isn’t hot enough your tacos will be greasy.) Add 1-2 corn tortillas (don’t crowd the pan) and fry for 20-30 seconds. Flip tortillas and fold them roughly in half, fry for 15-20 seconds, flip and fry the other side for 15-20 seconds (until both sides are golden brown.) Drain on a cooling rack with an absorbent kitchen towel (or paper towel) underneath to absorb excess oil.
While tacos are still hot, gently spread them open, add 1/4-1/3 cup potato filling. Top with pico de gallo, fresh avocado, chopped tomato, and cilantro. Serve with a wedge of lime.
Notes:
Crispy Tortilla Frying Tip:
Adjust the heat as needed. If the oil isn’t hot enough the tacos shells will cook too slowly and absorb excess oil. If the oil is too hot, the tortillas will get crisp too quickly and you’ll struggle to fold them over to make the classic crispy taco shell shape.
You don’t need much oil, about 1/4 inch in the pan will do. Add more as needed. To save on oil, use a smaller pan for frying.
Use tongs to flip and fold tortillas while frying.
TEMPEH TACOS
I originally saw this on Oh My Veggies on the Vegetarian Tacos part of the site. You can read more at http://ohmyveggies.com/recipe-tempeh-tacos-from-betty-goes-vegan/.
This recipe begins, “Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne & Dan Shannon.”
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 6-8 tacos
Ingredients
1 (8-ounce) package tempeh
2 cloves garlic, minced
1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)
1 fresh jalapeño, diced
2 – 4 tsp. chili powder (2 was plenty for us!)
3 tsp. cumin
2 tsp. lime juice
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
1 tsp. minced chipotle pepper
1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)
1/2 red onion, diced
1/2 green bell pepper, diced
2 tbsp. water
salt + pepper to taste
olive oil mister or cooking spray
dash of liquid smoke (I omitted this)
6-8 hard taco shells
vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving
Instructions
Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.
Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.
While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.
Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.
Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges and anything else you like on your tacos!
POTATO TACOS
Potato Tacos? Sure, why not? This comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
LIME CILANTRO PORTOBELLO TACOS
I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Sarah Yates Mora, who has a cool blog called A House in the Hills, where she posted this recipe.
Sarah started off this recipe by writing, “I don’t want to come across all braggy braggerson, but i made those tortillas. with my BARE HANDS! ok, my bare hands and a tortilla press.” She continued on by writing that “making tortillas is mind blowingly simple. like, really really really simple. i had NO IDEA.” (I love her enthusiasm!)
Anywho, the link to this recipe on her blog is https://ahouseinthehills.com/2013/7/10/lime-cilantro-portobello-tacos/. I seriously suggest checking it out!
Ingredients
2 large portobello mushrooms
3/4 cup shredded purple cabbage
1 avocado
1 bunch cilantro
1 jalapeno pepper, thinly sliced and de-seeded (unless you want some extra kick in which case leave the seeds be!)
1/3 cup fresh squeezed lime juice
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
3/4 cup masa
grapeseed oil
Directions
Rinse and thoroughly clean two large portobello mushrooms.
Prepare mushroom marinade by combining olive oil, fresh squeezed lime juice, 1 tablespoon finely chopped cilantro and 1/2 teaspoon of sea salt.
You’ll want to marinate the mushrooms for as long as possible, preferably 8 or more hours. I started mine in the early evening and made them for an early lunch the next day. To marinate, place mushrooms and marinade in a large plastic ziplock, give them a few shakes and refrigerate.
When mushrooms are marinated you’ll grill them (I used a grill pan) over medium heat until cooked through (a couple of minutes on each side)
To make tortillas:
Combine 3/4 cup masa with 1/2 cup of hot water and knead with hands. Add more water if needed, or add more masa if mixture seems too wet. You’re looking to achieve the consistency of brand new play-doh. You’ll know you’re spot on when you’re able to pull a full tortilla out of the press. I played around for a bit to get it just right, but it only took fussing with the mixture a little bit at a time to get there!
Lightly coat a cast iron pan in grapeseed oil and heat on medium low.
Cover the top and bottom of the tortilla press* with large ziplock bags or saran wrap. Roll a ball of masa dough about 1 1/2″ big in the palm of your hands in place in the center of the press.
Gently use the top press to flatten the tortilla, then peel away and add to the pan.
Cook for 30 seconds or so on each side.
Continue with the rest of the dough (this amount of masa makes roughly 7 tortillas) until all are dough is used. Keep cooked tortillas warm by wrapping in a damp tea towel and placing in a dutch oven over LOW heat.
* if you do not have a tortilla press, use your hand or a rolling pin to flatten tortillas!
To make tacos:
Assemble tacos by laying tortillas with slices of the grilled portobellos, slices of avocado, cilantro, cabbage and jalapeno. Squeeze with lime juice. Serve hot and enjoy!
VEGETARIAN TACO SOUP IN THE CROCKPOT
I'm really not sure whether to post this on Taco Tuesday with the taco recipes or on a soup day. It fits perfectly with both.
This comes from Jolinda Hackett, who wrote for The Spruce Eats. She wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both! This vegetarian taco soup recipe isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.” Prep Time: 5 minutes; Cook Time: 480 minutes (8 hours); Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
SPICY GRILLED TEMPEH TACOS WITH FRIJOLES MOLIDOS AND HOMEMADE SOUR CREAM [VEGAN, GLUTEN-FREE]
This recipe comes from OneGreenPlanet, and is Dairy Free; Gluten-free; Vegan; Wheat Free.
To view this online, click here.
Ingredients
For the Tempeh and Tacos:
Tempeh, as needed
Spicy bean paste, as needed
Tortillas (gluten-free if necessary)
Pico de gallo
Guacamole
For the Frijoles:
6 cloves roasted garlic
4-5 cups cooked red beans
1 teaspoon sea salt
2 teaspoons cumin
Juice of 2 limes
1 teaspoon olive oil
1/4 teaspoon cayenne or chipotle
1/2 teaspoon smoked paprika
For the Sour Cream
1 cup raw, pre-soaked cashews
1 cup rejuvelac (see notes)
1/2 teaspoon coarse sea salt
Preparation
Brush the tempeh with the bean paste and then grill.
Lightly grill tortillas for about 30 seconds/side.
To make the sour cream, put all ingredients in a high-speed blender and run until very smooth. Then set out in a covered glass container to culture for at least 24 hours. Taste for sourness. Colder climates will require more time. 24 hours at 85°F is about perfect. Refrigerate until thickened.
To make the beans, roast your garlic or pan fry them whole in a skillet until brown. Then cook the beans a minute or two longer than normal, drain, but reserve your bean juice.
Mash the garlic cloves with a fork, then add the beans and spices over low heat. Allow them to simmer for a couple minutes while you go to work with a potato masher. Add the lime juice, olive oil, and bean juice to keep the mixture soft and workable.
Assemble tacos and add pico de gallo and guacamole.
Notes:
Rejuvelac is a fermented liquid you can buy online or make at home.
VEGAN POTATO TACOS (TACOS DE PAPA)
This is from Brittany Mueller, who runs I Love Vegan with her other half, William. The recipe begins, “This recipe has overhauled my taco game,” while writing, “Crispy fried tacos filled with smoky cumin-spiced potatoes, pico de gallo, avocado, tomato, and cilantro. Super easy and insanely delicious!”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 10 tacos
You can check out this recipe on their site at https://www.ilovevegan.com/vegan-potato-tacos-tacos-de-papa/. And while you’re there, be sure to sign up for their email updates. You won’t regret it!
Ingredients
1.5 lbs (1/2 bag) of The Little Potato Company’s Little Charmers (Creamer potatoes), halved
Salted water, for boiling potatoes
2 tbsp vegan butter or olive oil
3 cloves garlic, minced
1/2 tsp ground cumin
1 tsp salt
Black pepper, to taste
2 tbsp adobo sauce (from a can of chipotle peppers)
8–12 corn tortillas
Canola or sunflower oil, for frying tortillas
To serve: pico de gallo (salsa fresca), sliced avocado, chopped tomato, cilantro, and lime wedges
Directions
Add halved potatoes to a large pot of cold, salted water. Bring to a boil over high heat. Boil for 10-15 minutes, or until potatoes are tender. Drain.
Heat vegan butter or olive oil in a frying pan over medium heat. Add minced garlic and cook for 1 minute. Add drained potatoes and cook, stirring occasionally, for 5 minutes.
Add cumin, salt, black pepper, and adobo sauce. Stir well. Cook for about 5 minutes.
Mash 1/3-1/2 of the potatoes and mix well. Taste and adjust seasoning. Set aside.
Prep your desired toppings before frying corn tortillas.
In a large frying pan, heat a generous amount of oil over medium-high heat (1/4” deep.) Allow plenty of time for the oil to get up to temperature (if the oil isn’t hot enough your tacos will be greasy.) Add 1-2 corn tortillas (don’t crowd the pan) and fry for 20-30 seconds. Flip tortillas and fold them roughly in half, fry for 15-20 seconds, flip and fry the other side for 15-20 seconds (until both sides are golden brown.) Drain on a cooling rack with an absorbent kitchen towel (or paper towel) underneath to absorb excess oil.
While tacos are still hot, gently spread them open, add 1/4-1/3 cup potato filling. Top with pico de gallo, fresh avocado, chopped tomato, and cilantro. Serve with a wedge of lime.
Notes:
Crispy Tortilla Frying Tip:
Adjust the heat as needed. If the oil isn’t hot enough the tacos shells will cook too slowly and absorb excess oil. If the oil is too hot, the tortillas will get crisp too quickly and you’ll struggle to fold them over to make the classic crispy taco shell shape.
You don’t need much oil, about 1/4 inch in the pan will do. Add more as needed. To save on oil, use a smaller pan for frying.
Use tongs to flip and fold tortillas while frying.
TEMPEH TACOS
I originally saw this on Oh My Veggies on the Vegetarian Tacos part of the site. You can read more at http://ohmyveggies.com/recipe-tempeh-tacos-from-betty-goes-vegan/.
This recipe begins, “Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne & Dan Shannon.”
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 6-8 tacos
Ingredients
1 (8-ounce) package tempeh
2 cloves garlic, minced
1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)
1 fresh jalapeño, diced
2 – 4 tsp. chili powder (2 was plenty for us!)
3 tsp. cumin
2 tsp. lime juice
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
1 tsp. minced chipotle pepper
1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)
1/2 red onion, diced
1/2 green bell pepper, diced
2 tbsp. water
salt + pepper to taste
olive oil mister or cooking spray
dash of liquid smoke (I omitted this)
6-8 hard taco shells
vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving
Instructions
Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.
Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.
While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.
Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.
Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges and anything else you like on your tacos!
POTATO TACOS
Potato Tacos? Sure, why not? This comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
Monday, February 3, 2020
Monday Recipes
It's Monday, time to get the week started. Here are today's six recipes, including Vegetarian Chili with Corn Bread Topping and Rice Pudding in a Mug. Enjoy!
APPLE CINNAMON-TOAST BREAD PUDDING
This comes from the September 2010 issue of Vegetarian Times, page 65. It begins, “Try this delicious make-ahead brunch entrée that lets you enjoy time with your guests rather than slaving away in the kitchen. There are two ways to make it ahead of time: either prepare it the day before and warm just before serving, or assemble the dish the night before and bake it in the morning.” Serves 12.
To view this online, click here.
Ingredients
1/3 cup sugar
1 1/2 tsp. ground cinnamon
2 Tbs. butter or margarine, melted
1/2 baguette, cut into 1-inch-thick slices (5 cups)
4 apples, peeled and quartered, each quarter cut into 4 slices (4 cups)
2 eggs
2 egg whites
1/2 cup pure maple syrup
2 tsp. vanilla extract
1/8 tsp. salt
2 1/2 cups low-fat milk
Directions
Preheat oven to broil. Coat 10-inch round casserole dish or 4 1/2-qt. Dutch oven with cooking spray. Combine sugar and cinnamon on small plate. Put melted butter in shallow bowl. Set aside.
Halve each baguette slice. Dip each halved slice first in butter, then in cinnamon sugar, and set cinnamon-side up on baking sheet. Set remaining cinnamon sugar aside. Broil bread slices 1 to 2 minutes, or until cinnamon sugar gets dark and bubbly on top.
Spread 2 cups apple slices on bottom of prepared casserole dish. Top with 2 1/2 cups bread slices, cinnamon-side down. Repeat layering with remaining apples and bread slices.
Whisk together eggs, egg whites, maple syrup, vanilla, and salt in medium bowl. Whisk in milk until smooth. Pour over bread and apples. Weigh down pudding with salad plate to keep bread submerged, and let stand 1 hour in refrigerator, or overnight.
Preheat oven to 350°F. Sprinkle bread pudding with remaining cinnamon sugar, and bake 1 to 1 1/2 hours, or until set in center and puffy and golden brown on top. Serve warm.
nutritional information Per 1-cup serving: Calories: 175; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 43 mg; Sodium: 189 mg; Fiber: 1 g; Sugar: 20 g
CREAMY CAULIFLOWER SOUP WITH APPLE AND TARRAGON
This also comes from the September 2010 issue of Vegetarian Times, page 74. It begins, “This soup gets its golden hue from a pinch of ground turmeric.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
5 cups chopped cauliflower florets (1 lb.)
1 1/2 cups unsweetened apple juice
1 1/4 cups reduced-sodium vegetable broth
1 small onion, diced (1 cup)
1/2 tsp. ground coriander
2 tsp. chopped fresh tarragon, plus more for garnish
1 pinch ground turmeric
Directions
Bring cauliflower, apple juice, broth, onion, and coriander to a boil in saucepan over medium heat. Cover, and simmer 15 minutes, or until tender.
Blend cauliflower mixture, tarragon, and turmeric in blender until smooth. Season with salt and pepper, if desired. Garnish with tarragon.
nutritional information Per 1-cup serving: Calories: 100; Protein: 3 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 22 g; Cholesterol: 0 mg; Sodium: 89 mg; Fiber: 4 g; Sugar: 14 g; Vegan; Gluten-Free
RICE PUDDING IN A MUG
This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!
This recipe serves 2, and can be viewed online by clicking here.
Ingredients
1 large egg
1/3 cup granulated sugar
3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch salt
1 1/2 cups cooked rice, any kind
Directions
In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)
Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.
THE HEART-HEALTHIEST CHOCOLATE CHIP COOKIES IN THE WORLD
This recipe comes from page 69 of the February 2009 issue of Vegetarian Times. It begins, “When you replace butter and eggs with ground walnuts, and all-purpose flour with a blend of oat flour and oatmeal, you get a moist, chewy, vegan cookie that’s loaded with good-for-your-heart ingredients.” Makes 30 cookies in 30 minutes or less.
To view this recipe online, click here.
Ingredients
3 Tbs. canola oil
2 cups walnuts
1 cup light brown sugar
2 tsp. vanilla extract
1 1/2 cups oat flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
2 cups rolled oats
3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1 1/2 cups vegan chocolate chips (12 oz.)
Directions
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.
Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
Whisk together brown sugar and 1/2 cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
nutritional information Per Cookie: Calories: 173; Protein: 3 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 122 mg; Fiber: 2 g; Sugar: 12 g; Vegan
VEGETARIAN CHILI WITH CORN BREAD TOPPING
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.
To view this online, click here.
Ingredients
For the Chili
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 teaspoons hot red pepper flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods, lightly crushed
1 1/2 cups red lentils
3 cups canned chopped tomatoes
3 1/2 cups drained canned kidney beans
1/4 cup ketchup
1/4 cup tomato paste
1 tablespoon unsweetened cocoa powder
For The Corn Bread Topping:
1 teaspoon salt
2 cups cornmeal
2 tablespoons flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter milk
2 large eggs
1 teaspoon honey
2 tablespoons vegetable oil
1 cup coarsely grated Cheddar cheese
For Serving:
2 cups sour cream
1 cup chopped cilantro
Preparation
To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.
MINTY WINTER TABBOULEH
This comes from the February 2010 issue of Vegetarian Times, page 27. It begins, “Chopped fresh herbs are the dominant ingredient in this grain salad. For beautiful bouquets of fresh peppermint at bargain prices, shop for the herb at Asian grocery stores.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/minty-winter-tabbouleh/.
Ingredients
3/4 cup bulgur
2 cups tightly packed fresh peppermint leaves
2 cups tightly packed fresh parsley leaves
1 small red onion, peeled and quartered
1 clove garlic, minced (1 tsp.)
2 cucumbers, peeled, seeded, and diced (2 cups)
1/3 cup chopped toasted hazelnuts
6 oil-packed sun-dried tomatoes, rinsed, patted dry, and minced, plus 3 Tbs. oil from jar
1/4 cup lemon juice
Directions
Cook bulgur according to package directions. Cool; transfer to bowl.
Pulse peppermint, parsley, onion, and garlic in food processor until finely chopped.
Stir peppermint mixture, cucumbers, hazelnuts, sun-dried tomatoes and oil, and lemon juice into bulgur. Season with salt and pepper, if desired. Chill 30 minutes, or overnight.
nutritional information Per 1-cup serving: Calories: 165; Protein: 5 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 35 mg; Fiber: 7 g; Sugar: 2 g; Vegan
APPLE CINNAMON-TOAST BREAD PUDDING
This comes from the September 2010 issue of Vegetarian Times, page 65. It begins, “Try this delicious make-ahead brunch entrée that lets you enjoy time with your guests rather than slaving away in the kitchen. There are two ways to make it ahead of time: either prepare it the day before and warm just before serving, or assemble the dish the night before and bake it in the morning.” Serves 12.
To view this online, click here.
Ingredients
1/3 cup sugar
1 1/2 tsp. ground cinnamon
2 Tbs. butter or margarine, melted
1/2 baguette, cut into 1-inch-thick slices (5 cups)
4 apples, peeled and quartered, each quarter cut into 4 slices (4 cups)
2 eggs
2 egg whites
1/2 cup pure maple syrup
2 tsp. vanilla extract
1/8 tsp. salt
2 1/2 cups low-fat milk
Directions
Preheat oven to broil. Coat 10-inch round casserole dish or 4 1/2-qt. Dutch oven with cooking spray. Combine sugar and cinnamon on small plate. Put melted butter in shallow bowl. Set aside.
Halve each baguette slice. Dip each halved slice first in butter, then in cinnamon sugar, and set cinnamon-side up on baking sheet. Set remaining cinnamon sugar aside. Broil bread slices 1 to 2 minutes, or until cinnamon sugar gets dark and bubbly on top.
Spread 2 cups apple slices on bottom of prepared casserole dish. Top with 2 1/2 cups bread slices, cinnamon-side down. Repeat layering with remaining apples and bread slices.
Whisk together eggs, egg whites, maple syrup, vanilla, and salt in medium bowl. Whisk in milk until smooth. Pour over bread and apples. Weigh down pudding with salad plate to keep bread submerged, and let stand 1 hour in refrigerator, or overnight.
Preheat oven to 350°F. Sprinkle bread pudding with remaining cinnamon sugar, and bake 1 to 1 1/2 hours, or until set in center and puffy and golden brown on top. Serve warm.
nutritional information Per 1-cup serving: Calories: 175; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 43 mg; Sodium: 189 mg; Fiber: 1 g; Sugar: 20 g
CREAMY CAULIFLOWER SOUP WITH APPLE AND TARRAGON
This also comes from the September 2010 issue of Vegetarian Times, page 74. It begins, “This soup gets its golden hue from a pinch of ground turmeric.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
5 cups chopped cauliflower florets (1 lb.)
1 1/2 cups unsweetened apple juice
1 1/4 cups reduced-sodium vegetable broth
1 small onion, diced (1 cup)
1/2 tsp. ground coriander
2 tsp. chopped fresh tarragon, plus more for garnish
1 pinch ground turmeric
Directions
Bring cauliflower, apple juice, broth, onion, and coriander to a boil in saucepan over medium heat. Cover, and simmer 15 minutes, or until tender.
Blend cauliflower mixture, tarragon, and turmeric in blender until smooth. Season with salt and pepper, if desired. Garnish with tarragon.
nutritional information Per 1-cup serving: Calories: 100; Protein: 3 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 22 g; Cholesterol: 0 mg; Sodium: 89 mg; Fiber: 4 g; Sugar: 14 g; Vegan; Gluten-Free
RICE PUDDING IN A MUG
This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!
This recipe serves 2, and can be viewed online by clicking here.
Ingredients
1 large egg
1/3 cup granulated sugar
3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch salt
1 1/2 cups cooked rice, any kind
Directions
In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)
Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.
THE HEART-HEALTHIEST CHOCOLATE CHIP COOKIES IN THE WORLD
This recipe comes from page 69 of the February 2009 issue of Vegetarian Times. It begins, “When you replace butter and eggs with ground walnuts, and all-purpose flour with a blend of oat flour and oatmeal, you get a moist, chewy, vegan cookie that’s loaded with good-for-your-heart ingredients.” Makes 30 cookies in 30 minutes or less.
To view this recipe online, click here.
Ingredients
3 Tbs. canola oil
2 cups walnuts
1 cup light brown sugar
2 tsp. vanilla extract
1 1/2 cups oat flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
2 cups rolled oats
3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1 1/2 cups vegan chocolate chips (12 oz.)
Directions
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.
Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
Whisk together brown sugar and 1/2 cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
nutritional information Per Cookie: Calories: 173; Protein: 3 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 122 mg; Fiber: 2 g; Sugar: 12 g; Vegan
VEGETARIAN CHILI WITH CORN BREAD TOPPING
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.
To view this online, click here.
Ingredients
For the Chili
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 teaspoons hot red pepper flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods, lightly crushed
1 1/2 cups red lentils
3 cups canned chopped tomatoes
3 1/2 cups drained canned kidney beans
1/4 cup ketchup
1/4 cup tomato paste
1 tablespoon unsweetened cocoa powder
For The Corn Bread Topping:
1 teaspoon salt
2 cups cornmeal
2 tablespoons flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter milk
2 large eggs
1 teaspoon honey
2 tablespoons vegetable oil
1 cup coarsely grated Cheddar cheese
For Serving:
2 cups sour cream
1 cup chopped cilantro
Preparation
To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.
MINTY WINTER TABBOULEH
This comes from the February 2010 issue of Vegetarian Times, page 27. It begins, “Chopped fresh herbs are the dominant ingredient in this grain salad. For beautiful bouquets of fresh peppermint at bargain prices, shop for the herb at Asian grocery stores.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/minty-winter-tabbouleh/.
Ingredients
3/4 cup bulgur
2 cups tightly packed fresh peppermint leaves
2 cups tightly packed fresh parsley leaves
1 small red onion, peeled and quartered
1 clove garlic, minced (1 tsp.)
2 cucumbers, peeled, seeded, and diced (2 cups)
1/3 cup chopped toasted hazelnuts
6 oil-packed sun-dried tomatoes, rinsed, patted dry, and minced, plus 3 Tbs. oil from jar
1/4 cup lemon juice
Directions
Cook bulgur according to package directions. Cool; transfer to bowl.
Pulse peppermint, parsley, onion, and garlic in food processor until finely chopped.
Stir peppermint mixture, cucumbers, hazelnuts, sun-dried tomatoes and oil, and lemon juice into bulgur. Season with salt and pepper, if desired. Chill 30 minutes, or overnight.
nutritional information Per 1-cup serving: Calories: 165; Protein: 5 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 35 mg; Fiber: 7 g; Sugar: 2 g; Vegan
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