Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Maple Acorn Squash, Stir-Fried Tofu and Peppers, and Upside-Down Cherry Cobbler. Enjoy!
BUTTERNUT SQUASH SOUP
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.
Note: The recipe originally called for “1 cup well-flavored chicken or vegetable stock”. I've omitted the chicken stock and left it at vegetable stock.
Ingredients
1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 1/2 cups water
1 cup well-flavored vegetable stock
1/2 cup medium-dry sherry
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Preparation
Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
STIR-FRIED TOFU AND PEPPERS
This is from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.” Yield: 4 servings; Time: 30 minutes.
This was featured in “Late Summer Stir-Fries”, and can be viewed online here.
Ingredients
1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving
Preparation
Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Tip
Advance preparation: Everything can be prepped hours ahead. The cooking is last-minute. Martha Rose Shulman can be reached at martha-rose-shulman.com.
MAPLE ACORN SQUASH
One of the nice thing about fall food is the abundance of squash. This recipe, from Essential Eating, A Cookbook by Janie Quinn, from Publix’s GreenWise publication (December 2005) couldn’t be simpler. Serves 4. Prep Time: 10 minutes
Ingredients
1 acorn squash
4 Tbsp maple syrup or brown sugar, or to taste
2 tsp butter
Directions
Preheat oven to 425 degrees. Wash and cut squash in half crosswise. Remove seeds. If needed, slice a tiny piece off at the bottom of each half to prevent squash from rolling when placed on a flat surface. Fill a small baking pan with 1/4 inch water. Place halves in pan, cut side down. Bake 25 to 35 minutes, or until tender when pierced with tip of a sharp knife. Remove pan from oven and turn squash over. Place 2 Tbsp syrup or sugar and 1 tsp of butter in each squash half. All butter to melt. Serve.
Per serving: 225 calories; 2 g Protein; 49 g carbohydrates; 3 g fiber; 4 g total fat (2 g sat, 1 g mono); 11 mg sodium; vitamins B1 (thiamin) B6, Manganese, A, B3 (niacin), C, Pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, zinc
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Directions
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
MINI APPLE PIES
This comes from a long-since-forgotten-emailing-list. Preparation time: 15 minutes; Serves: 4
Ingredients
4 ramekins (small glazed ceramic serving bowls)
2 large tart-sweet apples (I use ones that are half green half red)
2 Tablespoons arrowroot or cornstarch or 1 Tablespoons flour
1-2 Tablespoons vegan margarine (I use Earth Balance)
2 Tablespoons maple syrup or agave nectar
apple pie spice
1/4 cup rolled oats
2 Tablespoons flour
raw sugar
The ingredient amounts are approximations, I just guess as I go!
Directions
Cut apples into 1/2 " dice and place into a bowl. Add 2 Tablespoons arrowroot, a few big shakes of pie spice & the liquid sweetener. Mix until evenly coated and pack down into ramekins leaving 1/2" from top.
In a bowl mix oats & margarine until combined add flour. Mixture should look like crumbly oats, if too dry add more margarine.
Distribute between ramekins, lightly packing on top, sprinkle with sugar.
Bake at 350 degrees F for 30 minutes. The top will give when pressed, & you will see bubbling.
Tuesday, April 12, 2022
Taco Tuesday
It's time for another Taco Tuesday. Which vegetarian taco recipe will you try today? Will it be the Tacos With Summer Squash, Tomatoes and Beans? Maybe the Vegetarian Buffalo Chickpea Quesadillas? There are six to choose from, so check them all out. Enjoy!
DELICIOUS VEGAN BATTERED 'FISH' TACOS
This comes from PETA. Makes 6 tacos.
To view this online, go to https://www.peta.org/recipes/fish-tacos/.
Ingredients
1 pkg. Gardein fishless filets
1 tsp. oil or lime juice
6 medium-sized corn tortillas
1/2 cup guacamole or 1 avocado, sliced
Diced onion (optional)
Chopped cilantro (optional)
Jalapeño slices (optional)
Lime juice (optional)
Instructions
Cook the fishless filets according to package directions.
Warm the oil in a pan over medium heat. Place a tortilla in the pan and cook, turning once, until softened.
Remove from the pan and spread with 1 tablespoonful of the guacamole.
Cut the cooked fishless filets into strips and place 3 strips on the tortilla. If desired, top with diced onion, chopped cilantro, and jalapeño slices and drizzle with lime juice.
Repeat with the remaining tortillas.
Serve with salsa, vegan sour cream, or vegan tartar sauce.
VEGETARIAN BUFFALO CHICKPEA QUESADILLAS
This is from Old El Paso, and begins, "Enjoy this vegetarian take on fan-favorite, Buffalo chicken wings! This chickpea quesadilla recipe layers chickpeas, hot sauce, cheese, green onions and tomatoes into a folded tortilla to create Vegetarian Buffalo Chickpea Quesadillas. Don't forget to serve with Old El Paso™ Zesty Ranch Sauce on the side!"
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/vegetarian-buffalo-chickpeas-quesadillas.
Ingredients
1/4 cup butter
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (15 to 15.5 oz) chickpeas, drained, rinsed
1/4 cup original cayenne pepper sauce
4 Old El Paso™ Flour Tortillas For Burritos (8 inch)
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1/2 cup chopped green onions (8 medium)
1/2 cup chopped tomatoes
2 teaspoons vegetable oil
1/2 cup Old El Paso™ Zesty Ranch Sauce (from 9-oz bottle)
Preparation
In 10-inch nonstick skillet, melt butter over medium-high heat. Stir in onions and garlic; cook 2 to 3 minutes or until vegetables begin to soften. Add chickpeas; continue to cook 4 to 6 minutes or until vegetables and chickpeas begin to brown. Remove from heat. Add hot sauce; roughly mash chickpeas with fork, leaving some whole.
On half of each tortilla, layer about 1/4 cup of the chickpea mixture, 1/4 cup cheese, 2 tablespoons green onions and 2 tablespoons tomatoes. Fold tortillas in half. Brush top of each quesadilla with about 1/4 teaspoon of the oil.
Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/4 teaspoon of the oil. Cook 1 to 2 minutes or until golden brown. Carefully turn quesadillas; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas.
Cut each quesadilla in half; serve with zesty ranch sauce on the side.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Dial up the heat by adding sliced jalapeños to the chickpea quesadilla filling, along with the green onions and tomatoes.
This Buffalo chickpea quesadilla is hearty enough to serve on its own, but for a bit of added crunch, try serving with a side of tortilla chips.
This recipe uses Frank's™ RedHot™ original sauce, but you're welcome to use another variety of hot sauce.
Exchanges: 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Vegetable, 1/2 Very Lean Meat, 1/2 High-Fat Meat, 3 1/2 Fat
Carbohydrate Choices: 2
BREAKFAST BURRITOS [VEGAN]
This is from Robin Browne on One Green Planet, and begins, "If you're looking for a hearty, protein-packed, and filling dish, you gotta try these vegan breakfast burritos. Use your favorite gluten-free tortillas and load them up with roasted garlicky potatoes, cheezy tofu, avocado lime crema, and your go-to salsa! These vegan burritos are bound to bring a smile to anyone's face."
One Green Planet is a great website that is earth-friendly, animal-friendly, and (yes) people-friendly. I highly recommend the site. Give it a look…
For this recipe, Cooking Time is 40 minutes; Serves 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/breakfast-burritos-vegan/.
Ingredients
For the Roasted Potatoes:
4 cups cubed potatoes (roughly 1" cubes)
1 teaspoon garlic powder
2 tablespoons oil
salt and pepper to taste
For the Tofu Scramble:
7 ounces extra firm tofu
2 teaspoons oil of choice
2 cloves of garlic
2 tablespoons nutritional yeast
1/2 lemon juiced
salt and pepper
2 sprigs of green onion
For the Avocado Lime Creme:
1 ripe avocado
1 lime, juiced (1 1/2 Tbsp juice)
1 garlic clove
Other
4 large tortilla wraps
salsa of choice
Prepartion
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
Cut 2-3 medium potatoes (I used Russet) into small cubes and then toss them in the oil, garlic powder, sea salt, and pepper. Bake for 20 minutes, then flip and bake for another 15-20 minutes or until golden and crispy.
While the potatoes are baking start on the tofu. I suggest pressing the tofu for a few minutes to remove the excess water. Wrap the tofu in a towel and place a heavy object on it for a few minutes. Then heat a pan over medium heat and add the oil to it.
Crumble the tofu in the pan, and further break it down using a spatula. Add in the garlic, nutritional yeast, salt, and pepper. Mix. Cook for 10 minutes or so. Toss in the green onion and set aside.
Prepare the avocado lime creme by adding the avocado, lime juice and garlic to a food processor, process until smooth. Set aside.
Begin to assemble the breakfast wraps once the potatoes are done.
It's best to heat each tortilla in the microwave for 15 seconds to soften them so that rolling the tortillas is easier and they are less likely to crack.
Add potatoes, tofu, avocado-lime creme and salsa to each wrap. You should easily have enough for 4 wraps and some potatoes left behind (but these are perfect on the side).
All these ingredients can be stored in containers in the fridge for leftovers. I suggest reheating before eating.
TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish."
Yield: 6 servings; Time: 30 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016747-tacos-with-summer-squash-tomatoes-and-beans.
Ingredients
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
2 garlic cloves, minced
3/4 pound tomatoes, peeled and diced
1 1/2 pounds summer squash, cut in small dice (about 4 1/4 cups)
1 serrano chile, minced
1 1/2 cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)
1/4 cup chopped cilantro (more to taste)
12 to 14 warm corn tortillas
2 ounces goat cheese, crumbled (1/2 cup)
Salsa of your choice
Preparation
Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).
Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.
Tip
Advance preparation: You can make the filling a day in advance and refrigerate overnight. Reheat gently in a skillet.
MIGAS BREAKFAST TACOS
This comes from Genevieve Ko on The New York Times cooking e-newsletter. She wrote, "Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand."
Yield: 4 to 6 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019647-migas-breakfast-tacos.
Ingredients
6 large eggs
Kosher salt
6 corn tortillas
2 tablespoons vegetable oil
1 cup tortilla chips, broken if very large
1/2 cup diced onion
1 cup diced, seeded poblano pepper
1/4 cup chopped cilantro
2 ounces pepper jack cheese, grated (3/4 cup)
1/2 avocado, pitted, peeled and sliced
Salsa, for serving
PreparationBeat the eggs with 1/2 teaspoon salt in a medium bowl.
Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.
Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.
Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.
Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.
Tip
The assembled tacos wrapped in foil will stay reasonably warm for up to 30 minutes.
STRAWBERRY SHORTCAKE MINI TACO BOWLS
This is from Old El Paso, and begins, "Looking for a dessert big on flavor but small in portion? These individual strawberry shortcakes are a delicious match. Strawberry shortcake tacos are perfect for summer desserts, picnics, potlucks, or as a snack when you need to satisfy a sweet craving! Fresh strawberries, whipped cream and crushed shortbread cookies are nestled in an Old El Paso™ Soft Tortilla Mini Bowl. Enjoy the sweet flavors and delightful crunch of a mini strawberry shortcake."
Prep Time: 30 minutes; Total Time: 45 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/strawberry-shortcake-mini-taco-bowls.
Ingredients
1 lb strawberries, sliced (4 cups)
7 tablespoons sugar
1 tablespoon melted butter
10 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 sleeve from Party Pack)
1/2 cup heavy whipping cream
1/2 teaspoon vanilla
1/4 cup crushed shortbread cookies
Mint leaves
Preparation
Mix strawberries with 3 tablespoons of the sugar; refrigerate while juices develop, at least 30 minutes.
Meanwhile, heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place 3 tablespoons of the sugar in large resealable food-storage plastic bag. Place bowls, a few at a time, into bag, and gently shake until bowls are coated in sugar. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Bowls will crisp as cooled. Remove to cooling rack to cool.
In chilled small bowl, beat whipping cream, remaining 1 tablespoon sugar and the vanilla with electric mixer on high speed until stiff peaks form.
Use slotted spoon to divide strawberries among bowls. Top with a dollop of whipped cream; garnish with crushed shortbread cookies and mint leaves.
Expert Tips
If you like your strawberries with chocolate, drizzle the filled mini strawberry shortcake bowls with a little chocolate sauce.
Sliced bananas make a nice addition to the strawberry filling in the strawberry shortcake tacos.
If your strawberries are less ripe, refrigerate them with the sugar for longer, up to overnight. The sugar will help soften and break down the fruit.
DELICIOUS VEGAN BATTERED 'FISH' TACOS
This comes from PETA. Makes 6 tacos.
To view this online, go to https://www.peta.org/recipes/fish-tacos/.
Ingredients
1 pkg. Gardein fishless filets
1 tsp. oil or lime juice
6 medium-sized corn tortillas
1/2 cup guacamole or 1 avocado, sliced
Diced onion (optional)
Chopped cilantro (optional)
Jalapeño slices (optional)
Lime juice (optional)
Instructions
Cook the fishless filets according to package directions.
Warm the oil in a pan over medium heat. Place a tortilla in the pan and cook, turning once, until softened.
Remove from the pan and spread with 1 tablespoonful of the guacamole.
Cut the cooked fishless filets into strips and place 3 strips on the tortilla. If desired, top with diced onion, chopped cilantro, and jalapeño slices and drizzle with lime juice.
Repeat with the remaining tortillas.
Serve with salsa, vegan sour cream, or vegan tartar sauce.
VEGETARIAN BUFFALO CHICKPEA QUESADILLAS
This is from Old El Paso, and begins, "Enjoy this vegetarian take on fan-favorite, Buffalo chicken wings! This chickpea quesadilla recipe layers chickpeas, hot sauce, cheese, green onions and tomatoes into a folded tortilla to create Vegetarian Buffalo Chickpea Quesadillas. Don't forget to serve with Old El Paso™ Zesty Ranch Sauce on the side!"
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/vegetarian-buffalo-chickpeas-quesadillas.
Ingredients
1/4 cup butter
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (15 to 15.5 oz) chickpeas, drained, rinsed
1/4 cup original cayenne pepper sauce
4 Old El Paso™ Flour Tortillas For Burritos (8 inch)
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1/2 cup chopped green onions (8 medium)
1/2 cup chopped tomatoes
2 teaspoons vegetable oil
1/2 cup Old El Paso™ Zesty Ranch Sauce (from 9-oz bottle)
Preparation
In 10-inch nonstick skillet, melt butter over medium-high heat. Stir in onions and garlic; cook 2 to 3 minutes or until vegetables begin to soften. Add chickpeas; continue to cook 4 to 6 minutes or until vegetables and chickpeas begin to brown. Remove from heat. Add hot sauce; roughly mash chickpeas with fork, leaving some whole.
On half of each tortilla, layer about 1/4 cup of the chickpea mixture, 1/4 cup cheese, 2 tablespoons green onions and 2 tablespoons tomatoes. Fold tortillas in half. Brush top of each quesadilla with about 1/4 teaspoon of the oil.
Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/4 teaspoon of the oil. Cook 1 to 2 minutes or until golden brown. Carefully turn quesadillas; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas.
Cut each quesadilla in half; serve with zesty ranch sauce on the side.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Dial up the heat by adding sliced jalapeños to the chickpea quesadilla filling, along with the green onions and tomatoes.
This Buffalo chickpea quesadilla is hearty enough to serve on its own, but for a bit of added crunch, try serving with a side of tortilla chips.
This recipe uses Frank's™ RedHot™ original sauce, but you're welcome to use another variety of hot sauce.
Exchanges: 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Vegetable, 1/2 Very Lean Meat, 1/2 High-Fat Meat, 3 1/2 Fat
Carbohydrate Choices: 2
BREAKFAST BURRITOS [VEGAN]
This is from Robin Browne on One Green Planet, and begins, "If you're looking for a hearty, protein-packed, and filling dish, you gotta try these vegan breakfast burritos. Use your favorite gluten-free tortillas and load them up with roasted garlicky potatoes, cheezy tofu, avocado lime crema, and your go-to salsa! These vegan burritos are bound to bring a smile to anyone's face."
One Green Planet is a great website that is earth-friendly, animal-friendly, and (yes) people-friendly. I highly recommend the site. Give it a look…
For this recipe, Cooking Time is 40 minutes; Serves 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/breakfast-burritos-vegan/.
Ingredients
For the Roasted Potatoes:
4 cups cubed potatoes (roughly 1" cubes)
1 teaspoon garlic powder
2 tablespoons oil
salt and pepper to taste
For the Tofu Scramble:
7 ounces extra firm tofu
2 teaspoons oil of choice
2 cloves of garlic
2 tablespoons nutritional yeast
1/2 lemon juiced
salt and pepper
2 sprigs of green onion
For the Avocado Lime Creme:
1 ripe avocado
1 lime, juiced (1 1/2 Tbsp juice)
1 garlic clove
Other
4 large tortilla wraps
salsa of choice
Prepartion
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
Cut 2-3 medium potatoes (I used Russet) into small cubes and then toss them in the oil, garlic powder, sea salt, and pepper. Bake for 20 minutes, then flip and bake for another 15-20 minutes or until golden and crispy.
While the potatoes are baking start on the tofu. I suggest pressing the tofu for a few minutes to remove the excess water. Wrap the tofu in a towel and place a heavy object on it for a few minutes. Then heat a pan over medium heat and add the oil to it.
Crumble the tofu in the pan, and further break it down using a spatula. Add in the garlic, nutritional yeast, salt, and pepper. Mix. Cook for 10 minutes or so. Toss in the green onion and set aside.
Prepare the avocado lime creme by adding the avocado, lime juice and garlic to a food processor, process until smooth. Set aside.
Begin to assemble the breakfast wraps once the potatoes are done.
It's best to heat each tortilla in the microwave for 15 seconds to soften them so that rolling the tortillas is easier and they are less likely to crack.
Add potatoes, tofu, avocado-lime creme and salsa to each wrap. You should easily have enough for 4 wraps and some potatoes left behind (but these are perfect on the side).
All these ingredients can be stored in containers in the fridge for leftovers. I suggest reheating before eating.
TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish."
Yield: 6 servings; Time: 30 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016747-tacos-with-summer-squash-tomatoes-and-beans.
Ingredients
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
2 garlic cloves, minced
3/4 pound tomatoes, peeled and diced
1 1/2 pounds summer squash, cut in small dice (about 4 1/4 cups)
1 serrano chile, minced
1 1/2 cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)
1/4 cup chopped cilantro (more to taste)
12 to 14 warm corn tortillas
2 ounces goat cheese, crumbled (1/2 cup)
Salsa of your choice
Preparation
Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).
Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.
Tip
Advance preparation: You can make the filling a day in advance and refrigerate overnight. Reheat gently in a skillet.
MIGAS BREAKFAST TACOS
This comes from Genevieve Ko on The New York Times cooking e-newsletter. She wrote, "Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand."
Yield: 4 to 6 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019647-migas-breakfast-tacos.
Ingredients
6 large eggs
Kosher salt
6 corn tortillas
2 tablespoons vegetable oil
1 cup tortilla chips, broken if very large
1/2 cup diced onion
1 cup diced, seeded poblano pepper
1/4 cup chopped cilantro
2 ounces pepper jack cheese, grated (3/4 cup)
1/2 avocado, pitted, peeled and sliced
Salsa, for serving
PreparationBeat the eggs with 1/2 teaspoon salt in a medium bowl.
Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.
Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.
Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.
Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.
Tip
The assembled tacos wrapped in foil will stay reasonably warm for up to 30 minutes.
STRAWBERRY SHORTCAKE MINI TACO BOWLS
This is from Old El Paso, and begins, "Looking for a dessert big on flavor but small in portion? These individual strawberry shortcakes are a delicious match. Strawberry shortcake tacos are perfect for summer desserts, picnics, potlucks, or as a snack when you need to satisfy a sweet craving! Fresh strawberries, whipped cream and crushed shortbread cookies are nestled in an Old El Paso™ Soft Tortilla Mini Bowl. Enjoy the sweet flavors and delightful crunch of a mini strawberry shortcake."
Prep Time: 30 minutes; Total Time: 45 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/strawberry-shortcake-mini-taco-bowls.
Ingredients
1 lb strawberries, sliced (4 cups)
7 tablespoons sugar
1 tablespoon melted butter
10 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 sleeve from Party Pack)
1/2 cup heavy whipping cream
1/2 teaspoon vanilla
1/4 cup crushed shortbread cookies
Mint leaves
Preparation
Mix strawberries with 3 tablespoons of the sugar; refrigerate while juices develop, at least 30 minutes.
Meanwhile, heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place 3 tablespoons of the sugar in large resealable food-storage plastic bag. Place bowls, a few at a time, into bag, and gently shake until bowls are coated in sugar. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Bowls will crisp as cooled. Remove to cooling rack to cool.
In chilled small bowl, beat whipping cream, remaining 1 tablespoon sugar and the vanilla with electric mixer on high speed until stiff peaks form.
Use slotted spoon to divide strawberries among bowls. Top with a dollop of whipped cream; garnish with crushed shortbread cookies and mint leaves.
Expert Tips
If you like your strawberries with chocolate, drizzle the filled mini strawberry shortcake bowls with a little chocolate sauce.
Sliced bananas make a nice addition to the strawberry filling in the strawberry shortcake tacos.
If your strawberries are less ripe, refrigerate them with the sugar for longer, up to overnight. The sugar will help soften and break down the fruit.
Monday, April 11, 2022
Monday Recipes
It's Monday, time to get the work week started (unless you have to work Sundays, too). I don't know about you, but weekends just don't seem long enough to get everything done. Thank goodness, there's always next weekend.
Since we do need to eat, here are six vegetarian recipes to help get your week started just right, including Vegan Quinoa-Cranberry Stuffed Acorn Squash, Al Roker's Vegetable Lasagna, and Buttermilk Cornbread with Corn Kernels. Enjoy!
"STROKE OF MIDNIGHT" PUMPKIN BREAD
This is from the infamous long-since-forgotten emailing list.
Preparation time: About 1 hr; Serves: 8 - 10
Ingredients
1 1/3 cups, sugar
1/3 cup, shortening (I use Smart Balance *Vegan*)
1/2 cup, applesauce
1 cup, pumpkin
1 2/3 cups, flour (I use a combo of wheat and soy)
1/4 teaspoon, baking powder
1 teaspoon, baking soda
1/3 cup, water
dash of salt
dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)
Directions
Preheat the oven to 350 degrees.
Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.
Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.
Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done
BUTTERMILK CORNBREAD WITH CORN KERNELS
This is from the infamous long-since-forgotten emailing list, though it states that it's from The Working Family's Cookbook.
Prep Time: 10 minutes; Cooking Time: 30 minutes; Serves 6 to 8
Ingredients
3 tablespoons butter or margarine
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup fresh, or frozen and defrosted corn kernels
1 cup buttermilk
2 medium-size eggs, lightly beaten
Directions
Heat the oven to 400 degrees F. Put 1 tablespoon of butter in a 9-inch cast iron or ovenproof frying pan or a square baking pan and heat in the oven until it is hot and the butter is melted.
Meanwhile, combine the cornmeal, flour, sugar, salt, baking powder, baking soda and corn kernels in a bowl and mix to blend. Melt the remaining 2 tablespoons of butter and combine with the buttermilk and eggs in a bowl. Pour this mixture into the dry ingredients and stir just to combine (do not overmix).
Swirl the butter in the frying pan to coat the sides and pour the batter into the pan. Smooth the top of the batter and bake for 25 to 30 minutes until a knife inserted in the center of the cornbread comes out clean.
VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH
This yummy recipe, from the Food Network, begins, "This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries)."
Prep Time: 15 minutes; Inactive Time: 5 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Yield: 4 servings; Level: Intermediate
To view this online, click here.
Ingredients
2 medium acorn squash (2 to 2 1/4 pounds each)
3 tablespoons apple cider vinegar
3 tablespoons olive oil
2 tablespoons pure maple syrup
Kosher salt and freshly ground black pepper
1 small onion, chopped
1 cup red quinoa, rinsed well
1 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup dried cranberries
1 cup loosely packed fresh parsley leaves, chopped
1/4 cup roasted, salted and shelled pistachios, coarsely chopped
Directions
Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
Cook’s Note
The squash may be baked and stuffed the day before and refrigerated. To reheat, cover the baking dish loosely with foil and reheat in a 350-degree F oven, checking the squash every 5 minutes until it is hot.
VEGAN LENTIL CHILI
This is from Chloe Coscarelli on The Today Show site. She wrote, "Hearty lentils and meaty mushroom take the place of animal protein in this rich chili. This healthy swap makes the dish so much better for you without leaving out any of the satisfying flavor or comforting texture from this cold weather classic."
Prep Time: 10 minutes; Cook Time: 15 minutes; Serves 6
To view this online, go to https://www.today.com/recipes/vegan-lentil-chili-recipe-t172426.
Technique Tip: Sacue will thicken as it sits; add a little water as needed.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
2-1/2 cups (8 ounces) mushrooms, finely chopped
4 cloves garlic, minced
1-1/2 teaspoons sea salt
1 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
One 15-ounce can lentils, drained and rinsed, or 1-1/2 cups cooked lentils
One 15-ounce can tomato sauce
2 tablespoons light brown sugar
Freshly ground black pepper
Preparation
In a large saucepan, heat the olive oil over medium-high heat. When it shimmers, add the onion and bell pepper and cook, stirring occasionally, for 5-7 minutes, until softened.
Add the mushrooms and cook, stirring frequently, for 8-10 minutes, until almost soft.
Add the garlic, salt, chili powder and red pepper flakes and cook for about 1 minute more, until fragrant.
Stir in the lentils, tomato sauce and brown sugar, scraping up any browned bits from the bottom of the pan. Season with black pepper and reduce the heat to medium.
Simmer, uncovered, stirring occasionally, for about 10 minutes, until the flavors come together. Taste and adjust the seasoning.
SILKEN TOFU WITH SPICY SOY DRESSING
This is from Hetty McKinnon in The New York Times cooking newsletter. Hetty wrote, "This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures."
Yield: 4 servings; Time: 5 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022562-silken-tofu-with-spicy-soy-dressing.
Ingredients
For the Spicy Soy Dressing:
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon chile oil
2 teaspoons granulated sugar
1 tablespoon toasted white sesame seeds
1 scallion, green and white parts, finely sliced
For the Tofu:
2 (14-ounce) blocks silken tofu, cold
1 scallion, green and white parts, thinly sliced
Handful of cilantro leaves
Preparation
Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don’t worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.
AL ROKER'S VEGETABLE LASAGNA
This yumminess is from Al Roker on the Today Show site. It begins, "This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner."
Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes
To view this online, go to https://www.today.com/recipes/al-roker-s-vegetable-lasagna-t108791.
Ingredients
Sauce
2 tablespoons olive oil
1 zucchini, medium dice
1 small yellow squash, medium dice
1 medium yellow onion, medium dice
1 medium red bell pepper, medium dice
Salt and pepper, to taste
4 cloves garlic, minced
4 cups marinara sauce
3 tablespoons chopped basil
1 pinch red pepper flakes
Lasagna
32 ounces whole milk ricotta cheese
2 eggs
1 pound dry lasagna noodles, cooked according to packaging
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Preparation
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
Since we do need to eat, here are six vegetarian recipes to help get your week started just right, including Vegan Quinoa-Cranberry Stuffed Acorn Squash, Al Roker's Vegetable Lasagna, and Buttermilk Cornbread with Corn Kernels. Enjoy!
"STROKE OF MIDNIGHT" PUMPKIN BREAD
This is from the infamous long-since-forgotten emailing list.
Preparation time: About 1 hr; Serves: 8 - 10
Ingredients
1 1/3 cups, sugar
1/3 cup, shortening (I use Smart Balance *Vegan*)
1/2 cup, applesauce
1 cup, pumpkin
1 2/3 cups, flour (I use a combo of wheat and soy)
1/4 teaspoon, baking powder
1 teaspoon, baking soda
1/3 cup, water
dash of salt
dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)
Directions
Preheat the oven to 350 degrees.
Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.
Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.
Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done
BUTTERMILK CORNBREAD WITH CORN KERNELS
This is from the infamous long-since-forgotten emailing list, though it states that it's from The Working Family's Cookbook.
Prep Time: 10 minutes; Cooking Time: 30 minutes; Serves 6 to 8
Ingredients
3 tablespoons butter or margarine
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup fresh, or frozen and defrosted corn kernels
1 cup buttermilk
2 medium-size eggs, lightly beaten
Directions
Heat the oven to 400 degrees F. Put 1 tablespoon of butter in a 9-inch cast iron or ovenproof frying pan or a square baking pan and heat in the oven until it is hot and the butter is melted.
Meanwhile, combine the cornmeal, flour, sugar, salt, baking powder, baking soda and corn kernels in a bowl and mix to blend. Melt the remaining 2 tablespoons of butter and combine with the buttermilk and eggs in a bowl. Pour this mixture into the dry ingredients and stir just to combine (do not overmix).
Swirl the butter in the frying pan to coat the sides and pour the batter into the pan. Smooth the top of the batter and bake for 25 to 30 minutes until a knife inserted in the center of the cornbread comes out clean.
VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH
This yummy recipe, from the Food Network, begins, "This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries)."
Prep Time: 15 minutes; Inactive Time: 5 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Yield: 4 servings; Level: Intermediate
To view this online, click here.
Ingredients
2 medium acorn squash (2 to 2 1/4 pounds each)
3 tablespoons apple cider vinegar
3 tablespoons olive oil
2 tablespoons pure maple syrup
Kosher salt and freshly ground black pepper
1 small onion, chopped
1 cup red quinoa, rinsed well
1 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup dried cranberries
1 cup loosely packed fresh parsley leaves, chopped
1/4 cup roasted, salted and shelled pistachios, coarsely chopped
Directions
Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
Cook’s Note
The squash may be baked and stuffed the day before and refrigerated. To reheat, cover the baking dish loosely with foil and reheat in a 350-degree F oven, checking the squash every 5 minutes until it is hot.
VEGAN LENTIL CHILI
This is from Chloe Coscarelli on The Today Show site. She wrote, "Hearty lentils and meaty mushroom take the place of animal protein in this rich chili. This healthy swap makes the dish so much better for you without leaving out any of the satisfying flavor or comforting texture from this cold weather classic."
Prep Time: 10 minutes; Cook Time: 15 minutes; Serves 6
To view this online, go to https://www.today.com/recipes/vegan-lentil-chili-recipe-t172426.
Technique Tip: Sacue will thicken as it sits; add a little water as needed.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
2-1/2 cups (8 ounces) mushrooms, finely chopped
4 cloves garlic, minced
1-1/2 teaspoons sea salt
1 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
One 15-ounce can lentils, drained and rinsed, or 1-1/2 cups cooked lentils
One 15-ounce can tomato sauce
2 tablespoons light brown sugar
Freshly ground black pepper
Preparation
In a large saucepan, heat the olive oil over medium-high heat. When it shimmers, add the onion and bell pepper and cook, stirring occasionally, for 5-7 minutes, until softened.
Add the mushrooms and cook, stirring frequently, for 8-10 minutes, until almost soft.
Add the garlic, salt, chili powder and red pepper flakes and cook for about 1 minute more, until fragrant.
Stir in the lentils, tomato sauce and brown sugar, scraping up any browned bits from the bottom of the pan. Season with black pepper and reduce the heat to medium.
Simmer, uncovered, stirring occasionally, for about 10 minutes, until the flavors come together. Taste and adjust the seasoning.
SILKEN TOFU WITH SPICY SOY DRESSING
This is from Hetty McKinnon in The New York Times cooking newsletter. Hetty wrote, "This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures."
Yield: 4 servings; Time: 5 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022562-silken-tofu-with-spicy-soy-dressing.
Ingredients
For the Spicy Soy Dressing:
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon chile oil
2 teaspoons granulated sugar
1 tablespoon toasted white sesame seeds
1 scallion, green and white parts, finely sliced
For the Tofu:
2 (14-ounce) blocks silken tofu, cold
1 scallion, green and white parts, thinly sliced
Handful of cilantro leaves
Preparation
Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don’t worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.
AL ROKER'S VEGETABLE LASAGNA
This yumminess is from Al Roker on the Today Show site. It begins, "This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner."
Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes
To view this online, go to https://www.today.com/recipes/al-roker-s-vegetable-lasagna-t108791.
Ingredients
Sauce
2 tablespoons olive oil
1 zucchini, medium dice
1 small yellow squash, medium dice
1 medium yellow onion, medium dice
1 medium red bell pepper, medium dice
Salt and pepper, to taste
4 cloves garlic, minced
4 cups marinara sauce
3 tablespoons chopped basil
1 pinch red pepper flakes
Lasagna
32 ounces whole milk ricotta cheese
2 eggs
1 pound dry lasagna noodles, cooked according to packaging
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Preparation
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
Friday, April 8, 2022
Friday Recipes
It's finally Friday. It's seemed like a rather long week for me, so I'm glad we have the weekend to look forward to.
In the meantime, we do need to eat. Here are six yummy vegetarian recipes to help you through the weekend, including Three Sisters Casserole and Piñata Cupcakes. Enjoy!
MOUTHWATERING VEGAN SLOPPY JOES
This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.
To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.
Ingredients
Olive oil, for frying
4 scallions (spring onions), chopped into 1/4-inch slices
2 baby chiles, finely chopped
16-oz. vegan beef crumbles or 1 cup cooked lentils
2 tsp. tomato paste
1 onion, very finely chopped
2 Tbsp. sweet chili sauce
1 Tbsp. mustard
1/4 tsp. chili powder
Salt, to taste
2 tsp. dark brown sugar
1 Tbsp. ketchup
1 cup finely chopped fresh or canned tomatoes
2 tsp. apple cider vinegar
Instructions
Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.
Add the vegan beef crumbles and fry until browned.
Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.
Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!
PINATA CUPCAKES
This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."
Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings
To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, oil and eggs called for on cake mix box
1 1/4 cups mini candy-coated chocolate candies
1/2 cup candy sprinkles
6 1/2 cups powdered sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
5 to 7 tablespoons milk
Gel food colors
Preparation
Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.
In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.
Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.
Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.
In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.
Expert Tips
We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.
Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.
To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.
For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.
For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.
SILKEN TOFU WITH SPICY SOY DRESSING
This is from Hetty McKinnon in The New York Times cooking newsletter. Hetty wrote, "This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures."
Yield: 4 servings; Time: 5 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022562-silken-tofu-with-spicy-soy-dressing.
Ingredients
For the Spicy Soy Dressing:
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon chile oil
2 teaspoons granulated sugar
1 tablespoon toasted white sesame seeds
1 scallion, green and white parts, finely sliced
For the Tofu:
2 (14-ounce) blocks silken tofu, cold
1 scallion, green and white parts, thinly sliced
Handful of cilantro leaves
Preparation
Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don’t worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1 1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
PUMPKIN SEED PESTO
This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."
Makes 1 serving
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.
Ingredients
1 cup unsalted hulled (green) pumpkin seeds
1 cup coarsely chopped cilantro
1/2 cup toasted pumpkin seed oil
1/4 cup fresh lime juice
1 tsp. salt
Preparation
Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.
Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.
EVERYDAY BUDDHA BOWL
This comes from Jenné Claiborne, who runs a cool site, Sweet Potato Soul. If you've never run across her site - and I hadn't, until seeing a link on The Penny Hoarder - I seriously advise you to check out Sweet Potato Soul. You won't regret it.
(You also should check out The Penny Hoarder, too. Lots of good info...)
Anywho, for this recipe, Jenné wrote, "A Buddha bowl is a well balanced vegetable and grain bowl inspired by the principles of the macrobiotic diet. In case you aren’t familiar with it, the macrobiotic diet is a way of eating that recommends a grain and vegetable based diet, and emphasizes the balance of yin and yang in food for greater health. The modern macrobiotic diet has its roots in Japan, and like traditional Japanese cuisine the synergy between the different flavors (sweet, sour, bitter, salty, light, and hot) is important to every meal. I suppose the “Buddha” bowl is a western co-optation of the macrobiotic bowl. I happen to adore it because it is 1.) absolutely delicious, 2.) crazy easy to make throughout the week, 3.) comforting and nourishing, 4.) very healthy, and 5.) pretty."
She also added, "The big key to making this Buddha bowl quickly is cooking your grains, legumes, and veggies ahead of time. I do this about twice a week, so that it only takes me 5 minutes tops to have this delicious bowl. The sauce is really great, so you may want to double my recipe."
She also has a cool ebook titled "5 Ingredient Vegan" for $5.55 that you might want to check out.
Okay, now. For this recipe, prep time: 5 minutes; makes 4 servings. To check this on Jenné's site, go to https://sweetpotatosoul.com/everyday-buddha-bowl/.
Ingredients
2 sweet potatoes cubed & roasted
2 cups cooked brown rice or quinoa
2 heads broccoli chopped and steamed or roasted
>2-3 cups cooked lentils or beans two 14-oz cans
1-2 cups kimchi or sauerkraut
fennel seeds black sesame seeds, and chili flakes
Tahini Miso Sauce
1 tbsp light or yellow miso
1/4 cup tahini
juice from 1/2 a lemon
3-5 tbsp water
dash of cayenne pepper
Instructions
Combine the sauce ingredients in a bowl, and stir until smooth and creamy. Add more water to thin if you like.
Place the sweet potatoes, rice, broccoli, lentils/beans, and kimchi in bowls. Top with tahini miso sauce, fennel seeds, black sesame seeds, and chili flakes.
Take a picture and post your photo to Instagram, Facebook, Twitter using #sweetpotatosoul
In the meantime, we do need to eat. Here are six yummy vegetarian recipes to help you through the weekend, including Three Sisters Casserole and Piñata Cupcakes. Enjoy!
MOUTHWATERING VEGAN SLOPPY JOES
This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.
To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.
Ingredients
Olive oil, for frying
4 scallions (spring onions), chopped into 1/4-inch slices
2 baby chiles, finely chopped
16-oz. vegan beef crumbles or 1 cup cooked lentils
2 tsp. tomato paste
1 onion, very finely chopped
2 Tbsp. sweet chili sauce
1 Tbsp. mustard
1/4 tsp. chili powder
Salt, to taste
2 tsp. dark brown sugar
1 Tbsp. ketchup
1 cup finely chopped fresh or canned tomatoes
2 tsp. apple cider vinegar
Instructions
Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.
Add the vegan beef crumbles and fry until browned.
Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.
Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!
PINATA CUPCAKES
This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."
Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings
To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, oil and eggs called for on cake mix box
1 1/4 cups mini candy-coated chocolate candies
1/2 cup candy sprinkles
6 1/2 cups powdered sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
5 to 7 tablespoons milk
Gel food colors
Preparation
Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.
In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.
Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.
Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.
In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.
Expert Tips
We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.
Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.
To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.
For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.
For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.
SILKEN TOFU WITH SPICY SOY DRESSING
This is from Hetty McKinnon in The New York Times cooking newsletter. Hetty wrote, "This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures."
Yield: 4 servings; Time: 5 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022562-silken-tofu-with-spicy-soy-dressing.
Ingredients
For the Spicy Soy Dressing:
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon chile oil
2 teaspoons granulated sugar
1 tablespoon toasted white sesame seeds
1 scallion, green and white parts, finely sliced
For the Tofu:
2 (14-ounce) blocks silken tofu, cold
1 scallion, green and white parts, thinly sliced
Handful of cilantro leaves
Preparation
Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don’t worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1 1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
PUMPKIN SEED PESTO
This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."
Makes 1 serving
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.
Ingredients
1 cup unsalted hulled (green) pumpkin seeds
1 cup coarsely chopped cilantro
1/2 cup toasted pumpkin seed oil
1/4 cup fresh lime juice
1 tsp. salt
Preparation
Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.
Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.
EVERYDAY BUDDHA BOWL
This comes from Jenné Claiborne, who runs a cool site, Sweet Potato Soul. If you've never run across her site - and I hadn't, until seeing a link on The Penny Hoarder - I seriously advise you to check out Sweet Potato Soul. You won't regret it.
(You also should check out The Penny Hoarder, too. Lots of good info...)
Anywho, for this recipe, Jenné wrote, "A Buddha bowl is a well balanced vegetable and grain bowl inspired by the principles of the macrobiotic diet. In case you aren’t familiar with it, the macrobiotic diet is a way of eating that recommends a grain and vegetable based diet, and emphasizes the balance of yin and yang in food for greater health. The modern macrobiotic diet has its roots in Japan, and like traditional Japanese cuisine the synergy between the different flavors (sweet, sour, bitter, salty, light, and hot) is important to every meal. I suppose the “Buddha” bowl is a western co-optation of the macrobiotic bowl. I happen to adore it because it is 1.) absolutely delicious, 2.) crazy easy to make throughout the week, 3.) comforting and nourishing, 4.) very healthy, and 5.) pretty."
She also added, "The big key to making this Buddha bowl quickly is cooking your grains, legumes, and veggies ahead of time. I do this about twice a week, so that it only takes me 5 minutes tops to have this delicious bowl. The sauce is really great, so you may want to double my recipe."
She also has a cool ebook titled "5 Ingredient Vegan" for $5.55 that you might want to check out.
Okay, now. For this recipe, prep time: 5 minutes; makes 4 servings. To check this on Jenné's site, go to https://sweetpotatosoul.com/everyday-buddha-bowl/.
Ingredients
2 sweet potatoes cubed & roasted
2 cups cooked brown rice or quinoa
2 heads broccoli chopped and steamed or roasted
>2-3 cups cooked lentils or beans two 14-oz cans
1-2 cups kimchi or sauerkraut
fennel seeds black sesame seeds, and chili flakes
Tahini Miso Sauce
1 tbsp light or yellow miso
1/4 cup tahini
juice from 1/2 a lemon
3-5 tbsp water
dash of cayenne pepper
Instructions
Combine the sauce ingredients in a bowl, and stir until smooth and creamy. Add more water to thin if you like.
Place the sweet potatoes, rice, broccoli, lentils/beans, and kimchi in bowls. Top with tahini miso sauce, fennel seeds, black sesame seeds, and chili flakes.
Take a picture and post your photo to Instagram, Facebook, Twitter using #sweetpotatosoul
Thursday, April 7, 2022
Thursday Recipes
Here are today's six yummy recipes to help you through the day, including Black Bean Chili and Creamy Coleslaw. Enjoy!
VEGETARIAN DELHI DUM ALOO
This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”
To view this online, click here.
Ingredients
1 lb Baby Potatoes
1 tsp Turmeric powder
4 Tbs Ghee (alt. butter/oil)
1 Medium Onion (diced)
2 Tbs Ginger paste (alt. minced ginger)
1 Tbs Garlic paste (alt. minced garlic)
1 lb Tomatoes (canned or fresh)
2 oz Cashews
2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)
1 Tbs Chili powder
1 tsp Salt
1 tsp Cumin powder
1 tps Coriander powder
2 Bay leaves
1 tps Garam Masala powder
1 bunch Cilantro leaves (chopped)
Directions
Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.
Puree tomatoes in blender and reserve.
In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.
Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.
Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.
Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.
Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.
Finish with Garam Masala and serve with Basmati rice and naan (if desired).
BROWNIE CUPCAKE BITES
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “These Halloween treats will trick your taste buds: They're moist and delicious with less fat than normal. If you're not a fan of candy corn, get festive with orange and black sprinkles.”
At the time this was sent, it had a points value of 3 per serving.
Servings: 24; Preparation Time: 12 min; Cooking Time: 14 min; Level of Difficulty: Easy
Ingredients
21 oz regular brownies, dry mix
1/2 cup water
1/2 cup unsweetened applesauce
2 large egg white(s), lightly beaten
1 1/2 cup lite whipped topping
1 1/4 oz candy corn, about 24 pieces
Directions
Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.
Combine brownie mix, water, applesauce and egg whites in a large mixing bowl. Beat 50 strokes with a wooden spoon; do not under mix. Pour brownie mixture into prepared muffin tins.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.
TROPICAL GREEN SMOOTHIE
This comes from the American Heart Association, and begins, “This sweet, delicious smoothie includes both fruit and vegetables.”
This recipe (along with a photo) can be viewed online at https://recipes.heart.org/recipes/2094/tropical-green-smoothie. Makes 2 servings
Ingredients
1 tablespoon flax seeds
1 cup coconut water
1 teaspoon honey
1 orange
3/4 cup frozen mango chunks
1/2 banana
2 handfuls, about 1 ounce handfuls spinach
ice (until consistency you like)
Directions
Put Coconut water, spinach and honey in the blender until blended.
Place the rest of the fruit in blender and blend until smooth.
Add ice until desired smoothie consistency.
CREAMY COLESLAW
This is from a Weight Watcher's emailing list from y-e-a-r-s ago. The recipe began, “Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.”
At the time it was posted, it had a points value of 1.
Servings: 4 (about 1 cup per serving); Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
3/4 pound packaged coleslaw mix (shredded cabbage and carrots)
1 medium red onion(s), thinly sliced
1/2 cup fat-free mayonnaise
1 tsp dark sesame oil
1/8 tsp table salt, or to taste
2 Tbsp cilantro, fresh, chopped
1/8 tsp black pepper, or to taste
Directions
Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve.
SUMMER RATATOUILLE
Recipe Yield: Yield: 4 (1 cup) servings
Source: Express Lane Diabetic Cooking
Book Title: Express Lane Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipes/summer-ratatouille
Ingredients
1 tablespoon olive oil, divided
3 cups combination sliced zucchini and yellow squash
1 cup sliced onion
1 cup halved cherry tomatoes
1/3 cup minced fresh mint leaves
1 tablespoon fresh lemon juice
1 (4.75 oz) can prepared eggplant caponata
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions
In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the zucchini and yellow squash and onion and saute for 5-7 minutes until tender, stirring often.
Remove the zucchini-yellow squash saute to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour.
Nutritional Information Per Serving: Calories: 105;Fat: 6 g; Fiber: 4 g; Sodium: 299 mg; Protein: 2 g; Carbohydrates: 11 g; Sugars: 7 g
Diabetic Exchanges: 2 Vegetable, 1 Fat
BLACK BEAN CHILI
This recipe is from the Silk emailed newsletter. Total time: 1 hr 15 min; Servings: 6
To view this online, click here.
Ingredients
1 Tbsp olive oil
1 medium yellow onion, finely chopped
1 medium green, yellow, orange or red bell pepper, finely chopped with stem and seeds removed
3 Tbsp chili powder
1 tsp ground cumin
1 bay leaf
1/2 tsp sea salt
1 (28-oz) can diced tomatoes, with juice
1/4 cup Silk Original Cashewmilk
2 (15-oz) cans black beans, drained and rinsed
1 (15-oz) can kidney beans, drained and rinsed
1 cup uncooked quinoa
2 3/4 cups vegetable stock
Whole cilantro leaves or parsley, if desired
6 scallions, chopped, if desired
Preparation
Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reducing the heat to medium. Cook, stirring occasionally, until very soft (about 10 minutes).
Stir in chili powder, cumin, bay leaf and salt. CooStir in chili powder, cumin, bay leaf and salt. Cook, stirring often, until spices are fragrant (about 1 minute), stirring often, until spices are fragrant (about 1 minute).
Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, for 25-30 minutes.
Add Silk, beans, quinoa and stock, cooking for an additional 20 minutes. Taste and adjust seasoning as needed.
Serve topped with cilantro and scallions, if desired.
VEGETARIAN DELHI DUM ALOO
This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”
To view this online, click here.
Ingredients
1 lb Baby Potatoes
1 tsp Turmeric powder
4 Tbs Ghee (alt. butter/oil)
1 Medium Onion (diced)
2 Tbs Ginger paste (alt. minced ginger)
1 Tbs Garlic paste (alt. minced garlic)
1 lb Tomatoes (canned or fresh)
2 oz Cashews
2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)
1 Tbs Chili powder
1 tsp Salt
1 tsp Cumin powder
1 tps Coriander powder
2 Bay leaves
1 tps Garam Masala powder
1 bunch Cilantro leaves (chopped)
Directions
Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.
Puree tomatoes in blender and reserve.
In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.
Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.
Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.
Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.
Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.
Finish with Garam Masala and serve with Basmati rice and naan (if desired).
BROWNIE CUPCAKE BITES
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “These Halloween treats will trick your taste buds: They're moist and delicious with less fat than normal. If you're not a fan of candy corn, get festive with orange and black sprinkles.”
At the time this was sent, it had a points value of 3 per serving.
Servings: 24; Preparation Time: 12 min; Cooking Time: 14 min; Level of Difficulty: Easy
Ingredients
21 oz regular brownies, dry mix
1/2 cup water
1/2 cup unsweetened applesauce
2 large egg white(s), lightly beaten
1 1/2 cup lite whipped topping
1 1/4 oz candy corn, about 24 pieces
Directions
Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.
Combine brownie mix, water, applesauce and egg whites in a large mixing bowl. Beat 50 strokes with a wooden spoon; do not under mix. Pour brownie mixture into prepared muffin tins.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.
TROPICAL GREEN SMOOTHIE
This comes from the American Heart Association, and begins, “This sweet, delicious smoothie includes both fruit and vegetables.”
This recipe (along with a photo) can be viewed online at https://recipes.heart.org/recipes/2094/tropical-green-smoothie. Makes 2 servings
Ingredients
1 tablespoon flax seeds
1 cup coconut water
1 teaspoon honey
1 orange
3/4 cup frozen mango chunks
1/2 banana
2 handfuls, about 1 ounce handfuls spinach
ice (until consistency you like)
Directions
Put Coconut water, spinach and honey in the blender until blended.
Place the rest of the fruit in blender and blend until smooth.
Add ice until desired smoothie consistency.
CREAMY COLESLAW
This is from a Weight Watcher's emailing list from y-e-a-r-s ago. The recipe began, “Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.”
At the time it was posted, it had a points value of 1.
Servings: 4 (about 1 cup per serving); Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
3/4 pound packaged coleslaw mix (shredded cabbage and carrots)
1 medium red onion(s), thinly sliced
1/2 cup fat-free mayonnaise
1 tsp dark sesame oil
1/8 tsp table salt, or to taste
2 Tbsp cilantro, fresh, chopped
1/8 tsp black pepper, or to taste
Directions
Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve.
SUMMER RATATOUILLE
Recipe Yield: Yield: 4 (1 cup) servings
Source: Express Lane Diabetic Cooking
Book Title: Express Lane Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipes/summer-ratatouille
Ingredients
1 tablespoon olive oil, divided
3 cups combination sliced zucchini and yellow squash
1 cup sliced onion
1 cup halved cherry tomatoes
1/3 cup minced fresh mint leaves
1 tablespoon fresh lemon juice
1 (4.75 oz) can prepared eggplant caponata
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions
In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the zucchini and yellow squash and onion and saute for 5-7 minutes until tender, stirring often.
Remove the zucchini-yellow squash saute to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour.
Nutritional Information Per Serving: Calories: 105;Fat: 6 g; Fiber: 4 g; Sodium: 299 mg; Protein: 2 g; Carbohydrates: 11 g; Sugars: 7 g
Diabetic Exchanges: 2 Vegetable, 1 Fat
BLACK BEAN CHILI
This recipe is from the Silk emailed newsletter. Total time: 1 hr 15 min; Servings: 6
To view this online, click here.
Ingredients
1 Tbsp olive oil
1 medium yellow onion, finely chopped
1 medium green, yellow, orange or red bell pepper, finely chopped with stem and seeds removed
3 Tbsp chili powder
1 tsp ground cumin
1 bay leaf
1/2 tsp sea salt
1 (28-oz) can diced tomatoes, with juice
1/4 cup Silk Original Cashewmilk
2 (15-oz) cans black beans, drained and rinsed
1 (15-oz) can kidney beans, drained and rinsed
1 cup uncooked quinoa
2 3/4 cups vegetable stock
Whole cilantro leaves or parsley, if desired
6 scallions, chopped, if desired
Preparation
Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reducing the heat to medium. Cook, stirring occasionally, until very soft (about 10 minutes).
Stir in chili powder, cumin, bay leaf and salt. CooStir in chili powder, cumin, bay leaf and salt. Cook, stirring often, until spices are fragrant (about 1 minute), stirring often, until spices are fragrant (about 1 minute).
Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, for 25-30 minutes.
Add Silk, beans, quinoa and stock, cooking for an additional 20 minutes. Taste and adjust seasoning as needed.
Serve topped with cilantro and scallions, if desired.
Wednesday, April 6, 2022
Homemade Bread
There was a time when I used to bake Homemade Bread every week. Now, it's more of a hit-or-miss thing. But when I do bake up a loaf or two (or muffins, etc.), I'm glad that I took the time to do it.
To that end, here are six yummy bread and muffin recipes, including Browned Butter Jalapeno Cornbread and Maple Pecan Sweet Potato Scones. Enjoy!
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
Ingredients
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Directions
Stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
NUTELLA BANANA BREAD
This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is 'beurre noisette' which literally translates to hazelnut butter."
Yield: One 9-inch loaf; Time: 1 hour 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019019-nutella-banana-bread.
Ingredients
1/2 cup unsalted butter (1 stick), plus more for greasing the pan
2 cups all-purpose flour, plus more for flouring the pan
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups mashed bananas, from about 3 medium bananas
2/3 cup granulated sugar
1/4 cup plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread, like Nutella
Preparation
Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
Stir the flour, baking soda and salt together in a bowl.
Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.
BROWNED BUTTER JALAPENO CORNBREAD
This incomes from the Spring/Summer 2019 issue of Renew by UnitedHealthcare, page 26. It begins, "Browned butter adds nutty depth and jalapeno adds a kick to this classic crowd-pleaser, made mildly sweet with honey and moist with yogurt." Makes 9 servings
Ingredients
1/4 cup better
1/3 cup honey
1 egg, lightly beaten
1 cup plain yogurt
1/2 cup milk
1 cup flour
1 cup yellow cornmeal
1 teaspoon salt
2 teaspoon baking powder
1 jalapeno, seeded and chopped
Directions
Heat oven to 400 degrees F. In a small skillet, melt butter over medium heat, swirling the pan occasionally, until the butter foams, then turns to a toasty brown color, about 2 minutes. Remove rom heat. Add 1 tablespoon of the browned butter to a 9X9 inch baking pan, swirling to coat the bottom.
In a medium bowl, combine the remaining butter, honey, egg, yogurt and milk, whisking to combine.
Add the flour, cornmeal, salt and baking powder all at once. Stir together only until combined. Stir in the halapeno. Spread batter in prepared pan.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm.
Nutrition: Calories: 207, Total Fat: 6.6 g; Saturated Fat: 3.8 g; Cholesterol: 36.5 mg; Sodium: 87 mg; Carbs: 33.6 g; Dietary Fiber: 1.5 g; Protein: 4.3 g
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2 3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
SESAME TWISTS
This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."
Makes 30 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.
Ingredients
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 Tbs. sugar
1 1/2 Tbs. baking powder
1 tsp. salt, plus more for sprinkling
1 stick unsalted butter, cut into small pieces (4 oz.)
1 1/2 cups low-fat buttermilk
1/4 cup sesame seeds
Preparation
Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.
Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.
Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.
Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.
VEGAN BLUEBERRY MUFFIN
This was in the June 2005 issue of Vegetarian Times (page 11), and begins, "'I came up with this because I couldn’t find easy baked-goods recipes for vegans,' says Laurie Dolan. I saw in a PETA newsletter a while back that you could substitute applesauce and baking powder for eggs, so I started experimenting with basic cookie, cake, and muffin recipes. One of my favorite results was this vegan blueberry muffin recipe.'"
Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-blueberry-muffins/.
Ingredients
1/4 cup soy margarine
1/2 cup unsweetened applesauce
1/2 tsp. salt
1 cup granulated sugar
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. vanilla extract
1/2 cup soymilk
2 cups fresh blueberries
Preparation
Preheat oven to 350 F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
Bake 35 minutes, or until tops are firm. Cool slightly on rack.
To that end, here are six yummy bread and muffin recipes, including Browned Butter Jalapeno Cornbread and Maple Pecan Sweet Potato Scones. Enjoy!
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
Ingredients
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Directions
Stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
NUTELLA BANANA BREAD
This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is 'beurre noisette' which literally translates to hazelnut butter."
Yield: One 9-inch loaf; Time: 1 hour 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019019-nutella-banana-bread.
Ingredients
1/2 cup unsalted butter (1 stick), plus more for greasing the pan
2 cups all-purpose flour, plus more for flouring the pan
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups mashed bananas, from about 3 medium bananas
2/3 cup granulated sugar
1/4 cup plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread, like Nutella
Preparation
Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
Stir the flour, baking soda and salt together in a bowl.
Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.
BROWNED BUTTER JALAPENO CORNBREAD
This incomes from the Spring/Summer 2019 issue of Renew by UnitedHealthcare, page 26. It begins, "Browned butter adds nutty depth and jalapeno adds a kick to this classic crowd-pleaser, made mildly sweet with honey and moist with yogurt." Makes 9 servings
Ingredients
1/4 cup better
1/3 cup honey
1 egg, lightly beaten
1 cup plain yogurt
1/2 cup milk
1 cup flour
1 cup yellow cornmeal
1 teaspoon salt
2 teaspoon baking powder
1 jalapeno, seeded and chopped
Directions
Heat oven to 400 degrees F. In a small skillet, melt butter over medium heat, swirling the pan occasionally, until the butter foams, then turns to a toasty brown color, about 2 minutes. Remove rom heat. Add 1 tablespoon of the browned butter to a 9X9 inch baking pan, swirling to coat the bottom.
In a medium bowl, combine the remaining butter, honey, egg, yogurt and milk, whisking to combine.
Add the flour, cornmeal, salt and baking powder all at once. Stir together only until combined. Stir in the halapeno. Spread batter in prepared pan.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm.
Nutrition: Calories: 207, Total Fat: 6.6 g; Saturated Fat: 3.8 g; Cholesterol: 36.5 mg; Sodium: 87 mg; Carbs: 33.6 g; Dietary Fiber: 1.5 g; Protein: 4.3 g
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2 3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
SESAME TWISTS
This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."
Makes 30 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.
Ingredients
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 Tbs. sugar
1 1/2 Tbs. baking powder
1 tsp. salt, plus more for sprinkling
1 stick unsalted butter, cut into small pieces (4 oz.)
1 1/2 cups low-fat buttermilk
1/4 cup sesame seeds
Preparation
Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.
Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.
Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.
Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.
VEGAN BLUEBERRY MUFFIN
This was in the June 2005 issue of Vegetarian Times (page 11), and begins, "'I came up with this because I couldn’t find easy baked-goods recipes for vegans,' says Laurie Dolan. I saw in a PETA newsletter a while back that you could substitute applesauce and baking powder for eggs, so I started experimenting with basic cookie, cake, and muffin recipes. One of my favorite results was this vegan blueberry muffin recipe.'"
Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-blueberry-muffins/.
Ingredients
1/4 cup soy margarine
1/2 cup unsweetened applesauce
1/2 tsp. salt
1 cup granulated sugar
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. vanilla extract
1/2 cup soymilk
2 cups fresh blueberries
Preparation
Preheat oven to 350 F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
Bake 35 minutes, or until tops are firm. Cool slightly on rack.
Tuesday, April 5, 2022
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings includes Italian Grilled Stuffed Peppers and Broccoli and Cheese Crustless Quiche. Enjoy!
KALE LASAGNA DIAVOLO
This was in the January/February 2011 issue of Vegetarian Times (page 79), and begins, "Warm up a winter evening with a spicy lasagna that gets hearty texture from chopped kale. Goat cheese mashed into traditional ricotta gives it a flavorful tang."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/kale-lasagna-diavolo/.
Ingredients
1 tsp. olive oil, plus more for oiling pan
1 8-oz. bunch kale, stems removed
1 15-oz. pkg. fat-free ricotta cheese
4 oz. chevre or soft goat cheese, softened
2 cloves garlic, minced (2 tsp.)
2 cups prepared tomato puree
1/2 tsp. red pepper flakes
6 lasagna noodles, cooked and drained, or 6 no-cook lasagna noodles
1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 400°F. Coat 8-inch square baking pan with oil.
Cook kale in large pot of boiling salted water 2 minutes. Drain, and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper, if desired, and set aside.
Mash together ricotta and chèvre in bowl, and set aside.
Heat 1 tsp. oil in small saucepan over medium-low heat. Add garlic, and cook 15 seconds, or until fragrant. Add tomato purée and red pepper flakes; simmer 5 minutes, or until thickened.
Spread 1/4 cup sauce in prepared baking pan. Place 2 lasagna noodles on top of sauce. Top with half of cheese mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining cheese, and remaining kale. Top with remaining lasagna noodles, and cover with remaining sauce. Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.
SOUTHWESTERN ROASTED VEGETABLES
Recipe Yield: Yield: Makes 8 (1/2-cup) servings
Source: Holly Clegg's Trim & Terrific Diabetic Cooking
Book Title: Holly Clegg's Trim & Terrific Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipes/southwestern-roasted-vegetables.
Ingredients
4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
1 1/2 cups zucchini, cut into small chunks
1 small red onion, cut into small chunks
1 6-ounce package portabella mushroom slices, halved
2 tablespoons olive oil
3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
Salt to taste (optional)
Directions
Preheat oven to 425F. Coat baking sheet with nonstick cooking spray or line with foil.
In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.
Nutritional Information Per Serving: Calories: 110; Fat: 4 g; Sodium: 209 mg; Protein: 2 g; Carbohydrates: 17 g
FRESH MANGO ICE CREAM
Several years ago, I signed up for newsletters from Authentic Florida. If you haven't signed up for their newsletters, I highly recommend it (especially if you live in and/or love Florida).
This recipe was posted in the Authentic Florida newsletter on July 21, 2020, and reposted on July 15, 2021. It's definitely yummy, and is an Authentic Florida recipe. It begins, "Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!"
Yield: 1 1/2 gallons
To view this online, go to https://authenticflorida.com/authentic-floridas-fresh-mango-ice-cream/. (And while you're there, don't forget to sign up for Authentic Florida's newsletter.)
Ingredients
2 1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)
1/3 + 3/4 cup of granulated sugar, plus extra if needed
2 1/2 Tablespoons of lime juice (1-2 limes)
1 3/4 cups of Half & Half cream
1 1/4 cups of coconut milk (1 can found in the Asian section of a grocery store)
6-8 fresh mint leaves for garnish (optional)
1 ice cream maker (optional)
Instructions
Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).
Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2 1/2 cups), keep the mixture refrigerated to place over the finished ice cream.
In a blender or food processor, puree the mango mixture.
Next, add the lime juice and process it again. Cover and chill for an hour.
Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.
Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!
MOUTHWATERING VEGAN SLOPPY JOES
This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.
To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.
Ingredients
Olive oil, for frying
4 scallions (spring onions), chopped into 1/4-inch slices
2 baby chiles, finely chopped
16-oz. vegan beef crumbles or 1 cup cooked lentils
2 tsp. tomato paste
1 onion, very finely chopped
2 Tbsp. sweet chili sauce
1 Tbsp. mustard
1/4 tsp. chili powder
Salt, to taste
2 tsp. dark brown sugar
1 Tbsp. ketchup
1 cup finely chopped fresh or canned tomatoes
2 tsp. apple cider vinegar
Instructions
Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.
Add the vegan beef crumbles and fry until browned.
Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.
Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
KALE LASAGNA DIAVOLO
This was in the January/February 2011 issue of Vegetarian Times (page 79), and begins, "Warm up a winter evening with a spicy lasagna that gets hearty texture from chopped kale. Goat cheese mashed into traditional ricotta gives it a flavorful tang."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/kale-lasagna-diavolo/.
Ingredients
1 tsp. olive oil, plus more for oiling pan
1 8-oz. bunch kale, stems removed
1 15-oz. pkg. fat-free ricotta cheese
4 oz. chevre or soft goat cheese, softened
2 cloves garlic, minced (2 tsp.)
2 cups prepared tomato puree
1/2 tsp. red pepper flakes
6 lasagna noodles, cooked and drained, or 6 no-cook lasagna noodles
1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 400°F. Coat 8-inch square baking pan with oil.
Cook kale in large pot of boiling salted water 2 minutes. Drain, and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper, if desired, and set aside.
Mash together ricotta and chèvre in bowl, and set aside.
Heat 1 tsp. oil in small saucepan over medium-low heat. Add garlic, and cook 15 seconds, or until fragrant. Add tomato purée and red pepper flakes; simmer 5 minutes, or until thickened.
Spread 1/4 cup sauce in prepared baking pan. Place 2 lasagna noodles on top of sauce. Top with half of cheese mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining cheese, and remaining kale. Top with remaining lasagna noodles, and cover with remaining sauce. Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.
SOUTHWESTERN ROASTED VEGETABLES
Recipe Yield: Yield: Makes 8 (1/2-cup) servings
Source: Holly Clegg's Trim & Terrific Diabetic Cooking
Book Title: Holly Clegg's Trim & Terrific Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipes/southwestern-roasted-vegetables.
Ingredients
4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
1 1/2 cups zucchini, cut into small chunks
1 small red onion, cut into small chunks
1 6-ounce package portabella mushroom slices, halved
2 tablespoons olive oil
3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
Salt to taste (optional)
Directions
Preheat oven to 425F. Coat baking sheet with nonstick cooking spray or line with foil.
In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.
Nutritional Information Per Serving: Calories: 110; Fat: 4 g; Sodium: 209 mg; Protein: 2 g; Carbohydrates: 17 g
FRESH MANGO ICE CREAM
Several years ago, I signed up for newsletters from Authentic Florida. If you haven't signed up for their newsletters, I highly recommend it (especially if you live in and/or love Florida).
This recipe was posted in the Authentic Florida newsletter on July 21, 2020, and reposted on July 15, 2021. It's definitely yummy, and is an Authentic Florida recipe. It begins, "Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!"
Yield: 1 1/2 gallons
To view this online, go to https://authenticflorida.com/authentic-floridas-fresh-mango-ice-cream/. (And while you're there, don't forget to sign up for Authentic Florida's newsletter.)
Ingredients
2 1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)
1/3 + 3/4 cup of granulated sugar, plus extra if needed
2 1/2 Tablespoons of lime juice (1-2 limes)
1 3/4 cups of Half & Half cream
1 1/4 cups of coconut milk (1 can found in the Asian section of a grocery store)
6-8 fresh mint leaves for garnish (optional)
1 ice cream maker (optional)
Instructions
Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).
Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2 1/2 cups), keep the mixture refrigerated to place over the finished ice cream.
In a blender or food processor, puree the mango mixture.
Next, add the lime juice and process it again. Cover and chill for an hour.
Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.
Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!
MOUTHWATERING VEGAN SLOPPY JOES
This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.
To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.
Ingredients
Olive oil, for frying
4 scallions (spring onions), chopped into 1/4-inch slices
2 baby chiles, finely chopped
16-oz. vegan beef crumbles or 1 cup cooked lentils
2 tsp. tomato paste
1 onion, very finely chopped
2 Tbsp. sweet chili sauce
1 Tbsp. mustard
1/4 tsp. chili powder
Salt, to taste
2 tsp. dark brown sugar
1 Tbsp. ketchup
1 cup finely chopped fresh or canned tomatoes
2 tsp. apple cider vinegar
Instructions
Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.
Add the vegan beef crumbles and fry until browned.
Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.
Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
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