While Burgers are such an iconic summer food, at least here in the U.S., they're great year 'round.
But what if you're a vegetarian, or, at least, trying to slow down on eating meat? While there are many wonderful vegetarian burgers on the market, it's also wonderful to make your own veggie burgers.
To that end, here are six yummy veggie burgers to hep you through the day, including BBQ Tempeh Burgers and Planet Burgers. Enjoy!
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
HOMEMADE GRILLED VEGGIE BURGER
This comes from Vegetarian Times, and begins, "Making a grilled veggie burger from scratch used to produce a crumbly mess. But thanks to the smart use of chickpeas and other healthy binders like mushrooms and black beans, these veggie burgers bring a whole new level of delicious awesomeness."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Makes 3 - 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/homemade-grilled-veggie-burger-recipe/.
Ingredients
8-oz pack baby bella mushrooms, sliced
1 1/2 red onion, sliced
1/2 bell pepper, sliced
5 cloves garlic
Olive oil (for coating veggies and basting burgers)
1 cup chickpeas
1 1/2 cups black beans
2 eggs
2 Tbsp soy sauce
2 Tbsp sriracha
2 Tbsp BBQ sauce
1/4 tsp salt
1/2 tsp black pepper
2 tsp cornstarch, mixed with 2 tsp water
1/3 cup parmesan cheese
1 cup breadcrumbs
1/4 cup almond flour (more may be needed for consistency)
Burgers
Burger buns
Cheddar cheese Lettuce Tomatoes Mustard Mayo Pickles
Lettuce
Tomatoes
Mustard
Mayo
Pickles
Special Equipment
Food Processor
Preparation
Preheat your grill to 350 degrees Fahrenheit. Before you make the patties, you must first dehydrate excess moisture from the veggies so the burgers will keep their shape.
Place mushrooms, red onion, bell pepper, and garlic cloves in a grill basket. Coat with some olive oil, season to taste with salt and pepper, and mix well. Set aside.
Punch a couple of small holes in the bottom of a foil pan, then fill it with your chickpeas and black beans. The holes will allow excess water to drain from the veggies while roasting. Set aside.
Before placing veggies on the grill, toss some hickory wood chips on the coals.
Place the grill basket and foil pan on the grill, and roast them with the lid closed for about 30 minutes. Stir them about halfway through the cook.
Once roasted, remove veggies from the grill and allow them to cool. You can extinguish the grill if you’re roasting the vegetables well ahead of time, or you can let it cruise while you prepare your patties if you’re doing this recipe in one go.
Once cooled, pour the veggies from the grill basket into a food processor. Add eggs, soy sauce, sriracha, BBQ sauce, salt, pepper, and the mixture of cornstarch and water, then blend until fairly smooth.
Add chickpeas, black beans, parmesan cheese, and breadcrumbs to the food processor. Lightly pulse a few times in the food processor — you want the beans in your burger mix to maintain some varying texture, so don’t fully purée as in the above step.
Pour burger mix into a bowl, gradually incorporating a little bit of almond flour at a time. Aim for a consistency that’s thick enough to form a patty that’ll hold its shape.
Once your mixture can be easily formed into burgers, sprinkle a light layer of flour onto a dish. Create 3–4 patties and place them on the floured dish to prevent sticking.
Brush olive oil on top of the patties. This will be the side that hits the grill first. The olive oil will help the patties receive some color and easily release from the grates.
Place patties in the fridge, uncovered, for at least 10 minutes before grilling. This will help them keep their form when they hit the grill.
Preheat your grill to 350 degrees, adding more charcoal if necessary.
Brush the grill grates with olive oil just before placing your patties on the grill.
Grill the veggie burgers for about 6–8 minutes a side, until crisp and golden brown on each side. Keep the grill lid down during the cook, lifting it only to baste the top side of your burgers with olive oil before flipping them. OPTIONAL: After flipping, baste the top of the burgers with a bit of melted butter.
Melt slices of cheese over the patties before removing them from the grill. Adding cheese during the final minute of the cook should get the job done.
Plate and serve the burgers with your toppings of choice, and enjoy!
PLANET BURGERS
This was in the January 2010 issue of Vegetarian Times, page 12. It begins, "Diana McAnulty's search for a veggie burger her kids would devour took her through all the premade brands. Then she re-created the Planet Burger from the Good Earth restaurant in her childhood hometown of Cupertino, Calif. It was a hit. Serve on whole-grain hamburger buns with condiments." Makes 9 burgers.
To view this online, click here.
Ingredients
3 cups cooked brown rice
12 oz. cooked chickpeas, mashed
1 medium onion, chopped (1 1/2 cups)
4 oz. cooked red beans or adzuki beans, mashed
1 medium carrot, shredded (1/2 cup)
1/2 cup ground almonds, almond flour, or breadcrumbs
1/2 cup roasted unsalted sunflower seeds
1/3 cup dried parsley
1/4 cup low-sodium soy sauce
2 large eggs, lightly beaten
1 tsp. dried thyme
Directions
Stir together all ingredients in large bowl. Shape 9 1/2-inch-thick patties.
Coat nonstick skillet with cooking spray, and heat over medium-high heat. Cook patties in skillet 4 to 5 minutes per side, or until browned on outside and cooked through on inside. (Use wide spatula to flip burgers; they can be fragile.)
nutritional information Per Serving: Calories: 253; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 34 g; Cholesterol: 47 mg; Sodium: 282 mg; Fiber: 7 g; Sugar: 4 g; Gluten-Free
BLACK BEAN AND EDAMAME SLIDERS
This was in the March 2011 issue of Vegetarian Times (page 65), and begins, "Here’s the veg answer to Sloppy Joes; edamame lightens up a black bean mixture to keep these sliders from tasting too dense."
Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-and-edamame-sliders/.
Ingredients
1 cup frozen shelled edamame
1 clove garlic
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 chipotle chile in adobo sauce, drained and minced
1/4 cup coarsely chopped cilantro
3/4 cup plus 1 Tbs. prepared fat-free barbecue sauce, divided
1 1/2 tsp. ground cumin
1/4 tsp. salt
1 tsp. olive oil
12 small whole-wheat dinner rolls, split like buns
4 oz. reduced-fat sharp cheddar cheese, cut into 12 slices
Preparation
Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.
Process garlic in food processor until minced. Add edamame, black beans, chipotle chile, cilantro, 1 Tbs. barbecue sauce, cumin, and salt. Process until mixture forms coarse paste.
Heat oil in saucepan over medium-low heat. Add edamame mixture, and heat until hot, stirring occasionally.
Spoon 1 Tbs. barbecue sauce onto each bottom bun. Top with bean mixture, cheese, and top buns.
CORNMEAL-CRUSTED SWEET POTATO RICE BURGERS
This is from Lisa Lotts on One Green Planet. Lisa wrote, "Why have a platter of grains, beans, and vegetables when you can make the same ingredients into a comfort food favorite? This veggie patty is made with one sweet potato, cannellini beans, onion, rice, and plenty of seasoning. It's crusted in cornmeal and pan-fried to create a perfectly crunchy exterior that contrasts wonderfully with the soft interior. Dress this up with plenty of toppings like mashed avocado, juicy slices of tomato, lettuce, and mustard."
Serves 6
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/cornmeal-crusted-sweet-potato-rice-burgers/.
Ingredients
For the Patties:
1 large sweet potato
1 13-ounce can great northern or cannellini beans
1 onion, diced fine
2 garlic cloves, minced
2 cups packed kale leaves, tough stems removed, finely chopped
1 cup cooked rice
1 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon chipotle powder
A dash of cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil or coconut oil, divided
1/2 cup cornmeal
For the Burgers:
Hamburger rolls
Mashed avocado
Sliced tomatoes
Sliced onion
Lettuce leaves
Ketchup
Mustard
Barbeque sauce
Preparation
Preheat the oven to 400°F and bake the sweet potato for 30-40 minutes until cooked through and soft. Remove the skin and transfer the potato flesh to a medium bowl. Mash the potato with the back of a fork. Add the beans and mash them into the potato mixture. Set aside.
In a large skillet, preferably cast iron, heat one tablespoon of the oil over medium-high heat. Add the chopped onion and sauté for 1-2 minutes until slightly softened. Add the garlic and kale and cook for an additional 2-3 minutes until kale is wilted. Stir in the cumin, paprika, chipotle, cayenne, kosher salt, and black pepper. Transfer the kale mixture to the potato mixture. Add the rice and stir to combine. With your hands or a burger press, form the potato mix into patties. Refrigerate for half an hour to help firm them up a little.
Meanwhile, add the cornmeal to a shallow dish. Add one tablespoon of oil to the cast iron skillet and heat over medium-medium high heat.
Carefully coat the patties in the cornmeal mixture and add to the hot pan. Cook patties for 4-5 minutes per side until they are crispy and browned on the outside. Carefully transfer the patties to a platter and assemble the burgers with your favorite condiments.
BBQ TEMPEH BURGERS
This is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. The recipe begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”
Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings
Ingredients
2 tsp oil
1 cup onions, chopped
1 cup carrots, chopped
1/4 tsp salt
2 cloves garlic, chopped
1 cup cooked or canned pinto beans, rinsed and drained
1/4 cup wheat germ
juice of 1/2 lime
1 tbsp tomato paste
1 tbsp almond or peanut butter
1 tbsp maple syrup
1 tbsp soy sauce
1 tsp chili powder
1/4 tsp liquid smoke, optional
1 (8 oz) package tempeh, cubed
2 tbsp sesame seeds
4 hamburger buns
1/3 cup low-sugar barbecue sauce
1 cup roasted red peppers, sliced
2 cups cabbage, shredded
Directions
Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.
Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg
Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.
Thursday, September 7, 2023
Wednesday, September 6, 2023
Salads
There was a time when salads were either a lettuce-tomato-and-dressing deal, or something mayo-based (egg, tuna, or potato salads).
But salads can be so much more, as today's post proves. Check out the Rhubarb and Citrus Salad with Black Pepper Vinaigrette, the Spinach Salad with Roasted Beads and Dried Fruit, and the rest of today's salad recipes. Enjoy!
PUTTANESCA CHICKPEA-TOMATO SALAD
This is from Ali Slagle in The New York Times cooking enewsletter. For this yummy recipe, Ali wrote, "This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn’t traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers — and the beans drink it all up."
Time: 15 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023396-puttanesca-chickpea-tomato-salad. While you're there, sign up for The New York Times cooking enewsletter, if you haven't already.
Also, check out Melissa Clark's helpful guide "How to Cook Beans". Even if you've been cooking beans for a while, you're bound to find some useful info.
Ingredients
1-1/2 pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)
1/2 cup coarsely chopped parsley leaves and stems
1-1/2 ounces Parmesan, coarsely chopped or crumbled (about 1/3 cup)
1/4 cup extra-virgin olive oil
1/4 cup kalamata olives, torn in half and pitted
3 tablespoons drained capers
1 tablespoon lemon juice, plus more to taste
1 small garlic clove, finely grated
Kosher salt
Preparation
In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)
CHIVE PESTO POTATO SALAD
This is from Kay Chun in The New York Times cooking e-newsletter. For this recipe, Kay wrote, "This vibrant homemade pesto is made with fresh chives and parsley in place of basil. It’s a bright sauce with savory, onion notes, making it a great dressing for mild, creamy potatoes. Green beans or asparagus are added to the potatoes during the last few minutes of cooking, for an easy one-pot approach. Once drained, the potatoes and veggies are returned to the hot pot to dry out in the residual heat, which means your potato salad won’t end up watery. Toss the potatoes with the pesto while warm so they readily absorb all of the flavors. Make this highly adaptable recipe with any vegetable on hand; peas, corn and broccoli florets are all great alternatives."
Time: 45 minutes; Yield: 6 to 8 servings
This was featured in "Kick Off Summer With These 5 Breezy Make-Ahead Salads", and can ve viewed online at https://cooking.nytimes.com/recipes/1024150-chive-pesto-potato-salad.
Ingredients
2 pounds baby potatoes, halved
Kosher salt (such as Diamond Crystal) and black pepper
8 ounces green beans or asparagus, cut into 1-inch pieces
1/4 cup pine nuts
2 garlic cloves, peeled
1 cup packed parsley leaves
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan
1/2 cup chopped chives
2 tablespoons lemon juice
Preparation
In a large pot, combine potatoes with enough salted water to cover by 2 inches; bring to a boil over high. Reduce heat to a brisk simmer and cook until potatoes are completely tender in the center, 8 to 12 minutes, adding the green beans or asparagus during the last 1 to 2 minutes of cooking. Drain, then return the mixture to the hot pot and let rest until very dry, about 2 minutes.
Meanwhile, in a food processor, pulse pine nuts and garlic until finely chopped. Add the parsley and pulse, scraping down the sides and bottom of the bowl, until well combined. With the machine running, drizzle in oil and purée until smooth. Transfer the pesto to a large bowl. Season with salt and pepper and add the cheese, chives and lemon juice; mix well.
Add warm potato mixture to the pesto and season with salt and pepper. Mix well. The salad can be made 3 hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.
RHUBARB AND CITRUS SALAD WITH BLACK PEPPER VINAIGRETTE
This is from the Good Housekeeping Test Kitchen. This recipe begins, "In just 15 minutes, throw together this refreshing spring side."
Total Time: 15 minutes; Makes 4 servings
To view this online, click here.
Ingredients
2 tbsp. honey
2 tbsp. white wine vinegar
3 stalks rhubarb, trimmed and cut into 1-in. pieces
1/4 c. olive oil
Kosher salt and pepper
2 Cara Cara oranges
3 oz. baby spinach (about 4 c.)
2 bunches watercress, thick stems removed
1/4 c. toasted pistachios, chopped
1 oz. ricotta salata, shaved
Directions
In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.
Meanwhile, cut away peel and white pith from oranges, then thinly slice.
In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata.
FRUIT SALAD
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "A bit of sugar and lime makes a standout fruit salad: The duo accentuates fruit’s flavors and sweetness while creating a syrup to gloss the fruit. Massage lime zest into the sugar so its oils release, then stir mixed fruit with the lime sugar and some lime juice. Taste and tweak until the result is electric. You could also add chopped mint or basil, ground cinnamon or coriander, vanilla bean seeds, chile flakes or grated fresh ginger."
Time: 20 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024369-fruit-salad.
Ingredients
1 lime
2 tablespoons granulated sugar
7 to 8 cups bite-size pieces of mixed, ripe fruit (such as any combination of watermelon, pineapple, berries, kiwi, stone fruit, mango, pomegranate and grapes)
Preparation
Zest half the lime into a small bowl (about 1 teaspoon zest). Add the sugar and pinch until the mixture is fragrant and resembles wet sand.
Add the fruit to a large bowl. Add most of the sugar (hold back 1/2 tablespoon or so) and squeeze in 1 teaspoon lime juice. Stir gently to combine, then let sit for 5 minutes. Stir once more to coat the fruit with the juices collected in the bottom of the bowl. Taste, and if the mixture is too sweet, add more lime juice, 1 teaspoon at a time. If you want it sweeter, add the remaining lime sugar.
Eat right away or let sit for up to 1 hour at room temperature. The salad can also be refrigerated for up to 1 day, though some fruits may get mushy.
SPINACH SALAD WITH ROASTED BEETS AND DRIED FRUIT
This was in the November 2013 issue of Vegetarian Times (page 38). It begins, "This celebratory salad is packed with complementary sweet, sour, earthy, and savory flavors. For color, choose a mixture of beets, such as golden and Chioggia (candy cane), in addition to the usual red." Makes 8 servings. Great for holiday meal
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-salad-with-roasted-beets-and-dried-fruit/.
Ingredients
1 lb. beets, scrubbed and trimmed
1/2 cup fresh orange juice
1/3 cup dried goji berries
1 Tbs. Dijon mustard
1 Tbs. balsamic vinegar
2 Tbs. olive oil
10 oz. baby spinach leaves
1/3 cup dried cranberries (apple-juice sweetened)
1/4 cup pumpkin seeds
Preparation
Preheat oven to 375°F. Wrap beets individually in foil, and place on baking sheet. Roast 1 hour, or until tender. Cool.
Meanwhile, pour orange juice over goji berries in small bowl. Soak goji berries 1 hour, or until plump and softened.
When beets are cool enough to handle, rub off skins using paper towel, then cut beets into thin slices.
Strain goji berries into small, clean bowl, and reserve juice. Whisk together 2 Tbs. reserved juice with mustard, vinegar, and oil in separate bowl.
Toss spinach with dressing in large bowl, and season with salt and pepper, if desired. Sprinkle with goji berries, beets, cranberries, and pumpkin seeds.
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
But salads can be so much more, as today's post proves. Check out the Rhubarb and Citrus Salad with Black Pepper Vinaigrette, the Spinach Salad with Roasted Beads and Dried Fruit, and the rest of today's salad recipes. Enjoy!
PUTTANESCA CHICKPEA-TOMATO SALAD
This is from Ali Slagle in The New York Times cooking enewsletter. For this yummy recipe, Ali wrote, "This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn’t traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers — and the beans drink it all up."
Time: 15 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023396-puttanesca-chickpea-tomato-salad. While you're there, sign up for The New York Times cooking enewsletter, if you haven't already.
Also, check out Melissa Clark's helpful guide "How to Cook Beans". Even if you've been cooking beans for a while, you're bound to find some useful info.
Ingredients
1-1/2 pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)
1/2 cup coarsely chopped parsley leaves and stems
1-1/2 ounces Parmesan, coarsely chopped or crumbled (about 1/3 cup)
1/4 cup extra-virgin olive oil
1/4 cup kalamata olives, torn in half and pitted
3 tablespoons drained capers
1 tablespoon lemon juice, plus more to taste
1 small garlic clove, finely grated
Kosher salt
Preparation
In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)
CHIVE PESTO POTATO SALAD
This is from Kay Chun in The New York Times cooking e-newsletter. For this recipe, Kay wrote, "This vibrant homemade pesto is made with fresh chives and parsley in place of basil. It’s a bright sauce with savory, onion notes, making it a great dressing for mild, creamy potatoes. Green beans or asparagus are added to the potatoes during the last few minutes of cooking, for an easy one-pot approach. Once drained, the potatoes and veggies are returned to the hot pot to dry out in the residual heat, which means your potato salad won’t end up watery. Toss the potatoes with the pesto while warm so they readily absorb all of the flavors. Make this highly adaptable recipe with any vegetable on hand; peas, corn and broccoli florets are all great alternatives."
Time: 45 minutes; Yield: 6 to 8 servings
This was featured in "Kick Off Summer With These 5 Breezy Make-Ahead Salads", and can ve viewed online at https://cooking.nytimes.com/recipes/1024150-chive-pesto-potato-salad.
Ingredients
2 pounds baby potatoes, halved
Kosher salt (such as Diamond Crystal) and black pepper
8 ounces green beans or asparagus, cut into 1-inch pieces
1/4 cup pine nuts
2 garlic cloves, peeled
1 cup packed parsley leaves
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan
1/2 cup chopped chives
2 tablespoons lemon juice
Preparation
In a large pot, combine potatoes with enough salted water to cover by 2 inches; bring to a boil over high. Reduce heat to a brisk simmer and cook until potatoes are completely tender in the center, 8 to 12 minutes, adding the green beans or asparagus during the last 1 to 2 minutes of cooking. Drain, then return the mixture to the hot pot and let rest until very dry, about 2 minutes.
Meanwhile, in a food processor, pulse pine nuts and garlic until finely chopped. Add the parsley and pulse, scraping down the sides and bottom of the bowl, until well combined. With the machine running, drizzle in oil and purée until smooth. Transfer the pesto to a large bowl. Season with salt and pepper and add the cheese, chives and lemon juice; mix well.
Add warm potato mixture to the pesto and season with salt and pepper. Mix well. The salad can be made 3 hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.
RHUBARB AND CITRUS SALAD WITH BLACK PEPPER VINAIGRETTE
This is from the Good Housekeeping Test Kitchen. This recipe begins, "In just 15 minutes, throw together this refreshing spring side."
Total Time: 15 minutes; Makes 4 servings
To view this online, click here.
Ingredients
2 tbsp. honey
2 tbsp. white wine vinegar
3 stalks rhubarb, trimmed and cut into 1-in. pieces
1/4 c. olive oil
Kosher salt and pepper
2 Cara Cara oranges
3 oz. baby spinach (about 4 c.)
2 bunches watercress, thick stems removed
1/4 c. toasted pistachios, chopped
1 oz. ricotta salata, shaved
Directions
In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.
Meanwhile, cut away peel and white pith from oranges, then thinly slice.
In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata.
FRUIT SALAD
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "A bit of sugar and lime makes a standout fruit salad: The duo accentuates fruit’s flavors and sweetness while creating a syrup to gloss the fruit. Massage lime zest into the sugar so its oils release, then stir mixed fruit with the lime sugar and some lime juice. Taste and tweak until the result is electric. You could also add chopped mint or basil, ground cinnamon or coriander, vanilla bean seeds, chile flakes or grated fresh ginger."
Time: 20 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024369-fruit-salad.
Ingredients
1 lime
2 tablespoons granulated sugar
7 to 8 cups bite-size pieces of mixed, ripe fruit (such as any combination of watermelon, pineapple, berries, kiwi, stone fruit, mango, pomegranate and grapes)
Preparation
Zest half the lime into a small bowl (about 1 teaspoon zest). Add the sugar and pinch until the mixture is fragrant and resembles wet sand.
Add the fruit to a large bowl. Add most of the sugar (hold back 1/2 tablespoon or so) and squeeze in 1 teaspoon lime juice. Stir gently to combine, then let sit for 5 minutes. Stir once more to coat the fruit with the juices collected in the bottom of the bowl. Taste, and if the mixture is too sweet, add more lime juice, 1 teaspoon at a time. If you want it sweeter, add the remaining lime sugar.
Eat right away or let sit for up to 1 hour at room temperature. The salad can also be refrigerated for up to 1 day, though some fruits may get mushy.
SPINACH SALAD WITH ROASTED BEETS AND DRIED FRUIT
This was in the November 2013 issue of Vegetarian Times (page 38). It begins, "This celebratory salad is packed with complementary sweet, sour, earthy, and savory flavors. For color, choose a mixture of beets, such as golden and Chioggia (candy cane), in addition to the usual red." Makes 8 servings. Great for holiday meal
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-salad-with-roasted-beets-and-dried-fruit/.
Ingredients
1 lb. beets, scrubbed and trimmed
1/2 cup fresh orange juice
1/3 cup dried goji berries
1 Tbs. Dijon mustard
1 Tbs. balsamic vinegar
2 Tbs. olive oil
10 oz. baby spinach leaves
1/3 cup dried cranberries (apple-juice sweetened)
1/4 cup pumpkin seeds
Preparation
Preheat oven to 375°F. Wrap beets individually in foil, and place on baking sheet. Roast 1 hour, or until tender. Cool.
Meanwhile, pour orange juice over goji berries in small bowl. Soak goji berries 1 hour, or until plump and softened.
When beets are cool enough to handle, rub off skins using paper towel, then cut beets into thin slices.
Strain goji berries into small, clean bowl, and reserve juice. Whisk together 2 Tbs. reserved juice with mustard, vinegar, and oil in separate bowl.
Toss spinach with dressing in large bowl, and season with salt and pepper, if desired. Sprinkle with goji berries, beets, cranberries, and pumpkin seeds.
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
Tuesday, September 5, 2023
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday, because not everyone loves tacos (gasp!). Today's offerings include Pesto Pasta Salad with Sun Dried Tomatoes, Vegan Chili, and Yogurt Custard Pie. Enjoy!
LAYERED VEGETABLE TORTE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, "Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "A Vegetable Torte Starts at the Grill", and can be viewed online at https://cooking.nytimes.com/recipes/1013213-layered-vegetable-torte.
Ingredients
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh
Preparation
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
YOGURT CUSTARD PIE
This is from the infamous long-since-forgotten emailing list. Yields: 8 Slices. It begins, “This quick and easy recipe is a great one to make with your children. With only a handful of ingredients, and very little preparation, this is a pie that everyone is sure to enjoy.”
Ingredients
2 eggs
1 cup plain lowfat yogurt
1/2 cup sugar
1 teaspoon vanilla
1 cup peaches, sliced
1/2 cup cherries, pitted, chopped
1 - 9 inch pie crust
Directions
Preheat oven to 350°F. Beat eggs until well blended & whisk in yogurt & sugar. Stir peaches & cherries (or any other of your favorite fruits) into mixture & pour into pie shell. Bake for 30 minutes, until the custard sets around the edge. The inner 2-3 inches should still remain somewhat soft. Chill, slice and serve.
VEGAN CHILI
This comes from J. Kenji López-Alt at The New York Times cooking newsletter. The recipe begins, "This chili starts with a few different whole dried chiles, toasted and blended together, then fried with vegan ground meat and other aromatics to form the complex backbone of this stew. Along with tomatoes and kidney beans, I like to add some soy sauce (for umami depth), cider vinegar (for acidity and brightness) and a shot of hard liquor. The volatile alcohol in the liquor helps pull aromas up and out of the chili and into your nose. If you want to opt for a vegetarian version, feel free to use unsalted butter in place of the vegan butter, and garnish with sour cream or Cheddar."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "How to Cook With Plant-Based Meats", and can be found online at https://cooking.nytimes.com/recipes/1020866-vegan-chili.
Ingredients
For the Chile Paste (see Note):
2 whole dried ancho, pasilla or mulato chiles, stems and seeds removed, torn into rough 1-inch pieces (about 1/2 ounce)
1 whole dried New Mexico red, California, costeño or choricero chile, stems and seeds removed, and torn into rough 1-inch pieces (about 1/8 ounce)
1 to 2 dried hot chiles, such as árbol or pequín, stems and seeds removed and torn into rough pieces (optional)
For the Chili:
2 tablespoons vegan butter
1 pound vegan ground meat, such as Impossible or Beyond
1 medium onion, grated on large holes of a box grater (about 1 1/2 cups)
2 large garlic cloves, grated on Microplane (about 4 teaspoons)
1 teaspoon dried oregano
Kosher salt
2 chipotle peppers packed in adobo sauce, finely chopped
2 teaspoons ground cumin
1/4 cup tomato paste
1 (15-ounce) can whole tomatoes packed in juice, drained and chopped into 1/2-inch pieces
1 (16-ounce) can dark kidney beans, drained
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon whiskey, vodka or brandy (optional)
Diced onions, chopped cilantro, chopped pickled jalapeños, sliced black olives, vegan sour cream, shredded vegan cheese, fresh tortillas or tortilla chips, for serving (optional)
Preparation
Make the chile paste: Add all the dried chiles to a Dutch oven or large, heavy-bottomed saucepan and cook over medium-high heat, stirring frequently, until slightly darkened and giving off an intense roasted aroma, 2 to 5 minutes. Turn down the heat if they begin to smoke. Add 1 cup water; it should immediately boil. Reduce heat so water barely simmers, and cook until chiles have softened, about 4 minutes. Transfer the chiles and liquid to a blender and blend at high speed, scraping down sides as necessary, until a completely smooth purée is formed, about 2 minutes. Set aside.
Prepare the chili: Melt the butter in a large Dutch oven over medium-high heat. Add the vegan ground meat and cook, breaking it up with a wooden spoon, until fat has mostly rendered and it is starting to sizzle rather than steam, about 10 minutes. (I don’t mind leaving the rendered fat in the chili. It homogenizes as the chili reduces, so the end result should not be greasy. However, you can drain the mixture at this point if you prefer less fat in the finished chili.)
Add the onion, garlic, oregano and salt. Cook, stirring frequently, until the onions have softened, about 2 minutes. Add the chipotles, cumin and reserved chile paste, and cook, stirring frequently, until the paste reduces to the point that it starts to sizzle and fry, about 4 minutes. Add the tomato paste and cook, stirring frequently until homogenous, about 1 minute.
Add chopped canned tomatoes and scrape up any brown bits that have stuck to the pan. Add kidney beans, soy sauce and 1 cup water, and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until flavors have developed and chili is thickened to desired consistency, about 30 minutes. Stir in vinegar and liquor, if using. Adjust texture by adding water, and season to taste with salt and pepper. Serve with whatever garnishes you like.
Tip
You can omit the chile paste, and substitute 3 tablespoons chile powder instead. Add chile powder with chipotles and cumin in Step 3, and cook, stirring frequently, until aromatic, about 30 seconds, then add the tomato paste and continue with Step 4.
ULTIMATE VEGGIE FRIED RICE
This was in the September 2009 issue of Vegetarian Times, page 64, in an article, “The Zen Kitchen.” It begins, “Add leftover cooked vegetables, an egg, or some beans, and you have a wonderful one-bowl meal. Recipe adapted from Tassajara Dinners & Desserts by Dale and Melissa Kent.” Makes 4 servings.
To view this online, click here.
Ingredients
2 Tbs. olive oil
1 small onion, chopped (1 cup)
1 small carrot, diced (1/4 cup)
1 stalk celery, diced (1/4 cup)
1 tsp. herbes de Provence
1/2 tsp. salt
2 cups cooked brown rice, crumbled or broken up
2 cups leftover vegetables, beans, etc., optional
Preparation
Heat skillet over medium-high heat, and add oil. Sauté onion, carrot, celery, herbes de Provence, and salt 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add rice, and stir-fry 5 minutes, or until mixture is hot and well combined.
Rice is now ready to be served, but if you have some time before your meal, turn heat to low, add a little more oil to pan, and let rice sit undisturbed 7 to 10 minutes, or until browned. If it begins to stick, scrape it up, stir tasty brown bits in, and continue browning with a little more oil. The more time and energy you spend at this stage, the tastier the rice will be. If using leftovers, add them just before serving and continue to heat thoroughly.
PESTO PASTA SALAD WITH SUN DRIED TOMATOES
This is from Cara Harbstreet on Fruits & Veggies, a website I recently stumbled across. This salad can be served hot or cold, whichever strikes your fancy.
Prep Time: 5 minutes; Cook Time: 10 minutes; Servings: 8
To view this online, go to https://fruitsandveggies.org/recipes/pesto-pasta-salad-with-sun-dried-tomatoes/.
Ingredients
1 16 oz box cellentani, rotini, or bowtie pasta
1 cup pesto sauce
1 can chickpeas
1/2 cup sun-dried tomatoes chopped
1/2 cup shredded parmesan cheese
1 head broccoli florets
1 tbsp olive oil
Salt and pepper to taste
1/2 lemon (optional)
Directions
Heat the oven to 400 degrees F. Wash and dry the broccoli, then cut into small florets. Arrange in a single layer on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste. Roast 10 minutes on high heat or until the edges begin to brown and the broccoli is cooked to your preference.
While the oven is preheating, bring a large pot of water to a boil. Once boiling, add the pasta and cook until al dente, about 8-10 minutes depending on your pasta shape.
Meanwhile, chop the sun-dried tomatoes and drain and rinse the chickpeas. Set aside until ready to combine.
Once pasta is cooked, drain and add to a large mixing bowl. Remove the broccoli from the oven and allow to cool slightly. Add to the mixing bowl with the pesto sauce, sun-dried tomatoes, and chickpeas. If using lemon, squeeze over the top, being careful not to include the seeds. Gently fold together to combine all ingredients.
Top with parmesan cheese just before serving. Serve warm, or chill until ready to serve.
ROASTED AUTUMN VEGETABLE SOUP
This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”
POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy
Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.
Ingredients
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, cubed
2 servings cooking spray (5 one-second sprays per serving)
3 cups fat-free vegetable broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Directions
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.
LAYERED VEGETABLE TORTE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, "Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "A Vegetable Torte Starts at the Grill", and can be viewed online at https://cooking.nytimes.com/recipes/1013213-layered-vegetable-torte.
Ingredients
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh
Preparation
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
YOGURT CUSTARD PIE
This is from the infamous long-since-forgotten emailing list. Yields: 8 Slices. It begins, “This quick and easy recipe is a great one to make with your children. With only a handful of ingredients, and very little preparation, this is a pie that everyone is sure to enjoy.”
Ingredients
2 eggs
1 cup plain lowfat yogurt
1/2 cup sugar
1 teaspoon vanilla
1 cup peaches, sliced
1/2 cup cherries, pitted, chopped
1 - 9 inch pie crust
Directions
Preheat oven to 350°F. Beat eggs until well blended & whisk in yogurt & sugar. Stir peaches & cherries (or any other of your favorite fruits) into mixture & pour into pie shell. Bake for 30 minutes, until the custard sets around the edge. The inner 2-3 inches should still remain somewhat soft. Chill, slice and serve.
VEGAN CHILI
This comes from J. Kenji López-Alt at The New York Times cooking newsletter. The recipe begins, "This chili starts with a few different whole dried chiles, toasted and blended together, then fried with vegan ground meat and other aromatics to form the complex backbone of this stew. Along with tomatoes and kidney beans, I like to add some soy sauce (for umami depth), cider vinegar (for acidity and brightness) and a shot of hard liquor. The volatile alcohol in the liquor helps pull aromas up and out of the chili and into your nose. If you want to opt for a vegetarian version, feel free to use unsalted butter in place of the vegan butter, and garnish with sour cream or Cheddar."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "How to Cook With Plant-Based Meats", and can be found online at https://cooking.nytimes.com/recipes/1020866-vegan-chili.
Ingredients
For the Chile Paste (see Note):
2 whole dried ancho, pasilla or mulato chiles, stems and seeds removed, torn into rough 1-inch pieces (about 1/2 ounce)
1 whole dried New Mexico red, California, costeño or choricero chile, stems and seeds removed, and torn into rough 1-inch pieces (about 1/8 ounce)
1 to 2 dried hot chiles, such as árbol or pequín, stems and seeds removed and torn into rough pieces (optional)
For the Chili:
2 tablespoons vegan butter
1 pound vegan ground meat, such as Impossible or Beyond
1 medium onion, grated on large holes of a box grater (about 1 1/2 cups)
2 large garlic cloves, grated on Microplane (about 4 teaspoons)
1 teaspoon dried oregano
Kosher salt
2 chipotle peppers packed in adobo sauce, finely chopped
2 teaspoons ground cumin
1/4 cup tomato paste
1 (15-ounce) can whole tomatoes packed in juice, drained and chopped into 1/2-inch pieces
1 (16-ounce) can dark kidney beans, drained
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon whiskey, vodka or brandy (optional)
Diced onions, chopped cilantro, chopped pickled jalapeños, sliced black olives, vegan sour cream, shredded vegan cheese, fresh tortillas or tortilla chips, for serving (optional)
Preparation
Make the chile paste: Add all the dried chiles to a Dutch oven or large, heavy-bottomed saucepan and cook over medium-high heat, stirring frequently, until slightly darkened and giving off an intense roasted aroma, 2 to 5 minutes. Turn down the heat if they begin to smoke. Add 1 cup water; it should immediately boil. Reduce heat so water barely simmers, and cook until chiles have softened, about 4 minutes. Transfer the chiles and liquid to a blender and blend at high speed, scraping down sides as necessary, until a completely smooth purée is formed, about 2 minutes. Set aside.
Prepare the chili: Melt the butter in a large Dutch oven over medium-high heat. Add the vegan ground meat and cook, breaking it up with a wooden spoon, until fat has mostly rendered and it is starting to sizzle rather than steam, about 10 minutes. (I don’t mind leaving the rendered fat in the chili. It homogenizes as the chili reduces, so the end result should not be greasy. However, you can drain the mixture at this point if you prefer less fat in the finished chili.)
Add the onion, garlic, oregano and salt. Cook, stirring frequently, until the onions have softened, about 2 minutes. Add the chipotles, cumin and reserved chile paste, and cook, stirring frequently, until the paste reduces to the point that it starts to sizzle and fry, about 4 minutes. Add the tomato paste and cook, stirring frequently until homogenous, about 1 minute.
Add chopped canned tomatoes and scrape up any brown bits that have stuck to the pan. Add kidney beans, soy sauce and 1 cup water, and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until flavors have developed and chili is thickened to desired consistency, about 30 minutes. Stir in vinegar and liquor, if using. Adjust texture by adding water, and season to taste with salt and pepper. Serve with whatever garnishes you like.
Tip
You can omit the chile paste, and substitute 3 tablespoons chile powder instead. Add chile powder with chipotles and cumin in Step 3, and cook, stirring frequently, until aromatic, about 30 seconds, then add the tomato paste and continue with Step 4.
ULTIMATE VEGGIE FRIED RICE
This was in the September 2009 issue of Vegetarian Times, page 64, in an article, “The Zen Kitchen.” It begins, “Add leftover cooked vegetables, an egg, or some beans, and you have a wonderful one-bowl meal. Recipe adapted from Tassajara Dinners & Desserts by Dale and Melissa Kent.” Makes 4 servings.
To view this online, click here.
Ingredients
2 Tbs. olive oil
1 small onion, chopped (1 cup)
1 small carrot, diced (1/4 cup)
1 stalk celery, diced (1/4 cup)
1 tsp. herbes de Provence
1/2 tsp. salt
2 cups cooked brown rice, crumbled or broken up
2 cups leftover vegetables, beans, etc., optional
Preparation
Heat skillet over medium-high heat, and add oil. Sauté onion, carrot, celery, herbes de Provence, and salt 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add rice, and stir-fry 5 minutes, or until mixture is hot and well combined.
Rice is now ready to be served, but if you have some time before your meal, turn heat to low, add a little more oil to pan, and let rice sit undisturbed 7 to 10 minutes, or until browned. If it begins to stick, scrape it up, stir tasty brown bits in, and continue browning with a little more oil. The more time and energy you spend at this stage, the tastier the rice will be. If using leftovers, add them just before serving and continue to heat thoroughly.
PESTO PASTA SALAD WITH SUN DRIED TOMATOES
This is from Cara Harbstreet on Fruits & Veggies, a website I recently stumbled across. This salad can be served hot or cold, whichever strikes your fancy.
Prep Time: 5 minutes; Cook Time: 10 minutes; Servings: 8
To view this online, go to https://fruitsandveggies.org/recipes/pesto-pasta-salad-with-sun-dried-tomatoes/.
Ingredients
1 16 oz box cellentani, rotini, or bowtie pasta
1 cup pesto sauce
1 can chickpeas
1/2 cup sun-dried tomatoes chopped
1/2 cup shredded parmesan cheese
1 head broccoli florets
1 tbsp olive oil
Salt and pepper to taste
1/2 lemon (optional)
Directions
Heat the oven to 400 degrees F. Wash and dry the broccoli, then cut into small florets. Arrange in a single layer on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste. Roast 10 minutes on high heat or until the edges begin to brown and the broccoli is cooked to your preference.
While the oven is preheating, bring a large pot of water to a boil. Once boiling, add the pasta and cook until al dente, about 8-10 minutes depending on your pasta shape.
Meanwhile, chop the sun-dried tomatoes and drain and rinse the chickpeas. Set aside until ready to combine.
Once pasta is cooked, drain and add to a large mixing bowl. Remove the broccoli from the oven and allow to cool slightly. Add to the mixing bowl with the pesto sauce, sun-dried tomatoes, and chickpeas. If using lemon, squeeze over the top, being careful not to include the seeds. Gently fold together to combine all ingredients.
Top with parmesan cheese just before serving. Serve warm, or chill until ready to serve.
ROASTED AUTUMN VEGETABLE SOUP
This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”
POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy
Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.
Ingredients
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, cubed
2 servings cooking spray (5 one-second sprays per serving)
3 cups fat-free vegetable broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Directions
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.
Taco Tuesday
It's time for another Taco Tuesday.
I don't know about you, but I love tacos. Many of us grew up thinking that tacos had to be filled with meat. Nothing could be further from the truth. And while my brother, sister and I grew up eating tacos with ground hamburger, lettuce, tomatoes and cheese, there are so many more ways to fix them.
That said, here are six vegetarian taco recipes to help you get started, including Veggie Tacos with Avocado Tomatillo Salsa and Banana Chocolate Tacos (yes, you read that right!). Enjoy!
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.
This was featured in "Vegetarian Taco Night" and can be viewed online here.
Ingredients
1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)
Preparation
Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
BANANA CHOCOLATE TACOS
Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”
This can be found here.
Ingredients
1 cup part-skim ricotta cheese
2 Tbsp. almond butter
1 Tbsp. maple syrup
1–2 tsp. orange zest
1 tsp. vanilla extract
2 oz. chopped dark chocolate
1/2 tsp. cinnamon
4 small bananas, sliced into 1/2" pieces
4 small (6") whole-wheat tortillas, heated according to package
1/4 cup unsweetened toasted coconut flakes
Instructions
Stir together ricotta, almond butter, syrup, orange zest and vanilla.
Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.
Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.
Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.
ROASTED TOMATILLO AND BLACK BEAN TACOS
This is from Vegetarian Times, and begins, “To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.” Serves 4.
To view this online, click here.
Ingredients:
3/4 lb. fresh whole tomatillos, husks removed
1 small onion, cut into 1/2-inch pieces (1 cup)
1 small red bell pepper, cut into 1/2-inch pieces (1 cup)
3 large cloves garlic, peeled
3 Tbs. coarsely chopped cilantro, divided
1 1/2 tsp. minced jalapeno pepper
1 cup canned black beans, rinsed and drained
4 6-inch corn tortillas, warmed
1 small avocado, cut into 1/4-inch-thick slices
2 Tbs. queso fresco or feta cheese
1/4 cup frozen corn kernels, thawed, optional
1/4 cup low-fat sour cream, optional
Instructions:
Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet. Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.
Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.
Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.
Fill tortillas with black bean mixture, avocado, and queso fresco. Garnish with remaining cilantro and corn kernels, if desired. Serve remaining tomatillo sauce and sour cream, if desired, on side.
Nutrition Information: Calories: 226; Protein: 8 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Cholesterol: 2 mg; Sodium: 457 mg; Fiber: 11 g; Sugar: 7 g; Yield: Serves 4
CHILI-LIME MUSHROOM TACOS
Okay, this is something that I've posted on several Taco Tuesdays, but since mushrooms are a big part of this recipe, I'm also posting it here.
This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."
Prep/Total Time: 25 minutes; Makes: 4 servings
View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.
Ingredients
4 large portobello mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 medium sweet red pepper, cut into strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
8 corn tortillas (6 inches), warmed
1 cup shredded pepper jack cheese
Directions
Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
Ingredients
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1 1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Directions
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
I don't know about you, but I love tacos. Many of us grew up thinking that tacos had to be filled with meat. Nothing could be further from the truth. And while my brother, sister and I grew up eating tacos with ground hamburger, lettuce, tomatoes and cheese, there are so many more ways to fix them.
That said, here are six vegetarian taco recipes to help you get started, including Veggie Tacos with Avocado Tomatillo Salsa and Banana Chocolate Tacos (yes, you read that right!). Enjoy!
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.
This was featured in "Vegetarian Taco Night" and can be viewed online here.
Ingredients
1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)
Preparation
Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
BANANA CHOCOLATE TACOS
Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”
This can be found here.
Ingredients
1 cup part-skim ricotta cheese
2 Tbsp. almond butter
1 Tbsp. maple syrup
1–2 tsp. orange zest
1 tsp. vanilla extract
2 oz. chopped dark chocolate
1/2 tsp. cinnamon
4 small bananas, sliced into 1/2" pieces
4 small (6") whole-wheat tortillas, heated according to package
1/4 cup unsweetened toasted coconut flakes
Instructions
Stir together ricotta, almond butter, syrup, orange zest and vanilla.
Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.
Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.
Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.
ROASTED TOMATILLO AND BLACK BEAN TACOS
This is from Vegetarian Times, and begins, “To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.” Serves 4.
To view this online, click here.
Ingredients:
3/4 lb. fresh whole tomatillos, husks removed
1 small onion, cut into 1/2-inch pieces (1 cup)
1 small red bell pepper, cut into 1/2-inch pieces (1 cup)
3 large cloves garlic, peeled
3 Tbs. coarsely chopped cilantro, divided
1 1/2 tsp. minced jalapeno pepper
1 cup canned black beans, rinsed and drained
4 6-inch corn tortillas, warmed
1 small avocado, cut into 1/4-inch-thick slices
2 Tbs. queso fresco or feta cheese
1/4 cup frozen corn kernels, thawed, optional
1/4 cup low-fat sour cream, optional
Instructions:
Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet. Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.
Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.
Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.
Fill tortillas with black bean mixture, avocado, and queso fresco. Garnish with remaining cilantro and corn kernels, if desired. Serve remaining tomatillo sauce and sour cream, if desired, on side.
Nutrition Information: Calories: 226; Protein: 8 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Cholesterol: 2 mg; Sodium: 457 mg; Fiber: 11 g; Sugar: 7 g; Yield: Serves 4
CHILI-LIME MUSHROOM TACOS
Okay, this is something that I've posted on several Taco Tuesdays, but since mushrooms are a big part of this recipe, I'm also posting it here.
This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."
Prep/Total Time: 25 minutes; Makes: 4 servings
View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.
Ingredients
4 large portobello mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 medium sweet red pepper, cut into strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
8 corn tortillas (6 inches), warmed
1 cup shredded pepper jack cheese
Directions
Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
Ingredients
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1 1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Directions
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
Monday, September 4, 2023
Labor Day Recipes
It's Labor Day, a day celebrating the labor movement in the United States. And while that is the real reason we celebrate Labor Day on the first Monday in September, it also marks the unofficial end of summer.
Here are six recipes to help you celebrate Labor Day, including Mediterranean Veggie Burgers and Chocolate Tofu Ice Cream. Enjoy!
BLACK BEAN-QUINOA BURGERS
This recipe comes from page 60 of the July/August 2011 of Vegetarian Times. It begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Serves 8.
To view this online, click here.
Ingredients
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Directions
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
nutritional information Per Burger: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; vegan
BOSTON BAKED BEANS
Yield: 16 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
Book info: http://diabeticgourmet.com/book_archive/details/12.shtml
Ingredients
1 pound dried navy beans
1 large onion, chopped
2 teaspoons salt
1 tomato, chopped
1/3 cup firmly packed dark brown sugar
3 tablespoons molasses
2 tablespoons cider vinegar
1 tablespoons ketchup
1 tablespoon ground ginger
1 teaspoon dry mustard
1/4 teaspoon ground white pepper
Directions
Place the beans in a strainer and sort through the beans to remove stones, discolored beans, or any other objects. Rinse with cold water until beans are clean, about 2 minutes.
In a large bowl, combine the beans, onion, salt, and enough water to cover them by 2 inches. Let stand 8 hours or overnight at room temperature; do not refrigerate.
Preheat the oven to 300 degrees F.
In a strainer, drain and rinse the beans and onion. Place in a 4-quart saucepan and add the tomato, sugar, molasses, vinegar, ketchup, ginger, mustard, and pepper; stir until blended. Add enough water to cover the beans, about 2 cups. Cover and bake until bubbly and the beans are soft, 5 hours.
Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 0 g, Cholesterol: 0 mg, Sodium: 50 mg, Carbohydrate: 21 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Starch
MEDITERRANEAN VEGGIE BURGERS
This comes from the July/August 2010 issue of Vegetarian Times, page 62, and begins, “Eureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: purée the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper for a more stable grilling surface. Serve these mouthwatering miracles with your favorite burger buns and toppings.” Makes 6 burgers.
To view this online, click here.
Ingredients
4 oz. rigatoni
1/2 cup red quinoa
7 oz. low-sodium vegetable broth
1 1/2 tsp. olive oil
3/4 cup chopped onion
9 cloves garlic, finely chopped
1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry
1/2 cup steamed broccoli
1/4 cup plus 2 Tbs. finely shredded green cabbage
3 Tbs. finely chopped red bell pepper
2 Tbs. Tomato Sauce (recipe follows)
6 kalamata olives, sliced
2 oil-packed sun-dried tomatoes, drained and finely chopped
2 Tbs. canola oil for oiling patties and grill topper
Directions
Cook rigatoni in large pot of boiling salted water 19 minutes, or until very soft. Drain, measure out 1 1/2 cups very tightly packed rigatoni, and set aside.
Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.
Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.
Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture. Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.
Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more.
nutritional information Per Burger: Calories: 276; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 257 mg; Fiber: 6 g; Sugar: 3 g; Vegan
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
ROCKY ROAD CAKE
This recipe can be found in my e-cookbook, Off the Wall Cooking. I'm currently updating Off the Wall Cooking, adding more recipes, as well as photos.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
Ingredients
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate chips
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Directions
Grease & flour 2 9-inch pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Ingredients
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Directions
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
TWO-TONE POTATO SALAD WITH WALNUT-TARRAGON VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 44. It starts out, “When half of the vinaigrette for this meal-size salad is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.” Serves 6.
To view this online, click here.
Ingredients
Walnut-Tarragon Vinaigrette
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
1/2 tsp. salt, optional
1/4 cup finely chopped shallot or red onion
Two-Tone Potato Salad
3 medium boiling potatoes, peeled and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
2 cups arugula
1 1/2 cups cherry tomatoes, halved
1 cup finely diced celery
1/2 cup toasted walnut pieces
Directions
To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.
To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.
Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.
Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.
nutritional information Per 1-cup serving: Calories: 293; Protein: 4 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 191 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
Here are six recipes to help you celebrate Labor Day, including Mediterranean Veggie Burgers and Chocolate Tofu Ice Cream. Enjoy!
BLACK BEAN-QUINOA BURGERS
This recipe comes from page 60 of the July/August 2011 of Vegetarian Times. It begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Serves 8.
To view this online, click here.
Ingredients
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Directions
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
nutritional information Per Burger: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; vegan
BOSTON BAKED BEANS
Yield: 16 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
Book info: http://diabeticgourmet.com/book_archive/details/12.shtml
Ingredients
1 pound dried navy beans
1 large onion, chopped
2 teaspoons salt
1 tomato, chopped
1/3 cup firmly packed dark brown sugar
3 tablespoons molasses
2 tablespoons cider vinegar
1 tablespoons ketchup
1 tablespoon ground ginger
1 teaspoon dry mustard
1/4 teaspoon ground white pepper
Directions
Place the beans in a strainer and sort through the beans to remove stones, discolored beans, or any other objects. Rinse with cold water until beans are clean, about 2 minutes.
In a large bowl, combine the beans, onion, salt, and enough water to cover them by 2 inches. Let stand 8 hours or overnight at room temperature; do not refrigerate.
Preheat the oven to 300 degrees F.
In a strainer, drain and rinse the beans and onion. Place in a 4-quart saucepan and add the tomato, sugar, molasses, vinegar, ketchup, ginger, mustard, and pepper; stir until blended. Add enough water to cover the beans, about 2 cups. Cover and bake until bubbly and the beans are soft, 5 hours.
Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 0 g, Cholesterol: 0 mg, Sodium: 50 mg, Carbohydrate: 21 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Starch
MEDITERRANEAN VEGGIE BURGERS
This comes from the July/August 2010 issue of Vegetarian Times, page 62, and begins, “Eureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: purée the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper for a more stable grilling surface. Serve these mouthwatering miracles with your favorite burger buns and toppings.” Makes 6 burgers.
To view this online, click here.
Ingredients
4 oz. rigatoni
1/2 cup red quinoa
7 oz. low-sodium vegetable broth
1 1/2 tsp. olive oil
3/4 cup chopped onion
9 cloves garlic, finely chopped
1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry
1/2 cup steamed broccoli
1/4 cup plus 2 Tbs. finely shredded green cabbage
3 Tbs. finely chopped red bell pepper
2 Tbs. Tomato Sauce (recipe follows)
6 kalamata olives, sliced
2 oil-packed sun-dried tomatoes, drained and finely chopped
2 Tbs. canola oil for oiling patties and grill topper
Directions
Cook rigatoni in large pot of boiling salted water 19 minutes, or until very soft. Drain, measure out 1 1/2 cups very tightly packed rigatoni, and set aside.
Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.
Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.
Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture. Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.
Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more.
nutritional information Per Burger: Calories: 276; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 257 mg; Fiber: 6 g; Sugar: 3 g; Vegan
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
ROCKY ROAD CAKE
This recipe can be found in my e-cookbook, Off the Wall Cooking. I'm currently updating Off the Wall Cooking, adding more recipes, as well as photos.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
Ingredients
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate chips
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Directions
Grease & flour 2 9-inch pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Ingredients
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Directions
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
TWO-TONE POTATO SALAD WITH WALNUT-TARRAGON VINAIGRETTE
This comes from the September 2012 issue of Vegetarian Times, page 44. It starts out, “When half of the vinaigrette for this meal-size salad is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.” Serves 6.
To view this online, click here.
Ingredients
Walnut-Tarragon Vinaigrette
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
1/2 tsp. salt, optional
1/4 cup finely chopped shallot or red onion
Two-Tone Potato Salad
3 medium boiling potatoes, peeled and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
2 cups arugula
1 1/2 cups cherry tomatoes, halved
1 cup finely diced celery
1/2 cup toasted walnut pieces
Directions
To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.
To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.
Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.
Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.
nutritional information Per 1-cup serving: Calories: 293; Protein: 4 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 191 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
Friday, September 1, 2023
Friday Recipes
It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Cheese Enchiladas and Panda Express Chow Mein Copycat. Enjoy!
BEST-OF-SUMMER-FRUIT SALAD
This is from the July/August 2009 issue of Vegetarian Times, page 59. It begins, "Tossing fruit in a lemon-infused syrup lightly sweetens it and keeps it from browning once it’s cut and stirred into a salad. Feel free to substitute whatever fruit you may have on hand for the choices here. If you plan to use bananas, though, do not add them until just before you’re ready to serve the dish." Serves 8
To view this online, go to https://www.vegetariantimes.com/recipes/best-of-summer-fruit-salad/.
Ingredients
1/3 cup sugar or 1/4 cup agave nectar
1/4 cup fresh mint or lemon verbena leaves
2 Tbs. lemon or lime juice
2 cups seedless grapes, halved
2 peaches or nectarines, cut into 1-1/2-inch pieces
1 cup sliced strawberries or whole raspberries
1 cup blueberries
Preparation
Bring sugar and 1/2 cup water to a boil in saucepan. Simmer 2 minutes. Remove from heat, and stir in mint and lemon juice. Steep 15 minutes. Strain out mint.
Combine grapes, peaches, strawberries, and blueberries in large bowl. Stir in sugar syrup. Cover, and chill 2 hours, or overnight.
CALLALOO
This is from page 81 of the June 2008 issue of Vegetarian Times. It begins, "Callaloo refers to amaranth, a leafy vegetable cooked the same way greens are cooked in the southern United States. For a similar taste and texture, we made the dish using a half-and-half mix of collard greens and spinach." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/callaloo-with-hot-pepper-vinegar/.
Ingredients
Callaloo
3 Tbs. canola oil
1 large onion, cut into thin slices (2 cups)
1 lb. collard greens, chopped
1 lb. spinach, stems trimmed
5 cloves garlic, minced (1 1/2 Tbs.)
Hot pepper vinegar
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 to 1 Scotch bonnet chile, minced
1/2 cup cider vinegar
1/2 tsp. sugar
Preparation
To make Callaloo: Heat oil in stockpot over medium heat. Add onion, and sauté 5 to 7 minutes, or until beginning to brown.
Add collard greens, spinach, and garlic; cover, and increase heat to medium-high. Cook 7 to 10 minutes, stirring often with tongs, or until greens wilt. Add 2 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and cook 45 minutes, or until greens are tender. Season with salt and pepper.
To make Hot Pepper Vinegar: Combine bell peppers and Scotch bonnet chile in 2-cup glass measuring cup. Stir together vinegar, sugar, and 1/2 cup water in small saucepan. Bring vinegar mixture to a boil, then pour over peppers. Cool.
To serve: top each serving of Callaloo with Hot Pepper Vinegar.
CHEESE ENCHILADAS
This is from Bryan Washington in The New York Times cooking e-newsletter. Bryan wrote, "Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In 'The Enchilada Queen Cookbook,' Sylvia Casares notes, 'for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice' yielding 'the quintessential Tex-Mex enchilada.'"
Yield: 4 servings; Time: 1 hour
This was featured in "All Enchiladas Are Perfect. But These Are My Favorite", and can be viewed online at https://cooking.nytimes.com/recipes/1023152-cheese-enchiladas.
Ingredients
3 tablespoons neutral oil, such as canola, plus more for greasing
3 tablespoons all-purpose flour
4 garlic cloves, minced
2 tablespoons ground red chile powder (see Tip)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper, plus more for sprinkling
2 cups beef broth
Salt
10 corn tortillas
1 pound shredded Cheddar (5 cups)
1/2 cup finely diced white onion
Fresh parsley or cilantro, for garnish (optional)
Preparation
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.
Fill a softened tortilla with about 1/3 cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.
Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
Tip
You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.
TERIYAKI TOFU KABOBS
Recipe Yield: Yield 4 servingsServing Size: 2 skewers
Source: The Diabetes Food and Nutrition Bible
Book Title: The Diabetes Food and Nutrition Bible
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/teriyaki-tofu-kabobs.
Ingredients
8 bamboo skewers
3/4 pound extra firm tofu, drained and cut into 32 cubes
1 red pepper, cut into 16 squares
1 cup canned pineapple chunks, reserve 1/2 cup juice
1 tablespoon lite soy sauce
1 clove garlic
2 teaspoons minced ginger
Directions
Soak skewers in water for 30 minutes to keep them from burning as you cook the skewers.
Meanwhile, put the tofu, red pepper, and pineapple chunks in a plastic bag or container with a lid. Add reserved pineapple juice, soy sauce, garlic, and ginger. Marinate for at least 30 minutes.
Drain, reserving marinade to baste. Thread the tofu, red pepper, and pineapple on the skewers.
Prepare an outdoor grill or oven broiler with the rack set 6 inches from the heat source. Grill or broil the kabobs about 5 minutes per side, basting with the marinade. Serve with brown rice.
Nutritional Information Per Serving: Calories: 107; Fat: 2 g; Sodium: 147 mg; Protein: 7 g; Carbohydrates: 17 g
Diabetic Exchanges: 1 Carbohydrate, 1 Very Lean Meat
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
BAKED ZITI
This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe."
Yield: 6 to 8 servings; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1018954-baked-ziti.
Ingredients
1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces
Preparation
Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
Once tomato sauce is done, stir in reserved pasta water.
Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
Let cool slightly before eating with a big green leafy salad.
Tip
Baked ziti can be assembled 2 hours before baking. It can be baked 1 day ahead and rewarmed before serving.
BEST-OF-SUMMER-FRUIT SALAD
This is from the July/August 2009 issue of Vegetarian Times, page 59. It begins, "Tossing fruit in a lemon-infused syrup lightly sweetens it and keeps it from browning once it’s cut and stirred into a salad. Feel free to substitute whatever fruit you may have on hand for the choices here. If you plan to use bananas, though, do not add them until just before you’re ready to serve the dish." Serves 8
To view this online, go to https://www.vegetariantimes.com/recipes/best-of-summer-fruit-salad/.
Ingredients
1/3 cup sugar or 1/4 cup agave nectar
1/4 cup fresh mint or lemon verbena leaves
2 Tbs. lemon or lime juice
2 cups seedless grapes, halved
2 peaches or nectarines, cut into 1-1/2-inch pieces
1 cup sliced strawberries or whole raspberries
1 cup blueberries
Preparation
Bring sugar and 1/2 cup water to a boil in saucepan. Simmer 2 minutes. Remove from heat, and stir in mint and lemon juice. Steep 15 minutes. Strain out mint.
Combine grapes, peaches, strawberries, and blueberries in large bowl. Stir in sugar syrup. Cover, and chill 2 hours, or overnight.
CALLALOO
This is from page 81 of the June 2008 issue of Vegetarian Times. It begins, "Callaloo refers to amaranth, a leafy vegetable cooked the same way greens are cooked in the southern United States. For a similar taste and texture, we made the dish using a half-and-half mix of collard greens and spinach." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/callaloo-with-hot-pepper-vinegar/.
Ingredients
Callaloo
3 Tbs. canola oil
1 large onion, cut into thin slices (2 cups)
1 lb. collard greens, chopped
1 lb. spinach, stems trimmed
5 cloves garlic, minced (1 1/2 Tbs.)
Hot pepper vinegar
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 to 1 Scotch bonnet chile, minced
1/2 cup cider vinegar
1/2 tsp. sugar
Preparation
To make Callaloo: Heat oil in stockpot over medium heat. Add onion, and sauté 5 to 7 minutes, or until beginning to brown.
Add collard greens, spinach, and garlic; cover, and increase heat to medium-high. Cook 7 to 10 minutes, stirring often with tongs, or until greens wilt. Add 2 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and cook 45 minutes, or until greens are tender. Season with salt and pepper.
To make Hot Pepper Vinegar: Combine bell peppers and Scotch bonnet chile in 2-cup glass measuring cup. Stir together vinegar, sugar, and 1/2 cup water in small saucepan. Bring vinegar mixture to a boil, then pour over peppers. Cool.
To serve: top each serving of Callaloo with Hot Pepper Vinegar.
CHEESE ENCHILADAS
This is from Bryan Washington in The New York Times cooking e-newsletter. Bryan wrote, "Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In 'The Enchilada Queen Cookbook,' Sylvia Casares notes, 'for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice' yielding 'the quintessential Tex-Mex enchilada.'"
Yield: 4 servings; Time: 1 hour
This was featured in "All Enchiladas Are Perfect. But These Are My Favorite", and can be viewed online at https://cooking.nytimes.com/recipes/1023152-cheese-enchiladas.
Ingredients
3 tablespoons neutral oil, such as canola, plus more for greasing
3 tablespoons all-purpose flour
4 garlic cloves, minced
2 tablespoons ground red chile powder (see Tip)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper, plus more for sprinkling
2 cups beef broth
Salt
10 corn tortillas
1 pound shredded Cheddar (5 cups)
1/2 cup finely diced white onion
Fresh parsley or cilantro, for garnish (optional)
Preparation
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.
Fill a softened tortilla with about 1/3 cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.
Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
Tip
You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.
TERIYAKI TOFU KABOBS
Recipe Yield: Yield 4 servingsServing Size: 2 skewers
Source: The Diabetes Food and Nutrition Bible
Book Title: The Diabetes Food and Nutrition Bible
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/teriyaki-tofu-kabobs.
Ingredients
8 bamboo skewers
3/4 pound extra firm tofu, drained and cut into 32 cubes
1 red pepper, cut into 16 squares
1 cup canned pineapple chunks, reserve 1/2 cup juice
1 tablespoon lite soy sauce
1 clove garlic
2 teaspoons minced ginger
Directions
Soak skewers in water for 30 minutes to keep them from burning as you cook the skewers.
Meanwhile, put the tofu, red pepper, and pineapple chunks in a plastic bag or container with a lid. Add reserved pineapple juice, soy sauce, garlic, and ginger. Marinate for at least 30 minutes.
Drain, reserving marinade to baste. Thread the tofu, red pepper, and pineapple on the skewers.
Prepare an outdoor grill or oven broiler with the rack set 6 inches from the heat source. Grill or broil the kabobs about 5 minutes per side, basting with the marinade. Serve with brown rice.
Nutritional Information Per Serving: Calories: 107; Fat: 2 g; Sodium: 147 mg; Protein: 7 g; Carbohydrates: 17 g
Diabetic Exchanges: 1 Carbohydrate, 1 Very Lean Meat
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
BAKED ZITI
This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe."
Yield: 6 to 8 servings; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1018954-baked-ziti.
Ingredients
1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces
Preparation
Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
Once tomato sauce is done, stir in reserved pasta water.
Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
Let cool slightly before eating with a big green leafy salad.
Tip
Baked ziti can be assembled 2 hours before baking. It can be baked 1 day ahead and rewarmed before serving.
Thursday, August 31, 2023
Breakfast
If you've followed this blog for a while, you might be aware that my mom had qualms about having breakfast at any time other than morning. I have no such qualms. You want breakfast at breakfast time? Great! You want breakfast in the middle of the afternoon? Cool!
That said, here are six yummy breakfast recipes to help you through the day, including Pirate Eggs and vegan Apple Peanut Butter Granola Bars. Enjoy!
EGG WHITE FRITTATA WITH CHEDDAR AND VEGGIES
This is from WW (formerly known as Weight Watchers). It begins, "Sticking to just egg whites in a frittata lets you save room all the flavorful, cheesy goodness on top here. Plus, it had all that filling protein you'd expect in an egg-based main dish so that you feel satisfied. Use this versatile recipe as a jumping-off point for many variations. Other fillings to try: sliced button mushrooms, grated summer squash, diced tomatoes, and flavorful minced shallots. Frittatas are a welcome starring attraction whether it's brunch, lunch, or dinner and leftovers are a gift. Wrap up a wedge in a lettuce leaf for a low-carb lunch or reheat it in the microwave and roll it up in a tortilla for a quick and portable breakfast on the go."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving Size: 1 wedge; Difficulty: Easy; 8 points
To view this online, click here.
Ingredients
1-1/2 cup egg whites (about 8 large eggs)
1/2 tsp table salt
1/4 tsp black pepper
2 tsp olive oil
2 bell peppers, medium, any color, diced
1 medium red onion, thinly sliced
8 oz (about 1 cup) reduced fat cheddar cheese, shredded
2 medium scallions, sliced on diagonal
Directions
Whisk together egg whites, salt, and pepper in large bowl until frothy.
Heat oil in 10-inch heavy ovenproof nonstick skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, until softened, about 5 minutes. Add egg whites and cook, stirring occasionally, until beginning to set, about 2 minutes. Reduce heat and cook, without stirring, until eggs are almost set, about 6 minutes longer.
Meanwhile, preheat broiler.
Sprinkle Cheddar over frittata. Broil 5 inches from heat until cheese is melted and eggs are set, 1–2 minutes. Sprinkle with scallions. Cut into 4 wedges.
Notes
If you have leftovers, wrap them in plastic wrap and refrigerate up to 3 days. A wedge of this tasty frittata makes an excellent sandwich filling.
PIRATE EGGS
When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.
The instructions are for one person. Adjust for the number of people you're feeding.
Ingredients
1-2 eggs
1-2 pieces of bread
margarine for the pan
Directions
Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hole. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!
COCOA PANCAKES
This comes from Vegetarian Times (May 2005 issue, page 95), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "Not only does Inn Serendipity in Browntown, WI feature hearty vegetarian breakfasts (and bedside cordials in the evening), but the owners try to meet any special dietary needs, especially those of vegans. Their vegan cocoa pancakes are among the recipes most requested by vegan and nonvegan visitors. This recipe makes 18 to 20 pancakes—and they can be prepared in just 30 minutes or less!" Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/cocoa-pancakes/.
Ingredients
1 1/2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
2 Tbs. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups chocolate soymilk
1 Tbs. vegetable oil
1 1/2 tsp. vanilla extract
1/2 cup carob chips
Preparation
Sift flour, cocoa, sugar, baking powder, baking soda and salt into mixing bowl. Whisk in chocolate soymilk and oil until just combined. Stir in vanilla extract. Let batter sit 5 minutes before cooking.
Spray large nonstick skillet or griddle with cooking spray, and heat over medium heat. When hot, ladle on 1/4 cup batter for each pancake. Sprinkle pancakes with several carob chips. Cook 2 minutes, and turn when tops begin to bubble and edges start to look dry. Cook 2 minutes more, and remove to plate. Serve with maple syrup or vanilla soy yogurt and fresh fruit.
BROCCOLI FRITTATA
Yield: 4 Servings
View Online: http://diabeticgourmet.com/recipes/html/692.shtml
Ingredients
1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced
Directions
Mix cottage cheese and egg substitute together; set aside.
In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.
Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.
Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.
Invert onto a serving plate and cut into wedges.
Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat
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.
APPLE PEANUT BUTTER GRANOLA BARS [VEGAN]
This is from One Green Planet, an animal-friendly website. This recipe begins, "This vegan apple flapjack recipe is super easy to follow but so tasty. These are perfect for an afternoon snack or as a post dinner dessert, so you’ve got to give these a go!"
Cooking Time: 30 minutes; Serves 16
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/apple-peanut-butter-granola-bars-vegan/.
Ingredients
For the Granola Bars:
1 cup sunflower oil, (or melted coconut oil)
1/2 cup brown sugar
1/2 cup Lakanta Monk fruit sweetener (or substitute with low sugar sweetener or sugar)
1 cup ground oats (blend oats in a blender or just use wholewheat flour)
2 cups traditional oats
1/2 cup almond flour (optional- replace with ground oats or desiccated coconut instead)
1 1/2 tablespoon tahini (or smooth peanut butter)
1/4 teaspoon baking powder
1/4 teaspoon salt
2 apples, peeled and cored, 1 finely sliced and the other grated
1 teaspoon ground cinnamon
1 teaspoon vegan butter
1 teaspoon agave syrup or sugar
1 teaspoon vanilla essence
For the Drizzle:
1 tablespoon icing sugar, sifted
2 tablespoons plant milk (add more/less if needed)
1 tablespoon smooth peanut butter
Preparation
For the Granola Bars:
Preheat oven to 350°F and line a medium sized square baking tray with baking paper (mine is roughly 9x9 inch).
In a large bowl, whisk together sunflower oil (or melted coconut oil) , vanilla essence, tahini, sugar and monk fruit sweetener (if using).
In a separate bowl combine the ground oats, traditional oats, ground almonds, baking soda, and salt. Add the liquid mixture and stir to combine.
Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers.Heat a sauce pan on medium heat and add the butter, cinnamon and agave syrup. Add both the chopped and grated apples. Add a few splashes of water if the pan is looking dry. Lower the heat and cover. Cook for a few minutes until the apples have softened.
Pour the apple puree on the flapjacks and evenly spread the mixture, but leave a bit of space from the edges.
Sprinkle on the remaining oat mixture and press down gently.
Bake in preheated oven for 20 minutes or until crust is golden brown.
Remove from oven and let cool completely at room temperature.
For the Peanut Butter Drizzle:
Add 1 tablespoon of plant milk to the peanut butter in a microwave safe cup and stir with a mini whisk or fork.
Microwave for a few seconds on low heat if necessary to make the peanut butter mixture runnier.
Add the peanut sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture.
Once the flapjacks have completely cooled, drizzle the peanut butter icing over the flapjacks with a small spoon.
Cut into squares and serve.
That said, here are six yummy breakfast recipes to help you through the day, including Pirate Eggs and vegan Apple Peanut Butter Granola Bars. Enjoy!
EGG WHITE FRITTATA WITH CHEDDAR AND VEGGIES
This is from WW (formerly known as Weight Watchers). It begins, "Sticking to just egg whites in a frittata lets you save room all the flavorful, cheesy goodness on top here. Plus, it had all that filling protein you'd expect in an egg-based main dish so that you feel satisfied. Use this versatile recipe as a jumping-off point for many variations. Other fillings to try: sliced button mushrooms, grated summer squash, diced tomatoes, and flavorful minced shallots. Frittatas are a welcome starring attraction whether it's brunch, lunch, or dinner and leftovers are a gift. Wrap up a wedge in a lettuce leaf for a low-carb lunch or reheat it in the microwave and roll it up in a tortilla for a quick and portable breakfast on the go."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving Size: 1 wedge; Difficulty: Easy; 8 points
To view this online, click here.
Ingredients
1-1/2 cup egg whites (about 8 large eggs)
1/2 tsp table salt
1/4 tsp black pepper
2 tsp olive oil
2 bell peppers, medium, any color, diced
1 medium red onion, thinly sliced
8 oz (about 1 cup) reduced fat cheddar cheese, shredded
2 medium scallions, sliced on diagonal
Directions
Whisk together egg whites, salt, and pepper in large bowl until frothy.
Heat oil in 10-inch heavy ovenproof nonstick skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, until softened, about 5 minutes. Add egg whites and cook, stirring occasionally, until beginning to set, about 2 minutes. Reduce heat and cook, without stirring, until eggs are almost set, about 6 minutes longer.
Meanwhile, preheat broiler.
Sprinkle Cheddar over frittata. Broil 5 inches from heat until cheese is melted and eggs are set, 1–2 minutes. Sprinkle with scallions. Cut into 4 wedges.
Notes
If you have leftovers, wrap them in plastic wrap and refrigerate up to 3 days. A wedge of this tasty frittata makes an excellent sandwich filling.
PIRATE EGGS
When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.
The instructions are for one person. Adjust for the number of people you're feeding.
Ingredients
1-2 eggs
1-2 pieces of bread
margarine for the pan
Directions
Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hole. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!
COCOA PANCAKES
This comes from Vegetarian Times (May 2005 issue, page 95), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "Not only does Inn Serendipity in Browntown, WI feature hearty vegetarian breakfasts (and bedside cordials in the evening), but the owners try to meet any special dietary needs, especially those of vegans. Their vegan cocoa pancakes are among the recipes most requested by vegan and nonvegan visitors. This recipe makes 18 to 20 pancakes—and they can be prepared in just 30 minutes or less!" Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/cocoa-pancakes/.
Ingredients
1 1/2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
2 Tbs. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups chocolate soymilk
1 Tbs. vegetable oil
1 1/2 tsp. vanilla extract
1/2 cup carob chips
Preparation
Sift flour, cocoa, sugar, baking powder, baking soda and salt into mixing bowl. Whisk in chocolate soymilk and oil until just combined. Stir in vanilla extract. Let batter sit 5 minutes before cooking.
Spray large nonstick skillet or griddle with cooking spray, and heat over medium heat. When hot, ladle on 1/4 cup batter for each pancake. Sprinkle pancakes with several carob chips. Cook 2 minutes, and turn when tops begin to bubble and edges start to look dry. Cook 2 minutes more, and remove to plate. Serve with maple syrup or vanilla soy yogurt and fresh fruit.
BROCCOLI FRITTATA
Yield: 4 Servings
View Online: http://diabeticgourmet.com/recipes/html/692.shtml
Ingredients
1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced
Directions
Mix cottage cheese and egg substitute together; set aside.
In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.
Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.
Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.
Invert onto a serving plate and cut into wedges.
Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat
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.
APPLE PEANUT BUTTER GRANOLA BARS [VEGAN]
This is from One Green Planet, an animal-friendly website. This recipe begins, "This vegan apple flapjack recipe is super easy to follow but so tasty. These are perfect for an afternoon snack or as a post dinner dessert, so you’ve got to give these a go!"
Cooking Time: 30 minutes; Serves 16
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/apple-peanut-butter-granola-bars-vegan/.
Ingredients
For the Granola Bars:
1 cup sunflower oil, (or melted coconut oil)
1/2 cup brown sugar
1/2 cup Lakanta Monk fruit sweetener (or substitute with low sugar sweetener or sugar)
1 cup ground oats (blend oats in a blender or just use wholewheat flour)
2 cups traditional oats
1/2 cup almond flour (optional- replace with ground oats or desiccated coconut instead)
1 1/2 tablespoon tahini (or smooth peanut butter)
1/4 teaspoon baking powder
1/4 teaspoon salt
2 apples, peeled and cored, 1 finely sliced and the other grated
1 teaspoon ground cinnamon
1 teaspoon vegan butter
1 teaspoon agave syrup or sugar
1 teaspoon vanilla essence
For the Drizzle:
1 tablespoon icing sugar, sifted
2 tablespoons plant milk (add more/less if needed)
1 tablespoon smooth peanut butter
Preparation
For the Granola Bars:
Preheat oven to 350°F and line a medium sized square baking tray with baking paper (mine is roughly 9x9 inch).
In a large bowl, whisk together sunflower oil (or melted coconut oil) , vanilla essence, tahini, sugar and monk fruit sweetener (if using).
In a separate bowl combine the ground oats, traditional oats, ground almonds, baking soda, and salt. Add the liquid mixture and stir to combine.
Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers.Heat a sauce pan on medium heat and add the butter, cinnamon and agave syrup. Add both the chopped and grated apples. Add a few splashes of water if the pan is looking dry. Lower the heat and cover. Cook for a few minutes until the apples have softened.
Pour the apple puree on the flapjacks and evenly spread the mixture, but leave a bit of space from the edges.
Sprinkle on the remaining oat mixture and press down gently.
Bake in preheated oven for 20 minutes or until crust is golden brown.
Remove from oven and let cool completely at room temperature.
For the Peanut Butter Drizzle:
Add 1 tablespoon of plant milk to the peanut butter in a microwave safe cup and stir with a mini whisk or fork.
Microwave for a few seconds on low heat if necessary to make the peanut butter mixture runnier.
Add the peanut sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture.
Once the flapjacks have completely cooled, drizzle the peanut butter icing over the flapjacks with a small spoon.
Cut into squares and serve.
Subscribe to:
Posts (Atom)