It's Monday, time to get the week started just right. Since the holidays are in full swing, here are six yummy holiday recipes to get your week started, including Maple Pecan Sweet Potato Scones and Best Pecan Pie. Enjoy!
CLASSIC CRANBERRY SAUCE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)
Time: 15 minutes, plus chilling; Yield: 2 cups
This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.
Ingredients
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
2 cups water
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)
Preparation
In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
GINGERBREAD LOAF WITH CREAM CHEESE FROSTING
This is from Anita Schecter on The Spruce Eats. Anita wrote, “The aroma of gingerbread baking is probably one of the most memorable scents of the Christmas holiday. The combination of spices is hard to mistake and we automatically envision decorated cookies or houses. If making gingerbread from scratch seems too complicated, you're not relegated to those elaborately constructed houses—just skip the architectural project and bake up a rich, moist, and fragrant loaf cake instead.
“Gingerbread is also wonderfully customizable. Love the earthy sweetness of molasses? Use more of that and less of the granulated sugar. Want just a hint of molasses? Feel free to reduce it a bit. This recipe strives for a good balance between the two, but sample the batter and decide for yourself.
“As for the spices, ginger, cinnamon, nutmeg, and clove are common, but you can alter the proportions to suit your taste. This recipe leaves out the clove for a milder taste. Finally, the sweet tangy notes of cream cheese frosting adds a decadent touch to this simple cake, but a plain icing or powdered sugar will work fine if you'd like to lighten it up.
“This loaf is lovely and rich enough to serve as dessert, but we won't judge if you decide it makes a great breakfast.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
For the Cake
8 tablespoons unsalted butter (room temperature)
1/2 cup granulated sugar
2 eggs
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup buttermilk
For the Frosting
8 ounces cream cheese (softened)
8 tablespoon unsalted butter (room temperature)
1 teaspoon vanilla
Pinch of salt
3 1/2 cups powdered sugar
Directions
Gather the ingredients and preheat the oven to 350 F.
Add the butter and sugar to the bowl of a stand mixer (you can also use a hand mixer) and beat for a few minutes until the sugar has been completely incorporated.
Add the eggs one at a time and continue beating.
Add the molasses and vanilla extract and beat to incorporate.
In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
Alternate beating in the buttermilk and the flour mixture until fully incorporated, but do not over mix.
Butter and flour a loaf pan and pour in the batter.
Bake for 45 minutes or until a cake tester comes out clean. Let rest before removing from the loaf pan.
Add the softened cream cheese, butter, vanilla, and salt to a bowl and beat together until smooth.
Stir in the powdered sugar until fully incorporated and the frosting is smooth and spreadable.
When the loaf cake has cooled, top with the cream cheese frosting.
Serve and enjoy!
CRANBERRY STREUSEL SWEET POTATOES
This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”
Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6
Ingredients
6 medium sweet potatoes, peeled
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 cup soft bread crumbs, (1 slice)
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans
2 tablespoons butter or margarine, melted
Directions
Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.
IMPOSSIBLY EASY FRENCH APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”
Ingredients
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel (See Below)
Directions
Heat oven to 325ºF. Grease 9-inch pie plate.
Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
Ingredients
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Directions
Stir together all ingredients until crumbly.
High Altitude (3500-6500 ft):
Heat oven to 375ºF.
BEST PECAN PIE
My step-dad loved pecan pies, so I'm sure he would've loved this one. It's from Linda Larsen, a contributor at The Spruce Eats. She wrote, "This recipe makes a perfect pecan pie. By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved. The method to make the pecan pie filling for this recipe is a bit unusual and offbeat, but it's not difficult to make.
"Pecan pies are traditionally enjoyed on the holidays or why not whip one up for a special occasion. Top with whipped cream or vanilla ice cream for an irresistible dessert."
Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Servings: 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/best-pecan-pie-483200.
Ingredients
1 (9-inch) pie shell
1/3 cup butter
1 cup brown sugar (packed)
1/4 cup sugar
1/4 teaspoon salt
3 eggs
1/2 cup light corn syrup
1 tablespoon vanilla
1 1/2 cups pecans (coarsely chopped)
Garnish: 1 cup large pecan halves
Directions
Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.
Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.
As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.
Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.
Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.
Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.
Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.
Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2 3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
Monday, December 16, 2024
Friday, December 13, 2024
Friday Recipes
It's finally Friday. Here are six yuummy vegetarian recipes to help you through the weekend, including a vegan Jambalaya with Sausage and White Bean Enchiladas. Enjoy!
ROASTED CARROTS AND PARSNIPS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-carrots-and-parsnips/.
Ingredients
3-4 carrots, cut diagonally into 1/2-inch-thick slices (2-1/2 cups)
3-4 parsnips, peeled and cut diagonally into 1/2-inch-thick slices (2 1/2 cups)
1-1/2 Tbs. olive oil
8 fresh sage leaves
6 thyme sprigs
Preparation
Preheat oven to 400°F. Toss together all ingredients in large baking dish, and season with salt and pepper, if desired. Roast 15 minutes, then shake dish to loosen vegetables. Roast 15 minutes more, then shake again, and roast 10 minutes more, or until tender.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
WHITE BEAN ENCHILADAS
This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."
Makes 3 servings (serving size: 2 enchiladas)
To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.
Ingredients
2 tablespoons fat-free sour cream
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10-ounce) can enchilada sauce (such as Old El Paso), divided
1/4 cup water
6 (6-inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)
Directions
Preheat oven to 350°.
Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.
Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.
FRESH CORN AND OKRA FRITTERS
This is from the July/August 2004 issue of Vegetarian Times, page 46. It begins, "In these fritters, okra shows its Southern heritage when paired with corn and cornmeal. These fritters resemble fried corn pone but with vegetables added. If you want to make your own baking powder, the formula is very simple: Combine 1/4 cup cream of tartar with 2 tablespoons baking soda, and sift the two together three times. Store the powder in a tightly sealed container away from sunlight. Makes about 12 fritters." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-corn-and-okra-fritters/.
Ingredients
1/2 cup stone-ground white cornmeal
1/2 cup all-purpose flour
1 1/2 tsp. salt
1 tsp. baking powder, preferably homemade (see above)
1 egg, lightly beaten
1/2 cup water
1/2 tsp. freshly ground black pepper
1/4 cup thinly sliced scallions
1 cup fresh corn kernels
1 cup (about 5 oz.) thinly sliced (1/8- to 1/4-inch thick) okra
About 2 cups vegetable oil for frying
Preparation
Put cornmeal, flour, 1 teaspoon salt and baking powder in a mixing bowl, and stir well to blend. In a separate bowl, whisk together egg and water, and stir into dry ingredients, mixing just until well blended.
Sprinkle remaining 1/2 teaspoon salt and black pepper over scallions, corn and okra, and fold vegetables into batter.
Pour oil into a large skillet, and heat to 340°F. Scoop batter by about 1/4 cupfuls into hot oil. Fry until golden brown on both sides, carefully turning to brown evenly and to cook through, for about 3 to 5 minutes. Remove from skillet using a slotted spoon, and drain fritters on layers of paper towels. Sprinkle lightly with salt, and serve hot or at room temperature.
JAMBALAYA WITH SAUSAGE [Vegan]
This is from Dominique Ebra on One Green Planet. Dominque wrote, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1-1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
CHERRY-COLA DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"
Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9
To view this online, click here.
Ingredients
1 jar (16 oz) maraschino cherries with juice (without stems)
1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 cup cola-flavored carbonated beverage
Directions
Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.
In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.
Expert Tips
Serve with whipped cream and additional cherries.
You could substitute cherry pie filling in place of the maraschino cherries and juice.
ROASTED CARROTS AND PARSNIPS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-carrots-and-parsnips/.
Ingredients
3-4 carrots, cut diagonally into 1/2-inch-thick slices (2-1/2 cups)
3-4 parsnips, peeled and cut diagonally into 1/2-inch-thick slices (2 1/2 cups)
1-1/2 Tbs. olive oil
8 fresh sage leaves
6 thyme sprigs
Preparation
Preheat oven to 400°F. Toss together all ingredients in large baking dish, and season with salt and pepper, if desired. Roast 15 minutes, then shake dish to loosen vegetables. Roast 15 minutes more, then shake again, and roast 10 minutes more, or until tender.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
WHITE BEAN ENCHILADAS
This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."
Makes 3 servings (serving size: 2 enchiladas)
To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.
Ingredients
2 tablespoons fat-free sour cream
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10-ounce) can enchilada sauce (such as Old El Paso), divided
1/4 cup water
6 (6-inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)
Directions
Preheat oven to 350°.
Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.
Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.
FRESH CORN AND OKRA FRITTERS
This is from the July/August 2004 issue of Vegetarian Times, page 46. It begins, "In these fritters, okra shows its Southern heritage when paired with corn and cornmeal. These fritters resemble fried corn pone but with vegetables added. If you want to make your own baking powder, the formula is very simple: Combine 1/4 cup cream of tartar with 2 tablespoons baking soda, and sift the two together three times. Store the powder in a tightly sealed container away from sunlight. Makes about 12 fritters." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-corn-and-okra-fritters/.
Ingredients
1/2 cup stone-ground white cornmeal
1/2 cup all-purpose flour
1 1/2 tsp. salt
1 tsp. baking powder, preferably homemade (see above)
1 egg, lightly beaten
1/2 cup water
1/2 tsp. freshly ground black pepper
1/4 cup thinly sliced scallions
1 cup fresh corn kernels
1 cup (about 5 oz.) thinly sliced (1/8- to 1/4-inch thick) okra
About 2 cups vegetable oil for frying
Preparation
Put cornmeal, flour, 1 teaspoon salt and baking powder in a mixing bowl, and stir well to blend. In a separate bowl, whisk together egg and water, and stir into dry ingredients, mixing just until well blended.
Sprinkle remaining 1/2 teaspoon salt and black pepper over scallions, corn and okra, and fold vegetables into batter.
Pour oil into a large skillet, and heat to 340°F. Scoop batter by about 1/4 cupfuls into hot oil. Fry until golden brown on both sides, carefully turning to brown evenly and to cook through, for about 3 to 5 minutes. Remove from skillet using a slotted spoon, and drain fritters on layers of paper towels. Sprinkle lightly with salt, and serve hot or at room temperature.
JAMBALAYA WITH SAUSAGE [Vegan]
This is from Dominique Ebra on One Green Planet. Dominque wrote, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1-1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
CHERRY-COLA DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"
Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9
To view this online, click here.
Ingredients
1 jar (16 oz) maraschino cherries with juice (without stems)
1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 cup cola-flavored carbonated beverage
Directions
Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.
In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.
Expert Tips
Serve with whipped cream and additional cherries.
You could substitute cherry pie filling in place of the maraschino cherries and juice.
Thursday, December 12, 2024
Holiday Sides
What is a holiday meal without the Holiday Sides? Check out the Southern Macaroni and Cheese, the Mashed Sweet Potatoes with Maple Syrup, and the Classic Cranberry Sauce. (Here's a hint: I've made this verson of Cranberry Sauce several times, and it's always a hit. I absolutely love it!) Enjoy!
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1-1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1-1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
Ingredients
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Directions
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1-1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
SOUTHERN MACARONI AND CHEESE
This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”
Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.
You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
CLASSIC CRANBERRY SAUCE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)
Time: 15 minutes, plus chilling; Yield: 2 cups
This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.
Ingredients
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
2 cups water
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)
Preparation
In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
MASHED SWEET POTATOES WITH MAPLE SYRUP
This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.
Ingredients
5 lbs red-skinned sweet potatoes
1/2 cup vegan margarine
1/3 cup pure maple syrup
1 tsp ground cinnamon
Salt and freshly ground black pepper
Directions
Peel sweet potatoes and cut into 1-inch chunks.
Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.
Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.
SESAME TWISTS
This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."
Makes 30 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.
Ingredients
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 Tbs. sugar
1 1/2 Tbs. baking powder
1 tsp. salt, plus more for sprinkling
1 stick unsalted butter, cut into small pieces (4 oz.)
1 1/2 cups low-fat buttermilk
1/4 cup sesame seeds
Preparation
Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.
Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.
Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.
Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1-1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1-1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
Ingredients
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Directions
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1-1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
SOUTHERN MACARONI AND CHEESE
This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”
Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.
You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
CLASSIC CRANBERRY SAUCE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)
Time: 15 minutes, plus chilling; Yield: 2 cups
This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.
Ingredients
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
2 cups water
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)
Preparation
In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
MASHED SWEET POTATOES WITH MAPLE SYRUP
This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.
Ingredients
5 lbs red-skinned sweet potatoes
1/2 cup vegan margarine
1/3 cup pure maple syrup
1 tsp ground cinnamon
Salt and freshly ground black pepper
Directions
Peel sweet potatoes and cut into 1-inch chunks.
Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.
Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.
SESAME TWISTS
This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."
Makes 30 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.
Ingredients
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 Tbs. sugar
1 1/2 Tbs. baking powder
1 tsp. salt, plus more for sprinkling
1 stick unsalted butter, cut into small pieces (4 oz.)
1 1/2 cups low-fat buttermilk
1/4 cup sesame seeds
Preparation
Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.
Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.
Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.
Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.
Wednesday, December 11, 2024
Holiday Food
With the holiday season in full swing, here is a post of Holiday Food, including Sheet-Pan Sweet Potato, Pecan, and Pumpkin Pie and Cinnamon Ice Cream. Enjoy!
HOLIDAY SEITAN ROAST
This is from Vegetarian Times, and begins, "Yes, you can carve a roast this Thanksgiving! Our seitan roast pairs well with all the tasty trimmings of the holiday–and makes great leftover sandwiches, too." Makes 8 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/holiday-seitan-roast/.
Ingredients
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. smoked paprika
1 recipe Homemade Seitan or 1 lb. seitan, divided into 2 pieces
2 Tbs. olive oil, divided
1 Tbs. unbleached all-purpose flour
1/4 cup red wine
1/4 cup tomato paste
1/2 cup low-sodium vegetable broth
2 tsp. tamari or soy sauce
1/2 tsp. chopped fresh thyme
1/4 tsp. chopped fresh rosemary
8 oz. baby carrots (1 1/4 cups)
3 stalks celery, chopped (1 cup)
1 large parsnip, chopped (4 oz.)
12 oz. small purple potatoes, halved
2 cups pearl onions, peeled and halved if large
Preparation
Preheat oven to 350°F.
Combine salt, pepper, and paprika in small bowl. Rub over seitan pieces.
Heat 1 Tbs. oil in large skillet over medium-high heat. Add seitan, and brown 6 minutes, turning to cook all sides. Remove seitan from pan, and set aside.
Add remaining 1 Tbs. oil to pan, sprinkle with flour, and reduce heat to medium. Cook 3 minutes, or until smooth roux forms. Add wine, then tomato paste, broth, tamari, thyme, and rosemary; cook 3 to 5 minutes, or until sauce begins to thicken.
Transfer seitan to roasting pan. Surround with carrots, celery, parsnip, potatoes, and onions. Pour sauce over top. Cover with foil, and roast 35 to 45 minutes. Remove foil, and roast 10 to 15 minutes more. Thinly slice seitan, and serve with vegetables and sauce.
HOMEMADE SEITAN
This is from Vegetarian Times, and begins, "Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We’ve added light seasonings to this recipe so that it will work in any dish, but feel free to play around with flavors and shapes. This tried-and-true favorite can be used in any recipe calling for seitan." Servings: 1
To view this online, go to https://www.vegetariantimes.com/recipes/homemade-seitan/.
Ingredients
2 cups vital wheat gluten
1/2 cup nutritional yeast
2 tsp. garlic powder
5 cups low-sodium vegetable broth, divided
2 Tbs. low-sodium soy sauce
1/2 small onion, diced
1 clove garlic, crushed
Preparation
Combine wheat gluten, yeast, and garlic powder in large bowl. Stir in 1 cup broth and soy sauce until dough forms, adding more broth if necessary. Knead dough in bowl with spoon 3 minutes, or until elastic. Shape into 2 loaves.
Place loaves in large saucepan, and add remaining 4 cups broth, onion, garlic, and enough water to cover seitan. Cover, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until seitan is firm. Remove from heat, and cool in broth.
SHEET-PAN SWEET POTATO, PECAN AND PUMPKIN PIE
This is from Jocelyn Delk Adams on the Today website. It begins, "This is a fun recipe that will please everyone, even the pickiest people, on holidays! You can have three different flavors of pie all in one, so everyone is satisfied.
"Swap option: You can use canned sweet potato and canned pumpkin. Also puff pastry is a fun sub for refrigerated pie dough."
Prep Time: 60 minutes; Cook Time: 60 minutes; Servings: 16
To view this online, go to https://www.today.com/recipes/sheet-pan-sweet-potato-pecan-pumpkin-pie-recipe-t200661.
Ingredients
Crust
2 boxes refrigerated rolled pie crust (4 crusts total)
1 egg plus 1 teaspoon water, whisked together
Pumpkin Pie Filling
1-1/2 cup pumpkin puree
1/4 cup evaporated milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 large egg, room temperature
Pecan Pie Filling
2/3 cup light brown sugar
1/2 cup light corn syrup
4 tablespoon unsalted butter, melted and cooled
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups pecans, roasted and roughly chopped
Sweet Potato Filling
2/3 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1/4 teaspoon vanilla extract
1 2/3 sweet potato, fully cooked and mashed
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup evaporated milk
Preparation
For the crusts:
Preheat the oven to 350 F.
Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15- by 21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust.
Chill until ready to use, at least 30 minutes.
For the pumpkin pie filling:
Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.
For the pecan pie filling:
Whisk together the brown sugar, corn syrup, butter, eggs, vanilla and salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.
For the sweet potato pie filling:
Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato, cinnamon, nutmeg and salt. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.
To assemble:
Remove the prepared baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).
Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up 1/3 of the pan. Next, scoop out the pumpkin pie filling on the opposite right side leaving just the center open then add the pecan filling to the center (because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing).
Finally, decorate the outside pie dough that is hanging over and brush the outside of the pie crust with your egg wash.
Bake until all pies are set and the crust is golden-brown and crisp, about 50-60 minutes.
Remove the pie from the oven and allow it to completely cool, about 1-1 1/2 hours. Tightly cover the top with nonstick aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.
Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!
VERY MERRY CRAN-APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, "Casual pies with fold-up edges say bring on the flavor and who needs a pie pan or fancy pie edges?!"
Ingredients
1/3 cup shortening
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
2/3 cup packed brown sugar
1/3 cup Gold Medal® all-purpose flour
3 cups thinly sliced cooking apples
2 cups fresh or frozen (thawed) cranberries
1 tablespoon margarine or butter
Directions
In medium bowl, cut shortening into 1 cup flour and the salt, using pastry blender or crisscrossing 2 knives, until crumbly. Sprinkle with cold water, 1 tablespoon at a time, and toss with fork until dough forms. Shape dough into a ball. Wrap in plastic wrap and refrigerate 15 minutes.
Heat oven to 425ºF. Shape dough into flattened round on floured surface. Roll dough into 13-inch circle. Place on ungreased large cookie sheet.
Mix brown sugar, 1/3 cup flour, the apples and cranberries. Mound mixture on center of dough up to 3 inches of edge. Dot with margarine. Fold edge of dough over apples.
Bake pie 20 minutes. Cover center with 5-inch square of foil to prevent overbrowning. Bake 10 to 15 minutes longer or until crust is light golden brown.
PECAN PIE
This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.
Ingredients
Crust
1 1/2 cups unbleached all-purpose flour
6 Tbs. vegan margarine, such as Earth Balance, melted
1 1/2 Tbs. unrefined sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
Filling
1 cup plain unsweetened soymilk
1 cup coconut milk
1 1/2 cups brown rice syrup
3/4 cup maple syrup
1 pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans
Directions
To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.
To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.
Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.
CINNAMON ICE CREAM
This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12
Ingredients
1 whole vanilla bean
1 cup plain unsweetened soymilk
1 cup soy creamer
1/2 cup safflower oil
1 cup coconut milk
1 tsp. ground cinnamon
Directions
Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.
HOLIDAY SEITAN ROAST
This is from Vegetarian Times, and begins, "Yes, you can carve a roast this Thanksgiving! Our seitan roast pairs well with all the tasty trimmings of the holiday–and makes great leftover sandwiches, too." Makes 8 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/holiday-seitan-roast/.
Ingredients
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. smoked paprika
1 recipe Homemade Seitan or 1 lb. seitan, divided into 2 pieces
2 Tbs. olive oil, divided
1 Tbs. unbleached all-purpose flour
1/4 cup red wine
1/4 cup tomato paste
1/2 cup low-sodium vegetable broth
2 tsp. tamari or soy sauce
1/2 tsp. chopped fresh thyme
1/4 tsp. chopped fresh rosemary
8 oz. baby carrots (1 1/4 cups)
3 stalks celery, chopped (1 cup)
1 large parsnip, chopped (4 oz.)
12 oz. small purple potatoes, halved
2 cups pearl onions, peeled and halved if large
Preparation
Preheat oven to 350°F.
Combine salt, pepper, and paprika in small bowl. Rub over seitan pieces.
Heat 1 Tbs. oil in large skillet over medium-high heat. Add seitan, and brown 6 minutes, turning to cook all sides. Remove seitan from pan, and set aside.
Add remaining 1 Tbs. oil to pan, sprinkle with flour, and reduce heat to medium. Cook 3 minutes, or until smooth roux forms. Add wine, then tomato paste, broth, tamari, thyme, and rosemary; cook 3 to 5 minutes, or until sauce begins to thicken.
Transfer seitan to roasting pan. Surround with carrots, celery, parsnip, potatoes, and onions. Pour sauce over top. Cover with foil, and roast 35 to 45 minutes. Remove foil, and roast 10 to 15 minutes more. Thinly slice seitan, and serve with vegetables and sauce.
HOMEMADE SEITAN
This is from Vegetarian Times, and begins, "Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We’ve added light seasonings to this recipe so that it will work in any dish, but feel free to play around with flavors and shapes. This tried-and-true favorite can be used in any recipe calling for seitan." Servings: 1
To view this online, go to https://www.vegetariantimes.com/recipes/homemade-seitan/.
Ingredients
2 cups vital wheat gluten
1/2 cup nutritional yeast
2 tsp. garlic powder
5 cups low-sodium vegetable broth, divided
2 Tbs. low-sodium soy sauce
1/2 small onion, diced
1 clove garlic, crushed
Preparation
Combine wheat gluten, yeast, and garlic powder in large bowl. Stir in 1 cup broth and soy sauce until dough forms, adding more broth if necessary. Knead dough in bowl with spoon 3 minutes, or until elastic. Shape into 2 loaves.
Place loaves in large saucepan, and add remaining 4 cups broth, onion, garlic, and enough water to cover seitan. Cover, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until seitan is firm. Remove from heat, and cool in broth.
SHEET-PAN SWEET POTATO, PECAN AND PUMPKIN PIE
This is from Jocelyn Delk Adams on the Today website. It begins, "This is a fun recipe that will please everyone, even the pickiest people, on holidays! You can have three different flavors of pie all in one, so everyone is satisfied.
"Swap option: You can use canned sweet potato and canned pumpkin. Also puff pastry is a fun sub for refrigerated pie dough."
Prep Time: 60 minutes; Cook Time: 60 minutes; Servings: 16
To view this online, go to https://www.today.com/recipes/sheet-pan-sweet-potato-pecan-pumpkin-pie-recipe-t200661.
Ingredients
Crust
2 boxes refrigerated rolled pie crust (4 crusts total)
1 egg plus 1 teaspoon water, whisked together
Pumpkin Pie Filling
1-1/2 cup pumpkin puree
1/4 cup evaporated milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 large egg, room temperature
Pecan Pie Filling
2/3 cup light brown sugar
1/2 cup light corn syrup
4 tablespoon unsalted butter, melted and cooled
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups pecans, roasted and roughly chopped
Sweet Potato Filling
2/3 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1/4 teaspoon vanilla extract
1 2/3 sweet potato, fully cooked and mashed
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup evaporated milk
Preparation
For the crusts:
Preheat the oven to 350 F.
Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15- by 21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust.
Chill until ready to use, at least 30 minutes.
For the pumpkin pie filling:
Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.
For the pecan pie filling:
Whisk together the brown sugar, corn syrup, butter, eggs, vanilla and salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.
For the sweet potato pie filling:
Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato, cinnamon, nutmeg and salt. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.
To assemble:
Remove the prepared baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).
Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up 1/3 of the pan. Next, scoop out the pumpkin pie filling on the opposite right side leaving just the center open then add the pecan filling to the center (because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing).
Finally, decorate the outside pie dough that is hanging over and brush the outside of the pie crust with your egg wash.
Bake until all pies are set and the crust is golden-brown and crisp, about 50-60 minutes.
Remove the pie from the oven and allow it to completely cool, about 1-1 1/2 hours. Tightly cover the top with nonstick aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.
Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!
VERY MERRY CRAN-APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, "Casual pies with fold-up edges say bring on the flavor and who needs a pie pan or fancy pie edges?!"
Ingredients
1/3 cup shortening
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
2/3 cup packed brown sugar
1/3 cup Gold Medal® all-purpose flour
3 cups thinly sliced cooking apples
2 cups fresh or frozen (thawed) cranberries
1 tablespoon margarine or butter
Directions
In medium bowl, cut shortening into 1 cup flour and the salt, using pastry blender or crisscrossing 2 knives, until crumbly. Sprinkle with cold water, 1 tablespoon at a time, and toss with fork until dough forms. Shape dough into a ball. Wrap in plastic wrap and refrigerate 15 minutes.
Heat oven to 425ºF. Shape dough into flattened round on floured surface. Roll dough into 13-inch circle. Place on ungreased large cookie sheet.
Mix brown sugar, 1/3 cup flour, the apples and cranberries. Mound mixture on center of dough up to 3 inches of edge. Dot with margarine. Fold edge of dough over apples.
Bake pie 20 minutes. Cover center with 5-inch square of foil to prevent overbrowning. Bake 10 to 15 minutes longer or until crust is light golden brown.
PECAN PIE
This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.
Ingredients
Crust
1 1/2 cups unbleached all-purpose flour
6 Tbs. vegan margarine, such as Earth Balance, melted
1 1/2 Tbs. unrefined sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
Filling
1 cup plain unsweetened soymilk
1 cup coconut milk
1 1/2 cups brown rice syrup
3/4 cup maple syrup
1 pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans
Directions
To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.
To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.
Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.
CINNAMON ICE CREAM
This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12
Ingredients
1 whole vanilla bean
1 cup plain unsweetened soymilk
1 cup soy creamer
1/2 cup safflower oil
1 cup coconut milk
1 tsp. ground cinnamon
Directions
Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.
Tuesday, December 10, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy offerings include Vegan Reuben Burgers and Butterscotch Rolls. Enjoy!
VEGAN SLOW COOKER RED BEANS AND RICE
This comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco."
Yield: 6 servings; Time: 7-1/2 hours
To view this absolute yumminess online, go to https://cooking.nytimes.com/recipes/1020816-vegan-slow-cooker-red-beans-and-rice.
Ingredients
1/4 cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving
Preparation
Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.
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.
CANNOLI QUESADILLA WITH STRAWBERRY SAUCE
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.”
POINTS® Value: 3 (value from when this recipe was emailed); Servings: 4; Preparation Time: 10 min; Cooking Time: 1 min; Level of Difficulty: Easy
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Directions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1-1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.
Notes: Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
BUTTERSCOTCH ROLLS
Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).
This was one of the recipes on his show.
Makes 18 rolls
Ingredients
Butterscotch Topping
1/2 cup light corn syrup
1 tablespoon water
2 tablespoons butter or margarine
1 cup butterscotch chips
1/2 cup chopped pecans
Dough
4 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
1 large egg
2 tablespoons butter or margarine, melted
1/3 cup firmly packed brown sugar
Directions
Prepare Butterscotch Topping:
In a saucepan, combine corn syrup, water and butter. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in butterscotch chips until melted. Spread mixture evenly over two ungreased 8 x 8-inch pans; sprinkle with pecans.
Prepare dough:
In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator; divide in half. Roll each half to 12 x 9-inch rectangle. Brush each rectangle with melted butter; sprinkle with 1/3 cup brown sugar. Beginning at short end, roll up tightly as for jelly roll. Pinch seams to seal; cut into 9 (1-inch) slices. Place, cut sides up, over Butterscotch Topping in prepared pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 25 to 30 minutes or until done. Remove from pans; cool on wire racks.
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1-1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
VEGAN SLOW COOKER RED BEANS AND RICE
This comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco."
Yield: 6 servings; Time: 7-1/2 hours
To view this absolute yumminess online, go to https://cooking.nytimes.com/recipes/1020816-vegan-slow-cooker-red-beans-and-rice.
Ingredients
1/4 cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving
Preparation
Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.
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.
CANNOLI QUESADILLA WITH STRAWBERRY SAUCE
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.”
POINTS® Value: 3 (value from when this recipe was emailed); Servings: 4; Preparation Time: 10 min; Cooking Time: 1 min; Level of Difficulty: Easy
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Directions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1-1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.
Notes: Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
BUTTERSCOTCH ROLLS
Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).
This was one of the recipes on his show.
Makes 18 rolls
Ingredients
Butterscotch Topping
1/2 cup light corn syrup
1 tablespoon water
2 tablespoons butter or margarine
1 cup butterscotch chips
1/2 cup chopped pecans
Dough
4 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
1 large egg
2 tablespoons butter or margarine, melted
1/3 cup firmly packed brown sugar
Directions
Prepare Butterscotch Topping:
In a saucepan, combine corn syrup, water and butter. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in butterscotch chips until melted. Spread mixture evenly over two ungreased 8 x 8-inch pans; sprinkle with pecans.
Prepare dough:
In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator; divide in half. Roll each half to 12 x 9-inch rectangle. Brush each rectangle with melted butter; sprinkle with 1/3 cup brown sugar. Beginning at short end, roll up tightly as for jelly roll. Pinch seams to seal; cut into 9 (1-inch) slices. Place, cut sides up, over Butterscotch Topping in prepared pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 25 to 30 minutes or until done. Remove from pans; cool on wire racks.
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1-1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
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 Jamaican Curried Tempeh Tacos and Banana Chocolate Tacos. 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
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit.
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
BLACK BEAN & TOASTED CORN TACOS
This comes from Vegetarian Times, and begins, “Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.” Yield: Makes 4 tacos.
To view this online, click here.
Ingredients:
1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
1 cup frozen corn kernels, thawed
1/4 tsp. ground black pepper
4 6-inch corn tortillas
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)
1/4 cup crumbled cottage or feta cheese, optional
Instructions:
Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
Nutrition Information: Calories: 362; Protein: 14 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 74 g; Cholesterol: 0 mg; Sodium: 904 mg; Fiber: 14 g; Sugar: 9 g
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 Jamaican Curried Tempeh Tacos and Banana Chocolate Tacos. 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
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit.
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
BLACK BEAN & TOASTED CORN TACOS
This comes from Vegetarian Times, and begins, “Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.” Yield: Makes 4 tacos.
To view this online, click here.
Ingredients:
1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
1 cup frozen corn kernels, thawed
1/4 tsp. ground black pepper
4 6-inch corn tortillas
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)
1/4 cup crumbled cottage or feta cheese, optional
Instructions:
Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
Nutrition Information: Calories: 362; Protein: 14 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 74 g; Cholesterol: 0 mg; Sodium: 904 mg; Fiber: 14 g; Sugar: 9 g
Monday, December 9, 2024
Monday Recipes
Here we are, starting another week. If you're like me, your weekend wasn't quite long enough. Fortunately, there's always next weekend.
That said, we still need to eat. Here are six yummy vegetarian recipes to get your week started off just right, including Curried Apples and “Chicken” and Sweet Potato-Coconut Curry with Chickpeas and Spinach. Enjoy!
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
PEAS PLEASE
This is from the September 2004 issue of Vegetarian Times, page 24. It begins, "Healthful and nourishing, this easy-to-prepare salad may be seasoned with your choice of dressing. Pigeon peas are available dry or canned in most supermarkets and can be found fresh or frozen in Hispanic markets. Add a side of crusty bread and cups of green tea, and conclude the meal with lemon bars or fruit cookies."
Makes 8 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/peas-please/.
Ingredients
1 3/4 cups black-eyed peas, drained and rinsed
1 3/4 cups chickpeas, drained and rinsed
1 3/4 cups pigeon peas, drained and rinsed
1 avocado, peeled and diced
1 pint grape tomatoes
1 bunch scallions, thinly sliced
8 cups mixed salad greens such as mesclun
Preparation
Pat the peas dry with paper towels. Combine the peas in a large serving bowl, and add the avocado, tomatoes and scallions. Season to taste, dress with your favorite dressing and toss.
To serve, arrange equal portions of greens on individual plates, and spoon equal portions of the pea mixture onto beds of lettuce.
PEPPERS GALORE
This is from the September 2004 issue of Vegetarian Times, page 23. It begins, "This colorful sauté is so versatile that it works well as a light main course or as a side dish, depending on your menu. And depending on your tolerance for heat, you can fire up this dish with the addition of sliced jalapeño chiles, cherry peppers and Hungarian wax peppers - or even a few incendiary habanero chiles. Be sure to vary the color of the sweet peppers, substituting purple or white for one of the other sweet peppers, if you wish. Serve this dish with a tortilla and beer, and end the meal with cut-up fresh fruit."
Makes 4 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/peppers-galore/.
Ingredients
1 1-lb. pkg. baked tofu, preferably Italian-flavored
2 red bell peppers, stemmed, halved and seeded
1 green bell pepper, stemmed, halved and seeded
1 yellow bell pepper, stemmed, halved and seeded
1 orange bell pepper, stemmed, halved and seeded
3 Tbs. olive oil
1 tsp. dried oregano
4 oz. crumbled gorgonzola
Preparation
Slice the baked tofu lengthwise into 24 thin strips, and set aside. Slice the peppers lengthwise from stem to rounded end into thin strips about 1/2-inch wide, and set aside.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add tofu and oregano. Carefully stirring, cook until tofu begins to brown, for about 5 minutes. Remove from heat, and set aside.
Add about half the peppers to the skillet, and, using tongs to prevent breaking strips, sauté over medium heat for about 5 minutes, or until the peppers begin to soften and the edges brown slightly. Remove from the skillet.
Add the remaining oil, and add remaining pepper strips and the hot peppers, if using. Cook for about 5 minutes, remove from the skillet and place on top of the tofu strips. Season with salt and pepper, sprinkle with gorgonzola and serve.
SWEET POTATO-COCONUT CURRY WITH CHICKPEAS AND SPINACH
This is from Taste For Life. Prep Time: 50 minutes; Makes 6 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/main-course/sweet-potato-coconut-curry-with-chickpeas-and-spinach.
Ingredients
2 medium-size sweet potatoes, cut into 3/4-inch pieces
2 Tbsp melted coconut oil, divided
Salt and freshly ground black pepper
3 garlic cloves, chopped
1 Tbsp peeled and chopped ginger
2 tsp curry powder
1 (15 oz) can chickpeas, drained and rinsed
1 (14.5 oz) can diced tomatoes with their juices
1 cup low-sodium vegetable stock
1 (13.5 oz) can coconut milk
3 cup chopped baby spinach
1 Tbsp lime juice
Directions
Preheat oven to 425°.
Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.
CURRIED APPLES AND "CHICKEN"
This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.
Ingredients
2 Tbs. vegetable oil
1 1/2 tsp. ground turmeric
2 tsp. hot or mild curry powder, or to taste
1 onion, chopped
1 Tbs. grated fresh ginger
3/4 cup apple juice or apple cider
2 Tbs. cornstarch
1 6-oz. pkg. "chicken" strips
8 oz. sliced mushrooms
1 apple, cored and diced, skin on
1/2 cup dry-roasted peanuts for garnish
Preparation
Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.
Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.
To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.
That said, we still need to eat. Here are six yummy vegetarian recipes to get your week started off just right, including Curried Apples and “Chicken” and Sweet Potato-Coconut Curry with Chickpeas and Spinach. Enjoy!
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
PEAS PLEASE
This is from the September 2004 issue of Vegetarian Times, page 24. It begins, "Healthful and nourishing, this easy-to-prepare salad may be seasoned with your choice of dressing. Pigeon peas are available dry or canned in most supermarkets and can be found fresh or frozen in Hispanic markets. Add a side of crusty bread and cups of green tea, and conclude the meal with lemon bars or fruit cookies."
Makes 8 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/peas-please/.
Ingredients
1 3/4 cups black-eyed peas, drained and rinsed
1 3/4 cups chickpeas, drained and rinsed
1 3/4 cups pigeon peas, drained and rinsed
1 avocado, peeled and diced
1 pint grape tomatoes
1 bunch scallions, thinly sliced
8 cups mixed salad greens such as mesclun
Preparation
Pat the peas dry with paper towels. Combine the peas in a large serving bowl, and add the avocado, tomatoes and scallions. Season to taste, dress with your favorite dressing and toss.
To serve, arrange equal portions of greens on individual plates, and spoon equal portions of the pea mixture onto beds of lettuce.
PEPPERS GALORE
This is from the September 2004 issue of Vegetarian Times, page 23. It begins, "This colorful sauté is so versatile that it works well as a light main course or as a side dish, depending on your menu. And depending on your tolerance for heat, you can fire up this dish with the addition of sliced jalapeño chiles, cherry peppers and Hungarian wax peppers - or even a few incendiary habanero chiles. Be sure to vary the color of the sweet peppers, substituting purple or white for one of the other sweet peppers, if you wish. Serve this dish with a tortilla and beer, and end the meal with cut-up fresh fruit."
Makes 4 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/peppers-galore/.
Ingredients
1 1-lb. pkg. baked tofu, preferably Italian-flavored
2 red bell peppers, stemmed, halved and seeded
1 green bell pepper, stemmed, halved and seeded
1 yellow bell pepper, stemmed, halved and seeded
1 orange bell pepper, stemmed, halved and seeded
3 Tbs. olive oil
1 tsp. dried oregano
4 oz. crumbled gorgonzola
Preparation
Slice the baked tofu lengthwise into 24 thin strips, and set aside. Slice the peppers lengthwise from stem to rounded end into thin strips about 1/2-inch wide, and set aside.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add tofu and oregano. Carefully stirring, cook until tofu begins to brown, for about 5 minutes. Remove from heat, and set aside.
Add about half the peppers to the skillet, and, using tongs to prevent breaking strips, sauté over medium heat for about 5 minutes, or until the peppers begin to soften and the edges brown slightly. Remove from the skillet.
Add the remaining oil, and add remaining pepper strips and the hot peppers, if using. Cook for about 5 minutes, remove from the skillet and place on top of the tofu strips. Season with salt and pepper, sprinkle with gorgonzola and serve.
SWEET POTATO-COCONUT CURRY WITH CHICKPEAS AND SPINACH
This is from Taste For Life. Prep Time: 50 minutes; Makes 6 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/main-course/sweet-potato-coconut-curry-with-chickpeas-and-spinach.
Ingredients
2 medium-size sweet potatoes, cut into 3/4-inch pieces
2 Tbsp melted coconut oil, divided
Salt and freshly ground black pepper
3 garlic cloves, chopped
1 Tbsp peeled and chopped ginger
2 tsp curry powder
1 (15 oz) can chickpeas, drained and rinsed
1 (14.5 oz) can diced tomatoes with their juices
1 cup low-sodium vegetable stock
1 (13.5 oz) can coconut milk
3 cup chopped baby spinach
1 Tbsp lime juice
Directions
Preheat oven to 425°.
Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.
CURRIED APPLES AND "CHICKEN"
This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.
Ingredients
2 Tbs. vegetable oil
1 1/2 tsp. ground turmeric
2 tsp. hot or mild curry powder, or to taste
1 onion, chopped
1 Tbs. grated fresh ginger
3/4 cup apple juice or apple cider
2 Tbs. cornstarch
1 6-oz. pkg. "chicken" strips
8 oz. sliced mushrooms
1 apple, cored and diced, skin on
1/2 cup dry-roasted peanuts for garnish
Preparation
Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.
Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.
To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.
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