If you're looking for something new to drink, today's Drinks post is sure to help. Check out the Blueberry-Apple Slushes, the Watermelon Ginger Beer, and the rest of today's offerings. Enjoy!
WHIPPED COFFEE
This recipe is from Vaughn Vreeland in The New York Times cooking enewsletter. For this recipe, Vaughn wrote, "This Instagram-famous drink, known as whipped coffee or dalgona coffee, is made by whipping instant coffee with sugar and water, resulting in a butterscotch-hued foam that’s spooned over milk. While it seems like a trend, many have been making whipped coffee for years. In India and Pakistan, whipped coffee has long been a popular home brew, known as phenti hui. In Greece, the frappé is dalgona’s older, frothier sibling. And, more generally, there are versions that are shaken with egg whites and served with condensed milk."
Yield: 1 drink
To view this online, go to https://cooking.nytimes.com/recipes/1021005-whipped-coffee. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 tablespoons granulated instant coffee (regular or decaffeinated)
1-1/2 teaspoons granulated sugar, plus more to taste
2 tablespoons hot water
Ice, as needed
Milk, as needed
Preparation
Combine granulated instant coffee, sugar and hot water in a medium bowl.
Whip by hand using a whisk or with a mixer until the mixture turns from foamy to frothy to creamy.
Spoon the fluffy mixture over milk in a glass filled with ice. (You could also spoon it over warm milk for a hot drink.) Gently combine and serve.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
Ingredients
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Directions
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
HOMEMADE GINGER TEA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.
“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea
To check this out online, click here.
Ingredients
About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)
1-1/2 to 2 cups water
1 to 2 tablespoons honey (or agave nectar, to taste)
Optional: 1/2 lime (juiced, or to taste)
Directions
First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.
Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
WATERMELON GINGER BEER
This is from Nicole Taylor in The New York Times cooking enewsletter. The recipe begins, "The recipe for this batch drink, from Nicole Taylor’s book, “Watermelon and Red Birds,” includes the juice from a red-fleshed watermelon, ideally from one with seeds. (They can be hard to find; seedless melons work too.) If you own a juicer, proceed with the seeds and all and don’t worry about straining. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accompaniment at breakfast, lunch, dinner or with a snack."
Total Time: 10 minutes; Yield: 4 drinks
This was featured in "Building a Juneteenth Menu for the 21st Century, One Recipe at a Time," and can be viewed online at https://cooking.nytimes.com/recipes/1023219-watermelon-ginger-beer.
Ingredients
2 tablespoons fresh fennel fronds (optional)
Filtered water
6 cups (1-inch) cubed red watermelon (from about 3 pounds watermelon)
2 cups ginger beer, homemade or store-bought (see Tip)
Preparation
Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.
Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.
Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.
To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add 1/2 cup to each glass. Top off with 1/2 cup ginger beer.
Tip
Unlike ginger ale, ginger beer is fermented. It’s nonalcoholic and has a spicy kick and tends to have more flavor than the soft drink. If buying ginger beer from the store, try finding the options from Barritt’s or Bruce Cost.
BLUEBERRY-APPLE SLUSHES
This is from the August 2013 issue of Heart Insight, page 23. (This is the magazine for the American Heart Association.)
This recipe begins, "Refreshing and good for you, this fruit treat comes together in a flash and provides fiber from the apple and antioxidants from the deeply colored blueberries." Serves 4; 1 cup per serving
I was unable to find a link online for this, but did want to give a head's up on where I got this.
Ingredients
2 cups fresh or frozen blueberries (no thawing necessary)
2 cups ice
1 large apple (about 8 ounces), any variety, cut into chunks (peel left on)
2/3 cup fresh orange juice
2 tablespoons honey
1/4 cup fresh blueberries (optional)
Directions
In a blender, process the ingredients except the 1/4 cup blueberries until smooth. Serve garnished with the remaining blueberries.
Showing posts with label Apple Cider Floats. Show all posts
Showing posts with label Apple Cider Floats. Show all posts
Thursday, July 31, 2025
Wednesday, July 8, 2020
Drinks
I can almost hear someone thinking, "Recipes for drinks?"
Well, why not? Much as we need to eat, we also need something to drink. While there's water, coffee, tea (hot and iced), soda, milk, etc., why not try a few other drinks? (Even if these drinks are simply variations-on-a-theme.) Check out today's Chai Latte Milkshake, Cappuccino Cooler, or Apple Cider Floats, or any of the other drinks today. Enjoy!
CLASSIC HOT CHOCOLATE
This is from Melissa Clark on The New York Times cooking e-newsletter. Melissa wrote, “This is a dark, rich and classic hot cocoa that’s perfect for any snowy afternoon. Nondairy milk can be substituted for whole milk here, though you might have to reduce the sugar, since some brands are sweetened. Also bear in mind that the higher the cocoa percentage of the chocolate you use, the less sweet the drink will be. Add the sugar gradually, tasting as you go: Hot cocoa sweetness is a very personal thing.”
Yield: 4 servings: Time: 10 minutes
View this online at https://cooking.nytimes.com/recipes/1019902-classic-hot-chocolate.
Ingredients
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
3 cups whole milk
4 1/2 ounces chopped bittersweet chocolate or 3/4 cup bittersweet chocolate chips
1 to 3 tablespoons granulated sugar
Tiny pinch of fine sea salt
1 teaspoon vanilla extract
Whipped cream or marshmallows, for serving
Preparation
Fill a small pot with 1/3 cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.
Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.
When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.
Serve topped with whipped cream or marshmallows.
MEXICAN HOT CHOCOLATE
This is from Kiera Wright Ruiz, also in The New York Times cooking e-newsletter. Kiera wrote, “Mesoamerican women are believed to be the first to ferment and roast cacao beans, a crucial step in chocolate making that is still used thousands of years later. Then, it was prepared as a frothy, unsweetened drink for rituals and medicinal purposes. Later, Spanish colonists brought the ingredient back to Spain, where sugar, cinnamon and vanilla were added, making it more similar to the spicy-sweet beverage we know today. This recipe is adapted from Churrería El Moro, a restaurant in Mexico City known for churros and hot chocolate. To get the signature foamy top, use a molinillo, a Mexican wooden whisk, or a wire whisk to make it light and frothy. And while it’s not traditional, you can also put the hot chocolate in a blender for about 2 minutes.”
Yield: 4 cups; Time: 10 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020750-mexican-hot-chocolate.
Ingredients
4 cups whole milk
2 (4-inch) cinnamon sticks (preferably Ceylon)
1/4 cup granulated sugar
1 teaspoon vanilla extract
8 ounces dark chocolate (preferably 70 percent)
Preparation
In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.
While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated.
Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.
CAPPUCCINO COOLER
This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
CHAI LATTE MILKSHAKE
This comes from an old Weight Watchers emailing list, and begins, “Whip up this sweet, slightly spiced treat in minutes. It's a perfect refresher for drop-in summertime guests.”
POINTS® Value: 3; Servings: 4; Preparation Time: 5 minutes; Cooking Time: 0 minutes; Level of Difficulty: Easy
Ingredients
1/4 cup General Foods International Sugar Free Chai Latte, powder
1 cup fat-free vanilla ice cream
2 cup fat-free skim milk
Directions
Place all ingredients in bowl of a blender; blend on high until smooth.
Pour into 2 glasses and serve. Yields about 3/4 cups per serving.
HEALTHY TRIPLE-LAYER SMOOTHIE
This is from PETA's website. This makes 3 servings, and can be found at https://www.peta.org/recipes/detox-smoothie/.
Ingredients
3 cups banana chunks, frozen
1 20-oz. can pineapple chunks, juice reserved
1/2 cup kale or spinach leaves
1/2 cup raspberries
1 cup blueberries
Instructions
Add 1 cup of the frozen banana chunks and 1 cup of the pineapple chunks to a blender and blend until smooth. Divide evenly among 3 glasses.
Blend together another cup of the frozen banana chunks, 1/2 cup of the pineapple chunks, and the kale or spinach. Add some pineapple juice, if needed, to keep things moving. Carefully add to the glasses, trying not to mix the colors.
Blend together the remaining cup of frozen banana chunks with the raspberries and blueberries. Add some pineapple juice, if needed. Carefully pour into the glasses and serve immediately.
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
Well, why not? Much as we need to eat, we also need something to drink. While there's water, coffee, tea (hot and iced), soda, milk, etc., why not try a few other drinks? (Even if these drinks are simply variations-on-a-theme.) Check out today's Chai Latte Milkshake, Cappuccino Cooler, or Apple Cider Floats, or any of the other drinks today. Enjoy!
CLASSIC HOT CHOCOLATE
This is from Melissa Clark on The New York Times cooking e-newsletter. Melissa wrote, “This is a dark, rich and classic hot cocoa that’s perfect for any snowy afternoon. Nondairy milk can be substituted for whole milk here, though you might have to reduce the sugar, since some brands are sweetened. Also bear in mind that the higher the cocoa percentage of the chocolate you use, the less sweet the drink will be. Add the sugar gradually, tasting as you go: Hot cocoa sweetness is a very personal thing.”
Yield: 4 servings: Time: 10 minutes
View this online at https://cooking.nytimes.com/recipes/1019902-classic-hot-chocolate.
Ingredients
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
3 cups whole milk
4 1/2 ounces chopped bittersweet chocolate or 3/4 cup bittersweet chocolate chips
1 to 3 tablespoons granulated sugar
Tiny pinch of fine sea salt
1 teaspoon vanilla extract
Whipped cream or marshmallows, for serving
Preparation
Fill a small pot with 1/3 cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.
Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.
When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.
Serve topped with whipped cream or marshmallows.
MEXICAN HOT CHOCOLATE
This is from Kiera Wright Ruiz, also in The New York Times cooking e-newsletter. Kiera wrote, “Mesoamerican women are believed to be the first to ferment and roast cacao beans, a crucial step in chocolate making that is still used thousands of years later. Then, it was prepared as a frothy, unsweetened drink for rituals and medicinal purposes. Later, Spanish colonists brought the ingredient back to Spain, where sugar, cinnamon and vanilla were added, making it more similar to the spicy-sweet beverage we know today. This recipe is adapted from Churrería El Moro, a restaurant in Mexico City known for churros and hot chocolate. To get the signature foamy top, use a molinillo, a Mexican wooden whisk, or a wire whisk to make it light and frothy. And while it’s not traditional, you can also put the hot chocolate in a blender for about 2 minutes.”
Yield: 4 cups; Time: 10 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020750-mexican-hot-chocolate.
Ingredients
4 cups whole milk
2 (4-inch) cinnamon sticks (preferably Ceylon)
1/4 cup granulated sugar
1 teaspoon vanilla extract
8 ounces dark chocolate (preferably 70 percent)
Preparation
In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.
While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated.
Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.
CAPPUCCINO COOLER
This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
CHAI LATTE MILKSHAKE
This comes from an old Weight Watchers emailing list, and begins, “Whip up this sweet, slightly spiced treat in minutes. It's a perfect refresher for drop-in summertime guests.”
POINTS® Value: 3; Servings: 4; Preparation Time: 5 minutes; Cooking Time: 0 minutes; Level of Difficulty: Easy
Ingredients
1/4 cup General Foods International Sugar Free Chai Latte, powder
1 cup fat-free vanilla ice cream
2 cup fat-free skim milk
Directions
Place all ingredients in bowl of a blender; blend on high until smooth.
Pour into 2 glasses and serve. Yields about 3/4 cups per serving.
HEALTHY TRIPLE-LAYER SMOOTHIE
This is from PETA's website. This makes 3 servings, and can be found at https://www.peta.org/recipes/detox-smoothie/.
Ingredients
3 cups banana chunks, frozen
1 20-oz. can pineapple chunks, juice reserved
1/2 cup kale or spinach leaves
1/2 cup raspberries
1 cup blueberries
Instructions
Add 1 cup of the frozen banana chunks and 1 cup of the pineapple chunks to a blender and blend until smooth. Divide evenly among 3 glasses.
Blend together another cup of the frozen banana chunks, 1/2 cup of the pineapple chunks, and the kale or spinach. Add some pineapple juice, if needed, to keep things moving. Carefully add to the glasses, trying not to mix the colors.
Blend together the remaining cup of frozen banana chunks with the raspberries and blueberries. Add some pineapple juice, if needed. Carefully pour into the glasses and serve immediately.
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
Wednesday, December 11, 2019
Drinks
As much as we need food to get through the day, we also need drinks.
I can almost hear someone thinking, Drinks? Why do I need recipes for drinks? There's coffee, tea, water, and more...
Okay, true. But just as one might want a new way to fix lasagna, say, or stuffed peppers, there are other ways to find something yummy to drink.
So check out today's post, which includes Cafe De Olla, Pumpkin Spice Latte, and other yummy drinks. Enjoy!
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
CHERRY SMOOTHIE
This comes from Yishane Lee in the July 2012 issue of Runner’s World, page 48. I couldn’t find a link for it…
Ingredients
1 cup pitted cherries
3/4 cup plain yogurt
2 tablespoons honey
3/4 cup ice
Preparation
Place ingredients in blender and blend. Yum!
CREAMY PINEAPPLE ORANGE REFRESHER PUNCH
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 - 46 oz. can of pineapple juice
1 1/2 pints vanilla ice cream
1 quart orange sherbet
2 liters ginger ale
Directions
In a punch bowl, place the vanilla ice cream and orange sherbet. Slowly add & stir in pineapple juice & then ginger ale.
CHOCOLATE AVOCADO SMOOTHIE
This is from Christel Oerum on DiabeteStrong. Christel wrote, “Avocado and chocolate are a killer combination in this easy chocolate avocado smoothie with coconut milk recipe! This recipe is low-carb, gluten-free, and vegan!”
Prep Time: 5 minutes; Cook Time: 0 minutes; Total Time: 5 minutes; Servings: 2
To view this online, go to https://diabetesstrong.com/chocolate-avocado-smoothie/.
Ingredients
1/2 ripe avocado
3 tbsp. cocoa powder
1 cup full fat coconut milk
1/2 cup water
1 tsp. lime juice
pinch mineral salt
6-7 drops liquid Stevia
Fresh mint (for decoration)
Instructions
Add all of the ingredients to a blender. Chopping the ingredients beforehand will help the blender process everything better.
Blend on high speed until smooth and creamy. You can adjust the taste to your liking by adding more avocado for creaminess or liquid Stevia for more sweetness.
Serve immediately with fresh mint and a straw.
Recipe Notes
You can store this smoothie in the refrigerator for up to 2 days.
PUMPKIN SPICE LATTE
This is from OneGreenPlanet, under the title “How to Make Your Own Pumpkin Spice Latte Without Nasty Ingredients”, by Heather McClees. Heather wrote about the benefits of making this, rather than buying it at your local coffee shop, and ends with, “Now, see how easy that was? This natural, vegan version won’t only taste better but it’s also cheaper, friendlier to your body, and it’s cruelty-free. Enjoy at breakfast with some pumpkin waffles or muffins and even brew some to enjoy with these Clean Eating Chocolate Chip Pumpkin Bars for dessert!”.
Ingredients
1/2 cup of unsweetened non-dairy milk (check labels to ensure they include no carrageenan)
2 tablespoons of pure pumpkin puree (organic is best)
dash of pumpkin pie spice
natural sweetener like pure stevia, which is sugar-free and chemical-free (or your choice sweetener)
dash of alcohol-free vanilla extract
4-6 ounces of hot, brewed coffee (preferably organic and espresso strength)
Directions
Brew your coffee if you haven’t already.
Grab a small pot and add the milk, pumpkin, vanilla, and pumpkin pie spice. Bring to a low heat and stir together.
Let the mixture warm on the stove for a minute or two just until the milk is warm.
Pour into a large coffee mug, add the coffee and stevia, and stir together.
Enjoy as it is, or add a dollop of soy or coconut whipped cream if you wish.
Add a touch of pumpkin spice as a garnish or a fresh cinnamon stick.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
I can almost hear someone thinking, Drinks? Why do I need recipes for drinks? There's coffee, tea, water, and more...
Okay, true. But just as one might want a new way to fix lasagna, say, or stuffed peppers, there are other ways to find something yummy to drink.
So check out today's post, which includes Cafe De Olla, Pumpkin Spice Latte, and other yummy drinks. Enjoy!
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
CHERRY SMOOTHIE
This comes from Yishane Lee in the July 2012 issue of Runner’s World, page 48. I couldn’t find a link for it…
Ingredients
1 cup pitted cherries
3/4 cup plain yogurt
2 tablespoons honey
3/4 cup ice
Preparation
Place ingredients in blender and blend. Yum!
CREAMY PINEAPPLE ORANGE REFRESHER PUNCH
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 - 46 oz. can of pineapple juice
1 1/2 pints vanilla ice cream
1 quart orange sherbet
2 liters ginger ale
Directions
In a punch bowl, place the vanilla ice cream and orange sherbet. Slowly add & stir in pineapple juice & then ginger ale.
CHOCOLATE AVOCADO SMOOTHIE
This is from Christel Oerum on DiabeteStrong. Christel wrote, “Avocado and chocolate are a killer combination in this easy chocolate avocado smoothie with coconut milk recipe! This recipe is low-carb, gluten-free, and vegan!”
Prep Time: 5 minutes; Cook Time: 0 minutes; Total Time: 5 minutes; Servings: 2
To view this online, go to https://diabetesstrong.com/chocolate-avocado-smoothie/.
Ingredients
1/2 ripe avocado
3 tbsp. cocoa powder
1 cup full fat coconut milk
1/2 cup water
1 tsp. lime juice
pinch mineral salt
6-7 drops liquid Stevia
Fresh mint (for decoration)
Instructions
Add all of the ingredients to a blender. Chopping the ingredients beforehand will help the blender process everything better.
Blend on high speed until smooth and creamy. You can adjust the taste to your liking by adding more avocado for creaminess or liquid Stevia for more sweetness.
Serve immediately with fresh mint and a straw.
Recipe Notes
You can store this smoothie in the refrigerator for up to 2 days.
PUMPKIN SPICE LATTE
This is from OneGreenPlanet, under the title “How to Make Your Own Pumpkin Spice Latte Without Nasty Ingredients”, by Heather McClees. Heather wrote about the benefits of making this, rather than buying it at your local coffee shop, and ends with, “Now, see how easy that was? This natural, vegan version won’t only taste better but it’s also cheaper, friendlier to your body, and it’s cruelty-free. Enjoy at breakfast with some pumpkin waffles or muffins and even brew some to enjoy with these Clean Eating Chocolate Chip Pumpkin Bars for dessert!”.
Ingredients
1/2 cup of unsweetened non-dairy milk (check labels to ensure they include no carrageenan)
2 tablespoons of pure pumpkin puree (organic is best)
dash of pumpkin pie spice
natural sweetener like pure stevia, which is sugar-free and chemical-free (or your choice sweetener)
dash of alcohol-free vanilla extract
4-6 ounces of hot, brewed coffee (preferably organic and espresso strength)
Directions
Brew your coffee if you haven’t already.
Grab a small pot and add the milk, pumpkin, vanilla, and pumpkin pie spice. Bring to a low heat and stir together.
Let the mixture warm on the stove for a minute or two just until the milk is warm.
Pour into a large coffee mug, add the coffee and stevia, and stir together.
Enjoy as it is, or add a dollop of soy or coconut whipped cream if you wish.
Add a touch of pumpkin spice as a garnish or a fresh cinnamon stick.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
Monday, July 9, 2018
Meatless Monday
It's Meatless Monday, a time to try a day without meat. Here are six yummy recipes to help you through the day, including Chipotle Asparagus Quesadillas and Heavenly Ice Cream Cake w/Raspberry Coulis. Enjoy!
SAMOSA STUFFED PEPPERS
This comes from the March 2014 issue of Vegetarian Times, page 71. It starts off, “The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3.” Serves 8.
To view this online, click here.
4 large red bell peppers, halved
2 Tbs. vegetable oil
1 large onion, chopped (2 cups)
4 tsp. curry powder
1 Tbs. garam masala
2 tsp. grated fresh ginger
1 cup basmati rice
1/4 cup red lentils, rinsed and drained
1/2 tsp. salt
1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
2 large carrots, finely diced (1 cup)
1 cup green beans, coarsely chopped
1/2 cup raisins or dried currants, optional
1/2 cup unsalted peanuts or cashews, coarsely chopped
Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften.
Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.
Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.
nutritional information Per Stuffed pepper: Calories: 288; Protein: 10 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 241 mg; Fiber: 8 g; Sugar: 8 g; Vegan; Gluten-Free
WHOLE GRAIN BLUEBERRY MUFFINS WITH ORANGE STREUSEL
This is from Julia Moskin, also in The New York Times cooking e-newsletter. Julia wrote, “This master recipe for juicy, whole grain berry muffins is both extremely flexible and extremely rewarding. It is sweet but not sugary, packed with whole grains but not dense, and reasonably rich in fiber, protein, complex carbohydrates and healthy fats. The fresh berries and nuts are interchangeable with dried fruit, coconut or sunflower seeds. And the muffins freeze beautifully; they can go from a 300-degree oven to the breakfast table (or the car) in about 20 minutes.” Yield: 18 to 24 muffins; Time: about 2 hours.
To view this online, click here.
Ingredients
For the Muffins:
2 cups all-purpose flour, more as needed
2/3 cup whole wheat flour or wheat germ, preferably toasted
2/3 cup fine-ground yellow cornmeal
2/3 cup rolled oats (not quick-cooking)
2/3 cup packed light brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg or allspice (or use additional cinnamon)
1/2 teaspoon salt
1 3/4 cups buttermilk, more as needed
1 1/3 cup coconut oil, or neutral oil like safflower or canola
2/3 cup maple syrup
4 eggs
2 cups grated carrots or tart apple
1 1/2 cups blueberries
1 cup chopped toasted walnuts or pecans (optional)
For the Streusel (Optional):
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
1/4 cup coconut oil or cold unsalted butter
1/2 cup all-purpose flour
1 1/2 tablespoons finely grated orange zest
Preparation
Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don’t worry about a few lumps or streaks of flour. Stir in the carrots, blueberries and nuts if using. (If you'd like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
Heat oven to 425 degrees and place rack in top third of oven. Butter or spray a muffin tin (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. If you are topping with streusel, use your fingers to divide streusel over batter and press lightly onto the surface.
Place muffin tin in oven and reduce heat to 400 degrees. Bake for 18 to 20 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.
Repeat with remaining batter. If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.
Tip:
To freeze extra muffins, wrap them individually in aluminum foil. Reheat, still wrapped, in a 300-degree oven for about 20 minutes. Or unwrap and reheat in a microwave.
CHIPOTLE ASPARAGUS QUESADILLAS
This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.
To view this online, click here.
Quesadillas
1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1 1/2 tsp. olive oil or vegetable oil
1 tsp. dried oregano
4 8-inch sprouted-grain tortillas
Chipotle Spread
3 Tbs. vegan mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice
Preheat oven to 425°F.
To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.
Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.
Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.
Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan
VEGETARIAN CHILI WITH TORTILLA CRISPS
This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”
Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
4 corn tortillas
1/4 c. Country Crock Original
1 large yellow onion, finely chopped
1 red pepper, diced
1 yellow pepper, diced
3 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. cumin
1/2 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
1 28-oz. can whole tomatoes
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can black beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
1/2 c. freshly chopped cilantro, plus more for serving
1/4 c. sour cream
1/4 c. shredded Cheddar
Directions
Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.
Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.
Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.
Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.
HEAVENLY ICE CREAM CAKE WITH RASPBERRY COULIS
This comes from the January 2007 issue of Vegetarian Times, and begins, “Prepared angel food cakes from the supermarket bakery section are good items to have on hand for desserts. Before preparing this elaborate-looking recipe, freeze the cake completely. It slices easily with a serrated knife.” Serves 12.
To view this online, click here.
1 16-oz. angel food cake, frozen
1 10-oz. jar raspberry preserves
1/4 cup raspberry liqueur or orange juice
2 pints low-fat vanilla ice cream, softened, divided
1 10-oz. pkg. frozen raspberries in syrup, thawed
Cut cake into 1/4-inch-thick slices. Cover bottom of 9-inch springform pan with slices, cutting one or two slices as necessary to fill in gaps.
Combine raspberry preserves and liqueur in small saucepan over medium heat, and bring to a simmer. Reduce heat to low, and simmer 5 minutes. Brush half of raspberry mixture over cake in pan. Spread 1 pint ice cream over cake, and smooth top. Arrange more cake slices over ice cream to cover completely. Spread remaining raspberry mixture over cake. Smooth remaining pint of ice cream over cake. Cover with plastic wrap, and freeze overnight. (Can be prepared up to 3 days in advance up to this point.)
Purée thawed raspberries and syrup in food processor until smooth. Strain into bowl.
Run knife around sides of springform pan. Release sides from cake. Slice into wedges, and top with raspberry coulis.
nutritional information Per SERVING: Calories: 273; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 60 g; Cholesterol: 3 mg; Sodium: 319 mg; Fiber: 2 g; Sugar: 31 g
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
SAMOSA STUFFED PEPPERS
This comes from the March 2014 issue of Vegetarian Times, page 71. It starts off, “The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3.” Serves 8.
To view this online, click here.
4 large red bell peppers, halved
2 Tbs. vegetable oil
1 large onion, chopped (2 cups)
4 tsp. curry powder
1 Tbs. garam masala
2 tsp. grated fresh ginger
1 cup basmati rice
1/4 cup red lentils, rinsed and drained
1/2 tsp. salt
1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
2 large carrots, finely diced (1 cup)
1 cup green beans, coarsely chopped
1/2 cup raisins or dried currants, optional
1/2 cup unsalted peanuts or cashews, coarsely chopped
Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften.
Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.
Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.
nutritional information Per Stuffed pepper: Calories: 288; Protein: 10 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 241 mg; Fiber: 8 g; Sugar: 8 g; Vegan; Gluten-Free
WHOLE GRAIN BLUEBERRY MUFFINS WITH ORANGE STREUSEL
This is from Julia Moskin, also in The New York Times cooking e-newsletter. Julia wrote, “This master recipe for juicy, whole grain berry muffins is both extremely flexible and extremely rewarding. It is sweet but not sugary, packed with whole grains but not dense, and reasonably rich in fiber, protein, complex carbohydrates and healthy fats. The fresh berries and nuts are interchangeable with dried fruit, coconut or sunflower seeds. And the muffins freeze beautifully; they can go from a 300-degree oven to the breakfast table (or the car) in about 20 minutes.” Yield: 18 to 24 muffins; Time: about 2 hours.
To view this online, click here.
Ingredients
For the Muffins:
2 cups all-purpose flour, more as needed
2/3 cup whole wheat flour or wheat germ, preferably toasted
2/3 cup fine-ground yellow cornmeal
2/3 cup rolled oats (not quick-cooking)
2/3 cup packed light brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg or allspice (or use additional cinnamon)
1/2 teaspoon salt
1 3/4 cups buttermilk, more as needed
1 1/3 cup coconut oil, or neutral oil like safflower or canola
2/3 cup maple syrup
4 eggs
2 cups grated carrots or tart apple
1 1/2 cups blueberries
1 cup chopped toasted walnuts or pecans (optional)
For the Streusel (Optional):
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
1/4 cup coconut oil or cold unsalted butter
1/2 cup all-purpose flour
1 1/2 tablespoons finely grated orange zest
Preparation
Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don’t worry about a few lumps or streaks of flour. Stir in the carrots, blueberries and nuts if using. (If you'd like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
Heat oven to 425 degrees and place rack in top third of oven. Butter or spray a muffin tin (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. If you are topping with streusel, use your fingers to divide streusel over batter and press lightly onto the surface.
Place muffin tin in oven and reduce heat to 400 degrees. Bake for 18 to 20 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.
Repeat with remaining batter. If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.
Tip:
To freeze extra muffins, wrap them individually in aluminum foil. Reheat, still wrapped, in a 300-degree oven for about 20 minutes. Or unwrap and reheat in a microwave.
CHIPOTLE ASPARAGUS QUESADILLAS
This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.
To view this online, click here.
Quesadillas
1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1 1/2 tsp. olive oil or vegetable oil
1 tsp. dried oregano
4 8-inch sprouted-grain tortillas
Chipotle Spread
3 Tbs. vegan mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice
Preheat oven to 425°F.
To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.
Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.
Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.
Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan
VEGETARIAN CHILI WITH TORTILLA CRISPS
This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”
Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
4 corn tortillas
1/4 c. Country Crock Original
1 large yellow onion, finely chopped
1 red pepper, diced
1 yellow pepper, diced
3 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. cumin
1/2 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
1 28-oz. can whole tomatoes
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can black beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
1/2 c. freshly chopped cilantro, plus more for serving
1/4 c. sour cream
1/4 c. shredded Cheddar
Directions
Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.
Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.
Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.
Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.
HEAVENLY ICE CREAM CAKE WITH RASPBERRY COULIS
This comes from the January 2007 issue of Vegetarian Times, and begins, “Prepared angel food cakes from the supermarket bakery section are good items to have on hand for desserts. Before preparing this elaborate-looking recipe, freeze the cake completely. It slices easily with a serrated knife.” Serves 12.
To view this online, click here.
1 16-oz. angel food cake, frozen
1 10-oz. jar raspberry preserves
1/4 cup raspberry liqueur or orange juice
2 pints low-fat vanilla ice cream, softened, divided
1 10-oz. pkg. frozen raspberries in syrup, thawed
Cut cake into 1/4-inch-thick slices. Cover bottom of 9-inch springform pan with slices, cutting one or two slices as necessary to fill in gaps.
Combine raspberry preserves and liqueur in small saucepan over medium heat, and bring to a simmer. Reduce heat to low, and simmer 5 minutes. Brush half of raspberry mixture over cake in pan. Spread 1 pint ice cream over cake, and smooth top. Arrange more cake slices over ice cream to cover completely. Spread remaining raspberry mixture over cake. Smooth remaining pint of ice cream over cake. Cover with plastic wrap, and freeze overnight. (Can be prepared up to 3 days in advance up to this point.)
Purée thawed raspberries and syrup in food processor until smooth. Strain into bowl.
Run knife around sides of springform pan. Release sides from cake. Slice into wedges, and top with raspberry coulis.
nutritional information Per SERVING: Calories: 273; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 60 g; Cholesterol: 3 mg; Sodium: 319 mg; Fiber: 2 g; Sugar: 31 g
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
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