If it's Monday - and it looks like it is - then today's offerings are vegetarian recipes. Enjoy!
SORREL DRINK
From Vegetarian Times; June 2008, page 78. The recipe reads, “Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.”
Sorrel Drink:
3 C dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags
1 4-inch cinnamon stick
10 whole cloves
1/4 tsp. crushed allspice
2 3-inch pieces peeled fresh ginger
Simple Syrup:
1 C sugar
1 C water
To make Sorrel Drink: Bring all ingredients & 4 cups water to a boil in saucepan. Reduce heat to medium-low & simmer 10 minutes. Cool, strain & chill.
To make Simple Syrup: Bring sugar & water to a boil in small saucepan. Stir to dissolve sugar & simmer 1 minute. Cool.
Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guess to sweeten drinks to taste.
Per 1-cup serving: 33 cal; 0 g protein; 0 g total fat (0 g sat. fat); 8 g crab; 0 mg chol; 0 mg sod; 0 g fiber; 8 g sugars; vegan
CURRIED POTATOES
From Vegetarian Times; June 2008, page 80. The recipe starts off, “Serve this dish on its own or with steamed rice.”
1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled & cut into chunks
3 carrots, peeled & cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded & finely chopped (1/4 cup)
1 tsp. balsamic vinegar
Heat oil in large skillet over medium heat. Add onions & garlic & cook 5 – 7 minutes, or until onions are soft & translucent. Stir in potatoes, carrots & curry powder & cook 4 minutes.
Add beans & their liquid, tomatoes, broth, jalapeno chiles, vinegar & 1 cup water; season with salt & pepper. Cover & simmer 45 minutes or until potatoes are flaky & carrots are cooked through, stirring occasionally.
Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan
BUTTERNUT SQUASH PIZZA
This comes from page 66 of the September 2012 issue of Vegetarian Times. The recipe starts off, “Yoga teacher and food blogger (theyogickitchen.blogspot.com) Candice Garrett came up with this recipe thanks to an abundance of butternut squash. “My family and I tried them in a host of recipes; the all-around favorite turned out to be pizza,” Garrett reports. “It seemed an unusual pairing and we were all delighted with the result.” She serves the pizza as an appetizer for company or as a main dish for family dinners.” Serves 6.
To view this recipe online, click here.
1 small butternut squash, peeled, halved, and sliced 1/8-inch thick
1 medium onion, halved and thinly sliced (1 1/2 cups)
2 Tbs. Eden Selected Spanish extra virgin olive oil, plus more for drizzling
1 Tbs. finely chopped fresh rosemary
1 16-oz. pkg. refrigerated pizza dough
1/2 cup fresh spinach leaves
1/4 cup shaved Parmesan cheese
Preheat oven to 400°F.
Toss together squash, onion, oil, and rosemary in bowl. Spread in large baking dish, and roast 30 minutes, or until tender.
Increase oven temperature to 450°F. Divide pizza dough into 2 pieces, and shape each piece into 8-inch round. Place dough rounds on baking sheet, and top with squash mixture. Bake 13 to 17 minutes, or until crust is crisp. Drizzle pizzas with oil, scatter 1/4 cup spinach over each, and garnish each with 2 Tbs. shaved Parmesan.
nutritional information Per 1/3 pizza (2 slices): Calories: 295; Protein: 9 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 47 g; Cholesterol: 2 mg; Sodium: 448 mg; Fiber: 3 g; Sugar: 5 g
CHICKPEA SUCCOTASH WITH LEMONGRASS
This recipes comes from the January 1970 issue of Vegetarian Times and starts off, “Lemongrass brings out the flavors of tomatoes and herbs in a lightly cooked stew. Serve over whole grains.” It serves 4 in 30 minutes or less.
To view online, click here.
2 stalks fresh lemongrass
1 large tomato (1 lb.)
2 tsp. olive oil
1 medium yellow squash, cut into 1/2-inch pieces (1 cup)
1/2 tsp. grated fresh ginger
1 small clove garlic, minced (1/2 tsp.)
3/4 cup cooked chickpeas
1/2 cup fresh corn kernels
1/4 cup chopped fresh basil or cilantro
Trim and discard tough base and skinny top leaves of lemongrass stalks, then peel away tough outer layers. Crush inner white stems with mallet or rolling pin, then finely chop. (You should have 1 Tbs.) Transfer to small bowl, and cover with 1/4 cup boiling water. Set aside.
Halve tomato through middle, and scoop seeds into strainer set over bowl. Press juice from seeds, then discard seeds. Set juice aside, and dice tomato flesh. (You should have 2 cups.)
Heat oil in large, deep skillet or Dutch oven over medium-low heat. Add squash, ginger, and garlic, and sauté 3 minutes without browning. Stir in chickpeas, corn, diced tomato, lemongrass with liquid, and tomato juice, and season with salt and pepper (if desired). Cover, increase heat to medium, and simmer 5 minutes, or until tomatoes just begin to soften. Stir in basil.
nutritional information Per 1-cup serving: Calories: 108; Protein: 5 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 83 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.
This recipe can be viewed online here.
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable
Showing posts with label Blackberry Crisp w/Maple-Pecan Topping. Show all posts
Showing posts with label Blackberry Crisp w/Maple-Pecan Topping. Show all posts
Monday, November 2, 2015
Monday, January 5, 2015
Meatless Monday - Happy New Year!
Here it is, the first Meatless Monday of 2015. Hope your New Year is wonderful! Now for some good recipes. Enjoy!
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
BANANA PUDDING
This comes from the January/February 2013 issue of Vegetarian Times, page 48. It starts off, "Coconut milk beverage adds a hint of sweet flavor to this classic dessert." Serves 8.
To view this online, click here.
1/3 cup raw cane sugar
4 Tbs. cornstarch
1/8 tsp. salt
3 cups coconut milk beverage, such as Silk, divided
1 1/2 tsp. vanilla extract
3 very ripe bananas, sliced
48 vegan vanilla wafer cookies
Nondairy whipped topping for garnish, optional
Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5 minutes, or until thickened, whisking constantly. Stir in vanilla, then banana slices.
Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).
nutritional information Per 1-cup serving: Calories: 216; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 4 mg; Sodium: 113 mg; Fiber: 2 g; Sugar: 23 g; Vegan
POLENTA SQUARES WITH CRANBERRY MOSTARDA
This is from the December 2013 issue of Vegetarian Times, page 51. It starts off, "Mostarda is a fruity Italian condiment that’s somewhat like chutney. You can prepare the Mostarda and the Polenta Squares up to two days ahead, then sauté Polenta Squares and top with Mostarda just before serving." Makes 25 squares.
To view this online, click here.
Mostarda
1/3 cup sugar
1 1/2 cups frozen cranberries (do not thaw)
3/4 cup chopped red onion
1 1/2 Tbs. apricot preserves
1/4 tsp. red pepper flakes
4 tsp. prepared English mustard, plus more for serving
1/2 tsp. red wine vinegar
Chopped green onions, optional
Polenta Squares
1/2 cup frozen corn kernels, thawed
3/4 cup polenta (aka corn grits)
To make Mostarda: Bring sugar and 1/2 cup water to a boil in medium saucepan. Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split. Transfer cranberries to plate with slotted spoon. Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes. Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often. Cool, then stir in mustard and vinegar. Cover, and chill.
To make Polenta Squares: Line baking sheet with foil. Purée corn and 1/2 cup water in blender until smooth. Pour into large saucepan with 3 cups water and 1 tsp. salt, if desired. Bring to boil. Gradually add polenta; cook 2 minutes, stirring constantly. Reduce heat to low. Cook and stir 18 minutes, or until very thick.
Scrape polenta onto foil in mound. Let rest 1 minute. Spread polenta to 7 1/2-inch square with metal spatula. (Use a ruler to make straight edges.) Cool, then cover with plastic wrap. Chill 2 hours (or up to 2 days), until firm. Cut polenta into 25 1 1/2-inch squares.
Coat large nonstick skillet with cooking spray. Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.
Spread prepared mustard on each square. Top each with 1 tsp. Mostarda, and sprinkle with green onions (if using).
nutritional information Per Square: Calories: 38; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 26 mg; Fiber: less than 1 g; Sugar: 4 g; VeganGluten-Free
RIGATONI WITH BRAISED VEGETABLES
This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.
2 Tbs. olive oil
3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)
1/2 lb. green beans, trimmed and halved (about 2 cups)
2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice
1 large onion, sliced (about 1 1/2 cups)
1 14.5-oz. can diced tomatoes
3 cloves garlic, minced (about 1 Tbs.)
2 Tbs. capers
1 15-oz. can cannellini beans, rinsed and drained
8 oz. whole wheat rigatoni pasta
1/2 cup torn fresh basil
Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.
Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.
Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.
Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.
Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.
Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Make sure to stir periodically to keep chili from burning
YUM!
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.
This recipe can be viewed online here.
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan
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
BANANA PUDDING
This comes from the January/February 2013 issue of Vegetarian Times, page 48. It starts off, "Coconut milk beverage adds a hint of sweet flavor to this classic dessert." Serves 8.
To view this online, click here.
1/3 cup raw cane sugar
4 Tbs. cornstarch
1/8 tsp. salt
3 cups coconut milk beverage, such as Silk, divided
1 1/2 tsp. vanilla extract
3 very ripe bananas, sliced
48 vegan vanilla wafer cookies
Nondairy whipped topping for garnish, optional
Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5 minutes, or until thickened, whisking constantly. Stir in vanilla, then banana slices.
Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).
nutritional information Per 1-cup serving: Calories: 216; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 4 mg; Sodium: 113 mg; Fiber: 2 g; Sugar: 23 g; Vegan
POLENTA SQUARES WITH CRANBERRY MOSTARDA
This is from the December 2013 issue of Vegetarian Times, page 51. It starts off, "Mostarda is a fruity Italian condiment that’s somewhat like chutney. You can prepare the Mostarda and the Polenta Squares up to two days ahead, then sauté Polenta Squares and top with Mostarda just before serving." Makes 25 squares.
To view this online, click here.
Mostarda
1/3 cup sugar
1 1/2 cups frozen cranberries (do not thaw)
3/4 cup chopped red onion
1 1/2 Tbs. apricot preserves
1/4 tsp. red pepper flakes
4 tsp. prepared English mustard, plus more for serving
1/2 tsp. red wine vinegar
Chopped green onions, optional
Polenta Squares
1/2 cup frozen corn kernels, thawed
3/4 cup polenta (aka corn grits)
To make Mostarda: Bring sugar and 1/2 cup water to a boil in medium saucepan. Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split. Transfer cranberries to plate with slotted spoon. Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes. Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often. Cool, then stir in mustard and vinegar. Cover, and chill.
To make Polenta Squares: Line baking sheet with foil. Purée corn and 1/2 cup water in blender until smooth. Pour into large saucepan with 3 cups water and 1 tsp. salt, if desired. Bring to boil. Gradually add polenta; cook 2 minutes, stirring constantly. Reduce heat to low. Cook and stir 18 minutes, or until very thick.
Scrape polenta onto foil in mound. Let rest 1 minute. Spread polenta to 7 1/2-inch square with metal spatula. (Use a ruler to make straight edges.) Cool, then cover with plastic wrap. Chill 2 hours (or up to 2 days), until firm. Cut polenta into 25 1 1/2-inch squares.
Coat large nonstick skillet with cooking spray. Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.
Spread prepared mustard on each square. Top each with 1 tsp. Mostarda, and sprinkle with green onions (if using).
nutritional information Per Square: Calories: 38; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 26 mg; Fiber: less than 1 g; Sugar: 4 g; VeganGluten-Free
RIGATONI WITH BRAISED VEGETABLES
This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.
2 Tbs. olive oil
3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)
1/2 lb. green beans, trimmed and halved (about 2 cups)
2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice
1 large onion, sliced (about 1 1/2 cups)
1 14.5-oz. can diced tomatoes
3 cloves garlic, minced (about 1 Tbs.)
2 Tbs. capers
1 15-oz. can cannellini beans, rinsed and drained
8 oz. whole wheat rigatoni pasta
1/2 cup torn fresh basil
Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.
Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.
Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.
Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.
Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.
Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Make sure to stir periodically to keep chili from burning
YUM!
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.
This recipe can be viewed online here.
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan
Monday, October 6, 2014
Meatless Monday
I was cleaning off the shelf in one of my closets over the weekend and ran across several magazine holders full of old Vegetarian Times. Talk about yummy food! I had to force myself to finish cleaning before looking through the magazines at all the recipes. Now you know where today's offerings are from. Enjoy!
SORREL DRINK
From Vegetarian Times; June 2008, page 78. The recipe reads, “Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.”
Sorrel Drink:
3 C dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags
1 4-inch cinnamon stick
10 whole cloves
1/4 tsp. crushed allspice
2 3-inch pieces peeled fresh ginger
Simple Syrup:
1 C sugar
1 C water
To make Sorrel Drink: Bring all ingredients & 4 cups water to a boil in saucepan. Reduce heat to medium-low & simmer 10 minutes. Cool, strain & chill.
To make Simple Syrup: Bring sugar & water to a boil in small saucepan. Stir to dissolve sugar & simmer 1 minute. Cool.
Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guess to sweeten drinks to taste.
Per 1-cup serving: 33 cal; 0 g protein; 0 g total fat (0 g sat. fat); 8 g crab; 0 mg chol; 0 mg sod; 0 g fiber; 8 g sugars; vegan
CURRIED POTATOES
From Vegetarian Times; June 2008, page 80. The recipe starts off, “Serve this dish on its own or with steamed rice.”
1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled & cut into chunks
3 carrots, peeled & cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded & finely chopped (1/4 cup)
1 tsp. balsamic vinegar
Heat oil in large skillet over medium heat. Add onions & garlic & cook 5 – 7 minutes, or until onions are soft & translucent. Stir in potatoes, carrots & curry powder & cook 4 minutes.
Add beans & their liquid, tomatoes, broth, jalapeno chiles, vinegar & 1 cup water; season with salt & pepper. Cover & simmer 45 minutes or until potatoes are flaky & carrots are cooked through, stirring occasionally.
Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan
BUTTERNUT SQUASH PIZZA
This comes from page 66 of the September 2012 issue of Vegetarian Times. The recipe starts off, “Yoga teacher and food blogger (theyogickitchen.blogspot.com) Candice Garrett came up with this recipe thanks to an abundance of butternut squash. “My family and I tried them in a host of recipes; the all-around favorite turned out to be pizza,” Garrett reports. “It seemed an unusual pairing and we were all delighted with the result.” She serves the pizza as an appetizer for company or as a main dish for family dinners.” Serves 6.
To view this recipe online, click here.
1 small butternut squash, peeled, halved, and sliced 1/8-inch thick
1 medium onion, halved and thinly sliced (1 1/2 cups)
2 Tbs. Eden Selected Spanish extra virgin olive oil, plus more for drizzling
1 Tbs. finely chopped fresh rosemary
1 16-oz. pkg. refrigerated pizza dough
1/2 cup fresh spinach leaves
1/4 cup shaved Parmesan cheese
Preheat oven to 400°F.
Toss together squash, onion, oil, and rosemary in bowl. Spread in large baking dish, and roast 30 minutes, or until tender.
Increase oven temperature to 450°F. Divide pizza dough into 2 pieces, and shape each piece into 8-inch round. Place dough rounds on baking sheet, and top with squash mixture. Bake 13 to 17 minutes, or until crust is crisp. Drizzle pizzas with oil, scatter 1/4 cup spinach over each, and garnish each with 2 Tbs. shaved Parmesan.
nutritional information Per 1/3 pizza (2 slices): Calories: 295; Protein: 9 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 47 g; Cholesterol: 2 mg; Sodium: 448 mg; Fiber: 3 g; Sugar: 5 g
CHICKPEA SUCCOTASH WITH LEMONGRASS
This recipes comes from the January 1970 issue of Vegetarian Times and starts off, “Lemongrass brings out the flavors of tomatoes and herbs in a lightly cooked stew. Serve over whole grains.” It serves 4 in 30 minutes or less.
To view online, click here.
2 stalks fresh lemongrass
1 large tomato (1 lb.)
2 tsp. olive oil
1 medium yellow squash, cut into 1/2-inch pieces (1 cup)
1/2 tsp. grated fresh ginger
1 small clove garlic, minced (1/2 tsp.)
3/4 cup cooked chickpeas
1/2 cup fresh corn kernels
1/4 cup chopped fresh basil or cilantro
Trim and discard tough base and skinny top leaves of lemongrass stalks, then peel away tough outer layers. Crush inner white stems with mallet or rolling pin, then finely chop. (You should have 1 Tbs.) Transfer to small bowl, and cover with 1/4 cup boiling water. Set aside.
Halve tomato through middle, and scoop seeds into strainer set over bowl. Press juice from seeds, then discard seeds. Set juice aside, and dice tomato flesh. (You should have 2 cups.)
Heat oil in large, deep skillet or Dutch oven over medium-low heat. Add squash, ginger, and garlic, and sauté 3 minutes without browning. Stir in chickpeas, corn, diced tomato, lemongrass with liquid, and tomato juice, and season with salt and pepper (if desired). Cover, increase heat to medium, and simmer 5 minutes, or until tomatoes just begin to soften. Stir in basil.
nutritional information Per 1-cup serving: Calories: 108; Protein: 5 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 83 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.
This recipe can be viewed online here.
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable
SORREL DRINK
From Vegetarian Times; June 2008, page 78. The recipe reads, “Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.”
Sorrel Drink:
3 C dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags
1 4-inch cinnamon stick
10 whole cloves
1/4 tsp. crushed allspice
2 3-inch pieces peeled fresh ginger
Simple Syrup:
1 C sugar
1 C water
To make Sorrel Drink: Bring all ingredients & 4 cups water to a boil in saucepan. Reduce heat to medium-low & simmer 10 minutes. Cool, strain & chill.
To make Simple Syrup: Bring sugar & water to a boil in small saucepan. Stir to dissolve sugar & simmer 1 minute. Cool.
Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guess to sweeten drinks to taste.
Per 1-cup serving: 33 cal; 0 g protein; 0 g total fat (0 g sat. fat); 8 g crab; 0 mg chol; 0 mg sod; 0 g fiber; 8 g sugars; vegan
CURRIED POTATOES
From Vegetarian Times; June 2008, page 80. The recipe starts off, “Serve this dish on its own or with steamed rice.”
1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled & cut into chunks
3 carrots, peeled & cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded & finely chopped (1/4 cup)
1 tsp. balsamic vinegar
Heat oil in large skillet over medium heat. Add onions & garlic & cook 5 – 7 minutes, or until onions are soft & translucent. Stir in potatoes, carrots & curry powder & cook 4 minutes.
Add beans & their liquid, tomatoes, broth, jalapeno chiles, vinegar & 1 cup water; season with salt & pepper. Cover & simmer 45 minutes or until potatoes are flaky & carrots are cooked through, stirring occasionally.
Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan
BUTTERNUT SQUASH PIZZA
This comes from page 66 of the September 2012 issue of Vegetarian Times. The recipe starts off, “Yoga teacher and food blogger (theyogickitchen.blogspot.com) Candice Garrett came up with this recipe thanks to an abundance of butternut squash. “My family and I tried them in a host of recipes; the all-around favorite turned out to be pizza,” Garrett reports. “It seemed an unusual pairing and we were all delighted with the result.” She serves the pizza as an appetizer for company or as a main dish for family dinners.” Serves 6.
To view this recipe online, click here.
1 small butternut squash, peeled, halved, and sliced 1/8-inch thick
1 medium onion, halved and thinly sliced (1 1/2 cups)
2 Tbs. Eden Selected Spanish extra virgin olive oil, plus more for drizzling
1 Tbs. finely chopped fresh rosemary
1 16-oz. pkg. refrigerated pizza dough
1/2 cup fresh spinach leaves
1/4 cup shaved Parmesan cheese
Preheat oven to 400°F.
Toss together squash, onion, oil, and rosemary in bowl. Spread in large baking dish, and roast 30 minutes, or until tender.
Increase oven temperature to 450°F. Divide pizza dough into 2 pieces, and shape each piece into 8-inch round. Place dough rounds on baking sheet, and top with squash mixture. Bake 13 to 17 minutes, or until crust is crisp. Drizzle pizzas with oil, scatter 1/4 cup spinach over each, and garnish each with 2 Tbs. shaved Parmesan.
nutritional information Per 1/3 pizza (2 slices): Calories: 295; Protein: 9 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 47 g; Cholesterol: 2 mg; Sodium: 448 mg; Fiber: 3 g; Sugar: 5 g
CHICKPEA SUCCOTASH WITH LEMONGRASS
This recipes comes from the January 1970 issue of Vegetarian Times and starts off, “Lemongrass brings out the flavors of tomatoes and herbs in a lightly cooked stew. Serve over whole grains.” It serves 4 in 30 minutes or less.
To view online, click here.
2 stalks fresh lemongrass
1 large tomato (1 lb.)
2 tsp. olive oil
1 medium yellow squash, cut into 1/2-inch pieces (1 cup)
1/2 tsp. grated fresh ginger
1 small clove garlic, minced (1/2 tsp.)
3/4 cup cooked chickpeas
1/2 cup fresh corn kernels
1/4 cup chopped fresh basil or cilantro
Trim and discard tough base and skinny top leaves of lemongrass stalks, then peel away tough outer layers. Crush inner white stems with mallet or rolling pin, then finely chop. (You should have 1 Tbs.) Transfer to small bowl, and cover with 1/4 cup boiling water. Set aside.
Halve tomato through middle, and scoop seeds into strainer set over bowl. Press juice from seeds, then discard seeds. Set juice aside, and dice tomato flesh. (You should have 2 cups.)
Heat oil in large, deep skillet or Dutch oven over medium-low heat. Add squash, ginger, and garlic, and sauté 3 minutes without browning. Stir in chickpeas, corn, diced tomato, lemongrass with liquid, and tomato juice, and season with salt and pepper (if desired). Cover, increase heat to medium, and simmer 5 minutes, or until tomatoes just begin to soften. Stir in basil.
nutritional information Per 1-cup serving: Calories: 108; Protein: 5 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 83 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.
This recipe can be viewed online here.
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable
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