Labor Day - Meatless Monday

Today's blog is a repeat of last Labor Day's Meatless Monday post.

Another Meatless Monday. And while it's Labor Day, these recipes can go well with your celebration. Enjoy!

VEGETABLE SHEPHERD'S PIE

This came from the Food Network's Magazine several years ago.

Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings

To view this online, click here.

Ingredients

6 medium Yukon gold potatoes, peeled and diced

Kosher salt

2 tablespoons extra-virgin olive oil

1 large onion, diced

3 large carrots, cut into 1/2-inch chunks

2 stalks celery, cut into 1/2-inch chunks

1 bunch baby turnips, halved or quartered if large

6 cloves garlic, minced

Freshly ground pepper

1/2 bunch fresh parsley, leaves chopped (stems reserved)

1 1/2 tablespoons Worcestershire sauce

5 tablespoons unsalted butter

3/4 cup chopped veggie burgers or vegetarian protein crumbles

2/3 cup milk or half-and-half

Grated parmesan cheese, for sprinkling (optional)

Directions

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g

FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS

This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6

Ingredients:

4 Roma tomatoes

3/4 cup olive oil

Kosher Salt

Freshly Ground Pepper

10 garlic cloves

1 medium yellow onion, diced

2 red bell peppers, diced

1 celery rib, diced

1-1/2 Tbsp ground cumin

1-1/2 Tbsp ground coriander seeds

1-1/2 cups French green lentils*

8 to 10 cups vegetable stock

1 Tbsp fresh Italian parsley, chopped

1 tsp fresh thyme, chopped

*Available in specialty shops and some supermarkets.

Preparation:

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.

Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.

Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.

Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.

RAINBOW SLAW

From the July 2006 issue of Vegetarian Times. Serves 8. The recipe starts out, “Salting the cabbage before making the salad draws out excess moisture, so your slaw won't be watery.”

To view this online, click here.

1/2 small head green cabbage (about 1 1/4 lb.)

1/2 small head red cabbage (about 1 1/4 lb.)

1 large carrot, peeled

1 Tbs. kosher or coarse salt

2 Tbs. mustard seeds

1 Tbs. vegetable oil

1/4 tsp. chili flakes

1/2 cup cider vinegar

1/4 cup sugar

1 tsp. Dijon mustard

1 red bell pepper, cut into thin strips (about 1 1/2 cups)

1 yellow bell pepper, cut into thin strips (about 1 1/2 cups)

Slice cabbage into thin strips. Grate carrot on largest holes of box grater.

Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.

Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly. Remove from heat and continue shaking pan until popping subsides. Cool in bowl. Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.

Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings. Serve immediately, or store up to 1 day in refrigerator.

nutritional information Per serving: Calories: 111; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 20 g; Sodium: 148 mg; Fiber: 4 g; Sugar: 13 g; Vegan

BROCCOLI CHOWDER

From Diabetic Gourmet. Yield: 6 servings, 1 cup each

Source: "The Eating Well Diabetes Cookbook"

Ingredients

1 tablespoon extra-virgin olive oil

1 large onion, chopped (1-1/2 cups)

1 large carrot, diced (1/2 cup)

2 stalks celery, diced (1/2 cup)

1 large potato, peeled and diced (1-1/2 cups)

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

3-1/2 cups vegetable broth (two 14-ounce cans)

8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)

1 cup grated reduced-fat Cheddar cheese

1/2 cup reduced-fat sour cream

1/8 teaspoon salt, or to taste

Directions

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.

Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.

Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat

RASPBERRY-LEMONADE SORBET

From the July/August 2013 issue of Vegetarian Times, page 73. The recipe starts off, “Extra-lemony and not too sweet, this is an easy sorbet to whip up year-round with frozen raspberries. Try the recipe with blueberries, blackberries, or cherries as well.” Makes one quart.

To view this online, click here.

5 cups fresh or frozen raspberries

1 cup sugar

1/2 cup lemon juice

Purée raspberries in blender or food processor until no whole fruit remains. Press purée through fine sieve, and discard seeds. (You should have 2 cups.)

Stir 1/2 cup water into sugar in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and stir in lemon juice. Stir sugar mixture into raspberry purée.

Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.

nutritional information Per 1/2-cup serving: Calories: 141; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 29 g; Vegan; Gluten-Free

VEGETARIAN 'BEEF' AND GUINNESS STEW

Jolinda Hackett, About.com's Vegetarian food guide, writes, “Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan.”

Prep Time: 10 minutes; Cook Time: 60 minutes

To view this online, click here.

Ingredients:

Approx 14 oz seitan, cut into thin strips

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp steak sauce

3 tbsp butter or margarine

1 onion, diced

3 ribs celery, chopped

2 carrots, chopped

2 medium potatoes chopped into 1 inch pieces

3 cloves garlic, minced

2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth

2 tbsp flour

1 tbsp chopped fresh thyme

1 tsp brown sugar (optional)

Salt and pepper to taste

Preparation:

Saute seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.

Add more salt and pepper if desired and enjoy!

Meatless Monday

It's Meatless Monday. Here are today's six vegetarian recipes to start off your week. Enjoy!

RASPBERRY-LEMONADE SORBET

From the July/August 2013 issue of Vegetarian Times, page 73. The recipe starts off, “Extra-lemony and not too sweet, this is an easy sorbet to whip up year-round with frozen raspberries. Try the recipe with blueberries, blackberries, or cherries as well.” Makes one quart.

5 cups fresh or frozen raspberries

1 cup sugar

1/2 cup lemon juice

Purée raspberries in blender or food processor until no whole fruit remains. Press purée through fine sieve, and discard seeds. (You should have 2 cups.)

Stir 1/2 cup water into sugar in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and stir in lemon juice. Stir sugar mixture into raspberry purée.

Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.

nutritional information Per 1/2-cup serving: Calories: 141; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 29 g; Vegan; Gluten-Free

VEGETABLE SHEPHERD'S PIE

This came from the Food Network's Magazine several years ago.

Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings

Ingredients

6 medium Yukon gold potatoes, peeled and diced

Kosher salt

2 tablespoons extra-virgin olive oil

1 large onion, diced

3 large carrots, cut into 1/2-inch chunks

2 stalks celery, cut into 1/2-inch chunks

1 bunch baby turnips, halved or quartered if large

6 cloves garlic, minced

Freshly ground pepper

1/2 bunch fresh parsley, leaves chopped (stems reserved)

1 1/2 tablespoons Worcestershire sauce

5 tablespoons unsalted butter

3/4 cup chopped veggie burgers or vegetarian protein crumbles

2/3 cup milk or half-and-half

Grated parmesan cheese, for sprinkling (optional)

Directions

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g

FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS

This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6

Ingredients:

4 Roma tomatoes

3/4 cup olive oil

Kosher Salt

Freshly Ground Pepper

10 garlic cloves

1 medium yellow onion, diced

2 red bell peppers, diced

1 celery rib, diced

1-1/2 Tbsp ground cumin

1-1/2 Tbsp ground coriander seeds

1-1/2 cups French green lentils*

8 to 10 cups vegetable stock

1 Tbsp fresh Italian parsley, chopped

1 tsp fresh thyme, chopped

*Available in specialty shops and some supermarkets.

Preparation:

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.

Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.

Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.

Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.

RAINBOW SLAW

From the July 2006 issue of Vegetarian Times. Serves 8. The recipe starts out, “Salting the cabbage before making the salad draws out excess moisture, so your slaw won't be watery.”

1/2 small head green cabbage (about 1 1/4 lb.)

1/2 small head red cabbage (about 1 1/4 lb.)

1 large carrot, peeled

1 Tbs. kosher or coarse salt

2 Tbs. mustard seeds

1 Tbs. vegetable oil

1/4 tsp. chili flakes

1/2 cup cider vinegar

1/4 cup sugar

1 tsp. Dijon mustard

1 red bell pepper, cut into thin strips (about 1 1/2 cups)

1 yellow bell pepper, cut into thin strips (about 1 1/2 cups)

Slice cabbage into thin strips. Grate carrot on largest holes of box grater.

Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.

Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly. Remove from heat and continue shaking pan until popping subsides. Cool in bowl. Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.

Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings. Serve immediately, or store up to 1 day in refrigerator.

nutritional information Per serving: Calories: 111; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 20 g; Sodium: 148 mg; Fiber: 4 g; Sugar: 13 g; Vegan

BROCCOLI CHOWDER

From Diabetic Gourmet. Yield: 6 servings, 1 cup each

Source: "The Eating Well Diabetes Cookbook"

Ingredients

1 tablespoon extra-virgin olive oil

1 large onion, chopped (1-1/2 cups)

1 large carrot, diced (1/2 cup)

2 stalks celery, diced (1/2 cup)

1 large potato, peeled and diced (1-1/2 cups)

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

3-1/2 cups vegetable broth (two 14-ounce cans)

8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)

1 cup grated reduced-fat Cheddar cheese

1/2 cup reduced-fat sour cream

1/8 teaspoon salt, or to taste

Directions

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.

Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.

Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat

VEGETARIAN 'BEEF' AND GUINNESS STEW

Jolinda Hackett, About.com's Vegetarian food guide, writes, “Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan.”

Prep Time: 10 minutes; Cook Time: 60 minutes

Ingredients:

Approx 14 oz seitan, cut into thin strips

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp steak sauce

3 tbsp butter or margarine

1 onion, diced

3 ribs celery, chopped

2 carrots, chopped

2 medium potatoes chopped into 1 inch pieces

3 cloves garlic, minced

2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth

2 tbsp flour

1 tbsp chopped fresh thyme

1 tsp brown sugar (optional)

Salt and pepper to taste

Preparation:

Saute seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.

Add more salt and pepper if desired and enjoy!

Meatless Monday - Labor Day

Today's blog is a repeat of last Labor Day's Meatless Monday post. Enjoy!

Another Meatless Monday. And while it's Labor Day, these recipes can go well with your celebration. Enjoy!

VEGETABLE SHEPHERD'S PIE

This came from the Food Network's Magazine several years ago.

Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings

Ingredients

6 medium Yukon gold potatoes, peeled and diced

Kosher salt

2 tablespoons extra-virgin olive oil

1 large onion, diced

3 large carrots, cut into 1/2-inch chunks

2 stalks celery, cut into 1/2-inch chunks

1 bunch baby turnips, halved or quartered if large

6 cloves garlic, minced

Freshly ground pepper

1/2 bunch fresh parsley, leaves chopped (stems reserved)

1 1/2 tablespoons Worcestershire sauce

5 tablespoons unsalted butter

3/4 cup chopped veggie burgers or vegetarian protein crumbles

2/3 cup milk or half-and-half

Grated parmesan cheese, for sprinkling (optional)

Directions

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g

FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS

This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6

Ingredients:

4 Roma tomatoes

3/4 cup olive oil

Kosher Salt

Freshly Ground Pepper

10 garlic cloves

1 medium yellow onion, diced

2 red bell peppers, diced

1 celery rib, diced

1-1/2 Tbsp ground cumin

1-1/2 Tbsp ground coriander seeds

1-1/2 cups French green lentils*

8 to 10 cups vegetable stock

1 Tbsp fresh Italian parsley, chopped

1 tsp fresh thyme, chopped

*Available in specialty shops and some supermarkets.

Preparation:

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.

Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.

Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.

Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.

RAINBOW SLAW

From the July 2006 issue of Vegetarian Times. Serves 8. The recipe starts out, “Salting the cabbage before making the salad draws out excess moisture, so your slaw won't be watery.”

1/2 small head green cabbage (about 1 1/4 lb.)

1/2 small head red cabbage (about 1 1/4 lb.)

1 large carrot, peeled

1 Tbs. kosher or coarse salt

2 Tbs. mustard seeds

1 Tbs. vegetable oil

1/4 tsp. chili flakes

1/2 cup cider vinegar

1/4 cup sugar

1 tsp. Dijon mustard

1 red bell pepper, cut into thin strips (about 1 1/2 cups)

1 yellow bell pepper, cut into thin strips (about 1 1/2 cups)

Slice cabbage into thin strips. Grate carrot on largest holes of box grater.

Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.

Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly. Remove from heat and continue shaking pan until popping subsides. Cool in bowl. Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.

Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings. Serve immediately, or store up to 1 day in refrigerator.

nutritional information Per serving: Calories: 111; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 20 g; Sodium: 148 mg; Fiber: 4 g; Sugar: 13 g; Vegan

BROCCOLI CHOWDER

From Diabetic Gourmet. Yield: 6 servings, 1 cup each

Source: "The Eating Well Diabetes Cookbook"

Ingredients

1 tablespoon extra-virgin olive oil

1 large onion, chopped (1-1/2 cups)

1 large carrot, diced (1/2 cup)

2 stalks celery, diced (1/2 cup)

1 large potato, peeled and diced (1-1/2 cups)

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

3-1/2 cups vegetable broth (two 14-ounce cans)

8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)

1 cup grated reduced-fat Cheddar cheese

1/2 cup reduced-fat sour cream

1/8 teaspoon salt, or to taste

Directions

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.

Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.

Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat

RASPBERRY-LEMONADE SORBET

From the July/August 2013 issue of Vegetarian Times, page 73. The recipe starts off, “Extra-lemony and not too sweet, this is an easy sorbet to whip up year-round with frozen raspberries. Try the recipe with blueberries, blackberries, or cherries as well.” Makes one quart.

5 cups fresh or frozen raspberries

1 cup sugar

1/2 cup lemon juice

Purée raspberries in blender or food processor until no whole fruit remains. Press purée through fine sieve, and discard seeds. (You should have 2 cups.)

Stir 1/2 cup water into sugar in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and stir in lemon juice. Stir sugar mixture into raspberry purée.

Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.

nutritional information Per 1/2-cup serving: Calories: 141; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 29 g; Vegan; Gluten-Free

VEGETARIAN 'BEEF' AND GUINNESS STEW

Jolinda Hackett, About.com's Vegetarian food guide, writes, “Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan.”

Prep Time: 10 minutes; Cook Time: 60 minutes

Ingredients:

Approx 14 oz seitan, cut into thin strips

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp steak sauce

3 tbsp butter or margarine

1 onion, diced

3 ribs celery, chopped

2 carrots, chopped

2 medium potatoes chopped into 1 inch pieces

3 cloves garlic, minced

2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth

2 tbsp flour

1 tbsp chopped fresh thyme

1 tsp brown sugar (optional)

Salt and pepper to taste

Preparation:

Saute seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.

Add more salt and pepper if desired and enjoy!

Labor Day - Meatless Monday

Another Meatless Monday. And while it's Labor Day, these recipes can go well with your celebration. Enjoy!

VEGETABLE SHEPHERD'S PIE

This came from the Food Network's Magazine several years ago.

Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings

Ingredients

6 medium Yukon gold potatoes, peeled and diced

Kosher salt

2 tablespoons extra-virgin olive oil

1 large onion, diced

3 large carrots, cut into 1/2-inch chunks

2 stalks celery, cut into 1/2-inch chunks

1 bunch baby turnips, halved or quartered if large

6 cloves garlic, minced

Freshly ground pepper

1/2 bunch fresh parsley, leaves chopped (stems reserved)

1 1/2 tablespoons Worcestershire sauce

5 tablespoons unsalted butter

3/4 cup chopped veggie burgers or vegetarian protein crumbles

2/3 cup milk or half-and-half

Grated parmesan cheese, for sprinkling (optional)

Directions

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g

FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS

This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6

Ingredients:

4 Roma tomatoes

3/4 cup olive oil

Kosher Salt

Freshly Ground Pepper

10 garlic cloves

1 medium yellow onion, diced

2 red bell peppers, diced

1 celery rib, diced

1-1/2 Tbsp ground cumin

1-1/2 Tbsp ground coriander seeds

1-1/2 cups French green lentils*

8 to 10 cups vegetable stock

1 Tbsp fresh Italian parsley, chopped

1 tsp fresh thyme, chopped

*Available in specialty shops and some supermarkets.

Preparation:

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.

Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.

Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.

Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.

RAINBOW SLAW

From the July 2006 issue of Vegetarian Times. Serves 8. The recipe starts out, “Salting the cabbage before making the salad draws out excess moisture, so your slaw won't be watery.”

1/2 small head green cabbage (about 1 1/4 lb.)

1/2 small head red cabbage (about 1 1/4 lb.)

1 large carrot, peeled

1 Tbs. kosher or coarse salt

2 Tbs. mustard seeds

1 Tbs. vegetable oil

1/4 tsp. chili flakes

1/2 cup cider vinegar

1/4 cup sugar

1 tsp. Dijon mustard

1 red bell pepper, cut into thin strips (about 1 1/2 cups)

1 yellow bell pepper, cut into thin strips (about 1 1/2 cups)

Slice cabbage into thin strips. Grate carrot on largest holes of box grater.

Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.

Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly. Remove from heat and continue shaking pan until popping subsides. Cool in bowl. Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.

Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings. Serve immediately, or store up to 1 day in refrigerator.

nutritional information Per serving: Calories: 111; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 20 g; Sodium: 148 mg; Fiber: 4 g; Sugar: 13 g; Vegan

BROCCOLI CHOWDER

From Diabetic Gourmet. Yield: 6 servings, 1 cup each

Source: "The Eating Well Diabetes Cookbook"

Ingredients

1 tablespoon extra-virgin olive oil

1 large onion, chopped (1-1/2 cups)

1 large carrot, diced (1/2 cup)

2 stalks celery, diced (1/2 cup)

1 large potato, peeled and diced (1-1/2 cups)

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

3-1/2 cups vegetable broth (two 14-ounce cans)

8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)

1 cup grated reduced-fat Cheddar cheese

1/2 cup reduced-fat sour cream

1/8 teaspoon salt, or to taste

Directions

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.

Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.

Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat

RASPBERRY-LEMONADE SORBET

From the July/August 2013 issue of Vegetarian Times, page 73. The recipe starts off, “Extra-lemony and not too sweet, this is an easy sorbet to whip up year-round with frozen raspberries. Try the recipe with blueberries, blackberries, or cherries as well.” Makes one quart.

5 cups fresh or frozen raspberries

1 cup sugar

1/2 cup lemon juice

Purée raspberries in blender or food processor until no whole fruit remains. Press purée through fine sieve, and discard seeds. (You should have 2 cups.)

Stir 1/2 cup water into sugar in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and stir in lemon juice. Stir sugar mixture into raspberry purée.

Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.

nutritional information Per 1/2-cup serving: Calories: 141; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 29 g; Vegan; Gluten-Free

VEGETARIAN 'BEEF' AND GUINNESS STEW

Jolinda Hackett, About.com's Vegetarian food guide, writes, “Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan.”

Prep Time: 10 minutes; Cook Time: 60 minutes

Ingredients:

Approx 14 oz seitan, cut into thin strips

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp steak sauce

3 tbsp butter or margarine

1 onion, diced

3 ribs celery, chopped

2 carrots, chopped

2 medium potatoes chopped into 1 inch pieces

3 cloves garlic, minced

2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth

2 tbsp flour

1 tbsp chopped fresh thyme

1 tsp brown sugar (optional)

Salt and pepper to taste

Preparation:

Saute seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.

Add more salt and pepper if desired and enjoy!

Yummy Friday Recipes

Is there anything better than Friday, with the weekend ahead? A three-day weekend, of course! With Labor Day on Monday, most of us in the U.S. feel like it's the end of summer. Here are some recipes to get you through the weekend. Enjoy!

PLUM AND ROSEMARY JAM

This comes from Seattle's Macrina Bakery. If you aren't on their emailing list, you really should sign up. And if you're ever in Seattle, stop by. I know that if I'm ever on a road trip that way, I soooo plan to stop in!

The recipe starts off, “Savory jams often take a backseat to their sweet counterparts, but they add an unexpected thrum of flavor to everyday dishes. For an easy appetizer, spread this Plum & Rosemary Jam on a toasted wedge of our Pizza Bianca or layer it on our Seeded Sardinian Flatbread with your favorite cheese. As a topping for a juicy lamb burger or roasted pork sandwich, this jam is a game-changer. If using Italian plums instead of red plums, be sure to use less sugar to accommodate the sweetness of the fruit.” Makes 1/2 cup.

Ingredients

1 tablespoon pure olive oil

1 tablespoon, plus 1 teaspoon finely chopped red onion

1 tablespoon finely chopped fresh ginger

1/2 teaspoon freshly ground coriander seed

1 tablespoon rice wine vinegar

2 tablespoons brown sugar

1 1/2 cups pitted plums, medium dice

1/2 teaspoon finely chopped fresh rosemary

Preparation

1. In a medium saucepan over medium heat, add the olive oil, onion, ginger and coriander. Cook for 2 to 3 minutes, stirring constantly to avoid browning.

Add the vinegar, brown sugar and plums and cook for 20 to 25 minutes over low heat to reduce the moisture from the plums. During the last 5 minutes of cooking time, stir the rosemary into the plum mixture.

Remove the pan from heat and let the jam cool to room temperature. Transfer jam to an airtight container and store in refrigerator for up to 10 days.

PUMPKIN SPICE WHOOPIE PIES

From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies

The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"

Ingredients

Cookies

1 cup pumpkin

1/2 cup butter, softened

1 package spice cake mix (2 layer size)

2 eggs

1/2 cup milk

Marshmallow Spice filling

1/2 cup butter

1 (8 ounce) packages softened cream cheese

2 cups powdered sugar

3 1/2 ounces marshmallow cream ( half of a 7 oz jar)

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Directions

Cookies: Beat pumpkin and butter with an electric mixer until smooth.

Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.

Cover cookie sheets with parchment or oiled foil.

Drop large mounds of dough 3 inches apart on cookie sheet.

Bake for 15 minutes at 375 degrees F.

Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.

When cookies are cool, spoon filling on bottom of cookies and sandwich together.

Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%

AUTUMN SQUASH CASSEROLE

Ingredients

1 stick of butter, melted

1 onion, chopped

5 lbs butternut squash, peeled and cut into 1/2 inch pieces

1 1/2 cups orange juice

1/2 cup maple syrup

1 tsp cinnamon

Directions

Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.

CLASSIC BLUEBERRY PIE

Another recipe from Macrina Bakery. The recipe starts out, “Few things in life are as wonderful as homemade blueberry pie. It is heaven on earth! I recommend using slightly tart organic blueberries whenever possible.”

Makes one 9-inch double-crusted pie

7 cups (3-1/2 pints) organic blueberries

3/4 cup granulated sugar

1/4 cup light brown sugar

2 teaspoons freshly grated lemon zest

1 teaspoon cinnamon

1 teaspoon pure vanilla extract

3 tablespoons unbleached all-purpose flour

One top and bottom pie crust, chilled

1 tablespoon unsalted butter, cut into small pieces

Egg wash made with 1 egg and 1 teaspoon water

Coarse raw sugar


Vanilla ice cream, for serving

Sort through the blueberries, removing any stems and leaves. Gently rinse the berries and lay them out on paper towels to air dry.

Combine 3-1/2 cups of the blueberries, granulated sugar, brown sugar, lemon zest, cinnamon, vanilla extract and flour in a medium saucepan. Mix with a spoon. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes, stirring frequently to keep the mixture from burning. Pour the cooked fruit into a large stainless steel bowl and add the remaining blueberries. Stir with a spoon and set aside until the fruit has cooled to room temperature.

Divide the chilled pie dough into 2 pieces, making one piece slightly larger than the other. Coat your hands with flour and shape the larger piece of dough into a ball. Working on a floured surface, flatten the ball slightly, then roll it into a 12-inch circle, about 1/8-inch thick. Fit the rolled dough into a 9-inch pie pan. Trim the edges of the dough to leave a 1-inch overhang around the pan. Roll out the remaining piece of dough 1/8-inch thick and trim it into a 10-inch circle. Set aside. This will be the top crust.

Pour the cooled fruit into the pie shell and dot with butter. Brush the top side of the overhanging dough with a little egg wash. Lift the top crust onto the pie, folding it in half to make it easier to accurately position. Lift the overhanging dough onto the top crust and crimp with your fingers. Mark the crimped edges with a fork, then brush all of the crust with egg wash. Sprinkle with coarse raw sugar and chill in the refrigerator for at least 30 minutes.

Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.

Place the pie on the prepared baking sheet. Using a sharp knife cut 4 slits in the center of the crust. Bake pie for 50 to 55 minutes. The crust will be golden brown and the fruit will be bubbling in the center of the pie. Let cool for 30 to 40 minutes. Serve with vanilla ice cream.

RASPBERRY-LEMONADE SORBET

From the July/August 2013 issue of Vegetarian Times, page 73. The recipe starts off, “ Extra-lemony and not too sweet, this is an easy sorbet to whip up year-round with frozen raspberries. Try the recipe with blueberries, blackberries, or cherries as well.” Makes one quart.

5 cups fresh or frozen raspberries

1 cup sugar

1/2 cup lemon juice

Purée raspberries in blender or food processor until no whole fruit remains. Press purée through fine sieve, and discard seeds. (You should have 2 cups.)

Stir 1/2 cup water into sugar in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and stir in lemon juice. Stir sugar mixture into raspberry purée.

Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.

nutritional information Per 1/2-cup serving: Calories: 141; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 29 g; Vegan; Gluten-Free

FIESTA SLAW

Makes 10 servings. Find online here.

Ingredients

5 Tbsp. fresh lime juice

3 Tbsp. reduced-fat mayonnaise

5 cloves garlic, finely minced

2 tsp. canned chipotle chilies, rinsed, drained and chopped

1 Tbsp. honey

1 large red bell pepper, cut into thin strips

1 large green bell pepper, cut into thin

1 large yellow bell pepper, cut into thin strips

12 oz. jicama, peeled, cut into thin strips

1/3 cup (packed) fresh cilantro leaves, minced

Salt and freshly ground black pepper



Directions

Puree first 5 ingredients in a blender or food processor until dressing is smooth.

Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to mix and coat well. Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy. (About 4 hours.)

Serve at room temperature.

Nutritional Information (Per Serving): Calories: 42; Protein: 1 g; Sodium: 42 mg; Fat: under 1 g; Carbohydrates: 9 g; Exchanges: 2 Vegetable