It's Monday, time for another Meatless Monday. And if you're like me, your weekend went by just a little too quickly! I know I didn't get half the stuff done that I'd planned on doing. No matter, there's always next weekend.
Here are six recipes to get your week off to a good start, including Vegan Lentil Burgers, Homemade Ginger Tea and Vegetarian Delhi Dum Aloo. Enjoy!
LEMON-ALMOND BUTTER CAKE
This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”
Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.
This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1 1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
VEGAN LENTIL BURGERS
This comes from the Food Network Kitchen, and begins, “These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)”
Total: 2 hr 10 min; Prep: 20 min; Inactive: 1 hr Cook: 50 min; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-burgers-3362403.
Ingredients
3/4 cup brown lentils, rinsed, strained and picked through
1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
2 teaspoons extra-virgin olive oil
1 large red onion, half finely chopped and half thinly sliced
Juice of 1/2 lemon
Kosher salt
8 ounces fresh baby spinach
2 large cloves garlic, minced
Freshly ground black pepper
1/2 teaspoon ground cumin
1 cup whole-wheat breadcrumbs
1/2 cup walnuts, toasted and finely chopped
Cooking spray
6 whole-grain vegan hamburger buns
Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional
Directions
Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.
HOMEMADE GINGER TEA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.
“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea
To check this out online, click here.
Ingredients
About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)
1 1/2 to 2 cups water
1 to 2 tablespoons honey (or agave nectar, to taste)
Optional: 1/2 lime (juiced, or to taste)
Directions
First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.
Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.
BUTTERNUT SQUASH HOME FRIES
This comes from page 26 of the October 2015 issue of Vegetarian Times. It begins, “Eggs with a medley of quick-cooked squash and cherry peppers create a colorful breakfast or brunch. For speedy peeling and cubing, use the “neck” portion of a large butternut squash so you can cut the peel straight down off the sides.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
1-1/2 Tbs. olive oil
4 cups peeled, cubed butternut squash (1/2-inch cubes)
1 medium onion, chopped (1 1/2 cups)
5 large red cherry peppers, seeded and chopped (1 cup)
3 cloves garlic, minced (1 Tbs.)
4 green onions, chopped (1/2 cup)
4 large eggs
Directions
Heat oil in large skillet over medium-high heat. Add squash and onion; toss to blend. Cover, and cook 5 minutes, or until squash begins to brown. Stir, cover, and cook 5 to 6 minutes more, or until squash is tender and onions start to caramelize.
Add peppers and garlic, and sauté 2 minutes, or until fragrant. Season generously with salt and pepper,if desired. Mix in green onions; cook 1 minute more. Divide among four plates or shallow bowls.
Return skillet to medium-high heat; coat with cooking spray. Drop in eggs. Cover, and cook 2 minutes, or until whites are firm but yolks are still soft. Top home fries with eggs.
nutritional information Per Per serving : 1 cup squash and 1 egg: Calories: 211; Protein: 9 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 24 g; Cholesterol: 186 mg; Sodium: 84 mg; Fiber: 6 g; Sugar: 7 g; Gluten-Free
MORGAN’S VEGGIE PATTIES
This comes from Guy Fieri of The Food Network show Guy’s Big Bite. It’s a little labor-intensive (you’re not going to have this on the table 20 minutes after getting home from work), but it’s well worth it.
Total: 1 hr 21 min; Prep: 45 min; Inactive: 30 min; Cook: 6 min; Yield: 4 servings; Level: Intermediate
To view this online, click here.
Ingredients
2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Directions
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
VEGETARIAN DELHI DUM ALOO
This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”
To view this online, click here.
Ingredients
1 lb Baby Potatoes
1 tsp Turmeric powder
4 Tbs Ghee (alt. butter/oil)
1 Medium Onion (diced)
2 Tbs Ginger paste (alt. minced ginger)
1 Tbs Garlic paste (alt. minced garlic)
1 lb Tomatoes (canned or fresh)
2 oz Cashews
2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)
1 Tbs Chili powder
1 tsp Salt
1 tsp Cumin powder
1 tps Coriander powder
2 Bay leaves
1 tps Garam Masala powder
1 bunch Cilantro leaves (chopped)
Directions
Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.
Puree tomatoes in blender and reserve.
In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.
Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.
Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.
Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.
Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.
Finish with Garam Masala and serve with Basmati rice and naan (if desired).
Showing posts with label Vegetarian Delhi Dum Aloo. Show all posts
Showing posts with label Vegetarian Delhi Dum Aloo. Show all posts
Monday, July 29, 2024
Monday, July 25, 2022
Meatless Monday
It's Monday, time for another Meatless Monday. And if you're like me, your weekend went by just a little too quickly! I know I didn't get half the stuff done that I'd planned on doing. No matter, there's always next weekend.
Here are six recipes to get your week off to a good start, including Vegan Lentil Burgers, Homemade Ginger Tea and Vegetarian Delhi Dum Aloo. Enjoy!
LEMON-ALMOND BUTTER CAKE
This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”
Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.
This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1 1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
VEGAN LENTIL BURGERS
This comes from the Food Network Kitchen, and begins, “These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)”
Total: 2 hr 10 min; Prep: 20 min; Inactive: 1 hr Cook: 50 min; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-burgers-3362403.
Ingredients
3/4 cup brown lentils, rinsed, strained and picked through
1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
2 teaspoons extra-virgin olive oil
1 large red onion, half finely chopped and half thinly sliced
Juice of 1/2 lemon
Kosher salt
8 ounces fresh baby spinach
2 large cloves garlic, minced
Freshly ground black pepper
1/2 teaspoon ground cumin
1 cup whole-wheat breadcrumbs
1/2 cup walnuts, toasted and finely chopped
Cooking spray
6 whole-grain vegan hamburger buns
Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional
Directions
Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.
HOMEMADE GINGER TEA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.
“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea
To check this out online, click here.
Ingredients
About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)
1 1/2 to 2 cups water
1 to 2 tablespoons honey (or agave nectar, to taste)
Optional: 1/2 lime (juiced, or to taste)
Directions
First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.
Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.
BUTTERNUT SQUASH HOME FRIES
This comes from page 26 of the October 2015 issue of Vegetarian Times. It begins, “Eggs with a medley of quick-cooked squash and cherry peppers create a colorful breakfast or brunch. For speedy peeling and cubing, use the “neck” portion of a large butternut squash so you can cut the peel straight down off the sides.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 1/2 Tbs. olive oil
4 cups peeled, cubed butternut squash (1/2-inch cubes)
1 medium onion, chopped (1 1/2 cups)
5 large red cherry peppers, seeded and chopped (1 cup)
3 cloves garlic, minced (1 Tbs.)
4 green onions, chopped (1/2 cup)
4 large eggs
Heat oil in large skillet over medium-high heat. Add squash and onion; toss to blend. Cover, and cook 5 minutes, or until squash begins to brown. Stir, cover, and cook 5 to 6 minutes more, or until squash is tender and onions start to caramelize.
Add peppers and garlic, and sauté 2 minutes, or until fragrant. Season generously with salt and pepper,if desired. Mix in green onions; cook 1 minute more. Divide among four plates or shallow bowls.
Return skillet to medium-high heat; coat with cooking spray. Drop in eggs. Cover, and cook 2 minutes, or until whites are firm but yolks are still soft. Top home fries with eggs.
nutritional information Per Per serving : 1 cup squash and 1 egg: Calories: 211; Protein: 9 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 24 g; Cholesterol: 186 mg; Sodium: 84 mg; Fiber: 6 g; Sugar: 7 g; Gluten-Free
MORGAN’S VEGGIE PATTIES
This comes from Guy Fieri of The Food Network show Guy’s Big Bite. It’s a little labor-intensive (you’re not going to have this on the table 20 minutes after getting home from work), but it’s well worth it.
Total: 1 hr 21 min; Prep: 45 min; Inactive: 30 min; Cook: 6 min; Yield: 4 servings; Level: Intermediate
To view this online, click here.
Ingredients
2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Directions
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
VEGETARIAN DELHI DUM ALOO
This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”
To view this online, click here.
Ingredients
1 lb Baby Potatoes
1 tsp Turmeric powder
4 Tbs Ghee (alt. butter/oil)
1 Medium Onion (diced)
2 Tbs Ginger paste (alt. minced ginger)
1 Tbs Garlic paste (alt. minced garlic)
1 lb Tomatoes (canned or fresh)
2 oz Cashews
2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)
1 Tbs Chili powder
1 tsp Salt
1 tsp Cumin powder
1 tps Coriander powder
2 Bay leaves
1 tps Garam Masala powder
1 bunch Cilantro leaves (chopped)
Directions
Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.
Puree tomatoes in blender and reserve.
In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.
Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.
Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.
Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.
Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.
Finish with Garam Masala and serve with Basmati rice and naan (if desired).
Here are six recipes to get your week off to a good start, including Vegan Lentil Burgers, Homemade Ginger Tea and Vegetarian Delhi Dum Aloo. Enjoy!
LEMON-ALMOND BUTTER CAKE
This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”
Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.
This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1 1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
VEGAN LENTIL BURGERS
This comes from the Food Network Kitchen, and begins, “These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)”
Total: 2 hr 10 min; Prep: 20 min; Inactive: 1 hr Cook: 50 min; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-burgers-3362403.
Ingredients
3/4 cup brown lentils, rinsed, strained and picked through
1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
2 teaspoons extra-virgin olive oil
1 large red onion, half finely chopped and half thinly sliced
Juice of 1/2 lemon
Kosher salt
8 ounces fresh baby spinach
2 large cloves garlic, minced
Freshly ground black pepper
1/2 teaspoon ground cumin
1 cup whole-wheat breadcrumbs
1/2 cup walnuts, toasted and finely chopped
Cooking spray
6 whole-grain vegan hamburger buns
Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional
Directions
Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.
HOMEMADE GINGER TEA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.
“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea
To check this out online, click here.
Ingredients
About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)
1 1/2 to 2 cups water
1 to 2 tablespoons honey (or agave nectar, to taste)
Optional: 1/2 lime (juiced, or to taste)
Directions
First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.
Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.
BUTTERNUT SQUASH HOME FRIES
This comes from page 26 of the October 2015 issue of Vegetarian Times. It begins, “Eggs with a medley of quick-cooked squash and cherry peppers create a colorful breakfast or brunch. For speedy peeling and cubing, use the “neck” portion of a large butternut squash so you can cut the peel straight down off the sides.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 1/2 Tbs. olive oil
4 cups peeled, cubed butternut squash (1/2-inch cubes)
1 medium onion, chopped (1 1/2 cups)
5 large red cherry peppers, seeded and chopped (1 cup)
3 cloves garlic, minced (1 Tbs.)
4 green onions, chopped (1/2 cup)
4 large eggs
Heat oil in large skillet over medium-high heat. Add squash and onion; toss to blend. Cover, and cook 5 minutes, or until squash begins to brown. Stir, cover, and cook 5 to 6 minutes more, or until squash is tender and onions start to caramelize.
Add peppers and garlic, and sauté 2 minutes, or until fragrant. Season generously with salt and pepper,if desired. Mix in green onions; cook 1 minute more. Divide among four plates or shallow bowls.
Return skillet to medium-high heat; coat with cooking spray. Drop in eggs. Cover, and cook 2 minutes, or until whites are firm but yolks are still soft. Top home fries with eggs.
nutritional information Per Per serving : 1 cup squash and 1 egg: Calories: 211; Protein: 9 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 24 g; Cholesterol: 186 mg; Sodium: 84 mg; Fiber: 6 g; Sugar: 7 g; Gluten-Free
MORGAN’S VEGGIE PATTIES
This comes from Guy Fieri of The Food Network show Guy’s Big Bite. It’s a little labor-intensive (you’re not going to have this on the table 20 minutes after getting home from work), but it’s well worth it.
Total: 1 hr 21 min; Prep: 45 min; Inactive: 30 min; Cook: 6 min; Yield: 4 servings; Level: Intermediate
To view this online, click here.
Ingredients
2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Directions
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
VEGETARIAN DELHI DUM ALOO
This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”
To view this online, click here.
Ingredients
1 lb Baby Potatoes
1 tsp Turmeric powder
4 Tbs Ghee (alt. butter/oil)
1 Medium Onion (diced)
2 Tbs Ginger paste (alt. minced ginger)
1 Tbs Garlic paste (alt. minced garlic)
1 lb Tomatoes (canned or fresh)
2 oz Cashews
2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)
1 Tbs Chili powder
1 tsp Salt
1 tsp Cumin powder
1 tps Coriander powder
2 Bay leaves
1 tps Garam Masala powder
1 bunch Cilantro leaves (chopped)
Directions
Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.
Puree tomatoes in blender and reserve.
In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.
Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.
Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.
Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.
Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.
Finish with Garam Masala and serve with Basmati rice and naan (if desired).
Sunday, September 20, 2020
Meatless Monday
It's Monday, time for another Meatless Monday. And if you're like me, your weekend went by just a little too quickly! I know I didn't get half the stuff done that I'd planned on doing. No matter, there's always next weekend.
Here are six recipes to get your week off to a good start, including Vegan Lentil Burgers, Homemade Ginger Tea and Vegetarian Delhi Dum Aloo. Enjoy!
LEMON-ALMOND BUTTER CAKE
This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”
Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.
This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1 1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
VEGAN LENTIL BURGERS
This comes from the Food Network Kitchen, and begins, “These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)”
Total: 2 hr 10 min; Prep: 20 min; Inactive: 1 hr Cook: 50 min; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-burgers-3362403.
Ingredients
3/4 cup brown lentils, rinsed, strained and picked through
1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
2 teaspoons extra-virgin olive oil
1 large red onion, half finely chopped and half thinly sliced
Juice of 1/2 lemon
Kosher salt
8 ounces fresh baby spinach
2 large cloves garlic, minced
Freshly ground black pepper
1/2 teaspoon ground cumin
1 cup whole-wheat breadcrumbs
1/2 cup walnuts, toasted and finely chopped
Cooking spray
6 whole-grain vegan hamburger buns
Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional
Directions
Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.
HOMEMADE GINGER TEA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.
“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea
To check this out online, click here.
Ingredients
About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)
1 1/2 to 2 cups water
1 to 2 tablespoons honey (or agave nectar, to taste)
Optional: 1/2 lime (juiced, or to taste)
Directions
First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.
Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.
BUTTERNUT SQUASH HOME FRIES
This comes from page 26 of the October 2015 issue of Vegetarian Times. It begins, “Eggs with a medley of quick-cooked squash and cherry peppers create a colorful breakfast or brunch. For speedy peeling and cubing, use the “neck” portion of a large butternut squash so you can cut the peel straight down off the sides.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 1/2 Tbs. olive oil
4 cups peeled, cubed butternut squash (1/2-inch cubes)
1 medium onion, chopped (1 1/2 cups)
5 large red cherry peppers, seeded and chopped (1 cup)
3 cloves garlic, minced (1 Tbs.)
4 green onions, chopped (1/2 cup)
4 large eggs
Heat oil in large skillet over medium-high heat. Add squash and onion; toss to blend. Cover, and cook 5 minutes, or until squash begins to brown. Stir, cover, and cook 5 to 6 minutes more, or until squash is tender and onions start to caramelize.
Add peppers and garlic, and sauté 2 minutes, or until fragrant. Season generously with salt and pepper,if desired. Mix in green onions; cook 1 minute more. Divide among four plates or shallow bowls.
Return skillet to medium-high heat; coat with cooking spray. Drop in eggs. Cover, and cook 2 minutes, or until whites are firm but yolks are still soft. Top home fries with eggs.
nutritional information Per Per serving : 1 cup squash and 1 egg: Calories: 211; Protein: 9 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 24 g; Cholesterol: 186 mg; Sodium: 84 mg; Fiber: 6 g; Sugar: 7 g; Gluten-Free
MORGAN’S VEGGIE PATTIES
This comes from Guy Fieri of The Food Network show Guy’s Big Bite. It’s a little labor-intensive (you’re not going to have this on the table 20 minutes after getting home from work), but it’s well worth it.
Total: 1 hr 21 min; Prep: 45 min; Inactive: 30 min; Cook: 6 min; Yield: 4 servings; Level: Intermediate
To view this online, click here.
Ingredients
2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Directions
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
VEGETARIAN DELHI DUM ALOO
This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”
To view this online, click here.
Ingredients
1 lb Baby Potatoes
1 tsp Turmeric powder
4 Tbs Ghee (alt. butter/oil)
1 Medium Onion (diced)
2 Tbs Ginger paste (alt. minced ginger)
1 Tbs Garlic paste (alt. minced garlic)
1 lb Tomatoes (canned or fresh)
2 oz Cashews
2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)
1 Tbs Chili powder
1 tsp Salt
1 tsp Cumin powder
1 tps Coriander powder
2 Bay leaves
1 tps Garam Masala powder
1 bunch Cilantro leaves (chopped)
Directions
Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.
Puree tomatoes in blender and reserve.
In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.
Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.
Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.
Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.
Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.
Finish with Garam Masala and serve with Basmati rice and naan (if desired).
Here are six recipes to get your week off to a good start, including Vegan Lentil Burgers, Homemade Ginger Tea and Vegetarian Delhi Dum Aloo. Enjoy!
LEMON-ALMOND BUTTER CAKE
This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”
Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.
This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1 1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
VEGAN LENTIL BURGERS
This comes from the Food Network Kitchen, and begins, “These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)”
Total: 2 hr 10 min; Prep: 20 min; Inactive: 1 hr Cook: 50 min; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-burgers-3362403.
Ingredients
3/4 cup brown lentils, rinsed, strained and picked through
1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
2 teaspoons extra-virgin olive oil
1 large red onion, half finely chopped and half thinly sliced
Juice of 1/2 lemon
Kosher salt
8 ounces fresh baby spinach
2 large cloves garlic, minced
Freshly ground black pepper
1/2 teaspoon ground cumin
1 cup whole-wheat breadcrumbs
1/2 cup walnuts, toasted and finely chopped
Cooking spray
6 whole-grain vegan hamburger buns
Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional
Directions
Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.
HOMEMADE GINGER TEA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.
“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea
To check this out online, click here.
Ingredients
About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)
1 1/2 to 2 cups water
1 to 2 tablespoons honey (or agave nectar, to taste)
Optional: 1/2 lime (juiced, or to taste)
Directions
First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.
Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.
BUTTERNUT SQUASH HOME FRIES
This comes from page 26 of the October 2015 issue of Vegetarian Times. It begins, “Eggs with a medley of quick-cooked squash and cherry peppers create a colorful breakfast or brunch. For speedy peeling and cubing, use the “neck” portion of a large butternut squash so you can cut the peel straight down off the sides.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 1/2 Tbs. olive oil
4 cups peeled, cubed butternut squash (1/2-inch cubes)
1 medium onion, chopped (1 1/2 cups)
5 large red cherry peppers, seeded and chopped (1 cup)
3 cloves garlic, minced (1 Tbs.)
4 green onions, chopped (1/2 cup)
4 large eggs
Heat oil in large skillet over medium-high heat. Add squash and onion; toss to blend. Cover, and cook 5 minutes, or until squash begins to brown. Stir, cover, and cook 5 to 6 minutes more, or until squash is tender and onions start to caramelize.
Add peppers and garlic, and sauté 2 minutes, or until fragrant. Season generously with salt and pepper,if desired. Mix in green onions; cook 1 minute more. Divide among four plates or shallow bowls.
Return skillet to medium-high heat; coat with cooking spray. Drop in eggs. Cover, and cook 2 minutes, or until whites are firm but yolks are still soft. Top home fries with eggs.
nutritional information Per Per serving : 1 cup squash and 1 egg: Calories: 211; Protein: 9 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 24 g; Cholesterol: 186 mg; Sodium: 84 mg; Fiber: 6 g; Sugar: 7 g; Gluten-Free
MORGAN’S VEGGIE PATTIES
This comes from Guy Fieri of The Food Network show Guy’s Big Bite. It’s a little labor-intensive (you’re not going to have this on the table 20 minutes after getting home from work), but it’s well worth it.
Total: 1 hr 21 min; Prep: 45 min; Inactive: 30 min; Cook: 6 min; Yield: 4 servings; Level: Intermediate
To view this online, click here.
Ingredients
2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Directions
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
VEGETARIAN DELHI DUM ALOO
This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”
To view this online, click here.
Ingredients
1 lb Baby Potatoes
1 tsp Turmeric powder
4 Tbs Ghee (alt. butter/oil)
1 Medium Onion (diced)
2 Tbs Ginger paste (alt. minced ginger)
1 Tbs Garlic paste (alt. minced garlic)
1 lb Tomatoes (canned or fresh)
2 oz Cashews
2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)
1 Tbs Chili powder
1 tsp Salt
1 tsp Cumin powder
1 tps Coriander powder
2 Bay leaves
1 tps Garam Masala powder
1 bunch Cilantro leaves (chopped)
Directions
Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.
Puree tomatoes in blender and reserve.
In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.
Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.
Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.
Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.
Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.
Finish with Garam Masala and serve with Basmati rice and naan (if desired).
Monday, June 15, 2020
Meatless Monday
It's time for another Meatless Monday. Here are six yummy vegetarian recipes to help get your week started off just right, including Summer Ratatouille With Farro and Peach Pie. Enjoy!
VEGETARIAN DELHI DUM ALOO
This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”
To view this online, click here.
Ingredients
1 lb Baby Potatoes
1 tsp Turmeric powder
4 Tbs Ghee (alt. butter/oil)
1 Medium Onion (diced)
2 Tbs Ginger paste (alt. minced ginger)
1 Tbs Garlic paste (alt. minced garlic)
1 lb Tomatoes (canned or fresh)
2 oz Cashews
2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)
1 Tbs Chili powder
1 tsp Salt
1 tsp Cumin powder
1 tps Coriander powder
2 Bay leaves
1 tps Garam Masala powder
1 bunch Cilantro leaves (chopped)
Directions
Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.
Puree tomatoes in blender and reserve.
In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.
Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.
Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.
Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.
Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.
Finish with Garam Masala and serve with Basmati rice and naan (if desired).
CHICKPEA TIKKA MASALA
This is from the March 2014 issue of Vegetarian Times, page 24, and begins, “This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.” Serves 4 in 30 minutes or less.
This can be viewed online here.
Ingredients
1 Tbs. vegetable oil
1/2 medium onion, diced
1 Tbs. garam masala
1 Tbs. tomato paste
2 tsp. grated fresh ginger
1 serrano chile, minced
2 15-oz. cans chickpeas, rinsed and drained
1 28-oz. can crushed tomatoes
1/2 cup low-fat Greek-style yogurt
1/4 cup chopped cilantro
Directions
Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Sauté 1 minute more.
Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.
nutritional information Per 1 1/2-cup serving: Calories: 328; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 2 mg; Sodium: 582 mg; Fiber: 5 g; Sugar: 11 g; Gluten-Free
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
4 C peaches, cut up
dash salt
1 – 1 1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
CRUSTLESS SOUTHWESTERN MINI-QUICHES
This is from the Vegetarian Times website (January 6, 2007), and begins, “Frozen hash browns act as a crust for these spicy entrées that can also be made in individual pie dishes for a more quiche-like appearance. Serve with prepared salsa and slices of avocado.”
6 servingsView this online at https://www.vegetariantimes.com/recipes/crustless-southwestern-mini-quiches.
Ingredients
6 large eggs
1 tsp. salt
1 1/2 cups frozen shredded hash brown potatoes, thawed
1/2 medium red bell pepper, diced (about 1/2 cup)
1/2 cup fresh or frozen corn kernels, thawed if frozen
2 green onions (white and green parts), thinly sliced (about 1/4 cup)
2 Tbs. chopped cilantro
3/4 cup shredded reduced-fat Cheddar cheese
1/2 cup low-fat milk
2 chipotle chiles in adobo sauce, drained, rinsed and minced, 2 tsp. sauce reserved
Preparation
Preheat oven to 375°F. Coat 6 6-oz. ramekins with cooking spray, and place on baking sheet. Whisk together 1 egg and 1/4 tsp. salt in medium bowl. Stir in shredded hash brown potatoes. Divide potato mixture evenly among prepared ramekins, pressing down to form crust. Bake 15 minutes, or until lightly browned.
Sprinkle each ramekin with bell pepper, corn, green onions and cilantro. Top with cheese.
Whisk together remaining eggs, milk, 3/4 tsp. salt, chiles and adobo sauce in medium bowl. Pour mixture over vegetables in ramekins. Bake 20 to 25 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Information: Calories: 156; Carbohydrate Content: 9 g; Cholesterol Content: 223 mg; Fat Content: 8 g; Fiber Content: 1 g; Protein Content: 12 g; Saturated Fat Content: 3 g; Sodium Content: 602 mg; Sugar Content: 2 g
SUMMER RATATOUILLE WITH FARRO
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “Ratatouille tastes best the day after you make it, and in the summer, you can serve it chilled or at room temperature, with a vinaigrette drizzled over the top. Here, it tops a pile of farro. Top it with a poached egg, or with crumbled feta or grated Parmesan.”
Yield: Serves 6; Time: 1 hour 15 minutes for the ratatouille 15 minutes for assembling the big bowls.
This was featured in “Just Add Farro”, and can be viewed online here.
Ingredients
For the Ratatouille
1 1/2 pounds eggplant, cut into 1/2-inch cubes
3 tablespoons extra-virgin olive oil
Salt
3/4 pound (2 medium) onions, thinly sliced
3/4 pound mixed sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long
4 to 6 large garlic cloves, thinly sliced
1 1/4 pounds zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)
1 pound tomatoes, peeled, seeded and coarsely chopped
1 bay leaf
1 to 2 teaspoons fresh thyme leaves or 1/2 to 1 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly ground pepper
For the Vinaigrette
2 tablespoons sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice
Salt to taste
1 very small garlic clove, pureéd
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
For the Big Bowl
3 to 4 cups cooked farro or spelt
2 to 4 tablespoons slivered or chopped fresh basil, to taste
6 eggs, poached
2 ounces crumbled feta or freshly grated Parmesan
Preparation
For the Ratatouille
Preheat oven to 450 degrees. Place diced eggplant in a large, heavy, flameproof casserole. Toss with 1 tablespoon of the olive oil and salt to taste. Place in hot oven and roast uncovered for 15 to 20 minutes, stirring from time to time, until eggplant is lightly browned and fragrant. Remove the casserole from the oven, cover tightly and allow eggplant to steam in the hot casserole while you pan-cook onions, peppers, and zucchini.
Meanwhile, heat a tablespoon of the remaining oil over medium heat in a large, heavy skillet. Add onions and cook, stirring often, until just about tender, about 5 minutes. Stir in peppers and a generous pinch of salt. Cook, stirring often, until peppers have softened and smell fragrant, about 5 to 10 minutes. Stir in half the garlic and cook for another minute, then season with salt and pepper and transfer to casserole with eggplant. Heat remaining oil in the skillet and add zucchini. Cook, stirring often, until tender but still bright, about 5 to 10 minutes. Stir in remaining garlic for a minute, until fragrant, season to taste with salt and pepper, and transfer to casserole.
Add tomatoes to the casserole with bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together and place over medium-low heat. When vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes, until the mix is juicy and fragrant and the vegetables are thoroughly tender. Taste and adjust seasonings. Serve warm or cold, preferably the next day.
For the Big Bowl
Whisk together ingredients for the vinaigrette.
To assemble the big bowl, spoon warm or room temperature farro or spelt into each bowl (1/2 cup to 3/4 cup, to taste). Top with a generous spoonful of ratatouille. Spoon a tablespoon of vinaigrette over the ratatouille and garnish with some of the basil. Top with a poached egg if desired and sprinkle with feta or Parmesan. Garnish with more basil and serve.
CREAMY COLESLAW
This is from a Weight Watcher's emailing list from y-e-a-r-s ago. The recipe began, “Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.”
At the time it was posted, it had a points value of 1.
Servings: 4 (about 1 cup per serving); Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
3/4 pound packaged coleslaw mix (shredded cabbage and carrots)
1 medium red onion(s), thinly sliced
1/2 cup fat-free mayonnaise
1 tsp dark sesame oil
1/8 tsp table salt, or to taste
2 Tbsp cilantro, fresh, chopped
1/8 tsp black pepper, or to taste
Directions
Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve.
VEGETARIAN DELHI DUM ALOO
This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”
To view this online, click here.
Ingredients
1 lb Baby Potatoes
1 tsp Turmeric powder
4 Tbs Ghee (alt. butter/oil)
1 Medium Onion (diced)
2 Tbs Ginger paste (alt. minced ginger)
1 Tbs Garlic paste (alt. minced garlic)
1 lb Tomatoes (canned or fresh)
2 oz Cashews
2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)
1 Tbs Chili powder
1 tsp Salt
1 tsp Cumin powder
1 tps Coriander powder
2 Bay leaves
1 tps Garam Masala powder
1 bunch Cilantro leaves (chopped)
Directions
Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.
Puree tomatoes in blender and reserve.
In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.
Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.
Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.
Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.
Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.
Finish with Garam Masala and serve with Basmati rice and naan (if desired).
CHICKPEA TIKKA MASALA
This is from the March 2014 issue of Vegetarian Times, page 24, and begins, “This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.” Serves 4 in 30 minutes or less.
This can be viewed online here.
Ingredients
1 Tbs. vegetable oil
1/2 medium onion, diced
1 Tbs. garam masala
1 Tbs. tomato paste
2 tsp. grated fresh ginger
1 serrano chile, minced
2 15-oz. cans chickpeas, rinsed and drained
1 28-oz. can crushed tomatoes
1/2 cup low-fat Greek-style yogurt
1/4 cup chopped cilantro
Directions
Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Sauté 1 minute more.
Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.
nutritional information Per 1 1/2-cup serving: Calories: 328; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 2 mg; Sodium: 582 mg; Fiber: 5 g; Sugar: 11 g; Gluten-Free
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
4 C peaches, cut up
dash salt
1 – 1 1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
CRUSTLESS SOUTHWESTERN MINI-QUICHES
This is from the Vegetarian Times website (January 6, 2007), and begins, “Frozen hash browns act as a crust for these spicy entrées that can also be made in individual pie dishes for a more quiche-like appearance. Serve with prepared salsa and slices of avocado.”
6 servingsView this online at https://www.vegetariantimes.com/recipes/crustless-southwestern-mini-quiches.
Ingredients
6 large eggs
1 tsp. salt
1 1/2 cups frozen shredded hash brown potatoes, thawed
1/2 medium red bell pepper, diced (about 1/2 cup)
1/2 cup fresh or frozen corn kernels, thawed if frozen
2 green onions (white and green parts), thinly sliced (about 1/4 cup)
2 Tbs. chopped cilantro
3/4 cup shredded reduced-fat Cheddar cheese
1/2 cup low-fat milk
2 chipotle chiles in adobo sauce, drained, rinsed and minced, 2 tsp. sauce reserved
Preparation
Preheat oven to 375°F. Coat 6 6-oz. ramekins with cooking spray, and place on baking sheet. Whisk together 1 egg and 1/4 tsp. salt in medium bowl. Stir in shredded hash brown potatoes. Divide potato mixture evenly among prepared ramekins, pressing down to form crust. Bake 15 minutes, or until lightly browned.
Sprinkle each ramekin with bell pepper, corn, green onions and cilantro. Top with cheese.
Whisk together remaining eggs, milk, 3/4 tsp. salt, chiles and adobo sauce in medium bowl. Pour mixture over vegetables in ramekins. Bake 20 to 25 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Information: Calories: 156; Carbohydrate Content: 9 g; Cholesterol Content: 223 mg; Fat Content: 8 g; Fiber Content: 1 g; Protein Content: 12 g; Saturated Fat Content: 3 g; Sodium Content: 602 mg; Sugar Content: 2 g
SUMMER RATATOUILLE WITH FARRO
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “Ratatouille tastes best the day after you make it, and in the summer, you can serve it chilled or at room temperature, with a vinaigrette drizzled over the top. Here, it tops a pile of farro. Top it with a poached egg, or with crumbled feta or grated Parmesan.”
Yield: Serves 6; Time: 1 hour 15 minutes for the ratatouille 15 minutes for assembling the big bowls.
This was featured in “Just Add Farro”, and can be viewed online here.
Ingredients
For the Ratatouille
1 1/2 pounds eggplant, cut into 1/2-inch cubes
3 tablespoons extra-virgin olive oil
Salt
3/4 pound (2 medium) onions, thinly sliced
3/4 pound mixed sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long
4 to 6 large garlic cloves, thinly sliced
1 1/4 pounds zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)
1 pound tomatoes, peeled, seeded and coarsely chopped
1 bay leaf
1 to 2 teaspoons fresh thyme leaves or 1/2 to 1 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly ground pepper
For the Vinaigrette
2 tablespoons sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice
Salt to taste
1 very small garlic clove, pureéd
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
For the Big Bowl
3 to 4 cups cooked farro or spelt
2 to 4 tablespoons slivered or chopped fresh basil, to taste
6 eggs, poached
2 ounces crumbled feta or freshly grated Parmesan
Preparation
For the Ratatouille
Preheat oven to 450 degrees. Place diced eggplant in a large, heavy, flameproof casserole. Toss with 1 tablespoon of the olive oil and salt to taste. Place in hot oven and roast uncovered for 15 to 20 minutes, stirring from time to time, until eggplant is lightly browned and fragrant. Remove the casserole from the oven, cover tightly and allow eggplant to steam in the hot casserole while you pan-cook onions, peppers, and zucchini.
Meanwhile, heat a tablespoon of the remaining oil over medium heat in a large, heavy skillet. Add onions and cook, stirring often, until just about tender, about 5 minutes. Stir in peppers and a generous pinch of salt. Cook, stirring often, until peppers have softened and smell fragrant, about 5 to 10 minutes. Stir in half the garlic and cook for another minute, then season with salt and pepper and transfer to casserole with eggplant. Heat remaining oil in the skillet and add zucchini. Cook, stirring often, until tender but still bright, about 5 to 10 minutes. Stir in remaining garlic for a minute, until fragrant, season to taste with salt and pepper, and transfer to casserole.
Add tomatoes to the casserole with bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together and place over medium-low heat. When vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes, until the mix is juicy and fragrant and the vegetables are thoroughly tender. Taste and adjust seasonings. Serve warm or cold, preferably the next day.
For the Big Bowl
Whisk together ingredients for the vinaigrette.
To assemble the big bowl, spoon warm or room temperature farro or spelt into each bowl (1/2 cup to 3/4 cup, to taste). Top with a generous spoonful of ratatouille. Spoon a tablespoon of vinaigrette over the ratatouille and garnish with some of the basil. Top with a poached egg if desired and sprinkle with feta or Parmesan. Garnish with more basil and serve.
CREAMY COLESLAW
This is from a Weight Watcher's emailing list from y-e-a-r-s ago. The recipe began, “Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.”
At the time it was posted, it had a points value of 1.
Servings: 4 (about 1 cup per serving); Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
3/4 pound packaged coleslaw mix (shredded cabbage and carrots)
1 medium red onion(s), thinly sliced
1/2 cup fat-free mayonnaise
1 tsp dark sesame oil
1/8 tsp table salt, or to taste
2 Tbsp cilantro, fresh, chopped
1/8 tsp black pepper, or to taste
Directions
Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve.
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