It's Meatless Monday. Here are today's six vegetarian recipes to help you through the day, including Vegetarian Chili Casserole and Black Bean Tostadas with Kiwifruit Salsa. Enjoy!
VEGETARIAN CHILI CASSEROLE
This comes from Jolinda Hackett, About.com’s Vegetarian Food. Jolinda wrote, “A southwestern-style vegetarian chili casserole recipe made from pre-made or canned vegetarian chili, hominy, and topped with crushed corn chips. It won't take long to get this simple chili casserole into the oven and on to the table.”
To view this online, click here.
Ingredients
1 onion, chopped small
3 cloves garlic, minced
1 tsp cumin
1 tbsp olive oil
approx. 2 cups corn tortilla chips, crushed and divided
1 15 ounce can vegetarian chili
1 15 ounce can pinto or navy beans
1 15 ounce can hominy
1 4 ounce can mild green chilies, sliced
1 cup grated cheddar cheese
Preparation
Pre-heat the oven to 350 degrees.
Sautee the onion, garlic, and cumin in olive oil until onions are soft, about 6-8 minutes. Set aside. In a large casserole dish, add half the crushed corn chips, then the chili, pinto or navy beans, homini and green chilies. Add garlic and onions mixture. Sprinkle the cheese and remaining corn chips over the top.
Cover with foil and bake for 25-30 minutes.
BLACK BEAN TOSTADAS WITH KIWIFRUIT SALSA
This comes from the January/February 2014 issue of Vegetarian Times, page 56, and begins, “Marinating onions in lime juice for just 15 minutes develops the flavors of a quick-stir fruit salsa. Taste the jalapeño before you add it to the salsa; fresh chiles can vary in heat and intensity.” Serves 4 in 30 minutes or less.
To view this online, click here.
1/2 cup chopped white onion, plus 1/3 cup minced white onion, divided
1 Tbs. lime juice
1/4 tsp. salt
3 medium kiwifruit, peeled and diced
1/2 cup coarsely chopped cilantro
1 Tbs. finely chopped jalapeño chile
3 dried New Mexico chiles, seeded and cut into small pieces
2 tsp. olive oil
1 15-oz. can black beans, drained, liquid reserved
4 tostada shells
1 cup plain nonfat Greek yogurt
Toss together chopped onion, lime juice, and salt in bowl. Let stand 15 minutes, stirring occasionally. Stir in kiwifruit, cilantro, and jalapeño.
Grind dried chiles to fine particles (like sugar) in spice mill or coffee grinder; set aside.
Heat oil in nonstick skillet over medium heat. Add minced onion, cover, and cook 5 minutes, or until softened, stirring occasionally. Add beans, 1/2 cup reserved bean liquid, and 2 1 /2 tsp. ground chiles. Mash beans, leaving some whole for texture. Cook 5 minutes, or until mixture is thickened, but moist, stirring often.
Place 1 tostada shell on each plate. Divide bean mixture among tostadas, leaving 1/2-inch border. Top each with 1/4 cup yogurt and 1/4 cup salsa; dust with ground chiles. Serve with remaining salsa.
nutritional information Per Tostada: Calories: 241; Protein: 12 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 325 mg; Fiber: 7 g; Sugar: 13 g; Gluten-Free
WARM RED CABBAGE SALAD WITH SWEET POTATOES
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 40, and begins, “Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding ‘a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the meal depth and a sense of progression.’” Serves 6 in 30 minutes or less.
To view this online, click here.
1 large sweet potato, peeled and diced (2 cups)
1 Tbs. butter
1/8 tsp. light brown sugar
4 Tbs. olive oil, divided
1/2 cup flat-leaf parsley, chopped
1/4 cup raisins
2 Tbs. toasted pine nuts
2 tsp. lemon juice
1 tsp. red wine vinegar
1/2 medium head red cabbage, quartered and shredded (6 cups)
2 cloves garlic, smashed
Combine sweet potato, butter, brown sugar, and 11/2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until sweet potatoes are tender, and most of water has evaporated. Add 2 Tbs. oil, parsley, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated.
Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often.
Remove garlic cloves. Transfer cabbage to serving bowl, and top with sweet potato mixture.
nutritional information Per Per 3/4-cup serving: Calories: 199; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 5 mg; Sodium: 62 mg; Fiber: 3 g; Sugar: 9 g; Gluten-Free
CARROT SOUP WITH COCONUT MILK
This recipe, also from the November/December 2015 issue of Vegetarian Times, page 41, begins, “This simple recipe is chef Michael Anthony’s go-to soup for out-of-town guests, because it satisfies their taste for the exotic when they visit New York City.” Serves 4.
To view this online, click here.
4 Tbs. olive oil, divided
1 small onion, halved and diced (1 cup)
1/2 small fennel bulb, halved and thinly sliced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 1/2 lb. carrots, sliced
3 cups low-sodium vegetable broth
1 cup fresh orange juice
1/2 cup coconut milk
1/2 cup minced radishes
Heat 2 Tbs. oil in medium saucepan over medium heat. Add onion, fennel, and garlic, and cook 5 minutes, or until softened. Add carrots, and cook 5 minutes, lowering heat (if necessary) to prevent browning.
Add broth (or water) and orange juice, and simmer soup 10 minutes, or until carrots are just tender. Add coconut milk, season with salt and pepper, if desired, and simmer 10 minutes more.
Transfer soup to blender, and process until satiny smooth. Serve hot or cold, drizzled with remaining 2 Tbs. oil and sprinkled with radishes.
nutritional information Per Per 1-cup serving: Calories: 307; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 31 g; Cholesterol: 0 mg; Sodium: 240 mg; Fiber: 7 g; Sugar: 17 g; Vegan; Gluten-Free
SWISS EASTER RICE TART
This comes from Florence Fabricant in The New York Times cooking e-newsletter. I know, it’s an Easter rice tart, and Easter has passed, but it still looks yummy. Besides, there’s no reason not to have it any other time!
Anyway, Florence wrote, “This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. ‘It was called gâteau de Pâques and I remember it very well,’ said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. ‘There would be a bunny in icing sugar stenciled on top.’ Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.” Time: 2 hours; makes 8 to 10 servings.
To view this online, click here.
Ingredients
1 1/2 cups plus 1 tablespoon all-purpose flour and more for dusting
1 tablespoon plus 1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, in 11 slices
1/2 cup long-grain rice
3 cups milk
2 teaspoons grated lemon zest
1/2 cup blanched almonds, finely ground in food processor
3 large eggs
Confectioners' sugar
Preparation
Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend. Add 10 tablespoons butter and pulse 3 to 4 times, until butter is in pea-size pieces. Sprinkle in 3 tablespoons cold water. Pulse 4 times. Dough will not come together. Turn dough out on lightly floured work surface and knead gently a few times to form a disk. Wrap in plastic and refrigerate at least 1 hour.
Meanwhile, half fill a 3-quart saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and remaining salt. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency,
about 25 minutes.
Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid. Purée in food processor. Pour into a bowl and add lemon zest. Mix ground almonds with 1 tablespoon flour and add to bowl. Stir in eggs one at a time.
Place oven rack in lowest position and preheat oven to 350 degrees. Remove pastry from refrigerator and place on lightly floured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 12 inches in diameter. Transfer to a 10-inch tart pan with a removable bottom. Press dough evenly into pan. Trim edges flush with pan. Pour filling into pastry.
Bake about 35 minutes, until filling is set and golden. Cool on a rack. Dust with sifted confectioners’ sugar before serving.
PEANUT BUTTER SANDWICH COOKIES
This recipe, from page 55 of the December 2012 issue of Vegetarian Times, begins, “These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.” Makes 24 sandwiches.
To view this recipe online, click here.
Cookies
2 cups smooth natural-style peanut butter
4 oz. Earth Balance margarine (1 stick)
1 cup dark brown sugar
1/2 cup evaporated cane sugar
2 tsp. vanilla extract
1/2 cup plain soymilk or almond milk
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/3 cup roasted unsalted peanuts, chopped
Filling
1/2 cup coconut creamer or soy creamer
8 oz. vegan chocolate chips (1 1/4 cups)
To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.
Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.
Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.
To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.
Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.
nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan
Showing posts with label Warm Red Cabbage Salad w/Sweet Potatoes. Show all posts
Showing posts with label Warm Red Cabbage Salad w/Sweet Potatoes. Show all posts
Monday, September 25, 2017
Monday, June 13, 2016
Meatless Monday
Another Meatless Monday...Here are today's six vegetarian recipes to start your week off. Enjoy!
VEGETARIAN CHILI CASSEROLE
This comes from Jolinda Hackett, About.com’s Vegetarian Food. Jolinda wrote, “A southwestern-style vegetarian chili casserole recipe made from pre-made or canned vegetarian chili, hominy, and topped with crushed corn chips. It won't take long to get this simple chili casserole into the oven and on to the table.”
To view this online, click here.
Ingredients
1 onion, chopped small
3 cloves garlic, minced
1 tsp cumin
1 tbsp olive oil
approx. 2 cups corn tortilla chips, crushed and divided
1 15 ounce can vegetarian chili
1 15 ounce can pinto or navy beans
1 15 ounce can hominy
1 4 ounce can mild green chilies, sliced
1 cup grated cheddar cheese
Preparation
Pre-heat the oven to 350 degrees.
Sautee the onion, garlic, and cumin in olive oil until onions are soft, about 6-8 minutes. Set aside. In a large casserole dish, add half the crushed corn chips, then the chili, pinto or navy beans, homini and green chilies. Add garlic and onions mixture. Sprinkle the cheese and remaining corn chips over the top.
Cover with foil and bake for 25-30 minutes.
BLACK BEAN TOSTADAS WITH KIWIFRUIT SALSA
This comes from the January/February 2014 issue of Vegetarian Times, page 56, and begins, “Marinating onions in lime juice for just 15 minutes develops the flavors of a quick-stir fruit salsa. Taste the jalapeño before you add it to the salsa; fresh chiles can vary in heat and intensity.” Serves 4 in 30 minutes or less.
To view this online, click here.
1/2 cup chopped white onion, plus 1/3 cup minced white onion, divided
1 Tbs. lime juice
1/4 tsp. salt
3 medium kiwifruit, peeled and diced
1/2 cup coarsely chopped cilantro
1 Tbs. finely chopped jalapeño chile
3 dried New Mexico chiles, seeded and cut into small pieces
2 tsp. olive oil
1 15-oz. can black beans, drained, liquid reserved
4 tostada shells
1 cup plain nonfat Greek yogurt
Toss together chopped onion, lime juice, and salt in bowl. Let stand 15 minutes, stirring occasionally. Stir in kiwifruit, cilantro, and jalapeño.
Grind dried chiles to fine particles (like sugar) in spice mill or coffee grinder; set aside.
Heat oil in nonstick skillet over medium heat. Add minced onion, cover, and cook 5 minutes, or until softened, stirring occasionally. Add beans, 1/2 cup reserved bean liquid, and 2 1 /2 tsp. ground chiles. Mash beans, leaving some whole for texture. Cook 5 minutes, or until mixture is thickened, but moist, stirring often.
Place 1 tostada shell on each plate. Divide bean mixture among tostadas, leaving 1/2-inch border. Top each with 1/4 cup yogurt and 1/4 cup salsa; dust with ground chiles. Serve with remaining salsa.
nutritional information Per Tostada: Calories: 241; Protein: 12 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 325 mg; Fiber: 7 g; Sugar: 13 g; Gluten-Free
WARM RED CABBAGE SALAD WITH SWEET POTATOES
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 40, and begins, “Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding ‘a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the meal depth and a sense of progression.’” Serves 6 in 30 minutes or less.
To view this online, click here.
1 large sweet potato, peeled and diced (2 cups)
1 Tbs. butter
1/8 tsp. light brown sugar
4 Tbs. olive oil, divided
1/2 cup flat-leaf parsley, chopped
1/4 cup raisins
2 Tbs. toasted pine nuts
2 tsp. lemon juice
1 tsp. red wine vinegar
1/2 medium head red cabbage, quartered and shredded (6 cups)
2 cloves garlic, smashed
Combine sweet potato, butter, brown sugar, and 11/2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until sweet potatoes are tender, and most of water has evaporated. Add 2 Tbs. oil, parsley, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated.
Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often.
Remove garlic cloves. Transfer cabbage to serving bowl, and top with sweet potato mixture.
nutritional information Per Per 3/4-cup serving: Calories: 199; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 5 mg; Sodium: 62 mg; Fiber: 3 g; Sugar: 9 g; Gluten-Free
CARROT SOUP WITH COCONUT MILK
This recipe, also from the November/December 2015 issue of Vegetarian Times, page 41, begins, “This simple recipe is chef Michael Anthony’s go-to soup for out-of-town guests, because it satisfies their taste for the exotic when they visit New York City.” Serves 4.
To view this online, click here.
4 Tbs. olive oil, divided
1 small onion, halved and diced (1 cup)
1/2 small fennel bulb, halved and thinly sliced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 1/2 lb. carrots, sliced
3 cups low-sodium vegetable broth
1 cup fresh orange juice
1/2 cup coconut milk
1/2 cup minced radishes
Heat 2 Tbs. oil in medium saucepan over medium heat. Add onion, fennel, and garlic, and cook 5 minutes, or until softened. Add carrots, and cook 5 minutes, lowering heat (if necessary) to prevent browning.
Add broth (or water) and orange juice, and simmer soup 10 minutes, or until carrots are just tender. Add coconut milk, season with salt and pepper, if desired, and simmer 10 minutes more.
Transfer soup to blender, and process until satiny smooth. Serve hot or cold, drizzled with remaining 2 Tbs. oil and sprinkled with radishes.
nutritional information Per Per 1-cup serving: Calories: 307; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 31 g; Cholesterol: 0 mg; Sodium: 240 mg; Fiber: 7 g; Sugar: 17 g; Vegan; Gluten-Free
SWISS EASTER RICE TART
This comes from Florence Fabricant in The New York Times cooking e-newsletter. I know, it’s an Easter rice tart, and Easter has passed, but it still looks yummy. Besides, there’s no reason not to have it any other time!
Anyway, Florence wrote, “This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. ‘It was called gâteau de Pâques and I remember it very well,’ said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. ‘There would be a bunny in icing sugar stenciled on top.’ Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.” Time: 2 hours; makes 8 to 10 servings.
To view this online, click here.
Ingredients
1 1/2 cups plus 1 tablespoon all-purpose flour and more for dusting
1 tablespoon plus 1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, in 11 slices
1/2 cup long-grain rice
3 cups milk
2 teaspoons grated lemon zest
1/2 cup blanched almonds, finely ground in food processor
3 large eggs
Confectioners' sugar
Preparation
Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend. Add 10 tablespoons butter and pulse 3 to 4 times, until butter is in pea-size pieces. Sprinkle in 3 tablespoons cold water. Pulse 4 times. Dough will not come together. Turn dough out on lightly floured work surface and knead gently a few times to form a disk. Wrap in plastic and refrigerate at least 1 hour.
Meanwhile, half fill a 3-quart saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and remaining salt. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25 minutes.
Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid. Purée in food processor. Pour into a bowl and add lemon zest. Mix ground almonds with 1 tablespoon flour and add to bowl. Stir in eggs one at a time.
Place oven rack in lowest position and preheat oven to 350 degrees. Remove pastry from refrigerator and place on lightly floured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 12 inches in diameter. Transfer to a 10-inch tart pan with a removable bottom. Press dough evenly into pan. Trim edges flush with pan. Pour filling into pastry.
Bake about 35 minutes, until filling is set and golden. Cool on a rack. Dust with sifted confectioners’ sugar before serving.
PEANUT BUTTER SANDWICH COOKIES
This recipe, from page 55 of the December 2012 issue of Vegetarian Times, begins, “These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.” Makes 24 sandwiches.
To view this recipe online, click here.
Cookies
2 cups smooth natural-style peanut butter
4 oz. Earth Balance margarine (1 stick)
1 cup dark brown sugar
1/2 cup evaporated cane sugar
2 tsp. vanilla extract
1/2 cup plain soymilk or almond milk
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/3 cup roasted unsalted peanuts, chopped
Filling
1/2 cup coconut creamer or soy creamer
8 oz. vegan chocolate chips (1 1/4 cups)
To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.
Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.
Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.
To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.
Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.
nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan
VEGETARIAN CHILI CASSEROLE
This comes from Jolinda Hackett, About.com’s Vegetarian Food. Jolinda wrote, “A southwestern-style vegetarian chili casserole recipe made from pre-made or canned vegetarian chili, hominy, and topped with crushed corn chips. It won't take long to get this simple chili casserole into the oven and on to the table.”
To view this online, click here.
Ingredients
1 onion, chopped small
3 cloves garlic, minced
1 tsp cumin
1 tbsp olive oil
approx. 2 cups corn tortilla chips, crushed and divided
1 15 ounce can vegetarian chili
1 15 ounce can pinto or navy beans
1 15 ounce can hominy
1 4 ounce can mild green chilies, sliced
1 cup grated cheddar cheese
Preparation
Pre-heat the oven to 350 degrees.
Sautee the onion, garlic, and cumin in olive oil until onions are soft, about 6-8 minutes. Set aside. In a large casserole dish, add half the crushed corn chips, then the chili, pinto or navy beans, homini and green chilies. Add garlic and onions mixture. Sprinkle the cheese and remaining corn chips over the top.
Cover with foil and bake for 25-30 minutes.
BLACK BEAN TOSTADAS WITH KIWIFRUIT SALSA
This comes from the January/February 2014 issue of Vegetarian Times, page 56, and begins, “Marinating onions in lime juice for just 15 minutes develops the flavors of a quick-stir fruit salsa. Taste the jalapeño before you add it to the salsa; fresh chiles can vary in heat and intensity.” Serves 4 in 30 minutes or less.
To view this online, click here.
1/2 cup chopped white onion, plus 1/3 cup minced white onion, divided
1 Tbs. lime juice
1/4 tsp. salt
3 medium kiwifruit, peeled and diced
1/2 cup coarsely chopped cilantro
1 Tbs. finely chopped jalapeño chile
3 dried New Mexico chiles, seeded and cut into small pieces
2 tsp. olive oil
1 15-oz. can black beans, drained, liquid reserved
4 tostada shells
1 cup plain nonfat Greek yogurt
Toss together chopped onion, lime juice, and salt in bowl. Let stand 15 minutes, stirring occasionally. Stir in kiwifruit, cilantro, and jalapeño.
Grind dried chiles to fine particles (like sugar) in spice mill or coffee grinder; set aside.
Heat oil in nonstick skillet over medium heat. Add minced onion, cover, and cook 5 minutes, or until softened, stirring occasionally. Add beans, 1/2 cup reserved bean liquid, and 2 1 /2 tsp. ground chiles. Mash beans, leaving some whole for texture. Cook 5 minutes, or until mixture is thickened, but moist, stirring often.
Place 1 tostada shell on each plate. Divide bean mixture among tostadas, leaving 1/2-inch border. Top each with 1/4 cup yogurt and 1/4 cup salsa; dust with ground chiles. Serve with remaining salsa.
nutritional information Per Tostada: Calories: 241; Protein: 12 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 325 mg; Fiber: 7 g; Sugar: 13 g; Gluten-Free
WARM RED CABBAGE SALAD WITH SWEET POTATOES
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 40, and begins, “Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding ‘a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the meal depth and a sense of progression.’” Serves 6 in 30 minutes or less.
To view this online, click here.
1 large sweet potato, peeled and diced (2 cups)
1 Tbs. butter
1/8 tsp. light brown sugar
4 Tbs. olive oil, divided
1/2 cup flat-leaf parsley, chopped
1/4 cup raisins
2 Tbs. toasted pine nuts
2 tsp. lemon juice
1 tsp. red wine vinegar
1/2 medium head red cabbage, quartered and shredded (6 cups)
2 cloves garlic, smashed
Combine sweet potato, butter, brown sugar, and 11/2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until sweet potatoes are tender, and most of water has evaporated. Add 2 Tbs. oil, parsley, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated.
Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often.
Remove garlic cloves. Transfer cabbage to serving bowl, and top with sweet potato mixture.
nutritional information Per Per 3/4-cup serving: Calories: 199; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 5 mg; Sodium: 62 mg; Fiber: 3 g; Sugar: 9 g; Gluten-Free
CARROT SOUP WITH COCONUT MILK
This recipe, also from the November/December 2015 issue of Vegetarian Times, page 41, begins, “This simple recipe is chef Michael Anthony’s go-to soup for out-of-town guests, because it satisfies their taste for the exotic when they visit New York City.” Serves 4.
To view this online, click here.
4 Tbs. olive oil, divided
1 small onion, halved and diced (1 cup)
1/2 small fennel bulb, halved and thinly sliced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 1/2 lb. carrots, sliced
3 cups low-sodium vegetable broth
1 cup fresh orange juice
1/2 cup coconut milk
1/2 cup minced radishes
Heat 2 Tbs. oil in medium saucepan over medium heat. Add onion, fennel, and garlic, and cook 5 minutes, or until softened. Add carrots, and cook 5 minutes, lowering heat (if necessary) to prevent browning.
Add broth (or water) and orange juice, and simmer soup 10 minutes, or until carrots are just tender. Add coconut milk, season with salt and pepper, if desired, and simmer 10 minutes more.
Transfer soup to blender, and process until satiny smooth. Serve hot or cold, drizzled with remaining 2 Tbs. oil and sprinkled with radishes.
nutritional information Per Per 1-cup serving: Calories: 307; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 31 g; Cholesterol: 0 mg; Sodium: 240 mg; Fiber: 7 g; Sugar: 17 g; Vegan; Gluten-Free
SWISS EASTER RICE TART
This comes from Florence Fabricant in The New York Times cooking e-newsletter. I know, it’s an Easter rice tart, and Easter has passed, but it still looks yummy. Besides, there’s no reason not to have it any other time!
Anyway, Florence wrote, “This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. ‘It was called gâteau de Pâques and I remember it very well,’ said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. ‘There would be a bunny in icing sugar stenciled on top.’ Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.” Time: 2 hours; makes 8 to 10 servings.
To view this online, click here.
Ingredients
1 1/2 cups plus 1 tablespoon all-purpose flour and more for dusting
1 tablespoon plus 1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, in 11 slices
1/2 cup long-grain rice
3 cups milk
2 teaspoons grated lemon zest
1/2 cup blanched almonds, finely ground in food processor
3 large eggs
Confectioners' sugar
Preparation
Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend. Add 10 tablespoons butter and pulse 3 to 4 times, until butter is in pea-size pieces. Sprinkle in 3 tablespoons cold water. Pulse 4 times. Dough will not come together. Turn dough out on lightly floured work surface and knead gently a few times to form a disk. Wrap in plastic and refrigerate at least 1 hour.
Meanwhile, half fill a 3-quart saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and remaining salt. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25 minutes.
Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid. Purée in food processor. Pour into a bowl and add lemon zest. Mix ground almonds with 1 tablespoon flour and add to bowl. Stir in eggs one at a time.
Place oven rack in lowest position and preheat oven to 350 degrees. Remove pastry from refrigerator and place on lightly floured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 12 inches in diameter. Transfer to a 10-inch tart pan with a removable bottom. Press dough evenly into pan. Trim edges flush with pan. Pour filling into pastry.
Bake about 35 minutes, until filling is set and golden. Cool on a rack. Dust with sifted confectioners’ sugar before serving.
PEANUT BUTTER SANDWICH COOKIES
This recipe, from page 55 of the December 2012 issue of Vegetarian Times, begins, “These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.” Makes 24 sandwiches.
To view this recipe online, click here.
Cookies
2 cups smooth natural-style peanut butter
4 oz. Earth Balance margarine (1 stick)
1 cup dark brown sugar
1/2 cup evaporated cane sugar
2 tsp. vanilla extract
1/2 cup plain soymilk or almond milk
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/3 cup roasted unsalted peanuts, chopped
Filling
1/2 cup coconut creamer or soy creamer
8 oz. vegan chocolate chips (1 1/4 cups)
To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.
Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.
Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.
To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.
Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.
nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan
Monday, March 28, 2016
Meatless Monday
If it's Monday (and my calendar says it is), then it's Meatless Monday - time for six yummy vegetarian recipes. Enjoy!
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
SWEET POTATO PUREE WITH CANDIED PECANS
This comes from the November 2012 issue of Vegetarian Times, page 52. It starts off, This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
Candied Pecans
1 1/2 cups raw pecan halves
2 Tbs. pure maple syrup
1 Tbs. coconut oil, melted
2 Tbs. raw organic cane sugar
Sweet Potato Purée
4 medium sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup pure maple syrup
2 Tbs. coconut oil
1 1/2 cups light coconut milk, warmed
To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.
Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.
To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.
Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 3 g; Sugar: 15 g; Vegan; Gluten-Free
WARM RED CABBAGE SALAD WITH SWEET POTATOES
This is from the November/December 2015 issue of Vegetarian Times, page 40. It begins, “Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding 'a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the meal depth and a sense of progression.'” Serves 6 in 30 minutes or less.
To view this online, click here.
1 large sweet potato, peeled and diced (2 cups)
1 Tbs. butter
1/8 tsp. light brown sugar
4 Tbs. olive oil, divided
1/2 cup flat-leaf parsley, chopped
1/4 cup raisins
2 Tbs. toasted pine nuts
2 tsp. lemon juice
1 tsp. red wine vinegar
1/2 medium head red cabbage, quartered and shredded (6 cups)
2 cloves garlic, smashed
Combine sweet potato, butter, brown sugar, and 11/2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until sweet potatoes are tender, and most of water has evaporated. Add 2 Tbs. oil, parsley, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated.
Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often.
Remove garlic cloves. Transfer cabbage to serving bowl, and top with sweet potato mixture.
nutritional information Per Per 3/4-cup serving: Calories: 199; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 5 mg; Sodium: 62 mg; Fiber: 3 g; Sugar: 9 g; Gluten-Free
EGGPLANT, TOMATO AND CHICKPEA CASSEROLE
This comes from Martha Rose Shulman in The New York Times Cooking e-newsletter. If you haven't signed up for their newsletter, I highly recommend it. Yes, they do have many meat-based recipes, but they also have plenty of vegetarian recipes.
This one begins, “This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.” Time: 2 hours; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1 large onion, sliced thin across the grain
2 to 4 garlic cloves (to taste), minced
1 (28-ounce) can chopped tomatoes
2 tablespoons tomato paste
Pinch of sugar
1/8 teaspoon cinnamon
1 sprig basil
1 (15-ounce) can chickpeas, drained
3 tablespoons chopped flat-leaf parsley (optional)
Preparation
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.
Tip:
Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days. Martha Rose Shulman can be reached at martha-rose-shulman.com.
HUMMUS-VEGGIE WRAPS
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/910.shtml
Ingredients
4 whole-wheat flour tortillas (8 to 9-inch rounds)
1 cup ready-made hummus
1 small carrot, shredded with a potato peeler
2 slices red onion, separated into rings
12 thin slices peeled cucumber
16 young tender spinach leaves or 1 cup alfalfa sprouts
Directions
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
Nutritional Information Per Serving: Calories: 258; Protein: 10 g; Fat: 8.6 g; Sodium: 625 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 6.7 g; Carbohydrates: 38 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
ALMOND CHEESECAKE BARS
Light and creamy cheesecake bars topped with toasted almonds.
Serves: 20
Serving Size: 1 bar
View recipe and photo here: http://diabeticgourmet.com/recipes/html/1229.shtml
Crust Ingredients:
1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling Ingredients:
12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds
Directions
Preheat oven to 350 degrees F.
Spray an 8x8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
Bake in preheated oven for 40 to 47 minutes, or until firm. Top with toasted almonds.
Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 105 mg; Cholesterol: 35 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 8 g
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
SWEET POTATO PUREE WITH CANDIED PECANS
This comes from the November 2012 issue of Vegetarian Times, page 52. It starts off, This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
Candied Pecans
1 1/2 cups raw pecan halves
2 Tbs. pure maple syrup
1 Tbs. coconut oil, melted
2 Tbs. raw organic cane sugar
Sweet Potato Purée
4 medium sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup pure maple syrup
2 Tbs. coconut oil
1 1/2 cups light coconut milk, warmed
To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.
Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.
To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.
Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 3 g; Sugar: 15 g; Vegan; Gluten-Free
WARM RED CABBAGE SALAD WITH SWEET POTATOES
This is from the November/December 2015 issue of Vegetarian Times, page 40. It begins, “Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding 'a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the meal depth and a sense of progression.'” Serves 6 in 30 minutes or less.
To view this online, click here.
1 large sweet potato, peeled and diced (2 cups)
1 Tbs. butter
1/8 tsp. light brown sugar
4 Tbs. olive oil, divided
1/2 cup flat-leaf parsley, chopped
1/4 cup raisins
2 Tbs. toasted pine nuts
2 tsp. lemon juice
1 tsp. red wine vinegar
1/2 medium head red cabbage, quartered and shredded (6 cups)
2 cloves garlic, smashed
Combine sweet potato, butter, brown sugar, and 11/2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until sweet potatoes are tender, and most of water has evaporated. Add 2 Tbs. oil, parsley, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated.
Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often.
Remove garlic cloves. Transfer cabbage to serving bowl, and top with sweet potato mixture.
nutritional information Per Per 3/4-cup serving: Calories: 199; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 5 mg; Sodium: 62 mg; Fiber: 3 g; Sugar: 9 g; Gluten-Free
EGGPLANT, TOMATO AND CHICKPEA CASSEROLE
This comes from Martha Rose Shulman in The New York Times Cooking e-newsletter. If you haven't signed up for their newsletter, I highly recommend it. Yes, they do have many meat-based recipes, but they also have plenty of vegetarian recipes.
This one begins, “This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.” Time: 2 hours; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1 large onion, sliced thin across the grain
2 to 4 garlic cloves (to taste), minced
1 (28-ounce) can chopped tomatoes
2 tablespoons tomato paste
Pinch of sugar
1/8 teaspoon cinnamon
1 sprig basil
1 (15-ounce) can chickpeas, drained
3 tablespoons chopped flat-leaf parsley (optional)
Preparation
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.
Tip:
Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days. Martha Rose Shulman can be reached at martha-rose-shulman.com.
HUMMUS-VEGGIE WRAPS
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/910.shtml
Ingredients
4 whole-wheat flour tortillas (8 to 9-inch rounds)
1 cup ready-made hummus
1 small carrot, shredded with a potato peeler
2 slices red onion, separated into rings
12 thin slices peeled cucumber
16 young tender spinach leaves or 1 cup alfalfa sprouts
Directions
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
Nutritional Information Per Serving: Calories: 258; Protein: 10 g; Fat: 8.6 g; Sodium: 625 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 6.7 g; Carbohydrates: 38 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
ALMOND CHEESECAKE BARS
Light and creamy cheesecake bars topped with toasted almonds.
Serves: 20
Serving Size: 1 bar
View recipe and photo here: http://diabeticgourmet.com/recipes/html/1229.shtml
Crust Ingredients:
1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling Ingredients:
12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds
Directions
Preheat oven to 350 degrees F.
Spray an 8x8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
Bake in preheated oven for 40 to 47 minutes, or until firm. Top with toasted almonds.
Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 105 mg; Cholesterol: 35 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 8 g
Subscribe to:
Posts (Atom)