Vegetarian Thanksgiving (Vegan Friendly!)
Your premier source for a great meatless Thanksgiving!
Create mix-and match menus (all recipes are vegan or have vegan options) from the following options. Remember Thanksgiving's roots as a festival meant to give thanks for the abundance of the harvest. Enjoy, share the blessings, and spare the turkeys!
SEASONAL SALADS
Jicama Coleslaw
Jerusalem Artichoke Salad
MAIN DISH OPTIONS
Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing
"Three Sisters" Stew
Pueblo Corn Pie
STUFFINGS, UNSTUFFED
Walnut-Apple Stuffing
Old-Fashioned Potato-Bread Stuffing
Sourdough Stuffing with Pine Nuts and Raisins
SIDE DISHES
Wine and Honey-Glazed Brussels Sprouts
Baked Sweet Potatoes and Apples
Maple and Tarragon Sweet Potatoes
Scalloped Corn
Glazed Baked Onions
Cranberry-Apple Relish
Cranberry Chutney
DESSERTS
Easy Vegan Pumpkin or Squash Pie
Pear and Apple Crumble
JICAMA COLESLAW WITH CITRUS DRESSING
8 to 10 servings
Jicama is a slightly sweet crunchy root vegetable. Ask for it at well stocked supermarkets and produce stands. If you can't find it, substitute crisp white turnip.
3 cups red cabbage, thinly shredded
3 cups white cabbage, thinly shredded
1 cup peeled, matchstick-cut jicama
2 scallions, sliced
Dressing:
1/2 cup organic plain low-fat yogurt or soy yogurt
2 teaspoons prepared mustard
1 teaspoon honey or maple syrup
Juice of 1/2 orange
Juice of 1/2 lime
Freshly ground pepper to taste
Combine the cabbages, jicama, and scallions in a bowl and toss together.
Combine the dressing ingredients in a small bowl and whisk until well blended. Pour over the cabbage mixture and toss well. Cover and refrigerate until needed.
JERUSALEM ARTICHOKE SALAD
8 servings
Jerusalem artichokes are the misnamed underground tubers of a native American sunflower. These brown-skinned, knobby roots are not exactly pretty, but their crunchy texture and unusual flavor (a cross between potato, water chestnut, and turnip) are very pleasant. Sometimes they are labeled as "sunchokes." If all else fails, substitute the crispest turnips you can find.
1 pound Jerusalem artichokes, scrubbed
1 bunch watercress, most stems removed
2 small red or green bell peppers, cut into long, thin strips
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
1 to 2 scallions, minced
Dressing:
Juice of 2 limes
2 teaspoons honey or maple syrup
2 tablespoons olive oil or a fragrant nut oil
1 medium head red-leaf lettuce
Cherry tomatoes
1/4 cup toasted sunflower seeds
Trim the Jerusalem artichokes of any excessively dark or knobby spots and cut into matchstick-shaped pieces. Combine with the next 5 ingredients in a mixing bowl.
Combine the dressing ingredients in a small bowl and stir. Pour over the salad and toss well. Let the salad marinate, refrigerated, for about 2 hours.
Before serving, tear the red-leaf lettuce and place in a serving bowl. Add the salad and toss well. Surround the edges of the salad with cherry tomatoes and sprinkle the sunflower seeds over the top.
BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, & ONION STUFFING
Serves: 8
Even those of us who have given up turkey welcome a Thanksgiving dish that has been "stuffed." This satisfying dish makes a handsome centerpiece for the holiday meal.
4 medium-small butternut squashes (about 1 pound each)
3/4 cup raw wild rice, rinsed
1 tablespoon light olive oil
1 heaping cup chopped red onion
1 clove garlic, minced
2 1/2 cups firmly packed torn whole wheat bread
1 tablespoon sesame seeds
1/2 teaspoon each: dried sage, dried thyme
1 teaspoon seasoned salt, or to taste
1 cup fresh orange juice
Preheat the oven to 375 degrees.
Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.
In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
Heat the oil in a skillet. Add the onion and garlic and sauté until golden.
In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.
Before serving, place the squashes in a preheated 350 degree oven. Bake for 15 to 20 minutes, or just until well heated through.
VARIATION: To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available.
"THREE SISTERS" STEW
6 servings
In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.
PUEBLO CORN PIE
6 to 8 servings
This layered casserole is adapted from a Native American recipe.
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium green or red bell pepper, diced
1 1/2 cups cooked fresh or thawed frozen corn kernels
2 1/2 cups canned or cooked pinto beans
2 cups chopped ripe tomatoes, or one 16-ounce can diced, tomatoes, lightly drained
2 teaspoons chili powder, or to taste
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt to taste
Cornmeal topping:
1 1/4 cups cornmeal
1 teaspoon salt
1 cup grated organic Monterey Jack or Cheddar cheese, or equivalent of nondairy cheese, optional
Heat the oil in a large skillet. Add the onion and sauté until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden brown.
Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.
Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.
Preheat the oven to 375 degrees.
Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly.
Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.
WALNUT-APPLE STUFFING
Serves: 8 or more
Vegetarians won't want to eat stuffing that has been cooked in the bird. Here's a tasty stuffing that bakes separately.
6 cups firmly packed diced whole grain bread
1 1/2 tablespoons light olive oil
1 1/2 cups chopped red onion
1 1/2 cups peeled, diced tart apple
3 bunches scallions, minced
2 tablespoons chopped fresh parsley
1/2 teaspoon each: dried thyme, savory
3/4 teaspoon seasoned salt, more or less to taste
1/2 cup finely chopped walnuts
Freshly ground pepper to taste
1 1/2 cups apple juice
Preheat the oven to 350 degrees.
Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned.
Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and sauté for another 5 minutes.
In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly.
Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. Transfer to a covered serving container.
OLD-FASHIONED POTATO-BREAD STUFFING
6 servings
This hearty stuffing recalls Thanksgivings of days gone by. You need not stuff it into anything, but simply enjoy it as a side dish.
5 or 6 medium potatoes, cooked or microwaved in their skins
1 cup organic low-fat milk, rice milk, or soymilk
4 average slices whole-grain bread
1 1/2 tablespoons light olive oil
1 cup chopped onion
1 cup chopped celery1/4 cup finely chopped fresh parsley
2 teaspoons Mrs. Dash or other salt-free herb-and spice seasoning mix
Salt and freshly ground black pepper
Preheat the oven to 350 degrees.
Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup ofthe milk.
Cut the bread into 1/2-inch dice. Place them in a small mixing bowl and pour the remaining milk over them. Soak for several minutes.
In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender.
Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season to taste with salt and lots of pepper. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown.
SOURDOUGH STUFFING WITH PINE NUTS AND RAISINS
6 to 8 servings
This versatile stuffing is good on its own or stuffed into winter squashes, or green or red bell peppers.
6 cups firmly packed diced whole grain sourdoughbread
1 1/2 tablespoons light olive oil
1 cups chopped red onion
3 scallions, minced
1/4 cup chopped fresh parsley
1/4 teaspoon each: dried thyme and rosemary
1/2 teaspoon seasoned salt, more or less to taste
1/4 cup toasted pine nuts
1/2 cup dark raisins
Freshly ground pepper to taste
1 cup apple or orange juice, or as needed
Preheat the oven to 350 degrees.
Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned.
Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden.
Combine the bread cubes with the onion in a mixing bowl. Add all the remaining ingredients except the apple juice and toss together. Sprinkle the juice in slowly, stirring, to moisten the ingredients evenly.
Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist.
WINE-GLAZED BRUSSELS SPROUTS
Serves: 8
The slightly sweet glaze makes Brussels sprouts taste deceptively rich.
2 pounds Brussels sprouts
1/2 cup dry red wine
3 tablespoons honey or maple syrup
1 1/2 tablespoons soy sauce or tamari
1 1/2 teaspoons cornstarch
Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch deep.
In a small bowl, combine the wine, honey, and soy sauce and stir together. Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.
Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.
MAPLE AND TARRAGON SWEET POTATOES
8 to 10 servings
Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes.
4 pounds sweet potatoes, peeled and sliced 1/4-inch thick
1/2 cup maple syrup
1/4 cup nonhydrogenated margarine, melted
1/4 cup orange juice
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons dried tarragon
Preheat the oven to 350 degrees.
Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top.
Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes, uncovered, or until glazed and golden around the edges.
BAKED SWEET POTATOES AND APPLES
6 or more servings
A cheering winter recipe, and a great side dish for Thanksgiving, it gets its New England character from maple syrup.
4 large sweet potatoes
2 tablespoons non-hydrogenated margarine, melted
1/2 cup maple syrup
2 large apples, peeled, cored, and thinly sliced
Cinnamon
Ground cloves
1/2 cup apple juice
Preheat the oven to 350 degrees.
Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut them into 1/2-inch-thick slices.
Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, then pour the apple juice over the top.
Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.
SCALLOPED CORN
4 to 6 servings
Here's a tasty dish that features the classic American crop.
1 tablespoon light olive oil
1 large onion, chopped
1 large green bell pepper, finely diced
2 medium firm ripe tomatoes, chopped
1 1/2 tablespoons unbleached white flour
1/4 teaspoon paprika
A few grains cayenne pepper
1 cup low-fat milk or soymilk
3 cups cooked fresh corn kernels (from 3 to 4 ears), or thawed frozen kernels
Salt and freshly ground black pepper
1 tablespoon nonhydrogenated margarine, melted
1 cup soft whole grain bread crumbs
Preheat the oven to 350 degrees.
Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften.
Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper.
Pour the mixture into an oiled shallow oblong baking pan. Quickly toss the melted margarine with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture. Bake for 25 minutes, or until the crumbs begin to turn crusty. Serve at once.
GLAZED BAKED ONIONS
8 servings
Slow-baking onions gives them a mellow sweetness. Try this with naturally sweet Vidalia onions.
1 cup homemade or canned vegetable stock
1/4 cup honey or maple syrup
1 tablespoon nonhydrogenated margarine
Pinch each: dried rosemary and thyme, and ground nutmeg
4 large Vidalia or pure white onions
Wheat germ for topping
Preheat the oven to 375 degrees.
Combine all the ingredients except the last 2 in a small sauce pan. Heat gently, stirring, until the margarine and honey are smoothly blended. Remove from the heat.
Peel the outer skin from the onions and cut them in half crosswise. Cut a thin sliver from the bottom of each onion half, so that they will stand steadily in a baking dish. Arrange the onions halves in a shallow baking dish and pour the mixture from the saucepan evenly over them.
Cover and bake for 45 minutes to 1 hour, or until the onions are tender when pierced with a fork. Once or twice during this time, spoon some of the liquid from the bottom of the baking dish over the onions.
Sprinkle the onions with wheat germ and bake, uncovered, for an additional 10 to 15 minutes, or until most of the liquid has been absorbed. Serve at once or keep warm until needed.
CRANBERRY-APPLE RELISH
8 or more servings
This relish adds vivid color to fall harvest meals, and is a nice change of pace from jellied cranberry sauces for holiday meals.
12-ounce bag fresh cranberries
4 sweet cooking apples (such as Cortland), peeled and diced
1/2 cup light brown sugar or Sucanat
1/4 cup apple juice
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
Pinch of allspice or nutmeg
1/4 cup golden raisins
Combine all the ingredients except the raisins in a large saucepan. Stir together; bring to a simmer, then simmer gently, covered until the cranberries have burst and the apples are tender, about 20 to 25 minutes.
Stir in the raisins and allow to cool, uncovered. Transfer to a serving container and serve at room temperature.
CRANBERRY CHUTNEY
8 servings
If your only experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate!
12 ounces fresh cranberries
1 cup peeled, diced apple
1 cup orange juice, preferably fresh
1/2 cup chopped dried apricots
1 teaspoon freshly grated ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 to 4 tablespoons honey or maple syrup, to taste
Place all the ingredients except the honey in a deep saucepan and bring to a simmer. Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed.
Add honey to taste and simmer uncovered for another 5 to 10 minutes until thick. Let the chutney cool to room temperature, then store in a sterilized jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature.
EASY VEGAN PUMPKIN OR SQUASH PIE
Make: One 9-inch pie, 6 servings
I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin—perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, but no one will notice the difference.
2 cups well-baked and mashed butternut squash
or sugar pumpkin (see Notes)
3/4 cup silken tofu (about half of a 12.3-ounce aseptic package)
1/2 cup natural granulated sugar
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon each
ground nutmeg and ginger)
9-inch good quality graham cracker or whole grain pie crust
Preheat the oven to 350 degrees.
Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.
Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. cut into 6 or 8 wedges to serve.
NOTES:
To bake butternut squash or sugar pumpkin, halve the squash or pumpkin (you need a really good knife to do so!) and scoop out the seeds and fibers. Place the the halves cut side up in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife. When cool enough to handle, scoop out the pulp and discard the skin. Use any leftover squash or pumpkin pulp for another purpose.
If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won’t taste as good or fresh!
PEAR AND APPLE CRUMBLE
8 servings
If you'd like an alternative to pumpkin pie, or an additional dessert, here's a good one. It's especially tasty served warm over vanilla frozen yogurt or nondairy dessert.
4 medium bosc pears, cored and thinly sliced
3 Granny Smith apples, peeled, cored, and thinly sliced
2 tablespoons natural granulated sugar
1/3 cup finely chopped almonds
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
Topping:
1/2 cup whole wheat pastry flour
1/2 cup wheat germ
2 tablespoons natural granulated sugar
1/4 teaspoon cinnamon
2 tablespoons safflower oil
Nondairy vanilla frozen dessert or organic vanilla frozen yogurt, optional
Preheat the oven to 350 degrees.
In a mixing bowl, combine the fruits with the next 5ingredients and stir together until evenly coated. Pour into a lightly oiled 9- by 13-inch baking pan.
In a small bowl, combine the first 4 topping ingredients and toss to coat. Drizzle in the oil and stir until evenly coated. Sprinkle the crumble topping evenly over the fruit mixture. Bake for 35 to 40 minutes, or until the fruits are soft and the topping is golden. If desired, serve warm in bowls over frozen dessert.
Sunday, February 27, 2011
Recipe Exchange-From Michelle Monk
Grilled Gouda & Broccoli Sandwiches
1½ cups shredded smoky Gouda or Cheddar cheese (6 oz)
½ cup finely chopped broccoli
2 Tblspns sunflower seeds, toasted
3 Tblspns ricotta cheese (or mayo)
8 thin slices bread
2 Tblspns margarine, softened
Mix cheese, broccoli, sunflower seeds & ricotta. Spread margarine over one side of each slice of bread. Put cheese mixture on other side, top with second slice of bread, buttered side out.
Preheat griddle to 325 degrees (or medium heat). Grill sandwiches about 5 minutes or until golden brown, turn and cook another 2-3 minutes on second side. Makes 4 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Veggie Black Bean Enchiladas
1 can diced tomatoes
1 can black beans
1 can corn, drained
Bring to a boil in a saucepan & add
1 cup quick brown rice
Cook according to the rice directions (turn to low & simmer 15 minutes)
Remove from burner, cool a few minutes & stir in
½ can enchilada sauce
2”x4”x4” chunk of cheddar, grated
Spread a few tablespoons of sauce on the bottom of a greased 9”x13” pan
1 can refried black beans
12 tortillas
1 can enchilada sauce
Spread some refried beans on the tortilla, add filling mixture, roll up and place seam side down in the greased pan. Cover enchiladas with remaining 1+1/2 cans of sauce, making sure everything gets wet. Sprinkle top with more grated cheese. Cover with foil & bake 40 minutes at 350.
Made a dozen enchiladas.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bean and Cheese Empanadas
Recently, my mother got into a new phase where she only made new recipes. Since my siblings and I are vegetarian, but not my parents, it’s difficult to find meals that we can eat together. To add the drama, I can tell you that all three of us are naturally picky. This recipe has become one of our particular favorites. I hope you enjoy!
First, gather some pizza dough. Roll it out in about an eight-inch diameter. I would recommend a circular shape, but you may make it look however, you would like it. If you are having trouble due to the dough stick to the rolling pin, I would suggest spreading a mild amount of flour over everything.
Second, take a spatula or spoon and spread refried beans over half of the dough. This is the protein portion of the meal. You may use a different kind of beans if you have another preference.
Afterwards, spread your choice of salsa, mild or hot, on the side without beans. Make sure you use a different utensil rather than the one used to spread the beans. This is to help prevent contamination.
Next, sprinkle grated cheese on the side with beans. I prefer Smokey Gouda, but you may accommodate to your own tastes. Without this step, the empanada seems like its missing something, so if you’ve forgotten this step and already closed the beans and salsa in, you can cut part of the dough out and stick cheese in, then close the portion that’s cut back with the rest of the dough.
Finally, fold the half with the salsa over onto the other side, like a sandwich. Pinch the outside ends together and bake in the over at 400’ F for 10 to 15 minutes. Let the Empanada stand for about 3 minutes.
So in conclusion, I think this is a good recipe. I have provided easy systematic work and tasteful insights. My family enjoys this dish and I hope you will as well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Creamy Broccoli-Swiss Soup
3 cps Vegetable Stock
4 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 10oz pkg frozen chopped broccoli
½ tsp salt
¼ tsp pepper
2 cps low-fat milk
¼ cp flour
1 ½ cps shredded swiss cheese (6 oz)
Heat first 7 ingredients to boiling in Dutch oven, reduce heat, cover & simmer 10 minutes. Remove from heat. Shake milk and flour in tightly covered container; gradually stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Divide cheese among 4 soup bowls; ladle hot soup over cheese. 4 servings
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Black Bean Burgers
1 can (16 oz) black beans, rinsed & well-drained
½ cup cooked brown rice
½ cup shredded smoky cheese
¼ cup corn flake crumbs
2 TB chopped green onions or 2 cloves minced garlic
1 tsp Worcestershire sauce
¼ tsp salt
1 egg
4 buns
Mash beans, stir in rest of ingredients except buns. Mix well and shape into 5 patties on waxed paper. Preheat griddle to 350 degrees (medium heat). Cook about 5 minutes on each side until light brown. 4 servings
Options to add on (I use all of them):
½ carrot, shredded
substitute crushed crackers for corn flakes
grated or finely diced pepper
minced dried onion, maybe 1 TB
sunflower seeds, maybe ¼ cup (I prefer roasted & salted)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Southwestern Stuffed Acorn Squash
Makes 6 servings
Ingredients
3 acorn squash (¾-1 pound each) 5 ounces bulk turkey sausage 1 small onion, chopped ½ medium red bell pepper, chopped 1 clove garlic, minced 1 tablespoon chili powder 1 teaspoon ground cumin 2 cups chopped cherry tomatoes 1 15-ounce can black beans, rinsed ½ teaspoon salt Several dashes hot red pepper sauce, to taste 1 cup shredded Swiss cheese
Instructions
1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add turkey sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Matt Matthew's Peanut Butter Cup Bars
2 cubes- 1 cup, butter or margerine, melted (microwave 1-2 minutes)
22 squares (1 1/2 cups) graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter + 1 cup peanut butter (separated)
1 12 oz bag semi sweet chocolate chips
1. in a large bowl, mix melted butter, cracker crumbs, and 1 cup peanut butter, powdered sugar
2. spread into a 13' X 9' pan
3. in a small saucepan, slowly melt chocolate chips and 1 cup peanut butter, stir
4. spread evenly over first layer in pan
5. refrigerate until firm
6. cut into 54 bars (9 X 6). store in refrigerator.
1½ cups shredded smoky Gouda or Cheddar cheese (6 oz)
½ cup finely chopped broccoli
2 Tblspns sunflower seeds, toasted
3 Tblspns ricotta cheese (or mayo)
8 thin slices bread
2 Tblspns margarine, softened
Mix cheese, broccoli, sunflower seeds & ricotta. Spread margarine over one side of each slice of bread. Put cheese mixture on other side, top with second slice of bread, buttered side out.
Preheat griddle to 325 degrees (or medium heat). Grill sandwiches about 5 minutes or until golden brown, turn and cook another 2-3 minutes on second side. Makes 4 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Veggie Black Bean Enchiladas
1 can diced tomatoes
1 can black beans
1 can corn, drained
Bring to a boil in a saucepan & add
1 cup quick brown rice
Cook according to the rice directions (turn to low & simmer 15 minutes)
Remove from burner, cool a few minutes & stir in
½ can enchilada sauce
2”x4”x4” chunk of cheddar, grated
Spread a few tablespoons of sauce on the bottom of a greased 9”x13” pan
1 can refried black beans
12 tortillas
1 can enchilada sauce
Spread some refried beans on the tortilla, add filling mixture, roll up and place seam side down in the greased pan. Cover enchiladas with remaining 1+1/2 cans of sauce, making sure everything gets wet. Sprinkle top with more grated cheese. Cover with foil & bake 40 minutes at 350.
Made a dozen enchiladas.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bean and Cheese Empanadas
Recently, my mother got into a new phase where she only made new recipes. Since my siblings and I are vegetarian, but not my parents, it’s difficult to find meals that we can eat together. To add the drama, I can tell you that all three of us are naturally picky. This recipe has become one of our particular favorites. I hope you enjoy!
First, gather some pizza dough. Roll it out in about an eight-inch diameter. I would recommend a circular shape, but you may make it look however, you would like it. If you are having trouble due to the dough stick to the rolling pin, I would suggest spreading a mild amount of flour over everything.
Second, take a spatula or spoon and spread refried beans over half of the dough. This is the protein portion of the meal. You may use a different kind of beans if you have another preference.
Afterwards, spread your choice of salsa, mild or hot, on the side without beans. Make sure you use a different utensil rather than the one used to spread the beans. This is to help prevent contamination.
Next, sprinkle grated cheese on the side with beans. I prefer Smokey Gouda, but you may accommodate to your own tastes. Without this step, the empanada seems like its missing something, so if you’ve forgotten this step and already closed the beans and salsa in, you can cut part of the dough out and stick cheese in, then close the portion that’s cut back with the rest of the dough.
Finally, fold the half with the salsa over onto the other side, like a sandwich. Pinch the outside ends together and bake in the over at 400’ F for 10 to 15 minutes. Let the Empanada stand for about 3 minutes.
So in conclusion, I think this is a good recipe. I have provided easy systematic work and tasteful insights. My family enjoys this dish and I hope you will as well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Creamy Broccoli-Swiss Soup
3 cps Vegetable Stock
4 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 10oz pkg frozen chopped broccoli
½ tsp salt
¼ tsp pepper
2 cps low-fat milk
¼ cp flour
1 ½ cps shredded swiss cheese (6 oz)
Heat first 7 ingredients to boiling in Dutch oven, reduce heat, cover & simmer 10 minutes. Remove from heat. Shake milk and flour in tightly covered container; gradually stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Divide cheese among 4 soup bowls; ladle hot soup over cheese. 4 servings
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Black Bean Burgers
1 can (16 oz) black beans, rinsed & well-drained
½ cup cooked brown rice
½ cup shredded smoky cheese
¼ cup corn flake crumbs
2 TB chopped green onions or 2 cloves minced garlic
1 tsp Worcestershire sauce
¼ tsp salt
1 egg
4 buns
Mash beans, stir in rest of ingredients except buns. Mix well and shape into 5 patties on waxed paper. Preheat griddle to 350 degrees (medium heat). Cook about 5 minutes on each side until light brown. 4 servings
Options to add on (I use all of them):
½ carrot, shredded
substitute crushed crackers for corn flakes
grated or finely diced pepper
minced dried onion, maybe 1 TB
sunflower seeds, maybe ¼ cup (I prefer roasted & salted)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Southwestern Stuffed Acorn Squash
Makes 6 servings
Ingredients
3 acorn squash (¾-1 pound each) 5 ounces bulk turkey sausage 1 small onion, chopped ½ medium red bell pepper, chopped 1 clove garlic, minced 1 tablespoon chili powder 1 teaspoon ground cumin 2 cups chopped cherry tomatoes 1 15-ounce can black beans, rinsed ½ teaspoon salt Several dashes hot red pepper sauce, to taste 1 cup shredded Swiss cheese
Instructions
1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add turkey sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Matt Matthew's Peanut Butter Cup Bars
2 cubes- 1 cup, butter or margerine, melted (microwave 1-2 minutes)
22 squares (1 1/2 cups) graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter + 1 cup peanut butter (separated)
1 12 oz bag semi sweet chocolate chips
1. in a large bowl, mix melted butter, cracker crumbs, and 1 cup peanut butter, powdered sugar
2. spread into a 13' X 9' pan
3. in a small saucepan, slowly melt chocolate chips and 1 cup peanut butter, stir
4. spread evenly over first layer in pan
5. refrigerate until firm
6. cut into 54 bars (9 X 6). store in refrigerator.
Wednesday, February 23, 2011
Recipe Exchange- Pumpkin Parfaits
Hello there. A delicious dessert if you like pumkins!! mmm
pumkin parfaits!! (from memory... dash here... pinch there!)
What you need:
about a half cup of white chocolate chips
2 cups of whipping cream
some pumpkin puree (1-2 cups)
a bag of gingersnaps
some sugar (to taste)
ginger
allspice
cinnamon
cloves
fancy glasses or tall ish bowls
what to do:
mix pumkin puree with melted white chocolate chips and half of the whipped cream (already whipped at this point) with dashes of spices here and there. (if the mix does not seem sweet at all/ enough, add some regular sugar or brown sugar until it tastes like a pumpkin puddin' or mousse. Once that is mixed stick it in the fridge. Secondly... Crush up all the gingersnaps into small crumbs. THEN!!
add the gingersnap crumbs to layer the bottom of the fancy glasses or tall ish bowls about a quarter inch or so. next put a layer of the pumpkin mousse, then add a bit of the whipped cream on top. if there is more space, do the same sequence of layering to the top and finish it off with a bit more of the gingersnap crumbs!!!
its delicious. easy. quick. delicious. no need for an oven.. and DELICIOUS!!
enjoy!!
-Chelsea
pumkin parfaits!! (from memory... dash here... pinch there!)
What you need:
about a half cup of white chocolate chips
2 cups of whipping cream
some pumpkin puree (1-2 cups)
a bag of gingersnaps
some sugar (to taste)
ginger
allspice
cinnamon
cloves
fancy glasses or tall ish bowls
what to do:
mix pumkin puree with melted white chocolate chips and half of the whipped cream (already whipped at this point) with dashes of spices here and there. (if the mix does not seem sweet at all/ enough, add some regular sugar or brown sugar until it tastes like a pumpkin puddin' or mousse. Once that is mixed stick it in the fridge. Secondly... Crush up all the gingersnaps into small crumbs. THEN!!
add the gingersnap crumbs to layer the bottom of the fancy glasses or tall ish bowls about a quarter inch or so. next put a layer of the pumpkin mousse, then add a bit of the whipped cream on top. if there is more space, do the same sequence of layering to the top and finish it off with a bit more of the gingersnap crumbs!!!
its delicious. easy. quick. delicious. no need for an oven.. and DELICIOUS!!
enjoy!!
-Chelsea
Recipe Exchange- Lentil Soup
Lentil Soup
Cook 1 cup of Lentils in 4 cups boiling water that is salted/flavored with chicken bullion
While the lentils cook, add in 2 carrots and 1 onion, chopped
Throw in a bunch of spices -- I always pick some thyme, sage, rosemary, and usually cayenne pepper/paprika/chili flakes for spicyness
Cook everything in the pot until it is soft
Use an immersion blender to turn it into a thick soup
Serve with lemon juice
Pate de Pomme de Terre (Potato pie)
Make pie crust:
put 2 1/2 cups of flour in a bowl, and add in a teaspoon of salt
Cut in a cup of cold butter. Once you have incorporated as much as you can with your fork/knife/whatever you are using, get in there with your hands and squeeze the butter until it looks like little pellets.
Add in a couple tablespoons of water (6-8) until the dough clumps together into a ball but is not too sticky
put it in the fridge until you are ready to use it. The longer you wait, the better it tastes
Roll out 2/3 or so of your pie crust and put it in the bottom of a pie dish. The deeper the better
Fill the pie crust with sliced potatoes and onions. Put on salt and pepper every so often
Use the rest of the pie crust to cover the top
Cut a couple air slits in the top, and cook at 350 for about an hour, or until the potatoes are soft and the crust is golden-ish
When it is done, cut as large a hole as you can in the crust. Make sure to try and keep it intact
Spread yogurt or sour cream pretty thick as far as you can. The impossible goal is to cover the entire pie.
Put the piece of crust you cut out back on and serve it hot with extra sour cream/yogurt
Guacamole
Take an avocado or two, cut it into pieces, and mash it up
Cut up a tomato into very small pieces
cut up a shallot or half a small onion into very small pieces
Mix everything together, and add some lemon juice and (if you want) some spices
Eat with tortillas (which are also easy to make at home)
I hope you like these random recipe! The first two are from my mom, who is French. The last one is just for kicks. I don't really know who you are, but you're friends with Caitlin so you can't be that bad -- just kidding!! I'm sure you're awesome. The surest sign is that you would participate in/set up something like this
Thanks for the opportunity to share my favorite recipes! I hope you will try them out sometime.
Manon
Cook 1 cup of Lentils in 4 cups boiling water that is salted/flavored with chicken bullion
While the lentils cook, add in 2 carrots and 1 onion, chopped
Throw in a bunch of spices -- I always pick some thyme, sage, rosemary, and usually cayenne pepper/paprika/chili flakes for spicyness
Cook everything in the pot until it is soft
Use an immersion blender to turn it into a thick soup
Serve with lemon juice
Pate de Pomme de Terre (Potato pie)
Make pie crust:
put 2 1/2 cups of flour in a bowl, and add in a teaspoon of salt
Cut in a cup of cold butter. Once you have incorporated as much as you can with your fork/knife/whatever you are using, get in there with your hands and squeeze the butter until it looks like little pellets.
Add in a couple tablespoons of water (6-8) until the dough clumps together into a ball but is not too sticky
put it in the fridge until you are ready to use it. The longer you wait, the better it tastes
Roll out 2/3 or so of your pie crust and put it in the bottom of a pie dish. The deeper the better
Fill the pie crust with sliced potatoes and onions. Put on salt and pepper every so often
Use the rest of the pie crust to cover the top
Cut a couple air slits in the top, and cook at 350 for about an hour, or until the potatoes are soft and the crust is golden-ish
When it is done, cut as large a hole as you can in the crust. Make sure to try and keep it intact
Spread yogurt or sour cream pretty thick as far as you can. The impossible goal is to cover the entire pie.
Put the piece of crust you cut out back on and serve it hot with extra sour cream/yogurt
Guacamole
Take an avocado or two, cut it into pieces, and mash it up
Cut up a tomato into very small pieces
cut up a shallot or half a small onion into very small pieces
Mix everything together, and add some lemon juice and (if you want) some spices
Eat with tortillas (which are also easy to make at home)
I hope you like these random recipe! The first two are from my mom, who is French. The last one is just for kicks. I don't really know who you are, but you're friends with Caitlin so you can't be that bad -- just kidding!! I'm sure you're awesome. The surest sign is that you would participate in/set up something like this
Thanks for the opportunity to share my favorite recipes! I hope you will try them out sometime.
Manon
Tuesday, February 1, 2011
Yam/Sweet Potato Pudding
4 yams or sweet potatoes
2 cups 2% milk
1/2 cup brown sugar (plus extra 2 tbsp for sprinkling on top, optional)
4 eggs
1 tsp cinnamon
1/4 tsp salt
1/4 cup walnuts (preferably candied)
Stab potatoes with a fork, several times each. Bake in an oven heated to 350˚ for about 40 minutes, or until soft all the way through. Combine in blender or food processor with milk until completely smooth. Add sugar, eggs, cinnamon, and salt, and blend for another minute or so. Pour into a square 9x9 pan or round cake pan. Bake for about 20 minutes. Sprinkle walnuts and about 2 tbsp sugar over the top. Bake another 20 minutes, or until pudding is firm, and sugar is bubbling
2 cups 2% milk
1/2 cup brown sugar (plus extra 2 tbsp for sprinkling on top, optional)
4 eggs
1 tsp cinnamon
1/4 tsp salt
1/4 cup walnuts (preferably candied)
Stab potatoes with a fork, several times each. Bake in an oven heated to 350˚ for about 40 minutes, or until soft all the way through. Combine in blender or food processor with milk until completely smooth. Add sugar, eggs, cinnamon, and salt, and blend for another minute or so. Pour into a square 9x9 pan or round cake pan. Bake for about 20 minutes. Sprinkle walnuts and about 2 tbsp sugar over the top. Bake another 20 minutes, or until pudding is firm, and sugar is bubbling
Subscribe to:
Posts (Atom)