Pumpkin Pie Wontons Saturday, Oct 4 2008 

Appetizers and Breakfast and Desserts and Vegetarian , singlegaleats 5:44 pm

Ingredients
1 cup canned pumpkin
2 Tbs. maple syrup
3 Tbs. light brown sugar
16 packaged wonton wrappers
Granulated sugar for dusting
Ground cinnamon for dusting

Directions
Preheat oven to 400F. In medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice. Place one wonton wrapper flat on work surface. Spoon 1 Tbs. filling into center. Moisten edges of wonton with water and fold in half to form triangle. Press edges to seal. Repeat with remaining filling and wontons. Arrange filled wontons on ungreased baking sheet. Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon. Bake until golden, about 16 minutes. Turn and bake 2 more minutes. Set baking sheet on wire rack to cool.

Makes 16 servings.

Source: Vegetarian Times

 

Apple Black Bean Salsa Thursday, Oct 2 2008 

Appetizers and Sauces and Condiments and Vegetarian , singlegaleats 10:47 pm

Ingredients

1 cup canned black beans, rinsed and drained
1 cup diced plum tomatoes
1 cup diced unpeeled apple
2 tablespoons lime juice
1/4 cup diced red onion
2 tablespoons finely chopped fresh cilantro
1 jalapeno pepper, seeded and finely minced
Salt to taste

Directions
Combine all the ingredients in a large bowl. Mix gently with a large spoon. *Jalapeno peppers can range from mild to fiery. To avoid flavor jolts, taste a tiny bit before deciding how much to add. To prevent the apples from discoloring, add them to the bowl with the lime juice.

Source: boston.com

 

Spaghetti Squash Ideas Sunday, Sep 14 2008 

Appetizers and Desserts and Entrees and Salads and Vegetarian , , singlegaleats 3:20 am

Idea #1: Low Carb Spaghetti
Cut squash in half lengthwise, scoop out the seeds and bake it at 350°F for 30 minutes or until you can pierce it with a knife with little resistance. While it’s baking, sauté diced onions, tomatoes, one minced clove of garlic, and a handful of chopped fresh basil. Scoop out the flesh with a fork (it should be stringy), place it on a plate and top with your tomato mixture.

Idea #2: Greek Salad
Bake the same way as above, but this time scoop out the flesh, place in a bowl, and allow it to cool in the fridge. After 20 minutes, pour the squash flesh onto a cutting board and chop it up a little. Place it in a bowl and mix in diced tomatoes, cucumbers, onions, lemon juice, olive oil, spices, feta, and olives to make a Greek salad.

Idea #3: Salad Topper
Bake, allow to cool, and then marinate spaghetti squash with lemon juice, balsamic vinegar, red wine vinegar, and rosemary. Top it on your garden salad for a little extra flavor and texture.

Idea #4: Dessert
For a treat, before placing it in the oven to bake, sprinkle cinnamon, a little nutmeg, a drizzle of honey, and top with chopped walnuts. Serve warm.

 

Raw Homemade Almond Milk Saturday, Sep 13 2008 

Vegetarian , singlegaleats 10:21 pm

Ingredients

1 cup raw almonds
7 – 8 cups water
Agave nectar or another sweetener (optional)

Directions

Put your almonds into a good-sized bowl and fill the bowl up with water until they are covered well. Cover with a towel and let sit in a cool place for about 24 – 48 hours (honestly, you could probably get away with less time, but I haven’t tried it). Rinse the almonds once a day, and if you are soaking for more than one day cover the almonds with water again. Once they are finished soaking they will have become plump. Pour off the water from the almonds and rinse well. Place the rinsed almonds into a blender, add the 7 – 8 cups of water, and blend for a few minutes or until well blended. At this stage you can add a sweetener if you want. Strain the almond milk through a bag strainer (probably best), or through a fine sieve into your original bowl or another large container. After you have finished straining it, strain it again into your final pitcher or container. This will ensure that it is as smooth as possible.

Makes 1/2 gallon.

Source: novel eats

 

Portobello Mushroom Lasagna Saturday, Sep 13 2008 

Entrees and Vegetarian singlegaleats 10:15 pm

Ingredients

2 tablespoons olive oil
2 large garlic cloves, minced
8 extra-large portobello mushroom caps, stems and gills removed
1 1/4 tsp. salt
15 ounces whole milk ricotta
10 ounces frozen chopped spinach, thawed
2/3 cup coarsely shredded Asiago cheese
1 egg, lightly beaten
1/4 tsp. freshly grated nutmeg, optional
1/4 tsp. freshly ground black pepper
3/4 cup marinara sauce, divided

Directions

Preheat oven to 425 degrees F. Combine oil and 1 minced clove of garlic in a small saucepan, and heat over medium heat until aromatic and lightly golden. Brush oil onto both sides of mushrooms, and season with 1 teaspoon salt. Arrange caps smooth side up in a single layer in a baking pan. Bake 10 minutes. Meanwhile, stir together ricotta, spinach, Asiago cheese, egg, nutmeg, if using, 1/4 teaspoon salt, pepper and remaining garlic in a large bowl. Remove mushrooms from oven. Turn over 4 caps so that the underside is up, and divide the filling evenly among caps. Drizzle 1 tablespoon marinara sauce over each cap. Top with remaining caps, top side up. Alternatively, trim the caps into uniform squares and slice them horizontally to make 4 squares out of 2 caps. Place 1 square on bottom in pan. Spread 1/3 of filling on first layer of mushrooms. Repeat layers with remaining ingredients to end with mushroom cap on top. For either version of this lasagna, pour remaining marinara sauce evenly over mushrooms, and bake 12 to 14 minutes more, or until filling is hot and slightly puffy. Remove from oven, and, using a large spatula, lift stack off baking pan, including any stuffing. Serve hot.

Source: vegetarian times

 

Chili Con Portobello Saturday, Sep 13 2008 

Entrees and Vegetarian , singlegaleats 9:50 pm

Ingredients

1 large onion, chopped
1 tsp. bottled minced garlic
1 Tbsp. olive oil
8 oz. portobello mushroom caps, coarsely chopped (about 4 cups)
1 28-oz. can whole tomatoes, undrained and chopped
1 15- to 16-oz. can red kidney beans, rinsed and drained
1 Tbsp. ground cumin
1 Tbsp. medium or hot chili powder

Directions

In a large saucepan, cook onion and garlic in hot oil until onion is tender. Stir in mushrooms. Cook and stir 3 minutes more. Stir in undrained tomatoes, kidney beans, cumin, and chili powder. Bring chili to boiling; reduce heat. Cover and simmer for 1 hour. If desired, top individual servings with sour cream. Makes 4 servings.

Source: better homes and gardens

 

Arugula-Pear Salad with Olive Vinaigrette Saturday, Sep 13 2008 

Appetizers and Salads and Vegetarian , singlegaleats 9:44 pm

Ingredients

1/3 cup pitted Kalamata olives chopped
1/4 cup extra-virgin olive oil
3 tablespoons white balsamic or white wine vinegar
1/4 teaspoon freshly ground pepper
1 ripe red or green Bartlett pear halved, cored, and sliced
1 bag baby arugula (5-ounce)
2 ounces Grana Padano or Parmesan cheese shaved with a vegetable peeler

Directions

Whisk olives, olive oil, vinegar, and pepper in a large salad bowl until combined. Add pear and arugula; gently toss to dress. Divide salad over plates. Top with shaved cheese.

Source: redbook

 

Peanutty Cabbage-Apple Slaw with Raisins Saturday, Sep 13 2008 

Appetizers and Salads and Vegetarian , , , singlegaleats 9:38 pm

Ingredients

1/3 cup white balsamic or cider vinegar
1/4 cup packed brown sugar
1 1/2 tablespoons roasted peanut oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
3 cups coarsely chopped Granny Smith apple
1/2 cup golden seedless raisins
1 (16-ounce) package cabbage-and-carrot coleslaw

Directions

Combine first 5 ingredients, stirring with a whisk until sugar dissolves. Combine apple, raisins, and coleslaw. Drizzle with vinaigrette; toss well to combine. Chill for up to 3 hours.

Source: my recipes

 

Vegetarian Stuffed Cabbage Sunday, Jun 8 2008 

Entrees and Vegetarian singlegaleats 11:16 pm

Ingredients

1 small head of cabbage, cored
1 pound any mushrooms, such as Portobello/Crimini, Porcini, button, wild varieties, etc., stems trimmed and roughly chopped
1 16 oz. can diced or whole peeled tomatoes
1 small onion, chopped
1 tablespoon olive oil
juice of 1 lemon
¼ cup golden raisins (optional)
½ cup fresh breadcrumbs
1 egg
1 tablespoon grated Parmesan
1 teaspoon salt, plus more for the boiling water
¼ teaspoon black pepper
1 large shallot, minced

Directions

Heat up the onions and olive oil in a saucepan on low heat. In a mixing bowl, crush the tomatoes with your hands for a minute or two until the pieces have broken down to a loose pulp. Add it to the onions just after they have turned slightly transparent, about 5-6 minutes. Add the raisins, if using, and the lemon juice and let simmer, covered for another 10-15 minutes. Put the mushrooms and shallot in a food processor and pulse a few moments until they have broken down to rough, moist pulp. Remove and turn into a mixing bowl. Add the breadcrumbs (if making from fresh bread, simply pulse the bread a few times in the food processor first). Add the egg, Parmesan, and a pinch each of salt and pepper and mix. Cover with plastic wrap. Preheat oven to 374 degrees. Bring a stockpot of salted water deep enough to submerge the cabbage in with water. Once it’s boiling, gently add the cabbage and let boil for 1 minute. Remove with tongs or a large spatula and remove 2-3 of the outer leaves. Replace into the pot and boil another minute. Remove, and tear off another 2-3 leaves. Repeat until you have at least 8 leaves big enough to use to wrap with the stuffing. Let the rest of the head cool. Cut out the tough middle fibrous stem of each leaf of cabbage and discard (these should be shaped like a thin diamond and comprise the whitest streak of each leaf). Place an inch-thick log of the mushroom stuffing mixture inside each blanched leaf and wrap, tucking in the end pieces like a burrito, until fully wrapped. You should have approximately 8 fully wrapped leaves. Slice the rest of the remaining cabbage to about ½″ inch thick pieces and place along the inside of a covered casserole or large cast-iron Dutch oven. Place each rolled stuffed cabbage leaf in a line on top of the shredded cabbage. Top with the tomato sauce, and cover. Bake covered for 1 hour and 45 minutes. Remove from heat, and let rest, uncovered for 5-10 minutes before serving.

Makes 3-4 servings.

Source: not eating out in ny

 

Vegetarian Stuffed Peppers Sunday, Jun 8 2008 

Entrees and Vegetarian singlegaleats 10:47 pm

Ingredients

4 red or green bell peppers
2 cups (1 pint) cherry tomatos
1 medium onion
1 cup fresh basil leaves
3 garlic cloves
2 tsp olive oil
¼ tsp salt
¼ tsp pepper

Directions

Preheat oven to 425 degrees. Lightly oil a large shallow baking pan. Cut peppers lengthwise, wash & remove seeds. Arrange peppers cut sides up in baking pan and lightly oil the edges of the stems. Halve cherry tomatoes & chop onion and basil. Finely chop garlic. In a bowl toss tomatoes, onion, basil, garlic, olive oil, salt & pepper to taste. Spoon equal portions of mixture into peppers and roast upper third of oven until tender (about 20 minutes).

Makes 8 servings.