|
Cranberry Chutney
1 cup orange juice
One 12-ounce bag
fresh cranberries, rinsed and stems removed
1 tablespoon fresh
ginger, grated and chopped
1 cinnamon stick
1/2 cup Sucanat or
other sweetner of choice (optional)
2 tablespoons
arrowroot
1/4 cup water
1/2 cup raisins
(optional)
Pinch of cayenne
pepper (optional)
Combine the
orange juice, cranberries, ginger, and cinnamon stick in a saucepan, and boil on
medium heat for about 12 to 15 minutes until the cranberries are tender and
burst apart somewhat from boiling.
Strain the
cranberries and set aside, reserving the liquid back into the saucepan.
Add sweetener of
your choice (if used), and simmer for a few minutes until dissolved. Adjust the
sweetness to taste. Do not be concerned if it seems extra sweet to you. The
flavor will mellow once the cranberries are folded back into the sauce.
Dissolve the
arrowroot and water together, and whip into the simmering sauce until thickened.
Add the raisins and cayenne if desired.
Place the
strained cranberries into a serving dish, and fold in the thickened sauce.
Refrigerate the mixture until well chilled.
Yield: 6 to 8
servings
Per serving:
Calories 122, Protein 0 g, Fat 0 g, Carbohydrates 30 g,
Fiber 2 g, Calcium 8 mg, Sodium 2 mg
Courtesy of John Nowakowski,
Vegetarian Magic
|
|
Lentils & Carrots with Marjoram
1/2 large onion,
chopped
2 large carrots
sliced into rounds
2 large garlic
cloves minced
1 rounded cup dried
lentils
2 cups vegetable
broth
1 teaspoon dried
marjoram
Sautee’ onion until
soft (about 8 minutes). Add carrots and garlic and stir 2 minutes. Add lentils
then 2 cups broth. Cover and simmer until lentils are just tender and broth is
absorbed (45 minutes to 1
hour). Add marjoram. Mix thoroughly and serve.
Makes 2
to 4 servings.
Courtesy of Elaine
Schuler
|
|
Pumpkin Pie
2 whole wheat or
rice pie crusts
One 28-ounce can
pumpkin puree
1 large baked sweet
potato, peeled and mashed
1/2 cup maple syrup
2/3 cup vanilla
soymilk
2 tablespoons Ener-G
egg replacer powder
1 1/2 teaspoons
ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
extract
Preheat the oven
to 400ºF and bake the pie crusts for 12 minutes.
Thoroughly
combine the pumpkin, sweet
potato, and maple
syrup in a food processor.
Blend the
soymilk with the remaining ingredients.
Combine the
soymilk mixture with the pumpkin mixture, and stir.
Pour the mixture
into the pie shells, and bake at 325ºF for 40 minutes. Refrigerate the pies
until well chilled.
Cut each pie
into 8 pieces.
Yield: 2 pies (16
servings)
Per serving:
Calories 180, Protein 3 g, Fat 7 g, Carbohydrates 25 g,
Fiber 4 g, Calcium 33 mg, Sodium 84 mg
Courtesy of John Nowakowski,
Vegetarian Magic
|
|
Roasted Root Vegetables with Dried Cranberries &
Chestnut Puree
2 carrots
2 parsnips
1 celery root
1 turnip
1 small rutabaga
1 garnet yam
1 cup fava beans
2 cups red chard
stems
Vegetable stock or
water
1/4 cup dried
cranberries
1 tablespoon
chervil leaves
Garlic mashed
potatoes
Puree:
1/3 cup roasted
chestnuts
3/4 cup water
Place the whole
unpeeled root vegetables (carrots, parsnips, celery root, rutabaga, turnip and
yam) on a sheet pan and roast at 400 degrees for 2 to 3-1/2 hours, or until the
vegetables are tender. (The carrots and parsnips will take less time than the
larger vegetables). Once cooled, remove the dark outer layer of the peel from
the vegetables. Cut them into a medium dice.
To cook the fava
beans, remove them from their pods, blanch for 1 minute, and shock in ice
water. Peel off the outer shell of each bean. To prepare the chard stems, cut
off the greens, and slice the stems into 1 inch pieces on the bias. Braise them
in a sauté pan over low heat with enough water and vegetable stock to cover for
20 minutes. Drain well, and toss with the root vegetables and favas. Return to
the oven uncovered for 5 to 10 minutes. Prepare garlic mashed potatoes and serve
the root vegetables as a ragout, with the mashed potatoes as the base. To make
the puree, place 1/3 cup of chopped roasted chestnuts in a small saucepan with
3/4 cup water and bring to a simmer. Puree in a blender until smooth and return
to pan. Keep warm.
PRESENTATION: Place
a scoop of mashed potatoes in the center of each plate and make a large well in
the center. Fill the well with the ragout, top
with the chestnut puree, dried cranberries and chervil.
Recipe courtesy of
Mark Epstein’s associate, Chef James Rohrbacher
|
|
Sweet Potato Souffle
4 large sweet
potatoes, peeled and cut into quarters
2/3 cup rice milk,
soymilk, or almond milk, scalded
2 teaspoons ground
cinnamon
1 teaspoon ground
nutmeg
1/2 cup brown rice
syrup or maple syrup
2/3 cup chopped
pecans
1 cup rolled oats
Bring a pot of
water to a boil, and cook the potatoes until they are very tender.
Preheat the oven
to 400ºF.
Drain the
potatoes and transfer to a large mixing bowl.
Mash the
potatoes with the rice milk and half of the cinnamon and nutmeg.
Place the potato
mixture into a 10 x 13-inch casserole dish, and smooth over with a spatula.
In a small bowl,
toss the remaining cinnamon and nutmeg with the pecans and oatmeal.
Add the brown
rice syrup to the nut mix, and spread evenly over the potatoes. If you desire a
sweeter topping, add more syrup.
Bake for about
35 to 40 minutes on the top rack of the oven, or until the topping is a little
brown and crispy.
Yield: 6 to 8
servings
Per serving:
Calories 313, Protein 5 g, Fat 7 g, Carbohydrates 57 g,
Fiber 5 g, Calcium 25 mg, Sodium 13 mg
Courtesy of John Nowakowski,
Vegetarian Magic
|
For more recipes, receive Health
Science magazine by becoming a Member. Click
here now to join!
©Copyright 2004. All Rights Reserved. National
Health Association
|
