Tired of the same old french onion dip? This dip from the Food Network will add a little heat to your party.
Spicy Sour Cream Dip
1 cup sour cream
1/2 cup mayonnaise
1 chipotle chile in adobo, chopped
1 teaspoon abobo sauce
1 tablespoon chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/4 teaspoon salt
In a bowl, combine all the ingredients. Adjust the seasoning, to taste. Refrigerate, covered, until ready to serve. Serve with tortilla chips or veggies.
These recipes come from The McDougall Quick and Easy Cookbook, which is a great resource for fat free or very low fat vegan recipes. The recipes are all ones that can be made in fifteen minutes or less.
Nutty French Toast
1/4 cup raw cashews
1 cup water
2 T. chopped dates
1/2 t. vanilla extract
1/4 t. cinnamon
6 slices whole wheat bread
Place the cashews in a blender (or food processor) with 1/2 cup of the water. Process until fairly smooth, then add the remaining 1/2 cup water and the dates, vanilla and cinnamon. Process until very smooth. Pour into a bowl. Dip the bread slices into the mixture, coatingboth sides well. Make sure your griddle is hot before you cook the first slice. Cook on the nonstick griddle for about 2 minutes on each side, turning once until browned on both sides. Serve with maple syrup, applesauce or fruit jam.
Veggie Benedicts
2 nonfat English muffins or crumpets, split in half
4 thick slices tomato
1 small avocado
1 c. Hollandaise Sauce (recipe below)
Place the muffins in a toaster or toaster oven and toast until lightly browned. Place a tomato slice on each muffin and then the avocado slices. Pour 1/4 of the sauce over each muffin and serve at once.
Hollandaise Sauce
1/4 c. raw cashews
1 cup water
2 T. lemon juice
1 t. nutritional yeast powder
1/2 t. onion powder
1/8 t. garlic powder
1/8 t. salt
1/16 t. turmeric
pinch of paprika
1 T. cornstarch mixed with 2 T. cold water
freshly ground black pepper, to taste
Placethe cashews and 1/2 cup of the water in a blender. Process briefly, then gradually add the remaining water. Process until the mixture is very smooth. Pour into a saucepan. Add the lemon juice, nutritional yeast, onion powder, garlic powder, salt, turmeric and paprika. Mix well. Add the cornstarch mixture and mix well. Bring slowly to a boil, stirring constantly, until thickened. Add pepper.
Fondue may make you think of the 70s, but it’s made a real comeback. It’s cheese dip with class. So whether you are looking for something delicious and a bit different for a vegetarian New Year’s Eve, something to eat while you’re watching the Bowl Games or something to add to a New Year’s brunch buffet, here are three fondue recipes that will fit the bill. These recipes are adapted from recipes found on The Food Network.
Easy Fondue with Vegetables
1 tablespoon extra-virgin olive oil
1 shallot, finely chopped
1 cup half-and-half
8 ounces cream cheese
1/2 cup grated Parmesan
1 cup grated Gruyere or Swiss
1 teaspoon lemon juice
1/2 teaspoon grated nutmeg
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh chives, snipped or chopped
Your choice of vegetables, raw or lightly steamed
Some suggestions: broccoli, cauliflower, cherry tomatoes, mushrooms, grilled tofu
You can also choose to use various breads, if you like
To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle. Garnish with chives. Serve with dipping forks or bamboo spears.
Feta Cheese With Walnuts and Parsley
4 tablespoons unsalted butter
2 tablespoons flour
2 cups whole milk
6 ounces feta cheese
2 scallions minced
1 tablespoon chopped parsley
Kosher salt and freshly ground black pepper
1/4 cup walnuts toasted and finely chopped
In a 2 quart saucepan over medium heat, melt butter the stir in the flour. Stir the 2 together into a paste. Whisk in the milk to create what the French call a bechamel sauce. Drop the temperature a little and simmer the sauce for about 10 minutes so it thickens and the flour taste cooks out. After that it’s easy, just fold in the crumbled feta, scallions, and parsley. Season it with salt and a little cracked pepper. Finish with the walnuts tossed on top. Serve with bread, broccoli, melons, black olives— whatever suits your fancy.
Chocolate Fondue
2 tablespoons sugar
1 cup heavy cream
8 ounces chopped bittersweet chocolate
1 tablespoon butter
1 tablespoon cabernet sauvignon, optional
Items for dipping
Suggestions: pound cake, biscotti pieces, strawberries, grapes, oranges
In a microwave-safe bowl, mix the sugar, heavy cream, chocolate, and butter together and microwave for 2 minutes. Take out of microwave and give it a quick whisk. Add wine (if using) and whisk again. Transfer to a fondue pot with a flame underneath.
Only one week until New Year’s Eve. Whether you do snacks, a full meal, or a midnight brunch, you can find great vegetarian options. Obviously, with only sevendays, I don’t have time to post a lot of recipes, so I’m going to remind you of a couple of recipes that have been posted in the past that you might want to include in your celebrations.
Black Eyed Peas are traditional for New Year’s and over the past year I’ve posted three black eyed pea recipes.
Cumin Black Eyed Peas with Tomatoes
If you’re looking for brunch recipes, here are some of my favorites from the past year:
Prepare Ahead Breakfast Casserole
What if you just want snacks for New Year’s Eve? You might want to try some of these:
Now, I will still be posting some new recipes, as well, this week. So, if you didn’t find something that you like, check back between now and New Year’s Eve.
This may seem like an odd Holiday recipe. There’s nothing terribly “holiday” about it. BUT it is super fast. It can be completely done by the time the pasta boils. So, since the holidays sometimes get a bit crazy, I thought it would be good to post at least one meal that is elegant, delicious and so easy that you don’t even have to think about it. I think this recipe would go great on a buffet, in case you have a holiday party, but want to do something other than cook all week long.
1 1/2 cups heavy cream
1 cup walnuts, toasted and cooled
3/4 c. shredded Romano cheese
3 cloves garlic
1 t. salt
1/2 t. black pepper
1 lb. shaped pasta (I tend to use bowtie)
red pepper flakes, to taste
Cook pasta, according to directions on bag.
Toast walnuts at 400 degrees for 5 minutes.
Throw all ingredients, except pasta, into food processor and process for about 1 minute, until thick and creamy— but don’t process it so long that the cream starts to turn to butter 
Add to the pasta, stir until combined and serve.
**If you don’t have a food processor, you could probably do this in a blender, but I haven’t tried that, so your results may vary.
You may be asking yourself— is this really a THANKSGIVING vegetarian recipe? Well, you could certainly use it for other times of the year, but I think it would make a great side on a Thanksgiving table. I bet even the non-vegetarians would like it. It reminds me of the squash casserole with cream of mushroom soup and water chestnuts— only a little healthier, I think, and with a little kick. You could also serve this as a main dish, and if you’re going for a fancy Thanksgiving dish, you could use this as a stuffing for zucchini (you’d want to chop the squash, instead of slice— or maybe even puree). Just put it into hollowed out zucchini, instead of a casserole, put a bit of the cheese on top and cook as directed.
Mexican Squash Casserole
2 yellow squash, sliced
2 zucchini, sliced
1 medium onions, sliced
1 teaspoon minced garlic
2 tablespoons oil
4 ounces green chile, chopped
2 cups red corn or yellow corn sliced off the cob (or frozen if fresh is unavailable)
1/2 cup cheddar cheese grated
1/2 cup Monterey Jack Chesse grated
1 teaspoon cumin
Lightly sauté the squash, zucchini, onion, and garlic until just soft. Toss with the remaining ingredients. Place in a lightly oiled 2-quart casserole dish. Bake at 400 degrees for 20 minutes.
It’s actually acting like it may become fall this year in South Texas. This is the time of year I always begin to doubt it and then, what do you know, it gets down in the 50s one night and, just like that, summer is gone. When that happens, I can retire my salads and start making soups, stews and chilis. This recipe is an adaptation (not mine) of a recipe from Alex Jamieson’s “The Great American Detox Diet”. It’s perfect for cool autumn evenings. It also freezes well, so you can put some in the freezer for another night. And vegetarian chili is a breeze to make, if you use canned or made ahead beans. You can literally have dinner on the table in 30 minutes, or less.
Black Bean and Sweet Potato Chili
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 teaspoons sea salt
1 large sweet potato, cut into 1/2-inch cubes
Zest and juice of 1 lime
1 28-can diced tomatoes
4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
1 jalapeno chile pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cocoa powder
1 lime, cut into wedges
1 cup chopped cilantro leaves, washed and dried
Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.
Even my children, who can be a bit suspicious of unfamiliar food, liked this recipe. It’s a savory dish, but it almost has a dessert feel to it. I had never eaten carnival squash before preparing this recipe, but I’ll definitely be trying it again. I think this would be excellent prepared in small individual pie crusts for breakfast, brunch or dinner— or even as an appetizer. Prepared without the crust, it could even be a low carb addition to a meal. I think I roasted the squash because it was easier. And I made mine in a pie crust in a pie pan— it will fit in a pie pan, by the way. And I skipped the nuts— but other than that I followed the recipe exactly as written
Carnival squash quiche
2 cups Carnival Squash (or any other variety of Winter Squash) peel and cube
1 cup Cottage Cheese
2 Eggs
1/2 cup Milk
1/4 teaspoon Ground Nutmeg
1/4 cup Nuts chopped
In a pan with a small amount of water, cook the squash for about 10 minutes or until very tender. Drain. In a blender, mix together cottage cheese and eggs till smooth. Add squash, milk, and nutmeg. Blend until smooth. Pat cooked rice on the bottom of a 10×6 x 2 inch casserole dish. Pour squash mixture on top. Bake at 350° F for 40-45 minutes or until set. Let stand for 5 minutes. Sprinkle with nuts. Cut into squares and serve immediately.
A butternut squash arrived in my CSA box recently, and I thought “Hmmm. What am I supposed to do with this thing?” So, I cut it in half and roasted it, scooped out the insides, put them in the refrigerator and then waited for a week to find a recipe. I found this one and, honestly, the hardest part of the recipe was cutting the squash in half. (I’ve since read that you can use an ice pick or a skewer to poke holes in the butternut squash and then just roast it whole, which I’m going to try next time.)
Butternut Squash Casserole
1 butternut squash- peeled, seeded and cubed
1/2 cup mayonnaise
1/2 cup finely chopped onion
1 egg, lightly beaten
1 teaspoon brown sugar (I think I left this out)
salt and pepper to taste
1/4 cup crushed crackers (I used whole wheat Ritz)
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted
Preheat oven to 350 degrees F (175 degrees C). Cut squash in half and discard seeds. Roast or boil squash until soft. Scoop out soft insides. In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish. In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture. Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.
We eat this at Rosh Hashana. It’s really tasty and an easy addition to a meal.
Cumin Black-eyed Peas with Tomatoes
1 package frozen black-eyed peas (or black-eyed peas with green beans)
2 medium onions
2 cloves garlic, chopped
2 T. olive oil
1 T. cumin
14 oz. can diced tomatoes or stewed tomatoes
1 cup of water
salt and pepper, to taste
optional: chopped green peppers, cayenne, chopped zucchini or other vegetables
In a large pot, brown the onions in the olive oil, along with any other chopped vegetables. Add the garlic towards the end and cook until golden. Add the rest of the ingredients, except the salt. Add the cayenne if you like extra heat. Cook about 45 minutes, until the peas are soft. Add the salt the last 10 minutes. Serve alone or over rice or potatoes.
Another recipe using the sauce you’ve got stored in the freezer. You have all run right and made the sauce, haven’t you? Well, if you haven’t, you’ll need to do that first, but after you’ve already made the sauce, the rest of this recipe is a breeze. Perfect for any night you need to eat and run. And so much healthier than Taco Bell.
2 cups Soy meat substitute sauce, thawed
1 envelope taco seasoning
1/4 cup water
6-8 taco shells or flour tortillas
Toppings (lettuce, diced tomatoes, olives, cheese, soy cheese, onions, sour cream (or substitute), salsa, guacamole, or whatever else suits your fancy)
In a pan, combine sauce, seasoning and water. Bring to a boil; reduce heat. Simmer until well heated. Spoon about 1/4 c. mixture into each taco shell or tortilla. Serve with toppings.
As promised, I’m posting this great salad recipe. It’s really easy and could easily serve as a main course with addition of some hard boiled eggs or some chickpeas, or both. Serve it as a side or a starter for pasta dishes for a delicious meal.
Salad with feta and balsamic dressing
1/4 cup sugar
1/4 cup balsamic vinegar
1 teaspoon crushed garlic
1/2 teaspoon dried mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Dash Worcestershire sauce
1/3 cup olive oil
Salad greens. I usually buy the bagged ones, and my favorite is Riviera and European which I mix
Feta cheese, crumbled (you could also use blue cheese)
Toasted pine nuts
Whisk all ingredients except oil until well mixed. Blend in oil s l o w l y with whisk until thick and creamy.
Add toasted pine nuts and crumbled feta cheese to salad.
I’ve posted a recipe for chili in the past, and it is an excellent recipe. But it really doesn’t qualify as quick and easy. This one is quite easy, ready in a jiffy on those cold nights when you need something warm but dont have any time.
1 tablespoon vegetable oil
1 cup chopped onions
3 cloves garlic, minced
1 tablespoon chili powder
1 1/2 cups chopped sliced mushrooms (buy the presliced kind)
1 (28 ounce) can diced tomatoes
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
salt and pepper, to taste
Heat oil in a large saucepan over medium heat. Saute onions and garlic until tender. Stir in mushrooms and chili powder. Cook about 6 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Add salt and pepper. Cover and cook on medium low for 20 minutes, stirring occasionally.
If you have some extra time, you can always chop up some vegetables to bulk up this meal. Zucchini, carrots, and peppers would make good additions. If the chili seems too thick, add water a half cup at a time, until it is the thickness you like.
This recipe has a double advantage. It is quick and a real comfort food. It’s also versatile, as you can also turn it into a vegetable pot pie (I guess that gives it a triple advantage).
Vegetable a la King
4 T. butter
4 T. flour (I usually use whole wheat)
4 c. milk
1 package frozen mixed vegetables
Melt butter in saucepan over low heat. Whisk in flour until smooth. Add milk gradually, stirring contntly. Cook over medium heat until thickened, stirring often. If it doesn’t thicken up as much as you like, mix a little cornstarch in a cup with cold water, then add it to the sauce. Add vegetables when thickened. Cook another 10 minutes on medium low, stirring often. Serve over toast.
Or for pot pie, put in a prepared pie crust and top with another crust. Vent top crust and cook according to pie crust instructions. Or put in an oblong casserole dish and top with prepared biscuits and cook according to biscuit instructions, until browned.
This is super fast. It says cook 30 minutes, but I don’t think it really takes that long. As a bonus, it’s also low carb— so, if you’re on the South Beach Diet, it’s perfect for that. You can double it pretty easily, and it ought to freeze well, although I haven’t tried that.
Mediterranean Chickpeas
2 medium onions, chopped
3 cloves garlic, minced
1 T olive oil
2 cans chickpeas, rinsed
1 10-oz package frozen chopped spinach, defrosted (you could throw in some fresh, if that’s what you have)
1 28-oz can crushed tomatoes
1 t crushed red pepper flakes
1 t dried oregano
1 T. lemon juice
salt & black pepper, to taste
Sauté the onions and garlic in the olive oil in a large saucepan over medium heat until the onions are tender. Add chickpeas, spinach, tomatoes, pepper flakes, and oregano. Cover and simmer for 30 min. Add lemon juice, salt, and pepper.
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