2 acorn squash (about 1 1/2 lb. each), rinsed
8 oz. bulk pork sausage
1/2 c chopped onion
2 sweet apples such as Fuji (1 lb. total), peeled, cored, and chopped
1/2 c dried cranberries
1/4 t dried thyme
3 T chopped pecans
1/4 c maple syrup
Cut each squash in half crosswise; scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. Place each half, cavity side down, in a 9- by 13-inch baking pan and cover pan tightly with foil. Bake in a 350° regular or convection oven until tender when pierced, 45 to 60 minutes.
Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes. Drain off and discard fat. Add onion, apples, cranberries, and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.
Uncover squash and turn halves upright; fill equally with sausage mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.
Slightly adapted from Sunset
ZUCCHINI-CRUSTED PIZZA
olive oil and flour for the pan
2 cups (packed ) grated zucchini (about 2 7-inchers)
2 eggs, beaten (fine to delete one or both yolks)
¼ cup flour
½ cup grated mozzarella
½ cup grated parmesan
Optional: pinches of basil, marjoram, and/or rosemary
2 Tbs. olive oil
Preheat oven to 400. Generously oil a 10-inch pie pan and coat lightly with flour. (You can also use a jelly roll pan.)
Combine zucchini, eggs, flour, mozzarella, parmesan, herbs, and 1 tablespoon olive oil in a bowl and mix well.
Spread into the prepared pan and bake for 35 to 40 minutes, or until golden brown. About halfway through the baking, brush with the remaining tablespoon of olive oil (optional). Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan, so it won't break later.
Top with your favorite pizza items and bake at 400 until heated through.
GINGER PEACH CRUMBLE
1 pound frozen unsweetened sliced peaches or
3 cups peeled fresh peach slices
2 Tbs packed brown sugar
½ tsp ground cinnamon
1 Tbs fresh lemon juice
½ cup crumbled gingersnaps (about 8 gingersnaps)
Preheat the oven to 425°F.
Evenly distribute the peach slices in the bottom of an unoiled nonreactive 9-inch pie pan or 8-inch square baking dish. Sprinkle the peaches with the brown sugar, cinnamon, and lemon juice. Top with the crumbled gingersnaps. Bake for about 20 minutes, until the peaches are bubbling and tender when pierced with a fork.
Serve warm or at room temperature, plain or with frozen yogurt or ice cream.
From Moosewood Restaurant Low-fat Favorites
3 cups peeled fresh peach slices
2 Tbs packed brown sugar
½ tsp ground cinnamon
1 Tbs fresh lemon juice
½ cup crumbled gingersnaps (about 8 gingersnaps)
Preheat the oven to 425°F.
Evenly distribute the peach slices in the bottom of an unoiled nonreactive 9-inch pie pan or 8-inch square baking dish. Sprinkle the peaches with the brown sugar, cinnamon, and lemon juice. Top with the crumbled gingersnaps. Bake for about 20 minutes, until the peaches are bubbling and tender when pierced with a fork.
Serve warm or at room temperature, plain or with frozen yogurt or ice cream.
From Moosewood Restaurant Low-fat Favorites
HERBED POTATO SALAD WITH GREEN BEANS & TOMATOES
2½ pounds small red potatoes, quartered
2 cups (2-inch) cut green beans (about ½ pound)
1 cup chopped fresh basil
½ cup thinly sliced green onions
¼ cup white wine vinegar
1 Tbs olive oil
2 tsp Dijon mustard
½ tsp salt
½ tsp black pepper
6 garlic cloves, crushed
2 cups diced seeded tomato
Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.
Combine basil and next 7 ingredients (basil through garlic) in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill.
From Cooking Light, June 1998
2 cups (2-inch) cut green beans (about ½ pound)
1 cup chopped fresh basil
½ cup thinly sliced green onions
¼ cup white wine vinegar
1 Tbs olive oil
2 tsp Dijon mustard
½ tsp salt
½ tsp black pepper
6 garlic cloves, crushed
2 cups diced seeded tomato
Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.
Combine basil and next 7 ingredients (basil through garlic) in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill.
From Cooking Light, June 1998
ZUCCHINI COOKIES
1 cup butter, at room temperature
1½ cup sugar
2 large eggs
1 tsp vanilla extract
2 cups grated zucchini
2¾ cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
1 cup walnuts, chopped
1 cup semisweet chocolate chips
½ cup raisins
1 cup sweetened flaked coconut
Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, raisins, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.
Makes 5 dozen small cookies.
Source
1½ cup sugar
2 large eggs
1 tsp vanilla extract
2 cups grated zucchini
2¾ cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
1 cup walnuts, chopped
1 cup semisweet chocolate chips
½ cup raisins
1 cup sweetened flaked coconut
Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, raisins, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.
Makes 5 dozen small cookies.
Source
CHILI-STUFFED ZUCCHINI
4 medium-size zucchini
Salt and black pepper
1 Tbs extra-virgin olive oil
2 garlic cloves, minced
1½ cups cooked pinto or black beans (or 1 15-ounce can), drained
¾ cup grated Monterey Jack cheese
1/3 cup salsa
¼ cup finely chopped fresh cilantro
Prepare a medium-hot fire in the grill.
Slice the zucchini in half lengthwise. Scoop out the centers, leaving about ¼ inch of flesh in the shells. (Discard the zucchini flesh or reserve for another use, such as making vegetable stock.) Generously sprinkle the zucchini with salt and pepper. Combine the olive oil and garlic and brush onto the zucchini, inside and out.
Combine the beans, ½ cup of the Monterey Jack, the salsa, and cilantro. Season with salt and pepper, if needed. Stuff the mixture into the zucchini shells. Sprinkle the remaining ¼ cup Monterey Jack on top.
Grill with the lid down until the zucchini is tender and the stuffing is hot, 10 to 12 minutes. Carefully remove from the grill with a spatula. Serve at once.
Serves 4 to 8.
From The New Vegetarian Grill: 200 Flame-Kissed Recipes for Fresh, Inspired Meals
Salt and black pepper
1 Tbs extra-virgin olive oil
2 garlic cloves, minced
1½ cups cooked pinto or black beans (or 1 15-ounce can), drained
¾ cup grated Monterey Jack cheese
1/3 cup salsa
¼ cup finely chopped fresh cilantro
Prepare a medium-hot fire in the grill.
Slice the zucchini in half lengthwise. Scoop out the centers, leaving about ¼ inch of flesh in the shells. (Discard the zucchini flesh or reserve for another use, such as making vegetable stock.) Generously sprinkle the zucchini with salt and pepper. Combine the olive oil and garlic and brush onto the zucchini, inside and out.
Combine the beans, ½ cup of the Monterey Jack, the salsa, and cilantro. Season with salt and pepper, if needed. Stuff the mixture into the zucchini shells. Sprinkle the remaining ¼ cup Monterey Jack on top.
Grill with the lid down until the zucchini is tender and the stuffing is hot, 10 to 12 minutes. Carefully remove from the grill with a spatula. Serve at once.
Serves 4 to 8.
From The New Vegetarian Grill: 200 Flame-Kissed Recipes for Fresh, Inspired Meals
NORTHWEST VEGETARIAN CHILI
- 3 cloves garlic, minced
- 1 Tbsp canola oil
- 2-14.5 oz. cans stewed tomatoes
- OR (if you have a little more time and some fresh veggies on hand)
- 3½ cup tomatoes, peeled, cored and chopped into large pieces
- 3 Tbsp onion, chopped
- 3 Tbsp green pepper, chopped
- 1 Tbsp celery, chopped
- 1 tsp sugar
- dash salt
- 1 cup water
- 12 oz fine Pacific NW microbrew (or any alcoholic/non-alcoholic beer)
- 8 oz. tomato sauce
- 3-4 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground pepper
- 3-15 oz. cans beans (mix of pinto and/or kidney beans), rinsed and drained (about 5 cups cooked, if using dried beans)
- 1½ cup summer squash or zucchini, chopped
- 1½ cup corn kernels, fresh or frozen
Stir in undrained canned tomatoes, beer, water, tomato sauce, chili powder, oregano, ground pepper and beans.
- OR (if using fresh tomatoes): Combine tomatoes, onion, green pepper, celery, sugar, and salt. Bring to boiling; simmer, uncovered, for 10 minutes. Stir in beer, water, tomato sauce, chili powder, oregano, ground pepper and beans.
Stir in corn and zucchini/squash. Cover and simmer for 10 minutes or until vegetables are tender. Top with your favorite chili toppings (we like cheese and cilantro).
Adapted from the Better Homes & Gardens Cook Book
ZUCCHINI BREAD
6 Tbs coconut oil
3/4 cup granulated sugar
3/4 cup brown sugar
3 eggs
2 tsp vanilla
3 cups grated zucchini (about 3/4 pound)
3 cups whole wheat pastry flour
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
1½ tsp baking soda
½ tsp baking powder
1 cup chopped walnuts
Beat together the coconut oil and sugars until fluffy. Add eggs one at a time, mixing well between each egg. Stir in the vanilla and zucchini.
In a separate bowl, combine the flour, salt, cinnamon, nutmeg, baking soda and baking powder. Add half of the dry ingredients to the wet ingredients and stir just until combined. Repeat with the remaining half of the dry ingredients. Fold in the walnuts, again being careful not to over mix the batter.
Divide the batter evenly between two greased loaf pans. Bake in a 375° oven for 40-45 minutes, until just on the under side of done. Remove from oven and cool for 10 minutes. Turn out onto a wire rack and cool completely. Wrap and store overnight before slicing.
Makes 2 loaves.
3/4 cup granulated sugar
3/4 cup brown sugar
3 eggs
2 tsp vanilla
3 cups grated zucchini (about 3/4 pound)
3 cups whole wheat pastry flour
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
1½ tsp baking soda
½ tsp baking powder
1 cup chopped walnuts
Beat together the coconut oil and sugars until fluffy. Add eggs one at a time, mixing well between each egg. Stir in the vanilla and zucchini.
In a separate bowl, combine the flour, salt, cinnamon, nutmeg, baking soda and baking powder. Add half of the dry ingredients to the wet ingredients and stir just until combined. Repeat with the remaining half of the dry ingredients. Fold in the walnuts, again being careful not to over mix the batter.
Divide the batter evenly between two greased loaf pans. Bake in a 375° oven for 40-45 minutes, until just on the under side of done. Remove from oven and cool for 10 minutes. Turn out onto a wire rack and cool completely. Wrap and store overnight before slicing.
Makes 2 loaves.
BEE-BIM BOP
2 cups white rice
Marinade
2 cloves garlic, minced
2 green onions (scallions), chopped
5 Tbs soy sauce
2 Tbs sugar
2 Tbs vegetable oil
1 tsp sesame seeds, roasted (optional)
1 Tbs sesame oil (optional)
1/8 tsp black pepper
Other:
1 lb. tender, lean beef (such as sirloin tip)
2 carrots (or more), julienned
2 pkgs. frozen spinach, defrosted, or 1 lb. fresh spinach or other greens (such as Swiss chard), washed
1 lb. mung bean sprouts
4 eggs, lightly beaten
salt and pepper
vegetable oil for frying
ko-chee-chang (Korean hot-pepper paste, optional)
kimchee (Korean pickled cabbage, optional)
Rice: Bring 4 cups water to boil in saucepan. Add rice. Lower heat and simmer, covered, for 20-30 minutes until the rice is tender and all the water has been absorbed.
Meat: Mix marinade ingredients in large bowl. Slice the beef across the grain into very thin slices. Add beef to marinade bowl and stir. With your hands, grab handfuls of beef and squish all of it around for 2-3 minutes to tenderize. Set beef aside.
Greens: If using frozen spinach, squeeze some of the water out of it. If using fresh greens, cook for 2 minutes in a pot of boiling water, drain, and let cool for a few minutes, then squeeze some of the water out. Add 1 tablespoon oil to the frying pan and stir fry the greens for 2-3 minutes until tender. Empty the greens into a bowl, season with salt and pepper, and set aside.
Sprouts: Boil one cup water in a large saucepan. Add 1/4 teaspoon salt. When water boils, put bean sprouts into the pan. Cover and cook for 2-3 minutes. Drain and empty sprouts into a bowl.
Meat: Heat frying pan or wok over high heat for about 30 seconds. Add marinade and beef to pan all at once. Spread beef out in the pan and stir for 2-3 minutes until meat turns brown. Remove from heat.
To serve, put a pile of rice in the middle of a soup bowl or plate and some meat and vegetables on top. Be sure to pour a couple of spoonfuls of meat juice on your rice. Top with egg ribbons. Add ko-chee-chang (hot-pepper paste), if desired. Now "bee-bim"--mix everything together. It's ready to eat, with some kimchee on the side, if you wish!
Marinade
2 cloves garlic, minced
2 green onions (scallions), chopped
5 Tbs soy sauce
2 Tbs sugar
2 Tbs vegetable oil
1 tsp sesame seeds, roasted (optional)
1 Tbs sesame oil (optional)
1/8 tsp black pepper
Other:
1 lb. tender, lean beef (such as sirloin tip)
2 carrots (or more), julienned
2 pkgs. frozen spinach, defrosted, or 1 lb. fresh spinach or other greens (such as Swiss chard), washed
1 lb. mung bean sprouts
4 eggs, lightly beaten
salt and pepper
vegetable oil for frying
ko-chee-chang (Korean hot-pepper paste, optional)
kimchee (Korean pickled cabbage, optional)
Rice: Bring 4 cups water to boil in saucepan. Add rice. Lower heat and simmer, covered, for 20-30 minutes until the rice is tender and all the water has been absorbed.
Meat: Mix marinade ingredients in large bowl. Slice the beef across the grain into very thin slices. Add beef to marinade bowl and stir. With your hands, grab handfuls of beef and squish all of it around for 2-3 minutes to tenderize. Set beef aside.
Greens: If using frozen spinach, squeeze some of the water out of it. If using fresh greens, cook for 2 minutes in a pot of boiling water, drain, and let cool for a few minutes, then squeeze some of the water out. Add 1 tablespoon oil to the frying pan and stir fry the greens for 2-3 minutes until tender. Empty the greens into a bowl, season with salt and pepper, and set aside.
Sprouts: Boil one cup water in a large saucepan. Add 1/4 teaspoon salt. When water boils, put bean sprouts into the pan. Cover and cook for 2-3 minutes. Drain and empty sprouts into a bowl.
Meat: Heat frying pan or wok over high heat for about 30 seconds. Add marinade and beef to pan all at once. Spread beef out in the pan and stir for 2-3 minutes until meat turns brown. Remove from heat.
To serve, put a pile of rice in the middle of a soup bowl or plate and some meat and vegetables on top. Be sure to pour a couple of spoonfuls of meat juice on your rice. Top with egg ribbons. Add ko-chee-chang (hot-pepper paste), if desired. Now "bee-bim"--mix everything together. It's ready to eat, with some kimchee on the side, if you wish!
BLACK BEAN, CORN, & ZUCCHINI ENCHILADAS
Sauce:
1 teaspoon canola oil
1/2 cup diced red onion
1 teaspoon minced garlic
1/2 cup vegetable broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
1 (28-ounce) can crushed tomatoes, undrained
Enchiladas:
1 teaspoon canola oil
2 cups diced zucchini
1 (10-ounce) package frozen whole-kernel corn
1 (15-ounce) can black beans, rinsed and drained
8 (8-inch) whole wheat tortillas
2 cups (8 ounces) shredded cheddar cheese, divided
Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes. The sauce can be made ahead and stored in the refrigerator for up to three days.
Preheat oven to 350°.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese.
Spread remaining 2 cups sauce evenly over enchiladas.
Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
From Cooking Light, May 2007: Enchiladas, Sauce
1 teaspoon canola oil
1/2 cup diced red onion
1 teaspoon minced garlic
1/2 cup vegetable broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
1 (28-ounce) can crushed tomatoes, undrained
Enchiladas:
1 teaspoon canola oil
2 cups diced zucchini
1 (10-ounce) package frozen whole-kernel corn
1 (15-ounce) can black beans, rinsed and drained
8 (8-inch) whole wheat tortillas
2 cups (8 ounces) shredded cheddar cheese, divided
Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes. The sauce can be made ahead and stored in the refrigerator for up to three days.
Preheat oven to 350°.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese.
Spread remaining 2 cups sauce evenly over enchiladas.
Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
From Cooking Light, May 2007: Enchiladas, Sauce
ITALIAN ZUCCHINI-TOMATO SKILLET
- 1 clove garlic, minced
- 1 T cooking oil
- 2 medium zucchini and/or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (2 2/3 c)
- 6 green onions, bias-sliced into 1-inch lengths (3/4 c)
- 1 c halved red and/or yellow baby pear tomatoes or cherry tomatoes (12)
- 3 T snipped fresh parsley (optional)
- 1 T snipped fresh basil or 1 t dried basil, crushed
- 2 T grated Parmesan cheese
In a large skillet cook and stir garlic in hot oil 30 seconds. Stir in zucchini. Cook and stir 1 1/2 minutes. Add green onions; cook and sitr 1 1/2 minutes more or till vegetables are crisp-tender.
Stir in tomatoes, parsley (if desired), and basil. Cook and stir 1 minute more or till heated through. Transfer to a serving dish; sprinkle with Parmesan cheese. Serve immediately. Makes 4 servings.
From Better Homes and Gardens New Cook Book
ZUPPA DE VEDURE
2 Tbs olive oil
1 medium-sized onion, minced
1 medium-sized stalk celery, minced
1 large carrot, diced
2 tsp salt
About 10 large mushrooms, minced or sliced
A handful or two of fresh green beans, trimmed and cut into 1-inch pieces
3 Tbs minced garlic
1 tsp dried oregano or marjoram (or 1 Tbs fresh, if available)
2 to 3 stalks ruby chard, chopped (include stems, but keep them separate)
6 cups water
2 small (6-inch) zucchini, diced or sliced
½ cup (packed) minced fresh basil leaves
1 15 oz. can navy or pea beans, thoroughly rinsed and drained
3 medium-sized ripe tomatoes, peeled, seeded, and chopped
Optional: tapenade, graced pecorino or parmesan cheese, slices of crisp toast
Heat 1 tablesppon of the olive oil in a soup pot or Dutch oven. Add the onion, celery, carrot, and ½ teaspoon salt, and sauté over medium heat for about 5 minutes.
Stir in the mushrooms, green beans, garlic, oregano or mrjoram, and another ½ teaspoon salt. Sauté for a few minutes more, then cover and cook over low heat for 15 minutes. Add the chard stems, and sauté again for a minute or two
Pour in the water and the remaining salt. Bring to a boil, then lower the heat to a simmer. Cover and cook for 10 minutes.
Stir in the chard leaves, zucchini, basil, navy or pea beans, and tomatoes, and bring to a boil. Cover, remove from heat, and let the soup sit for about 10 minutes before serving.
Serve hot, topped with a spoonful of tepenade, some grated cheese, and slices of crisp toast on the side, if desired.
Yield: 6 servings
Source: Mollie Katzen's Vegetable Heaven: Over 200 Recipes for Uncommon Soups, Tasty Bites, Side Dishes, and Too Many Desserts
1 medium-sized onion, minced
1 medium-sized stalk celery, minced
1 large carrot, diced
2 tsp salt
About 10 large mushrooms, minced or sliced
A handful or two of fresh green beans, trimmed and cut into 1-inch pieces
3 Tbs minced garlic
1 tsp dried oregano or marjoram (or 1 Tbs fresh, if available)
2 to 3 stalks ruby chard, chopped (include stems, but keep them separate)
6 cups water
2 small (6-inch) zucchini, diced or sliced
½ cup (packed) minced fresh basil leaves
1 15 oz. can navy or pea beans, thoroughly rinsed and drained
3 medium-sized ripe tomatoes, peeled, seeded, and chopped
Optional: tapenade, graced pecorino or parmesan cheese, slices of crisp toast
Heat 1 tablesppon of the olive oil in a soup pot or Dutch oven. Add the onion, celery, carrot, and ½ teaspoon salt, and sauté over medium heat for about 5 minutes.
Stir in the mushrooms, green beans, garlic, oregano or mrjoram, and another ½ teaspoon salt. Sauté for a few minutes more, then cover and cook over low heat for 15 minutes. Add the chard stems, and sauté again for a minute or two
Pour in the water and the remaining salt. Bring to a boil, then lower the heat to a simmer. Cover and cook for 10 minutes.
Stir in the chard leaves, zucchini, basil, navy or pea beans, and tomatoes, and bring to a boil. Cover, remove from heat, and let the soup sit for about 10 minutes before serving.
Serve hot, topped with a spoonful of tepenade, some grated cheese, and slices of crisp toast on the side, if desired.
Yield: 6 servings
Source: Mollie Katzen's Vegetable Heaven: Over 200 Recipes for Uncommon Soups, Tasty Bites, Side Dishes, and Too Many Desserts
WATERMELON-RASPBERRY SLUSH
2 cups seedless watermelon
2 tsp lemon juice
½ cup fresh or frozen raspberries.
Cut watermelon into small cubes. Put watermelon, lemon juice, and raspberries in a blender.
Blend until smooth. Pour the mixture into a shallow glass pan and freeze for 1½ to 2 hours.
Every half hour, use a fork to break up the ice crystals. When the mixture is thick and slushy, it's ready to eat.
From Highlights High Five (August 2010)
Cut watermelon into small cubes. Put watermelon, lemon juice, and raspberries in a blender.
Blend until smooth. Pour the mixture into a shallow glass pan and freeze for 1½ to 2 hours.
Every half hour, use a fork to break up the ice crystals. When the mixture is thick and slushy, it's ready to eat.
From Highlights High Five (August 2010)
LOW-FAT DAIRY FREE BERRY CRISP
Fruit layer:
In a bowl, mix together the fruit layer ingredients. Pour the fruit evenly into a non-reactive 10-inch pie pan or a 9-inch sqare baking dish and set aside. In a large bowl, combine the oats, flour, brown sugar, and cinnamon. In a separate bowl, whisk together the egg white, oil, vanilla, and fruit juice and then stir into the dry ingredients until thoroughly combined. Carefully spread the topping over the fruit (be sure to cover the fruit entirely). Cover and bake for 20 minutes, then uncover and continue to bake for another 20 to 30 minutes, until the fruit is soft and bubbly and the topping is crisp and golden.
From Moosewood Restaurant Low-Fat Favorites
- 6 cups fresh or frozen fruit (sliced apples or pears, cherries, raspberries, strawberries, peaches, blueberries or any combination of above)
- ½ cup brown sugar
- 1 tsp quick-cooking tapioca (not whole pearl)
- 1½ rolled oats or Grape-Nuts cereal
- ¼ cup unbleached white flour
- ½ cup brown sugar
- ½ tsp ground cinnamon
- 1 egg white
- 1 Tbs canola or other vegetable oil
- 1 tsp pure vanilla extract
- 2 Tbs unsweetened apple or orange juice
In a bowl, mix together the fruit layer ingredients. Pour the fruit evenly into a non-reactive 10-inch pie pan or a 9-inch sqare baking dish and set aside. In a large bowl, combine the oats, flour, brown sugar, and cinnamon. In a separate bowl, whisk together the egg white, oil, vanilla, and fruit juice and then stir into the dry ingredients until thoroughly combined. Carefully spread the topping over the fruit (be sure to cover the fruit entirely). Cover and bake for 20 minutes, then uncover and continue to bake for another 20 to 30 minutes, until the fruit is soft and bubbly and the topping is crisp and golden.
From Moosewood Restaurant Low-Fat Favorites
SUGAR SNAP PEAS AND PASTA
1 lb. sugar snap peas, trimmed and strings discarded
1 lb. penne
1 medium garlic clove, minced and mashed to a paste with ½ teaspoon salt
¼ cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (½ cup) plus additional for serving
Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2½ minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.
Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into ½-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, ¼ cup cheese, and ¼ cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.
Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining ½ cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.
From Gourmet, April 2005
1 lb. penne
1 medium garlic clove, minced and mashed to a paste with ½ teaspoon salt
¼ cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (½ cup) plus additional for serving
Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2½ minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.
Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into ½-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, ¼ cup cheese, and ¼ cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.
Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining ½ cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.
From Gourmet, April 2005
GIANT CRUSTY & CREAMY WHITE BEANS WITH GREENS
- ½ lb. medium or large dried white beans, cooked
- 3 Tbs clarified butter or olive oil
- Fine-grain sea salt
- 1 onion, coarsely chopped
- 4 cloves garlic, chopped
- 6 or 7 big leaves chard, preferably rainbow chard, leaves cut into wide ribbons and 1 or 2 stems cut into ½-inch pieces
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- Freshly grated Parmesan cheese, for topping
Serves 6 to 8 as a side dish.
From Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking
BAKED EGG ROLLS
2/3 cup celery, chopped in large chunks
2/3 cup carrot, chopped in large chunks
2 cups shredded cabbage
½ tsp vegetable oil
2/3 cup minced onion
1 tsp minced peeled fresh ginger
2 garlic cloves, minced
½ pound ground turkey breast
1 ½ Tbs low-sodium soy sauce
¼ teaspoon black pepper
8 to 14 egg roll wrappers
1 large egg white
Cooking spray
Preheat oven to 425°.
Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.
Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1½ tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon 3 tablespoons turkey filling into bottom corner of wrapper. Fold lower corner of egg roll wrapper over filling. Fold side corners in toward center. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white.
Lightly brush egg rolls with oil or coat with cooking spray, and place, seam side down, on a greased baking sheet. Bake at 425° for 18 minutes or until golden brown.
Slightly modified from version in Cooking Light, March 2001
2/3 cup carrot, chopped in large chunks
2 cups shredded cabbage
½ tsp vegetable oil
2/3 cup minced onion
1 tsp minced peeled fresh ginger
2 garlic cloves, minced
½ pound ground turkey breast
1 ½ Tbs low-sodium soy sauce
¼ teaspoon black pepper
8 to 14 egg roll wrappers
1 large egg white
Cooking spray
Preheat oven to 425°.
Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.
Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1½ tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon 3 tablespoons turkey filling into bottom corner of wrapper. Fold lower corner of egg roll wrapper over filling. Fold side corners in toward center. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white.
Lightly brush egg rolls with oil or coat with cooking spray, and place, seam side down, on a greased baking sheet. Bake at 425° for 18 minutes or until golden brown.
Slightly modified from version in Cooking Light, March 2001
SPINACH RICE CASSEROLE
- 2 c uncooked brown rice (long- or short-grain)
- 1 T butter or margarine -- or olive oil
- 2 c minced onion
- 2 lbs. fresh spinach, stemmed and finely chopped (You can replace some or all of the spinach with other greens: mustard, kale, collard, etc.)
- 1 t salt
- 4 to 5 medium cloves garlic, minced
- 1/4 t nutmeg
- 1/4 t cayenne
- black pepper, to taste
- optional: 1 to 2 t prepared mustard
- 1/2 c sunflower seeds
- 2 beaten eggs (optional)
- 1 c lowfat milk (optional)
- 1.5 c (packed) grated cheddar (optional)
- paprika
Place the rice in a medium-sized saucepan with 3 cups water. Cover, bring to a boil, then lower to the sloest possible simmer. Cook, covered and undisturbed, for 35 to 40 minutes. Remove from heat, transfer to a medium-sized bowl, and fluff with a fork.
Preheat oven to 350. Oil a 9x13-inch baking pan.
Heat the butter, margarine, or oil in a deep skillet. Add onion, and sauté 5-8 minutes, until soft. Add spinach, salt, and garlic, and cook about 5 minutes more over medium heat, stirring frequently. Add this to the rice, along with the seasonings and half the sunflower seeds. Mix well.
Purely optional: Beat together eggs and milk, and stir this into the spinach-rice mixture, along with the grated cheese.
Spread into the prepared pan, sprinkle with the remaining sunflower seeds and dust with paprika. Bake uncovered for 35 to 40 minutes until heated through and lightly browned on top.
Yields about 6 servings
From The New Moosewood Cookbook
Purely optional: Beat together eggs and milk, and stir this into the spinach-rice mixture, along with the grated cheese.
Spread into the prepared pan, sprinkle with the remaining sunflower seeds and dust with paprika. Bake uncovered for 35 to 40 minutes until heated through and lightly browned on top.
Yields about 6 servings
From The New Moosewood Cookbook
PASTA WITH BEANS AND GREENS
1 cup chopped onions
5 or 6 garlic cloves, minced or pressed
2 tsp olive oil
1 lb. fresh greens, such as chicory, endive, escarole, or mizuna, rinsed and chopped
3 cups cooked Roman, pinto, kidney or pink beans (two 15-oz. cans, drained)
½ cup finely chopped fresh basil
1 lb. short chunky pasta, such as ditalini, tubetti, or orecchiette
salt and ground black pepper to taste
juice of 1 lemon
Bring a large covered pot of water to a boil for cooking the pasta.
Meanwhile, in a well-seasoned cast-iron skillet or a nonstick sucepan on low heat, sauté the onions and garlic in the olive oil until golden, about 10 minutes. Add the greens and 1 cup of water. Increase the heat to medium, cover, and cook for 5 minutes. Add the beans and basil and continue to cook for 5 minutes. Using a potato masher, mash some of the beans right there in the pan; add more water if the sauce is too thick.
Meanwhile, when the water comes to a boil, add the pasta, stir, and cover the pot until the water returns to a boil. Stir the pasta and cook, uncovered, until al dente. Drain the pasta and toss it with the beans and greens. Add salt and pepper to taste and squeeze on some lemon juice. Serve immediately.
Serves 6.
From Moosewood Restaurant Low-fat Favorites
5 or 6 garlic cloves, minced or pressed
2 tsp olive oil
1 lb. fresh greens, such as chicory, endive, escarole, or mizuna, rinsed and chopped
3 cups cooked Roman, pinto, kidney or pink beans (two 15-oz. cans, drained)
½ cup finely chopped fresh basil
1 lb. short chunky pasta, such as ditalini, tubetti, or orecchiette
salt and ground black pepper to taste
juice of 1 lemon
Bring a large covered pot of water to a boil for cooking the pasta.
Meanwhile, in a well-seasoned cast-iron skillet or a nonstick sucepan on low heat, sauté the onions and garlic in the olive oil until golden, about 10 minutes. Add the greens and 1 cup of water. Increase the heat to medium, cover, and cook for 5 minutes. Add the beans and basil and continue to cook for 5 minutes. Using a potato masher, mash some of the beans right there in the pan; add more water if the sauce is too thick.
Meanwhile, when the water comes to a boil, add the pasta, stir, and cover the pot until the water returns to a boil. Stir the pasta and cook, uncovered, until al dente. Drain the pasta and toss it with the beans and greens. Add salt and pepper to taste and squeeze on some lemon juice. Serve immediately.
Serves 6.
From Moosewood Restaurant Low-fat Favorites
ASIAN CABBAGE SLAW
2½ cups finely shredded cabbage
1 cup grated carrots
½ cup diced or julienned red or green bell pepper
Dressing
2 Tbs vegetable oil
2 Tbs rice vinegar
1 Tbs soy sauce
2 tsp brown sugar
½ tsp grated fresh ginger root
dash of chili oil, Tabasco, or other hot pepper sauce (optional)
1/3 cup chopped peanuts, or 1 Tbs toasted sesame seeds (optional)
Combine the cabbage, carrots, and bell peppers in a serving bowl and set aside. In a separate bowl, whisk together the oil, vinegar, soy sauce, brown sugar, ginger, and optional chili oil. Pour the dressing over the vegetables and toss well. Set aside to marinate for 10 to 15 minutes.
Just before serving, mix the slaw well and add the chopped nuts or toasted seeds, if you like.
Serves 4. Will keep, covered and refrigerated, for 3 or 4 days.
From Moosewood Restaurant Cooks at Home (Simon & Schuster, 1994)
1 cup grated carrots
½ cup diced or julienned red or green bell pepper
Dressing
2 Tbs vegetable oil
2 Tbs rice vinegar
1 Tbs soy sauce
2 tsp brown sugar
½ tsp grated fresh ginger root
dash of chili oil, Tabasco, or other hot pepper sauce (optional)
1/3 cup chopped peanuts, or 1 Tbs toasted sesame seeds (optional)
Combine the cabbage, carrots, and bell peppers in a serving bowl and set aside. In a separate bowl, whisk together the oil, vinegar, soy sauce, brown sugar, ginger, and optional chili oil. Pour the dressing over the vegetables and toss well. Set aside to marinate for 10 to 15 minutes.
Just before serving, mix the slaw well and add the chopped nuts or toasted seeds, if you like.
Serves 4. Will keep, covered and refrigerated, for 3 or 4 days.
From Moosewood Restaurant Cooks at Home (Simon & Schuster, 1994)