Vegetarian

Cranberry Sauce – Zehnders’ Recipe

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Submitted by Sheila Henkle from www.zehnders.com

  • 1 lb whole fresh cranberries
  • 1 lb apples
  • 2 cups sugar
  • 2 oranges unpeeled

Wash & core apples – leave skin on.

Freeze cranberries

Put half of  frozen  cranberries and  half of apples (peeled & quartered) in food processor and pulse until pieces are about 1/4 inch size – then place in a bowl.  Repeat with remaining cranberries and apples. Add sugar.

Cut up oranges and chop in food processor to the same consistency as cranberry apple mixture. Add to cranberry mixture.  Stir and refrigerate at least an hour before serving.

Berry Mallow Yam Bake

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Submitted by Beth Isola

  • ½ cup flour
  • ½ cup brown sugar
  • ½ cup oatmeal (uncooked)
  • 1 tsp. cinnamon
  • 1/3 cup margarine
  • 2 cans (17 ounces each) yams, drained
  • 2 cups cranberries
  • 1 1/2 cups miniature marshmallows

Cut margarine into flour, brown sugar, oatmeal and cinnamon until the mixture resembles coarse crumbs.

Toss 1 cup of the mixture with the yams and cranberries. Top with remaining crumb mixture. Bake at 350 degrees for 35 minutes.

Sprinkle miniature marshmallows on top; Broil until slightly browned.

Serves 6

Cloggers’ Salad

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Submitted by Peggy and Mark Griffin

  • 2 packages beef or chicken Ramen Noodles
  • 1 (16 ounce) package of cole slaw vegetable mix (shredded cabbage and carrots)
  • 7 ounces slivered almonds
  • 1/2 cup sunflower seeds (without shells)
  • 1 bunch scallions, chopped
Dressing:
  • 1 cup canola oil
  • 2/3 cup cider vinegar
  • 1/2 cup sugar
  • 1 seasoning packet from the Ramen noodles

Break up noodles (do not cook).   In a large bowl, combine noodles, cole slaw vegetables, almonds, sunflower seeds and scallions. In a separate bowl, combine dressing ingredients. Pour dressing over salad just before serving. Serves 10-12

Zucchini with Pine Nuts

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Adapted from Real Simple, June 2009

  • 2 tablespoons olive oil
  • 1/4 cup pine nuts
  • 2 cloves garlic, sliced or minced
  • 1 pound zucchini  – you could use any summer squash or combination – (about 2 med.), diced
  • 1 red bell pepper, diced
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons fresh parsley
  • Salt and pepper to taste

Heat the oil, pine nuts, and garlic in a large skillet over medium-high heat.  Cook, stirring, until the mixture is golden, 1 to 2 minutes.

Add the squash, bell pepper and crushed red pepper.  Cook, stirring often, until vegetables are tender, 4 to 5 minutes.  Sprinkle with parsley, salt and pepper.

Can be served hot, warm, or cold.

Serves 4.

Mexican Chopped Salad with Honey-Lime Dressing

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Adapted from Self Magazine

Serves 4.

Salad

  • 2 1/2 cups romaine lettuce
  • 1 can (15 oz.) black beans, rinsed and well drained
  • 3/4 cup chopped seeded tomato
  • 3/4 cup chopped peeled jicama
  • 3/4 cup fresh corn kernels, uncooked (can use frozen or canned)
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped
  • Handful of crispy tortilla strips (optional)

Dressing

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons finely chopped cilantro
  • 1 garlic clove, peeled and minced
  • 1 teaspoon chopped jalapeno pepper

Toss all salad ingredients except tortilla strips in a large bowl.  In a separate bowl, mix dressing ingredients.  Pour dressing over mixture and toss again.   Season with salt and pepper if desired. Top with tortilla strips.

Walnut and Herb Rissoles

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 Submitted by Robert Crowe

  • 1/2 cup (100g) finely ground walnuts
  • 1/2 cup (100g) fresh wholemeal breadcrumbs
  • 1/2 (100g) cup finely chopped onion
  • 1 clove of garlic, peeled and crushed
  • 1/2 – 1 teaspoon finely chopped sge
  • 1/2 – 1 teaspoon finely chopped thyme
  • 6 finely ground allspice berries or about 1/4 teaspoon ground allspice
  • salt and fresh ground pepper
  • 1/4 cup (50g) butter
  • 1/4 cup (50g) wholemeal flour
  • scant 1 1/4 cup milk (Definitely use less, not more)
  • 1 teaspoon yeast extract
  • 2 eggs, beaten
  • Tomato Sauce (see below)
  • Sprigs of watercress to garnish

Set the oven at 350 degrees F (180 C). Mix together the nuts, breadcrumbs, onion, garlic, herbs and allspice, then season the mixture with salt and pepper.

Melt the butter over gentle heat, then stir in the flour.  Remove the pan from the heat and gradually add the milk, stirring briskly between each addition.  Return the pan to the heat and bring to the boil, stirring continuously until the mixture thickens.  Allow to cool slightly before stirring in the yeast extract and the eggs, then fold in the nut mixture – the consistency should be firm, but moist.  Divide into 12 rissoles with well-floured hands, a little extra flour for the mixture, if necessary.

Place on a well-oiled baking sheet and bake in the preheated oven for 20 minutes, until the rissoles are firm and the tops lightly browned.  For a darker brown colour, brush the rissoles with a little oil and put them under a hot grill after baking.  Arrange them on a serving dish and pour over the tomato sauce.  Garnish with sprigs of watercress and serve immediately.

Tomato Sauce

  • 1 pound (450g) coarsely chopped tomatoes
  • 1/4 cup (50g) chopeed onion
  • 1 tablespoon olive or sunflower oil
  • 1 tablespoon wholemeal flour
  • 5 ounces (150 ml) water
  • 1 bay leaf
  • 1 clove garlic, peeled and finely chopped (optional)
  • salt and freshly ground pepper

Fry the onion in the oil until transparent, stir in the flour, then add the water.  Stir well, then put in the tomatoes with the bay leaf and garlic, if used.  Bring to the boil, stirring all the time, then simmer for 30 minutes, stirring from time to time.  Rub the sauce through a sieve, adjust the seasoning and reheat before serving.

For a more piquant sauce, add 1 tablespoon wine or cider vinegar to the water and stir 1/2 tablespoon finely chopped capers into the sauce after straining.

Potato and Celeriac Mash

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Submitted by Robert Crowe from Delia’s Vegetarian Collection

Celeriac is also known as celery root.

  • 1 pound potatoes
  • 2 pounds celeriac
  • 2 fat cloves garlic, peeled
  • 2 ounces (1/4 c) butter
  • 5 fl. ounces double cream or creme fraiche
  • salt and freshly milled black pepper

First, you need to tackle the celeriac.  You will need to have a bowl of cold water ready in which to put the prepared pieces to prevent them browning.  Peel the celeriac thickly with a knife.  Then cut into approximately 3/4 inch (2 cm) cubes.  Leave these pieces in the water whilst preparing the potatoes.  Peel and cut these into 1 inch (2.5 cm) cubes – i.e. slightly larger than the celeriac.

Now place the prepared vegetables in separate saucepans with 1 clove garlic in each saucepan.  Pour enough boiling water over the vegetables just to cover them, add salt and simmer them for about 10 minutes or until they are tender.

Drain each vegetable in a colander, place them together in a large heatproof mixing bowl and add the butter and cream or creme fraiche and some freshly milled black pepper.  Next, using an electric hand whisk, whisk them to a puree using the slow speed to break them up, than the fast one to whisk them till smooth.  Now taste and season the puree, then place the bowl in a roasting tin half-filled with barely simmering water and it will keep warm quite happily until your guests arrive.

Olive Spread with Lemon and Thyme

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From Perfect Recipes for Having People Over by Pam Anderson

Makes about one cup.

  • 2 medium garlic cloves
  • 1/4 cup fresh parsley leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 1/4 cups pimiento-stuffed green olives, drained

Process garlic, parsley, thyme, and zest in a food processor until finely minced.  Add lemon juice, olive oil, and olives and pulse until olives are evenly chopped but not a paste.  Transfer to serving bowl or a storage container.

May be stored in an airtight plastic container in the refrigerator for up to one week.

Sun-Dried Tomato Spread with Fresh Basil

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From Perfect Recipes for Having People Over by Pam Anderson

Makes a generous cup.

  • 1/2 cup oil-packed sun-dried tomatoes
  • 1/4 cup packed fresh basil leaves
  • 1 package (8 ounces) cream cheese

Place sun-dried tomatoes in a food processor and pulse until coarsely chopped.  Add basil and pulse until finely chopped.  Add cream cheese and process until well mixed.  Transfer to serving bowl or a storage container.

May be stored in an airtight plastic container in the refrigerator for up to one week.

Blueberry Streusel Muffins

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From Barefoot Contessa Back to Basics by Ina Garten

Makes 20 muffins

  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups buttermilk, shaken
  • 1/4 pound (1 stick) unsalted butter, melted and cooled
  • 1 1/2 teaspoons grated lemon zest
  • 2 extra-large eggs
  • 2 cups fresh blueberries (2 half-pints)

FOR THE STREUSEL TOPPING

  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced

Preheat the oven to 375 degrees.  Line muffin tins with paper liners.

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and blend with your hands.  In an separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs.  Stir the buttermilk mixture into the flour mixture with at fork, mixing just until blended.  Fold the blueberries into the batter.  Don’t overmix!  With a standard (2 1/4 inch) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

For the topping, place all the ingredients into the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces.  Pour into a bowl and rub with your fingers until crumbly.  Spoon about 1 tablespoon of the streusel on top of each muffin.  Bake the muffins for 20 to 25 minutes, until golden brown.