Recipe: Eggnog Muffins November 26, 2009

Eggnog Muffins
Source: At the Baker’s Bench

* 2 cups unbleached all-purpose flour

* 1/2 cup quick-cooking (not instant) oats

* 1/2 cup sugar

* 1 tablespoon baking powder

* 1/2 teaspoon salt

* 1 1/2 cups eggnog (I used light)

* 1/3 cup oil (or melted butter, cooled)

* 1 large egg, beaten

* 1 teaspoon pure vanilla extract

* 1/2 teaspoon freshly ground nutmeg

* 1/4 teaspoon ground cinnamon

* Cinnamon-sugar for sprinkling

1. Preheat oven to 400 degrees F. Grease 12 regular muffin cups or 6 jumbo.

2. Place flour, oats, sugar, baking powder, and salt in a large mixing bowl. Use a whisk to combine the dry ingredients.

3. In a small mixing bowl, whisk together the eggnog, oil, egg, vanilla extract, nutmeg, and cinnamon.

4. Pour the wet ingredients into the dry ingredients and stir just until the dry ingredients are moistened. Do not overmix or your muffins won’t rise properly. Spoon the batter into the prepared muffin cups and sprinkle cinnamon-sugar over each. Bake in preheated over at 400 degrees F for 20 minutes, or until a toothpick inserted in the center comes out clean.

Makes 12 regular or 6 jumbo muffins.
Recipe Notes:

1. You can add chopped toasted pecans, white chocolate chips, dried sweetened cranberries, currants, or golden raisins, if you’d like.

2. These are super moist. We found that they were delicious as is, even without butter or jam.

Recipe: Aubergine, Pesto and Semolina Gnocci (Vegetarian) November 26, 2009

Aubergine, pesto, semolina gnocchi
By By Rowley Leigh
Serves 6

Ingredients
750ml milk
125g butter
250g semolina
75g Parmesan, grated
3 egg yolks
2 cloves garlic
2 pinches flaked sea salt
30 leaves fresh basil
1 tbs pine kernels, occasionally walnuts, or even hazelnuts
100ml olive oil
3 large aubergines

Method
● Bring the milk to the boil with a third of the butter and a pinch of salt. Sprinkle in the semolina and lower the heat. Stir very frequently as you simmer the mixture gently for a good half hour. Mix 25g of the Parmesan with the three egg yolks and beat into the mixture off the heat. Transfer the mixture on to a greased surface and spread out with a palette knife to the thickness of 1cm. Refrigerate.
● Place the sea salt and garlic in a mortar and pound it to a smooth paste with the pestle. Add the basil leaves and work these on the side of the mortar, slowly incorporating the garlic paste. Add the pine kernels and pound these before adding another 25g of Parmesan and finally the oil. The pesto will keep for at least a week in the fridge.
● Remove the stalk and split the aubergines in half. Brush them with olive oil on all sides and sprinkle the cut flesh sides with sea salt. Sprinkle an oven tray with a little more sea salt and place the aubergines skin side down on top. Roast them in a hot oven (425°F, 220°C) for 40 minutes or until well browned and perfectly soft throughout.
● Remove the stalk and split the aubergines in half. Brush them with olive oil on all sides and sprinkle the cut flesh sides with sea salt. Sprinkle an oven tray with a little more sea salt and place the aubergines skin side down on top. Roast them in a hot oven (425°F, 220°C) for 40 minutes or until well browned and perfectly soft throughout.
● Melt the second third of the butter and pour a little to cover the bottom of an ovenproof dish. Cut out the gnocchi into thick crescents with a round cutter about 6cm in diameter and place them on top of the butter. Pour a little butter over these and sprinkle with the remaining 25g of Parmesan. Bake in the same hot oven for 25 minutes, or until golden brown.
● Put a spoonful of pesto on top of each aubergine and return to the oven for two minutes. Serve gnocchi and pesto alongside each other, with a spoonful of the new season’s olive oil.

10 Celebrity Vegetarian Recipes For The Holidays: Kate Pierson’s Cosmic Carrot Cake November 24, 2009

Kate Pierson’s Cosmic Carrot Cake
For dessert, why not sample Kate Pierson’s, (founding member of The B-52’s), delicious Cosmic Carrot Cake! This recipe, once again, comes to us from “PETA’s Celebrity Cookbook.” Via Ecorazzi.com

INGREDIENTS
For the cake:
2 cups grated carrots
1½ cups raisins
2 cups water
½ cup vegetable oil
1¼ cups maple syrup
1½ tsp. ground cinnamon
1½ tsp. allspice
½ tsp. ground cloves
1 ½ tsp. salt
3 cups whole wheat flour
1½ tsp. baking powder
¾ cup chopped walnuts

For the frosting:
4 cups powdered sugar
2 (8-oz.) containers plain non-dairy cream cheese, room temperature
½ cup unsalted margarine, room temperature
4 tsp. vanilla extract

Preheat the oven to 300 degrees F. Grease a 10-inch cake pan. Cook the carrots and raisins in the water over medium heat in a big pot, until the raisins are soft, about 7 to 10 minutes, then remove from heat. Add the oil, maple syrup, cinnamon, allspice, cloves and salt; stir and let cool.

In a large bowl, combine flour, baking powder, and walnuts. Add the carrot mixture and stir until combined. Pour the batter into the cake pan and bake for 45 minutes to 1 hour. The cake is done when a knife inserted in the center comes out clean.

In a medium bowl, use an electric mixer to beat all the ingredients for the frosting until smooth and creamy. Spread on cake.

10 Celebrity Vegetarian Recipes For The Holidays: Boy George’s Chick Pea Corruption November 24, 2009

Boy George’s Chick Pea Corruption
This vegetarian recipe comes to us from “The Heartland Celebrity Cookbook”, published in 1991.
Via Ecorazzi.com

INGREDIENTS
1 (15-oz.) can chickpeas
½ medium onion
2 cloves garlic
½ tsp. cumin seeds
¼ to ½ tsp. turmeric powder
2 ripe tomatoes
Fresh coriander
1 tsp. fresh grated ginger
2 Tbsp. vegetable oil
Paprika, sprinkle
½ tsp. garam masala
½ lemon
Soy sauce, to taste
Green chili
Black pepper, to taste

Heat oil in wide pan over medium flame. When hot, put in finely chopped onions and garlic. Stir fry until lightly browned. Add cumin seeds and turmeric. Lower flame and add finely chopped tomatoes. Stir, allowing tomatoes to cook down. After a few minutes, add the drained chick peas. Stir. Add grated ginger, chopped green chili (optional) with seeds removed, garam masala powder (available from Indian groceries), squeeze of half a lemon, salt and pepper to taste, and a dash of soy sauce (optional). Simmer on low flame for about 8 minutes, stirring occasionally. Serve hot garnished with fresh coriander leaves and a sprinkle of paprika for color

10 Celebrity Vegetarian Recipes for the Holidays: Casey Kasem’s Vegetarian Soup November 24, 2009

Casey Kasem’s Vegetarian Soup
Via Ecorazzi.com

* 2 c. water (or vegetable broth)
* 1 box frozen green beans (or 3/4 lb. fresh green beans)
* 1/2 lg. (or 1 whole small) cauliflower, cut into florets
* 3 lg. chopped carrots
* 4 lg. chopped zucchinis
* 6 stalks sliced celery
* 2 to 4 lg. yellow onions, or a 12-oz. bag of frozen chopped onions
* 1 16-oz. can peeled tomatoes
* 1 46-oz. bottle or can of V-8 juice
* 1/2 tsp. thyme

Mix all ingredients in a heavy pot, bring to a boil on the stove, and then reduce it to a simmer for about 15 minutes.

This vegetarian soup recipe makes a large pot of soup that will keep for 2 weeks in the refrigerator, covered.

Makes about 6 – 8 servings.

10 Celebrity Vegetarian Recipes for the Holidays: Kevin Nealon’s Chickpea Tacos November 24, 2009

Kevin Nealon’s Chickpea Tacos
Via Ecorazzi.com

1 small onion, chopped
1 tablespoon olive oil
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
1 15-ounce can chickpeas, drained
3 – 5 tablespoons salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 dash cayenne pepper, or to taste
8 – 10 taco shells

In large sauté pan, heat oil over medium heat.

Cook onion, celery, and green pepper until softened. Add chickpeas, salsa, cumin, and chili powder. Stir and cook until warmed. Mash chickpeas slightly with a fork for better texture.

Fill shells evenly with mixture from sauté pan. If desired, top with any of the following: chopped tomatoes, shredded soy or rice cheese, low-fat guacamole, shredded lettuce, hot sauce, or salsa.

10 Celebrity Vegetarian Recipes For The Holidays: Gwyneth Paltrow’s Thanksgiving Gnocchi November 24, 2009

Via Ecorazzi.com

Gwyneth Paltrow’s Thanksgiving Gnocchi

In her latest edition of the GOOP newsletter, Gwyneth Paltrow offered this tasy gnocchi dish to serve as either a side or main for a vegetarian Thanksgiving. The recipe itself, like many others, is derived from another source; in this case “The River Cafe Classic Italian Cook Book”. But Paltrow decided to use sweet potato instead of pumpkin.

Serves: 4

* 1 pound sweet potatoes, peeled and cut into 1″ cubes
* 2 tablespoons extra virgin olive oil, plus more for serving
* ½ teaspoon red chili flakes
* ½ teaspoon dried oregano
* coarse salt
* ¾ pound baking potatoes
* 1 egg, very well beaten
* about 1½ cups all-purpose, unbleached flour, plus more for rolling out
* freshly ground black pepper
* parmesan cheese for serving

Preheat the oven to 375°F.

Mix together the sweet potatoes with the olive oil, chili, oregano and a large pinch of salt in a roasting tray and cover tightly with aluminum foil. Bake until very soft, about 30 minutes.

Meanwhile, cook the regular potatoes in boiling water with a large pinch of salt until cooked through, about 30-40 minutes. When cool enough to handle, peel and quarter.

Pass the sweet potatoes and the boiled potatoes through a ricer or a food mill into a large mixing bowl. Stir in the egg and a large pinch of salt. Gradually add the flour, stirring first with a wooden spoon and then your hands, until a dough forms. It is essential to do this quickly, otherwise the gnocchi will become very heavy if overworked.

Lightly dust a clean board or counter with flour. Divide the dough into 6 pieces. Dust each piece with flour and roll until it’s about ¾” in diameter. Cut into 1″ long pieces. At this point you can leave the gnocchi as is or roll them on the tines of a fork. Stash the gnocchi on a flour-dusted cookie sheet as you continue rolling and cutting the rest.

When you’re ready to eat, bring a pot of water to a boil with a large pinch of salt. Cook the gnocchi, about a dozen at a time, for 4-5 minutes (let them cook for a minute or two after they float to the top). Remove with a slotted spoon, transfer to a warm serving dish and serve drizzled with extra virgin olive oil, a generous grating of parmesan, a pinch of salt and a few grinds of black pepper.

10 Celebrity Vegetarian Recipes For The Holidays: Emily Deschanel’s Seitan Piccata November 24, 2009

Emily Deschanel’s Seitan Piccata
Via Ecorazzi.com

Taken from The Millennium Cookbook – Extraordinary Vegetarian Cuisine

Makes 6 servings

Herb Crust:
1 1/2 cups all-purpose unbleached flour
1/3 cup polenta
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground pepper
1 cup soy milk
2 teaspoons Dijon mustard
6 servings (1 1/2 pounds) marinated seitan, cut into medallions
1/4 cup canola oil

Piccata Sauce:
2 teaspoons minced garlic
6 paper-thin lemon slices
1/2 cup fresh lemon juice
2 cups dry white wine (you can use non-alcoholic wine)
1 tablespoon nutritional yeast
1 tablespoon capers, drained
1/2 teaspoon ground pepper
1/2 teaspoon sea salt
1 tablespoon cornstarch or arrowroot, dissolved in 3 tablespoons cold water
Thin lemon slices and minced fresh parsley or chives for garnish

In a shallow bowl, combine all the ingredients for the herb crust. In another shallow bowl, combine the soy milk and mustard. Dredge the seitan with the crust mixture, dip in the soy milk mixture, then dredge again in the crust mixture. Cook the seitan in a dry nonstick pan over medium-high heat until lightly brown, about 2 to 3 minutes per side. Keep warm in low oven.

To make the sauce: Wipe out the pan and place it over medium heat. Add the garlic and toast until lightly browned. Add the lemon slices, the remaining sauce ingredients. Boil until the volume is reduced by almost half. Stir in the cornstarch mixture and cook until thickened. Serve the hot sauce over seitan. Garnish with more lemon slices and parsley.

Ten Celebrity Vegetarian Recipes for the Holidays: Heather Mills’ Vegan Lemongrass Chicken Style with Coconut Rice November 24, 2009

Heather Mills’ Vegan Lemongrass Chicken Style with Coconut Rice
Via Ecorazzi.com

Ingredients
2 Tbsp braggs sauce
3 garlic cloves
1 tbsp curry powder
½ tsp salt
2 tbsp sugar and 1 1/2 tsp sugar
2 x packets of VBites chicken style pieces
3 tbsp water
2 tbsp cooking oil
2 fresh lemongrass stalks, tenderise inner white bulbs and mince (do not use green stalks)
1 large shallot thinly sliced
1 ½ chillies seeded and minced
1 Scallion for garnish
Generous cup of ground almonds
1 -2 tbsp freshly squeezed lemon juice
Salt & pepper to taste
2 packets VBites chicken style pieces
Coconut rice
2 cups white jasmine rice
2 cups coconut milk
1 ¾ cups of water
½ tsp salt
½ tsp vegetable oil
1. In a bowl combine sauce, garlic, curry powder, salt and 1 ½ tsp of sugar

2. Add chicken style pieces and coat

3. In a small skillet, mix the remaining sugar with 1 tbsp water and cook over high heat until sugar is dissolved

3. Cook without stirring until deep amber forms

4. Remove from heat and stir in remaining 2 tbls of water. Transfer to a bowl

5. Heat a wok over high heat

5. Add the oil and heat until shimmering

6. Add the lemongrass, shallot, chillies and stir fry until fragrant

7. Add the coated chicken style pieces and cook through. Do not over cook

8. Transfer onto a bed of coconut rice and top with scallion

Method for coconut rice
1. Choose a pot with a tight fitting lid

2. Rub oil over the base of pot.

3. Place rice, coconut milk, water and salt in pot on stove over medium to high heat.
Stir well

4. Continue to stir occasionally until coconut water comes to a gentle boil

5. Once coconut water has begun to gently bubble, stop stirring and turn down the heat to medium low

6. Place the lid askew on the pot, allowing some of the steam to escape

7. Cook this way for approx 20 mins, until the rice has almost absorbed all of the coconut water

8. Turn off the heat, but leave on burner

9. Cover pot with the tight fitting lid and allow to rest for 5 – 10 mins. Serve.

10 Celebrity Vegetarian Recipes for the Holidays: Jonathan Safran Foer’s Fall Vegetable and Orzo Casserole November 24, 2009

Via Ecorazzi.com

Jonathan Safran Foer’s Fall Vegetable and Orzo Casserole
Serves 6

Ingredients

* 1 cup panko breadcrumbs * 1 tablespoon chopped fresh flat-leaf parsley * 10 tablespoons extra-virgin olive oil * 1 pound orzo pasta * 1 small butternut squash, peeled and cut into 1/2-inch wedges * 2 small bulbs fennel, trimmed and cut into 1/2-inch pieces * 1 small red onion, julienned * 5 large tomatoes, peeled, seeded, and chopped into 1-inch pieces * 2 cloves garlic, chopped * 2 tablespoons chopped fresh sage * Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 400 degrees.

2. In a medium bowl, mix together panko, 2 tablespoons olive oil, and parsley; season with salt and pepper. Set aside.

3. Divide butternut squash between two baking sheets, spreading in an even layer. Drizzle each baking sheet with 2 tablespoons olive oil; season with salt and pepper. Transfer to oven and roast until tender, 12 to 15 minutes. Transfer to a large bowl.

4. Meanwhile, bring a large pot of salted water to a boil. Add orzo and cook for 5 minutes; drain and transfer to bowl with squash.

5. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until soft and translucent, about 5 minutes. Transfer fennel to bowl with squash and orzo.

6. Return skillet to medium heat and add onions. Cook, stirring occasionally, until soft and caramelized, 8 to 10 minutes. Stir in tomatoes, garlic, and 1 cup water; let simmer until tomatoes begin to soften, 5 to 8 minutes. Transfer onion mixture to bowl with orzo, squash, and fennel. Fold in sage and season with salt and pepper.

7. Transfer orzo mixture to a 3-quart baking dish; cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 15 minutes; uncover and sprinkle top with panko mixture. Return baking dish to oven and bake, uncovered, until panko is toasted, about 10 minutes more. Drizzle with remaining 2 tablespoons olive oil and serve.