Finger-Licking Vegan Sloppy Joes

 

Ingredients

· 1 tablespoon extra-virgin olive oil

· 1/2 onion, finely diced

· 1/2 bell pepper, any color, finely diced

· 3 garlic cloves, minced

· 1 cup brown lentils, rinsed

· 2 cups vegetable stock or broth

· 1 (15-ounce) can tomato sauce

· 2 tablespoons pure maple syrup

· 2 tablespoons vegan Worcestershire sauce

· 1 teaspoon ground cumin

· 1/2 teaspoon salt

· 1/4 teaspoon freshly ground black pepper

· 1/4 teaspoon chili powder

· 1/8 teaspoon paprika

· 6 gluten-free, vegan, or whole-wheat buns

· Steamed vegetables of choice, for serving

 

Steps

1) In a medium pot over medium heat, warm the olive oil.

2) Add the onion and bell pepper and sauté for 3 to 4 minutes until the onion begins to turn translucent Sir in the garlic and sauté for 30 to 60 seconds until fragrant.

3) Add the lentils and vegetable stock to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 10 minutes, stirring occasionally, until the lentils are tender but not mushy. 

4) Stir in the tomato sauce, maple syrup, Worcestershire sauce, cumin, salt, pepper, chili powder, and paprika. Continue to simmer for 3 to 5 minutes more, uncovered, until the sauce thickens slightly. Serve on buns alongside steamed veggies.

 

From: Healthy Family Cookbook: 100 Fast and Easy Recipes for the Whole Family

By: Brittany Poulson, MDA, RDN, CDE

 

African Peanut Soup

 

Ingredients

· 2 tablespoons cooking oil

· 1 pound boneless beef chuck or pork sirloin roast, cut into 1-inch pieces

· 1 cup sliced onion

· 1/2 cup chopped green sweet pepper

· 1/2 teaspoon crushed red pepper

· 1 14.5 ounce Italian-style plum tomatoes or whole tomatoes, cut up

· 1/2 cup beef broth or beef stock

· 1/4 cup peanut butter

· Salt and black pepper to taste

· 2 cups hot cooked rice or noodles

· Chopped peanuts

 

Steps

1) In a 4– or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, till brown on all sides. Add more oil, if needed. Remove meat and set aside. Drain off fat.

2) Return all the meat to cooker and add onion, sweet pepper, crushed red pepper, undrained tomatoes, and beef broth or stock.

3) Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes.

4) Allow pressure to come down naturally. Carefully remove lid.

5) Add peanut butter to cooker and stir to mix. Season with salt and black pepper to taste. Serve with rice and noodles. Sprinkle with peanuts. Makes 4 main-dish servings (4 cups).

 

From: Better Homes and Gardens Pressure Cooker Cookbook

 

National Pie Day

Grab your forks, January 23rd is National Pie Day! Pies are perfect for holiday get-togethers, or a small desert after a good meal. They can be easy (as pie), or incredibly complex – especially when it comes to the crust. Luckily the library has a large selection of pie-themed cookbooks with recipes for all skill levels. Check out these fun titles to have your kitchen smelling like Heaven in no time flat!

• Crazy About Pies: Irresistible Pies for Every Sweet Occasion By Krystina Castella

• Pies: Sweet and Savory By Caroline Bretherton

• United States of Pie: Regional Favorites From East to West and North to South By Adrienne Kane

• The New Pie: Modern Techniques for the Classic American Dessert By Christopher A. Taylor

• Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate By Lauren Ko

Pumkin, apple, tart, or custard; the ways to celebrate this yummy day are endless. There’s something for the fruit lovers, the nut lovers, the sweet, and the savory fans. Whether you share with a neighbor, or keep it all for yourself, we’d love to hear about how you chose to celebrate National Pie Day.

Apple Cider Chicken Salad Sandwich

 

Ingredients

· 1/2 cup mayonnaise

· 1 tablespoon Dijon mustard

· 1/4 cup apple cider jelly or apple jam

· 2 scallions, finely chopped

· 1/3 cup chopped celery

· 1 green apple, peeled, cored, and finely chopped

· 3/4 cup chopped, toasted pecans

· 2 teaspoons chopped, fresh Italian flat-leaf parsley

· 1 1/2 lb. boneless, skinless chicken breasts, cooked and thinly sliced

· Salt

· Coarsely ground black pepper

· 16 slices multigrain bread, or favorite bread or croissant

· Leafy greens

 

Steps

1) Combine mayonnaise, mustard, jelly, scallions, celery, apple, pecans, and parsley in a large mixing bowl, and stir to combine thoroughly. Add chicken, toss to coat, and season with salt and pepper. Cover and refrigerate for at least one hour. Serve atop mixed leafy greens, such as a mesculun mix, or a combination of arugula, radicchio, or serve on toasted bread as a sandwich.

 

From: Sandwiches, Panini, and Wraps: Recipes for the Original “Anytime, Anywhere” Meal

By: Dwayne Ridgaway

 

Drunken Spaghetti with Sweet Roasted Beets & Ricotta Salata

 

Ingredients

· 1 bunch beets with large leafy tops

· 3 tablespoons olive oil, plus more for the beets

· Salt and pepper

· 1 pound spaghetti

· 1 bottle red Zinfandel or Barolo wine

· 4 large shallots, or 1 small red onion, finely chopped

· 1 teaspoon sugar

· 2 tablespoons aged balsamic vinegar

· 1/2 cup fresh flat-leaf parsley tops, finely chopped

· 1/2 pound ricotta salata cheese, crumbled or grated

 

Steps

1) Preheat the oven to 400°F.

2) Trim the beet greens, wash well, and cut into 1-inch-wide ribbons. Trim the beets, but leave unpeeled. Rub the beets with oil, season with salt and pepper, and place in a baking dish. Cover with foil and roast until tender, 50 minutes to 1 hour. When cool enough to handle, rub off the skins with a paper towel. (Rub your hands with a little oil to keep them from being stained.) Chop into small bite-sized pieces (use a plastic cutting board so you don’t stain your wooden board).

3) Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta for 5 minutes, then drain. Return the empty pot to the stove, add the wine, bring to a boil, and cook for 2 to 3 minutes to reduce. Add the parcooked pasta and cook over medium-high heat, tossing frequently with tongs, until most of the liquid has evaporated and the pasta is al dente. Add the beet greens when the pasta is just about al dente.

4) Meanwhile, in a skillet, heat the oil (3 turns of the pan) over medium-high heat. Add the shallots and garlic, season with salt and pepper, and cook until tender, 7 to 10 minutes. Sprinkle with the sugar. Add the vinegar and some of the wine sauce from the pasta pot and stir to deglaze the pan.

5) Scrape the onion mixture into the pasta pot and toss to combine with the pasta. Add the beets and parsley and toss well.

6) Serve topped with ricotta salata.

 

From: Everyone is Italian on Sunday

By: Rachael Ray

 

Quesadilla

 

*THIS RECIPE IS INTENDED FOR BABIES*

 

What You Need

· 1 wrap

 

Suggested Fillings

· Handful of grated cheese

· 1/2 sweet potato, steamed and mashed

· 2 tbsp. cooked kidney beans or lentils, mashed

· 2 tbsp. black bean dip

· 1/2 avocado, mashed

· Handful of cooked peas or corn

 

Steps

1) Heat up a large frying pan (big enough to fit your wrap in) over medium heat on the stove. When the pan is hot put the wrap in the pan.

2) Scatter your chosen toppings over one half (don’t overfill otherwise the fillings will seep out as it cooks). Fold the other side of the wrap over and press down. Cook for a couple of minutes until the bottom becomes slightly golden. If you are using cheese you want the cheese to melt inside and the quesadilla to stick together.

3) Cut into small strips for your baby to grab.

 

From: Veggie From the Start: Easy Vegan and Vegetarian Foods for Babies and Up

By: Rachel Boyett