Vegetarian Green Bean Chili Recipe

Chase Away Winter Chills with Meals From Your Pantry

Ingredients

• 1 pound ground Vegetarian meat
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 2 (14.5 oz. each) cans Diced Tomatoes, undrained
• 1 cup water
• 1/2 teaspoon ground cumin

Preparation

1. For Chili, cook turkey, onion, bell pepper and garlic over medium heat in a large pot for 8 to 10 minutes or until meat is brown and vegetables are tender; drain
2. Stir in tomatoes, water and cumin. Bring to a boil; reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally. Stir in green beans.

Serves 6
Compliments Of:Can Manufacturers Institute

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Zucchini Parmesan Fritters Recipe

Celebrating a Delicious and Satisfying Healthy Holiday

Ingredients

• 4 large eggs, separated
• 2 medium zucchini, trimmed and grated
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded whole-milk mozzarella cheese
• 1/4 cup parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup coconut-flax flour blend (To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container)
• 1/2 teaspoon baking powder
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Canola or olive oil cooking spray
• 3 teaspoons canola or virgin olive oil

Preparation

1. Place egg whites in large mixing bowl. Using electric mixer, beat on high speed until stiff peaks form and whites cling to sides of bowl when tilted. Set aside.
2. Place egg yolks, zucchini, Parmesan, mozzarella, parsley, basil, coconut-flax flour blend, baking powder, nutmeg and salt in another large bowl. Stir well until zucchini is coated with flour. Using rubber spatula, gently fold in egg whites until just combined. There will be streaks of egg whites.
3. Coat large skillet with cooking spray. Warm skillet over medium-high heat and add one 1 teaspoon of oil. Using 1/4-cup measure, pour out 4 fritters. Cook 2-3 minutes on each side, until lightly browned. Transfer to plate. Repeat twice, using 1 teaspoon of oil and four 1/4 measures of batter each time.
4. Serve immediately or refrigerate, covered in aluminum foil and reheat when ready to serve.

Serves 6 (2-fritter) servings
Compliments Of:Atkins

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Strawberry Muffins Recipe

Ingredients

• 1 1/2 cups strawberries, chopped
• 3/4 cup sugar
• 1 3/4 cups all-purpose flour, unsifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs, beaten
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract

Preparation

1. Combine strawberries and 1/2 cup sugar in small bowl. Set aside for 1 hour. Drain and reserve liquid and strawberries separately. Preheat oven to 425°F.
2. Combine flour, baking soda, nutmeg and salt. Set aside. Mix eggs, butter, vanilla extract, remaining sugar and liquid from strawberries in medium bowl. Add flour mixture. Stir until combined. Fold in reserved strawberries. Spoon into 12 greased muffin cups. Bake for approximately 20 minutes. Serve warm.

Serves 12 servings
Compliments Of:Fresh from Florida and Florida Specialty Crop Foundation

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Moroccan-Style Vegetable Couscous Recipe

Ingredients

• 1 1/2 tbsp extra virgin olive oil
• 1 medium sweet onion, diced
• 2 tsp chopped garlic
• 2 tbsp tomato paste
• 1 tbsp harissa (or substitute sambal oelek)
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 2 1/2 cups low sodium vegetable broth
• 2 lb. sweet potatoes (orange yams) peeled and chopped into 1-inch chunks
• Queso Fresco for garnish, crumbled
• 1 lb. zucchini (about 4 medium zucchini) cut into 1/2 inch rounds
• 12 oz. carrots (about 4 medium carrots) peeled and cut into 1/2 inch chunks
• 3 cups shredded cabbage
• 1/3 cup dried apricots
• 1/4 cup golden raisins
• 1/4 cup cilantro
• Salt and black pepper to taste
• 1 3/4 cups cooked chickpeas (or substitute canned chickpeas, drained)
• 10 oz. couscous (1 1/2 cups dry - for gluten free substitute quinoa)

YOU WILL ALSO NEED:7-8 quart heavy pot with lid, medium saucepan

Preparation

1. Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.
2. Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup fo the low sodium vegetable broth till smooth. Bring to a boil.
3. Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
4. Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).
5. Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.
6. Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.
7. Meanwhile, prepare couscous according to package directions.
8. Pour cooked couscous onto a large platter. Top with the cooked vegetable stew. Serve.

Serves 6 servings

Compliments of: theshiksa.com

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Homemade Fruit Rolls Recipe

Ingredients

• 8 ounces dried apricots or other dried fruit
• 1 1/2 cups water

Preparation

1. Preheat oven to 250 degrees F.
2. Line a 12x15 inch baking sheet with aluminum foil; coat foil with non-stick cooking spray.
3. Combine apricots or other dried fruit with water in a heavy saucepan and simmer for 30 minutes or until fruit is very soft.
4. Drain excess liquid and pour fruit into a blender. Puree until very smooth.
5. Pour fruit onto prepared foil and spread evenly, making sure there are no holes.
6. Place sheet into oven for 25 minutes. Without opening oven, turn heat off and leave oven door shut for 8 hours.
7. Remove baking sheet from oven and gently peel fruit from foil. Set on waxed paper, right-side down, and press down.
8. Cut into 12 even strips, lengthwise. Roll each strip with the paper side out and store in plastic bags until ready to eat.

Serves 12 roll-ups

Compliments of: family.go.com

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Red Cabbage and Apple Salad Recipe

FOR THE DRESSING
Ingredients

• 2 tablespoons fresh orange juice
• 1 1/2 tablespoons white balsamic vinegar
• 3/4 teaspoon sherry vinegar
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons hazelnut oil (may substitute walnut oil)
• Kosher salt

FOR THE SALAD
Ingredients

• 2 medium Pink Lady apples
• 2 medium oranges, preferably navel
• 5 ounces (3 generous cups) thinly sliced red cabbage
• 2 tablespoons chopped hazelnuts, toasted (see NOTE)
• 2 tablespoons golden raisins
• 1/8 to 1/4 teaspoon kosher salt
• 1/8 to 1/4 teaspoon freshly ground black pepper
• 8 to 10 chives, finely chopped

Preparation

1. For the dressing: Whisk together the orange juice, vinegars, oils and salt in a mixing bowl to form an emulsified vinaigrette.
2. For the salad: Core the apple, then cut it into medium dice, adding the pieces to the dressing as you work.
3. Cut off the top and bottom of the oranges; stand on each one end. Working vertically around the oranges, one at a time, use a serrated knife to cut away and discard the peel and white pith. Slice between the membranes to remove all the orange segments, letting them drop into the mixing bowl with the dressing and apple.
4. Add the cabbage, hazelnuts, raisins and 1/8 teaspoon each of the salt and pepper; toss to incorporate. Taste, and add the remaining seasoning as needed.
5. Transfer to a serving bowl and sprinkle with the chives; serve right away, or cover and refrigerate for up to 1 hour before serving.
6. Add enchilada sauce and salt to taste. Bring it to a boil

NOTE:

1. Toast the chopped hazelnuts in a small dry skillet over medium heat for 2 minutes or so, stirring to avoid scorching, until lightly browned and fragrant. Cool completely before chopping.

TIPS:

• Using prepped cabbage from the grocery store salad bar cuts the chopping time.
• If you buy skin-on hazelnuts, their skins will crack as they toast. Transfer them immediately to a dish towel and rub to remove the skins before cooling and chopping.
• Because the salad's flavor improves with a little time, we've reordered the recipe so the dressing is made first, in the same bowl you use to build the salad.
• As you prep the salad ingredients, they can be tossed in the dressing. That will keep the apple from oxidizing as you chop other ingredients.
• As you prep the salad ingredients, they can be tossed in the dressing. That will keep the apple from oxidizing as you chop other ingredients.

SERVINGS:
Makes 4 servings

Compliments of: washingtonpost.com

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Tofu & Vegetable Enchiladas with Red Chili Sauce Recipe

Ingredients

• ½ package (7oz) House Foods Premium Tofu Firm or Extra Firm, drained
• 2 Tbsp vegetable oil
• 1 tsp salt or more to taste
• ½ cup white mushrooms, thinly sliced
• ½ cup red onion, thinly sliced
• ½ cup fresh spinach, roughly chopped
• 8 corn tortillas
• 1 can (19oz) Enchilada sauce
• ¼ white onion, thinly sliced
• Queso Fresco for garnish, crumbled

Preparation

1. Wrap Tofu in paper towels and press to remove excess water and crumble.
2. Cook mushrooms with 1 Tbsp. vegetable oil in a large skillet medium-high heat until browned. Add red onion and cook until translucent. Add Tofu and cook until browned. Add spinach And 1 tsp. salt. Stir until spinach wilts. Remove from heat.
3. In a large skillet on medium heat, place tortillas and cook for 1 minute on each side.
4. Put 1/2 cup of mixture on tortilla and roll up to form the enchilada.
5. In a large skillet on medium heat, sauté white onion until brown, using 1 Tbsp. vegetable oil.
6. Add enchilada sauce and salt to taste. Bring it to a boil
7. Dip the enchiladas into the hot sauce and place on a plate. Pour the remaining sauce over enchiladas and top with cheese. Serve hot.

Serves Makes 4 servings

Compliments of: Soyfoods Association of North America

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