Chicken Curry Pitas

Use your favorite vegan chicken strips for this recipe - whether Beyond Meat or Gardein, though I chose the latter. For the chutney, choose medium or hot, depending on how much heat you can tolerate. I like Geeta's medium mango chutney, certified vegan by the U.K. Vegan Society.

Ingredients:

• 3 cups chopped and cooked vegan chicken*
• 1/3 cup chopped celery
• 1/4 cup vegan mayonnaise
• 2 tablespoons raisins
• 1 tablespoon chopped green onions
• 2 tablespoons mango chutney
• 1 teaspoon curry powder
• 2 teaspoons fresh-squeezed lemon juice
• 4 (6-inch) pitas
• 8 red leaf lettuce leaves

1. In a bowl, combine the chicken, celery, mayo, raisins, green onions, chutney, curry powder, and lemon juice.

2. Cut each pita in half, and line each half with a lettuce leaf.

3. Spoon about 1/2 cup chicken mixture into each pita half.

I recommend serving with a couscous salad: toss whole wheat couscous with crumbled vegan feta cheese, chopped tomatoes, and chopped cucumber.

Or, the pitas are also nice with a refreshing salad of mixed fresh fruit:

For dessert tonight, I intended to pick up a package of Fig Newman's, assuming they were vegan. A quick ingredient scan revealed - alas! - no. Luckily, on the next shelf over were Barbara's fig cookies, 100% vegan and satisfying my craving, a nice little discovery.

*Cook the chicken according to package directions ahead of time, then chop into bite-sized pieces and proceed with the recipe.

Nutrition Info:
4 servings (2 pita halves), Calories 363

Tasting Notes:
A great combination of spicy curry and sweet chutney coated the chicken. I would just amp up all the flavors here a bit more next time - more raisins and celery, and more curry powder especially. I'd like to try warming up the pita next time too, as I think that would make these even better. These pitas would definitely make a great picnic sandwich.

Rating:
4

Raspberry-Chocolate Bars

These yummy bar cookies use few ingredients and come together fast. I recommend seedless jam for the best consistency, but if you can't find a good vegan version, regular raspberry jam will do in a pinch. One to try: Santa Cruz Organic.

Ingredients:

• 1 cup all-purpose flour
• 1 cup quick-cooking oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup packed vegan brown sugar
• 5 tablespoons vegan butter
• 1/2 cup semisweet chocolate chips (such as Chocolate Dream)
• 1 (10-ounce) jar seedless raspberry jam*

1. Lightly spoon the flour into a dry measuring cup and level with a knife.  Combine the flour in a bowl with the oats, baking soda, and salt.  Set aside.

2. In the bowl of a stand mixer, combine the brown sugar and butter; beat at medium speed until smooth.

3. Add the flour mixture and stir until blended - your mixture will still be crumbly.

4. Transfer 3/4 cup of this dough to a bowl, and toss with the chocolate chips.

5. Press the remaining dough into the bottom of an 8-inch square metal baking pan.

Note: The mixture is crumbly, but as soon as you press it together, the stickiness from the butter and sugar helps it all glue together. Just make sure to pat firmly.

6. Spread the jam evenly over the dough - this stage is a touch delicate, to ensure you don't disturb the layer of dough underneath, but slow and steady will win the race.

7. Sprinkle with the chocolate chip mixture, then bake at 375 degrees for 30 minutes, until golden brown.  Cool completely on a wire rack before cutting into 16 squares.

*Substitute a different flavor jam if you're not a raspberry fan, or just for a fun variation.

Nutrition Info:
16 servings (1 bar), Calories 175

Tasting Notes:
Ah-mazing. The top and bottom have the perfect blend of salty, crunchy, sweet, and chocolate, and a perfect layer of raspberry is sandwiched in the middle. Guests will easily believe these are a bakery creation, rather than something you whipped up at home.  I do recommend coating your pan with cooking spray, as these were just a touch hard to extract from the pan, especially where the jelly adhered to the metal sides.

How amazing are these? So amazing they deserve one more picture. Enjoy.

Rating:
5

Curried Butternut Squash Soup

Last month I made a butternut squash and apple soup that I decided was a bit too sweet. To make a more classic butternut soup, I've increased the amount of squash, and switched to tart Granny Smith apples for this version. A touch of soy creamer adds a nice layer of richness.

Ingredients:

• 2 teaspoons canola oil
• 1 cup thinly sliced leek
• 1 tablespoon curry powder
• 1 tablespoon vegan brown sugar
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 5 chopped garlic cloves
• 6 cups peeled and chopped butternut squash
• 6 cups water
• 4 cups peeled and chopped Granny Smith apple
• 1/3 cup plain non-dairy creamer
• 3/4 teaspoon salt
• 2/3 cup minced fresh cilantro

1. Heat the canola oil in a Dutch oven over medium heat.  Add the leek, curry powder, brown sugar, cumin, ground red pepper, and garlic.  Cook for 2 minutes, stirring frequently.

2. Add the squash, water, and apple. Bring the mixture to a boil, then cover, reduce heat, and simmer for 25 minutes.

3. Transfer half of the soup to a blender and process until smooth; transfer to a large bowl.  Repeat with the remaining soup, then return the pureed soup to the pan.  Stir in the creamer and salt, and cook for 1 minute, to heat thoroughly.

4. Ladle 1 cup soup into each of 10 bowls, and sprinkle each serving with about 1 tablespoon cilantro.

Perfect for a light fall lunch with a handful of walnuts and plump fresh figs.

Nutrition Info:
10 servings (1 cup), Calories 139

Tasting Notes:
I definitely got the savory, butternut flavor I was hoping for this time around. If you like curry powder, then this recipe is for you - much more forward than in my Curried Squash-Apple Soup. That said, I'd leave out the ground red pepper, as the curry makes it plenty spicy enough. The cilantro on top is a nice contrasting flavor.

Rating:
3

Zucchini, Olive, and Cheese Quesadillas

I'm having a bit of a feast tonight. Shredded zucchini and two kinds of vegan cheese go into these stuffed quesadillas, and I've added a few side dishes and a dessert to the menu as well.

Ingredients:

• 1 teaspoon olive oil
• Cooking spray
• 1/3 cup finely chopped onion
• 1/2 teaspoon bottled minced garlic
• 1 and 1/4 cups shredded zucchini
• 1/4 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 4 (8-inch) fat-free flour tortillas
• 1/2 cup shredded Daiya mozzarella, divided
• 1/2 cup diced tomato, divided
• 1/4 cup pitted and chopped kalamata olives, divided
• 1/4 cup crumbled vegan feta, divided (such as Veg Cuisine)

1. Heat the olive oil in a large skillet coated with cooking spray over medium-high heat.  Add the onion and garlic, and saute for 1 minute.

2. Add the zucchini; saute for 2 minutes, until lightly browned.  Remove from heat and stir in the oregano, salt, and black pepper.

3. Wipe the pan clean with paper towels, and recoat with cooking spray.  Add 1 tortilla to the pan.  Sprinkle with 1/4 cup mozzarella, then top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and an additional tortilla.

4. Cook over medium heat for 3 minutes.  Carefully turn over and cook for 2 minutes on the other side, until lightly browned.  Transfer to a cutting board or platter and cut in half (a serrated knife works best).

5. Repeat the procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.  The quesadillas will be best served warm.

I recommend two easy side dishes: First, heat up your favorite canned refried beans (Amy's, Eden Foods, and Whole Foods 365 all make vegan versions).

Next make a quick grapefruit and avocado salad: In a bowl, combine 4 cups torn romaine lettuce, 2 cups grapefruit sections, and 1 cup peeled and sliced avocado. In a small bowl, whisk together 2 tablespoons agave nectar, 2 tablespoons white balsamic vinegar, 2 teaspoons Dijon mustard, and 2 teaspoons olive oil.  Drizzle over the salad and toss to coat.

For dessert, bring out bowls of lemon sorbet (such as Ciao Bella) topped with fresh orange sections.

Nutrition Info:
4 servings (1 quesadilla half), Calories 235

Tasting Notes:
Holy moly, these quesadillas are so good they almost defy description. I'll do my best - a perfect blend of the gooey mozzarella and salty feta, just the right amount of olives, fresh zucchini, and perfectly crisp, just-oily-enough tortillas to hold it all together. Add to that hearty refried beans and the suggested salad - with its blend of creamy avocado, sweet dressing, and tart grapefruit - and this was easily the best meal I've eaten in quite a long time.

Rating:
5

Root Vegetable and Cranberry Bake

I made a pumpkin gratin with a few dried cranberries sprinkled in last week. The combination was so fantastic I decided to try cranberries with other fall veggies for this homey side dish.

Ingredients:

• 2 cups thinly sliced and peeled Yukon gold potatoes
• 2 cups thinly sliced and peeled sweet potato
• 1 and 1/2 cups thinly sliced parsnip
• 1 cup thinly sliced onion
• 1/3 cup dried cranberries
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Cooking spray
• 1 and 1/4 cups vegan chicken broth (such as Imagine)
• 1/4 cup maple syrup
• 1 tablespoon chopped fresh thyme
• 3 tablespoons bourbon
• 1 and 1/2 tablespoons fresh-squeezed lemon juice
• 1 tablespoon vegan butter

1. Combine the potatoes, sweet potato, parsnip, onion, cranberries, salt, and black pepper in an 11x7-inch baking dish coated with cooking spray.  Set aside.

2. In a saucepan, combine the broth, maple syrup, thyme, bourbon, lemon juice, and butter.  Bring to a boil, then remove from heat and pour over the vegetables.

3. Cover and bake at 375 degrees for 20 minutes.  During this time, the vegetables will steam and soften. Uncover and bake an additional 50 minutes - the veggies will caramelize and roast during this second phase.

Note: Substitute 1 teaspoon dried thyme for the fresh if you prefer.

Nutrition Info:
6 servings (about 1 cup), Calories 205

Tasting Notes:
The thinly sliced potatoes made this a bit like the Sweet Potato and Apple Gratin I made last fall, but this dish is even better. The woodsy parsnips are a fantastic addition, and I loved the contrast between the sweet cranberries and caramelized onion. A touch more thyme would have been nice, but everything else was delectable.

Rating:
4

Barley, Beet, and Feta Salad

Fall is when I switch back to cooking with root veggies that come out of the earth - peppery turnips, earthy rutabaga, and one of my favorites - beets. You can make all the separate components of this dish ahead of time, and toss together just before serving, making it ideal for busy nights. It's equally yummy warm or cold, and is definitely hearty enough to be your main course.

Ingredients:

• 1 pound beets
• 4 cups vegan chicken broth (such as Imagine)
• 1 and 1/2 cups uncooked pearl barley
• 2 cups trimmed arugula
• 1/4 cup chopped and toasted walnuts*
• 4 ounces crumbled vegan feta (such as Veg Cuisine)
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 teaspoons fennel seeds
• 3 minced garlic cloves

1. Trim the beets, leaving the root and 1 inch of the stem on each. Scrub with a brush and place in a saucepan; cover with water.  Bring to a boil, then cover, reduce heat, and simmer for 35 minutes.  Drain and rinse the beets with cold water; let cool.  Trim off the roots, rub off the skins, and cut each beet into 1/4-inch wide wedges.

Note: I recommend rubbing off the skins in a colander under running water. You'll minimize the pink stains in your kitchen (and on your hands!) that way.

2. Meanwhile, bring the broth to a boil, and add the barley.  Cover, reduce heat, and simmer for 40 minutes.  Remove from heat and let cool.

-

Note: Don't worry if there's a little bit of broth still in the pot after 40 minutes; the rest will absorb while the barley cools.

3. In a large bowl, combine the barley, arugula, walnuts, and feta.

4. In a small bowl, mix together the balsamic, olive oil, fennel seeds, and garlic.  Pour the vinegar mixture over the barley mixture, tossing to coat.

5. Spoon about 1 and 1/3 cups barley mixture onto each of 6 plates, and top each serving with about 1/2 cup beets.

*Toast the walnuts in a small skillet over medium heat for about 5 minutes - you'll know they're done when they smell toasty! Stir or shake the pan frequently to prevent the nuts from burning.

Nutrition Info:
6 servings (1 and 1/3 cups barley mixture, about 1/2 cup beets), Calories 403

Tasting Notes:
Loved this - salty feta, tender barley, and peppery arugula in every bite. There was just a tad too much balsamic and garlic in the dressing, but the fennel seeds are a surprising and delicious addition. Honestly if you're pressed for time, this would be just fine without the beets. However, they do add a wonderful elegance to the presentation. I'd chop the beets into bite-sized cubes next time though, so that after plating they'll easily mix into the rest of the salad (yes, inevitably staining the whole thing pink, but at that point, it won't matter).

Rating:
4

Pumpkin, Pear, and Cranberry Gratin

Last night, I gave you a recipe with fresh pumpkin as the star of the show. Most of us are used to buying the already-pureed stuff in a can, but fresh pumpkin will definitely break you out of the rut of thinking pumpkin = pumpkin pie each and every time.  This gratin is another prime example. Serve as a side dish with any savory meal, and you'll begin to see how versatile this winter squash can be. It takes a little bit of effort to cut the peel from the pumpkin (sharpen your knives, folks), but once that's done, this dish comes together quickly.

Ingredients:

• 4 cups (1/2-inch) peeled and cubed pumpkin
• 2 cups peeled and finely chopped pear
• 1 teaspoon grated orange rind
• 1/2 cup fresh-squeezed orange juice
• 3 tablespoons sweetened dried cranberries*
• 2 tablespoons vegan brown sugar
• 1 teaspoon peeled and grated fresh ginger
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Cooking spray
• 2 (1-ounce) slices white bread
• 1/2 cup shredded Daiya cheddar
• 1 tablespoon melted vegan butter

1. Steam the pumpkin, covered, for 10 minutes - it should be tender by the end.  Drain.

2. Combine the pumpkin in a bowl with the pear, orange rind, orange juice, cranberries, brown sugar, ginger, salt, and black pepper. 

3. Spoon the mixture into an 11x7-inch baking dish coated with cooking spray, then cover and bake at 400 degrees for 20 minutes.

4. Meanwhile, place the bread slices in a food processor and pulse about 10 times - coarse crumbs should measure about 1 cup.  Combine the breadcrumbs in a bowl with the cheddar and butter.

5. Uncover the gratin and sprinkle with the breadcrumb mixture.  Bake for an additional 10 minutes, until golden brown on top.

*I recommend apple juice-sweetened dried cranberries rather than those sweetened with sugar. You'll avoid any potentially bone-char filtered sugar that way.

Nutrition Info:
6 servings (1 cup), Calories 147

Tasting Notes:
Pumpkin + pear = amazing, an unexpected and perfect combination of this tender winter squash and the slightly grainy cooked pear. This gratin was a delight in every bite, from the sweet elements (orange juice, dried cranberries) to the savory ones (cheddar, breadcrumbs). Perfect.

Rating:
5