VEGGIE CAKES
Fluffy veggie cakes are a perfect side or Meatless Monday meal.
Provided by Cheryl Bennett
Time 1h20m
Number Of Ingredients 15
Steps:
- Grate zucchini, sprinkle with 1 tsp salt and set in a fine mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans on diced tomatoes on top and that did the trick.
- Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more water will come out, we want it as dry as possible!
- Set the drained zucchini aside.
- In a large bowl, mix flour, baking powder, pepper, granulated garlic or Cajun seasoning, if using, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
- Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
- Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or two) and swirl to coat the bottom of the pan.
- Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
- Cook for 4 - 5 minutes on each side, turning down the heat if they begin to brown too quickly.
- Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
- Repeat until mixture is gone!
Nutrition Facts : Calories 109 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2, Sodium 537 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
EASY ONE BOWL YELLOW CAKE
I usually frost the cake right in the pan but you can double this recipe using two cake pans for a double-layer cake. Only line the pan with parchment if you plan to remove the cake from the pan. It's best to have all your ingredients at room temperature and I highly recommend using a cake strip. Be sure to aerate your flour before measuring.- Jenny Jones
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F.
- Grease an 8 or 9-inch round cake pan.
- With an electric mixer on high, beat sugar, eggs, & vanilla for one minute to thicken.
- On low speed add remaining ingredients (in the order listed) but do not over-mix. This should take less than a minute.
- Pour into pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. I like to frost it with my 2-minute chocolate frosting.
LAYERED VEGETABLE TORTE
Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well - they have to become quite tender - before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.
Provided by Mark Bittman
Categories dinner
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
- Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
- Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams
JEFFERSON'S VEGETABLE LAYER CAKE
Steps:
- Preheat oven to 375 degrees. Place the peppers, zucchini, squash, and eggplant, on rimmed baking sheets in a single layer. Drizzle with half of the oil, and season with salt and pepper. Transfer to oven, and bake for 10 minutes. Turn vegetables over, drizzle with remaining 2 tablespoons oil, and season with salt and pepper. Bake until tender and cooked through, 10 to 20 minutes more.
- Layer the vegetables in a 9-inch springform pan, in the following order: eggplant, red pepper, yellow squash, red tomatoes, 10 basil leaves, zucchini, mango, and yellow tomatoes. Season with salt and pepper. Arrange remaining 10 basil leaves decoratively on top of the cake.
- Soak the gelatin sheets in enough cold water to cover. In a small saucepan, place the tomato water over medium heat until hot to the touch. Squeeze the excess water from the gelatin sheets, and add to the tomato water. Stir until dissolved. Let cool slightly. Measure 1 cup; set remaining tomato water aside for another use. Pour evenly over the cake.
- Wrap with plastic wrap, and transfer to refrigerator until set, about 1 hour.
- Slice cake, and serve garnished with a leaf of basil, and a tablespoon-sized scoop of goat cheese. Drizzle plate with balsamic vinegar and olive oil. Serve immediately.
ROASTED CUCUMBERS WITH CREAM AND HORSERADISH
Cucumbers are dolled up with butter and cream, then given a quick turn in the oven and finished with fresh horseradish, lemon zest, and dill in this elegant side dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Arrange cucumbers in a single layer in an 8-by-12-inch baking dish. Season with salt and pepper and dot with butter. Roast until cucumbers are slightly softened, about 15 minutes. Reduce oven temperature to 350 degrees. Drizzle cucumbers with cream. Roast until cream is slightly thickened, about 10 minutes more.
- Grate about 1 tablespoon horseradish directly over cucumbers. Sprinkle with lemon zest and dill. Serve immediately.
SUMMER TOMATO WATER
When milling tomatoes for Tomato Puree, don't discard the pulp and seeds -- instead, save them to make this tomato water.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 9h
Yield Makes 1 cup
Number Of Ingredients 1
Steps:
- Line a fine-mesh strainer with cheesecloth, and set it over a bowl or a large liquid measure. Add tomato pulp, seeds, and juice and refrigerate for at least 8 hours and up to 1 day. (Tip: For clear liquid, don't stir the pulp.) Tomato water will keep for 3 days in the refrigerator, or it can be frozen and used throughout the year.
ROASTED CAULIFLOWER WITH GOAT CHEESE AND LEMON
Serve this so-flavorful side with roast chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a medium bowl, toss cauliflower with olive oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast until tender and browned in spots, 15 minutes. Let cool 5 minutes. Return to bowl; add parsley, cheese, 1 teaspoon olive oil, and lemon juice. Toss to combine and season with salt and pepper. Serve warm or at room temperature.
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