Crocker - Betty Crocker 20 best vegan recipes

Houghton Mifflin Harcourt

Boston New York 2014

Copyright 2014 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhco.com

Cover photo:

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Heather Reid Liebo

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Editorial Assistant: Molly Aronica

Managing Editor: Rebecca Springer

Cover Design: Jackie Shepherd

ISBN 978-0-544-44986-2

v1.0614

Cooking vegan? Always read labels to make sure each recipe ingredient is vegan. If unsure about any ingredient or product, check with the manufacturer.

Prep Time: 20 Minutes Start to Finish: 1 Hour 20 Minutes Makes 16 servings (2 tablespoons spread and 2 crackers each)

• lb ready-to-eat baby-cut carrots
• dark-orange sweet potato, peeled, cut into 1-inch pieces (2 cups)
• small onion, cut into 8 wedges, separated
• tablespoons olive oil
• clove garlic, finely chopped
• tablespoon chopped fresh or 1 teaspoon dried thyme leaves
• teaspoon salt
• teaspoon freshly ground pepper
• Assorted vegan whole-grain crackers or vegetable chips

Heat oven to 350F. Spray 15 x 10 x 1-inch pan with cooking spray. Place carrots, sweet potato and onion in pan; drizzle with oil. Sprinkle with garlic, thyme, salt and pepper; stir to coat.

Bake uncovered about 1 hour, stirring occasionally, until vegetables are tender.

In food processor, place vegetable mixture. Cover; process until blended. Spoon into serving bowl. Serve warm, or cover and refrigerate until serving. Serve with crackers

1 Serving: Calories 90 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 125mg; Total Carbohydrate 12g (Dietary Fiber 2g); Protein 1g Exchanges: Other Carbohydrate, 1 Vegetable, Fat Carbohydrate Choices: 1

Prep Time: 30 Minutes Start to Finish: 30 Minutes Makes 24 servings (1 bundle and 1 teaspoon sauce each)

• cup orange juice
• tablespoons vegan sugar
• teaspoon cornstarch
• teaspoon crushed red pepper flakes
• tablespoon cider vinegar
• teaspoon grated orange peel
• heads butterhead (Boston or Bibb) lettuce, separated into 24 medium leaves (or 12 large leaves, cut in half)
• large red bell pepper, cut into thin 2-inch-long strips (about 1 cups)
• English cucumber, cut into julienne (matchstick-cut) strips (1 cup)
• cup julienne (matchstick-cut) carrots

In 2-quart saucepan, stir orange juice, sugar, cornstarch and pepper flakes with whisk until cornstarch is completely dissolved. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute, stirring frequently. Remove from heat; stir in vinegar and orange peel. Cool completely, about 15 minutes.

Meanwhile, on center of each lettuce leaf, place equal amounts of bell pepper, cucumber and carrots; roll up, leaving ends open. Secure with toothpick; place on serving platter. Serve bundles with sauce

1 Serving: Calories 15 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 3g (Dietary Fiber 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0

Prep Time: 20 Minutes Start to Finish: 20 Minutes Makes 20 appetizers

• can (8-oz size) mushroom pieces and stems, drained
• cup pitted kalamata or ripe olives
• tablespoons capers, drained
• clove garlic, sliced
• tablespoons olive oil
• tablespoon balsamic vinegar
• slices French bread, toasted

In food processor, mix mushrooms, olives, capers and garlic. Cover; process using quick on-and-off pulses until finely chopped. Add oil and vinegar; process just until mixed (do not overprocess).

Spread mushroom mixture on toasted bread. Cut slices in half

1 Appetizer: Calories 110 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 19g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, Fat Carbohydrate Choices: 1