Contents
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:
General Mills
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
Houghton Mifflin Harcourt
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.
Dear Friends,
This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!
All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Youll find grilled foods, potluck favorites and even gluten-free recipes.
Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure. Youll be glad you did.
Enjoy and happy cooking!
Sincerely,
Starters and Condiments
Roasted Carrot and Herb Spread
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
Tip Red garnet sweet potatoesor any of the deep-orange varietyhelp give this dip its intense color, flavor and nutritional value, but you can use any kind of sweet potato that you like.
Lettuce Bundles
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
Mushroom-Olive Bruschetta
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
Tips Make the mushroom mixture several hours ahead; cover and refrigerate. Toast the bread in advance, and top it off just before serving.Add small curls of fresh Parmesan cheese and fresh marjoram leaves to the tops of these tangy treats.