Posts Tagged ‘raisins’

Apple Raisin Crisp

Tuesday, December 1st, 2015

Apple Raisin Crisp2

Great varieties of apples still abound. And it is the holiday season. Here is the dessert you want to serve often during this festive time of the year.

Ingredients:

1 tsp ground cinnamon

1/8 tsp salt (optional)

1/4 cup sugar

2/3 cup old fashioned oats

2 tbsp chopped walnuts

1/2 tsp lemon juice

1/3 cup all purpose flour

1/2 cup brown sugar, packed firmly

3/4 cup raisins

2 lb Jonathan apples, peeled, cored and sliced

1/3 cup unsalted butter or vegan margarine, softened

Directions:

Preheat oven to 375°F. Combine first 4 ingredients in a bowl. Add 1/4 tsp cinnamon. Cut in butter until mixture resembles coarse meal. Stir in walnuts and set aside. Combine remaining ingredients and remaining cinnamon in a bowl. Transfer apple mixture to a deep buttered baking dish. Sprinkle with oat mixture and bake 40-45 minutes or until top is golden.

Serves 8

Nutrition Facts:

Nutrition (per serving) Calories 310; % Calories From Fat 31.9%; Total Fat 11g; Saturated Fats 5.7g; Mono-unsaturated Fats 2.5g; Poly-unsaturated Fats 1.4g; Cholesterol 23mg; Sodium 47mg; Total Carbohydrates 56g; Dietary Fiber 3.7g; Sugar 31g; Protein 2.6g.

More Information:

Vitamins:

Thiamin B1 0.12 mg
Vitamin B12 0.018 mcg
Vitamin K 1.7 mcg
Vitamin A 310 IU
Niacin B3 0.74 mg
Pantothenic Acid 0.23 mg
Riboflavin B2 0.11 mg
Vitamin C 5.6 mg
Vitamin D 0 IU
Vitamin B6 0.097 mg
Vitamin E 0.36 mg
Choline 10 mg

Minerals:

Manganese 0.5 mg
Magnesium 24 mg
Calcium 34 mg
Zinc 0.45 mg
Phosphorus 68 mg
Copper 0.16 mg
Fluoride 0.36 mcg
Selenium 4.4 mcg
Sodium 47 mg
Potassium 290 mg
Iron 1.2 mg

Apple Oatmeal Crisp

Sunday, November 1st, 2015

Apple Oatmeal Crisp

The perfect recipe for an abundant apple season. After one taste, you’ll want to make it again and again.

Ingredients:

1 cup sugar

1/2 tsp ground ginger

1-1/2 tsp ground cinnamon

2/3 cup all purpose flour

1-1/2 tsp nonstick cooking spray

1/3 cup unsalted butter or vegan margarine, chilled and cut into small pieces

1 cup old fashioned oats

4 lb Jonathan or Granny Smith apples, peeled, cored and thinly sliced

2/3 cup brown sugar

1/3 cup raisins, optional

Directions:

Preheat oven to 375°F. Combine apples, sugar, raisins, and half the cinnamon in a large mixing bowl. Mix thoroughly. Transfer to a 9×13 in. baking dish coated with nonstick cooking spray. Set aside. Combine remaining cinnamon, flour, brown sugar and ginger in a food processor or another bowl. Mix thoroughly. Add oatmeal and butter and cut in butter until mixture resembles coarse meal. Sprinkle evenly over apple mixture
to cover. Bake 50-55 minutes until mixture is bubbly and top is browned.

Serves 12

Nutrition Facts:

Nutrition (per serving) Calories 280; % Calories From Fat 20.9%; Total Fat 6.5g; Saturated Fats 3.8g; Mono-unsaturated Fats 1.6g; Poly-unsaturated Fats 0.5g; Cholesterol 15mg; Sodium 4.9mg; Total Carbohydrates 58g; Dietary Fiber 3.3g; Sugar 40g; Protein 2.2g;

More Information:

Vitamins:

Thiamin B1 0.12 mg
Vitamin B12 0.012 mcg
Vitamin K 1.7 mcg
Vitamin A 240 IU
Niacin B3 0.69 mg
Pantothenic Acid 0.24 mg
Riboflavin B2 0.1 mg
Vitamin C 6.3 mg
Vitamin D 0 IU
Vitamin B6 0.079 mg
Vitamin E 0.29 mg
Choline 10 mg

Minerals:

Manganese 0.44 mg
Magnesium 19 mg
Calcium 25 mg
Zinc 0.4 mg
Phosphorus 58 mg
Copper 0.1 mg
Fluoride 0.37 mcg
Selenium 4.6 mcg
Sodium 4.9 mg
Potassium 220 mg
Iron 0.93 mg

Apple Rice Curry

Sunday, March 1st, 2015
Apple Rice Curry

Apple Rice Curry

An ideal side dish to complement fall and winter menus. This low cholesterol and low sodium version is vegan and vegetarian friendly.

Ingredients:

1/2 cup onion, chopped

2 tbsp vegetable oil

1 cup apple juice

1-1/2 cups long-grain brown rice

2 tsp curry powder

2-3/4 cups water

1 yellow delicious apple, peeled, cored and chopped

1/2 cup raisins

Directions:

Combine brown rice, apple juice and water with a dash of salt in a heavy saucepan. Bring to a boil over high heat. Boil 5 minutes. Lower heat as low as possible. Cover pan tightly and let rice simmer 45 minutes without lifting lid. Remove from heat and set aside 10 minutes before removing cover. While rice is cooking, soak raisins in hot water 5 minutes. Drain. Heat oil in a heavy nonstick pan over medium heat. Add next 3 ingredients
and sauté 5-7 minutes, or until onion is soft. Stir in apple and sauté 3 minutes. Stir in cooked rice, raisins and salt to taste. Cook until hot. Remove from heat, cover and set aside about 2 minutes before serving.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 270; % Calories From Fat 26.3%; Total Fat 7.9g; Saturated Fats 0.6g; Mono-unsaturated Fats 1.3g; Poly-unsaturated Fats 5.4g; Cholesterol 0mg; Sodium 19mg; Total Carbohydrates 49g; Dietary Fiber 4.1g; Sugar 12g; Protein 3.1g.

More Information:

Vitamins:

Thiamin B1 0.13 mg
Vitamin K 2.8 mcg
Vitamin A 28 IU
Vitamin E 2.6 mg
Pantothenic Acid 0.31 mg
Vitamin B6 0.23 mg
Riboflavin B2 0.087 mg
Choline 12 mg
Vitamin D 0 IU
Vitamin B12 0 mcg
Vitamin C 4.8 mg
Niacin B3 1.5 mg

Minerals:

Sodium 19 mg
Zinc 0.65 mg
Copper 0.21 mg
Calcium 36 mg
Iron 1.5 mg
Manganese 0.9 mg
Magnesium 49 mg
Phosphorus 98 mg
Fluoride 120 mcg
Potassium 370 mg
Selenium 7.7 mcg

Bulgur Pilaf with Currants

Saturday, November 1st, 2014
Bulgur Pilaf with Currants

Bulgur Pilaf with Currants

Vegans and vegetarians will enjoy the taste of the bulgur made slightly sweet from the currants and delicious with the delicate flavors of the pine nuts and onions.

Ingredients:

1 tsp olive oil

2 tbsp pine nuts, toasted

1 small onion, finely chopped

1 cup bulgur

2 cups vegetable stock, hot

1/4 cup currants, or raisins

Directions:

Preheat oven to 350°F. Heat oil in a heavy oven proof saucepan over medium heat. Sauté onions 2-4 minutes, until soft but not brown. Add bulgur and sauté 1 minute, stirring constantly, until the grains are coated with oil. Add stock and currants and bring to a boil, stirring. Cover and bake 40-45 minutes, or until all liquid has been absorbed and bulgur is tender. Do not stir. Fluff pilaf by tossing it briefly with two forks.
Stir in pine nuts. Season with salt to taste.

Serves 4

Nutrition Facts:

Nutrtion (per serving) Calories 210; % Calories From Fat 25.7%; Total Fat 6g; Saturated Fats 0.8g; Mono-unsaturated Fats 2.4g; Poly-unsaturated Fats 2g; Cholesterol 3.6mg; Sodium 180mg; Total Carbohydrates 34g; Dietary Fiber 6.8g; Sugar 2.9g; Protein 8.2g.

More Information:

Vitamins:

Thiamin B1 0.15mg
Vitamin B12 0mcg
Vitamin K 3.9mcg
Vitamin A 24IU
Niacin B3 3.9mg
Pantothenic Acid 0.42mg
Riboflavin B2 0.16mg
Vitamin C 14mg
Vitamin D 0IU
Vitamin B6 0.22mg
Vitamin E 0.69mg
Choline 24mg

Minerals:

Manganese 1.5mg
Magnesium 76mg
Calcium 24mg
Zinc 1.2mg
Phosphorus 170mg
Copper 0.25mg
Fluoride 0mcg
Selenium 3.6mcg
Sodium 180mg
Potassium 340mg
Iron 1.5mg

Curried Waldorf Salad

Thursday, May 1st, 2014

Curried Waldorf SaladNamed for the famous New York City hotel where it was first created (sometime between 1893 and 1896), the Waldorf Salad is perfect for an appetizer or a light meal. Traditionally dressed with mayo, this healthier version substitutes lowfat yogurt and is flavored with curry for a delicious mix of sweet and spice. Substituting vegan vanilla yogurt turns this recipe to a vegan
salad.

Ingredients:

1/3 cup raisins

2 Red Delicious apples, cored and diced

1 Granny Smith apple, cored and diced

3/4 cup celery, sliced

1 tbsp walnuts, chopped

1-1/2 tsp curry powder

1/3 cup lowfat vanilla yogurt

Directions:

Combine first 5 ingredients in a bowl and toss. Combine curry powder with the remaining ingredient. Add to apple mixture, tossing gently to coat.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 150; % Calories From Fat 11.4%; Total Fat 1.9g; Saturated Fats 0.3g; Mono-unsaturated Fats 0.4g; Poly-unsaturated Fats 0.8g; Cholesterol 1 mg (0 if using vegan yogurt); Sodium 34mg; Total Carbohydrates 34g; Dietary Fiber 4.9g; Sugar 17g; Protein 2.4g.

More Information:

Vitamins:

Thiamin B1 0.054 mg
Vitamin B12 0.11 mcg
Vitamin K 9.5 mcg
Vitamin A 180 IU
Niacin B3 0.4 mg
Pantothenic Acid 0.28 mg
Riboflavin B2 0.12 mg
Vitamin C 7.9 mg
Vitamin D 0 IU
Vitamin B6 0.13 mg
Vitamin E 0.51 mg
Choline 10mg

Minerals:

Manganese 0.22 mg
Magnesium 22 mg
Calcium 60 mg
Zinc 0.37 mg
Phosphorus 70 mg
Copper 0.12 mg
Fluoride 7.7 mcg
Selenium 1.6 mcg
Sodium 34 mg
Potassium 380 mg
Iron 0.89 mg

Wild Rice Salad with Oranges

Friday, October 1st, 2010

The two great things about this salad are that it tastes great with the interesting blend of citrus and herbs, and it is low in cholesterol. It is totally vegan.

Ingredients:

2 cups cooked wild rice

2 medium oranges, peeled and cut into chunks

2 green onions, chopped

2 purple onions, chopped

1/4 cup orange juice

1/4 cup fresh mint, or basil

1/4 cup dried cranberries

1/4 cup raisins

1 tbsp olive oil

1/4 tsp salt

Directions:

Combine first 6 ingredients in a large bowl. Combine remaining ingredients in a second bowl, then pour into the first bowl. Toss and let sit for 30 minutes before serving.

Serves 4

Nutrition Facts:

Nutrition (per Serving): Calories 230; % Calories From Fat 15.7%; Total Fat 4g; Saturated Fats 0.6g; Mono-unsaturated Fats 2.6g; Poly-unsaturated Fats 0.6g; Cholesterol 0mg; Sodium 160mg; Total Carbohydrates 47g; Dietary Fiber 5.5g; Sugar 15g; Protein 5g.

Couscous with Mushrooms and Curry

Saturday, November 1st, 2008

Couscous with Mushrooms and Curry

Couscous is a great substitute for rice or potatoes. This vegan dish can serve as your main dish or a side. Anyway you serve it, it is delicious.

Ingredients:

1/2 cup sliced onion

2 tsp minced garlic

I tsp olive oil

1 cup sliced mushrooms

1/2 cup grated carrots

1 tsp curry powder

1/4 tsp turmeric

1/2 tsp ground coriander

2 tsp cinnamon

1/2 cup raisins

3 cups vegetable Stock

2 Tbs low-sodium soy or tamari sauce

1/2 cup chopped parsley

2 cups uncooked couscous

Directions:

In a large skillet over medium-high heat. sauted onions and garlic in oil for 2 minutes, stirring frequently. Add mushrooms and carrots and cook for 5 minutes.

Add curry powder, turmeric, coriander, cinnamon, and raisins, and cook for 3 minutes more. Add stock and bring to a boil.

Stir in soy sauce, parsley, and couscous. Cover pan and remove from heat. Let it sit for 15 minutes. Fluff couscous with a fork. Serve hot.

Serves 4

Nutrition Facts

Nutrition (per serving): 495.8 calories; 7% calories from fat; 4.3 g total fat; 0 mg cholesterol; 585.8 mg sodium; 705.2 mg potassium; 96.9 g carbohydrates; 7.3 g fiber; 17.2 g sugar; 18.0 g protein.

Fruited Basmati Rice

Tuesday, April 1st, 2008

Fruited Basmati Rice

Everything about this dish just says tastes good, smells wonderful and the added benefit is that it is low in calories. It can be used as the main course or a side dish.

Ingredients:

2 1/2 cups uncooked basmati rice

1 Tbs olive oil

1/2 orange

5 slices ginger root, chopped

1/4 cup golden raisins

1/2 cup dried apricots, chopped

1/2 tsp cumin seed

1/4 cup slivered almonds

Directions:

Place the rice into a pan and rinse it with water to remove milky coating (until water runs clear). Bring to a boil in ample water. Reduce heat to very low, cover the pan and simmer.

Grate the peel from 1/2 and orange. Add to the simmering  rice. Peel the ginger root, cut 5 slices, chop and stir them into the rice. Add the raisins and dried chopped apricots. Sprinkle the rice mixture with cumin. Cover and cook for a total of 30 minutes.

Just before serving, toast the almonds in a heavy saute pan until fragrant and light brown. Top each serving of rice with toasted almonds.

Serves 8

Nutrition Facts

Nutrition (per serving): 285.0 calories; 12% calories from fat; 4.0 g total fat; 0.0 mg cholesterol; 5.0 mg sodium; 57.0 g carbohydrates; 2.5g fiber; 5.0 g protein.