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November 2002 Issue
A Special Kind of Thanksgiving
by Victoria Smith
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Chunky Vegetarian Chili

  • 1 tsp. olive oil
  • 1 cup chopped onions
  • 1 cup chopped green pepper
  • 1/2 cup chopped celery
  • 2 cups cubed potato (about 3 medium)
  • 1 15-16 oz. can pinto beans rinsed & drained
  • 1 15-16 oz. can black beans, rinsed & drained
  • 1 cup sliced fresh mushrooms
  • 1 cup cubed zucchini squash
  • 1 14.5 oz can no-added-salt whole tomatoes, un-drained and chopped
  • 1 6-oz. can no-added-salt tomato paste
  • 1 1/2 cups water
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. black pepper
Coat a large Dutch oven with vegetable cooking spray, add oil and heat until hot. Add chopped onions, green pepper, celery; sauté 4-5 minutes, or until vegetables are crisp-tender. Add beans, potatoes and next nine ingredients; stir well. Bring to a boil, cover, reduce heat and simmer 30 minutes or until potatoes are cooked through. Stir occasionally while cooking.
  • Yields: 8 servings
  • Preparation Time: 45 minutes
 

 

Meatless Chili

  • 1 cup dried pinto or kidney beans
  • 3 cups water
  • 1 tablespoon vegetable oil
  • 2 cups chopped onion
  • 1 green bell pepper, chopped
  • 2 cups chopped tomatoes
  • 1 6-ounce can no-salt added tomato paste
  • 3/4 cup water
  • 3 tablespoons chili powder
  • 1 tablespoon cider vinegar
  • 2 teaspoons minced garlic
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon ground pepper
  • 1 bay leaf
Place beans and 3 cups of water in saucepan. Bring to boil and cook 2 minutes. Do not drain. Set aside for 1 hour, then return beans to heat, adding water to cover if necessary.

Simmer for 1 hour, or until beans are tender. Drain and set aside.

Heat oil in a large, deep skillet or stockpot over medium-high heat. Add onion and bell pepper. Cook until onion is translucent. Add beans and remaining ingredients. Bring to a boil. Reduce heat and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf before serving.

  • Yields: 8 servings
  • Preparation Time: 4 or more hours
 

 

Good For You Pumpkin Muffins

  • 1 cup raisins
  • 1/2 cup unsweetened orange juice
  • 1/2 cup egg substitute
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/3 cup canola oil
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
Soak raisins in orange juice for 5 minutes. Do not drain.

In large mixing bowl, stir in pumpkin, egg substitute, sugar, cloves, cinnamon and salt. Add oil, mix well. Stir together flours, baking powder and baking soda. Add to pumpkin mixture with the raisin-orange juice mixture and stir to mix. Fill paper-lined muffin cups 2/3 full.

Bake at 400F for about 25 minutes. Remove from muffin tins and cool on wire rack.

  • Yields: 18 muffins
  • Preparation Time: 45 minutes
 

 

Cranberry-Pumpkin Cake

  • 1/2 cup chopped walnuts
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons toasted wheat germ
  • 1/4 teaspoon pumpkin-pie spice
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup toasted wheat germ
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin-pie spice
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup plain fat-free yogurt
  • 3/4 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1/2 cup sweetened dried cranberries
  • 1 teaspoon grated orange rind
  • cooking spray
Preheat oven to 350 degrees F. Combine the first 4 ingredients in a small bowl; stir and set aside. Combine flours and the next 5 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2 cup brown sugar, oil and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind. Spoon batter into a 13x9 inch cake pan coated with cooking spray. Sprinkle with walnut mixture. Bake at 350 degrees for 25 minutes. Cool on a wire rack.
  • Yields: 12 servings
  • Preparation Time: 40 minutes
 

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