Thursday Recipes

I've said it before, and I'll say it again: I find it easier to fix meatless meals than those with meat. That said, here are six recipes to try. Enjoy!

CUMIN AND LIME ROASTED SWEET POTATOES

This is from the September 2012 issue of Vegetarian Times, page 66. The recipe, which serves 4, begins, “Children’s and youth pastor Jennifer Plantenberg found inspiration from the food she had on hand one evening when she lacked a plan for dinner. 'Last winter, I was using sweet potatoes a lot, so we had several sweet potatoes. My family also really loves cilantro, so we almost always have some in the fridge,' she says. 'It’s great to throw this combination into a tortilla with some black beans and avocado for a quick lunch.'”

To view this online, click here.

1 large sweet potato or garnet yam (1 1/4 lb.), peeled and cut into 1/2-inch cubes

1 large yellow onion, coarsely chopped (2 cups)

1 tsp. Eden Organic safflower oil

2 tsp. Simply Organic ground cumin

1 tsp. Simply Organic paprika

1 lime, halved

1/3 cup chopped cilantro

Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray. Toss sweet potato and onion with oil on prepared baking sheet. Sprinkle with cumin and paprika, and season with salt, if desired. Squeeze juice of 1/2 lime over sweet potato and onion. Roast 45 minutes to 1 hour, tossing halfway through cooking time.

Remove vegetables from oven; squeeze juice of remaining 1/2 lime over top, and sprinkle with cilantro.

nutritional information Per 1-cup serving: Calories: 135; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 36 mg; Fiber: 5 g; Sugar: 10 g; Vegan; Gluten-Free

TWO-TONE POTATO SALAD WITH WALNUT-TARRAGON VINAIGRETTE

This comes from the September 2012 issue of Vegetarian Times, page 44. It starts out, “When half of the vinaigrette for this meal-size salad is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.” Serves 6.

To view this online, click here.

Walnut-Tarragon Vinaigrette

2 Tbs. cider vinegar

1 Tbs. Dijon mustard

4 Tbs. olive oil

2 Tbs. walnut oil

1 tsp. dried tarragon

1/2 tsp. salt, optional

1/4 cup finely chopped shallot or red onion

Two-Tone Potato Salad

3 medium boiling potatoes, peeled and cut into 1/2-inch dice

1 large sweet potato, peeled and cut into 1/2-inch dice

2 cups arugula

1 1/2 cups cherry tomatoes, halved

1 cup finely diced celery

1/2 cup toasted walnut pieces

To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.

To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.

Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.

Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.

nutritional information Per 1-cup serving: Calories: 293; Protein: 4 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 191 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free

SWEET POTATOES WITH SAGE AND CRANBERRIES

This comes from Publix Supermarket's Entertaining magazine (possibly the winter 2005 issue).

2 1/2 - 3 pounds sweet potatoes, peeled & cut into eighths

1/2 C finely chopped onion

1/4 C butter

1 Tbs snipped fresh sage or 1 tsp ground sage

1/2 tsp salt

1/2 tsp ground black pepper

1/2 C dried cranberries

1/4 C half-and-half or light cream

In Dutch oven place potatoes & enough salted water to cover. Bring to boil, reduce heat. Simmer, covered, for 20-25 minutes or until potatoes are tender.

Meanwhile, in a large skillet, cook onion in hot butter over medium heat until tender. Add sage, salt, and pepper. Cook for 1 minute. Stir in cranberries. Remove from heat.

Drain potatoes. Return to Dutch oven. Add half-and-half; mash with potato masher or beat with electric mixer on low speed until smooth. Stir in onion-sage mixture. Makes 6 servings.

Nutrition facts per serving: 225 cal, 9 g total fat (5 g sat. fat), 25 mg chol., 274 mg sodium, 34 g carbo., 5 g fiber, 3 g protein.

SOUTH AMERICAN SQUASH AND VEGETABLE RAGOUT

This is from the October 2010 issue of Vegetarian Times, page 64. According to the recipe, “This veg version of an Argentinean stew (carbonada criolla) is perfect for when the weather turns chilly. The filling can be made up to two days ahead, then baked in acorn squash shells just before serving.” Serves 4.

To view this online, click here.

6 dried pitted apricots

4 dried pitted prunes

6 small acorn or butternut squash

1 Tbs. olive oil, plus more for coating squash

1 small Spanish onion, diced (1 cup)

3 cloves garlic, minced (1 Tbs.)

2 tsp. dried oregano

1 small red bell pepper, diced (1 cup)

1 14.5-oz. can whole tomatoes, coarsely chopped, juice reserved

1 small Yukon gold potato, peeled and diced (1 cup)

1 small sweet potato, peeled and diced (1 cup)

1/2 cup fresh or frozen corn kernels

1 15-oz. can kidney beans, rinsed and drained

Place apricots and prunes in bowl, and cover with 1 cup boiling water. Soak 2 hours, or overnight. Drain, and coarsely chop fruit, reserving liquid.

Preheat oven to 350°F. Coat baking sheet with cooking spray. Cut circular opening in squash tops, and reserve tops. Cut small slices off bottoms of squash so they stand up straight. Scoop out and discard seeds and fiber from squash. Rub outsides of squash shells and lids with oil, and place on prepared baking sheet.

Heat 1 Tbs. oil in large saucepan over medium heat. Add onion, garlic, and oregano; sauté 2 to 3 minutes. Add bell pepper and tomatoes and juice; cook 2 to 3 minutes. Add potato, sweet potato, and reserved apricot-prune soaking liquid, and bring to a boil. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until potatoes are almost soft. Add corn and apricot-prune mixture, and simmer 2 to 3 minutes more. Add beans, and season with salt and pepper, if desired. Simmer 5 minutes more.

Ladle 1 cup stew into each hollowed squash; place lid on top. Bake 60 to 90 minutes, or until fork can easily pierce through squash.

nutritional information Per 1 cup stew: Calories: 376; Protein: 10 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 84 g; Cholesterol: 0 mg; Sodium: 298 mg; Fiber: 14 g; Sugar: 23 g; Vegan Gluten-Free

STIR-FRIED BROCCOLI WITH BELL PEPPERS AND CASHEWS

This is from the September 2013 issue of Vegetarian Times, page 63, and starts off, “This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.” Serves 4 in 30 minutes or less

2 Tbs. low-sodium tamari or soy sauce

1 tsp. light brown sugar or agave nectar

1 tsp. unseasoned rice vinegar

1/2 tsp. chile-garlic sauce, optional

1 Tbs. canola oil

1 small onion, quartered and thinly sliced

2 cups broccoli florets

1 cup sliced carrots

1 1/2 cups sliced button or shiitake mushrooms

1 1/2 cups sliced red bell peppers

1 cup raw cashews

3 cloves garlic, minced (1 Tbs.)

1 Tbs. minced fresh ginger

1/4 cup sliced green onions, for sprinkling

Combine tamari, brown sugar, rice vinegar, and chile-garlic sauce (if using) in small bowl, and set aside.

Heat oil in large wok or skillet over high heat. Add onion, and stir-fry 1 to 2 minutes, or until softened. Add broccoli and carrots, and stir-fry 3 minutes, or until crisp-tender. Add mushrooms, bell peppers, and cashews, and stir-fry 3 to 4 minutes, or until vegetables are tender. Add garlic and ginger, and stir-fry 30 seconds. Add sauce, and stir-fry 1 minute. Sprinkle with green onions.

nutritional information Per 1 1/2-cup serving: Calories: 250; Protein: 9 g; Total Fat: 16 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 384 mg; Fiber: 4 g; Sugar: 7 g; Vegan

Being a vegetarian, I love Meatless Monday. I realize that on other days, I do post an occasional meat recipe, since I live with meat-eaters. Fortunately, they are slowly eating less and less meat, maybe because I do the majority of the cooking here. Such is life! But even many of those who regularly eat meat are finding Meatless Monday easy enough to get through. Whether you’re a regular meat-eater or a vegetarian, today’s recipes should hit the spot. Enjoy!

ANYTIME BLACK FORREST BLIZZARD

This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”

I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!

1 heaping cup frozen, dark sweet cherries

1 frozen banana, cut into chunks

1 C chocolate soymilk

1/4 C Greek yogurt

2 tsp honey or agave syrup

1/4 tsp almond extract

4 Famous Chocolate Wafers, crumbled

Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.

Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g