Here are six recipes to help get you through the weekend. Enjoy!
EASY VEGETARIAN COUSCOUS SALAD
Jolinda Hackett, About.com's Vegetarian Food guide, writes, “Like couscous salads? This one is just about perfect. It's an easy vegetarian and vegan couscous salad recipe with chickpeas and cucumbers in a light lemon Dijon dressing with chopped fresh parsley. Couscous salad is always a good choice to bring to a vegetarian potluck or picnic.”
Ingredients:
2 cups cooked couscous
6 green onions, chopped
2 medium tomatoes, chopped
1 cup cucumber, chopped
1/2 cup chickpeas (garbanzo beans) pre-cooked or canned
1 cup chopped fresh parsley
3/4 cup olive oil
1/2 cup lemon juice
2 cloves garlic, minced
1 tsp Dijon mustard
1 tsp ground coriander
1 tsp salt
dash pepper to taste
Preparation:
Combine the couscous, onions, tomatoes, cucumber chickpeas and parsley in a large bowl. In a separate small bowl, whisk or blend together the remaining ingredients and pour over the couscous, tossing gently to coat.
ITALIAN PASTA SALAD
About.com's Jolinda Hackett writes, “A classic Italian pasta salad recipe with plenty of vegetables. This vegetarian pasta salad recipe is quick and easy to prepare as it uses a pre-made Italian salad dressing.”
Ingredients:
1 1/2 cups shell, bow-tie or corkscrew pasta
2 cups broccoli, chopped
1 cup cauliflower, chopped
1 cup sliced fresh mushrooms
1 6 ounce can artichoke hearts, drained and chopped
1/2 cup chopped onion
1 cup Italian salad dressing
3/4 cup sliced black olives
1 tomato, chopped
1 avocado, chopped
Preparation:
Cook the pasta according to the package directions. Drain and rinse with cold water. Drain well.
In a large salad bowl, combine the pasta, broccoli, cauliflower, mushrooms, artichoke hearts and onion. Toss with the dressing, then cover and chill for 4 hours.
Before serving, toss the salad with the olives, tomato and avocado.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
EASY BAKED BEANS
This comes from the October 2008 issue of Vegetarian Times. It begins, “Baked beans were meant to be doctored up to suit a cook’s taste, so feel free to make these with more or less sugar, a spicier salsa or mustard, and add-ins such as soy sausage or soy hot dogs.” Serves 8.
1 1/2 cups dried red kidney beans
2 medium onions, thinly sliced (3 cups)
1 8-oz. jar medium salsa
1/3 cup dark brown sugar
3 Tbs. yellow mustard
Soak beans in 6 cups water overnight. Drain; reserve soaking liquid.
Coat Dutch oven with cooking spray, and heat over low heat. Add onions, cover, and cook 15 minutes, or until browned. Stir in 1 cup soaking liquid. Simmer 5 minutes, scraping up onion bits stuck to pot.
Stir in remaining ingredients and 5 cups water. Cover, and cook 1 1/2 hours. Uncover; simmer 1 hour more, or until sauce has thickened.
nutritional information per serving: Calories: 166; Protein: 8 g; Total Fat: 0.5 g; Saturated Fat: 0 g; Sodium: 566 mg; Fiber: 9 g; Sugar: 12 g; Vegan; Gluten-Free
TEX-MEX PIZZA
This comes from the July/August 2012 issue of Vegetarian Times, page 66. The recipe starts off, “Serve this pizza with taco fixings such as sour cream, shredded lettuce, chopped tomatoes, and salsa. Choose a jarred prepared salsa on the pizza itself; fresh salsa from the refrigerated case can lead to a soggy crust.” Serves 6.
1 Tbs. canola or grapeseed oil, plus more for brushing grill grate
2 large portobello mushrooms, stems and gills removed
1 ear fresh corn, shucked
1 cup canned refried beans
1 Par-Baked Pizza Crust (follows)
1/3 cup shredded Cheddar cheese
1/3 cup shredded Jack cheese
1 cup prepared salsa
1 avocado, halved and sliced
2 green onions, thinly sliced
Cilantro for garnish, optional
Brush grill grate well with oil, and preheat grill to medium.
Brush mushrooms and corn with 1 Tbs. oil. Grill 4 to 5 minutes, or until pronounced grill marks form, turning occasionally. Cool until easy to handle. Thinly slice mushrooms, and cut kernels off corncob.
Spread beans over crust. Top with cheeses, salsa, mushrooms, corn, avocado, and green onions. Season with salt and pepper, if desired.
Place pizza on grill, close lid, and cook 7 minutes, or until bottom of crust is crisp and has pronounced grill marks. Garnish with cilantro, if using.
nutritional information Per Slice: Calories: 338; Protein: 11 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 43 g; Cholesterol: 12 mg; Sodium: 713 mg; Fiber: 8 g; Sugar: 5 g
PAR-BAKED PIZZA CRUST
Recipe comes from the July/August 2012 issue of Vegetarian Times, page 64 and makes 2 pizza crusts. It starts out, “Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between the grates. After rising, the dough can be wrapped in plastic and stored in the refrigerator for up to 2 days; bring it to room temperature before rolling. Par-baked crusts can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to a month. Bring back to room temperature before grilling.”
1 tsp. sugar
1 0.25-oz. pkg. active dry yeast
2 1/4 cups all-purpose or bread flour
1 cup whole-wheat flour
3 Tbs. fine yellow cornmeal
2 Tbs. olive oil, plus more for greasing bowl and baking sheets
3/4 tsp. salt
Stir together sugar, yeast, and 1 1/4 cups lukewarm water (105°–115°F) in small bowl. Let stand 5 minutes, or until mixture looks foamy.
Whisk together flours, cornmeal, oil, and salt in bowl. Stir in yeast mixture, adding more warm water if necessary to make moist dough.
Transfer dough to floured work surface, and knead 5 minutes, or until smooth and elastic. Transfer dough to large bowl rubbed with oil, and turn to coat with oil. Cover with kitchen towel, and let rise in warm place 1 hour.
Punch down dough, and knead 2 minutes. Return to bowl, and let rise 1 hour more.
Preheat oven to 500°F. Rub 2 baking sheets with oil. Divide dough into 2 pieces. Roll out each piece into 12- x 9-inch rectangle or 12-inch round. Transfer to prepared baking sheets, prick crusts all over with fork, and bake 5 minutes, or until set but not browned. Cool on wire rack before adding toppings.
nutritional information Per Slice: Calories: 159; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 147 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan
