I don't know about you, but I'm ready for the weekend. Here are today's six vegetarian recipes. Enjoy!
THREE-BEAN SOUP
While this soup can be fixed anytime, it’s one of my favorite quick weekend meals, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
HEARTY SWEET POTATO HASH
This is also from the November/December 2005 issue of Vegetarian Times, page 36. It starts off, “Everybody loves breakfast for dinner; besides, this hearty hash is just too good to eat only in the morning!” Serves 6 in 30 minutes or less.
3 Tbs. vegetable oil
1 large sweet potato, peeled and cubed
1 large onion, peeled and diced (about 2 cups)
1 cup fresh or frozen corn kernels
3 cloves garlic, minced (about 1 Tbs.)
6 oz. ground soy “meat”
6 large eggs, beaten
1 cup chopped parsley for garnish
Heat 2 Tbs. oil in large skillet over medium heat. Add sweet potato and onion, and sauté 10 minutes, or until vegetables are softened. Reduce heat to medium, add corn and garlic, and sauté mixture 2 minutes more.
Add remaining 1 Tbs. oil, and stir in soy “meat.” Stir in eggs, and season with salt and pepper to taste; cook 5 minutes, or until eggs are cooked through, stirring constantly. Remove from heat, spoon hash onto individual plates and garnish each serving with sprinkling of parsley.
Per serving: 258 calories; 14 g protein; 13 g total fat (2 g saturated fat); 23 g carbs; 212 mg cholesterol; 381 mg sodium; 4g fiber; 2 g sugar.
THANKSGIVING POT PIE
While it's called Thanksgiving Pot Pie, you can pretty much cook this anytime. This is from the November 2009 issue of Vegetarian Times. The recipe, which serves 8, begins, “Working toward her master's in social work, Adrianne Dickson, who won first place in VT's 2009 Reader Recipe Contest for this recipe, still finds time to read cookbooks for fun. 'I first developed this recipe while living in Montana after my boyfriend told me he loved pot pie,' she explains. 'I started making the crust in a bag when we were working as raft guides and didn't have any place to roll out a crust.'”
Filling
2 medium potatoes, diced (2 cups)
2 large carrots, sliced (1 cup)
3 Tbs. olive oil, divided
1 16-oz. pkg. firm tofu, drained and cut into cubes
1/4 cup plus 2 Tbs. San-J Tamari Soy Sauce, divided
1/2 tsp. granulated garlic, divided
1/4 tsp. cayenne pepper, divided
2 cups sliced button mushrooms
1 large onion, diced (2 cups)
1 cup chopped broccoli florets
2 cloves garlic, minced (2 tsp.)
1/4 cup all-purpose flour
2 cups low-sodium vegetable broth
1/2 cup plain soymilk
3 Tbs. red wine
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh sage
1 tsp. hoisin sauce
1/2 tsp. vegan Worcestershire sauce
Crust
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 cup nonhydrogenated vegetable shortening
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh sage
To make Filling:
Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.
Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. tamari, 1/4 tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.
Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.
Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stir until smooth. Stir roux into vegetables.
Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp. granulated garlic, and remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.
To make Crust:
Preheat oven to 375°F. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.
nutritional information Per Slice: Calories: 394; Protein: 12 g; Total Fat: 22 g; Saturated Fat: 6 g; Carbohydrates: 36 g; Cholesterol: less than 1 mg; Sodium: 978 mg; Fiber: 4 g; Sugar: 5 g; Vegan
PUMPKIN MUFFINS
This comes from G.E. Appliances. Yields 12 muffins.
Ingredients
1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
1 egg, beaten
3/4 cup canned pumpkin
1/4 cup walnuts or pecans, chopped
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
Preparation
Preheat oven to 375 degrees F.
Grease or spray a standard sized muffin pan with non-stick cooking spray.
Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts.
Mix dry ingredients together well and add to pumpkin mixture in thirds, alternating with milk. Blend just enough to mix ingredients.
Spoon into prepared muffin pan and bake for 20 minutes.
RIGATONI WITH BRAISED VEGETABLES
This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.
2 Tbs. olive oil
3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)
1/2 lb. green beans, trimmed and halved (about 2 cups)
2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice
1 large onion, sliced (about 1 1/2 cups)
1 14.5-oz. can diced tomatoes
3 cloves garlic, minced (about 1 Tbs.)
2 Tbs. capers
1 15-oz. can cannellini beans, rinsed and drained
8 oz. whole wheat rigatoni pasta
1/2 cup torn fresh basil
Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.
Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.
Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.
Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.
Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.
Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars
ANISE-ALMOND BISCOTTI
Also from page 61 of the October 2005 issue of Vegetarian Times. It starts off, “Ground almonds, often sold as almond flour, give these twice-baked cookies a light, crumbly crunch. If you grind your own almonds with a mini-chopper, the flavor will be more intense.” This vegan recipe makes about 32 cookies.
1 Tbs. whole anise seeds
1 3/4 cups whole wheat flour
1 cup almond flour or 1 cup whole almonds, ground to a powder
1/2 cup extra virgin olive oil
1/2 cup pure maple syrup
1 Tbs. vanilla extract
1 Tbs. vanilla extract
1/2 tsp. salt
1/2 cup sesame seeds
Toast anise seeds in skillet over medium heat 3 minutes, or until fragrant. Transfer to coffee grinder or mini-blender, and crush to powder.
Combine pastry flour with almond flour or ground almonds in bowl. Whisk together oil, syrup, vanilla and salt in separated bowl. Stir oil mixture into flour mixture. Cover, and let rest 20 minutes.
Preheat over to 350 degrees F. Spread sesame seeds on work surface. Shape dough into 2 8-inch logs, packing dough tightly together so it doesn’t crumble. Roll logs in sesame seeds, and place on foil-lined baking sheet. Bake 45 minutes, or until browned and firm. Set baking sheet on wire rack, and cool 5 minutes.
Cut each log into 1/3-inch-thick diagonal slices with serrated knife. Place flat side down on foil-lined baking sheets. Bake 15 to 20 minutes, or until golden brown. Cool on wire racks. Store up to 2 weeks in airtight container.
Per cookie: 110 cal; 2 g protein; 7 g total fat (1 g sat. fat); 10 g carb; 0 mg chol; 37 mg sodium; 2 g fiber; 4 g sugars
