Monday Recipes

Enjoy!

PUMPKIN GRATIN

This comes from the October 2006 issue of Vegetarian Times, page 76. It begins, “This Provençal dish is a favorite throughout France, where large wedges of pumpkin are sold at vegetable markets in the fall and winter. If you don’t have fresh sage, simply substitute 1 Tbs. dried rubbed sage.” Serves 6.

1 2 1/2-lb. pumpkin, peeled, seeded and cubed

8 cloves garlic, peeled and minced (about 2 1/2 Tbs.)

1/3 cup chopped parsley

2 Tbs. chopped fresh sage

1/4 cup olive oil

1/2 cup grated Parmesan cheese

1/4 cup breadcrumbs

Preheat oven to 350F. Spray 9×13-inch baking dish or gratin dish with nonstick spray.

Toss pumpkin cubes with garlic, parsley, sage, and salt and black pepper to taste. Transfer to baking dish, and drizzle with olive oil.

Bake 1 hour, or until pumpkin begins to soften and brown around the edges, stirring occasionally. Remove from oven, and toss with cheese and breadcrumbs. Bake 15 minutes more, or until top is golden brown.

nutritional information per serving: Calories: 170; Protein: 5 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 14 g; Cholesterol: 5 mg; Sodium: 167 mg; Fiber: 1 g; Sugar: 6 g

SAVORY PUMPKIN QUICHE

This also comes from the October 2006 issue of Vegetarian Times, page 76. It begins, “Who says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.” Serves 6; makes 1 8-inch pie.

1/2 cup low-fat Gruyère cheese

1 frozen 9-inch prepared piecrust

1 cup low-fat milk

2 large eggs

1 tsp. chopped fresh thyme

1/4 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. ground nutmeg

1 cup fresh or canned pumpkin purée

Preheat oven to 400°F. Sprinkle cheese over bottom of piecrust.

Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.

Bake 10 minutes. Reduce heat to 350°F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.

nutritional information per serving: Calories: 206; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 16 g; Cholesterol: 146 mg; Sodium: 321 mg; Fiber: 1 g; Sugar: 3 g

SPOON BREAD WITH FRESH SAGE

This is from the November/December 2007 issue of Vegetarian Times, page 61. It begins, “A puddinglike side dish from the South, spoon bread goes together in no time and should be eaten piping hot. Before chopping fresh sage, rub the leaves between your fingers to test its pungency. If the scent isn’t strong, increase the amount you’re using to 3 or 4 tablespoons.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/spoon-bread-with-fresh-sage/.

2 Tbs. chopped fresh sage

1 tsp. salt

1 cup yellow cornmeal

2 Tbs. butter, plus more for greasing dish

1 tsp. baking powder

2 large eggs

1 cup low-fat milk

Preheat oven to 425˚F. Butter 9-inch-square glass or enamel baking dish.

Bring 2 cups water, sage, and salt to a boil in large saucepan. Stir in cornmeal, and bring back to a boil, stirring constantly, or until cornmeal begins to thicken. Remove from heat, and stir in butter until melted. Cool 10 minutes. Stir in baking powder.

Lightly beat eggs in bowl, then whisk in milk until combined. Whisk egg mixture into cornmeal mixture, and pour into prepared baking dish. Bake 35 to 40 minutes, or until top begins to brown and spoon bread looks set.

nutritional information Per SERVING: Calories: 137; Protein: 4 g; Total Fat: 5.5 g; Saturated Fat: 3 g; Carbohydrates: 18 g; Cholesterol: 64 mg; Sodium: 417 mg; Fiber: 1 g; Sugar: 2 g; Gluten-Free

VEGAN MOUSSAKA

Another recipe from the November/December 2007 issue of Vegetarian Times, page 64. This one begins, “Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd. If you don't have a deep (3 inches) baking dish, make this in two separate dishes.”

To view this online, go to http://www.vegetariantimes.com/recipe/vegan-moussaka/.

5 large russet potatoes, peeled and cut into chunks (3 1/2 lb.)

4 cloves garlic, peeled

1/4 cup plus 2 Tbs. olive oil, divided

1 large onion, chopped (1 1/2 cups)

3 Tbs. dried oregano

2 15-oz. cans chopped tomatoes

2/3 cup green lentils

1 bay leaf

1 cinnamon stick

2 medium eggplants, sliced

2 small zucchini, sliced

3 tomatoes, thinly sliced

Cook potatoes and garlic in boiling salted water 10 minutes, or until soft. Drain, and reserve liquid. Mash with 1/4 cup olive oil and 2 cups cooking liquid. Season with salt and pepper.

Heat 2 Tbs. olive oil in saucepan over medium heat. Add onion and oregano, and sauté 5 minutes. Add tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups potato cooking liquid. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender. Remove bay leaf and cinnamon, and purée lentils in food processor until chunky. Season with salt and pepper.

Place eggplant slices on paper-towel-lined baking sheet, and sprinkle with salt. Let stand 30 minutes. Rinse, and pat dry.

Preheat oven to 350˚F. Coat deep 13- x 9-inch baking dish with cooking spray. Spoon 1 1/2 cups lentil mixture into bottom. Top with eggplant, followed by zucchini and tomatoes. Spoon 2 cups lentil mixture over top. Spread half of potatoes over lentil mixture. Top with remaining eggplant, and lentil mixture. Spread remaining potatoes over top, making sure to cover completely. Bake 1 1/2 hours, or until top is browned.

nutritional information Per SERVING: Calories: 274; Protein: 7 g; Total Fat: 8.5 g; Saturated Fat: 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 587 mg; Fiber: 12 g; Sugar: 9 g; Vegan; Gluten-Free

SEARED BROCCOLI AND POTATO SOUP

This comes from Melissa Clark from The New York Times' Cooking newsletter. If you haven't already signed up for their newsletter, I highly recommend it.

For this recipe, Melissa writes, “This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we’ve added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.” Time: 45 minutes; makes 4 to 6 servings.

To view this online, click here.

Ingredients

1/2 cup olive oil, plus more as needed

2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced

2 1/2 teaspoons kosher salt, more to taste

2 tablespoons unsalted butter

1 large Spanish onion, diced

5 cloves garlic, chopped

1/2 teaspoons black pepper, more for finishing

1/4 teaspoon red pepper flakes

1/2 pound potatoes, peeled and thinly sliced

1/4 teaspoon finely grated lemon zest

1 1/2 tablespoons fresh lemon juice, more to taste

Grated Parmesan, to finish

Flaky sea salt, to finish

Preparation

In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.

Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.

Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.

GRILLED ENDIVE AND PEAR SALAD

This comes from the January/February 2012 issue of Vegetarian Times, page 76. It begins, “The pear symbolizes female fertility, notes the Stanford Inn by the Sea coproprietor Jeff Stanford. Cinnamon and cloves add spiciness, turning up the heat.” Serves 2 in 30 minutes or less.

To view this online, click here.

Poached Pears

1 Bosc pear, peeled and halved

1 1/2 cups Merlot wine or apple juice

1/3 cup agave nectar

2 Tbs. lemon juice

1 tsp. grated lemon zest

1 cinnamon stick

3 whole cloves

Dressing

1 Tbs. balsamic vinegar

1 Tbs. pure maple syrup or agave nectar

1 Tbs. olive oil

Salad

Vegetable oil, for brushing grill pan

2 red endives, halved lengthwise

1 cup frisée lettuce

1 green onion, thinly sliced on bias (2 Tbs.)

To make Poached Pears: Combine all ingredients in small saucepan with pear halves round-side down; bring to a boil. Reduce heat to medium-low; cover, and simmer 15 to 25 minutes, or until tender, spooning liquid over pears to make sure they cook through. Cool in liquid.

To make Dressing: Whisk together all ingredients in small bowl. Season with salt and pepper, if desired, and set aside.

To make Salad: Brush indoor grill pan with oil, and heat over medium-high heat. Brush endives with Dressing, and cook, cut-side down, 5 minutes, or until slightly wilted.

Toss remaining Dressing with frisée and green onion in bowl. Divide among 2 plates. Slice Poached Pears, and fan on one side of each plate. Top frisée with endive halves, and drizzle with pear poaching liquid.

nutritional information Per Serving: Calories: 247; Protein: 1 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 16 mg; Fiber: 5 g; Sugar: 33 g; Vegan; Gluten-Free