Thursday Recipes

Here are six vegetarian recipes to try your hands on. Enjoy!

One of my favorite magazines is Vegetarian Times. The first four recipes are from an article titled "Monday Night Magic," by Maria Lissandrello and photographed by Carin Krasner, in the May 2008 issue, and begins, "Gourmet dinners are great when you’ve got time, but who wants to worry about a long shopping list of ingredients at the start of a busy week? And even the most delectable main dish loses some of its attraction when 'serves six to eight' portions mean having it three nights in a row.

"These recipes make the most of on-hand ingredients for fast, flavorful meals that won’t have you racing to the supermarket after work—or eating leftovers till Friday."

The first four recipes can be found online here.

EDAMAME RICE BOWLS

This recipe begins, “Shelled edamame (soybeans), aren’t just for Asian dishes. Here, they add fresh, subtle flavor to a warm rice salad studded with dried cranberries and olives. For a speedier supper, use instant brown rice in the recipe.” Serves 2.

1/2 cup brown rice

1 8-oz. bag frozen shelled edamame

1/4 cup dried cranberries

2 oz. crumbed feta

10 pitted kalamata olives, halved


3 Tbs. chopped cilantro

1 Tbs. olive oil

1 Tbs. lime juice

1/4 tsp. red pepper flakes

Bring 1 1/4 cups water to a boil, stir in rice, and season with salt. Cover, reduce heat to medium-low, and simmer 45 minutes, or until rice is tender.

Bring 2 cups salted water to a boil, add edamame, and cook 2 minutes, or until tender; drain and set aside.

Toss together rice, edamame, cranberries, feta, olives, cilantro, olive oil, lime juice, and red pepper flakes in large bowl. Season with salt and pepper.

PER SERVING: 540 CAL; 20 G PROT; 24.5 G TOTAL FAT (6 G SAT. FAT); 63 G CARB; 25 MG CHOL; 778 MG SOD; 9 G FIBER; 14 G SUGARS

BROCCOLI-POTATO STRATAS

This recipe begins, “Prepare these individual casseroles the night before, and pop them in the oven when you get home from work.” Serves 2.

1 large or 2 medium sweet potatoes (2 lb.)

2 Tbs. skim milk

Pinch ground nutmeg

1 1/2 cups frozen broccoli florets

1 cup part-skim ricotta cheese

1 large egg, lightly beaten

2/3 cup frozen spinach, thawed and squeezed dry

3 tsp. grated Parmesan cheese, divided

3 Tbs. crushed potato chips, divided

Preheat oven to 375°F. Coat 2 mini-loaf pans or 1 8- x 8-inch glass baking dish with cooking spray. Pierce sweet potatoes with fork, and wrap in plastic wrap. Cook in microwave on high power 10 to 12 minutes, or until soft. Halve, and scoop flesh into bowl. Add milk and nutmeg, and season with salt and pepper. Mash until smooth.

Place broccoli in glass bowl, cover with plastic wrap, and microwave on high power 3 minutes, or until tender.

Beat together ricotta and egg until smooth and creamy. Add spinach and 1 tsp. Parmesan to egg mixture, and season with salt and pepper.

Spoon half of egg mixture into bottom of each prepared miniloaf pan, dividing equally between 2 pans. Next, layer crumbled chips into each pan, followed by layer of sweet potato mixture and layer of broccoli florets. Top both stratas with remaining Parmesan. Bake 20 minutes, or until stratas have set. Cool 10 minutes, and unmold.

PER SERVING: 582 CAL; 28 G PROT; 18 G TOTAL FAT (8.5 G SAT. FAT); 80 G CARB; 147 MG CHOL; 797 MG SOD; 13 G FIBER; 23 G SUGARS

PITA PANZANELLA

This one begins, “Serve this bread salad with a bowl of soup for a fast, veggie-loaded dinner. You might even want to double the recipe and take leftovers for lunch the next day.” Vegan; Serves 2 in 30 minutes or less.

Panzanella

1 Tbs. olive oil

1 7-inch whole-wheat pita, cut into 8 triangles

2 cups frozen artichoke hearts

3/4 cup frozen fava beans or lima beans

1 1/2 cups frozen peas

Lemon-Mint Dressing

2 Tbs. olive oil

2 Tbs. chopped fresh mint

1 Tbs. lemon juice

2 tsp. grated lemon zest

1 clove garlic, minced (1 tsp.)

Heat olive oil in skillet over high heat. Add pita triangles, and toast 1 minute on each side, or until slightly brown and crisp. Set aside.

Place artichoke hearts in glass dish, cover with plastic wrap, and microwave on high power 4 to 5 minutes, stirring halfway through. Drain, and place in bowl. Microwave fava beans in same glass dish on high power, 5 to 7 minutes, stirring halfway through. Drain, and add to artichokes. Microwave peas in same glass dish on high power, 3 to 4 minutes, stirring midway. Drain, and add to artichokes and fava beans.

To make Lemon-Mint Dressing: Whisk together all ingredients in small bowl. Season with salt and pepper. Add Lemon-Mint Dressing and toasted pita triangles to artichoke mixture, and toss to coat. Let stand 5 minutes before serving so pita absorbs flavors.

PER SERVING: 472 CAL; 17 G PROT; 22.5 G TOTAL FAT (3.5 G SAT. FAT); 57 G CARB; 0 MG CHOL; 365 MG SOD; 19 G FIBER; 7 G SUGARS

QUICK PIEROGI BAKE

This recipe begins, “Pierogi are Polish dumplings stuffed with cheese, potatoes, and /or sauerkraut.

“If you can’t find pierogi in the freezer or refrigerator section of your supermarket, substitute cheese-filled ravioli. Serve with prepared sauerkraut, if desired.” Serves 2 in 30 minutes or less.

1 tsp. unsalted butter

1/4 cup finely chopped onion

1 cup sliced mushrooms

8 refrigerated or frozen cheese pierogi

3 Tbs. shredded low-fat Monterey Jack cheese

2 slices soy bacon, cooked and crumbled

2 Tbs. fat-free sour cream, optional

Preheat broiler. Coat 6- x 2-inch round pan with cooking spray.

Heat butter in skillet over medium heat. Sauté onion in butter 3 minutes, or until translucent. Add mushrooms, and season with salt and pepper. Increase heat to medium-high, and cook 4 minutes, or until mushrooms have wilted, stirring often.

Reduce heat to medium, add pierogi, and sauté 3 minutes, or until pierogi are browned on both sides. Transfer pierogi to prepared pan. Spoon onion and mushrooms on top, and sprinkle with cheese and crumbled soy bacon. Broil 6 minutes, or until cheese is golden brown. Serve with dollops of sour cream, if desired.

PER SERVING: 328 CAL; 18 G PROT; 7.5 G TOTAL FAT (4 G SAT. FAT); 49 G CARB; 18 MG CHOL; 851 MG SOD; 2 G FIBER; 3 G SUGARS

PUMPKIN PUDDING

This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.

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

2 cups vanilla soymilk

2 tsp. vanilla extract

1/4 cup instant tapioca pearls

1/4 cup cornstarch

1/2 cup confectioners’ sugar, or to taste

Pinch of salt

1 15-oz. can pumpkin purée

2 cups mixed dried fruits, including cranberries, raisins and apples

1 cup toasted pecan halves, as garnish, optional

Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.

Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.

Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.

To serve, garnish with toasted pecans, if using.

nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan

TRIPLE DARK CHOCOLATE TART

This comes from the April 2008 issue of Vegetarian Times, page 78. It starts off, “Cocoa nibs are roasted cocoa beans that have been crushed into small pieces.” Serves 12.

To view this online, go to http://www.vegetariantimes.com/recipe/triple-dark-chocolate-tart/.

Cocoa Nib Crust

1 1/2 cups flour

1/2 cup unsweetened cocoa powder

1/8 tsp. salt

6 Tbs. butter, softened

1/2 cup confectioners’ sugar

1 tsp. vanilla extract

2 tsp. cocoa nibs, optional

Fudge Filling

12 oz. bittersweet chocolate, chopped

1 12-oz. can reduced-fat evaporated milk

1 Tbs. butter

1 tsp. vanilla extract

To make Cocoa Nib Crust: Sift flour, cocoa powder, and salt into medium bowl. Set aside. Beat butter and confectioners’ sugar with electric mixer until soft and creamy. Beat in flour mixture just until combined. Add vanilla extract and 2 Tbs. water; mix with spatula until soft dough forms. Wrap in plastic wrap, and chill 1 hour.

Preheat oven to 400°F. Use cooking spray to coat 8-inch fluted tart pan with removable bottom. Roll chilled dough to 1/8-inch-thick circle on well-floured work surface. Transfer to prepared tart pan, press in bottom and sides, and trim edges. Use excess dough to repair any cracks or holes. Sprinkle cocoa nibs, if desired, over bottom of crust, and gently press into crust with fingers. Cover crust with parchment paper, and weigh down with uncooked rice or beans. Reduce oven heat to 350°F and bake 7 minutes. Remove parchment and rice or beans, and bake 5 to 7 minutes more, or until dry and pale brown. Cool.

To make Fudge Filling: Place chocolate in large heat-proof bowl. Bring evaporated milk to a boil in saucepan. Remove from heat, and pour over chocolate, whisking until smooth. Whisk in butter and vanilla extract. Pour filling into crust, and cool, then refrigerate 2 hours or more. Remove tart from pan, and serve.

nutritional information Per Slice: Calories: 312; Protein: 6 g; Total Fat: 20 g; Saturated Fat: 11 g; Carbohydrates: 36 g; Cholesterol: 23 mg; Sodium: 107 mg; Fiber: 4 g; Sugar: 18 g