Monday Recipes

Enjoy!

VEGGIE LASAGNA EVEN MEAT-LOVERS CRAVE

This was in the December 2014 issue of Vegetarian Times (“Share: Reader Recipe” column; page 14). It begins, “Jodi Taffel, an actor from Altadena, Calif., loves bringing this hearty lasagna to potluck dinners. She suggests adding whatever veggies you have on hand: ‘Don’t feel married to the ones I used. Be creative!’” Serves 8.

To view this online, click here.

4 cups steamed cauliflower florets

3 cloves garlic, minced (1 Tbs.), divided

3 cups shredded mozzarella, divided

2 cups low-fat ricotta cheese, divided

1 cup low-fat milk, divided

4 cups steamed broccoli florets

1 large eggplant, sliced lengthwise into 1/4-inch-thick pieces

2 large yellow squash, sliced lengthwise into 1/4-inch-thick pieces

1 large zucchini, sliced lengthwise into 1/4-inch-thick pieces

1 cup grated Parmesan cheese

Preheat oven to 350°F. Purée cauliflower and 1 1/2 tsp. garlic in food processor until smooth. Remove to large bowl, and stir in 1 cup mozzarella, 1 cup ricotta, and 1/2 cup milk. Season with salt and pepper, if desired.

Heat cauliflower purée in saucepan 3 to 4 minutes, or until warm. Place back in bowl, and wipe out saucepan.

Wipe out food processor, and add broccoli and remaining 11/2 tsp. garlic; purée until smooth. Remove to another large bowl, and stir in 1 cup mozzarella, remaining 1 cup ricotta, and remaining 1/2 cup milk. Season with salt and pepper, if desired.

Heat broccoli purée in saucepan 3 to 4 minutes, or until warm. Place back in bowl.

Spray 13- x 9-inch casserole dish with cooking spray. Add layer of eggplant and 1 cup cauliflower sauce. Add layer of yellow squash and 1 cup broccoli sauce. Add layer of zucchini and 1 cup cauliflower sauce. Repeat until you are out of veggies and top layer is either sauce. Sprinkle with remaining 1 cup mozzarella and Parmesan. Bake 1 hour, then let rest 15 minutes before serving.

nutritional information Per Slice: Calories: 320; Protein: 26 g; Total Fat: 17 g; Saturated Fat: 10 g; Carbohydrates: 22 g; Cholesterol: 64 mg; Sodium: 622 mg; Fiber: 7 g; Sugar: 11 g; Gluten-Free

THREE SISTERS SAVORY COBBLER

This also comes from the December 2014 issue of Vegetarian Times, page 40. It begins, “In Native American lore, the three sisters refer to corn, squash, and beans, which were traditionally grown together. The cobbler filling can be made ahead and baked with the topping just before serving.” Serves 12.

To view this online, click here.

Filling

2 Tbs. olive oil

3 medium onions, halved and thinly sliced (4 cups)

1 large red bell pepper, cut into 1-inch pieces (2 cups)

1/4 cup all-purpose flour

2 Tbs. tomato paste

4 cloves garlic, minced (4 tsp.)

1/2 cup dried black-eyed peas

2–3 sprigs each of thyme, rosemary, sage, and marjoram, tied together with twine

3 Tbs. strong Dijon mustard

6 oz. kale or Swiss chard, coarsely chopped (4 cups)

1 medium butternut squash, peeled and cut into 1-inch pieces (4 cups)

1 1/2 tsp. chipotle pepper sauce, such as Tabasco, or more to taste

Topping

1 cup low-fat milk

2 Tbs. chopped fresh sage

1 cup all-purpose flour

1 cup finely ground yellow cornmeal

1 12/ tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. salt

1 large egg

To make Filling: Heat oil in 5-qt. Dutch oven over medium heat. Add onions, and cook 7 to 10 minutes, or until very brown. Add bell pepper, and cook 3 minutes more, or until bell pepper is softened. Sprinkle mixture with flour, and stir to coat. Cook 2 minutes, stirring constantly. Stir in 6 cups water, tomato paste, and garlic. Add black-eyed peas and herb bundle; cover pan, and bring to a boil. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until black-eyed peas are just tender.

Meanwhile, to make Topping: Warm milk in small saucepan until hot to touch. Remove from heat, and stir in sage. Cool 15 minutes.

Whisk together flour, cornmeal, baking powder, baking soda, and salt in medium bowl. Whisk together egg and cooled milk mixture in large bowl. Stir in cornmeal mixture.

Preheat oven to 425°F. Remove herb bundle from Filling. Stir in mustard, then add kale. Cover pan, and simmer 5 minutes, or until greens are wilted. Add butternut squash, stirring to combine, and season with salt and pepper, if desired. Cover, and simmer 10 minutes. Stir in chipotle pepper sauce.

Remove Filling from heat. Drop Topping over Filling with 2-Tbs. cookie scoop, or roll out on floured work surface, cut into rounds, and place rounds over Filling, covering completely. Bake uncovered 15 minutes, or until Topping is golden brown.

nutritional information Per Per 1 1/-cup serving: Calories: 206; Protein: 7 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 37 g; Cholesterol: 17 mg; Sodium: 405 mg; Fiber: 6 g; Sugar: 6 g

PINEAPPLE LIME SORBET

To view this online, click here. Yield: 4 servings

Ingredients

1-1/2 cups pineapple puree

2 teaspoons grated lime or lemon zest

3/4 cup freshly squeezed lime or lemon juice

1/4 cup water

Thin slices lime or lemon

Directions

In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar. In an ice cream maker, freeze according to manufacturer's directions. Divide among 4 individual dessert dishes.

Serve garnished with thin slices of lime.

Nutritional Information Per Serving : Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 Fruit

CAULIFLOWER MAC AND CHEESE [VEGAN]

This comes from One Green Planet, and starts off, “Eat your veggies as the ultimate comfort food. Nice and cheesy with a spicy kick, an addictive taste, and the goodness of cauliflower, this mac and cheese is a keeper! Healthy AND tasty.” Serves 3 - 4; cook time: 35 minutes. This recipe is: Dairy Free; High Carb Vegan; Vegan.

To view this online, click here.

Ingredients

1 medium cauliflower, cut into florets

1 carrot, chopped

6 garlic cloves

3 tablespoons olive oil

2 cups macaroni pasta or pasta of your choice

1 cup almond milk

1/4 cup apple cider vinegar

1 tablespoon white miso

1/3 cup vegan cream cheese

1/4 cup nutritional yeast

1/2 cup raw cashews

1/4 teaspoon red cayenne pepper

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon turmeric

1/2 teaspoon black pepper

2 tablespoons dry mint leaf flakes

1 teaspoon sea salt

2 tablespoons vegan butter

Preparation

Set the oven 400°F.

Place the cauliflower florets and the carrots into an oven dish, add two tablespoons of the olive oil and mix.

Wrap the garlic cloves in aluminum foil together with the remainder of the olive oil.

Oven roast the vegetables and the garlic for about 25-30 minutes.

In the meantime, cook the pasta according to package directions, drain, and set aside.

In a high-speed blender, blend the roasted cauliflower and carrot mix, the roasted garlic, and all the other ingredients except the macaroni and the vegan butter. Blend until you get a very smooth mixture.

For a more cheesy taste, let this sauce wait at room temperature for one to two hours. Add the vegan butter and the macaroni pasta in a large pan, stir and cook for about one minute until the butter melts and the macaroni is coated uniformly. Add the cheese sauce, stir and cook for about 5 more minutes.

HEALTHY MAC N CHEESE [VEGAN, GLUTEN-FREE]

This also comes from One Green Planet, and starts off, “Put mac and cheese back on the menu! This healthy mac and cheese recipe delivers comfort food goodness without all the heaviness. The creamy cheese sauce is made with a base of potatoes and carrots and made cheesy through the awesome power of spices!” This recipe is High Carb Vegan; Vegan

To view this online, click here.

Ingredients

2 cups peeled, cubed potato

1 carrot, chopped

Water for boiling

4 tablespoons olive oil, coconut oil or your favorite oil

1/2 cup unsweetened almond milk

3 teaspoons lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon smoked or regular paprika

4 teaspoons mustard (Dijon or brown work well)

1 teaspoon lower sodium soy sauce or tamari

8 ounces gluten-free elbow macaroni

2 cups frozen peas or your favorite vegetables (optional)

Preparation

Combine the potato and carrot in a medium saucepan and cover with water. Bring to a boil and simmer for about 20 minutes, or until fork-tender. Drain and transfer to a food processor or power blender.

Add all the other ingredients to the food processor and process for about 2 minutes, or until totally smooth.

Cook 8 ounces gluten-free elbow macaroni according to the package in a large pot. If adding vegetables, cook/heat through as desired. Drain the macaroni and return to the pot. Stir in the vegetables and the sauce. Serve hot.

TAKEOUT-STYLE SESAME NOODLES

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "Eddie Schoenfeld, the affable yarn-spinner and restaurateur who opened Red Farm in the West Village and on the Upper West Side of Manhattan, is also one of New York's finest practitioners of Chinese cuisine. In 2007, he helped The Times drill down into the taste history of sesame noodles in America, and specifically to the ones made and sold by Shorty Tang at the restaurant Hwa Yuan on East Broadway. Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar, this version brings home what used to be classic New York takeout. 'The art is in the balance,' Mr. Schoenfeld said at the time, 'between the salt and sweet, the sweet and the fire, and the fire and the acidity.'” Yield: 4 servings; Time: 10 minutes.

This was featured in "Cold Sesame Noodles: Without the Wait for Takeout" and can be viewed here.

Ingredients

1 pound Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh, available in Asian markets

2 tablespoons sesame oil, plus a splash

3 1/2 tablespoons soy sauce

2 tablespoons Chinese rice vinegar

2 tablespoons Chinese sesame paste

1 tablespoon smooth peanut butter

1 tablespoon sugar

1 tablespoon finely grated ginger

2 teaspoons minced garlic

2 teaspoons chili-garlic paste, or to taste

Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks

1/4 cup chopped roasted peanuts

Preparation

Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.

In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.

Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

Tip

The Chinese sesame paste called for here is made of toasted sesame seeds; it is not the same as tahini, the Middle Eastern paste made of plain, untoasted sesame. But you could use tahini in a pinch. You need only add a little toasted sesame oil to compensate for flavor, and perhaps some peanut butter to keep the sauce emulsified.