Here are today's six yummy vegetarian recipes to start off your week. Enjoy!
APPLE PEAR STRUDEL WITH DRIED FRUIT AND ALMONDS
This comes from Martha Rose Shulman in another recent New York Times cooking newsletter. Martha wrote, “This strudel is made with phyllo dough. When I tested it the first time, I found that I had enough filling for two strudels. Rather than cut the amount of filling, I increased the number of strudels to 2, as this is a dessert you can assemble and keep, unbaked, in the freezer.” Time: 45 minutes; makes 2 strudels, each serving 8.
To view this online, click here.
Ingredients
Filling for 2 Strudels
1/2 pound mixed dried fruit, like raisins, currants, chopped dried figs, chopped dried apricots, dried cranberries
1 1/2 pounds apples (3 large) (I recommend Braeburns), peeled, cored and cut in 1/2-inch dice
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter for cooking the apples
1/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup chopped or slivered almonds
3/4 pound (1 large or 2 small) ripe but firm pears, peeled, cored and cut in 1/2-inch dice
For Each Strudel
8 sheets phyllo dough
7/8 cup almond flour, divided (about 1 cup minus 2 tablespoons)
1 1/2 ounces butter, melted, for brushing the phyllo
Preparation
Preheat the oven to 375 degrees. Line 2 sheet pans with parchment.
Place the dried fruit in a bowl and pour on hot or boiling water to cover. Let sit 5 minutes, and drain. Toss the apples with the lemon juice.
Heat a large, heavy frying pan over high heat and add 2 tablespoons butter. Wait until it becomes light brown and carefully add the apples and the sugar. Do not add the apples until the pan and the butter are hot enough, or they won’t sear properly and retain their juice. But be careful when you add them so that the hot butter doesn’t splatter. When the apples are brown on one side, add the vanilla, cinnamon, nutmeg and almonds, flip the apples and continue to sauté until golden brown, about 5 to 7 minutes. Stir in the pears and dried fruit, then scrape out onto one of the lined sheet pans and allow to cool completely. Divide into two equal portions (easiest to do this if you weigh it).
Place 8 sheets of phyllo dough on your work surface. Cover with a dish towel and place another, damp dish towel on top of the first towel. Place a sheet of parchment on your work surface horizontally, with the long edge close to you. Lay a sheet of phyllo dough on the parchment. Brush lightly with butter and top with the next sheet. Continue to layer all eight sheets, brushing each one with butter before topping with the next one.
Brush the top sheet of phyllo dough with butter. Sprinkle on half of the almond powder. With the other half, create a line 3 inches from the base of the dough, leaving a 2 1/2-inch margin on the sides. Top this line with one portion of the fruit mixture. Fold the bottom edge of the phyllo up over the filling, then fold the ends over and roll up like a burrito. Using the parchment paper to help you, lift the strudel and place it on the other parchment-lined baking sheet. Brush with butter and make 3 or 4 slits on the diagonal along the length of the strudel. Repeat with the other sheets of phyllo to make a second strudel. If you are freezing one of them, double-wrap tightly in plastic.
Place the strudel in the oven and bake 20 minutes. Remove from the oven, brush again with butter, rotate the pan and return to the oven. Continue to bake for another 20 to 25 minutes, or until golden brown. Remove from the heat and allow to cool for at least 15 minutes. Serve warm or room temperature.
Tip:
Advance preparation: The fruit filling will keep for a couple of days in the refrigerator. The strudel can be baked a few hours before serving it. Recrisp in a medium oven for 10 minutes. It can also be frozen before baking, double-wrapped in plastic. Transfer directly from the freezer to the oven and add 10 minutes to the baking time.
CHOCOLATE PUDDING
This is from the February 2001 issue of Vegetarian Times. It starts off, “Feeding a crowd? This recipe can easily be doubled.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/chocolate-pudding/.
Shaved chocolate (optional)
2 1/4 cups 1% fat milk or soy milk
1/2 cup sugar
Pinch of salt
2 Tbs. cornstarch
2/3 cup unsweetened cocoa powder
1 large egg, beaten
1 tsp. vanilla extract
Raspberries (optional)
In heavy medium saucepan, combine 2 cups milk, 1/4 cup sugar and salt; bring to a boil. In medium bowl, mix cornstarch, cocoa and remaining 1/4 cup sugar. Whisk in remaining 1/4 cup milk until smooth. Whisk hot milk mixture into bowl and return to saucepan. Bring to a boil, stirring. Boil 2 minutes, stirring constantly.
In small bowl, beat egg with fork. Whisk 1 cup hot mixture into egg, then whisk back into hot mixture. Cook, stirring over medium-low heat, without boiling, 2 minutes. Stir in vanilla.
Pour pudding into serving glasses. To prevent skin from forming, place sheets of wax paper directly on surface of pudding. Refrigerate until thoroughly chilled, about 2 hours. If desired, top with raspberries and shaved chocolate just before serving.
nutritional information Per Serving: Calories: 223; Protein: 9 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 43 g; Cholesterol: 59 mg; Sodium: 89 mg; Fiber: 4 g
VEGGIE PASTA SHELLS
This comes from Linda Larsen, the Busy Cooks expert from About.com. Linda wrote, “Freeze these jumbo stuffed shells either in a casserole covered with sauce, or freeze the individual shells in small bags without the sauce. That way you can take out one or two and zap in the microwave for a fast lunch.” Prep Time: 30 minutes; Cook Time: 25 minutes; Total Time: 25 minutes; Yield: 8 – 10 servings.
Ingredients
24 uncooked jumbo pasta shells
2 tablespoons olive oil
1 carrot, minced
1 (8-ounce) package mushrooms, chopped
1 onion, finely chopped
2 cups part-skim ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 (28-ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Preparation
Cook pasta according to package directions. Rinse, drain, and let cool.
In a large skillet, heat olive oil over medium heat. Add carrot, mushrooms, and onion and cook and stir until tender, about 6-8 minutes. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.
Pour 1/ 2 cup of the spaghetti sauce in the bottom of a 9X13” baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese.
To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.
To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly.
Note: This is a cooking recipe, which means that ingredient amounts do not have to be precise. Use the carrot, potato, and onion you have on hand. Just use common sense.
BUTTERNUT SQUASH AND SAGE RISOTTO
This comes from the January 2001 issue of Vegetarian Times, and begins, “Cubes of squash and wilted chard give this version of risotto a lovely appearance. For the most efficient use of time, heat the broth while you cut the shallots and herbs. Meal Plan: All this dish needs is some warm crusty bread.” Serves 4.
To view this online, click here.
7 cups vegetable broth
1/2 lb. butternut squash, cut into 1/2-inch cubes (1 2/3 cups)
1 Tbs. plus 1 tsp. olive oil
1/4 cup minced shallots
1 3/4 cups arborio rice
1 tsp. salt
1 cup dry white wine
3 cups chopped Swiss chard leaves
3/4 cup chopped canned plum tomatoes
2 Tbs. chopped fresh sage
2 Tbs. chopped fresh flat-leaf parsley
1/4 cup grated soy Parmesan or Romano cheese (optional)
In large saucepan, bring broth to a boil. Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm, about 3 minutes. Remove squash with slotted spoon and set aside. Reduce heat and let broth simmer.
In large, deep skillet, combine oil and shallots. Place over medium heat and stir to cook without browning, about 2 minutes. Add rice and salt. Stir until rice is coated with oil. Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
Ladle 1/2 cup of simmering broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese if using and serve hot.
nutritional information Per Serving: Calories: 433; Protein: 7 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 75 g; Sodium: 540 mg; Fiber: 3 g
DOWN-HOME VEGETABLE POT PIE
This comes from the January 2001 issue of Vegetarian Times, page 56. It begins, “This is like the one you remember from childhood, only without the chicken. The baking powder in the pastry gives it a light, flaky top.” Serves 8
To view this online, click here.
1 stalk celery, finely chopped (2/3 cup)
1 Tbs. vegetable oil
1/4 cup all-purpose flour
1 1/2 cups vegetable broth
1 cup milk
1/2 tsp. dried thyme
1 large onion, finely chopped (1 1/2 cups)
Pastry topping
1 2/3 cups unbleached all-purpose flour
1 Tbs. sugar
/12 tsp. salt
1/2 tsp. baking powder
1 stick (8 Tbs.) cold unsalted butter, cut into small pieces
4 1/2 Tbs. ice-cold water
2 medium all-purpose potatoes, peeled and cut in 1/2-inch dice (2 1/3 cups)
2 large carrots, peeled and cut into 1/2-inch dice (1 cup)
1 1/2 cups frozen corn
1 1/2 cups frozen peas
1 1/2 Tbs. unsalted butter
Make pastry: In food processor, combine flour, sugar, salt and baking powder and pulse on/off until blended. Add butter and pulse on/off until mixture resembles fine crumbs. Add 3 tablespoons ice water. Pulse on/off until mixture is evenly dampened. Sprinkle with remaining 1 1/2 tablespoons water and process until dough forms large crumbs and can be easily packed.
Transfer dough to work surface and form into ball. Knead dough 2 or 3 times, then place on large sheet of plastic wrap. Flatten into 3/4-inch thick disk. Wrap in plastic and refrigerate 1 hour.
Preheat oven to 400 degrees F. Meanwhile, make filling. Bring medium pot of lightly salted water to a boil. Add potatoes, carrots, corn and peas; boil 5 minutes. Drain vegetables and transfer to medium bowl.
In medium saucepan, melt 1 1/2 tablespoons butter over medium heat. Add onion and celery and cook, stirring often, until onion has softened, 8 to 9 minutes. Stir in oil and flour and cook over low heat, stirring, 1 minute. Stir in vegetable broth. Increase heat to medium. Cook, stirring, until mixture thickens, about 2 minutes. Stir in milk and cook, stirring constantly, until thickened, about 1 1/2 minutes. Pour sauce over vegetables and stir to mix well. Season with thyme and salt and pepper to taste.
Transfer vegetables to 9 1/2- or 10-inch deep-dish pie pan; smooth top. Let cool 15 minutes. On a sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie pan. Invert pastry over pie pan and peel off paper. Tuck edges of pastry inside edge of pan; poke several steam vents in crust with knife. Bake until pastry is golden, 50 to 60 minutes. Let stand briefly before serving.
nutritional information Per Serving: Calories: 390; Protein: 8 g; Total Fat: 17 g; Saturated Fat: 9 g; Carbohydrates: 50 g; Cholesterol: 41 mg; Sodium: 431 mg; Fiber: 5 g
CURRIED VEGETABLE POT PIE
This final recipe is also from the January 2001 issue of Vegetarian Times, and begins, “This recipe is perfect for making ahead of time (follow the instructions in Down-Home Vegetable Pot Pie).” Serves 8.
To view this online, click here.
1 recipe pastry topping from Down-Home Vegetable Pot Pie (previous recipe)
1 1/2 Tbs. vegetable oil
1 large onion, chopped (1 1/2 cups)
1 clove garlic, minced
4 tsp. curry powder
1 head cauliflower, cut in florets (4 1/2 to 5 cups)
1 large all-purpose potato, peeled and diced (1 1/2 cups)
1 cup frozen peas
1 3/4 cups vegetable broth
1 tsp. salt
1/2 cup canned crushed tomatoes or tomato puree
1/2 cup sour cream
2 1/2 Tbs. all-purpose flour
Prepare and refrigerate pastry. Lightly grease 10- or 11-inch deep-dish pie pan and set aside.
In 5-quart Dutch oven or flameproof casserole, heat oil over medium heat. Add onion and cook, stirring often, until softened, 8 to 9 minutes. Stir in garlic and curry powder, reduce heat to low and cook, stirring, 1 minute.
Add vegetables, broth and salt and stir to mix well. Bring mixture to a boil. Cover, reduce heat, and simmer 4 minutes; stir in tomatoes.
In small bowl, mix sour cream and flour until smooth. Stir into vegetable mixture and simmer, uncovered, until thickened, 3 to 4 minutes. Transfer vegetables to prepared pie pan and let cool 15 minutes.
Preheat oven to 400F. On sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie plate. Invert pastry over pie pan, then peel off paper. Tuck edges of pastry inside edge of pan. Poke steam vents in pastry with knife. Bake until pastry is golden, 50 to 60 minutes. Let stand 10 minutes before serving.
nutritional information Per Serving: Calories: 351; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 9 g; Carbohydrates: 38 g; Cholesterol: 37 mg; Sodium: 519 mg; Fiber: 4 g
