Here are today's six vegetarian recipes to try. Enjoy!
BREAKFAST EGG NESTS
This is from the January 2007 issue of Vegetarian Times. It begins, “Classic omelet ingredients—eggs, cheese and herbs—get a stylish makeover when baked in a ‘nest’ of whole-wheat bread.” Serves 6.
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6 slices whole-wheat bread, crusts removed
4 medium cremini mushrooms, chopped (about 3/4 cup)
1 green onion (white and green parts), thinly sliced (about 2 Tbs.)
1 Tbs. finely chopped fresh tarragon, plus extra leaves for garnish
6 large eggs
1/3 cup shredded Swiss cheese
1/2 tsp. smoked or regular paprika
Adjust oven rack to lowest position. Preheat oven to 325F. Coat 6 6-oz. ramekins with cooking spray, and place on sheet pan. Flatten each bread slice with rolling pin to 1/8-inch thickness. Line prepared ramekins with bread slices, pressing against bottom and sides, and overlapping where necessary (bread may extend over top).
Combine mushrooms, green onion and tarragon in small bowl. Season with salt and pepper, and divide among remekins. Break 1 egg carefully into each ramekin. Top with cheese and paprika; sprinkle with salt and pepper.
Bake 20 to 25 minutes, rotating pan after 10 minutes, or until whites are completely set and yolks begin to thicken but are still creamy. Bake slightly longer for hard-cooked yolks. Cool on rack 2 minutes, then unmold, and transfer to serving plates. Garnish with tarragon leaves, if desired.
nutritional information Per SERVING: Calories: 164; Protein: 11 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 14 g; Cholesterol: 218 mg; Sodium: 428 mg; Fiber: 2 g; Sugar: 2 g
SHIRRED EGGS WITH RICOTTA AND FRESH BASIL
This also comes from the January 2007 issue of Vegetarian Times, and begins, “If you can't find fresh basil for this recipe, substitute 3/4 cup prepared pesto.” Serves 6.
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1 cup tomato sauce
3/4 cup part-skim ricotta cheese
1/3 cup packed fresh basil leaves, chopped, plus sprigs for garnish
2 Tbs. grated Parmesan cheese
1/4 tsp. ground black pepper
6 large eggs
Set oven rack in lowest position, and preheat oven to 350F. Coat 6 6-oz. ramekins with cooking spray, and place on small baking sheet. Spoon 1 1/2 Tbs. tomato sauce into each ramekin. Bake 10 minutes, or until sauce is hot.
Combine ricotta, basil, Parmesan and pepper in colander to drain excess liquid. Divide cheese mixture into 6 2-inch round disks.
Remove ramekins from oven, and place one ricotta disk in each. Crack 1 egg into each ramekin. Bake 15 to 18 minutes, or until whites are just set and yolks thicken but are still creamy.
Heat remaining tomato sauce in microwave. Spoon 1 Tbs. over each egg. Season with pepper, and garnish with basil sprigs.
nutritional information Per SERVING: Calories: 137; Protein: 11 g; Total Fat: 8 g; Saturated Fat: 3 g; Carbohydrates: 5 g; Cholesterol: 223 mg; Sodium: 348 mg; Fiber: 1 g; Sugar: 2 g
STRAWBERRY FOOL
This comes from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.” Yield: 4 servings; Time: 30 minutes.
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Ingredients
1 pint strawberries
1/2 cup sugar, or to taste
1 cup heavy cream
1 teaspoon vanilla extract, optional
Preparation
Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
FRUIT NUGGETS
Yield: 36 Nuggets (1 per serving)
Source: 1,001 Delicious Recipes for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/650.shtml
Ingredients
2 cups finely ground low-fat graham crackers
1/2 cup finely ground gingersnaps or low-fat graham crackers
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup dried apples
1/2 cup dried apricots
1/2 cup pitted dates
1/2 cup golden raisins
1/2 cup orange juice
2-3 tablespoons honey
3 tablespoons sugar
Directions
Combine graham cracker and gingersnap crumbs and spices in medium bowl. Finely chop fruit in food processor, using pulse technique, or by hand; add to crumb mixture.
Add orange juice and honey to fruit mixture, stirring until mixture holds together. Roll into 36 balls, about 1 inch in diameter. Measure 1 tablespoon sugar into large plastic bag; add 1 dozen nuggets and shake to coat with sugar.
Repeat with remaining sugar and nuggets. Store in covered container at room temperature.
Nutritional Information Per Serving: Calories: 57; Protein: 1 g; Fat: 0.5 g; Sodium: 29 mg; Cholesterol: 0 mg; Carbohydrates: 13 g; Exchanges: 1/2 Fruit, 1/2 Bread
QUINOA PILAF WITH RED AND YELLOW PEPPERS
Yield: 2-1/4 pounds; Serves: 12
Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
View recipe: http://diabeticgourmet.com/recipes/html/611.shtml
Note: This recipe originally calls for using either chicken or vegetable stock. I've changed that to simply vegetable stock.
Ingredients
2-1/2 tablespoons minced shallots
2 tablespoons minced garlic
20 fluid ounces Vegetable stock
12 ounces quinoa, well-rinsed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 bay leaf
1 sprig thyme
7 ounces roasted red and yellow peppers, diced
Directions
In a medium saucepan, sweat the shallots and garlic in 2 fluid ounces of the stock until the shallots are translucent.
Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil.
Cover the pot tightly and place in a 350 degree F. oven until the quinoa is tender and has absorbed all the liquid, about 15 minutes.
Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold in the peppers and serve.
Nutritional Information Per Serving: Calories: 130; Protein: 5 g; Fat: 2 g; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 22 g; Exchanges: 1 Bread/Starch, 1 Vegetable
WHITE BEAN PATTIES
This comes from the January 2006 issue of Vegetarian Times. It begins, “Serve this easy entrée with a tossed salad and crusty, whole grain bread.” Serves 6 in 30 minutes or less.
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1 15.5-oz. can cannellini beans, drained and rinsed
1 large egg
3 Tbs. all-purpose flour
2 Tbs. olive oil, or as needed
2 Tbs. lemon juice
3 cloves garlic, minced (1 Tbs.)
1 cup frozen peas
1/2 cup Italian-seasoned breadcrumbs
1/2 cup spaghetti sauce for garnish, optional
1/2 cup chopped flat-leaf parsley, for garnish
Purée first 6 ingredients in food processor or blender until smooth, adding more oil if needed to process. Transfer to bowl.
Fold in peas and breadcrumbs. Season to taste with salt and pepper. Shape mixture into 6 patties, about 1/3 cup each.
Spray large skillet with cooking spray, and warm over medium heat. Cook patties 5 minutes, or until golden. Spray tops of patties, flip and cook 5 minutes more, or until golden.
Meanwhile, warm spaghetti sauce, if using, in small pan or microwave.
Serve patties with spaghetti sauce, if desired, and parsley.
nutritional information Per SERVING: Calories: 183; Protein: 7 g; Total Fat: 6.5 g; Saturated Fat: 1 g; Carbohydrates: 24 g; Cholesterol: 35 mg; Sodium: 367 mg; Fiber: 4 g; Sugar: 2 g
