Monday Recipes

Another day of Vegetarian Delights. Here are six recipes to help you through the day, including Summer Veggie Kebabs with Fresh Corn Relish and Satay Noodle Salad. Enjoy!

STRAWBERRY SALSA

Strawberry Salsa? Ewwww! But really, what's wrong with using strawberries in salsa? According to Delish.com, “It's hard to believe that this salsa would be good, but trust us—it's amazing. Use it exactly how you would a tomato-based salsa: with chips, as a condiment..., or, frankly, with a spoon.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 8.

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Ingredients

3 c. fresh strawberries, chopped

2 cups fresh kiwi, peeled and chopped

1/2 c. red onion, chopped

1 jalapeno, seeded and chopped

3 tbsp. honey

3 tbsp. fresh lime juice

1 pinch kosher salt

Directions

Combine strawberries, kiwi, onion, and jalapeno in a bowl. Mix to combine. Add in honey, lime juice, and pinch of salt, and gently toss to coat. Refrigerate for 20 minutes. Serve with chips.

SUMMER VEGGIE KEBABS WITH FRESH CORN RELISH

As a kid in New York (state, not city), it seemed as though everyone had at least one recipe for kebabs, which usually started off with meat, interspersed with veggies, and usually fixed several times over the summer. This version is strictly veggies, and comes from the July/August 2013 issue of Vegetarian Times, page 32. It begins, “Easy-to-assemble vegetable kebabs are paired with a lightly sautéed corn relish for a dish that can be served either as an appetizer or as an entrée when placed atop couscous or another quick-cooking grain. To ensure even cooking, make sure all the vegetables are about the same size.” Serves 4 in 30 minutes or less.

To view this online, click here.

Corn Relish

1 Tbs. olive oil

1 medium yellow tomato, diced (2/3 cup)

1 large ear corn, kernels removed (1 1/3 cups kernels)

1 1/2 Tbs. white balsamic or white wine vinegar

1/4 tsp. dry mustard powder

2 Tbs. coarsely chopped fresh basil

Kebabs

1/4 cup olive oil

2 Tbs. white balsamic or white wine vinegar

3/4 tsp. dry mustard powder, divided

1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces

1 medium zucchini, halved and cut into 12 slices

1/2 small red onion, cut into 12 chunks

12 whole cremini mushrooms

12 grape or cherry tomatoes

Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.

To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.

Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.

Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides. Serve with Corn Relish.

nutritional information Per Serving (3 kebabs and 1/2 cup relish): Calories: 247; Protein: 5 g; Total Fat: 18 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free

SATAY NOODLE SALAD

This also comes from the July/August 2013 issue of Vegetarian Times, page 30. It begins, “Lightly grilled vegetables are paired with fresh pasta and tossed in a creamy peanut sauce for a one-bowl meal that’s delicious hot or cold. Feel free to substitute your favorite seasonal vegetables for those in the recipe.” Serves 4 in 30 minutes or less.

To view this online, click here.

3 oz. fresh fettuccine (1/3 9-oz. pkg.)

6 oz. stringless sugar snap peas

4 bunches baby bok choy, greens chopped, stem ends halved

6 radishes, trimmed and halved

2 medium Japanese eggplants, sliced diagonally

3 Tbs. natural creamy peanut butter

3 Tbs. unseasoned rice vinegar

3 Tbs. honey

1 Tbs. low-sodium soy sauce

1 tsp. chile sauce, such as sriracha

Coat grill pan or grill basket with cooking spray, and preheat over medium heat.

Cook noodles in boiling salted water 2 minutes. Add sugar snap peas, and cook 1 minute more. Drain, rinse with cold water, and drain again. Transfer to bowl.

Arrange bok choy stems, radishes, and eggplant slices on grill pan or in grill basket. Season with salt and pepper, if desired. Cook 6 minutes, turning once.

Meanwhile, whisk together peanut butter, vinegar, honey, soy sauce, and chile sauce in small bowl. Season with salt and pepper, if desired.

Cut eggplant into strips. Slice bok choy stems and radishes. Add vegetables to noodle mixture, and toss with peanut sauce.

nutritional information Per 2 1/2-cup serving: Calories: 256; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 17 mg; Sodium: 362 mg; Fiber: 7 g; Sugar: 21 g

GRILLED PEACH AND RASPBERRY FRUIT SALAD

This comes from the July/August 2015 issue of Vegetarian Times, page 66. It begins, “The play of temperatures and textures, plus the surprise addition of tomatoes, gives this simple salad extra flavor.” Serves 8.

To view this online, click here.

1 pt. fresh raspberries, divided

2 Tbs. lemon juice

1 1/2 Tbs. agave nectar

1 Tbs. grated lemon zest

1 Tbs. chopped fresh mint, plus more for garnish

8 firm, ripe peaches, halved and pitted

4 tsp. vegetable oil, plus more for grill or grill pan

1 Tbs. sugar

1/4 tsp. ground cinnamon

1 pinch freshly ground black pepper

2 small or 1 large heirloom tomato, cut into wedges (2 cups)

2/3 cup toasted pecan halves (2 oz.)

Mash 1 cup raspberries with fork in bowl. Stir in lemon juice, agave nectar, lemon zest, and mint. Set aside.

Brush cut sides of peaches with oil. Combine sugar, cinnamon, and pepper in bowl; sprinkle cut side of peaches with sugar mixture. Set aside.

Preheat grill or grill pan to medium-high heat.

Lightly grease grill plates. Place peaches cut side down on grill or grill pan. Grill 3 to 5 minutes, or until grill marks appear and peaches are tender.

Divide peaches, tomato wedges, and remaining 1 cup raspberries among serving plates. Serve topped with raspberry sauce, pecans, and chopped mint.

Nutrition Per 1-cup serving: Calories: 176; Protein: 3 g; Total Fat: 9 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 2 mg; Fiber: 5 g; Sugar: 19 g; Vegan; Gluten-Free

LOVELY, TENDER ANGEL FOOD CAKE

From the June 2013 issue of Vegetarian Times page 75. The recipe serves 10, and states, “One secret to perfect angel food cake is sifting the flour with some of the sugar so it blends into the meringue with minimal folding. The other is hanging the tube pan upside down over a glass bottle so the cake won’t deflate.”

1 cup cake flour

1 1/2 cups sugar, divided

1 1/4 cups egg whites (9–10 eggs)

1 1/4 tsp. cream of tartar

1 tsp. vanilla extract

1/4 tsp. kosher salt

1/4 tsp. almond extract

Position oven rack just below center, and preheat oven to 350°F. Sift cake flour and 1/2 cup sugar into medium bowl. Set aside.

Beat egg whites, cream of tartar, vanilla, salt, and almond extract in separate bowl with handheld electric mixer at medium-low speed until soft peaks form. Increase speed to medium. Gradually beat in remaining 1 cup sugar. Increase speed to medium-high, and beat 5 minutes, or until meringue is thick and shiny, and firm peaks hold when beaters are lifted.

Sprinkle one-quarter of flour mixture over meringue, and gently fold in with spatula or flat whisk just until blended (do not overmix). Repeat 3 more times. Scrape batter into ungreased 10- x 4-inch angel food cake pan with removable center.

Bake cake 30 to 32 minutes, or until puffed and lightly browned, and wooden skewer inserted near center comes out clean. Insert narrow-neck bottle into center tube, and invert pan to cool cake upside down.

Once cooled, remove pan from atop bottle, and cut around pan sides to loosen cake. Lift out pan’s center tube with cake. Cut under cake and around center tube to release cake. Cut into wedges, and serve.

nutritional information Per Slice: Calories: 185; Protein: 4 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 99 mg; Fiber: less than 1 g; Sugar: 31 g

BROCCOLI STIR-FRY WITH GINGER-AVOCADO SAUCE

This is from the June 2013 issue of Vegetarian Times, page 55. The recipe makes 4 servings in 30 minutes or fewer. The recipe states, “This veggie-packed stir-fry is served over a bed of baby spinach and dressed with a creamy ginger-avocado sauce.”

Ginger-Avocado Sauce

1 2-inch piece fresh ginger, peeled and sliced into coins

2 avocados

2 Tbs. lemon juice

1 Tbs. cold-pressed olive oil

2 tsp. raw honey

2 tsp. grated lemon zest

2 pinches sea salt

Stir-Fry

1 Tbs. coconut oil

1 medium red onion, halved and sliced (1 1/2 cups)

1/4 tsp. sea salt

4 cloves garlic, minced (4 tsp.)

1 head broccoli, cut into florets (4 cups)

1 small head cabbage or 1 bunch kale, sliced into thin ribbons (1/2 lb.)

4 cups organic baby spinach

1/4 cup lightly toasted sesame seeds, for garnish, optional

To make Ginger-Avocado Sauce: Place ginger in food processor, and pulse to mince. Add remaining ingredients, and blend until smooth. Blend in up to 1/2 cup water to thin to desired consistency. Store in refrigerator.

To make Stir-Fry: Heat coconut oil in wok or large skillet over medium heat. Add onion and salt; stir-fry 5 minutes, or until onion softens. Add garlic, and cook 2 minutes more. Add broccoli and 1/4 cup water; cover, and steam 3 minutes. Add cabbage; cover, and steam 2 minutes more.

Place 1 cup spinach on plate. Top with 1 cup broccoli mixture, and drizzle with 2 Tbs. Ginger-Avocado Sauce. Sprinkle with sesame seeds (if using).