It's Monday. Did you get everything done this weekend that you'd planned on doing? I know I sure didn't. But at least there's next weekend.
Here are today's six vegetarian recipes to get the week started. Enjoy!
SPAGHETTI WITH LEMON AND TOASTED WALNUTS
From the December 2013 issue of Vegetarian Times, page 62. It starts off, “This simple Italian combination is tasty on its own, or it can be filled out with roasted or steamed vegetables.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 cup walnut halves
1/2 cup freshly grated Parmesan cheese
1/4 cup olive oil
1/4 cup lemon juice
2 tsp. grated organic lemon zest
1 clove garlic, minced (1 tsp.)
3/4 tsp. freshly ground black pepper
1 lb. spaghetti
1 cup Italian parsley, coarsely chopped
Preheat oven to 350°F. Toast walnuts on baking sheet 10 minutes. Cool, and coarsely chop.
Whisk together cheese, oil, lemon juice, lemon zest, garlic, and pepper in large bowl.
Cook pasta according to package directions. Drain, and reserve 1/2 cup pasta cooking water. Add drained pasta to cheese mixture, and toss to combine, adding some pasta water if mixture seems too thick. Stir in parsley and walnuts, and season with salt and more pepper, if desired.
nutritional information Per 1-cup serving: Calories: 387; Protein: 12 g; Total Fat: 18 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: 4 mg; Sodium: 83 mg; Fiber: 4 g; Sugar: 1 g
CORNBREAD AND PINTO BEAN SHEPHERD'S PIE
This comes from the January/February 2013 issue of Vegetarian Times, page 30. It starts off, “Serve this dish with taco toppings (such as salsa, chile and bell peppers, radishes, and shredded lettuce) that can be sprinkled over each serving.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 14.5-oz. cans pinto beans, drained, 1 1/2 cups bean liquid reserved
3 Tbs. tomato paste
1 Tbs. olive oil
1 large red onion, cut into 1/4-inch dice (2 1/2 cups), divided
2 1/2 Tbs. chili powder
3 medium plum tomatoes, seeded and chopped (1 1/2 cups), divided
6 Tbs. whole-grain cornbread and muffin mix, such as Arrowhead Mills
1 1/3 cups plain nonfat Greek yogurt, divided
1 large egg
1 1/2 Tbs. sugar
Place oven rack in top position, and preheat oven to 425°F. Coat 9-inch pie dish with cooking spray. Whisk reserved bean liquid with tomato paste in bowl.
Heat oil in large skillet over medium-high heat. Add 2 cups onion. Cover, and cook 4 minutes, or until onion begins to soften, stirring occasionally. Add chili powder, and stir 10 seconds to coat onions. Stir in tomato paste mixture, 1 cup tomatoes, and then beans. Bring to simmer, stirring occasionally. Reduce heat to low, and simmer uncovered, 6 minutes, or until flavors blend and chili liquids thicken. Season with salt and pepper, if desired.
Meanwhile, combine cornbread mix, 1/3 cup yogurt, egg, sugar, and 1 Tbs. water in medium bowl.
Spread chili beans in prepared pie dish. Pour cornbread batter over beans, spreading with back of spoon. Bake 10 minutes, or until cornbread is set and golden.
Meanwhile, finely chop remaining 1/2 cup onion. Place in small bowl; mix in remaining 1/2 cup tomatoes, and season with salt and pepper, if desired.
Divide shepherd’s pie among shallow bowls. Serve with tomato salsa and remaining 1 cup yogurt.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
To view this online, click here.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
BLACK BEAN CHIPOTLE CHILI
This comes from from Jolinda Hackett, About.com's Vegetarian Food expert. Jolinda wrote, “This black bean chipotle chili is actually one of my all-time favorite winter recipes. The smokiness and heat imparted by the chipotle chile adds a great depth of flavor to this hearty and delicious vegetarian dish.
“If you've never used chipotle chiles in Adobo sauce before, be careful to use just one chile and a little of the sauce. If you make the mistake of emptying the whole can, you'll be in for something of a fiery surprise. The leftovers from the can of chiles can be bagged and kept in the freezer until you want to whip up another batch of black bean chipotle chili.”
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Makes 4-6 servings
To view this online, click here.
Ingredients
2 tsp canola oil
2 garlic cloves, smashed
1 cup finely chopped onion
1 medium yellow or red pepper, diced
1 tbsp chili powder
2 tsp cumin
1/2 tsp dried oregano
2 15-ounce cans of low-sodium black beans
2 14.5-ounce can of fire-roasted crushed tomatoes (such as Muir Glen)
1 chipotle chile from a can, finely chopped, and 1 tbsp Adobo sauce
1/4 cup fresh chopped cilantro
Nonfat plain Greek yogurt for topping (optional)
Preparation
Heat oil on medium-low heat in a large pan.
Sauté garlic, onions and chopped pepper until softened. Add chili powder, cumin and oregano, followed by black beans, tomatoes and chipotle chile with sauce.
Bring to a boil, then simmer for 10 minutes. Add cilantro. Simmer for 5 more minutes.
Serve in bowls with a dollop of fat-free Greek yogurt on top and a side of corn bread.
Per Serving: Calories 332, Calories from Fat 33, Total Fat 3.6g (sat 0.3g), Cholesterol 0mg, Sodium 382mg, Carbohydrate 58.7g, Fiber 15.4g, Protein 16.1g
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
1 1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
ALMOND CAKE
This comes from Mark Bittman and Sam Sifton in The New York Times cooking e-newsletter. It begins, “This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment – a food processor and a mixer – but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.” Yield: 8 servings; Time: 2 hours 15 minutes.
This was featured in “Feast In A Day” and can be viewed online here.
Ingredients
1 small to medium orange
1 lemon
6 ounces raw almonds
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup olive oil
Confectioners’ sugar
Preparation
Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
Set oven to 350 degrees, and grease a 9-inch springform pan.
When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
