Monday Recipes

It's Monday, time to get the week started. Hopefully, your weekend was half-way decent. Mine was, even if it was way too short. Well, there's always next weekend.

In the meatime, we wtill need to eat. Here are six vegetarian recipes to get your week started off just right. Check out the Moroccan Chickpea and Squash Stew, the White Bean Enchiladas, and the rest of today's yummy recipes. Enjoy!

ONE-POT VEGETABLE BIRYANI

This is from Zainab Shah in The New York Times cooking enewsletter. For this yumminess, Zainab wrote, "Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one’s adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn’t compromise flavor."

Total Time: 1 hour; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1022758-one-pot-vegetable-biryani. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, loads of guides, great ideas for your next meal.

Ingredients

2 cups basmati rice

1/4 cup ghee or any neutral oil

1 dried bay leaf

2 whole star anise (optional)

4 whole cloves

4 cardamom pods

4 fresh Thai green chiles or green finger chiles, stems removed

1 medium red onion, finely chopped

1 tablespoon ginger paste or freshly grated ginger

1 tablespoon garlic paste or freshly grated garlic

1/2 teaspoon turmeric powder

2 teaspoons Kashmiri red chile powder or other ground red chile

1 plum tomato, finely chopped

1/2 cup chopped cilantro leaves

1/2 cup chopped mint leaves

1 medium carrot, peeled and thinly sliced

1 small potato, peeled and finely diced

1 cup small cauliflower florets

1/2 cup frozen green peas, thawed

1/2 cup cut green beans (fresh or frozen)

1/2 cup full-fat Greek yogurt

2 tablespoons fine sea salt

2-1/2 cups unsalted vegetable stock or water

1 teaspoon garam masala

1 tablespoon fresh lemon juice, plus 3 lemon slices

1/2 cup fresh pomegranate seeds (optional)

1/4 cup toasted or fried cashews, halved (optional)

Preparation

Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.

Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don’t let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.

Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.

Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.

Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.

BAKED VEGETABLE MEDLEY

This is from the January 2003 issue of Vegetarian Times, page 22. It begins, “The crust for this vegetable-filled pie may be made from ready-made, store-bought dough that you roll out and fit into a pie plate. Or, for a no-fuss meal, start with a premade frozen pie crust. This is a meal-in-a-slice, calling only for a light dessert of fruit and nuts.” Serves 4 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/baked-vegetable-medley/.

Ingredients

One 9-inch unbaked frozen pie shell

2 Tbs. olive oil

1 large leek, thinly sliced

1 tsp. minced garlic

1/2 bunch kale, shredded

2/3 cup chunky seasoned tomato sauce

1-1/2 cups artichoke hearts, drained

6 oz. smoked tofu, cut into thin strips

1 cup grated low-fat mozzarella cheese

Directions

Preheat oven to 375F. Reserve strips of leek for garnish.

Bake pie shell until golden, about 10 minutes, or according to package directions. Remove from oven, and set aside. Increase oven temperature to 450F.

Heat olive oil in large skillet over med-ium heat. When hot, sauté leek and garlic for about 5 minutes. Add kale and tomato sauce, stirring often, and cook until kale wilts and leeks are translucent. Add artichoke hearts.

Fill baked pie shell, and arrange tofu pieces decoratively on top. Sprinkle grated cheese over top, and bake 5 minutes more. Increase oven temperature to broil, and heat until cheese browns, about 1 minute.

nutritional information Per Serving: Calories: 420; Protein: 18 g; Total Fat: 25 g; Saturated Fat: 8 g; Carbohydrates: 34 g; Cholesterol: 20 mg; Sodium: 510 mg; Fiber: 5 g; Sugar: 3 g

RED, RED SALAD

From the June 2004 issue of Vegetarian Times. The recipe, which serves 8 and is ready in 30 minutes or less, begins, “Reminiscent of the '50s favorite chopped salad, this dish indulges your whim for something red and colorful for spring and summer eating. You can dress this with an oil-and-balsamic vinegar mixture or any other preferred dressing. Because this is a focal point for lunch or supper, accompany the salad with grilled cheese squares and wrap the meal up with a tempting sweet, such as a wedge of berry pie. Toast the meal with icy lemonade. This makes about 8 1 to 1-1/2-cup servings.”

Ingredients

1 bunch radishes, greens removed, trimmed and quartered

1/2 head red cabbage, cored and chopped

1 cup grape tomatoes

2-1/2 cups red kidney beans, drained and rinsed

1 large red bell pepper, seeded and diced

1/2 large red onion, diced

Salt and freshly ground black pepper to taste

Salad dressing to taste

Directions

Put all vegetables and beans in a large salad bowl, and season with salt and pepper. Dress with salad dressing, toss and serve.

nutritional information Per SERVING: Calories: 100; Protein: 6 g; Carbohydrates: 20 g; Sodium: 200 mg; Fiber: 6 g; Sugar: 3 g; Vegan

MOROCCAN CHICKPEA AND SQUASH STEW

This is from Yasmin Khan at TheKitchn. The recipe begins, "In Morocco, evening Iftar meals during Ramadan often begin with a big bowl of harira — a hearty lentil, tomato, and chickpea soup. This recipe takes inspiration from that ever-popular dish and adds in butternut squash, dried apricots, and fragrant strands of saffron, which lend depth and sweetness, while also making it a more substantial stew. However you want to label it, it’s a nourishing bowl of comfort food that will fill your whole kitchen with the heady scents of warming spices such as cinnamon, smoked paprika, and ginger.

"The stew is also dairy-free and vegetarian! You can serve it with warm fresh bread on the side, like toasted buttered sourdough or Arabic khubz flatbreads drizzled with extra-virgin olive oil. This is a great dish to make ahead, as the flavors taste even better after the stew has rested for a few hours or overnight."

Prep Time: 15 minutes; Cook Time: 1 hour to 1 hour 5 minutes; Serves 6

To view this online, go to https://www.thekitchn.com/moroccan-chickpea-and-squash-stew-recipe-23515241.

Ingredients

2 medium yellow onions

2 tablespoons sunflower or vegetable oil

2 medium stalks celery

4 cloves garlic

1-1/2 teaspoons ground cumin

1-1/2 teaspoons ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

3/4 cup dried split red lentils

1/4 teaspoon crumbled saffron strands

1 pinch granulated sugar

12 ounces butternut squash

8 dried apricots

1 (15-ounce) can chickpeas

1 (15-ounce) can or 1/2 (28-ounce) can whole tomatoes

2-1/2 to 3 cups low-sodium chicken or vegetable broth

1/4 cup uncooked white rice

3/4 teaspoon kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper

1/4 medium bunch fresh cilantro

3 tablespoons olive oil

Lemon juice

Aleppo pepper or other red pepper flakes, for serving (optional)

Instructions

Finely dice 2 medium yellow onions (2 1/2 cups). Heat 2 tablespoons sunflower oil in a Dutch oven or large pot over medium heat. Add the onions and sauté until softened and browned, stirring occasionally, 12 to 15 minutes. Meanwhile, finely dice 2 medium celery stalks (1/2 cup) and finely chop 4 garlic cloves. Fill a kettle or medium saucepan with at least 3 1/2 cups water and bring to a boil, then take off the heat.

Add the celery, garlic, 1-1/2 teaspoons ground cumin, 1-1/2 teaspoons ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground ginger to the pan. Stir well and cook, stirring often, for 2 minutes.

Add 3 cups of the boiled water and 3/4 cup dried split red lentils, and stir to combine. Cover and cook until softened and all the liquid is absorbed, 10 to 15 minutes. Meanwhile, prepare the remaining ingredients.

Grind 1/4 teaspoon crumbled saffron strands in a mortar and pestle or spice grinder, or crumble finely with your fingers. Transfer to a small bowl, add 2 tablespoons of the boiled water and 1 pinch granulated sugar, and smash together with the back of a spoon; set aside to steep. Peel 12 ounces butternut squash and cut into 3/4-inch pieces (2-1/2 cups). Halve 8 dried apricots. Drain and rinse 1 (about 15-ounce) can chickpeas.

Add the saffron liquid, squash, chickpeas, apricots, 2-1/2 cups low-sodium vegetable or chicken broth, 1 (15-ounce) can tomatoes and their juices, 1/4 cup uncooked white rice, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pan. Stir to combine and bring to a simmer.

Reduce the heat to medium low. Cover and simmer, stirring occasionally, until the squash is completely soft and beginning to melt into the stew, 25 to 30 minutes. Add more broth 1/4 cup at a time as needed if the stew is dry. Meanwhile, finely chop 1/4 medium bunch fresh cilantro leaves and tender stems until you have about 1/4 cup.

Reserve 1 tablespoon of the cilantro for garnish. Add the remaining cilantro and 3 tablespoons olive oil to the stew and stir to combine. Taste and season as needed with more kosher salt, black pepper, or lemon juice. Serve garnished with the reserved cilantro and Aleppo pepper or other red pepper flakes if desired.

Recipe Notes

Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 6 months.

WHITE BEAN ENCHILADAS

This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."

Makes 3 servings (serving size: 2 enchiladas)

To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.

Ingredients

2 tablespoons fat-free sour cream

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided

2 tablespoons canned chopped green chiles

1 tablespoon sliced green onions

1 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

1 (10-ounce) can enchilada sauce (such as Old El Paso), divided

1/4 cup water

6 (6-inch) corn tortillas

Cooking spray

1 tablespoon minced fresh cilantro (optional)

Directions

Preheat oven to 350°.

Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.

Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.

Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1 - 1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1-1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.