Monday Recipes

It's Monday, time to get the week started. Hope you're weekend was good; mine was, though I didn't get everything done that I'd planned on doing. But that's okay, there's always next weekend, right?

Here are six yummy vegetarian recipes to help you start off the week, including Vegan Reuben Burgers and Garlic Ginger Vegetable Stir-Fry. Enjoy!

CURRIED APPLES AND "CHICKEN"

This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.

Ingredients

2 Tbs. vegetable oil

1 1/2 tsp. ground turmeric

2 tsp. hot or mild curry powder, or to taste

1 onion, chopped

1 Tbs. grated fresh ginger

3/4 cup apple juice or apple cider

2 Tbs. cornstarch

1 6-oz. pkg. "chicken" strips

8 oz. sliced mushrooms

1 apple, cored and diced, skin on

1/2 cup dry-roasted peanuts for garnish

Preparation

Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.

Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.

To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.

LOUISIANA GREENS AND "SAUSAGE"

This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.

Ingredients

2 tsp. olive oil

1/4 tsp. crushed red pepper

4 cloves garlic, minced

1 medium-sized onion, coarsely chopped

1 14-oz. bulk-style soy "sausage"

16 oz. mixed greens, such as mustard, collard, turnip and spinach

2 1/2 Tbs. red wine vinegar

1/3 cup white wine or vegetable stock

2 cups vegetarian "chicken" stock, boiling

3/4 cup tomato sauce

1/2 Tbs. dried thyme

Preparation

Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.

Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.

SLOW-ROASTED WINTER VEGETABLES

This is from Janis at AllRecipes. Janis wrote, "This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies."

Prep Time: 40 minutes; Cook: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 12 servings

To view this online, go to https://www.allrecipes.com/recipe/280359/slow-roasted-winter-vegetables/.

Ingredients

1 medium butternut squash, chopped into 1/2-inch cubes

2 medium yams, chopped into 1/2-inch cubes

2 medium sweet potatoes, chopped into 1/2-inch cubes

2 medium parsnips, chopped into 1/2-inch cubes, or more to taste

4 medium carrots, chopped into 1/2-inch cubes, or more to taste

1 large turnip, chopped into 1/2-inch cubes

8 medium (blank)s fresh mushrooms, quartered, or more to taste

3 each shallots, roughly chopped

1 bulb garlic, cloves sliced lengthwise in half

2 sprigs fresh rosemary, coarsely chopped

1 teaspoon coarse sea salt

1/4 teaspoon ground black pepper

1/4 cup olive oil

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.

Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

Cook's Notes:

Use any winter squash you prefer. You can use 1 medium onion instead of 3 shallots. You can use 1 tablespoon dried rosemary instead of fresh.

Adjust proportions to suit tastes, but try to keep balance of veggies roughly equal.

Can also be cooked on the top rack of a BBQ for 60 to 90 minutes, taking care not to burn on the bottom.

NO-CREAM CREAMED CORN

This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.

Ingredients

8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided

3 Tbs. olive oil

2 medium leeks, white parts thinly sliced (2 cups)

1 tsp. salt

1/4 cup fresh dill fronds, chopped

Preparation

Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.

Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.

Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.

VEGAN REUBEN BURGERS

Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?

I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!

The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.

"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."

And the recipe? Yum

You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.

Ingredients:

2 tablespoons sauerkraut

2 slices of rye bread (toasted)

2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)

1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)

2 TBS Tofutti Sour Cream

2 TBS Heinz ketchup

Instructions:

Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.

Remove from heat and spoon mixture over pre-toasted slice of rye bread.

Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.

Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.

GARLIC GINGER VEGETABLE STIR-FRY

Originally from Rachael Ray, this was on page 56 of the June 2004 issue of Vegetarian Times, and begins, "This gingery vegetable dish makes a delicious main meal for two. Adapted with permission from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 2 servings in 30 minutes or less

To view this online, go to https://www.vegetariantimes.com/recipes/garlic-ginger-vegetable-stir-fry/.

Ingredients

1 cup white rice

1 Tbs. vegetable or wok oil

2 tsp. dark sesame oil

1/2 head small napa cabbage, shredded

1/4 lb. snow peas, trimmed and cut in half on an angle

1 red bell pepper, seeded, quartered lengthwise and sliced into thin strips crossways

5 scallions, thinly sliced on an angle

2 cups bean sprouts, washed and drained

3 cloves garlic, finely chopped

2-inch piece fresh ginger, finely chopped or grated

1/4 cup dark soy sauce, preferably tamari

1 Tbs. Chinese 5-spice powder

3 oz. apricot preserves (about 3 rounded Tbs.)

Preparation

Prepare white rice according to package directions.

Heat a large nonstick skillet over high heat. Add vegetable or wok oil and sesame oil to hot pan. Add vegetables, and stir-fry for 2 or 3 minutes. Add garlic and ginger, and stir-fry for 2 minutes more. Add soy sauce. Sprinkle with Chinese 5-spice powder. Juice orange over pan, and add preserves.

Remove pan from heat, and toss until vegetables are evenly coated and preserves are dissolved. Season with a few pinches of salt to taste, and serve immediately over hot rice.