Meatless Monday

Monday – the weekend is over, the kids are back in school, and, if you have a Monday through Friday job, you’re back at work. It’s also Meatless Monday, the day when many people who normally eat meat try going meatless for at least one day. As a vegetarian (most of the time, anyway), I feel like, Yes, and…? But no matter, the offerings today are definitely yummy. Enjoy!

SPICY GINGERBREAD CAKE

This dairy-free vegan recipe is from One Green Planet. Serves 12.

This can be viewed online here.

Ingredients

3 oz fresh ginger, finely grated

1/4 cup blackstrap molasses

3/4 cup sugar in the raw

1 cup dark corn syrup

1 cup peanut oil

2 1/2 cup all-purpose flour

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp black pepper

1/4 tsp salt

1 cup water

2 tsp baking soda

3 tsp egg-replacement (such as, ener-g egg)

Preparation

Preheat the oven to 350 degrees Fahrenheit

Peel and chop the fresh ginger very fine with a sharp knife

In a medium sized bowl, mix molasses, corn syrup, sugar-in-the-raw and peanut oil

In a separate bowl, using a whisk comebine flour, cinnamon, cloves, salt and black pepper

Bring water to a boil and stir in baking soda. Add the hot water to the molasses mixture and mix. Then stir in the freshly grated ginger.

Whisk the dry ingredients into the sugar mixture.

Mix the egg replacer with 3 tbsp of water and add to the batter, mixing until everything is combined.

Pour batter into desired cake pans or muffin cups and bake for about twenty minutes, or until the cake springs back to a gentle touch.

CINNAMON-APPLE FRENCH TOAST

This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.

Apple Topping

4 large tart, firm apples, peeled, cored and sliced

3 Tbs. sugar

1/2 tsp. cinnamon

2 tsp. fresh lemon juice

French Toast

2 cups plain or vanilla soymilk

1/2 cup apple butter

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/4 tsp. salt

12 slices soft-crust French bread, sliced 1/2 inch thick

To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.

To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.

Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.

Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars

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.

CURRIED STUFFED SPAGHETTI SQUASH

From page 68 of the October 2014 issue of Vegetarian Times. It begins, “Curry and winter squash pair well in fall dishes like this gorgeous stuffed squash.” Serves 4, and can be viewed online here.

2 spaghetti squash (1 1/2 lb. each)

1 cup cooked chickpeas

1 small red onion, sliced (1 cup)

6 oz. extra-firm silken tofu, drained and cut into 1/2-inch pieces

1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced

1/3 cup golden raisins

1 Tbs. finely chopped jalapeño chile

1/2 cup light coconut milk

1 1/2 tsp. curry powder

2 Tbs. thinly sliced basil, optional

Preheat oven to 375°F.

Pierce squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and stand squash upright. Cut straight down length of squash. Remove seeds with spoon. Place halves cut side down on rimmed baking sheet, and add 11/2 cups water to cover surface. Bake 30 minutes, or until squash yields when pressed.

Cool squash cut side up 10 minutes. Scrape squash halves with fork to release strands.

Transfer strands to large bowl, and stir in chickpeas, onion, tofu, sun-dried tomatoes, raisins, and jalapeño.

Whisk together coconut milk and curry powder in bowl; stir into squash mixture, and toss to combine. Season with salt and pepper, if desired.

Fill squash shells with mixture, and return to baking sheet, cut side up. Bake 20 minutes, or until heated through. Garnish with basil (if using).

nutritional information Per Squash half: Calories: 270; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 3 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 210 mg; Fiber: 9 g; Sugar: 19 g; Vegan; Gluten-Free

CREAMY SPINACH SOUP WITH PANEER CROUTONS

This is from the October 2012 issue of Vegetarian Times, page 32. It starts out, “Paneer, a mild Indian cheese, tops this tasty soup. If you can’t find paneer, substitute cubed fresh mozzarella or tofu.” Serves 4 in 30 minutes or less.

2 Tbs. butter, divided

1 small onion, chopped (1 cup)

1 Tbs. thinly sliced fresh ginger

2 cloves garlic, peeled and thinly sliced

2 tsp. curry powder

1/2 tsp. black mustard seeds

1/2 tsp. ground turmeric

1 cup frozen shredded hash browns, thawed

3 2/3 cups low-sodium vegetable broth

1 1-lb. pkg. frozen spinach

4 oz. paneer cheese, cubed (1 cup)

Heat 1 Tbs. butter in pot over medium heat. Add onion, and cook 3 minutes. Stir in ginger, garlic, curry powder, mustard seeds, and turmeric. Cook 1 minute. Add hash browns and broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 7 minutes. Stir in spinach, and cook 2 minutes more, or until wilted. Purée with immersion blender until smooth.

Heat remaining 1 Tbs. butter in nonstick skillet over medium heat. Add paneer cubes, and cook 5 to 7 minutes, or until golden brown, turning occasionally. Spoon paneer over soup, and serve hot.

nutritional information Per 1 1/2-cup serving: Calories: 264; Protein: 11 g; Total Fat: 13 g; Saturated Fat: 9 g; Carbohydrates: 22 g; Cholesterol: 44 mg; Sodium: 453 mg; Fiber: 4 g; Sugar: 6 g; Gluten-Free

PATATAS BRAVAS

This is from page 48 of the March 2010 issue of Vegetarian Times. It begins, “Patatas bravas means ‘fierce potatoes,’ and hot smoked Spanish paprika gives the sauce for this roasted spuds an addictive bite. Spoon the sauce over the potatoes, or serve in a bowl along with toothpicks for dunking the potato wedges.” This vegan, gluten-free recipe serves 6.

1 1/2 lb. red potatoes, cut into 1-inch-thick wedges

3 Tbs. olive oil, divided

3 tsp. minced garlic, divided

1 tsp hot smoked paprika, or more to taste

3/4 cup canned crushed tomatoes

Preheat oven to 425 degrees F. Toss potatoes with 2 Tbs. oil on large baking sheet. Season with salt and pepper, if desired; cover tightly with foil; and roast 20 minutes. Remove foil, and continue roasting 12 minutes, or until potatoes are golden on bottom. Carefully turn potatoes, and roast 8 minutes more, or until browned. Sprinkle 1 tsp. garlic over potatoes, and transfer to serving dish.

Meanwhile, heat remaining 1 Tbs. oil in small saucepan over medium heat. Add remaining 2 tsp. garlic, and sauté 30 seconds, or until just fragrant. Add paprika, sauté 10 seconds, then stir in tomatoes. Season with salt and pepper, if desired, and simmer 10 minutes. Serve potatoes with sauce.

Per 1-cup serving: 172 cal; 3 g protein; 7 g total fat (less than 1 g saturated fat); 23 g carb; 0 mg chol; 49 mg sodium; 2 g fiber; less than 1 g sugars