Meatless Monday

A little late, but here, nonetheless. Enjoy!

CHICKLESS POT PIE

This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy

Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback

Ingredients

1 cup thinly sliced carrots

1 cup frozen green peas

1 cup small diced potatoes

1/2 cup thinly sliced celery

1/3 cup finely chopped onion

1/2 cup butter substitute, such as Earth Balance

1/3 cup unbleached, all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon celery seed

1/4 teaspoon garlic powder

1 3/4 cups vegetable broth

2/3 cup almond milk

Two 9-inch unbaked pie crusts, lard free

Directions

Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.

In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.

In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.

Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.

POTATO KNISHES

This comes from the March 2015 issue of Vegetarian Times, page 54. It starts off, "Chopped spinach adds a boost of nutrients and flavor to these cozy dumplings. Feel free to substitute your favorite fillings." Makes 8 knishes

To view this online, click here.

Filling

1 lb. russet potatoes, peeled and cut into chunks

2 Tbs. ground flaxseeds

4 Tbs. vegetable oil

3 medium onions, chopped (4 1/2 cups)

4 oz. baby spinach, coarsely chopped (4 cups)

1 clove garlic, minced (1 tsp.)

Coarse sea salt for garnish, optional

Dough

2 cups all-purpose flour

1/2 tsp. salt

2 Tbs. ground flaxseeds

1/3 cup vegetable oil

1 1/2 tsp. vinegar

1 small onion, finely grated (1/4 cup)

To make Filling: Cover potatoes with water in saucepan, bring to a boil, and cook 10 to 15 minutes, or until very soft. Drain, reserve cooking liquid, and transfer potatoes to medium bowl. Mash with 1/4 cup cooking water and flaxseeds. Set aside.

Heat oil in large skillet over medium heat. Add onions, and cook 7 to 10 minutes, or until golden. Add spinach, garlic, and 1/2 cup potato cooking water; cook 5 minutes, or until spinach is tender and bright green and liquid has evaporated.

Stir onion mixture into potatoes, adding more potato cooking water, if necessary. Season with salt and pepper, if desired. Cool.

To make Dough: Whisk together flour and salt in medium bowl. Whisk together flaxseeds and 1/2 cup hot potato cooking water in small bowl. Whisk in oil, vinegar, and grated onion. Stir liquid into flour mixture until soft dough forms, adding 1 to 2 Tbs. more potato cooking water, if necessary. Cover with kitchen towel, and let rest 1 hour.

Preheat oven to 350°F. Coat baking sheet with cooking spray.

Divide Dough into two rounds. Roll one round of Dough into 10-inch square on well-floured work surface, then cut into four 5-inch squares. (Note: Dough is very forgiving, but it will be soft.)

Scoop 1/2 cup cooled Filling into center of each square. Pull Dough edges up and around Filling, and pinch to close. Place seam side down on prepared baking sheet. Repeat with remaining Dough round and Filling. Brush knishes with oil, and sprinkle with coarse salt (if using). Bake 30 to 40 minutes, or until golden brown.

nutritional information Per Knish: Calories: 362; Protein: 6 g; Total Fat: 18 g; Saturated Fat: 1 g; Carbohydrates: 45 g; Cholesterol: 0 mg; Sodium: 176 mg; Fiber: 5 g; Sugar: 5 g; Vegan

LENTIL-POTATO PIZ'ANNS WITH BROCCOLI SLAW

This recipe is from page 28 of the January/February 2015 issue of Vegetarian Times. It starts off, “A can of Indian-spiced lentil soup is the 'sauce' on this potato-topped naan pizza.” Makes 4 pizzas in 30 minutes or less.

3 tsp. vegetable oil or olive oil, divided

1 tsp. mango chutney

1 tsp. cider vinegar

2 cups broccoli slaw or grated broccoli stems and carrots

6 new or baby red-skinned potatoes, thinly sliced (1 1/2 cups)

1 tsp. curry powder

1 15-oz. can Indian-spiced lentil soup, such as Amy’s Indian Golden Lentil Soup

1 cup frozen peas

4 garlic or tandoori naan

Preheat oven to 350°F.

Whisk 2 tsp. oil, chutney, and vinegar in medium bowl. Add broccoli slaw, and toss to coat. Season with salt and pepper, if desired. Set aside to marinate.

Toss potatoes with remaining 1 tsp. oil and curry powder in bowl; season with salt and pepper, if desired. Spread in single layer on baking sheet, and bake 5 to 6 minutes, or until beginning to brown on edges. Set aside. Increase oven temperature to 425°F.

Empty soup into strainer to strain off excess liquid. Transfer to bowl, and stir in peas.

Spread each naan with one-quarter of soup mixture, and top with potato slices. Place on baking sheet, and bake 10 to 12 minutes, or until naans are hot and crisp and potatoes on top are browned and tender.

Top hot pizzas with slaw mixture.

nutritional information Per Pizza: Calories: 429; Protein: 17 g; Total Fat: 12 g; Saturated Fat: 2 g; Carbohydrates: 70 g; Cholesterol: 0 mg; Sodium: 752 mg; Fiber: 12 g; Sugar: 7 g

STUFFED GRAPE LEAVES CASSEROLE

This one is from the January/February 2012 issue of Vegetarian Times, page 51. It starts off, “If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.” Serves 8.

To view this online, click here.

30 jarred or fresh grape leaves

2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish

1 large onion, finely diced (2 cups)

1 cup brown rice

2 cups low-sodium tomato juice or vegetable juice

1 cup chopped unsalted, hulled pistachios

1 cup chopped fresh parsley

1 cup chopped fresh mint

1 cup raisins or dried currants

1/4 cup lemon juice

1 lemon, sliced, for garnish

Pomegranate molasses, for drizzling, optional

Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 21/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.

Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).

nutritional information Per 1 1/2-cup serving: Calories: 341; Protein: 8 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 408 mg; Fiber: 6 g; Sugar: 17 g; Vegan; Gluten-Free

VEGAN IRISH COLCANNON POTATOES AND CABBAGE

Last Monday, I posted two Colcannon recipes, as well as one on Tuesday. Here's another version of this yummy recipe. While St. Patrick's Day may be over for another year, this can be eaten any time.

This one came from Jolinda Hackett, About.com's vegetarian food expert. She writes, “Colcannon is a traditional Irish side dish made with potatoes and cabbage, and this version is both vegetarian and vegan and it's gluten-free as well (double check that your soy milk is gluten-free). Make this recipe for St. Patrick's Day, or any day that you are longing for a wee taste of Ireland.” Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 55 minutes; Yield: 6 servings.

To view this online, click here.

Ingredients

water for boiling

5 large potatoes

1 head green cabbage, chopped

3 leeks, sliced

1 cup soy milk

1/4 tsp nutmeg (optional)

salt and pepper to taste

Preparation

Place potatoes in a large pot and add enough water to cover the potatoes. Bring to a boil and cook for at least 20 minutes, or until potatoes are tender.

In a separate pot, boil the cabbage in water for 15 minutes. Drain and set aside.

In another pot or skillet, cook leeks in soy milk until tender, about 15 minutes.

When potatoes are done cooking, mash them together with leeks, soy milk, nutmeg, salt and pepper.

Add cabbage and stir to combine. Add more salt and pepper to taste and enjoy!

BLACK BEAN AND ZUCCHINI TORTILLA SOUP

This also comes from Joina Hackett. Here, she writes, “This vegetarian black bean and zucchini soup is deliciously spicy, but not overpoweringly so. The cheese on top tames the kick a bit, and you could add a dollop of sour cream to counteract the spiciness too. All that fabulous spicy flavor comes from the addition of a fresh jalapeno pepper. Along with a fresh jalapeno, there's plenty of chili powder, cumin and a dash of cayenne pepper to bring up the heat.” Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4-6 servings.

To view this online, click here.

Ingredients

1 medium onion, chopped

2 garlic cloves, minced

1 tbsp vegetable oil

1 teaspoon ground cumin

3/4 teaspoon chili powder

dash cayenne pepper

4 cups vegetable broth or water (vegetable broth is better)

1 14 ounce can diced or crushed tomatoes

1 14 ounce can black beans, rinsed, drained (you could also use kidney beans, if you prefer)

1/4 tsp salt

1/2 jalapeno pepper, minced

1 medium zucchini, chopped

corn tortillas

shredded or grated cheese (optional)

fresh chopped cilantro (optional)

hot sauce (optional)

Preparation

In a large soup or stock pot, heat the onion and garlic in vegetable oil for just a minute or two, then add ground cumin, chili powder and cayenne. Heat, stirring the spices around, for just another minute to lightly toast the spices.

Add vegetable broth or water, diced or crushed tomatoes, black beans, salt and jalapeno pepper, stirring to combine well. Bring to a boil, then reduce to a slow simmer. Heat for at least ten minutes, then add chopped zucchini and heat for just another 6-8 minutes, until zucchini is cooked.

While your soup is simmering stovetop, heat the oven to 375 degrees. Slice a couple corn tortillas (use more or less, depending on your taste; it really doesn't matter) into medium sized pieces and place the corn tortillas in a single layer on a baking pan. Toast them in the oven until they're lightly crisped, about ten minutes. For even crisping, you'll want to turn them over about halfway through the baking process.

Add the baked corn tortillas to individual portions of soup, and top each soup bowl with some fresh chopped cilantro, a bit of shredded cheese (or omit if you're cooking for vegans), and, if you like things spicy, with a bit of hot sauce.Enjoy your black bean and zucchini tortilla soup!