Meatless Monday

It's the first full day of summer...Hope the weather is great where you are. Here are today's vegetarian recipes. Enjoy!

ZUCCHINI WITH SPICY ROMESCO AND WILTED CHARD

This comes from the April/May 2013 issue of Vegetarian Times, page 28. It begins, “This recipe calls for a spiral slicer, which cuts the zucchini into thin, pasta-like strands for a delicious take on the 'classic' zucchini pasta with marinara. No spiral slicer in your kitchen? Try a julienne vegetable peeler or mandoline.” Serves 4 in 30 minutes or less.

To view this online, click here.

Wilted Chard

4 oz. Swiss chard leaves, stems removed (4 cups)

1 Tbs. olive oil

1 Tbs. grated lemon zest

1 Tbs. lemon juice

Zucchini with Spicy Romesco

4 large red bell peppers, chopped (6 cups)

3 Roma tomatoes, chopped (3 cups)

2 Tbs. olive oil

2 Tbs. lemon juice

1 clove garlic, peeled

1 tsp. chili powder

1/8 tsp. red pepper flakes

1/4 cup raw almonds

1/4 cup raw hazelnuts

4 large zucchini, peeled

To make Wilted Chard: Toss together all ingredients in large bowl, and season with salt and pepper, if desired. Set aside to marinate.

To make Zucchini with Spicy Romesco: Blend bell peppers, tomatoes, oil, lemon juice, garlic, chili powder, and red pepper flakes in food processor until smooth. Add almonds and hazelnuts, and process until well combined but still chunky. Season with salt and pepper, if desired.

Slice zucchini into noodles with spiral slicer, and add to sauce.

Divide Wilted Chard among individual serving plates. Top each serving with 2 cups Zucchini with Spicy Romesco.

nutritional information Per 2 1/2-cup serving: Calories: 342; Protein: 11 g; Total Fat: 22 g; Saturated Fat: 3 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 125 mg; Fiber: 11 g; Sugar: 19 g; Vegan; Gluten-Free

WARM CARROT AND ADZUKI BEAN SALAD

This comes from the April/May 2014 issue of Vegetarian Times, page 69, and starts off, “The combination of sweet and spicy roasted carrots, earthy adzuki beans, and tangy dressing is a taste sensation.” Serves 6.

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Salad

7 large carrots, sliced diagonally into 3/8-inch-thick ovals

2 Tbs. olive oil

1 1/2 tsp. paprika

1 1/2 tsp. ground cumin

1/2 tsp. cayenne pepper

1 1/2 cups cooked adzuki beans

1 Tbs. red wine vinegar

5 cups baby spinach leaves

1 large avocado, sliced

1 Tbs. thinly sliced red jalapeño chile

1 cup cilantro leaves

Dressing

1 cup cilantro leaves, finely chopped

1/4 cup mint, finely chopped

1/4 cup olive oil

3 Tbs. fresh lime juice

1 Tbs. red wine vinegar

1 clove garlic, minced (1 tsp.)

1/8 tsp. ground cumin

To make Salad: Preheat oven to 400°F. Line rimmed baking sheet with parchment paper.

Toss carrots with oil, paprika, cumin, and cayenne in large bowl. Spread on prepared baking sheet, and roast 40 to 45 minutes, or until beginning to brown. Cool.

Toss adzuki beans with vinegar in bowl.

To make Dressing: whisk together all ingredients, and season with salt and pepper, if desired.

Place spinach on large platter. Top with carrots, beans, and avocado. Drizzle with Dressing, and sprinkle with sliced chile and cilantro leaves.

nutritional information Per 1 cup: Calories: 317; Protein: 7 g; Total Fat: 20 g; Saturated Fat: 3 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 104 mg; Fiber: 11 g; Sugar: 5 g; Vegan; Gluten-Free

DOUBLE CORN CAKES WITH BLACK BEANS

This is from the April/May 2015 issue of Vegetarian Times, page 77. It begins, “Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa.” Serves 4 in 30 minutes or less.

To view this online, click here.

1 Tbs. olive oil

1 medium yellow onion, diced (1 1/2 cups)

3 cloves garlic, minced (1 Tbs.)

1 jalapeño chile, seeded and diced (1/4 cup)

1 Tbs. ground cumin

2 15-oz. cans no-salt-added black beans, rinsed and drained

1 15-oz. can diced tomatoes

1 1/2 cups fresh or thawed frozen corn kernels, divided

1 Tbs. lime juice

1 18-oz. tube pre-cooked polenta

1 large egg, lightly beaten

Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.

Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.

Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.

nutritional information Per Serving (2 corn cakes and 1 1/4 cups beans): Calories: 395; Protein: 19 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 74 g; Cholesterol: 47 mg; Sodium: 656 mg; Fiber: 16 g; Sugar: 12 g; Gluten-Free

TOFU CUBAN SANDWICHES WITH JICAMA STICKS

Total Time: 40 min

Prep: 20 min

Cook: 20 min

Yield: 4 servings

Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/tofu-cuban-sandwiches-with-jicama-sticks-recipe.print.html?oc=linkback

Ingredients

1 14 -ounce package extra-firm tofu

1 small onion, sliced 1/4 inch thick

3 cloves garlic, roughly chopped

1 1/2 tablespoons extra-virgin olive oil

Juice of 2 oranges

1 medium jicama (about 3/4 pound)

1/4 teaspoon chili powder

4 small whole-wheat hoagie rolls, split

1/4 cup yellow mustard

1 1/4 cups shredded low-fat low-sodium Swiss cheese (5 ounces)

2/3 cup chopped roasted red peppers, drained and rinsed

1/2 kosher dill pickle, chopped (about 1/4 cup)

Directions

Lay the tofu on a cutting board and cut horizontally into 8 equal slices. Put in a shallow dish with the onion, garlic, olive oil and half of the orange juice and turn to coat; marinate 5 to 10 minutes.

Meanwhile, peel the jicama using a sharp knife and cut into sticks. Toss in a bowl with the remaining orange juice and the chili powder.

Heat a large nonstick skillet over medium-high heat. Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side. Transfer to a plate. Add the marinade to the pan and cook, stirring, 4 minutes.

Spread the cut sides of the rolls with the mustard and sprinkle with the cheese. Sandwich with the peppers, pickle, onion mixture and tofu.

Heat a large cast-iron skillet over medium heat. Working in batches, add the sandwiches and top with another heavy skillet to flatten; cook until golden brown and the cheese melts, 2 to 3 minutes per side. Serve with the jicama sticks.

HERBED ZUCCHINI PIE

This comes from Tablespoon.com, and starts off, “Use up summer's favorite vegetable in this crowd-pleasing, savory veggie pie.” Prep Time: 15 min; Total Time: 2 hr. 0 min; Servings: 12

To view this online, click here.

Ingredients

4 zucchini

2 onions

1 Pillsbury™ Refrigerated Pie Crust (from box), softened as directed on box

3 eggs

1 1/4 cups milk

2 oz grated Parmesan cheese

1/2 teaspoon finely chopped fresh rosemary

Directions

With sharp knife or mandolin, slice zucchini and onions; place on large bowl. Sprinkle 1 tablespoon salt over vegetables. Cover with plastic wrap; refrigerate at least 1 hour or up to 8 hours.

Heat oven to 350°F. Unroll pie crust in bottom of 11-inch quiche dish; press in bottom and up side of dish. Set aside.

Remove vegetables from refrigerator; squeeze out excess liquid. (Squeeze with hands or press with back of spoon with vegetables in strainer.) Arrange vegetable slices in quiche dish.

In separate medium bowl, lightly beat eggs, milk, cheese and rosemary. Season to taste with salt and pepper. Pour over zucchini slices.

Bake 45 minutes or until top is light golden brown. Cool slightly before serving. Store in refrigerator.

BEST-OF-SUMMER-FRUIT SALAD

This comes from the July 2009 issue of Vegetarian Times. It starts, “Tossing fruit in a lemon-infused syrup lightly sweetens it and keeps it from browning once it's cut and stirred into a salad. Feel free to substitute whatever fruit you may have on hand for the choices here. If you plan to use bananas, though, do not add them until just before you're ready to serve the dish.” Serves 8.

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1/3 cup sugar or 1/4 cup agave nectar

1/4 cup fresh mint or lemon verbena leaves

2 Tbs. lemon or lime juice

2 cups seedless grapes, halved

2 peaches or nectarines, cut into 1 1/2-inch pieces

1 cup sliced strawberries or whole raspberries

1 cup blueberries

Bring sugar and 1/2 cup water to a boil in saucepan. Simmer 2 minutes. Remove from heat, and stir in mint and lemon juice. Steep 15 minutes. Strain out mint.

Combine grapes, peaches, strawberries, and blueberries in large bowl. Stir in sugar syrup. Cover, and chill 2 hours, or overnight.

Per 3/4-cup serving: Calories: 91; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 23 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 20 g; Vegan; Gluten-Free