Meatless Monday

It's Monday, which means another round of vegetarian recipes. Enjoy!

CARDAMOM COOKIES WITH ALMONDS

This comes from the June 2015 issue of Vegetarian Times, page 77, and starts off, “More nutty and savory than sweet, these cookies make a lovely pairing with a cup of tea. For dessert, serve them with vanilla ice cream or a fruity sorbet.” Makes 4 dozen cookies

To view this online, click here.

2 1/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. kosher salt

3/4 tsp. ground cardamom

1/2 cup plus 2 Tbs. unsalted butter, softened

1 cup organic cane sugar, plus more for sprinkling

2 large eggs, at room temperature

2 tsp. vanilla extract

1/4 tsp. grated orange zest

1 large egg white, for brushing

1/4 cup slivered almonds, coarsely chopped

Whisk together flour, baking powder, salt, and cardamom in medium bowl. Set aside.

Cream butter and sugar in bowl with electric mixer 3 minutes, or until light and fluffy. Beat in eggs, vanilla, and orange zest. Add flour mixture in two batches, beating on low speed just until combined.

Shape dough into disk, and wrap in plastic wrap. Chill 1 hour, or until firm.

Preheat oven to 375°F, and line baking sheets with parchment paper.

Roll out half of dough to 1/4-inch thickness on floured work surface. Cut out cookies with 2-inch cookie cutter, and arrange about 1 inch apart on prepared baking sheets. Repeat with remaining dough. Brush cookies with egg white, then sprinkle with sugar. Place 1 large pinch of nuts in center of each cookie, and press lightly to adhere.

Bake cookies 8 to 10 minutes, or until edges just start to brown. Transfer to wire racks to cool.

nutritional information Per Cookie: Calories: 73; Protein: 2 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 10 g; Cholesterol: 14 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 5 g

GRILLED TOMATO AND OLIVE PIZZA

This comes from page 20 of the June 2015 issue of Taste For Life, a magazine I picked up from Rollin' Oats Market & Cafe in St. Pete, Florida. Prep Time: 35 minutes; Serves 4. Originally from Summer Cooking by the Chicago Tribune staff.

1/2 pt cocktail or grape tomatoes, halved

1/2 red onion, thinly sliced

1/4 cup olive oil, divided

3 Tbsp each: pitted, drained kalamata olives; chopped sun-dried tomatoes

1/2 tsp salt

Freshly ground pepper

1 package unbaked pizz dough, stretched into 12-inch round, or prepared (12-inch) pizza crust; see Note

2 Tbsp chopped fresh parsley

1/4 to 1/2 cup shredded fontina cheese

2 Tbsp each: torn basil leaves; shredded Parmesan cheese

Heat grill to high.

Combine tomatoes, onion, 3 tablespoons of the oil, the olives, sun-dried tomatoes, salt, and pepper to taste ina bowl, tossing with your hands to coat. Brush remaining 1 tablesppon of oil over both sides of crust.

Place dough over direct heat on grill. Cook until puffy, about 2 minutes. Turn over. Cook 2 minutes. Move crust to a cooler part of the grill. Top with tomato-olive mixture. Sprinkle parsley, dontina, and basil over top.

Cover grill. Cook until cheese melts, about 8 minutes. Sprinkle with Parmesan. Cover. Cook until cheese melts, about 2 minutes.

Remove from grill; cut into wedges.

Note: If you are using a prepared crust, follow directions on the package for cooking instructions.

Per serving: Calories: 227; Protein: 5 g; Carbohydrates: 11 g; Fiber: 1 g; Total fat: 19 g (sat. fat: 4 g; mono: 12 g; poly: 2 g); sodium: 270 mg; Vitamin K; calcium

GRILLED VEGETABLES WITH BALSAMIC GLAZE

This is from page 21 of the June 2015 issue of Taste For Life. Prep Time: 40 minutes; Serves: 4

1 cup balsamic vinegar

1 bunch asparagus, ends trimmed, cut into 1-inch pieces

1 zucchini, cut into large dice

1 yellow squash, cut into large dice

1 sweet or yellow onion, cut into 1-inch slices

2 bell peppers, seeded, ribs removed, and cut into 1-inch slices

1/4 cup extra-virgin olive oil, divided

1/ 2 tsp salt

1/ 2 tsp black pepper

2 Tbsp finely chopped fresh parsley

To make balsamic glaze, bring vinegar to a boil in a small saucepan over medium-high heat. Turn heat down to medium low and simmer until balsamic is reduced by about half, about 20 minutes. Remove from heat, allow to cool, and reserve. (You can do this up to a week ahead of time; store in a covered container at room temperature.)

To grill vegetables, preheat grill to high heat (500 degrees F). Place asparagus, zucchini, squash, onion, and bell peppers in a large bowl and drizzle in half of the oil. Toss or mix vegetables with your hands until they are well coated and place in a grill basket.

Place basket on grill and close lid. Grill for 15 to 20 minutes, shaking basket occasionally. Vegetables are done when peppers and onions are charred on edges and tender enough to eat.

Place vegetables in a serving bowl. Drizzle evening with 1/4 cup of glaze and remaining oil. Season with salt and pepper and garnish with parsley. Serve warm or at room temperature.

Kitchen Note: You can also slice the vegetables and grill them right on the grill slats. It's a little more work, but this method will impart those pretty char marks on your vegetables.

Per serving: Calories: 243; Protein: 5 g; Carbohydrates: 27 g; fiber: 6 g; total fat: 14 g (sat. fat: 2 g; mono: 10 g; poly: 2g); sodium: 323 mg

BLUEBERRY-CUCUMBER SMOOTHIE

This comes from the September 2011 issue of Vegetarian Times, page 72. It begins, “Blended cucumbers thicken a lightly sweet smoothie for a low-cal breakfast or a refreshing afternoon snack.” Serves 4 in 30 minutes or less.

To view this online, click here.

2 large garden cucumbers, peeled, seeded, and cut into chunks (2 cups)

1 cup low-fat vanilla yogurt

1 cup frozen blueberries

1–2 Tbs. honey or agave nectar

1 Tbs. lemon juice

Place all ingredients in blender, and blend until smooth.

nutritional information Per 3/4-cup serving: Calories: 102; Protein: 4 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 21 g; Cholesterol: 3 mg; Sodium: 42 mg; Fiber: 2 g; Sugar: 19 g; Gluten-Free

VEGETARIAN LASAGNA

I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.

I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.

Tomato sauce:

2 – 3 onions, chopped

3 – 5 cloves garlic, minced

28 oz. can tomatoes

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

1 or 2 – 10 oz. package tofu crumbles

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.

Cheese layer:

2 C sour cream

2 C cottage cheese

2 eggs

4 C mozzarella, grated

2 C cheddar cheese, grated

1 C Parmesan cheese

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

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

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free