Meatless Monday

I'm a little late posting this today (I usually try posting before noon, eastern US time), but not too bad. In the meantime, here are today's vegetarian offerings. Enjoy!

BERRY-APRICOT SALSA

This comes from the July/August 2014 issue of Vegetarian Times. It begins, “Not all salsas have to be savory. Try this sweet concoction as a toppy for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.” Makes 1 1/ 2 cups in 30 minutes or less.

To view this online, click here.

1 cup raspberries, divided

2 Tbs. apricot preserves

1 cup diced fresh apricots, nectarines, or peaches

1 cup fresh blackberries

3 Tbs. chopped candied ginger

Mash 4 raspberries in medium bowl, then stir in apricot preserves to make sauce base.

Add fresh apricots, remaining raspberries, blackberries, and ginger. Toss to coat, being careful to keep berries intact. Season with salt and pepper, if desired.

Let salsa stand 5 to 10 minutes to allow flavors to meld.

nutritional information Per 1/4-cup: Calories: 66; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 16 g; Cholesterol: 0 mg; Sodium: 5 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free

VEGETARIAN CURRIED CORN SOUP

This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “A healthy a delicious recipe for curried corn soup topped with cheddar cheese and filled with flavorful shallots and spices. To make it vegan and lower in fat, simply omit the cheddar cheese, or use a dairy-free vegan cheese substitute.

“This curried corn and cheddar soup recipe is made with bell peppers, shallots, fresh or frozen corn, curry powder, and a bit of soy milk and cheddar cheese, and comes from the Soy Foods Council.

“Be sure to use a gluten-free or homemade vegetable broth, and this corn and cheese soup will be gluten-free too.”

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 3-4 servings

To view this online, click here.

Ingredients

2 tablespoons vegetable oil

1/2 cup finely chopped green bell pepper

1/2 cup finely chopped red bell pepper

1/4 cup minced shallots

2 tsp curry powder, or to taste

1/2 tsp salt

3 cups fresh corn or one 16-ounce bag frozen corn, thawed (about 3 cups)

1 cup vegetable stock

1/2 tsp freshly ground pepper, or to taste

3 cups plain soymilk (or another non-dairy milk substitute), divided

1/2 cup shredded cheddar cheese, divided

Preparation

Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes.

Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.

Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.

Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soymilk. Process until the mixture is nearly smooth.

Pour the puréed mixture into the saucepan; stir in the remaining soymilk. Stir gently over medium heat until the mixture is heated through, about 5 minutes.

Sprinkle each serving with 2 tablespoons cheese.

Nutritional information: CALORIES 326 (47% from fat); Fat 17g (sat 3.9g, mono 5g, poly 7g); Protein 14.9g; Carbohydrate 35.7g; Fiber 6g; Cholesterol 16mg; Iron 1.4mg; Sodium 594mg; Calcium 60mg

SUMMER GUMBO

This comes from the June 2014 issue of Vegetarian Times, page 34. It begins, “Rather than use meat substitutes, we turned to pecans to give this gumbo its 'meaty' heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.” Serves 6.

To view this online, click here.

1/4 cup vegetable oil

1/4 cup glutinous rice flour

1 small green bell pepper, diced (1 cup)

1 small onion, diced (1 cup)

1 cup diced celery

2-3 Tbs. Cajun seasoning

2 cups low-sodium vegetable broth

2 Tbs. tomato paste

2 cloves garlic, minced (2 tsp.)

1 cup raw pecan halves

2 small yellow squash or zucchini, cut into 3/4-inch chunks (1 1/2 cups)

1 1/2 cups halved radishes

6 medium carrots, cut into 1/2-inch lengths (1 1/2 cups)

1 cup frozen cut okra or 1 1/2 cups fresh okra pods, cut 1/2-inch thick

3 cups cooked brown or white rice

6 green onions, thinly sliced (2/3 cup)

Heat oil in large saucepan or Dutch oven over medium heat. Stir in glutinous rice flour until smooth paste forms. Cook 8 to 10 minutes, or until roux is caramel-colored, stirring constantly.

Add bell pepper, onion, and celery, and stir to coat with roux. Stir in 1 cup water and Cajun seasoning, and simmer 1 to 2 minutes, scraping up any stuck-on bits from bottom of pot. Stir in broth, 2 more cups water, tomato paste, and garlic, and season with salt, if desired. Add pecans. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally.

Add squash, radishes, carrots, and okra. Cover, and simmer 15 to 20 minutes more, or until vegetables are tender and sauce is thick and glistening. Serve gumbo over rice, and sprinkle with green onions.

nutritional information per 1 1/2-cup serving: Calaories: 394; Protein: 7g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 43 mg; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 7 g; Sugar: 7 g; Vegan; Gluten-Free

ALMOND JOY

This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.

To view this online, click here.

1 14-oz. premade angel food cake

2 12-oz. pkg. soft silken tofu

4 Tbs. confectioners’ sugar

1 Tbs. almond extract, or to taste

1 8-oz. pkg. almond paste

2 cups sliced almonds, toasted, for garnish

Chocolate syrup, as desired

Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.

Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.

nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g

GRILLED AMERICAN SANDWICH

This is also from the April 2005 issue of Vegetarian Times. This one begins, “Inspired by the beloved Monte Cristo—a French toast sandwich typically with a savory filling of ham, turkey or chicken and melted cheese—our unusual brunch version merits applause. The addition of strawberry jam may sound odd, but trust us: The effect is delicious.” Serves 4 in 30 minutes or less.

To view this online, click here.

3 large eggs

1/2 cup skim milk

2 tsp. vanilla extract

4 slices whole wheat bread

4 2-oz. slices soy “sausage” roll

4 slices vegan Swiss or cheddar cheese

4 Tbs. strawberry jam

4 or more large strawberries, sliced, for garnish

Sprinkling confectioners’ sugar

Beat together eggs, milk and vanilla in large baking pan. Soak bread in egg mixture 5 minutes, turning several times to ensure even absorption.

Meanwhile, spray 10-inch nonstick skillet with nonstick cooking spray, press “sausage” slices flat to fit circumference of bread and cook in skillet 2 minutes; turn, and brown second side. Remove from skillet, and set aside.

Respray skillet, and cook all bread on one side over medium heat. Turn bread, and layer “sausage” slice, cheese slice and remaining “sausage” slice on inside of cooked sides of 2 slices. Top filling with cooked sides of bread, making a sandwich, with uncooked sides facing out. Brown bottom slices, and, using spatula, turn sandwiches over to brown top slices. Press down on sandwiches with spatula, and when bottoms are golden, turn again and cook 2 minutes more, or until cheese begins to melt.

Put sandwiches on plates, top each with 1 Tbs. strawberry jam and strawberries. Sprinkle with confectioners’ sugar.

nutritional information Per SERVING: Calories: 310; Protein: 20 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Cholesterol: 160 mg; Sodium: 680 mg; Fiber: 4 g; Sugar: 20 g

TOMATO-AND-WATERMELON SALAD

This came from Sam Sifton in an emailed newsletter from The New York Times. It begins, “Summer in a bowl: salty and sweet, with a hint of acidity. Makie it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.” Makes 6 to 8 servings in 15 minutes.

To view this online, click here.

Ingredients

4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes

1 small seedless watermelon, cut into 1 1/4-inch cubes

1 teaspoon kosher salt

1/4 cup extra-virgin olive oil

2 tablespoons sherry vinegar

Kosher salt and freshly ground black pepper to taste

1 cup feta cheese, torn into large crumbles

Preparation

Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.

Whisk together the oil and vinegar and season with salt and pepper to taste.

Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.