Meatless Monday

Here are today's recipes to get you through the day. Enjoy!

FROZEN BLUEBERRY YOGURT POPS

This comes from Ocean Spray's newsletter. This very yummy recipe yields 8 pops. Prep Time is 5 minutes plus freezing.

To view this online, click here.

Ingredients

1 cup Ocean Spray® Blueberry Juice Cocktail

1 cup Fresh Blueberries, cleaned and rinsed

1 6-ounce container of fat-free vanilla yogurt

8 wooden craft sticks

Directions

Combine all ingredients in blender. Cover; blend on high speed 15 to 20 seconds or until smooth.

Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert craft sticks, and freeze for 2 hours or until completely firm.

To serve, dip outsides of molds into warm water to loosen.

VEGAN ROASTED BANANA ICE CREAM

This was in The New York Times (Vegan Ice Cream to Scream For, by Melissa Clark, page D1, Wednesday July 22, 2015). It is adapted from “Van Leeuwen Artisan Ice Cream,” by Laura O'Neill, Van Leeuwen and Pete Van Leeuwen, with Olga Massov. Time: 1 1/2 hours, plus overnight soaking and chilling times; Yield: about 1 1/2 quarts

Ingredients

1 1/2 cups/200 grams raw, unsalted cashews

4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices

6 tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil

2 tablespoons/28 grams dark brown sugar

1 teaspoon/5 grams plus a pinch kosher salt

3/4 cup/150 grams granulated sugar

1/2 cup/80 grams cocoa butter, available at baking supply stores and online

1 cup plus 2 tablespoons/266 milliliters coconut milk

1/2 cup/65 grams chopped walnuts, toasted (optional)

Preparation

To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.

In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain – the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.

To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.

Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.

Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.

TOMATO AND WATERMELON SALAD

This comes from Sam Sifton for The New York Times Cooking section (featured in How to Make a Perfect Summer Feast, on July 3, 2015). Sifton writes, “Summer in a bowl: salty and sweet, with a hint of acidity. Make 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.” Serves 6 to 8 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.

VEGAN OATMEAL PANCAKES

This comes from page 68 of the September 2013 issue of Vegetarian Times. It begins, “As the first person out of bed in her house on Saturday mornings, Mary Shore savors the time to ease into the weekend. “We try to keep cooking simple so the relaxed mood lasts through the morning,” she says. These winning pancakes came out of her desire to develop a vegan version of her favorite restaurant pancakes: 'My mom taught me to substitute a little vinegar in milk when there was no buttermilk in the house, and the cider vinegar in soymilk here has the same effect of lending a little zing.'” Serves 4 in 30 minutes or less.

The recipe can be viewed online here.

3/4cup Silk Original Soymilk

2 tsp. Bragg Unfiltered Organic Apple Cider Vinegar

1 Tbs. Now Real Food Maple Syrup, plus more for drizzling, optional

2 tsp. canola oil, plus more for oiling pan

1/2 cup Now Real Food Rolled Oats

1/2 cup whole-wheat flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

Combine soymilk, vinegar, maple syrup, and oil in small bowl. Add oats, and let soak 5 to 10 minutes.

Stir together flour, baking soda, baking powder, and salt in separate bowl. Stir soymilk mixture into flour mixture.

Preheat large skillet or griddle over medium-high heat (400°F), and lightly coat with oil. Ladle 1/4 cup batter into pan for each pancake. Cook 2 to 3 minutes, or until bubbles form on top and sides are a little dry. Flip, and cook 1 to 2 minutes more, or until browned on both sides. Drizzle with maple syrup, if using.

nutritional information Per Serving (2 pancakes): Calories: 196; Protein: 6 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 280 mg; Fiber: 4 g; Sugar: 5 g; Vegan

LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN

This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.

To view this online, click here.

2 Tbs. olive oil

1 cup sliced leeks

1 cup chopped celery

1 cup chopped red bell pepper

1 tsp. salt, optional

4 cloves garlic, minced (4 tsp.)

1 Tbs. chopped fresh sage, or 2 tsp. dried sage

1/2 tsp. Italian seasoning

1 bay leaf

2 large tomatoes, peeled and coarsely chopped (1 cup)

2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)

2 cups green beans or flat beans, cut into 1-inch pieces

1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained

1 cup fresh or frozen corn kernels

1/2 tsp. balsamic vinegar

2–3 Tbs. chopped fresh mint, plus more for garnish, optional

Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.

Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.

nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free

EASY VEGETARIAN COUSCOUS SALAD

Jolinda Hackett, About.com's Vegetarian Food guide, writes, “Like couscous salads? This one is just about perfect. It's an easy vegetarian and vegan couscous salad recipe with chickpeas and cucumbers in a light lemon Dijon dressing with chopped fresh parsley. Couscous salad is always a good choice to bring to a vegetarian potluck or picnic.”

Ingredients:

2 cups cooked couscous

6 green onions, chopped

2 medium tomatoes, chopped

1 cup cucumber, chopped

1/2 cup chickpeas (garbanzo beans) pre-cooked or canned

1 cup chopped fresh parsley

3/4 cup olive oil

1/2 cup lemon juice

2 cloves garlic, minced

1 tsp Dijon mustard

1 tsp ground coriander

1 tsp salt

dash pepper to taste

Preparation:

Combine the couscous, onions, tomatoes, cucumber chickpeas and parsley in a large bowl. In a separate small bowl, whisk or blend together the remaining ingredients and pour over the couscous, tossing gently to coat.