Meatless Monday

Here are today's six Meatless Monday recipes. Enjoy!

FRIED EGGPLANT WITH CHICKPEAS AND MINT CHUTNEY

This comes from Melissa Clark in The New York Times. She writes, “In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.” For vegetarians, of course, you could use this as a side for veggie burgers. Ready in 45 minutes; makes 2 to 3 servings as a main course, 4 to 6 as a side dish.

To view this online, click here.

Ingredients

For the Eggplant:

2 pounds baby or small Italian eggplant, sliced into 1/4-inch-thick rounds

Fine sea salt, as needed

3 to 4 tablespoons extra-virgin olive oil, more as needed

1 large white onion, halved and thinly sliced

2 garlic cloves, minced

1 1/2 teaspoons garam masala

1/2 teaspoon sweet paprika

1/4 teaspoon black pepper

1/8 teaspoon cayenne

1 pound ripe tomatoes, chopped (about 2 cups)

1 3/4 cups (one 15-ounce can) cooked chickpeas, drained and rinsed if canned

For the Mint Chutney:

1 cup mint leaves

1 cup cilantro leaves and tender stems

1 serrano or jalapeño pepper, seeded and roughly chopped

1 scallion, cut into 1-inch lengths

1 garlic clove, roughly chopped

2 teaspoons lemon juice, more to taste

1/4 teaspoon fine sea salt, more to taste

Plain yogurt, for serving (optional)

Preparation

Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.

Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.

Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.

While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.

Serve the eggplant topped with the chutney and yogurt if you like.

TABBOULEH (CRACKED WHEAT SALAD)

Yield: 3 cups (6 servings)

Source: The New Family Cookbook for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/380.shtml

Ingredients

1/2 cup finely cut bulgur

1 cup finely chopped fresh parsley

1/2 cup chopped onion

1 fresh tomato, cored, seeded, and chopped

3 tablespoons fresh lemon juice

3 tablespoons canola or corn oil

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Directions

Soak the bulgur in 1 cup water for 1/2 hour. Drain well. Place the bulgur in a large bowl and add the vegetables; mix well.

Combine the lemon juice, oil, salt, and pepper. Add to the salad; toss lightly to coat the ingredients. Refrigerate for at least 8 hours before serving.

Nutritional Information Per Serving: Calories: 122; Protein: 2 g; Fat: 7 g; Sodium: 206 mg; Cholesterol: 0 mg; Carbohydrates: 13 g; Exchanges: 1 Starch, 1 Fat

GLAZED MAPLE-MUSTARD TEMPEH STRIPS WITH COLLARDS

If you're like me, you may have heard of tempeh and wondered how to cook it. Here's one recipe to get you started. It's from the September 2015 issue of Vegetarian Times, page 44. It starts off, “Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture.” Serves 6 in 30 minutes or less.

To view this online, click here.

2 8-oz. pkg. tempeh, sliced into 1/2-inch strips

1/3cup maple syrup

1/4 cup orange juice

1/4 cup safflower oil, divided

2 Tbs. ketchup

2 Tbs. Dijon mustard

1 Tbs. sriracha sauce

1 Tbs. low-sodium tamari

1 tsp. freshly ground black pepper

1/4 tsp. ground cinnamon

2 cloves garlic, minced (2 tsp.)

2 12-oz. bunches collard greens, stems and ribs removed, leaves thinly sliced

2 cups frozen fire roasted corn, thawed

Place tempeh strips in medium heat-proof bowl. Set aside.

Whisk together maple syrup, orange juice, 2 Tbs. oil, ketchup, mustard, sriracha, tamari, pepper, and cinnamon in medium saucepan. Bring to a simmer over medium heat, and cook 5 to 7 minutes, or until slightly thickened. Pour hot mixture over tempeh strips, cover, and let marinate 30 minutes, or overnight.

Preheat oven to 350°F. Line baking sheet with foil, and coat with cooking spray. Arrange marinated tempeh strips on prepared baking sheet; reserve marinade. Cover baking sheet tightly with foil, and bake 15 minutes. Remove foil, and flip tempeh pieces. Bake, uncovered, 5 minutes more, or until tempeh is slightly browned. Remove from oven, and brush tempeh with remaining glaze.

Meanwhile, heat remaining 2 Tbs. oil in large saucepan over medium-high heat. Add garlic, and cook 30 seconds. Add collard greens in two batches, wilting first batch before adding second. Stir in corn, and season with salt and pepper, if desired. Cook 5 to 7 minutes or until greens are tender, stirring occasionally. Serve topped with tempeh slices.

nutritional information Per Per serving (1 cup greens and 4 slices tempeh): Calories: 370; Protein: 18 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 5 g; Sugar: 17 g; Vegan

CINNAMON SWIRL BLUEBERRY COFFEE CAKE

Blueberries! Coffee cake! What's not to like? This also comes from the September 2015 issue of Vegetarian Times, page 63. It begins, “Professional pet sitter and 'obsessive baker' Jenny Dunklee became vegetarian almost 20 years ago, and went vegan last year. 'This recipe came about after my dad and I picked an insane amount of blueberries last fall,” she explains. “I was making all kinds of blueberry desserts and was looking for something special for a weekend breakfast.'” Serves 8.

To view this online, click here.

1 1/4 cups Florida Crystals Organic Cane Sugar, divided

1/4 cup Florida Crystals Organic Brown Sugar

1 1/2 tsp. Eden Foods Organic Ground Cinnamon

2 1/4 cups all-purpose flour, divided

1 Tbs. baking powder

1/4 tsp. salt

1/2 cup Silk Organic Unsweetened Soymilk

1 tsp. vanilla extract

1 1/2 sticks (3/4 cup) vegan butter, such as Earth Balance Vegan Buttery Sticks

3/4 cup plain soy yogurt

2 cups fresh or frozen blueberries

Preheat oven to 350°F. Coat 9-inch round cake pan with cooking spray.

Combine 1/4 cup cane sugar, brown sugar, and cinnamon in small bowl; set aside.

Whisk together 2 cups flour, baking powder, and salt in medium bowl. Set aside.

Stir together soymilk and vanilla extract, and set aside.

Cream 1 baking stick and remaining 1 cup cane sugar with electric mixer until smooth. Beat in yogurt until just combined.

Mix in flour mixture in three additions, alternating with soymilk mixture.

Spread half of batter in prepared pan. Sprinkle 3 Tbs. cinnamon sugar on top, and swirl into batter with skewer or chopstick. Sprinkle 1 cup blueberries on top.

Spread remaining batter over blueberries. Sprinkle 3 Tbs. cinnamon sugar mixture over batter, and repeat swirling; top with remaining 1 cup blueberries.

Melt remaining 1/2 baking stick in small saucepan. Stir melted baking stick and remaining 1/4 cup flour into remaining cinnamon sugar. Sprinkle over coffee cake.

Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool at least 20 minutes before serving.

nutritional information Per Per slice: Calories: 467; Protein: 5 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 73 g; Cholesterol: 0 mg; Sodium: 468 mg; Fiber: 2 g; Sugar: 42 g; Vegan

COLORFUL COLESLAW

Yield: 4 servings

Source: Secrets of Good-Carb Low-Carb Living

View recipe: http://diabeticgourmet.com/recipes/html/740.shtml

Ingredients

1 cup thinly sliced green cabbage

1 cup thinly sliced red cabbage

1 medium carrot shredded with a potato peeler, or 1/2 cup precut matchstick carrots

Dressing Ingredients:

1 tablespoon white wine vinegar

1 tablespoon extra-virgin olive oil or canola oil

1 teaspoon honey

1 teaspoon Dijon mustard

1/2 teaspoon dried dill

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Directions

Place the cabbage and carrots in a medium bowl, and toss to mix.

Combine the dressing ingredients in a small bowl and whisk to mix well. Pour the dressing over the salad and toss again.

Serve immediately or cover and chill until ready to serve.

Nutritional Information Per Serving: Calories: 52; Protein: 0.8 g; Fat: 3.6 g; Sodium: 187 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1.2 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable, 1/2 Fat

VEGAN CARROT CAKE

This was sent in by Christina Kaoh to the SHARE: Reader Recipes segment. According to the segment, Christina developed this for a friend’s birthday. Serves 15.

Cake

1 medium ripe banana, frozen, then thawed

2/3 cup sugar

1/3 cup vegetable oil

1 1/2 cups grated carrots

1 1/4 cups flour

1 Tbs. baking powder

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 cup raisins

1/2 cup chopped walnuts

Icing

1 1/2 cups confectioner’s sugar

1 Tbs. vegan margarine

1/2 tsp. vanilla extract

To make Cake: Preheat oven to 350 degrees F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separated bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.

Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.

To make icing: Whisk together confectioners’ sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.

Per slice: Cal: 222; Protein: 2 g; Total Fat: 8 g (1 g sat. fat); Carb: 37 g; Chol: 0 mg; sodium: 205 mg; Fiber: 1 g; sugars: 26 g