Meatless Monday

It's Meatless Monday, so here are today's six vegetarian recipes. Enjoy!

VEGAN CARROT CAKE

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

To view this online, click here.

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

PARISIAN-STYLE SWEET CREPES

Makes 8 crêpes

This is from the September, 2009 issue of Vegetarian Times. The recipes starts with, "Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack."

To view this online, click here.

Crêpes

1 1/4 cups all-purpose flour

1/3 cup sugar

1/2 tsp. salt

1 large egg, lightly beaten

1 cup low-fat milk

1 tsp. vanilla extract

Fillings (optional)

Butter

Sugar

Nutella

Jam

Apple butter

Crème de marrons (chestnut purée)

Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.

nutritional information Per Crêpe:

Calories: 132; Protein: 4 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 28 mg; Sodium: 168 mg; Fiber: less than 1 g; Sugar: 10 g

SUPERFAST FUDGE BROWNIES

This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!

The recipe starts with, "The perfect comfort food to go with your burgers. Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." While I eat veggie burgers, rather than the meat version, I agree! These brownies are quick, easy, and yummy!

8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces

1/2 cup Dutch-process unsweetened cocoa powder

1 cup sugar

1 teaspoon pure vanilla extract

2 extra-large eggs

3/4 cup all-purpose flour

Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.

In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.

Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.

SPINACH LASAGNA

This comes from the January 2008 issue of Vegetarian Times, and begins, "'Many people don't know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top,' says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack." Serves 8.

To view this online, click here.

1 medium onion, quartered

1 cup fresh basil leaves

1 Tbs. dried oregano

2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided

1 8-oz. pkg. tempeh, cut into chunks

1 28-oz. can chopped fire-roasted tomatoes

2 Tbs. olive oil, plus more for oiling slow cooker

1 tsp. salt

1/2 tsp. ground black pepper

2 10-oz. pkgs. frozen spinach, thawed and drained

8 oven-ready lasagna noodles

1 16-oz. jar roasted red peppers, rinsed and drained

1 16-oz. container low-fat ricotta cheese, divided

1 cup grated Swiss cheese, divided

Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.

Combine spinach and minced garlic in bowl, and season with salt and pepper.

Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.

Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.

nutritional information Per SERVING: Calories: 322; Protein: 22 g; Total Fat: 14 g; Saturated Fat: 5.5 g; Carbohydrates: 32 g; Cholesterol: 31 mg; Sodium: 762 mg; Fiber: 6 g; Sugar: 8 g

GENERAL TSO'S TOFU

From the March 2015 issue of Vegetarian Times, page 56. This begins, "Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection." Serves 4.

To view this online, click here.

Crispy Tofu

1 16-oz. pkg. firm tofu, drained

2 tsp. low-sodium soy sauce

2 tsp. rice vinegar

1 tsp. mirin (rice wine)

1 tsp. vegetable oil

1/2 tsp. minced garlic

1/2 tsp. grated fresh ginger

1 Tbs. cornstarch

Sauce

1/2 cup low-sodium vegetable broth

2 Tbs. sugar

1 1/2 Tbs. low-sodium soy sauce

4 tsp. mirin (rice wine)

2 tsp. rice vinegar

2 tsp. sesame oil

2 tsp. cornstarch

1 1/2 tsp. tomato paste

1/2 tsp. sambal oelek chile paste, optional

2 tsp. vegetable oil

4 green onions, green parts chopped (1/3 cup)

1 clove garlic, minced (1 tsp.)

1/2 tsp. grated fresh ginger

Accompaniments

2 cups steamed broccoli

2 cups steamed brown or white rice

To make Crispy Tofu: Cut tofu block into two broad slabs. Wrap tofu slabs in paper towels, and place between two cutting boards. Weight top cutting board with soup cans, and press 30 minutes. Unwrap tofu, and cut into 1-inch cubes.

Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate 30 minutes, or overnight. (Tofu should absorb all liquid.)

Preheat oven to 350°F, and coat baking sheet with cooking spray. Sift cornstarch over tofu, and turn to coat evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.

To make Sauce: Whisk together broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste, and sambal oelek (if using) in small bowl. Set aside.

Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth mixture, and cook 1 minute, or until thickened. Stir in Tofu. Serve with steamed broccoli and rice.

nutritional information Per Serving (1 cup tofu, 1/2 cup broccoli, and 1/2 cup rice): Calories: 335; Protein: 14 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 11 g; Vegan

SHEPHERD'S PIE

This comes from the November 2015 issue of Vegetarian Times, page 65, and is attributed to Jon DuBois of Green Zebra in Chicago. The recipe begins, “'This plant-based answer to the rib-sticking standby is surprisingly simple to put together and stars the best of the harvest season, all crowned with a sweet potato mash that’s the color of an autumn sunset,' says DuBois. Winter squash and root vegetables make up the filling for an easy-to-make casserole that’s hearty enough to serve as a main dish." Serves 8.

To view this recipe online, go to http://www.vegetariantimes.com/recipe/shepherds-pie/.

3 sweet potatoes

1/4 cup olive oil

1 small onion, diced (2 cups)

2 small turnips, peeled and diced (1 cup)

1 small celery root or celeriac, peeled, diced (1 cup)

2 carrots, diced (2/3 cup)

2 cups diced butternut squash

2 Tbs. all-purpose flour

4 Tbs. unsalted butter, cut into pieces

1/2 tsp. cayenne pepper

Preheat oven to 350°F. Bake sweet potatoes directly on oven rack 60 minutes, or until tender.

Meanwhile, heat oil in Dutch oven or large saucepan over medium heat. Add onion, and sauté 4 minutes. Add turnips, celery root, carrots, and squash, and cook 10 minutes, or until vegetables are tender. Stir in flour, and cook 1 minute more. Stir in 1 cup water, and cook 2 to 3 minutes, stirring constantly, or until liquid thickens. Reduce heat to medium-low, and simmer 5 minutes more. Season with salt and pepper, if desired. Transfer to 13- x 9-inch baking dish.

Scoop flesh from sweet potatoes, and, while still hot, purée in food processor with butter until smooth. Add cayenne pepper, and season with salt, if desired. Spread sweet potato purée over vegetables in baking dish.

Bake 15 minutes, or until bubbling hot.

nutritional information Per Per 1-cup serving: Calories: 186; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 5 g; Carbohydrates: 22 g; Cholesterol: 15 mg; Sodium: 39 mg; Fiber: 4 g; Sugar: 7 g; Gluten-Free