Meatless Monday

It's Meatless Monday. Here are today's six vegetarian recipes to get your week started. Enjoy!

ORANGE-GLAZED ALMOND CAKE

This comes from the July 2006 issue of Vegetarian Times, and begins, “Spain'’s hot weather makes dessert a light affair - —this moist cake fits the bill. Serve with light whipped cream.” Makes 16 squares.

To view this online, click here.

Almond Cake

1/2 cup slivered almonds

1 cup whole-wheat pastry flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. ground cinnamon

1/3 cup low-fat plain yogurt

1/4 cup olive oil

2 Tbs. fresh orange juice

1 Tbs. grated orange zest

1 tsp. vanilla extract

1/4 tsp. almond extract

3 large eggs, at room temperature

2/3 cup light brown sugar

Orange Glaze

1/2 cup fresh orange juice

1/3 cup sugar

To make Cake: Preheat oven to 350°F. Coat 8-inch square pan with cooking spray. Toast almonds in skillet over medium-low heat 3 to 5 minutes, or until browned. Cool.

Pulse almonds, flour, baking powder, baking soda, salt and cinnamon in food processor until almonds are finely ground.

Combine yogurt, oil, juice, zest and extracts in small bowl.

Beat eggs and sugar with electric mixer 5 minutes at high speed. Fold in 1/3 flour mixture. Add 1/2 yogurt mixture. Repeat with remaining flour and yogurt mixtures. Spread in prepared pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let stand 5 minutes. Unmold, and cool.

To make Glaze: Simmer juice and sugar in small pan 5 minutes.

Poke holes in top of cake with skewer. Brush syrup over cake. Cut into squares, and serve.

nutritional information Per Square: Calories: 144; Protein: 3 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 20 g; Cholesterol: 40 mg; Sodium: 131 mg; Fiber: 1 g; Sugar: 14 g

LIGHT WHIPPED CREAM

This also comes from the July 2006 issue of Vegetarian Times, and begins, “This recipe combines the luxury of real whipped cream with the healthfulness of low-fat yogurt. It’s great with fresh berries and keeps well in the refrigerator for up to 2 days.” Makes about 1 1/2 cups in 30 minutes or less.

To view this online, click here.

1 cup low-fat or nonfat vanilla yogurt

1/3 cup whipping cream

1 tsp. orange liqueur or orange juice

Line sieve or colander with cheesecloth or coffee filters and set over medium bowl, leaving at least 1/2 inch of clearance from bottom. Spoon in yogurt, cover and let drain in refrigerator for at least 30 minutes, or up to 2 hours. Discard liquid.

Whip cream in chilled small bowl with electric mixer until soft peaks form. Fold in drained yogurt and orange liqueur or orange juice. Serve immediately, or store chilled.

nutritional information Per Tablespoon: Calories: 21; Total Fat: 1 g; Saturated Fat: 1 g; Carbohydrates: 2 g; Cholesterol: 5 mg; Sodium: 8 mg; Sugar: 2 g

ULTIMATE VEGAN LASAGNA

This comes from the February 2009 issue of Vegetarian Times. It begins, “This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/ultimate-vegan-lasagna/.

Filling

2 tsp. olive oil

2 medium onions, chopped (2 cups)

3 cloves garlic, minced (1 Tbs.)

10-oz. bag fresh baby spinach

2 12-oz. pkgs. firm tofu, drained

1 8-oz. pkg. vegan cream cheese

1/2 cup chopped fresh basil

1/4 cup nutritional yeast

Lasagna

5 1/2 cups Speedy Red Sauce (recipe follows)

12 uncooked whole-wheat lasagna noodles

12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart

1 cup shredded mozzarella flavor vegan cheese (3 oz.)

To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.

Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.

Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.

nutritional information Per 2-x-3-inch slice: Calories: 508; Protein: 33 g; Total Fat: 19 g; Saturated Fat: 3 g; Carbohydrates: 60 g; Cholesterol: 0mg; Sodium: 817 mg; Fiber: 13 g; Sugar: 10 g; Vegan

SPEEDY RED SAUCE

This also comes from the February 2009 issue of Vegetarian Times, and begins, “This all-purpose pasta sauce can be used on spaghetti as well as in our Ultimate Vegan Lasagna. Puréed roasted red peppers help thicken it quickly.” Makes 5 1/2 cups in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/speedy-red-sauce/.

1 Tbs. olive oil

1 12-oz. jar roasted red peppers, rinsed and drained

2 small onions, diced (2 cups)

2 Tbs. dried basil or 3 Tbs. finely chopped fresh basil

3 cloves garlic, minced

1 28-oz. can fire-roasted crushed tomatoes

Purée roasted red peppers in food processor or blender until smooth. Set aside.

Heat oil in saucepan over medium heat. Add onions, and sauté 5 minutes, or until golden. Add basil and garlic, and sauté 1 minute more. Stir in tomatoes and roasted red pepper purée. Season with salt and pepper, if desired. Simmer 10 minutes, or until slightly thickened.

nutritional information Per 1/2-cup serving: Calories: 53; Protein: 2 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 10 g; Cholesterol: 0 mg; Sodium: 352 mg; Fiber: 2 g; Sugar: 6 g; Vegan; Gluten-Free

GARLIC BREAD

Another recipe from the February 2009 issue of Vegetarian Times, this one begins, “Pop this fragrant favorite into the oven when you uncover the lasagna, and everything will be ready at the same time.” Serves 8 in 30 minutes or less.

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

1 baguette, halved lengthwise

1/4 cup olive oil

6 cloves garlic, minced (2 Tbs.)

2 Tbs. finely chopped fresh parsley

1/8 tsp. salt

Preheat oven to 375°F. Lay baguette, cut-sides up, on sheet of aluminum foil several inches longer than bread.

Heat olive oil in small saucepan on low heat. Add garlic, and cook 1 to 2 minutes, or until light golden. Stir in parsley and salt, and remove from heat.

Brush garlic mixture on both halves of bread with pastry brush. Press baguette halves back together, and wrap with foil. Bake 15 to 20 minutes, or until warm and fragrant. Cut crosswise with serrated knife into 8 thick pieces. Serve hot.

nutritional information Per Slice: Calories: 154; Protein: 4 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 242 mg; Fiber: 1 g; Sugar: 1 g; Vegan

POMEGRANATE-PINEAPPLE GRANITA

Finally, this also comes from the February 2009 issue of Vegetarian Times. It begins, “This easy treat is a light and refreshing way to satisfy your sweet tooth. The frozen cubes blended to create the granita can be made ahead and stored in the freezer for 1 week.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/pomegranate-pineapple-granita/.

2 cups fresh or canned pineapple chunks

2 2/3 cups unsweetened pomegranate juice

1/4 cup pure maple syrup

3/4 tsp. ground cinnamon

Purée all ingredients in blender until smooth. Pour into 2 or 3 plastic ice cube trays. Freeze at least 4 hours or overnight, until firmly frozen.

Twist cubes out of trays and into bowl of food processor. Blend 30 seconds, or until smooth, evenly colored, and snowy. Scoop into individual bowls, and serve immediately.

nutritional information Per 1/2-cup serving: Calories: 94; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 24 g; Cholesterol: 0 mg; Sodium: 11 mg; Fiber: 1 g; Sugar: 21 g; Vegan; Gluten-Free