Meatless Monday

It's time for another Meatless Monday. Here are six vegetarian recipes to help start off your week. Enjoy!

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MOROCCAN LENTIL STEW WITH RAISINS

This comes from the October 2010 issue of Vegetarian Times, and begins, “This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.” Serves 6 in 30 minutes or less.

To view this online, click here.

1 Tbs. olive oil

1 cup chopped onion

3 cloves garlic, minced (1 Tbs.)

1 28-oz. can crushed tomatoes

2 18.2-oz. cartons prepared lentil soup

1 15-oz. can chickpeas, rinsed and drained

1/2 cup raisins or dried currants

2 tsp. ground cinnamon, or more to taste

1 1/2 tsp. ground cumin

1/4 tsp. red pepper flakes, or to taste

6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional

Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.

Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.

Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if using.

nutritional information Per 1-cup serving: Calories: 263; Protein: 11 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 642 mg; Fiber: 13 g; Sugar: 11 g; Gluten-Free

RED QUINOA ZUCCHINI BURGERS

This is from the July/August 2014 issue of Vegetarian Times, and begins, “Pre-cooking these patties lets you throw them on the grill without worrying they’ll stick or fall apart. Serve with gluten-free buns and your favorite burger fixings.” Makes 8 patties in 30 minutes or less.

To view this online, click here.

2 cups low-sodium vegetable broth

1 medium sweet potato, diced (1 1/2 cups)

1 cup uncooked red quinoa

1 cup cooked chickpeas

1 small zucchini, grated (1 cup)

1/2 cup pumpkin seeds

5 1/2 Tbs. ground flaxseeds

3 1/2 tsp. finely chopped fresh basil

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

1/2 tsp. chili powder

1/2 tsp. finely chopped fresh thyme

2 Tbs. olive oil

Bring broth, sweet potato, and quinoa to a boil in saucepan over medium heat. Cover, reduce heat to medium low, and simmer 20 minutes, or until quinoa is tender. Transfer to bowl to cool.

Stir chickpeas, zucchini, pumpkin seeds, ground flaxseeds, basil, salt, pepper, chili powder, and thyme into quinoa mixture, mashing chickpeas and sweet potato but leaving some chunks. Shape mixture into 8 patties.

Preheat oven to 400°F, or preheat grill to medium-high.

Heat oil in large skillet over medium heat. Cook patties 2 to 3 minutes per side, or until lightly golden brown. Remove from heat, and either place on baking sheet, and bake 15 minutes, or cook on grill 8 to 10 minutes, turning once.

nutritional information Per Patty: Calories: 242; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 346 mg; Fiber: 8 g; Sugar: 5 g; Vegan; Gluten-Free

VERY BERRY SHORTCAKES

This yumminess is from page 60 of the July/August 2011 issue of Vegetarian Times and begins, “The fine crumb and tender texture of these shortcakes will make them a year-round favorite. Try with sautéed apples in fall and winter, a rhubarb compote in spring. To make the dessert vegan, simply substitute vegan whipped topping for the whipped cream.” Serves 8 in 30 minutes or less.

To view this online, click here.

Shortcakes

3 cups flour

1/3 cup sugar

1 1/2 Tbs. baking powder

1 tsp. salt

6 Tbs. canola or almond oil

3/4 cup almond milk, plus more for brushing tops of shortcakes

1/2 tsp. vanilla extract

1/8 tsp. almond extract

1/4 cup turbinado sugar, optional

Topping

4 cups fresh raspberries, blueberries, and/or strawberries (1 lb.)

1/2 cup confectioners’ sugar

2 Tbs. lemon juice

4 drops vanilla extract

Pinch salt

2 cups light whipped cream

To make Shortcakes: Preheat oven to 425°F, and coat baking sheet with cooking spray. Stir together flour, sugar, baking powder, and salt in large bowl. Stir in oil until mixture resembles coarse meal.

In separate bowl, whisk together almond milk, vanilla extract, and almond extract. Stir almond milk mixture into flour mixture until soft dough forms.

Turn out dough onto floured work surface, and roll to 1-inch thickness. Cut out 8 Shortcakes with 21/2-inch round cutter. Transfer to prepared baking sheet, brush Shortcake tops with almond milk, and sprinkle with turbinado sugar, if using. Bake 12 to 15 minutes, or until Shortcakes are golden brown. Cool 10 minutes.

Meanwhile, to prepare Topping: Combine berries, confectioners’ sugar, lemon juice, vanilla extract, and salt in bowl. Let stand 10 minutes.

To serve: Split Shortcakes in half, and place bottoms on serving plate. Top with 1/4 cup berry mixture and 2 Tbs. whipped cream. Place tops of Shortcakes slightly askew on top, and add remaining 1/4 cup berry mixture and remaining 2 Tbs. whipped cream.

nutritional information Per Shortcake: Calories: 391; Protein: 6 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 64 g; Cholesterol: 0 mg; Sodium: 636 mg; Fiber: 4 g; Sugar: 23 g

SLOW COOKER TRIPLE CHOCOLATE BROWNIES

This decadent yumminess comes from Christin Mahrlig of Spicy Southern Kitchen. According to her short bio, “trying new foods and experimenting in the kitchen are my greatest passions.” Works for me!

I found this recipe in an email from The Today Show, in an article titled “Slow-Cooker Sweets! 5 Easy Dessert Recipes You Can Make in a Crock-Pot.” It's also posted on Christin's website, and can be found by going to http://spicysouthernkitchen.com/slow-cooker-triple-chocolate-brownies/.

Christin wrote, “Brownies are my very favorite indulgence. Brownies with three kinds of chocolate? Even better.

“Typically I make fudgy and gooey brownies but these Slow Cooker Triple Chocolate Brownies from Martha Stewart turned out more cake-like, a little drier, and quite chewy around the edges. Even still, they were delicious and I couldn’t get enough of them.

“Cocoa powder, bittersweet chocolate, and semi-sweet chocolate chips add plenty of chocolate flavor. Chopped pecans add some crunch.

“My kids didn’t care for the taste of the bittersweet chocolate, so I got to enjoy these slow cooker brownies all week long. And enjoy then I did!

“It’s necessary to line the Crock Pot with parchment paper so that the brownies do not burn. Cooking time can vary quite a bit based on how hot your crock pot cooks. If you know that your crock pot is a fast cooker, shorten the cooking time some. The middle will still look slightly undercooked when they are done, but it will firm up as it cools.”

Prep Time: 10 minutes; Cook Time: 4 hours; Total Times: 4 hours 10 minutes; Serves: 14.

Ingredients

Cooking spray

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, cut into pieces

8 ounces bittersweet chocolate, chopped

1 cup sugar

3 large eggs, lightly beaten

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup semi-sweet chocolate chips

Instructions

Lightly coat a 4 to 5-quart crock pot insert with cooking spray. Place a piece of parchment paper, that is large enough to extend halfway up the sides in the bottom of the crock pot. Lightly spray parchment paper with cooking spray.

In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.

Place butter and chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds. If not completely melted, continue microwaving until melted.

Add sugar to chocolate mixture and whisk to combine.

Whisk in eggs and vanilla.

Stir in flour mixture just until flour is moistened. Fold in pecans and chocolate chips.

Pour batter into crock pot, smoothing out the top with a rubber spatula.

Cover and cook on LOW 3 1/2 hours. Uncover and continue to cook on LOW for 30 minutes.

Remove insert from crockpot and place on a wire rack to cool completely.

Notes

Cooking time will vary. If your crock pot runs a little hot, shorten the cooking time. The middle will look underdone, but will firm up as the brownies cool.

GRILLED VEGETABLE PANZANELLA

From the July/August 2013 issue of Vegetarian Times, page 27. The recipe starts off, “Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.” Serves 4 in 30 minutes or less.

To view online, click here.

4 slices rustic French bread (8 oz.)

1 12-oz. pkg. cherry tomatoes

16 large green beans (4 oz.)

1 large yellow squash, quartered lengthwise

2 Tbs. olive oil

2 Tbs. white balsamic vinegar

1 large clove garlic, minced (1 tsp.)

1 small head radicchio, diced

1 oz. chilled blue cheese, crumbled or coarsely grated (1/3 cup)

4 hard-boiled eggs, roughly chopped

Coat grill pan or basket with cooking spray, and preheat over medium heat.

Grill bread slices 3 to 4 minutes per side until crisp and lightly charred. Slice into cubes, and transfer to large bowl.

Coat tomatoes, green beans, and squash lightly with cooking spray, and season with salt and pepper, if desired. Arrange in separate groups on prepared grill pan or in grill basket. Grill 8 minutes, or until squash and beans are charred and just tender, and tomatoes are splitting open, turning vegetables occasionally.

Transfer all but 4 tomatoes to medium bowl. Press tomatoes in bowl slightly to release juices. Spoon tomatoes, and then their juices, over toast cubes.

Whisk together oil, vinegar, and garlic in large serving bowl. Add remaining 4 tomatoes, mash coarsely, and season with salt and pepper, if desired. Cut green beans and squash crosswise into 1/2-inch pieces. Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle chopped eggs over top.

nutritional information Per 2-cup serving: Calories: 361; Protein: 15 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 192 mg; Sodium: 533 mg; Fiber: 4 g; Sugar: 8 g

TOMATO COBBLER WITH CORNMEAL-CHEDDAR BISCUITS

If you've been following this blog for a while, you probably realize that The Kitchn is one of my favorite places to receive emails from. That, and its brother site, Apartment Therapy send out really cool emails, which I highly recommend signing up for. (And no, no one offered any compensation for plugging either site. I just think that they're majorly cool.)

That said, Faith Durand of The Kitchn wrote of this recipe, “I'm declaring this cobbler the Recipe of Summer. It take those pints of cherry tomatoes that you can't help bringing home from the farmers market and transforms them into silky, oh-so-tender bites. Plus, you know, cheddar biscuits. Trust me: it's worth turning on the oven for this one.” She also adds, “Make sure your cast iron skillet is well-seasoned for this recipe. Tomatoes are acidic, and they can dissolve the seasoning somewhat. This isn't a big deal with a well-seasoned skillet — just rub it with a little oil after cleaning — but it can set you back a few seasonings with a new skillet. New skillets can also sometimes give acidic foods an unpleasant metallic flavor.

“If you'd prefer not to use cast iron for this, you can also cook the cobbler in a 12-inch stainless steel skillet with high sides or in a 13x9-inch baking dish.

“On its own, this cobbler makes a very satisfying vegetarian main dish. One biscuit each, plus a generous scoop of warm tomatoes, and dig in! It's filling, but not actually too heavy — it still feels like a good summer dinner. It would also go nicely with some grilled chicken on the side.” Serves 6 to 8.

To view it online from her site, click here.

4 pints cherry tomatoes (3 1/2 to 4 pounds)

1/2 tablespoon olive oil

2 red onions, peeled and thinly sliced

1 1/2 teaspoons salt, divided

4 cloves garlic, minced

1/4 cup red wine (or 2 tablespoon balsamic vinegar)

1/4 cup all-purpose flour

For the biscuits:

1 1/4 cup all-purpose flour

3/4 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter

1 cup + 1/2 cup grated cheddar cheese, divided

3/4 to 1 cup buttermilk, plus extra to brush.

Heat the oven to 375°F with a rack placed in the middle of the oven.

Pick the stems off of the cherry tomatoes and rinse them under running water. Larger tomatoes can be sliced in half, but I generally just leave the tomatoes whole.

Warm the olive oil in a 12-inch cast-iron or high-sided stainless steel skillet over medium-high heat. When warm, add the onions and 1/2 teaspoon of salt. Sauté until the onions are very soft and tender, at least 10 minutes, or if you have the patience, lower the heat and continue cooking for another 20 or 30 minutes to caramelize the onions.

Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the wine (or balsamic) and cook until the wine has mostly evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Stir in the cherry tomatoes and 1 teaspoon of salt, carefully stirring and folding until the onions are evenly mixed with the tomatoes.

To prepare the biscuits, combine the flour, cornmeal, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into chunks and scatter it over the flour. Pulse a few times until the butter has been cut into pea-sized pieces.

Transfer the flour-and-butter mixture to a bowl and stir in 1 cup of the cheddar (reserve the other 1/2 cup for sprinkling over the top). Form a well in the middle and pour in 3/4 cup of buttermilk for firmer biscuits, or 1 cup of buttermilk for looser biscuits. Use a spatula to gently stir the buttermilk into the flour; continue stirring until all the buttermilk has been incorporated and no more dry flour remains. (Alternatively, you can make the biscuits entirely in a bowl and use your fingers or a pastry cutter to cut in the butter.)

Drop the dough over the tomatoes, making 7 to 8 biscuits. Brush the biscuits with a little buttermilk. Place the skillet on a baking sheet to catch drips, and then transfer to the oven.

Cook for 55 to 60 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. About 10 minutes before the end of baking, sprinkle the tops of the biscuits with the remaining 1/2 cup of cheddar.

Remove from the oven and let the cobbler rest for at least 15 minutes before eating. Leftovers will keep for about a week.

Recipe Notes

This recipe can also be cooked in a 13x9-inch baking dish or other 3 quart baking dish. Prepare the tomato mixture in a skillet on the stovetop, then transfer to the baking dish, top with the biscuits, and bake until bubbly.