Meatless Monday

It's that time of week - Meatless Monday. Here are today's six vegetarian recipes to help you get your week started off right. Enjoy!

COLD CHICKPEA-TAHINI SOUP

This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Chickpeas have an irresistibly robust and nutty flavor, and a texture that can run from crunchy to tender. Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use enough water, and the process is stress-free.

“One major benefit to cooking chickpeas yourself — aside from the superior flavor and texture — is that the water you cook them in becomes particularly rich and flavorful by the time they’re done. Save it for soups like the cold one here, which is a refreshing riff on hummus.” Yield: 4 to 6 servings; Time: 15 minutes.

To view this online, click here.

Ingredients

1 cup chopped tomatoes

1 cup chopped cucumber

1/4 cup chopped red onion

1/4 cup chopped pitted olives

1/4 cup chopped fresh parsley

Salt and freshly ground black pepper

3 cups cooked or canned chickpeas

3 tablespoons lemon juice

1 tablespoon olive oil, plus more for drizzling

1/4 teaspoon ground cumin

1 small garlic clove

2 to 3 tablespoons tahini

1/2 cup crumbled feta

Preparation

Combine the chopped tomatoes, cucumber, red onion, olives, parsley and a sprinkle of salt and pepper in a small bowl; set aside.

In a blender, combine the chickpeas, lemon juice, 1 tablespoon olive oil, cumin, garlic, tahini and a sprinkle of salt and pepper. Gradually add water (start with 1 cup) and blend until smooth and thin enough to pour. Taste and adjust seasoning. Pour into bowls, and top with the chopped-vegetable mixture, some crumbled feta, a sprinkle of cumin (if you like) and a generous drizzle of olive oil.

FASTEST PASTA WITH SPINACH SAUCE

This also comes from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “The very best pasta is often the simplest. Jack Bishop, the author of “The Complete Vegetarian Cookbook,” has refined his technique for pasta and vegetable sauce to breathtaking efficiency: He cooks the greens with the pasta and adds the seasonings at the last minute. While the pasta is cooking, Mr. Bishop prepares the seasonings.

“Allow at least a gallon of water to a pound of pasta, because you need a large pot to accommodate the greens and because, if there is too little water, the addition of the greens will slow the cooking too rapidly.” Yield: 3 to 4 servings; Time: 25 minutes.

To view this online, click here.

Ingredients

1 clove garlic

1/2 teaspoon crushed red pepper flakes, or to taste (optional)

About 15 calamata or other olives, pitted and roughly chopped

1/4 cup plus 1 tablespoon extra virgin olive oil

1 pound long pasta, like linguine

1 pound spinach, washed, tough stems removed, roughly chopped

Salt and freshly ground black pepper

Preparation

Bring a large pot of water to a boil, and salt it. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.

Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting). Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve.

CORN MUFFINS

This comes from Ina Garten of The Food Network show Barefoot Contessa. Total Time: 55 minutes; Prep Time: 5 minutes; Inactive Time: 10 minutes; Cook Time: 40 minutes; Yield: 12 muffins; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/corn-muffins-recipe.print.html?oc=linkback

Ingredients

3 cups all-purpose flour

1 cup sugar

1 cup medium cornmeal

2 tablespoons baking powder

1 1/2 teaspoons salt

1 1/2 cups whole milk

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

Directions

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

DOUBLE-CORN CORNBREAD

This comes from the January 2006 issue of Vegetarian Times, and begins, “Cream-style corn makes this cornbread amazingly moist and almost buttery. If you have any leftovers, it’s great for breakfast.” Serves 8.

To view this online, click here.

1 cup soymilk

2 tsp. apple cider vinegar

1 cup cream-style corn

1/2 cup shredded soy Cheddar cheese

1/3 cup canola oil

4 green onions, finely chopped

1 cup cornmeal

1/2 cup all-purpose flour

2 Tbs. maple sugar or light brown sugar

1/2 tsp. salt

2 tsp. baking powder

1/2 tsp. baking soda

Preheat oven to 350°F. Coat 8×8-inch square baking dish with cooking spray.

Combine soymilk and vinegar. Let stand 5 minutes to develop a buttermilk-like consistency. Whisk in corn, soy Cheddar, oil, and onions; set aside.

Combine all dry ingredients, and make a well in the middle. Pour wet mixture into well, and stir until mixed. Pour batter into prepared baking dish, and bake 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.

nutritional information Per Serving: Calories: 151; Protein: 3 g; Total Fat: 7.5 g; Saturated Fat: 0.5 g; Carbohydrates: 18 g; Cholesterol: mg; Sodium: 799 mg; Fiber: 15 g; Sugar: 15 g; Vegan

PROSPEROUS BLACK-EYED PEAS WITH HERBS AND VEGETABLES

This also comes from the January 2006 issue of Vegetarian Times. Black-eyes peas are popular in the Southern United States, especially for dinner on January 1, to bring good luck to the household. This recipe begins, “If you like, add some slices of browned soy “sausage” to the mixture at the end.” Serves 6.

To view this online, click here.

1 1/2 cups black-eyed peas, sorted and rinsed

4 cloves garlic, crushed (4 tsp.)

6 sprigs fresh thyme

2 sprigs fresh rosemary

1 1/2 tsp. salt

4 medium carrots, peeled and cut into 1/2-inch dice

1/2 lb. rutabaga, peeled and cut into 1/2-inch dice

1/2 lb. parsnips, peeled and cut into 1/2-inch dice

2 Tbs. olive oil

1 medium red onion, diced

2 tsp. fresh lemon juice

1/4 cup chopped fresh parsley

Preheat oven to 400F. Combine peas with 6 cups water, garlic, thyme and rosemary in saucepan. Cover, bring to a boil and add 1 tsp. salt. Reduce heat, and simmer, partially covered, until peas are tender, about 40 minutes.

Meanwhile, toss carrots, rutabaga and parsnips with 1 Tbs. oil, 1/2 tsp. salt and black pepper to taste. Spread vegetables on foil-lined baking sheet, and roast about 40 minutes, or until tender, stirring every 15 minutes.

Heat remaining 1 Tbs. oil in skillet over medium heat. Add onion, and cook, stirring often, about 8 minutes, or until softened. Add onions to peas. Stir in roasted vegetables, and simmer, partially covered, 10 minutes. Remove herb sprigs. Stir in lemon juice; season with salt and pepper to taste. Serve hot, sprinkled with parsley.

nutritional information Per SERVING: Calories: 251; Protein: 12 g; Total Fat: 5 g; Saturated Fat: 5 g; Carbohydrates: 42 g; Sodium: 616 mg; Fiber: 9 g; Sugar: 4 g; Vegan

GOOD-LUCK GREENS

This is also from the January 2006 issue of Vegetarian Times, and begins, “They may be lucky symbols of folding money on New Year’s, but greens—collard, turnip, mustard, beet and more—are a year-round staple in Southern cooking. Escarole, the least bitter member of the chicory family, turns sweet when cooked.” Serves 6

To view this online, click here.

2 Tbs. olive oil

1 medium red bell pepper, diced (1 cup)

1 small jalapeño pepper, stemmed, seeded, and minced

1 medium head escarole (3/4 lb.), leaves rinsed and chopped

1 medium head kale (3/4 lb.), leaves rinsed and chopped

2 cloves garlic, minced (2 tsp.)

Heat oil in large, deep skillet over medium-high heat. Add bell pepper and jalapeño, and cook, stirring often, 5 minutes, or until softened. Add escarole, kale and garlic, and cook, tossing often, over medium heat until wilted, about 4 minutes.

Add 1/2 cup water, and cook 5 to 10 minutes, or until almost dry. Stir in another 1/2 cup water, and cook 5 to 10 minutes, or until almost dry. Add another 1/2 cup water, and simmer 5 minutes more. (Greens should be tender and moist, but not soupy. If not tender, cook a bit longer in a little more liquid.) Season to taste with salt and pepper. Serve hot.

nutritional information Per SERVING: Calories: 74; Protein: 2 g; Total Fat: 5 g; Saturated Fat: 5 g; Carbohydrates: 7 g; Sodium: 122 mg; Fiber: 3 g; Sugar: 1 g; Vegan