Memorial Day Recipes

Not only is it Meatless Monday, it's also Memorial Day. Here is a re-run from Memorial Day, 2016.

It's Memorial Day here in the U.S. If you – or anyone in your family – is/was in the Armed Services – Thank You!

This also means a three-day holiday weekend. I've got six recipes to help you celebrate the day, including Baked Hawaii and Edamame Succotash, all of which can be added to any cookout. Be safe, and Enjoy!

THAI VEGETABLE STIR-FRY

This is from the February 2001 issue of Vegetarian Times. It begins, “Serve with quick-cooking brown rice and toss a salad of curly endive, seedless orange chunks and slivered red onion. For dessert, a bowl of grapes would go well.” Makes 4 servings in 30 minutes or less.

3 medium cloves garlic, peeled

2 jalapeno peppers, seeded and chopped

1/2 tsp. grated lemon peel

1/2 tsp. grated lime peel

14-oz. can lite coconut milk

1 lb. mixed vegetables (about 4 cups): fresh mushrooms, quartered; sliced asparagus; sliced bell

peppers; water chestnuts, halved

1 small bok choy, stems sliced and leaves left whole

1/4 to 1/2 tsp. red pepper flakes

1 Tbs. soy sauce

1 Tbs. fresh lime juice

10 fresh basil leaves, slivered

In food processor or blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.

Heat large skillet or wok over high heat; add coconut milk and paste mixture and stir well. Simmer 1 minute.

Add all vegetables and season to taste with salt and pepper. Simmer 10 minutes. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer 5 minutes. Serve hot.

nutritional information Per Serving: Calories: 163; Protein: 7 g; Total Fat: 10 g; Saturated Fat: 4 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 359 mg; Fiber: 3 g; Vegan

BAKED HAWAII

This comes from the February 2004 issue of Vegetarian Times. It begins, “With a blending of coconut, pineapple and macadamia nuts, this pie takes its cues from the tropics. Be sure to squeeze out any excess juice from the pineapple shreds, or it may dilute the filling. A quick freezing of the filling mix firms it up fast.” Serves 6.

To view this online, click here.

1 pkg. instant coconut-flavored pudding mix

1 3/4 cups nonfat milk

1 tsp. vanilla extract

1 prepared crumb pie shell

1 3/4 cups canned shredded pineapple

1/4 cup brown sugar

1/4 cup crushed macadamia nuts as garnish

1/4 cup shredded coconut as garnish

2 Tbs. diced crystallized ginger, or more as desired, for garnish

Preheat oven to 450F.

Mix instant pudding with milk and vanilla extract, and pour into prepared pie shell. Put in freezer immediately.

Drain pineapple, and reserve juice for another use. Squeeze excess juice from shreds, and put shreds in baking dish. Sprinkle with brown sugar, and bake for 15 minutes, or until sugar bubbles. Remove from oven.

Take firmed pudding mixture from freezer, spoon pineapple mixture over top and garnish with macadamia nuts, coconut shreds and crystallized ginger.

nutritional information Per Serving: Calories: 310; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 51 g; Sodium: 450 mg; Fiber: 2 g; Sugar: 35 g

FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING

This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,' says single mom and café manager Shelly Platten. 'I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.'” Serves 8.

To view this online, click here.

1 1/4 cups Bob’s Red Mill organic unbleached white flour

1 2/3 cups Florida Crystals organic cane sugar, divided

1 1/3 cups Chatfield’s cocoa powder, divided

1 tsp. baking soda

1/2 tsp. salt

1 cup Silk vanilla soymilk, divided

1/3 cup plus 1/4 cup canola oil, divided

1 cup toasted chopped hazelnuts

1. Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.

2. Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.

3. Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.

nutritional information Per Slice: Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g

CHIPOTLE CHILI NON-CARNE

This recipe comes from the November 2001 issue of Vegetarian Times, and begins, “This spicy chili really warms the bones on a cold evening. Chipotle powder is made from smoked jalapeño peppers. Look for it in specialty gourmet stores. To make the chili milder, omit the chipotle powder and reduce the chili powder to two teaspoons. MEAL PLAN: Delicious with cornbread. Add a tossed green salad with low-fat bottled cilantro dressing.” Serves 6 in 30 minutes or less.

To view this online, click here.

1 tsp. olive oil

1 cup finely chopped onion

4 cloves garlic, minced

1 green or yellow bell pepper, chopped

1 cup frozen corn

1/4 tsp. chipotle chile powder or to taste

1 Tbs. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

3 (15-oz.) cans black beans, rinsed and drained

14 1⁄2-oz. can diced tomatoes

In large saucepan, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, 2 minutes. Add bell pepper and corn and cook, stirring often, 2 minutes. Stir in chipotle powder, chili powder, cumin and oregano and cook 1 minute. Stir in beans, tomatoes and 3/4 cup water.

Reduce heat, partially cover pan and simmer, stirring occasionally, 20 minutes. If chili becomes too thick, add 1/4 cup hot water. Add salt and pepper to taste. If desired, sprinkle chili with shredded cheese before serving.

nutritional information Per Serving: Calories: 341; Protein: 21 g; Total Fat: 2 g; Carbohydrates: 63 g; Sodium: 25 mg; Fiber: 21 g; Vegan

EDAMAME SUCCOTASH

This yummy recipe is from the January 2005 issue of Vegetarian Times. Amazingly simple, and oh-so-good! It begins, “Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well.” Serves 6 in 30 minutes or less.

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

2 tsp. vegetable oil

1/2 cup chopped red bell pepper

1/4 cup chopped onion

2 cloves garlic, minced

1 1/2 cups fresh or frozen shelled edamame

2 cups fresh or frozen corn kernels

3 Tbs. white wine or vegetable stock

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh basil or 1 tsp. dried basil

Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

nutritional information Per serving: Calories: 140; Protein: 8 g; Total Fat: 5 g; Saturated Fat: g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 200 mg; Fiber: 4 g; Sugar: 3 g; Vegan

BLUEBERRY BUCKLE

This recipe, from page 64 of the July/August 2006 of Vegetarian Times, begins, “This vegan take on an old-fashioned dessert will become a summer favorite. Serve à la mode with soy ice cream, if desired.” Personally, I think it can be an anytime favorite! Serves 12.

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

Streusel

3/4 cup whole-wheat pastry flour or spelt flour

1/3 cup sugar

1 tsp. cinnamon

1/2 tsp. baking powder

1/4 tsp. salt

4 to 6 Tbs. canola oil

Cake

1 cup whole-wheat pastry flour or spelt flour

1 cup all-purpose flour

2 tsp. baking powder

3/4 cup maple syrup

1/3 cup canola oil

2 tsp. vanilla extract

1/2 tsp. salt

4 cups fresh blueberries

Preheat oven to 350°F. Grease 9-inch springform pan and wrap bottom with foil.

To make Streusel: Combine flour, sugar, cinnamon, baking powder, and salt in bowl. Stir in oil 1 Tbs. at a time until mixture looks crumbly.

To make Cake: Sift flours and baking powder into bowl. Whisk syrup, oil, vanilla, and salt in second bowl.

Stir syrup mixture into flour mixture. Fold in berries.

Spread batter in prepared pan. Sprinkle streusel over top. Bake 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 30 minutes on wire rack. Cool 15 minutes, unmold, and serve.

nutritional information Per Slice: Calories: 305; Protein: 3 g; Total Fat: 13 g; Saturated Fat: 1 g; Carbohydrates: 44 g; Cholesterol: 0 mg; Sodium: 262 mg; Fiber: 3 g; Sugar: 23 g; Vegan