Meatless Monday

It's Meatless Monday, time to check out recipes without any meat. Here are six vegetarian recipes to help you through the day, including Chocolate Truffles and Vegetarian Red Curry Tofu with Green Peas. Enjoy!

SWEET POTATO SOUFFLE

This is my mom’s recipe. Mom used to make this for holiday meals or if she was fixing ham for Sunday dinner. There was seldom any leftover soufflé.

Not to worry: since this is a vegetarian post, I'm not going to suddenly post meat here. I'm just sharing a memory for decades past. Feel free to fix it whenever you want something a little festive.

This recipe, as well as the next one (Chocolate Truffles), can be found in my e-cookbook Off the Wall Cooking.

4 – 5 sweet potatoes

1 egg

1 small can pineapple

1 C nuts

2 T orange juice concentrate

1/2 tsp. salt

Cinnamon

dash pepper

1/2 C brown sugar

9 large marshmallows

Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.

CHOCOLATE TRUFFLES

I got this from my oldest son and daughter-in-law for Christmas, 2002. They are so good…These, a batch of buck-eyes, and a pot of coffee…Heaven…

This recipe (as with the Sweet Potato Souffle) can be found in my e-cookbook Off the Wall Cooking.

8 oz. fine semi-sweet chocolate, broken into small pieces

1 C heavy cream

cocoa powder for dusting (see note)

Put the cream & chocolate into a pan & heat on low until the chocolate has melted. Stir the mixture until smooth & glossy, then pour into a bowl & chill in the fridge for several hours or overnight. Take spoonfuls of the mixture and, wearing gloves, roll between your hands into a ball. Place each truffle into a tray of SIFTED cocoa powder and shake around until well coated.

NOTE: Mary adds: “I’ll warn you, this process is very messy but WELL worth it. Also, some chopped pecans to roll them around in was really good. I’m sure you can think of all sorts of cool variations; I bet some grated orange peel or ginger would be good, too…” Also, “for the cayenne ones, I used a mixture of cocoa, cinnamon and cayenne.”

Very yummy, very addicting.

ONION SUPREME

My dad came to visit for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

This recipe can be found in my e-cookbook Off the Wall Cooking.

2 leeks (discard green), sliced thin

3 – 4 yellow onions, sliced thin

1 stick butter or margarine

4 bunches scallions (discard green), sliced thin

20 small white onions

1 1/2 C half & half

2 cloves garlic, sliced thin

Melt butter over low heat and sauté leeks, scallions, garlic and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.

GOURMET GREEN BEANS

This is from Publix Supermarket's April 2006 issue of Aprons

2 (12-ounce) bags fresh snipped green beans (snapped, if desired)

1 (8-ounce) package sliced baby portabella mushrooms

3/4 cup water

2 tablespoons garlic butter

1 tablespoon sesame seeds

1 teaspoon seasoned salt

Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.

Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.

Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.

CALORIES (per 1/8 recipe) 70kcal; FAT 4g; CHOL 5mg; SODIUM 220mg; CARB 8g; FIBER 3g; PROTEIN 2g; VIT A 15%; VIT C 25%; CALC 4%; IRON 6%

MINI PEANUT BUTTER ICE CREAM SANDWICHES

This was in an old Weight Watchers email. The Weight Watchers PointsPlus was 3 per serving.

2 oz low fat cream cheese, softened

1/4 cup powdered sugar

1/4 cup creamy peanut butter

1 1/2 cup lite whipped topping

1 pinch salt

24 items chocolate wafers (about 5 1/2 oz total)

In a medium bowl, using an electric mixer, beat together cream cheese, sugar and peanut butter until smooth. Add whipped topping; beat until just combined. Spoon a rounded 1 1/2 tablespoons peanut butter filling on top of a wafer cooker; place a second wafer on top. Set on a baking sheet and repeat with remaining ingredients; freeze until firm. Yields 1 ice cream sandwich per serving.

VEGETARIAN RED CURRY TOFU WITH GREEN PEAS

This comes from Jolinda Hackett, The Spruce’s vegetarian expert. Jolinda wrote, “This Thai inspired recipe for a basic vegetarian (and vegan!) red curry sauce with vegetables will go best served over steamed white rice, though you could always eat it plain as a curry soup dish. I'm personally not a big fan of green curry, though I suppose you could try a green curry paste instead of red in this recipe, if you'd like. I'd probably omit the fresh cilantro, in that case.

“Though the recipe calls for tofu, carrots, peas and baby corn (my personal favorite!) you can use just about any vegetable you have on hand, and adjust the cooking time accordingly if needed. A note about store-bought red curry pastes: be sure to read the ingredients to make sure it is vegetarian (a few brands will contain some sort of fish). I usually use Thai Kitchen brand red curry paste, which is easy to find, vegetarian, vegan, and gluten-free.

“This Thai red curry recipe is vegetarian, vegan and gluten-free.”

To view this online, click here.

Ingredients

3 tbsp fresh basil, coarsely chopped

1 tbsp vegetarian red curry paste (make sure it's vegetarian)

1 14 ounce can coconut milk

1 carrot, sliced thin

1/2 cup green peas

1/2 cup baby corn, chopped

1 block firm or extra firm tofu, well pressed

2 tbsp chopped fresh cilantro

1 tsp brown sugar

juice from one lime

Directions

Like most vegan tofu recipes, this one will taste best if you press the tofu first. Not sure how to do that? See this easy step-by-step guide: How to press tofu.

After your tofu is well-pressed, chop it into about 3/4-inch (bite-sized) chunks.

In a medium-sized saucepan, combine the basil, vegetarian red curry paste and coconut over medium high heat, stirring well to mix curry paste.

Add the remaining ingredients, including the sliced carrot, green peas, baby corn and pressed and chopped tofu.

Bring the mixture to a slow simmer.

Cover the pot and allow your curry to cook for about 10-12 minutes, or until the veggies are tender, but not overcooked.

Serve your vegan Thai red curry over rice if desired. Or, pair it with a healthier whole grain, such as quinoa or kaniwa for the extra protein boost.

If you like this red Thai curry, here's more vegetarian curries you might enjoy.