Meatless Monday

You know the routine: If it's Monday (and my calendar indicates that it is), then it's time for another Meatless Monday. Here are six yummy vegetarian recipes to help you through the day, including Slow-Cooker Sloppy Joes and Thai Stir-Fried Vegetables with Garlic Ginger and Lime. Enjoy!

PARISIAN-STYLE SWEET CREPES

This was in the September, 2009 issue of Vegetarian Times, and begins, “Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack.”

Makes 8 servings, and can be viewed online at https://www.vegetariantimes.com/recipes/parisian-style-sweet-crepes.

Ingredients

Crêpes

1 1/4 cups all-purpose flour

1/3 cup sugar

1/2 tsp. salt

1 large egg, lightly beaten

1 cup low-fat milk

1 tsp. vanilla extract

Fillings (optional)

Nutella

Peanut butter

whipped cream

strawberries

Preparation

Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.

Nutrition Information

Calories: 132; Carbohydrate Content: 25 g; Cholesterol Content: 28 mg; Fat Content: 2 g; Fiber Content: 0.5 g; Protein Content: 4 g; Saturated Fat Content: 0.5 g; Sodium Content: 168 mg;Sugar Content: 10 g

CANDIED GINGER PUMPKIN PIE

This was posted on the Vegetarian Times site on November 4, 2007, and begins, “The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.”

Makes 8 servings.

To view this online, click here.

Ingredients

1 15-oz. can unsweetened pumpkin puree

1 14-oz. can fat-free sweetened condensed milk

4 large eggs

1 9-inch graham cracker piecrust

1/4 cup chopped candied ginger

Preparation

Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.

Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.

Nutrition Information: Calories: 266; Carbohydrate Content: 47 g; Fat Content: 5 g; Fiber Content: 2 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 141 mg; Sugar Content: 37 g

STRAWBERRY FOOL

This comes from Mark Bittman in The New York Times cooking e-newsletter. The recipe begins, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.”

Yield: 4 servings; Time: 30 minutes

The recipe was featured in “THE MINIMALIST; A Fruit Fool: It's Sublime” and can be viewed online here.

Ingredients

1 pint strawberries

1/2 cup sugar, or to taste

1 cup heavy cream

1 teaspoon vanilla extract, optional

Preparation

Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.

Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.

Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.

SLOW-COOKER SLOPPY JOES [VEGAN]

This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.

To view this online, click here.

Ingredients

3 cups textured vegetable protein

3 cups water

5 garlic cloves

1 cup Medjool dates, soaked and pitted

6 ounce can tomato paste

1 tomato, roughly chopped

2 tablespoons maple syrup

1 medium white onion, diced

1 tablespoon black strap molasses

4 tablespoons apple cider vinegar

1 tablespoon vegan Worcestershire sauce

2 tablespoons mustard

3 tablespoons hot sauce

Preparation

Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.

Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.

THAI STIR-FRIED VEGETABLES WITH GARLIC, GINGER, AND LIME

This is from DARLENE SCHMIDT on The Spruce Eats. Darlene wrote, “Making a 'simple stir-fry' isn't always all that simple if you can't get the stir-fry sauce to taste just right. But with this no-fail recipe for Thai stir-fried vegetables, the technique is a shoe-in mostly because the sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This can be made vegetarian/vegan by substituting soy sauce for the fish sauce.

“This is quite a 'saucy' stir-fry that is never dry and is terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, using whatever is fresh and available where you live.

“Great as a side dish, you can turn it into a main course by adding tofu, wheat gluten, cashews, cooked shrimp or slices of chicken as a protein source.

“Best of all it takes about 20 minutes from start to finish—perfect for gathering the family around the table for a weeknight meal. Things will go even faster if much of the slicing, dicing, and chopping is done the night before.”

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings.

To view this online, click here.

Ingredients

2 tablespoons vegetable oil

1/4 cup shallots (finely chopped, or purple onion)

5 to 6 cloves garlic (minced or finely chopped)

1 to 2 pieces galangal (thumb-size OR ginger, sliced into thin matchstick pieces)

1/2 to 1 small fresh red chili (sliced OR 1/4 to 1/2 teaspoon chili flakes)

1 medium-size carrot (sliced)

5 to 6 shiitake mushrooms (sliced or left in halves or quarters)

Optional: 1 small head cauliflower (cut into florets)

1 small head broccoli (cut into florets)

1 red bell pepper (sliced into strips)

2 to 3 cups baby bok choy (or other Chinese cabbage, leaves left whole if not too large, otherwise cut in half or thirds)

1 handful fresh Thai basil (chopped)

For the Stir-Fry Sauce

2/3 cup coconut milk

2 1/2 tablespoons soy sauce

1 tablespoon fresh lime juice

1/3 to 1/2 teaspoons dried crushed chili flakes

2 1/2 teaspoons brown sugar

Directions

Make the Stir-Fry Sauce

In a large cup or small bowl, combine coconut milk, soy sauce, lime juice, chili flakes, and brown sugar, stirring well to dissolve the sugar. Taste-test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk.

Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).

Stir-Fry the Dish

Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chili. Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.

Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavor the rice or noodles it is served with.

Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2 to 3 minutes more).

Remove from heat and taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chili if desired.

Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice.

Note: Any leftover stir-fry sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.

Main Course Variation

Use this sauce to make a main course dish by adding tofu/cashews.

ROASTED TOMATO AND CORN RISOTTO WITH ARUGULA BASIL PESTO

This comes from Heather Christo on The Today Show’s recipes site. The recipe begins, “Risotto is one of the most versatile recipes out there; you can add virtually any ingredients you like—from beets or red wine and bacon to zucchini or butternut squash—and create a beautiful, tasty, seasonal dish. Since this version omits the Parmesan cheese and butter typically added to risottos, it is a lighter dish, and the flavors of whatever ingredients you add really get a chance to shine. If you stir diligently, the final result will still be quite creamy. This pesto sauce features blanched garlic, arugula, and basil, which mellows the garlic flavor and gives the sauce a bright green color that doesn't turn brown like most other pestos.” Cook Time: 30 minutes; Prep Time: 20 minutes; Servings: 6 - 8.

Note: The recipe originally calls for chicken stock or vegetable stock; for this blog, I've kept it at only vegetable stock.

To view this online, click here.

Ingredients

Roasted Vegetables

1⁄4 cup raw corn kernels

2 cups cherry tomatoes

2 tablespoons olive oil

Arugula Basil Pesto

3 cloves garlic

2 cups packed fresh basil leaves

4 cups packed arugula leaves

1⁄4 cup olive oil

1⁄4 cup rice vinegar

Kosher salt

Risotto

6 cups vegetable stock

1⁄4 cup olive oil

1 yellow onion, finely diced

1 1/2 cups Arborio rice

1 cup raw corn kernels

Kosher salt

2 cups fresh arugula

1 avocado, peeled and diced

1 teaspoon olive oil

Kosher salt

Small fresh basil leaves, for garnish (optional)

Preparation

To prepare the roasted vegetables: Preheat the oven to 450º F. Line a baking sheet with parchment paper. Arrange the corn kernels and the cherry tomatoes on the baking sheet and drizzle the oil over the top.

To make the arugula basil pesto: Bring a small pot of water to a boil. Fill a bowl with ice and water. Add the garlic cloves to the boiling water. After 20 seconds, add the basil and arugula and blanch for 8 to 10 seconds. Scoop out the basil, arugula, and garlic with a large strainer and immediately plunge into the ice water.

Wring the herbs of the extra water and put them in a blender with the blanched garlic, olive oil, and vinegar. Puree on high until smooth and then season with salt. Set aside.

To make the risotto: In a medium pot, heat the vegetable stock over medium-low heat.

In a large heavy pan or pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, until soft.

Add the rice and cook, stirring for 2 to 3 minutes until the rice is translucent except for a white center.

Start adding the hot vegetable stock 1 cup at a time while continuously stirring with a wooden spoon. As the stock is absorbed, add another cup. Continue until all the stock has been incorporated and the rice is cooked to al dente. This should take about 20 minutes. In the final minute, add the corn.

Remove from the heat and stir in the basil arugula pesto. Season with salt.

Seven minutes before the risotto is to be finished, put the tomatoes and corn in the oven and roast for 7 minutes, until sizzling and golden. The tomatoes will burst.

In a small bowl, gently toss the arugula and avocado with the olive oil and a little salt.

Spoon the risotto into bowls and top with some of the salad and roasted cherry tomatoes. Garnish with the roasted corn and some small fresh basil leaves, if desired.