Meatless Monday

Meatless Monday: time for another round of vegetarian recipes. Enjoy!

CAPRESE PIZZA

This comes from the July/August 2012 issue of Vegetarian Times, page 66. It begins, “This simple pizza tastes great as it is, but you can jazz it up with any of your favorite toppings.” Serves 6.

To view this online, click here.

Canola or grapeseed oil for brushing grill grate

1/2 cup prepared basil pesto or sun-dried tomato pesto

1 Par-Baked Pizza Crust (follows)

2 large beefsteak or heirloom tomatoes, thinly sliced

1 cup grated fresh mozzarella

1/2 cup torn fresh basil

Freshly grated Parmesan cheese, optional

Brush grill grate well with oil, and preheat grill to medium.

Spread pesto over crust. Top with tomato slices, mozzarella, and basil. Place pizza on grill, close lid, and grill 5 minutes, or until cheese has melted. Sprinkle with Parmesan, if using.

nutritional information Per Slice: Calories: 312; Protein: 10 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 32 g; Cholesterol: 18 mg; Sodium: 340 mg; Fiber: 4 g; Sugar: 4 g

PAR-BAKED CRUST

This is also from the July/August 2012 issue of Vegetarian Times, page 64. It begins, “Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between the grates. After rising, the dough can be wrapped in plastic and stored in the refrigerator for up to 2 days; bring it to room temperature before rolling. Par-baked crusts can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to a month. Bring back to room temperature before grilling.” Makes 2 pizza crusts.

To view this online, click here.

1 tsp. sugar

1 0.25-oz. pkg. active dry yeast

2 1/4 cups all-purpose or bread flour

1 cup whole-wheat flour

3 Tbs. fine yellow cornmeal

2 Tbs. olive oil, plus more for greasing bowl and baking sheets

3/4 tsp. salt

Stir together sugar, yeast, and 1 1/4 cups lukewarm water (105°–115°F) in small bowl. Let stand 5 minutes, or until mixture looks foamy.

Whisk together flours, cornmeal, oil, and salt in bowl. Stir in yeast mixture, adding more warm water if necessary to make moist dough.

Transfer dough to floured work surface, and knead 5 minutes, or until smooth and elastic. Transfer dough to large bowl rubbed with oil, and turn to coat with oil. Cover with kitchen towel, and let rise in warm place 1 hour.

Punch down dough, and knead 2 minutes. Return to bowl, and let rise 1 hour more.

Preheat oven to 500°F. Rub 2 baking sheets with oil. Divide dough into 2 pieces. Roll out each piece into 12- x 9-inch rectangle or 12-inch round. Transfer to prepared baking sheets, prick crusts all over with fork, and bake 5 minutes, or until set but not browned. Cool on wire rack before adding toppings.

nutritional information Per Slice: Calories: 159; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 147 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan

VEGAN CARROT CAKE

This was sent in by Christina Kaoh to the SHARE: Reader Recipes segment. According to the segment, Christina developed this for a friend’s birthday. Serves 15.

Cake

1 medium ripe banana, frozen, then thawed

2/3 cup sugar

1/3 cup vegetable oil

1 1/2 cups grated carrots

1 1/4 cups flour

1 Tbs. baking powder

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 cup raisins

1/2 cup chopped walnuts

Icing

1 1/2 cups confectioner’s sugar

1 Tbs. vegan margarine

1/2 tsp. vanilla extract

To make Cake: Preheat oven to 350 degrees F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separated bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.

Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.

To make icing: Whisk together confectioners’ sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.

Per slice: Cal: 222; Protein: 2 g; Total Fat: 8 g (1 g sat. fat); Carb: 37 g; Chol: 0 mg; sodium: 205 mg; Fiber: 1 g; sugars: 26 g

ZESTY THAI FRUIT SALAD

This comes from the June 2015 issue of Runner's World, page 52 (“Fridge Wisdom,” by Liz Applegate, PH.D.). It begins, “This juicy treat has less than a tettaspoon of added sugar per serving and is loaded with beta-carotene. Top with yogurt if desired.” Serves 4; 142 calories per serving.

To view this, as well as Grilled Nectarines with Balsamic-Honey Drizzle, click here.

Ingredients

1/4 cup light coconut milk

Juice and zest of 1 lime

2 teaspoons dark honey

1 teaspoon sriracha (optional)

1 cup diced papaya

1 cup diced mango

2 cups diced pineapple

3 tablespoons chopped salted cashews

Instructions

In a large bowl, stir together the coconut milk, lime juice, zest, honey, and sriracha (if using). Add the papaya, mango, and pineapple. Toss to combine. Serve in bowls and sprinkle with the cashews. Serves 4.

Nutrition Information: Calories per serving: 142; Carbs: 28 g; Fiber: 3 g; Protein: 2 g; Total fat: 4 g; Saturated fat: 1 g; Sodium: 50 mg

GRILLED NECTARINES WITH BALSAMIC-HONEY DRIZZLE

This is also from the June 2015 issue Runner's World (“Fridge Wisdom”), and begins, “A touch of honey enhances naturally sweet balsamic vinegar.” Serves 4.

Ingredients

4 ripe nectarines, halved and pitted

1/2 teaspoon olive oil

1/4 cup balsamic vinegar

1 tablespoon honey

1/3 cup creme fraiche

Instructions

Heat a grill over medium heat. Brush the cut sides of the nectarines with oil. Place cut side down and grill 4 to 5 minutes.

In a small bowl, stir together the vinegar and honey. Transfer the nectarines to 4 dishes. Top each with creme fraiche and drizzle with the vinegar mixture. Serves 4.

Nutrition Information: Calories per serving: 171; Carbs: 23 g; Fiber: 2 g; Protein: 2 g; Total fat: 8 g; Saturated fat: 4.5 g; Sodium: 11 mg

FUSILLI WITH BASIL, TOMATOES, AND AVOCADO SAUCE

This comes from the August 2014 issue of Runner's World, page 44 (“The Athlete's Palate: Fast and Fresh,” by Pam Anderson). Serves 4.

To view this online, click here.

Ingredients

12 ounces whole-wheat fusilli

2 cups cherry tomatoes, halved

1/4 teaspoon salt

1 tablespoon extra-virgin olive oil

1/2 cup packed fresh basil leaves, chopped

2 avocados, halved and pitted

3 large garlic cloves, chopped

1/4 cup lemon juice

1/4 cup grated Parmesan cheese (optional)

1/4 teaspoon freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until just tender. Remove from heat and reserve 1 cup cooking water. Drain pasta, cover, and set aside. In a bowl, add tomatoes and sprinkle with 1/4 teaspoon salt. Add oil and basil. Toss to coat. Set aside.

Scoop avocado into empty pasta pot. Mash with a potato masher. Add garlic and lemon juice. Stir to combine. Whisk pasta water in, creating a light sauce. Stir in pasta and tomato mixture to coat. Top with cheese, if using, and black pepper. Serves 4.

Nutrition Facts: Calories per serving: 485; Carbs: 74 g; Fiber: 13 g; Protein: 13 g; Fat:16 g