Meatless Monday

It's Meatless Monday, time for six vegetarian recipes. There are many people who try going meatless one day a week; others, of course, are vegetarian all the time. I'm using the generic term vegetarian to include all ends of the vegetarian spectrum, from those who do occasionally eat meat (even if it's only at the holidays) to vegans, who not only eat nothing animal-related, including dairy, eggs, honey (yup!), but reframe from wearing or using leather, wool, etc.

But for people trying out a vegetarian menu once a week, Meatless Monday helps out. These recipes were posted on my vegetarian blog, Vegetarian Delights on Wednesday, February 10. If you're wondering How good can vegetarian food be?, today's offerings may help you realize that veggie food can be good. Enjoy!

SOFT APPLE GINGER SPICE COOKIES

This comes from the September 2010 issue of Vegetarian Times, page 65. It begins, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies

To view this online, go to http://www.vegetariantimes.com/recipe/soft-apple-ginger-spice-cookies/.

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. salt

1/2 cup canola oil

1/4 cup unsweetened applesauce

1/4 cup molasses

3/4 cup sugar, plus 1/2 cup for rolling cookies

1 large apple, peeled and finely diced (1 cup)

Preheat oven to 325°F. Line baking sheets with parchment paper, or coat with cooking spray.

Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.

Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.

Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.

Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

nutritional information Per Cookie: Calories: 176; Protein: 2 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 127 mg; Fiber: less than 1 g; Sugar: 16 g; Vegan

QUINOA-STUFFED PEPPERS

This recipe comes from the February 2009 issue of Vegetarian Times, page 66. It begins, “This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.” Serves 8.

To view this recipe online, go to http://www.vegetariantimes.com/recipe/quinoa-stuffed-peppers-2/.

1 medium onion, finely chopped (1 cup)

2 Tbs. olive oil

2 ribs celery, finely chopped (1/2 cup)

1 Tbs. ground cumin

2 cloves garlic, minced (2 tsp.)

1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry

2 15-oz. cans diced tomatoes, drained, liquid reserved

1 15-oz. can black beans, rinsed and drained

3/4 cup quinoa

3 large carrots, grated (1 1/2 cups)

1 1/2 cups grated reduced-fat pepper Jack cheese, divided

4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

nutritional information Per Stuffed pepper: Calories: 279; Protein: 14 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 36 g; Cholesterol: 15 mg; Sodium: 518 mg; Fiber: 10 g; Sugar: 9 g; Gluten-Free

TOFU HOT WINGS

This comes from Jolinda Hackett, About.com's Vegetarian Food expert. Jolinda wrote, “You have officially been warned: These tofu hot wings are deliciously addicting. You may have to make a double batch so that you have enough to share. If you like buffalo wings (and even if you don't!), you'll like these vegetarian and vegan spicy tofu hot wings with buffalo sauce.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: about 3 servings

To view this online, click here.

Ingredients

1 16-ounce block tofu, well-pressed

1/4 cup corn starch

1/2 tsp garlic salt

1/2 tsp mustard powder

1/4 tsp black pepper

1-2 tbsp oil for pan-frying

1/4 cup vegan margarine

1/3 cup hot wing sauce, or any kind of hot sauce you like

Preparation

Once your tofu has been well-pressed (See: How to press tofu), slice it into thin "finger" shapes, slabs, cubes, or whatever shape you like best.

In a shallow pan or zip-lock bag, combine the corn starch, garlic salt, mustard powder and black pepper. Carefully add the tofu, gently tossing to make sure that all sides of the tofu is well coated with the corn starch mixture.

Heat the oil in a sautee pan or skillet over medium heat, using a non-stick pan if you have it to reduce the amount of oil needed.

Add tofu and pan-fry on all sides just until lightly golden brown. Once the tofu has cooked, remove it from the pan and set it aside.

Using the same pan (or a different one, your choice), heat the vegan margarine over very low heat. Once melted, add the wing sauce, stirring just until combined well. Add the cooked tofu, gently coating on all sides with the wing sauce mixture.

CHEWY FUDGE BROWNIES

This comes from Alex Witchel in The New York Times Cooking e-newsletter. Alex wrote, “These brownies must sit for some time before they reach their deeply fudgy peak. They are a perfect midweek recipe to yield a weekend's dessert, though in truth they'll be ready after only a night's rest. Once they've matured, you end up with a mystifying brownie that is firm to the bite yet melting in the mouth. Walnuts contribute crunch if you like that sort of thing. They are entirely optional.” Makes 24 brownies.

To view these online, click here.

Ingredients

1 1/2 cups unsalted butter, plus more for greasing pan

1 1/2 cups walnut halves (optional)

9 ounces unsweetened chocolate, chopped or broken into small pieces

3 large eggs

1 teaspoon salt

2 3/4 cups sugar

1 tablespoon vanilla extract

1 1/2 cups unbleached all-purpose flour

Preparation

Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.

Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.

Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.

Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.

RIGATONI PUTTANESCA WITH VEGGIE MEATBALLS

This comes from page 29 of the February 2010 issue of Vegetarian Times. It begins, “Vegetarian sausage substitutes make great “meatballs” that come together in a snap—without the need for adding eggs as a binder. If you prefer milder olive flavor, use California olives. For a more pronounced, salty flavor, use kalamatas.” Serves 2 in 30 minutes or less.

To view this online, click here.

4 oz. dried rigatoni pasta

7 oz. (half of 14-oz. pkg.) soy sausage substitute, such as Gimme Lean (1 cup packed)

1/2 cup breadcrumbs

2 Tbs. grated Parmesan cheese, plus more for garnish, optional

1 Tbs. chopped fresh parsley

2 Tbs. chopped fresh basil, divided

2 cloves garlic, minced (2 tsp.), divided

1/4 tsp. ground black pepper

1 cup tomato sauce, no salt added

2 Tbs. chopped black olives, optional

Cook pasta according to package directions. Meanwhile, combine soy sausage, breadcrumbs, Parmesan cheese, parsley, 1 Tbs. basil, 1 tsp. garlic, and pepper with fingers.

Coat large skillet with olive oil cooking spray, and heat over medium-high heat. Roll soy sausage mixture into 12 balls, about 2 Tbs. each. Cook meatballs 5 to 6 minutes, or until evenly browned. Add tomato sauce, olives, remaining 1 Tbs. basil, and remaining 1 tsp. garlic. Cover, and reduce heat to medium-low. Simmer 3 to 5 minutes to let flavors meld.

Drain pasta, and stir into tomato sauce mixture. Divide between two plates. Sprinkle with Parmesan cheese, if using.

nutritional information Per 2 1/2-cup serving: Calories: 575; Protein: 30 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 86 g; Cholesterol: 4 mg; Sodium: 796 mg; Fiber: 6 g; Sugar: 12 g

GERMAN-STYLE WARM POTATO SALAD

This also comes from page 29 of the February 2010 issue of Vegetarian Times. It begins, “This green bean-laced potato salad is hearty enough to serve as an entrée, but you could also pair it with grilled vegetarian sausages for a bigger meal. If you don't have white balsamic vinegar in your pantry, use any mild variety, such as white wine or rice vinegar.” Serves 2 in 30 minutes or less.

To view this online, click here.

8 oz. baby red potatoes, cut into 1- x 1/2-inch pieces

4 oz. green beans, cut into 2-inch pieces

3 Tbs. olive oil

3 green onions, white and pale-green parts chopped (1/4 cup)

2 Tbs. white balsamic vinegar

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh tarragon or dill

4 cups loosely packed baby spinach leaves

Cook potatoes in pot of boiling salted water 8 minutes, or until tender. Add green beans during last minute of cooking.

Meanwhile, heat oil in skillet over medium heat. Add green onions. Cook 3 to 4 minutes, or until tender but not browned. Remove from heat, and stir in vinegar.

Drain potatoes and green beans. Toss with olive oil mixture, parsley, and tarragon. Season with salt and pepper, if desired. Serve warm on bed of spinach.

nutritional information Per 2-cup serving: Calories: 232; Protein: 5 g; Total Fat: 21 g; Saturated Fat: 3 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 238 mg; Fiber: 6 g; Sugar: 3 g; Vegan

Wednesday Recipes

Enjoy!

PINK VELVET CHEESECAKE SWIRL BROWNIES

This comes from the Tablespoon e-newsletter. It begins, “These colorful pink brownies are definitely not brown – or boring!” Prep Time: 25 minutes; Total Time: 4 hours 0 minutes; Makes 24 servings.

To view this online, along with a step by step photographic tutorial, click here.

Ingredients

1 Betty Crocker™ SuperMoist™ Cake Mix white

1/2 cup butter, melted

1 egg

1 teaspoon chocolate extract

2 tablespoons milk or water, plus 2 more tablespoons

1 teaspoon Betty Crocker™ gel food color Neon Pink

1 (8 oz.) block cream cheese, softened

1/4 cup sugar

1 egg

1 teaspoon vanilla extract

Directions

Preheat oven to 325ºF.

Line a 9x13-inch pan with non-stick tin foil or with parchment paper and spray with baking spray. Combine cake mix, melted butter, egg, chocolate extract, 2 tablespoons milk and pink food coloring in a mixing bowl. Stir until combined.

Reserve 1/2 cup of batter, then pour the rest into prepared pan. Spread batter in a thin layer in bottom of pan. Stir the remaining 2 tablespoons milk into reserved batter, thinning it out.

Stir together cream cheese and sugar (or pulse in a food processor). Add egg and vanilla extract and stir until smooth. Pour cheesecake filling over the brownie batter. Drizzle the reserved pink batter over cheesecake, then swirl using a fork or knife.

Bake uncovered for 18 minutes. Remove and cover pan with tin foil. Return to oven for 6-8 more minutes. The center will still jiggle slightly and will firm up as it cools.

Cool at room temperature for about an hour, then refrigerate for at least 2 hours.

When ready to serve, cut into 24 squares. Store any extras in refrigerator.

30-MINUTE PIZZA PASTA SKILLET

This comes from the Tablespoon e-newsletter, and begins, “Ready, set, go! Pizza flavors wrap up a skillet meal in just 30 minutes!” Prep Time: 30 min; Total Time: 30 min; Makes 4 servings.

To view this online, click here.

Ingredients

1/2 lb. lean ground beef

2 oz. (1/2 cup) sliced pepperoni, chopped

1 (14-oz.) jar spaghetti sauce (2 cups)

3/4 cup water

7 oz. (2 cups) uncooked ready-cut spaghetti

1/4 cup sliced ripe olives

1/2 green bell pepper, cut into bite-sized strips

4 oz. (1 cup) shredded mozzarella cheese

Directions

Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Add pepperoni; cook 1 minute. Drain.

Stir in spaghetti sauce, water and uncooked spaghetti. Bring to a boil; stir. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.

Add olives; stir gently to mix. Arrange pepper strips over top. Sprinkle with cheese. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.

ONE-POT CHEESY CHICKEN ENCHILADA PASTA

This also comes from the Tablespoon e-newsletter. It begins, “Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal.” Prep Time: 30 min; Total Time: 30 min; Makes 6 servings.

To view this online, click here.

Ingredients

1/2 lb uncooked medium pasta shells

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (10 oz) Old El Paso™ mild enchilada sauce

2 cups water

1 bunch thinly sliced green onions, greens and whites separated

2 teaspoons chili powder

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 can (11 oz) Green Giant™ SteamCrisp™ Niblets™ whole kernel sweet corn, drained

2 cups finely chopped deli rotisserie chicken

2 cups shredded sharp Cheddar cheese (8 oz)

Chopped fresh cilantro, lime wedges and sour cream, if desired

Directions

In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.

Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.

Top with green onion greens. Serve with cilantro, lime wedges and sour cream.

RICE PUDDING IN A MUG

This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!

This recipe serves 2, and can be viewed online by clicking here.

1 large egg

1/3 cup granulated sugar

3/4 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Pinch salt

1 1/2 cups cooked rice, any kind

In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)

Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.

VEGETARIAN CHILI WITH CORN BREAD TOPPING

This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.

To view this online, click here.

Ingredients

For the Chili

2 tablespoons olive oil

2 medium onions, finely chopped

2 cloves garlic, minced

3 cups red bell peppers (about 2 large peppers), finely diced

2 teaspoons hot red pepper flakes

1 teaspoon ground coriander

1 teaspoon ground cumin

3 cardamom pods, lightly crushed

1 1/2 cups red lentils

3 cups canned chopped tomatoes

3 1/2 cups drained canned kidney beans

1/4 cup ketchup

1/4 cup tomato paste

1 tablespoon unsweetened cocoa powder

For The Corn Bread Topping:

1 teaspoon salt

2 cups cornmeal

2 tablespoons flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1 cup butter milk

2 large eggs

1 teaspoon honey

2 tablespoons vegetable oil

1 cup coarsely grated Cheddar cheese

For Serving:

2 cups sour cream

1 cup chopped cilantro

Preparation

To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.

Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)

For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.

Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.

Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.

CHEWY FUDGE BROWNIES

This comes from Alex Witchel in The New York Times Cooking e-newsletter. Alex wrote, “These brownies must sit for some time before they reach their deeply fudgy peak. They are a perfect midweek recipe to yield a weekend's dessert, though in truth they'll be ready after only a night's rest. Once they've matured, you end up with a mystifying brownie that is firm to the bite yet melting in the mouth. Walnuts contribute crunch if you like that sort of thing. They are entirely optional.” Makes 24 brownies.

To view these online, click here.

Ingredients

1 1/2 cups unsalted butter, plus more for greasing pan

1 1/2 cups walnut halves (optional)

9 ounces unsweetened chocolate, chopped or broken into small pieces

3 large eggs

1 teaspoon salt

2 3/4 cups sugar

1 tablespoon vanilla extract

1 1/2 cups unbleached all-purpose flour

Preparation

Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.

Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.

Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.

Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.