Meatless Monday

Hope your holiday weekend was good. Now we're in this year's home-stretch. (And yes, I'll be posting on Friday, which happens to be New Year's Day. And now, for today's six recipes. Enjoy!

CLASSIC WALDORF SALAD

This comes from the April/May 2012 issue of aVegetarian Times, page 61. It begins, “Created in the 1890s at the Waldorf Hotel in New York City, and noted in Cole Porter’s 1934 tune 'You’re the Top,' Waldorf Salad was once the be-all and end-all of culinary elegance.” Serves 6 in 30 minutes or less.

To view this online, click here.

Salad

3/r cup broken walnut pieces

4 10-inch

 celery stalks, cut into 3/8-inch dice (2 cups)

2 red-skinned apples, cored and cut into 1/2-inch dice (3 cups)

1 cup halved red grapes

12 Boston lettuce leaves

Dressing

1/2 cup light or vegan mayonnaise

1 Tbs. lemon juice

1/2 tsp. honey or agave nectar

1 Tbs. chopped parsley

To make Salad: Preheat oven to 350°F. Spread walnuts on baking sheet, and toast 8 to 10 minutes, or until light brown and fragrant. Cool.

Combine celery, apples, grapes, and toasted walnuts in large bowl.

To make Dressing: Stir together mayonnaise, lemon juice, honey, and parsley in bowl. Toss with Salad. Season with salt and pepper, if desired.

To serve, arrange 2 lettuce leaves on each plate. Top each with 1 cup Salad.

nutritional information Per 1-cup serving: Calories: 188; Protein: 3 g; Total Fat: 13 g; Saturated Fat: less than 1 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 176 mg; Fiber: 3 g; Sugar: 12 g; Gluten-Free

CHICKPEA TACOS

This comes from the March 2008 issue of aVegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.

To view this online, click here.

1 avocado, peeled, pitted, and diced

1 15-oz. can chickpeas, rinsed and drained

3 Tbs. chopped cilantro

4 tsp. fresh lime juice

1 clove garlic, minced (1 tsp.)

8 corn taco shells

2 cups baby salad greens

1 cup prepared salsa (medium or hot)

1/2 cup nondairy sour cream

Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.

Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.

To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.

nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free

VEGAN ANGEL HAIR PASTA PRIMAVERA

This comes from Jolinda Hackett, About.com's Vegetarian expert. She writes, “Primavera is a healthy main dish easy enough to prepare on a weeknight. Made from a simple creamy homemade white sauce and plenty of garlic and basil for flavor, this is a healthy and filling vegetarian pasta dish perfect for a quick and easy vegetarian dinner.”

She adds, “With lots of veggies and a soymilk-based sauce, this vegetarian and vegan pasta primavera with angel hair is very low in fat.”

Ingredients

3 tbsp olive oil

1 onion, diced

3 cloves garlic, minced

1 tbsp dried basil

6 tbsp flour

3 cups soy milk

1/4 cup nutritional yeast

1 small head broccoli, cut into florets

1 medium carrot, sliced

1/2 pound sliced fresh mushrooms

1 cup frozen peas

salt and pepper to taste

1 pound angel hair pasta

Preparation

Heat the olive oil in a large saucepan over medium heat. Cook the onion, garlic and basil until the onion becomes translucent, about 5-7 minutes. Stir in the flour to make a paste.

Slowly add the soy milk, stirring constantly. Stir in the nutritional yeast, then cook over low heat until the mixture thickens.

Steam the broccoli and carrot, and add to the sauce along with the mushrooms and peas. Add salt and pepper to taste, then cook until heated through.

Cook the pasta according to package directions, then serve sauce over pasta.

VEGAN CREAM OF ASPARAGUS SOUP

This recipe comes from Jolinda Hackett, About.com's Vegetarian Food guide. She writes, “With just four ingredients plus a little salt and pepper to taste, this is a very simple and basic vegan cream of asparagus soup recipe. Be sure to use a vegan margarine to make sure your asparagus soup is completely vegan and dairy-free.”

To view this recipe online, click here.

Ingredients

1 cup water or vegetable broth

1 bunch fresh asparagus

2 tbsp vegan margarine

2 tbsp flour

1 3/4 cups soy milk

salt and pepper to taste

Preparation

Blanch asparagus in water or vegetable broth for just a few minutes until asparagus is tender, but not soft and overcooked. Drain, reserving the cooking liquid, and set aside.

In a large soup pot, melt the margarine over medium-low heat, then add the milk and flour, stirring until a thick roux is formed. Remove from heat.

In a blender or food processor, add the asparagus, soy milk roux, asparagus cooking liquid and asparagus. Pulse a few times, until just blended, or until you have the desired consistency. I like to have a few pieces of whole asparagus in my soup, though you may prefer a smoother asparagus soup.

Return to the stove to reheat your soup, and season generously with salt and pepper.

GRILLED VEGETABLE PANZANELLA

From the July/August 2013 issue of Vegetarian Times, page 27. The recipe starts off, “Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.” Serves 4 in 30 minutes or less.

To view online, click here.

4 slices rustic French bread (8 oz.)

1 12-oz. pkg. cherry tomatoes

16 large green beans (4 oz.)

1 large yellow squash, quartered lengthwise

2 Tbs. olive oil

2 Tbs. white balsamic vinegar

1 large clove garlic, minced (1 tsp.)

1 small head radicchio, diced

1 oz. chilled blue cheese, crumbled or coarsely grated (1/3 cup)

4 hard-boiled eggs, roughly chopped

Coat grill pan or basket with cooking spray, and preheat over medium heat.

Grill bread slices 3 to 4 minutes per side until crisp and lightly charred. Slice into cubes, and transfer to large bowl.

Coat tomatoes, green beans, and squash lightly with cooking spray, and season with salt and pepper, if desired. Arrange in separate groups on prepared grill pan or in grill basket. Grill 8 minutes, or until squash and beans are charred and just tender, and tomatoes are splitting open, turning vegetables occasionally.

Transfer all but 4 tomatoes to medium bowl. Press tomatoes in bowl slightly to release juices. Spoon tomatoes, and then their juices, over toast cubes.

Whisk together oil, vinegar, and garlic in large serving bowl. Add remaining 4 tomatoes, mash coarsely, and season with salt and pepper, if desired. Cut green beans and squash crosswise into 1/2-inch pieces. Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle chopped eggs over top.

nutritional information Per 2-cup serving: Calories: 361; Protein: 15 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 192 mg; Sodium: 533 mg; Fiber: 4 g; Sugar: 8 g

VEGAN PUMPKIN GRATIN

Ashley Adams is the Dairy Free Cooking guide for About.com. She writes, “Perfect for the autumn months when pumpkin is in season, this veganized pumpkin gratin is a healthier, yet delicious, take on the fall-time classic. (And if you happen to crave pumpkin during the rest of the year, you can just use canned pumpkin instead of fresh!) If you've never prepared your own homemade pumpkin puree before, read the Cook's Note at the bottom of the recipe to learn how! As always, feel free to add more tasty things to your gratin; pecans, pine nuts, coconut, dried cranberries, dried figs, and fresh apple pieces are all welcome additions to this dish.”

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4

Ingredients:

For the bread crumb topping:

3 slices white dairy-free bread (French bread, sourdough, or another white sandwich bread will do)

1/4 cup shredded dairy-free cheese, such as Daiya

1/2 t. salt

1/8 t. freshly ground pepper

For the Filling:

3 cups pumpkin puree (from either steamed or canned pumpkin)

1/4 cup dairy-free sour cream, such as Tofutti

2 T. white granulated sugar

1 t. salt

1/2 t. sage

1/2 t. marjoram

1/2 cup finely chopped scallions (also known as green onions)

2 medium Bosc pears, cored and chopped

Freshly ground pepper, to taste

4 T. softened dairy-free soy margarine, cut into small pieces

Preparation:

Preheat the oven to 450 F. Lightly grease a 1-quart gratin dish or casserole dish. Set aside.

Make the topping. In a food processor, process the bread crumbs, dairy-free cheese, salt and pepper, pulsing until the mixture resembles large crumbs. Transfer to a bowl and set aside.

Make the filling. Combine the pumpkin puree, dairy-free sour cream, sugar, salt, sage, and marjoram in a food processor, pulsing until well combined. Using a spoon, fold in the chopped scallions and pears. Transfer the pumpkin filling to the prepared casserole dish. Sprinkle evenly with the bread crumb topping, then dot with the dairy-free soy margarine. Bake for 15 to 20 minutes, or until the crumb topping is golden brown. Serve hot.

Cook's Notes:

For this recipe, I vastly prefer using Daiya Mozza Shreds over other varieties, but use whatever dairy-free cheese you're comfortable with.

For gratins and other pumpkin casseroles, making your own puree from fresh pumpkin is always better than using canned. (Again, canned will work, so if you don't have fresh pumpkins available or the time to make your own puree, it is fine to use the canned.

To prepare steamed pumpkin (for the pumpkin puree): Peel, seed, and cut a small to medium-sized pumpkin into 2-inch pieces. Place in a steamer basket set over a saucepan with 1-2 inches of boiling water. Cover and cook until tender, about 20 minutes. Puree the pumpkin and use in your pumpkin gratin or other pumpkin recipes!

Meatless Monday

Monday...For those who celebrate Easter, hope yours' was good. If you're celebrating Passover, peace. (Actually, peace is probably a good thing to wish everyone; Lord knows it seems to be in short supply.)

As usual, today's recipes fit in with Meatless Monday. Enjoy!

PESTO PASTA WITH LEMON, SPINACH, EDAMAME & TOASTED ALMONDS

This comes from TheKitchn, one of my favorite emailed newsletters. If you haven't checked it out (or its brother site, Apartment Therapy, you should.) This recipe serves 4 to 6 and can be viewed online here. Also, check this out for making pesto.

8 ounces spaghetti

1/2 cup pesto

8 ounces spinach

2 cups edamame (shelled and shucked, the peas, not entire pods)

juice from 2 lemons (plus fresh lemon wedges for serving)

3/4 cup almonds, crushed and lightly toasted

Heat a large pot of water to boiling, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a large bowl, stir pasta, pesto and spinach until combined (some spinach will wilt, some will stay firm — this is a nice contrast of textures). Finally, stir in the edamame and squirt the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like. On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds

CARROT RIBBON FETTUCCINE

This is also from TheKitchn, and can be viewed online here. Serves 4

4-5 medium sized carrots

8 ounces fettuccine pasta

4 tablespoons olive oil

1 lemon (with zest removed for garnish)

1/4 cup shredded parmesan (plus a little more for garnish)

1 sprig of fresh basil (for garnish)

Coarse sea salt

Peel the carrot skin and discard. Then, working from top to bottom, peel thin ribbons from the carrots. Spin the carrot as you go to get similar width strips (the remaining cores can be used for a salad later).

Cook and drain the pasta.

In a large skillet, sautee´ the carrot ribbons with 2T olive oil and a pinch of salt until they become just slightly limp (about 3 minutes on medium heat). Turn the heat to low and add the cooked pasta to the skillet. Add the juice from 1 lemon, 2 more tablespoons of olive oil and 1/4c shaved parmesan. Toss to combine, then plate.

Garnish each plate of pasta with a pinch each of: lemon zest, coarse salt, basil and parmesan. Enjoy!

CLASSIC WALDORF SALAD

This comes from the April/May 2012 issue of Vegetarian Times, page 61. It starts off, "Created in the 1890s at the Waldorf Hotel in New York City, and noted in Cole Porter’s 1934 tune “You’re the Top,” Waldorf Salad was once the be-all and end-all of culinary elegance." Serves 6 in 30 minutes or less.

To view this online, click here.

Salad

3/4 cup broken walnut piece

4 10-inch celery stalks, cut into 3/8-inch dice (2 cups)

2 red-skinned apples, cored and cut into ½-inch dice (3 cups)

1 cup halved red grapes

12 Boston lettuce leaves

Dressing

1/2 cup light or vegan mayonnaise

1 Tbs. lemon juice

1/2 tsp. honey or agave nectar

1 Tbs. chopped parsley

To make Salad: Preheat oven to 350°F. Spread walnuts on baking sheet, and toast 8 to 10 minutes, or until light brown and fragrant. Cool.

Combine celery, apples, grapes, and toasted walnuts in large bowl.

To make Dressing: Stir together mayonnaise, lemon juice, honey, and parsley in bowl. Toss with Salad. Season with salt and pepper, if desired.

To serve, arrange 2 lettuce leaves on each plate. Top each with 1 cup Salad.

nutritional information Per 1-cup serving: Calories: 188; Protein: 3 g; Total Fat: 13 g; Saturated Fat: less than 1 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 176 mg; Fiber: 3 g; Sugar: 12 g; Gluten-Free

BLACK BEAN AND CHILE POSOLE

This also comes from Vegetarian Times (March 2014 issue, page 69), and starts off, "The garnishes for this hearty Mexican stew make for a fun meal that lets everyone at the table customize their serving according to taste. STORE/SERVE: Ladle cooled posole into two 2-quart containers, and refrigerate three days or freeze up to three months. Thaw, if necessary, then warm in saucepan over medium heat until just beginning to simmer. Serve with garnishes." This recipe, which serves 8, can be viewed online here.

Posole

2 4- to 5-inch dried pasilla chiles

2 medium leeks, white and light green parts cut into 2-inch chunks

2 Tbs. olive oil

4 cloves garlic, minced (4 tsp.)

2 tsp. ground cumin

1 tsp. dried oregano

2 15-oz. cans white hominy, rinsed and drained

2 15-oz. cans black beans, rinsed and drained

1 15-oz. can fire-roasted diced tomatoes

Garnishes (optional)

4 cups plain tortilla chips

2 small avocados, diced

2 tomatoes, diced

4 green onions, chopped

2 limes, sliced into wedges

1/2 cup chopped cilantro

hot sauce

To make Posole: Place pasilla chiles in large bowl, and cover with 3 cups boiling water. Let soak 15 minutes, or until softened. Drain chiles, and reserve liquid. Pull open chiles, and gently scrape out and discard seeds. Purée chiles in food processor with 1/4 cup reserved soaking liquid. (Press purée through sieve if bits of skin remain, and discard solids.) Stir chile purée into remaining soaking liquid.

Halve leek chunks, and thinly slice into matchsticks.

Heat oil in large stockpot over medium heat. Add leeks, and sauté 5 to 7 minutes, or until softened. Add garlic, cumin, and oregano, and sauté 1 minute. Add hominy, black beans, tomatoes with juice, chile liquid, and 6 cups water; cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.

Place Garnishes (if using) in bowls; pass around table when ready to serve.

nutritional information Per 1 1/2-cup serving (without garnishes): Calories: 176; Protein: 6 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 588 mg; Fiber: 8 g; Sugar: 5 g; Vegan

LEMONY MINTED ASPARAGUS WITH SAFFRON RICE

From April/May 2012 issue of Vegetarian Times, page 30. It begins, "With fresh mint and lemon zest accenting asparagus spears, this stir-fry captures the brightness of spring. If you can’t find toasted sliced almonds, toast your own for 3 to 5 minutes in a 300°F oven." Serves 6 in 30 minutes or less.

This can be viewed online here.

1 1/2 cups white rice

3 cups low-sodium vegetable broth

1 pinch saffron threads

1 Tbs. vegetable oil

9 green onions, sliced into

1/4-inch lengths (2/3 cup)

1–2 small fresh red chiles, thinly sliced (1 Tbs.)

2 cloves garlic, thinly sliced

1 1/2 lb. asparagus spears, cut diagonally into 1-inch lengths (3 1/2 cups)

1/2 cup toasted sliced almonds

1/4 cup sliced mint leaves

2 lemons, cut into wedges, for garnish

Combine rice and broth in large saucepan, and crumble in saffron threads. Bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes. Remove from heat, and let stand, covered, 5 minutes.

Meanwhile, heat wok over high heat, until water droplets evaporate within 1 second. Add oil, swirl to coat pan, then add green onions, chiles, and garlic; stir-fry 1 to 2 minutes, or until onions turn bright green and soften. Add asparagus, and stir-fry 2 minutes more, or until asparagus is bright green and tender. Remove from heat, stir in almonds and mint, and season with salt and pepper, if desired.

Fluff rice, and spoon onto serving plate. Top with asparagus mixture. Garnish with lemon wedges.

nutritional information Per 1 1/2-cup serving: Calories: 276; Protein: 7 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 47 g;Cholesterol: 0 mg; Sodium: 81 mg; Fiber: 3 g; Sugar: 3 g; Vegan; Gluten-Free.

CRANBERRY PIE

This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.