Meatless Monday

It's time for another Meatless Monday. Here are six vegetarian recipes to help start off your week. Enjoy!

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MOROCCAN LENTIL STEW WITH RAISINS

This comes from the October 2010 issue of Vegetarian Times, and begins, “This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.” Serves 6 in 30 minutes or less.

To view this online, click here.

1 Tbs. olive oil

1 cup chopped onion

3 cloves garlic, minced (1 Tbs.)

1 28-oz. can crushed tomatoes

2 18.2-oz. cartons prepared lentil soup

1 15-oz. can chickpeas, rinsed and drained

1/2 cup raisins or dried currants

2 tsp. ground cinnamon, or more to taste

1 1/2 tsp. ground cumin

1/4 tsp. red pepper flakes, or to taste

6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional

Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.

Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.

Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if using.

nutritional information Per 1-cup serving: Calories: 263; Protein: 11 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 642 mg; Fiber: 13 g; Sugar: 11 g; Gluten-Free

RED QUINOA ZUCCHINI BURGERS

This is from the July/August 2014 issue of Vegetarian Times, and begins, “Pre-cooking these patties lets you throw them on the grill without worrying they’ll stick or fall apart. Serve with gluten-free buns and your favorite burger fixings.” Makes 8 patties in 30 minutes or less.

To view this online, click here.

2 cups low-sodium vegetable broth

1 medium sweet potato, diced (1 1/2 cups)

1 cup uncooked red quinoa

1 cup cooked chickpeas

1 small zucchini, grated (1 cup)

1/2 cup pumpkin seeds

5 1/2 Tbs. ground flaxseeds

3 1/2 tsp. finely chopped fresh basil

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

1/2 tsp. chili powder

1/2 tsp. finely chopped fresh thyme

2 Tbs. olive oil

Bring broth, sweet potato, and quinoa to a boil in saucepan over medium heat. Cover, reduce heat to medium low, and simmer 20 minutes, or until quinoa is tender. Transfer to bowl to cool.

Stir chickpeas, zucchini, pumpkin seeds, ground flaxseeds, basil, salt, pepper, chili powder, and thyme into quinoa mixture, mashing chickpeas and sweet potato but leaving some chunks. Shape mixture into 8 patties.

Preheat oven to 400°F, or preheat grill to medium-high.

Heat oil in large skillet over medium heat. Cook patties 2 to 3 minutes per side, or until lightly golden brown. Remove from heat, and either place on baking sheet, and bake 15 minutes, or cook on grill 8 to 10 minutes, turning once.

nutritional information Per Patty: Calories: 242; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 346 mg; Fiber: 8 g; Sugar: 5 g; Vegan; Gluten-Free

VERY BERRY SHORTCAKES

This yumminess is from page 60 of the July/August 2011 issue of Vegetarian Times and begins, “The fine crumb and tender texture of these shortcakes will make them a year-round favorite. Try with sautéed apples in fall and winter, a rhubarb compote in spring. To make the dessert vegan, simply substitute vegan whipped topping for the whipped cream.” Serves 8 in 30 minutes or less.

To view this online, click here.

Shortcakes

3 cups flour

1/3 cup sugar

1 1/2 Tbs. baking powder

1 tsp. salt

6 Tbs. canola or almond oil

3/4 cup almond milk, plus more for brushing tops of shortcakes

1/2 tsp. vanilla extract

1/8 tsp. almond extract

1/4 cup turbinado sugar, optional

Topping

4 cups fresh raspberries, blueberries, and/or strawberries (1 lb.)

1/2 cup confectioners’ sugar

2 Tbs. lemon juice

4 drops vanilla extract

Pinch salt

2 cups light whipped cream

To make Shortcakes: Preheat oven to 425°F, and coat baking sheet with cooking spray. Stir together flour, sugar, baking powder, and salt in large bowl. Stir in oil until mixture resembles coarse meal.

In separate bowl, whisk together almond milk, vanilla extract, and almond extract. Stir almond milk mixture into flour mixture until soft dough forms.

Turn out dough onto floured work surface, and roll to 1-inch thickness. Cut out 8 Shortcakes with 21/2-inch round cutter. Transfer to prepared baking sheet, brush Shortcake tops with almond milk, and sprinkle with turbinado sugar, if using. Bake 12 to 15 minutes, or until Shortcakes are golden brown. Cool 10 minutes.

Meanwhile, to prepare Topping: Combine berries, confectioners’ sugar, lemon juice, vanilla extract, and salt in bowl. Let stand 10 minutes.

To serve: Split Shortcakes in half, and place bottoms on serving plate. Top with 1/4 cup berry mixture and 2 Tbs. whipped cream. Place tops of Shortcakes slightly askew on top, and add remaining 1/4 cup berry mixture and remaining 2 Tbs. whipped cream.

nutritional information Per Shortcake: Calories: 391; Protein: 6 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 64 g; Cholesterol: 0 mg; Sodium: 636 mg; Fiber: 4 g; Sugar: 23 g

SLOW COOKER TRIPLE CHOCOLATE BROWNIES

This decadent yumminess comes from Christin Mahrlig of Spicy Southern Kitchen. According to her short bio, “trying new foods and experimenting in the kitchen are my greatest passions.” Works for me!

I found this recipe in an email from The Today Show, in an article titled “Slow-Cooker Sweets! 5 Easy Dessert Recipes You Can Make in a Crock-Pot.” It's also posted on Christin's website, and can be found by going to http://spicysouthernkitchen.com/slow-cooker-triple-chocolate-brownies/.

Christin wrote, “Brownies are my very favorite indulgence. Brownies with three kinds of chocolate? Even better.

“Typically I make fudgy and gooey brownies but these Slow Cooker Triple Chocolate Brownies from Martha Stewart turned out more cake-like, a little drier, and quite chewy around the edges. Even still, they were delicious and I couldn’t get enough of them.

“Cocoa powder, bittersweet chocolate, and semi-sweet chocolate chips add plenty of chocolate flavor. Chopped pecans add some crunch.

“My kids didn’t care for the taste of the bittersweet chocolate, so I got to enjoy these slow cooker brownies all week long. And enjoy then I did!

“It’s necessary to line the Crock Pot with parchment paper so that the brownies do not burn. Cooking time can vary quite a bit based on how hot your crock pot cooks. If you know that your crock pot is a fast cooker, shorten the cooking time some. The middle will still look slightly undercooked when they are done, but it will firm up as it cools.”

Prep Time: 10 minutes; Cook Time: 4 hours; Total Times: 4 hours 10 minutes; Serves: 14.

Ingredients

Cooking spray

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, cut into pieces

8 ounces bittersweet chocolate, chopped

1 cup sugar

3 large eggs, lightly beaten

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup semi-sweet chocolate chips

Instructions

Lightly coat a 4 to 5-quart crock pot insert with cooking spray. Place a piece of parchment paper, that is large enough to extend halfway up the sides in the bottom of the crock pot. Lightly spray parchment paper with cooking spray.

In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.

Place butter and chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds. If not completely melted, continue microwaving until melted.

Add sugar to chocolate mixture and whisk to combine.

Whisk in eggs and vanilla.

Stir in flour mixture just until flour is moistened. Fold in pecans and chocolate chips.

Pour batter into crock pot, smoothing out the top with a rubber spatula.

Cover and cook on LOW 3 1/2 hours. Uncover and continue to cook on LOW for 30 minutes.

Remove insert from crockpot and place on a wire rack to cool completely.

Notes

Cooking time will vary. If your crock pot runs a little hot, shorten the cooking time. The middle will look underdone, but will firm up as the brownies cool.

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

TOMATO COBBLER WITH CORNMEAL-CHEDDAR BISCUITS

If you've been following this blog for a while, you probably realize that The Kitchn is one of my favorite places to receive emails from. That, and its brother site, Apartment Therapy send out really cool emails, which I highly recommend signing up for. (And no, no one offered any compensation for plugging either site. I just think that they're majorly cool.)

That said, Faith Durand of The Kitchn wrote of this recipe, “I'm declaring this cobbler the Recipe of Summer. It take those pints of cherry tomatoes that you can't help bringing home from the farmers market and transforms them into silky, oh-so-tender bites. Plus, you know, cheddar biscuits. Trust me: it's worth turning on the oven for this one.” She also adds, “Make sure your cast iron skillet is well-seasoned for this recipe. Tomatoes are acidic, and they can dissolve the seasoning somewhat. This isn't a big deal with a well-seasoned skillet — just rub it with a little oil after cleaning — but it can set you back a few seasonings with a new skillet. New skillets can also sometimes give acidic foods an unpleasant metallic flavor.

“If you'd prefer not to use cast iron for this, you can also cook the cobbler in a 12-inch stainless steel skillet with high sides or in a 13x9-inch baking dish.

“On its own, this cobbler makes a very satisfying vegetarian main dish. One biscuit each, plus a generous scoop of warm tomatoes, and dig in! It's filling, but not actually too heavy — it still feels like a good summer dinner. It would also go nicely with some grilled chicken on the side.” Serves 6 to 8.

To view it online from her site, click here.

4 pints cherry tomatoes (3 1/2 to 4 pounds)

1/2 tablespoon olive oil

2 red onions, peeled and thinly sliced

1 1/2 teaspoons salt, divided

4 cloves garlic, minced

1/4 cup red wine (or 2 tablespoon balsamic vinegar)

1/4 cup all-purpose flour

For the biscuits:

1 1/4 cup all-purpose flour

3/4 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter

1 cup + 1/2 cup grated cheddar cheese, divided

3/4 to 1 cup buttermilk, plus extra to brush.

Heat the oven to 375°F with a rack placed in the middle of the oven.

Pick the stems off of the cherry tomatoes and rinse them under running water. Larger tomatoes can be sliced in half, but I generally just leave the tomatoes whole.

Warm the olive oil in a 12-inch cast-iron or high-sided stainless steel skillet over medium-high heat. When warm, add the onions and 1/2 teaspoon of salt. Sauté until the onions are very soft and tender, at least 10 minutes, or if you have the patience, lower the heat and continue cooking for another 20 or 30 minutes to caramelize the onions.

Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the wine (or balsamic) and cook until the wine has mostly evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Stir in the cherry tomatoes and 1 teaspoon of salt, carefully stirring and folding until the onions are evenly mixed with the tomatoes.

To prepare the biscuits, combine the flour, cornmeal, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into chunks and scatter it over the flour. Pulse a few times until the butter has been cut into pea-sized pieces.

Transfer the flour-and-butter mixture to a bowl and stir in 1 cup of the cheddar (reserve the other 1/2 cup for sprinkling over the top). Form a well in the middle and pour in 3/4 cup of buttermilk for firmer biscuits, or 1 cup of buttermilk for looser biscuits. Use a spatula to gently stir the buttermilk into the flour; continue stirring until all the buttermilk has been incorporated and no more dry flour remains. (Alternatively, you can make the biscuits entirely in a bowl and use your fingers or a pastry cutter to cut in the butter.)

Drop the dough over the tomatoes, making 7 to 8 biscuits. Brush the biscuits with a little buttermilk. Place the skillet on a baking sheet to catch drips, and then transfer to the oven.

Cook for 55 to 60 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. About 10 minutes before the end of baking, sprinkle the tops of the biscuits with the remaining 1/2 cup of cheddar.

Remove from the oven and let the cobbler rest for at least 15 minutes before eating. Leftovers will keep for about a week.

Recipe Notes

This recipe can also be cooked in a 13x9-inch baking dish or other 3 quart baking dish. Prepare the tomato mixture in a skillet on the stovetop, then transfer to the baking dish, top with the biscuits, and bake until bubbly.

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 - Memorial Day

Since today is Memorial Day, today's Confessions of a Foodie post is a rerun from August 18, 2014 post. Enjoy!

Another Meatless Monday, which means vegetarian food. (Yay!) Enjoy!

GLUTEN-FREE TERIYAKI SAUCE

This comes from the July/August 2013 issue of Vegetarian Times, page 38. The recipe starts off, “Use this all-purpose sauce to marinate tofu, top vegetables, season rice, and flavor stir-fries.” Makes 1 1/2 cups in 30 minutes or less. To view online, click here.

1 Tbs. cornstarch

1/4 cup Bragg Liquid Aminos or gluten-free tamari or soy sauce

1 Tbs. toasted sesame oil

1 Tbs. finely grated onion

1 clove garlic, minced (1 tsp.)

1 tsp. grated fresh ginger

1 tsp. mirin or rice wine

3 Tbs. brown rice syrup

1 Tbs. sesame seeds, optional

Place cornstarch in small saucepan, and slowly whisk in Liquid Aminos until no lumps remain. Whisk in 3/4 cup water, then sesame oil, onion, garlic, ginger, and mirin. Bring to a boil over medium-low heat, and boil 1 minute, or until thickened, whisking constantly. Remove from heat, and stir in brown rice syrup and sesame seeds (if using).

nutritional information Per 1-Tbs. Serving: Calories: 16; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 3 g; Cholesterol: 0 mg; Sodium: 114 mg; Fiber: less than 1 g; Sugar: 2 g; Vegan; Gluten-Free

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

LATE SUMMER SUCCOTASH

If you're like me, you're probably signed up for several emailing lists, some definitely better than others. One of my favorite ones comes from Vegetarian Times. Their email dated August 8, 2014, has several lima bean recipes. Mary Margaret Chappell, Vegetarian Times' food editor, writes, “Growing up in the South, late summer meant lima beans for supper at least once a week. Everybody in my family grew them, and whenever there weren't enough in the garden, there was always a truck or two parked on a main road selling them alongside tomatoes and corn. Come August, I start to crave them. Fresh are ideal, but frozen will also do when seasoned with butter or olive oil, salt, and pepper (I can make a meal out of just a bowl of them) or added to other summery recipes.” Having grown up in New York (state, not city) and Connecticut, I can tell you that lima beans made it to our table several times a month. To this day, I still love them.

The Late Summer Succotash is from page 70 of V.T.'s September 2007 issue. It serves 6 in 30 minutes or less, and starts out, “What better way to make the most of end-of-summer produce than with a sunny succotash that can also be served cold as a salad? Feel free to use frozen lima beans—simply substitute a 10-oz. bag of thawed frozen beans, and skip step one. If you can’t find white balsamic vinegar, try white wine vinegar or apple cider vinegar.”

2 cups shelled lima beans or 1 10-oz. pkg. frozen baby lima beans, thawed

1 Tbs. butter

1 tsp. olive oil

1 small red onion, diced (1 cup)

1 clove garlic, minced (1 tsp.)

1 cup fresh or frozen corn

1 cup cherry tomatoes, halved

2 Tbs. chopped fresh parsley

2 Tbs. chopped fresh basil

1 Tbs. white balsamic vinegar

If using fresh lima beans, bring large pot of salted water to a boil. Add beans, and blanch 2 to 3 minutes, or until tender but not soft.

Heat butter and oil in large skillet over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until it begins to brown. Add garlic, and cook 1 minute more.

Stir in lima beans, and sauté 5 minutes. Add corn and tomatoes, and sauté 1 minute more, or until heated through, but tomatoes have not released their juices. Remove from heat, and stir in parsley, basil, and vinegar. Serve warm or chilled.

nutritional information Per SERVING: Calories: 179; Protein: 7 g; Total Fat: 4.5 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 8 mg; Sodium: 240 mg; Fiber: 6 g; Sugar: 5 g;Gluten-Free

BOW TIMES WITH FENNEL, GREEN BEANS AND BABY LIMAS

This one is from the April 2000 issue of Vegetarian Times, and starts out, “Most of us prefer our green beans briefly cooked just until they're crisp-tender and bright green. Slightly longer cooking may dim the color, but it brings out the beans' inherent sweetness. Braising them with lima beans, tomatoes and fennel creates a delightful sauce for pasta.” Serves 4 to 6.

1 Tbs. olive oil

1 medium onion, chopped

1/2 medium bulb fennel, chopped (1 cup)

4 medium cloves garlic, minced

2 Tbs. fennel seeds, lightly crushed

3 cups low-sodium vegetable broth

1 cup frozen baby lima beans

6 oz. green beans, trimmed and halved (1 1/2 cups)

1/2 tsp. salt

3/4 cup canned crushed tomatoes

1/2 cup kalamata olives, rinsed, halved and pitted

1⁄3 cup chopped fresh flat-leaf parsley

1/2 tsp. freshly ground pepper

12 oz. dried bow-tie pasta (farfalle)

1/2 cup freshly grated Parmesan cheese (2 oz.; optional)

Bring large pot of lightly salted water to a boil.

Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add onion and fennel and cook, stirring often, until softened, about 5 minutes. Add garlic and fennel seeds and cook, stirring, 1 minute. Stir in broth and lima beans and bring to a simmer.

Stir in green beans and salt, reduce heat to medium and simmer until all beans are tender, 15 to 20 minutes.

Add tomatoes and olives and simmer, stirring occasionally, until flavors have blended, about 5 minutes. Stir in parsley and pepper.

Shortly before sauce is ready, add bow ties to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add bean mixture and toss to coat. Serve sprinkled with Parmesan if desired.

nutritional information Per Serving: Calories: 338; Protein: 12 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 50 g; Sodium: 726 mg; Fiber: 9 g; Vegan

TOMATO COBBLER WITH CORNMEAL-CHEDDAR BISCUITS

If you've been following this blog for a while, you probably realize that The Kitchn is one of my favorite places to receive emails from. That, and its brother site, Apartment Therapy send out really cool emails, which I highly recommend signing up for. (And no, no one offered any compensation for plugging either site. I just think that they're majorly cool.)

That said, Faith Durand of The Kitchn wrote of this recipe, “I'm declaring this cobbler the Recipe of Summer. It take those pints of cherry tomatoes that you can't help bringing home from the farmers market and transforms them into silky, oh-so-tender bites. Plus, you know, cheddar biscuits. Trust me: it's worth turning on the oven for this one.” She also adds, “Make sure your cast iron skillet is well-seasoned for this recipe. Tomatoes are acidic, and they can dissolve the seasoning somewhat. This isn't a big deal with a well-seasoned skillet — just rub it with a little oil after cleaning — but it can set you back a few seasonings with a new skillet. New skillets can also sometimes give acidic foods an unpleasant metallic flavor.

“If you'd prefer not to use cast iron for this, you can also cook the cobbler in a 12-inch stainless steel skillet with high sides or in a 13x9-inch baking dish.

“On its own, this cobbler makes a very satisfying vegetarian main dish. One biscuit each, plus a generous scoop of warm tomatoes, and dig in! It's filling, but not actually too heavy — it still feels like a good summer dinner. It would also go nicely with some grilled chicken on the side.” Serves 6 to 8.

To view it online from her site, click here.

4 pints cherry tomatoes (3 1/2 to 4 pounds)

1/2 tablespoon olive oil

2 red onions, peeled and thinly sliced

1 1/2 teaspoons salt, divided

4 cloves garlic, minced

1/4 cup red wine (or 2 tablespoon balsamic vinegar)

1/4 cup all-purpose flour

For the biscuits:

1 1/4 cup all-purpose flour

3/4 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter

1 cup + 1/2 cup grated cheddar cheese, divided

3/4 to 1 cup buttermilk, plus extra to brush.

Heat the oven to 375°F with a rack placed in the middle of the oven.

Pick the stems off of the cherry tomatoes and rinse them under running water. Larger tomatoes can be sliced in half, but I generally just leave the tomatoes whole.

Warm the olive oil in a 12-inch cast-iron or high-sided stainless steel skillet over medium-high heat. When warm, add the onions and 1/2 teaspoon of salt. Sauté until the onions are very soft and tender, at least 10 minutes, or if you have the patience, lower the heat and continue cooking for another 20 or 30 minutes to caramelize the onions.

Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the wine (or balsamic) and cook until the wine has mostly evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Stir in the cherry tomatoes and 1 teaspoon of salt, carefully stirring and folding until the onions are evenly mixed with the tomatoes.

To prepare the biscuits, combine the flour, cornmeal, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into chunks and scatter it over the flour. Pulse a few times until the butter has been cut into pea-sized pieces.

Transfer the flour-and-butter mixture to a bowl and stir in 1 cup of the cheddar (reserve the other 1/2 cup for sprinkling over the top). Form a well in the middle and pour in 3/4 cup of buttermilk for firmer biscuits, or 1 cup of buttermilk for looser biscuits. Use a spatula to gently stir the buttermilk into the flour; continue stirring until all the buttermilk has been incorporated and no more dry flour remains. (Alternatively, you can make the biscuits entirely in a bowl and use your fingers or a pastry cutter to cut in the butter.)

Drop the dough over the tomatoes, making 7 to 8 biscuits. Brush the biscuits with a little buttermilk. Place the skillet on a baking sheet to catch drips, and then transfer to the oven.

Cook for 55 to 60 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. About 10 minutes before the end of baking, sprinkle the tops of the biscuits with the remaining 1/2 cup of cheddar.

Remove from the oven and let the cobbler rest for at least 15 minutes before eating. Leftovers will keep for about a week.

Recipe Notes

This recipe can also be cooked in a 13x9-inch baking dish or other 3 quart baking dish. Prepare the tomato mixture in a skillet on the stovetop, then transfer to the baking dish, top with the biscuits, and bake until bubbly.

FAT-FREE VEGAN PASTA SALAD

This comes from Jolinda Hackett, About.com's Vegetarian Food guide. Jolinda writes, “Make a fat-free vegetarian pasta salad by using fat-free Italian salad dressing. Seasoned with fresh herbs, this fat-free pasta salad is both vegetarian and vegan.”

Ingredients:

1 1/2 cups bowtie or corkscrew pasta

1 cup broccoli, chopped small

1 12 ounce can water-packed artichoke hearts, drained and chopped

1 purple onion, diced

1 red or yellow bell pepper, diced

1 12 ounce can green beans, diced

1 -2 tomatoes, diced

1/4 cup sliced black olives

2 tbsp chopped fresh basil

3/4 cup fat-free vegan Italian salad dressing

salt and pepper to taste

Preparation:

Cook the pasta according to package directions in salted water. Drain and allow to cool.

Lightly steam the broccoli, until just tender.

In a large bowl, toss together the pasta, broccoli and remaining ingredients and season to taste with salt and pepper.

Allow to marinate in the refrigerator at least one hour before serving. Toss again before serving.

Makes 6 servings fat-free pasta salad.

Nutritional information per serving:
Calories: 171; Calories from Fat: 14% Daily Value: Total Fat: 1.6g; 2%; Trans Fat: 0.0g;
Cholesterol: 0mg; 0%; Sodium: 544mg; 23%; Total Carbohydrates: 34.4g; 11%
Dietary Fiber: 7.4g; 30%
Protein: 7.2g;Vitamin A 28%, Vitamin C 98%, Calcium 9%, Iron 15%

Meatless Monday

Running late today, folks. Some days are like that. (Hope it's not an indication of the week!) Meanwhile, it's Meatless Monday. Enjoy!

VEGETABLE MOO SHU WRAPS

This is from the September 2011 issue of Vegetarian Times, page 69. It starts off, “Skip the restaurant, and enjoy Chinese food at home with a veggie stir-fry served with hoisin sauce and moo shu pancakes (found in the frozen section of Asian markets). To assemble, smear hoisin on a pancake, spoon in stir-fry, and roll like a burrito. Vegans can substitute rice paper wrappers and swap baked tofu strips for the eggs and agave syrup for the honey.” Serves 8 in 30 minutes or less.

Sauce

1/2 cup vegetable broth or water

2 Tbs. low-sodium soy sauce

2 Tbs. sesame oil

1 Tbs. rice wine vinegar or lime juice

2 tsp. cornstarch

1 tsp. honey

Filling

3 large eggs

1 tsp. low-sodium soy sauce

1 tsp. sesame oil

1 Tbs. vegetable oil, divided

1 small red onion, sliced (1 cup)

2 Tbs. grated fresh ginger

1 cup large stemmed shiitake mushrooms, cut into thin strips

2 cloves garlic, minced (2 tsp.)

3 cups shredded cabbage

1 1/2 cups snow peas, sliced lengthwise

1 1/2 cups shredded carrots

2 green onions, thinly sliced on the diagonal

Wraps

16 Chinese moo shu pancakes or small, thin flour tortillas

Large lettuce leaves, optional

Hoisin sauce, for spreading inside wrappers

To make Sauce: Combine all ingredients in jar, close lid, and shake to combine. Set aside.

To make Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat 1 1/2 tsp. vegetable oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside.

Wipe out wok or skillet, add remaining 1 1/2 tsp. oil, and heat over medium-high heat. Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and stir-fry 5 minutes, or until mushrooms are golden. Add cabbage, snow peas, carrots, and green onions; stir-fry 2 minutes more. Stir in Sauce, and simmer 2 to 3 minutes, or until Sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.

nutritional information Per Wrap: Calories: 119; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 35 mg; Sodium: 278 mg; Fiber: 2 g; Sugar: 4 g

ULTIMATE VEGGIE FRIED RICE

This is from the September 2009 issue of Vegetarian Times, page 38. It begins, “Add leftover cooked vegetables, an egg, or some beans, and you have a wonderful one-bowl meal.” Serves 4 in 30 minutes or less.

2 Tbs. olive oil

1 small onion, chopped (1 cup)

1 small carrot, diced (1/4 cup)

1 stalk celery, diced (1/4 cup)

1 tsp. herbes de Provence

1/2 tsp. salt

2 cups cooked brown rice, crumbled or broken up

2 cups leftover vegetables, beans, etc., optional

Heat skillet over medium-high heat, and add oil. Sauté onion, carrot, celery, herbes de Provence, and salt 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add rice, and stir-fry 5 minutes, or until mixture is hot and well combined.

Rice is now ready to be served, but if you have some time before your meal, turn heat to low, add a little more oil to pan, and let rice sit undisturbed 7 to 10 minutes, or until browned. If it begins to stick, scrape it up, stir tasty brown bits in, and continue browning with a little more oil. The more time and energy you spend at this stage, the tastier the rice will be. If using leftovers, add them just before serving and continue to heat thoroughly.

nutritional information Per 1-cup serving: Calories: 189; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 308 mg; Fiber: 3 g; Sugar: 3 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!

Another Meatless Monday

Another Meatless Monday, which means vegetarian food. (Yay!) Enjoy!

GLUTEN-FREE TERIYAKI SAUCE

This comes from the July/August 2013 issue of Vegetarian Times, page 38. The recipe starts off, “Use this all-purpose sauce to marinate tofu, top vegetables, season rice, and flavor stir-fries.” Makes 1 1/2 cups in 30 minutes or less. To view online, click here.

1 Tbs. cornstarch

1/4 cup Bragg Liquid Aminos or gluten-free tamari or soy sauce

1 Tbs. toasted sesame oil

1 Tbs. finely grated onion

1 clove garlic, minced (1 tsp.)

1 tsp. grated fresh ginger

1 tsp. mirin or rice wine

3 Tbs. brown rice syrup

1 Tbs. sesame seeds, optional

Place cornstarch in small saucepan, and slowly whisk in Liquid Aminos until no lumps remain. Whisk in 3/4 cup water, then sesame oil, onion, garlic, ginger, and mirin. Bring to a boil over medium-low heat, and boil 1 minute, or until thickened, whisking constantly. Remove from heat, and stir in brown rice syrup and sesame seeds (if using).

nutritional information Per 1-Tbs. Serving: Calories: 16; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 3 g; Cholesterol: 0 mg; Sodium: 114 mg; Fiber: less than 1 g; Sugar: 2 g; Vegan; Gluten-Free

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

LATE SUMMER SUCCOTASH

If you're like me, you're probably signed up for several emailing lists, some definitely better than others. One of my favorite ones comes from Vegetarian Times. Their email dated August 8, 2014, has several lima bean recipes. Mary Margaret Chappell, Vegetarian Times' food editor, writes, “Growing up in the South, late summer meant lima beans for supper at least once a week. Everybody in my family grew them, and whenever there weren't enough in the garden, there was always a truck or two parked on a main road selling them alongside tomatoes and corn. Come August, I start to crave them. Fresh are ideal, but frozen will also do when seasoned with butter or olive oil, salt, and pepper (I can make a meal out of just a bowl of them) or added to other summery recipes.” Having grown up in New York (state, not city) and Connecticut, I can tell you that lima beans made it to our table several times a month. To this day, I still love them.

The Late Summer Succotash is from page 70 of V.T.'s September 2007 issue. It serves 6 in 30 minutes or less, and starts out, “What better way to make the most of end-of-summer produce than with a sunny succotash that can also be served cold as a salad? Feel free to use frozen lima beans—simply substitute a 10-oz. bag of thawed frozen beans, and skip step one. If you can’t find white balsamic vinegar, try white wine vinegar or apple cider vinegar.”

2 cups shelled lima beans or 1 10-oz. pkg. frozen baby lima beans, thawed

1 Tbs. butter

1 tsp. olive oil

1 small red onion, diced (1 cup)

1 clove garlic, minced (1 tsp.)

1 cup fresh or frozen corn

1 cup cherry tomatoes, halved

2 Tbs. chopped fresh parsley

2 Tbs. chopped fresh basil

1 Tbs. white balsamic vinegar

If using fresh lima beans, bring large pot of salted water to a boil. Add beans, and blanch 2 to 3 minutes, or until tender but not soft.

Heat butter and oil in large skillet over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until it begins to brown. Add garlic, and cook 1 minute more.

Stir in lima beans, and sauté 5 minutes. Add corn and tomatoes, and sauté 1 minute more, or until heated through, but tomatoes have not released their juices. Remove from heat, and stir in parsley, basil, and vinegar. Serve warm or chilled.

nutritional information Per SERVING: Calories: 179; Protein: 7 g; Total Fat: 4.5 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 8 mg; Sodium: 240 mg; Fiber: 6 g; Sugar: 5 g;Gluten-Free

BOW TIMES WITH FENNEL, GREEN BEANS AND BABY LIMAS

This one is from the April 2000 issue of Vegetarian Times, and starts out, “Most of us prefer our green beans briefly cooked just until they're crisp-tender and bright green. Slightly longer cooking may dim the color, but it brings out the beans' inherent sweetness. Braising them with lima beans, tomatoes and fennel creates a delightful sauce for pasta.” Serves 4 to 6.

1 Tbs. olive oil

1 medium onion, chopped

1/2 medium bulb fennel, chopped (1 cup)

4 medium cloves garlic, minced

2 Tbs. fennel seeds, lightly crushed

3 cups low-sodium vegetable broth

1 cup frozen baby lima beans

6 oz. green beans, trimmed and halved (1 1/2 cups)

1/2 tsp. salt

3/4 cup canned crushed tomatoes

1/2 cup kalamata olives, rinsed, halved and pitted

1⁄3 cup chopped fresh flat-leaf parsley

1/2 tsp. freshly ground pepper

12 oz. dried bow-tie pasta (farfalle)

1/2 cup freshly grated Parmesan cheese (2 oz.; optional)

Bring large pot of lightly salted water to a boil.

Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add onion and fennel and cook, stirring often, until softened, about 5 minutes. Add garlic and fennel seeds and cook, stirring, 1 minute. Stir in broth and lima beans and bring to a simmer.

Stir in green beans and salt, reduce heat to medium and simmer until all beans are tender, 15 to 20 minutes.

Add tomatoes and olives and simmer, stirring occasionally, until flavors have blended, about 5 minutes. Stir in parsley and pepper.

Shortly before sauce is ready, add bow ties to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add bean mixture and toss to coat. Serve sprinkled with Parmesan if desired.

nutritional information Per Serving: Calories: 338; Protein: 12 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 50 g; Sodium: 726 mg; Fiber: 9 g; Vegan

TOMATO COBBLER WITH CORNMEAL-CHEDDAR BISCUITS

If you've been following this blog for a while, you probably realize that The Kitchn is one of my favorite places to receive emails from. That, and its brother site, Apartment Therapy send out really cool emails, which I highly recommend signing up for. (And no, no one offered any compensation for plugging either site. I just think that they're majorly cool.)

That said, Faith Durand of The Kitchn wrote of this recipe, “I'm declaring this cobbler the Recipe of Summer. It take those pints of cherry tomatoes that you can't help bringing home from the farmers market and transforms them into silky, oh-so-tender bites. Plus, you know, cheddar biscuits. Trust me: it's worth turning on the oven for this one.” She also adds, “Make sure your cast iron skillet is well-seasoned for this recipe. Tomatoes are acidic, and they can dissolve the seasoning somewhat. This isn't a big deal with a well-seasoned skillet — just rub it with a little oil after cleaning — but it can set you back a few seasonings with a new skillet. New skillets can also sometimes give acidic foods an unpleasant metallic flavor.

“If you'd prefer not to use cast iron for this, you can also cook the cobbler in a 12-inch stainless steel skillet with high sides or in a 13x9-inch baking dish.

“On its own, this cobbler makes a very satisfying vegetarian main dish. One biscuit each, plus a generous scoop of warm tomatoes, and dig in! It's filling, but not actually too heavy — it still feels like a good summer dinner. It would also go nicely with some grilled chicken on the side.” Serves 6 to 8.

To view it online from her site, click here.

4 pints cherry tomatoes (3 1/2 to 4 pounds)

1/2 tablespoon olive oil

2 red onions, peeled and thinly sliced

1 1/2 teaspoons salt, divided

4 cloves garlic, minced

1/4 cup red wine (or 2 tablespoon balsamic vinegar)

1/4 cup all-purpose flour

For the biscuits:

1 1/4 cup all-purpose flour

3/4 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter

1 cup + 1/2 cup grated cheddar cheese, divided

3/4 to 1 cup buttermilk, plus extra to brush.

Heat the oven to 375°F with a rack placed in the middle of the oven.

Pick the stems off of the cherry tomatoes and rinse them under running water. Larger tomatoes can be sliced in half, but I generally just leave the tomatoes whole.

Warm the olive oil in a 12-inch cast-iron or high-sided stainless steel skillet over medium-high heat. When warm, add the onions and 1/2 teaspoon of salt. Sauté until the onions are very soft and tender, at least 10 minutes, or if you have the patience, lower the heat and continue cooking for another 20 or 30 minutes to caramelize the onions.

Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the wine (or balsamic) and cook until the wine has mostly evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Stir in the cherry tomatoes and 1 teaspoon of salt, carefully stirring and folding until the onions are evenly mixed with the tomatoes.

To prepare the biscuits, combine the flour, cornmeal, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into chunks and scatter it over the flour. Pulse a few times until the butter has been cut into pea-sized pieces.

Transfer the flour-and-butter mixture to a bowl and stir in 1 cup of the cheddar (reserve the other 1/2 cup for sprinkling over the top). Form a well in the middle and pour in 3/4 cup of buttermilk for firmer biscuits, or 1 cup of buttermilk for looser biscuits. Use a spatula to gently stir the buttermilk into the flour; continue stirring until all the buttermilk has been incorporated and no more dry flour remains. (Alternatively, you can make the biscuits entirely in a bowl and use your fingers or a pastry cutter to cut in the butter.)

Drop the dough over the tomatoes, making 7 to 8 biscuits. Brush the biscuits with a little buttermilk. Place the skillet on a baking sheet to catch drips, and then transfer to the oven.

Cook for 55 to 60 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. About 10 minutes before the end of baking, sprinkle the tops of the biscuits with the remaining 1/2 cup of cheddar.

Remove from the oven and let the cobbler rest for at least 15 minutes before eating. Leftovers will keep for about a week.

Recipe Notes

This recipe can also be cooked in a 13x9-inch baking dish or other 3 quart baking dish. Prepare the tomato mixture in a skillet on the stovetop, then transfer to the baking dish, top with the biscuits, and bake until bubbly.

FAT-FREE VEGAN PASTA SALAD

This comes from Jolinda Hackett, About.com's Vegetarian Food guide. Jolinda writes, “Make a fat-free vegetarian pasta salad by using fat-free Italian salad dressing. Seasoned with fresh herbs, this fat-free pasta salad is both vegetarian and vegan.”

Ingredients:

1 1/2 cups bowtie or corkscrew pasta

1 cup broccoli, chopped small

1 12 ounce can water-packed artichoke hearts, drained and chopped

1 purple onion, diced

1 red or yellow bell pepper, diced

1 12 ounce can green beans, diced

1 -2 tomatoes, diced

1/4 cup sliced black olives

2 tbsp chopped fresh basil

3/4 cup fat-free vegan Italian salad dressing

salt and pepper to taste

Preparation:

Cook the pasta according to package directions in salted water. Drain and allow to cool.

Lightly steam the broccoli, until just tender.

In a large bowl, toss together the pasta, broccoli and remaining ingredients and season to taste with salt and pepper.

Allow to marinate in the refrigerator at least one hour before serving. Toss again before serving.

Makes 6 servings fat-free pasta salad.

Nutritional information per serving:
 Calories: 171; Calories from Fat: 14% Daily Value: Total Fat: 1.6g; 2%; Trans Fat: 0.0g;
Cholesterol: 0mg; 0%; Sodium: 544mg; 23%; Total Carbohydrates: 34.4g; 11%
Dietary Fiber: 7.4g; 30%
Protein: 7.2g;Vitamin A 28%, Vitamin C 98%, Calcium 9%, Iron 15%