Meatless Monday

Here are six recipes to help jump-start your week. Enjoy!

EGG CINNAMON BREAD

I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.

2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt

Stir honey into warm water. Stir in yeast. Set aside.

Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.

Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.

Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.

Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.

VEGETARIAN LASAGNA

I’d been making lasagna for years, using a favorite cookbook. One year, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting so much better better than when I made it.

I tried recreating the eggplant version, but it never quite came out the same. So, I changed the recipe drastically, getting rid of some ingredients (most notably meat), adding others (tofu crumbles), and changing amounts where I felt the changes were needed.

True story: Years ago, a coworker thought I was wonderful, while I found him nice but definitely not my type. While we both had pleasant enough conversations over coffee, it was not something I wanted to pursue.

One afternoon, a group of us were talking about food; he mentioned he absolutely loved lasagna. I made a mental note of that, thinking, Next time I'm planning that, I'm soooo not telling him.

A few weeks later, I decided to take a rare day off and started making a huge pan of - you guessed it - vegetarian lasagna. Just before I put it in the oven, the phone rang; it was you-know-who, telling me he missed running into me at work.

About this time, my youngest came into the kitchen and said (loud enough for my coworker to hear), "So you're getting ready to put the lasagna into the oven, right?" The guy immediately stated that he was on his way over.

That evening, the guy ate two helpings of the stuff. (He was a meat-and-potatoes kind of guy; a meal without meat, to him, was nothing short of sacrilege!) The next morning, when I ran into him, he enthused, "That was the best lasagna ever! How much meat did you use?" I told him none. He continued, "Okay, no red meat. Ground turkey?"

I told him it was tofu crumbles.

"What's that?" he asked. When I told him, he looked at me aghast, and asked, "What are you, some kind of vegetarian?" He immediately decided I was not the right person for him. Go figure...

Note: This can be found in my e-cookbook, Off the Wall Cooking.

Tomato sauce:

2-3 onions, chopped

3-5 cloves garlic, minced

28 oz. can tomatoes

2-8 oz. cans tomato sauce

2-6 oz. cans tomato paste

2 T olive oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

1 or 2-10 oz. package tofu crumbles

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.

Cheese layer:

2 C sour cream

2 C cottage cheese

2 eggs

4 C mozzarella, grated

2 C cheddar cheese, grated

1 C Parmesan cheese

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9" X 13" pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.

PASTA WITH GREENS, CHICKPEAS, AND OLIVES

This recipe is listed as their recipe of the month. According to the site, "This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens by Nava Atlas."

Serves: 4 to 6

10 to 12 ounces rotini, rotelle, or cavatappi (spiral pasta, see note)

2 tablespoons extra-virgin olive oil

2 to 3 cloves garlic, minced

1 small red bell pepper, cut into strips

10 to 12 ounces chard, kale, or spinach, any variety

3 medium ripe tomatoes, diced

15- to 16-ounce can chickpeas, drained and rinsed

1/2 cup sliced pitted oil-cured olives (such as Kalamata)

1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano

Salt and freshly ground pepper to taste

1/4 to 1/2 teaspoon dried hot red pepper flakes, optional

Cook the pasta in plenty of rapidly simmering water until al dente, then drain and transfer to a large serving bowl.

If using any variety of chard, cut the leaves away from the stems and chop coarsely or cut into ribbons. If you plan on using the stems from chard, trim an inch or so away from the bottom, then slice thinly. If using kale, strip the leaves from the stems, and cut into narrow ribbons or small bite-size pieces. Thinly slice the stems if you plan to use them, otherwise, discard. Stem larger spinach leaves and chop coarsely; if using baby spinach, use the leaves whole.

Heat the oil in a large skillet. Add the garlic and bell pepper and sauté over medium heat until the garlic is lightly golden and the bell pepper softens, about 3 minutes.

Add the greens and stir in quickly to coat with the oil. If using spinach, cover and let it wilt for 30 seconds or so. If using kale or chard, add a couple tablespoons of water, cover, and cook for 2 to 3 minutes, just until wilted and bright green.

Add the tomatoes, chickpeas, olives, and oregano. Stir together and cook, stirring frequently for 3 to 4 minutes, or until everything is heated through.

Combine the mixture from the skillet with the pasta in the serving bowl and toss together. Toss with the skillet mixture. Season with salt, pepper, and optional red pepper flakes. Sprinkle optional pine nuts over the pasta, and serve.

Note: In this dish, I used a spelt rotini, but you can use any kind of short twisty pasta, and of course go for a gluten-free variety if that’s your preference.

Read more at http://www.vegkitchen.com/front-page/pasta-with-greens-chickpeas-and-olives/#Zmm5GfhgzlAAE8dT.99

BLACK-EYED PEAS WITH SPINACH AND HERBS

"Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes," according to the recipe.

Serves: 6

2 tablespoons olive oil

1 medium onion, chopped

1 cup chopped leek (white part only), well rinsed

Two 16-ounce cans black-eyed peas, drained and rinsed

2 large or 3 medium tomatoes, diced

Juice of 1/2 to 1 lemon, to taste

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

10 to 12 ounces fresh spinach, stemmed and well rinsed (or baby spinach, well rinsed)

1/2 cup chopped fresh parsley, or more, to taste

4 scallions, sliced

Salt and freshly ground pepper to taste

Hot cooked rice or other grain, optional

Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.

Add the leek and sauté another 5 minutes or so, until both it and the onion are golden.

Stir in the black-eyed peas, tomatoes, lemon juice, and spices. Cook until everything is hot and the tomatoes have softened, about 5 minutes.

Add half of the spinach, cover and cook until wilted down, then add the rest. Once it’s all wilted down, stir it in along with the parsley, and scallion. Cook for just a minute or two longer, just until then season with salt and pepper.

Serve at once over hot cooked rice or other grain, if desired.

Read more at http://www.vegkitchen.com/recipes/bountiful-beans/bean-main-dishes/black-eyed-peas-with-spinach-and-herbs/#sDx8kzIPtIHIW3To.99.

SIMPLE QUINOA, BROCCOLI, AND CHEESE CASSEROLE

"This easy casserole offers maximum nourishment. Serve with microwaved or baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes," according to the website's description. My description? "Yum!"

Serves: 6

1 1/2 cups quinoa, rinsed in a fine sieve

1 vegetable bouillon cube

2 tablespoons extra-virgin olive oil

1 large onion, quartered and thinly sliced

2 large broccoli crowns, cut into bite-sized pieces

1/3 cup sliced sun-dried tomatoes or sliced black olives

Salt and freshly ground pepper to taste

1 1/2 cups grated vegan cheddar cheese

Preheat the oven to 400º F.

Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa and bouillon cube, cover, and simmer gently until the water is absorbed, about 15 minutes.

Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.

In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.

Transfer the mixture to a lightly oiled, shallow two-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Jolinda writes, "Vegan peanut butter cookies with chocolate chips - no eggs, no dairy, just delicious cookies! It's been said that whomever was the first person to mix together chocolate and peanut butter deserves an award for their contribution to humanity, and I couldn't agree more. Yum. Period. Nuff said."

Ingredients:

1 cup vegan margarine

1/2 cup sugar

1/2 cup brown sugar

1/4 cup soft (silken) tofu

1/2 tsp vanilla

1 1/2 cups flour

3/4 tsp baking soda

1/4 tsp salt

1/2 cup peanut butter

1 cup chocolate chips

Preparation:

Pre-heat the oven to 400 degrees.

In a large bowl, cream together the margarine, sugar and brown sugar. Add the tofu and vanilla and whisk until smooth and creamy.

In a separate bowl, combine the flour, baking soda and salt. Add to the margarine mixture and combine well.

Add the peanut butter and mix well, then fold in the chocolate chips.

Roll the dough into 1 inch balls and place on a baking sheet. Bake for 5 to 8 minutes, until cookies are golden brown.

Wednesday Recipes

Wednesday – half-way to the weekend. Here are a few recipes to help your middle-of-the-week slump. Enjoy!

FARMER'S MARKET POT PIE

This comes from Kathy Kingsley, About.com's American Food expert. She writes, “This recipe is easily adaptable as it can be prepared with almost any fresh vegetables of your liking. So look to see what's in season and available at your local farmer's market or farmstand. The biscuit crust makes a wonderful flaky pot pie topping. This recipe can also be made into individual pot pies, in which case reduce the baking time to 15 to 18 minutes.” Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: Serves 6

To view this online, click here.

Ingredients

1 tablespoon butter

1 tablespoon vegetable oil

1 cup finely chopped onion

1 cup thinly sliced celery

1 cup diced red bell pepper

1 cup fresh green beans, trimmed and cut into 1 1/2 inch lengths

1/3 cup all-purpose flour

1 cup milk, whole or low-fat

2 cups low-sodium vegetable broth

2 tablespoons chopped fresh parsley

1 teaspoon tamari or low-sodium soy sauce

1/2 teaspoons dried thyme

1/2 teaspoon dried sage

Salt and freshly ground black pepper to taste

Biscuit Topping

1 3/4 cups whole-wheat pastry four

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons butter, cold and cut into small pieces

3/4 cup buttermilk

2 teaspoons honey

Preparation

Preheat the oven to 400°F. In a medium skillet over medium-high heat, melt the butter with the oil. Add the onion and cook, stirring often, until soft and tender, about 5 minutes. Add the celery, broccoli, bell pepper and green beans, and cook, stirring often, until the vegetables are tender, about 10 minutes. Reduce the heat to low. Sprinkle the flour over the vegetable mixture. Cook, stirring constantly, for 2 minutes.

In glass measuring cup, combine the milk and the broth. Slowly add to vegetable mixture while whisking constantly. The sauce will start to thicken. Add the parsley, tamari, thyme, and sage. Season to taste with salt and pepper. Cook, stirring constantly, until thickened. Transfer the mixture to a 2-quart casserole, and set aside ( use individual 8 to 10-ounce ramekins or small baking dishes).

Make the topping: In a large bowl, mix the flour, salt, baking powder, and baking soda. Using a pastry blender, two knives, or a fork, cut the butter into the flour mixture until it resembles coarse meal. In a glass measuring cup, combine the buttermilk and honey. Add to the flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if the dough is too dry. Knead the dough lightly in the bowl for 3 to 5 minutes, until it is no longer sticky. Turn the dough out onto a lightly floured surface. Using a lightly floured rolling pin, roll out the dough into a shape to cover the casserole dish.

Lay biscuit topping lightly over the filling. Do not seal the edges. Bake for 20 to 30 minutes, until the crust is golden brown and the filling is bubbling. Serve hot.

FLAVORFUL CRANBERRY APPLE COFFEE CAKE

This yummy recipe comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, "You know how you want a treat, but you don't want one that is too sweet? This coffee cake isn't overly sweet and is the perfect accompaniment to a hot cup of coffee or tea." Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes; Yield: 16 servings.

To view this online, click here.

Ingredients

1/2 cup dried cranberries

2 sweet-tart apples like gala, honey crisp, etc. peeled, cored, and chopped

1/2 cup brown sugar, packed

Zest and juice of 1 large orange or of two tangerines

1 teaspoon ground cinnamon, divided

3 large eggs

1 cup sugar

1/4 pound (1/2 cup) butter, melted and slightly cooled

1 teaspoon orange extract

1/4 cup Greek yogurt

1 cup all-purpose flour

1/4 teaspoon salt

Preparation

Preheat the oven to 325 degrees.

Lightly grease 8 - or 9-inch square pan. Combine the cranberries, apples, brown sugar, orange zest, orange juice, and cinnamon in a medium bowl. Pour into the prepared baking pan.

Beat eggs until foamy. While beaters are running, add sugar, butter, orange extract and yogurt. Beat just until combined. Slowly add the flour and salt until combined.

Pour the batter over the fruit. Spread over fruit layer, if necessary. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean. The fruit should be bubbling around the edges. Best served warm with whipped cream and a nice cup of coffee or hot tea.

CINNAMON INFUSED CHICKPEA AND LENTIL SOUP

This comes from Brett Moore, About.com's Gourmet Food expert. He writes, "This simple vegetarian soup smells as beautiful as it tastes. Lentils, chickpeas, and tomatoes are combined with lots of heady spices and fresh herbs for a soup that is hearty, healthy, and deep in flavor." Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 55 minutes; Yield: Serves 4 to 6.

To view this online, click here.

Ingredients

3 Tbsp olive oil

2 onions sliced

1/2 tsp ground ginger

1/2 tsp turmeric

1 tsp cinnamon

pinch saffron threads

2 cans small diced tomatoes

2 tsp sugar

3/4 cup brown or green lentils rinsed

7 cups of vegetable stock (or water)

2 cans of chickpeas, rinsed

small bunch cilantro chopped

small bunch parsley chopped

salt and black pepper, to taste

Preparation

Heat oil in a large pot over medium heat. Add onions and stir until translucent and soft (about 7 to 8 minutes).

Add the spices, tomatoes, sugar and stock to the pot, bring to boil then simmer for about 25 minutes until lentils are tender.

Stir in chickpeas, cover and simmer for 10-15 minutes. Stir in herbs and season to taste. Serve hot with bread.

MOCK TUNA-PASTA MELT

An easy casserole favorite from Healing Heart Foundation.

8-oz. package baked marinated tofu (any flavor), finely diced

2 large stalks celery, finely diced

2 medium scallions, thinly sliced

1 medium onion, finely chopped

1/2 C fat-free mayonnaise

1/4 C ketchup

1 T sweet pickle relish (sour pickle relish may be used if preferred)

1 t Dijon mustard

3 oz non-fat soy cheddar cheese, grated or finely diced

10 oz. whole wheat pasta elbows (or any small fancy pasta)

Bring a large pot of water to a boil then add pasta. Boil until almost tender, but not soft (about ¾ of regular cooking time). Rinse with cool running water to stop cooking, drain. Transfer to an oven-proof casserole or baking dish. Gently mix together all other ingredients except cheese, addding in the cooked pasta and sprinkle soy cheese on top. Oven bake for 25 minutes at 350 F. or microwave just long enough for the cheese to melt.

6 servings, each 184 calories: 6% from fat (1.4 g), 78% from carbohydrates (41.5 g), 16% from protein (8.8 g). Sodium 208 mg, Fiber 7.1 g.

Healing Heart Hint

Baked tofu is available in most health food stores. You can bake regular low-fat tofu after marinading (soy sauce, bbq sauce, etc) overnight in a moderate oven for 25 to 50 minutes, or until it starts to become firm.

If baked tofu isn't desired or available, rehydrated TVP flakes or dried bean curd will work as an excellent 'tuna' substitute

For a 'gourmet' touch, bake as above for 20 minutes, then place in hollowed-out tomatoes and bake 5 minutes more before serving.

BLACK-EYED PEAS WITH SPINACH AND HERBS

This recipe and the next are from Veg Kitchen. This recipe starts off, "Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes," according to the recipe. Serves: 6

To view this online, click here.

2 tablespoons olive oil

1 medium onion, chopped

1 cup chopped leek (white part only), well rinsed

Two 16-ounce cans black-eyed peas, drained and rinsed

2 large or 3 medium tomatoes, diced

Juice of 1/2 to 1 lemon, to taste

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

10 to 12 ounces fresh spinach, stemmed and well rinsed (or baby spinach, well rinsed)

1/2 cup chopped fresh parsley, or more, to taste

4 scallions, sliced

Salt and freshly ground pepper to taste

Hot cooked rice or other grain, optional

Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.

Add the leek and sauté another 5 minutes or so, until both it and the onion are golden.

Stir in the black-eyed peas, tomatoes, lemon juice, and spices. Cook until everything is hot and the tomatoes have softened, about 5 minutes.

Add half of the spinach, cover and cook until wilted down, then add the rest. Once it’s all wilted down, stir it in along with the parsley, and scallion. Cook for just a minute or two longer, just until then season with salt and pepper.

Serve at once over hot cooked rice or other grain, if desired.

SIMPLE QUINOA, BROCCOLI, AND CHEESE CASSEROLE

"This easy casserole offers maximum nourishment. Serve with microwaved or baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes," according to the website's description. My description? "Yum!" Serves: 6

To view this online, click here.

1 1/2 cups quinoa, rinsed in a fine sieve

1 vegetable bouillon cube

2 tablespoons extra-virgin olive oil

1 large onion, quartered and thinly sliced

2 large broccoli crowns, cut into bite-sized pieces

1/3 cup sliced sun-dried tomatoes or sliced black olives

Salt and freshly ground pepper to taste

1 1/2 cups grated vegan cheddar cheese

Preheat the oven to 400º F.

Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa and bouillon cube, cover, and simmer gently until the water is absorbed, about 15 minutes.

Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.

In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.

Transfer the mixture to a lightly oiled, shallow two-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.