Of the many recipes we've tried, these are a few of our favorites. They
aren't necessarily meant to be served with one another. A number of the
recipes we've tried from various vegetarian cookbooks have been a bit bland,
but these have stood out. In general, we've been pretty happy with the
Moosewood Restaurant series of cookbooks. While not all recipes in these
books are strictly vegetarian, they do contain many taste vegetarian dishes.
ENTREES
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Vegetarian Chili with Cornbread Topping
(From: French's One-Dish Meals - No. 30, p. 64)
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Prep Time: 20 minutes Cook Time: 35 minutes
1 lb. zucchini, halved and cut into 1/2-inch slices (about 4 cups)
1 red or green bell pepper, cut into 1-inch pieces
1 rib celery, thinly sliced
1 clove garlic, minced
2 cans (15 to 19 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) crushed tomatoes in puree, undrained
1/4 cup FRANK'S REDHOT Hot Sauce
1 tablespoon chili powder
1 package (6 1/2 ounces) cornbread mix plus ingredients to prepare mix
1. Preheat oven to 400 degrees Fahrenheit. Heat 1 tablespoon oil in
12-inch heatproof skillet* over medium-high heat. Add zucchini, bell
pepper, celery and garlic. Cook and stir 5 minutes or until tender.
Stir in beans, tomatoes, REDHOT sauce and chili powder. Heat to
boiling, stirring.
2. Prepare cornbread mix according to package directions. Spoon batter
on top of chili mixture, spreading to 1/2 inch from edges. Bake 30
minutes or until cornbread is golden brown and mixture is bubbly.
Makes 6 servings.
* If handle of skillet is not heatproof, wrap in foil.
Asparagus, Tomato, and Green Pea Saute
(From: Moosewood Restaurant Cooks at Home, p. 224)
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Total time: 25 minutes
Servings: 2
Serve on rice, orzo, or couscous
6 sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
--
1 1/2 tablespoons olive oil
2 garlic cloves, minced or pressed
3/4 lb. fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup dry white wine
1 large tomato, diced (about 1 cup)
1 generous tablespoon finely chopped fresh tarragon (or 1 1/2 teaspoons dried)
1/2 cup fresh or frozen tiny green peas
ground black pepper to taste
--
crumbled mild (not aged) chevre*
* Parmesian, feta, or Fontina cheese could be used in place of the chevre.
In a small heatproof bowl, cover the sun-dried tomatoes with the boiling
water; set aside.
Prepare all of the ingredients and have them within easy reach before you
begin to stir-fry.
Heat the oil in a large skillet or a wok on high heat. Swirl the garlic in
the oil for just a moment and then add the asparagus. Stir-fry for half a
minute. Add the wine, cover, and let steam for a couple of minutes. Uncover
and add the tomatoes and tarragon. Cook on high heat for 2 to 3 minutes to
reduce the liquid. Drain and chop the sun-dried tomatoes, and then add them
along with the peas. Stir-fry until the asparagus is crisp but tender and
the liquid is reduced to a sauce. Add black pepper to taste.
Serve immediately, topped with crumbled chevre.
PERSONAL NOTE: We usually serve this over orzo with feta cheese crumbled
on top. We've found the orzo works better than rice. The white wine gives
the saute a bit of flavor but the alcohol gets cooked out.
SIDES
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Veggie-Stuffed Bakers
(From: 1,001 Low-Fat Vegetarian Recipes, p. 613)
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The potatoes are oven-baked for a crispy skin. The potatoes can be made
through step 3 and refridgerated a day in advance; then increase baking
time to 30 to 40 minutes.
6 Servings
3 large Idaho potatoes (8-10 ounces each)
Vegetable cooking spray
1 cup chopped onion
1/2 cup fresh, or frozen, whole-kernel corn
1 medium red bell pepper, chopped
4 cloves garlic, minced
1/3 cup fat-free sour cream, or plain yogurt
3/4 cup (3 ounces) shredded fat-free Cheddar cheese, divided
Salt and pepper, to taste
1 cup broccoli florets, cooked until crisp-tender
1. Grease potatoes lightly and bake at 400 degrees until tender, 45 to 60
minutes; let stand until cool enough to handle. Cut potatoes lengthwise into
halves; scoop out inside of potatoes, leaving shells intact.
2. Spray medium skillet with cooking spray; heat over medium heat until
hot. Saute onion, corn, bell pepper, and garlic until tender, about 5 minutes.
3. Mash potatoes, adding sour cream and half the Cheddar cheese. Mix in
sauteed vegetables; season to taste with salt and pepper. Spoon mixture
into potato shells; arrange broccoli on top and sprinkle with remaining
cheese.
4. Arrange potatoes in baking pan; bake, uncovered, at 350 degrees until
hot through, 20 to 30 minutes.
Waldorf Salad
(From: 1,001 Low-Fat Vegetarian Recipes, p. 636)
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Using both red and green apples adds color and flavor interest. If your
family enjoys this salad with miniature marshmallows, please add them!
4 side-dish servings (about 3/4 cup each)
2 cups unpeeled, cored, cubed red and green apples
1 cup sliced celery
1/4 cup raisins
1/4 cup coarsely chopped, toasted walnuts, or pecans
1/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
2-3 teaspoons lemon juice
1-2 tablespoons honey
Lettuce leaves, as garnish
1. Combine apples, celery, raisins, and walnuts in medium bowl. Mix
remaining ingredients, except lettuce leaves, and stir into apple mixture.
Serve on lettuce-lined plates.