Tag Archives: Vegetarian Times

05 September 2018: Refreshing Quinoa Salad

2018-Sep-05_fournightsaweek_2642Even though we are beyond Labor Day, we are experiencing one of those New England heat waves where the temperatures and humidity almost make one long for winter. Well, maybe not. 

I discovered this quinoa-based salad from Leah Matthews in Vegetarian Times. It really is delicious and, as Chef Matthews intended, reminds me of a tabbouleh. The substitution of quinoa for the more traditional bulgur, makes this one gluten-free for those with sensitivities.

Refreshing Quinoa Salad by Leah Matthews

Ingredients

  • 1 1/2 cups quinoa
  • 1 English cucumber, peeled and finely diced (2 1/2 cups)
  • 3 Roma tomatoes, seeded and finely diced (3/4 cups)
  • 1/2 small red onion, finely chopped (1/2 cup)
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 2 tsp grated lemon zest
  • Original recipe instructions reference toasted pine nuts – I used about 1/2 cup blanch almonds in place)

Method:

  1. Bring 2 quarts salted water to a boil. Add quinoa, cover and reduce heat to medium-low. Simmer 12 to 14 minutes, or until quinoa is tender and small “tails” bloom from the grain.
  2. Preheat over to 400 degrees F. Spread pine nuts on baking sheet and toast 3 to 4 minutes or until lightly browned. Cool, then transfer to larger serving bowl (see last ingredient above).
  3. Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts and stir in cucumber, tomatoes, onion, and parsley. Fold in oil lemon juice and lemon zest. Season with salt and pepper if desired.
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19 February 2017: Red Curry Vegetable Soup

2017-feb-19_fournighsaweek_ingredientsLiving in a diverse community such as Lowell, MA, I sometimes find that I’ve taken for granted all of the ethnic flavors that are available to us here.  With one of the largest Southeast Asian populations in the United States, we’ve been so fortunate to experience some fantastic foods and flavors, and even the mainstream grocers carry many ethnic foods.

This curry-flavored soup comes from Vegetarian Times, one of my favorite sources for non-meat based meals.  The magazine encourages cooks to substitute whatever might be available for both the cauliflower and green beans; however, in the dead of winter, access to either of these veggies in not a problem. In almost all cooking, I use either olive oil or coconut oil; I substituted the coconut oil for canola in this recipe. 2017-Feb-19_FourNighsAWeek_soup.jpg

Ingredients

  • 1 TBSP canola oil (I substituted coconut oil)
  • 12 oz cauliflower, cut into 1-inch florets (3 cups)
  • 4 large green onions, thinly sliced, white and green parts separated
  • 1 TBSP Thai red curry paste
  • 4 cups low sodium vegetable broth
  • 1 15-oz can petite diced tomatoes in their juice
  • 3/4 cup light coconut milk
  • 6 oz green beans, cut into 1-inch pieces (I used thawed frozen beans)
  • 1 TBSP lime juice

Method

  1. Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of green onions. Saute 5 minutes or until vegetables begin to brown. Add curry paste, and saute 1 minute more.
  2. Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
  3. Add coconut milk and green beans , and simmer 5 minutes, or until beans are tender.
  4. Stir in lime juice and remaining green onions. Season with salt and pepper if desired.

Note: the nutritional information for each serving (6) can be found on Vegetarian Times’ webpage for this recipe.


15 August 2015 Crunch Stuffed Zucchini

From Vegetarian Times, Downloaded from the web at www.vegetariantimes.com on August 14, 2015.

For the record, I’m not a big fan of putting potato chips on any dish. Chips seem to be able to stand on their own without the guise of “healthy” vegetarian cooking making them seem more enticing.  However, I did prep this recipe as stated and it was pretty good.  If I were to do it again, I think I might try panko bread crumbs in place of the potato chips. The yogurt/cheese sauce added a nice creaminess to the sauteed veggies and chickpeas. So, if you have a bumper crop of zucchini, this is one delicious way to deal with it.

Crunchy Stuffed Zucchini – serves 4

Ingredients

  • 4 large zucchini, halved lengthwise zucchini
  • 1 TBSP olive oil
  • 1 medium onion, chopped (about 1.5 cups)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 cup cooked chickpeas
  • 3 tomatoes, chopped (about 1 cup) use fresh – try Romas
  • 2 tsp dried thyme
  • 1 cup cheddar cheese
  • 4 oz plain yogurt
  • 1/2 tsp paprika
  • 1/2 cup crushed potato chips

Method

  1. Preheat oven to 400 degrees F. Scoop out seeds and flesh from zucchini to create 1/4-in-thick shell. Chop flesh and set aside. Place zucchini shells in baking dish coated with cooking spray (I used coconut oil spray).
  2. Heat oil in large skillet over medium heat. Add onions, bell pepper, chickpeas, tomatoes, thyme, and chopped zucchini. Saute 5 minutes or until tender.
  3. Fill each zucchini shell with 1/2 cup chickpea mixture. Stir together cheese, yogurt and paprika in small bowl. Spoon 2 TBSP atop stuffing in each zucchini, then sprinkle each with 1 TBSP crushed potato chips (see my note about bread crumbs). Bake 20 minutes or until stuffed zucchini are heated through and crispy on top.

25 Jul 2011 Rice Noodle Bowl with Broccoli & Bell Peppers

Adapted from: Gadia, M. “Table for One“. Vegetarian Times (Vol. 36, No. 7). July/August 2010. P. 31.

Rice noodle bowl

Copyright © 2011. Adrien Bisson.

My Comment: This recipe was originally part of an article about cooking for one; sometimes I think cooking for just two is equally challenging.  It was easy to double – being a teacher I know my times tables :-)! It seems like it would be quite easy to vary the vegetables according to what is in season. This one looks like a keeper to me.

Ingredients

1-1/2 oz. dried rice noodles broken into 1-inch pieces
2 tsp low-sodium soy sauce
1 tsp rice vinegar
1 tsp sugar (or other healthy sweetner like agave)
1 tsp chile sauce (or to taste)
2 tsp canola oil
1/4 cup finely chopped onion
1 clove garlic minced (if the chile sauce already includes garlic, skip this)
1/2 cup thinly sliced red bell pepper
1/2 cup broccoli
1 TBSP chopped roasted peanuts (optional)

Method

1. Bring 2 cups water to a boil in medium saucepan. Add broken noodles. Remove from heat and let stand 5 to 7 minutes or until noodles are rehydrated. Drain and discard water.

2. Meanwhile, whisk together soy sauce, rice vinegar, sugar or sweetener, chile sauce and 1/4 cup water in small bowl. Set aside.

3. Heat oil in skillet over medium-high heat. Add onion and garlic and stir fry 1 minute. Add bell pepper and broccoli and cook 1 minute more. Add soy sauce mixture , bring to a boil and cook 1 minute more or until bell pepper and broccoli are tender. Stir in noodles. Serve sprinkled with roasted peanuts, if using.

Servings = 1. Nutrition information: 311 calories, 10 G fat, 55 G carbs, 3 G fiber.


07 May 2011 Sugar Snap and Snow Pea Stir-fry

Adapted from d’Andrea, Aurealia. 28 day eat green challenge: Veg boot camp. Vegetarian Times, Issue 385, Vol. 37, No. 5. (June 2011). p 77.

My Comment: Sometimes I’m not sure of what I’m doing in meal planning — so when I hear of an already mapped out meal plan, my ears really perk up.  Vegetarian Times has started just such a program and, should you be interested in finding out more you can find information on the vegetariantimes.com website.

This recipe was published in the June 2011 launch of the 28-day challenge.  It caught my eye because the protein is coming from cashews – yummy! This made plenty of stir-fry; I served rice with Adrien’s portion — but ate mine au naturel.

Sugar Snap and Snow Pea Stir Fry

Copyright © 2011. Adrien Bisson Photography.

Ingredients

1 TBSP low sodium soy sauce
1 TBSP toasted sesame oil
2 tsp cornstarch
1/4 tsp chile-garlic sauce (go ahead and add what you like – I used a tablespoon)
1 TBSP vegetable oil (I used canola)
1 medium red onion, halved, cut into wedges and pulled apart (about 1-1/2 cup)
1 small yellow bell pepper, thinly sliced (about 1-1/2 cups)
1 cup raw unsalted cashews
1 TBSP grated fresh ginger
8 oz. sugar snap peas
8 oz. snow pea pods
8 green onions cut into 1 inch pieces

Method

1. Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce and 1/2 cup water in small bowl and set aside.

2. Heat vegetable oil in wok over high heat (remember to heat wok first, then add the oil). Add onion, bell pepper, cashews and ginger, and stir fry for 2-3 minutes or until onion and cashews begin to brown.

3. Add snap peas and stir fry another minute.

4. Add snow peas and green onions and stir fry 2 to 3 minutes more.

5. Add soy sauce mixture and cook 1 to 2 minutes more or until sauce has thickened and vegetables are coated with sauce.

Serves 4.  Nutrition: 324 calories, 10 G protein, 20 G fat, 30 G. carb, 6 G fiber.


28 Feb 2011 Glazed Carrot and Tomato with Wild Rice Ragout

Adapted from Vegetarian Times. Glazed carrot and tomato with wild rice ragout. (March 2009, p 60 print edition). Downloaded from the web on February 27, 2011.

My Comment: This was a delightful surprise! I have to admit that I did not buy a bag of wild rice; I just used what we had on hand in the pantry. Also, in place of pan frying the tofu, I took a page out of Susan Voisin’s recipe over on Fat Free Vegan (a great resource for Vegans) and baked the tofu ahead of time. It was quite yummy and did not fall apart.  Highly recommend that method of cooking tofu.

Ingredients

Glazed Carrot Tomato Ragout

Copyright © 2011. Adrien Bisson.

3 tsp. olive oil, divided
2/3 cup wild rice or wild rice blend
6 oz. extra-firm silken tofu, cut into 2-inch strips
1 cup peeled baby carrots, sliced lengthwise
9 cherry tomatoes, halved (2/3 cup)
2 Tbs. balsamic vinegar
1 1/2 Tbs. lemon juice
2 Tbs. chopped parsley, plus more for garnish
3 cloves garlic, minced (1 Tbs.)
1/2 tsp fennel seeds

Method

1. Cook rice according to package directions. (since I used a non-packaged rice, I just cooked up a batch of rice)

2. Here is where I baked the tofu in place of pan frying, but I am leaving the original directions for those who would prefer them. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Add tofu, and cook 5 minutes, or until browned, turning once. Transfer to plate.

3. Add remaining 2 tsp. oil to skillet, and reduce heat to medium. Add carrots to skillet, and cook 10 minutes, or until softened and beginning to brown, stirring occasionally. Add tomatoes, balsamic vinegar, lemon juice, parsley, garlic, and fennel seeds, and simmer 2 minutes, or until liquid is thickened and reduced, stirring occasionally. Stir in reserved tofu; cook 1 minute, or until heated through. Season with salt and pepper, if desired, and serve over rice garnished with additional parsley.

Serves 2. Weight Watcher Points = 11.


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