"Meatless Monday" Vegetarian Meals

For those of you who haven't yet heard, Meatless Monday is a non-profit initiative to help save the environment and keep Americans healthy by reducing our meat intake. As a supporter of this movement (and a longtime fan of tasty vegetarian meals), last night I made a meatless version of classic stuffed mushrooms using sausage-style soy protein. Please enjoy this recipe as well as a few other vegetarian offerings below.

Soysage and Gorgonzola Stuffed Portobellos

1 package Light Life brand Gimme Lean Sausage-Style Crumbles

About 4 oz. neufchatel cheese (preferably organic - I used 365 brand from Whole Foods)

1/4 cup Gorgonzola cheese (room-temperature) 

1/4 cup fresh grated Parmesan (Whole Foods has a great three-cheese blend that I love)

1/2 tsp. garlic powder

1/2 tsp. onion powder

3/4 cup Italian style seasoned breadcrumbs

2 tbs. of olive oil

6-12 medium portobello mushroom caps cleaned* and stems removed (you can use as many

Kosher salt and pepper to taste

* It is best to clean mushrooms with a damp paper towel. If you soak or wash them they absorb water.

Preheat oven to 375 degrees

Heat 1-2 tbs. olive oil in a medium pan. Add the soysage and season with salt and pepper. Using a wooden spoon, break the protein up into smaller crumbles and cook until warmed - it doesn't matter if if is completely cooked through since it isn't real meat! Transfer semi-cooked soysage to a large bowl and add the cheeses, seasonings, and breadcrumbs. Mix until well combined. You can add extra neufchatel if you find it is too dry.

Sprinkle a pinch of salt into each portobello cap, then stuff with mixture. Sprinkle each mushroom with a touch of extra Parmesan if desired - this will form a nice crunchy top.

Coat the bottom of a baking dish with a bit of olive oil and a bit more salt. Place mushrooms in the dish and bake for 15-20 minutes, keeping an eye on them to make sure the stuffing does not dry out.

I served these portobellos along with a tropical pineapple coleslaw and Smart BBQ sandwiches, but for a mushroom main-course, use larger portobello caps and more stuffing.

Here is a recipe my daughter (a vegetarian and supporter of Meatless Everyday) made based on a dish originally created by Mario Batali

Vegetarian Green Apple Risotto with Onions, Leeks, and Goat Cheese

4 tablespoons butter or Earth Balance Natural Soy Spread

2 tbs. extra virgin olive oil

1 large white onion, chopped

2 leeks, chopped into rings

2 Granny Smith Apples, chopped into bite-size pieces (you can peel them if you'd like)

1-1/2 cups Arborio rice 

1 cup white wine (I used an open Chardonnay, but any white wine will do as long as it's not too sweet

4 to 5 cups warm vegetable broth or Imagine Foods No-Chicken Broth 

1/4 cup freshly grated Parmigiano-Reggiano

3 tbs. fresh chopped parsley

2-3 sprigs fresh thyme leaves

4-5 oz fresh soft goat cheese

Salt and fresh ground pepper to taste

In a large saute pan, heat a bit of butter or oil and saute the leeks, onions, and apples until softened. Add some salt and ground pepper (it is important to season every step of the way).  My daughter prefers to cook the veggies separately, but I like less clean up and prefer to do this all in one pot

In a large pot, heat 2 tablespoons butter along with olive oil until melted together. Add the rice and stir to coat. Cook until rice is lightly toasted, then add the wine and simmer until evaporated. Add enough broth to cover the rice and stir until absorbed. You can add the veggie/apple mixture at this time to infuse the rice with apple flavor. Continue cooking and stirring and adding stock about a cup at a time - about 15-20 minutes. The rice should be tender but still have a bite to it. If you prefer softer risotto, continue cooking a few minutes longer. At the very end, stir in the cheeses and herbs and season with salt and pepper to taste. Top with additional Parmigiano-Reggiano and/or goat cheese just before serving. 

Since risotto is a dish best served immediately and doesn't always keep too well, traditionally, Italians will use leftovers to make risotto cakes or fritter. Here is how I turned the green apple risotto into a delicious dinner the next night:

Risotto Cakes

 

Leftover risotto

2 eggs

1/2 cup flour

A bit more salt and pepper

Goat cheese for topping

1/4 cup freshly grated Parmigiano-Reggiano (opt.)

About 1/4 of vegetable oil and extra virgin olive oil (it's good to combine them because EVOO on its own has a low tolerance for high heat)

Mix all ingredients except goat cheese until thoroughly combined. Form risotto into patties with your hands (approx 3-4 inches wide*). 

*You can also form them into smaller balls for an appetizer if you prefer. 

Heat oil in a saute pan and fry the cakes about 1-2 minutes in each side - take care not to flip over until the bottom is browned to avoid sticking. Top risotto cakes with a dab of goat cheese. I served these with a fresh, light salad to complete the meal.

Roasted Curried Cauliflower

1 medium-large head cauliflower (organic preferred)

2 tbs. extra virgin olive oil plus some extra for topping

1 tsp. curry powder

1 tsp. turmeric powder 

1 tsp. garam-masala (I bought mine for cheap in an Indian market, but most grocery stores such as Wegmans or Whole Foods have had it recently)

1/2-1 tsp. salt or to taste

Preheat oven to 400 degrees. 

Cut cauliflower into bite-sized florets. Put the olive oil onto a baking sheet with a pinch of salt. Add cauliflower and sprinkle on the remaining seasonings. Toss to coat well using tongs or your hands (warning: the curry will turn your fingers yellow temporarily). Bake cauliflower about 20 minutes or until tender. 

Check back in the future for Meatless Monday meals!