More Meatless Monday Recipes

In conjunction with the Meatless Monday movement, please enjoy these vegetarian entrees and dessert.

Indian cuisine features many great vegetarian dishes, but making them from scratch can be time-consuming since the flavors and spices are so complex. To make a quick, delicious Korma, I use Patak's Mild Korma Curry cooking sauce as a base, then doctor it up with some extra ingredients.

Tofu and Vegetable Korma

Serves 4-6

1 container firm or extra-firm tofu, cubed

1 large sweet potato, cubed 

2 parsnips, cut into rounds OR 1 white baking potato, cubed

About 15 baby carrots (I get them whole in a bag) OR 2 large, peeled regular carrots cut into rounds

1-2 handfuls fresh spinach leaves

1 cup frozen peas

1 large onion, sliced

About 1 1/2 cups cauliflower florets OR you can use leftover Curried Cauliflower from the recipe featured last week

2 cloves garlic, minced

1-2 tsp. your favorite curry powder

2 tsp. fresh grated ginger

1 tsp. salt or to taste

1 14oz can light coconut milk

1/4 - 1/2 cup fresh cilantro

1/2 jar Patak's Mild Korma Curry sauce 

1 tbs. olive oil + 1 tbs. canola oil OR 2 tbs. ghee (Indian clarified butter available in the ethnic food aisle)

Handful of golden raisins (optional)

Handful of cashews (optional)

To save time, pre-cook the potatoes or parsnips, carrots, and cauliflower (if using fresh raw florets) in the microwave for no more than 5 minutes. Veggies should still be firm and not mushy. 

In a large skillet, heat oil or ghee. Add onions and saute for about 2 minutes on medium heat. Add ginger, garlic, salt, and curry powder. Saute for additional 3 minutes or so. Add cubed tofu and saute until warmed and slightly browned. Add pre-cooked veggies, korma sauce, and coconut milk. Simmer for about 5 minutes. Add fresh spinach and frozen peas. If you would like raisins and cashews, add them now as well. Stir well and simmer, covered, for about 15 minutes until everything is cooked through. You can add additional coconut milk or water if it seems to be drying up. Add cilantro in the last few minutes of cooking. Serve Korma over Basmati or Jasmine rice.

Quick tips:

I like to use Trader Joe's brand pre-cooked Jasmine rice that is ready after just 3 minutes in the microwave. Whole Foods 365 brand is a good choice as well.

Wine Pairing Suggestion: McManis Family Vineyards 2007 Viogner compliments the Korma nicely and is only around $10.99 per bottle, depending where you shop. (Stay tuned for more wine sips and tips coming soon)

Cheese Tortellini with Sun-dried Tomato and Basil

 Serves 4-6

1 pack fresh 3-cheese tortellini (I got mine at Trader Joe's)

1 tsp. kosher salt

1 tsp. pepper

2 tbs. good extra virgin olive oil

2 cloves minced garlic

About 6 fresh basil leaves, chiffonade

About 2 tbs. Trader Joe's brand Sundried Tomato Tapanade

1 cup kalamata olives

1/2 cup sun dried tomatoes in olive oil, chopped OR about 6 sun-dried tomatoes softened* and chopped

As many balls or chunks of fresh mozzarella as you like

*To soften sundried tomatoes, put them in a glass bowl, cover with water, and cook for 2 minutes.

In a large pot, boil water + about 2 tbs. salt and add tortellini. Check after 3 minutes - it cooks faster than dried pasta. Drain pasta and place in large bowl. Add seasonings and stir, then add remaining ingredients and toss to coat. Top with a little more extra virgin olive oil. I served this as a cold pasta salad but it can be served immediately as a warm dish.

 Lower-Fat Lemon Ricotta Cheesecake with Gingersnap Crust

2 packages neufchatel (1/3rd less fat cream cheese)

1 8-oz. container part-skim organic ricotta cheese (I used Nancy's brand that I bought in Whole Foods)

1 bag 365 brand all-natural ginger snaps

3 eggs

1 tsp. pure vanilla extract

1 cup organic cane sugar

1/8th tsp. salt

2 tbs. Earth Balance organic buttery spread, melted

Juice of one lemon

2 tsp. grated lemon zest

Preheat oven to 325 degrees. Coat the bottom of a round 9-10 inch baking dish or pie-pan with a little of the Earth Balance (or real butter if you want). 

For the crust: In a food processor, combine ginger snaps and melted butter. Blend until finely ground. Pour into greased baking dish and press crumbs evenly onto the bottom and up the sides.

For cheesecake: Using a large bowl + hand blender or a KitchenAid mixer, combine cheeses, sugar, lemon juice/zest, vanilla, and salt starting on low speed, then switching to medium until smooth. Add eggs, one at a time, mixing after each. When eggs are fully incorporated, pour batter into the crusted pan. Bake for 50-60 minutes - it will be a little soft in the middle when you take it out and will congeal more as it cools. The top may crack, but you can cover it with whipped cream and fresh berries if you don't like the "rustic" look.