Meatless Monday: Chilled Green Gazpacho, Grilled Soy Sausage with Grilled Teriyaki Vegetables and Pineapple

Happy Fourth of July! It's a great day for grilling and getting together outdoors, so here's a couple recipes to please any vegetarians at your holiday BBQ.

Chilled Green Gazpacho with Chipotle Crema

2 cups seedless cucumber, chopped

2 cups water or vegetable stock (more if you like it thinner)

2-3 tomatillos, chopped (roasted tomatillos kick up the flavor even more)

1/2 cup sweet Vidalia onion, chopped

1 ripe avocado

1 lime, juiced

1/4 cup fresh cilantro

1 clove garlic

1 tsp. salt or to taste

1/2 tsp. chopped jalapeno

Sprinkle of fresh ground pepper

Combine all ingredients in a food processor and pulse until desired thinness. Adjust seasonings to taste.

Chipotle Crema

Mix 1/2 cup Mexican crema or creme fresh with a few drops of chipotle chili sauce and a squeeze of fresh lime juice.

Grilled Soy Sausage with Grilled Teriyaki Vegetables and Pineapple

1 package of your favorite soy sausage

Assorted vegetables: red pepper, yellow pepper, orange pepper, sweet onion, Japanese eggplant, zucchini, squash

2 cups fresh pineapple, cut into chunks

1/2 cup store bought or homemade teriyaki sauce (I reccomend Soy Vay Veri Veri Teriyaki)

1/4 cup pineapple juice

1 tsp. sesame oil

1 tbs. canola oil

Sprinkle of salt

Whisk together teriyaki, pineapple, sesame oil, canola oil, and salt.

Marinate sausage in a small bit of the sauce for 20 minutes to 1 hr, then grill sausage outdoors or indoors in a grill pan. Grill the vegetables and the pineapple and drizzle sauce on top, making sure to adequately cover everything. Place grilled sausages on top for a nice presentation.

Fresh Berry and Meringue Trifle

3 meringues per serving (I bought mine at Whole Foods, but I know they have these at Trader Joe's too. Meringues come in a few shapes, I bought the "nests" because they fit nicely in a wine glass)

1 cup fresh blueberries

1 cup fresh strawberries, sliced

1 cup fresh raspberries

2 tbs. agave syrup or sugar

Juice of 1/2 lemon

Approx 1 cup whipped cream

Combine berries with sweetener and lemon. Place one meringue on the bottom of a wine glass. Top with a dollop of whipped cream and a layer of fresh berries. Repeat until you've used 3 meringues per glass.

Meatless Monday: Wrap It Up! Lemon Dill Humus, Arugula and Tomato Wrap, Blueberry Peach Tart with Gingersnap Crumble

Some Summer nights you just don't feel like cooking! Wraps are a simple, tasty, healthy alternative featuring almost anything you may have in your refrigerator.  I had the humus already prepared ( I like to make a batch weekly and enjoy it with veggies as an appetizer or as a nice base for a wrap or sandwich)

Lemon Dill Hummus

1-2 cloves garlic

1 can  garbanzo beans rinsed and drained

1 lemon juiced

1-2Tbs fresh dill

1 tsp tahini * optional

1/4 cup extra virgin olive oil

1tsp salt or to taste

1/4 tsp cumin powder

1/4 tsp fresh ground pepper or to taste

Combine all ingredients in a blender or food processor and blend until very smooth  If you want a thinner mixture add a bit more olive oil, water or lemon juice. This can be made up to a week ahead and kept in the refrigerator in a sealed container.

Variation: add in a few pieces of roasted red pepper or sun dried tomato

Wrap 

1-3 whole grain tortilla wraps or flat breads

1 cup fresh arugula

1-2  ripe tomatoes, sliced thin

2-3 Tbs Hummus

To assemble, spread the humus evenly all over the wrap, concentrating on the center. Top with the arugula and fresh tomato and any other fresh veggies (try cucumber or shredded carrots) you have in the fridge. Roll the wrap into a tight cylinder, cut into half.

Blueberry Peach Tart With Gingersnap Crumble

1 pint washed drained organic blueberries

2 cups fresh peaches or nectarines sliced (can use defrosted frozen organic peaches)

2 1/2 cups organic or all natural gingersnap cookies crushed into crumbs (you can do this in a food processor, pulsing 4-5 times (not too fine) or the lazy persons way: place gingersnaps in a baggie and use the bottom of a glass or rolling pin to crush into crumbs)

2 Tbs earth balance or butter, melted

2 Tbs flour

2 Tbs sugar or Agave syrup

1 lemon juiced

1/4 tsp fresh grated nutmeg

Preheat oven to 350 degrees.

In a small bowl combine the gingersnap cookie crumbs with nutmeg and the melted Earth Balance or butter to form a slightly sticky topping. Set aside.

In another larger bowl combine the blueberries, peaches, sugar or agave, lemon juice and flour (if you use the agave syrup you may need to add a bit more flour if the mixture seems too wet)

Pour the fruit mixture into deep round pie pan or dish. Spread the gingersnap topping evenly over the fruit.

Bake at 350 for 10 minutes just until the topping becomes slightly toasty. This short baking time really retains the fresh fruit taste. If you want more of a true pie consistency bake approximately 25  minutes

Short cut - slightly different version

Omit the flour and just place gingersnap topping over fresh fruit, or for a fancier presentation layer  blueberry peach combo with the gingersnap crumb topping with ice cream or yogurt in a parfait glass

This recipe works with any type of berry combo.

Meatless Monday: Tropical Summer Flavors

Grilled Tempeh with Pineapple Teriyaki Glaze

1 package of your favorite Tempeh (I used multi-grain)

1 cup good quality pineapple jam

1/4 cup guava jelly (Goya brand works well)

1/4 cup + 2 tbs. teriyaki sauce (I really love Veri Veri Teriyaki and the Trader Joe's equivalent)

1/4 cup pineapple juice 

1 tsp. sweet chili sauce 

1 tsp. Sriracha or to taste (optional)

Cut your tempeh in half to make two pieces. Marinate in 1/4 cup teriyaki sauce for 10-20 minutes to develop flavor. You don't want it to get too mushy or it will be difficult to grill. Place tempeh pieces on a hot grill or grill pan and cook until heated through and grill marks appear, 1-3 minutes per side (depending how hot your grill is). Using a grill pan is almost a better option for this recipe, as your tempeh will be less likely to burn if it's not over a direct flame. 

To make the sauce, combine jam, jelly, chili sauce, 2 tbs. teriyaki sauce, pineapple juice, and sriracha and melt over medium-high heat. Bring mixture to a boil, whisking frequently. Reduce heat to low-medium and stir until mixture thickens slightly. Pour atop grilled tempeh.

Quinoa Salad with Mango Avocado and Mint

1 cup quinoa

3 cups water, vegetable broth, or No-Chicken broth

1.5 cups fresh ripe mango, cut into small cubes or slices

1/2 ripe avocado, cut into cubes (more if you like)

1/2 red bell pepper, diced

2 scallions, chopped

2 tbs. fresh mint, chopped

2-3 tbs. fresh cilantro, chopped

1/8 - 1/4 cup toasted pine nuts

1-2 tbs. extra virgin olive oil

 Juice of 1 lime or lemon

1 tsp. salt or to taste

Fresh ground pepper to taste

Cook quinoa according to box directions, adding 1 tbs. olive oil and a sprinkle of salt directly into the water or broth while cooking. Let quinoa cool slightly, then add mango, bell pepper, scallions, mint, cilantro, pine nuts, lemon or lime juice, and 1 tbs. olive oil. Stir gently to combine. Season with salt and fresh ground pepper to taste. Finish with avocado (take care if you want to toss in the avocado, as it's soft and easily smashed). To make this tasty side into a main course, add protein in the form of cubed tofu, tempeh, or black beans.

3 large portobello mushrooms, wiped clean with a damp cloth

1.5 cups crumbled feta cheese at room temperature

3/4 cup Panko breadcrumbs

1 tbs. olive oil

1 tbs. parsley, chopped

1 tsp. thyme, chopped

1 tsp. oregano, chopped

1/2 tsp. garlic powder

Sprinkle of salt

Few grinds of pepper

Take the stems out of the mushrooms to create space for the filling. Brush each mushroom lightly with olive oil on both sides. In a bowl, combine half of the breadcrumbs, feta cheese, 1 tbs. olive oil, all of the herbs, salt, and pepper. Mix well. Stuff the mushrooms with a bit of the cheese mixture and top with remaining breadcrumbs. I cooked these on a grill-pan on my outdoor grill for about 5 minutes with the lid down. You can also place directly on an outdoor grill, cook them indoors on a grill pan, or even bake in a 350 degree oven for about 20 minutes until mushroom is softened and cheese is melty.

Meatless Monday: Sundried Tomato and Goat Cheese Tart, Tomato Basil and Olive Oil Bread "Pudding"

Sundried Tomato and Goat Cheese Tart

1 organic all natural pie crust shell

8oz log of soft mild goat cheese (room temperature)

1/4 cup sundried tomato pesto (store bought or homemade)*

2 eggs

1 clove garlic

1/2 tsp. salt or to taste

1/2 tsp. fresh ground pepper

Preheat oven to 350 degrees.

Prick bottom of pie crust shell a few times with a fork and pre-bake for about 5 minutes.

In a food processor combine softened goat cheese, pesto, garlic cloves, eggs, salt, and pepper. Pour filling into the pre-baked crust and bake for about 30-35 minutes until center is no longer jiggly and top is golden brown. Let sit at least a little while before serving - can be served warm or completely cooled. Pair with a nice mixed greens and arugula salad with a citrus vinaigrette and sliced apple.

* You can substitute about 4-6 softened sundried tomatoes, 4-5 basil leaves, and 2 cloves of garlic for the pesto, if you don't have any pre-made.

Tomato Basil and Olive Oil Bread "Pudding"

This is a great way to use up any leftover bread that's on the brink of going stale and turn it into something delicious!

3 cups crusty rosemary and olive oil bread (I bought mine at Wegman's, but you can use any hard, crusty herbed bread) cut into cubes

3 ripe vine tomatoes, chopped

14.5 oz can whole San Marzano tomatoes (if you don't have any vine tomatoes, used one 28 oz. can of San Marzano tomatoes)

1/2 cup fresh chopped basil

1/4 cup fresh chopped parsley

4-5 garlic cloves, chopped fine

1/4 cup extra virgin olive oil

1/4 - 1/2 cup ricotta salata cheese cubes (you can also use shredded Parmesan or another sharp cheese if you'd like)

2 tbs. sugar

1 tsp. salt and 1 tsp. ground pepper or to taste

Preheat oven to 400 degrees.

In a large skillet, heat the olive oil and add the bread cubes. Toast for 4-5 min. until lightly browned. Add the chopped garlic and saute until tender. Add tomatoes, sugar, salt, and pepper and toss everything to combine. Sprinkle in basil and parsley and add half of the cheese. Grease a flat oval or rectangular baking dish with some olive oil and pour mixture inside. Top with remaining cheese. Bake for 20-25 minutes or until top is toasted and crunchy. Ricotta Salata cheese doesn't fully melt, so don't worry if it stays in cubes.

*Lower Fat Alternative*

Instead of using a full 1/4 cup of olive oil and toasting the bread cubes in the oven, toast them on a baking sheet with a drizzle of olive oil or some cooking spray for 7-10 minutes, then add to the skillet and mix with remaining ingredients.

Meatless Monday Summery Corn and Basil Soup + Lower Fat Cheesecake

Vegan Corn and Basil Soup

This was super fast and easy to make! It can be served hot or cold - and is especially delicious chilled on a warm summer night.

16 oz. organic frozen sweet corn kernels, defrosted (I used white, but yellow works too)

3 cups water

2 cups soy creamer (Silk or Trader Joe's brand are great)

1 cup raw organic cashews

6 fresh basil leaves (more or less to taste)

2 medium cloves garlic

1 tsp. kosher salt or to taste

1 tsp. fresh ground pepper

Reserve 1/2 cup of corn kernels. In a blender, combine remaining kernels and all other ingredients and puree until smooth. If you find the soup is too thick, you can thin it out with a bit or soy creamer or water. Season to taste. Add the whole corn kernels to the pureed soup for a bit of crunch. This soup is delicious as is, but can be heated up if you'd prefer.

Serve with regular or Tofutti sour cream and/or a drizzle of basil oil if desired. Pairs nicely with a hearty salad and crusty piece of bread.

Lower Fat Vanilla Cheesecake with Gingersnap Crust

15-16 oz. (approx 2 packages) Farmer Cheese (find the brand with the least about of fat - I used Friendship brand)

8 oz (approx 1 package) Light or Low Fat cream cheese

2 1/2 cups ginger snap cookies (I like the Trader Joe's all natural ginger snaps that come in a plastic tub)

2 eggs

2 tbs. Earth Balance or butter, melted

3/4 cup organic white sugar

2 tbs. good quality vanilla extract

1 tbs. fresh grated lemon zest

Preheat oven to 325 degrees.

In a food processor or blender, blend ginger snap cookies with melted butter or Earth Balance until it makes fine crumbs. Press the crumbs evenly into the bottom of an approximately 10-inch baking dish. Bake for 5-7 minutes in the oven to harden the crust. Leave your oven on, as you'll be baking the filling as well.

Let the Farmer Cheese and cream cheese come to room temperature. Clean out the crumbs from the food processor or blender. Add the Farmer Cheese, cream cheese, sugar, vanilla, and lemon zest. Process about 30 seconds until smooth, then add the eggs and process an additional 45 seconds or so until everything is smooth and creamy. Pour the filling into the pre-baked crust and bake cheesecake for 60-65 minutes or until the middle is no longer jiggly. Baking time may depend on the depth of your baking dish. Let cool for at least an hour before serving - if you can (I admit, I couldn't wait and had a piece while it was still warm). Don't worry if your cheesecake cracks on top, just call it rustic! It will taste great either way.

Meatless Monday: Spinach Mushroom and Cheese Bread Strata and Chilled Asparagus Soup

Spinach Mushroom and Cheese Bread Strata
 
5 cups thick bread such as Challah or Brioche cut roughly into cubes
5 eggs
2 1/4 cups low fat milk or soy creamer (or if you want to be decadent, 1 cup half and half and 1 1/4 cup low fat milk)
10 oz. cooked spinach, steamed or sauteed and lightly seasoned
10 oz. container of mushrooms, sliced (I used baby portabellos)
1 1/2 cups of your favorite cheese (Asiago, Parmesan, Gruyere, Swiss, Cheddar, or a blend would be nice)
2 tbs. Earth Balance or olive oil (or 1 tbs. each)
1-2 tbs. fresh basil, chopped
1 tsp. salt or to taste
1 tsp. fresh ground pepper or to taste
1 tsp. garlic powder
1 tsp. onion powder
1/8th tsp. fresh grated or ground nutmeg

Steam or saute spinach and season with a bit of garlic, salt, and pepper. Drain any liquid and set aside.
In a skillet, heat Earth Balance and/or olive oil over medium-high heat. Add mushrooms and saute 1-2 minutes, then season with salt, pepper, and about 1/2 tsp. garlic powder. Cook another 3-4 minutes or until tender.

Preheat oven to 350 degrees.
In a large bowl, whisk together eggs, milk or cream, onion powder, garlic powder, and nutmeg. Add mushrooms, spinach, basil, and 1 cup of the cheese. Stir to combine. Add the bread cubes and completely coat them with the egg custard mixture. Let sit 10-15 minutes or up to an hour. Pour into a well-greased casserole dish and top with remaining cheese. Can be refrigerated at this point and baked later. Cook for 30-35 minutes until puffed up and golden on top.

Makes a delicious dinner, lunch, or brunch item - either as a side or the main attraction!

 
Chilled Asparagus Soup with Basil Cream

For this recipe, you can use defrosted frozen asparagus - but since this healthful veggie is in season in New Jersey, I was happy to use fresh. 

1 lb. asparagus cleaned, cooked (sauteed or steamed), and chopped

1 cup Imagine No-Chicken broth or vegetable broth

1/2 cup nonfat Greek yogurt

1/4 cup dry white wine

1/4 cup soy creamer, half and half, or heavy cream (depending how indulgent you want to be)

Juice of 1/2 lemon

1-2 small cloves garlic

3 tbs. chives, roughly chopped

1 tbs. butter, Earth Balance, or herb butter (optional)

1/2 tsp. salt or to taste

1/2 tsp. pepper or to taste

Cook asparagus until tender, either steaming, sauteing, or microwaving. Drain any excess water, then refresh under cold water to retain bright green color.

In a blender or food processor, add asparagus, garlic, chives, butter, broth, lemon juice, wine, cream, yogurt, salt, and pepper. Blend until smooth and adjust seasonings to your taste. Chill in the refrigerator for a few hours until cold and serve topped with basil cream. 

Healthy hint: instead of half and half/cream, you can use all nonfat Greek yogurt and omit the butter.

Basil Cream 

1/2 cup creme fraiche, nonfat Greek Yogurt, or sour cream

2 tbs. fresh chopped basil leaves

1/8th tsp. garlic powder

Sprinkle of salt

Combine ingredients in a blender or food processor until smooth and well combined. Serve atop asparagus soup.

Shortcut: If you have any leftover basil pesto on hand, you can mix 1 tsp. of it with the creme fraiche, nonfat Greek Yogurt, or sour cream and combine by hand.

Meatless Monday Breakfast Edition

Coconut French Toast

4-5 thick slices Panettone, Challah, or Brioche

4 eggs

About 12 oz. (or about 3/4 of a can) organic light coconut milk

1/2 cup sweetened shredded coconut plus a bit more to sprinkle on each slice

1/4 cup rum

1/4 cup agave or maple syrup

1 tsp. vanilla

2-3 grates fresh nutmeg OR about 1/8th tsp ground nutmeg

1/8 - 1/4 tsp. salt

4 tbs. Earth Balance or butter

Preheat oven to 350 degrees.

In a wide, shallow dish (make sure it is big enough for your bread slices to soak in), combine all of the ingredients except bread with a whisk until well blended. In a large saute pan, heat butter or Earth Balance over low heat. While the pan heats up, dip each piece of bread into egg mixture, soaking well on both sides. Thick bread like Panettone and Challah absorbs liquid fairly quickly, so you won't have to leave it in the batter too long. Repeat for as many slices as will fit in the pan you're using. Turn the heat under your pan up to medium and cook soaked bread slices about 2-3 minutes on both sides. Top each slice with a sprinkle of shredded coconut. Place the entire pan in the oven for another 4-5 to complete cooking. You can keep the french toast in the oven (lower the heat to about 250 degrees) until ready to serve.

You can top this french toast with maple syrup or powdered sugar, but I find that it's quite sweet on its own - especially if you use Panettone) so I like to serve it with fresh fruit or fruit spread (try Trader Joe's mango butter).

Healthy Hint: Use a whole grain, high fiber bread such as Ezekiel brand cinnamon raisin and substitutes 4 egg whites for the 4 whole eggs.

Low Fat Mango Smoothie with Coconut Milk and Yogurt

1.5 cups frozen mango pieces

1 cup organic light coconut milk

1/2 cup plain nonfat Greek yogurt

1/2 cup orange juice (fresh squeezed, if you have it)

2 tbs. agave or maple syrup

Combine all ingredients together in a blender until smooth. Adjust the sweetness to your liking.

Frittata with Soy Bacon, Asparagus, Potatoes, and Cheese

4 eggs

1/2 cup low fat milk

3 slices soy bacon, defrosted and chopped

3 spears asparagus, chopped

2 medium sized yukon gold potatoes, cut into chunks and pre-cooked

1 medium-large onion, sliced

3/4 cup shredded Asiago/Parmesan/Romano cheese 

1/4 cup shredded Cheddar or Swiss

2 cloves garlic, chopped

Salt and fresh ground pepper to taste

1-2 tbs. olive oil

Preheat oven to 350 degrees.

In a bowl, whisk together eggs, milk, salt and pepper. Set aside. In a medium-large skillet, heat olive oil over medium-high heat. Saute onions until just tender, about 3-4 minutes. Then add asparagus, garlic, and chopped soy bacon. Saute additional 2-3 minutes until vegetables are cooked through. Add pre-cooked potatoes and stir well to combine. Pour the egg mixture into the pan over the vegetables and top with shredded cheesed. Do not stir. Let cook for 1-2 minutes on the stove, then transfer pan to the oven and cook for additional 5-7 minutes until frittata is puffy and does not jiggle when you gently shake the pan.

Frittatas make an absolutely delicious breakfast or brunch dish, but you can serve them for dinner as well - just pair with a side salad.

Meatless Monday: Seasonal Vidalia Onion and Cheese Tart

Vidalia Onion and Cheese Tart

Vidalia onions came into season in late April, so you should be able to find these sweet veggies at your local grocer right now! Vidalia onions are sweeter and milder than your average onion - so sweet you could almost eat them raw like an apple - but I prefer to use them in salads, on pizzas, or in this savory cheesy tart.

3 medium-large Vidalia onions, sliced evenly and thinly (not diced)

1 all-natural puff pastry sheet, thawed to room temperature (instructions for defrosting the pastry and rolling it out will be on the package)

1/2 cup grated or shredded Parmsan-Asiago cheese blend

1/2 cup Gruyère cheese

1/4 cup white wine

2 cloves on garlic, finely chopped

2 tsp. fresh thyme leaves, chopped

1-2 tbs. good olive oil

1/2 - 1 tsp. salt 

1/2 - 1 tsp. fresh ground pepper

Preheat oven according to pastry package specifications. In a large skillet or medium-high heat, heat olive oil and add the onions. Season with a bit of salt and pepper. Saute for 2-3 minutes, then add garlic. Lower the heat a bit and continue to saute 6-7 minutes until onions begin to brown. Season with fresh thyme and add the white wine. Continue to cook until onions are golden and caramelized but not burnt and the liquid is absorbed. Set aside and let cool.

Roll out one sheet of puff pastry into a 9-10 inch rectangle, following package directions (I like to prick the pastry a few times with a fork). You can place the sheet directly onto a baking sheet or press gently into a tart pan. Top the pastry sheet with caramelized onions and cheese. Bake according to package directions until pastry is fully cooked.

You can also do this with phyllo dough or an all-natural pie crust.

Serve with a nice white wine such as Honey Moon Viognier (from Trader Joes) or Kono Sauvignon Blanc.

Meatless Monday: Whole Grain Penne with Mixed Vegetable Marinara Sauce and Soysage

Whole Grain Penne with Mixed Vegetable Marinara Sauce and Soysage

Making a vegetable marinara sauce is a great way to use up any extra vegetables you have in the fridge. You can use almost any vegetable you'd like, just remember when you're cooking them to add them in order of hardness/how long they take to cook so everything is tender when the sauce is finished.

1/2 box whole grain penne, cooked according to box directions (you may want to reserve some pasta water)

1 can (about 14.5 oz) diced tomatoes and their juice (the kind I used also had roasted garlic which added a nice flavor)

1/4 - 1/2 cup red wine

2-3 carrots, chopped

2-3 cloves garlic, minced

1 small onion, diced

1/2 cup frozen peas

2-3 handfuls kale, spinach, or your favorite similar green

1-2 handfuls green beans, cut in half

1 link Italian soy sausage chopped into rounds or chunks (I used Trader Joe's brand)  

3-4 tbs. tomato paste

2-3 tbs. olive oil

2-3 tsp. red pepper flakes (optional)

Salt and sugar to taste

Parmesan or your favorite Parmesan Blend for topping

In a pot, heat 2 tbs. olive oil over medium heat and add the carrots (they will take the longest to cook so do them first). Cook for 1-2 minutes, then add onions and a pinch of salt. When the onions just begin to get tender, add the garlic, kale (if you are using spinach, it won't take as long to cook so you can hold off for a bit) and green beans. Cook vegetables until they begin to soften, then add the tomatoes and juice. Cook the tomatoes and vegetables for a few minutes, then add the wine and tomato paste. Stir well to combine and season with a bit of salt and sugar and add the red pepper flakes if you want some spice. You can add additional tomato paste for a thicker sauce or a touch of pasta water for a thinner sauce. Add frozen peas. Put a lid on the pot, reduce heat and let simmer until the peas are cooked through - you can cook the sausage while you wait.

In a pan, heat 1 tbs. olive oil over medium-high heat and add soy sausage. Saute until lightly browned, then add to the sauce.

Pour sauce over cooked pasta and top with cheese before serving.

Meatless Monday: Vegetarian "Meatball" Calzones

Vegetarian "Meatball" Calzone

Makes two large calzones. If you want three smaller calzones, cut the dough into thirds.

1 store-bought pizza dough at room temperature (I like Trader Joe's herb dough but you can choose your favorite white or whole wheat)

6-7 meatless "meatballs" (I recommend Quorn brand, they're the most realistic)

1 jar of your favorite tomato sauce or about 3 cups of home made (Dave's Gourmet makes a delicious tomato basil that I like to use for this)

8-9 small fresh Mozzarella balls

1/2 cup grated Parmesan or Parmesan Blend

2 slices good quality Provolone cheese (optional)

1/2 cup store bought or homemade basil pesto

1/4 cup Cabernet or Shiraz wine

1 tbs. extra virgin olive oil

Sprinkle of kosher or sea salt to taste

Preheat oven to 475 degrees.

Heat your tomato sauce in a pot over medium-high head. Add the wine, about 1-2 tbs of the Parmesan cheese, and the meatless meatballs. Cover and cook 4-5 minutes or until meatballs are heated through. Reduce heat and simmer another 5 minutes or so. This can be done ahead and set aside. Using a spoon, remove the cooked meatballs from the sauce and slice into rounds. 

On a floured board, cut the pizza dough into two even halves. Roll each ball into a flat circle about 6-7 inches across. Spread a layer of pesto on the top side of each circle. Top with a few tablespoons of tomato sauce and arrange about 2 rows of slices meatballs, flat/cut side down. Top with remaining cheeses.

To form the calzone, fold each circle in half and press the edges together firmly, pressing with a fork to seal it. Brush the tops with extra virgin olive oil and sprinkle a pinch of sea salt.

Line a baking sheet with parchment paper and bake calzones for 10-15 minutes until crust is lightly browned.

Serve with remaining heated tomato sauce on the side.

Baked Arepas Con Queso y Huevos

Arepas are sort of like a cross between a tortilla and a pancake - flat Latin American breads made of cornmeal that can be eaten plain or stuffed with cheese, meat, salad, or eggs. In this recipe, I baked them into a delicious Mexican style casserole.

Baked Arepas Con Queso y Huevos 

4 arepas OR arepas con queso (which have a layer of cheese in the middle) - you can find these in the refrigerated ethnic section of your market, near the Mexican cheeses.

1 can black beans, drained

1 cup your favorite salsa (as usual, I used Frontera, one of my favorite brands)

1 cup green enchilada sauce (again I used Frontera brand, which came in a pouch) OR tomatillo salsa

1.5 cups Mexican crema or sour cream

1-2 cups queso fresco (fresh mild Mexican cheese) OR Mexican shredded cheese blend

1 tsp. garlic powder

1 tsp. cumin

1 tsp. chili powder

1/2 tsp. onion powder

1/2 tsp. chipotle chili powder or a few drops of chipotle chili sauce 

1/2 cup fresh chopped cilantro

Sprinkle of salt and ground pepper to taste

Preheat oven to 350 degrees. 

In a bowl, season black beans with garlic powder, onion powder, cumin, pinch of salt, and chili powders. Add half of the crema or sour cream and the cilantro directly into the beans and stir to combine.  In a casserole dish, pour a little of the salsa and enchilada sauce just to coat the bottom. Place two arepas in over the salsa and top with a layer of bean mixture. Crumble cheese on top, then add the other two arepas and cover with remaining beans/crema and additional cheese. Add more of salsa and enchilada sauce. Bake for 25-30 minutes until cheese is melted and bubbly.

I served this dish with a salad of lettuce, cilantro, tomatoes, sliced avocado and crushed tortilla chips tossed with low-fat cilantro salad dressing from Trader Joe's. A nice lime or citrus vinaigrette would also work nicely.

The chips I used were Late July brand Organic Mild Green Mojo Chips, delicious multi-grain chips with flavors of garlic, chili, and lime.

Meatless Monday - Whole Grain Linguine with Garlic Lemon Arugula and Fresh Herbs

Whole Grain Linguine with Garlic Lemon Arugula and Fresh Herbs

1/2 box whole grain spaghetti or linguine

2 cups fresh organic baby arugula

1/2 cup fresh chopped parsley

1/4 cup fresh grated Parmesan or Parmesan blend or dairy-free cheese

Juice of one lemon

1-2 tbs. good quality extra virgin olive oil

4 cloves garlic, chopped

1 cup of reserved pasta water or vegetable broth

About 1/4 cup of fresh basil leaves, chiffonade

1 tbs. basil oil (optional if you have it - I used The Tubby Olive brand )

Salt and fresh ground pepper to taste

Cook pasta according to box directions, reserving 2 cups of water in case you need it.

In a saute pan, heat 1-2 tbs. olive oil and saute chopped garlic with a pinch of salt until it is soft but not browned. Turn the heat off and add drained, warm pasta. Toss in the fresh arugula, basil, and parsley (the heat of the pasta will wilt the greens). Squeeze in fresh lemon juice and re-season with salt and fresh ground pepper to taste. This isn't a very saucey dish, but if you want if you want a thinner broth/sauce turn the heat back on low and add 1/2 cup to 1 cup of pasta water or vegetable broth and cook until it reduces to your desired thinness. Also, if you make the pasta ahead and need to re-heat it before serving, use some pasta water or broth to refresh it. Drizzle with basil oil and fresh cheese just before serving.

Kono Marlborough Sauvignon Blanc 2010 is a tasty, inexpensive wine to pair with this dish. I found it for only $7.99/bottle.

Meatless Monday - Crabless Cakes with Red Quinoa Arugula and Goat Cheese Salad

After trying some very good faux-crabcakes from Whole Foods, I decided to give the recipe a shot. The results were delicious! These tasty cakes will even please the seafood lovers in your family. 

Vegetarian "Crab" Cakes

Makes 6-8 cakes depending on the size of each one

2 cups texturized vegetable protein (I found this in the bulk food bins at Whole Foods, but your local health food store should carry it as well)

2 cups panko breadcrumbs

2 cups very hot water (for soaking TVP)

1/2 cup onion, minced

1/2 cup red bell pepper, minced

1/2 cup celery, minced

1/3 cup fresh chopped parsley

1/3 cup light mayonnaise or vegannaise

2 1/2 tsp. Old Bay seasoning

1 1/2 tsp. garlic powder

1 tsp. onion powder

1 tsp. fresh ground pepper or to taste

1 tsp. salt or to taste

Place the TVP in a large bowl. Heat the water approximately 2 minutes in the microwave or on the stove top until just boiling. Pour over the TVP and let soak 20-30 minutes until it is softened. Drain the soaked TVP in a fine strainer, pressing down with a spoon to help remove as much liquid as possible.

Preheat oven to 350 degrees. Chop the vegetables either by hand or, for a shortcut, pulse them in the food processor for a few seconds. Add the parsley, garlic powder, onion powder, 1 to 1 1/2 tsp. of the Old Bay seasoning, salt, and pepper to the TVP and stir to combine, then add chopped vegetables. Add mayonnaise and 1/3 to 1/2 cup of the Panko breadcrumbs - the mixture should be moist, but not too wet. You can adjust the breadcrumbs and the mayo as needed. Mix well to combine.

Form the mixture into patties. Sprinkle remaining Panko onto a plate and season with the rest of the Old Bay. Coat each patty on both sides with Panko and place on a greased baking sheet (I used olive oil spray). Bake 30-35 minutes until heated through and lightly browned on top. Serve with tartar sauce, ketchup, or cocktail sauce. Can also be served on a bun with lettuce and tomato for a tasty "crabcake" sandwich.

Quick Tartar Sauce

1/2 cup light mayonnaise or vegannaise

1 tbs. pickle relish

1/2 tsp. garlic powder

1/2 tsp. onion powder

Squeeze of fresh lemon juice

1 tsp. ketchup (optional)

Pinch of fresh ground pepper and salt to taste

Mix all ingredients together in a small bowl until well combined. 

Zesty Cocktail Sauce

1/2 cup ketchup

1 tsp. horse radish (more if you like it spicier)

1/2 tsp. Worcestershire sauce

1/2 tsp. garlic powder

Squeeze of fresh lemon juice

Mix all ingredients together in a small bowl until well combined. 

Red Quinoa Salad with Arugula Mandarin Orange and Goat Cheese tossed with Fruity Vinaigrette 

About 1/4 cup cooked red quinoa (prepared according to box directions) per serving of salad

2-3 cups organic baby arugula leaves

1 can mandarin oranges, drained

1/4 to 1/2 cup soft goat cheese, crumbled into pieces

2-3 tbs. fresh chopped mint

1/2 tsp. garlic powder 

Handful of toasted pine nuts (optional)

Salt and fresh ground pepper to taste

Dressing 

1/4 cup fruit-flavored vinegar (I used Cranberry-Pear champagne vinegar from The Tubby Olive, but you can try any of your favorite fruit champagne or balsamic vinegar)

1/2 cup milder-tasting olive oil or canola oil

2 tbs. mandarin orange juice (reserve from the can)
2 tsp. Dijon mustard
1 clove garlic, minced
Sprinkle of salt
Sprinkle of ground pepper
1 tsp. sugar (optional or to taste)

Season the cooked quinoa with garlic powder, salt, pepper, fresh mint, and about 1/4 cup of the prepared vinaigrette. Place arugula in a salad bowl and top with quinoa. Sprinkle in remaining ingredients and toss with desired amount of dressing.

Meatless Monday: Veggie Burgers Galore

Quorn is reported to be the top-selling frozen meat-free brand in natural stores across the country - and it's no surprise to me, as I think they offer the best tasting meat alternatives on the market. Recently, Quorn introduced two new meatless options to their line of vegetarian fare: the classic hamburger and the cheeseburger. Like other Quorn products, these burgers are made of mycoprotein, a soy-free blend of fungi rich in antioxidants, amino acids, and fiber.

The stats are pretty impressive! A Quorn Cheeseburger patty has 100 calories, 4 grams of fat, 8 carbs, 3 grams of fiber, and 11 grams of protein. The Classic burger's nutritional content contains all of the above, with ones less gram of fat.

These burgers are delicious! Meaty and dense with a much more realistic texture than most other veggieburgers. With enough toppings, I bet these could even fool most meat lovers.

Here's how I'll be serving them this meatless Monday:

Quorn Cheeseburgers with Sweet and Spicy Onion Compote

One Quorn hamburger or cheeseburger patty per person

Soft buns such as challah or potato rolls

2 tbs. sweet and spicy onion compote

Slice of your favorite cheese or soy cheese (I used soy cheddar)

Lettuce, tomato, onion

Ketchup, mustard, BBQ sauce, or even some Chipotle Pimenton Tartar Sauce if you have some left over

Sweet and Spicy Onion Compote

2 medium sweet onions, sliced thin

3-4 canned jalapenos, finely chopped and seeded (you can find a can in the Mexican/Spanish section of your grocery store) OR if you'd prefer less spice, substitute about 1/8th cup mild canned chiles

2 tbs. brown sugar

1-2 cloves garlic, minced OR 1 tsp. garlic powder

1/2 tsp. cumin powder

Squeeze of fresh lime juice (about 1/2 lime's worth)

Salt and fresh ground pepper to taste

1 tbs. canola or olive oil for sauteing

Heat oil in a saute pan over medium-high heat. Add the onions and season with a sprinkle of salt and pepper. Cook 5-7 minutes until just tender and beginning to brown. Add the garlic, jalapenos, cumin, and brown sugar. Cook an additional 5 minutes or so until onions are brown and caramelized. Add lime juice and cook another minute until liquid is absorbed. Adjust seasonings if necessary. Let cool and use as a topping for Quorn burgers. Will keep in an air-tight container in the refrigerator for up to a week, so it's always good to make extra!

For those in the Princeton area looking for a meatless option, I recently discovered that Chuck's Spring Street Cafe has a pretty good homemade veggie burger! This was unexpected, since this sort of divey hole in the wall is best known for it's chicken wings and foot-long hot dogs. And while we're still on the topic of veggie burgers, here's Melyssa with a note about one of her favorites in Philadelphia:

For any Philadelphians reading, I urge vegetarians and carnivores alike to try the veggie burger at Mac's Tavern, a gastropub in Old City that opened less than a year ago. I would have never even noticed the place, with it's nondescript facade and small, very understated sign, but my friend decided to hold her birthday party here after learning that two of the actors from It's Always Sunny in Philadelphia are part-owners. Boy am I happy about this discovery! For only $7.99 you can get a piping hot homemade veggie burger and a pile of nicely-seasoned fries with aoli dipping sauce. While some veggie burgers strive to mimic meat, Mac's patty is distinctively verdant, with whole green peas and fresh herbs throughout. Served with a huge slice of tomato and a pile of lettuce and onion, it can be a little (ok a lot) messy to eat, but it's worth the effort.

Vegetarian Valentine's Day

Don't be put off by risotto's reputation! It sounds complicated and tedious but in reality, it only takes a few ingredients (many of which you probably already have in your pantry) and about 20 minute.

Porcini Mushroom Risotto

1 cups arborio rice
6 oz fresh assorted mushrooms such as portabello or shitake or a blend
5 oz dried porcini oz mushrooms reconstituted in 1.5 cups very hot water (Try Fungus AmongUs brand)

4-5 cups vegetable broth or No-Chicken broth
1 cup dry white wine

2 stalks celery, 1 carrot, and 1/2 large onion, diced OR you can use 1 - 1.5 cups already pre-chopped mirepoix mix)
1/2 cup fresh grated Parmesan cheese (optional)
1/2 cup soy creamer or half and half
3-4 cloves of garlic chopped
1 tbs extra virgin olive oil

1 tsp black truffle oil or 1 tbs black truffle butter (Dartagnon) optional
1 tsp fresh thyme leaves, chopped
2 tbs earth balance or butter
2 tbs fresh parsley chopped
1 tsp salt or to taste
1 tsp fresh ground black pepper or to taste

Place dried porcini mushrooms in a bowl and cover with 1-2 cups very hot water (heat the water in the microwave for 2 minutes to get a good temperature). Set the mushrooms aside to soak and soften for 5- 10 minutes, drain and reserve the soaking water.

In a deep skillet or pan over medium-high heat, heat the olive oil and Earth Balance. Add the chopped garlic, onion, carrot, and celery. Season with a sprinkle of salt and pepper. Saute about 40 seconds to one minute, then add the fresh mushrooms and saute until tender. 

Add the arborio rice and stir to coat each grain in oil. Toast the rice for about 45 seconds to develop its flavor. Slowly add in the wine and a bit of the vegeatable stock and continue stirring until almost all of the liquid is nearly absorbed (this may take 2-3 minutes, make sure to stir frequently). Add the porcini mushrooms and a bit of the mushroom soaking liquid, continuing to stir until liquid is almost absorbed again. Add broth a few ladle-fulls at a time, stirring well and waiting until nearly all of the liquid is absorbed after each addition. Repeat until rice is tender, but not mushy. This will take about 20 minutes and you can adjust the amount of liquid as necessary. Finish by stirring in the soy creamer or half and half and the cheese and drizzling with truffle oil or truffle butter. Add fresh parsley at the last minute and stir gently. Adjust salt and pepper to taste. Risotto should be creamy and a bit liquidy - not too stiff.

Serve with sauteed greens of your choice (spinach, swiss chard, kale, collards, etc). Your favorite bubbly would be a delicious pairing for this risotto - or a nice Pino Noir if you prefer a red.

Meatless Monday: Hearty Lentil Chili

Lentils are an amazing food, especially for vegetarians.  Just half a cup contains 9 grams of protein, 8 grams of fiber, no fat or saturated fat, and only 120 calories.

Vegetarian Lentil Chili

4 cups cooked lentils* (these can be prepared ahead) using 2 cups of dried organic lentils and cooked in about 5 cups of water or vegetable broth

1 cup frozen roasted or plain corn kernels (Trader Joes carries the roasted frozen corn)

1 red or green bell pepper, chopped*
1 medium onion, chopped
1 1/2 cups diced tomatoes and their juice
1 cup beer (preferably a dark beer)
2-3 cloves garlic, chopped
1 cup fresh cilantro roughly chopped
1 tsp. onion powder
1 tsp. garlic powder

1/2 tsp chipoltle chili powder or sauce (optional if you like a spicier, smokey flavor)
1 tsp. salt or to taste
1 tbs. olive or canola oil

1/cup Queso fresco or other mexican style cheese (optional if you want to keep this vegan)

For an even heartier chili, add a can of drained and rinsed black or kidney beans

*Short cut 1: Trader Joes has pre-cooked steamed lentils in a 1.6 oz ready to use package. They are delicious and can be used in a variety of recipes
*Short cut 2: instead of the fresh pepper and onion, use 1 jar of roasted tomato salsa (I love Frontera roasted tomato salsa; Trader Joes also makes a tasty one)

Method 1

In a sauce pan over medium high heat, heat the oil and add the onions, garlic and pepper. Saute until softened and season with a sprinkle of salt. Add the cooked lentils, beans if you are using them, corn kernals, tomatoes and beer, and stir to combine. Season with the garlic powder, onion powder, chipotle seasoning if using, and the fresh cilantro. Cook about 7-8 minutes until liquid is reduced to your desired thickness. Top with cheese if using and additional chopped fresh cilantro. Top with traditional mexican crema or sour cream, a few crumbled corn tortilla chips, and a squeeze of lime if desired.

Method 2 (This is super quick but still tasty!)

In a sauce pan heat the oil and lightly saute chopped garlic until softened. Add the cooked lentils (your own or packaged, pre-cooked) and beans if you are using them. Add the seasonings: salt, garlic powder, optional chipotle powder/sauce. Add jar of roasted tomato salsa, corn, fresh cilantro and beer. Stir to combine. Let cook 6-7 min or until liquid is absorbed to your desired thickness. Top with fresh cheese, additional fresh cilantro, crema or sour cream, tortilla chips and a squeeze of fresh lime.