February Inspired Vegetarians!

[tperes]

Hi All!

Well, no new CL this month, and the "Inspired Vegetarian" section has been a bit uninspiring lately (IMHO)...so what's cooking?

Last night I made quesadillas with sauteed beet greens and mushrooms, a bit of LF cream cheese, topped with Mexican cheese blend (yes, pre-grated in the bag).

We ate this with a very nice salad of boston lettuce, english cuke, carrots, mushrooms, and a side of fresh avocado with grape tomatoes.

It was very filling and pretty guilt free.


I have also been making fruit salads on Sunday evenings to eat during the first part of the week. This weeks ingredients were:

fuji apple, strawberries, red grapes, kiwi, and banana

The red grapes are especially sweet and on the small side (I usually only buy Globes), but so good!

So, anybody else trying to fight off the winter blahs with yummy food?

[Aubergine]

last night i made Jeanne Lemlin's scrumptious Penne and Cauliflower Gratin with Tomato Cream Sauce again, and it now has risen to the top of the list as my favorite pasta dish, bar none. today i'm making a chili recipe from Moosewood New Classics, and will be using soy crumbles for the first time. chili being better the second day, that's for tomorrow. tonight we're having another Lemlin recipe, Sweet Potato and Vegetable Soup.

[lorilei]

Along with the blue cheese and cauliflower soup this past weekend, we also made a WONDERFUL pizza -- I used my sourdough starter to make a crisp crust, and we topped it with goat cheese, caramelized onions, and kalamata olives. It was a lovely combination of sweet, salty and tart... and just PERFECT for a late weekend dinner.

Also on tap for this week --

• Tofu and Mushroom stroganoff w/ whole wheat egg noodles (WholeFoods Cookbook)
• Grilled cheddar cheese sandwiches with mango chutney (inspired by a recipe in the February issue of GOURMET magazine) with a romaine salad
• A stir fry with bok choy, pea pods, tofu and soba noodles (impromptu)
• Spinach and cheese souffle (impromptu)

[RideYourBike]

I've been leaning heavily on my Moosewood Restaurant Low-Fat Favorites lately. Have made several new dishes:

Golden Split Pea Soup--Needed lots of salt and pepper but was filling, rich-tasting, and delicious. Very filling as a main course. Beautiful deep burnished color from the sweet potatoes. My husband thought the consistency was a little thin (I didn't mind it), so next time I may add more peas or reserve some soup before pureeing. I also added a lot more spice than called for (duh) and substituted a can of unseasoned diced tomatoes for the fresh (mine had rotted ). I think next time I'll add the tomatoes after pureeing because I like to bite the tomato bits.

Cream of Cauliflower Soup--Again, needed lots of salt and pepper for my taste, but was really delish, especially if you already have a great fondness for cauliflower. The soup was an interesting salmon pink because of the carrots. The caraway was surprisingly perfect, and I'm not overly fond of it either. But here it added dimension to the flavor. The buttermilk gave the soup a cheesy taste (in a good way!), although my husband said he would have wanted some cheese in his soup.

Barbecue Beans--Easy to throw together. Tangy and delish. I used canned kidney beans.

For all of these dishes, my husband, who is not a vegetarian and generally not an adventurous eater, went back for seconds and thirds. Quite a compliment. I'm happy because these dishes are pretty much pure vegetable matter, perfect for my training diet and the new food pyramid guidelines.

[Sadiedog's mom]

We've been without a stove for a month so I'm so happy to be back!
<p>Thanks for reminding me about the Tofu and Mushroom Stroganoff. That's on tomorrow's menu.
<p> I just made the CL Chipolte Mac n' Cheese which DH exclaimed is a definite favorite . I've also made some tried and trues including black bean cakes which we love.

[MISSINDI]

Originally posted by Sadiedog's mom
I've also made some tried and trues including black bean cakes which we love.

Can you point me in the right direction for the recipe? I have vegetable cakes on the list for this week myself...

[Sadiedog's mom]

It's an epicurious recipe. Here's the link and the recipe. Very good. I like to serve them over lettuce with tomatoes and avocado, and of course salsa.

http://www.epicurious.com/recipes/re...s/views/104668

BLACK BEAN CAKES

1 pound black beans, rinsed and soaked
2 tablespoons olive oil, more for frying
1 green bell pepper, chopped
1 onion, chopped
1 small jalapeño, chopped
1 tablespoon garlic, minced
2 tablespoon honey
2 tablespoon cider vinegar
1 teaspoon chili powder
1 teaspoon ground cumin
All-purpose flour, for dusting
Salt and freshly ground pepper
Sour cream, for garnish
Cilantro, for garnish

1. Place the beans in a medium pot. Cover with 1/2-inch cold water. Bring to a boil, and reduce the heat to simmer. Cook, stirring occasionally, until very tender, about 30 minutes. Add water if necessary while cooking to keep the beans submerged.

2. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add onion, peppers, and garlic. Cook until soft, 2 to 3 minutes. Add to beans. Add honey, cider vinegar, chili powder, and cumin. Season with salt and pepper. Continue cooking, stirring frequently, until beans have absorbed water and broken down, 10 to 15 minutes more.

3. Remove beans from the heat. In a food processor fitted with the blade attachment puree until smooth. Return mixture to the cooking pot. Over medium heat, cook the beans, stirring often, until dry. Transfer to a bowl, and set aside until cool enough to handle, about 10 minutes.

4. Using lightly floured hands, shape about 1/3-cup of bean mixture into a cake about 3 inches wide and 1/2 inch thick. Repeat with remaining mixture. Lightly dust cakes with flour. Set aside.

5. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Without crowding, place bean cakes in pan and cook until browned, about 2 minutes per side. Repeat with remaining mixture, wiping out skillet between batches and adding oil as needed. Serve 2 cakes per person. Garnish each plate with a dollop of sour cream and a sprig of cilantro.

Makes 12 to 14 cakes.

[imloulou]

Originally posted by Aubergine
last night i made Jeanne Lemlin's scrumptious Penne and Cauliflower Gratin with Tomato Cream Sauce again, and it now has risen to the top of the list as my favorite pasta dish, bar none.

Aubergine,

Have you posted this recipe yet? I did a search but nothing came up. If you have, will you point me in the right direction...and if you have not posted it do you have the recipe handy?

It sounds great!

[Aubergine]

Originally posted by imloulou

Aubergine,

Have you posted this recipe yet? I did a search but nothing came up. If you have, will you point me in the right direction...and if you have not posted it do you have the recipe handy? It sounds great!

here you go, and it's better than it sounds!

Penne and Cauliflower Gratin in Tomato-Cream Sauce

Source: Jeanne Lemlin, SImple Vegetarian Pleasures

Here's an upscale yet homey version of macaroni and cheese with a lighter touch and deeper flavor. The sauce is unusually quick to prepare and the final result very tasty.

Serves 4

1 small cauliflower, cut into small florets (about 4 cups)
1/2 pound penne
1-1/4 cups chunky tomato sauce, store-bought or homemade
1 cup light cream (or 1/2 cup heavy cream and 1/2 cup low-fat milk)
1 garlic clove, put through a press or minced
1/4 tsp crushed red pepper flakes
1/2 cup finely chopped fresh basil or parsley
1/4 cup grated Parmesan cheese
1/4 tsp salt
1/2 cup fresh bread crumbs (made from 1 slice bread)
1 Tbs olive oil

1. Bring a large pot of water to a boils. Drop in the cauliflower and cook 5 minutes, or just until tender. Scoop out with a strainer and drop it into a 2-1/2-quart casserole.
2. Drop the penne into the water and cook until al dente, about 10 minutes. Drain in a colander and shake to remove all moisture. Mix it into the cauliflower.
3. Preheat oven to 400 degrees. In a medium bowl mix together the tomato sauce, cream, garlic, red pepper flakes, basil or parsley, cheese and salt. Pour the sauce on the pasta and toss well. (If you don't plan to bake the gratin right away, pour on just one-third of the sauce and toss. You can prepare it to this point up to 4 hours in advance. just before baking pour on the remaining sauce and toss again.)
4. Combine the bread crumbs and olive oil in a small bowl and mix until evenly moistened. Sprinkle all over the gratin. Bae 20-25 minutes, or until hot, bubbly, and golden on top. Let sit 5 minutes before serving.

my changes: i like this with cavatappi, a ridged, curly macaroni-type shape, or penne rigate - the sauce clings better. i use dry herbs (generous Tbs), half&half, and store-bought bread crumbs.

suzanne

[tbb113]

I've been making some veggie dishes lately.

I've made the Black Bean/Red Bean chili and the Spicy Clementine-Asparagus-Tofu Stir Fry (I subbed Broccoli for the asparagus) from the January issue of Vegetarian Times. I also made and really liked the Stir-Fried Cauliflower and Spinach with Red Curry Sauce from Vegetables Every Day.

[Pony]

I have A Year In A Vegetarian Kitchen checked out from the library right now and have really enjoyed flipping through it!

We made Cheese and Caramelized Onions Enchiladas the other night. These have been reviewed previously and they are oohh soo good! Very spicy. I am not sure if was so hot b/c of my new Penzey's chili powder or if my frozen chipotle pepper was bigger than it was supposed to be? But man, our mouths were on fire , but it was awesome. I loved the filling w/ the caramelized onions, cilantro and monterey jack cheese. I'm excited to try more from this book.

Michelle

[Salsera]

Hi Michelle,

Would you mind posting the recipe for the Cheese & Caramelized Onion Enchiladas? Sounds delicious!

Thanks,
Ramya

[imloulou]

Originally posted by Aubergine


here you go, and it's better than it sounds!

Penne and Cauliflower Gratin in Tomato-Cream Sauce

Thanks! It sounds good to me !

[tholbrook]

Originally posted by Salsera
Hi Michelle,

Would you mind posting the recipe for the Cheese & Caramelized Onion Enchiladas? Sounds delicious!

Thanks,
Ramya

I'm not Michelle, but I posted the recipe awhile back on this thread - if the link doesn't go directly to the recipe, it's the 4th post from the top on the page.

[Salsera]

Thank you!

[Sadiedog's mom]

Last night I made the Tofu and Mushroom Stroganoff posted earlier on the board. We really liked this. MMM. And tonight I'm making Jane Brody's now infamous Lentil and Potato Stew. I'm also hoping to make Lemon Blueberry bars. I'll keep you posted.

[lisas3575]

I'm feeling a little uninspired and would love to hear what everyone else has planned for the upcoming week.

I'll be making Deborah Madison's goat cheese enchiladas (recipe is posted on the BB by beckms) to take to a super bowl potluck on Sunday. I've also been craving Kima's borcht, so I'll try to fit that in next week, and maybe a bean dish (chili cheese casserole for a crowd maybe, love that one).

I don't think I've been getting enough protein and need to 1) refresh my memory about combining proteins, I never seem to "get" that; 2) plan my menus better so I'm eating healthier; and 3) keep track of my nutrition over at Fitday again. I hate that, since it's a lot of work to enter the nutrition for every recipe.

[tperes]

I made Tunisian Potato Turnovers from Moosewood LF Favorites. I thought these were good. Others in my supper club loved them more than I did. I think it is a factor of me not liking most things after I cook them (anyone else like this?). Pretty easy for dealing with phyllo dough.

Roasted Red Pepper & Goat Cheese Dip This was a made-up recipe on my part with dippy things I needed to use up. Pretty good, received a good reception at the supper club.

Fiery Carrot Dip This is a T&T for me. I made it for the Supper Club. Everyone, including the men, loved it. It is also great leftover.

I also made a cheese pizza on Saturday night, and Spaghetti w/ chickpeas &garlic sauce; choc. chip & pisatchio cookies last Thursday.


This week I hope to make Potato Gratin with Goat Cheese and Garlic (CL 10/01), and anything else with goat cheese (I bought a pound of it at Sam's).

[lisas3575]

Can you please post your recipe for the choc. chip & pisatchio cookies? Thanks!

[tperes]

Hi lisas575,

basically I used the recipe off the back of the Toll House chips bag and added finely chopped pistachios. I will say that I don't like the Toll House recipe. The cookies are too greasy. Next time I will go back to this random recipe my DS gave me over the phone, so it is written on a scrap of paper and has lots of food stains on it. But it only calls for 1 stick of butter (vs. 2 in most other recipes) and is pretty versatile. Hope that helps!

Tanya

[KathrynY]

I discovered a delicious older CL pizza recipe this weekend that I'd overlooked the first time around: Pesto Pizza with Butternut Squash. The ingredient combo was different, but surprisingly good - will definitely repeat.

Other than that, this week I'm trying some new recipes from Moosewood Lowfat Favorites - trying to declutter my cookbook collection and feeling guilty for not making better use of it.

[gabbyh]

tperes,

How do you keep your fuit salad from turning brown/wierd when mixing for a few days?

~Gail

[MISSINDI]

Originally posted by gabbyh
tperes,
How do you keep your fuit salad from turning brown/wierd when mixing for a few days?
~Gail

Not tperes, but with bananas, a little lemon juice does the trick.

[tperes]

The last fruit salad I made I used bananas and didn't have a lemon to juice it over with. Needless to say, I picked out the bananas. I don't think I will use them again. All in all, I keep the salad in a ceramic bowl, covered with either plastic wrap or a kitchen towel, on the lowest shelf in the fridge. All of the other fruits did really well. Especially the apples and grapes (the apples didn't even turn color).

[tperes]

Originally posted by KathrynY
this week I'm trying some new recipes from Moosewood Lowfat Favorites - trying to declutter my cookbook collection and feeling guilty for not making better use of it.

Please post any reviews of recipes you make from here. I have been trying to cook more out of this one, too.

I recently made the Tunisian Potato Turnovers. They were pretty tasty (how can you go wrong with phyllo and potatoes?).

[merley]

Love those Moosewood books!
This week out of Moosewood Restaurant New Clasics I have made Quinoa Stuffed Peppers and Homespun Pot Pie. Both were really good The stuffed peppers were my favorite of the two.

[newcook]

Originally posted by tperes

I also made a cheese pizza on Saturday night, and Spaghetti w/ chickpeas &garlic sauce; choc. chip & pisatchio cookies last Thursday.

I read too fast and thought you put the chocolate chips and pistachios on the pizza. Whoa!

Daniele

[tperes]

Originally posted by newcook


I read too fast and thought you put the chocolate chips and pistachios on the pizza. Whoa!

Daniele

Now that would be interesting??!!!
Or just gross???

I think the latter!

[lisas3575]

I finally made the lentil and potato stew that's been raved about on the BB for a while. It will be a regular repeater for me, sooooooooo good. Yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum. I served it over brown rice with some sour cream. Yum.

[kristalsnow7]

I tried this older CL recipe last night, which has received high praise on the BB before. I added more broth and seasoning, doubled the garlic and spinach, and substituted roasted red peppers for the fresh, to give it a bit more flavor. We thought it was very tasty and made a wonderful weeknight meal.

Tortellini, White Bean, and Spinach Soup

1 teaspoon olive oil
2 cups chopped onion
1/2 cup chopped red bell pepper
1 teaspoon dried Italian seasoning
3 garlic cloves, minced
2 cups coarsely chopped spinach
2/3 cup water
1 (16-ounce) can navy beans, drained
2 cups Fresh Vegetable Broth or 1 (14 1/2-ounce) can vegetable broth
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (14-ounce) can quartered artichoke hearts, drained
1 (9-ounce) package uncooked fresh cheese tortellini
1/4 cup (1 ounce) grated fresh Parmesan cheese

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; sauté 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle with cheese.

Yield: 6 servings (serving size: 1 1/2 cups soup and 2 teaspoons cheese)

NUTRITION PER SERVING
CALORIES 281(18% from fat); FAT 5.7g(sat 2.1g,mono 1.7g,poly 0.6g); PROTEIN 15g; CHOLESTEROL 23mg; CALCIUM 158mg; SODIUM 562mg; FIBER 4.2g; IRON 2.8mg; CARBOHYDRATE 43.9g

Cooking Light, NOVEMBER 1997