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Dry-Fried Szechuan Green Beans Recipe. Nutritional information Serves 4 Spicy and satisfying, this Chinese restaurant favorite is easy to re-create at home. Serve with steamed rice. 8 green onions, white parts only, thinly sliced (½ cup) 4 cloves garlic, minced (4 tsp.) 4 tsp. minced fresh ginger 2 Tbs. mirin (rice wine) 4 tsp. low-sodium soy sauce or tamari 2 tsp. toasted sesame oil 1–2 tsp. chile-garlic sauce ¼ cup vegetable oil 1 lb. green beans, trimmed and halved (4 cups) 8 oz. shiitake or button mushrooms, thinly sliced (3 cups) 9 dried Thai bird chiles, optional 1 | Combine green onions, garlic, and ginger in small bowl; set aside. 2 | Heat vegetable oil in wok or large skillet over high heat. 3 | Drain all but 1 Tbs. oil from wok,and heat over high heat. July/August 2015 p.61.

Tofu and Spinach Stuffed Shells Recipe. Nutritional information Serves 6 Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang. 6 oz. jumbo pasta shells 12 cloves garlic, peeled and thinly sliced ¼ cup olive oil 1 16-oz. block firm tofu, drained, rinsed, and patted dry 2 Tbs. unpasteurized apple cider vinegar 2 tsp. lemon juice 2 tsp. white miso 5 oz. baby spinach leaves (6 cups) 1 24-oz. jar prepared pasta sauce 2 Tbs. chopped Kalamata olives, optional 2 Tbs. chopped green olives, optional 1 | Preheat oven to 375°F. 2 | Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry. 3 | Bring garlic and olive oil to a simmer in small skillet over medium heat. 4 | Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. 5 | Heat large saucepan over medium heat.

April/May 2015 p.40.

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Vegetarian. Vegetarian Times. Maple-Cider Oven Doughnuts Recipe. Nutritional information Serves 12 Hard cider adds zip to this traditional Vermont doughnut. Doughnuts 1 12-oz. bottle hard cider 1 cup maple syrup, divided 2 cups all-purpose flour 2 tsp. ground cinnamon 1tsp. baking soda ¾ tsp. baking powder ½ tsp. salt 1 large egg, lightly beaten ¼ cup butter, melted ½ cup low-fat buttermilk Topping ½ cup maple sugar or brown sugar 1 tsp. ground cinnamon ¼ cup butter, melted 1. To make Doughnuts: Bring hard cider and 1/4 cup maple syrup to a boil in small saucepan over medium-high heat. Cook 30 minutes, or until mixture has cooked down to 1/3 cup. 2. 3. 4. 5. March 2015 p.69. Greens and Quinoa Pie Recipe. Greens and Quinoa Pie Recipe. Quinoa Asparagus and Feta Salad Recipe. Peanut Noodles with Celery Leaves Recipe. Nutritional information Serves 4 The classic combo of celery and peanut butter gets a tasty update in this noodle salad.

Choose very fresh celery with plenty of dark leaves that are the color of parsley. ¼ cup toasted sesame oil ¼ cup low-sodium soy sauce ¼ cup smooth peanut butter 2 Tbs. lemon juice 2 Tbs. brown sugar 1 Tbs. plus 1 tsp. minced fresh ginger 2 cloves garlic, minced (2 tsp.) 1 tsp. chile-garlic sauce ½ lb. whole-grain linguine 1½ cups thinly sliced celery stalks ½ cup chopped celery leaves, plus 1 cup whole or torn celery leaves ⅓ cup finely chopped roasted peanuts, optional 1. 2. 3.

April/May 2014 p.64. Pumpkin, Leek, and Mushroom Pitzas Recipe. Nutritional information Makes 4 pizzas 30 minutes or fewer Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays. 1 Tbs. olive oil 4 small or 2 medium leeks, halved or quartered and thinly sliced (4 cups) ¼ tsp. salt ¼ cup white wine ¾ cup pumpkin or butternut squash purée ¼ cup prepared pesto 4 whole-wheat pita rounds 6 button mushrooms, thinly sliced 1. 2. 3. 4. January/February 2015 p.30. Spinach Lasagna Recipe. Nutritional information Serves 8 "Many people don't know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top," says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack. 1 medium onion, quartered 1 cup fresh basil leaves 1 Tbs. dried oregano 2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided 1 8-oz. pkg. tempeh, cut into chunks 1 28-oz. can chopped fire-roasted tomatoes 2 Tbs. olive oil, plus more for oiling slow cooker 1 tsp. salt ½ tsp. ground black pepper 2 10-oz. pkgs. frozen spinach, thawed and drained 8 oven-ready lasagna noodles 1 16-oz. jar roasted red peppers, rinsed and drained 1 16-oz. container low-fat ricotta cheese, divided 1 cup grated Swiss cheese, divided 1.

Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. 2. 3. 4. January 2008. Maple Bundt Cake Recipe. Nutritional information Serves 12 In North America, maple remains the ultimate autumn sweetener. This simple dessert is so rich and sweet, it needs only a dusting of confectioners' sugar for decoration. 3 ½ cups whole-wheat pastry flour 2 tsp. baking powder 2 tsp. baking soda 2 tsp. ground cinnamon ½ tsp. salt 1 ½ cups pure maple syrup ⅔ cup canola oil 2 Tbs. vanilla extract 1 Tbs. apple cider vinegar 2 tsp. maple extract Confectioners’ sugar, for dusting 1. Preheat oven to 325°F. Lightly coat 10-inch Bundt pan with cooking spray. 2. 3. 4. October 2010 p.65. Vegan Red Devil Beet Bundt Cake. Nutritional information Serves 16 Puréed beets bring color, sweetness, and an irresistibly moist texture to this cake. To retain the dessert’s red color, use regular unsweetened cocoa powder, not Dutch processed.

Chocolate extract (found in the baking aisle with other extracts) delivers extra chocolate intensity, but omitting it won’t ruin the recipe. Cake 1 cup plus 2 Tbs. almond milk 1 medium beet, peeled and cut into ½-inch dice (1 cup) 2 Tbs. flaxseed meal 2 Tbs. apple cider vinegar 1 ½ cups sugar ⅓ cup canola oil 2 tsp. vanilla extract 2 tsp. chocolate extract 2 ¼ cups all-purpose flour ½ cup unsweetened cocoa powder 2 ½ tsp. baking powder ¾ tsp. salt Icing 1 Tbs. coconut oil 2 cups confectioners’ sugar 3 Tbs. fresh lemon juice ¼ tsp. pure vanilla extract 1. 2. 3. 4. 5. 6. 7. September 2013 p.50. Potato Knishes Recipe. Nutritional information Makes 8 knishes Chopped spinach adds a boost of nutrients and flavor to these cozy dumplings. Feel free to substitute your favorite fillings. Filling 1 lb. russet potatoes, peeled and cut into chunks 2 Tbs. ground flaxseeds 4 Tbs. vegetable oil 3 medium onions, chopped (4 ½ cups) 4 oz. baby spinach, coarsely chopped (4 cups) 1 clove garlic, minced (1 tsp.) 1. 2. 3. 4. 5. 6. 7.

March 2015 p.54. Sushi Rice Bowls with Tofu Teriyaki Recipe. Nutritional information Serves 6 30 minutes or fewer Crisp tofu bites are perched atop nori-flecked sushi rice for a comforting meal in a bowl. Tofu Teriyaki ¼ cup mirin (rice wine), sake, or dry white wine 2 Tbs. low-sodium soy sauce or tamari 1 Tbs. natural sugar 1 Tbs. rice vinegar 2 tsp. grated fresh ginger 1 tsp. dark sesame oil 1 14- to 16-oz. pkg. extra-firm tofu, drained and cubed Sushi Rice 1 ½ cups short-grain brown rice 3 Tbs. rice vinegar 1 Tbs. natural sugar ¼ tsp. salt 2 sheets toasted nori, cut into short strips (¾ cup), plus more for garnish 1 medium avocado, pitted, peeled, and finely diced 2 medium carrots, cut into matchsticks or coarsely grated (1 cup) ½ cucumber, cut into matchsticks or coarsely grated (½ cup) Toasted sesame seeds, optional Thinly sliced green onions, optional 1. 2. 3. 4. 5.

January/February 2015 p.46. Vegan Moussaka Recipe. Nutritional information Serves 12 Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd. If you don't have a deep (3 inches) baking dish, make this in two separate dishes. 5 large russet potatoes, peeled and cut into chunks (3 ½ lb.) 4 cloves garlic, peeled ¼ cup plus 2 Tbs. olive oil, divided 1 large onion, chopped (1 ½ cups) 3 Tbs. dried oregano 2 15-oz. cans chopped tomatoes ⅔ cup green lentils 1 bay leaf 1 cinnamon stick 2 medium eggplants, sliced 2 small zucchini, sliced 3 tomatoes, thinly sliced 1.

Cook potatoes and garlic in boiling salted water 10 minutes, or until soft. Drain, and reserve liquid. 2. 3. 4. November 2007. Eggplant Parmesan with Creamed Spinach Recipe. Nutritional information Serves 4 Spinach adds a modern note to this classic Italian dish. ½ cup all-purpose flour ½ cup panko breadcrumbs, divided ½ cup grated Parmesan cheese 1 large egg 4 ¾-inch-thick center-cut eggplant slices 1 9-oz. bag frozen spinach 1 oz. reduced-fat cream cheese ¾ cup prepared refrigerated thick marinara sauce, such as Buitoni ½ cup packed coarsely grated mozzarella or fontina cheese 1. Position rack in center of oven, and preheat to 375°F. Coat baking sheet with cooking spray. 2. 3. 4. 5. 6. January/February 2015 p.55. Chocolate-Maple Bread Recipe.

Nutritional information Serves 12 A hint of cinnamon helps marry the flavors of maple and chocolate. ½ cup butter, softened 1 cup low-fat sour cream, at room temperature 2 large eggs 1¼ cups maple syrup 1¾ cups all-purpose flour ½ cup cocoa powder ½ tsp. baking powder ½ tsp. baking soda ½ tsp. salt 1 tsp. ground cinnamon 1. Preheat oven to 350°F, and coat 9- x 5-inch loaf pan with cooking spray. 2. Cream butter 30 seconds to 1 minute in bowl with electric mixer. 3. 4. March 2015 p.67. Vegetables Korma Recipe. Nutritional information Serves 2 30 minutes or fewer The only nontraditional thing about this Indian dish is the frozen vegetables.

To make it vegan, substitute light coconut milk for the evaporated milk or heavy cream. ½ cup basmati rice 2 medium tomatoes, cut into chunks ½ small white onion, cut into chunks 1 ½ Tbs. minced fresh ginger 1 Tbs. vegetable oil ½ tsp. garam masala or curry powder ¼ tsp. plus ⅛ tsp. ground cardamom 2 Tbs. golden raisins 2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.) 1 7-oz. can chickpeas, rinsed and drained (¾ cup), optional 3 Tbs. fat-free evaporated milk or heavy cream 1 Tbs. toasted slivered almonds, optional 1. 2. 3. 4. February 2010 p.30. Gaeng Khae (Spicy Thai Vegetable Soup) Recipe. Nutritional information Serves 4 This medicinal soup from the north of Thailand is believed to prevent and reduce colds and fever. The flavorful base is a hand-ground paste of chiles, garlic, lemongrass, and shallots. If you don’t have a mortar and pestle, blend all the ingredients in a food processor.

Chile Paste 15 dried chiles de arbol or Japones chiles 8 cloves garlic, peeled ½ tsp. salt 2 stalks lemongrass, minced 2 shallots, minced (½ cup) 1 tsp. red miso Soup 4 cups low-sodium vegetable broth 2 Tbs. low-sodium soy sauce 1 ½ cups sliced beet greens, Swiss chard, escarole, turnip greens, or kale 1 cup turnip or fennel chunks ½ cup sliced mushrooms 1 cup firm tofu chunks 1 cup coarsely chopped arugula ½ cup fresh mint leaves ¼ cup coarsely chopped parsley To make Chile Paste: 1. 2. To make Soup: 3. January 2010 p.72. Vegan Hemp Hummus Pita Pockets. Kale and Cauliflower Alfredo Recipe. Vegan Miso Stir-fry with Tempeh and Carrots. Tuscan Kale and White Bean Stew with Breadcrumb Topping Recipe.