Meatless Recipes

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HEARTY STEWS, CHILIS, ETC.
PASTA DISHES
LIGHT FARE—FAST and EASY TOO

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HEARTY STEWS, CHILIS, ETC.

Lentil Mushroom Stew (from Chris Curtis)

1 1/2 qts. stock 2 stalks of celery & tops, chopped
2 cups lentils, washed
2 carrots, sliced
1 onion, chopped 1 can stewed tomatos
1/2 lb. mushrooms, sliced 1/3 c. oil
1 tsp. basil 2 tbsps. Vinegar
Salt?

Boil stock & add lentils. Simmer 1/2 hr. Sauté onion, mushrooms, and basil in oil.
Combine all ingredients except vinegar and seasonings. Cook 1 hr. Add vinegar before serving.
Serve over brown rice.

Peruvian Quinoa Stew (from Chris Curtis)

1/2 cup quinoa 1 cup water or vegetable stock
1 cup water 2 tsps. ground cumin
2 cups chopped onions 1/2 tsp. chili powder
2 garlic cloves, minced or pressed 1 tsp. ground coriander
2 tblsps vegetable oil pinch of cayenne (or more to taste)
1 celery stalk, chopped 2 tsps. fresh oregano (or 1 tsp. dried)
1 carrot, cut on the diagonal into thin slices Salt to taste
1 bell pepper, cut into 1” pieces chopped fresh cilantro (optional)
1 cup cubed zucchini grated cheddar or Monterey Jack
2 cups undrained chopped fresh or canned cheese (optional)
tomatoes (14 1/2 oz can)

Using a fine sieve, rinse the quinoa well. Place it in a pot with the water and cook, covered, on medium-low heat for about 15 minutes until soft. Set aside.

While the quinoa cooks, in a covered soup pot sauté the onions and garlic in the oil for about 5 minutes on medium heat. Add the celery and carrots, and continue to cook for 5 minutes, stirring often. Add the bell pepper, zucchini, tomatoes, and water or stock. Stir in the cumin, clili powder, coriander, cayenne, and oregano, and simmer, covered, for 10 to 15 minutes, until the vegetables are tender. Stir the cooked quinoa into the stew and add salt to taste. Top with cilantro and/or grated cheese, if you wish. Serve immediately.

Bean and Corn Chili (3 quart crock pot)
from crock-pot.com

Ingredients:
5 cloves garlic, minced
1/2 teaspoon olive oil
1 tablesppon red wine
1 1/2 cups green and red bell pepper, seeded and finely chopped
2 stalks celery, finely chopped
3 roma tomatoes, chopped
1 20 oz can kidney beans, rinsed and drained
1 6 oz can tomato paste
8 oz frozen corn kernels
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground coriander
1 cup vegetable broth

Directions:
1. In a medium skillet, saute the garlic in the olive oil and red wine.
2. Add the skillet contents and the remaining ingrediants to the slow cooker. Mix thoroughly.
3. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

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PASTA DISHES

Spaghetti with Zucchini and Lemon From Moosewood Cooks at Home

1 pound spaghetti or linguini
1 tbspn olive oil
4 garlic cloves, minced or pressed
6-8 small, tender young zucchini, sliced (about 4 cups)
dash of salt and ground black pepper
juice of 1 lemon
6 large fresh basil leaves, cut into thin strips
1-2 cups grated Pecorino cheese (3-6 ounces)

Bring a large covered pot of water to a rapid boil. Add the pasta, stir briefly, and cover the pot until the water boils again. Uncover the pot.

While the pasta cooks, heat the olive oil in a large heavy nonreactive skillet. Add the garlic and zucchini, and saute on medium-high heat until the zucchini begins to brown. Sprinkle with salt and pepper. Add the lemon juice and basil, stir, and remove from the heat. The zucchini should be done just before the pasta is ready. When the pasta is al dente, drain it and then toss the hot pasta in a large warmed serving bowl with about a cup of the cheese. Top with the zucchini and serve immediately. Offer more cheese at the table, if desired.

Serves 4–6

Pasta with Zucchini Sauce (from Chris Curtis)
(“Very different from the previous pasta with zucchini dish,” says Chris)
From The Everything Quick Meals Cookbook, by Barbara Doyen

2 tablespoons olive oil
1 clove garlic, crushed
3 to 4 small zucchinis, cut into 2-inch long strips
1 cup coarsely chopped walnuts
1 cup ricotta cheese
1/2 tspn dried hot red pepper flakes (I use a few drops of Tabasco sauce instead)
1 large tomato, seeded and cut into cubes (I don't bother seeding it)
16 ounces pasta

Heat a large skillet. Add the olive oil and in it saute the garlic until just golden. Add the zucchini and saute until crisp-tender. Add the walnuts, ricotta, and red pepper flakes (or Tabasco). Stir in the tomato and continue to cook until just heated.

Serve hot over drained cooked pasta.

Serves 4–6

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LIGHT FARE—FAST and EASY TOO

Smashed Avocado with Tomatoes (from Heleni Thayre)
http://www.wholeliving.com/article/powerfoods-avocado

Take 3/4 avocado per person, nicely ripe
1/2–3/4 cup per person of sweet grape or other mini-tomatoes
Cut avocado and scoop out the “meat”
With a fork mash it to a casually smooth consistency

Cut each grape tomato in half and heap a portion beside the avocado on individual plates.
Drizzle tomatoes with canola or olive oil.
Salt both to taste.
Serve with pita chips if you like.

This provides a rich, surprisingly filling lunch or light supper.

Don’t worry about the cholesterol or oil. Avocado is a health food and loaded with vitamins, protein, “good fats” and lots of fiber — a high efficiency power food as well as being self-indulgent! An average California variety has 289 calories and 24 grams of fat — but only 4 of those fat grams are saturated. Most are monounsaturated (17 grams), which lowers“bad” LDL cholesterol and raises “good” HDL levels.

Humus with “Israeli salad” (from Heleni Thayre)

Scoop your favorite humus onto a plate (have you tried “Mediterranean” humus from Trader Joe’s yet?) and pour on a bit of olive oil, to taste.
Cut cucumbers and tomatoes into half inch cubes (or cut grape tomatoes in half — the mini-tomatoes are often sweeter and more flavorful.)
Salt and pepper to taste.
Drizzle with olive oil.