Vegetarian Dishes

A family friend has asked for some vegetarian dishes. Although I love a good steak or burger I happen to eat a fair amount of vegetarian meals. If a recipe calls for chicken, I opt to leave it out.  If a recipe calls for ground beef, I substitute Boca ground crumbles.

Cheeseburger Pie (adapted)
1 large onion, chopped
2 garlic cloves, minced
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
1 package Boca ground crumbles (may use 1 lb ground beef/turkey if desired)
1 small can corn, drained
1 cup shredded cheese
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1/2 teaspoon salt
1/2 teaspon garlic powder
1/2 white pepper
1/2 cup Bisquick mix
1 cup milk
2 large eggs

Preheat oven to 400 degrees. Spray 9" glass pie plate with cooking spray.
In a large skillet, saute onion, garlic, peppers and crumbles over medium heat for 8 to 10 minutes, stirring occasionally. Season with salt and pepper. Add corn. Spread into pie plate. Sprinkle with cheese.
Mix spices and Bisquick mix together in small bowl. Add milk and eggs, stir with fork or wire whisk until blended. Pour into pie plant over mixture.
Bake about 25 minutes or until knife inserted in center comes out clean.

Stuffed Peppers
6 green bell peppers, tops removed and seeded
4 T grape seed oil
1 white onion, diced
1 cup sliced mushrooms
2 tsp freshly chopped garlic
1 zucchini, diced
1 yellow squash, diced
2 cups cooked rice (white or wild)
14 oz canned tomatoes, drained
1 cup diced red and green peppers
salt and pepper
2 T tomato paste
1 cup fresh arugula (or baby spinach)
2 tsp fresh tarragon, chopped
1/2 c parmesan, grated

Preheat oven to 350 degrees. Wrap the peppers in aluminum foil and bake in the oven until tender, about 15 minutes. Remove and allow to cool. 
In a large skillet, heat oil over medium heat. Saute onion, mushrooms and garlic until golden brown. Add in the zucchini, yellow squash, rice, tomatoes, and peppers. Continue to cook until vegetables are tender. Add salt and pepper to taste. Add tomato paste. Remove from heat, fold in arugula (or spinach) and tarragon. Sppon the vegetable mixture into the cooled peppers. Transfer the peppers to a baking dish, top with parmesan. Bake until the peppers are heated through, about 15 minutes. Remove from oven and serve. 

Hummus
2 garlic cloves
1 can chickpeas, drained
1/4 cup lemon juice
3 T water
2 T tahini
1 tsp cumin
1/4 tsp salt

Place all ingredients in a food processor. Blend until smooth. Serve with carrots, celery or pita chips. Can be refridgerated for up to 1 week.    

Spinach-Ricotta Pesto Pasta
1 lb orecchiette or penne pasta
1 T extra virgin olive oil
2 T pine nuts
1/2 medium yellow onion, finely chopped
3 garlic cloves, thinly sliced
1 (10 oz) pkg frozen spinach, thawed
1/2 cup fresh ricotta
1/2 tsp kosher salt
1 T extra virgin olive oil
3 oz prosciutto, cut into 2-inch strips (omit for vegetarian version)
12 oz asparagus, trimmed and spliced thinly on bias

Boil pasta according to package directions. Heat oil in a large frying pan over medium heat. Add pine nuts and cook until they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion. Season well with salt and pepper. Transfer onion mixture to a food processor. Add in spinach and spinach and process until smooth. Taste and adjust season, as necessary.
 Heat oil in a large frying pan over medium heat. Add prosciutto and cook, stirring occasionally, until crisp. Add asparagus and toss evenly to coat. Let cook until asparagus just starts to get browned on the edges, about 3 minutes. 
Drain pasta (reserve 1/2 cup of pasta cooking water) and return to pot (off heat). Add prosiutto, asparagus, spinach-ricotta dip and stir until coated. Add pasta cooking water until desired thickness. Taste and adjust seasoning as desired. 

Cold Peanut Noodles with Shrimp
1 T chopped fresh basil
2 T rice vinegar
2 T soy sauce
2 T peanut butter
1 T dark sesame oil
2 tsp ground ginger
1 tsp chile paste with garlic
1/4 tsp salt
1 garlic clove, minced
12 oz fresh chinese egg noodles (I substituted linguine)
1 cup matchstick-cut carrots
8 oz peeled and deveined medium shrimp (if you like shrimp)
1 1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions, divided
1/2 cup chopped dry-roasted peanuts

Combine first 9 ingredients in a large bowl; set aside.
Cook noodles in boiling water. Add carrots and shrimp. Cook two minutes or until shrimp are down. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water, drain. Add noodle mixture, bell pepper, and 1/4 cup onion to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy. Sprinkle with remaining 1/4 cup onions and peanuts. 

Eggplant Parmesan

Eggplant:

2 large eggs, lightly beaten

1 tablespoon water

2 cups panko

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices

Cooking spray

Filling:

1/2 cup torn fresh basil

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

1/2 teaspoon crushed red pepper

1 1/2 teaspoons minced garlic

1/4 teaspoon salt

1 (16-ounce) container part-skim ricotta cheese

1 large egg, lightly beaten

Remaining ingredients:

1 (24-ounce) marinara sauce

1/4 teaspoon salt

8 ounces thinly sliced mozzarella cheese

3/4 cup (3 ounces) finely grated fontina cheese

Preheat oven to 375°.

To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

To make filling, combine basil and next 6 ingredients (through egg).

To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Coconut Curry Shrimp

Sauce

    1(13.5-ounce) can light coconut milk

    1 tablespoon Thai curry paste

    2 tablespoons curry powder

    2 teaspoons minced fresh ginger

    3 cloves garlic, minced

    Dash cayenne pepper

    Kosher salt and freshly ground black pepper

Shrimp:

    8 ounces linguine

    Cooking spray

    1 vidalia onion, chopped

    8 oz peeling and deveined shrimp

    Kosher salt and freshly ground black pepper

    2 tablespoons curry powder

    2 tablespoons peanut butter

    1 cup thinly sliced roasted red peppers

    1 cup thinly sliced water chestnuts

    1 cup scallions, white and green parts, thinly sliced

    Chopped fresh mint and cilantro leaves, for garnish

    Lime wedges, for serving

In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.

Cook the linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.

Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the shrimp, season with salt and pepper and stir in curry powder. Saute shrimp until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.

Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.

Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.

Plank-Grilled Zucchini with Couscous, Spinach and Feta Stuffing

2 cedar grilling planks

2 1/4 cups vegetable broth

1/2 cup chopped shallots (about 1 large)

1 (10-ounce) package frozen chopped spinach, thawed and drained

3/4 cup uncooked couscous

1/2 cup (2 ounces) diced feta cheese

1/4 cup chopped fresh mint

2 teaspoons grated lemon rind

3 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1/4 teaspoon freshly ground black pepper

6 medium zucchini (about 2 pounds)

1/2 teaspoon kosher salt

If you are so lucky as to have a grill and cedar planks I bet this recipe would be even better than it was for me. I adapted the recipe at my house utilizing my indoor electric grill and no cedar planks. It still tasted delicious however!

Soak planks in water 1 hour; drain.

Preheat grill to medium-high heat.

Place broth in a large skillet over medium-high heat; bring to a boil. Add shallots and spinach; cook 5 minutes. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in cheese and next 5 ingredients (through pepper).

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Sprinkle salt evenly over zucchini. Spoon about 2/3 cup stuffing into each zucchini half.

Place planks on grill rack; grill 3 minutes or until lightly charred. Turn planks over; place zucchini on charred sides of planks. Cover; grill 12 minutes or until tender.

Baked Pasta with Spinach, Lemon and Cheese

10 ounce casarecce pasta or fusilli

1 (5-ounce) package fresh baby spinach

1 tablespoon olive oil

4 cups chopped onion

1.1 ounces all-purpose flour (about 1/4 cup)

4 garlic cloves, minced

2 1/2 cups 1% low-fat milk

1/2 cup dry white wine

1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided

3/4 teaspoon salt

1/4 teaspoon grated lemon rind

1/2 teaspoon black pepper

Cooking spray

3/4 cup panko, divided

Preheat oven to 350°.

Cook pasta in boiling water for 8 minutes or until almost al dente. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.

Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in 3/4 cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.

Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and bubbly.