Recipe From: Vegetarian Times Issue: February 1, 2009 p.66
1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (11/2 cups)
11/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed
1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
(From the week of 08/18/09)
Avocado and Corn Salad
Recipe From: Raichlen’s Indoor! Grilling by Steven Raichlen
Makes 2 to 3 cups
1 ripe avocado, cut into ¼- inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into ¼ -inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped or 3 tablespoons diced sweet onion
1 to 2 jalapeno pepper or Serrano peppers, seeded and minced (for a hotter salsa, leave seeds in)
¼ cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper
1.Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef’s knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
3. Just before serving, add the jalapeno(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.
(From The Week of 08/11/09)
Summer Salad Spring Rolls and Spicy Peanut Dressing
Recipe From: Vegetarian Times Issue July 1, 2005 p. 79
Makes 6 Servings
SPICY PEANUT DRESSING
1/2 cup silken soft tofu
1/3 cup water
1/4 cup reduced-fat peanut butter
3 Tbs. sweet white miso
1 1/2 Tbs. low-sodium tamari soy sauce
1 Tbs. chopped fresh ginger
1 small clove garlic, chopped
1 Tbs. fresh lime juice
1/2 tsp. crushed red pepper
SUMMER SALAD ROLLS
12 8-inch round rice paper wrappers
12 leaves Boston lettuce, thick ribs removed
8 oz. Thai-style baked tofu, cut into 24 strips
1/4 seedless European cucumber, cut into thin strips
2 carrots, cut into thin strips
1 small, firm, ripe papaya (red or yellow flesh), seeded, peeled and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 ripe Hass avocado, pitted, peeled and cut into thin strips
1/2 cup cilantro leaves plus sprigs for garnish
1/2 cup mint leaves plus sprigs for garnish
3/4 cup chopped salted roasted peanuts
2 limes, cut into wedges for garnish
To make Spicy Peanut Dressing: Purée all ingredients, except lime juice and crushed red pepper, in blender until smooth. Pour into small pitcher or bowl; stir in lime juice and crushed red pepper.
To make Summer Salad Rolls: Fill bowl with hot water; immerse wrappers, 2 at a time, until soft, about 1 minute. Stack wrappers in 2 piles with damp paper towels between the wrappers.
Lay lettuce leaf on lower third of rice wrapper, lining up both edges. Arrange 3 or 4 strips each of tofu, cucumber, carrot, papaya, bell pepper and avocado in center of lettuce; top with sprinkling of cilantro, mint and chopped peanuts. Starting at closest edge, lift edges of wrapper and lettuce up and over filling, then fold in sides. Roll into tight cylinder like a burrito. Place roll, seam side down, on platter, and cover with a damp towel. Repeat with remaining wrappers. Garnish with lime wedges, and serve with Spicy Peanut Sauce.
Makes 12 Servings
2 cups whole wheat flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups mashed bananas
4 egg whites
1 teaspoon vanilla extract
1 cup fresh blueberries