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Recipes for Meatless Meals

Crepes, quiche, and curry for savory meatless meals

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These dishes are so good you won't even notice there's no meat. Chickpeas, cheeses, and eggs provide plenty of protein; pesto, curry, and salsa provide plenty of flavor.

Black Bean Spaghetti

Pasta Recipes | Beans Recipes

Yield: 6 servings

A delicious pasta, right from the pantry.

• 1 large onion, sliced
• 2 small sweet red, yellow, or green peppers, cut into strips
• 1 8-ounce package fresh sliced mushrooms
• 2 tablespoons olive oil
• 1 14-1/2-ounce can diced tomatoes, undrained
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can kidney beans, undrained
• 1 3-1/2-ounce jar capers, packed in water, undrained
• 2 teaspoons dried Italian seasoning
• 1/2 to 1 teaspoon freshly ground pepper
• Hot cooked angel hair pasta
• Freshly grated Parmesan cheese
• Garnish: fresh rosemary sprig

Cook first three ingredients in olive oil in a large skillet over medium-high heat, stirring constantly, for 5 minutes or until crisp-tender. Stir in tomatoes and next five ingredients; bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot cooked pasta; top with freshly grated Parmesan cheese. Garnish with a rosemary sprig, if desired.

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Punjabi Potato and Chickpea Curry

Potatoes Recipes | Meatless Recipes | Beans Recipes

Yield: 4 servings

Our two-year-old son Oliver really likes this simple and well-spiced dish. It's very filling, and very tasty.

• 2 tablespoons vegetable oil
• 6 cloves garlic
• 1 large onion, diced
• 1 teaspoon red pepper flakes
• 1 teaspoon tumeric
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 2 tablespoons tomato paste
• 4 cups apple juice
• 2 large unpeeled potatoes, diced
• 1 can chickpeas, drained
• 1 tablespoon brown sugar
• 1 bay leaf
• 1 tablespoon lemon juice
• Hot pepper sauce to taste

Cool onion and garlic in oil for 3 or 4 minutes. Add pepper flakes and other spices and stir for 2 to 3 minutes.

Stir in tomato paste and apple juice. Add the potatoes, sugar, bay leaf and lemon juice. Simmer uncovered for 25 to 30 minutes, stirring from time to time. It's done when potatoes are tender and mixture is thickened.

Discard bay leaf. Season with hot pepper sauce to taste.

Serve over brown rice.

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Savory Mushroom Crepes with Herbed Creme Fraiche

Meatless Recipes

Preparation Time: 60 minutes

Start to Finish Time: 180 minutes

Yield: 4 servings

The earthiness of the sauteed mushrooms paired with the tart creme fraiche makes for a wonderful combination of flavors.

• 3/4 cup all-purpose flour
• 1/2 teaspoon kosher or sea salt
• 3/4 cup milk
• 2 large eggs, at room temperature
• 2 tablespoons butter, melted
• 1 to 2 tablespoons vegetable oil (enough to coat pan)
• Savory Mushrooms Herbed Creme Fraiche
• Garnish: 1 tablespoon each chopped fresh thyme and chopped fresh marjoram

In a medium-size mixing bowl, sift flour and salt. In a separate bowl, whisk together milk, eggs, and butter until smooth. The batter should coat the back of a wooden spoon. Refrigerate at least 1/2 hour or up to 8 hours before use.

Heat vegetable oil in an 8-inch crepe pan (or heavy-bottomed sauté pan) over high heat until oil is hot but not smoking. Add 3 tablespoons batter to the pan and swirl to spread batter to the edges. When batter is just set and the edges are slightly golden (about 45 seconds), flip the crepe with a spatula and cook until the second side is lightly browned, about 10 to 15 seconds. Crepes can be made up to 1 day in advance, frozen, and gently reheated in a warm oven or lightly oiled skillet.

To assemble, place about 1/3 cup Savory Mushrooms onto each crepe (2 inches from one edge in a long, narrow strip) and roll. Place two filled crepes on a plate and top with Herbed Creme Fraiche. Garnish with thyme and marjoram.

Savory Mushrooms

• 2 tablespoons canola oil
• 2 tablespoons butter
• 2 tablespoons minced shallots
• 5 cups sliced mixed wild mushrooms (such as oyster, shiitake, cremini, or maitake)
• 3 tablespoons brandy
• 3 cups chicken stock
• 1/3 cup heavy cream
• 1 tablespoon minced fresh marjoram
• 1 tablespoon minced fresh thyme
• Kosher or sea salt and freshly ground black pepper, to taste

Heat canola oil and butter in a nonstick sauté pan over medium-high heat. Add shallots and cook about 1 minute, or until translucent. Add mushrooms and cook about 8 minutes. Important: Remove pan from heat, then add brandy. Return to heat and cook until liquid is nearly evaporated, about 3 minutes. Add chicken stock and cook until liquid is reduced by half, about 15 minutes. Add cream, marjoram, and thyme, then season with salt and pepper, stirring until cream thickens, about 5 minutes. Set aside and keep warm over very low heat.

Herbed Creme Fraiche

• 1/2 cup crème fraîche
• 1/2 teaspoon kosher or sea salt
• 1 teaspoon minced fresh marjoram
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon fresh lemon juice

Combine all ingredients in a small bowl. Let rest at least 1 hour or overnight, allowing the flavors to incorporate.

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Avocado Quiche

Eggs Recipes

Yield: 16 (Makes 2 quiches)

• 1 cup sour cream
• 3 eggs, beaten
• 3 cups shredded cheddar cheese
• 8 scallions, chopped
• 2 ripe medium-size tomatoes, chopped
• dash of salt and black pepper to taste
• 2 ripe avocados, sliced about 1/4-inch thick
• 2 9-inch deep pie shells

Preheat oven to 375 degrees . Mix sour cream, eggs, and cheese. Stir in scallions, tomatoes, and salt and pepper. Lay avocados on bottom of pie shells. There should be just enough slices to cover the bottom. Pour cheese mixture over avocado slices and spread out evenly. Bake until set, golden, and puffy, about 40 to 45 minutes. Let stand 10 minutes before serving. Top with a spoonful of fresh avocado, tomatoes, and scallions. Add a dollop of sour cream on top.

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Fresh Basil and Tomato Frittata

Eggs Recipes | Vegetables Recipes

Yield: 4 to 5 servings

• 8 ounces Vermont sharp cheddar cheese, grated
• 1 tablespoon all-purpose flour
• 4 ounces Monterey Jack cheese, grated
• 6 eggs, beaten
• 1/2 cup half-and-half
• 1 tablespoon Worcestershire sauce
• 1 large tomato, diced
• 3 tablespoons chopped fresh basil

Preheat oven to 350 degrees. Toss cheddar cheese with flour. Place mixture in bottom of an ungreased 9-inch pie plate. Sprinkle Monterey Jack cheese over top.

Combine eggs and half-and-half, add Worcestershire sauce, mix well, and pour over cheeses. Sprinkle tomato and basil over egg mixture. Bake 35 to 40 minutes.

Comments

Can be prepared 24 hours in advance of baking.

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Broccoli-Noodle Casserole

Vegetables Recipes | Pasta Recipes

Yield: 4 to 8 servings

Whether you are in the mood for a vegetarian main dish or just an extra-tasty side dish, this broccoli, noodle, and cheese recipe is sure to please.

• 2 packages (10 ounces each) frozen chopped broccoli
• 8 ounces medium egg noodles
• 2 eggs, beaten
• 1 can (10-3/4 ounces) condensed cream of mushroom soup
• 1 cup grated sharp cheddar cheese
• 1 cup mayonnaise
• 2 tablespoons minced onion
• 1/2 cup milk
• cracker crumbs

Cook the broccoli according to the package directions; drain. Cook the egg noodles according to the package directions; drain. Preheat the oven to 350 degrees F.

In a large bowl, mix together the eggs, soup, cheese, mayonnaise, onion, and milk. Add the broccoli.

In a greased 2-1/2-quart casserole, make several alternating layers of broccoli, sauce, and noodles, beginning and ending with broccoli. Top with cracker crumbs. Bake for 45 minutes. Serve hot.

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Lentil Soup

Soups, Stews, Chowders Recipes | Beans Recipes

Yield: Makes 6 servings.

• 1/2 pound lentils
• 1-1/2 quarts water
• 2 or 3 stalks celery and leaves, chopped fine
• 2 small carrots, chopped
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 generous tablespoon oil
• 3 fresh ripe tomatoes, or 1/2 cup canned tomatoes
• 1 bay leaf
• salt and pepper, to taste
• chopped parsley (sprinkle)
• 1 pound shell or elbow pasta

Combine all ingredients except pasta in a heavy saucepan and cook until mixture comes to a boil. Let simmer for 30 minutes or longer, if desired. (Oil in recipe accelerates cooking time.) Cook pasta according to package directions, then add to lentil soup. Cook 5 minutes longer.

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Mexicali Wild Rice Casserole

Cornmeal, Rice, Grains Recipes

Yield: 4 servings

• 2 cups cooked wild rice
• 1 can (17 ounces) whole-kernel corn, drained (or about 2 cups frozen corn)
• 1 can (4 ounces) green chilies, drained and diced
• 2 cups mild chunky salsa or picante sauce
• 1 cup shredded Monterey Jack cheese

Preheat the oven to 350 degrees F. In a medium-size bowl, combine the rice, corn, and chilies. Spread in a lightly oiled 7x11-inch baking dish. Pour the salsa or picante sauce over the rice and sprinkle with the cheese. Cover and bake for about 30 minutes, or until bubbly. Uncover and bake for 5 minutes more to brown.

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Cheddar And Pesto Strata

Eggs Recipes | Miscellaneous Recipes

Yield: Serves 6.

Morning or evening, this will be a big hit. Accompany with sausage for breakfast and at suppertime include a salad to complete the meal. Grunberg Haus Bed and Breakfast, Waterbury, Vermont

• 1/2 loaf Italian bread, cut into 1-inch cubes
• 3/4 cup chopped onion
• 3/4 cup diced red bell pepper
• 3/4 cup diced green bell pepper
• 1/3 cup grated Romano cheese
• 2 cups grated cheddar cheese
• 1 cup sliced fresh mushrooms
• 7 eggs
• 1 teaspoon salt
• 3 cups milk
• 1 teaspoon chopped garlic
• 1 tablespoon chopped fresh basil or 1-1/2 teaspoons dried

Place the bread on the bottom of a greased 13x9-inchy pan. Top with a layer of onion, red and green bell pepper, cheeses, and mushrooms. Beat the eggs, salt, milk, garlic, and basil together and pour over all. Let set in the refrigerator overnight.

Bake in a preheated 325 degree oven for 1 hour.

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Spanakopita

Vegetables Recipes | Meatless Recipes | Eggs Recipes

Yield: Serves 8

"Rich with cheese -- a meal in itself. Making your own filo dough is an ambitious undertaking but you can buy excellent frozen pastry. You must work with it very quickly and carefully as it is fragile and dries out rapidly. If you've never used it before, be sure to read the instructions on the package." --The October Country Inn, Bridgewater Corners, Vermont

• 3 pounds cottage cheese
• 8 ounces feta cheese, crumbled
• 2 cups grated cheddar cheese
• 3 eggs
• 3 tablespoons dill weed
• 1 teaspoon pepper
• 2 teaspoons oregano
• 1/2 teaspoon garlic powder
• 2 pounds frozen spinach, cooked and drained well
• 1/2 cup melted butter
• 1 pound filo pastry
• 1 cup dry bread crumbs
• Caraway seeds

Combine the cheeses, eggs, and herbs. Squeeze excess liquid out of drained spinach, add to cheese mixture, and mix well. Brush a 13x9-inch pan with butter. Lay a sheet of pastry in pan, allowing edges to extend beyond sides of pan. Brush with butter and sprinkle with bread crumbs. Lay another sheet of dough on top and again brush with butter and sprinkle with bread crumbs. Continue to layer the pastry dough in this fashion until there are 6 layers. Fill shell with cheese and spinach mixture. Fold edges of dough over top and again start to layer sheets of pastry dough for a total of 8 layers on top of mixture. End with brushed butter on the top sheet. Tuck the extra dough that extends beyond the edges down inside the pan around the cheese and spinach mixture. Slash the top and sprinkle with caraway seeds. Bake for 30 minutes at 425 degrees F.

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