THYME ROASTED VEGETABLES
Roasted vegetables are always a treat. The natural sugar in the vegetables caramelizes during roasting and creates an incredibly sweet-savory flavor.
8 oz. shallots, peeled
2 medium red-skinned potatoes, cut into 1 1/2-inch pieces
2 medium turnips, cut into 1 1/2-inch pieces
2 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 medium carrots, cut into 1 1/2-inch pieces
1 small rutabaga, peeled and cut into 1 1/2-inch pieces
2 cloves garlic, minced
1/4 cup olive oil
1 Tbs. chopped fresh thyme
Thyme sprigs for garnish
Preheat oven to 450°F. In large bowl, combine vegetables, garlic, oil, thyme, and salt and freshly ground pepper to taste; toss to coat evenly.
Transfer coated vegetables to large baking dish and bake until tender and browned, 35to 40 minutes. Serve hot.
These protein-packed burgers are loaded with the flavor, texture and nutrition of three kinds of seeds. Pepitas are hulled green pumpkin seeds and are available at natural food stores and Hispanic markets. Try these burgers with a raita (Indian yogurt salad) sauce.
1/2 tsp. salt
1/4 cup plain dry bread crumbs
2 Tbs. olive oil, or more as needed
2 tsp. tahini
1/2 cup hulled sunflower seeds
1/3 cup pepitas
1/4 cup sesame seeds
3/4 cup cooked lentils
4 scallions (white and light green parts) finely chopped ( 1/4 cup)
1 Tbs. chopped fresh flat-leaf parsley
In food processor, combine sunflower seeds, pepitas and sesame seeds and process until coarsely chopped. Add lentils, scallions, parsley, tahini, salt, cayenne and bread crumbs; process until mixture is blended.
Shape mixture into 4 patties and place on platter. Cover and refrigerate 30 minutes.
In large skillet, heat oil over medium heat. Cook burgers until golden brown, about 3minutes per side.
GRILLED PORTOBELLO TACOS WITH SALSA VERDE
Juicy, earthy Portobello mushrooms make these tacos a mouthwatering treat. Don’t worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).
1/3 cup canola oil
3 Tbs. balsamic vinegar
1 tsp. black pepper
6 large Portobello mushroom caps
6 6-inch soft corn tortillas
2 avocados, sliced
2 cups chopped tomatoes
3 cups shredded cabbage
Vegan sour cream, optional
4 tomatillos, chopped (or 1 cup canned)
1 large green bell pepper or poblano chile, roughly chopped
1 large bunch fresh cilantro, leaves only
1 medium onion, chopped
3 cloves garlic
3 tsp. organic sugar or agave nectar
1 1/4 tsp. canola oil
1 tsp. pepper
Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
To make Tacos: Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
To make Salsa Verde: purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using
WHITE PIZZA WITH BROCCOLI & MUSHROOMS
Paired with a two-cheese white sauce, broccoli makes a wonderful pizza topping. The secret to a crisp crust is preheating the baking stone or sheet. If you like extra-crispy pizza, prebake the dough 3 to 4 minutes before adding toppings.
2 Tbs. nonhydrogenated margarine or butter, divided
6 oz. mushrooms, sliced (2 cups)
8 oz. broccoli florets (3 cups)
1 Tbs. all-purpose flour
1 cup low-fat milk
2 cloves garlic, minced (2 tsp.)
1/4 tsp. salt
1/2 cup shredded mozzarella, divided
1/4 cup grated Parmesan, divided
1 13.8-oz. pkg. refrigerated pizza dough
Place pizza stone or baking sheet in center of oven, and heat to 425°F.
2Melt 1 1/2 tsp. margarine in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender.
Meanwhile, heat remaining 1 1/2 Tbs. margarine in saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.
Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.
Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.
SOUTHWESTERN SALAD WITH AVOCADO-LIME DRESSING
Sweet romaine, grape tomatoes, and corn, plus tender pinto beans and crunchy corn chips make a truly satisfying salad
2 cups chopped romaine lettuce
1 1/2 cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained
1 cup grape tomatoes, chopped
1/2 cup fresh or frozen corn kernels
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 ripe avocado
3/4 cup prepared (not chunky) salsa
1/2 cup low-fat sour cream
3 Tbs. lime juice
4 drops Tabasco sauce, optional
1/3 cup crushed corn tortilla chips (about 20 chips), optional
Combine lettuce, beans, tomatoes, and corn in clear glass bowl. Sprinkle green onions and cilantro on top.
Mash avocado in separate bowl, and whisk in salsa, sour cream, and lime juice. Season with hot sauce (if using), and salt and pepper, if desired. Pour dressing over salad, toss well, and top with crushed corn chips (if using).
Recipes adapted from vegetariantimes