Best of the Season - recipes

Vegetarian Times, April, 1999 by Tracey Seaman

Five terrific recipes that make the most of spring

Spring is in the air-at least in our kitchens. The weather may still be on the cool side, but these tasty entrees were inspired by the season's fresh ingredients: spinach, peas, asparagus, new potatoes, sprouts. Each recipe is ideal for sharing with friends and family. For a delectable ending to any of these dishes, try fresh strawberries with a drizzle of honey or chocolate, or sweetened stewed rhubarb.

Polenta with Creamy Spinach

4 SERVINGS LACTO (30)

Though it tastes rich, this sophisticated "comfort food" is surprisingly low in fat. A combination of cornstarch and flour gives the sauce its creamy texture.

2 (10-oz.) bags fresh spinach
1 tsp. vegetable oil
1 medium onion, finely chopped
  (1 cup)
2 cups low-fat (1%) milk
  or soy milk
2 Tbs. cornstarch
2 Tbs. all-purpose flour
1 1/4 tsp. salt or more to taste
2 to 3 oz. Gorgonzola cheese,
  crumbled (optional)
1 medium tomato, cut into 1/2-inch
  dice (3/4 cup)

Polenta

1 1/3 cups instant (5-minute)
  polenta
4 cups water
1 1/2 tsp. salt
Freshly ground black pepper

Fill sink with water. Add spinach, removing any large stems if desired; pat down to remove any grit. Transfer leaves to large pot in batches. Place pot over high heat, cover and cook until spinach is just wilted, about 5 minutes. Drain, rinse under cold water and drain again. Squeeze to remove excess moisture. Coarsely chop spinach and set aside.

In medium saucepan, heat oil over medium-low heat. Add onion, cover and cook, stirring occasionally, until softened, about 5 minutes. In small bowl, whisk together milk, cornstarch, flour and salt. Increase heat to medium and gradually whisk milk mixture into onion. Cook, stirring constantly, until mixture is steaming hot and thick, 3 to 5 minutes. Remove from heat. Stir in Gorgonzola if desired, tomato and spinach. Cover to keep warm.

Polenta: Prepare polenta according to package directions, using 4 cups water and 1 1/2 teaspoons salt. Spoon polenta into shallow bowls. Top with spinach mixture. Sprinkle with pepper and serve.

Per serving: 311 cal.; 13g prot.; 4g total fat (1g sat. fat); 58g carb.; 5mg chol.; 1,045mg sod.; 8g fiber

Thai-Style Pasta Salad

6 SERVINGS DAIRY-FREE (30)

The intense peanut flavor of the dressing makes this salad extremely satisfying. You can make a triple batch of the dressing and keep it in the refrigerator in a glass jar. Shake, well before using.

Dressing

1/4 cup natural peanut butter
3 Tbs. water
2 Tbs. vegetable oil
1 Tbs. fresh lime juice
1 Tbs. distilled white vinegar
1 Tbs. Asian (dark) sesame oil
1 Tbs. low-sodium soy sauce
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. crushed red pepper
  flakes'

4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles
1 pkg. (8 oz.) coleslaw
5 radishes, trimmed and thinly
  sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut
   into thin strips
1 cup mung bean sprouts
1/3 cup thinly sliced red onion

Dressing: In medium bowl, whisk together all ingredients. Set aside.

Bring large saucepan of lightly salted water to a boil. Add snow peas and cook for 1 minute. Using slotted spoon, remove to colander. Rinse under cold water and drain. Add noodles to boiling water and cook according to package directions. Drain, reserving about 1/2 cup of cooking liquid. Pat snow peas dry with paper towels. Cut into thirds on diagonal.

In large serving bowl, combine noodles and enough reserved cooking liquid to moisten. Add snow peas, 1/2 cup of dressing, coleslaw, radishes, tomatoes, cucumber, sprouts and onion. Serve remaining dressing on the side.

Per serving: 246 cal.; 3g prot.; 7g total fat (1g sat. fat); 42g carb.; 0 chol.; 101mg sod.; 3g fiber

Curried Vegetables Over Couscous

4 SERVINGS DAIRY-FREE (30)

If desired, you can add pan-fried tofu cubes to this light, spicy main dish. Just cook the tofu in a bit of vegetable oil while the cauliflower simmers. Use the full amount of cayenne if you like a real kick to your food.

1 1/2 Tbs. vegetable oil
6 oz. cremini mushrooms, quartered
  (see glossary, p.119)
1/2 tsp. ground cumin
1 Tbs. minced fresh ginger
1 Tbs. ground coriander
1 tsp. turmeric
1/8 to 1/4 tsp. cayenne pepper
1 medium onion, halved lengthwise and
  thinly sliced (1 cup)
1 head cauliflower, cut into bite-size
  pieces (5 to 6 cups)
1 cup vegetable broth
1 1/2 tsp. salt
10-oz, instant couscous
2 zucchini, quartered lengthwise and
  cut into 3/4-inch slices (2 1/2 cups)
1/4 cup chopped fresh cilantro
Pinch ground cloves
Pinch ground cardamom

In 4-quart dutch oven, heat 1 tablespoon of oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until nicely browned, about 5 minutes. Transfer to plate.

Add remaining 1/2 tablespoon oil to pan and heat over medium heat. Add cumin; cook, stirring constantly, for 30 seconds. Add ginger, coriander, turmeric and cayenne and cook, stirring, for 30 seconds. Reduce heat to low. Stir in onion and cook, stirring often, until softened, about 4 minutes. Add cauliflower, broth and salt. Cover, increase heat to medium-low and simmer until cauliflower is barely tender, about 12 minutes.