Spice It Up - vegetarian recipes featuring a variety of herbs

Vegetarian Times, August, 1999 by Tracey Seaman

Fresh, flavorful herbs bring out the best in these easy weeknight meals

Whether you grow your own or choose them out of grocery bins, fresh herbs provide the ultimate spark of flavor in any dish and can transform the ordinary into the extraordinary.

The secret of their gustatory power is the aromatic oils that are released when the herbs are cut or cooked. Dried herbs may offer concentrated flavors, but only the fresh ones leave the imprint of true taste and aroma.

All of our meals this month feature tasty herbs--cilantro, sage, basil and chives, to name just a few--but they only scratch the surface of culinary possibilities. Fragrant seasonings can be added to just about every dish in a cook's repertoire, from soups, salads, stuffings and stews to sauces, marinades, dressings, breads and even desserts. There's no need to feel penned in by a recipe's ingredients: Toss in a dose of your favorite fresh herbs and turn mediocre memorable.

Zucchini-Corn Pancakes

MAKES 16 OVO-LACTO

[30 minutes]

Kids and adults alike go crazy for these yummy pancakes that are served with a fresh tomato salsa.

MEAL PLAN: Just add a tossed green salad topped with slices of avocado to complete the meal.

Tomato salsa

2 ripe medium tomatoes,
  diced
1 medium yellow bell
  pepper, diced
1 medium clove garlic,
  minced
1 small onion, finely
  chopped (2/3 cup)
2 Tbs. chopped fresh cilantro
1 Tbs. minced jalapeno
  pepper
1/4 tsp. salt
1/4 tsp. freshly ground pepper

2 medium zucchini, shredded
  (2 cups)
1/4 tsp. salt
2 tsp. vegetable oil
2 ears fresh corn, kernels cut
  from cob (1 cup)
2 large eggs, beaten
1 cup all-purpose flour
  cup low-fat milk or low-fat
  soy milk
2 Tbs. chopped fresh cilantro
2 tsp. baking powder
1/4 tsp. freshly ground pepper

SALSA: In medium bowl, mix all ingredients. Set aside.

Place shredded zucchini in colander in sink. Sprinkle with salt and let stand 10 minutes.

Meanwhile, preheat oven to 200 [degrees] F. In large heavy skillet, preferably cast-iron, heat oil over medium heat. Add corn kernels and cook, stirring often, until lightly browned, about 5 minutes. Remove from heat and let cool 5 minutes.

Squeeze out as much moisture as possible from zucchini, using your hands. Transfer to large bowl. Stir in beaten eggs, flour, milk, cilantro, baking powder, pepper and cooled corn until blended.

Wipe out skillet. Coat with vegetable cooking spray, then heat over medium-low heat until hot. For each pancake, add scant 1/4 cup batter to an. Cook until golden underneath, 2 to 3 minutes. Turn and cook until set, 2 to 3 minutes more.

Transfer to heatproof platter and keep warm in oven. Repeat with remaining batter, removing pan from heat and coating with more cooking spray between batches as necessary. Serve warm with salsa.

PER PANCAKE: 64 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 10G CARB.; 27MG CHOL.; 83MG SOD.; 1G FIBER

Roasted Corn Succotash

4 SERVINGS DAIRY-FREE

[30 minutes]

This fresh-tasting succotash is unlike any version you may recall from your childhood. Because the flavor of Swiss chard is so mild, it doesn't require preblanching before it's sauteed.

MEAL PLAN: All this Southern-inspired dish needs to complete it is a marinated sliced tomato and red onion salad and some toasted garlic bread.

10-oz. pkg. frozen lava beans or baby
  lima beans
2 Tbs. vegetable oil
2 medium cloves garlic, smashed
2 large bunches Swiss chard (about
3 lbs.), tough stems trimmed,
  rinsed well and cut into
  1-inch pieces (16 cups)
3/4 tsp. salt
1/2 tsp. freshly ground pepper
7 ears fresh corn, kernels cut from cob
  (3 1/2 cups)
1 large carrot, finely chopped (2/3 cup)
3 scallions (white and light green parts),
  thinly sliced
2 tsp. chopped fresh sage
Hot pepper sauce for serving

IN MEDIUM SAUCEPAN, bring 1/2 cup water to a boil. Add fava beans and simmer until tender, about 8 minutes. Drain and set aside.

Meanwhile, in Dutch oven, heat 1 tablespoon oil over medium heat. Add garlic and stir 1 minute. Stir in Swiss chard and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, about 5 minutes. Uncover and cook until tender, about 5 minutes more. Discard garlic; set Swiss chard aside.

In large heavy skillet, preferably cast-iron, heat remaining 1 tablespoon oil over medium heat. Add corn and carrot and cook, stirring occasionally, until nicely toasted, about 10 minutes. Stir in fava beans, scallions, sage, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper and cook 1 minute more.

Divide Swiss chard among serving plates and spoon succotash alongside. Serve with hot sauce.

PER SERVING: 275 CAL.; 11G PROT.; 8G TOTAL FAT (1G SAT. FAT); 47G CARB.; 0 CHOL; 739MG SOD.; 12G FIBER

Roasted Pepper and Tomato Soup

4 SERVINGS DAIRY-FREE

[30 minutes]

Roasting peppers takes a little time, but once it's gone, this cool, colorful soup can be made in a snap. If desired, roast the peppers a day or two ahead and keep refrigerated.

MEAL PLAN: Serve this vividly colored soup with store-bought focaccia bread and a fresh spinach and mushroom salad dressed with a low-fat creamy. Italian dressing.