Spice It Up - vegetarian recipes featuring a variety of herbs

Vegetarian Times, August, 1999 by Tracey Seaman

3 medium red bell peppers
2 1/2 cups tomato juice or mixed
  vegetable juice
2 medium cloves garlic, peeled
2 Tbs. vegetate oil
2 Tbs. cider vinegar
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Lime wedges for serving

Garnish

1 ripe large avocado, diced
1 cucumber, quartered lengthwise,
  seeded and diced
1/4 cup finely chopped red onion
2 Tbs. chopped fresh cilantro
1 Tbs. minced jalapeno pepper
  (optional)
1/4 tsp. salt

PREHEAT BROILER. Place peppers on broiler pan and roast, turning often, until charred all over, about 15 minutes. Transfer to paper bag; let cool 5 minutes. Rub charred skins off with your fingers. Wipe last bits of skin off with paper towels (don't worry if a little remains). Discard cores and seeds.

While peppers are roasting, prepare garnish and combine in medium bowl.

In food processor or blender, combine roasted peppers, tomato juice, garlic, oil, vinegar, salt and pepper; process at high speed until smooth. Refrigerate until ready to serve.

Divide soup among bowls. Spoon garnish on top and serve with lime wedges.

PER SERVING (NO GARNISH): 130 CAL.; 3G PROT.; 7G TOTAL FAT ([is greater than] 1G SAT. FAT); 166 CARB.; 0 CHOL.; 26MG SOD.; 5G FIBER

Mushroom-Potato Salad with White Beans

4 SERVINGS DAIRY-FREE

[30 minutes]

For an even smokier flavor, grill fresh red bell peppers and the mushrooms for this satisfying salad.

MEAL PLAN: Bagel crisps and steamed broccoli and carrots make good accompaniments to this dish.

1 lb. small white or Yukon gold
  potatoes, quartered
8 oz. mushrooms, preferably cremini,
  quartered
2 Tbs. olive oil, preferably extra-virgin
1/4 tsp. salt
1/4 tsp. freshly ground pepper
4-oz. jar roasted red bell peppers
  in water, drained and chopped
2 small cloves garlic, very thinly sliced
1 Tbs. cider vinegar
1 cup canned cannellini (white kidney)
  beans, rinsed and drained
1/4 cup chopped fresh basil

IN MEDIUM SAUCEPAN, combine potatoes and cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 12 minutes. Drain well. Transfer to large bowl and set aside.

Meanwhile, preheat broiler. In medium bowl, toss mushrooms with 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon ground pepper. Place on broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes. Set aside.

In small saucepan, combine pepper strips, garlic and remaining 1 tablespoon oil. Cook gently over medium-low heat, stirring, 5 minutes. Remove from heat and stir in vinegar, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.

Add red pepper mixture to potatoes along with broiled mushrooms, beans and basil. Toss gently to blend and serve.

PER SERVING: 265 CAL.; 9G PROT.; 7G TOTAL FAT (1G SAT. FAT); 44G CARB.; 0 CHOL.; 146MG SOD.; 8G FIBER

Penne with Summer Squash

6 SERVINGS DAIRY-FREE

[30 minutes]

Lemon peel lends both tang and sweetness to this light, summery dish. You can add extra salt if you prefer to omit the Parmesan cheese.

MEAL PLAN: Serve with black olives, some crusty bread and an arugula salad dressed with a red wine vinaigrette.