Tried & True - recipes - Abstract

Vegetarian Times, Feb, 1999 by Kathy Farrell-Kingsley

DIG INTO OUR STAFF'S FAVORITE "HOUSE" RECIPES

When recipes are quick and delicious, they tend to become an integral part of our cooking repertoire. Whether a hearty country-style soup or a nutritious main-dish salad, a reliable recipe can be as comforting as an old friend, a reminder that food can be tasty, healthy and, above all, easy to make.

We, the staff of Vegetarian Times, would like to share our favorite recipes with you. These dishes, selected from among the hundreds our contributors have created over the years, are the ones we turn to time and time again. Sample them as soon as you can--and add them to your collection of old standbys.

Spinach Potage with Chickpeas

8 SERVINGS DAIRY-FREE (30)

Assistant managing editor Andrea Mather recently traveled to Spain and returned with a sketchy recipe of a hearty peasant-style soup she thoroughly enjoyed. We replicated it in our test kitchen, and now it's one of her favorites.

Olive oil cooking spray
1 cup chopped onion
1 tsp. minced garlic
4 cups day-old bread cubes
4 cups vegetable broth
2 1/2 cups chopped, drained canned
  tomatoes
19-oz. can chickpeas, drained
10-oz. pkg. fresh spinach, stemmed
  and coarsely chopped
1/2 tsp. saffron (see glossary)
  Salt and freshly ground black pepper
  to taste

Lightly coat bottom of large nonstick skillet with cooking spray and heat pan until hot. Add onion and garlic and cook, stirring often, until soft, about 5 minutes. Add bread cubes and cook, stirring occasionally, until golden brown. Remove from heat.

Pour broth into large pot and heat over medium heat. Put half the bread mixture and 1/2 cup tomatoes into food processor or blender and process until coarsely ground. Scrape mixture into pot with broth and repeat with remaining bread and an additional 1/2 cup tomatoes.

Add remaining tomatoes, chickpeas, spinach, saffron, salt and pepper to pot. Cook, stirring occasionally, until heated through, about 10 minutes. Serve warm.

Per serving: 177 cal.; 9g prot.; 3g total fat (0 sat. fat); 31g carb.; 0 chol.; 115mg sod.; 2g fiber

Tuscan Bread Salad

4 SERVINGS DAIRY-FREE (30)

Design director Joe Ulatowski frequently turns to this hearty salad because it lends itself to so many variations. He customizes it by adding slices of ripe avocado, tofu and black olives.

4 slices sourdough bread,
  cut 1/2 inch thick
1 clove garlic, peeled and halved
2 ripe medium tomatoes, cut into
1/2-inch dice
15-oz. can white cannellini beans,
  rinsed and drained
1 medium green bell pepper, roasted
  and cut into thin strips
1/4 cup chopped fresh basil

Dressing:
4 1/2 tsp. red wine vinegar
1 tsp. Dijon mustard
3 Tbs. extra-virgin olive oil
3 Tbs. vegetable broth
Salt and black pepper to taste

Preheat oven to broil. Rub bread slices with garlic. Toast bread, turning once, about 4 minutes on each side.

Dressing: In small bowl, whisk together vinegar, mustard, oil and broth until well blended. Season with salt and pepper.

Cut bread into small cubes and put into serving bowl. Add tomatoes, beans, roasted pepper and basil. Pour dressing over salad and toss to mix and coat. Let rest 5 to 10 minutes before serving.

Per serving: 202 cal.; 8g prot.; 8g total fat (1g sat. fat); 30g carb.; 0 chol.; 145mg sod.; 5g fiber

Farmers' Market Saute

4 SERVINGS DAIRY-FREE (30)

"I like this dish because you can make it with whatever is in season. In winter, I include root vegetables, and cubes of winter squash," says news and nutrition editor Cristin Marandino.

2 tsp. olive oil
1 lb. small red-skin potatoes,
  quartered
1/2 medium red onion, thinly sliced
1 clove garlic, minced
1 medium zucchini, coarsely chopped
1/2 lb. green beans, cut into 1-inch
  lengths
1/2 cup vegetable broth
1/2 cup fresh corn kernels
2 ripe medium tomatoes,
  coarsely chopped
1 to 2 Tbs. chopped fresh herbs, such
  as thyme, basil or rosemary
Salt and black pepper to taste
1/2 cup crumbled cheese, such as feta,
  goat or blue (optional)

In large skillet, heat oil over medium high heat. Add potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes. Add onion, garlic, zucchini and green beans and cook, stirring often, 2 minutes. Add broth and cook, stirring occasionally, 2 minutes. Add corn, tomatoes and herbs. Cover and cook over medium heat just until potatoes are tender, about 3 minutes. Season with salt and pepper. Just before serving, sprinkle with cheese if desired.

Per serving: 183 cal.; 5g prot.; 3g total fat (0 sat. fat); 37g carb.; 0 chol.; 142mg sod.; 5g fiber

Vegetable Corn Cakes

6 SERVINGS DAIRY-FREE (30)

Executive editor Suzanne Gerber serves these delicate corn cakes topped with a black bean salsa.

1 cup yellow cornmeal
2 1/2 tsp. baking powder
1 cup soy milk
1 Tbs. light miso (see glossary)
1 tsp. canola oil
6 oz. firm tofu, cut into 1/4-inch dice
1/3 cup chopped red bell pepper
1/2 cup corn kernels
1 green onion, thinly sliced

In medium bowl, combine cornmeal and baking powder. Add soy milk, miso and oil; mix well. Fold in tofu and vegetables.