30 minutes: whirlwind globe-trotting with easy fare

Vegetarian Times, April, 2005 by Alexandra Greeley

> Spring's warmer weather triggers thoughts of summer travel. While you wait for departure time, these easy recipes will send you at least partway around the globe. Delight in a hearty curry from the great Indian subcontinent. Transit through the Mediterranean with a fava bean and pasta dish. Then head home to the good ol' USA with an all-American grilled sandwich and a Southwestern chopped salad.

BARLEY, BEER AND
SOYBEAN SALAD

Serves 6
30 minutes or fewer

A fruity ale adds a special flavor
note to this grain-based salad.
Be sure to drain the barley very
well before tossing it with the
other ingredients.

1 1/2 cups ale or beer
1 cup quick-cooking barley
1 15-oz. can soybeans,
  drained and rinsed
1 cup shredded carrots
1/2 cup diced dried pineapple
1 navel orange, peeled,
  sectioned and cut into chunks
4 oz. crumbled Gorgonzola cheese
1/2 cup toasted pecans for garnish

1. Combine ale and 1/2 cup water in
saucepan, and bring to a boil over
medium heat. Add barley, and cook
according to package directions.
Drain well, rinse under cool
water and drain again.

2. Meanwhile, put soybeans,
carrots, pineapple and orange in
large bowl. Toss with Gorgonzola
cheese. Add barley, toss again.
Garnish with pecans. Serve.

PER SERVING: 370 CAL; 15G PROT;
16G TOTAL FAT (5G SAT. FAT); 42G
CARB; 15MG CHOL; 330MG
SOD; 7G FIBER; 12G SUGARS

ALMOND JOY

Serves 8
30 minutes or fewer

As delicious as a candy bar, this delicate
dessert whips up in an instant. Use
prepared chocolate syrup to garnish the
cake. If you really want to fancy it up,
make your own fudge sauce, and drizzle
it on before serving.

1 14-oz. premade angel
  food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners' sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted,
  for garnish
Chocolate syrup, as desired

1. Tear angel food cake into about
2x4-inch rectangles, and put about
half of them into 3-quart serving dish.

2. Put tofu, sugar, almond extract and
almond paste into blender or food
processor, and puree until smooth. Pour
half mixture over cake pieces, and top
with remaining cake. Pour remaining
mixture over cake, and garnish with
almonds and drizzles of chocolate syrup.
Chill, or serve immediately.

PER SERVING: 470 CAL; 15G PROT; 23G TOTAL FAT
(2G SAT. FAT); 53G CARB; 0MG CHOL; 380MG
SOD; 5G FIBER; 16G SUGARS

GRILLED AMERICAN SANDWICH

Serves 4
30 minutes or fewer

Inspired by the beloved Monte Cristo--a
French toast sandwich typically with a
savory, filling of ham, turkey or chicken
and melted cheese--our unusual brunch
version merits applause. The addition
of strawberry jam may sound odd,
but trust us: The effect is delicious.

3 large eggs
1/2 cup skim milk
2 tsp. vanilla extract
4 slices whole wheat bread
4 2-oz. slices soy "sausage" roll
4 slices vegan Swiss or
  cheddar cheese
4 Tbs. strawberry jam
4 or more large strawberries,
  sliced, for garnish
Sprinkling confectioners' sugar

1. Beat together eggs, milk and vanilla
in large baking pan. Soak bread in egg
mixture 5 minutes, turning several times
to ensure even absorption.

2. Meanwhile, spray 10-inch nonstick
skillet with nonstick cooking spray, press
"sausage" slices flat to fit circumference
of bread and cook in skillet 2 minutes;
turn, and brown second side.
Remove from skillet, and set aside.

3. Respray skillet, and cook all bread on
one side over medium heat. Turn bread,
and layer "sausage" slice, cheese slice
and remaining "sausage" slice on inside
of cooked sides of 2 slices. Top filling
with cooked sides of bread, making a
sandwich, with uncooked sides facing
out. Brown bottom slices, and, using
spatula, turn sandwiches over to brown
top slices. Press down on sandwiches
with spatula, and when bottoms are
golden, turn again and cook 2 minutes
more, or until cheese begins to melt.

4. Put sandwiches on plates, top each with
1 Tbs. strawberry jam and strawberries.
Sprinkle with confectioners' sugar.

PER SERVING: 310 CAL; 20G PROT;  10G TOTAL FAT
(1.5G SAT. FAT); 36G CARB; 160MG CHOL; 680MG
SOD; 4G FIBER; 20G SUGARS

FAVA, BEAN AND PASTA TOSS

Serves 6
30 minutes or fewer

A versatile main dish, this works
well as a warm entree or a hearty
salad. If you choose the salad option,
try garnishing the dish with diced
avocados. Pass with toasted focaccia
sprinkled with garlic and olive oil.

1 cup uncooked whole wheat
  spiral pasta
1 19-oz. can fava beans,
  drained and well rinsed
1 15.5-oz. can artichoke hearts,
  drained, well rinsed and
  chopped
1 6-oz. jar water-packed
  roasted red peppers, drained,
  well rinsed and diced
2 pieces oil-packed sun-dried
  tomatoes, drained and diced
1 Tbs. pesto
Salt and freshly ground black
  pepper to taste
1 cup shredded part-skim
  mozzarella cheese

1. Bring large pot of lightly salted water
to a boil, and cook pasta according to
package directions. Drain and rinse.

2. Meanwhile, put beans, artichoke
hearts and red peppers in large mixing
bowl. Stir together tomatoes and pesto,
and stir into bean mixture. Season with
salt and pepper. Add pasta, toss mixture
and top with mozzarella cheese.

PER SERVING: 250 CAL; 15G PROT; 5G TOTAL FAT
(1.5G SAT. FAT); 37G CARB; 5MG CHOL; 620MG
SOD; 8G FIBER; 2G SUGARS