Spectacular sides

Vegetarian Times, Nov, 1998 by Kathy Farrell-Kingsley

Let these tempting low-fat dishes be the highlight of your holiday feast.

Side dishes have always been stars in the making, and now's the time for them to shine. For years, nutritionists and other health experts have been telling us to move those all-important vegetables, legumes and fruits to center stage. With restaurant chefs, cookbook authors and home cooks paying more attention, these unheralded supporting players have finally been spruced up, spiced up and given all the glamour they need to play a leading role.

Vegetarian Times Complete Thanksgiving Cookbook (Macmillan, 1998) showcases them in multiple menus. The book includes more than 175 recipes for creating sumptuous meatless holiday feasts. But you don't have to wait for Thanksgiving to enjoy our supersides; they're delicious all year-round. Here are our top choices from our favorite new book.

Corn and Shiitake Mushrooms

6 SERVINGS LACTO 30

This simple yet elegant side dish takes only minutes to prepare.

2 Tbs. butter or margarine
8 oz. shiitake mushrooms, stemmed
16-oz. bag frozen corn or 6 ears corn,
  kernels removed
3 Tbs. chopped fresh mint
1/2 tsp. salt
Freshly ground pepper to taste

In Large Skillet, melt butter or margarine over medium heat. Add mushrooms and cook, stirring often, until softened, about 2 minutes. Add remaining ingredients; cook, stirring often, 3 more minutes. Serve hot.

Per serving: 105 cal.; 3g prot.; 2g TOTAL (0 sat. fat); 23g carb.; 4mg chol.; 213mg sod.; 1g fiber.

Orange-Glazed Snow Peas

6 SERVINGS LACTO 30

Cloves and cardamom give this citrus)/ glaze a rich flavor.

1/2 cup fresh orange juice
2 Tbs. julienned orange zest
2 Tbs. honey
1 Tbs. butter or margarine
1/8 tsp. ground cardamom
Dash ground cloves (optional)
1 1/4 lbs. snow peas, strings removed

In Small Saucepan, combine all ingredients except snow peas. Bring mixture to a boil. Reduce heat and simmer until liquid is reduced to about cup. Blanch snow peas in boiling water about 30 seconds; drain. Immediately transfer snow peas to serving dish. Pour orange sauce over snow peas and toss to coat. Serve hot.

Per serving: 90 cal.; 3g prot.; 2g total fat (0 sat. fat); 15g carb.; 0 chol.; 245mg sod.; 3g fiber.

Thyme-Infused Vegetables

8 SERVINGS DAIRY-FREE

Roasted root vegetables are always a treat. The natural sugar in the vegetables caramelizes during roasting and creates a sweet-savory flavor. Feel free to alter proportions of vegetables to suit your guests' preferences.

8 medium shallots, peeled
2 medium red-skin potatoes, cut into
  1 1/2-inch cubes
2 medium turnips, cut into
  1 1/2-inch cubes
2 medium parsnips, peeled and cut into
  1 1/2-inch cubes
4 medium carrots, peeled and cut into
  1 1/2-inch pieces
1 small rutabaga, peeled and cut into
  1 1/2-inch cubes
2 cloves garlic, minced
1/4 cup olive oil
1 Tbs. chopped fresh thyme
Salt and freshly ground black pepper

Preheat oven to 450 [degrees] F. In a large bowl, combine vegetables, garlic, oil, thyme, salt and pepper; toss to evenly coat. Transfer coated vegetables to a baking dish and bake until tender and browned, 35 to 40 minutes. Serve warm.

Per serving: 137 cal.; 2g prot.; 7g total fat (1g sat. fat); 17g carb.; 0 chol.; 99mg sod.; 3g fiber.

Wild Rice with Apricots

8 SERVINGS DAIRY-FREE

This dish is great on its own or served in baked acorn squash halves and topped with Mushroom Gravy (see recipe, p. 69) as a main dish.

1 cup uncooked wild rice
3 cups water
1/2 tsp. salt
2 to 4 Tbs. soy margarine or butter
2 medium shallots, minced
1 clove garlic, minced
1 cup drained, canned apricot halves,
  chopped
1/4 cup chopped fresh parsley
1/4 tsp. freshly ground black pepper

Cook rice with water and 1/4 teaspoon salt in a medium saucepan, covered, until grains split open, about 60 minutes. Drain any excess water and allow rice to cool.

Melt margarine or butter in a small skillet; add shallots and garlic, and cook, stirring often, 2 minutes. Transfer vegetables to a medium bowl and add rice, apricots, parsley, pepper and remaining 1/4 teaspoon salt; mix well.

Preheat oven to 350 [degrees] F. Transfer rice mixture to a medium baking dish, cover and bake 15 minutes. Serve hot or at room temperature.

Per serving: 149 cal.; 4g prot.; 3g total fat (0 sat. fat); 28g carb.; 0 chol.; 150mg sod.; 1g fiber.

Bulgar-Almond Stuffing

8 SERVINGS DAIRY-FREE

Here's a crunchy stuffing made of bulgur, apples and almonds. Try substituting hazelnuts, pecans, pine nuts or walnuts for the almonds.

1 1/2 cups bulgur (see glossary, p. 119)
2 1/2 cups boiling water
  to 1 cup sliced almonds or other nuts
1 bunch (about 8) green onions,
  thinly sliced
1 medium Rome or Cortland apple,
  peeled and chopped
1/4 tsp. dried thyme
Salt and freshly ground pepper to taste
2 to 3 Tbs. soy margarine or butter

Put bulgur into a medium bowl. Pour in water, cover and let sit for 1 hour.

Preheat oven to 350[degrees] F. When water is absorbed, add nuts, green onions, apple, thyme, salt and pepper; toss well. Transfer mixture to a medium baking dish.