No meat, please: how to savor the freshest flavors - and favorite foods - of summer - includes daily food guide for vegetarians and recipes - Special Issue: Quick, Light & Healthy

Sunset, Summer, 1997 by Andrew Baker

Whether you're a dedicated vegetarian or a part-time one, navigating the path of meat-less cooking requires creativity. We've taken care of that in the following recipes. All you have to do is gather up your grains, greens, and beans and start cooking.

Not interested in going meatless? Fine. Serve one or more of these as side dishes.

Roasted Mushrooms with Fresh Corn Polenta

SERVES 4

Prep and cook time: About 35 minutes

Notes: You can substitute 8 smaller portabella mushrooms (1 1/2 to 2 lb. total), 18 shiitake mushrooms (about 3/4 lb. total), or 1 pound oyster or button mushrooms, Garnish with parsley sprigs.

4 large portabella mushrooms (1 1/2 to 2 lb. total) About 3 tablespoons balsamic vinegar 1 tablespoon olive oil 4 cups vegetable broth 1/2 cup minced onion 1/4 cup polenta 4 cups fresh corn kernels (about 4 large ears) or frozen corn kernels Salt

1. Rinse mushrooms; trim stems and discard or save for another use. Drain caps on paper towels.

2. Mix 3 tablespoons vinegar with oil; evenly brush on all sides of mushrooms. Lay mushrooms, cap side up, slightly apart in a 10- by 15-inch pan.

3. Bake in a 400 deg oven until juicy and dark brown, 20 to 25 minutes (turn mushrooms over after the first 10 minutes).

4. Meanwhile, in a 10- to 12-inch frying pan, combine broth, onion, and polenta. Bring to a boil over high heat and stir often for 10 minutes.

5. Add corn and simmer until mixture is as thick as catsup, about 15 minutes more.

6. Spoon polenta onto hot plates and top each serving with a mushroom. Add balsamic vinegar and salt to taste.

Per serving: 256 cal., 27% (68 cal.) from fat; 8.3 g protein; 7.6 g fat (0.8 g sat.); 46 g carbo (7.2 g fiber); 1,027 mg sodium; 0 mg chol.

Red Pepper Flan with Bean Salad

SERVES 4

Prep and cook time: About 35 minutes

Notes: If making ahead, cool flan, cover, and chill up to 1 day. Garnish with cilantro leaves.

1 jar (15 oz.) roasted red peppers, drained 3 large eggs 1/4 cup vegetable broth 1 can (about 15 oz.) black beans, drained 1 cup finely chopped peeled jicama 1/4 cup crumbled feta cheese 3 tablespoons lime juice 1/3 cup minced fresh cilantro 2 tablespoons chopped green onion 2 teaspoons honey 1/4 teaspoon hot chili flakes 4 to 8 large butter lettuce leaves, rinsed and crisped

1. In a blender or food processor, smoothly puree peppers, eggs, and broth. Pour mixture equally into 4 ramekins or baking dishes (each 2 in. deep, 3/4 cup).

2. Set ramekins in a large pan (at least 2 in. deep). Set pan on center rack of a 325 deg oven. Pour boiling water into pan up to top of pepper mixture.

3. Bake until flans no longer jiggle in center when gently shaken, 25 to 35 minutes. Lift from water.

4. Meanwhile, in a small bowl, combine the beans, jicama, feta cheese, lime juice, cilantro, green onion, honey, and chili flakes. Mix well.

5. Set each ramekin on a plate and spoon bean salad onto lettuce leaves alongside.

Per serving: 227 cal., 26% (59 cal,) from fat; 12 g protein; 6.5 g fat (2.4 g sat.); 29 g carbo (6.5 g fiber); 781 mg sodium; 167 mg chol.

Soft Tacos with Beans

SERVES 4

Prep and cook time: About 30 minutes

12 corn tortillas (5 to 6 in. wide)

1 onion (about 1/2 lb.), chopped

1/4 cup ground New Mexico or California chilies

1 tablespoon all-purpose flour

1 teaspoon ground coriander

1 cup vegetable broth

2 cans (15 oz. each) kidney, black, cannellini, lima, or pinto beans, rinsed and drained

2 cups shredded lettuce

1 cup (1/4 lb.) shredded cheddar cheese

3/4 cup sour cream (optional)

Lime wedges

Salt

1. Lightly brush tortillas with water, then stack, wrap in foil, and seal.

2. Warm tortillas in a 325 deg oven until hot and steamy, about 20 minutes.

3. Meanwhile, in a 3- to 4-quart pan, frequently stir onion and 2 tablespoons water over high heat until onion is limp and tinged with brown, 8 to 10 minutes.

4. Remove the onion from the heat; stir in the ground chilies, flour, and ground coriander. Gradually blend in the broth.

5. Stir over high heat until mixture boils. Add beans, reduce heat, and simmer. covered, until beans are hot, about 5 minutes, stirring occasionally.

6. Remove 1 cup beans from pan and coarsely mash; return to pan.

7. Present the beans, tortillas, lettuce, cheese, sour cream, and lime wedges in separate bowls.

8. To make tacos, fill tortillas with beans, lettuce, cheese, and sour cream; add lime juice and salt to taste and roll up to eat.

Per serving: 509 cal., 25% (126 cal.) from fat; 26 g

protein; 14 g fat (6.5 g sat.); 74 g carbo (16 g fiber); 856 mg sodium; 30 mg chol.

Almond-Zucchini Stir-Steam

SERVES 6

Prep and cook time: About 25 minutes

6 zucchini (about 2 lb. total) 1/2 cup silvered almonds 2 cloves garlic, minced or pressed About 2 tablespoons soy sauce 3 cups hot cooked rice

1. Trim and discard zucchini ends. Cut zucchini into sticks about 2 inches long and 1/4 inch thick; set aside.

2. Toast almonds in a 10- to 12-inch frying pan over medium heat, shaking pan often, until almonds are deep gold, 4 to 5 minutes. Pour from pan and set aside.

3. To pan add zucchini, garlic, and 2 tablespoons water. Over high heat, turn zucchini frequently with a wide spatula until tender-crisp to bite and liquid is evaporated, about 8 minutes. Add 2 tablespoons soy sauce; mix.