My Vegetarian Recipe of the Day

I first got this recipe from a friend, but I’ve made some additions, subtractions and other changes since then. It’s super easy and perfect for hot summer days when you just don’t feel like cooking. The addition of black beans (canned or homemade) makes it more filling and more capable of standing on its own for a meal.

Gazpacho

5 large tomatoes, chopped (some people prefer to dump the seeds )

2 cucumbers, peeled

1 large onion (preferably red, but I have used yellow)

chopped garlic to taste

1 bunch cilantro

juice of 2 limes (I’ve used about an 1/8 of a cup lemon juice in a pinch— I think you could also substitute balsamic vinegar, just need some acid)

sea salt to taste

1 large can of vegetable juice (I like to use the spicy kind to add a little kick)

2 cups of black beans (1 can or homemade)

Put the veggies (minus the black beans) in the food processor and blend until it’s semi-smooth. Pour the puree into a large bowl and add the veggie juice and black beans and stir well. That’s it. Enjoy with some crusty bread or as a side for quiche or whatever suits your fancy.

Do you need more than snacks to satisfy your hunger on Super Bowl Sunday? These sandwiches are plenty hardy. (Last year I posted a recipe for eggplant heros that would also be good.) This recipe is super easy, as it’s really more assembling than cooking.

Chicken Parmesan Hero Sandwich

2 jars marinara sauce
2 packages prepared soy chicken breaded patties (approx. 8 patties)
4 (12-inch-long) loaves Italian bread, halved lengthwise
1 lb mozzarella, thinly sliced

Preheat oven to 400 F.

Microwave or heat soy chicken patties according to directions on the box. Cut in half.

Arrange bottom halves of bread loaves on a large baking sheet and tops on another large baking sheet, all with cut sides up. Spread 1/4 cup marinara on each top and bottom. Divide soy chicken patties between bottom halves. Top each (open-faced) sandwich with 1/4 cup marinara and one fourth of mozzarella.

Bake open-faced sandwiches in lower third of oven until cheese melts, about 3 minutes. When cheese begins to melt, put tops of loaves in upper third of oven and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn easily). Put tops on bottoms to make sandwiches, then slice into serving pieces.

Even if you’re vegetarian or have vegetarian guests, you’re still going to want dessert, right? In theory, I love pecan pie. But I’ve never found a recipe made without corn syrup, which I don’t eat. These Pecan bars should really make a good stand in. The recipe is from the Barefoot Contessa. Because this is a bar recipe, it should also work in the warmer months as a picnic food.

Pecan Bars

Crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

I’m sure there are plenty of great ways to eat watermelon. Chilled in a lake comes immediately to mind. But I read lots of recipes for watermelon that are, well, let’s just say interesting (watermelon with parmesan anyone?— eww). But I have a dear friend who doesn’t like watermelon. That’s right, ladies and gentlemen, she doesn’t like the official summer fruit. So, what’s she supposed to do on Fourth of July? How can you have Fourth of July without watermelon? Well, now even watermelon haters can include a little watermelon in their Fourth of July vegetarian celebration with these Faux Watermelon Cookies (they’re really just sugar cookies decorated to look like watermelon slices, but they sure are cute). I got the recipe from Fantastic Foods, and you can see pictures there, as well. Now, onto the recipe:

Faux Watermelon Cookies

Sugar Cookie Dough
3 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened (not melted!)
1 1/2 cups granulated sugar
2 eggs
2 teaspoon vanilla extract
6 drops red food coloring
1 cup miniature semi sweet chocolate morsels

Glaze
1 1/2 cups confectioner’s sugar, sifted
2 tablespoons water
15-20 drops green food coloring

Cookies
Sift flour, baking powder, and salt together in a medium sized bowl. Set aside. Beat butter or margarine, sugar, eggs, vanilla, and red food coloring in a large bowl with electric mixer until fluffy. Gradually add flour mixture and stir with wooden spoon until thoroughly mixed. Cover dough with plastic wrap and chill in the refrigerator for two hours.

Preheat oven to 400° F. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out circles with a cookie cutter or other round object, such as a glass or round plastic container. Place circles on ungreased cookie sheet. With a butter knife, carefully slice circle in half and separate by at least 1/2 inch to allow for expansion during baking. Gently press miniature semi sweet morsels into each semicircle. Bake for 6-8 minutes, checking after 6 minutes. Cookies will be done when edges are lightly browned. Do not allow cookies to get too brown.

Remove from oven and allow cookies to cool on cookie sheets for 5 minutes. Remove from cookies sheets to a wire rack and allow to cool completely.

Glaze
In a small bowl mix together all ingredients to form a glaze. You may add drops of water to thin glaze if it is too thick. To decorate the cookies, roll the round end of the cookie in the glaze, allow excess to drip off into bowl. Place cookies back on rack until glaze dries.

Do you dread Fourth of July gatherings because you just can’t stand to look at one more veggie burger or veggie dog? Well, not to fear. We’ll include plenty of recipes that you can enjoy at home or take for potluck if you’re getting together with a group.

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vegetarian recipes

So, I’ve been negligent posting here. I’ve been busy working on a new homeschooling wiki that my husband and I have started. So, as a sign of penitence, today I’m going to post three vegetarian sides to accompany your Father’s Day barbecue.

Paradise Couscous Salad (from Fabulous Foods)

1 cup orange juice
1 cup water
1 teaspoon olive oil
2 cups couscous
2 cups fresh orange sections
1/3 cup dried cranberries
1/2 cup chopped red bell pepper
1/2 cup chopped red onions
1 cup packed baby spinach
1/3 cup coarsely chopped pecans
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Apricot Vinaigrette (recipe follows)

In a medium pot, bring orange juice, water, and olive oil to a boil. Stir in couscous, cover; remove from heat and let stand for 7 minutes. Transfer to a large bowl and fluff with a fork. Add orange sections, cranberries, red pepper, red onions, and spinach, mixing well.

In a small nonstick skillet over medium heat; add pecans. Sprinkle with the sugar and cayenne; sauté several minutes or until pecans begin to brown. Remove from heat and cool, set aside.

Before serving, toss couscous mixture with Apricot Vinaigrette, mixing well. Toss with sugared pecans. Refrigerate until serving.

Apricot Vinaigrette

1/3 cup apricot nectar
1 tablespoon olive oil
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
2 tablespoons sugar

In a small bowl, whisk together apricot nectar, olive oil, vinegar, mustard and sugar.

Grilled avocado, tomato, and red onion salad (From Food Network)

10 tomatoes, quartered
4 avocados, peeled, halved, and pitted
Extra-virgin olive oil, for drizzling
1 red onion, sliced
1/2 lemon
1 cup pesto sauce
1/2 cup pine nuts
Parmiggiano-Reggiano

Preheat a grill over medium heat.
Cover a large tray with tomato quarters, and set aside.
Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.

In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.

Grilled vegetables with chipotle dressing (From Epicurious)

1/4 cup orange juice
1 tablespoon finely chopped canned chipotle chilies
1 teaspoon ground cumin
1/3 cup olive oil
3 plum tomatoes, quartered lengthwise
1 medium zucchini, trimmed, cut lengthwise into 1/4-inch-thick slices
1 medium-size yellow crookneck squash, trimmed, cut lengthwise into 1/4-inch-thick slices
1 Japanese eggplant, trimmed, cut lengthwise into 1/4-inch-thick slices
1 red onion, cut into 1/3-inch-thick slices
1 chayote squash, peeled, cored, cut into 12 wedges

Whisk first 3 ingredients in small bowl. Add oil and whisk until well blended. Season dressing with salt and pepper.
Prepare barbecue (medium-high heat). Place all vegetables on 2 large baking sheets. Brush vegetables with 1/4 cup dressing. Grill vegetables until tender and beginning to brown, turning occasionally, about 5 minutes for tomatoes, zucchini, yellow squash, eggplant and onion and 15 minutes for chayote squash.

Separate grilled onion slices into rings. Arrange all grilled vegetables on platter. Drizzle remaining dressing over. Sprinkle with salt and pepper. Serve warm or at room temperature.

I came across this recipe on an MSN group called Vegetarian Soul Food. You should check it out, even if you don’t try this recipe. Many of the recipes there would be great for a Memorial Day vegetarian picnic or any other time this summer that you’d like to grill. I bet it would even be tasty on the George Foreman grill

TEX-MEX VEGGIE BURGERS

1 15 1/4-ounce can whole kernel corn, drained, 1/2 cup liquid reserved

1/2 cup plus 1 tablespoon cornmeal

1/2 cup finely chopped onion

1/3 cup finely chopped red bell pepper

1/2 teaspoon grated lime peel

1/4 cup cooked white rice

3 tablespoons chopped cilantro

4 teaspoons diced jalapeño chili
1/2 teaspoon salt
1/2 teaspoon ground cumin

Nonstick vegetable oil spray

4 no-lard 9- to 10-inch-diameter flour tortillas (99% fat-free)
8 tablespoons light sour cream
8 tablespoons purchased salsa

Blend 1/2 cup corn kernels and 1 tablespoon cornmeal in processor until moist clumps form. Add 3/4 cup corn kernels; process 10 seconds (reserve remaining corn for another use). Transfer corn mixture to heavy medium nonstick saucepan. Add 1/2 cup corn liquid, onion, bell pepper and lime peel. Cover and cook over very low heat until thick and firm, stirring often, 12 minutes. Mix in rice, cilantro, jalapeño, salt and cumin. Drop 1/4 of mixture onto each of 4 pieces of foil; press pieces into 3/4-inch-thick patties. Let stand until completely cool.

Prepare barbecue (medium heat). Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side. Grill tortillas until pliable, about 30 seconds per side. Transfer tortillas to plates. On each tortilla place 1 burger, 1/4 of sour cream and 1/4 of salsa. Fold tortillas over to enclose.

Makes 4 Servings

Every picnic needs a good dessert, and these brownie bars are a great option. They’re somewhere between brownies and cookie bars— hence, the name. They will pack really well, either precut of in the pan if you’re travelling to a picnic.

Chocolate Chip Brownie Bars

1 1/3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup packed brown sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 cup chocolate chips

Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 x 1-3/4 inch pan.

Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Stir in the flour mixture, the nuts, and chocolate chips until well blended. Spread evenly in prepared pan. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.

** A couple of notes. I melted the butter and just mixed this all by hand, rather than messing with a mixer, and it worked out just fine. Altogether it took about 10 minutes to prepare. Also, feel free to use other stir-ins (the recipe is very forgiving). You could use chopped up candy bars or white or peanut butter chips— whatever is appealing to you.

I’ve made this in the past and have gotten really good reviews. I think the combination of chickpeas (which I consider more Middle Eastern) with the Mexican spices is really interesting. This recipe works well cold, hot, or room temperature.

Mexican chickpea salad

4 cups cooked chickpeas , or 4 cups drained canned chickpeas (from two 15 oz. cans), rinsed
1 med. onion, minced
2 cloves garlic, minced or pressed
3 jalapeno chiles, seeded and minced
2 canned chipotle chiles in sauce, rinsed, seeded and minced (optional)
3 medium tomatoes, peeled, seeded and chopped (optional)
4 T extra-virgin olive oil
4 T fresh lime juice, or more to taste
3 T chopped fresh cilantro
salt and freshly ground black pepper

Combine all the ingredients and let marinate for 2 hours. Adjust the salt and pepper and the lime juice to taste. Serve slightly cool.

I’m a sucker for pesto, and I’ll put it on just about anything I can think of. This is a super easy and delicious change of pace from mayo or mustard potato salad. People will be impressed with your sophisticated offering. It’s up to you whether you want to share how simple it is.

Pesto pasta salad

about 3 lbs. red potatoes
1 tsp salt
one recipe parsley pesto (recipe follows)

Quarter the potatoes and boil in water with 1 t. salt (or to taste) for about 20 minutes, until tender. While they’re boiling, prepare the pesto. Drain the potatoes. Add pesto and stir until mixed.

That’s it. It’s that simple. If you want to get really fancy, you could add some sliced green onions or maybe some hard boiled eggs or nuts or tomatoes, but it’s really delicious, as is.

Parsley Pesto

1/2 cup walnuts or pecans
1/2 cup Parmesan cheese, freshly grated or parmigiano reggiano
1 bunch parsley
3 garlic cloves (or more depending on how much you like garlic— I use about 6)
2/3 cup extra-virgin olive oil
1/2 tsp salt
1/2 tsp black pepper, freshly ground

Blend garlic, parsley, nuts, salt, pepper and cheese in a food processor or blender. Add the olive oil in a steady stream and process until just combined. If too thick, add a bit of the cooking liquid from the potatoes.

In preparation for Memorial Day and the official beginning of summer, I’ll be posting vegetarian picnic recipes over the next couple of weeks. If any of you have any recipes you would like to share, please email them to me at info@mantyweb.com. I’ll be happy to post them. And if you have a blog or a website with vegetarian recipes, send me a vegetarian picnic recipe, and I’ll link to you and, hopefully, send some traffic your way.