|
Dover Post
  • Meatless dishes that won’t have you missing out

  • Meatless Mondays have become popular over the past several years. The idea is that you give up eating meat one day a week, whether it’s to save money or curb environmental impact. It’s a great idea. The only problem is that vegetarian foods tend to either be expensive or unappealing. The other aspect of vegetarian...
    • email print
      Comment
  • Meatless Mondays have become popular over the past several years. The idea is that you give up eating meat one day a week, whether it’s to save money or curb environmental impact. It’s a great idea. The only problem is that vegetarian foods tend to either be expensive or unappealing. The other aspect of vegetarian items, which has always bothered me, is a lot of it is highly processed. Have you ever thought about what they would have to do to tofu to give it the same taste and texture as chicken? I’m sure it’s not an appetizing process.  I’ve whipped up three recipes that can help you cut down on your meat intake without skimping on flavor.
    The spaghetti squash casserole I’m sharing is 90 percent vegetables. Rather than using noodles it uses spaghetti squash, which has a noodle-like texture with the added benefit of vitamins and nutrients. The assortment of summer vegetables and the pesto sauce keep this dish light and flavorful.
    As for the mushroom ragu over polenta, this dish is hearty and comforting without being calorie heavy. The sauce takes a bit of time, but your patience will be rewarded. The mushrooms infuse the sauce with a robust flavor. Serving it over polenta gives the dish a gourmet flair.
    The thing I love about the Mediterranean hummus sandwich is that on Sunday I can roast up a batch of vegetables and have lunch covered for the rest of the week. I have to warn you though, when using a mandolin slicer − like the one called for slicing the eggplant for this recipe − always use the hand guard. If you don’t believe me, I’ll offer to show you the scar on my thumb and the emergency room bill that proves my point.
     
    To contact Sarah, email sarah.barban@doverpost.com.
     
     Spaghetti Squash Casserole
    1 spaghetti squash, cut in half lengthwise
    1 zucchini, diced
    2 yellow squash, diced
    1 bell pepper, diced
    8 oz. baby bella mushrooms, sliced
    1/2 an onion, diced
    1 cup pesto, homemade or store-bought
    1 cup ricotta
    2 cups mozzarella
     
    Preheat oven to 350 degrees. Roast the spaghetti squash for 30 minutes or until the flesh easily pulls away in long noodle-like strands. While the squash is baking, sauté the remaining vegetables. Combine the squash and vegetables. Mix the pesto and ricotta and toss with the squash. Transfer the mixture to a 9-by-13 baking dish, top with the mozzarella and bake for 30 minutes. Serves six.
    Page 2 of 2 -  
    Mushroom Ragu with Polenta
     
    Ragu
    4 oz. shitake mushrooms
    8 oz. baby bella mushrooms
    8 oz. button mushrooms
    1/2 onion
    1/4 vegetable stock
    1 teaspoon rosemary
    1/2 teaspoon thyme
    1 tablespoon sugar
    28 oz. can crushed tomatoes
     
    Polenta
    3 cups vegetable stock
    1/2 cup white wine
    3/4 coarse ground cornmeal
    2 tablespoons butter
    1/4 cup cream
    1/2 cup parmesan cheese
     
    Slice all the mushrooms and dice the onion. Heat a little olive oil over medium heat and toss in the onion. Once the onion is translucent add in the mushrooms, stock and herbs. Cook until the mushrooms are tender. Add in the tomatoes and sugar. Increase heat to medium and cook until the mixture bubbles. Reduce the heat to a simmer and cook for 45 minutes or until sauce is thick. While the sauce is cooking, prepare the polenta. Heat the stock in a medium sauce pan over medium heat until it begins to boil. While whisking, slowly sprinkle the cornmeal into the stock. If you go too fast you’ll end up with lumps so be patient. Reduce the mixture to a simmer and cook, stirring frequently, for 20 minutes. Add in the butter, cream and parmesan. Spoon the polenta into bowls and top with the Ragu. Serves six.
     
    Mediterranean Veggie Sandwich
    1 egg plant
    1 bell pepper, sliced
    2 protobella mushroom caps, sliced
    8 slices whole wheat bread
    spinach
    Hummus
     
    Preheat oven to 475 degrees. Using a mandolin slicer, slice the eggplant into 1/8-inch slices. Place the eggplant, mushrooms and peppers on two baking sheet and toss with olive oil and salt. Roast for 10 minutes then rotate the pan and roast for another 10 minutes. Take two slices of whole wheat bread and spread each slice with a thin layer of hummus. Add 1/4 of the roasted veggies and top with spinach. Makes four sandwiches.

        calendar