Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [42]
Winter Vegetable Stew with Moroccan Flavors [>]
Coconut-Vegetable Curry with Cashews [>]
Curried Chickpeas with Roasted Cauliflower and Spinach [>]
Pasta
Risotto-Style Penne with Tomatoes and Ricotta Salata [>]
Orecchiette with Ricotta, Broccoli Rabe and Blistered Cherry Tomatoes [>]
Gnocchi with Green Beans and Walnut Pesto [>]
Polenta
Twice-Cooked Polenta Gratin [>]
Three-Mushroom Ragu with Stovetop Polenta [>]
Double-Corn and Jalapeño Polenta Gratin [>]
Eggs
Skillet-Baked Eggs with Blistered Cherry Tomatoes [>]
Zucchini and Red Onion Mini Omelets with Romesco Sauce [>]
Quick Supper Frittata [>]
A vegetarian main dish need not be daunting. Think of the traditional meat, potato and vegetable main dish, then exclude the meat, reconceptualize the potato as any starch, increase the quantity and move it to the center of the plate. The array of starches available is almost endless: bulgur, polenta, quinoa, rice, beans and pasta, to name a few. Add one or two vegetable side dishes, and dinner is ready. Almost.
For excitement, richness, crunch and bold flavors, add spices, a shower of chopped fresh herbs, sautéed garlic, squirts of fresh lemon or lime juice, strips or gratings of orange or lemon zest, a topping of cheese and/ or a sprinkling of toasted nuts or seeds.
Toasted Quinoa with Spinach, Blistered Tomatoes and Walnuts ([>]) is a perfect illustration of how to elevate a vegetarian main dish from ho-hum to memorable. First, toast the quinoa in olive oil to impart a rich, nutty taste. Blister grape or cherry tomatoes in hot olive oil and watch the juices turn sweet and syrupy. Barely wilt the spinach so it remains fresh and flavorful. Add crunch and richness with walnuts and cheese and fresh brightness with torn basil leaves.
To add a spark to your vegetarian kitchen, keep these ingredients and tips in mind:
The most-used spices in my spice drawer are ground cumin, cinnamon, chili powder, smoked paprika (preferably Pimentón de la Vera; see [>]), Madras curry powder and an exotic Moroccan spice blend called ras el hanout (see [>]).
Keep ginger fresh in the freezer, grating it still frozen on a rasp grater (Microplane) as needed. If you use it frequently, store ginger in the vegetable drawer of your refrigerator, wrapped in a paper towel, not plastic.
Grate garlic, orange and lemon zest, ginger and cheese on a rasp grater.
If possible, shop where fresh herbs are sold in bunches instead of small plastic boxes. Herbs remain perky in a wide-mouthed container half filled with water and covered with an inverted plastic bag. Add fresh water to the container every few days. Wash the herbs just before using.
A combination of chopped dill, mint and basil adds a fresh taste to almost any dish. For an extra jolt of flavor, place a ½-inch-wide strip of lemon or orange zest under the herbs and chop them together.
For a fresh, bright taste, squirt fresh lemon or lime juice on a dish just before serving.
STIR-FRIED TOFU WITH OYSTER MUSHROOMS, BELL PEPPERS AND SPINACH
Stir-Fried Tofu with Oyster Mushrooms, Bell Peppers and Spinach ([>])
Tofu is the perfect background for zippy marinades and flavorful ingredients. Here I use oyster mushrooms, but shiitake, big white button or another exotic variety also works. Serve plain or over rice, quinoa or other grain.
Cook Time: 15 minutes
Serves: 4
1 block (16 ounces) firm tofu, drained
Marinade
¼ cup orange juice
2 tablespoons tamari or soy sauce
2 tablespoons unseasoned Japanese rice vinegar
1 tablespoon honey, maple syrup or agave nectar (see [>])
1 teaspoon toasted sesame oil
1½ tablespoons cornstarch
½ teaspoon coarse salt
Pinch of crushed red pepper
3 tablespoons peanut oil
8 ounces multicolored mini bell peppers (about 8), left whole, or 1 large red bell pepper, cut into 1- by ½-inch pieces
8 ounces oyster mushrooms, including stems, cut into ½-inch pieces (about 3 cups)
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons grated orange zest
1 garlic clove, grated
1 bag (5–6 ounces) baby spinach, rinsed and drained (about