Saturday, February 26, 2011

Meatless main meal recipes

As promised, here are a few of what is likely to become a long list of my favorite vegetarian recipes. These two originally appeared in Better Homes and Gardens Easy Vegetarian Meals, (c) 2002. I've loaned the book out to more than one omnivorous friend in the past, and they've all found recipes in it that they enjoyed. Unfortunately, the book is out of print. However, you can occasionally find a copy of this gem on sale online. It also touts that the meals in it are "ready in less than 30 minutes!"

Recipe #1: Garlic Couscous with Eggs & Salsa
Note: "using preseasoned couscous instead of plain adds flavor and subtracts steps, appeasing both appetites and the clock on a busy day. Balsamic vinegar elevates a simple vegetable salsa notches above the usual."
Serves: 4
Start to finish: 25 minutes
Editor's note: Since eggs are a focal point of this meal, I recommend good quality, fresh, local, organic free-range eggs (and not just for this recipe, but always!)
  • 1  5.8 oz pkg roasted garlic and olive oil couscous, toasted pine nut couscous or tomato-lentil couscous, 2/3 c plain couscous
  • 1  c chopped tomato
  • 1  c chopped zucchini
  • 2  t olive oil
  • 1  t balsamic vinegar
  • 1  clove garlic, minced
  • 1  T butter
  • 4  beaten eggs
  1. Prepare couscous according to pkg directions
  2. Meanwhile, for salsa, in a small bowl, stir together tomato, zucchini, oil, vinegar and garlic; set aside.
  3. In a medium skillet, melt butter over medium heat; pour in eggs. Cook eggs over medium heat, w/o stirring, until eggs begin to set on the bottom and around the edge.
  4. Using a spatula, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking eggs over medium heat for 2 to 3 minutes or until they are heated through, but still glossy and moist. Remove from heat. Stir eggs into couscous. Season to taste with S&P. Serve with salsa.
Recipe #2: Spicy Quinoa Chili
Note: "a nutritious grain gives chili hot-heads a healthy reason to get fired up. Rather than the usual beans, nutty quinoa (KEEN-wah) ties the ingredients all together for a chili with novel texture but the same ol' heat."
Serves: 4
Start to finish: 30 minutes
Editor's note: I personally prefer to add beans to this chili, so you'll see them bracketed throughout the recipe. Quinoa is a complete protein, so they aren't necessary to make this a healthful meal.
  • 1  large onion, chopped
  • 4  cloves garlic, minced
  • 4  t hot pepper oil or olive oil
  • 2  14.5-oz. cans vegetable broth
  • 2  c water
  • 1  10-oz. can chopped tomatoes with green chili peppers, undrained
  • 4  t ground cumin
  • 2  t chili powder
  • 1  t ground coriander
  • 1  c quinoa, rinsed and drained
  • 4  plum tomatoes chopped
  • [1  15-oz. can kidney beans]
  1. In a large saucepan cook onion and garlic in hot oil over medium-high heat until tender. Stir in  broth, water, undrained canned tomatoes, cumin, chili powder and coriander. Stir in quinoa [and beans].
  2. Bring to boiling, Reduce heat and simmer, covered, about 20 minutes or until quinoa is tender. Remove from heat; stir in chopped plum tomatoes.

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