Vegan & Vegetarian Articles

Article / Updated 04-26-2016

This classic 1950s three-bean salad tastes much better when made with cooked dried beans and fresh green beans, rather than canned beans. Prepare the salad the day before because the beans need to marinate overnight in the vinaigrette. Preparation time: 5 minutes, plus marinating overnight Yield: 8 servings 1 small green bell pepper 1 small onion 2 cups cooked red kidney beans 2 cups cooked chickpeas 1 pound green beans, cut into 1-inch pieces and cooked 1/4 cup vegetable oil 1/3 cup white vinegar 1/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon black pepper Core, seed, and finely chop the bell pepper. Finely chop the onion. Combine the bell pepper, onion, kidney beans, chickpeas, and green beans together in a large storage container or glass jar. In a small bowl, whisk together the vegetable oil, vinegar, sugar, salt, and black pepper. Pour the vinaigrette over the beans and toss. Cover and refrigerate for 24 hours before serving. Per serving: Calories 230 (From fat 74); Fat 8g (Saturated 1g); Cholesterol 0mg; Sodium 151mg; Carbohydrate 33g (Dietary fiber 8g); Protein 9g.

Article / Updated 03-26-2016

Serve spicy falafel in a sandwich, as an appetizer, or as a snack. Falafel is made of soaked dried chickpeas, not cooked or canned ones. When the falafel balls are deep fried, the chickpeas become cooked. Be sure to fry safely when you make falafels. Preparation time: 25 minutes, plus 12 hours soaking time Cooking time: 10 minutes Yield: 8 servings Keeping kosher: Pareve 2 cups dried chickpeas (also called garbanzo beans) (12 ounces) 16 large garlic cloves 1/4 cup small cilantro sprigs 1 slice stale unsweetened white bread, crusts removed 2 tablespoons ground coriander 1 1/2 tablespoons ground cumin 2 1/2 teaspoons salt 2 teaspoons ground black pepper 1/4 teaspoon cayenne pepper 2 tablespoons flour About 6 cups vegetable oil (for frying) Spread chickpeas on a plate and discard any stones. Put chickpeas in a bowl of cool water that generously covers them. Soak them in the water overnight or for 12 hours. Drain in a colander and rinse. Peel the garlic and mince it in a food processor. Add cilantro to the processor and chop it with garlic. Sprinkle the bread with about 2 tablespoons water; squeeze dry. Add bread and chickpeas to processor and grind mixture until fine. Add ground coriander, cumin, salt, pepper, cayenne, and flour. Process to mix. Transfer to a bowl. Knead thoroughly with your hands. You want to be sure mixture is well blended and evenly moistened. If the mixture feels too dry to shape in balls, add more water, 1 tablespoon at a time, until it’s lightly moistened. Take 1 tablespoon of mixture and squeeze to compact it, then press it to a ball. Roll ball lightly between your palms to give it a smooth round shape. Repeat Steps 13 and 14 with the remainder of the mixture. Heat the oil to about 350 degrees. Use a deep frying thermometer to measure the oil’s temperature. Carefully slip in 1/4 to 1/3 of the falafel balls. Don’t drop them into the oil from high up, or you’ll splash the oil, making a mess and possibly causing burns. Fry for 3 minutes, or until falafel balls are deep golden brown and coating is crisp. Drain briefly on paper towels. If the oil temperature has decreased, reheat it before adding more falafel balls. Repeat Steps 17 through 19 for the remaining uncooked falafel balls. Serve hot.

Article / Updated 03-26-2016

This recipe is a classic and simple version of good old American macaroni and cheese. You can customize this macaroni and cheese recipe by making substitutions, alterations, and additions. The ways you can change this classic are limited only by your imagination. Preparation time: About 25 minutes Cooking time: About 25 minutes Yield: 4 servings 2 cups elbow macaroni 2 1/2 cups milk 5 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon paprika Generous dash of Tabasco sauce, or to taste 2 cups grated sharp cheddar cheese Salt and pepper 1/2 cup cubed Italian fontina cheese 1 cup fresh white bread crumbs Preheat the oven to 350 degrees F. Bring a 4- or 5-quart pot of lightly salted water to a boil. Add the macaroni and cook for about 6 to 8 minutes, or until just tender. Be careful not to overcook. The macaroni softens even more when it’s baked. Heat the milk almost to the boiling point in a small saucepan over medium-low heat. Melt 3 tablespoons of the butter in a large saucepan over medium heat. Add the flour and whisk constantly over low heat for 1 to 2 minutes. Don’t let it brown. Gradually whisk in the hot milk. Add the paprika and Tabasco sauce. Cook over medium heat for 2 to 3 minutes or until the sauce thickens, whisking occasionally. Whisk in the grated cheddar cheese and remove from the heat. Season to taste with salt and pepper. Drain the macaroni as soon as it’s done. Return it to the pot. Add the cheese sauce and the cubes of fontina cheese, stirring well to blend. If the macaroni cooks before you finish making the sauce, drain it and set aside. Use 1 tablespoon of the butter to grease a deep, 2- to 3-quart casserole dish fitted with a lid. Add the macaroni and cheese mixture. Cover and bake for 20 to 25 minutes, until hot. Melt the remaining tablespoon of butter in a small skillet. Add the breadcrumbs and sauté over low heat, stirring constantly, until they’re moistened but not browned. Carefully remove the casserole from the oven. Raise the oven temperature to broil. Spread the breadcrumbs evenly over the macaroni and cheese. Return the casserole to the oven, uncovered, and broil for 1 to 2 minutes, or until the crumbs are crisp and browned. Serve immediately. Per serving: Calories 732 (From fat 392); Fat 44g (Saturated 27g); Cholesterol 134mg; Sodium 743mg; Carbohydrate 55g (Dietary fiber 2g); Protein 30g.

Article / Updated 03-26-2016

This rigatoni with eggplant recipe hails from Sicily. Traditionally, the eggplant is fried. This version sautés the eggplant with the other vegetables to make the dish lighter. Preparation time: 20 minutes Cooking time: 45 minutes Yield: 4 servings 1/4 cup olive oil 5 cloves garlic 1 medium onion 1 teaspoon hot red pepper flakes Fresh thyme, or 1/4 teaspoon dried thyme Fresh oregano, or 1/4 teaspoon dried oregano 1/4 cup white wine 1 large eggplant 14-ounce can plum tomatoes 1/2 to 1 cup water (depending on how much moisture is needed) Fresh basil, or 1 tablespoon dried basil Fresh parsley, or 2 teaspoons dried parsley Salt and pepper to taste 1 1/2 tablespoons kosher salt 1/2 pound rigatoni 1/4 cup grated Parmigiano-Reggiano Peel and chop the garlic clovers. Chop the onion. In a large saucepan, heat the olive oil, garlic, onion, and red pepper flakes and cook over medium heat for 2 to 3 minutes. Chop the fresh thyme and oregano. If you’re using dried herbs, just skip this step. Add 1 teaspoon fresh thyme and 1 teaspoon fresh oregano, then cook for 1 to 2 minutes. Add the wine and allow it to reduce slightly. Cut the eggplant into 1/2-inch cubes. Stir the eggplant into the saucepan and lower the heat to low-medium. Cover and cook, stirring occasionally, until the eggplant becomes soft and its juices have evaporated, about 20 minutes. Add the tomatoes and water to the saucepan. Simmer for 15 minutes. Chop the fresh basil and fresh parsley. If you opt for dried herbs, you don’t need to chop them. Add 1/4 cup fresh basil and 2 tablespoons fresh parsley, and season with salt and pepper. Cook for 3 to 4 minutes. While the sauce simmers, bring 4 quarts water to a boil. Add the kosher salt and rigatoni, mix well, and cook until al dente. Drain the pasta. Add the pasta and Parmigiano-Reggiano cheese to the pan with the sauce. Mix well. Serve immediately.

Article / Updated 03-26-2016

Deluxe corn bread casserole falls somewhere between really moist corn bread and a cheesy spoonbread. The casserole starts with a box mix, so you can make this side dish in no time flat. Kids and adults will love it; and it's the perfect accompaniment to chicken, turkey, and even meat loaf. If you're short on oven space — especially at holiday time — you can bake this dish for the first 30 minutes and then set it aside for a few hours. Just pop it in the oven with the cheese on top 15 minutes before you're ready to eat. Try this recipe once, and it will be on your short list of fast and easy favorites! Deluxe Corn Bread Casserole Preparation time: 5 minutes Baking time: 45 minutes Yield: 8 to 10 servings 1 box Jiffy brand cornbread mix 1 can (14-1/2 ounces) creamed corn 1 can (15 ounces) whole corn kernels, drained 2 large eggs 1 cup sour cream 1/4 cup butter or margarine, melted 1/4 to 1/2 cup shredded Cheddar cheese 1. Preheat the oven to 350 degrees. In a large mixing bowl, mix together the cornbread mix, creamed corn, corn kernels, eggs, sour cream, and butter. Transfer to a 13-x-9-inch greased baking dish. 2. Bake for 30 minutes or until the center is firm. Remove from the oven (you can let cool, if you want to serve it later). Sprinkle the cheese on top. Return to the oven and bake for 15 more minutes. Serve immediately. Per serving: Calories 277 (From Fat 132); Fat 15g (Saturated 8g); Cholesterol 69mg; Sodium 531mg; Carbohydrate 33g (Dietary Fiber 3g); Protein 6g.