Lasagna Rolls with Roasted Red Pepper Sauce

Here's a twist on lasagna, in my on-going attempt to rid the pasta of its potluck connotations. This makes a perfect dinner for too. Ingredients such as pre-sliced mushrooms, bottled roasted red bell peppers (instead of roasting your own) and canned tomatoes make this dish come together quickly enough for a week night.

Cook 4 lasagna noodles according to package directions - drain, rinse under cold water (which I forgot to do!) and set aside.

Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Add 1/4 cup finely chopped onion, 4 ounces of sliced mushrooms, 3 ounces of fresh baby spinach and 1 large minced garlic clove; saute 5 minutes.

Remove from heat and stir in 1/4 cup shredded vegan mozzarella (such as Galaxy Foods), 1/4 cup crumbled firm tofu (in place of ricotta), 1 tablespoon chopped basil, 1/4 tsp. salt and 1/8 tsp. crushed red pepper. Set aside.

In a food processor, make the sauce by combining: 1 and 1/2 teaspoons red wine vinegar, 1/8 tsp. salt, a dash of black pepper, 1 minced garlic clove, 3/4 cups canned diced tomatoes (undrained - that's about half of a 14.5-ounce can), half of a 7-ounce bottle of roasted red bell pepper (also undrained) and a dash of crushed red pepper. Process until smooth.

Lay the cooked lasagna noodles on a flat surface. Spoon 1/4 cup of the mushroom mixture onto each, and roll up jelly-roll fashion (i.e. start at one end and roll loosely towards the other end). Place in an 8x8 inch baking dish, seam-side down. Top each with 1/4 cup of the sauce.

Cover with aluminum foil and bake at 375 degrees for 20 minutes. If you want to save even more time, place the rolled up noodles in a microwave safe dish instead, cover with plastic wrap and microwave for 5 minutes.

2 rolls makes an entree of 400 calories.

Cost:
onion $0.67
presliced mushrooms $2.49
baby spinach $2.50
canned diced tomatoes $2.19
bottled roasted red bell peppers $2.31

Fresh Tomato Lasagna

Usually the problem with lasagna - aside from the fact that it can contain many, separate layers to prepare - is that it feeds a whole crowd. This lasagna, despite taking a bit of time, is surprisingly uncomplicated, and makes a perfect dinner for 4, with no leftovers!

The sauce is made out of slow-simmered fresh tomatoes (which is obvious from the title I guess), but first you have to peel them. The trick to peeling tomatoes is to cut an X in the bottom of each, then drop them in boiling water for 30 seconds to 1 minute. Immediately plunge into ice water to stop the cooking process - and the skins will slip right off! So chop 3 and 1/2 cups worth of peeled tomato and set aside.

Heat a teaspoon and a half of olive oil in a saucepan over medium heat. Add 1/2 cup chopped onion and 2 minced garlic cloves. Cook until tender - the original recipe said 10 minutes, but I stopped at 7 minutes because I realized my onions were beginning to brown. Add the chopped tomato and bring to a boil, then reduce heat and simmer for an hour and 20 minutes, stirring occasionally - the mixture will be slightly thickened by the end. Remove from heat and stir in 1/3 cup sliced basil, 1/4 tsp. salt and a dash of black pepper.

Towards about the hour mark of the cooking time on the sauce, cook 4 lasagna noodles according to package directions. I used the lasagna from Bionaturae.

Around the same time, crumble firm tofu to equal 1 cup - this is now your stand-in for ricotta cheese in the recipe. Heat in a saucepan or skillet until warmed - this took just about 3 minutes over medium heat. Stir in 1/2 cup shredded vegan mozzarella (such as the one from Galaxy Foods), and stir until the 'cheese' melts. Add 1/4 tsp. salt and a dash of black pepper.

Now it's time to assemble it all! Spoon 1 cup of the tomato mixture into the bottom of an 8x8-inch baking dish. Layer 2 lasagna noodles on top of that. Spread the 'ricotta' mixture evenly over the noodles, and top with the remaining 2 noodles. Top with another cup of the tomato mixture.

(Confession: I actually messed up the layers here, putting the second round of tomato sauce before the second round of noodles - but heck, it's all ending up in the same place at the end of the day).

Sprinkle it all with 1/4 cup more shredded vegan cheese in place of Parmesan (I was still using Galaxy Foods' vegan mozzrella here). Bake at 375 degrees for 15 minutes.

Sprinkle the top with an additional teaspoon and a half of thinly sliced basil. Let stand for 5 minutes before slicing into 4 servings - they are 290 calories each.

As a side note, I always used to spell it lasagne, and then suddenly thought that all my life I'd been making a mistake, since cooking magazines spell it lasagna. So tonight, I did a quick wiki search and turns out I wasn't wrong at all! Lasagne is simple the plural of lasagna. While it is generally spelled with an "a" in the U.S., other parts of the world (notably, ahem, Italy), refer to it as lasagne with an "e". There's your spelling lesson of the day.

Cost:
tomato $7.00
basil $2.99
firm tofu $1.49
lasagna $4.39

Mushroom and 'Parmigiano' Bruschetta

Try this easy bruschetta recipe as a pre-dinner nosh.

In a bowl, combine 1/2 cup chopped and seeded plum tomato, 2 tablespoons sherry vinegar (you can substitute red wine vinegar, if you prefer), 1 teaspoon capers, 1/2 tsp. raw sugar, 1/4 tsp. crushed red pepper, 1/8 tsp. salt, and 10 thinly sliced basil leaves. Set aside.

Melt 2 teaspoons vegan butter (such as Earth Balance) in a medium skillet over medium heat. Add 1/3 cup sliced cremini mushrooms, 1/3 cup sliced shiitake mushroom caps, 1/3 cup sliced baby portobello mushrooms, 1/4 cup sliced green onions and 1 minced garlic clove; cook for 5 minutes. Combine the mushroom mixture and the tomato mixture.

Spread evenly over 8 (1/2-inch) thick, toasted baguette slices (that works out to about 2 tablespoons of topping per baguette slice; toast them real quick in a skillet for about a minute on each side). Top the slices evenly with 1/4 cup shredded or shaved vegan cheese in place of Parmesan - I used the vegan mozzarella from Galaxy Foods.

2 baguette slices are 150 calories.

Cost:
plum tomato $0.90
cremini mushrooms $3.99
shiitake mushrooms $0.64
baby portobello mushrooms $0.56
baguette $1.29
vegan cheese $3.39

On another note, I attended a book launch tonight for the amazing Inner World of Farm Animals by Amy Hatkoff. If you do not already know of or own this book, run out and buy a copy now! A must-read for any animal lover.

Roasted Garlic and Corn Souffle

I was having such luck with imitation eggs I thought I'd take a second stab at getting a souffle to rise - for my success story, see my post for Chocolate Souffles with Pistachios from February.

To begin this recipe, peel away the white papery skin from a whole head of garlic, but don't peel or separate the cloves. Wrap in aluminum foil and bake at 350 degrees for 1 hour. Let stand 10 minutes before squeezing out the pulp from each clove - discard the skins.

Combine the garlic pulp and 1/2 cup fresh corn kernels in a food processor and process until smooth. Set aside.

While the garlic is in the oven is a good time to prepare your souffle dish. Cut a piece of aluminum foil long enough to wrap around a 1-quart souffle dish. Fold into thirds, lengthwise (this seemed strange to me, since I figured it would render it too short, but it actually makes the foil just high enough to cover the height of the souffle dish, plus about an extra inch and a half on top, which is exactly what you want).

Coat the bottom of your souffle dish and one side of the aluminum foil with cooking spray. Wrap the foil - coated side in - around the dish (as I said, about an inch and a half will extend above the top of the dish). Secure the foil in place by tying a piece of string tight around it. Set aside.

Here's a visual of the prepared dish, since the instructions alone were confusing!



Place 1 and 1/2 tablespoons all-purpose flour in a saucepan. Gradually add 3/4 cup plain soy milk (such as Silk), stirring constantly with a whisk. Stir in the garlic puree. Bring the mixture to a boil over medium heat, then cook for 1 minute, stirring constantly. Remove from heat.

Make the equivalent of 2 eggs using egg replacer (such as Ener-G), and place in a large bowl. Gradually add the hot soy milk mixture, stirring constantly with a whisk. Stir in another 1/2 cup corn kernels, 1 teaspoon chopped chives, 1/2 tsp. chopped thyme, 1/4 tsp. salt, 1/8 tsp. nutmeg, 1/8 tsp. black pepper and a dash of ground red pepper. Set aside.

In a large bowl, combine 2 more eggs made with egg replacer and 1/4 tsp. cream of tartar - for this purpose, where you are imitating egg whites, I only recommend Ener-G. The trick to make your souffle actually rise is to beat with a mixer for 12 minutes - yes 12! Put on some good music.

Gently stir a quarter of your "egg whites" into the corn mixture, then gently fold in the rest. Pour into your prepared souffle dish. Bake in the oven at 400 degrees for 10 minutes, then - without opening the oven door! - lower the temperature to 350 degrees and continue to bake for an additional 45 minutes.

Alas, the unhappy end to all this is that my souffle did not rise as much as I hoped - so much for that foil collar! I wonder if it would have, had I used individual souffle dishes, which I may try next time. Either way, it was still quite yummy and souffles deflate just after you serve them anyway, right?

This makes enough for 3 side servings of 170 calories - you can easily double all the amounts here, though, and bake in a 2-quart souffle dish to feed 6 instead.

Cost:
head of garlic $0.45
corn $3.99
egg replacer $5.69
fresh chives $2.49
fresh thyme $2.49

Mediterranean-Style Poached 'Eggs'

I'm having more fun with trompe l'oiel eggs tonight. This time, to make 4 'eggs' combine 1 (12.3-ounce) package firm silken tofu, 2 tablespoons water, 1 tablespoon corn starch and 1/4 tsp. turmeric (for color) in a food processor, and process until smooth. Set aside in the fridge until ready to use.

Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 1 and 1/2 cups chopped onion, 1 cup green bell pepper strips and 1 minced garlic clove; saute 5 minutes. Add 1/2 tsp. cumin and 1/2 tsp. paprika and saute another minute.

Reduce the heat to medium, then add 2 and 1/2 cups canned crushed tomatoes, 1/4 tsp. black pepper, and one (14-ounce) can of artichoke hearts, drained and cut in half. Cook for 5 minutes, stirring occasionally.

Make 4, 3-inch holes in the tomato mixture using the back of a large spoon. Evenly divide your 'egg' mixture into the 4 holes, then cover and let cook for 8 minutes. Remove from heat and sprinkle the top with 1/4 cup chopped parsley, 1/4 cup chopped and pitted kalamata olives, and 1/4 cup shredded vegan cheese in place of Parmesan (I used the vegan mozzarella from Galaxy Foods).

Place 4 French bread baguette slices on each of 4 plates (about 1 and 1/2 ounces each). Carefully transfer one 'egg' to the top of each bread slice - they really will have set well during cooking, so this step is easier than it sounds. Spread 3/4 cup of the tomato mixture around each bread slice.

Each of the 4 servings if 320 calories. Enjoy your 'eggs'!

Cost:
onion $1.01
green bell pepper $0.86
canned crushed tomatoes $2.19
artichoke hearts $2.49
firm silken tofu $1.67
kalamata olives $6.99
baguette $1.29

Greek Greens and Sweet Onion Pie

A few wedges of this pie make a great springtime supper. Preparation takes a little while, so don't make it on a busy night! For the phyllo dough crust, I used the vegan phyllo from Fillo Factory - don't forget that you'll need to thaw it in the fridge at least 8 hours, before using it.

Start by bringing 2 quarts of water to a boil in a Dutch oven. Add 12 cups torn Swiss chard and 8 cups torn spinach - I was a little shy on the chard, with only about 9 cups, so my filling was the tiniest bit less spring-green-y than it should have been. Cook for 2 minutes, then drain. Let the greens cool a bit (so you don't burn your hands!) before squeezing them between layers of paper towels, until they are just barely moist. Set aside.

Heat a large skillet coated with cooking spray over medium-high heat. Add 2 cups chopped sweet onion (such as Vidalia); saute 5 minutes. Add 2 minced garlic cloves and saute another minute. Stir in the chard mixture, 1/4 cup chopped dill and 1/4 cup chopped flat-leaf parsley; cook for 1 minute.

Remove from heat and stir in 3/4 cup crumbled vegan feta (such as Sunergia). The original recipe called for 2 eggs and 2 egg whites here, but instead I made the equivalent of 4 eggs using Ener-G egg replacer. Beat with a whisk until slightly frothy, and add to the chard mixture as well, along with 1/2 tsp. black pepper and 1/4 tsp. salt.

Coat a 9-inch pie plate with cooking spray. If you're using Fillo Factory's phyllo, cut 5 of them in half, since they make their sheets extra large; you'll now have 10 sheets to work with. Working one a time, lightly coat one side of 7 sheets of phyllo with cooking spray, and arrange them, coated-side down, in a crisscross pattern in the pie plate (i.e. so they are not all lying in the same spot. Let the ends hang out.

Spoon the chard mixture into the pie plate. Top with 3 additional sheets of phyllo, also lightly coated with cooking spray, in a crisscross pattern. Roll the excess phy;lo into the dish to create an edge, and press lightly to hold. I trimmed off any ends that had become a little dried out (and phyllo does dry quickly, so be prepared to work fast here...).

Cut 4 (2-inch) slits in the top of the pie; cover with aluminum foil and bake at 375 degrees for 10 minutes. Uncover and bake an additional 30 minutes - your crust should be crisp and golden.

Before serving, cut into 8 wedges, two of which are 320 calories.

Cost:
Swiss chard $2.49
spinach $2.50
sweet onion $1.18
dill $1.99
flat-leaf parlsey $1.69
vegan feta $3.69

Field Greens with 'Eggs' and Enoki Mushrooms

The other thing I do every day - besides this blog - is the New York Times crossword. I was very vexed, a couple weeks ago, when the clue read "vegan's menu choice" or some such, and the answer was "Salad." I nearly wrote Will Shortz to point out my blog to him and show him that a vegan has far more options than that!

That said, it made me realize that the one thing I don't make very often are salad recipes, and they are a useful part of a vegan diet, for quick fresh veggies. Salads are delicious alongside a lot of the side dishes or entrees I make, to round out a meal, but I don't actually tend to put down a recipe for them, here.

For this entree salad, I had fun making vegan "hard-boiled eggs" using some tofu, some cornmeal, and some vegan mayo. I was not trying to match the taste of eggs, but rather, the look. Call it trompe l'oiel if you will.

Cut a 12-ounce block of extra-firm silken tofu in half. Save half for another use. Slice the remaining half into 4 slices, about 1/2-inch thick each. Using a spoon, round the edges so they are slightly ovoid, then carefully scoop out a small hole in the center of each.

In a bowl, stir together 1 tablespoon yellow cornmeal with 1 teaspoon vegan mayonnaise (I like the eggless canola mayo from Spectrum Foods), and 2 teaspoons water, until you form a paste. Spoon a little bit into the hold of each "egg" slice as a yolk. Voila!

In a separate bowl, whisk together 2 tablespoons chopped cilantro, 1 tablespoon soy sauce (use low-sodium varieties to keep overall sodium levels down in the recipe), 1 teaspoon raw sugar, 4 teaspoons rice vinegar, 1/2 tsp. canola or vegetable oil, 1/4 tsp. salt, and 1/8 tsp. ground red pepper.

Place 6 cups gourmet salad greens, 2 cups enoki mushrooms, 2 tablespoons green onions and 1 medium tomato (cut into 8 wedges) in a large bowl.

Enoki mushrooms are the long, thin ones. I found mine at the Japanese specialty food market, Sunrise Mart, in the East Village, but you should be able to find them in regular grocery stores as well. If not, you can use thinly sliced button mushrooms.

Pour the dressing over the salad and toss to coat. Arrange your "egg" slices on top. This makes an entree salad of 320 calories, but you could also make it 4 side portions of about 1 and 1/4 cups and 80 calories each, to serve alongside whatever else you might be cooking tonight.

Cost:
cilantro $1.69
gourmet salad greens $2.50
enoki mushrooms $9.98
green onions $0.99
tomato $1.90
extra-firm silken tofu $1.47

Pasta Primavera

Pasta Primavera (meaning "spring pasta" of course) has to be made at least once every spring, I think! I've always wondered why fall, winter, and summer pasta variations are not as widely popular.

Cook 8 ounces of fusilli pasta according to package directions - I used Whole Foods' house brand, which is 100% whole duram wheat and nothing else. In the last minute of cook time, add 2 cups (1-inch) diagonally sliced asparagus and 1/2 cup fresh peas. Drain, and transfer to a large bowl.

While the pasta cooks, heat 1 teaspoon olive oil in a medium skillet coated with cooking spray over medium-high heat. Add 1 small yellow pepper, cut into julienne strips, 1 small red onion, sliced vertically, and 2 minced garlic cloves; cook for 5 minutes. Add 1 cup of halved cherry tomatoes and cook an additional minute.

(Full disclosure: I forgot the olive oil - luckily the cooking spray alone was enough to grease the skillet).

Next add 2/3 cup vegetable broth, 1/3 cup vegan cream (such as the plain creamer from Silk), 1/4 tsp. salt and 1/2 tsp. crushed red pepper; cook for 2 minutes. I was a couple tablespoons shy on vegetable broth, so I made up the difference with water.

Pour the tomato mixture over the pasta, tossing to coat. Sprinkle with 1/4 cup shredded vegan cheese in place of Parmesan (try the new and improved vegan mozzarella from Galaxy Foods) and 1/4 cup thinly sliced basil.

A 1 and 1/2 cup serving is 370 calories - this makes enough to serve 4 to 5. It's best served immediately.

Cost:
asparagus $5.34
fresh peas $3.99
yellew bell pepper $1.68
red onion $0.54
cherry tomatoes $4.99
vegan cream $1.99
vegan cheese $3.99
basil $2.99

Strawberries and Oranges with Vanilla-Scented Wine

This dessert is refreshing on a warm spring afternoon or evening - and perfect for all the events that seem to happen this time of year - bridal showers, baby showers etc. Make it ahead of time and chill until ready to serve.

Combine 2 cups late-harvest Riesling (or other, unfiltered dessert wine of your choice), 1 cup orange juice, 6 (4-inch) strips of orange rind, and 2 tablespoons raw sugar in a saucepan. Split a 6-inch vanilla bean in half, and scrape out the seeds. Add the seeds and the bean to the saucepan. (Note: for the orange juice I bought the fresh-squeezed from Whole Foods' brand, which is nothing but pure fresh oj - no added sugar or water! You could also squeeze your own fresh).

Bring the mixture to a boil, then reduce heat and simmer for 5 minutes. Strain into a bowl over a large sieve, discarding the solids. Let cool for 30 minutes.

Stir in 6 cups halved strawberries and 2 and 1/2 cups orange sections, then cover and chill. You'll have 12 servings of 2/3 a cup and 60 calories. Garnish with mint sprigs for a pretty presentation!

Cost:
late-harvest Riesling: $21.99
orange juice $1.99
oranges $3.38
vanilla bean $11.99
strawberries $5.98

Homemade Beet Horseradish

Horseradish makes a great condiment, and you can, of course, buy it bottled at the store. This version is a beautiful pink from the beets, though, and has the bite of fresh horseradish to it. Make it at least a day before serving; you can store it in the fridge for up to 2 weeks.

In a blender or food processor, combine one, peeled and shredded horseradish root and 2 (10-ounce) peeled and shredded beets. Since I don't have a shredding blade, I just sliced mine very thin. I didn't worry about it too much, since the blender is about to do the work for me!

Pulse 20 times until finely chopped. Add 1/2 cup red wine vinegar, 1/2 cup raw sugar, and 2 teaspoons salt. Process for 2 minutes until you have a paste.

Now cover and chill - as I said, at least overnight. This is delicious stirred into pasta or as a condiment over vegan hotdogs and vegan meats - I'm fast developing an addiction to GardenBurger's vegan chick'n patties. It's also delicious slathered over pumpernickel bread.

2 tablespoons is 40 calories.

Here's the horseradish stirred in as an eye-catching pasta sauce.



Cost:
beets $2.49
horseradish root $1.96
red wine vinegar $3.50

'Asiago', Potato, and 'Bacon' Gratin

This yummy casserole called for two types of cheese: Asiago, as per the title, and Parmesan. For both, I used the vegan mozzarella from Galaxy Foods.

To begin, peel 1 and 1/2 pounds Yukon gold potatoes, and cut into 1/4-inch thick slices. Cover with water in a saucepan and bring to a boil, then reduce heat and simmer for 5 minutes. Drain and sprinkle with 1/4 tsp. salt; set aside.

Coat a saucepan with cooking spray and heat over medium heat. Add 2 tablespoons minced shallots and cook 2 minutes, stirring frequently. Spoon 1/4 cup all-purpose flour into a measuring cup, leveling with a knife. Sprinkle the flour over the shallots. Add 1/2 cup plain soy milk (such as Silk), stirring constantly with a whisk, until combined. Gradually pour in 1 and 1/2 cups more soy milk, still stirring with a whisk. Cook for 9 minutes, stirring frequently - the mixture should be thickened.

Remove from heat and add 3/4 cup grated vegan cheese (this was the Asiago, in the original recipe), 1/4 tsp. salt, 1/4 tsp. pepper, 1/4 cup chopped chives (I had to used a little less than this amount, since I didn't quite have enough!), and 4 crumbled vegan bacon slices (such as LightLife: cook them ahead of time according to package directions, then crumble).

Arrange half of the potato slices in an 8x8-inch baking dish coated with cooking spray. Pour 1/2 of the 'cheese' mixture over the potatoes (about 1 cup). Repeat the layers, then sprinkle the top with 1/4 cup more grated vegan cheese (this was the Parmesan, in the original recipe).

Bake at 350 degrees for 35 minutes. Divide into 6 equal portions of 250 calories.

Cost:
Yukon gold potatoes $1.48
plain soy milk $2.49
vegan mozzarella $3.39
vegan bacon $3.39

Garlicky Pasta with Fresh Tomatoes and Basil

I needed a quick dinner and this recipe fit the bill!

Cook 6 ounces of pasta according to package directions - shapes that work well for this recipe include campanella, orecchiette, fusilli or shells - I chose fusilli from Whole Foods' brand. Drain and set aside.

In a saucepan, heat 1 and 1/2 tablespoons olive oil over medium-high heat. Add 1 large minced garlic clove and cook 30 seconds. Add 2 and 1/2 cups chopped plum tomato and cook 2 minutes.

Stir in the cooked pasta (about 3 cups), 2 tablespoons chopped basil, 2 tablespoons shredded vegan cheese (such as the vegan mozzarella from Galaxy Foods), 1/4 tsp. salt and 1/8 tsp. black pepper. Toss to coat.

1 and 1/3 cups is 310 calories - you'll have about 3 servings.

Cost:
plum tomato $2.13
fusilli pasta $1.99
basil $2.99
vegan cheese $3.39

Strawberry Parfait with Fresh Normandy 'Cream'

These individual parfaits make a beautiful spring dessert. Sweet, tart, creamy, and peppery flavors all combine to pop in the mouth.

First prepare the strawberries: combine 1/4 cup packed organic brown sugar and 1 and 1/2 tablespoons raspberry vinegar in a bowl, stirring with a whisk. Add 1 cup sliced strawberries. Cover and chill for at least 4 hours, stirring occasionally. You could substitute balsamic vinegar in a pinch if you can't find raspberry vinegar.

Place 2 tablespoons vegan sour cream (such as Tofutti) in a bowl, in place of creme fraiche. Stir in 3/4 tsp. raw sugar, until the sugar dissolves. Cover and chill.

In a food processor, combine 1 cup sliced strawberries, 2 tablespoons raw sugar, 1 and 1/4 teaspoons lemon juice and a dash of black pepper. Puree until smooth, then strain through a sieve over a bowl and discard the solids (i.e. the seeds). Transfer to the mixing bowl of an ice cream machine and freeze according to manufactorer's instructions - as always, make sure you read your directions ahead of time; I know that my freezer bowl has to freeze at least 24 hours prior to adding in a mix. Because there is so little liquid making the sorbet in this recipe, my blade actually couldn't mix it up very well, so I might recommend doubling the sorbet recipe and just eating any leftover separate from the parfaits!

Transfer your sorbet to a freezer-safe container and freeze for an additional hour, until firm.

To assemble the parfaits, place 6 tablespoons sorbet in each of 2 champagne flutes. Top each with 6 tablespoons strawberries. Dollop 1 tablespoon of 'cream' over each serving, and drizzle evenly with the remaining juices from the strawberry mixture. Each parfait is 280 calories. Garnish with mint sprigs if you like for a pretty presentation.

Cost:
strawberries $2.50

Spring Vegetables

Yum yum -spring vegetables! Highlight them with this side dish.

Begin by melting a teaspoon and a half of vegan butter (such as Earth Balance) in a saucepan over medium heat. Add 1 and 1/4 cups carrot, cut into 1/4-inch thick slices, 1/4 cup sliced spring onion, and 1/4 cup sliced shallots, 1/4 tsp. salt, and 1/8 tsp. black pepper. Cover and cook for 7 minutes, stirring occasionally.

Spring onions are the ones that look like extra-large green onions, and they are perfect right now.

Add 1/4 cup water and 1 cup peas (fresh or frozen; I used the latter, unfortunately). Layer 4 Bibb lettuce leaves on top of the mixture, then cover and cook an additional 5 minutes - the lettuce leaves will "melt" down into the pea mixture. You can also use Boston lettuce, if you can't find Bibb.

Remove from heat and gently stir in an additional teaspoon and a half of 'butter'. A 1/2 cup makes a side serving of 120 calories.

Note that the recipe called for a tablespoon of 'butter' in total, but divided. I made the mistake of not reading the recipe all the way through, so where I was supposed to melt only a teaspoon and a half of butter in the beginning, I melted the whole tablespoon. Therefore, I skipped stirring in the butter at the end - oh well! It all evens out in the end.

Cost:
carrot $0.56
spring onion $1.77
green peas $2.99
Bibb lettuce $2.49

Southwestern Succotash Pot Pie

Here's another vegan entree that serves a crowd.

Heat a large skillet coated with cooking spray over medium-high heat. Add 1 and 1/2 cups chopped onion, and saute 5 minutes. Add 2 minced garlic cloves and one seeded and finely chopped jalapeno pepper; cook 30 seconds. Add 3 and 1/2 cups chopped zucchini and saute 5 minutes. Finally, add 1 and 1/2 cups fresh corn kernels (about 3 small ears of corn) and saute 5 minutes.

Remove from heat and stir in 1 and 1/2 teaspoons ancho chile powder (sold either with the spices or in the Mexican section of the grocery store - it has a slightly fruity chile flavor), along with 1/4 tsp. salt and 1/4 tsp. black pepper.

In an 8x8-inch baking dish coated with cooking spray, combine the corn mixture with one (15-ounce) can of black beans, rinsed and drained, and 1/2 cup crumbled vegan feta (such as Sunergia). Set aside.

To make the topping, spoon 1/2 cup all-purpose flour and 1/2 cup whole wheat flour into measuring cups, leveling with a knife. Combine the flours in a medium bowl with 1 teaspoon baking powder, 1/2 tsp. dried oregano, 1/4 tsp. baking soda and 1/8 tsp. salt. Cut in 2 tablespoons chilled vegan butter, cut into small pieces (such as Earth Balance); I still do not have a pastry blender, but I find that the back of a fork works well to cut in 'butter'; the mixture should resemble coarse meal.

In a separate bowl, combine 1/4 cup plain soy milk (such as Silk) and 1/4 cup plain soy yogurt (such as Whole Soy); add to the flour mixture and stir just until moist. Drop the topping by tablespoonfuls over the corn mixture - I didn't realize I was then probably supposed to smooth the dough into an even layer for the crust, so my crust resembled doughy patches on top - it was still yummy though!

Make the equivalent of one egg using egg replacer (such as Ener-G) and brush over the top of the pot pie. Bake at 375 degrees for 30 minutes. A serving of 1 and 1/2 cups is 330 calories.

Cost:
onion $0.60
jalapeno $0.20
zucchini $2.76
fresh corn $2.99
ancho chile powder $6.99
vegan feta $3.00
canned black beans $1.79
plain soy yogurt $0.99

Radish Vichyssoise

Normally, vichyssoise is based on pureed leeks. This version, as per the title, uses radishes for a nice, slightly turnip-y taste.

Melt a teaspoon and a half of vegan butter (such as Earth Balance) in a saucepan over medium-high heat - or, if you used up the last of your 'butter' last night like I did and forgot to buy more, coat the pan with cooking spray!

Add 3/4 cup thinly sliced onion and saute 5 minutes. Add 3/4 pound baking potato, peeled and cut into 1-inch pieces, and 10 radishes, each cut in half (about 1/2 a pound total).

Pour in 1 and 1/2 cups vegetable broth and 1 cup plain soy milk (such as Silk). Bring to a boil, then cover, reduce heat and simmer for 15 minutes.

Let cool for 10 minutes before transferring to a blender; puree until smooth. Pour into a bowl and cover and chill for at least 2 hours.

Stir in 6 tablespoons vegan sour cream (such as Tofutti), 1/2 tsp. salt, 1/8 tsp. black pepper (use white pepper if you prefer), and a dash of nutmeg, stirring well with a whisk. Return to the fridge and chill for at least another 4 hours, or up to overnight.

Sprinkle with 2 tablespoons of chopped chives just before serving. 3/4 cup is 120 calories, and you'll have about 6 servings. Garnish with thinly sliced radishes, if you like.

Cost:
onion $1.11
radishes $1.49
baking potato $0.57
vegetable broth $2.69
chives $2.49

Chardonnay-Braised Radishes

I promised you more radishes! Braising them is a delicious way to make them tender and slightly sweeter.

Heat a saucepan coated with cooking spray over medium-low heat. Add 1/4 cup minced red onion and 1/2 tsp. dried thyme (or 1 teaspoon chopped fresh thyme, if you prefer); cook for 3 minutes. Add 3 cups radishes (smaller ones are better) and cook 1 minute, stirring constantly.

Add 1 cup unfiltered chardonnay (ergo, you can be sure its vegan); bring to a boil, then cover, reduce heat and simmer for 5 minutes.

Remove the radishes from the saucepan and transfer to a bowl, but leave the wine. Continue to cook for 2 minutes, until it becomes slightly thick. Remove from heat and stir in 1 tablespoon vegan butter (such as Earth Balance), and 1/4 tsp. salt.

Pour the wine mixture over the radishes. Sprinkle with 1 tablespoon chopped parsley.

1/2 a cup makes a side serving of 40 calories.

Cost:
red onion $0.44
radishes $0.70 (I think my cashier charged me wrong!)
chardonnay $15.19
parsley $1.69

Strawberry Granita

This dessert is easy-as-pie to make - sweet and refreshing and bursting with strawberry flavor.

In a blender, combine 1/2 cup raw sugar and 1/2 cup warm water; process until the sugar dissolves. Add 3 cups sliced strawberries and 2 tablespoons lemon juice; puree until smooth.

Transfer the mixture to an 8-inch baking dish; cover and freeze. After 3 hours, stir thoroughly, then recover and freeze for at least another 5 hours, or up to overnight. Okay, I confess, I only let my stand 4 hours, because I couldn't wait to try it!

Before serving, let stand at room temperature for 10 minutes. Scrape the mixture with a fork until fluffy. Serve 1 cup in each of 4 bowls, for 4 servings of 140 calories. Garnish with lemon zest or strawberry quarters, if you like.

Cost:
sugar $3.79
strawberries $2.50

Mediterranean Vegetable Soup

This simple soup makes an easy supper - serve with a big salad or sandwiches.

Heat a saucepan coated with cooking spray over medium-high heat. Add 1/2 cup chopped onion and saute 3 minutes. Add 1 cup chopped zucchini and 1 cup chopped yellow squash, and cook 3 minutes.

Stir in 1 cup water, 1/2 tsp. oregano, 1/4 tsp. crushed red pepper, 1 (15-ounce) can of chickpeas, rinsed and drained, 1 (14.5-ounce) can of diced tomatoes and 1 (14-ounce) can of vegetable broth. Bring to a boil, then reduce heat and simmer for 5 minutes.

Ladle 1 and 1/2 cups of soup into each of 4 bowls. Top each serving with 1 tablespoon of plain soy yogurt (such as Whole Soy). Each of the servings if 190 calories.

Told you it was simple!

Cost:
zucchini $1.05
yellow squash $0.70
canned chickpeas $1.79
canned diced tomatoes $1.19
vegetable broth $1.49

Vanilla-Nut Pudding

Make this yummy dessert ahead of time, since it needs to cool completely.

Combine 6 tablespoons raw sugar with 2 tablespoons cornstarch in a saucepan. Stir in 1/2 cup plain soy milk (such as Silk), stirring constantly with a whisk until well combined. Add another cup and a half of soy milk, stirring with a whisk. Heat over medium heat until the mixture begins to simmer, stirring frequently, then reduce heat to medium-low and cook for 9 minutes, still stirring frequently.

Make the equivalent of one egg using egg replacer (such as Ener-G). Slowly add the soy milk mixture to the egg, in a medium-sized bowl, stirring with a whisk. Transfer back to the saucepan and return to the burner over medium-low heat. Cook until it begins to thicken, stirring constantly - the original recipe said 3 minutes, but my mixture took closer to 4, I'm sure because I was not using a real egg.

Transfer to a bowl and stir in 1 teaspoon vanilla extract. Cover the top of the pudding with plastic wrap, and let cool completely.

Just before serving, sprinkle the top with 2 tablespoons chopped pistachios and 1 tablespoon chopped blanched almonds. You'll have 4, 1/2 cup servings of 200 calories.

The texture on this came out more perfect than I ever would have dared dream! Sprinkle with nutmeg as a garnish, if you like.

Cost:
plain soy milk $2.49
blanched almonds $5.99

Apricot-Glazed Asparagus

The apricot preserves give this easy side-dish a fun twist.

Trim the ends off one pound of asparagus spears, and arrange in a single layer on a baking sheet lined with aluminum foil and coated with cooking spray.

In a bowl, whisk together 2 tablespoons apricot preserves, 1 tablespoon soy sauce, and 1/4 tsp. minced garlic and 1/8 tsp. salt.

Drizzle over the asparagus, and toss well to coat. Bake at 400 degrees for 10 minutes.

Divide into 4 equal portions (about 5 spears) of 60 calories each. This dish is best when served immediately.

For the apricot preserves, any organic brand with organic sugar would do. I preferred the apricot fruit spread from Bionaturae, however, since it doesn't contain sugar at all, and is sweetened with apple juice.

Cost:
asparagus $4.74
apricot preserves $4.19

Yellow Squash Gratin

I am enjoying spring produce to the maximum right now! This gratin makes a tasty dinner.

Heat a Dutch oven coated with cooking spray over medium-high heat. Add 1 cup chopped onion and saute 5 minutes. Add 1 large minced garlic clove and cook 30 seconds, then add 6 cups yellow squash (cut in half lengthwise, and then cut into 1/4-inch thick slices). Saute 7 minutes.

Remove from heat and stir in 1/4 cup chopped flat-leaf parsley, 1/2 tsp. salt, 1/4 tsp. dried thyme (or 1/2 teaspoon chopped fresh thyme, if you prefer), and 1/4 tsp. black pepper.

Stir in 1 and 1/2 cups cooked long-grain rice, 6 tablespoons shredded vegan cheese in place of Gruyere (I used the vegan mozzarella block from Galaxy Foods), and the equivalent of 2 eggs using vegan egg replacer (such as Ener-G); stir well to combine.

It would have helped if I had realized ahead of time that the recipe said to add cooked long-grain rice! I had to set my squash mixture aside and cook up my rice right in the middle of my dinner preparations; I'm so used to recipes where the grains are added uncooked. Luckily, it didn't take more than 25 minutes; note that I used long-grain brown rice, even though the recipe didn't specify, since I prefer it to white.

Spoon the mixture into an 8x8-inch baking dish coated with cooking spray and set aside.

Place half of a 1-ounce slice of white bread in a food processor and pulse 10 to 12 times, until the mixture is in crumbs. I used the white bread from the Vermont Company, which doesn't contain anything sneaky and non-vegan, like honey or whey. Combine the breadcrumbs with 2 tablespoons more vegan cheese - either freshly shredded vegan mozzarella from Galaxy Foods or their pre-crumbled vegan Parmesan would work well here; I used the former - along with 1 and a 1/2 teaspoons melted vegan butter (such as Earth Balance). Sprinkle over the squash mixture.

A second mistake - I used a whole slice of white bread, before realizing I should only have used half! It won't make a difference in the final calorie counts for the dish though, since any calories added from the extra bread are made up for by the fact that my vegan 'eggs' are way less caloric than the real deal.

Bake the gratin at 375 degrees for 30 minutes. Let stand for 5 minutes before dividing into 4 equal portions, each of which is 250 calories. I think this would be delicious alongside grilled soy cheese sandwiches to round out the meal.

Cost:
onion $0.60
yellow squash $4.58
flat-leaf parsley $0.99
vegan mozzarella $3.39
white bread $4.59

Polenta with Smoky Mushroom Ragout

Here's a great vegan entree with loads of flavor. Ragout is a nebulous term that can refer to a main dish stew, or to a sauce over pasta - or in this case, over polenta. Mainly, it refers to ingredients slow-cooked over low heat, so I guess this recipe qualifies!

First, combine 3 cups water, 3/4 cup uncooked polenta, 1 and 1/2 teaspoons vegan butter (such as Earth Balance), and 1/2 tsp. salt in an 8x8-inch baking dish, stirring to combine. Bake at 350 degrees until the liquid is absorbed (the original recipe said one hour, but I checked mine at 40 minutes and it was perfect).

While the polenta cooks, heat a teaspoon and a half of olive oil in a saucepan over medium-high heat. Add 1 cup chopped onion and saute 5 minutes. Add 4 cups sliced oyster mushroom caps and 1/4 tsp. salt and cook for 10 minutes - the mushrooms will release moisture and begin to brown.

Oyster mushrooms, FYI, look just like their namesakes, with a broad fan-shaped cap. If you can't find them, substitute maitake or shiitake mushrooms. As with most mushrooms, be prepared to pay a high price per pound.

Stir in 2 tablespoons unfiltered Cotes du Rhone wine (or other vegan red wine of your choice), a teaspoon and a half chopped and drained chipotle chiles in adobo sauce, 1/2 tsp. dried oregano, and 1 large minced garlic clove. Reduce the heat to medium and cook for 1 minute, stirring constantly (the liquid should be mostly evaporated).

Add one (14-ounce) can of whole tomatoes, drained and chopped; reduce the heat to low and simmer for 15 minutes, stirring occasionally.

I learned a nice storage tip for canned chipotle chiles in adobo sauce, since usually so little is needed for a recipe, and there is a lot leftover. Store the leftovers in individual portions in an ice cube tray and freeze. Next time a recipe calls for them, just thaw one serving, and return the rest to the freezer. As far as brands go, I prefer Casa Fiesta - it's the only one I have found that does not list sugar in the ingredient list, and I can't be sure how the sugar in other brands was filtered (i.e. with non-vegan bone char).

Now spoon the ragout over the polenta. Sprinkle the top with 1 cup crumbled vegan feta, in place of queso fresco - try the vegan feta from Sunergia. Bake an additional 15 minutes, still at 350 degrees.

Sprinkle the top with 1 tablespoon chopped cilantro. Divide into 4 equal squares, each of which is 250 calories.

Cost:
oyster mushrooms $10.91
Cotes du Rhone wine $16.25
canned chipotle chiles in adobo sauce $3.59
canned whole tomatoes $1.50
vegan feta $3.00

Winter Vegetable Stew over Couscous

This stew is perfect for those April nights that still have a nip of winter. It feeds a crowd.

In a Dutch oven, combine 5 cups water, 2 cups vertically sliced onion, 1 cup thinly sliced leek, 3/4 cup carrot (chopped into 1/2-inch pieces), 1 and 1/2 cups peeled and 1-inch cubed turnip, and one bay leaf. Bring to a boil, then cover, reduce heat and simmer for 30 minutes.

When preparing the leeks, don't forget it's easier to slice them first, then place the slices in a sieve and rinse with water, to ensure you get the dirt out from between all the layers.

After 30 minutes, remove 1 cup of cooking liquid from the pot and set aside.

To the pot, add 2 cups (1-inch) cubed butternut squash, 1/2 tsp. cumin, 1/4 tsp. ground red pepper, 1/4 tsp. cinnamon, a dash of saffron, 2 minced garlic cloves, and 3/4 cups canned chickpeas, rinsed and drained (that's about half of a standard 14-ounce can). Simmer an additional 25 minutes - I assumed uncovered, although the recipe did not specify.

Add 3 cups chopped Swiss chard, 1/4 cup chopped cilantro, 1/2 tsp. salt, and 1/4 tsp. black pepper; cook a final 5 minutes. Remove from heat and stir in 1 tablespoon lemon juice. Discard the bay leaf.

While the stew simmers, make the couscous. Combine the reserved cup of cooking liquid with an additional 3/4 cup water in a saucepan and bring to a boil. Stir in 1/4 tsp. salt and 1 tablespoon olive oil. Pour over 1 and 1/2 cups uncooked couscous in a large bowl; cover and let stand 20 minutes. Fluff with a fork.

(Note: I made the classic mistake of cooking while I chatted with guests, which meant I wasn't paying perfect attention and omitted adding the salt and olive oil to the couscous liquid in the step above! Luckily, I did finally remember, so I added them in after the fact, when I was fluffing the couscous with a fork).

Place 3/4 cups couscous and 1 cup of the vegetable stew in each of 5 bowls. Sprinkle each serving with 2 and 1/2 tablespoons crumbled vegan feta (such as Sunergia). Each serving is 390 calories.

Cost:
onion $1.99
leek $0.65
turnips $0.66
butternut squash $3,56
canned chickpeas $1.79
Swiss chard $2.49
cilantro $0.99
couscous $0.94
vegan feta $3.00

Radish Slaw with Creamy Dill Dressing

As I mentioned, here's the same salad as last night, but with a different dressing - I actually preferred this creamier version to last night's dressing.

Start out the same: in a bowl combine 2 cups shredded radish, 1 cup finely chopped yellow bell pepper, and 3/4 cup shredded carrot. The shredder blade of a food processor will speed up prep if you have one; I chopped by hand.

Place 1/4 cup vegan mayonnaise in a bowl (such as the Light Canola Mayo from Spectrum Organics). Add a teaspoon and a half chopped fresh dill, 1 tablespoon white wine vinegar, 1 teaspoon raw sugar, 1/2 tsp. dry mustard, 1/4 tsp. salt, and 1/4 tsp. black pepper, stirring with a whisk to combine.

Pour the dressing over the slaw. As with the other variation, this is best served immediately. You'll have 5 servings of 3/4 cups and 50 calories.

Cost:
radishes $1.49
yellow bell pepper $1.28

Radish Slaw with New York Deli Dressing

I told you I'd be featuring radishes again this month! This time, radishes take center stage in a slaw, in place of cabbage. I actually want to do two variations on this recipe, with two different dressings that give it a very different taste and texture, so look for the other tomorrow night!

Tonight's dressing made me smile, living as I do in NYC. Mustard oil really is the key to the dressing's bite, so do seek it out even though it can be hard to find. I bought mine at an Indian grocer in the East Village. If you can't find it, substitute olive oil.

In a large bowl, combine 2 cups shredded radishes, 1 cup finely chopped yellow bell pepper, and 3/4 cup shredded carrot. If your food processor has a shredding blade, that makes for easy prep. To be honest, though, I chopped my radishes extremely finely by hand - I may not say it enough, but I don't just cook because I enjoy it; I cook because it's therapeutic. Tonight, I particularly needed to lose myself in the rhythm of chopping and dicing, so I went at those radishes whole-heartedly. If you want to save time though, I recommend that shredding blade. The large holes of a grater work well for shredding the carrot.

In a bowl, combine 1/4 cup white wine vinegar, 2 teaspoons raw sugar, a teaspoon and a half chopped fresh dill, a teaspoon and a half mustard oil (or olive oil), 1/4 tsp. salt and 1/4 tsp. black pepper. Drizzle over the slaw, and toss well to combine.

You'll have 5 servings of 3/4 cups and 50 calories each - this is best served immediately.

Cost:
radishes $1.49
yellow bell pepper $1.28
carrot $0.71
mustard oil $3.75

Radish Raita

Radishes are at their best right now. If you buy them in summer, they tend to have a sharper, biting taste. But right now, fresh out of the ground, radishes are delicious and mild. I'm going to feature radishes in a couple more dishes this month, but here they take center stage in a variation on the traditional Indian yogurt condiment.

Peel a medium cucumber; cut it in half lengthwise and scoop out the seeds with a spoon. Grate the cucumber over a bowl using the large holes of a grater.

Add 1 cup diced radishes, 3/4 cup plain soy yogurt (such as Whole Soy), 2 tablespoons chopped golden raisins, 1 tablespoon fresh-squeezed lime juice, 1/4 tsp. salt, 1/4 tsp. cumin and 1/8 tsp. hot pepper sauce. Stir gently to combine.

Cover and chill for at least two hours, and up to overnight. Raita is often served alongside spicy meats, as a cooling compliment; try serving it over any imitation meat or spicy grilled tempeh. It would also be great over stewed lentils, or in pita pocket sandwiches.

1/4 cup is 40 calories.

Note: for the hot pepper sauce, I bought the Hot Stuff from The Wizard condiment company - it is certified vegan, which means I don't have to worry about it, even though I'm sure other organic hot sauce varieties probably are vegan as well.

www.edwardandsons.com/thewizards_info.itml

Cost:
cucumber $0.99
radishes $0.99
plain soy yogurt $0.99
hot pepper sauce $2.99

Sweet Potato and Carrot Tzimmes

I was very curious about the word 'tzimmes' since I had never heard it before. What was it? Could one have a tzimme singular? (It appears the answer to this last is no). Tzimmes, I learned, are a casserole whose prime ingredients are carrots and honey, and traditionally also includes beets and dried dates as well. This version riffed off of those traditional ingredients for a casserole with slightly different flavors. It makes a yummy sweet side dish. Prep time is super-quick, but be aware that it requires a long time in the oven.

Combine 1/2 cup carrot (sliced into 1/4-inch thick slices) and 1 pound sweet potato (peeled and cut into wedges) in an 8x8-inch baking dish. Drizzle with 1 and 1/2 tablespoons canola or vegetable oil, and toss to combine.

Sprinkle with 1/4 cup dried apricots (cut into 1/4-inch thick strips), 1/4 cup packed organic brown sugar, 2 tablespoons golden raisins, 1/8 tsp. salt and 1/8 tsp. black pepper.

Combine 1/4 cup ginger ale, 2 tablespoons cranberry juice and 1 tablespoon orange juice, and drizzle over the carrot mixture. For the ginger ale, I used the organic Ginger Brew from Maine Root: www.maineroot.com Likewise, I prefer organic juices to generic brands - my suggestions are the Just Cranberry from R.W. Knudsen (www.knudsenjuices.com) and the orange juice from Whole Foods' 365 brand.

Cover with foil and bake at 350 degrees for an hour and fifteen minutes, stirring at the 45 minute mark. Uncover and bake an additional 15 minutes (the liquid should be slightly thick). 3/4 a cup is 270 calories.

Cost:
sweet potato $2.01
ginger ale $1.49
cranberry juice $6.99
orange juice $1.39

Matzo, Mushroom, and Onion Kugel

Kugel is a traditional Jewish side dish that can be made out of any variety of ingredients, but generally consists of ground vegetables, a starch (often noodles or potatoes), and a thickening agent. The secret ingredient to this variation is the matzo. I thought this an appropriate time to make it, giving you a vegan idea for Passover, which comes up next week.

This recipe is a bit complicated, because a few of the steps happen simultaneously - as always, prep in advance and have everything ready to go, and you should be okay!

Place 10 (6-inch) matzo crackers in a single layer on baking sheets and bake at 375 degrees for 5 minutes. The original recipe noted 'baking sheet' singular, but I certainly needed to use two, and I don't think my crackers were bigger than they should have been!

Remove from oven and break into small pieces over a large bowl (I strongly advise letting the crackers cool down for at least a minute or two so you don't burn your fingers). Pour 2 and 1/2 cups vegetable broth and 1 cup hot water over the crackers, and let stand 10 minutes, stirring occasionally (confession: my water was lukewarm at best - I was juggling a lot over here!). For the matzo, I used Streit's whole wheat matzos: streitsmatzos.com Whatever brand you choose, check ingredients just in case - some matzo crackers contain eggs.

Meanwhile, heat 1/4 cup canola or vegetable oil in a large skillet over medium heat. Add 3 cups chopped onion; cover and cook for 5 minutes, stirring occasionally.

Add 2/3 cup grated carr0t (choose a nice fat carrot; it will grate well in the holes of a large grater), along with 1/2 tsp. salt, 1 teaspoon paprika, 1/2 tsp. garlic powder, 1/4 tsp. black pepper, 3 minced garlic cloves and 2 (8-ounce) packages of mushrooms. Buy pre-sliced mushrooms to save yourself a little time. If your mushrooms come whole, as mine did, make sure to clean them properly. An old roommate taught me that it's best to clean mushrooms with a wet a paper towel, instead of under the tap, rubbing along the tops and around the stem to remove any dirt - or bugs! It certainly wouldn't be vegan to eat those.

Cook all of that for an additional 5 minutes, still covered, still stirring occasionally.

Add the mushroom mixture to the matzo mixture, along with 2 tablespoons chopped parsley. Definitely use your largest bowl, or you won't be able to stir all of this to combine!

In a bowl, make the equivalent of 4 "eggs" using egg replacer. The original recipe used a combination of 4 egg whites and 2 eggs. Using Ener-G, this meant I used 2 tablespoons of powder whisked well into 1/2 cup warm water.

Add the "eggs" to the matzo mixture, and stir well to combine. Press the mixture into a 10-inch deep-dish pie plate coated with cooking spray. It should be full right to the brim! Cover with foil and bake at 375 degrees for 20 minutes. Uncover and bake another 18 minutes. Let stand for 5 minutes before cutting into 12 wedges.

One wedge is 220 calories. Garnish with parsley sprigs if you like, for a pretty presentation. Unfortuantely, my kugel didn't slice neatly into wedges that held up out of the pan, I believe for two reason: first, I don't think I broke the matzo crackers into small enough pieces. Second, my vegan eggs didn't bind quite as well as real ones would have. So don't worry if you can't serve it in perfect wedges - just ladle out as side servings.

Cost:
matzo crackers $3.00
vegetable broth $2.69
onion $1.06
carrot $1.01
mushrooms $5.58
parsley $1.69

Eggplant, Tomato, and 'Smoked Mozzarella' Tart

I had never used a removable-bottom tart pan before tonight, and found it really fun! Since it was my first try, I didn't roll out my dough into quite a large enough circle, and thus my dough didn't quite fit up the sides high enough, but heck; I'll do better next time.

First, make the dough: spoon 1 cup all-purpose flour into a measuring cup, leveling with a knife. Combine the flour in a bowl with 1 tablespoon toasted wheat germ, 1 teaspoon baking powder, 1/2 tsp. black pepper, and 1/4 tsp. salt. Stir in 1/4 cup water and 1 tablespoon olive oil, and toss until a soft dough forms.

Turn the dough out onto a surface and knead about 4 times. Place on a sheet of plastic wrap and pat into a 4-inch circle, then cover and chill for 15 minutes.

Lay two, slightly overlapping sheets of plastic wrap on a flat surface, and place the dough atop them. Cover with two additional sheets of slightly overlapping plastic wrap. Roll the dough into an 11-inch circle. Remove the top layer of plastic wrap, and fit the dough into a 10-inch removable-bottom tart pan coated with cooking spray, plastic wrap-side up. Remove the final sheets of plastic wrap. Press the dough into the bottom and up the sides of the pan as well as you can - again, I hadn't quite rolled my dough into a large enough circle. I also forgot the cooking spray - doh!

Pierce the bottom and sides of the crust with a fork, then bake at 400 degrees for 10 minutes. Cool completely on a wire rack.

While the crust is in the oven, cut a 1-pound eggplant into 1/4-inch thick slices. Arrange the slices in a single layer on several layers of paper towels, and sprinkle with 1/2 tsp. salt; let stand 15 minutes. The salt drains some of the moisture and bitterness inherent to eggplant, and is the key to this dish!

Arrange the eggplant slices in a single layer on a baking sheet coated with cooking spray (this time I remembered!) and bake at 400 degrees for 20 minutes. Remove from the oven and place on a plate; cover with plastic wrap and let steam for 7 minutes.

While the eggplant steams, coat a medium skillet with cooking spray and heat over medium-high heat. Add 4 thinly sliced garlic cloves and cook 1 minute, stirring constantly.

Remove from heat and stir in 1 tablespoon chopped basil, 1 and 1/2 teaspoons chopped oregano, 1 and 1/2 teaspoons chopped mint, and 2 thinly sliced plum tomatoes.

The original recipe used a mixture of smoked mozzarella and parmesan; I used the vegan mozzarella block from Galaxy Foods for both. So sprinkle 2 tablespoons of grated 'cheese' on the bottom of your tart crust. Arrange the eggplant slices over the 'cheese'; arrange the tomato mixture over the eggplant. Sprinkle with an additional 1/2 cup of 'cheese'.

Bake at 400 degrees for 10 minutes. Slice the tart into 8 wedges, 2 of which make a serving of 260 calories. This makes a great light dinner alongside a salad.

Note: I know this recipe called for a lot of disposable goods - paper towels and plastic wrap. Cut down on green guilt for the environment by buying from recycled companies, such as Whole Foods' brand of Seventh Generation.



You can see from this side-view how my tart walls were just quite not high enough.

Cost:
eggplant $1.75
basil $2.99
fresh oregano $2.49
fresh mint $2.49
plum tomato $0.76
vegan mozzarella $3.39