Looking for rich and filling ideas for Meatless Monday? You might never guess these hearty recipes are vegetarian:
Lentil and barley stew: Craving something for cooler weather? This hearty lentil and barley stew comes together in less than an hour, using 10 simple ingredients plus seasoning, including onion, celery, carrot, dried rosemary, pearled barley and lentils. Add a little tang by garnishing the finished dish with crumbled goat cheese and olives.
Brussels sprout salad with mustard vinaigrette: This fun salad gets its crunch factor from blanched Brussels sprouts leaves, which work well tossed with colorful dried cranberries and blueberries and toasted whole almonds. The gentle tang from the mustard vinaigrette brightens the dish, which is finished with a few shavings of Manchego cheese for added richness.
Rice with roasted cauliflower: This deceptively simple dish contains a wealth of layered flavors. Roasting the cauliflower concentrates the vegetable's flavor while softening it to buttery tenderness, the rich caramelization complemented with a sprinkling of earthy curry powder. Tossed with rice spiced with a pinch of chili flakes, the dish is finished with bright crunch from fresh green onion. A perfect harmony in every mouthful.
You can find the recipes below.
And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at firstname.lastname@example.org.
LENTIL AND BARLEY STEW
Total time: 50 minutes
Note: This recipe is adapted from a 1971 edition of "The New York Times Natural Foods Cookbook" by Jean Hewitt. I serve it with little bowls of crumbled goat feta cheese and olives on the side.
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/2 cup chopped onion (about 1/2 onion)
1/2 cup chopped celery (about 2 stalks)
2 1/2 cups peeled chopped fresh or canned tomatoes
2 cups water
1/2 cup lentils
1/3 cup pearled barley
Salt and black pepper to taste
1/8 teaspoon dried rosemary
1/2 cup shredded carrots
1. In a large heavy saucepan heated over medium-high heat, add the butter and olive oil and sauté onion until tender, 3 to 5 minutes, stirring occasionally. Add celery and cook until softened, 5 minutes longer.
2. Add the tomatoes, water, lentils, barley, one-half teaspoon salt, one-fourth teaspoon pepper and the rosemary. Bring to a boil, cover and simmer over low heat 25 minutes stirring occasionally, until the barley and lentils are almost tender.
3. Add carrots and cook five minutes longer, or until the barley and lentils are tender.
Each serving: 286 calories; 9 grams protein; 35 grams carbohydrates; 10 grams fiber; 13 grams fat; 5 grams saturated fat; 15 mg cholesterol; 6 grams sugar; 321 mg sodium.
AD HOC'S RICE WITH ROASTED CAULIFLOWER
Total time: 45 minutes
Servings: 8 to 10
1/2 head white cauliflower, cut into florets
2 tablespoons canola oil
Pinch of curry powder
6 cups water
1 cup Carolina, or long grain, rice
1 teaspoon red chili flakes
2 teaspoons extra-virgin olive oil
2 tablespoons butter, at room temperature
1/4 cup chopped green onions
1. Heat the oven to 400 degrees.
2. In a large bowl, toss the cauliflower with the canola oil and season with one-fourth teaspoon salt and a pinch of pepper, or to taste.
3. Place the cauliflower in a roasting pan (reserve the bowl) and roast until the cauliflower is a deep brown and tender throughout when pierced with a knife, 20 to 25 minutes, tossing every few minutes for even coloring and cooking. Remove the cauliflower from the oven and reduce the oven temperature to 250 degrees.
4. While the cauliflower is roasting, cook the rice: In a large saucepan, add the water and a generous pinch of salt and bring to a boil over high heat. Stir in the rice and chili flakes and reduce the heat to a gentle simmer. Cook the rice just until tender, about 15 minutes. Drain the rice well, then spread the rice in a thin shallow layer in a large baking dish.
5. Place the rice in the oven to dry out for 5 minutes. Remove, then stir in the olive oil. Taste and adjust seasoning as desired with salt and pepper.
6. Place the cauliflower back in the bowl and toss with the curry powder. Taste and season, if desired, with additional salt and pepper.
7. Gently stir in the warmed rice and butter, tossing until the butter is melted and evenly coats the rice and cauliflower. Stir in the green onions and serve immediately.
Each of 10 servings: 136 calories; 2 grams protein; 18 grams carbohydrates; 1 gram fiber; 6 grams fat; 2 grams saturated fat; 6 mg. cholesterol; 68 mg. sodium.
BRUSSELS SPROUT SALAD WITH MUSTARD VINAIGRETTE
Total time: 40 minutes
Note: Adapted from La Grande Orange Café. Spanish Marcona almonds are available at Trader Joe's and well-stocked supermarkets. Manchego cheese is available at cheese stores and well-stocked cheese sections of major markets.
2 tablespoons honey
1 1/2 tablespoons Champagne vinegar, more as desired
1 tablespoon fresh lemon juice with pulp
1 1/2 teaspoons lemon zest
1 1/2 teaspoons whole grain mustard, more as desired
1 1/2 teaspoons minced garlic
3/4 cup light olive oil
Freshly ground black pepper
1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.
1 pound Brussels sprouts
1 tablespoon dried cranberries
1 tablespoon dried blueberries
2 tablespoons toasted whole almonds, preferably California or Spanish Marcona
3 tablespoons mustard vinaigrette
1 ounce Manchego cheese, shaved using a peeler
1. Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.
2. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.
3. Mound the salad on a plate, and top with the cheese shavings. Serve immediately.
Each serving: 572 calories; 13 grams protein; 36 grams carbohydrates; 8 grams fiber; 44 grams fat; 12 grams saturated fat; 19 mg. cholesterol; 311 mg. sodium.