Veggie-friendly favorites

While I make no claims to be a vegetarian, I have many friends who are and I know they are not alone. So, just as many accommodate me (and my allergies) if I’m invited to their tables, I have learned to cook some good vegetarian dishes for my meat-free friends.

October 8, 2010; 6:00 AM • by Kelly Blanchard

While I make no claims to be a vegetarian, I have many friends who are and I know they are not alone.  So, just as many accommodate me (and my allergies) if I’m invited to their tables, I have learned to cook some good vegetarian dishes for my meat-free friends.

I have to admit, cooking without meat sometimes feels like I’m missing something. In typical meals, the rest of my dishes revolve around the meat. Chicken Picatta? Then we’ll have a risotto with asparagus on the side. If we’re having burgers, I’ll serve up fried sweet potatoes, some fruit, and a nice green salad. You get the idea.

But where do you start when you don’t start with meat?

 First, I think it is crucial learn how to adapt some of your stand-by meals in to vegetarian dishes. Remember that Thai Curry Chicken dish I wrote about not too long ago? Try using garbanzo beans as your protein and doubling the amount of veggies. Think outside of the box — and there is usually a substitution other than tofu.

Speaking of tofu, I have not gotten this ingredient “down,” so my suggestions below are void of the stuff. I know it can be great, and hopefully someday someone will teach me how to prepare it. Any takers?

For now, I’ll stick to what I know, and these vegetarian dishes are darn good.

With the weather turning, I start craving soup. Here’s a good one…

Celery and White Bean Soup

Ingredients

• 1 whole bunch of celery, chopped
• 1 garlic clove, chopped
• Salt and pepper to taste
• olive oil
• 2 box containers of broth (I happen to think that veggie broth tastes a bit like dirt when used too much, so I use one veggie and other part water. If you’re not REALLY a vegetarian or serving someone who is, use chicken broth here.)
• 2 cans of white navy beans, drained

Saute’ first four ingredients with the olive oil until celery is soft. Add the broth and beans, let cook for 30 to 45 minutes. Serve with a drizzle of olive oil on top, a few fresh croutons, fresh grated Parmesan cheese and parsley.

Noodle dishes are always a way to appease a meat-less appetite. Since I’m gluten-free, I go to a lot of Asian-inspired dishes when we want noodles.

Veggie Noodles

Ingredients

• 8 oz rice noodles
• 2 tablespoons oil
• 4 cups vegetables of your choice, sliced thinly
• 13.5 oz can coconut milk
• 3.5 oz box peanut sauce mix (or make your own, especially if you have a gluten allergy)

Prepare rice noodles according to package for sauté. In a large nonstick skillet or wok, heat oil over medium high heat. Add vegetables and stir-fry until vegetables are tender crisp. Drain in a colander. Add coconut milk and peanut sauce mix to the skillet. Mix together well. Bring to a boil and simmer for 2 minutes. Add the drained rice noodles, stirring constantly. Stir-fry until noodles are still firm yet tender. Add the vegetables and toss until well mixed and heated through. Pour into your favorite serving platter and serve. Garnish with fresh chopped cilantro, bean sprouts and peanuts.

Sometimes we just want a light dinner, and so our go-to around here is a big salad. Typically, I’d protein-it-up with some grilled chicken. If you’re limiting the meat, you’ve still got some options, especially if you will consider fish.

No recipe needed here — just make your favorite salad (mine for this dinner is a mix of spinach and arugula, pine nuts, fresh Parmesan, salt and pepper, and my house vinaigrette dressing). Serve with some smoked salmon on top and fresh bread toasted with cream cheese on the side.

Cooking vegetarian is a bit of a stretch for me, but I like the challenge. Somewhere there is a myth that says that you have to eat meat to feel full after dinner. Eat any of these suggestions, and I’d challenge that any day.

October 8, 2010 6:00 AM 0