Vegetarian Main Dishes

AMARANTH POLENTA WITH PORCINI MUSHROOMS
1 Tbs olive oil
1/4 cup finely chopped shallots
1 cup organic amaranth grain
1/4 tsp sea salt
Freshly ground pepper to taste
1 tsp chopped fresh thyme plus a few pinches for garnish
1 tsp chopped fresh rosemary
1/2 oz (1/2 cup loosely packed) dried porcini

Bring 1 1/2 cups water to boil and pour into a large heatproof glass bowl or measuring cup. Stir in dried mushrooms. Cover and set aside until the mushrooms are soft, (about 10 mins). If necessary, chop any large pieces.

Meanwhile, in a heavy 2-quart saucepan, heat the olive oil. Add the shallots and rosemary and cook for 1 minute. Stir in the amaranth. Add the soaked mushrooms and soaking liquid – make sure to leave any grit on the bottom of the cup. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in the salt, pepper, and thyme.

Continue simmering, covered, until the mixture is like porridge in texture and the amaranth is tender, 10 to 15 more minutes. (Note: tender amaranth will still be crunchy, but should not taste hard or gritty.) You can stir in a bit more boiling water if the mixture becomes too thick before the amaranth is done.

Serve in small bowls with a sprinkle of thyme on top.
Serves 4.

BUTTERNUT SQUASH RISOTTO
8 Tbs olive oil
2 Tbs minced fresh sage
6 cups vegetable or chicken broth
2 cups organic butternut squash puree
2 1/2 cups slivered onion, caramelized
2 cups Arborio rice
1 tsp minced fresh rosemary
1/2 cup dry white wine (or chicken broth)
salt and pepper to taste

Heat 4 Tbs olive oil olive oil in a small saucepan over medium heat. Add 1 Tbs sage and heat for 5 minutes then strain olive oil and discard sage. Set oil aside.

In a large saucepan over medium-high heat, whisk together 6 cups stock and squash puree. Bring to a simmer then turn to low heat.

In a 4 quart pot, warm 2 Tbs olive oil over medium heat. Add caramelized onions and rice. Stir for 3 minutes. Add wine,1 Tbs sage and rosemary; stir until wine is absorbed. Stirring frequently, add squash mixture 1 ladleful at a time. Wait until stock is almost completely absorbed before adding more mixture. After about 30 minutes, rice should be tender but slightly firm in the center. At this time, stir in 2 Tbs olive oil, salt and pepper. If needed, add more stock so that rice is creamy. Let stand 2 minutes, then drizzle with the sage oil.
Serves 6.

CAFETERIA STYLE MAC AND “CHEESE”
2 cups + ¼ cup water
1 Tbs balsamic vinegar
1 large onion, finely chopped
1 lb. Gluten-free elbow macaroni or other small pasta
½ cup pimiento pieces, drained
½ cup raw cashew pieces
1/3 cup fresh lemon juice
1/3 cup nutritional yeast flakes
4 Tbs non-alcoholic white wine
2 tsp onion granules
2 tsp garlic granules
1 tsp sea salt

Preheat oven to 350 degrees F. Lightly oil 3-quart casserole dish.

Heat ¼ cup water and vinegar in a large saucepan over medium heat. Add onion and cover, stirring occasionally until onion is tender and lightly browned, about 15 minutes. If onion sticks to pan, add a little water.

In the meantime, cook the pasta until al dente. Drain and mix into the cooked onions.

In a blender, add the remaining ingredients and blend until smooth. Once smooth, add the “cheesy” sauce to the pasta and onion mixture until completely coated. Pour into casserole dish and back, uncovered for 25 to 35 minutes.
Serves 8.

CURRIED EGGPLANT WITH TOMATOES AND BASIL
1 cup brown basmati rice
1 tsp sea salt
1/4 tsp freshly ground black pepper
1 Tbs olive oil
1 onion, chopped
2 pints cherry tomatoes, halved
1 eggplant (about 1 pound), cut into 1/2-inch pieces
1 1/2 tsp curry powder
2 cups water
1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh basil
1/4 cup plain goat yogurt, optional

Cook rice according to package directions.

Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook until softened, about 4 to 6 minutes. Stir in the eggplant, tomatoes, curry powder, salt, and black pepper. Cook, stirring, for 2 minutes. Add water and bring to boil.

Reduce heat and simmer, partially covered, until the eggplant is tender, about 12 to 15 minutes. Stir in the chickpeas and cook just until heated through, about 3 minutes.

Remove from heat and stir in the basil. Serve over rice. Top with yogurt, if desired.
Serves 4.

CURRIED RICE AND CHICKPEAS
1 Tbs olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 tsp curry powder
1 cup jasmine or basmati brown rice
½ tsp sea salt
½ tsp pepper
1 can chickpeas (garbanzo beans), drained
½ cup fresh basil

In a large skillet heat the oil over medium heat. Add onion and carrots, stir occasionally and cook until soft, 6 – 8 mins.

Add garlic and curry, stir and cook until fragrant, about 2 mins.

Add the rice, 2 1/2 cups water, salt, and pepper. Bring to a boil. Reduce heat and simmer, covered for 45 min or until brown rice is tender.

Add chickpeas, cover and cook until chickpeas are warmed through, about 4 – 5 mins. Fold in the basil.
Serves 4.

POLENTA WITH GARLICKY WHITE BEANS AND CHARD
1 Tbs olive oil
3 cloves garlic, thinly sliced
1 bunch Swiss chard, stems removed and leaved cut into 1 inch strips
1 Tbs + 1/2 tsp sea salt
¼ tsp pepper
1 can cannellini beans, drained
1 cup instant polenta

In a large skillet, heat olive oil over medium heat. Add garlic and cook, stirring, until golden (about 2 -3 min). Add chard, beans, ½ tsp salt and pepper and stir occasionally until chard is tender (about 4 – 5 min).

In the meantime, bring 4 cups of water to boil in a medium saucepan. Add 1 Tbs salt and slowly whisk in the polenta. Continue to whisk constantly until polenta thickens (about 3 – 4 min).

Divide the polenta and top with cooked chard.
Serves 4.

PUMPKIN POLENTA
1 cup polenta
3 cups vegetable or chicken broth
1/2 tsp sea salt
2 Tbs olive oil
1 15oz can organic pumpkin puree
1/4 tsp cayenne pepper (use chili powder for a milder heat)
1/4 tsp nutmeg
1/2 tsp cinnamon
1 Tbs minced fresh sage
1 Tbs minced fresh thyme
1/4 cup pure maple syrup

In a medium pot, bring broth to a boil. Add salt and olive oil. Stirring constantly, add polenta a little at a time. Reduce to low heat. Continue to stir and add pumpkin puree. Stir frequently until polenta is slightly stiff, approximately15 minutes. Remove from heat. Stir in herbs, spices and maple syrup. Serve with olive oil.
Serves 4-6.

QUINOA AND LENTIL BURGERS
1/4 cup quinoa, rinsed
1 large egg
1/4 cup sunflower seeds
1 15-ounce can lentils, rinsed
1 medium carrot, coarsely grated
1/2 medium yellow onion, finely chopped
1 Tbs fresh lemon juice
1/2 tsp cumin
2 Tbs minced cilantro
1 large clove garlic, crushed
1/2 tsp sea salt
1/4 tsp black pepper to taste

In a small bowl, combine the quinoa and 1/4 cup hot tap water. Let sit for 5 minutes; fluff with a fork.

Using a food processor, puree the egg, sunflower seeds, and 3/4 cup of the lentils until they form a paste; transfer to a bowl. Mix in the carrot, onion, lemon juice, quinoa, remaining lentils, cumin, cilantro, garlic, salt, and pepper. Form the mixture into four 1/2-inch-thick patties. Refrigerate, uncovered, until firm, 20 to 25 minutes.

Heat the grill to medium-high and oil. Grill the patties, turning once (do not press or flatten), until well-cooked, approximately 4 to 5 minutes per side.

Top with relish or chutney. Serve with a side salad and your favorite gluten-free grain.
Serves 4.

QUINOA WITH MUSHROOMS, KALE, AND SWEET POTATOES
1 cup quinoa, rinsed to reduce bitterness
2 Tbs olive oil
2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
10 ounces tempeh, cut into 1 inch pieces
2 cloves garlic, thinly sliced
1 bunch kale, stems discarded and leaves torn into 2-inch pieces
3/4 cup dry white wine
3/4 tsp sea salt
1/4 tsp freshly ground black pepper

Cook quinoa according to package directions.

Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and tempeh and cook, stirring occasionally, until potatoes have softened, about 5 to 6 minutes.

Stir in the garlic and cook for an additional minute. Add kale, wine, salt, and pepper. Cook, stirring often, until the vegetables are tender, about 10 to 12 minutes. Serve over the quinoa.
Serves 4.

SPAGHETTI SQUASH WITH ZUCCHINI AND CHICKPEAS
1 medium spaghetti squash, halved lengthwise and seeded
2 Tbs olive oil
3 small zucchini, cut into thin half-moons
1/2 tsp sea salt
1 15-ounce can chickpeas, drained and rinsed
2 cloves garlic, sliced
1/4 tsp cayenne pepper
1/2 cup grated Parmesan (2 ounces) (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Use a large spoon to scoop the stringy pulp from the squash and place in bowl.

Heat the oil in a large skillet over medium heat. Add zucchini, squash and salt. Cook, tossing often, until zucchini is just tender, 4 to 5 minutes. Add chickpeas, garlic, and cayenne pepper and cook until heated through, 2 to 3 minutes.

Divide among bowls and top with Parmesan.
Serves 4.

SQUASH AND BLACK BEAN ENCHILADA CASSEROLE
2 cans black beans, drained and rinsed
4 cups cooked organic squash, cubed or mashed
2 cans diced tomatoes, drained
1 cup diced onion
4 cloves of garlic, minced
4 Tbs olive oil
1/2 cup chopped cilantro
1 tsp cumin
1 tsp chili powder
2 tsp oregano
2 tsp sea salt
12 corn tortillas
2 cans enchilada sauce

Preheat oven to 350 degrees.

In a large skillet over medium heat, sauté onion, garlic, seasonings and salt in olive oil until the onions are clear. Turn off heat and add beans and cilantro to the pan.

In a baking dish, put a thin layer of enchilada sauce in the bottom of the dish. Place a layer of tortillas on top, followed by half of the squash. Add half of the bean mixture and then half of the tomatoes. Cover these layers with enchilada sauce. Repeat with the remaining ingredients.

Cover and bake for approximately 25 minutes. Remove cover and bake another 10 minutes. Garnish with any leftover cilantro.
Serves 6.

STIR-FRIED RICE NOODLES WITH TOFU AND VEGETABLES
1 8-ounce package rice noodles
1/4 cup maple syrup
1/4 cup wheat-free tamari sauce
2 Tbs fresh lime juice
1 14-ounce package firm tofu, cut into 1/2-inch-thick slices
1 Tbs toasted sesame oil
2 carrots, cut into thin strips
1 red bell pepper, thinly sliced
1 Tbs grated fresh ginger
2 cups bean sprouts
4 scallions, thinly sliced
1/4 cup roasted peanuts, roughly chopped (may use roasted almonds instead)
1/2 cup fresh cilantro (optional)

Boil the noodles according to the package directions. Drain and return them to the pot.

To remove excess water in tofu, place between layers of paper towels and weigh down with a heavy skillet. Set aside to drain for 10 minutes. Once drained, cut into 1/2-inch slices.

Meanwhile in a small bowl, whisk together the sugar, soy sauce, and lime juice.

In a large skillet heat the oil over medium-high heat. Add the carrots, bell pepper, and ginger and cook, stirring, for 2 minutes. Add the tofu and bean sprouts. Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes.

Toss the noodles with half the tamari sauce mixture and cook over medium-high heat until heated through, about 1 to 2 minutes. Transfer to plates and top with the vegetables and the remaining tamari sauce mixture. Garnish with scallions, peanuts, and cilantro, if using.
Serves 4.

THAI-SPICED TOFU
8 ounces firm tofu, cut into four 1/2-inch slices
3 Tbs Thai red curry paste (found in the Asian section of most supermarkets)
3 Tbs agave or brown rice syrup
2 Tbs fish sauce (or wheat-free tamari)
1/2 pound green beans
1/2 cup vegetable broth
1 Tbs peanut oil

To remove excess water in tofu, place between layers of paper towels and weigh down with a heavy skillet. Set aside to drain for 10 minutes.

Put slices of tofu in single layer in a covered glass dish. In a small bowl, stir together curry paste, syrup, and fish sauce. Take half of this sauce and brush on tofu. Cover and set aside for 15 minutes.

In a medium saucepan, combine the green beans, broth, oil, and the remaining curry sauce. Simmer until the beans are tender, about 5 minutes.

Heat a lightly oiled skillet over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Serve with the green beans.
Serves 2.

TOFU TACOS WITH SPINACH, CORN AND GOAT CHEESE
1 Tbs olive oil
1 14-oz package organic extra-firm tofu – drained, patted dry, and crumbled
1 1/2 tsp chili powder
1 10-oz package frozen corn (2 cups), thawed
6 cups loosely packed spinach (about 5 oz)
8 corn tortillas, warmed
3/4 cup crumbed raw milk goat cheese (3 oz) (optional)
3/4 cup salsa (store bought or homemade)
Sea salt
Black pepper

Heat the oil in a large skillet over medium-high heat. Add tofu, chili powder, 1/2 tsp salt and 1/4 tsp pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.

Add the corn and cook, tossing, until heated through, about 3 minutes. Add the spinach and 1/4 tsp each salt and pepper and toss until wilted (about 1 minute).

Fill the tortillas with the tofu mixture, goat cheese, and salsa.
Serves 4.

WHITE BEAN CHILI WITH JALAPENO MILLET
1/2 cup millet
1 Tbs lemon juice
2 scallions, thinly sliced
1 jalapeno, seeded and chopped
2 Tbs olive oil
1 1/4 tsp sea salt
3/4 tsp freshly ground black pepper
1 large red onion, chopped
1 yellow bell pepper, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 14.5 oz can diced tomatoes
1 1/2 cups water
2 15 oz cans cannelloni beans, rinsed

Cook millet according to package directions. Stir in lemon juice, 1 Tbs of the oil, jalapeno, scallions, and 1/4 teaspoon each salt and pepper.

Meanwhile, in a large skillet, heat 1 Tbs of oil over medium-high heat. Add bell pepper and onion and cook for 6 to 8 minutes or until tender. Add garlic, chili powder, cumin, 1 tsp salt and 1/2 tsp pepper and cook 1 to 2 minutes.

Add tomatoes plus their liquid and water to the skillet. Bring to boil. Add beans and simmer until slightly thickened, 8 to 10 minutes.

Divide the chili among bowls and top with the millet.
Serves 4.

Adapted from recipe courtesy of Living Without Magazine.