Veggie Teens

Meatless Monday: Blueberry Peach Almond Crisp

Post by Elyse May

Today's Meatless Monday recipe, Blueberry Peach Almond Crisp, is a delicious fall dessert. Try it with apples or pears in place of the peaches, dried cranberries or cherries in place of the blueberries, and pecans in place of almonds. From Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers.

Serves 4

Ingredients

Almond Topping

1/3 cup all-purpose flour
¼ cup packed brown sugar
¼ teaspoon salt
2 tablespoons chilled butter, cut into chunks
1/3 cup oats
3 tablespoons sliced almonds

Blueberry Peach Filling

2 cups ripe peaches, chopped
2 cups fresh blueberries
2 tablespoons cornstarch
2 tablespoons packed brown sugar
¼ cup orange juice
1 teaspoon powdered ginger

Directions
 
1. To prepare topping, put the flour, brown sugar and salt into a medium bowl and stir with a fork. (Note: Topping can also be made by pulsing in a food processor.)
2. Add chilled butter and press into the mixture with the back of the fork until mixture is coarse
3. Stir in oats and almonds. Set aside.
4. To prepare filling, combine blueberries and peaches with the other filling ingredients.
5. Spoon into four ramekins or custard cups sprayed with cooking spray.
6. Sprinkle topping over the blueberry peach filling.
7. Bake at 350°F for 15 minutes.
8. Serve warm. Top with vanilla ice cream if desired.

Meatless Monday: One Pot Vegetarian Southwestern Stew

Post by Elyse May

Today's Meatless Monday recipe, One Pot Vegetarian Southwestern Stew, is great for this busy time of year because it is easy, hearty, and nourishing. Our family eats some version (depending on what we have on hand) of this simple, one-pot meal a couple of times a month. From Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers.

Serves 4

Ingredients

6 cups vegetable broth
1 medium onion, diced (See Culinary Techniques: How to Dice an Onion)
1 16-ounce can of beans, drained and rinsed (pinto, black, or kidney beans all work well)
1 16-ounce can of corn, undrained
½ teaspoon ground cumin
2 teaspoon chili powder
1 teaspoon garlic powder
1 medium zucchini, diced
1 medium yellow squash, diced
1 16-ounce jar of chunky salsa (mild, medium, or hot)
½ cup uncooked instant brown rice
Optional: Cornbread mix, prepared according to package directions

Directions

1. Spray the bottom of a large pot with nonstick cooking spray and sauté the onion until it is translucent.
2. Add broth, beans and corn and bring to a boil on medium high heat.
3. Reduce heat to simmer and add cumin, chili powder, zucchini, yellow squash, salsa and rice.
4. Simmer for 30 minutes.
5. For a simple meal, serve with tortillas or crackers.
6. For a great presentation, simmer for just 15 minutes then transfer to a large casserole dish. Prepare cornbread according to the package directions and spread over the Southwestern Stew and bake as instructed. Serve when the cornbread crust is golden brown.

Veggie Teens part of the Meatless Monday movement

When we started posting our Meatless Monday recipes, we didn't realize we were part of a much larger movement. Turns out there's a great website called Meatless Monday, a non-profit initiative in association with the Johns Hopkins' Bloomberg School of Public Health.

Meatless Monday featured an article called Veggie Teens: A Family Affair which talked about our family's book Veggie Teens: A Cookbook and Guide and Vegetarian Teenagers and this blog. The site also includes great Meatless Monday recipes, an interesting history of Meatless Monday (did you know it started during World War I?), info about why going meatless benefits your health and our planet, and cooking videos.

We love this site and we think you will too. Watch for some of our recipes to be featured on the site in the near future and become part of the Meatless Monday movement!

Meatless Monday Recipe: Broccoli and Almond Salad

Post by Elyse May

Today's Meatless Monday recipe, Broccoli and Almond Salad is from Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers.

Salad Ingredients:
4 tablespoons dried cranberries
4 cups raw broccoli florets
2 tablespoons slivered almonds
2 tablespoons onions, finely diced (See Culinary Techniques: How to Dice an Onion)

Broccoli Dressing:
2 tablespoons light mayonnaise
1 tablespoon red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
1. Mix dressing ingredients in a medium sized bowl until creamy.
2. Add salad ingredients to the dressing and stir until well coated.

Meatless Moday Recipe: Lunch Wrap

Post by Elyse May

This easy recipe is perfect for a cool summer lunch or dinner! For more easy recipes for teens, see Veggie Teens Cookbook: A Cookbook and Guide for Vegetarian Teenagers. 

Ingredients:

Romaine lettuce
Tomatoes
Cucumbers
Red peppers, cut in thin strips
Black olives
White American cheese or cheddar cheese, Tortilla
Italian dressing

Directions:

1. Cut salad ingredients into bite-sized pieces.
2. Toss with salad dressing.
3. Wrap in a tortilla; close with a toothpick if necessary.

Any salad can be wrapped in a tortilla, flat bread, or pita for an easy meatless meal!

Meatless Monday Recipe: Cherry Tomato Pasta

Post by Chef Owen May:

Meatless Mondays are a great way to experiment with vegetarian meals without making a major commitment. My daughter Elyse is the only vegetarian in our family but we all eat meatless meals numerous times during the week. (If we're lucky, she's the one who makes them!)

Meatless meals are generally less expensive, often easy to make, may be better for the environment, and are usually healthier. Those are all nice, but if they don't taste great (or worse yet, if they taste "weird"), the rest won't matter because your family won't buy in.

This Meatless Monday series is a weekly recipe for a meatless meal that is inexpensive, simple, healthy, and that your whole family will love. This one is straight out of our book, Veggie Teens Cookbook: A Cookbook and Guide for Vegetarian Teenagers. Bon appétit!

Cherry Tomato Pasta
Serves 4

Ingredients:
8 ounces of whole wheat pasta (any shape)
1 pint cherry tomatoes halved (or two medium tomatoes chopped)
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
6 fresh basil leaves, chiffonaded (see Culinary Techniques)
½ teaspoon salt and pepper to taste

Directions:
1. Prepare pasta according to package directions.
2. While the pasta is cooking, sauté tomatoes in 1 tablespoon of the olive oil for 2-3 minutes.
3. Add minced garlic and sauté for about a minute. Be careful not to burn garlic or it will become bitter.
3. Drain pasta and return it to the pot.
4. Toss with tomatoes, remaining tablespoon of olive oil, vinegar and basil.
5. Add the salt and fresh ground pepper or red pepper flakes to taste.

Dr. Michelle May's Notes: The whole wheat pasta, tomatoes and monounsaturated olive oil make this a great dish for even the most health conscious diner. For a little more protein, add grated parmesean or goat cheese.

Meatless Monday Recipe: Garlic Beans

Post by Chef Owen May:

Meatless Mondays are a great way to experiment with vegetarian meals without making a major commitment. My daughter Elyse is the only vegetarian in our family but we all eat meatless meals numerous times during the week. (If we're lucky, she's the one who makes them!)

Meatless meals are generally less expensive, often easy to make, may be better for the environment, and are usually healthier. Those are all nice, but if they don't taste great (or worse yet, if they taste "weird"), the rest won't matter because your family won't buy in.

That's why I am doing this Meatless Monday series. I will post a recipe for a meatless meal that is inexpensive, simple, healthy, and that your whole family will love.

This first one is straight out of our book, Veggie Teens Cookbook: A Cookbook and Guide for Vegetarian Teenagers. Serve with a colorful Garden Salad and crusty bread. Enjoy!

Garlic Beans
Serves 4

Ingredients:
1 tablespoon olive oil
1 cup onion, diced
1/8 teaspoon crushed red pepper
4 cloves garlic, minced
2 bay leaves
3 16-oz cans white beans or one 16-ounce bag of dried beans cooked according to package directions (Navy, Great Northern, or cannelini)
1 tablespoon balsamic vinegar
Salt and pepper to taste

Directions:
1. Heat oil in large skillet and sauté onion until soft.
2. Add red pepper, garlic, and bay leaves; sauté 3 minutes.
3. Stir in beans (do not drain) and cook for at least 3 more minutes.
4. Stir in vinegar and add salt and pepper to taste.
5. Discard bay leaves and serve in decorative bowls.

Thanksgiving Favorites: Lemony Green Beans with Almonds

This is a simple variation of a great traditional Thanksgiving dish. The lemon is a flavor brightener and the almonds add a delicious crunch. From Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers.

 

Serves 4

Ingredients:
1 pound of fresh green beans
1 tablespoon of butter
1 tablespoon of fresh lemon juice
2 tablespoons of slivered almonds
½ teaspoon of salt

Directions:

1.   Trim the ends off the green beans and “string” them by pulling the tough string from edge of each bean.  

2.   Put green beans and 1 cup of water in a large pot. Cook on medium high for 10-15 minutes until beans are bight green and tender crisp.

3.   While green beans are cooking, toast the almonds. Place them in a dry nonstick pan. Shake or stir frequently until they start to turn golden. Remove from hot pan immediately to cool.

4.   Drain off any remaining water and add butter, stirring to melt and coat the beans. Sprinkle with lemon juice, salt, and toasted almonds.