Good Housekeeping - Good Housekeeping Great Recipes: Vegetarian: A Mini Cookbook

Good Housekeeping

GREAT RECIPES

VEGETARIAN

HEARST BOOKS
New York

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Copyright 2011
by Hearst Communications, Inc.

All rights reserved. The recipes and photographs in this volume are intended for the personal use of the reader and may be reproduced for that purpose only. Any other use, especially commercial use, is forbidden under law without the written permission of the copyright holder.

Book Design by Renato Stanisic

COVER: Jonelle Weaver
INTERIOR: Brian Hagiwara: Southwestern Black Bean Burgers; Corn and Jack Quesadillas; Cous Cous with Garbanzo Beans; Greek Peasant Salad Alan Richardson: Flatbread with Salad Ann Stratton: Portobello Burgers Mark Thomas: Rice Noodles with Many Herbs JonelleWeaver: Penne with Green Beans and Basil

The Good Housekeeping Cookbook Seal guarantees that the recipes in this cookbook meet the strict standards of the Good Housekeeping Research Institute, a source of reliable information and a consumer advocate since 1900. Every recipe has been triple-tested for ease, reliability, and great taste.

Published by Hearst Books
A division of Sterling Publishing Co., Inc.
387 Park Avenue South, NewYork,NY 10016

Good Housekeeping is a registered trademark of Hearst Communications, Inc.

www.goodhousekeeping.com

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Sterling ISBN 978-1-58816-947-1

CONTENTS

A satisfying combination of summer veggies, romaine lettuce, and black beans tossed with a creamy cilantro-lime dressing.

PREP: 30 MINUTES

MAKES ABOUT 16 CUPS OR 4 MAIN-DISH SERVINGS.

CILANTRO DRESSING

2 limes

1/4 cup light mayonnaise

1/2 cup packed fresh cilantro leaves

2 tablespoons reduced-fat sour cream

1/2 teaspoon ground cumin

1/4 teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon coarsely ground black pepper

SALAD

1 small head romaine lettuce (about 1 pound), cut into 3/4-inch pieces (about 8 cups)

2 medium tomatoes, cut into 1/2-inch pieces

2 Kirby cucumbers (about 4 ounces each), unpeeled, each cut lengthwise into quarters, then crosswise into 1/4-inch-thick pieces

1 ripe avocado, cut into 1/2-inch pieces

1 can (15 to 19 ounces) black beans, rinsed and drained

Prepare dressing: From limes, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice. In blender, combine lime peel and juice, mayonnaise, cilantro, sour cream, cumin, sugar, salt, and pepper and puree, occasionally scraping down sides of blender, until smooth. Cover and refrigerate if not using right away. Makes about 1/2 cup.

Prepare salad: In large serving bowl, combine romaine, tomatoes, cucumbers, avocado, and beans. Add dressing and toss until evenly coated.

Each serving:About 230 calories, 9g protein, 34g carbohydrate, 10g total fat(2g saturated), 3mg cholesterol, 520mg sodium.

For a second easy weeknight meal, make a double batch and freeze the uncooked burgers. Defrost 10 minutes, then cook, turning once, until heated through, about 12 minutes.

PREP: 10 MINUTES COOK: 6 MINUTES

MAKES 4 SANDWICHES.

1 can (15 to 19 ounces) black beans, rinsed and drained

2 tablespoons light mayonnaise

1/4 cup packed fresh cilantro leaves, chopped

1 tablespoon plain dried bread crumbs

1/2 teaspoon ground cumin

1/2 teaspoon hot pepper sauce nonstick cooking spray

1 cup loosely packed sliced lettuce

4 mini (4-inch) whole-wheat pitas, warmed

1/2 cup mild salsa

In large bowl, with potato masher or fork, mash beans with mayonnaise until almost smooth with some lumps. Stir in cilantro, bread crumbs, cumin, and pepper sauce until combined. With lightly floured hands, shape bean mixture into four 3-inch round patties. Spray both sides of each patty lightly with nonstick cooking spray.

Heat 10-inch skillet over medium heat until hot. Add patties and cook until lightly browned, about 3 minutes. With pancake turner, turn patties over, and cook until heated through, 3 minutes longer.

Arrange lettuce on pitas; top with burgers then salsa.

Each sandwich:About 210 calories, 13g protein, 42g carbohydrate, 3g total fat(0g saturated), 0mg cholesterol, 715mg sodium.

Southwestern Black Bean Burgers

Marinate the burgers in a broth mixture accented with thyme before grilling, and serve on buns with a lemon and green-onion mayonnaise.

PREP: 15 MINUTES PLUS MARINATING GRILL: 20 MINUTES

MAKES 4 SANDWICHES.

1/4 cup vegetable broth

2 tablespoons olive oil

2 teaspoons balsamic vinegar

1 teaspoon chopped fresh thyme leaves

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

4 medium (about 4 ounces each) portobello mushrooms, stems removed

1 lemon

1/3 cup mayonnaise

1 small green onion, trimmed and minced

4 large (about 4-inch) buns

1 bunch arugula, trimmed

In glass baking dish just large enough to hold mushrooms in a single layer, mix broth, oil, vinegar, thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Add mushrooms, turning to coat. Let stand, turning occasionally, 30 minutes.

Prepare grill.

Meanwhile, from lemon, grate 1/2 teaspoon peel and squeeze 1/2 teaspoon juice. In small bowl, stir lemon peel and juice, mayonnaise, green onion, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.

Place mushrooms on hot grill rack over medium heat and grill, turning occasionally and brushing with remaining marinade, until mushrooms are browned and cooked through, 8 to 10 minutes per side.

Cut each bun horizontally in half. Spread cut sides of buns with mayonnaise mixture; top with arugula leaves. Place warm mushrooms on bottom halves of buns; replace top half of buns to serve.

Each sandwich:About 355 calories, 6g protein, 30g carbohydrate, 25g total fat(4g saturated), 7mg cholesterol, 585mg sodium.

Portobello Burgers

After a bite of one of these quesadillas, youll agree that taking the time to grill fresh ears of corn and then cut the kernels from the cob was well worth it. If youre grilling dinner the day before you serve these, you can grill the corn ahead and refrigerate it for even easier prep.

PREP: 10 MINUTES PLUS COOLING GRILL: 11 MINUTES

MAKES 4 MAIN-DISH SERVINGS.

3 large ears corn, husks and silks removed

4 (8- to 10-inch) low-fat flour tortillas

4 ounces reduced-fat Monterey Jack cheese, shredded (1 cup)

1/2 cup mild or medium-hot salsa

2 green onions, trimmed and thinly sliced

1 head romaine lettuce, thinly sliced

1 tablespoon olive oil

1 tablespoon cider vinegar

1/2 teaspoon coarsely ground black pepper