Mock Chicken Patties Parmesan

This recipe will appeal to meat lovers as well as vegetarians. The mock chicken patties, when cooked this way, will even fool people who don't realize that it's a meatless meal.

For this recipe, I like to use the frozen Morningstar Farms Original Chik Patties or Boca Original Chik'N Patties. If you have another breaded mock chicken patty that you prefer, go ahead and use it!

RECIPE:

1 1/2 cups Classic Marinara Sauce or your favorite plain red pasta sauce, divided
2 vegetarian breaded "chicken" patties
1/4 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese, plus additional for serving, if desired
1 tablespoon chopped fresh parsley (optional)

Heat oven to 350 degrees Fahrenheit.

In a small saucepan, heat the marinara sauce over medium-low heat until it is warm but not boiling.

Meanwhile, if using frozen "chicken" patties, place them on a microwave-safe plate and microwave for half the cooking time specified in the package directions (1 to 1 1/2 minutes) to thaw.

Spread 1 cup of the marinara sauce in an oven-proof baking dish or pan. Top with the "chicken" patties. Pour the remaining sauce over the "chicken" patties.

Sprinkle the mozzarella evenly over the two "chicken" patties, and then sprinkle with the Parmesan.

Cover and bake for 15 minutes.

Uncover and bake for another 5-10 minutes, until the sauce is bubbly and the cheese is melted.

Sprinkle with the parsley, if using.

Serve with additional Parmesan for topping, as desired.

-- 2 servings

Broccoli with Garlic and Olive Oil

When I was growing up, I couldn't figure out why my friends didn't like broccoli. I thought it was delicious, because my Italian grandmother and Italian-American mother prepared it this way.

The broccoli is blanched, and then lightly sauteed in olive oil with some minced garlic, salt, and pepper. This recipe made broccoli converts of several of my little friends back then - and some adults more recently.

RECIPE:

4 cups fresh broccoli florets (approx. 1 pound)
2 tablespoons extra virgin olive oil, divided
1 small clove garlic, minced
Salt and freshly ground black pepper to taste

Blanch the broccoli by boiling in water until crisp-tender, about 2-5 minutes. The cooking time will depend on the size of the florets. (Alternatively, you can microwave the broccoli with 1/4 cup of water for a similar length of time until crisp-tender.) Rinse the blanched broccoli under cold water to stop the cooking, and drain.

In a large skillet, heat the olive oil over medium-low heat. Add the garlic, and saute for a 2-3 minutes, until soft and fragrant. Do not let the garlic burn.

Add the broccoli to the skillet, and season with salt and pepper to taste.

Saute over medium to medium-high heat for 3-5 minutes, to heat the broccoli through and combine all the flavors.

-- 4-6 servings

Lentil Soup with Aromatic Vegetables

A generous blend of aromatic vegetables - garlic, onion, carrot, and celery - makes this lentil soup extra delicious and extra healthy.

It's even better the next day, once all the flavors have had more time to meld, so you might want to make a double batch and enjoy it all week!

RECIPE:

1 tablespoon extra virgin olive oil
1 small clove garlic, minced
1 small yellow onion, diced
1 medium carrot, diced
1 rib of celery, diced
4 cups (1 quart) vegetable broth
1 cup brown lentils, picked over, rinsed, and drained
1 bay leaf
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley (optional)

In a large pot or Dutch oven, heat the olive oil over medium to medium-low heat. Add the garlic, onion, carrot, and celery, and saute for 3-5 minutes, until the vegetables start to soften. Do not let the garlic get brown.

Add the vegetable broth, lentils, bay leaf, salt, and pepper. Raise the heat to high and bring the mixture almost to a boil. Reduce the heat to low, cover, and simmer for 25-35 minutes, stirring occasionally, until the lentils and vegetables are tender.

Uncover. Stir in the parsley, and simmer, uncovered, stirring occasionally, for 5-10 more minutes to blend all the flavors and reduce the liquid as desired to a good soup consistency.

Remove and discard the bay leaf before serving.

-- 2-3 servings

Polenta with Broccoli

In the Italian-American home where I grew up, my Grandma Marianna would serve this dish on a regular basis, only she made her own polenta. Here I opt for the shortcut of using prepared polenta that is sold in tubes, which I slice and pan-grill.

The flavors of polenta and broccoli complement each other so well that the final product is far greater than the sum of its parts.

RECIPE:

1 tube of prepared polenta (plain)
3 tablespoons extra virgin olive oil, divided
4 cups fresh broccoli florets (approx. 1 pound)
1 small clove garlic, coarsely chopped
Salt and freshly ground black pepper to taste

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, blanch the broccoli by boiling in water until crisp-tender, about 3-6 minutes. The cooking time will depend on the size of the florets. (Alternatively, you can microwave the broccoli with 1/4 cup of water for a similar length of time until crisp-tender.) Rinse the cooked broccoli under cold water to stop the cooking, and drain.

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the garlic, and saute for a 2-3 minutes, until soft and fragrant. Do not let the garlic burn.

Add the broccoli to the skillet, and season with salt and pepper to taste.

Saute over medium to medium-high heat for 3-5 minutes to heat the broccoli and blend the flavors.

To serve, arrange polenta slices on serving plate(s). Top with the broccoli.

-- 4 servings (2 polenta slices per serving)

Crostini with Garlic-Balsamic Portobellos and Provolone

These garlicky portobello mushroom crostini make a delightful appetizer or snack. You can also make these a meal by adding some hearty soup or a salad.

RECIPE:

4 portobello mushrooms, each about 4 to 5 inches in diameter
3 tablespoons extra virgin olive oil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste
French baguette or submarine/hoagie rolls, sliced into 8 (1/2-inch) slices
2 slices provolone cheese (preferably unsmoked), each torn into 4 pieces

Remove the stems from the portobellos, and discard the stems. Using a spoon, scrape the dark gills from the underside of each portobello. Discard the gills. Cut the portobello caps into 1/4-inch slices. Cut the longer slices in half crosswise to shorten them.

In a medium bowl, combine 2 tablespoons of the olive oil, the garlic, and the portobello slices. Toss gently, and let sit for 20 to 30 minutes.

After the portobellos have marinated, heat the remaining 1 tablespoon of olive oil in a medium-size skillet over medium to medium-high heat. Add the portobello mixture, and saute for 5-6 minutes, until the portobellos are soft and most of the rendered mushroom liquid has evaporated.

Add the balsamic vinegar to the skillet, and saute over medium heat for a minute or two.

Add 1 tablespoon of the parsley to the skillet, along with salt and pepper to taste. Saute for another minute or two to blend all the flavors.

Meanwhile, preheat broiler. Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden. Turn the bread slices over and broil until the other side is lightly golden. Remove from broiler.

Top the toasted bread slices evenly with the portobello mixture. Top each of the crostini with a piece of the provolone. Broil until the provolone is melted and bubbly.

Sprinkle with the remaining 1/2 tablespoon of parsley, and serve.

-- 4 appetizer servings

Mock Beef Tips with Tomatoes, Bell Pepper, and Olives

This was inspired by a recipe called Spanish Steak, which I found when I was a teenager in one of my mother's housekeeeping magazines. That recipe used cubed round steak, and was baked in the oven for over an hour.

Here I substitute Gardein Beefless Tips, which are naturally tender, and cook this tasty stew on the stovetop in less than half the time.

It's every bit as tasty as the original recipe, and much healthier - 100% vegan.

Serve this hearty stew with noodles, rice, or mashed potatoes, or just lots of crusty bread to soak up the tasty sauce.

RECIPE:

2 tablespoons extra virgin olive oil, divided
1 (9-ounce) package Gardein Beefless Tips
1/2 cup chopped yellow onion
1 green bell pepper, cut into bite-size pieces
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (8 ounces) tomato sauce
1 bay leaf
Salt and freshly ground black pepper to taste
1/4 cup pimiento-stuffed green olives, sliced

In a skillet, heat 1 tablespoon of the olive oil over medium heat. Add the Gardein Beefless Tips and saute for about 5 minutes, until browned on all sides. Remove the Beefless Tips from the pan and set aside.

Add the remaining 1 tablespoon of olive oil to the drippings in the skillet. Add the onion and the green pepper, and saute over medium heat for 3-5 minutes, until soft but not brown. Add the garlic, and saute for another minute or two, over medium heat, until the garlic is soft but not brown.

Add the diced tomatoes, tomato sauce, bay leaf, and salt and pepper to taste. (Go easy on the salt, as the olives that you add later will be salty.) Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.

Uncover, add the Beefless Tips and the olives, and simmer uncovered, over medium heat, stirring occasionally, for about 10 minutes, until the sauce is reduced to a gravy-like consistency.

Discard the bay leaf, and serve.

-- 2-3 servings

Simple Turmeric Rice

Many years ago, my ex-mother-in-law taught me this trick: Adding some ground tumeric to basic steamed white rice adds an exotic color and flavor element for very little extra cost or effort.

I like to top the finished product with some chopped fresh parsley for even more color and flavor.

RECIPE:

2 cups water
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1 cup long-grain white rice
1/2 tablespoon chopped fresh parsley for garnish (optional)

In a medium saucepan, bring the water to a boil over high to medium-high heat.

Stir in the salt, turmeric, and rice. Return to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the water is absorbed.

Transfer to serving dish. Sprinkle with chopped parsley, if desired.

-- 4 servings

Pizza with Veggie Pepperoni (12-inch)

I've always loved a classic pepperoni pizza; but, as a vegetarian, I will not eat meat-based sausages. Fortunately, with several brands of good vegetarian pepperoni available in most supermarkets these days, I can still enjoy that flavor without eating meat. I recommend Lightlife Smart Deli Pepperoni, Yves Meatless Pepperoni, or Pepperoni Tofurky Deli Slices.

Here is my version of a vegetarian pepperoni pizza.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/2 to 3/4 cup Classic Pizza Sauce (or your favorite plain red pizza sauce)
1 cup shredded mozzarella cheese
1/2 of a 4-ounce package of vegetarian pepperoni slices (or more as desired)
1 1/2 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pizza sauce evenly over the crust. Sprinkle with 1/2 cup of the mozzarella.

Arrange the pepperoni slices on the pizza in a single layer.

Top the pizza with the remaining 1/2 cup of the mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings