Meatless Monday Recipe-Zucchini "Fettuccine" with Fresh Marinara

Zucchini "Fettuccine" with Fresh Marinara
It's WAY TOO hot to "cook" anything right now! This is perfect for this 111 degree temps! Enjoy.....

SERVES 6

•1 1/2 lb. plum tomatoes, quartered
•1 cup packed fresh basil leaves, chopped, plus sprigs for garnish
•1/3 cup dry-packed sun-dried tomatoes, softened in warm water and chopped
•1/4 cup extra virgin olive oil
•1 shallot, minced
•Sea salt or kosher salt to taste
•Freshly ground black pepper
•8 oz. mixed summer squash (green and yellow), ends trimmed
•1 orange bell pepper, halved and seeded
•8 oz. soy or fresh mozzarella, diced
•1 cup chopped walnuts
•Grated regular or soy Parmesan cheese for garnish, optional
•6 basil sprigs for garnish, optional

Directions
1. Put tomatoes, basil, sun-dried tomatoes, 3 Tbs. oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.

2. Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler. Discard soft centers, or save for another use. Stack slices, and cut into 1/4-inch-wide "fettuccine" strips. Cut bell pepper into paper-thin strips.

3. Put "fettuccine" into bowl with mozzarella, walnuts, remaining 1 Tbs. oil and salt to taste; toss gently. Pour sauce into 6 shallow bowls, and top with "fettuccine" mixture. Grind fresh pepper over each and, if using, top with Parmesan cheese and basil sprigs. Serve.

Nutritional Information
Per SERVING: Calories: 320, Protein: 16g, Total fat: 26g, Saturated fat: 2g, Carbs: 14g, Cholesterol: mg, Sodium: 590mg, Fiber: 5g, Sugars: 7g

Found: Vegetarian Times July 2005

Meatless Monday Recipe: Low-Fat Pasta Salad

Low-Fat Pasta Salad
Makes 6-8 servings; Vegan

This is a great recipe to use what is in season and is a great dish to take to potlucks. I used summer/yellow squash and zucchini instead of the olives. Hope you enjoy! Sorry it's really late.....

1 1/2 cup whole wheat bowtie or corkscrew pasta, uncooked
1 cup broccoli, chopped into bite-sized pieces
1 red onion, diced
1 12-ounce can of water-packed artichoke hearts, drained and chopped
1 red or yellow bell pepper, diced
1 1/2 cup cooked cannellini beans
2 tomatoes, seeds removed and diced
1/4 cup sliced black olives
2 tablespoons fresh basil, chopped
1/2 cup fat-free Italian salad dressing
Salt and pepper to taste

Directions

Cook the pasta according to package directions. Drain and allow to cool.

Lightly steam the broccoli, until just tender.

In a large bowl, toss together the pasta, broccoli, and remaining ingredients and season to taste with salt and pepper.

Allow to marinate in the refrigerator one to two hours before serving. Toss again before serving.


Nutrition Information | Per serving (1/6 of recipe)

calories: 367; fat: 3 g; saturated fat: 0.6 g; calories from fat: 6.8%; cholesterol: 0mg; protein: 16.6 g; carbohydrate: 70.3 g; sugar: 8.1 g; fiber: 13.3 g; sodium: 553 mg; calcium: 112 mg; iron: 5.2 mg; vitamin C: 52 mg; beta-carotene: 837 mcg; vitamin E: 2 mg



Recipe from Food for Life instructor Kay Kitchens

Meatless Monday Recipe-Grilled Peaches with Sweet Balsamic Glaze

Grilled Peaches with Sweet Balsamic Glaze
Makes 4 servings; Vegan


This is the last weekend for most peach vendors. (Pearl Brewary included.) But, this is perfect for the summer grilling that is still on despite the 100+ temps. Hope all enjoy!

In this delightful recipe, two techniques—grilling and reduction—create a dessert that is bursting with flavor, bringing out the best of each ingredient. When grilled, peaches become almost caramelized, creating a sensationally sweet flavor without added sugars. By boiling the balsamic vinegar and reducing it by half, the vinegar transforms to smooth flavorful syrup. With just five ingredients, this dessert is a spectacular finish to any meal.

Ingredients

4 ripe peaches, halved and pitted
nonstick cooking spray
1/2 cup good quality balsamic vinegar
1 tablespoon agave or other liquid sweetener (maple syrup, brown rice syrup, etc.)
1 tablespoon lemon juice
1 teaspoon almond extract
fresh mint sprigs

Directions

1.) Heat a gas grill to medium-high. Coat peach halves with cooking spray (use about 2 sprays per peach half).

2.) Place peaches cut side down on the grill and grill for about 4 to 5 minutes per side until grill marks appear and peaches are slightly softened.
While peaches are grilling, prepare the glaze. Add vinegar to a small saucepan over medium-high heat. Boil vinegar until it is reduced by half and looks thick. Add agave, lemon juice, and almond extract.

3.) Remove peaches from the grill and place cut side up on a dessert dish. Drizzle with balsamic glaze and garnish with a mint sprig.

Nutrition Information | Per serving (1/8 recipe)
calories: 88; fat: 0.1 g; saturated fat: 0 g; calories from fat: 1.2%; cholesterol: 0 mg; protein: 1 g; carbohydrate: 20.1 g; sugar: 16.6 g; fiber: 2.6 g; sodium: 15 mg; calcium: 16 mg; iron: 0.9 mg; vitamin C: 6.7 mg; beta-carotene: 524 mcg; vitamin E: 1 mg

Recipes from The Get Healthy, Go Vegan Cookbook by Dr. Neal Barnard and Robyn Webb

Meatless Monday Recipe-Yellow Squash and Zucchini Tacos

Yellow Squash and Zucchini Tacos
Vegan; 30 minutes; Serves 4

I'm sorry for being late.... This is adapted from one of the farmer market vendors. She used Japanese eggplant and sweet bell peppers. (Feel free to substitute what you have on hand.)

2 med. or 1 large yellow squash, cut into strips
2 med. or 1 large zucchini, cut into strips
1 cup of Portabello mushrooms, sliced
1 sweet red bell pepper cut into strips
1/4 cup olive oil (enough to coat the pan)
1/2 lime
2 Tbs. cilantro
tortillas
arugula
salsa (I used a blackberry, peach, chipotle salsa)

1. On medium heat coat pan with olive oil. Add yellow squash and zucchini. Cook for about 3-4 minutes or until tender. Add mushrooms and cook for about 2-3 minutes until brown. Add red bell peppers and while that's cooking add cilantro and squeeze lime. Cook till heated through.

2. Serve on heated tortillas, arugula and add salsa. Enjoy!