Grilled Vegetables with Miso Sauce Friday, Feb 15 2013 

SERVES 2, 30 MINUTES OR FEWER

VEGETABLES
1/4 red kuri or kabocha squash, seeded and cut into 1/2 inch-thick slices
1 small red onion, sliced
2 tsp. sesame oil
1 large bok choy, leaves separated

MISO SAUCE
1 Tbs. miso paste
1 clove garlic, minced (1 tsp.)
1/2 tsp. light brown sugar
1 tsp. sesame oil
1/2 tsp. rice vinegar
2 green onions, chopped (1/4 cup)
1 Tbs. toasted sesame seeds

To make Vegetables: Brush squash and onion slices with oil. Spray grill with cooking spray, and lay squash slices on grill. Close, and cook on mediumhigh 10 minutes, or until squash is tender; transfer to plate. Place onion slices on grill; cook 4 to 5 minutes, or until crisp-tender; transfer to plate. Place bok choy leaves on grill; cook 3 to 4 minutes, or until wilted and crisp tender; transfer to plate.

Meanwhile, to make Miso Sauce: Combine miso paste, garlic, brown sugar, and 1/4 cup water in small saucepan. Bring to a simmer over medium heat. Cook 1 minute, or until miso dissolves and begins to bloom. Remove from heat; stir in oil and vinegar. Fold in green onions and sesame seeds.

Serve Grilled Vegetables drizzled with Miso Sauce, or serve Miso Sauce on the side.

PER SERVING (1 1/2 CUPS VEGETABLES AND 3 TBS. SAUCE): 184 CAL; 5G PROT; 10G TOTAL FAT (1G SAT FAT); 21G CARB; 0MG CHOL; 379MG SOD; 4G FIBER; 8G SUGARS

Page 34, March 2011, Vegetarian Times

Bok Choy Skillet Supper Wednesday, Feb 6 2013 

SERVES 4

2 tsp. garlic-flavored olive oil, divided, plus more for drizzling
8 oz. button mushrooms, sliced (2 cups)
8 cherry or grape tomatoes, halved
2 shallots, finely chopped (1/4 cup)
1 cup bulgur
1 cup mushroom broth
1 sprig fresh thyme plus 1 tsp. fresh thyme leaves, divided
4 small bok choy, halved

Heat 1 tsp. garlic oil in skillet, over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned. Transfer to plate. Add tomatoes to skillet cut-side down, and cook 2 minutes, or until browned. Transfer to plate.

Add remaining 1 tsp. garlic oil to skillet. Stir in shallots, and sauce 2 to 3 minutes. Stir in bulgur until grains are coated with oil. Add broth, thyme sprig, and 1 1/2 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes

Arrange bok choy halves on top of bulgur with leaves pointing outward (like spokes in a wheel). Sprinkle mushrooms and tomatoes between bok choy halves. Cover, and simmer 5 minutes more. Remove from heat, and let stand 10 minutes. Sprinkle with thyme leaves and drizzle with garlic oil.

Per 1 1/2 cup serving: 202 Cal, 8g Prot, 6g  Total Fat (<1g Sat Fat), 34g Carb, 217 mg sodium, 9g Fiber, 3g Sugars

Page 63, April/May 2011, Vegetarian Times

Hearty Irish Lager Stew Thursday, Dec 1 2011 

Serves 8

1 Tbs vegetable oil
8 oz button or shiitake mushrooms, halved
2 cloves of garlic, minced
1 medium leek, white parts only, diced (1 cup)
3 small red potatoes, cut into 1 inch cubes (1 1/2 cups)
2 medium carrots, peeled and sliced (2 cups)
2 small parsnips, peeled and sliced (1 1/2 cups)
1 1/2 tsp tomato paste
1 15 oz can crushed tomatoes
1 1/2 cups low sodium vegetable broth
2 sprigs fresh thyme, tied in bundle, plus 1 tsp chopped fresh thyme, divided
1/2 cup lager beer
1 1/2 Tbs quick cooking tapioca
1 cup shredded cabbage
1 Tbs white miso
2 Tbs chopped parsley

Heat 1/2 Tbs oil in large pot over medium heat. Add mushrooms and galic, saute 8 minutes or until mushrooms are browned. Remove from pan. Add remining 1/2 Tbs oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips and tomato paste. Cook 2 minutes. Add tomatoes, broth and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occassionally.

Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.

Per 1 cup serving: Calories 118, Prot 4g, Total Fat 2g (<1g sat fat), Carb 23g, Chol 0mg Sodium 204mg, Fiber 5g, Sugars 5g

Vegetarian Times, March 2011, Page 44

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Baked Apples with Maple-Walnut Sauce Tuesday, Mar 8 2011 

SERVES 8  Total Time: 30 MINUTES OR FEWER

4 large apples, such as Gala or Granny Smith, halved crosswise and cored
2 tsp. lemon juice, divided
2 Tbs. light or dark brown sugar
1/4tsp. ground cinnamon
1 cup pure maple syrup
1/8 tsp. salt
1/2 cup chopped toasted walnuts

1. Preheat oven to 400°F. Brush cut sides of apples with 1 tsp. lemon juice. Arrange apples, cut sides up, in baking dish.

2. Combine brown sugar and cinnamon in small bowl; sprinkle cut sides of apples with sugar mixture. Pour maple syrup in bottom of dish. Cover with foil, and bake 10 minutes. Uncover, and bake 15 minutes more, or until apples are tender. Transfer apples to serving platter.

3. Pour syrup and pan juices into small saucepan, and stir in remaining 1 tsp. lemon juice and salt; bring to a boil. Cook 2 minutes, or until thickened, whisking constantly. Stir in walnuts. Spoon sauce over apples, and serve warm.

Vegetarian Times, Page 17

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