|Red Pepper-Walnut Pâte
This rich and flavorful pâte is great used as a spread for crostini or bruschetta.
1. Roast bell peppers over open flame or under broiler, turning frequently, until skin is blackened on all sides. Place in paper bag, seal bag and let stand 5 minutes. Remove from bag and scrape charred skin from peppers. Remove stems and seeds; coarsely chop peppers and set aside.
PER SERVING: 290 CAL; 6 G PROT; 26 G TOTAL FAT (3 SAT. FAT); 12 G CARB.; 0 MG CHOL; 4 MG SOD.; 4 G FIBER
|Ginger-Sesame-Glazed Portobello Steaks
An aromatic marinade adds complexity to these mushrooms, which resemble flank steak when sliced at an angle.
1. In small bowl, combine garlic, ginger and tahini. Stir in tamari, sesame oil, sugar and wine until well blended.
PER SERVING: 292 CAL; 9 G PROT; 23 G TOTAL FAT (3 SAT. FAT); 11 G CARB.; 0 MG CHOL; 1027 MG SOD.; 5 G FIBER
|Wasabi Mashed Potatoes
The subtle heat of wasabi, also known as Japanese horseradish, complemented by a drizzle of toasted sesame oil, lends an element of surprise to these creamy East-West mashers. Wasabi powder can be found in Asian markets and well-stocked supermarkets.
1. Quarter potatoes and place in large saucepan with enough cold water to cover, and bring to a boil. Continue boiling until potatoes are tender when pierced with a fork, about 20 minutes.
PER SERVING: 226 CAL; 4G PROT; 6G TOTAL FAT (1G SAT. FAT); 40G CARB; 0 CHOL; 13MG SOD; 4G FIBER
|Total Chocolate Eclipse Cake
The rich flavor of chocolate eclipses the fact that no eggs, butter or refined sugars are used to make this dense, fudgy confection. Flaxseeds are available at natural food stores.
1. Preheat oven to 350°F. Grease two 9-inch round cake pans and coat with flour, tapping out excess flour.
PER SERVING: 319 CAL; 7 G PROT; 10 G TOTAL FAT (4 SAT. FAT); 55 G CARB.; 0 MG CHOL; 229 MG SOD.; 4 G FIBER
|Recipes reprinted from The Vegetarian Meat & Potatoes Cookbook by Robin Robertson, Copyright 2001, (Harvard Common Press, March 2002).|