recipes
FLAVORFULLY MEATLESS
Vegetarian dishes can please the whole family.
WRITTEN BY DORESA BANNING
PHOTOS BY JACI GOODMAN
Vegetarian food sometimes gets a bad rap for being bland and boring. That isn’t the case, though, as today’s meatless cuisine can be flavorful, exciting, and satisfying. When it incorporates fresh, local ingredients, the taste and texture are enhanced.
Even if you and your family members aren’t vegetarians, why not try a meatless dish now and then? You may be surprised at the breadth of options and what you and your loved ones find scrumptious.
To get you started, we’ve gathered some easy vegetarian recipes for you to try. They’re from local restaurants that specialize in this type of fare.
Tofu Veggie Walnut Loaf
This dish uses tofu as a meat replacement and protein source. The recipe combines spices, fresh herbs, and vegetables to create a hearty bread. The nuts give it both a nice flavor and good texture, says Anthony DeMasi, owner of Anthony’s Dandelion Café in Reno. It serves 6.
“I like this recipe because it’s great comfort food, either sliced in a sandwich or served with mashed potatoes, gravy, and veggies,” he says. “It’s great anytime.”
½ pound organic, firm tofu, blended
2 tablespoons Tamari sauce
2 cups soft breadcrumbs (gluten-free for the gluten-intolerant)
½ to 1 cup walnuts, finely chopped
½ cup onion, finely diced
3 tablespoons fresh basil (or 1 tablespoon dry basil)
3 tablespoons fresh sage (or 1 tablespoon dry sage)
2 cloves garlic, minced (or 1 tablespoon granulated garlic)
½ cup Mrs. Dash or other seasoning mix
¼ cup veggie broth powder
1 medium zucchini, shredded
1 medium carrot, shredded
½ cup mushrooms, finely chopped (optional)
Ketchup or barbecue sauce for brushing top of loaf
Prepare vegetables. Combine all ingredients in a large mixing bowl. If mix is dry, add a little water — it should be wet and sticky enough to form into loaf. Spray parchment-lined cookie sheet or one loaf pan with nonstick spray.
Form mixture into one loaf. Brush top with ketchup or barbecue sauce. Set on cookie sheet or in loaf pan. Bake at 350 degrees F for 45 to 55 minutes. Let sit about 15 minutes before slicing.
Quinoa Tabouleh
This recipe replaces the traditional bulgur wheat ingredient normally found in tabouleh with quinoa, making it lighter. With fresh vegetables, herbs, and dressing, the dish is a salad but easily stands as an entrée.
“It is probably one of our more popular items, as it’s gluten free and vegan,” says Dawn Baehr who, with her husband, Doug, owns Uncommon Kitchen, located inside New Moon Natural Foods in Tahoe City. It serves 4.
1½ cups quinoa
2¼ cups water
½ teaspoon salt
2 teaspoons olive oil
½ cup mint sprigs, large, chopped
1 carrot, grated
½ cup green onions, sliced thinly
1 cucumber, peeled, seeded, diced
1 tomato, seeded, diced
Combine quinoa, water, salt, and oil in a pot. Heat to boiling. Cover, reduce heat to medium-low and simmer for 25 minutes. Turn out into large bowl and chill when cool. Toss with remaining ingredients. Serve with Citrus Vinaigrette.
Citrus Vinaigrette
1 cup mixed juices from 1 lemon, 1 lime, 1 orange
2 teaspoons cumin, ground, toasted
½ teaspoon garlic, chopped
½ teaspoon salt
2 tablespoons sesame oil
Juice citrus fruits, enough for 1 cup. Mash garlic and salt in a mortar and pestle. Combine all ingredients.
Doresa Banning is a Reno-based freelance writer and editor who is excited about cooking and, even more, sampling these veggie-centric meals.
NOTE
For two additional vegetarian dishes to try (both boast an Asian flair and showcase tofu), visit the Recipes section of this web site.
