Before I even get started on today's Meatless Monday dish, I'd like to give big kudos to our listener Shelley Bean for her Tofu Parmesan. I guarantee this will be appearing on my dinner table soon: Slices of tofu dipped in egg (or just the white), then rolled in mixture of whole wheat bread crumbs, parmesan cheese, oregano, thyme, salt, and pepper. These slices are lightly sprayed with olive oil, then baked, turning half way through until coating is crisp, about 8 minutes on each side.
Meanwhile saute onion, garlic, and mushrooms, season with salt, pepper, thyme, oregano and add canned tomato sauce or can diced tomatoes.
In a sprayed casserole dish, spread 1/2 cup sauce, then place tofu slices (in single layer if possible), followed by remaining sauce, 1/2 cup mozzarella cheese, 2 tablespoons Parmesan cheese and fresh parsley. Also if there are any remaining bread crumbs, you can spread these on top as well. Bake uncovered at 400 degrees for 15 minutes. Turn broiler on, place dish 4 inches from heat, and continue cooking about 2 minutes or until cheese is golden. Let stand 5 minutes before serving. Makes 4 delicious servings!
Israeli couscous, small, round and considerably larger than the couscous you typically find in the supermarket has a nice chew to it once it's cooked. Here, tossed with a tender cooked vegetables and drizzled with olive oil it makes a hearty, vegetarian dish, perfect for meatless Monday. The tomatoes are briefly roasted to intensify their flavor, the leeks are decidedly oniony, yet mellow, and the edamame, in addition to tasting good, provides a shot of protein.
If you can't find Israeli couscous, swap in regular couscous simply pouring boiling water over it to cook it.
Seven Vegetable Couscous
4 plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 leeks, white and tender green top, halved lengthwise and cut into 1-inch lengths (2 cups) and well washed
2 small bell peppers, orange, red, or yellow or a combo, cut into 1/2-inch dice (1 1/2 cups)
1 carrot, halved and thinly sliced (1 cup)
3 cloves garlic, thinly sliced
1 sweet potato (white or orange), peeled and cut into 1/2-inch chunks (2 cups)
1 1/2 cups vegetable broth, homemade or storebought
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1 1/2 cups frozen shelled edamame
4 ounces green beans, stem ends removed, halved crosswise
1 cup Israeli couscous
1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil, place the tomatoes, cut side up on the baking sheet and sprinkle with salt. Bake until the tomatoes have started to collapse, about 30 minutes. When cool enough to handle, coarsely chop and set aside.
2. In a large skillet, heat 1 tablespoon of the oil over medium. Add the leeks, peppers, carrots, and garlic and cook, stirring frequently until the carrots are crisp-tender, about 10 minutes.
3. Stir in the sweet potatoes, green beans, broth, coriander, cumin, ginger, turmeric, and cayenne. Season with salt, bring to a boil, reduce to a simmer, cover and cook until the potatoes are tender, about 7 minutes. Stir in the edamame and cook 5 minutes longer or until tender.
4. Meanwhile, in a pot of boiling salted water, cook the couscous for 6 minutes. Remove from the heat, cover and let stand 10 minutes until tender. Drain the couscous and transfer it to a bowl. Add the vegetable mixture, the remaining tablespoon of oil, and the tomatoes and toss to combine.