Meatless Entrees

About now, a few delicious meatless dinner recipes would be welcome and here are 8 outstanding ones. 

First a disclaimer: Several of these recipes may qualify as vegetarian, but that is not intentional. I am not vegetarian and leave those recipes to the experts in that cuisine.

Some of these dinners are among my all- time favorites, Pasta Puttanesca is one. So is Eggplant Parmesan, made the Italian way, without the breading and frying of the Italo-American version. In fact, to simplify the cooking and eliminate mess, I’ve adjusted it to an oven dish. The Spaghetti Squash Primavera can be made with pasta, but using the squash is so much healthier but I recommend making it all up at once. It lasts for several days in the refrigerator, but the squash alone tends to stick together without the oil in the dressing.

Pasta, in general, offers a blank canvas to create meatless meals by adapting a huge variety of sauces. To learn more go to Pasta for Lent  March 16, 2023.

One other thing about these dishes: with the exception of Frittata and Spaghetti Squash, they were created to be meatless.  The addition of meat would ruin their flavor, texture and spirit.

RECIPES: Those marked with * are from my book Dinners With Joy

*Frittata: Serves 4

4 large eggs

2 Tbs. oil

½ tsp baking soda

¼ cup milk or water, or milk + water to equal this amount

¼ tsp salt

¼ tsp curry powder

¼ tsp paprika

Ground pepper to taste

2 cups vegetables – cut to ½ inch size or thin slice *

½ tsp garlic powder optional

Optional toppings- for example ¼ cup grated cheese or tomato sauce. 

*If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables. Broccoli and green beans can be parboiled. Others, such as a zucchini and onion combination, should be sliced thin and sautéed in 1 Tsp. additional oil first, then, proceed with the frittata directions.

In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in a 12 inch skillet over medium.  Pre-heat the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and pass the sauce, warmed, at table. Be careful not to put the handle of the skillet in the oven, unless it is metal. Slide the frittata onto a plate to serve.

*Pasta Puttanesca: Serves 4

1 ½ lbs. very ripe tomatoes or (1) 26oz can diced tomatoes – drained juice reserved.

1 Tbs. olive oil

3 cloves crushed garlic

2/3 cup water juice – or if using canned tomatoes, reserve juice with water added to  

 measure 2/3 cup 

(1) 8oz can ripe olives – @ 12 halved lengthwise OR (1) 2.25 oz. can sliced black olives 

 drained

2 tsp dried parsley

2 tsp. dried basil

1 Tbs. capers

(1) 2oz can anchovy fillets – with or without capers

Red pepper flakes, or ground – optional

12 oz. Angel Hair Pasta 

In a large skillet over medium heat, warm the oil, sauté the garlic for 1 min., add the tomatoes, and water or juice, Allow to cook down a bit and some of the liquid to evaporate @ 10 min.. Add all the other ingredients, but the pasta. Reduce heat to low and simmer until the flavors meld, about 8 min. more. Add red pepper if desired and allow 1 min to meld

Cook pasta al dente, drain and add to skillet with the sauce, combine, then turn out into a serving bowl. Do not even think of cheese with this sauce.

*Cheese Fondue: Serves 4

2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed

6 Tbs. flour

1 garlic clove cut in half

4 cups dry white wine

6 Tbs. brandy

Dash salt

Ground nutmeg

Ground black pepper

Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese is melted, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and made at the table, everyone can watch. 

Serve with a variety of dippers – – Pieces of crusty bread,( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken,  ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even fruits – or fruits, apple, pear, fresh pineapple or banana slices and on and on and on.

*Stuffed Shells (Pastitsio) : Serves 4
16 Jumbo shells

(1) 10oz. box frozen chopped spinach –well drained

1 medium onion in small dice

3 cloves garlic crushed

2 cups Ricotta cheese

1 tsp. lemon pepper 

2 Roma tomatoes peeled and chopped

3 tsp. oil – divided

½ cup grated Parmesan – divided

½ tsp. ground nutmeg

(1) 14 oz. can tomato sauce

2 tsp. garlic powder

2 tsp. dried basil

2 tsp dried oregano

Salt and pepper to taste

Drain spinach well by squeezing.  In a skillet, over medium heat, cook the onion in 2 tsp oil until tender, add the spinach, garlic and nutmeg and stir until well incorporated. Remove from heat, and mix with the ricotta cheese, lemon pepper and ½ the Parmesan. Taste to determine if salt and/or pepper is needed.  Cook the pasta until just al dente, drain and rinse in cold water, drain again. Stuff the shells with the spinach-cheese mixture, and place upright in a lightly greased casserole. Top with remaining Parmesan and bake in a pre-heated 350 degree oven for 10-12 min .until heated through and parmesan begins to brown.

Sauce: Combine the Tomato sauce, garlic powder, 1 tsp. oil, basil and oregano in a sauce pan. Bring to a simmer and add diced tomatoes. Cook until tomatoes are just tender @ 3 min. Taste for salt and pepper. Spoon sauce onto plates, top with shells and serve at once.

*Black Bean Soup: Serves 4

¼ cup oil

2 cups diced onions

(4) 14 oz. cans black beans- undrained or (1lb dried soaked in water to cover 12 hrs.)

(1) 20 oz. can diced tomatoes with chilies OR without chilies and

1 large chopped jarred jalapeno

6 cloves sliced garlic – or 4 Tbs. jarred –plus garlic powder to taste

2 tsp .ground cumin

1 tsp. ground coriander

1 tsp. chili powder

3 Tbs. tomato paste (optional)

½ tsp red pepper flakes

¼ cup red wine vinegar

Water. As needed

1 cup sour cream

Heat the oil in the pot, and over medium heat, sauté the onions until translucent. Add the

garlic, and cook for 1 min, then the spices for 1 min, then the beans then the tomato paste

(if using), stirring to incorporate, then the tomatoes and peppers and finally the vinegar.

Cover and cook over low for 30 min. If using dried, soaked beans, drain well add to the

pot with 4 quarts water last, cover and simmer for 2 hrs., until beans are tender. Add salt

and pepper to taste. Remove from heat. If you have an immersion blender, or even a hand

mixer, being careful not to be burned by spatters, you can begin to puree the soup in the

pot. If not, let it cool a bit and ladle it into a blender or processor. Puree about two thirds

of the soup, leaving enough beans and pieces of tomato and onion to give it definition and

a fuller texture. Add water to thin if desired, but this soup should be almost fork thick.

Return it to the pot and heat through. Adjust all seasonings including garlic. Serve with a

dollop of sour cream on top, or passed as an option.

Eggplant Parmesan: Serves 2 –From Italian Food by Elizabeth David
2 lb. large eggplants
½ lb. mozzarella cheese
2 oz. grated Parmesan cheese
1 cup tomato sauce.
Olive oil
Salt and Pepper to taste
flour
Peel and slice the eggplants thinly, lengthwise. Place the slices in a colander and sprinkle with salt. Allow to ‘weep’ for 1-2 hr., rinse and drain well. Dust lightly with flour, sauté gently in oil and drain on paper towels. Oil a soufflé dish or deep pan and layer the eggplant, mozzarella and sauce. Repeat layers, top with Parmesan and a sprinkle of oil. Cook in a 350 deg.oven 20-30 min. until cheese bubbles.

Dilled Lentil Salad: Serves 4
1 cup dried lentils
1 small carrot thinly sliced
1 lemon juiced
1 small onion-diced
1 small tomato-diced

3 scallions –sliced
1 clove garlic- minced
2 tsp. fresh dill + ½ tsp. dried dill weed  OR 1 ½ tsp. dried
1 tsp. salt – divided
¼ tsp. black pepper
¼ cup olive oil
Simmer lentils in water to cover and ½ tsp. salt for 20 min. add carrot and cook an additional 5-10 min. until lentils are soft. Drain any excess water. Sauté onion and garlic in 2 Tbs. oil until soft- about 5 min. Add to lentil mix. Whisk remaining salt, oil, pepper, lemon juice and dill, add dressing to lentils, store chilled. Toss well and serve garnished with sliced scallions and tomato.

Spaghetti Primavera (pasta or squash): serves 4
1 lb. Cappellini OR 1 spaghetti squash – cooked according to package directions (squash-oven or microwave and removed from shell)
1 ½ cups broccoli florets
½ large carrot-julienned
½ lb. asparagus-sliced on the diagonal
1 Tbs. seasoned rice vinegar
2 cloves garlic mashed
¼ cup lemon juice
1 tsp. Dijon mustard
1 tsp. lemon pepper
7 Tbs. olive oil

3 Tbs. minced fresh basil OR 1 Tbs. dried
Salt and pepper to taste
6 oz. sliced mushrooms
1 cup grated Parmesan1 red bell pepper-julienned
1 large tomato-diced
2 scallions-sliced
Blanch the carrot, asparagus and broccoli; run under cold water to stop cooking. Cook squash or linguini. Whisk next 8 ingredients to make dressing. Add blanched vegetables, mushrooms and bell pepper to spaghetti along with dressing and toss well. Serve slightly warm or room temperature, garnished with-in order-tomato, scallions, Parmesan and freshly ground black pepper.

Pasta with Mushrooms and Shallots in Pepper Sauce: Serves 4-Adapted from a United States Personal Chief Ass. recipe
1 lb. linguini
¼ cup olive oil

1 EACH  large red and yellow bell pepper-julienned
7 shallots thinly sliced
1 lb. sliced mushrooms
½ cup white wine
3 cups chicken broth-1/2 cup reserved
1 cup heavy cream
3 Tbs. cornstarch
Salt and pepper to taste
3 Tbs. minced fresh parsley
1 cup grated Parmesan
Dissolve cornstarch in ½ cup broth. Sauté vegetables in oil until slightly browned. Add 2 ½ cups broth, wine and cream and simmer 10 min. Cook pasta and have ready. Add cornstarch mix a little at a time to cream sauce I pan, stirring constantly until sauce is desired thickness-you may not need it all. Plate pasta, spoon sauce over and garnish with Parmesan then parsley. Serve hot.