Yum, it’s Easter … hummus?

Yes, there are options for vegetarians despite usual meat-heavy menu

Chickpea Flatcake With Lemon-and-Honey-Roasted Vegetables
Chickpea Flatcake With Lemon-and-Honey-Roasted Vegetables

When it comes to Easter entrees, ham and lamb reign supreme for meat eaters, but many people are choosing to eat less meat these days.

And that means planning a menu such as Easter dinner, which traditionally centers on a platter of meat, can be a real challenge, especially for those new to vegetarian cooking.

The following recipes can be mixed and matched to create a meat-free feast or served as side dishes to complement a dinner featuring one of the signature meats of the season.

Many of the hallmark flavors of the season - fresh asparagus, mint, peas, green onions and eggs - are showcased.

Tender, sweet green peas stand in for chickpeas in this version of hummus. Mint and lemon juice keep the flavor bright and fresh, while cumin and red pepper flakes give the dip a little kick.

Fresh Pea Hummus

1 cup fresh shelled or frozen green peas

Salt

¼ cup fresh mint leaves

2 tablespoons tahini

2 tablespoons fresh lemon juice, plus more to taste

1 clove garlic, minced

1/8 to ¼ teaspoon ground cumin

Ground black pepper

Crushed red pepper flakes

Crackers and/or crudites for serving

Cook peas in a pot of boiling salted water until tender, about 2 minutes. Drain. Rinse under cool water to stop the cooking.

Transfer peas to a food processor. Add the mint, tahini, lemon juice, garlic and cumin and process until smooth. Season to taste with additional lemon juice, salt, black pepper and red pepper flakes.

Serve with crackers and/or crudites.

Makes about 1 ½ cups.

Recipe adapted from Meatless From the Kitchens of Martha Stewart Living These sweet and savory bites make a delicious and easy appetizer. The apricots can be stuffed several hours in advance and refrigerated until ready to serve.

Pecan-and-Tarragon-Stuffed Apricots

26 dried apricots

1 ¼ cups apple juice

Chive-and-onion or herb-and-garlic flavored cream cheese

1 small bunch tarragon, separated into leaves

26 pecan halves

Soak the apricots in apple juice 8 hours or overnight.

Drain apricots and blot dry with paper towels. Stuff each apricot with about 1 teaspoon cream cheese, a tarragon leaf and a pecan half.

Makes 26.

Recipe adapted from The Best of Rose Elliot: The Ultimate Vegetarian Collection This dressing made with garlic, lemon, mustard and fennel is a vegan alternative to traditional hollandaise sauce for fresh asparagus. The dressing also works well on steamed broccoli or green beans.

Asparagus With Lemon Zest Dressing

1 pound asparagus, ends trimmed

3 tablespoons olive oil

1 clove garlic, minced

½ teaspoon Dijon-style mustard

¼ teaspoon ground black pepper

¼ teaspoon salt

1 tablespoon finely grated lemon zest

¼ teaspoon fennel seed OR 2 teaspoons minced fresh dill

Steam or roast the asparagus until tender.

Meanwhile, in a small bowl, whisk together the olive oil, garlic, mustard, black pepper, salt, lemon zest and fennel seed.

Toss the hot asparagus with the dressing, coating evenly. Season to taste with additional salt and pepper.

Serve hot, at room temperature or chilled.

Makes about 4 servings.

Recipe adapted from Moosewood Restaurant Favorites from The Moosewood Collective

Roasted Cauliflower With Lemon and Cilantro

1 head cauliflower (about 1 pound), trimmed and cut into ½ -inch thick pieces

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and ground black pepper

½ lemon, cut into wedges Fresh cilantro

Heat oven to 450 degrees.

Place cauliflower in a large bowl. Drizzle with olive oil, sprinkle with paprika and season with salt and pepper. Toss to coat. Transfer to a rimmed baking sheet. Roast, stirring occasionally, until cauliflower is golden brown and tender, about 25 minutes. Squeeze lemon wedges over cauliflower and sprinkle with cilantro. Serve immediately.

Makes about 4 servings.

Recipe adapted from Meatless From the Kitchens of Martha Stewart Living

Cheese and Asparagus Turnovers

Salt and ground black pepper

¼ pound asparagus spears, trimmed and cut into ½ -inch strips

2 ounces sharp cheddar cheese, grated

3 tablespoons snipped fresh chives

Ground black pepper

½ (17.3-ounce) package puff pastry, thawed according to package instructions

All-purpose flour, for dusting

1 egg, beaten

Sweet paprika, for garnish

Heat oven to 375 degrees.

Bring a small pot of salted water to a boil. Add the asparagus pieces and cook 2 minutes. Drain and rinse under cool, running water. Drain again and cool to room temperature.

In a large bowl, combine the cooled asparagus, the cheese, chives and a generous grinding of black pepper; set aside.

Dust work surface with flour and carefully roll the puff pastry into a 12-inch square about ¼ - inch thick. Trim the edges, then cut into 9 equal pieces. Brush the edges of each square with water.

Divide the asparagus mixture among the squares, heaping it in one diagonal half of each square.

Fold pastry over filling and pinch the edges to seal. Crimp and flute the edges together.

Place the triangles well spaced on a large, parchment lined baking sheet. Cut a steam hole in the top of each triangle, then brush with beaten egg and dust with paprika. Bake 20 to 25 minutes, or until golden brown. Serve warm or at room temperature.

Makes 9 turnovers.

Recipe adapted from Vegetables Please: The More Vegetables, Less Meat Cookbook by Carolyn Humphries

Caramelized Shallot Tart

2 tablespoons butter or olive oil

14 ounces shallots, peeled and split in half lengthwise

2 tablespoons balsamic vinegar or other fruity, flavorful vinegar

Fresh thyme

Pastry for 1 (9-inch) single crust pie, store-bought or homemade

Heat oven to 400 degrees.

In an oven-safe 9-inch skillet, heat butter or olive oil. Add shallots, cut side down, and cook very gently for 10 minutes or until brown. Turn shallots and cook 5 minutes more. Add the vinegar and 2 tablespoons of water and remove from heat.

Tuck the thyme sprigs between the shallots; set aside.

Roll the pie dough into a circle a little larger than the skillet. Lay the dough over the shallots; trim away excess and tuck it in. Transfer pan to oven and cook 30 minutes or until golden brown.

Remove from oven and bang gently to loosen the shallots.

Run a knife around the edges of the dough, then place a large plate over the pan and quickly invert it (using pot holders to protect your hands) to unmold the tart onto the plate.

Serve warm.

Makes 4 to 6 servings.

Recipe adapted from Vegetables Please: The More Vegetables, Less Meat Cookbook by Carolyn Humphries This tortilla - a Spanish-style omelet - is ideal for an Easter brunch.

Mint, New Potato and Pea Tortilla

12 ounces small new potatoes, scrubbed and sliced

Salt

4 ounces shelled or frozen peas

Large knob of butter

1 tablespoon vegetable oil

4 green onions, chopped

1 tablespoon chopped mint

1 tablespoon chopped parsley

Salt and ground black pepper

6 eggs, beaten

Heat oven to 350 degrees.

Cook the potatoes in salted, boiling water for 3 minutes. Add the peas and cook 4 minutes more, or until both the peas and potatoes are tender. Drain. Rinse with cool water and drain again;

set aside.

Heat the butter and oil in a large, oven-safe skillet over medium heat. Add the green onions and fry, stirring for 2 to 3 minutes or until onions are soft, but not brown. Add the potatoes and peas and cook 1 minute.

Sprinkle with mint and parsley.

Season with salt and pepper.

Add the eggs and cook, lifting and stirring, for 4 to 5 minutes or until the bottom is almost set. Transfer pan to oven and continue cooking until top is set, about 8 minutes.

Serve warm or chilled.

Makes about 4 servings.

Recipe adapted from Vegetables Please: The More Vegetables, Less Meat Cookbook by Carolyn Humphries

This bean “cake” topped with roasted vegetables makes a festive and flavorful vegetarian main dish.

Chickpea Flatcake With Lemon-and-Honey-Roasted Vegetables

1 large sweet potato, peeled and cut into 1-inch chunks

4 carrots, peeled and cut into 2-inch sticks

1 red bell pepper, cut into 1 ½ - inch pieces

¼ head cauliflower, separated into small florets

8 to 10 spears asparagus, cut into 1 ½ -inch lengths

8 tablespoons olive oil, divided use

3 tablespoons honey

Juice and zest of 1 lemon

Salt and ground black pepper

2 large onions, finely chopped

3 cloves garlic, crushed

2 teaspoons cumin seed

3 (15-ounce) cans chickpeas, rinsed

1 egg, beaten

Heat oven to 375 degrees.

In a large bowl, combine the vegetables. Drizzle with 4 tablespoons of the olive oil, the honey, lemon juice, lemon zest and salt and pepper. Toss gently to coat. Spread mixture on large, rimmed baking sheet. Roast, stirring occasionally, for 30 minutes or until the vegetables are deep golden brown.

Meanwhile, heat 2 tablespoons of the remaining olive oil in a large saucepan over medium heat. Add the onions, cover, and sweat 10 minutes.

Add the garlic and cumin and cook, uncovered, for 2 to 3 minutes. Set aside.

In a blender or food processor, pulse the chickpeas to a coarse paste. Add the onion mixture and egg and pulse to combine.

Lightly oil a 12-inch round tart pan with a removable bottom. Transfer chickpea mash to the prepared tart pan and smooth surface. Cover with aluminum foil; bake 15 minutes, remove foil, drizzle the remaining 2 tablespoons of olive oil over the surface and bake 5 to 10 minutes more, or until cake is golden but not dry. Remove from oven. Remove cake from pan and place it on a large serving platter. Spoon the roasted vegetables over cake. Cut into wedges and serve.

Makes 4 to 6 servings.

Recipe inspired by The Best of Rose Elliot: The Ultimate Vegetarian Collection

Carrot and Cardamom Tarte Tatins

1 ½ pounds carrots, thinly sliced

1 clove garlic, crushed

3 tablespoons olive oil

½ cup water

1 ½ teaspoons granulated sugar

Salt and ground black pepper

10 cardamom pods OR ½ teaspoon ground cardamom

1 sheet puff pastry, thawed according to package

directions Heat oven to 400 degrees.

In a saucepan, combine the carrots, garlic, olive oil, water, sugar and a pinch of salt and pepper. Crush the cardamom and discard the pods. Crush the seeds a little, then add them to the saucepan. Bring to a boil, then reduce heat, cover and simmer 10 minutes or until the carrots are tender and glossy. If there is any water left in the pan, continue cooking, uncovered, until it evaporates. Cool.

Line an 8 ½ -by-12 ½ - inch (or similar size) rimmed baking sheet or jellyroll pan with parchment paper. Spread the carrots evenly over the parchment. Cover with puff pastry, pressing it down and trimming to fit the pan. Prick the pastry all over, then bake 15 to 20 minutes or until puffy, golden brown and crisp.

Let the tart cool completely, then turn it out onto a board so the carrots are on top. Using a 1 ½ -inch round cutter, carefully cut tart into 16 circles.

Reheat tarts in the oven just until heated through just before serving.

Makes 16 mini tarte tatins.

Recipe adapted from The Best of Rose Elliot: Ultimate Vegetarian Collection

Food, Pages 33 on 04/16/2014

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