Type A Vegetarianism

A new leaf: Vegetarian recipes
Monday, June 4, 2007

Vegetarian recipes from recently released cookbooks:

"Saving Dinner the Vegetarian Way," by Leanne Ely (Ballantine Books, 2007)

Superwoman Leanne Ely comes to the rescue with the newest -- and only vegetarian -- addition to her "Saving Dinner" cookbook series. With a strong sense of structure, Ely provides six weeks of recipes for each of the four seasons, complete with weekly shopping lists and "do ahead tips" for the next day's meal. In special deference to the nutritional needs of vegetarians, she features protein prominently in her nutritional facts for each recipe. Most offerings are meant as standalone meals, although Ely occasionally offers accompanying menu items in sidebars. The summer section features food served cold to cool the palate on warm nights.

-- Evelyn Shih

Orzo-and-corn-filled tomatoes 3 quarts water ½ cup orzo 3 strips lemon zest 2 cups frozen corn kernels, thawed 1 cup diced Monterey Jack cheese 2 green onions, sliced 2/3 cup chopped celery 2 tablespoons chopped fresh basil ¼ cup apple juice 2 tablespoons lemon juice 2 tablespoons olive oil Salt and pepper to taste 6 large tomatoes Orzo, an underappreciated carb. Courtesy of gourmetsleuth.com In a large saucepan, bring water to a boil. Add orzo and lemon zest, and cook for 8 minutes or until orzo is al dente. Drain. Rinse with cold water and drain again. Discard the lemon zest. In a large bowl, combine orzo, corn, cheese, green onions, celery, basil, apple juice, lemon juice, oil, salt and pepper. Set tomatoes upright, trimming bottoms if necessary. Cut off tops and remove cores. Dice the tomato trimmings (except the stem) and add to the orzo salad. Scoop out the tomato pulp and discard. Invert tomatoes onto a plate lined with paper towels and let them drain. Before serving, fill each tomato with about ½ cup orzo salad. To serve, place each stuffed tomato on a plate and add about 1 cup of orzo salad around the base of the tomato. Serve cold or at room temperature. Servings: 6.