Meatless Monday, Labor Day

It's Labor Day, a day celebrate the labor movement in the United States. And while that is the real reason we celebrate Labor Day on the first Monday in September, it also marks the unofficial end of summer.

It's also time for Meatless Monday. With that in mind, here are six vegetarian recipes to help you celebrate Labor Day, including Chocolate Mocha Cheesecake and Herb Bread. Enjoy!

PAN-STEAMED ZUCCHINI AND YELLOW SQUASH NOODLES

Yield: 2 pounds; Serves: 10; Serving Size: 3 ounces

Source: The Professional Chef's Techniques of Healthy Cooking

View Online: http://diabeticgourmet.com/recipes/html/610.shtml

Ingredients

1-1/2 pounds zucchini

1-1/2 pounds yellow squash

1 teaspoon butter

1/2 tablespoon minced shallots

1/2 teaspoon minced garlic

2 fluid ounces Vegetable Stock

1 tablespoon minced herbs (use a variety of herbs, such as basil, tarragon, chives, cilantro, thyme, and oregano.)

1/2 tablespoon lemon juice

1/4 teaspoon crushed black peppercorns

Directions

Using a mandoline, cut the zucchini and yellow squash lengthwise into 1/4-inch-thick noodles. Discard the center of the squashes.

Heat the butter in a large saute pan. Add the shallots and garlic. Sweat until the shallots are translucent.

Add the squash noodles and stock. Cover the pan and pan steam the squash until tender, about 5 minutes. Drain any excess liquid.

Season with the herbs, lemon juice, and black pepper.

Nutritional Information Per Serving: Calories: 3 ; Protein: 1 g; Fat: 0.5 g; Sodium: 0 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable

QUINOA PILAF WITH RED AND YELLOW PEPPERS

Yield: 2-1/4 pounds; Serves: 12; Serving Size: 3 ounces

Source: The Professional Chef's Techniques of Healthy Cooking

View Online: http://diabeticgourmet.com/recipes/html/611.shtml

Ingredients

2-1/2 tablespoons minced shallots

2 tablespoons minced garlic

20 fluid ounces Vegetable stock

12 ounces quinoa, well-rinsed

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1 bay leaf

1 sprig thyme

7 ounces roasted red and yellow peppers, diced

Directions

In a medium saucepan, sweat the shallots and garlic in 2 fluid ounces of the stock until the shallots are translucent.

Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil.

Cover the pot tightly and place in a 350 degree F. oven until the quinoa is tender and has absorbed all the liquid, about 15 minutes.

Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold in the peppers and serve.

Nutritional Information Per Serving: Calories: 130 ; Protein: 5 g; Fat: 2 ; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 22 g; Exchanges: 1 Bread/Starch, 1 Vegetable

CANNELLINI AND CABBAGE SOUP

Makes: 8 Servings (about 1 cup each)

Source: 1,001 Delicious Recipes for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml

View Online: http://diabeticgourmet.com/recipes/html/601.shtml

Note: The recipe originally called for chicken stock. Since this is part of my Meatless Monday post, I've substituted vegetable stock for the chicken stock.

Ingredients

Vegetable cooking spray

3 cups thinly sliced or chopped cabbage

1 small onion, coarsely chopped

3 cloves garlic, minced

1 teaspoon crushed caraway seeds

2 cans (15 ounces each) reduced-sodium vegetable broth

1 cup water

1 can (15oz) cannellini or Great Northern beans, rinsed, drained

1/2 cup (4 ounces) mostaccioli (penne), uncooked

Salt and pepper, to taste

Directions

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt, 8 to 10 minutes.

Add chicken broth, water, and beans to saucepan; heat to boiling. Stir in pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 15 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving:Calories: 107; Protein: 7 g; Sodium: 175 mg; Cholesterol: 0 mg; Carbohydrates: 22 g; Exchanges: 1 Vegetable, 1 Bread, 1/2 Meat

HERB BREAD

Makes one 1-lb loaf, 8 slices; 16 servings (1/2 slice is 1 serving)

View Online: http://diabeticgourmet.com/recipes/html/301.shtml

Ingredients

1 teaspoon Fast-rising yeast OR 2 teaspoons Active dry yeast

2 cups Bread flour

1 tablespoon Dry milk

1 tablespoon Sugar

1 teaspoon Salt

1 teaspoon Dried chives

1 teaspoon Marjoram

1 teaspoon Thyme

1 teaspoon Basil

1 tablespoon Margarine or butter

7/8 cup Water (77-95F)

Directions

Place all ingredients in the bread machine in the order suggested in your operator’s manual. (If using fresh herbs, double the amount called for.)

Select the white bread mode; press start. This recipe can be made with regular, rapid or delayed-time bake cycles.

Makes one 1-pound loaf, for 16 servings.

Nutritional Information Per Serving: Calories: 64; Protein: 2 g; Fat: 1 g; Sodium: 145 mg; Cholesterol: 0 mg; Carbohydrates: 12 gExchanges: 2-1/2 Bread/Starch

CHOCOLATE MOCHA CHEESECAKE

Yield: 16 servings

Serving Size: 1 slice (1/16 of cheesecake)

Photo and Print Version: http://diabeticgourmet.com/recipes/html/1193.shtml

Crust Ingredients

44 Reduced-Fat Chocolate Wafers, crushed

1/4 cup butter, melted

2 tablespoons unsweetened cocoa powder

1/4 cup Splenda No Calorie Sweetener, Granulated

Batter Ingredients

3 (8 ounce) packages reduced-fat cream cheese

3/4 cup Splenda No Calorie Sweetener, Granulated

2 eggs

2 egg whites

1-1/2 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup reduced-fat sour cream

2 teaspoons vanilla

1-1/4 teaspoons instant espresso crystals

2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix

Directions

Preheat oven to 400 degrees F.

Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.

Reset oven temperature to 325 degrees F.

Beat cream cheese and Splenda Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.

Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.

Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.

Bake 45-50 minutes or until center is almost set.

Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.

Nutritional Information Per Serving: Calories: 200; Calories from Fat: 120; Protein: 7 g; Fat: 13 g; Sodium: 270 mg; Cholesterol: 65 mg; Saturated Fat: 8 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 14 g

LEMON SPIKED GARLIC GREENS

Kale, collard, turnip, or beet greens are excellent choices for this quick-and-easy healthy vegetable.

Yield: 4 Servings

Source: 1,001 Delicious Recipes for People with Diabetes

View Online: http://diabeticgourmet.com/recipes/html/269.shtml

Ingredients

Garlic-flavored vegetable cooking spray

1/3 cup finely chopped onion

4 cloves garlic, minced

1-1/2 pounds greens, washed, stems removed, coarsely chopped

1/3 cup water

1-2 tablespoons lemon juice

Salt and pepper, to taste

Directions

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, 3 to 4 minutes.

Add greens and water to saucepan; heat to boiling. Reduce heat and simmer, covered, until greens are wilted and tender, about 5 to 8 minutes, adding more water if necessary. Season to taste with lemon juice, salt and pepper.

Nutritional Information Per Serving: Calories: 58; Protein: 5.9 g; Fat: 1.7 g; Sodium: 43 mg; Cholesterol: 53.3 mg; Carbohydrates: 7 g; Exchanges: 2 Vegetable