Published: July 01. 2010 2:00AM

By Janet Poleski
CONTRIBUTING WRITER

Whether you want to live longer, save your heart, spare your wallet, reduce your risk of cancer, lose weight, purge toxins, get stronger bones, save animals, be more “regular,” reduce hot flashes or a whole slew of other reasons, you may just want to go vegetarian! But for all of you whose spouses will divorce you if you go completely vegetarian, try a night or two and ease on into it. The trick is making it so delicious they won’t even ask “where’s the beef?”

We are definitely NOT talking boring tofu tossed with wimpy vegetables. If you’re going to go vegetarian, go bold and flavorful. My husband didn’t even know the Curried Chickpea, Cauliflower & Cashew on Lime Coconut Couscous didn’t have chicken in it. It’s so flavorful and versatile — I like it both warm as a stew or cold as a salad. I serve it with naan bread and an icy cold beer or a chilled glass of gewürztraminer and it’s knock-out good.

The Zucchini “Pasta” with Mushrooms, Olives & Artichokes is light yet hearty and the color is just amazing. It comes together in no time flat and the ingredients can vary depending on what you find in your pantry or vegetable bin. Don’t forget the shower of real Parmigiano-Reggiano, a must when bumping up the flavor.

Finally, the Asian Vegetable Stir-fry is also a snap to make, and again, you can use whatever produce you have available. I usually just serve it over rice and it’s the whole meal! Going vegetarian can be fun, adventurous and delicious. It not only tastes good but can be oh so good for you. Enjoy and be healthy!

Curried Chickpea, Cauliflower & Cashews

serves 4-6

2 tablespoons olive oil

½ Vidalia onion, sliced

1 tablespoon curry powder

1 teaspoon cumin

¼ teaspoon kosher salt

1/8 teaspoon ground black pepper

1 cup cauliflower florets

1-inch piece of fresh ginger, grated

2 cloves garlic, minced

1 tablespoon cornstarch

1-1½ cups vegetable broth

1 15-ounce can chickpeas, drained

½ cup of cashew halves, as is or rough chop

¼ cup cilantro, chopped

4 tablespoons Greek yogurt

1. In a large skillet over medium heat, add oil, onions, curry, cumin, salt and pepper. Sauté for 5 minutes until the onions soften slightly, add cauliflower, garlic and ginger and cook 3 minutes more.

2. Dissolve the cornstarch in the broth and add the vegetable broth mixture to the skillet. Stir continuously until it thickens slightly.

3. Add chickpeas and cashews. Simmer for 5 minutes more for the flavors to develop. Stir in cilantro and serve over Lime Coconut Couscous (see below). Garnish with a dollop of Greek yogurt, a wedge of lime and some Indian naan bread.

Lime Coconut Couscous

serves 6

1 can (unsweetened) coconut milk

1 lime, zested and juiced

½ teaspoons kosher salt

1 10-ounce box of couscous

1. Pour coconut milk in a measuring cup, add lime juice and any water necessary to bring to 2 cups.

2. In a medium saucepan with a tight-fitting lid, bring coconut mixture just to the boil. Add salt, stir in couscous and cover.

3. Remove from heat and let stand for 5-6 minutes. Add lime zest and fluff with fork before serving.

Zucchini “Pasta” with Mushrooms, Olives and Artichokes

serves 4-6

4 large zucchini, or 6 small

2 -4 tablespoons olive oil

1 pound cremini mushrooms, sliced

1 small or ½ large Vidalia onion

1 10-ounce box (if frozen) artichoke hearts, or 1 can of artichoke hearts

1 pound fresh, ripe tomatoes, diced, or 1 can diced tomatoes

1 pinch of kosher salt and freshly ground black pepper

1 cup of your favorite olives, pitted

5-6 leaves of fresh basil, plus extra for garnish, if desired

Chunk of Parmigiano-Reggiano for grating

1. Bring a pot of water to the boil. Salt generously.

2. Meanwhile, on a mandoline, slice zucchini into long ribbons (or use a box grater, grate on largest holes and cook for less time). Drop ribbons into boiling salted water for 3-5 minutes. Remove with Chinese spider or strainer. Drain well and keep warm.

3. In a large sauté pan over high heat, heat oil and sauté mushrooms. When cooked, remove mushrooms and lower heat to medium-high. Add 1 tablespoon more oil and sauté onions until beginning to soften. Add mushrooms and any accumulated juices back in, then add chopped tomatoes, pinch of salt and pepper and artichokes and simmer 5-7 minutes.

4. Add cup of olives and continue to simmer. Meanwhile, stack basil leaves on top of each other and roll lengthwise tightly. With a sharp knife, slice leaves crosswise forming little ribbons or “chiffonade.” Sprinkle the chiffonade over the tomato-artichoke mixture just before it comes off the heat.

5. Serve warm, drained, zucchini in pasta bowl and top with tomato mixture. Top with a sprinkling of freshly grated Parmigiano-Reggiano and more basil leaves if desired.

Asian Vegetable Stir-fry

serves 4-6

1 cup vegetable broth

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon cornstarch

½ teaspoon brown sugar

1-2 tablespoons peanut oil

4 cups of any vegetable combination of red, yellow or orange peppers, broccoli florets, cauliflower florets, mushrooms, onions, carrots sliced thinly, green beans or snow peas

2 cloves garlic, minced

Green onion, thinly sliced on the bias, for garnish

Black or white sesame seeds, for garnish

1. Combine broth, soy and oyster sauce, cornstarch and brown sugar until dissolved.

2. In large skillet or wok, heat oil and stir fry all vegetable until tender crisp.

3. Add sauce mixture and garlic. Cook and stir until sauce thickens.

4. Serve over cooked white rice and garnish with slivered green onions and sesame seeds.