Here are today's six recipes to help you through the day, including Vegan Chili and Stuffed Shells I. Enjoy!
SWEET POTATO & BLACK BEAN ENCHILADAS
This comes from the December 2011 issue of Vegetarian Times, page 59. The recipes starts off, “Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. 'My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it,' explains James McNulty. 'It can be made the night before and it travels well, so it's great for a potluck or a holiday party.'” Serves 8 (makes 16 enchiladas)
To view this online, click here.
Sauce
1 15-oz. can tomato sauce
1 3/4 cups low-sodium vegetable broth
1 tsp. ancho chile powder
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/2 tsp. chipotle chile powder
Filling
1 Tbs. extra virgin olive oil
1 small onion, diced (1 cup)
1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can black beans, rinsed and drained
1 12-oz. round queso fresco, divided
Enchiladas
extra virgin olive oil, for brushing baking dish
16 6-inch corn tortillas, warmed
2 limes, cut into wedges
1 avocado, sliced
1/2 cup sour cream, for garnish
Cilantro sprigs, for garnish, optional
To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.
Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
nutritional information Per Serving (2 enchiladas): Calories: 435; Protein: 13 g; Total Fat: 15 g; Saturated Fat: 5 g; Carbohydrates: 65 g; Cholesterol: 20 mg; Sodium: 963 mg; Fiber: 11 g; Sugar: 11 g; Gluten-Free
STUFFED SHELLS I
This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."
Prep: 25 m; Cook: 25 m; Ready In: 50 m
View this online here.
Ingredients
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Directions
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
BAKED ARANCINI WITH PEPPERY TOMATO SAUCE
This is from Michelle Stark of the Tampa Bay Times. Serves 4.
To view this online, click here.
For the sauce:
1 red bell pepper
Olive oil
Salt
Pepper
2 garlic cloves
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
Red pepper flakes, to taste
Handful of fresh basil, chopped
For the arancini:
1 to 2 cups panko bread crumbs
Salt, to taste
Garlic powder, to taste
2 to 3 cups cooked and chilled risotto
1 egg
1/4 cup plain Greek yogurt
1/2 cup Parmesan cheese
Pepper
1/2 cup all-purpose flour
Parmesan cheese, for serving
Fresh parsley, chopped, for serving
Make the sauce: Cut the top off the red bell pepper, then halve it lengthwise. Scoop out seeds and ribs and cut into quarters. Place on a baking sheet lined with foil. Drizzle with olive oil, making sure the pepper pieces are coated. Season to taste with salt and pepper.
Place in oven on the top rack and broil until pepper is very brown and charred. Keep an eye on it. When pepper pieces are mostly charred, remove from oven. Carefully remove any very charred skin and chop the rest of the pepper very finely. Set aside.
In a medium saucepan over medium-high heat, add garlic and a swirl of olive oil. Cook for 5 minutes until garlic is lightly browned, then add crushed tomatoes and tomato paste. Bring to a boil, season with salt and pepper and stir. Lower to a simmer and add red pepper flakes and basil. Taste it and adjust seasonings if desired. Simmer for 15 minutes while you prepare arancini.
Make the arancini: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Spread bread crumbs out on the parchment paper, spray with cooking spray and sprinkle with salt and garlic powder. Cook for 5 minutes, until crumbs are lightly browned and fragrant. Remove from oven and set aside to cool.
Meanwhile, place cooked risotto in a large bowl, then add egg, yogurt, Parmesan cheese, salt and pepper. Start adding flour 1 tablespoon at a time, mixing in between each addition. About 4 tablespoons in, try to form a ball about the size of a golf ball with the risotto. If mixture is too sticky or not holding together, add the rest of the flour. If ball holds together, you’re good to go.
Prepare another baking sheet by lining it with parchment paper and coating with cooking spray. Gently roll risotto mixture into balls; you’ll likely get between 20 to 25. Place on balls on prepared baking sheet.
Carefully roll balls, one at a time, in bread crumbs on other baking sheet until each ball is coated entirely with crumbs.
Place arancini back on risotto baking sheet and spray generously with cooking spray. Season with salt and pepper and bake for about 25 minutes until brown. If you want them even browner, broil for about 5 minutes, watching them to make sure they don’t burn.
Serve hot with sauce on the side and more Parmesan cheese and parsley to garnish.
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.
To view this online, click here.
2 Tbs. olive oil
1 cup sliced leeks
1 cup chopped celery
1 cup chopped red bell pepper
1 tsp. salt, optional
4 cloves garlic, minced (4 tsp.)
1 Tbs. chopped fresh sage, or 2 tsp. dried sage
1/2 tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained
1 cup fresh or frozen corn kernels
1/2 tsp. balsamic vinegar
2–3 Tbs. chopped fresh mint, plus more for garnish, optional
Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free
BLUEBERRY PIE
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.
This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here.
Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.
Ingredients
For the Crust:
2 1/ 2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/4 cups unsalted butter, cold and cut into cubes
8-10 tablespoons or 120 to 150 grams of ice water
1 egg, beaten with 1 tablespoon of water
For the Filling:
8 cups blueberries, picked over and washed
1/2 cup raw sugar
2 tablespoons lemon juice
2-3 tablespoons arrowroot flour or cornstarch
1/4 teaspoon kosher salt
Preparation
To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.
Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.
Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.
Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.
Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.
