Friday Recipes

Are you ready for the weekend?

If you're like me, you probably are. This time of year tends to be a little busy, to put it mildly.

But since we still need to eat, here are six recipes to help you through the weekend, including Black Bean Breakfast Burrito with Plantains and Mango Salsa and Vegetable Manicotti. Yum! Enjoy!

VEGAN LASAGNA

This was in the October 1997 issue of Vegetarian Times, and posted online on May 10, 2017. It begins, “The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.” Makes 12 servings.

To view this online, click here.

Ingredients

Tomato Sauce

2 Tbs. olive oil

1 cup chopped onion

3 cloves garlic, minced

1 6-oz. can tomato paste

3 28-oz. cans peeled plum tomatoes, chopped with juices reserved

1/2 cup chopped fresh basil

1/2 cup chopped fresh parsley

1 1/2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes (optional)

Lasagna

1 Tbs. salt

1 lb. dry uncooked eggless lasagna noodles

2 16-oz. pkg. firm tofu, drained

2 cloves garlic, minced

1/4 cup chopped fresh basil

1/2 cup chopped fresh parsley

Preparation

To make Sauce: In large, heavy saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt and pepper.

Meanwhile, bring large pot of water to boil. When water boils, add salt and noodles. Cook until al dente, about 12 minutes. Drain, rinse with water and drain again.

Preheat oven to 400°F. Crumble tofu into medium bowl. Add garlic, basil, parsley, salt and pepper. Stir until well blended.

Spoon about 1 cup sauce over bottom of 13x9-inch baking dish. Add layer of noodles and top with one-third tofu mixture. Spoon over about 1 1/2 cups sauce and top with another layer of noodles. Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles. Top with remaining tofu mixture and 1 cup sauce.

Cover with foil and bake 30 minutes. Remove from oven and let stand about 15 minutes before cutting and serving. Serve with remaining sauce.

BLACK BEAN BREAKFAST BURRITO WITH PLANTAINS AND MANGO SALSA

This comes from the March 2015 issue of Vegetarian Times, page 36. It begins, “Ripe plantains have a starchy consistency like potatoes, but with more fiber.” Serves 4 in 30 minutes or less.

To view this online, click here.

2 cups sliced ripe plantains (2 medium)

1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)

1 15-oz. can black beans, drained and rinsed

1/2 cup prepared mango salsa, plus more for serving, optional

4 8-inch flour tortillas, warmed

Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.

Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.

Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.

nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan

CREAMY LEMONADE PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1 (5 oz) can evaporated milk

1 (3.4 oz) pkg. instant lemon pudding mix

2 (8 oz) pkg. cream cheese softened

3/4 C. lemonade concentrate

1 graham cracker crust

Directions

In mixing bowl combine milk & pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light & fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover & refrigerate for at least 4 hours.

PEANUT BUTTER CHOCOLATE CAKE

This recipe comes from Publix.

Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes

To view this recipe online, click here.

Ingredients

Butter-flavor cooking spray

1 (15.25-oz) box devil's food cake mix

2 cups water, divided

2 large eggs

3/4 cup creamy peanut butter

1 (4-oz) semisweet chocolate bar (or morsels)

1/4 cup peanuts, chopped

8 tablespoons whipped topping

Directions

Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.

Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.

Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.

VEGETARIAN CHILI WITH TORTILLA CRISPS

This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”

Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

4 corn tortillas

1/4 c. Country Crock Original

1 large yellow onion, finely chopped

1 red pepper, diced

1 yellow pepper, diced

3 cloves garlic, minced

2 tbsp. chili powder

1 tbsp. cumin

1/2 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

1 28-oz. can whole tomatoes

1 15-oz. can pinto beans, drained and rinsed

1 15-oz. can black beans, drained and rinsed

1 15-oz. can kidney beans, drained and rinsed

1/2 c. freshly chopped cilantro, plus more for serving

1/4 c. sour cream

1/4 c. shredded Cheddar

Directions

Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.

Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.

Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.

Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.

VEGETABLE MANICOTTI

This is from the infamous long-since-forgotten emailing list. It begins, “A great back-to-school recipe, this manicotti can be prepared in advance and kept frozen until you are ready to bake them.” Yields: 6 servings

1/2 cup carrots, shredded

1/2 cup zucchini, shredded

1 cup spinach, chopped

2 cups plain yogurt cheese

1 tablespoon Italian parsley, chopped

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon salt

1/2 teaspoon pepper

3 eggs

1 cup mozzarella cheese, shredded

12 manicotti shells, cooked

1 32oz jar tomato sauce

Using layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.

Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.

Preheat oven to 350°F. In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.

In large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper & eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese & vegetable mixture & place in the baking dish. Once shells have been filled, top manicotti with remaining tomato sauce. Bake for 25 minutes. Top with remaining shredded cheese & bake for an additional 15 minutes or until cheese is golden brown. Serve warm.