It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Vegan Chinese Kung Pao Tofu and Chipotle Asparagus Quesadillas. Enjoy!
CANNOLI QUESADILLA WITH STRAWBERRY SAUCE
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.”
POINTS® Value: 3 (value from when this recipe was emailed); Servings: 4; Preparation Time: 10 min; Cooking Time: 1 min; Level of Difficulty: Easy
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Directions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1 1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.
Notes: Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
VEGAN CHINESE KUNG PAO TOFU
This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Never had kung pao tofu before? Looking for something new to try for a vegetarian dinner tonight? Try this vegetarian Chinese dish!
“Although this traditional Chinese food dish is usually made with chicken, you can use tofu to create a very similar vegetarian and vegan version of traditional kung pao chicken using all the same Chinese ingredients and seasonings, including sesame oil, red pepper flakes, onion, lime and hot sauce. This vegetarian kung pao tofu recipe also calls for lots of healthy Chinese veggies including snow peas, bok choy, cabbage, and mushrooms.
“Serve this Szechuan-style Chinese kung pao tofu recipe over rice.
“Need this recipe to be gluten-free as well as vegan? Double-check that your is gluten-free, and use tamari in place of the soy sauce.”
Prep Time: 45 minutes; Cook Time: 15 minutes; Total Time: 60 minutes; Yield: about 3 servings.
View this online here.
Ingredients
3 tbsp vegetable broth
1 tbsp lime juice
2 tbsp soy sauce (or tamari to keep it gluten-free)
1 pound firm or extra firm tofu, cut into bite-sized cubes
1 tbsp sesame oil + 2 tbsp
1 onion, diced
1 red bell pepper, diced
1/4 tsp red pepper flakes
1/2 cup sliced mushrooms
1 tbsp fresh ginger, minced
1 small bok choy, chopped
1/4 cup vegetable broth
1/2 cup snow peas
1/2 small purple cabbage, sliced thin
1 tbsp fresh chopped parsley
1 tsp hot sauce
Salt and pepper to taste
Directions
Prepare your tofu. Like most vegetarian tofu recipes, this tofu recipe will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it.
Once your tofu is ready, combine the 3 tbsp vegetable broth, lime juice, soy sauce, 1 tbsp sesame oil and the tofu in a small bowl. Allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.
Pre-heat oven to 375 F. Grease a baking sheet or cover with foil and bake tofu for 15 minutes, turning once.
In a large skillet or wok over medium-high heat, saute the onion, bell pepper, red pepper flakes, mushrooms and ginger in 2 tbsp sesame oil for 3 to 5 minutes, stirring frequently. Add bok choy and vegetable broth and cook for 3 to 5 more minutes. Add cabbage and snow peas.
Reduce heat to low and add tofu and remaining ingredients, cooking just until combined and heated through. Serve over rice.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
CHIPOTLE VEGGIE CHILI
This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”
Prep Time: 15 min; Total Time: 50 min; Servings: 8
To view this online, click here.
Ingredients
1 cup chopped onion
1 cup seeded and chopped red bell pepper
1 cup chopped carrots
2 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
2 cups water
1 can (15 oz.) kidney beans, rinsed and drained
3 tablespoons finely chopped chipotle peppers in adobo sauce
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™
2 cups coarsely chopped zucchini
1/2 cup frozen whole corn kernels
Keebler® Club® Cornbread Cracker Bites Homestyle
In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.
Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.
CHIPOTLE ASPARAGUS QUESADILLAS
This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.
To view this online, click here.
Quesadillas
1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1 1/2 tsp. olive oil or vegetable oil
1 tsp. dried oregano
4 8-inch sprouted-grain tortillas
Chipotle Spread
3 Tbs. vegan mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice
Preheat oven to 425°F.
To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.
Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.
Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.
Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan
