Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's post includes Vegan Mushroom and Leek Rolls and White Bean Hummus Wraps with Avocado and Bell Pepper. Enjoy!

CHEESY WHITE BEAN-TOMATO BAKE

This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it with cheese and bake until it’s as molten or singed as you like. Serve with bread and a bitter-green salad."

Yield: 4 servings; Time: 15 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake.

Ingredients

1/4 cup extra-virgin olive oil

3 fat garlic cloves, thinly sliced

3 tablespoons tomato paste

2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed

1/2 cup boiling water

Kosher salt and black pepper

1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)

Preparation

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.

VEGAN MUSHROOM AND LEEK ROLLS

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."

Time: 1 1/2 hours; Yield: 4 rolls

To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.

Ingredients

1/2 teaspoon kosher salt, plus more as needed

1/4 cup farro

5 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar or white wine vinegar

1 1/4 pounds mixed mushrooms, diced (about 8 cups)

2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)

1 cup diced fennel

2 teaspoons fresh thyme leaves, chopped

2 garlic cloves, finely grated or minced

1 teaspoon tomato paste

Pinch of red-pepper flakes (optional)

2 tablespoons soy sauce

1/2 cup creamy almond butter

1/4 cup chopped fresh parsley, cilantro or dill

1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold

Preparation

Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.

Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.

Add cooled farro, almond butter and herbs to mushrooms, and mix well.

Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.

Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.

Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.

CHEESE AND RICE STUFFED PEPPERS

Recipe Yield: Yield: 4 servings

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.

Ingredients

4 medium green bell peppers

2 cups cooked rice

1 cup (4 ounces) shredded reduced-fat Cheddar cheese

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

Directions

Preheat the oven to 300 degrees F.

Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.

In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.

Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.

Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g

Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat

MAC AND CHEESE MUFFINS

This comes from Joy Bauer at TODAY. She wrote, "This lightened-up mac and cheese utilizes nutrient-rich legume pasta (made from chickpeas, lentils or black beans) because it contains about double the protein and triple the fiber compared to most standard noodles. I kick things up a few notches by baking it in a muffin tin to create portion-sized delights that are crunchy on the outside and ooey-gooey cheesy on the inside."

This can be viewed online at https://www.today.com/recipes/mac-cheese-muffins-recipe-t155178.

Ingredients

One 14-ounce box elbow macaroni pasta (either chickpea, lentil, bean or whole-grain pasta)

2 1/4 cups low-fat milk

1 teaspoon reduced-sodium soy sauce

1 teaspoon onion powder

1/2 teaspoon dry mustard

1/4 teaspoon paprika

1 bay leaf

1/2 teaspoon kosher salt or coarse sea salt

1/8 teaspoon freshly ground black pepper

3 to 5 drops hot sauce

1 tablespoon cornstarch

1/4 teaspoon nutmeg

10 to 12 ounces (or 2 1/2 to 3 cups) shredded reduced-fat sharp cheddar cheese

2 tablespoons butter

1/4 cup grated Parmesan cheese

Preparation

Preheat oven to 400°F.

Cook the macaroni according to package directions for al dente pasta. Drain, rinse, and set aside.

While the macaroni is cooking, prepare the cheese sauce: In a large saucepan, combine 2 cups of the milk with the soy sauce, onion powder, nutmeg, dry mustard, paprika, bay leaf, salt, pepper and hot sauce. Place the mixture over medium heat, and cook until it comes to a gentle simmer.

In a small bowl or cup, mix the cornstarch with the remaining 1/4 cup milk. Add the cornstarch mixture to the saucepan and stir to combine. Return the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thick.

Remove the saucepan from the heat, discard the bay leaf and add the shredded cheese. Stir until the cheese is completely melted and no lumps remain. Add the butter to the cheese sauce and stir until it is completely melted and combined. Pour the cheese sauce over the cooked macaroni and stir until everything is coated.

Liberally mist 1-2 standard muffin tins with nonstick cooking spray. Split the macaroni mixture among 20 muffin tins (about 1/4 cup mac and cheese in each). Sprinkle Parmesan cheese over the tops and bake in the oven for about 30 minutes or until the tops are slightly browned. Remove from oven and allow to cool for 5 minutes so the muffins have a chance to firm up before serving. After muffins have slightly cooled, carefully remove by loosening up the sides and enjoy.

WHITE BEAN HUMMUS WRAPS WITH AVOCADO AND BELL PEPPER

This is from American Heart Association, and begins, “The silkiness of the white beans combined with the rich avocado and crunchy cucumbers and bell peppers make this Simple Cooking with Heart vegetarian recipe a winner of a lunch or dinner.”

Makes 4 servings; serving size: 1 wrap

To view this online, go to https://recipes.heart.org/en/recipes/white-bean-hummus-wraps-with-avocado-and-bell-pepper.

Ingredients

For the white bean hummus:

15.5 oz. canned, no-salt-added, or, low-sodium white beans (like cannellini) (drained, rinsed)

1 Tbsp. lemon juice

3 Tbsp. water

1/4 tsp. ground, sweet paprika

1/4 tsp. ground black pepper

For the wraps:

1 medium tomato (thinly sliced)

1 medium cucumber (thinly sliced)

1 bell pepper (seeded, thinly sliced)

1 avocado (peeled, pit removed, sliced)

4 handfuls lettuce

4 (10-inch) whole-grain, low-fat wraps

Ingredients

For the white bean hummus:

Drain and rinse the beans; add into the bowl of a food processor, along with remaining ingredients.

Puree until the mixture is smooth, about 1 minute.

For the wraps:

Chop all the vegetables: slice the tomato, cucumber, bell pepper, and avocado.

Spread about 1/3 cup white bean hummus over each wrap, leaving about a 1/2-inch border around the edges. Divide vegetables onto each wrap, placing over the hummus-not all the vegetables will be used.

Fold each side of the wrap up and then roll. Cut in half, if desired. Serve wraps with any extra vegetables and dip that is leftover.

Cooking Tip: Any type of beans can be magically turned into hummus. Just follow the instructions above using whatever bean you want – chickpeas, black bean, kidney beans, etc. Layer onto a wrap like in this recipe or use as a dip with veggies.

Keep it Healthy: When choosing lettuce, remember than the darker the color of the greens, the more nutrients and vitamins packed into it. For example, Romaine lettuce is more nutritious than iceberg lettuce.

Tip: Serving size 1 wrap

Tip: Transporting this for a work lunch? Place the wrap in foil for each transporting and make sure to drizzle a little lemon juice over the avocado slices to prevent browning.

VEGAN LENTIL CHILI

This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables."

Prep Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy

This can be viewed online at https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-chili-9483281.

Ingredients

2 tablespoons olive oil

1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated

1 red bell pepper (about 6 ounces), diced

1 orange bell pepper (about 6 ounces), diced

Kosher salt and freshly ground black pepper

1/4 cup tomato paste

3 cloves garlic, minced

1 tablespoon ancho chile powder

1 tablespoon ground cumin

1/2 teaspoon ground cinnamon

Two 14.5-ounce cans diced tomatoes with their juices

1 cup dried red lentils

Two 14.5-ounce cans kidney beans, drained and rinsed

2 cups frozen diced butternut squash (from a 10-ounce bag)

1 tablespoon agave syrup or maple syrup

Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving

Directions

Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.

Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.

Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.