It's Monday, time to get the work week started (unless you're one of the millions of workers who have various work-weeks and/or weekends). But the Monday through Friday week has started...And no matter when your weekend is, it's always too short. But then, there's always the next weekend to look forward to.
In the meantime, here are six yummy vegetarian recipes to get your weekend started just right. Check out the Weeknight Two-Bean Chili, the Vegan Sloppy Joes, or any of the other offerings in today's post. Enjoy!
KEY LIME PIE BARS WITH VANILLA WAFER CRUST
This is from Samantha Seneviratne at The New York Times cooking newsletter. Samantha wrote, "Some say that a Key lime’s juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find, though, so use bottled Key lime juice or conventional lime juice in this easy recipe that's great for a crowd."
Yield: 16 servings; Time: 45 minutes, plus chilling
This was featured in "A Sweet-Tart Treat for Summer", and can viewed online at https://cooking.nytimes.com/recipes/1019472-key-lime-pie-bars-with-vanilla-wafer-crust.
Ingredients
For the Crust:
1 (11-ounce) box vanilla wafers
2 tablespoons granulated sugar
8 tablespoons unsalted butter, melted
For the Filling:
1 3/4 cup condensed milk (1 14-ounce can plus 1/2 cup)
5 large egg yolks
3/4 cup Key lime or conventional lime juice
1 teaspoon lime zest
For the Topping:
1 cup cold heavy cream
1 tablespoon confectioners’ sugar
Preparation
Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.
Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
Pour filling over crust (it’s O.K. if it’s still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.
VEGAN SLOPPY JOES
This comes from Minimalist Baker, and begins, "You may think of Sloppy Joes as an American classic (and that may be true), but the origin story isn’t crystal clear! One theory is that the dish was created in the 1930s by a Sioux City, Iowa chef named Joe.
"But another popular story is that it may have actually originated in Havana, Cuba. It’s thought that a bar owner named José García created it as a handheld modification of a Cuban dish called ropa vieja. The concept may have then been introduced by Ernest Hemmingway to a bar in Florida."We’re not sure who deserves the credit for Sloppy Joes, but we do know we love them! The following is our plant-based take on the concept."
Another note is, "Hearty, flavorful Vegan Sloppy Joes made with fresh, simple ingredients, naturally sweetened, and they require just 30 minutes! Savory, smoky, perfectly sweet — a delicious plant-based meal!"
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Makes 4 servings
To view this online, go to https://minimalistbaker.com/vegan-sloppy-joes/. (And while you're there, sign up for emails from the Minimalist Baker; you won't regret it!)
Ingredients
Lentils
2 cups water (I used half water, half vegetable broth)
1 cup green or red lentils, well rinsed (red lentils for quicker/more tender result or green lentils for more bite/texture)
Sloppy Joes
2 Tbsp olive or grape seed oil
1/2 medium white or yellow onion, minced (plus more for serving)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
1/2 medium red or green bell pepper, diced
Sea salt and black pepper (to taste)
1 15-ounce can tomato sauce*
1-2 Tbsp coconut sugar (plus more to taste)
1-2 Tbsp vegan-friendly Worcestershire sauce* (like this brand // ensure gluten-free for GF eaters)
1-2 tsp chili powder (plus more to taste)
1 tsp ground cumin (plus more to taste)
1 pinch smoked or regular paprika (optional)
FOR SERVING optional
Gluten-free or whole-wheat hamburger buns*
Directions
If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the skillet as well, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.
Notes
*The tomato sauce I use is from Trader Joe’s and is essentially tomato puree seasoned with sea salt, pepper, garlic powder, and herbs.
*If you can’t locate vegan Worcestershire sauce at the store, try this recipe from Forks Over Knives.
*My go-to whole-wheat vegan hamburger buns are from Trader Joe’s. The best gluten-free vegan hamburger buns I’ve tried are from the brand Happy Camper (which I found at a grocery store in Portland, OR). However, if you do/can eat eggs, I think Udi’s Gluten Free Hamburger Buns are a great option.
*Nutrition information is a rough estimate calculated without a bun.
Nutrition (1 of 4 servings): Serving: 1 serving Calories: 298; Carbohydrates: 44.6 g; Protein: 14.4 g; Fat: 8 g; Saturated Fat: 1.1 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 614 mg; Fiber: 17.1 g; Sugar: 13.5
BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE
This is from Yewande Komolafe at The New York Times cooking e-newsletter. Yewande wrote, "A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce’s flavors and chars up nicely upon roasting. The tofu’s neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020530-baked-tofu-with-peanut-sauce-and-coconut-lime-rice.
Ingredients
2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
2/3 cup lime juice (from about 5 limes), and zest of 1 lime
Kosher salt
8 baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise
Black pepper
1 cup long-grain rice like jasmine or basmati
1/2 cup full-fat coconut milk
1 cup smooth, natural peanut butter
1 tablespoon red miso
1 tablespoon grated ginger
1 tablespoon fish sauce (optional)
2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
2 tablespoons buckwheat honey or molasses
2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
3 cups peppery greens, like arugula, mizuna or baby mustard greens
2 scallions, trimmed and thinly sliced
Preparation
Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.
Tip
Peanut sauce can be made 2 to 3 days in advance and stored refrigerated until ready to use.
CHOCOLATE MISSISSIPPI MUD PIE
This is from Diana Rattray at The Spruce Eats. She wrote, " This Mississippi mud pie is a mouthwatering chocolate pie, and it's so easy you'll make it again and again. The amazing pie is made with a moist chocolate filling and the signature crumbly top that resembles the cracked, dry Mississippi river mud. The butter and chocolate are melted and then beaten into the egg mixture, which will take no more than 8 to 10 minutes. Fill your homemade or ready-made graham cracker or cookie crust pie and bake. That's all there is to it!
"This is perfect for a weekend snack when everyone is asking for something sweet or a chocolate dessert, and you probably have all of the ingredients in your pantry.
"We've included a simple homemade graham cracker crust recipe, but we used a store-bought crust for the pie in the picture. We usually bake a homemade crust for a few minutes to firm it up a bit before filling, but there is no need to bake a ready-made crust."
Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 52 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/chocolate-mississippi-mud-pie-3053483.
Ingredients
For the Graham Cracker Crust (or Use a Store-Bought 9-inch Ready-Made Crust):
1 1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
6 tablespoons butter (melted)
dash of salt
For the Filling:
1/4 lb. (1 stick) butter
2 (1 oz. each) squares unsweetened chocolate
3 large eggs
3 tablespoons white corn syrup
1 1/3 cups sugar
1 tsp. vanilla
Directions
Gather the ingredients.
Preheat the oven to 350 F. Position the baking rack in the center of the oven.
For the optional homemade crust: combine the graham cracker crumbs in a bowl with the confectioners' sugar, 6 tablespoons of melted butter, and a dash of salt. Pat the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake in the preheated oven for 8 minutes. Remove the crust to a rack and set aside (There's no need to bake a ready-made crumb crust).
Place a small saucepan over medium-low heat. Add the butter and unsweetened chocolate and cook, stirring frequently, until both are melted and well blended. Let the mixture cool slightly.
In a medium bowl with an electric mixer, beat the eggs. Stir in the corn syrup, granulated sugar, and vanilla extract. Add the chocolate mixture to egg and sugar mixture and stir until well blended.
Place the pie crust on a baking sheet. The baking sheet makes it much easier to move the pie to and from the oven and will catch any spills.
Pour the filling into the prepared pie shell and transfer the pie to the oven.
Bake for about 40 minutes, or until the filling is set with a very little jiggle.
Serve the pie slightly warm or cold with a scoop of ice cream, a drizzling of chocolate syrup, or a dollop of whipped cream.
Serve and enjoy!
Tip
Store the leftovers, loosely covered, in the refrigerator for 3 to 4 days.
WEEKNIGHT TWO-BEAN CHILI
This is from the Food Network, and begins, "This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/weeknight-two-bean-chili-recipe-2121374.
Note: The recipe originally called for either low-sodium vegetable or chicken broth. But since this is a vegetarian blog, I omitted the chicken broth.
Ingredients
1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
BUSH'S® BLACK BEAN QUESADILLAS
This comes from (you guessed it) Bush's Best. The recipe, which couldn't be easier, begins, "For a quick and hearty lunch, these Black Bean and cheese quesadillas with salsa are perfect.
"These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!"
Prep Time: 15 minutes; Cook Time: 6 minutes; Total Time: 21 minutes; Servings: 4
To view this online, go to https://bushbeans.com/en_US/recipe/black-bean-and-cheese-quesadillas.
Ingredients
2 cans (15 oz) BUSH'S® Seasoned Black Beans, drained
1 cup salsa
2 cups shredded Colby & Monterey Jack cheese
8 (8-inch) flour tortillas
1/3 cup sour cream
Directions
Mash one can of beans.
Mix in remaining can of beans, salsa.
Spread mixture evenly on 4 tortillas; top with cheese.
Cover with remaining tortillas.
Heat skillet & cook quesadillas 2 minutes.
Cut into wedges & serve with salsa & sour cream on the side.
