Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Autumn Vegetable Minestrone and Vegan Sweet Potato Lasagna. Enjoy!

ROASTED BRUSSELS SPROUTS SKEWERS WITH LEMON-THYME DIPPING SAUCE

This was in the November 2013 issue of Vegetarian Times (page 36). It begins, "Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil." Makes 8 servings Great for the holiday table.

To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts-skewers-with-lemon-thyme-dipping-sauce-recipe/.

Ingredients

1/4 cup lemon juice

3 Tbs. pure maple syrup

1 Tbs. hemp oil

2 tsp. fresh thyme leaves, whole (if small and tender), or finely chopped

32 Brussels sprouts, trimmed and halved (about 2 lb.)

2 Tbs. safflower oil, or other high-heat oil

Preparation

Preheat oven to 500°F. Whisk together lemon juice, maple syrup, hemp oil, and thyme in small bowl. Set aside.

Toss Brussels sprouts with safflower oil on large, rimmed baking sheet, and season with salt and pepper, if desired. Add 1 Tbs. water to pan, and arrange Brussels sprouts cut side down. Cover tightly with foil. Roast 10 minutes, remove foil, then roast 10 to 15 minutes more, or until Brussels sprouts are heavily browned. Toss with 2 Tbs. dipping sauce, and let rest until cool enough to handle but still warm.

Thread 4 Brussels sprout halves onto each skewer, and arrange on platter. Serve warm, with remaining dipping sauce on side.

WEST AFRICAN PEANUT SOUP

This interesting soup comes from Drumnwrite in Allrecipes. The recipe begins, "Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!"

Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings:10

To view this online, go to https://www.allrecipes.com/recipe/68530/west-african-peanut-soup/.

Ingredients

2 tablespoons olive oil

2 medium onions, very finely diced

2 large bell peppers, (any color) finely chopped

6 large cloves garlic, minced

1 (28 ounce) can chopped tomatoes with juice

8 cups vegetable broth

1/4 teaspoon pepper

1/4 teaspoon red pepper flakes

1/2 cup uncooked rice

1 (18 ounce) jar creamy peanut butter

1/2 cup chopped roasted peanuts

Directions

Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.

Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.

When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

VEGAN SWEET POTATO LASAGNA

This comes from Betsy Nelson on UnitedHealthcare, and begins, "Slices of nutrient-rich veggies take the place of noodles in this lasagna. If you miss the cheese, add 1/4 cup grated cheese to the filling mixture and sprinkle with another 1/4 cup over the top of the veggies during the last 15 minutes of baking. This lasagna is easier to slice when made the day before you plan to eat it."

To view this online, go to https://www.medicare.uhc.com/wellness/health/uhcarticle/hwal-vegan-sweet-potato-lasagna.

Ingredients

8 ounces low-sodium, no-sugar added marinara sauce

1/2 pound cauliflower

6 ounces extra-firm curd-style tofu, crumbled

1/4 cup yellow onion, minced

3 cloves garlic, minced

1 tablespoon olive oil

1 1/2 teaspoon Italian herb seasoning, no-sodium added

1 medium sweet potato, sliced vertically into 1/4" thick slices

1 medium zucchini, sliced into 1/4" thick slices

Directions

Preheat the oven to 400 degrees F. Spray a loaf pan with cooking spray and pour half of the marinara sauce in the bottom of the pan. Shred the cauliflower into small bits using a box grater, food processor or knife. Mix the cauliflower, tofu, onion, garlic, olive oil and Italian seasoning in a bowl. Spread the mixture onto a baking sheet and roast until golden brown, about 30–35 minutes, until slightly golden. Layer half of the sweet potato slices over the sauce in the loaf pan and then top with a layer of half of the zucchini slices. Spread with the cauliflower tofu filling and then top with remaining zucchini slices and then the remaining sweet potato slices. Spread the remaining marinara sauce on top. Wrap the pan with non-stick aluminum foil or a layer of parchment paper and then a layer of foil. Reduce the oven temperature to 375 and bake for 45–50 minutes, until the vegetables are tender. Uncover and bake for 5 minutes more. Allow lasagna to sit and cool for at least 15 minutes before cutting and serving. Serves 4.

Calories: 161, Total Fat: 6.8g, Saturated Fat: 1.2g, Cholesterol: 1.1mg, Sodium: 58.6mg, Carbs: 20.8g, Dietary Fiber: 4.2g, Sugar: 9.2g, Protein: 6.1g

ARROZ CON LECHE: MEXICAN RICE PUDDING

This is from Chelsie Kenyon in The Spruce Eats. Chelsie wrote, "Rice pudding is a beloved dessert found in cuisines all over the world, including Mexico where it is called arroz con leche. This version is thick and creamy with the added warm spice of cinnamon and the welcoming chewy texture of raisins. The rice and milk combine with sweetened condensed milk and vanilla, adding richness and sweetness to this comforting dessert.

"When making rice pudding, it is best to use short- or medium-grained rice, such as arborio, as it will give you the creamiest texture. In this recipe, the cinnamon flavor comes from cinnamon sticks, but if you don't have any, simply use one teaspoon of ground cinnamon instead. And be mindful that the raisins need to soak in water before being added to the rice pudding; about 30 minutes in some warm water will plump them up nicely.

"Arroz con leche is served hot with a little sprinkling of cinnamon and perhaps a pat of butter on top."

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 2 to 4 servings

To view this online, go to https://www.thespruceeats.com/arroz-con-leche-mexican-rice-pudding-2343000.

Ingredients

3 cups whole milk

1-1/4 cups water

1 cup rice (short or medium grain)

2 cinnamon sticks

1 (14-ounce) can sweetened condensed milk

2 teaspoons vanilla extract

1/4 teaspoon kosher salt

1/2 cup raisins (soaked in warm water to soften and drained)

Ground cinnamon and butter, for garnish

Directions

Gather the ingredients.

Combine the whole milk and water in a large pot and bring to a slow simmer over medium-low heat.

Stir in the rice, add the cinnamon sticks, and continue cooking at barely a simmer, uncovered, until the rice is softened, for 20 to 30 minutes. Stir occasionally.

When the rice is soft, remove the cinnamon sticks.

Stir in the condensed milk, vanilla, salt, and raisins.

Return to a slight simmer and cook for an additional 10 to 15 minutes, or until most of the liquid is absorbed and the rice has a pudding-like consistency.

Serve hot, topped with a sprinkle of cinnamon and a dot of butter.

Enjoy.

Tip

If you don't often cook with condensed milk, you may want to familiarize yourself with the difference between evaporated milk and condensed milk; they will be shelved together in the grocery store and may have similar looking labels, but they are not the same and can't always be swapped for one another. Sweetened condensed milk is evaporated milk with sugar added; if you use the unsweetened evaporated milk, the rice pudding will not be sweet.

AUTUMN VEGETABLE MINESTRONE

This is from an older Weight Watchers' emailing list.

Ingredients

2 14.5 oz cans vegetable broth

1 18 oz can crushed tomatoes – undrained

3 medium carrots, chopped (1 1/2 cups)

3 small zucchini, cut into 1/2" slices

1 medium yellow bell pepper, cut into 1/2" pieces

8 medium green onions, sliced (1/2 cup)

2 cloves garlic, finely chopped

2 cups shredded cabbage

2 teaspoons dried marjoram

1 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked instant rice

1/4 cup chopped fresh basil

Directions

Mix all ingredients except rice and basil in a 3-1/2 to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.

Per serving: WW Points: 1; 195 Calories; 2g Total Fat; 7g Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium

BROCCOLI PASTA

This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."

Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.

Ingredients

1 bunch broccoli (about 1 pound), trimmed and cut into large florets

4 tablespoons (1/2 stick) unsalted butter

Kosher salt and freshly ground pepper

12 ounces spaghetti

2 cloves garlic, minced

2 tablespoons olive oil

1/2 cup grated Parmesan cheese

Directions

Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.

Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.

In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.

Taco Tuesday

It's time for another Taco Tuesday.

If you've ever wondered if you could still have tacos without the meat, fear no more. Here are six yummy vegetarian taco recipes, including Vegetarian Tacos with Avocado Sauce and Soft Bean Tacos. Enjoy!

BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS

This is from September 2006 issue of Vegetarian Times (page 83), and begins, "For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill." Makes 8 servings in 30 minutes or less

To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-tacos-with-roasted-peppers-and-onions/.

Ingredients

Roasted peppers and onions

3 red bell peppers, thinly sliced (3 cups)

1 large onion, thinly sliced (1 1/2 cups)

1 Tbs. olive oil

Tacos

2 Tbs. olive oil

1 medium onion, chopped (1 cup)

6 cloves garlic, minced (2 Tbs.)

2 15-oz. cans black beans, drained and rinsed

1 15-oz. can diced organic fire-roasted tomatoes

1 Tbs. chili powder

1 Tbs. ground cumin

1/8 tsp. hot sauce, or more to taste

16 organic corn taco shells, warmed

Toppings

3 cups shredded lettuce

1 16-oz. container prepared salsa

2 large tomatoes, diced (2 cups)

2 avocados, diced (2 cups)

1 1/2 cups shredded Cheddar or Monterey Jack cheese

1 cup low-fat sour cream

Preparation

To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.

Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.

VEGETARIAN TACOS WITH AVOCADO SAUCE

This comes from Jeanine and Jack on their wonderful site, Love & Lemons.

This recipe begins, "These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great."

Serves 2-3

To view this online, go to https://www.loveandlemons.com/vegetarian-tacos/#wprm-recipe-container-46265.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash

1 red bell pepper, chopped into 1-inch pieces

1 cup cherry tomatoes, sliced

extra-virgin olive oil, for drizzling

6 tortillas

1 cup cooked black beans, drained and rinsed

1 avocados, diced

chopped cilantro

1 serrano pepper, sliced, optional

crumbled cotija cheese, optional

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce

1/3 cup tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tablespoons extra-virgin olive oil

lime juice, to taste

sea salt and freshly ground black pepper

Directions

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.

Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.

Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.

Notes

Store extra sauce in the fridge for 2 to 3 days.

TACO PASTA SALAD

This is from Old El Paso, and begins, "A Taco Pasta Salad is a great idea for any event, from weeknight taco nights to potlucks or picnics. It's hearty enough to be the main course or a cool side dish to other grill recipes. All you need is 10 minutes of prep time and Old El Paso™ Original Taco Seasoning Mix to make pasta salad with taco seasoning. It's packed with all your favorite ingredients like black beans, corn, cilantro, tomatoes, salsa, lime juice, avocados and cheese. Chill before you serve, and enjoy!"

Prep Time: 10 minutes; Total Time: 45 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/taco-pasta-salad.

Ingredients

1 lb medium pasta shells (or other pasta shape)

1 (15 oz) can black beans, rinsed and drained

2 cups corn, frozen, canned, or fresh (cooked)

1/2 cup cilantro, finely chopped

2 tomatoes, seeded and diced

1 1/2 cups salsa

1/3 cup olive oil

1/4 cup lime juice

2 tablespoons Old El Paso™ taco seasoning mix

2 cloves garlic, minced

Salt and pepper to taste

2 cups shredded Mexican blend cheese

3 avocados, firm but ripe - diced

Preparation

Cook pasta according to package directions. Drain and cool.

In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.

In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.

Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.

Expert Tips

This Taco Pasta Salad works best with firm but ripe avocados. Overly ripe avocados will become mushy.

You can make Taco Pasta Salad with shells or any small pasta shape. Feel free to use what you have on hand.

Reserve a small amount of veggies to sprinkle on top of the cold taco pasta salad for a pretty presentation.

VEGETARIAN TACO BAKE

This is from Casey Barber on the Today Show site. It begins, "Taco night! Those two little words bring big smiles to everyone in the family, and now there's a new way to do tacos that might be even easier than the traditional method — and it's vegetarian, too! This easy rice and beans casserole combines everything you love about tacos in a fun, scoopable package. Whether you like bowl-style Mexican meals or classic crunchy hard shells, you'll find something to love in this meal.

"Make it with leftover rice or your favorite whole grain, substitute black beans or kidney beans, or even add a freshly-chopped jalapeno if you really want to spice things up! Scoop and serve and watch the smiles."

Prep Time: 10 minutes; Cook Time: 30 minutes; Servings: 4-6

To view this online, go to https://www.today.com/recipes/vegetarian-taco-bake-t84181.

Ingredients

1 15-ounce can pinto beans or ranchero beans, drained

1 15-ounce can diced tomatoes

1 4-ounce can chopped green chiles

3 cups cooked brown or white rice (from 1 cup dried rice)

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 cup + 1/3 cup shredded Mexican cheese blend, divided (see below)

Cilantro for garnish (optional)

Tortilla chips for serving

Preparation

Preheat the oven to 375 degrees F.

Mix the beans, tomatoes, chiles, rice, chili powder, salt, and 1/4 cup cheese together in a large bowl.

Pour the mixture into a 9-inch square or round baking dish and sprinkle the remaining 1/3 cup cheese evenly over the casserole.

Bake for 30 minutes.

Garnish with cilantro, if desired, and serve with tortilla chips on the side or for scooping.

SOFT BEAN TACOS

This also comes from Vegetarian Times. Serves 4.

To view this online, click here.

Ingredients:

8 (6-inch) flour tortillas

1/4 cup water

1 small red bell pepper, chopped

1 cup frozen corn kernels, thawed

2 green onions, thinly sliced

1 small jalapeno pepper, seeded and minced (optional)

16-oz. can spicy fat-free refried beans

1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese

Instructions:

Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.

In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.

Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.

Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings

BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches."

Yield: 4 servings; Time: 45 minutes

This was featured in "The Meat-Lover’s Guide to Eating Less Meat", and can be viewed online at https://cooking.nytimes.com/recipes/1020744-black-bean-tacos-with-avocado-and-spicy-onions.

Ingredients

For the spicy onions:

1 lime

1 small red onion or large shallot, thinly sliced

1 jalapeño, seeded and thinly sliced

Large pinch of fine sea salt

Small pinch of granulated sugar

For the black beans:

2 tablespoons olive oil, plus more as needed

1 large onion, chopped

1/2 cup diced red or green bell pepper

2 garlic cloves, minced

1 jalapeño, seeded and minced

1 tablespoon tomato paste

1/2 tablespoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

2 (15-ounce) cans black beans, drained and rinsed

Fine sea salt

Corn tortillas, warmed

1 avocado, peeled, pitted and sliced

Fresh cilantro, salsa and sour cream, for garnish (optional)

Preparation

Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.

Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.

Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.

Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.