Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Hearty Vegetable Sausage Soup and Vegetarian Chickpea and Sweet Potato Stew. Enjoy!

GARLIC GINGER VEGETABLE STIR-FRY

Originally from Rachael Ray, this was on page 56 of the June 2004 issue of Vegetarian Times, and begins, "This gingery vegetable dish makes a delicious main meal for two. Adapted with permission from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 2 servings in 30 minutes or less

To view this online, go to https://www.vegetariantimes.com/recipes/garlic-ginger-vegetable-stir-fry/.

Ingredients

1 cup white rice

1 Tbs. vegetable or wok oil

2 tsp. dark sesame oil

1/2 head small napa cabbage, shredded

1/4 lb. snow peas, trimmed and cut in half on an angle

1 red bell pepper, seeded, quartered lengthwise and sliced into thin strips crossways

5 scallions, thinly sliced on an angle

2 cups bean sprouts, washed and drained

3 cloves garlic, finely chopped

2-inch piece fresh ginger, finely chopped or grated

1/4 cup dark soy sauce, preferably tamari

1 Tbs. Chinese 5-spice powder

3 oz. apricot preserves (about 3 rounded Tbs.)

Preparation

Prepare white rice according to package directions.

Heat a large nonstick skillet over high heat. Add vegetable or wok oil and sesame oil to hot pan. Add vegetables, and stir-fry for 2 or 3 minutes. Add garlic and ginger, and stir-fry for 2 minutes more. Add soy sauce. Sprinkle with Chinese 5-spice powder. Juice orange over pan, and add preserves.

Remove pan from heat, and toss until vegetables are evenly coated and preserves are dissolved. Season with a few pinches of salt to taste, and serve immediately over hot rice.

VEGETARIAN CHICKPEA AND SWEET POTATO STEW

This comes from Betty Crocker, and begins, "Whether you’re looking for a vegetarian recipe or just something addictively delicious to make for dinner, this coconut and tomato stew, redolent of ginger, garlic and onions and warm spices and garnished with a shower of herbs and crunchy toasted cashews, will certainly fit the bill."

Prep Time: 50 minutes; Total Time: 1 hour 25 minutes; Makes 8 servings

To view this online, click here.

Ingredients

1/4 cup olive oil

1 cup chopped onions

3 tablespoons finely chopped gingerroot

5 cloves garlic, finely chopped

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

2 cans (15 oz each) chickpeas, drained, rinsed

2 cans (14 oz) unsweetened coconut milk (not cream of coconut)

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 lb sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)

1 bag (5 oz) baby spinach

1/2 cup fresh mint leaves, chopped

1/2 cup fresh cilantro leaves, chopped

1/2 cup chopped roasted cashews

2 red Fresno or jalapeño chiles, thinly sliced, if desired

Directions

In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, gingerroot and garlic. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until wilted.

Divide among serving bowls; garnish with mint, cilantro, cashews and chiles.

Tips from the Betty Crocker Kitchens

tip 1

Allowing the chickpeas to brown in the spices infuses them with flavor and helps them begin to break down slightly, which gives nice body to the stew.

tip 2

Make sure the spices in your pantry are no more than one year old. Old spices won’t give you the same amount of flavor as fresh spices will.

Tip 3

Fresno chiles can often be found in the produce section of your grocery store. Look for fresh chiles that resemble red jalapeños.

Tip 4

A generous garnish of fresh herbs and crunchy cashews turns an already delicious stew into a memorable bowl.

Tip 5

Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

EASY SWEET POTATO ENCHILADAS

This comes from Old El Paso, and begins, "Enchilada dinners are a great way to use up fillings and try out new flavors—take our Easy Sweet Potato Enchiladas, for example. Full of roasted sweet potatoes, spinach and chickpeas and spiced with chili powder, these vegetarian enchiladas with sweet potato are a game-changer when you want to introduce a vegetarian dish into your weekday lineup. You'll love that it takes just 30 minutes of prep time to get tasty vegetarian sweet potato enchiladas wrapped up and in the oven. Make them saucy with Old El Paso™ Mild Red Enchilada Sauce, and don't forget the cheese!"

Prep Time: 30 minutes; Total Time: 1 hour 10 minutes; Makes 5 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-sweet-potato-enchiladas.

Ingredients

1 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)

2 tablespoons vegetable oil

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup chopped onion

2 teaspoons finely chopped garlic

1 teaspoon chili powder

3 cups packed fresh baby spinach leaves

1 can (15.5 oz) chickpeas, drained, rinsed

2 cups Old El Paso™ Shredded Mexican 4 Cheese Blend (8 oz)

1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas (6 inch)

2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce

Fresh chopped cilantro and Old El Paso™ Crema Mexicana, if desired

Preparation

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.

Place sweet potatoes on rimmed baking sheet. Drizzle 1 tablespoon of the oil over potatoes; season with salt and pepper. Toss to coat. Bake 18 to 23 minutes or until potatoes are tender and lightly browned.

Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened. Stir in chili powder and spinach; cook 30 to 60 seconds to wilt.

Remove from heat; pour into medium bowl. Stir in chickpeas and roasted potatoes. Let cool 5 minutes. Stir in 1 cup of the cheese.

Place tortillas on work surface. Spread heaping 1/3 cup vegetable mixture down center of each tortilla. Wrap tortillas around filling; placing seam side down in sprayed baking dish. Top enchiladas with enchilada sauce and remaining cheese.

Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with remaining ingredients.

Expert Tips

Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce in your Easy Sweet Potato Enchiladas.

For this Easy Sweet Potato Enchiladas recipe, look for sweet potatoes with red skin and orange flesh.

Cooking vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Add a fresh squeeze of lime to your vegetarian sweet potato enchiladas, if desired.

ASPARAGUS GOLDENROD

This comes from Vegetarian Times (May 2005 issue, page 95), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "An early spring favorite, especially when made with eggs from free-range chickens." Makes 6 servings in 30 minutes or less.

To view this online, go to https://www.vegetariantimes.com/recipes/asparagus-goldenrod/.

Ingredients

1 lb. fresh asparagus, ends trimmed

2 Tbs. butter

2 Tbs. all-purpose flour

1/2 tsp. salt

1 cup low-fat milk

3 hard-boiled eggs

6 slices toast, cut in half diagonally

1 Tbs. snipped fresh tarragon, or 1 tsp. dried and crushed

1 Tbs. snipped fresh chives, optional

Preparation

Bring large pot of salted water to a boil. Place asparagus in water. When water returns to a boil, remove pot from heat and let asparagus stand 1 minute, or until crisp-tender. Drain, and cut spears diagonally into 2- to 3-inch pieces, reserving tips for garnish.

Melt butter in saucepan over medium heat. Stir in flour, salt and pepper, and cook 30 seconds. Pour in milk, and cook, stirring constantly until sauce thickens. Remove from heat.

Peel eggs, and remove yolks. Chop whites, reserving yolks for garnish. Stir chopped egg whites and tarragon into white sauce. Arrange 2 toast points on each plate. Separate asparagus pieces into 6 equal portions, and place on toast. Top with white sauce. Press half of cooked yolk through sieve to garnish each serving. Top with reserved asparagus tips and chopped chives, if desired.

HEARTY VEGETABLE SAUSAGE SOUP [Vegan, Gluten-free]

This is from Robin on One Green Planet. Robin wrote, "Cold days call for warm, delicious soup! This hearty dish will fill you up with lots of nourishing ingredients."

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/hearty-vegetable-sausage-soup-vegan-gluten-free/.

Ingredients

1 package of vegan/gf sausage or brats

1 tablespoon olive oil

3 garlic cloves, minced

3 large carrots, sliced

3 stalks of celery, chopped

2 green bell peppers, chopped

1- 28 ounce can of chopped tomatoes or tomato sauce

32 ounces of vegetable stock or broth

2 tablespoons of Italian seasonings

Salt and pepper

Preparation

Add your oil of choice to a large stock pot or Dutch oven over medium flame. Once hot, add your vegan sausage.

Cook until browned on the exterior for about 6-8 minutes. Remove once browned and slice into bite-sized pieces, set aside.

Into your hot pan add your garlic, carrots, celery and bell peppers. Cook until the veggies release their liquid and soften a bit – this may take about 8 minutes or so.

Once tender, add your tomatoes, stock and seasonings. Cover and allow to cook for 30 minutes.

Taste to adjust salt and pepper. Serve over a small pasta or rice, with some crusty bread or crackers.

APRICOT SEMIFREDDO WITH BLACKBERRY SAUCE

This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Semifreddo' means partially frozen—and that makes this the perfect treat for a hot-weather day." Serves 12

To view this online, go to https://www.vegetariantimes.com/recipes/apricot-semifreddo-with-blackberry-sauce-recipe/.

Ingredients

Apricot Semifreddo

2 large eggs, separated

1/2 cup sugar

1 1/2 cups low-fat milk

1/2 cup dried apricots

1 1/2 cups sliced fresh apricots

1/3 cup low-fat sour cream

1/8 tsp. almond extract

1 pint fresh blackberries

Blackberry sauce

1/2 pint fresh blackberries

2 Tbs. sugar

1 tsp. lemon juice

Preparation

To make Apricot Semifreddo: Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1/4 cup sugar in medium bowl until thick and light yellow, about 1 minute. Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes. Strain, and cool.

Meanwhile, place dried apricots in heatproof bowl. Cover with boiling water, and let stand 15 minutes, or until softened. Drain, and cool. Put in food processor with fresh apricots, and purée until smooth. Transfer to large bowl. Add custard, sour cream and almond extract.

Put egg whites in large bowl; beat until soft peaks form. Add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold egg whites into apricot mixture. Pour half of mixture into prepared pan. Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture. Cover; freeze at least 4 hours.

To make Blackberry Sauce: Press blackberries through fine-meshed sieve into bowl. Stir in sugar and lemon juice. Set aside.

Remove Apricot Semifreddo from freezer; let stand 10 minutes. Unmold onto plate, and cut into 10 slices. Drizzle with Blackberry Sauce; serve.