It's Monday, time to get another week started. Today's vegetarian offerings include Three Sisters Casserole, Sweet Potato and Corn Chili Pasta, and, for something a little special, Apple Jelly and a Plum-Ginger Freezer Jam (both from The New York Times cooking newsletter). Enjoy!
SWEET POTATO AND CORN CHILI PASTA
This was in the November 2013 issue of Vegetarian Times (page 31). It begins, "Make this hearty, homey pasta dish spicier by adding more chopped chipotle chile, if desired." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sweet-potato-and-corn-chili-pasta/.
Ingredients
6 oz. rotelle or wagon wheel pasta (2 1/4 cups)
1 Tbs. olive oil
2 cloves garlic, peeled and sliced
1 medium onion, cut into 1/2-inch pieces (1 cup)
1 large green bell pepper, cut into 1/2-inch pieces
2 14.5-oz. cans zesty chili-style diced tomatoes, such as Del Monte
1 sweet potato, peeled and cut into 1/2-inch pieces (2 cups)
1 Tbs. finely chopped chipotle chile in adobo sauce
1 cup frozen corn kernels, thawed
3 Tbs. chopped cilantro
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic, onion, and bell pepper; cook 3 minutes, or until bell pepper begins to soften, stirring occasionally. Add tomatoes, sweet potato, and chipotle chile. Season with salt and pepper, if desired, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 10 minutes. Stir in cooked pasta, reserved pasta-cooking water, and corn. Cook, covered, 3 to 5 minutes more, or until pasta is tender and mixture is heated through. Sprinkle with cilantro.
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1-1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp Eden Black Pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
THREE SISTERS CASSEROLE
This was on the Vegetarian Times web site, and begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1 1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2-1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
CHEESY POTATO CASSEROLE
This recipe is by Cooking Light and posted on MyRecipes. It begins, "From Kimberly Holland, Associate Digital Editor. In Scottsboro, Alabama, Kimberly's grandfather is the cheesy potato casserole chef.Rather than using sodium-loaded canned soup, we made our own creamy sauce to update this dish."
Hands-on: 25 minutes; Total Time: 1 hour; Makes 10 servings (serving size: 3/4 cup)
To view this online, go to https://www.myrecipes.com/recipe/cheesy-potato-casserole.
Ingredients
2-1/2 tablespoons canola oil, divided
1 cup diced onion
1 cup diced red bell pepper
1 (32-ounce) bag frozen Southern-style hash brown potatoes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-2/3 cups 1% low-fat milk
2 tablespoons all-purpose flour
2/3 cup plain fat-free Greek yogurt
4 ounces 2% reduced-fat extra-sharp cheddar cheese, finely shredded (about 1 cup)
Cooking spray
3 cups cornflakes
1-1/2 tablespoons melted butter
Directions
Preheat oven to 350°.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.
Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place cornflakes in a medium bowl; drizzle with butter and remaining 1-1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350° for 35 minutes or until bubbly around the edges and topping is crisp.
PLUM-GINGER FREEZER JAM
This is from Yewande Komolafe in The New York Times cooking newsletter. She wrote, "This no-cook jam captures the joy of biting into a cold, crisp plum, and the technique it employs is ideal for capturing the freshness of firm ripe summer fruit. This jam, which can be stored in the refrigerator or freezer, making it what's commonly known as a refrigerator or freezer jam, is also packed with ginger and lemon, so you’ll get a bouquet of flavors in every spoonful."
Yield: 6 to 7 cups; Time: 10 minutes, plus chilling
This was featured in "Preserving the Season at Its Peak", and can be viewed online at https://cooking.nytimes.com/recipes/1022488-plum-ginger-freezer-jam.
Ingredients
3 pounds ripe but firm plums, pitted and cut into 1-inch pieces (about 5 cups)
1 cup superfine sugar
2 tablespoons scrubbed, grated fresh ginger
2 tablespoons lemon zest (from 4 lemons)
2 tablespoons lemon juice, plus more to taste
1/4 teaspoon calcium powder, if needed (see Tip)
4 1/2 teaspoons powdered pectin (see Tip)
1/2 teaspoon kosher salt (Diamond Crystal)
Preparation
Using a potato masher or fork, gently crush the plums in a large bowl to release some pulp and juices while keeping the fruit chunky. Toss with the sugar, then add the ginger and lemon zest and juice. Stir until the sugar dissolves. Measure the volume of your fruit mixture; you should have about 6 cups.
If your package of pectin comes with calcium powder, stir 1/4 teaspoon of the calcium powder into 1/4 cup water to dissolve. Set aside. Place the 4 1/2 teaspoons pectin in a stand blender, or have it measured and ready if using an immersion blender. Bring 1 cup water to a boil, then pour it into the stand blender and blend. (If using an immersion blender, add the pectin to the saucepan and blend.) The mixture should become very smooth and look like a soft gel. Stir the pectin mixture into the fruit until evenly combined, then stir in 4 teaspoons of the calcium water, if using. The jam should thicken and be softly set. Add the salt, stir and taste. Adjust after tasting with more teaspoons of lemon juice, if necessary, for a good balance of sweet and tart.
Transfer to clean airtight containers, cover and chill in the refrigerator for at least 24 hours and up to 2 weeks before serving. Or, store in the freezer for up to 3 months; defrost completely in the refrigerator before serving.
Tip
There are different brands of powdered pectin, so the amount needed may change depending on which you buy and the package may include calcium powder. If the package includes instructions for no-cook freezer or refrigerator jam, follow them and adjust the amount of pectin needed based on your volume of cut fruit.
APPLE JELLY
This is from Yewande Komolafe on The New York Times cooking website. She wrote, "This delicate fruit preserve can help you use up your bounty of peak fall apples. A crystal clear jelly is what you are after here, so look for cooking apples — you want firm, crisp fruit that will hold up to stewing and straining without falling apart. Once the apples are cooked and their juices are extracted, the resulting jam is reminiscent of floral honey and tart citrus. Serve with a buttery croissant, warm toast, as a filling for pastries or a glaze for fruit tarts and cakes."
Yield: 4 to 5 cups; Time: 2 hours, plus cooling and canning
This was featured in "Preserving the Season at Its Peak", and can be viewed online at https://cooking.nytimes.com/recipes/1022489-apple-jelly.
Ingredients
3 1/2 pounds cooking apples, such as Granny Smith, Pink Lady, Jonagold, Braeburn or Honeycrisp, or a combination, scrubbed
4 cups granulated sugar
1/4 cup lemon juice (from about 2 lemons), plus more as needed
1/2 teaspoon kosher salt (Diamond Crystal)
Preparation
Cut the apples into 1-inch pieces without peeling or coring, but discard any damaged or spoiled spots.
Place the apples in a large nonreactive pot and pour in 8 cups water. Bring to a boil over medium-high heat. Lower heat to maintain a simmer and cook without stirring until the apples soften, 35 to 40 minutes.
Remove from the heat. Set a fine-mesh sieve lined with cheesecloth or a muslin bag over another large pot, and pour the contents of the pot into the sieve. Do not press on the apples to prevent the jelly from becoming cloudy. You should have at least 7 cups of juice. Some apple varieties absorb more water and may need 2 to 8 hours for the juice to naturally strain out. If that’s the case, refrigerate the pot.
Place a small plate in the freezer to use for testing the setting point of the jelly. Set the pot with the juice over medium-high heat. (Discard the fruit.) Add the sugar and lemon juice, and stir until the sugar is dissolved. Bring to a boil, skimming and discarding any foam that rises to the surface. Reduce the heat to medium and simmer until the liquid reduces by about three-quarters and a candy or deep-fry thermometer registers 225 degrees, 40 to 50 minutes. To test for doneness, spoon a small amount of liquid onto the cold plate from the freezer and return to the freezer to cool completely, about 2 minutes. Drag a spoon through the jelly. The setting point has been reached if it wrinkles and the wrinkles hold their shape. If they don’t, continue to cook the jelly and test every few minutes on the cold plate.
Once the jelly is done cooking, add the salt, stir to dissolve and adjust with more lemon juice, if needed, for a nice balance of sweet and tart with a floral taste. Ladle the hot liquid into clean, sanitized jars, screw on the lids and follow steps to can, or allow to cool to room temperature and store in the refrigerator for up to 4 weeks.
Monday, July 31, 2023
Friday, July 28, 2023
Friday Recipes
It's finally Friday, the last one in July. Where does the time go?
Here are six yummy recipes to help you through the weekend, including Vegan Reuben Burgers and Pumpkin Pancakes with Hot Cider Syrup. Enjoy!
BAKED RAJMA (PUNJABI-STYLE RED BEANS WITH CREAM
This is from Tejal Rao at The New York Times cooking e-newsletter. Tejal wrote, "Punjabi-style rajma, or red beans, in a thick, spicy tomato gravy is comforting, quick and comes together with what you have in the pantry. This one-pan baked version lets the oven do the work of reducing the sauce. When the dish comes out, scatter with cilantro, if you’ve got it, and some quick-pickled onion. The key is to take your time with the base, letting the onion mixture cook out properly, so the final sauce is mellow and deeply flavored. You can try the same recipe with different beans — use whatever you’ve got, from chickpeas to cannellini. Serve it over rice, ideally, but if you’re in a pinch, a side of hot flour tortillas, or even buttered toast, will make it into a delicious meal."
Yield: 4 servings; Time: 1 hour
This was featured in "The Indisputable King of Bean Dishes", and can be viewed online at https://cooking.nytimes.com/recipes/1021035-baked-rajma-punjabi-style-red-beans-with-cream.
Ingredients
1 red onion
4 garlic cloves
1 fresh green chile
1 (1-inch) piece fresh ginger, peeled
2 tablespoons neutral oil
1/4 teaspoon cumin seeds
1 teaspoon sea salt
1 (28-ounce) can crushed, diced, chopped or whole tomatoes
2 (15-ounce) cans kidney beans, drained
1/2 teaspoon red chile powder
1/4 teaspoon garam masala
1/2 cup heavy cream or 1 cup diced mozzarella cheese
1/4 cup roughly chopped fresh cilantro leaves
For the Pickle:
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/4 cup white wine vinegar
Preparation
Heat the oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Add the remaining onion to a food processor, along with the garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed.
In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes.
While the mixture cooks, purée the canned tomatoes and their juices, if using diced, chopped or whole tomatoes.
Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce.
Add the crushed or puréed tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream or scatter with cheese, then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes.
Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 1/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar.
When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.
VEGAN RATATOUILLE
This came from Allyson Kramer, who wrote for The Spruce Eats. Allyson wrote, “Ratatouille is a classic flavor-packed veggie filled dish that makes a lovely main course or a stunning side dish. The key to perfect ratatouille is having evenly sliced vegetables for amazing texture. Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.” Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
2 large tomatoes, green tops removed
1 garlic bulb/head, tip cut off to expose the cloves
1 Japanese eggplant or 2 to 3 baby eggplants
1 unpeeled yellow zucchini
1 unpeeled green zucchini
1 red bell pepper, seeds removed
1 very large carrot, orange is best, but any color will do
3 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoon olive oil + additional for drizzling
2 tablespoons fresh thyme
1 tablespoon fresh oregano
Black pepper to taste
Salt to taste
Preparation
Preheat your oven to 400 °F. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.
Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.
Decrease your oven's temperature to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a very sharp knife or mandoline.
In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed.
Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securly and the dish is full, drizzle the with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce.
Top with fresh thyme, oregano, black pepper and salt.
Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and very fragrant. Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
PUMPKIN PANCAKES WITH HOT CIDER SYRUP
This is from a long-since-forgotten emailing list, though it's apparently a diabetic emailing list that I was on for a while.
Ingredients
2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups milk
1 cup canned pumpkin, mashed
4 egg yolks
4 ounces melted butter
1 tablespoon vanilla extract
4 egg whites, stiffly beaten
Directions
In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.
In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle.
Hot Cider Syrup
Ingredients
1 1/2 cups apple cider
1 cup brown sugar, firmly packed
1 cup corn syrup
2 ounces butter
2 tablespoons lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored and thinly sliced
Directions
In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Diabetic Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates
Per serving: 786 Calories (kcal); 29g Total Fat; (32% calories from fat); 11g Protein; 124g Carbohydrate; 212mg Cholesterol; 977mg Sodium
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
Here are six yummy recipes to help you through the weekend, including Vegan Reuben Burgers and Pumpkin Pancakes with Hot Cider Syrup. Enjoy!
BAKED RAJMA (PUNJABI-STYLE RED BEANS WITH CREAM
This is from Tejal Rao at The New York Times cooking e-newsletter. Tejal wrote, "Punjabi-style rajma, or red beans, in a thick, spicy tomato gravy is comforting, quick and comes together with what you have in the pantry. This one-pan baked version lets the oven do the work of reducing the sauce. When the dish comes out, scatter with cilantro, if you’ve got it, and some quick-pickled onion. The key is to take your time with the base, letting the onion mixture cook out properly, so the final sauce is mellow and deeply flavored. You can try the same recipe with different beans — use whatever you’ve got, from chickpeas to cannellini. Serve it over rice, ideally, but if you’re in a pinch, a side of hot flour tortillas, or even buttered toast, will make it into a delicious meal."
Yield: 4 servings; Time: 1 hour
This was featured in "The Indisputable King of Bean Dishes", and can be viewed online at https://cooking.nytimes.com/recipes/1021035-baked-rajma-punjabi-style-red-beans-with-cream.
Ingredients
1 red onion
4 garlic cloves
1 fresh green chile
1 (1-inch) piece fresh ginger, peeled
2 tablespoons neutral oil
1/4 teaspoon cumin seeds
1 teaspoon sea salt
1 (28-ounce) can crushed, diced, chopped or whole tomatoes
2 (15-ounce) cans kidney beans, drained
1/2 teaspoon red chile powder
1/4 teaspoon garam masala
1/2 cup heavy cream or 1 cup diced mozzarella cheese
1/4 cup roughly chopped fresh cilantro leaves
For the Pickle:
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/4 cup white wine vinegar
Preparation
Heat the oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Add the remaining onion to a food processor, along with the garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed.
In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes.
While the mixture cooks, purée the canned tomatoes and their juices, if using diced, chopped or whole tomatoes.
Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce.
Add the crushed or puréed tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream or scatter with cheese, then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes.
Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 1/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar.
When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.
VEGAN RATATOUILLE
This came from Allyson Kramer, who wrote for The Spruce Eats. Allyson wrote, “Ratatouille is a classic flavor-packed veggie filled dish that makes a lovely main course or a stunning side dish. The key to perfect ratatouille is having evenly sliced vegetables for amazing texture. Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.” Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
2 large tomatoes, green tops removed
1 garlic bulb/head, tip cut off to expose the cloves
1 Japanese eggplant or 2 to 3 baby eggplants
1 unpeeled yellow zucchini
1 unpeeled green zucchini
1 red bell pepper, seeds removed
1 very large carrot, orange is best, but any color will do
3 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoon olive oil + additional for drizzling
2 tablespoons fresh thyme
1 tablespoon fresh oregano
Black pepper to taste
Salt to taste
Preparation
Preheat your oven to 400 °F. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.
Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.
Decrease your oven's temperature to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a very sharp knife or mandoline.
In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed.
Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securly and the dish is full, drizzle the with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce.
Top with fresh thyme, oregano, black pepper and salt.
Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and very fragrant. Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
PUMPKIN PANCAKES WITH HOT CIDER SYRUP
This is from a long-since-forgotten emailing list, though it's apparently a diabetic emailing list that I was on for a while.
Ingredients
2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups milk
1 cup canned pumpkin, mashed
4 egg yolks
4 ounces melted butter
1 tablespoon vanilla extract
4 egg whites, stiffly beaten
Directions
In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.
In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle.
Hot Cider Syrup
Ingredients
1 1/2 cups apple cider
1 cup brown sugar, firmly packed
1 cup corn syrup
2 ounces butter
2 tablespoons lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored and thinly sliced
Directions
In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Diabetic Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates
Per serving: 786 Calories (kcal); 29g Total Fat; (32% calories from fat); 11g Protein; 124g Carbohydrate; 212mg Cholesterol; 977mg Sodium
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
Thursday, July 27, 2023
Mexican Recipes
If you love Mexican recipes, today's post is sure to please. Check out the Mexican Breakfast Casserole with Hash Brown Top, the Black Bean Breakfast Burrito with Plantains and Mango Salsa, the Vegetarian Mexican Inspired Stuffed Peppers, or any of the other yummy recipes in today's post. Enjoy!
SHEET-PAN SWEET POTATO FIJITAS
This is from Eating Well, and begins, "These vegetarian sheet-pan sweet potato fajitas are mild and tender with a little bit of char from the broiler. The colorful toppings add freshness and texture."
Active Time: 20 minutes; Total Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.eatingwell.com/recipe/7955526/sheet-pan-sweet-potato-fajitas/.
Ingredients
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
2 (10-ounce) sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch-thick sticks
1 medium red onion, thinly sliced
1 large poblano pepper, seeded and cut into 1/4-inch-thick strips
1 medium red bell pepper, seeded and cut into 1/4-inch-thick strips
1/2 teaspoon salt
8 (5 inch) corn tortillas, warmed
1 medium avocado, cut into 1/2-inch cubes
1/2 cup thinly sliced radishes
1/2 cup packed cilantro leaves
6 tablespoons crumbled queso fresco
1 lime, cut into wedges
Directions
Place a large rimmed baking sheet on middle oven rack; preheat to 475°F. Combine oil, chili powder, garlic powder and cumin in a large bowl and whisk to mix. Add sweet potatoes and toss to fully coat. Carefully spread the sweet potatoes in an even layer on the hot baking sheet, reserving any remaining oil and spices in the bowl. Bake until the sweet potatoes begin to brown on the bottom and are just fork-tender but not soft, about 8 minutes.
Meanwhile, add onion, poblano and bell pepper to the bowl with the reserved oil and spices; toss to coat. Move the sweet potatoes to one half of the baking sheet and add the onion mixture in an even layer to the other half. Bake until the sweet potatoes are tender and the peppers and onions are just tender, about 10 minutes. Switch oven to broil on high; broil until the peppers and sweet potatoes begin to char, 3 to 5 minutes. Season with salt. Divide the vegetable mixture among tortillas; top evenly with avocado, radishes, cilantro and queso fresco. Serve with lime wedges.
MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP
This is from Old El Paso, and begins, "Bored of eating the same ol’ breakfast every morning? This irresistible Mexican breakfast casserole with hash browns will pull you out of your rut! With a golden, crunchy potato crust atop savory layers of eggs, cheese, tortilla, bell pepper and green chiles, this Mexican breakfast casserole recipe is too good not to try."
Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-breakfast-casserole-with-hash-brown-top.
Ingredients
16 large eggs
3 cups shredded Mexican cheese blend
4 tortillas from 1 package (21.5 oz) Old El Paso™ Restaurant Style Grande Flour Tortillas (6 Count)
1 red bell pepper, seeded and chopped
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 bunch green onions, chopped
1 teaspoon salt
4 cups shredded hash brown potatoes, thawed
1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
4 tablespoons butter, melted
1/2 cup crema (optional)
Preparation
Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.
Cut the tortillas into 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions.
Expert Tips
Shredded Colby Jack cheese can be substituted for the Mexican blend cheese in this recipe.
Garnish your Mexican hash brown casserole with additional sliced green onions.
To give this casserole more of a kick, serve it with hot sauce or sliced hot peppers.
HEARTY BEAN NACHOS WITH SPICY SALSA
This is from Pati Jinich in The New York Times cooking enewsletter. For this recipe, Pati wrote, "According to Dr. Adalberto Peña de los Santos, the director of the International Nacho Festival, in Piedras Negras, Mexico, there are three timeless nacho essentials: crispy corn tortilla chips, mounds of melted cheese and at least one chile. If you want to go big, here are some unofficial guidelines: Nacho toppings should be good enough to stand on their own, the nachos should be saucy (maybe even messy) and they should be so delicious together that you can’t have just one bite. In this recipe, nachos take a vegetarian turn, with buttery pinto beans, tender carrots or sweet potatoes (or both), and a tomato-and-tomatillo salsa. Melty cheese, Mexican crema and chopped onion and cilantro take it over the top."
Time: 1 hour; Yield: 6 to 8 servings
This recipe was featured in "The Original Nachos Were Crunchy, Cheesy and Truly Mexican", and can be viewed online at https://cooking.nytimes.com/recipes/1021574-hearty-bean-nachos-with-spicy-salsa.
Ingredients
For the Salsa
1-1/2 pounds ripe Roma tomatoes (about 5 or 6)
1/2 pound tomatillos (about 3 or 4), husked and rinsed
1 to 2 jalapeños, destemmed
1 to 2 chiles de árbol, destemmed
2 garlic cloves, peeled
1/2 cup coarsely chopped cilantro, leaves and upper stems, plus 1 cup reserved for garnish
1/8 teaspoon ground cumin
Kosher or sea salt
1 tablespoon vegetable oil
For the Beans and Vegetables
3 cups (1/2-inch) diced peeled carrot or sweet potato (or a combination)
3 tablespoons vegetable oil
1 cup finely chopped white onion, plus 1/2 cup reserved for garnish
1 cup finely chopped celery
1-1/2 cups cooked, drained pinto beans (from about 3/4 cup dried beans or a 15-ounce can)
For Assembly
1 to 1-1/2 pounds store-bought or Homemade Tortilla Chips (see recipe)
1 pound shredded cheese (any combination of Oaxaca, Monterey Jack and Cheddar)
1 cup Mexican crema
Preparation
Prepare the salsa: Place the tomatoes, tomatillos, jalapeños, chiles de árbol and garlic in a medium saucepan. Cover with at least 6 cups water and bring to a simmer over medium-high. Reduce heat to medium and simmer until the tomatoes and tomatillos are cooked through and mushy, the jalapeños have softened and the chiles de árbol have plumped up, about 10 minutes.
Using a slotted spoon, transfer the cooked vegetables to a blender, setting aside the cooking liquid. Add the cilantro, cumin and 3/4 teaspoon salt to the blender; purée until smooth.
Prepare the vegetables: Bring the reserved vegetable cooking liquid back to a simmer over medium-high heat and season generously with salt. Once it comes to a boil, add the carrots or sweet potatoes, or both, and cook until tender, 7 to 8 minutes. Pour the cooked vegetables into a colander, discarding liquid, and set aside.
Wipe the saucepan dry, then add 1 tablespoon oil and heat over medium. Once the oil is hot, pour in the salsa, partly cover it with the lid, and cook, stirring occasionally, until thickened and the color has deepened, 8 to 10 minutes. Set salsa aside.
Prepare the beans: In a large skillet, heat 3 tablespoons oil over medium. Once hot, add the onion and celery, and cook, stirring occasionally, for 7 to 8 minutes, until completely softened. Raise the heat to high, add the cooked carrots and/or sweet potatoes, sprinkle with 1/2 teaspoon salt and cook, stirring a couple times, until beginning to brown, 5 to 7 minutes. Add the pinto beans and cook, stirring occasionally, until warmed, another 3 to 4 minutes. Season to taste with salt, then remove from the heat.
Assemble the nachos: Set a rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet. Cover the chips with the bean mixture, ladle the salsa all over the top and cover with shredded cheese. Bake until cheese has completely melted, about 10 minutes.
Spoon the crema over the top and garnish with reserved cilantro and chopped white onion. Serve hot!
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.
Ingredients
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
Directions
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
BLACK BEAN BREAKFAST BURRITO WITH PLANTAINS AND MANGO SALSA
This comes from the March 2015 issue of Vegetarian Times, page 36. It begins, “Ripe plantains have a starchy consistency like potatoes, but with more fiber.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
2 cups sliced ripe plantains (2 medium)
1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)
1 15-oz. can black beans, drained and rinsed
1/2 cup prepared mango salsa, plus more for serving, optional
4 8-inch flour tortillas, warmed
Directions
Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.
Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.
Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.
nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan
VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS
This is from Allrecipes. It begins, "This vegetarian stuffed peppers recipe is not too spicy, but it is packed with flavor. My kids loved it! For variety, add corn or other vegetables, or switch to other canned tomato varieties. Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total tTime: 55 minutes; Yield: 4 stuffed peppers
To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.
Ingredients
1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
1/2 cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes; drain and arrange cut-side up in a 9x9-inch baking dish.
Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.
Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1-1/2 cups Mexican cheese blend. Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
SHEET-PAN SWEET POTATO FIJITAS
This is from Eating Well, and begins, "These vegetarian sheet-pan sweet potato fajitas are mild and tender with a little bit of char from the broiler. The colorful toppings add freshness and texture."
Active Time: 20 minutes; Total Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.eatingwell.com/recipe/7955526/sheet-pan-sweet-potato-fajitas/.
Ingredients
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
2 (10-ounce) sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch-thick sticks
1 medium red onion, thinly sliced
1 large poblano pepper, seeded and cut into 1/4-inch-thick strips
1 medium red bell pepper, seeded and cut into 1/4-inch-thick strips
1/2 teaspoon salt
8 (5 inch) corn tortillas, warmed
1 medium avocado, cut into 1/2-inch cubes
1/2 cup thinly sliced radishes
1/2 cup packed cilantro leaves
6 tablespoons crumbled queso fresco
1 lime, cut into wedges
Directions
Place a large rimmed baking sheet on middle oven rack; preheat to 475°F. Combine oil, chili powder, garlic powder and cumin in a large bowl and whisk to mix. Add sweet potatoes and toss to fully coat. Carefully spread the sweet potatoes in an even layer on the hot baking sheet, reserving any remaining oil and spices in the bowl. Bake until the sweet potatoes begin to brown on the bottom and are just fork-tender but not soft, about 8 minutes.
Meanwhile, add onion, poblano and bell pepper to the bowl with the reserved oil and spices; toss to coat. Move the sweet potatoes to one half of the baking sheet and add the onion mixture in an even layer to the other half. Bake until the sweet potatoes are tender and the peppers and onions are just tender, about 10 minutes. Switch oven to broil on high; broil until the peppers and sweet potatoes begin to char, 3 to 5 minutes. Season with salt. Divide the vegetable mixture among tortillas; top evenly with avocado, radishes, cilantro and queso fresco. Serve with lime wedges.
MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP
This is from Old El Paso, and begins, "Bored of eating the same ol’ breakfast every morning? This irresistible Mexican breakfast casserole with hash browns will pull you out of your rut! With a golden, crunchy potato crust atop savory layers of eggs, cheese, tortilla, bell pepper and green chiles, this Mexican breakfast casserole recipe is too good not to try."
Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-breakfast-casserole-with-hash-brown-top.
Ingredients
16 large eggs
3 cups shredded Mexican cheese blend
4 tortillas from 1 package (21.5 oz) Old El Paso™ Restaurant Style Grande Flour Tortillas (6 Count)
1 red bell pepper, seeded and chopped
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 bunch green onions, chopped
1 teaspoon salt
4 cups shredded hash brown potatoes, thawed
1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
4 tablespoons butter, melted
1/2 cup crema (optional)
Preparation
Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.
Cut the tortillas into 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions.
Expert Tips
Shredded Colby Jack cheese can be substituted for the Mexican blend cheese in this recipe.
Garnish your Mexican hash brown casserole with additional sliced green onions.
To give this casserole more of a kick, serve it with hot sauce or sliced hot peppers.
HEARTY BEAN NACHOS WITH SPICY SALSA
This is from Pati Jinich in The New York Times cooking enewsletter. For this recipe, Pati wrote, "According to Dr. Adalberto Peña de los Santos, the director of the International Nacho Festival, in Piedras Negras, Mexico, there are three timeless nacho essentials: crispy corn tortilla chips, mounds of melted cheese and at least one chile. If you want to go big, here are some unofficial guidelines: Nacho toppings should be good enough to stand on their own, the nachos should be saucy (maybe even messy) and they should be so delicious together that you can’t have just one bite. In this recipe, nachos take a vegetarian turn, with buttery pinto beans, tender carrots or sweet potatoes (or both), and a tomato-and-tomatillo salsa. Melty cheese, Mexican crema and chopped onion and cilantro take it over the top."
Time: 1 hour; Yield: 6 to 8 servings
This recipe was featured in "The Original Nachos Were Crunchy, Cheesy and Truly Mexican", and can be viewed online at https://cooking.nytimes.com/recipes/1021574-hearty-bean-nachos-with-spicy-salsa.
Ingredients
For the Salsa
1-1/2 pounds ripe Roma tomatoes (about 5 or 6)
1/2 pound tomatillos (about 3 or 4), husked and rinsed
1 to 2 jalapeños, destemmed
1 to 2 chiles de árbol, destemmed
2 garlic cloves, peeled
1/2 cup coarsely chopped cilantro, leaves and upper stems, plus 1 cup reserved for garnish
1/8 teaspoon ground cumin
Kosher or sea salt
1 tablespoon vegetable oil
For the Beans and Vegetables
3 cups (1/2-inch) diced peeled carrot or sweet potato (or a combination)
3 tablespoons vegetable oil
1 cup finely chopped white onion, plus 1/2 cup reserved for garnish
1 cup finely chopped celery
1-1/2 cups cooked, drained pinto beans (from about 3/4 cup dried beans or a 15-ounce can)
For Assembly
1 to 1-1/2 pounds store-bought or Homemade Tortilla Chips (see recipe)
1 pound shredded cheese (any combination of Oaxaca, Monterey Jack and Cheddar)
1 cup Mexican crema
Preparation
Prepare the salsa: Place the tomatoes, tomatillos, jalapeños, chiles de árbol and garlic in a medium saucepan. Cover with at least 6 cups water and bring to a simmer over medium-high. Reduce heat to medium and simmer until the tomatoes and tomatillos are cooked through and mushy, the jalapeños have softened and the chiles de árbol have plumped up, about 10 minutes.
Using a slotted spoon, transfer the cooked vegetables to a blender, setting aside the cooking liquid. Add the cilantro, cumin and 3/4 teaspoon salt to the blender; purée until smooth.
Prepare the vegetables: Bring the reserved vegetable cooking liquid back to a simmer over medium-high heat and season generously with salt. Once it comes to a boil, add the carrots or sweet potatoes, or both, and cook until tender, 7 to 8 minutes. Pour the cooked vegetables into a colander, discarding liquid, and set aside.
Wipe the saucepan dry, then add 1 tablespoon oil and heat over medium. Once the oil is hot, pour in the salsa, partly cover it with the lid, and cook, stirring occasionally, until thickened and the color has deepened, 8 to 10 minutes. Set salsa aside.
Prepare the beans: In a large skillet, heat 3 tablespoons oil over medium. Once hot, add the onion and celery, and cook, stirring occasionally, for 7 to 8 minutes, until completely softened. Raise the heat to high, add the cooked carrots and/or sweet potatoes, sprinkle with 1/2 teaspoon salt and cook, stirring a couple times, until beginning to brown, 5 to 7 minutes. Add the pinto beans and cook, stirring occasionally, until warmed, another 3 to 4 minutes. Season to taste with salt, then remove from the heat.
Assemble the nachos: Set a rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet. Cover the chips with the bean mixture, ladle the salsa all over the top and cover with shredded cheese. Bake until cheese has completely melted, about 10 minutes.
Spoon the crema over the top and garnish with reserved cilantro and chopped white onion. Serve hot!
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.
Ingredients
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
Directions
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
BLACK BEAN BREAKFAST BURRITO WITH PLANTAINS AND MANGO SALSA
This comes from the March 2015 issue of Vegetarian Times, page 36. It begins, “Ripe plantains have a starchy consistency like potatoes, but with more fiber.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
2 cups sliced ripe plantains (2 medium)
1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)
1 15-oz. can black beans, drained and rinsed
1/2 cup prepared mango salsa, plus more for serving, optional
4 8-inch flour tortillas, warmed
Directions
Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.
Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.
Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.
nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan
VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS
This is from Allrecipes. It begins, "This vegetarian stuffed peppers recipe is not too spicy, but it is packed with flavor. My kids loved it! For variety, add corn or other vegetables, or switch to other canned tomato varieties. Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total tTime: 55 minutes; Yield: 4 stuffed peppers
To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.
Ingredients
1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
1/2 cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes; drain and arrange cut-side up in a 9x9-inch baking dish.
Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.
Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1-1/2 cups Mexican cheese blend. Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Wednesday, July 26, 2023
Desserts
I want something snacky!
Most of us have said (or, at least, thought) that once in a while. To that end, here are six yummy desserts to help you through the day, including Frozen Crème Brûlée and Vegan Frozen Chocolate Soufflé. Enjoy!
ROASTED BANANAS WITH JAMAICAN ALLSPICE
This is from page 83 or the June 2008 issue of Vegetarian Times. It begins, "To make this recipe vegan, simply substitute margarine for the butter and serve over soy ice cream." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-bananas-with-jamaican-allspice/.
Ingredients
1/2 cup dark brown sugar
1/4 cup sugar
1/2 tsp. ground allspice
2 oz. (1/2 stick) butter, melted and cooled
4 large or 8 baby bananas
1 qt. vanilla ice cream
Preparation
Preheat oven to 425°F. Coat baking sheet with cooking spray.
Combine brown sugar, sugar, and allspice on large plate. Place butter in shallow bowl.
Halve large bananas lengthwise, then cut halves in half, or halve baby bananas lengthwise. Coat banana pieces in melted butter, then in sugar mixture, then set cut-side down on prepared baking sheet. Roast 10 minutes, or until sugar melts and turns to bubbly caramel sauce. Cool 5 minutes. Transfer bananas to plate, and scrape sauce into measuring cup with rubber spatula.
Scoop ice cream into bowls. Top each serving with 2 banana pieces, and drizzle with caramel sauce.
FROZEN CREME BRULEE
This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.
Ingredients
2 cups vanilla ice cream, slightly softened
2/3 cup granulated sugar
1/4 cup evaporated milk
Fresh berries or mint sprigs for garnish, if desired
Preparation
Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.
Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).
Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.
Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.
VEGAN FROZEN CHOCOLATE SOUFFLE
This comes from Vegetarian Times (July/August 2005 issue, page 63), and begins, "You could serve this at a fancy dinner party in Paris, and no one would ever guess that it’s vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-frozen-chocolate-souffle/.
Ingredients
1 1/2 cups vegan carob chips
1/3 cup unsweetened cocoa
1/2 cup hot, strong coffee
2 Tbs. maple syrup or corn syrup
1 16-oz. pkg. silken tofu, drained
2 tsp. vanilla extract
1 7.5-oz. tub vegan frozen whipped topping, thawed
Preparation
Cut strips of aluminum foil long enough to wrap around 6 3-oz. demitasse cups and high enough to make a 1 1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-oz. soufflé dish. Fold foil in half lengthwise, wind it around dish so it's at least 3 inches above rim. Tie with string.)
Put carob chips into heatproof bowl over pan of simmering water, and melt. Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.
Put tofu in blender or food processor; purée 3 minutes, or until smooth. Add carob mixture and vanilla, and process until smooth. Transfer mixture to large bowl.
Whisk thawed whipped topping into carob-tofu mixture. Fill cups 1 inch above rim, or fill dish 2 inches above rim. Freeze 3 hours, or overnight. Remove from freezer 20 to 30 minutes before serving to soften. Sprinkle with confectioners' sugar, if desired.
SALTED MARGARITA BARS
This is from Vaughn Vreeland in The New York Times cooking newsletter. Vaughn wrote, "This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie's boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake."
Yield: 16 bars; Time: 45 minutes, plus 2 hours' freezing
To view this online, go to https://cooking.nytimes.com/recipes/1022342-salted-margarita-bars.
Ingredients
For the Crust:
1/2 cup unsalted butter (1 stick), melted, plus more for greasing the pan
About 40 saltine crackers (from one 4-ounce sleeve)
1 tablespoon granulated sugar
1 teaspoon kosher salt
For the Filling:
2 teaspoons lime zest plus 1/2 cup juice (from about 4 limes)
1/4 cup tequila (preferably blanco)
2 tablespoons orange liqueur, such as Grand Marnier
Pinch of kosher salt
5 large egg yolks
1 (14-ounce) can sweetened condensed milk
Flaky salt, for finishing
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It’s OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It’s OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don’t do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
Transfer to a rack to cool slightly, then freeze for at least 2 hours.
After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!
FRESH FRUIT YOGURT POPS
This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.
Ingredients
2 cups low-fat vanilla yogurt
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/4 cup corn syrup
2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.
Preparation
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
HONEY PIE
This is from Clarice Lam on the Spruce Eats. Clarice wrote, "When famed Brooklyn pie shop Four and Twenty Blackbirds opened its doors and our eyes to their salted honey pie in 2010, all of NYC lost their minds. This legendary pie has a silky honey filling encased in a buttery crust and is rounded out with a lightly caramelized top and flakes of Maldon salt.
"A Modern Twist on Chess Pie
"Although this pie one of Four and Twenty Blackbirds’ signature original creations, it has ties to more traditional southern custard-based pies like buttermilk and chess pie. Both pies contain dairy, eggs, butter, sugar, and a thickener with the main differences being the type of dairy and thickener used. Chess pies frequently use milk, cream, and cornmeal while buttermilk pies use (surprise!) buttermilk and flour or cornstarch.
"Bee Selective When Choosing Honey
"For my version of honey pie, I browned the butter for a rich, nutty depth of flavor. Since honey is the star of the show here, the type of honey used is important. I always try to use local honey since it supports your local farmers and is less processed. Any high quality raw honey will work as well.
"Different honeys have different flavors so keep that in mind when selecting the type of honey for this pie. You can go mild with a wildflower honey or choose something with a bold flavor profile, like buckwheat honey, for a more intense honey kick."
Prep Time: 20 minutes; Cook Time: 60 minutes; Cooling/Resting Time: 4 hours; Total Time: 5 hours 20 minutes; Servings: 8 to 10 slices; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/honey-pie-recipe-6560702.
Ingredients
For the Crust:
1-3/4 cups all-purpose flour, more as needed
4 ounces (1/2 cup) cold unsalted butter, cubed
1/2 teaspoon fine salt
1/2 teaspoon granulated sugar
5 tablespoons ice water
For the Filling
5-1/2 ounces (11 tablespoons) unsalted butter
3 large eggs
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon fine salt
1 tablespoon pure vanilla extract
3/4 cup raw honey, preferably local
1/2 cup lowfat buttermilk
1 teaspoon lemon zest
1-1/2 tablespoons lemon juice
For the Honey Whipped Cream
1-1/2 cups cold heavy cream
2 tablespoons raw honey, preferably local
1 tablespoon lightly packed dark brown sugar
1/4 teaspoon fine salt
Directions
For the Crust
Gather the ingredients.
Combine the flour, cold butter, salt, and sugar in a stand mixer bowl fitted with the paddle attachment.
Start the mixer on low speed for about 10 seconds then switch to medium speed. Continue to paddle, breaking up the butter until the chunks are the size of small peas, about 3 minutes.
With the mixer running, drizzle in the ice water until the dough comes together. Do not overmix. It should look like a shaggy mass but hold its shape when pressed together.
Remove the dough from the bowl, flatten it into a disc, wrap in plastic, and place in the fridge for 45 minutes to rest.
Once the dough has chilled and rested, remove it from the fridge and place the disc onto a floured work surface. Dust the top with more flour and roll out the dough to a 14-inch round, about 1/8-inch thick.
Carefully roll it up onto the rolling pin and drape it over your pie pan. Lightly lay the dough into the bottom of the pan and press it into the sides. There will be some overhang. Do not stretch your dough, this will cause it to shrink in the oven.
Fold the overhang under itself and crimp the edges however you desire. Place the pie pan into the freezer for at least an hour. It is important for the crust to be frozen when putting it in the oven so it retains its shape and doesn’t get soggy.
For the Filling
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F.
Cut the butter into small chunks and place in a small saucepan over medium heat to melt.
Once the butter is completely melted, turn the heat to medium-low and continue to cook the butter until it turns a toasty amber color, about 8 minutes.
Remove the brown butter from the heat, pour into a heat-proof vessel, and set aside.
Whisk together the eggs, sugar, cornstarch, salt, and vanilla in a medium bowl. Set aside.
Whisk together the honey and buttermilk in a small pot over medium heat and bring just to a boil.
Slowly add the hot honey mixture to the egg mixture while whisking until completely homogeneous.
Add the browned butter, and lemon zest and juice. Whisk to combine.
Remove the pie crust from the freezer and pour the custard into the shell.
Place the pie on a rimmed baking sheet and bake until the top is a deep amber color and the crust is golden brown, 40 to 50 minutes (start checking for doneness early). The center should still jiggle like a soft set jelly, it will continue to set as it cools.
Allow the pie to cool on a wire rack for at least 3 hours before placing it in the fridge.
For the Honey Whipped Cream
Gather the ingredients.
Combine the heavy cream, honey, brown sugar, and salt in a stand mixer bowl fitted with the whisk attachment.
Whisk on medium-high speed until you get silky stiff peaks. No over whipping, we’re not trying to make butter here!
Transfer the whipped cream to a bowl, cover in plastic and place in the fridge to chill until ready to use.
The pie can be served at room temperature or cold with or without a dollop of honey whipped cream.
Recipe Tip
I prefer raw local honey, but if that’s not available regular store bought honey will work.
Recipe Variations
• If honey altogether is not your thing, try using maple or golden syrup.
• Too lazy to bake? Leave it to the experts to deliver a pie to your door!
How To Store or Freeze
The pie can be kept in an airtight container or wrapped in the fridge for up to 4 days, and up to 3 months in the freezer.
Make Ahead
The pie crust can be made ahead of time and kept wrapped in plastic for up to 3 days in the fridge or 3 months in the freezer. If freezing the dough make sure to thaw it in the fridge the night before you want to bake the pie.
Most of us have said (or, at least, thought) that once in a while. To that end, here are six yummy desserts to help you through the day, including Frozen Crème Brûlée and Vegan Frozen Chocolate Soufflé. Enjoy!
ROASTED BANANAS WITH JAMAICAN ALLSPICE
This is from page 83 or the June 2008 issue of Vegetarian Times. It begins, "To make this recipe vegan, simply substitute margarine for the butter and serve over soy ice cream." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-bananas-with-jamaican-allspice/.
Ingredients
1/2 cup dark brown sugar
1/4 cup sugar
1/2 tsp. ground allspice
2 oz. (1/2 stick) butter, melted and cooled
4 large or 8 baby bananas
1 qt. vanilla ice cream
Preparation
Preheat oven to 425°F. Coat baking sheet with cooking spray.
Combine brown sugar, sugar, and allspice on large plate. Place butter in shallow bowl.
Halve large bananas lengthwise, then cut halves in half, or halve baby bananas lengthwise. Coat banana pieces in melted butter, then in sugar mixture, then set cut-side down on prepared baking sheet. Roast 10 minutes, or until sugar melts and turns to bubbly caramel sauce. Cool 5 minutes. Transfer bananas to plate, and scrape sauce into measuring cup with rubber spatula.
Scoop ice cream into bowls. Top each serving with 2 banana pieces, and drizzle with caramel sauce.
FROZEN CREME BRULEE
This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.
Ingredients
2 cups vanilla ice cream, slightly softened
2/3 cup granulated sugar
1/4 cup evaporated milk
Fresh berries or mint sprigs for garnish, if desired
Preparation
Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.
Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).
Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.
Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.
VEGAN FROZEN CHOCOLATE SOUFFLE
This comes from Vegetarian Times (July/August 2005 issue, page 63), and begins, "You could serve this at a fancy dinner party in Paris, and no one would ever guess that it’s vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-frozen-chocolate-souffle/.
Ingredients
1 1/2 cups vegan carob chips
1/3 cup unsweetened cocoa
1/2 cup hot, strong coffee
2 Tbs. maple syrup or corn syrup
1 16-oz. pkg. silken tofu, drained
2 tsp. vanilla extract
1 7.5-oz. tub vegan frozen whipped topping, thawed
Preparation
Cut strips of aluminum foil long enough to wrap around 6 3-oz. demitasse cups and high enough to make a 1 1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-oz. soufflé dish. Fold foil in half lengthwise, wind it around dish so it's at least 3 inches above rim. Tie with string.)
Put carob chips into heatproof bowl over pan of simmering water, and melt. Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.
Put tofu in blender or food processor; purée 3 minutes, or until smooth. Add carob mixture and vanilla, and process until smooth. Transfer mixture to large bowl.
Whisk thawed whipped topping into carob-tofu mixture. Fill cups 1 inch above rim, or fill dish 2 inches above rim. Freeze 3 hours, or overnight. Remove from freezer 20 to 30 minutes before serving to soften. Sprinkle with confectioners' sugar, if desired.
SALTED MARGARITA BARS
This is from Vaughn Vreeland in The New York Times cooking newsletter. Vaughn wrote, "This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie's boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake."
Yield: 16 bars; Time: 45 minutes, plus 2 hours' freezing
To view this online, go to https://cooking.nytimes.com/recipes/1022342-salted-margarita-bars.
Ingredients
For the Crust:
1/2 cup unsalted butter (1 stick), melted, plus more for greasing the pan
About 40 saltine crackers (from one 4-ounce sleeve)
1 tablespoon granulated sugar
1 teaspoon kosher salt
For the Filling:
2 teaspoons lime zest plus 1/2 cup juice (from about 4 limes)
1/4 cup tequila (preferably blanco)
2 tablespoons orange liqueur, such as Grand Marnier
Pinch of kosher salt
5 large egg yolks
1 (14-ounce) can sweetened condensed milk
Flaky salt, for finishing
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It’s OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It’s OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don’t do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
Transfer to a rack to cool slightly, then freeze for at least 2 hours.
After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!
FRESH FRUIT YOGURT POPS
This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.
Ingredients
2 cups low-fat vanilla yogurt
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/4 cup corn syrup
2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.
Preparation
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
HONEY PIE
This is from Clarice Lam on the Spruce Eats. Clarice wrote, "When famed Brooklyn pie shop Four and Twenty Blackbirds opened its doors and our eyes to their salted honey pie in 2010, all of NYC lost their minds. This legendary pie has a silky honey filling encased in a buttery crust and is rounded out with a lightly caramelized top and flakes of Maldon salt.
"A Modern Twist on Chess Pie
"Although this pie one of Four and Twenty Blackbirds’ signature original creations, it has ties to more traditional southern custard-based pies like buttermilk and chess pie. Both pies contain dairy, eggs, butter, sugar, and a thickener with the main differences being the type of dairy and thickener used. Chess pies frequently use milk, cream, and cornmeal while buttermilk pies use (surprise!) buttermilk and flour or cornstarch.
"Bee Selective When Choosing Honey
"For my version of honey pie, I browned the butter for a rich, nutty depth of flavor. Since honey is the star of the show here, the type of honey used is important. I always try to use local honey since it supports your local farmers and is less processed. Any high quality raw honey will work as well.
"Different honeys have different flavors so keep that in mind when selecting the type of honey for this pie. You can go mild with a wildflower honey or choose something with a bold flavor profile, like buckwheat honey, for a more intense honey kick."
Prep Time: 20 minutes; Cook Time: 60 minutes; Cooling/Resting Time: 4 hours; Total Time: 5 hours 20 minutes; Servings: 8 to 10 slices; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/honey-pie-recipe-6560702.
Ingredients
For the Crust:
1-3/4 cups all-purpose flour, more as needed
4 ounces (1/2 cup) cold unsalted butter, cubed
1/2 teaspoon fine salt
1/2 teaspoon granulated sugar
5 tablespoons ice water
For the Filling
5-1/2 ounces (11 tablespoons) unsalted butter
3 large eggs
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon fine salt
1 tablespoon pure vanilla extract
3/4 cup raw honey, preferably local
1/2 cup lowfat buttermilk
1 teaspoon lemon zest
1-1/2 tablespoons lemon juice
For the Honey Whipped Cream
1-1/2 cups cold heavy cream
2 tablespoons raw honey, preferably local
1 tablespoon lightly packed dark brown sugar
1/4 teaspoon fine salt
Directions
For the Crust
Gather the ingredients.
Combine the flour, cold butter, salt, and sugar in a stand mixer bowl fitted with the paddle attachment.
Start the mixer on low speed for about 10 seconds then switch to medium speed. Continue to paddle, breaking up the butter until the chunks are the size of small peas, about 3 minutes.
With the mixer running, drizzle in the ice water until the dough comes together. Do not overmix. It should look like a shaggy mass but hold its shape when pressed together.
Remove the dough from the bowl, flatten it into a disc, wrap in plastic, and place in the fridge for 45 minutes to rest.
Once the dough has chilled and rested, remove it from the fridge and place the disc onto a floured work surface. Dust the top with more flour and roll out the dough to a 14-inch round, about 1/8-inch thick.
Carefully roll it up onto the rolling pin and drape it over your pie pan. Lightly lay the dough into the bottom of the pan and press it into the sides. There will be some overhang. Do not stretch your dough, this will cause it to shrink in the oven.
Fold the overhang under itself and crimp the edges however you desire. Place the pie pan into the freezer for at least an hour. It is important for the crust to be frozen when putting it in the oven so it retains its shape and doesn’t get soggy.
For the Filling
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F.
Cut the butter into small chunks and place in a small saucepan over medium heat to melt.
Once the butter is completely melted, turn the heat to medium-low and continue to cook the butter until it turns a toasty amber color, about 8 minutes.
Remove the brown butter from the heat, pour into a heat-proof vessel, and set aside.
Whisk together the eggs, sugar, cornstarch, salt, and vanilla in a medium bowl. Set aside.
Whisk together the honey and buttermilk in a small pot over medium heat and bring just to a boil.
Slowly add the hot honey mixture to the egg mixture while whisking until completely homogeneous.
Add the browned butter, and lemon zest and juice. Whisk to combine.
Remove the pie crust from the freezer and pour the custard into the shell.
Place the pie on a rimmed baking sheet and bake until the top is a deep amber color and the crust is golden brown, 40 to 50 minutes (start checking for doneness early). The center should still jiggle like a soft set jelly, it will continue to set as it cools.
Allow the pie to cool on a wire rack for at least 3 hours before placing it in the fridge.
For the Honey Whipped Cream
Gather the ingredients.
Combine the heavy cream, honey, brown sugar, and salt in a stand mixer bowl fitted with the whisk attachment.
Whisk on medium-high speed until you get silky stiff peaks. No over whipping, we’re not trying to make butter here!
Transfer the whipped cream to a bowl, cover in plastic and place in the fridge to chill until ready to use.
The pie can be served at room temperature or cold with or without a dollop of honey whipped cream.
Recipe Tip
I prefer raw local honey, but if that’s not available regular store bought honey will work.
Recipe Variations
• If honey altogether is not your thing, try using maple or golden syrup.
• Too lazy to bake? Leave it to the experts to deliver a pie to your door!
How To Store or Freeze
The pie can be kept in an airtight container or wrapped in the fridge for up to 4 days, and up to 3 months in the freezer.
Make Ahead
The pie crust can be made ahead of time and kept wrapped in plastic for up to 3 days in the fridge or 3 months in the freezer. If freezing the dough make sure to thaw it in the fridge the night before you want to bake the pie.
Tuesday, July 25, 2023
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Tempeh Reuben and Garden-Style Lasagna. Enjoy!
DILLED POTATO-CUCUMBER SALAD
This is from the July/August 2007 Vegetarian Times, page 39. It begins, "Cornichons are crisp pickles made from small gherkin cucumbers. If you can’t find them, simply substitute your favorite pickle, or double the capers used in the recipe." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-cucumber-salad/.
Ingredients
1 lb. new potatoes
1/3 cup creme fraiche or sour cream
6 cornichons, chopped (about 1/4 cup)
2 Tbs. chopped fresh dill
2 tsp. capers, rinsed, drained and chopped
1 seedless cucumber, thinly sliced (about 2 cups)
Preparation
Cover potatoes with cold water in pot, and bring to a boil. Add pinch of salt, reduce heat to medium, and cook 20 minutes, or until tender.
Meanwhile, combine crème fraîche, cornichons, dill and capers in bowl.
Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes, to dry out slightly.
Toss potatoes and cucumber with crème fraîche mixture. Season with salt and pepper, and serve.
THAI GREEN BEAN CURRY WITH PINEAPPLE AND SWEET POTATOES
This comes from Vegetarian Times. This begins, "This Thai-inspired dish features sweet potatoes blended into the sauce and as bites in the bowl." The note adds, "Blending part of the sweet potatoes into the broth of this vegan green bean curry yields a rich, creamy base without using a lot of coconut milk."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/thai-green-bean-curry-with-pineapple-and-sweet-potatoes/.
Ingredients
1 Tbs. vegetable oil
3 large shallots (1/2 cup)
1-1/2 Tbs. red curry paste
3 cloves garlic, minced (1 Tbs.)
2 tsp. minced fresh ginger
1 8-oz. can pineapple chunks, juice reserved
2 medium sweet potatoes, peeled and cut into 1-inch chunks (2-1/2 cups)
3/4 lb. green beans
3/4 cup light coconut milk
Basil or cilantro leaves, for garnish
Preparation
Heat oil in medium saucepan over medium heat. Add shallots, and sauté 5 minutes. Add curry paste, garlic, and ginger, and sauté 30 seconds, or until fragrant. Add 2-1/2 cups water and reserved pineapple juice. Cover, and simmer 10 minutes. Add 1 cup sweet potato chunks, and cook 10 to 15 minutes, or until sweet potatoes are tender.
Blend mixture in saucepan with immersion blender or in blender or food processor until smooth. Return to saucepan, add remaining 1-1/2 cups sweet potatoes, and bring to a boil. Cover, and simmer 5 minutes. Stir in pineapple chunks, green beans, and coconut milk; cover; and simmer 7 to 10 minutes, or until green beans are crisp-tender. Garnish with basil, and serve.
EDAMAME SUCCOTASH
This is from the July/August 2008 issue of Vegetarian Times, page 37. It begins, "Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/edamame-succotash/.
Ingredients
2 tsp. vegetable oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cups fresh or frozen shelled edamame
2 cups fresh or frozen corn kernels
3 Tbs. white wine or vegetable stock
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil or 1 tsp. dried basil
Preparation
Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.
Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.
TEMPEH REUBEN
This is from Eden Foods. Prep Time: 5 minutes; Cook Time: 20 minutes; Serves 4
To view this online, click here.
Ingredients
1 pound organic tempeh, any variety
2 Tbsp Eden Safflower Oil
2 cups water, for cooking tempeh
1 tsp Eden Shoyu Soy Sauce
1/2 cup Eden Sauerkraut, Kimchi Sauerkraut, or Three Onion Sauerkraut
1/4 cup any Eden Mustard
4 whole lettuce leaves
1/4 cup alfalfa sprouts, rinsed and drained
1 medium organic tomato, sliced
8 slices whole grain bread
Directions
Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes. Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes. Remove cover and cook, over a high flame, until all liquid is gone. Remove tempeh and slice into strips. Place several slices of tempeh on each sandwich. Spread equal amounts of mustard on the other bread slices. Place equal amounts of sauerkraut, lettuce, sprouts and tomato on each sandwich. Serve. Great for lunches, picnics, camping, travel or anytime!
SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS
This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)
For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.
Ingredients
1 large shallot, halved and thinly sliced
1 jalapeño or other fresh hot chile, thinly sliced
3 tablespoons neutral oil (such as grapeseed or canola)
Kosher salt (such as Diamond Crystal)
8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated
Preparation
In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.
To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.
Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.
GARDEN-STYLE LASAGNA
This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."
Makes 12 servings
To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.
Ingredients
Cooking spray
2 cups chopped onion
4 garlic cloves, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini (about 8 ounces)
2 cups chopped yellow squash (about 8 ounces)
2 cups thinly sliced carrot (about 8 ounces)
2 cups chopped broccoli (about 6 ounces)
1 teaspoon salt, divided
1/2 cup all-purpose flour (about 2-1/4 ounces)
3-1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained
1-1/2 cups 1% low-fat cottage cheese
2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
12 precooked lasagna noodles, divided
Directions
Preheat oven to 375°.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.
Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.
Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.
DILLED POTATO-CUCUMBER SALAD
This is from the July/August 2007 Vegetarian Times, page 39. It begins, "Cornichons are crisp pickles made from small gherkin cucumbers. If you can’t find them, simply substitute your favorite pickle, or double the capers used in the recipe." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-cucumber-salad/.
Ingredients
1 lb. new potatoes
1/3 cup creme fraiche or sour cream
6 cornichons, chopped (about 1/4 cup)
2 Tbs. chopped fresh dill
2 tsp. capers, rinsed, drained and chopped
1 seedless cucumber, thinly sliced (about 2 cups)
Preparation
Cover potatoes with cold water in pot, and bring to a boil. Add pinch of salt, reduce heat to medium, and cook 20 minutes, or until tender.
Meanwhile, combine crème fraîche, cornichons, dill and capers in bowl.
Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes, to dry out slightly.
Toss potatoes and cucumber with crème fraîche mixture. Season with salt and pepper, and serve.
THAI GREEN BEAN CURRY WITH PINEAPPLE AND SWEET POTATOES
This comes from Vegetarian Times. This begins, "This Thai-inspired dish features sweet potatoes blended into the sauce and as bites in the bowl." The note adds, "Blending part of the sweet potatoes into the broth of this vegan green bean curry yields a rich, creamy base without using a lot of coconut milk."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/thai-green-bean-curry-with-pineapple-and-sweet-potatoes/.
Ingredients
1 Tbs. vegetable oil
3 large shallots (1/2 cup)
1-1/2 Tbs. red curry paste
3 cloves garlic, minced (1 Tbs.)
2 tsp. minced fresh ginger
1 8-oz. can pineapple chunks, juice reserved
2 medium sweet potatoes, peeled and cut into 1-inch chunks (2-1/2 cups)
3/4 lb. green beans
3/4 cup light coconut milk
Basil or cilantro leaves, for garnish
Preparation
Heat oil in medium saucepan over medium heat. Add shallots, and sauté 5 minutes. Add curry paste, garlic, and ginger, and sauté 30 seconds, or until fragrant. Add 2-1/2 cups water and reserved pineapple juice. Cover, and simmer 10 minutes. Add 1 cup sweet potato chunks, and cook 10 to 15 minutes, or until sweet potatoes are tender.
Blend mixture in saucepan with immersion blender or in blender or food processor until smooth. Return to saucepan, add remaining 1-1/2 cups sweet potatoes, and bring to a boil. Cover, and simmer 5 minutes. Stir in pineapple chunks, green beans, and coconut milk; cover; and simmer 7 to 10 minutes, or until green beans are crisp-tender. Garnish with basil, and serve.
EDAMAME SUCCOTASH
This is from the July/August 2008 issue of Vegetarian Times, page 37. It begins, "Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/edamame-succotash/.
Ingredients
2 tsp. vegetable oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cups fresh or frozen shelled edamame
2 cups fresh or frozen corn kernels
3 Tbs. white wine or vegetable stock
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil or 1 tsp. dried basil
Preparation
Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.
Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.
TEMPEH REUBEN
This is from Eden Foods. Prep Time: 5 minutes; Cook Time: 20 minutes; Serves 4
To view this online, click here.
Ingredients
1 pound organic tempeh, any variety
2 Tbsp Eden Safflower Oil
2 cups water, for cooking tempeh
1 tsp Eden Shoyu Soy Sauce
1/2 cup Eden Sauerkraut, Kimchi Sauerkraut, or Three Onion Sauerkraut
1/4 cup any Eden Mustard
4 whole lettuce leaves
1/4 cup alfalfa sprouts, rinsed and drained
1 medium organic tomato, sliced
8 slices whole grain bread
Directions
Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes. Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes. Remove cover and cook, over a high flame, until all liquid is gone. Remove tempeh and slice into strips. Place several slices of tempeh on each sandwich. Spread equal amounts of mustard on the other bread slices. Place equal amounts of sauerkraut, lettuce, sprouts and tomato on each sandwich. Serve. Great for lunches, picnics, camping, travel or anytime!
SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS
This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)
For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.
Ingredients
1 large shallot, halved and thinly sliced
1 jalapeño or other fresh hot chile, thinly sliced
3 tablespoons neutral oil (such as grapeseed or canola)
Kosher salt (such as Diamond Crystal)
8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated
Preparation
In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.
To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.
Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.
GARDEN-STYLE LASAGNA
This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."
Makes 12 servings
To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.
Ingredients
Cooking spray
2 cups chopped onion
4 garlic cloves, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini (about 8 ounces)
2 cups chopped yellow squash (about 8 ounces)
2 cups thinly sliced carrot (about 8 ounces)
2 cups chopped broccoli (about 6 ounces)
1 teaspoon salt, divided
1/2 cup all-purpose flour (about 2-1/4 ounces)
3-1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained
1-1/2 cups 1% low-fat cottage cheese
2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
12 precooked lasagna noodles, divided
Directions
Preheat oven to 375°.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.
Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.
Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.
Taco Tuesday
It's time for another Taco Tuesday. Today's vegetarian tacos include Smoky Sweet Potato & Black Bean Tacos and Veggie Tacos with Avocado Tomatillo Salsa. Enjoy!
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
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 your 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, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
SMOKY SWEET POTATO AND BLACK BEAN TACOS
This is from a really cool site, How Sweet Eats. I really encourage you to check it out. Go ahead, I’ll wait. (Tap, tap, tap…)
This recipe makes 8 tacos; Total Time: 35 minutes.
To view this online, click here.
Ingredients:
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 (15 ounce) can of black beans, drained and rinsed
8 flour tortillas, warmed
1 cup freshly grated manchego cheese
fresh cilantro for topping
lime wedges
Chipotle Lime Crema
3 tablespoons greek yogurt
3/4 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
juice of half a lime
zest of half a lime
1/8 teaspoon salt
Directions:
Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
Ingredients
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1-1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Directions
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
SPAGHETTI SQUASH & BLACK BEAN TACOS
This comes from Kelly, whose site, Mountain Mama Cooks is really pretty awesome. I highly recommend checking it out!
This recipe begins, “Crispy blue corn shells filled with black beans, savory spaghetti squash, cotija cheese and plenty of hot sauce. Vegetarian tacos never looked so good.”
To view this online on Kelly’s site, go to https://mountainmamacooks.com/spaghetti-squash-black-bean-tacos/.
Ingredients
1– 2 lb spaghetti squash (if you go bigger, increase spices accordingly)
2 tablespoons melted butter
juice of 1 lime (about 2 tablespoons)
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 14oz can black beans, thoroughly rinsed
8–10 crispy blue corn tortillas
crumbled cojita cheese
cilantro
hot sauce (optional)
Instructions
Preheat oven to 400F degrees.
Cut spaghetti squash in half lengthwise, scoop out the seeds, throw about 1 teaspoon olive oil on each half and roast both halves face down on a rimmed baking sheet. Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 45-60 minutes. (Alternately, you can microwave the squash if you’re short on time.)
Meanwhile, combine melted butter, lime juice, chili powder, salt, cumin and garlic powder in a small bowl.
When spaghetti squash is done remove from oven and let cool a few minutes until you can handle it easily. Working over a large bowl, gently scrape out the flesh with a fork. Add butter mixture to the squash and toss well to combine.
In the bottom of each corn tortilla, spread out a small handful (about 2 tablespoons) of black beans. Top with some spaghetti squash (about 1/4 cup). Top again with crumbled cojita cheese.
Line the tacos in a 9×13 baking dish or similar and bake in a preheated oven for 20 minutes.
To serve, top with fresh cilantro and hot sauce if desired.
CRISPY POTATO TACOS
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. This recipe begins, "Potato tacos, or tacos de papa, as they are known in Mexico, make the perfect meal for those times when you find yourself with an excess of potatoes and a package of tortillas on hand. Tortillas are an endlessly versatile pantry item. In this recipe, adapted from “Tenderheart” by Hetty Lui McKinnon (Alfred A. Knopf, 2023), they are stuffed with potato and cheese for a deeply satisfying meal or light snack. Cooking the potatoes whole, skin intact, prevents them from absorbing too much water, and the skin also adds a nice texture to the filling. Shortcuts are always available: If you’ve got leftover mashed potatoes, you can use them and skip the first step."
Time: 1-1/4 hours; Yield: 4 servings
This was featured in "4 Easy Dishes That Embrace Everyday Vegetables", and can be viewed online at https://cooking.nytimes.com/recipes/1024397-crispy-potato-tacos.
Ingredients
For the Tacos
Sea salt
1-1/2 pounds potatoes (any variety), scrubbed and cut into 1-1/2-inch pieces
1-1/2 cups grated Cheddar
Handful of cilantro, leaves and stems finely chopped
1 small garlic clove, finely chopped
1 teaspoon ground cumin
1 teaspoon paprika
16 to 18 corn tortillas
Neutral oil, as needed
Any combination of sliced lettuce or cabbage, very finely sliced red onion or sour cream (all optional), for serving
For the Spicy Red Salsa
3 tomatoes (about 1 pound), chopped
1/2 red onion, roughly chopped
Small handful of cilantro, leaves and stems roughly chopped
1 fresh serrano or Fresno chile (seeded, if you prefer less spice)
1 garlic clove, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon granulated sugar
Sea salt
3/4 cup vegetable stock
Preparation
Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.
Make the spicy red salsa: Place tomatoes, onion, cilantro, chile, garlic, cumin, oregano, sugar and 1 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients.
Place the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is great.) Add the Cheddar, cilantro, garlic, cumin, paprika and 1 teaspoon sea salt and mix to combine.
Place a large skillet over medium-high heat and, working in batches, add the corn tortillas and heat until soft and pliable. Remove from the pan and cover the tortillas with a clean kitchen towel to keep them warm. Fill each warmed tortilla with 1 to 2 tablespoons of the potato mixture, then fold in half and press down lightly.
In the same skillet, add enough oil to cover the bottom of the pan and warm over medium-high heat. Place three or four tacos in the oil, pressing down lightly with a spatula so that the edges are in the oil, and fry for 1 to 2 minutes, until golden and crispy. Flip them over and repeat on the other side. Repeat with the remaining tacos.
Serve the tacos with the spicy red salsa and any of the optional serving suggestions. (The potatoes can be cooked and mashed 2 days ahead and stored in an airtight container in the fridge. The salsa can be made 2 days ahead and kept in the fridge. For freezing info, see Tip.)
Tip
You can freeze these assembled tacos by wrapping them tightly and storing in a freezer bag or airtight container. To cook, there is no need to thaw; you can fry them straight from frozen.
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
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 your 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, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
SMOKY SWEET POTATO AND BLACK BEAN TACOS
This is from a really cool site, How Sweet Eats. I really encourage you to check it out. Go ahead, I’ll wait. (Tap, tap, tap…)
This recipe makes 8 tacos; Total Time: 35 minutes.
To view this online, click here.
Ingredients:
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 (15 ounce) can of black beans, drained and rinsed
8 flour tortillas, warmed
1 cup freshly grated manchego cheese
fresh cilantro for topping
lime wedges
Chipotle Lime Crema
3 tablespoons greek yogurt
3/4 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
juice of half a lime
zest of half a lime
1/8 teaspoon salt
Directions:
Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
Ingredients
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1-1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Directions
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
SPAGHETTI SQUASH & BLACK BEAN TACOS
This comes from Kelly, whose site, Mountain Mama Cooks is really pretty awesome. I highly recommend checking it out!
This recipe begins, “Crispy blue corn shells filled with black beans, savory spaghetti squash, cotija cheese and plenty of hot sauce. Vegetarian tacos never looked so good.”
To view this online on Kelly’s site, go to https://mountainmamacooks.com/spaghetti-squash-black-bean-tacos/.
Ingredients
1– 2 lb spaghetti squash (if you go bigger, increase spices accordingly)
2 tablespoons melted butter
juice of 1 lime (about 2 tablespoons)
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 14oz can black beans, thoroughly rinsed
8–10 crispy blue corn tortillas
crumbled cojita cheese
cilantro
hot sauce (optional)
Instructions
Preheat oven to 400F degrees.
Cut spaghetti squash in half lengthwise, scoop out the seeds, throw about 1 teaspoon olive oil on each half and roast both halves face down on a rimmed baking sheet. Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 45-60 minutes. (Alternately, you can microwave the squash if you’re short on time.)
Meanwhile, combine melted butter, lime juice, chili powder, salt, cumin and garlic powder in a small bowl.
When spaghetti squash is done remove from oven and let cool a few minutes until you can handle it easily. Working over a large bowl, gently scrape out the flesh with a fork. Add butter mixture to the squash and toss well to combine.
In the bottom of each corn tortilla, spread out a small handful (about 2 tablespoons) of black beans. Top with some spaghetti squash (about 1/4 cup). Top again with crumbled cojita cheese.
Line the tacos in a 9×13 baking dish or similar and bake in a preheated oven for 20 minutes.
To serve, top with fresh cilantro and hot sauce if desired.
CRISPY POTATO TACOS
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. This recipe begins, "Potato tacos, or tacos de papa, as they are known in Mexico, make the perfect meal for those times when you find yourself with an excess of potatoes and a package of tortillas on hand. Tortillas are an endlessly versatile pantry item. In this recipe, adapted from “Tenderheart” by Hetty Lui McKinnon (Alfred A. Knopf, 2023), they are stuffed with potato and cheese for a deeply satisfying meal or light snack. Cooking the potatoes whole, skin intact, prevents them from absorbing too much water, and the skin also adds a nice texture to the filling. Shortcuts are always available: If you’ve got leftover mashed potatoes, you can use them and skip the first step."
Time: 1-1/4 hours; Yield: 4 servings
This was featured in "4 Easy Dishes That Embrace Everyday Vegetables", and can be viewed online at https://cooking.nytimes.com/recipes/1024397-crispy-potato-tacos.
Ingredients
For the Tacos
Sea salt
1-1/2 pounds potatoes (any variety), scrubbed and cut into 1-1/2-inch pieces
1-1/2 cups grated Cheddar
Handful of cilantro, leaves and stems finely chopped
1 small garlic clove, finely chopped
1 teaspoon ground cumin
1 teaspoon paprika
16 to 18 corn tortillas
Neutral oil, as needed
Any combination of sliced lettuce or cabbage, very finely sliced red onion or sour cream (all optional), for serving
For the Spicy Red Salsa
3 tomatoes (about 1 pound), chopped
1/2 red onion, roughly chopped
Small handful of cilantro, leaves and stems roughly chopped
1 fresh serrano or Fresno chile (seeded, if you prefer less spice)
1 garlic clove, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon granulated sugar
Sea salt
3/4 cup vegetable stock
Preparation
Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.
Make the spicy red salsa: Place tomatoes, onion, cilantro, chile, garlic, cumin, oregano, sugar and 1 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients.
Place the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is great.) Add the Cheddar, cilantro, garlic, cumin, paprika and 1 teaspoon sea salt and mix to combine.
Place a large skillet over medium-high heat and, working in batches, add the corn tortillas and heat until soft and pliable. Remove from the pan and cover the tortillas with a clean kitchen towel to keep them warm. Fill each warmed tortilla with 1 to 2 tablespoons of the potato mixture, then fold in half and press down lightly.
In the same skillet, add enough oil to cover the bottom of the pan and warm over medium-high heat. Place three or four tacos in the oil, pressing down lightly with a spatula so that the edges are in the oil, and fry for 1 to 2 minutes, until golden and crispy. Flip them over and repeat on the other side. Repeat with the remaining tacos.
Serve the tacos with the spicy red salsa and any of the optional serving suggestions. (The potatoes can be cooked and mashed 2 days ahead and stored in an airtight container in the fridge. The salsa can be made 2 days ahead and kept in the fridge. For freezing info, see Tip.)
Tip
You can freeze these assembled tacos by wrapping them tightly and storing in a freezer bag or airtight container. To cook, there is no need to thaw; you can fry them straight from frozen.
Monday, July 24, 2023
Pasta
I've loved Pasta as long as I can remember. So, it makes sense to start the week off with six vegetarian pasta recipes. Check out the Baked Ziti, the Smoked Tofu Farfalle Casserole, along with the rest of today's recipes. Enjoy!
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.
Note: This recipe is from my e-cookbook, Off the Wall Cooking.
Ingredients
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Directions
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Note: This recipe originally called for 3 cups of chicken or vegetable stock. Since I’m posting this on a vegetarian blog, I dropped the chicken part of that.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
BAKED ZITI
This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe."
Yield: 6 to 8 servings; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1018954-baked-ziti.
Ingredients
1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces
Preparation
Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
Once tomato sauce is done, stir in reserved pasta water.
Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
Let cool slightly before eating with a big green leafy salad.
Tip
Baked ziti can be assembled 2 hours before baking. It can be baked 1 day ahead and rewarmed before serving.
CAPELLINI WITH TOMATOES AND BASIL
This is from Ina Garten on her the Food Network show, Barefoot Contessa.
Yield: 6 servings; Level: Easy
To view this inline, go to https://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe-1949902.
Ingredients
Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving
Directions
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
SMOKED TOFU FARFALLE CASSEROLE
This is from Vegetarian Times. It begins, "Here’s a new twist on Mom’s beloved tuna noodle casserole. We lightened the cream sauce, added lots of veggies and replaced the tuna with smoked tofu, which adds richness and depth to the flavor."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.
Ingredients
4 tsp. olive oil
1 small yellow bell pepper, chopped (about 1 cup)
1-1/2 cups frozen baby peas
3 cloves garlic, minced (about 1 Tbs.)
2-1/2 tsp. minced fresh thyme
8 oz. farfalle pasta (bows)
1-3/4 cups low-fat milk
3 Tbs. all-purpose flour
3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
6 oz. smoked tofu, diced
3 Tbs. Italian-seasoned breadcrumbs
Preparation
Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.
Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.
Heat 1-1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.
Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.
MUSHROOM BOLOGNESE WITH FETTUCCINE
This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."
Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 cup diced onions
1/2 cup diced carrot
1/4 cup finely chopped celery
4-1/2 teaspoons finely chopped garlic
1/4 teaspoon salt
2 packages (8 oz each) baby bella mushrooms, coarsely chopped
2 packages (8 oz each) white button mushrooms, coarsely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
12 oz uncooked fettuccine (from 16-oz box)
1/2 cup shredded Parmesan cheese, if desired
1/4 cup thinly sliced fresh basil leaves, if desired
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
Expert Tips
Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.
Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.
Note: This recipe is from my e-cookbook, Off the Wall Cooking.
Ingredients
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Directions
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Note: This recipe originally called for 3 cups of chicken or vegetable stock. Since I’m posting this on a vegetarian blog, I dropped the chicken part of that.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
BAKED ZITI
This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe."
Yield: 6 to 8 servings; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1018954-baked-ziti.
Ingredients
1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces
Preparation
Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
Once tomato sauce is done, stir in reserved pasta water.
Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
Let cool slightly before eating with a big green leafy salad.
Tip
Baked ziti can be assembled 2 hours before baking. It can be baked 1 day ahead and rewarmed before serving.
CAPELLINI WITH TOMATOES AND BASIL
This is from Ina Garten on her the Food Network show, Barefoot Contessa.
Yield: 6 servings; Level: Easy
To view this inline, go to https://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe-1949902.
Ingredients
Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving
Directions
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
SMOKED TOFU FARFALLE CASSEROLE
This is from Vegetarian Times. It begins, "Here’s a new twist on Mom’s beloved tuna noodle casserole. We lightened the cream sauce, added lots of veggies and replaced the tuna with smoked tofu, which adds richness and depth to the flavor."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.
Ingredients
4 tsp. olive oil
1 small yellow bell pepper, chopped (about 1 cup)
1-1/2 cups frozen baby peas
3 cloves garlic, minced (about 1 Tbs.)
2-1/2 tsp. minced fresh thyme
8 oz. farfalle pasta (bows)
1-3/4 cups low-fat milk
3 Tbs. all-purpose flour
3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
6 oz. smoked tofu, diced
3 Tbs. Italian-seasoned breadcrumbs
Preparation
Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.
Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.
Heat 1-1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.
Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.
MUSHROOM BOLOGNESE WITH FETTUCCINE
This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."
Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 cup diced onions
1/2 cup diced carrot
1/4 cup finely chopped celery
4-1/2 teaspoons finely chopped garlic
1/4 teaspoon salt
2 packages (8 oz each) baby bella mushrooms, coarsely chopped
2 packages (8 oz each) white button mushrooms, coarsely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
12 oz uncooked fettuccine (from 16-oz box)
1/2 cup shredded Parmesan cheese, if desired
1/4 cup thinly sliced fresh basil leaves, if desired
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
Expert Tips
Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.
Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.
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