It's Monday, time to start the second week in January. Today's vegetarian recipes include Vegetarian Jambalaya and Vegan Chickpea Veggie Burgers. Enjoy!
KHORESH RIVAS (SAVORY RHUBARB BEAN STEW)
This is from Naz Deravian on The New York Times cooking site. The recipe begins, "In Iranian cuisine, rhubarb is often used in savory dishes rather than in sweet ones. The hearty pinkish-red stalks, which cook down quickly and tenderize, provide just the right amount of tang to herb-based stews like khoresh rivas. Typically, this bright and flavorful dish is prepared with red meat, but hearty butter beans star in this vegetarian version. Fresh herbs are used in impressively large amounts in this cuisine, often holding their own as main ingredients. Mint and parsley are a common combination for the base of many stews. Gently frying the herbs separately before adding them to the stew concentrates their flavors, adding layers of depth. This stew tastes even better the next day. Serve khoresh rivas with rice and a side of plain yogurt."
Time: 1-1/2 hours; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023153-khoresh-rivas-savory-rhubarb-and-bean-stew.
Ingredients
1 tablespoon plus a pinch of granulated sugar, plus more to taste
A pinch of saffron threads (about 3/4 teaspoon)
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
3 large bunches parsley (about 12 ounces), tough stems trimmed, leaves and tender stems finely chopped (about 3 cups; see Tip)
2 large bunches mint (about 5 ounces), stems trimmed, leaves finely chopped (about 2 cups; see Tip)
1 large yellow onion, finely chopped
Kosher salt and black pepper
1/2 teaspoon ground turmeric
3 (15-ounce) cans butter beans or cannellini beans, rinsed and drained
3 tablespoons lemon juice, plus more to taste
2 to 3 large red rhubarb stalks (about 8 ounces), cut diagonally into 1-inch pieces
Cooked rice, for serving
Preparation
Bring a few tablespoons of water to a boil in a small pot. Let the boiling water stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or a small bowl and the handle of a wooden spoon), grind a pinch of sugar with the saffron to a fine powder (you should have about 1/4 teaspoon total). Add 2 tablespoons of the hot water, gently stir, cover and let steep until ready to use.
In a large pan, heat 1/4 cup of olive oil over medium. Add the parsley and cook, stirring frequently, until fragrant and slightly darkened, about 8 minutes. Drizzle in more oil if the pan seems too dry. Add the mint and cook, stirring frequently, until fragrant, about 5 minutes. Keep in mind that mint burns very quickly. Remove from the heat and set aside until ready to use. (You’ll reuse this pan.)
In a large, deep sauté pan with a lid, or a Dutch oven, heat 1/4 cup of the olive oil over medium-high. Add the onion and cook, stirring frequently, until golden brown, about 10 minutes. Sprinkle with a little salt, and reduce the heat to medium. Add the turmeric, stir and cook until fragrant, about 30 seconds. Add the beans, season well with salt and pepper, and cook, gently stirring without breaking the beans, until the flavors have mingled, about 5 minutes. Taste a bean and make sure it’s salted to your liking. The turmeric might feel overpowering at this point, but it will mellow as the stew simmers.
To the beans, add the parsley and mint mixture (keeping the pan handy), 2 cups water and half of the saffron water, and season with salt. Gently stir and bring to a rapid simmer. Partly cover, reduce the heat to low and simmer, occasionally stirring, for 30 minutes, until the flavors have mingled and the oil rises.
Add the rest of the saffron water, the lemon juice and 1 tablespoon sugar. Stir and simmer, partly covered, for 15 minutes. Taste as the stew simmers and season as needed. Add more water to the stew if necessary to make it juicier, or remove the lid to reduce the liquid. There should be plenty of liquid to spoon over rice, but it shouldn’t be soupy. The stew can be made 1 day in advance up to this point.
Meanwhile, wipe clean the reserved pan from the herbs. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the rhubarb and cook until the color deepens on each side, about 2 minutes per side. You’re not fully cooking the rhubarb here; it should maintain its shape and still have a slight bite to it, as it will finish cooking in the stew.
Gently place the rhubarb pieces in the stew, increase the heat to medium-low and cook, partly covered, until the rhubarb is tender and releases its tangy flavor, about 10 minutes. Don’t stir the rhubarb; you want it to maintain its shape and not turn mushy. Taste the stew as it simmers; add more lemon juice for extra acidity, if needed, and more sugar for balance, if you like. Serve over rice.
Tip
You can pulse the herbs in a food processor in batches to quickly chop them.
PUTTANESCA CHICKPEA-TOMATO SALAD
This is from Ali Slagle in The New York Times cooking enewsletter. For this yummy recipe, Ali wrote, "This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn’t traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers — and the beans drink it all up."
Time: 15 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023396-puttanesca-chickpea-tomato-salad. While you're there, sign up for The New York Times cooking enewsletter, if you haven't already.
Also, check out Melissa Clark's helpful guide "How to Cook Beans". Even if you've been cooking beans for a while, you're bound to find some useful info.
Ingredients
1-1/2 pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)
1/2 cup coarsely chopped parsley leaves and stems
1-1/2 ounces Parmesan, coarsely chopped or crumbled (about 1/3 cup)
1/4 cup extra-virgin olive oil
1/4 cup kalamata olives, torn in half and pitted
3 tablespoons drained capers
1 tablespoon lemon juice, plus more to taste
1 small garlic clove, finely grated
Kosher salt
Preparation
In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)
RHUBARB AND CITRUS SALAD WITH BLACK PEPPER VINAIGRETTE
This is from the Good Housekeeping Test Kitchen. This recipe begins, "In just 15 minutes, throw together this refreshing spring side."
Total Time: 15 minutes; Makes 4 servings
To view this online, click here.
Ingredients
2 tbsp. honey
2 tbsp. white wine vinegar
3 stalks rhubarb, trimmed and cut into 1-in. pieces
1/4 c. olive oil
Kosher salt and pepper
2 Cara Cara oranges
3 oz. baby spinach (about 4 c.)
2 bunches watercress, thick stems removed
1/4 c. toasted pistachios, chopped
1 oz. ricotta salata, shaved
Directions
In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.
Meanwhile, cut away peel and white pith from oranges, then thinly slice.
In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata.
VEGAN CHICKPEA VEGGIE BURGER
This is from Jolinda Hackett on The Spruce Eats. This recipe begins, "Many veggie burger recipes include black beans as the main ingredient, but this version combines chickpeas, also known as garbanzo beans, with some vegetables to make a vegan burger with a slightly different taste. The chickpeas are mashed together with celery, carrot, and onion. The mixture is bound together with flour instead of eggs, making this homemade veggie burger both vegetarian and vegan, and full of protein.
"The patties are placed in the freezer for a few minutes to firm up, helping them from falling apart while they're cooked. This recipe calls for either pan-frying or using a stovetop grill, eliminating any worry of the burger falling apart through the grates of an outdoor grill. Serve on your choice of bun (or lettuce leaves) with your favorite toppings and condiments."
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Makes 4 servings
To view this online, click here.
Ingredients
2 cups canned chickpeas, plus chickpea liquid
1 stalk celery, diced small
1 small carrot, grated
1/2 medium onion, minced
1-1/2 teaspoons garlic powder
1/2 cup all-purpose flour
1 teaspoon salt, or more to taste
1/2 teaspoon ground pepper, or more to taste
2 to 3 tablespoons vegetable oil, for frying
For Serving:
4 buns or large lettuce leaves
Lettuce, for topping, optional
Sliced red onion, for topping, optional
Sliced tomato, for topping, optional
Sliced avocado, for topping, optional
Condiments of choice, optional
Directions
Gather the ingredients.
Drain chickpeas and reserve 4 to 5 tablespoons of chickpea liquid.
Using a food processor, pulse chickpeas 3 to 4 times. (Do not pulse for longer as you have the potential of making hummus instead of burgers.) The chickpeas should be crumbly, but not mush.
Transfer mashed chickpeas to a large bowl. Add celery, carrot, onion, garlic powder, flour, salt, and pepper, then mash together until well combined.
Add some of the reserved chickpea liquid, 1 tablespoon at a time, until mixture can create a patty that holds together nicely.
Form 4 patties, place on a small baking sheet that's been lined with parchment paper, and put in freezer for a few minutes to help them firm up.
Heat oil in a skillet or lightly grease a grill pan.
Gently transfer patties to the pan and cook for 3 to 4 minutes on each side, until golden. Be careful as you flip them since the burgers are delicate.
Serve on buns or lettuce wraps with your choice of toppings and condiments and enjoy.
Tips
Make sure your grill or skillet is well heated before you add the chickpea patties as this will help prevent them from sticking to the pan.
If you don't have a food processor, you can mash the chickpeas by hand using either a fork or a potato masher. It's a bit more labor intensive and takes time but will still yield a nice veggie burger.
If you need a gluten-free veggie burger recipe, kidney bean and mushroom veggie burgers use oats and eggs as a binder instead of the usual flour or breadcrumbs.
How to Freeze Veggie Burgers
These chickpea vegan burgers can be frozen to enjoy at a later date. Whether you freeze before or after cooking, the patties should first be flash-frozen in a single layer on a baking sheet; this may take three hours. Once completely frozen, they can be transferred to a zip-top bag and stored in the freezer for up to three months.
VEGAN SLOPPY JOES
This is from a wonderful site called Minimalist Baker. If you haven't checked it out yet, I highly recommend doing so. Go ahead, I'll wait. (Tap, tap, tap.)
Anywho, this recipe begins, "Did your parents ever make you sloppy joes growing up?
"If so, welcome to the club.
"If not, I’m sorry, you poor neglected soul. (Just kidding, but also kind of not kidding).
"Sloppy joes are so delicious! And I haven’t had them since my mom made them for me back in high school. My sister and I would return home from sports practice absolutely famished and we’d eat two open-faced sloppy joes with a side of mac ‘n’ cheese.
"Oh, how my diet has changed since then! But my craving for this sweet, savory, smoky sandwich has not. Let’s do this!"
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Makes 4 servings
To view this online, go to https://minimalistbaker.com/vegan-sloppy-joes/.
Ingredients
Lentils
2 cups water (I used half water, half vegetable broth)
1 cup green or red lentils, well rinsed (red lentils for quicker/more tender result or green lentils for more bite/texture)
Sloppy Joes
2 Tbsp olive, grape seed, or avocado oil
1/2 medium white or yellow onion, minced (plus more for serving)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
1/2 medium red or green bell pepper, diced
Sea salt and black pepper (to taste)
1 (15-ounce) can tomato sauce*
1-2 Tbsp coconut sugar (plus more to taste // or sub brown sugar)
1-2 Tbsp vegan-friendly Worcestershire sauce* (like this brand // ensure gluten-free for GF eaters)
1-2 tsp chili powder (plus more to taste)
1 tsp ground cumin (plus more to taste)
1 pinch smoked or regular paprika (optional)
FOR SERVING optional
Gluten-free or whole-wheat hamburger buns*
Directions
If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the skillet as well, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.
Notes
*The tomato sauce I use is from Trader Joe’s and is essentially tomato puree seasoned with sea salt, pepper, garlic powder, and herbs.
*If you can’t locate vegan Worcestershire sauce at the store, try this recipe from Forks Over Knives.
*My go-to whole-wheat vegan hamburger buns are from Trader Joe’s. For gluten-free, try our Homemade Vegan Gluten-Free Hamburger Buns or if you do/can eat eggs, Udi’s Gluten Free Hamburger Buns are another option.
*Nutrition information is a rough estimate calculated without a bun.
VEGETARIAN JAMBALAYA
This is from the Food Network.
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegetarian-jambalaya-3364731.
Ingredients
2 tablespoons extra-virgin olive oil
3 stalks celery, cut into chunks, plus 2 tablespoons chopped celery leaves
3 carrots, cut into chunks
1 red onion, halved and cut into wedges
1 red bell pepper, cut into strips
1 tablespoon chopped fresh thyme
1 teaspoon hot smoked paprika
Kosher salt and freshly ground pepper
1-1/4 cups converted white rice
1 15-ounce can diced fire-roasted tomatoes
1 1/2 cups frozen black-eyed peas
8 ounces okra, trimmed and thinly sliced
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the celery chunks, carrots and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute.
Add the rice to the skillet and stir to coat. Add the tomatoes, black-eyed peas and 1-1/2 cups water. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes.
Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from the heat and let stand, covered, 3 minutes. Fluff the rice with a fork and sprinkle with the celery leaves. Season with salt and pepper.
