Vegetarian Delights: A Confessions of a Foodie Offspring

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Tuesday, March 5, 2024

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Hungarian Cabbage with Noodles and Home-Style Gingerbread. Enjoy!

VEGETARIAN MAPO TOFU

This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”

Yield: 4 to 6 servings; Time: 30 minutes

This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.

Ingredients

8 ounces shiitake mushrooms

2 cups water

15 ounce block of soft tofu (do not use silken)

Salt

3 tablespoons vegetable oil

3 small dried hot red peppers

1 tablespoon fermented black beans, rinsed

1 tablespoon fermented spicy broad bean paste (doubanjiang)

2 teaspoons minced garlic

1 tablespoon grated ginger

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon finely ground Sichuan pepper

1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water

1/2 cup slivered scallions, both white and green parts

Cilantro sprigs, for garnish

Directions

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.

HOME-STYLE GINGERBREAD

This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!

This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”

Ingredients

2 1/3 cups all-purpose flour

1/3 cup granulated sugar

1 cup molasses

3/4 cup hot water

1/2 cup butter, room temperature

1 large egg

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Directions

Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.

Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.

This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.

HUNGARIAN CABBAGE WITH NOODLES

This recipe is from Barbara Rolek on The Spruce Eats. Barbara wrote, “This Hungarian comfort-food dish known as kaposztás tészta is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper.

“Cabbage with noodles is a popular and easy dish common throughout Eastern Europe. In Poland, it's called kapusta z kluski or hałuski, in the Czech Republic, it's known as nudle s zelí, and Slovaks call it haluski (without the accent on the "L" as in Polish).

“This can be a strictly vegetarian dish, sometimes with added sautéed mushrooms, or can be enhanced with bacon or other smoked meat, and it makes a terrific side dish or main-course offering that holds up well on a buffet table. If this recipe doesn't tickle your fancy, there are many more Eastern European cabbage recipes to choose from.

Total: 50 mins; Prep: 20 mins; Cook: 30 mins; Yield: 6 servings

To view this online, click here.

Ingredients

1 large head cabbage (cored and shredded)

1 large onion (chopped)

8 ounces butter (2 sticks)

Salt (to taste)

Freshly ground black pepper (to taste)

1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)

Directions

Gather the ingredients.

In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender.

Season with salt and pepper.

Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.

Serve and enjoy!

Recipe Variations

Add 1 cup sliced button, cremini or other mushrooms to the skillet with the cabbage and onion, and cook until they are all golden brown and tender.

Before serving, add 1 cup cooked, crumbled or diced bacon to the cabbage, onion, and noodles mixture.

After mixing the cabbage and onion with the noodles, add 1 cup chopped ham combining well and rewarm to serve hot.

More Hungarian Noodle Recipes

Basic Hungarian Noodle Dough Recipe: This egg dough can be transformed into thin noodles, wide noodles and everything in between.

Tarhonya or Grated Egg Noodles Recipe: These noodles are made by grating chunks of noodle dough instead of rolling and cutting. They are dried and used in soups or browned in butter as a side dish.

More About Hungarian Noodles

Hungarian egg noodles, known as Magyar tojasos teszta (MAHG-yahr toy-YAH-shohss TESS-tah) or metelt (MEH-telt), come in a staggering number of varieties, rivaled possibly only by Italian pasta.

Hungarians roll them, cut them, pinch them, grate them, and drop them. There's a noodle for every dish and a dish for every noodle.

Teszta is actually the Hungarian word for "dough" and metelt means "noodles," but they are used interchangeably.

When the word tojasos is added, we're talking about egg noodles, the pride of Hungarian cuisine. They are made with three simple ingredients—flour, eggs, and salt—and, in some kitchens, not even any salt.

No water or oil is added to authentic Hungarian noodle recipes because many cooks feel the addition of water creates longer drying times and increases the potential for the noodles to mold when stored.

FROZEN BERRY-BANANA CREAM POPS

This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.

Ingredients

1-1/2 cups plain, fat-free yogurt

1-1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)

1 large banana, sliced

6 paper cups, 5-oz. to 9-oz. size

Aluminum foil

Wooden Popsicle® sticks

Instructions

Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.

Divide mixture evenly into paper cups.

Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.

Place in freezer for 3 to 4 hours or until frozen solid.

Peel off paper cup and serve.

Serves 6.

VEGETARIAN MUSHROOM SHAWARMA PITAS

This comes from Alexa Weibel at The New York Times cooking e-newsletter. Alexa wrote, “Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.”

Yield: 4 servings; Time: 25 minutes.

To view this online at https://cooking.nytimes.com/recipes/1020291-vegetarian-mushroom-shawarma-pitas.

Ingredients

3/4 pound portobello mushroom caps, sliced 1/2-inch thick

1 medium red onion, halved and cut into 1/3-inch wedges

3 tablespoons plus 2 teaspoons extra-virgin olive oil

1 teaspoon ground cumin

3/4 teaspoon ground coriander

1/2 teaspoon ground sweet or smoked paprika (optional)

Kosher salt and black pepper

4 pitas

2 packed cups very thinly sliced red cabbage (about 6 ounces)

3/4 cup low-fat or whole-milk Greek yogurt

3/4 teaspoon ground turmeric

Cilantro or mint, for serving

Preparation

Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.

Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.

To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

NO-KNEAD BRAN BREAD

Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).

This was one of the recipes on his show. Yield: 2 loaves

Ingredients

3-1/2 cups all-purpose flour

1/2 cup instant non-fat dry milk

1/4 cup sugar

2 envelopes FLEISCHMANN'S RapidRise Yeast

1-1/2 teaspoons salt

1-1/2 cups water

1/3 cup butter or margarine

2 cups all-bran or bran buds cereal*

1 egg, large

1 tablespoon melted butter (optional)

Directions

In large bowl, combine 1 cup flour, dry milk, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130F). Stir in all-bran cereal; let stand about 2 minutes or until cereal is softened. Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into 2 (8-1/2 x 4-1/2-inch) greased loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375F for 25 minutes or until done. Remove from pans. Brush tops of loaves with melted butter, if desired. Cool on wire racks.

Note:

* 4 cups 40% bran flakes may be substituted

Taco Tuesday

It's time for another Taco Tuesday. Today's meatless tacos include Mini Mac and Cheese Taco Bowls and Grilled Portobello Tacos with Salsa Verde. Enjoy!

GOLDEN TOFU SCRAMBLE TACOS

This is from Vegetarian Times. It begins, "This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets."

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/golden-tofu-scramble-tacos-recipe/.

Ingredients

1 block firm tofu

1 Tbs. olive oil

2 shallots, chopped

2 garlic cloves, minced

1 large red bell pepper, chopped

1/2 tsp. turmeric

1/2 tsp. ground coriander

1/4 tsp. cayenne

1/4 tsp. salt

1/4 tsp. black pepper

1/4 cup nutritional yeast

1 cup cooked or canned pinto beans (drained and rinsed)

3 cups baby spinach

8 small corn tortillas, warmed

1 avocado, thinly sliced

1 cup salsa of choice

Preparation

Place tofu on paper towel-lined cutting board or other flat surface. Top with more paper towels and another cutting board or flat item. Press down to extract as much water as possible. Using large holes of a box grater or the tines of a fork, grate tofu into bowl.

Heat oil in large skillet over medium heat.

Add shallots and garlic, and cook 2 minutes, stirring often. Stir in red bell pepper, turmeric, coriander, cayenne, salt, and pepper, and heat 1 minute more. Add tofu and nutritional yeast, and cook 2 minutes, stirring often. Add pinto beans and baby spinach, and cook until spinach is slightly wilted and everything is heated through.

Divide tofu mixture among tortillas and top with avocado and salsa.

MIGAS BREAKFAST TACOS

This comes from Genevieve Ko on The New York Times cooking e-newsletter. She wrote, "Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand."

Yield: 4 to 6 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019647-migas-breakfast-tacos.

Ingredients

6 large eggs

Kosher salt

6 corn tortillas

2 tablespoons vegetable oil

1 cup tortilla chips, broken if very large

1/2 cup diced onion

1 cup diced, seeded poblano pepper

1/4 cup chopped cilantro

2 ounces pepper jack cheese, grated (3/4 cup)

1/2 avocado, pitted, peeled and sliced

Salsa, for serving

PreparationBeat the eggs with 1/2 teaspoon salt in a medium bowl.

Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.

Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.

Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.

Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.

Tip

The assembled tacos wrapped in foil will stay reasonably warm for up to 30 minutes.

MINI MAC AND CHEESE TACO BOWLS

This is from Old El Paso, and begins, "Just when you thought everyone's favorite mac and cheese meal couldn't get any better—it does—by making mac and cheese bowls! Mac and cheese taco bowls turn this classic favorite into a fun bite-size appetizer or light meal with an easy, made-from-scratch creamy cheese sauce. Old El Paso™ Mini Soft Tortilla Bowls create a new way to enjoy the go-to family meal that's calling for the addition of tasty toppings for a taco twist."

Prep Time: 30 minutes; Total Time: 40 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/mini-mac-and-cheese-taco-bowls.

Ingredients

3 tablespoons butter

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls

1-1/4 cups uncooked elbow macaroni

1 tablespoon all-purpose flour

1/2 teaspoon salt

1-1/4 cups milk

1-1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)

Chopped green onions, chopped tomatoes, Old El Paso™ Mild Taco Sauce, as desired

Preparation

Heat oven to 325°F. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 20 to 30 seconds or until melted. Lightly brush melted butter on all sides of tortilla bowls. Place bowls in ungreased 13x9-inch (3-quart) baking dish. Set aside.

Cook macaroni as directed on package; drain, and set aside.

Meanwhile, in 2-quart saucepan, melt remaining 2 tablespoons butter over medium heat. Stir in flour and salt until well blended. Gradually stir in milk. Cook and stir 6 to 8 minutes or until bubbly and thickened. Remove from heat.

Stir in cheese until melted and smooth. Return to heat; stir in macaroni, and cook over low heat until heated through, stirring frequently. Divide mixture evenly among tortilla bowls.

Bake 7 to 10 minutes or until edges of bowls feel firm. Let stand 5 minutes. Top with remaining ingredients.

Expert tips

Want a little more heat? Top your mini mac and cheese bowls with Old El Paso™ Medium Taco Sauce.

These macaroni bowls are a great way to use up leftover cooked macaroni! You will need 2 2/3 cups of cooked macaroni for this recipe.

Stir, stir, stir! The cheese sauce is a snap to make, but it requires attentive stirring.

CALIFORNIA TACOS

This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"

Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.

Ingredients

3 tomatoes, seeded and chopped

2 avocados, chopped

1 small onion, chopped

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 lime, juiced

2 tablespoons vegetable oil

8 corn tortillas

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

1 cup cooked white rice

2 tablespoons chopped fresh cilantro

1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)

Directions

Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.

Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.

Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.

GRILLED PORTOBELLO TACOS WITH SALSA VERDE

This is from Vegetarian Times. The description states, "Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat." The recipe then begins, "Don’t worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking)."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/grilled-portobello-tacos-with-salsa-verde-recipe/.

Ingredients

Marinade

1/3 cup canola oil

3 Tbs. balsamic vinegar

1 tsp. black pepper

Tacos

6 large portobello mushroom caps

6 6-inch soft corn tortillas

2 avocados, sliced

2 cups chopped tomatoes

3 cups shredded cabbage

Salsa verde

4 tomatillos, chopped (or 1 cup canned)

1 large green bell pepper or poblano chile, roughly chopped

1 large bunch fresh cilantro, leaves only

1 medium onion, chopped

3 cloves garlic

3 tsp. organic sugar or agave nectar

1 1/4 tsp. canola oil

1 tsp. pepper

1/2 tsp. salt

Preparation

Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.

To make Tacos:

Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.

To make Salsa Verde:

Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.

Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

SPICY QUINOA TACOS

This is from Vegetarian Times. It begins, "Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with avocado slices, cilantro, and a squeeze of lime."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/spicy-quinoa-tacos/.

Ingredients

1 Tbs. olive oil

1 small onion, diced (1 cup)

1 rib celery, diced (1/2 cup)

1 clove garlic, minced (1 tsp.)

1 Tbs. ground cumin

1 Tbs. chili powder

1/2 tsp. cayenne pepper

1 15-oz. can fire-roasted diced tomatoes

1 15-oz. can diced tomatoes with green chiles

1 cup quinoa, rinsed and drained

2 medium carrots, diced (1 cup)

1 cup low-sodium vegetable broth

1 15-oz. can black beans, rinsed and drained

1 cup fresh or thawed frozen corn kernels

12 6-inch corn tortillas

Preparation

Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and sauté 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.