If you love Mexican Food, today's post is sure to please. Check out the Vegetarian Enchiladas, the Cafe de Olla, and the rest of today's yumminess. Enjoy!
MEXICAN PASTA
This is from allrecipes, and was submitted by someone named Mimi. The recipe begins, "Mexican pasta is a great vegetarian dish with a kick!"
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves: 4
To view this online, go to https://www.allrecipes.com/recipe/21518/mexican-pasta/.
Ingredients
1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
cup sliced black olives
1-1/2 tablespoons taco seasoning mix
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.
Toss sauce with cooked pasta and serve.
CRISPY POTATO QUESADILLAS
This is from Kristina Felix in The New York Times cooking enewsletter. For this recipe, Kristina wrote, "Despite what many people think, quesadillas don’t always have cheese. In Mexico City, you can order a “quesadilla sin queso” with a variety of fillings, highlighting the regional debate around what constitutes a true quesadilla. This version embraces both worlds: It contains cheese, but it’s melted into a hearty potato and pea filling that makes these quesadillas more satisfying as a complete meal. The quick slaw on top, inspired by curtido (a vinegary cabbage salad popular throughout Central America), balances the richness of the quesadillas and provides a nice spicy crunch. If you have any slaw left over, it keeps for up to four days in the refrigerator and is versatile enough to serve with plain rice or grilled meat or fish throughout the week."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026918-crispy-potato-quesadillas. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Kosher salt
1 pound potatoes, unpeeled but scrubbed clean
1 cup peas, frozen or fresh (6 ounces)
2 cups shredded semi-soft cheese, such as Monterey Jack or Cheddar
1-1/2 tablespoons avocado or vegetable oil
8 (7- to 8-inch) flour tortillas
1/4 medium green cabbage, thinly sliced (about 4 cups)
2 carrots, grated
1/2 red onion, thinly sliced
1 jalapeño or serrano, diced (seeded for less spice, if desired)
1 lime, juiced
3 tablespoons white or apple cider vinegar
1-1/2 teaspoons sugar
Sour cream or Mexican crema, optional, for serving
Preparation
Heat oven to 400 degrees.
Fill a medium pot with water; add 2 tablespoons salt and set it to boil on high. Cut potatoes into 1-inch chunks and place them in the pot as you go. Once the water is boiling, lower the heat slightly to maintain a rolling boil and cook potatoes for 5 to 7 minutes, until easily pierced with a fork. Add the peas and cook for 3 minutes more. Drain the vegetables, return them to the pot, add the cheese and mash until fully combined. Add more salt to your taste.
Add the oil to a baking sheet and spread it around evenly using one side of a flour tortilla, then repeat with another until you have 4 tortillas lightly oiled on one side, evenly arranged on the baking sheet (it’s okay if they overlap a bit.)
Divide the mash among the tortillas. Top each with a second tortilla and press down until the filling almost spills out. Flip the quesadillas so the other side gets oiled.
Bake for 8 minutes, flip the quesadillas over, and bake for another 8 minutes until browned and crispy. They may puff up, which is great.
Meanwhile make the topping. Combine the cabbage, carrots, red onion, jalapeño, lime juice, vinegar, sugar and 1-1/2 teaspoons salt. Toss the slaw with your hands and taste to adjust for vinegar, salt or sugar until the slaw is to your liking.
To serve, quarter the quesadillas with a sharp knife and top with slaw and a dollop of sour cream, if using.
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.
VEGETARIAN ENCHILADAS
This comes from the Food Network. The recipe begins, "These easy-to-make enchiladas are filled with beans, spinach and cheese for a plant-forward take on a Mexican classic. Serve them with rice on the side."
Active Time: 35 minutes; Total Time: 1 hour 40 minutes; Yield: 6 servings (2 enchiladas each), Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegetarian-enchiladas-3364279.
Ingredients
Sauce:
2 tablespoons vegetable oil
1/2 small onion, diced
2 cloves garlic, chopped
2 teaspoons ancho chile powder
1 teaspoon ground cumin
Large pinch cayenne pepper
One 15-ounce can tomato puree
Kosher salt
Filling and Topping:
One 10-ounce package frozen chopped spinach, thawed
One 15-ounce can pinto beans, strained and rinsed
4 ounces shredded Cheddar (about 1-1/2 cups)
4 ounces shredded pepper Jack cheese (about 1-1/2 cups)
1/2 cup sour cream
3 scallions, sliced
Kosher salt
Twelve 6-inch corn or flour tortillas
Juice of 1/2 a lime
Special equipment: a 9-by-13-inch baking dish
Directions
Preheat the oven to 350 degrees F.
For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
Ingredients
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Directions
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
BLACK BEAN AND SALSA SOUP
This is from allrecipes, and was submitted by someone named Maryanne. Maryanne wrote, "This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 4; Yield: 4 servings
To view this online, go to https://www.allrecipes.com/recipe/14132/black-bean-and-salsa-soup/.
Ingredients
2 (15 ounce) cans black beans, drained and rinsed
1-1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
Directions
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Wednesday, November 12, 2025
Tuesday, November 11, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with recipes from infamous long-since-forgotten emailing list(s), and includes Mexican Pizza and Sweet Onion Cheese Dip. Enjoy!
PACKSADDLE PANCAKES
This first recipe makes 16 to 18 (4-inch) pancakes.
Ingredients
2 cups sifted flour
3/4 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons granulated sugar
1 teaspoon salt
1 package yeast
1/4 cup warm water
3 eggs, beaten
1/4 cup vegetable oil
1-1/4 cups buttermilk
Directions
Sift dry ingredients into a large bowl. Soften yeast in warm water. Mix eggs, oil, buttermilk and yeast. Stir well. Add liquid to dry ingredients and stir until just blended. Batter will be thick. Cover lightly and keep in refrigerator overnight.
Bake at slightly lower temperature than usual pancakes. This batter will keep up to 5 days in the refrigerator, and it may be thinned with milk. Batter needs headroom as it rises, so use a generous storage container.
STRAWBERRIES AND CREAM PANCAKES
Another pancake recipe. After all, one can't have enough pancakes, right?
Ingredients
2 cups buttermilk biscuit baking mix
1 cup milk
2 eggs
2 cups strawberries, sliced
1 can pressurized whipped cream
Directions
Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream.
CARAMEL APPLE PIZZA
This one begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”
Ingredients
Caramel Syrup (See Below)
2 medium cooking apples, thinly sliced
1 tablespoon lemon juice
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 package (3 ounces) cream cheese, softened
1 egg
1 teaspoon vanilla
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup chopped nuts, toasted
Directions
Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.
Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.
Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.
Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.
Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.
Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.
Caramel Syrup
Ingredients
1/2 cup plus 2 tablespoons packed brown sugar
1/3 cup corn syrup
2 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 teaspoon rum extract or Vanilla
Directions
Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.
Time Saver
Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.
SWEET ONION CHEESE DIP
Whoever posted this recipe indicated that it was from Canyon Villa Inn, in Sedona, Arizona.
Ingredients
3 large sweet onions coarsely chopped
1 garlic clove minced
2 Tbls butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 tsp hot sauce
1/2 cup shredded parmesan cheese
Directions
Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.
CALYPSO CUPS
This yields about 4 dozen
Ingredients
1 cup butter, softened
2 pkgs cream cheese (3 ounces each), softened
2 cups all purpose flour
Filling:
1/2 cup flaked coconut
1/2 cup sugar
1 1/2 teaspoons cornstarch
1 can(8 ounces) crushed pineapple, undrained
1 egg
Frosting:
2 cups confectioners sugar
1/2 cup shortening
1 tsp vanilla extract
3 to 4 tablespoons milk
Finely chopped walnuts, optional
Directions
In a mixing bowl, cream butter and the cream cheese. Gradually add the flour. Cover and refrigerate for one hour or until easy to handle. Roll into one inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening, and vanilla. Add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost and sprinkle with walnuts, if desired.
MEXICAN PIZZA
This is the final recipe from the infamous long-since-forgotten email.
Ingredients
2 prepared 12-inch Pizza Crusts
16-oz. can Refried Beans
1 package Taco Seasoning Mix
1/4 cup Sour Cream
1 large Green Onion, thinly sliced
1 cup Cheddar Cheese, grated
1 cup Monterey Jack Cheese, shredded
1/2 cup sliced Ripe Olives, drained
4-oz. can diced Green Chilies
1 cup prepared Salsa
2 Tbs. fresh Cilantro, chopped
1/4 cup fresh Tomato, chopped
Lettuce, chopped
Salsa
Red onions, chopped
Cheddar cheese, grated
Sliced Jalapenos, optional garnish
Sour cream, optional garnish
Directions
In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.
Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.
Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.
PACKSADDLE PANCAKES
This first recipe makes 16 to 18 (4-inch) pancakes.
Ingredients
2 cups sifted flour
3/4 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons granulated sugar
1 teaspoon salt
1 package yeast
1/4 cup warm water
3 eggs, beaten
1/4 cup vegetable oil
1-1/4 cups buttermilk
Directions
Sift dry ingredients into a large bowl. Soften yeast in warm water. Mix eggs, oil, buttermilk and yeast. Stir well. Add liquid to dry ingredients and stir until just blended. Batter will be thick. Cover lightly and keep in refrigerator overnight.
Bake at slightly lower temperature than usual pancakes. This batter will keep up to 5 days in the refrigerator, and it may be thinned with milk. Batter needs headroom as it rises, so use a generous storage container.
STRAWBERRIES AND CREAM PANCAKES
Another pancake recipe. After all, one can't have enough pancakes, right?
Ingredients
2 cups buttermilk biscuit baking mix
1 cup milk
2 eggs
2 cups strawberries, sliced
1 can pressurized whipped cream
Directions
Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream.
CARAMEL APPLE PIZZA
This one begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”
Ingredients
Caramel Syrup (See Below)
2 medium cooking apples, thinly sliced
1 tablespoon lemon juice
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 package (3 ounces) cream cheese, softened
1 egg
1 teaspoon vanilla
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup chopped nuts, toasted
Directions
Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.
Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.
Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.
Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.
Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.
Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.
Caramel Syrup
Ingredients
1/2 cup plus 2 tablespoons packed brown sugar
1/3 cup corn syrup
2 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 teaspoon rum extract or Vanilla
Directions
Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.
Time Saver
Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.
SWEET ONION CHEESE DIP
Whoever posted this recipe indicated that it was from Canyon Villa Inn, in Sedona, Arizona.
Ingredients
3 large sweet onions coarsely chopped
1 garlic clove minced
2 Tbls butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 tsp hot sauce
1/2 cup shredded parmesan cheese
Directions
Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.
CALYPSO CUPS
This yields about 4 dozen
Ingredients
1 cup butter, softened
2 pkgs cream cheese (3 ounces each), softened
2 cups all purpose flour
Filling:
1/2 cup flaked coconut
1/2 cup sugar
1 1/2 teaspoons cornstarch
1 can(8 ounces) crushed pineapple, undrained
1 egg
Frosting:
2 cups confectioners sugar
1/2 cup shortening
1 tsp vanilla extract
3 to 4 tablespoons milk
Finely chopped walnuts, optional
Directions
In a mixing bowl, cream butter and the cream cheese. Gradually add the flour. Cover and refrigerate for one hour or until easy to handle. Roll into one inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening, and vanilla. Add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost and sprinkle with walnuts, if desired.
MEXICAN PIZZA
This is the final recipe from the infamous long-since-forgotten email.
Ingredients
2 prepared 12-inch Pizza Crusts
16-oz. can Refried Beans
1 package Taco Seasoning Mix
1/4 cup Sour Cream
1 large Green Onion, thinly sliced
1 cup Cheddar Cheese, grated
1 cup Monterey Jack Cheese, shredded
1/2 cup sliced Ripe Olives, drained
4-oz. can diced Green Chilies
1 cup prepared Salsa
2 Tbs. fresh Cilantro, chopped
1/4 cup fresh Tomato, chopped
Lettuce, chopped
Salsa
Red onions, chopped
Cheddar cheese, grated
Sliced Jalapenos, optional garnish
Sour cream, optional garnish
Directions
In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.
Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.
Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Chipotle Quinoa Sweet Potato Tacos and Vegetarian Mushroom Tacos. Enjoy!
CARROT-AND-BLACK BEAN CRISPY TACOS
This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil, divided
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1 (15.5-oz.) can black beans, drained and rinsed
1 tbsp. fresh lime juice, plus wedges for serving
Kosher salt
Freshly ground black pepper
1/2 lb. medium carrots, cut into 3" to 4" sticks
1 tsp. ground cumin
8 whole-grain taco shells, warmed
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
Directions
Preheat oven to 450 degrees F. Heat 1-1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.
POTATO TACOS
Potato Tacos? Sure, why not? This comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
A while back, I discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
VEGETARIAN MUSHROOM TACOS
This was on the Runner’s World website (posted September 27, 2012), and begins, “Get the flavors of Tacos al Pastor, minus the meat...
“Back when I first became a vegetarian, I thought about meat all the time. I missed it. So I pulled the classic rookie-vegetarian move of trying to recapture the magic of my favorite meals through a steady intake of Chik Nuggets, Tofu Pups, and other dubious miracles of modern culinary science. Imitation meat products (well, and 'newly minted vegetarian smugness') were the staples of my new diet—a lifestyle I later learned goes by the glamorous name of 'junk-food vegetarianism.' Ah, the folly of herbivorous youth.
“Now, after more than 10 years off the meat wagon, I don’t fantasize about meat—or even unhealthy tofu substitutes—at all. I’ve found that some of the 'meatier' vegetarian meals can be made almost entirely from plants, eliminating the need for overly processed soy.
“That’s why I love these mushroom tacos. They have the rich flavor of a slow-cooked pork taco and a satisfying meaty texture. But unlike with pork, mushrooms start out tender and only take about 10 minutes or so on the stove. Plus mushrooms are cholesterol-free, fat-free, full of vitamins, and are rumored to have mystical cancer-fighting properties. It's hard to go wrong when you throw “cancer-fighting” into the mix.
“My partner invented this recipe based on the seasonings that go into Tacos al Pastor. Minus the pineapple and coke, but if you want to experiment with those too, knock yourself out. It's a fast and filling recipe that’s super easy to make for a large crowd.”
Recipe feeds 2-3 runners; Time needed: 30-45 minutes
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20787900/recipe-vegetarian-mushroom-tacos/.
Ingredients
Pound of scrubbed assorted mushrooms (creminis and portabellos work well)
1 yellow onion
2 cloves garlic
6 small corn tortillas
1 orange
1 lime
1 teaspoon cumin
2 teaspoons dark chili powder
1 teaspoon oregano
3 tablespoons extra virgin olive oil
Salt to taste
Cilantro
Directions
Dice up one onion, setting aside three tablespoons for onion topping. Cut mushrooms into large chunks.
Heat oil in a large skillet over medium high-heat. Add onions and mushrooms and sauté for about 10 minutes until onions are tender and mushrooms begin to brown.
Mince garlic. Juice orange and lime. Reserve two wedges of lime.
Add garlic, cumin, oregano, and chili powder to onions and mushroom.
Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, along with about a teaspoon of salt.
Cook for two to three minutes until the juice reduces.
Heat tortillas individually in a dry pan on the stove or all together wrapped in a towel in the microwave.
Spoon mushroom mix into tortillas and garnish with reserved raw onion and chopped cilantro. Enjoy!
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.
CARROT-AND-BLACK BEAN CRISPY TACOS
This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil, divided
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1 (15.5-oz.) can black beans, drained and rinsed
1 tbsp. fresh lime juice, plus wedges for serving
Kosher salt
Freshly ground black pepper
1/2 lb. medium carrots, cut into 3" to 4" sticks
1 tsp. ground cumin
8 whole-grain taco shells, warmed
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
Directions
Preheat oven to 450 degrees F. Heat 1-1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.
POTATO TACOS
Potato Tacos? Sure, why not? This comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
A while back, I discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
VEGETARIAN MUSHROOM TACOS
This was on the Runner’s World website (posted September 27, 2012), and begins, “Get the flavors of Tacos al Pastor, minus the meat...
“Back when I first became a vegetarian, I thought about meat all the time. I missed it. So I pulled the classic rookie-vegetarian move of trying to recapture the magic of my favorite meals through a steady intake of Chik Nuggets, Tofu Pups, and other dubious miracles of modern culinary science. Imitation meat products (well, and 'newly minted vegetarian smugness') were the staples of my new diet—a lifestyle I later learned goes by the glamorous name of 'junk-food vegetarianism.' Ah, the folly of herbivorous youth.
“Now, after more than 10 years off the meat wagon, I don’t fantasize about meat—or even unhealthy tofu substitutes—at all. I’ve found that some of the 'meatier' vegetarian meals can be made almost entirely from plants, eliminating the need for overly processed soy.
“That’s why I love these mushroom tacos. They have the rich flavor of a slow-cooked pork taco and a satisfying meaty texture. But unlike with pork, mushrooms start out tender and only take about 10 minutes or so on the stove. Plus mushrooms are cholesterol-free, fat-free, full of vitamins, and are rumored to have mystical cancer-fighting properties. It's hard to go wrong when you throw “cancer-fighting” into the mix.
“My partner invented this recipe based on the seasonings that go into Tacos al Pastor. Minus the pineapple and coke, but if you want to experiment with those too, knock yourself out. It's a fast and filling recipe that’s super easy to make for a large crowd.”
Recipe feeds 2-3 runners; Time needed: 30-45 minutes
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20787900/recipe-vegetarian-mushroom-tacos/.
Ingredients
Pound of scrubbed assorted mushrooms (creminis and portabellos work well)
1 yellow onion
2 cloves garlic
6 small corn tortillas
1 orange
1 lime
1 teaspoon cumin
2 teaspoons dark chili powder
1 teaspoon oregano
3 tablespoons extra virgin olive oil
Salt to taste
Cilantro
Directions
Dice up one onion, setting aside three tablespoons for onion topping. Cut mushrooms into large chunks.
Heat oil in a large skillet over medium high-heat. Add onions and mushrooms and sauté for about 10 minutes until onions are tender and mushrooms begin to brown.
Mince garlic. Juice orange and lime. Reserve two wedges of lime.
Add garlic, cumin, oregano, and chili powder to onions and mushroom.
Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, along with about a teaspoon of salt.
Cook for two to three minutes until the juice reduces.
Heat tortillas individually in a dry pan on the stove or all together wrapped in a towel in the microwave.
Spoon mushroom mix into tortillas and garnish with reserved raw onion and chopped cilantro. Enjoy!
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.
Monday, November 10, 2025
Monday Recipes
It's Monday, time to get the week started. Today's vegetarian offerings include Baked Macaroni and Cheese and Grilled Tofu. Enjoy!
WALNUT PICADILLO
This is from Jocelyn Ramirez at The New York Times cooking enewsletter. For this recipe, Jocelyn wrote, "Picadillo is a dish that spans Latin American and Filipino food cultures with ingredients that vary from country to region. It’s a simple dish that highlights ground meat with bold flavors from tomato, onion, garlic, olives and capers, and is often paired with starches like potatoes and rice for a filling main dish, or even a taco filling. In this plant-based version, ground walnuts take on a meaty texture that absorbs all the bold flavors of a picadillo. Using a food processor is the best — and fastest — way to make sure the walnuts are evenly minced."
Total Time: 1 hour; Yield: 6 servings (about 5 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1023207-walnut-picadillo. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 cups/9 ounces raw walnuts, minced in food processor until finely chopped
1/2 cup tomato sauce
1 tablespoon tomato paste
1 tablespoon liquid aminos, soy sauce or tamari
1 tablespoon apple cider vinegar
1 tablespoon smoked paprika
1 tablespoon raw turbinado or brown sugar
1 teaspoon ground cumin
1-1/2 to 2 teaspoons kosher salt (such as Diamond Crystal)
1/3 cup neutral cooking oil (such as grapeseed)
1/2 medium yellow onion, chopped
1 medium green bell pepper, seeded and chopped
1 medium serrano chile, seeded and minced
3 garlic cloves, minced
1 pound russet potatoes, peeled and cut into 1/3-inch dice
1/4 cup light beer (optional), such as a Mexican lager
1 (14-ounce) can diced tomatoes, strained
1/4 cup chopped pitted green olives
1 tablespoon capers
Cooked rice and tortillas, for serving
Preparation
Add the walnuts to a medium bowl with the tomato sauce, tomato paste, liquid aminos, vinegar, paprika, sugar, cumin and salt. Mix until fully combined; set aside.
Add the oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the onion and bell pepper. Sauté for about 5 minutes until the onion is translucent and the peppers are soft.
Add the serrano chile and garlic and cook until fragrant, stirring frequently, 1 to 2 minutes.
Add the potatoes to the skillet and cook, stirring frequently, until the potatoes soften slightly, 5 to 8 minutes.
Add the walnut mixture and cook for 10 to 15 minutes, stirring frequently, until the mixture lightly browns.
Add the beer (if using), tomatoes, olives and capers, and allow to simmer for at least 15 minutes to let the ingredients meld together, stirring frequently.
Serve over rice with corn tortillas.
GRILLED TOFU
This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."
Total Time: 20 minutes, plus 6 hours' marinating; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)
2 tablespoons safflower or canola oil, plus more for greasing grates
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1/2 teaspoon black pepper
2 tablespoons chopped scallions
Preparation
Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
Transfer tofu to a serving plate and spoon over the sauce. Serve warm.
BROCCOLI CHEDDAR CREAMY BEANS
This is from Laurel Randolph at Simply Recipes. For this recipe, Laurel wrote, "All I want once winter arrives is cozy. A cozy cup of hot tea, a cozy blanket, a cozy mystery. This applies to food, too. I just want comforting, warming dishes that I can feel from my mouth to my toes—soups, stews, roasts, and the like. The only problem? These dishes tend to take time to cook and develop their flavors.
"And while I’m in a cozy state of mind during the winter months, I’m also busy. While slowly cooking a pot roast all day can be a nice activity, I’m not always free to indulge in that much lazy kitchen time. That got me searching for a dish that still feels comforting, filling, and warming without the time commitment."
Makes 2 to 3 servings
To view this online, as well as read the rest of what Laurel wrote, go to https://www.simplyrecipes.com/broccoli-cheddar-creamy-beans-recipe-8762050.
Ingredients
1 tablespoon olive oil
3 to 4 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed and drained
3/4 cup vegetable or chicken broth
1 (10 to 12-ounce) bag frozen chopped broccoli or broccoli cuts
4 ounces (1 packed cup) grated sharp cheddar cheese, plus more for garnish
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Directions
Place a medium pot over medium heat and add the olive oil. Once hot, add the garlic and cook until fragrant but not browned, about 30 seconds.
Add the beans and broth and bring to a simmer. Mash about 1/4 of the beans using a masher or wooden spoon. Add the broccoli, stir, and cover with a lid. Cook, stirring a few times, until the beans and broccoli are tender, 3 to 6 minutes (chopped broccoli will take less time, and broccoli cuts will take longer).
Remove the lid and turn the heat to low. Add half of the cheese, stirring until it melts. Add the remaining cheese and stir until melted. Add salt and pepper to taste. Serve topped with a sprinkle of extra cheese.
Easy Upgrades
I love the simplicity of this dish, but it’s easy to amp up the flavors a bit without adding time spent. I’ll often add a teaspoon or two of white miso to give the beans more umami flavor—in fact, I tend to add miso to all of my beans. Just be sure to taste before adding any salt since miso is salty. My husband tends to add hot sauce, which is a solid move.
For cheesier beans, use more cheese (duh) or swap for extra sharp cheddar. I also like to add a teaspoon or two of nutritional yeast, which adds a delicious nacho-esque flavor.
SUMMER PARTY SALAD
This is from Everyday Diabetic Recipes, and begins, "We all love having several easy salad recipes to make during the summer, but this salad, is not only easy. It's gorgeous! Plus, whether you use it as an appetizer with pita chips, or as a side dish for the main course, everyone is going to love our Summer Party Salad! It's full of vibrant colors, and so much yummy flavor that no matter how you serve this up, it's going to disappear nearly as quickly as it took to throw together."
Serve: 12; Makes: 12 cups; Chill Time: 1 hour
To view this online, go to https://www.everydaydiabeticrecipes.com/Misc-Salads/Summer-Party-Salad.
Ingredients
1/3 cup extra virgin olive oil
4 tablespoons lime juice
3 cloves garlic, minced
2 tablespoons finely chopped cilantro
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (15-ounce) can chick peas, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1-1/2 cup cherry tomatoes, cut into quarters
1 cup frozen corn, thawed
1 cup chopped cucumber
1/2 cup thinly sliced scallion
Directions
In a medium bowl, whisk olive oil, lime juice, garlic, cilantro, salt, and pepper; set aside.
In a large bowl, combine remaining ingredients. Pour dressing over salad and toss until evenly coated.
Refrigerate 1 hour or until ready to serve.
BAKED MACARONI AND CHEESE
This was submitted by Meredith at allrecipes. It starts off, "This easy mac and cheese is baked in the oven for a quick meal. A friend of mine sent me this recipe when I got my first apartment because she knew I hated cooking! It's easy to make and tastes great!"
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 6; Yield: 1 (2-quart) casserole
To view this online, go to https://www.allrecipes.com/recipe/14140/baked-macaroni-and-cheese.
Ingredients
1 (12 ounce) package macaroni
2 cups milk
1 large egg
2-1/2 cups shredded Cheddar cheese
2 tablespoons butter, melted
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
Boil macaroni in a large pot of salted water until barely done, about 5 minutes. Drain and set aside.
Whisk milk and egg together in a large bowl; stir in cheese and butter.
Place par-boiled macaroni in the prepared baking dish. Pour milk mixture over macaroni, season with salt and pepper, and stir until combined. Press mixture evenly into the baking dish.
Bake, uncovered, in the preheated oven until top is browned, 30 to 40 minutes.
Serve hot and enjoy!
BROCCOLI NOODLES AND CHEESE CASSEROLE
This is from allrecipes and submitted by "MessyChef", who wrote, "This is a quick and easy recipe if you are in a hurry – just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit."
Cook Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/20004/broccoli-noodles-and-cheese-casserole/.
Ingredients
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
WALNUT PICADILLO
This is from Jocelyn Ramirez at The New York Times cooking enewsletter. For this recipe, Jocelyn wrote, "Picadillo is a dish that spans Latin American and Filipino food cultures with ingredients that vary from country to region. It’s a simple dish that highlights ground meat with bold flavors from tomato, onion, garlic, olives and capers, and is often paired with starches like potatoes and rice for a filling main dish, or even a taco filling. In this plant-based version, ground walnuts take on a meaty texture that absorbs all the bold flavors of a picadillo. Using a food processor is the best — and fastest — way to make sure the walnuts are evenly minced."
Total Time: 1 hour; Yield: 6 servings (about 5 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1023207-walnut-picadillo. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 cups/9 ounces raw walnuts, minced in food processor until finely chopped
1/2 cup tomato sauce
1 tablespoon tomato paste
1 tablespoon liquid aminos, soy sauce or tamari
1 tablespoon apple cider vinegar
1 tablespoon smoked paprika
1 tablespoon raw turbinado or brown sugar
1 teaspoon ground cumin
1-1/2 to 2 teaspoons kosher salt (such as Diamond Crystal)
1/3 cup neutral cooking oil (such as grapeseed)
1/2 medium yellow onion, chopped
1 medium green bell pepper, seeded and chopped
1 medium serrano chile, seeded and minced
3 garlic cloves, minced
1 pound russet potatoes, peeled and cut into 1/3-inch dice
1/4 cup light beer (optional), such as a Mexican lager
1 (14-ounce) can diced tomatoes, strained
1/4 cup chopped pitted green olives
1 tablespoon capers
Cooked rice and tortillas, for serving
Preparation
Add the walnuts to a medium bowl with the tomato sauce, tomato paste, liquid aminos, vinegar, paprika, sugar, cumin and salt. Mix until fully combined; set aside.
Add the oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the onion and bell pepper. Sauté for about 5 minutes until the onion is translucent and the peppers are soft.
Add the serrano chile and garlic and cook until fragrant, stirring frequently, 1 to 2 minutes.
Add the potatoes to the skillet and cook, stirring frequently, until the potatoes soften slightly, 5 to 8 minutes.
Add the walnut mixture and cook for 10 to 15 minutes, stirring frequently, until the mixture lightly browns.
Add the beer (if using), tomatoes, olives and capers, and allow to simmer for at least 15 minutes to let the ingredients meld together, stirring frequently.
Serve over rice with corn tortillas.
GRILLED TOFU
This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."
Total Time: 20 minutes, plus 6 hours' marinating; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)
2 tablespoons safflower or canola oil, plus more for greasing grates
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1/2 teaspoon black pepper
2 tablespoons chopped scallions
Preparation
Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
Transfer tofu to a serving plate and spoon over the sauce. Serve warm.
BROCCOLI CHEDDAR CREAMY BEANS
This is from Laurel Randolph at Simply Recipes. For this recipe, Laurel wrote, "All I want once winter arrives is cozy. A cozy cup of hot tea, a cozy blanket, a cozy mystery. This applies to food, too. I just want comforting, warming dishes that I can feel from my mouth to my toes—soups, stews, roasts, and the like. The only problem? These dishes tend to take time to cook and develop their flavors.
"And while I’m in a cozy state of mind during the winter months, I’m also busy. While slowly cooking a pot roast all day can be a nice activity, I’m not always free to indulge in that much lazy kitchen time. That got me searching for a dish that still feels comforting, filling, and warming without the time commitment."
Makes 2 to 3 servings
To view this online, as well as read the rest of what Laurel wrote, go to https://www.simplyrecipes.com/broccoli-cheddar-creamy-beans-recipe-8762050.
Ingredients
1 tablespoon olive oil
3 to 4 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed and drained
3/4 cup vegetable or chicken broth
1 (10 to 12-ounce) bag frozen chopped broccoli or broccoli cuts
4 ounces (1 packed cup) grated sharp cheddar cheese, plus more for garnish
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Directions
Place a medium pot over medium heat and add the olive oil. Once hot, add the garlic and cook until fragrant but not browned, about 30 seconds.
Add the beans and broth and bring to a simmer. Mash about 1/4 of the beans using a masher or wooden spoon. Add the broccoli, stir, and cover with a lid. Cook, stirring a few times, until the beans and broccoli are tender, 3 to 6 minutes (chopped broccoli will take less time, and broccoli cuts will take longer).
Remove the lid and turn the heat to low. Add half of the cheese, stirring until it melts. Add the remaining cheese and stir until melted. Add salt and pepper to taste. Serve topped with a sprinkle of extra cheese.
Easy Upgrades
I love the simplicity of this dish, but it’s easy to amp up the flavors a bit without adding time spent. I’ll often add a teaspoon or two of white miso to give the beans more umami flavor—in fact, I tend to add miso to all of my beans. Just be sure to taste before adding any salt since miso is salty. My husband tends to add hot sauce, which is a solid move.
For cheesier beans, use more cheese (duh) or swap for extra sharp cheddar. I also like to add a teaspoon or two of nutritional yeast, which adds a delicious nacho-esque flavor.
SUMMER PARTY SALAD
This is from Everyday Diabetic Recipes, and begins, "We all love having several easy salad recipes to make during the summer, but this salad, is not only easy. It's gorgeous! Plus, whether you use it as an appetizer with pita chips, or as a side dish for the main course, everyone is going to love our Summer Party Salad! It's full of vibrant colors, and so much yummy flavor that no matter how you serve this up, it's going to disappear nearly as quickly as it took to throw together."
Serve: 12; Makes: 12 cups; Chill Time: 1 hour
To view this online, go to https://www.everydaydiabeticrecipes.com/Misc-Salads/Summer-Party-Salad.
Ingredients
1/3 cup extra virgin olive oil
4 tablespoons lime juice
3 cloves garlic, minced
2 tablespoons finely chopped cilantro
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (15-ounce) can chick peas, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1-1/2 cup cherry tomatoes, cut into quarters
1 cup frozen corn, thawed
1 cup chopped cucumber
1/2 cup thinly sliced scallion
Directions
In a medium bowl, whisk olive oil, lime juice, garlic, cilantro, salt, and pepper; set aside.
In a large bowl, combine remaining ingredients. Pour dressing over salad and toss until evenly coated.
Refrigerate 1 hour or until ready to serve.
BAKED MACARONI AND CHEESE
This was submitted by Meredith at allrecipes. It starts off, "This easy mac and cheese is baked in the oven for a quick meal. A friend of mine sent me this recipe when I got my first apartment because she knew I hated cooking! It's easy to make and tastes great!"
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 6; Yield: 1 (2-quart) casserole
To view this online, go to https://www.allrecipes.com/recipe/14140/baked-macaroni-and-cheese.
Ingredients
1 (12 ounce) package macaroni
2 cups milk
1 large egg
2-1/2 cups shredded Cheddar cheese
2 tablespoons butter, melted
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
Boil macaroni in a large pot of salted water until barely done, about 5 minutes. Drain and set aside.
Whisk milk and egg together in a large bowl; stir in cheese and butter.
Place par-boiled macaroni in the prepared baking dish. Pour milk mixture over macaroni, season with salt and pepper, and stir until combined. Press mixture evenly into the baking dish.
Bake, uncovered, in the preheated oven until top is browned, 30 to 40 minutes.
Serve hot and enjoy!
BROCCOLI NOODLES AND CHEESE CASSEROLE
This is from allrecipes and submitted by "MessyChef", who wrote, "This is a quick and easy recipe if you are in a hurry – just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit."
Cook Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/20004/broccoli-noodles-and-cheese-casserole/.
Ingredients
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
Thursday, November 6, 2025
Tofu
For years, I wasn't sure about Tofu. It's bland, it looks weird (that white square just laying there), and then, there's the texture.
But there's a lot you can do with it. The blandness takes on the flavors around it, and when you use it in recipes, the texture becomes a non-issue.
To that end, here are six tofu recipes to help you through the day, including Chocolate Tofu Ice Cream and Spicy Tofu with Vegetables. Enjoy!
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
CHOCOLATE TOFU ICE CREAM
This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
SPICY TOFU WITH VEGETABLES
This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen
To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.
Ingredients
3 Tbsp vegetable oil, divided
12 oz firm tofu, patted dry, cut in 1/2-inch cubes
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 carrot, cut in matchstick pieces
1/2 red bell pepper, seeded and cut in thin strips
1 C sliced asparagus or green beans, cut in 1-inch pieces
2 Tbsp soy sauce
2 Tbsp lime juice
2 1/2 tsp fresh red chilies, chopped
2 tsp granulated sugar
1/2 tsp black pepper
Directions
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
Return tofu to wok. Cook for 1 minute, or until combined and heated through.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
GRILLED TOFU
This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."
Total Time: 20 minutes, plus 6 hours' marinating; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)
2 tablespoons safflower or canola oil, plus more for greasing grates
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1/2 teaspoon black pepper
2 tablespoons chopped scallions
Preparation
Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
Transfer tofu to a serving plate and spoon over the sauce. Serve warm.
But there's a lot you can do with it. The blandness takes on the flavors around it, and when you use it in recipes, the texture becomes a non-issue.
To that end, here are six tofu recipes to help you through the day, including Chocolate Tofu Ice Cream and Spicy Tofu with Vegetables. Enjoy!
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
CHOCOLATE TOFU ICE CREAM
This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
SPICY TOFU WITH VEGETABLES
This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen
To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.
Ingredients
3 Tbsp vegetable oil, divided
12 oz firm tofu, patted dry, cut in 1/2-inch cubes
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 carrot, cut in matchstick pieces
1/2 red bell pepper, seeded and cut in thin strips
1 C sliced asparagus or green beans, cut in 1-inch pieces
2 Tbsp soy sauce
2 Tbsp lime juice
2 1/2 tsp fresh red chilies, chopped
2 tsp granulated sugar
1/2 tsp black pepper
Directions
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
Return tofu to wok. Cook for 1 minute, or until combined and heated through.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
GRILLED TOFU
This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."
Total Time: 20 minutes, plus 6 hours' marinating; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)
2 tablespoons safflower or canola oil, plus more for greasing grates
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1/2 teaspoon black pepper
2 tablespoons chopped scallions
Preparation
Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
Transfer tofu to a serving plate and spoon over the sauce. Serve warm.
Wednesday, November 5, 2025
Soup
There's something comforting about a bowl of homemade Soup, especially when the weather starts to cool.
To that end, here are six yummy soup recipes to help you through the day, including Black Bean and Salsa Soup and Slow-Cooker Vegetable Minestrone Soup. Enjoy!
SMOKY TOMATO SOUP
This yumminess is from Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "A grown-up version of grilled cheese’s best friend, this tomato soup is subtly complex thanks to the addition of ancho chile and smoked paprika, but it still has all of the nostalgic qualities of a really good tomato soup: It’s silky, robust and wonderfully tomato-y. Taking a cue from this classic tomato soup, this recipe calls for sweating the onion and garlic with a little flour to thicken the soup, which creates a velvety texture that doesn’t hide the pure tomato flavor. Simmering a whole ancho chile in the soup produces an undercurrent of heat; but if you prefer more spice, pluck off the stem and blend the chile into your finished soup rather than discarding it. Adjust the amount of cream and the level of heat as you like and the soup will taste just right to you."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours; Total Time: 1-1/2 hours; Yield: 4 to 6 servings (about 8-1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1026266-smoky-tomato-soup. While you're at it, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Note: This recipe originally called for chicken or vegetable stock. Since this is a vegetarian blog, I’ve omitted the chicken part.
Ingredients
1/2 cup unsalted butter
1 large yellow onion (about 1 pound), minced
Salt and black pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon smoked paprika
3 tablespoons all-purpose flour
2 (28-ounce) cans whole peeled tomatoes
3 cups vegetable stock
8 fresh thyme sprigs
2 tablespoons sugar
1 ancho chile
Crema (or sour cream thinned with water), for serving
Chives (optional), for serving
grilled cheese (optional)
Preparation
Melt the butter in a large pot over medium heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic, crushed red pepper and paprika, and cook until fragrant, 1 minute.
Sprinkle the flour on top and cook, stirring constantly, until sizzling and crackling, about 2 minutes.
Add the tomatoes and their juices, squeezing the tomatoes to crush them as you add them to the pot. Stir in the stock, thyme sprigs and sugar. Drop in the ancho chile (plop!) and bring to a simmer over medium-high.
Reduce the heat to medium-low, cover almost all the way and simmer, stirring occasionally, until flavors deepen and tomatoes break down, about 45 minutes.
Pluck out the ancho chile and thyme sprigs, then transfer the soup to a blender (in batches, if needed) and blend until creamy. (Alternatively, use an immersion blender to blend it right in the pot.) Give the soup a taste and adjust seasoning if desired. If you’d like to increase the smoky flavor, you can blend in a portion of the stemmed and deseeded chile, if desired.
Transfer to bowls, top with a swirl of crema and a sprinkle of chives. Serve with grilled cheese, if desired.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
Ingredients
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Directions
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
PUMPKIN SOUP
This is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip)."
Total Time: 50 minutes; Yield: 6 servings
This was featured in "This Is Not Your Average Pumpkin Soup," and can be viewed online at https://cooking.nytimes.com/recipes/1021618-pumpkin-soup. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Loads of great recipes, guides, and more.
Ingredients
3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 tablespoons coarsely chopped fresh rosemary (or 2 teaspoons dried rosemary)
2 tablespoons maple syrup
4 garlic cloves, coarsely chopped
1/2 cup fresh apple cider (or 3/4 cup apple juice)
4 cups low-sodium chicken or vegetable broth, plus more as needed
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling), or 3 cups homemade pumpkin purée (see Tip)
1 teaspoon mild curry powder
1/2 teaspoon ground nutmeg, plus more for serving
Pinch of ground cloves
1-1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/3 cup heavy cream, plus more for serving
For the Fried Sage Topping (optional)
2 tablespoons unsalted butter
12 fresh sage leaves
Preparation
In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.
Tip
To make your own pumpkin purée, heat oven to 425 degrees. Trim the stem from a 4- to 5-pound sugar or “pie” pumpkin, then cut the pumpkin in half through the stem. Scoop out the pulp and seeds and discard. (Or rinse and dry the seeds, drizzle with olive oil, sprinkle with salt, and roast on a sheet pan in 375-degree oven for 10 to 15 minutes.) Carefully slice the pumpkin into 1-1/2-inch-thick wedges. Place the wedges on a sheet pan lined with parchment paper, drizzle generously with olive oil and sprinkle with salt. Roast for 35 to 40 minutes, flipping halfway through, until the pumpkin flesh is very tender when pierced with a fork. Set aside until cool enough to handle, then spoon the flesh into a large bowl, discarding the skins. Mash with a fork until mostly smooth.
SLOW-COOKER VEGETABLE MINESTRONE SOUP
This is from Eating Well. It begins, "A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor."
Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Makes 8 servings
To view this online, go to https://www.eatingwell.com/recipe/269114/slow-cooker-vegetable-minestrone-soup/.
Ingredients
4 large carrots, peeled and chopped
3 stalks celery, chopped
1 small red onion, chopped
3 cloves garlic, minced
2 cups fresh green beans, trimmed and cut into 2-inch pieces
2 (15 ounce) cans no-sodium-added red kidney beans, rinsed
2 (15 ounce) cans no-sodium-added diced tomatoes, undrained
6 cups no-sodium-added vegetable broth, such as Kitchen Basics
2 tablespoons Italian seasoning
1 teaspoon crushed red pepper
3/4 teaspoon salt, divided
1/2 teaspoon ground pepper
1 large zucchini, chopped
4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)
1/2 cup freshly grated Parmesan cheese
Directions
Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.
Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1-1/2 tablespoons Parmesan.
Tips
Equipment: 6- to 8-qt. slow cooker
BLACK BEAN AND SALSA SOUP
This is from allrecipes, and was submitted by someone named Maryanne. Maryanne wrote, "This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 4; Yield: 4 servings
To view this online, go to https://www.allrecipes.com/recipe/14132/black-bean-and-salsa-soup/.
Ingredients
2 (15 ounce) cans black beans, drained and rinsed
1-1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
Directions
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
VEGETARIAN TACO SOUP IN THE CROCKPOT
This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.
This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!
“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”
Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
To that end, here are six yummy soup recipes to help you through the day, including Black Bean and Salsa Soup and Slow-Cooker Vegetable Minestrone Soup. Enjoy!
SMOKY TOMATO SOUP
This yumminess is from Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "A grown-up version of grilled cheese’s best friend, this tomato soup is subtly complex thanks to the addition of ancho chile and smoked paprika, but it still has all of the nostalgic qualities of a really good tomato soup: It’s silky, robust and wonderfully tomato-y. Taking a cue from this classic tomato soup, this recipe calls for sweating the onion and garlic with a little flour to thicken the soup, which creates a velvety texture that doesn’t hide the pure tomato flavor. Simmering a whole ancho chile in the soup produces an undercurrent of heat; but if you prefer more spice, pluck off the stem and blend the chile into your finished soup rather than discarding it. Adjust the amount of cream and the level of heat as you like and the soup will taste just right to you."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours; Total Time: 1-1/2 hours; Yield: 4 to 6 servings (about 8-1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1026266-smoky-tomato-soup. While you're at it, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Note: This recipe originally called for chicken or vegetable stock. Since this is a vegetarian blog, I’ve omitted the chicken part.
Ingredients
1/2 cup unsalted butter
1 large yellow onion (about 1 pound), minced
Salt and black pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon smoked paprika
3 tablespoons all-purpose flour
2 (28-ounce) cans whole peeled tomatoes
3 cups vegetable stock
8 fresh thyme sprigs
2 tablespoons sugar
1 ancho chile
Crema (or sour cream thinned with water), for serving
Chives (optional), for serving
grilled cheese (optional)
Preparation
Melt the butter in a large pot over medium heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic, crushed red pepper and paprika, and cook until fragrant, 1 minute.
Sprinkle the flour on top and cook, stirring constantly, until sizzling and crackling, about 2 minutes.
Add the tomatoes and their juices, squeezing the tomatoes to crush them as you add them to the pot. Stir in the stock, thyme sprigs and sugar. Drop in the ancho chile (plop!) and bring to a simmer over medium-high.
Reduce the heat to medium-low, cover almost all the way and simmer, stirring occasionally, until flavors deepen and tomatoes break down, about 45 minutes.
Pluck out the ancho chile and thyme sprigs, then transfer the soup to a blender (in batches, if needed) and blend until creamy. (Alternatively, use an immersion blender to blend it right in the pot.) Give the soup a taste and adjust seasoning if desired. If you’d like to increase the smoky flavor, you can blend in a portion of the stemmed and deseeded chile, if desired.
Transfer to bowls, top with a swirl of crema and a sprinkle of chives. Serve with grilled cheese, if desired.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
Ingredients
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Directions
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
PUMPKIN SOUP
This is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip)."
Total Time: 50 minutes; Yield: 6 servings
This was featured in "This Is Not Your Average Pumpkin Soup," and can be viewed online at https://cooking.nytimes.com/recipes/1021618-pumpkin-soup. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Loads of great recipes, guides, and more.
Ingredients
3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 tablespoons coarsely chopped fresh rosemary (or 2 teaspoons dried rosemary)
2 tablespoons maple syrup
4 garlic cloves, coarsely chopped
1/2 cup fresh apple cider (or 3/4 cup apple juice)
4 cups low-sodium chicken or vegetable broth, plus more as needed
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling), or 3 cups homemade pumpkin purée (see Tip)
1 teaspoon mild curry powder
1/2 teaspoon ground nutmeg, plus more for serving
Pinch of ground cloves
1-1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/3 cup heavy cream, plus more for serving
For the Fried Sage Topping (optional)
2 tablespoons unsalted butter
12 fresh sage leaves
Preparation
In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.
Tip
To make your own pumpkin purée, heat oven to 425 degrees. Trim the stem from a 4- to 5-pound sugar or “pie” pumpkin, then cut the pumpkin in half through the stem. Scoop out the pulp and seeds and discard. (Or rinse and dry the seeds, drizzle with olive oil, sprinkle with salt, and roast on a sheet pan in 375-degree oven for 10 to 15 minutes.) Carefully slice the pumpkin into 1-1/2-inch-thick wedges. Place the wedges on a sheet pan lined with parchment paper, drizzle generously with olive oil and sprinkle with salt. Roast for 35 to 40 minutes, flipping halfway through, until the pumpkin flesh is very tender when pierced with a fork. Set aside until cool enough to handle, then spoon the flesh into a large bowl, discarding the skins. Mash with a fork until mostly smooth.
SLOW-COOKER VEGETABLE MINESTRONE SOUP
This is from Eating Well. It begins, "A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor."
Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Makes 8 servings
To view this online, go to https://www.eatingwell.com/recipe/269114/slow-cooker-vegetable-minestrone-soup/.
Ingredients
4 large carrots, peeled and chopped
3 stalks celery, chopped
1 small red onion, chopped
3 cloves garlic, minced
2 cups fresh green beans, trimmed and cut into 2-inch pieces
2 (15 ounce) cans no-sodium-added red kidney beans, rinsed
2 (15 ounce) cans no-sodium-added diced tomatoes, undrained
6 cups no-sodium-added vegetable broth, such as Kitchen Basics
2 tablespoons Italian seasoning
1 teaspoon crushed red pepper
3/4 teaspoon salt, divided
1/2 teaspoon ground pepper
1 large zucchini, chopped
4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)
1/2 cup freshly grated Parmesan cheese
Directions
Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.
Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1-1/2 tablespoons Parmesan.
Tips
Equipment: 6- to 8-qt. slow cooker
BLACK BEAN AND SALSA SOUP
This is from allrecipes, and was submitted by someone named Maryanne. Maryanne wrote, "This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 4; Yield: 4 servings
To view this online, go to https://www.allrecipes.com/recipe/14132/black-bean-and-salsa-soup/.
Ingredients
2 (15 ounce) cans black beans, drained and rinsed
1-1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
Directions
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
VEGETARIAN TACO SOUP IN THE CROCKPOT
This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.
This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!
“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”
Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
Tuesday, November 4, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's post has a little of this, a little of that, and a bit of yum. Check out the Khoresh Rivas (Savory Rhubarb and Bean Stew), the Vegetarian Mexican Inspired Stuffed Peppers, and then the rest of today's yumminess. (Yes, yumminess is the technical term.) Enjoy!
HERBED WINTER VEGETABLE ROAST
This was in the October 2007 issure of Vegetarian Times, page 81. It begins, "Thin-skinned delicata and butternut squash can be roasted without peeling. Serve this satisfying vegetable roast with brown rice, steamed bulgur, or polenta. Sprinkle leftovers with grated cheese, and broil until bubbly for a delicious next-day dinner."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/herbed-winter-vegetable-roast/.
Ingredients
2 Tbs. olive oil, plus more for greasing pan
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh basil
1 Tbs. chopped fresh thyme
2 cloves garlic, minced (2 tsp.)
2 delicata or 1 large butternut squash, cut crosswise into 1/2-inch-thick rounds (2-1/2 lb.)
1 acorn squash, peeled and cut into 1-inch chunks (1 lb.)
2 medium carrots, cut on the diagonal into 1/2-inch thick slices (1 cup)
2 medium parsnips, cut on the diagonal into 1/2-inch thick slices (1 cup)
1 medium onion, cut into 1-inch-thick wedges
Preparation
Preheat oven to 400°F. Lightly oil rimmed baking sheet or roasting pan.
Whisk together oil, rosemary, basil, thyme, and garlic in large bowl. Season with salt and pepper. Add delicata or butternut squash, acorn squash, carrots, parsnips, and onion; toss to coat. Spread in single layer on prepared baking sheet. Roast 45 minutes, or until vegetables are tender and beginning to brown, stirring every 15 minutes.
THAI SPICY EGGPLANT WITH SWEET BASIL
Originally from Rachael Ray, this was on page 54 of the June 2004 issue of Vegetarian Times, and begins, "This home-cooked meal probably contains less fat and fewer calories than most carry-outs, and preparing it takes no longer than a pick-up trip to a restaurant. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 2 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/thai-spicy-eggplant-with-sweet-basil/.
Ingredients
1 cup jasmine rice
2 Tbs. peanut or vegetable oil
1/2 to 1 tsp. crushed red pepper, or to taste
3 baby eggplants, cubed into bite-sized chunks
1 medium-sized onion, diced
1 medium-sized red bell pepper, seeded and diced
4 cloves garlic, finely chopped
2 Tbs. white vinegar
3 Tbs. dark soy sauce, such as tamari
2 Tbs. dark brown sugar
20 leaves fresh basil, shredded or torn
Preparation
Cook jasmine rice according to package directions.
Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.
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.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
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.
CHICKPEA SPAGHETTI COTTAGE CHEESE ALFREDO
This is from WW (formerly WeightWatchers). It begins, "Fat-free cottage cheese makes a surprisingly rich, silky, creamy Alfredo sauce. We don’t recommend using a food processor here; the key is to blend the cottage cheese well, until it’s completely smooth. Opt for 2% milk here, as the extra richness (as opposed to skim or 1%) is integral to the sauce’s Alfredo-like texture. When you first add the pasta to the sauce, it will be extremely creamy; the noodles will soak the sauce up quickly, though."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving size: 1 cup; Difficulty: Easy
To view this online, click here.
Ingredients
8 oz uncooked chickpea pasta, spaghetti variety
1 cup 2% reduced fat milk
3/4 cups Fat free cottage cheese
1 Tbsp Cornstarch
3/4 tsp Kosher salt
1/2 tsp Black pepper
1 large clove garlic, grated
1/4 cups Grated Parmesan cheese
2 Tbsp Fresh parsley, chopped (optional)
Directions
Cook the pasta according to the package directions.
Meanwhile, place the milk, cottage cheese, cornstarch, salt, pepper, and garlic in a blender; blend on high speed until completely smooth, 30 seconds to 1 minute. Pour the milk mixture into a large skillet. Cook over medium heat until just bubbly around the edges and thickened, stirring almost constantly, about 4 minutes. Stir in the cheese.
When the pasta is done, scoop out 1/2 cup of the pasta cooking water, then drain the pasta. Add the pasta to the sauce; toss well with tongs until thoroughly coated, adding a little pasta water if needed. Sprinkle with the parsley, if desired.
HERBED WINTER VEGETABLE ROAST
This was in the October 2007 issure of Vegetarian Times, page 81. It begins, "Thin-skinned delicata and butternut squash can be roasted without peeling. Serve this satisfying vegetable roast with brown rice, steamed bulgur, or polenta. Sprinkle leftovers with grated cheese, and broil until bubbly for a delicious next-day dinner."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/herbed-winter-vegetable-roast/.
Ingredients
2 Tbs. olive oil, plus more for greasing pan
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh basil
1 Tbs. chopped fresh thyme
2 cloves garlic, minced (2 tsp.)
2 delicata or 1 large butternut squash, cut crosswise into 1/2-inch-thick rounds (2-1/2 lb.)
1 acorn squash, peeled and cut into 1-inch chunks (1 lb.)
2 medium carrots, cut on the diagonal into 1/2-inch thick slices (1 cup)
2 medium parsnips, cut on the diagonal into 1/2-inch thick slices (1 cup)
1 medium onion, cut into 1-inch-thick wedges
Preparation
Preheat oven to 400°F. Lightly oil rimmed baking sheet or roasting pan.
Whisk together oil, rosemary, basil, thyme, and garlic in large bowl. Season with salt and pepper. Add delicata or butternut squash, acorn squash, carrots, parsnips, and onion; toss to coat. Spread in single layer on prepared baking sheet. Roast 45 minutes, or until vegetables are tender and beginning to brown, stirring every 15 minutes.
THAI SPICY EGGPLANT WITH SWEET BASIL
Originally from Rachael Ray, this was on page 54 of the June 2004 issue of Vegetarian Times, and begins, "This home-cooked meal probably contains less fat and fewer calories than most carry-outs, and preparing it takes no longer than a pick-up trip to a restaurant. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 2 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/thai-spicy-eggplant-with-sweet-basil/.
Ingredients
1 cup jasmine rice
2 Tbs. peanut or vegetable oil
1/2 to 1 tsp. crushed red pepper, or to taste
3 baby eggplants, cubed into bite-sized chunks
1 medium-sized onion, diced
1 medium-sized red bell pepper, seeded and diced
4 cloves garlic, finely chopped
2 Tbs. white vinegar
3 Tbs. dark soy sauce, such as tamari
2 Tbs. dark brown sugar
20 leaves fresh basil, shredded or torn
Preparation
Cook jasmine rice according to package directions.
Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.
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.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
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.
CHICKPEA SPAGHETTI COTTAGE CHEESE ALFREDO
This is from WW (formerly WeightWatchers). It begins, "Fat-free cottage cheese makes a surprisingly rich, silky, creamy Alfredo sauce. We don’t recommend using a food processor here; the key is to blend the cottage cheese well, until it’s completely smooth. Opt for 2% milk here, as the extra richness (as opposed to skim or 1%) is integral to the sauce’s Alfredo-like texture. When you first add the pasta to the sauce, it will be extremely creamy; the noodles will soak the sauce up quickly, though."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving size: 1 cup; Difficulty: Easy
To view this online, click here.
Ingredients
8 oz uncooked chickpea pasta, spaghetti variety
1 cup 2% reduced fat milk
3/4 cups Fat free cottage cheese
1 Tbsp Cornstarch
3/4 tsp Kosher salt
1/2 tsp Black pepper
1 large clove garlic, grated
1/4 cups Grated Parmesan cheese
2 Tbsp Fresh parsley, chopped (optional)
Directions
Cook the pasta according to the package directions.
Meanwhile, place the milk, cottage cheese, cornstarch, salt, pepper, and garlic in a blender; blend on high speed until completely smooth, 30 seconds to 1 minute. Pour the milk mixture into a large skillet. Cook over medium heat until just bubbly around the edges and thickened, stirring almost constantly, about 4 minutes. Stir in the cheese.
When the pasta is done, scoop out 1/2 cup of the pasta cooking water, then drain the pasta. Add the pasta to the sauce; toss well with tongs until thoroughly coated, adding a little pasta water if needed. Sprinkle with the parsley, if desired.
Taco Tuesday
It's Taco Tuesday, time to check out six meatless tacos. (Yes, you can do tacos without meat!) Today's offerings include American BBQ Tacos and Grilled Portabella & Poblano Tacos. Enjoy!
CRISPY TOFU TACOS
This is from Alexa Weibel in The New York Time cooking enewsletter. For this yumminess, Alexa wrote, "There are plenty of crispy tofu recipes, but few truly deliver on the promise, since tofu has a tendency to steam because of its high moisture content. But time can do the trick in the oven, creating brittle edges and a chewy texture with little effort. Squeeze out as much excess liquid as you can from your block of tofu, grate it coarsely, season it fearlessly, then roast it until sizzling. The key step is to drizzle the tofu with a combination of olive oil and tomato paste toward the end of cooking, which crisps the edges and lends a deep umami flavor, so much so that this tofu could almost be mistaken for seasoned ground beef. A swipe of avocado mayo, loosened with lime juice and electrified with zest, adds richness and tang, and quite literally holds the tacos together. Choose your mayonnaise and tortillas wisely and the whole dish is vegan."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 8 to 10 tacos
To view this online, go to https://cooking.nytimes.com/recipes/1026900-crispy-tofu-tacos. While you're at it, sign up for The New York Time cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
2 (14- to 16-ounce) blocks firm tofu
1/4 cup plus 3 tablespoons olive oil, divided
2 tablespoons soy sauce, divided
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne (the lower end is mild; the higher end tingly but not spicy)
Salt and black pepper
1/4 cup tomato paste
2 ripe avocados
2 tablespoons mayonnaise (vegan, if desired)
1/2 teaspoon finely grated lime zest and 3 tablespoons juice
8 flour or 10 corn tortillas, warmed
Minced red onion, thinly sliced radishes and chopped cilantro, for serving
Preparation
Heat the oven to 400 degrees.
Prepare your tofu: Drain it, squeezing out any excess moisture over the sink (your tofu may break into chunks). Coarsely grate the drained tofu onto two large (11-by-17-inch), foil-lined sheet pans. (The tofu will crumble chaotically, and that is fine!) Drizzle the tofu in each pan with 2 tablespoons olive oil and 1 tablespoon soy sauce. In a small bowl, mix the cumin, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1 teaspoon pepper; sprinkle half the seasonings over each pan and toss to coat. Spread the mixture in an even layer.
Roast the tofu, stirring halfway through and rotating the pans, until the tofu sizzles, darkens and crisps, 30 to 35 minutes.
In a small bowl, mix together the tomato paste with the remaining 3 tablespoons oil. Drizzle the mixture over the tofu, adding half to each pan, then toss to combine, spread into an even layer and roast again until the tofu audibly crackles and develops a slight crunch, 10 to 15 minutes.
While the tofu roasts, prepare the avocado cream: In a small food processor (or blender), blend the avocados, mayo, lime zest and juice until creamy; season generously with salt.
Swipe the warmed tortillas with the avocado cream, then top with tofu mixture, red onion, radishes and cilantro. Serve immediately.
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1 1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1 1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese,Enjoy!
CRISPY TOFU TACOS
This is from Alexa Weibel in The New York Time cooking enewsletter. For this yumminess, Alexa wrote, "There are plenty of crispy tofu recipes, but few truly deliver on the promise, since tofu has a tendency to steam because of its high moisture content. But time can do the trick in the oven, creating brittle edges and a chewy texture with little effort. Squeeze out as much excess liquid as you can from your block of tofu, grate it coarsely, season it fearlessly, then roast it until sizzling. The key step is to drizzle the tofu with a combination of olive oil and tomato paste toward the end of cooking, which crisps the edges and lends a deep umami flavor, so much so that this tofu could almost be mistaken for seasoned ground beef. A swipe of avocado mayo, loosened with lime juice and electrified with zest, adds richness and tang, and quite literally holds the tacos together. Choose your mayonnaise and tortillas wisely and the whole dish is vegan."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 8 to 10 tacos
To view this online, go to https://cooking.nytimes.com/recipes/1026900-crispy-tofu-tacos. While you're at it, sign up for The New York Time cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
2 (14- to 16-ounce) blocks firm tofu
1/4 cup plus 3 tablespoons olive oil, divided
2 tablespoons soy sauce, divided
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne (the lower end is mild; the higher end tingly but not spicy)
Salt and black pepper
1/4 cup tomato paste
2 ripe avocados
2 tablespoons mayonnaise (vegan, if desired)
1/2 teaspoon finely grated lime zest and 3 tablespoons juice
8 flour or 10 corn tortillas, warmed
Minced red onion, thinly sliced radishes and chopped cilantro, for serving
Preparation
Heat the oven to 400 degrees.
Prepare your tofu: Drain it, squeezing out any excess moisture over the sink (your tofu may break into chunks). Coarsely grate the drained tofu onto two large (11-by-17-inch), foil-lined sheet pans. (The tofu will crumble chaotically, and that is fine!) Drizzle the tofu in each pan with 2 tablespoons olive oil and 1 tablespoon soy sauce. In a small bowl, mix the cumin, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1 teaspoon pepper; sprinkle half the seasonings over each pan and toss to coat. Spread the mixture in an even layer.
Roast the tofu, stirring halfway through and rotating the pans, until the tofu sizzles, darkens and crisps, 30 to 35 minutes.
In a small bowl, mix together the tomato paste with the remaining 3 tablespoons oil. Drizzle the mixture over the tofu, adding half to each pan, then toss to combine, spread into an even layer and roast again until the tofu audibly crackles and develops a slight crunch, 10 to 15 minutes.
While the tofu roasts, prepare the avocado cream: In a small food processor (or blender), blend the avocados, mayo, lime zest and juice until creamy; season generously with salt.
Swipe the warmed tortillas with the avocado cream, then top with tofu mixture, red onion, radishes and cilantro. Serve immediately.
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1 1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1 1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.
Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g
LOADED CRISPY TOFU TACOS
This is from The Woks of Life, and can be viewed online at http://thewoksoflife.com/2014/07/loaded-crispy-tofu-tacos/.
Prep time: 30 mins; Cook time: 15 mins; Total time: 45 mins; Serves: 4 servings
Ingredients
Ingredients
You'll need:
1 package firm tofu
1 tablespoon Sriracha
1 tablespoon honey
1/2 cup fine cornmeal
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup oil
3 scallions
1 bunch cilantro
1/4 cup yogurt
warm corn tortillas
Other toppings:
shredded cheese
chopped tomato
chopped onion
sweet corn
avocado
lime wedges
Instructions
Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture. In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.
In a cast iron or non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides. While that's happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender. Build your tacos with tortillas, your sauce, and whatever toppings you like.
GRILLED PORTABELLA AND POBLANO TACOS
This is from Food.com. Makes 4 servings.
To view this online, click here.
Ingredients
Pico de Gallo
2 roma tomatoes, diced
1/2 small red onion, finely diced
1/4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
Grilled Portabella Filling
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1⁄2 teaspoon dried chipotle powder
Assembly and Toppings
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)
Directions
Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
SEITAN TACOS
This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.
To view this online, click here.
Ingredients
8 ounces seitan strips, 1 package
2 cloves garlic, minced
2 jalapeños, deseeded and minced
1 teaspoon cumin
1/2 teaspoon ancho chili powder
1/2 cup onion, chopped
1/2 cup orange juice
2 tablespoons fresh lime juice
1/4 cup olive oil
3 tablespoons fresh parsley, chopped
4 tablespoons fresh cilantro, chopped
2 tablespoons honey
3 tablespoons sour cream
3 tablespoons canola oil
1 large tomato, diced
2 cups baby spinach, chopped
1/2 cup shredded cheddar cheese
8 flour tortillas, corn tortillas, or corn taco shells
Directions
Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.
Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.
In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.
Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.
Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.
Notes
I used a thyme flavored honey which added to the herby flavor of the dressing.
Make sure the jalapeno is actually spicy. This dish is better with a little kick!
DAVE’S MEXICAN VEGGIE TACO
This came from Dave (no last name) on all recipes, and begins, "One pan. Great spice. People will beg for the recipe. I swear by this and I'm not even a vegetarian. Substitute your favorite cheese for the queso fresco if desired.”
Prep Time: 20 minutes; Cook Time: 30 minutes; Time: 50 minutes; Makes: 8 servings; 334 cals.
Ingredients
Taco Filling:
1 tablespoon oil, or as needed
4 carrots, chopped
1 potato, chopped
2 leeks, chopped (optional)
1 onion, chopped
1 sweet potato, shredded
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 pinch cayenne pepper salt and ground black pepper to taste
Tacos:
16 (6 inch) corn tortillas
1 avocados - peeled, pitted, and mashed
1/2 cup crumbled queso fresco
1/2 cup salsa
1/4 cup finely chopped fresh cilantro
1/2 teaspoon lime juice, or to taste
Directions
Heat oil in a skillet over medium heat; cook and stir carrots until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
Mix shredded sweet potato, black beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper into carrot-potato mixture; cook and stir until sweet potato is tender, about 10 minutes. Remove skillet from heat and transfer sweet potato mixture to a bowl, scraping skillet clean with a rubber spatula.
Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.
Cook's Note:
I always use whatever vegetables I have that go well together. The main ingredients are shredded sweet potato for texture and the cumin. Once I discovered its use in Mexican seasoning, I never bought taco seasoning with preservatives again.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
CRISPY TOFU TACOS
This is from Alexa Weibel in The New York Time cooking enewsletter. For this yumminess, Alexa wrote, "There are plenty of crispy tofu recipes, but few truly deliver on the promise, since tofu has a tendency to steam because of its high moisture content. But time can do the trick in the oven, creating brittle edges and a chewy texture with little effort. Squeeze out as much excess liquid as you can from your block of tofu, grate it coarsely, season it fearlessly, then roast it until sizzling. The key step is to drizzle the tofu with a combination of olive oil and tomato paste toward the end of cooking, which crisps the edges and lends a deep umami flavor, so much so that this tofu could almost be mistaken for seasoned ground beef. A swipe of avocado mayo, loosened with lime juice and electrified with zest, adds richness and tang, and quite literally holds the tacos together. Choose your mayonnaise and tortillas wisely and the whole dish is vegan."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 8 to 10 tacos
To view this online, go to https://cooking.nytimes.com/recipes/1026900-crispy-tofu-tacos. While you're at it, sign up for The New York Time cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
2 (14- to 16-ounce) blocks firm tofu
1/4 cup plus 3 tablespoons olive oil, divided
2 tablespoons soy sauce, divided
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne (the lower end is mild; the higher end tingly but not spicy)
Salt and black pepper
1/4 cup tomato paste
2 ripe avocados
2 tablespoons mayonnaise (vegan, if desired)
1/2 teaspoon finely grated lime zest and 3 tablespoons juice
8 flour or 10 corn tortillas, warmed
Minced red onion, thinly sliced radishes and chopped cilantro, for serving
Preparation
Heat the oven to 400 degrees.
Prepare your tofu: Drain it, squeezing out any excess moisture over the sink (your tofu may break into chunks). Coarsely grate the drained tofu onto two large (11-by-17-inch), foil-lined sheet pans. (The tofu will crumble chaotically, and that is fine!) Drizzle the tofu in each pan with 2 tablespoons olive oil and 1 tablespoon soy sauce. In a small bowl, mix the cumin, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1 teaspoon pepper; sprinkle half the seasonings over each pan and toss to coat. Spread the mixture in an even layer.
Roast the tofu, stirring halfway through and rotating the pans, until the tofu sizzles, darkens and crisps, 30 to 35 minutes.
In a small bowl, mix together the tomato paste with the remaining 3 tablespoons oil. Drizzle the mixture over the tofu, adding half to each pan, then toss to combine, spread into an even layer and roast again until the tofu audibly crackles and develops a slight crunch, 10 to 15 minutes.
While the tofu roasts, prepare the avocado cream: In a small food processor (or blender), blend the avocados, mayo, lime zest and juice until creamy; season generously with salt.
Swipe the warmed tortillas with the avocado cream, then top with tofu mixture, red onion, radishes and cilantro. Serve immediately.
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1 1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1 1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese,Enjoy!
CRISPY TOFU TACOS
This is from Alexa Weibel in The New York Time cooking enewsletter. For this yumminess, Alexa wrote, "There are plenty of crispy tofu recipes, but few truly deliver on the promise, since tofu has a tendency to steam because of its high moisture content. But time can do the trick in the oven, creating brittle edges and a chewy texture with little effort. Squeeze out as much excess liquid as you can from your block of tofu, grate it coarsely, season it fearlessly, then roast it until sizzling. The key step is to drizzle the tofu with a combination of olive oil and tomato paste toward the end of cooking, which crisps the edges and lends a deep umami flavor, so much so that this tofu could almost be mistaken for seasoned ground beef. A swipe of avocado mayo, loosened with lime juice and electrified with zest, adds richness and tang, and quite literally holds the tacos together. Choose your mayonnaise and tortillas wisely and the whole dish is vegan."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 8 to 10 tacos
To view this online, go to https://cooking.nytimes.com/recipes/1026900-crispy-tofu-tacos. While you're at it, sign up for The New York Time cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
2 (14- to 16-ounce) blocks firm tofu
1/4 cup plus 3 tablespoons olive oil, divided
2 tablespoons soy sauce, divided
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne (the lower end is mild; the higher end tingly but not spicy)
Salt and black pepper
1/4 cup tomato paste
2 ripe avocados
2 tablespoons mayonnaise (vegan, if desired)
1/2 teaspoon finely grated lime zest and 3 tablespoons juice
8 flour or 10 corn tortillas, warmed
Minced red onion, thinly sliced radishes and chopped cilantro, for serving
Preparation
Heat the oven to 400 degrees.
Prepare your tofu: Drain it, squeezing out any excess moisture over the sink (your tofu may break into chunks). Coarsely grate the drained tofu onto two large (11-by-17-inch), foil-lined sheet pans. (The tofu will crumble chaotically, and that is fine!) Drizzle the tofu in each pan with 2 tablespoons olive oil and 1 tablespoon soy sauce. In a small bowl, mix the cumin, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1 teaspoon pepper; sprinkle half the seasonings over each pan and toss to coat. Spread the mixture in an even layer.
Roast the tofu, stirring halfway through and rotating the pans, until the tofu sizzles, darkens and crisps, 30 to 35 minutes.
In a small bowl, mix together the tomato paste with the remaining 3 tablespoons oil. Drizzle the mixture over the tofu, adding half to each pan, then toss to combine, spread into an even layer and roast again until the tofu audibly crackles and develops a slight crunch, 10 to 15 minutes.
While the tofu roasts, prepare the avocado cream: In a small food processor (or blender), blend the avocados, mayo, lime zest and juice until creamy; season generously with salt.
Swipe the warmed tortillas with the avocado cream, then top with tofu mixture, red onion, radishes and cilantro. Serve immediately.
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1 1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1 1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.
Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g
LOADED CRISPY TOFU TACOS
This is from The Woks of Life, and can be viewed online at http://thewoksoflife.com/2014/07/loaded-crispy-tofu-tacos/.
Prep time: 30 mins; Cook time: 15 mins; Total time: 45 mins; Serves: 4 servings
Ingredients
Ingredients
You'll need:
1 package firm tofu
1 tablespoon Sriracha
1 tablespoon honey
1/2 cup fine cornmeal
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup oil
3 scallions
1 bunch cilantro
1/4 cup yogurt
warm corn tortillas
Other toppings:
shredded cheese
chopped tomato
chopped onion
sweet corn
avocado
lime wedges
Instructions
Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture. In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.
In a cast iron or non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides. While that's happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender. Build your tacos with tortillas, your sauce, and whatever toppings you like.
GRILLED PORTABELLA AND POBLANO TACOS
This is from Food.com. Makes 4 servings.
To view this online, click here.
Ingredients
Pico de Gallo
2 roma tomatoes, diced
1/2 small red onion, finely diced
1/4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
Grilled Portabella Filling
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1⁄2 teaspoon dried chipotle powder
Assembly and Toppings
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)
Directions
Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
SEITAN TACOS
This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.
To view this online, click here.
Ingredients
8 ounces seitan strips, 1 package
2 cloves garlic, minced
2 jalapeños, deseeded and minced
1 teaspoon cumin
1/2 teaspoon ancho chili powder
1/2 cup onion, chopped
1/2 cup orange juice
2 tablespoons fresh lime juice
1/4 cup olive oil
3 tablespoons fresh parsley, chopped
4 tablespoons fresh cilantro, chopped
2 tablespoons honey
3 tablespoons sour cream
3 tablespoons canola oil
1 large tomato, diced
2 cups baby spinach, chopped
1/2 cup shredded cheddar cheese
8 flour tortillas, corn tortillas, or corn taco shells
Directions
Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.
Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.
In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.
Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.
Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.
Notes
I used a thyme flavored honey which added to the herby flavor of the dressing.
Make sure the jalapeno is actually spicy. This dish is better with a little kick!
DAVE’S MEXICAN VEGGIE TACO
This came from Dave (no last name) on all recipes, and begins, "One pan. Great spice. People will beg for the recipe. I swear by this and I'm not even a vegetarian. Substitute your favorite cheese for the queso fresco if desired.”
Prep Time: 20 minutes; Cook Time: 30 minutes; Time: 50 minutes; Makes: 8 servings; 334 cals.
Ingredients
Taco Filling:
1 tablespoon oil, or as needed
4 carrots, chopped
1 potato, chopped
2 leeks, chopped (optional)
1 onion, chopped
1 sweet potato, shredded
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 pinch cayenne pepper salt and ground black pepper to taste
Tacos:
16 (6 inch) corn tortillas
1 avocados - peeled, pitted, and mashed
1/2 cup crumbled queso fresco
1/2 cup salsa
1/4 cup finely chopped fresh cilantro
1/2 teaspoon lime juice, or to taste
Directions
Heat oil in a skillet over medium heat; cook and stir carrots until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
Mix shredded sweet potato, black beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper into carrot-potato mixture; cook and stir until sweet potato is tender, about 10 minutes. Remove skillet from heat and transfer sweet potato mixture to a bowl, scraping skillet clean with a rubber spatula.
Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.
Cook's Note:
I always use whatever vegetables I have that go well together. The main ingredients are shredded sweet potato for texture and the cumin. Once I discovered its use in Mexican seasoning, I never bought taco seasoning with preservatives again.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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