Friday Recipes

It's finally Friday. Yay! Here are six vegetarian recipes to help you through the weekend, including Broccoli Noodles and Cheese Casserole and Vegetarian Enchiladas. Enjoy!

BLACK BEAN AND CORN QUESADILLAS

This was submitted by EFasse to allrecipes. The recipe begins, "These black bean quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over them every time! Delicious with salsa and sour cream."

Prep Time: 10 mins; Cook Time: 30 mins; Total Time: 40 mins; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/104850/black-bean-and-corn-quesadillas/.

Ingredients

2 teaspoons olive oil

3 tablespoons finely chopped onion

1 (15.5 ounce) can black beans, drained and rinsed

1 (10 ounce) can whole kernel corn, drained

1/4 cup salsa

1 tablespoon brown sugar

1/4 teaspoon red pepper flakes

2 tablespoons butter, or as needed

8 (8 inch) flour tortillas

1-1/2 cups shredded Monterey Jack cheese

Directions

Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.

Melt about 1-1/2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with 1/4 of the Monterey Jack cheese, then top with ¼ of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.

Cook’s Note

This is a very versatile recipe. Feel free to play around and add chicken or veggies if you desire.

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.

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.

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.

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.

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

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.

CHILE RELLENO CASSEROLE

This yumminess is from Christine Gallary at TheKitchn. This recipe begins, "Chile relleno casserole is made up of layers of poblano peppers, Monterey Jack cheese, and cooked chorizo sausage baked in a batter of egg, flour, and milk. Instead of stuffing individual peppers, the poblanos are cut open and layered into the baking dish, guaranteeing each bite has everything in it. Some chile relleno casseroles include a tomato sauce. But for crispier edges reminiscent of the fried chile relleno batter, I skip it and serve the casserole with tomato salsa or hot sauce instead."

Prep Time: 30 to 40 minutes; Cook Time: 50 minutes to 1 hour; Serves: 6 to 8

To view this online, go to https://www.thekitchn.com/chile-relleno-casserole-recipe-23392104.

Ingredients

8 medium poblano peppers (about 2 pounds total)

Cooking spray

12 ounces to 1 pound uncooked Mexican or soy chorizo

1 tablespoon vegetable oil (optional)

12 ounces Monterey Jack cheese (about 3 cups pre-shredded)

8 large eggs

1 cup whole or 2% milk

2/3 cup all-purpose flour

1-1/2 teaspoons kosher salt

1 teaspoon baking powder

Hot sauce or blended tomato salsa, for serving (optional)

Instructions

Heat the broiler to high and arrange a rack in the upper third of the oven. Line a rimmed baking sheet with aluminum foil.

Trim the stems from 8 medium poblano peppers and halve lengthwise. Remove the core, ribs, and seeds. Place the peppers skin-side up on the baking sheet in a single layer (they can be touching) and press down on them as needed so they sit fairly flat. If they don’t all fit on the baking sheet, broil in 2 batches.

Broil until the skin on the peppers is almost completely blackened and blistered, 5 to 12 minutes. Rotate the baking sheet as needed so they evenly blacken. Meanwhile, heat a large nonstick frying pan over medium heat. Remove the casings from 12 ounces to 1 pound uncooked Mexican chorizo and add to the pan. Cook, breaking up the meat into smaller pieces, until browned and cooked through (add 1 tablespoon vegetable oil to the pan if it is dry), 5 to 7 minutes. Remove the pan from the heat.

When the peppers are ready, transfer to a large heatproof bowl and cover with the aluminum foil on the baking sheet. Let sit for at least 10 minutes to steam.

Meanwhile, reduce the oven temperature to 375ºF. Coat a 9x13-inch baking dish with cooking spray. Shred 12 ounces Monterey Jack cheese on the large holes of a box grater (about 4 cups, or use 3 cups pre-shredded). Place 8 large eggs, 1 cup whole or 2% milk, 2/3 cup all-purpose flour, 1 1/2 teaspoons kosher salt, and 1 teaspoon baking powder in a blender and blend on high speed until smooth, scraping down the sides of the blender halfway through, 45 to 60 seconds total.

Peel off and discard the skin from the peppers, using a paper towel to rub off any skin that doesn’t come off easily (do the best you can, it doesn’t all have to come off); it’s okay if the peppers tear.

Pour enough of the egg mixture into the baking dish to just cover the bottom. Arrange half of the peppers in an even layer over the egg mixture. Using a slotted spoon, transfer the chorizo over the peppers in an even layer. Sprinkle with half of the cheese. Arrange the remaining peppers evenly over the cheese. Pour the remaining egg mixture evenly over the peppers, then sprinkle with the remaining cheese.

Bake on the upper third rack until puffed, the center is set, and the edges are golden brown, 35 to 40 minutes. Let cool for 5 minutes before serving with salsa or hot sauce if desired.

Recipe Notes

Poblano substitute: 4 (10-ounce) cans fire-roasted whole green chiles can be substituted for the poblanos. Drain, and gently tear open any whole chiles so they sit flat. Pat dry with paper towels before assembling in the casserole (no need to broil first).

Make ahead: The peppers can be broiled and peeled and the chorizo cooked up to 1 day ahead; refrigerate in separate airtight containers. Alternatively, the casserole can be assembled without the top layer of cheese, covered, and refrigerated overnight. When ready to bake, let the casserole sit at room temperature while the oven heats. Uncover and sprinkle with the cheese right before baking, and add 5 minutes to the bake time.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. The baked casserole can also be cooled, wrapped tightly in aluminum foil, and frozen for up to 2 months. Thaw overnight in the refrigerator before reheating, covered, in a 325ºF oven until warmed through.

Thursday Recipes

Here are six yummy recipes to help you through the day, including Meatless Meatballs in Marinara Sauce and Pumpkin Soup. Enjoy!

SOUTHERN MACARONI AND CHEESE

This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”

Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.

You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

MEATLESS MEATBALLS IN MARINARA SAUCE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “These ‘meatballs’ use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there’s no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.”

Yield: 4 to 6 servings; Time: 45 minutes, plus chilling

This was featured in “The Meat-Lover’s Guide to Eating Less Meat”, and can be viewed online at https://cooking.nytimes.com/recipes/1020740-meatless-meatballs-in-marinara-sauce.

Ingredients

1/2 cup panko bread crumbs

1/4 cup minced onion

1/4 cup chopped parsley leaves and tender stems

3 garlic cloves, grated or minced

1 tablespoon tamari or soy sauce

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

Pinch of red-pepper flakes (optional)

1-1/2 pounds plant-based vegan ground beef (such as Beyond Meat)

Extra-virgin olive oil, for drizzling

3 cups marinara sauce, homemade or store-bought

Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish

Preparation

In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It’s easiest to form the meatballs when the mixture is very cold.)

Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.

Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.

PASTA SALAD

This comes from the infamous long-since-forgotten emailing list, though I suspect it's a diabetic recipe, as it has the nutritional info. Yield: 6 servings (6 cups total)

Ingredients

3 cups cooked tricolor spiral pasta (1-1/2 cups dry), or 3 cups other cooked pasta

1 large ripe tomato, cored, seeded, and chopped

1 medium green bell pepper, cored, seeded, and chopped

1 cup (4 ounces) shredded reduced-fat Cheddar cheese

1/2 cup black olives, drained and sliced

1/2 cup prepared fat-free Italian or Parmesan-pepper dressing

Directions

Combine all the ingredients; toss to mix. Chill to blend the flavors. (This salad is even better the second day.)

Nutritional Information Per Serving (1 cup): Calories: 165, Fat: 4 g, Cholesterol: 10 mg, Sodium: 355 mg, Carbohydrate: 22 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 9 g

Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Fat

ZUCCHINI CASSEROLE

This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.

"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).

"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."

Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8

To view this online, click here.

Ingredients

1 tablespoon olive oil

1/3 cup onion (chopped, about 1/2 of a medium onion)

3 cloves garlic (chopped)

3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)

1 teaspoon Italian herbs (or oregano)

Salt and pepper

1 pound zucchini (approximately 2 medium)

1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)

Preparation

Heat oven to 400 F.

Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.

Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.

Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.

Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.

Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.

Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.

Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.

Ingredient Substitutions and Cooking Tips

If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.

MAPLE & BROWN SUGAR OATMEAL WITH ORANGE, CRANBERRIES & ALMONDS

I somehow ended up on the Kroger emailing list, which is a little strange, considering that 1) there isn't a Kroger anywhere near me, and 2) I don't recall signing up for their emails. No matter…I did visit a Kroger once while visiting family in Knoxville, and will say that while it looks like there are maybe two Krogers in Florida, I wouldn't object to them spreading out, say, to Florida's west coast. (Hey, Kroger people, are you listening?)

For the record, I'd also love to see Wegmans here, too. While I've shopped at Publix for years, it'd be nice to have some competition from the aforementioned two grocery stores. I'll leave it at that…

Anywho, this recipe was in the Kroger emailing list and looked absolutely yummy. While I'm not a fan of instant oatmeal, and plan to use this recipe to come up with something similar using quick cook oats, I'll post it here as it does look good. (Keep in mind that when I tweak it, I'll post the new one, okay?)

Serves: 1; Prep time: 5 minutes; Total time: 5 minutes; Difficulty: Easy

To view this online, click here.

Ingredients

1 package Quaker® Maple & Brown Sugar Instant Oatmeal, prepared according to package directions

1/4 orange, peeled and diced

1 tablespoon dried cranberries

1 tablespoon sliced almonds

1 tablespoon orange zest, grated

Directions

Top oatmeal with orange, dried cranberries and sliced almonds. Garnish with orange zest.

PUMPKIN SOUP

Recipe Yield: Makes 8 servings.

Source: AICR

Recipe and image appear courtesy of American Institute for Cancer Research.

View this online at https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup-2.

Ingredients

4 cups low-sodium vegetable broth, divided

4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)

1 cup finely chopped onion

1 clove garlic

1 tsp. fresh thyme, chopped

Salt and freshly ground pepper to taste

2 Tbsp. light whipping cream (optional)

1 tsp. fresh parsley, chopped

Nutmeg (optional)

Directions

In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.

Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)

Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.

Nutritional Information Per Serving: Calories: 71; Fat: 1 g; Saturated Fat: 1 g; Sodium: 284 mg; Protein: 3 g; Carbohydrates: 16 g

Chili

If you love Chili, today's post is sure to please. Check out the Slow-Cooker Three-Bean Chili, the Vegetarian Chili, and the rest of today's offerings. Enjoy!

BUSY DAY CHILI

This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."

The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.

"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."

Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4

To view this online, click here.

Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.

Ingredients

2 Tbsp. olive oil

1 12-ounce package vegetarian crumbles

1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)

1 medium (6-oz.) poblano chile, chopped (1 cup)

1 (16-oz.) can dark kidney beans, drained and rinsed

1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)

1 (8-oz.) can tomato sauce

1 cup chicken stock

1 (1.25-oz.) envelope chili seasoning mix

Sour cream, shredded Cheddar cheese, and tortilla strips (optional)

Directions

Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.

Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.

Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.

Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.

Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.

VEGETARIAN SKILLET CHILI

This yumminess is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream."

Total Time: 30 minutes; Yield: 4 servings

This was featured in "5 Easy Meals for the Distracted Cook," and can be viewed online at https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili. 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.

Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."

Ingredients

For the Pickled Onions

1 lime

1 red onion or shallot, thinly sliced

Large pinch of kosher salt

Small pinch of granulated sugar

For the Chili

Olive or grapeseed oil

1 large onion, chopped

3 garlic cloves, or to taste, minced

1 teaspoon chile powder, plus more to taste

1 teaspoon dried oregano, plus more to taste

2 (15-ounce) cans beans, drained

1 (15-ounce) can diced tomatoes with their juices

Kosher salt

Fresh cilantro, diced avocado and sour cream, for garnish (optional)

Preparation

Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.

Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.

Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

VEGETARIAN CHILI

This comes from Robin Miller at the Food Network.

Prep Time: 15 minutes; Cook Time: 6 hours; Total Time: 6 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/robin-miller/vegetarian-chili-recipe-1917088.

Ingredients

1 (28-ounce) can diced tomatoes

4 cups reduced-sodium vegetable broth

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

1 (15-ounce) can white (cannellini) beans, rinsed and drained

1 (15-ounce) can red kidney beans, rinsed and drained

1 cup frozen baby lima beans or regular lima beans

1 cup chopped onion

1 green bell pepper, seeded and chopped

2 cloves garlic, minced

1 tablespoon minced pickled jalapeno (from can or jar)

2 tablespoons chili powder

2 tablespoons dried Mexican oregano or regular oregano

2 teaspoons ground cumin

1 teaspoon ground coriander

1 to 2 teaspoons hot sauce

1/3 cup couscous

1/2 cup shredded Monterey jack cheese

1/3 cup chopped fresh cilantro leaves

Salt and freshly ground black pepper

Directions

In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.

Just before serving, top each serving with shredded cheese and cilantro.

SLOW-COOKER THREE-BEAN CHILI

This is from Betty Crocker, and begins, "You won't miss the meat in a spicy chili brimming with three kinds of beans."

Prep Time: 10 minutes; Total Time: 10 hours 15 minutes; Servings: 8

To view this online, click here.

Note: The recipe originally called for “1 large vegetarian vegetable or chicken bouillon cube, crumbled.” However, since this is on a vegetarian blog, I’ve omitted the chicken bouillon cube.

Ingredients

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

1 can (15.5 ounces) garbanzo beans, rinsed and drained

1 can (15.5 ounces) kidney beans, rinsed and drained

1 cup dried lentils (8 ounces), sorted and rinsed

1 large vegetarian vegetable bouillon cube, crumbled

1 envelope (1.25 ounces) chili seasoning mix

3 cups water

1 can (10 ounces) diced tomatoes and mild green chilies, undrained

1 can (15 ounces) tomato sauce

Instructions

Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.

Cover and cook on low heat setting 8 to 10 hours.

Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.

CHIPOTLE VEGGIE CHILI

This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”

Prep Time: 15 min; Total Time: 50 min; Servings: 8

To view this online, click here.

Ingredients

1 cup chopped onion

1 cup seeded and chopped red bell pepper

1 cup chopped carrots

2 cloves garlic, minced

1 tablespoon vegetable oil

2 teaspoons ground cumin

1 can (28 oz.) crushed tomatoes

2 cups water

1 can (15 oz.) kidney beans, rinsed and drained

3 tablespoons finely chopped chipotle peppers in adobo sauce

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™

2 cups coarsely chopped zucchini

1/2 cup frozen whole corn kernels

Keebler® Club® Cornbread Cracker Bites Homestyle

In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.

Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.

BLACK BEAN CHILI

This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."

Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.

Ingredients

1 tablespoon olive oil

6 roma (plum) tomatoes, diced

2 red bell pepper, seeded and chopped

1 onion, chopped

10 fresh mushrooms, quartered

1 cup fresh corn kernels

1 jalapeno pepper, seeded and minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 (15 ounce) cans black beans, drained and rinsed

1-1/2 cups chicken broth or vegetable broth

1 teaspoon salt

Directions

Gather all ingredients.

Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.

Stir in black beans, broth, and salt; bring to a boil.

Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.

Stir the bean mixture back into the soup. Serve hot by itself or over rice.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos...gasp!). Today's offerings include Black Bean Chili and Restaurant-Style Spinach Manicotti. Enjoy!

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.

PESTO PASTA SALAD WITH SUN DRIED TOMATOES

This is from Cara Harbstreet on Fruits & Veggies, a website I recently stumbled across. This salad can be served hot or cold, whichever strikes your fancy.

Prep Time: 5 minutes; Cook Time: 10 minutes; Servings: 8

To view this online, go to https://fruitsandveggies.org/recipes/pesto-pasta-salad-with-sun-dried-tomatoes/.

Ingredients

1 16 oz box cellentani, rotini, or bowtie pasta

1 cup pesto sauce

1 can chickpeas

1/2 cup sun-dried tomatoes chopped

1/2 cup shredded parmesan cheese

1 head broccoli florets

1 tbsp olive oil

Salt and pepper to taste

1/2 lemon (optional)

Directions

Heat the oven to 400 degrees F. Wash and dry the broccoli, then cut into small florets. Arrange in a single layer on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste. Roast 10 minutes on high heat or until the edges begin to brown and the broccoli is cooked to your preference.

While the oven is preheating, bring a large pot of water to a boil. Once boiling, add the pasta and cook until al dente, about 8-10 minutes depending on your pasta shape.

Meanwhile, chop the sun-dried tomatoes and drain and rinse the chickpeas. Set aside until ready to combine.

Once pasta is cooked, drain and add to a large mixing bowl. Remove the broccoli from the oven and allow to cool slightly. Add to the mixing bowl with the pesto sauce, sun-dried tomatoes, and chickpeas. If using lemon, squeeze over the top, being careful not to include the seeds. Gently fold together to combine all ingredients.

Top with parmesan cheese just before serving. Serve warm, or chill until ready to serve.

BLACK BEAN CHILI

This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."

Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.

Ingredients

1 tablespoon olive oil

6 roma (plum) tomatoes, diced

2 red bell pepper, seeded and chopped

1 onion, chopped

10 fresh mushrooms, quartered

1 cup fresh corn kernels

1 jalapeno pepper, seeded and minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 (15 ounce) cans black beans, drained and rinsed

1-1/2 cups chicken broth or vegetable broth

1 teaspoon salt

Directions

Gather all ingredients.

Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.

Stir in black beans, broth, and salt; bring to a boil.

Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.

Stir the bean mixture back into the soup. Serve hot by itself or over rice.

RESTAURANT-STYLE SPINACH MANICOTTI

This is from Everyday Diabetic Recipes, and begins, "Who says you need fancy restaurants for classic Italian dishes? Our Restaurant-Style Spinach Manicotti is a lighter version of your favorite baked pasta dish, so you can still enjoy this Italian dish, in moderation of course!"

Cook Time: 50 minutes; Serves: 7

To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.

Ingredients

1 (8-ounce) package manicotti shells (14 shells)

1 small onion, diced

2 garlic cloves, minced

1/4 pound fresh mushrooms, diced

1 (32-ounce) container fat-free ricotta cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 egg

1 (10-ounce) package frozen spinach, thawed and squeezed dry

1-1/2 teaspoon Italian seasoning

1/2 teaspoon black pepper

2 cups light spaghetti sauce

2 tablespoons freshly grated Parmesan cheese

Directions

Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.

Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.

Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.

Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.

Note

To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?

VEGETABLE PANCIT [VEGAN]

This is from Meatless Monday in a OneGreenPlanet enewsletter. It begins, "Pancit is a traditional Filipino dish made with rice noodles. While pancit dishes often feature meat, this vegetable version is a light and healthy take that’s a perfect fit for healthy eating resolutions."

This is Dairy Free and Serves 8

To view this online, go to https://www.onegreenplanet.org/recipe/vegetable-pancit-vegan/. The recipe also ends with, "This recipe comes to us from Christin, the Veggie Chick."

Ingredients

8 ounces rice noodles

3 teaspoons sesame oil, divided

1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture

1 white onion, peeled and diced

4 garlic cloves, minced

2 large carrots, grated (about 1 cup)

3-4 cups chopped green cabbage (about 1/2 head)

2 cups baby broccoli florets

2 tablespoons tamari or soy sauce

1 teaspoon fresh ginger (or 1/2 teaspoon dried ground ginger)

1 veggie bouillon cube

3/4 cup vegetable broth

1/2 teaspoon ground sea salt

Directions

Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Serves 8. Best served immediately. Stays fresh in the fridge for 1 day.

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.

Taco Tusday

It's Taco Tuesday. Here are six yummy vegetarian taco recipes to help you through the day, including Loaded Guacamole Vegetarian Tacos and Edamame Tacos with Peanut Sauce. Enjoy!

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

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.

LOADED GUACAMOLE VEGETARIAN TACOS

This is from Karen, the Soup Addict. Karen wrote, “Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.”

Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 28 minutes; Serves: 6 tacos.

This can be viewed online at http://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/.

Ingredients

for the guacamole

2 avocados, pit and skin removed, roughly chopped

1/2 of a lime

1/2 of a lemon

1/4 salt (plus extra as needed)

1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)

1/4 cup red bell pepper, diced

2 tablespoons diced poblano pepper

1 tablespoon diced red onion

1 tablespoon diced jalapeño pepper

2 teaspoons minced cilantro

1 clove garlic, minced

for the black beans

1 can black beans (15 ounces)

1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)

1/4 cup red bell pepper, diced

1/4 cup poblano peppers, diced

1/2 teaspoon ground cumin

for the tacos

6 small flour or soft corn tortillas

2 cups chopped iceberg or romaine lettuce

1 tablespoon minced cilantro

hot sauce, such as Cholula or Sriracha (optional)

lime and/or lemon wedges

Instructions

prepare the guacamole

Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)

prepare the black beans

Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).

assemble

If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.

Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.

EDAMAME TACOS WITH PEANUT SAUCE

This yummy recipe comes from Alissa, whose blog, Connoisseurus Veg, looks really fantastic.

Alissa wrote, “These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce,” adding, “Mexican-Thai-Japanese fusion at its finest.”

Serves 4; Prep Times: 5 min; Cook Time: 10 min; Total Time: 15.

To view this on Alissa’s blog, click here.

Ingredients

For Peanut Sauce

1/4 cup natural peanut butter

1 tbsp. soy sauce

1 tbsp. maple syrup or agave

1-2 tbsp. water

For the Edamame Tacos

1 tbsp. canola oil (or other neutral-flavored vegetable oil)

1 medium onion, diced

2 large garlic cloves, minced

2 cups cooked, shelled edamame

1 1/2 tbsp. lime juice

1/4 tsp. salt

3 tbsp. finely chopped fresh cilantro

2 scallions, chopped

about 2 cups baby spinach, arugula or spring mix

8 taco shells, preferably homemade

Instructions

Make the Peanut Sauce

Whisk all ingredients together in a small bowl, adding as much water as needed to achieve desired consistency.

Make the Edamame Tacos

Heat oil in medium skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.

Add garlic and edamame. Continue to sauté until edamame begin to brown in spots, about another 5 minutes.

Add lime juice and salt. Sauté another 30 seconds and remove from heat.

Add cilantro and scallions. Mix well.

Divide mixture among taco shells and top with greens and peanut sauce.

BLACK BEAN AND POBLANO TACOS

This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.

This was featured in “The Unstuffy Taco” and can be viewed online here.

Ingredients

1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible

1 small onion, halved

1 bay leaf

1 large sprig epazote (optional)

1 teaspoon salt

4 poblano chiles

Soft corn tortillas

1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded

1/2 pound queso fresco, available in Latino groceries

8 ounces crème fraîche or Mexican crema

Preparation

Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.

Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.

To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.

FALAFEL TACOS WITH SRIRACHA TAHINI SAUCE

I found this on a really cool vegetarian food blog called Oh My Veggies. It’s one that I really think you’ll enjoy!

This particular recipe is from Keepin’ It Kind, a blog by “animal lover, travel fanatic, and chickpea devotee” Kristy. This yummy recipe yields 6 tacos and can be viewed on Kristy’s site at http://keepinitkind.com/falafel-tacos-with-sriracha-tahini-sauce/.

Ingredients

for the falafel

1 1/2 cups cooked chickpeas or 1 15oz can of chickpeas, rinsed and drained

1/2 cup loosely packed fresh cilantro (or mixture of fresh parsley and cilantro)

1/4 red onion, chopped

2 – 3 cloves garlic

juice from 1/2 a lemon

1 1/2 teaspoons dried dill

1 1/2 teaspoons dried oregano

1 teaspoon smoked paprika

1 teaspoon cumin

several dashes of black pepper

salt to taste (I used about 3/4 tsp)

3 tablespoon chickpea flour

1 teaspoon nutritional yeast (optional, but adds a little extra oomph)

for the tacos

6 taco shells

1 – 2 cups lettuce

tomato slices

other taco fillings

for the sriracha tahini sauce

1/4 cup tahini sauce

1/4 cup water

1 – 2 tablespoon Sriracha

juice from 1 lemon

1 clove garlic, minced

1 teaspoon dried dill

Instructions

for the sriracha tahini sauce

Combine all ingredients in a food processor or if using an immersion blender, a small bowl. Blend the ingredients until smooth. Chill until ready to use.

for the tacos

Preheat the oven to 350. Line a baking sheet with parchment paper. Set aside.

Combine all falafel ingredients (chickpeas through nutritional yeast) in a food processor and process until you have a mostly smooth ball of “dough.”

Use a tablespoon to scoop the dough and use your hands to roll the scoop into a ball. Flatten it slightly and place on the prepared baking sheet. Repeat until there is no more dough left. You should have about 18-20 falafel.

Bake in the oven for about 20 minutes, flipping halfway through to ensure even cooking. Remove from oven. Stuff a little lettuce in each taco shell, then stuff about 3 patties into each taco shell. Top with tomato slices and any other taco fillings you would like to use (cucumber, avocado, bell pepper, etc.). Drizzle the taco with the Sriracha Tahini Sauce (recipe below) and serve warm. Enjoy!

GRILLED TOFU TACOS WITH WALLA WALLA SWEET ONION SLAW

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.

The recipe is actually called Grilled Tofu Tacos with Walla Walla Sweet Onion Slaw (And Optional Chicken), but I've left the chicken out, for obvious reasons. This recipe begins, “Smoky seasoned tofu, creamy avocado, and crunchy slaw make these super easy summer tacos shine.”

PREP: 2 HOURS 20 MINUTES COOK: 15 MINUTES TOTAL: 2 HOURS 35 MINUTES; YIELD: 10-12 TACOS.

This is from Kitchen Treaty and can be viewed online at http://www.kitchentreaty.com/grilled-tofu-tacos-with-walla-walla-sweet-onion-slaw-and-optional-chicken/

Ingredients

2 (14-ounce) blocks extra-firm tofu

For the marinade:

1/4 cup olive oil

1/4 cup lime juice

2 tablespoons cider vinegar

1 teaspoon cumin

1/4 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cloves garlic, minced

For the slaw:

1/2 medium cabbage, quartered and thinly sliced

1/2 medium Walla Walla Sweet onion, thinly sliced

1/4 cup lime juice

3 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Plus:

1 large avocado, sliced

10-12 tortillas (depending on how full you like to stuff your tacos)*

Directions:

Press tofu to drain. I place each block on a dinner plate on top of a layer of paper towels, then place more paper towels on top. Then I put 3-4 dinner plates on top and let it press down on the tofu for 20-30 minutes. Slice tofu into 6-7 1/2-inch pieces. Place in a zipper bag or container with airtight cover.

Make the marinade. Add all marinade ingredients to a small bowl and whisk until combined. Pour marinade over tofu. Place in refrigerator and marinate for 2 hours.

Heat grill to medium-high, about 425 degrees Fahrenheit. Cook tofu until browned and cooked through, 10-14 minutes. We only have one grill, so we always use the left side for my vegetarian stuff, and the right side for the meaty stuff. Remove tofu from grill and let cool enough to cut into taco-size pieces (I just cut the tofu pieces in half).

Place the tortillas on the grill and heat until slightly browned and heated through, about 1-2 minutes on each side. Keep on a plate covered by a damp dishtowel until ready to serve.

While the tofu and tortillas are cooking, make the slaw. In a large bowl, toss together all ingredients with salad tongs or your clean hands. Taste and add additional salt and pepper if desired.

To assemble tacos, grab a tortilla and lay one or two avocado slices on the bottom. Top with a coulple pieces of tofu, and top with slaw. Serve.

*GLUTEN-FREE OPTION

Use corn tortillas (or other gluten-free tortillas)

Monday Recipes

Hoe is it possible that today's the last Monday of August? This year has just flown by, so far.

Here are six yummy recipes to help you through the day, including Roasted Vegetable Chili with Cornbread Biscuits, BBQ Tempe Burgers, and Roast Veggie Pasta. Enjoy!

SOUTHERN MACARONI AND CHEESE

This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."

Yield: 8 to 10 servings; Time 45 minutes, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS

This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.

Ingredients

1 head cauliflower, cut into small florets

1 poblano chile pepper, seeded and diced

4 scallions, roughly chopped, plus more for topping

3 tablespoons vegetable oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

Kosher salt

3/4 cup cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon packed light brown sugar

4 tablespoons cold unsalted butter, cubed

2/3 cup cold buttermilk

2/3 cup shredded sharp cheddar cheese

1 15-ounce can black beans, undrained

1 8-ounce can tomato sauce

1 1/4 cups frozen fire-roasted corn, thawed

1 1/2 cups low-sodium vegetable broth

Directions

Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.

Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.

Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

MOUTHWATERING VEGAN SLOPPY JOES

This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.

To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.

Ingredients

Olive oil, for frying

4 scallions (spring onions), chopped into 1/4-inch slices

2 baby chiles, finely chopped

16-oz. vegan beef crumbles or 1 cup cooked lentils

2 tsp. tomato paste

1 onion, very finely chopped

2 Tbsp. sweet chili sauce

1 Tbsp. mustard

1/4 tsp. chili powder

Salt, to taste

2 tsp. dark brown sugar

1 Tbsp. ketchup

1 cup finely chopped fresh or canned tomatoes

2 tsp. apple cider vinegar

Instructions

Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.

Add the vegan beef crumbles and fry until browned.

Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.

Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!

ROAST VEGGIE PASTA

This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3

To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.

Ingredients

1/4 pound fresh asparagus

2 red bell pepper, sliced

1/4 pound crimini mushrooms, sliced

10 cloves roasted garlic, chopped

1/2 tomato, quartered

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

2 tablespoons olive oil

8 ounces dry fettuccini noodles

1/4 cup grated Parmesan cheese

2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

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. Toss with Parmesan cheese, tapenade and roasted vegetables.

GREEK-INSPIRED VEGGIE BURGERS

This is from WeightWwatchers, and begins, "Although you can use any frozen veggie burger you’d like, the flavors of Mediterranean chickpea burgers—made with spinach, tomatoes, and Greek spices—work particularly well here. We found that toasted or grilled English muffins make a great substitute for a hamburger bun; the craggy texture captures the tzatziki, a sauce made with yogurt, cucumber, and spices, perfectly without getting too soggy. It's pretty easy to find prepared tzatziki in markets, but you can make your own my mixing finely chopped or grated seeded and peeled cucumbers into plain yogurt and season with salt and pepper and a squeeze of lemon juice."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Serves: 1; Difficulty: Easy

To view this online, click here.

Ingredients

4 sprays cooking spray

1 serving frozen vegetarian burger(s)

1 English muffin, grilled or toasted

2 Tbsp Tzatziki

1/4 cup Roasted red peppers (packed in water), thinly sliced

1/4 cup Cucumbers, cut in ribbons with a peeler

Directions

Lightly coat grill pan with nonstick spray. Grill burger over medium heat, turning once, until cooked through, 5 to 7 minutes.

On English muffin, layer tzatziki, burger, red peppers, and cucumber.

BBQ TEMPEH BURGERS

This recipe is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. It begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”

Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings

Ingredients

2 tsp oil

1 cup onions, chopped

1 cup carrots, chopped

1/4 tsp salt

2 cloves garlic, chopped

1 cup cooked or canned pinto beans, rinsed and drained

1/4 cup wheat germ

juice of 1/2 lime

1 tbsp tomato paste

1 tbsp almond or peanut butter

1 tbsp maple syrup

1 tbsp soy sauce

1 tsp chili powder

1/4 tsp liquid smoke, optional

1 (8 oz) package tempeh, cubed

2 tbsp sesame seeds

4 hamburger buns

1/3 cup low-sugar barbecue sauce

1 cup roasted red peppers, sliced

2 cups cabbage, shredded

Directions

Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.

Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg

Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.

Friday Recipes

It's finally Friday. Yay! Here are six yummy vegetarian recipes to help you through the weekend, including Easy Vegan Tempeh Chili, Watermelon Sorbet, and Puff Puff. Enjoy!

VEGAN CHINESE KUNG PAO TOFU

This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Never had kung pao tofu before? Looking for something new to try for a vegetarian dinner tonight? Try this vegetarian Chinese dish!

“Although this traditional Chinese food dish is usually made with chicken, you can use tofu to create a very similar vegetarian and vegan version of traditional kung pao chicken using all the same Chinese ingredients and seasonings, including sesame oil, red pepper flakes, onion, lime and hot sauce. This vegetarian kung pao tofu recipe also calls for lots of healthy Chinese veggies including snow peas, bok choy, cabbage, and mushrooms.

“Serve this Szechuan-style Chinese kung pao tofu recipe over rice.

“Need this recipe to be gluten-free as well as vegan? Double-check that your is gluten-free, and use tamari in place of the soy sauce.”

Prep Time: 45 minutes; Cook Time: 15 minutes; Total Time: 60 minutes; Yield: about 3 servings.

View this online here.

Ingredients

3 tbsp vegetable broth

1 tbsp lime juice

2 tbsp soy sauce (or tamari to keep it gluten-free)

1 pound firm or extra firm tofu, cut into bite-sized cubes

1 tbsp sesame oil + 2 tbsp

1 onion, diced

1 red bell pepper, diced

1/4 tsp red pepper flakes

1/2 cup sliced mushrooms

1 tbsp fresh ginger, minced

1 small bok choy, chopped

1/4 cup vegetable broth

1/2 cup snow peas

1/2 small purple cabbage, sliced thin

1 tbsp fresh chopped parsley

1 tsp hot sauce

Salt and pepper to taste

Directions

Prepare your tofu. Like most vegetarian tofu recipes, this tofu recipe will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it.

Once your tofu is ready, combine the 3 tbsp vegetable broth, lime juice, soy sauce, 1 tbsp sesame oil and the tofu in a small bowl. Allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.

Pre-heat oven to 375 F. Grease a baking sheet or cover with foil and bake tofu for 15 minutes, turning once.

In a large skillet or wok over medium-high heat, saute the onion, bell pepper, red pepper flakes, mushrooms and ginger in 2 tbsp sesame oil for 3 to 5 minutes, stirring frequently. Add bok choy and vegetable broth and cook for 3 to 5 more minutes. Add cabbage and snow peas.

Reduce heat to low and add tofu and remaining ingredients, cooking just until combined and heated through. Serve over rice.

WATERMELON SORBET

This came from the infamous long-since-forgotten emailing list. Makes 8 servings.

The recipe began, “This fresh sorbet is the perfect dessert for a tropical meal.”

Ingredients

1/2 cup plus 4 cups seeded and pureed watermelon

1/2 cup sugar

2 tablespoons lime juice

1 teaspoon lime zest

Directions

In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.

EASY VEGAN TEMPEH CHILI

This is from OnTrackDiabetes, a site with some good information for diabetics and their families.

Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes

You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.

Ingredients

3 tablespoons olive oil

8 ounces tempeh

1 medium onion, chopped (about 1 cup)

1/2 red bell pepper, chopped (about 1 cup)

1/2 yellow bell pepper, chopped (about 1 cup)

1/2 orange bell pepper, chopped (about 1 cup)

1 stalk of celery, chopped

1 15-ounce can of organic pinto beans (undrained)

1 15-ounce can of organic kidney beans (drained)

2 15-ounce cans of fire-roasted diced tomatoes (undrained)

3/4 cup of water

3 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon cayenne (or to taste)

Directions

Heat olive oil in a large (6-quart) saucepan on medium heat.

Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.

Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.

Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.

Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.

Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium

MAPLE CORNBREAD MUFFINS

This recipe is also from the February 2010 issue of Vegetarian Times, page 52. It begins, “A slightly sweet cornbread helps tame the heat of spicy dishes such as chili.” Makes 12 muffins.

To view this online, go to http://www.vegetariantimes.com/recipe/maple-cornbread-muffins/

1/4 cup nonhydrogenated vegan margarine, melted

1 cup plain soymilk

2 Tbs. maple syrup

2 tsp. apple cider vinegar

1 cup stone-ground cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 Tbs. baking powder

1/4 tsp. salt

1 cup frozen corn kernels, thawed

Preheat oven to 375°F. Line 12-cup muffin pan with paper liners.

Whisk together soymilk, margarine, maple syrup, and vinegar in bowl. Whisk together cornmeal, flour, sugar, baking powder, and salt in separate bowl. Stir wet mixture into dry mixture. Fold in corn kernels.

Divide batter among prepared muffin cups, and bake 20 minutes, or until toothpick inserted into muffins comes out clean. Cool 10 minutes in pan, then unmold, and serve warm.

nutritional information Per Muffin: Calories: 148; Protein: 3 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 244 mg; Fiber: 2 g; Sugar: 7 g; Vegan

PUFF PUFF

This is from Yewande Komolafe in the The New York Times cooking email. Yewande wrote, “The genius of puff puff is in the simplicity of the dough: A nutmeg-spiked batter, a bit of patience for the yeast to rise and time to fry up the balls will result in the most delightful little puffs. If the batter seems wet, you are on the right track. The consistency should be similar to a yeasted pancake or waffle batter. Tossing the fried dough in spiced sugar is optional, but recommended: The added layer creates an irresistible crunch. Enjoy warm or at room temperature.”

Yield: 8 to 10 servings (about 32 puffs); Time: 30 minutes, plus rising

This was featured in “Yewande Komolafe’s 10 Essential Nigerian Recipes” and can be viewed online at https://cooking.nytimes.com/recipes/1020287-puff-puff.

Ingredients

For the Puff Puff:

1-1/2 cups warm water or whole milk (110 degrees)

4 teaspoons active dry yeast

2/3 cup granulated sugar

3 cups all-purpose flour

1 tablespoon kosher salt

1/2 teaspoon grated nutmeg

3 to 4 cups canola oil or other neutral oil, for frying

For the Spiced Sugar:

1/2 cup granulated sugar

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

Pinch of ground cloves

Preparation

In a small bowl, whisk together the warm water, yeast and 1 tablespoon sugar. Let sit until foamy, 8 to 10 minutes.

In a separate bowl, combine the flour, salt, nutmeg and the remaining sugar. Make a well in the center and pour in the yeast mixture once it’s foamy. Combine, stirring with a wooden spoon, to incorporate all the ingredients into a smooth batter. The batter should be wet and slightly loose, similar to a yeasted waffle batter.

Cover the bowl with a clean kitchen towel, and allow dough to double in size, about 40 minutes.

Meanwhile, prepare the spiced sugar: In a medium bowl, toss the sugar, nutmeg, allspice and cloves to combine; set aside.

Pour 1 inch of oil into a large, deep skillet. Line a baking sheet with a rack or paper towels to absorb excess oil.

Once the batter has doubled in size, heat the oil over medium-high to 350 degrees. Drop tablespoonfuls of batter into the hot oil, working in batches to avoid crowding the skillet. Fry the puff puff, turning frequently until golden brown all over and cooked through, 5 to 6 minutes per batch. (Be careful not to let the oil get too hot or the exteriors will become overly dark before the interiors are cooked through.) Move the puff puff to the rack or paper towels to drain and repeat the process until all the batter has been fried.

Toss the puff puff in the spiced sugar to coat while still warm. Enjoy warm or at room temperature.

MASALA BLACK-EYED PEAS

This is from Zainab Shah in The New York Times cooking enewsletter. For this recipe, Zainab wrote, "Tender, creamy, earthy black-eyed peas spruced up with ginger, garlic, chiles and hefty spices like Kashmiri red chile powder, cumin seeds and garam masala result in a comforting, piquant main. This dish is equally suitable for solo dining — the simple preparation results in versatile leftovers that can be had on toast, with eggs or cooked shredded meats — or for feeding a crowd. The cooking method is typical for beans and peas across South Asia, and the recipe works just as well with any cooked beans from chickpeas, kidney beans, peas or whatever cooked or canned variety may be handy." I'm hungry, just reading this!

Time: 25 minutes; Yield: 4 to 6 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024236-masala-black-eyed-peas. And while you're there, sign up for The New York Times cooking enewsletter (if you haven't already). Great stuff there.

Ingredients

3 tablespoons ghee or neutral oil

1 medium yellow or red onion, finely chopped

1-1/2 teaspoons ginger paste or freshly grated ginger

1-1/2 teaspoons garlic paste or freshly grated garlic

1 teaspoon cumin seeds

3/4 teaspoon Kashmiri or other mild red chile powder

1/4 teaspoon ground turmeric

3 Roma tomatoes, finely chopped or 1 (15-ounce) can crushed tomatoes

1 teaspoon fine sea salt

2 (15-ounce) cans black-eyed peas, drained

3 fresh green Thai or serrano chiles, chopped

2 tablespoons lemon juice (from about half a lemon)

1/2 teaspoon garam masala

2 tablespoons chopped cilantro (optional)

Cooked rice or roti, for serving

Preparation

Heat ghee in a medium-sized pot for 30 seconds on medium-low. Add onion, ginger and garlic, and cook on high heat, stirring frequently, until onions are transparent, 5 to 7 minutes.

Stir in cumin seeds, chile powder and turmeric. Add tomatoes and salt. Continue cooking, stirring occasionally, until the tomatoes break down and the oil separates, 5 to 7 minutes. (If you want your finished dish to be less saucy, cook the tomatoes a little longer.)

Stir in black-eyed peas and bring to a boil, then reduce heat to medium and simmer 5 minutes to allow the flavors to meld. Top with green chiles, lemon juice, garam masala and cilantro, if you like. Serve with rice or roti.

Pasta

If you love Pasta, today's post is sure to please. Check out the Primavera Pasta with Breadcrumb Topping, the Jamaican Rasta Pasta, and the rest of today's yumminess. Enjoy!

CREAMY TOMATO SPAGHETTI WITH PRESERVED LEMON

This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this yummines, Nargisse wrote, "Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream. Spaghetti is tossed with the sauce, which ends up subtly sweet and yet bright and tangy — a comforting weeknight twist on the always beloved tomato pasta."

Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1026820-creamy-tomato-spaghetti-with-preserved-lemon. 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

Fine sea salt and black pepper

3 tablespoons olive oil

1/2 medium yellow onion, finely chopped

2 garlic cloves, minced or crushed in a garlic press

5 tablespoons tomato paste

1/2 preserved lemon, seeded and minced (about 2 tablespoons), plus more to taste

2 teaspoons honey, plus more to taste

1 cup heavy cream

1 pound spaghetti (or other long pasta)

Finely grated Parmesan (optional), for garnish

Preparation

Place a large pot of water over high heat, add 1 teaspoon salt and bring to a boil.

Meanwhile, heat oil in a large pan or pot over medium-low. Add the onion, garlic, tomato paste, 1 tablespoon of the minced preserved lemon, the honey, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring frequently, until fragrant and the onion starts to soften, about 5 minutes.

Mix in the cream, taste the sauce and adjust the seasoning with more preserved lemon, honey and salt as necessary. Bring to a gentle simmer, then turn off the heat and cover with a lid to keep the sauce warm.

Cook the spaghetti in the boiling water until almost al dente according to the package instructions, 6 to 7 minutes. Reserve 1 cup of the cooking water, then drain pasta.

Over medium-low heat, add the spaghetti to the sauce along with 1/2 cup of the reserved cooking water, and toss to coat. Continue to toss until the spaghetti is al dente, adding more cooking water as needed to achieve a glossy sauce that clings to the pasta, 3 to 4 minutes.

Serve warm, topped with Parmesan if desired.

ONE-POT RATATOUILLE PASTA

This is from Vivian Chan-Tam in The New York Times cooking enewsletter. For this recipe, Vivian wrote, "This one-pot dish that’s ready in 30 minutes is a weeknight dinner must make. The pasta has all the beloved flavors and vegetables of the classic summer stew, ratatouille, but made faster and fresher. Cooking the eggplant, tomatoes, zucchini and bell pepper in stages allows the flavors to be drawn out more and for the textures to vary from bite to bite. Choosing a shorter pasta shape with ridges or curves will allow even more of the summery sauce to hold on to those noodles."

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025450-one-pot-ratatouille-pasta. 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

1/4 cup extra-virgin olive oil, plus more for drizzling

2 tablespoons tomato paste

1 teaspoon Italian seasoning

1 small globe eggplant, cut into 1-inch pieces (about 5 cups)

1 medium onion, coarsely chopped

3 medium plum tomatoes, cut into 1-inch pieces

3 cloves garlic, finely chopped

Salt and black pepper

1 pound short pasta, such as rotini

2 medium zucchini, cut into 1-inch pieces

1 medium orange bell pepper, cored and cut into 1-inch pieces

2 basil sprigs

Freshly grated Parmesan (optional)

Preparation

Pour 1/4 cup oil into a large, wide pot or Dutch oven over medium. Add the tomato paste and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes. (The oil will become a bright shade of orange.) Add the Italian seasoning and stir until combined.

To the pot, add the eggplant, onion, half the tomatoes, all the garlic and 1 teaspoon salt. Toss until vegetables are coated with the tomato-infused oil. The eggplant will absorb most if not all the oil. Add 3 cups water, the pasta and 1 teaspoon salt. Bring to a boil, reduce heat to medium, cover and cook the pasta for half the time listed for al dente on the package directions, 4 to 6 minutes.

Remove the lid and stir well to combine pasta with the sauce. Add the zucchini, peppers, remaining tomatoes and a few grinds of black pepper. Fold to combine, and reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, 2 to 3 minutes. Remove lid, and turn off heat. Taste and season with salt and pepper as desired. Serve in shallow bowls and top with torn basil leaves. Drizzle with olive oil and sprinkle with Parmesan, if using.

ONE-POT CREAMY BROCCOLI PASTA BAKE

This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).

"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."

Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8

To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.

Ingredients

1 pound broccoli

3 tablespoons olive oil, divided

2 teaspoons kosher salt, divided, plus more as needed

1 small yellow onion, diced (about 1 cup)

4 cloves garlic, thinly sliced

1/2 teaspoon ground mustard

1/2 teaspoon red pepper flakes (optional)

1 pound dried short, small pasta, such as elbow macaroni or small shells

2-1/4 cups water

2 cups whole milk

1 (12-ounce) can evaporated milk

8 ounces sharp cheddar cheese, shredded (about 2 cups)

Freshly ground black pepper

Instructions

Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.

Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.

Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.

Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.

Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.

Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.

Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.

Recipe Notes

Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.

You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.

JAMAICAN RASTA PASTA

This comes from Gabi Odebode at the Food Network. The recipe begins, "A trio of colorful bell peppers – red, yellow and green – adds a sweet twist to this creamy, vibrant pasta that’s popular in Jamaica and beyond. The noodle of choice for rasta pasta is penne, a cut that holds the sauce well and nestles along the sliced peppers, although the first iteration of the dish, credited to Chef Lorraine Washington of Negril, used linguine. The rich sauce in this version comes from half-and-half and mozzarella, while some recipes use a combination of Parmesan and cream. Habanero of Scotch bonnet pepper adds a nice kick while allspice lends earthy warmth. The mix of fresh vegetables, Caribbean spice and a rich cream sauce bursts with flavor and makes this quick and easy dish a crowd-pleaser."

Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jamaican-rasta-pasta-19512011.

Ingredients

Kosher salt

2 cups dried penne (about 8 ounces)

2 tablespoons plus 1/2 teaspoon vegetable oil or olive oil

1 small onion, sliced

2 cloves garlic, minced

1 cup sliced red bell pepper

1 cup sliced yellow bell pepper

1 cup sliced green bell pepper

2 scallions, sliced

1 habanero or Scotch bonnet pepper, diced, optional

1 teaspoon ground allspice

1 teaspoon fresh thyme

1 cup half-and-half

1/2 cup shredded whole-milk mozzarella

Directions

Bring 4 cups water to a boil in a medium pot and season generously with salt. Add the pasta to the pot, give it a stir and cook until al dente according to the package instructions. Drain the pasta, then rinse with cold water to stop the cooking. Add 1/2 teaspoon of the oil and stir to prevent the pasta from sticking.

Heat the remaining 2 tablespoons oil in a large pan over medium heat for about 1 minute. Add the onion and a pinch of salt and cook until the onion is slightly translucent, about 2 minutes. Add the garlic and cook for 30 seconds, then add the red, yellow and green bell peppers and cook until the peppers are slightly tender, about 2 minutes. Stir in the pasta, then the scallions and habanero pepper, if using; cook for another minute.

Reduce the heat to medium low, stir in the allspice and thyme and cook until the flavors bloom, about 2 minutes. Add the half-and-half and bring to a slow simmer. Add the mozzarella and continue to cook, stirring, until a creamy cheese sauce forms, about 2 minutes. Remove from the heat. Taste and add salt if needed.

TOFU AND SPINACH STUFFED SHELLS

This comes from the April/May 2015 issue of Vegetarian Times, page 40. It begins, “Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang.” Serves 6.

To view this online, click here.

Ingredients

6 oz. jumbo pasta shells

12 cloves garlic, peeled and thinly sliced

1/4 cup olive oil

1 16-oz. block firm tofu, drained, rinsed, and patted dry

2 Tbs. unpasteurized apple cider vinegar

2 tsp. lemon juice

2 tsp. white miso

5 oz. baby spinach leaves (6 cups)

1 24-oz. jar prepared pasta sauce

2 Tbs. chopped Kalamata olives, optional

2 Tbs. chopped green olives, optional

Directions

Preheat oven to 375°F.

Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.

Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.

Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.

Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.

Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving.

nutritional information Per 3 stuffed shells: Calories: 343; Protein: 13 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 562 mg; Fiber: 5 g; Sugar: 11 g; Vegan

PRIMAVERA PASTA WITH BREADCRUMB TOPPING

This is from the March 2006 issue of Vegetarian Times, page 78. It begins, "Hand-twisted noodles called pinci (also known as pici) are a Tuscan delicacy. Luckily for time-pressed cooks, curly pasta noodles work too." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/primavera-pasta-with-breadcrumb-topping/.

Ingredients

8 oz. fusilli or rotini pasta

3 Tbs. olive oil

1/2 lb. green beans, trimmed

1/2 large yellow onion, chopped

4 cloves garlic, chopped

1/2 tsp. crushed red pepper

3 medium-sized zucchini (about 1/2 lb. total), trimmed and julienned

2 large red bell peppers, julienned

1/4 cup finely chopped basil

1 tsp. chopped fresh oregano

1 cup plain dry breadcrumbs

Preparation

Cook pasta according to package directions.

Meanwhile, bring large pot of salted water to boil; add green beans, and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.

Heat 2 Tbs. oil in very large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil, and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.

Warm remaining 1 Tbs. oil in second skillet over medium heat. Add breadcrumbs, and sauté until golden, about 5 minutes.

Add drained pasta to vegetables, and toss to blend; sprinkle with breadcrumbs, cheese, and olive oil, and serve.