Monday Recipes

It's Monday, time to get the work week started. To that end, here are six vegetarian recipes to help you through the day, including Easy Chickpea Curry and Mexican Pasta. Enjoy!

BEANS BOURGUIGNON

This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan recipe is a wonderful alternative to classic beef bourguignon (and is fast, too). Dried porcinis are soaked to create a flavorful, earthy broth. Next, meaty mushrooms are browned to perfection, then added to a rich wine sauce along with carrots and the star of the show, cannellini beans, which soak up all the flavors as they simmer and naturally thicken the sauce so you can skip the usual flour. Served over herbed pasta, this dish is ideal for chilly nights when you crave a satisfying and cozy stick-to-your-ribs stew."

Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beans-bourguignon-13447307.

Ingredients

1 ounce dried porcini mushrooms

1-1/2 cups boiling water

1/4 cup plus 1 tablespoon olive oil

1 pound cremini mushrooms, quartered

Kosher salt and freshly ground black pepper

3 small carrots (about 5 ounces), sliced 1/8 inch thick

1 medium onion (about 10 ounces), chopped

2 tablespoons tomato paste

2 tablespoons fresh thyme leaves, chopped

1 teaspoon fresh oregano leaves, chopped

2 cloves garlic, thinly sliced

1-1/2 cups vegan dry red wine, such as cabernet sauvignon

8 ounces frozen pearl onions (about 2 cups)

Two 15-ounce cans cannellini beans, drained and rinsed

1 cup fresh flat-leaf parsley leaves, finely chopped, plus more for garnish, optional

12 ounces cavatappi pasta

Directions

Place the porcini mushrooms in a medium heat-safe bowl. Pour the boiling water over top and let the porcini soak until the liquid is a very dark brown, about 20 minutes. Strain the liquid into a small liquid measuring cup (you should have about 3/4 cup), then chop the porcini and set aside.

Meanwhile, heat 2 tablespoons of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the cremini mushrooms, 1 teaspoon salt and a generous amount of black pepper and stir so the cremini are in an even layer. Let the cremini cook, untouched, until starting to caramelize, about 3 minutes. Stir the cremini a few times and then continue to cook, untouched, until golden brown, about 3 minutes more. Transfer to a medium bowl with a slotted spoon and return the pot to the burner.

Add another 2 tablespoons of the olive oil to the pot along with the carrots, onion, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Stir in the tomato paste, thyme, oregano, garlic and reserved porcini and cook, stirring frequently, until the tomato paste is toasted and turns a deep maroon color, 2 to 3 minutes.

Stir in the wine, bring to a simmer and cook until reduced by half, 3 to 4 minutes. Fold in the pearl onions, cannellini, cremini, reserved porcini water, 1 teaspoon salt and a few grinds of black pepper and bring to a simmer. Cook, stirring occasionally, until the sauce is thick enough to coat the back of the spoon and the mushrooms are very soft, 8 to 10 minutes. Fold in 1/2 cup of the parsley.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain the pasta and add it back to the pot. Stir in the remaining 1 tablespoon olive oil and 1/2 cup parsley, 1 teaspoon salt and a few grinds of black pepper. Serve the beans bourguignon on top of the herbed pasta and garnish with more parsley if desired.

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.

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.

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.

LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS

This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible."

Total Time: 20 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1021068-lemony-orzo-with-asparagus-and-garlic-bread-crumbs. 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

Salt and black pepper

1 cup orzo

1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)

5 tablespoons extra-virgin olive oil

1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)

1/2 cup panko or homemade bread crumbs

1 small garlic clove, finely grated

1/4 cup finely grated Parmesan, plus more for serving

1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large

Preparation

Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.

While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.

In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.

Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

EASY CHICKPEA CURRY

This is from Shayma Saadat at Simply Recipes. For this recipe, Shayma wrote, "Every week, this chickpea and spinach curry takes center stage in our kitchen. As someone of Pakistani heritage, I’ve added my own twist to the classic South Asian chana masala to make it practical for weeknights. It’s quick, easy, and packed with both protein and vegetables—ideal for feeding my husband and son without juggling multiple dishes.

"The beauty of this chickpea curry lies in its simplicity and adaptability; it is perfect for a busy weeknight. It’s packed with such lovely flavors (ginger! garlic! turmeric!) and the coconut milk gives it creamy depth. Plus, it requires just one pot, making cleanup a breeze."

Makes 4 servings

To view this online, and to be able to read the rest of what Shayma wrote, go to https://www.simplyrecipes.com/easy-chickpea-curry-recipe-8788223.

Ingredients

1/4 cup vegetable oil

2 teaspoons grated garlic (approximately 3 to 4 garlic cloves)

2 teaspoons grated ginger (from an approximately 1-inch peeled piece of ginger)

1/2 teaspoon ground cayenne

1/2 teaspoon ground turmeric

1 (15-ounce) can tomato sauce

2 (15-ounce) cans chickpeas, drained and rinsed

1 (15-ounce) can full-fat coconut milk

1/2 teaspoon kosher salt, or to taste

2 packed cups baby spinach (about 5 ounces)

Directions

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the grated garlic and ginger; be cautious, as the mixture will sputter. Stir constantly and cook until fragrant, about 1 minute, lowering the heat slightly if needed.

Add the cayenne and turmeric and stir for 30 seconds. Slowly pour in the tomato sauce (covering the pot briefly to minimize splatters). Add the chickpeas to the pot, then stir in the coconut milk. Season with salt and lower the heat to bring the mixture to a gentle simmer. Cover with a lid and cook until the flavors meld and the sauce thickens slightly, 10 to 12 minutes.

Taste, adding more salt if needed. Add the fresh spinach, turn off the heat, and cover with the lid. After the spinach has wilted in a few minutes, stir it into the curry. Serve warm with rice, naan, or sourdough.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. If the curry thickens in the fridge, add a splash of water or coconut milk while reheating to loosen it up.