Since Thanksgiving is this Thursday (at least in the U.S.), here are six recipes to help you with the meal, including Holiday Seitan Roast and Pecan Pie. Enjoy!
SHEET-PAN SWEET POTATO, PECAN AND PUMPKIN PIE
This is from Jocelyn Delk Adams on the Today website. It begins, "This is a fun recipe that will please everyone, even the pickiest people, on holidays! You can have three different flavors of pie all in one, so everyone is satisfied.
"Swap option: You can use canned sweet potato and canned pumpkin. Also puff pastry is a fun sub for refrigerated pie dough."
Prep Time: 60 minutes; Cook Time: 60 minutes; Servings: 16
To view this online, go to https://www.today.com/recipes/sheet-pan-sweet-potato-pecan-pumpkin-pie-recipe-t200661.
Ingredients
Crust
2 boxes refrigerated rolled pie crust (4 crusts total)
1 egg plus 1 teaspoon water, whisked together
Pumpkin Pie Filling
1-1/2 cup pumpkin puree
1/4 cup evaporated milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 large egg, room temperature
Pecan Pie Filling
2/3 cup light brown sugar
1/2 cup light corn syrup
4 tablespoon unsalted butter, melted and cooled
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups pecans, roasted and roughly chopped
Sweet Potato Filling
2/3 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1/4 teaspoon vanilla extract
1 2/3 sweet potato, fully cooked and mashed
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup evaporated milk
Preparation
For the crusts:
Preheat the oven to 350 F.
Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15- by 21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust.
Chill until ready to use, at least 30 minutes.
For the pumpkin pie filling:
Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.
For the pecan pie filling:
Whisk together the brown sugar, corn syrup, butter, eggs, vanilla and salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.
For the sweet potato pie filling:
Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato, cinnamon, nutmeg and salt. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.
To assemble:
Remove the prepared baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).
Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up 1/3 of the pan. Next, scoop out the pumpkin pie filling on the opposite right side leaving just the center open then add the pecan filling to the center (because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing).
Finally, decorate the outside pie dough that is hanging over and brush the outside of the pie crust with your egg wash.
Bake until all pies are set and the crust is golden-brown and crisp, about 50-60 minutes.
Remove the pie from the oven and allow it to completely cool, about 1-1 1/2 hours. Tightly cover the top with nonstick aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.
Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!
HOLIDAY SEITAN ROAST
This is from Vegetarian Times, and begins, "Yes, you can carve a roast this Thanksgiving! Our seitan roast pairs well with all the tasty trimmings of the holiday–and makes great leftover sandwiches, too." Makes 8 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/holiday-seitan-roast/.
Ingredients
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. smoked paprika
1 recipe Homemade Seitan or 1 lb. seitan, divided into 2 pieces
2 Tbs. olive oil, divided
1 Tbs. unbleached all-purpose flour
1/4 cup red wine
1/4 cup tomato paste
1/2 cup low-sodium vegetable broth
2 tsp. tamari or soy sauce
1/2 tsp. chopped fresh thyme
1/4 tsp. chopped fresh rosemary
8 oz. baby carrots (1 1/4 cups)
3 stalks celery, chopped (1 cup)
1 large parsnip, chopped (4 oz.)
12 oz. small purple potatoes, halved
2 cups pearl onions, peeled and halved if large
Preparation
Preheat oven to 350°F.
Combine salt, pepper, and paprika in small bowl. Rub over seitan pieces.
Heat 1 Tbs. oil in large skillet over medium-high heat. Add seitan, and brown 6 minutes, turning to cook all sides. Remove seitan from pan, and set aside.
Add remaining 1 Tbs. oil to pan, sprinkle with flour, and reduce heat to medium. Cook 3 minutes, or until smooth roux forms. Add wine, then tomato paste, broth, tamari, thyme, and rosemary; cook 3 to 5 minutes, or until sauce begins to thicken.
Transfer seitan to roasting pan. Surround with carrots, celery, parsnip, potatoes, and onions. Pour sauce over top. Cover with foil, and roast 35 to 45 minutes. Remove foil, and roast 10 to 15 minutes more. Thinly slice seitan, and serve with vegetables and sauce.
HOMEMADE SEITAN
This is from Vegetarian Times, and begins, "Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We’ve added light seasonings to this recipe so that it will work in any dish, but feel free to play around with flavors and shapes. This tried-and-true favorite can be used in any recipe calling for seitan." Servings: 1
To view this online, go to https://www.vegetariantimes.com/recipes/homemade-seitan/.
Ingredients
2 cups vital wheat gluten
1/2 cup nutritional yeast
2 tsp. garlic powder
5 cups low-sodium vegetable broth, divided
2 Tbs. low-sodium soy sauce
1/2 small onion, diced
1 clove garlic, crushed
Preparation
Combine wheat gluten, yeast, and garlic powder in large bowl. Stir in 1 cup broth and soy sauce until dough forms, adding more broth if necessary. Knead dough in bowl with spoon 3 minutes, or until elastic. Shape into 2 loaves.
Place loaves in large saucepan, and add remaining 4 cups broth, onion, garlic, and enough water to cover seitan. Cover, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until seitan is firm. Remove from heat, and cool in broth.
VERY MERRY CRAN-APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, "Casual pies with fold-up edges say bring on the flavor and who needs a pie pan or fancy pie edges?!"
Ingredients
1/3 cup shortening
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
2/3 cup packed brown sugar
1/3 cup Gold Medal® all-purpose flour
3 cups thinly sliced cooking apples
2 cups fresh or frozen (thawed) cranberries
1 tablespoon margarine or butter
Directions
In medium bowl, cut shortening into 1 cup flour and the salt, using pastry blender or crisscrossing 2 knives, until crumbly. Sprinkle with cold water, 1 tablespoon at a time, and toss with fork until dough forms. Shape dough into a ball. Wrap in plastic wrap and refrigerate 15 minutes.
Heat oven to 425ºF. Shape dough into flattened round on floured surface. Roll dough into 13-inch circle. Place on ungreased large cookie sheet.
Mix brown sugar, 1/3 cup flour, the apples and cranberries. Mound mixture on center of dough up to 3 inches of edge. Dot with margarine. Fold edge of dough over apples.
Bake pie 20 minutes. Cover center with 5-inch square of foil to prevent overbrowning. Bake 10 to 15 minutes longer or until crust is light golden brown.
PECAN PIE
This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.
Ingredients
Crust
1 1/2 cups unbleached all-purpose flour
6 Tbs. vegan margarine, such as Earth Balance, melted
1 1/2 Tbs. unrefined sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
Filling
1 cup plain unsweetened soymilk
1 cup coconut milk
1 1/2 cups brown rice syrup
3/4 cup maple syrup
1 pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans
Directions
To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.
To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.
Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.
CINNAMON ICE CREAM
This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12
Ingredients
1 whole vanilla bean
1 cup plain unsweetened soymilk
1 cup soy creamer
1/2 cup safflower oil
1 cup coconut milk
1 tsp. ground cinnamon
Directions
Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.
Monday, November 24, 2025
Friday, November 21, 2025
More Thanksgiving Recipes
Since it's the last Friday before Thanksgiving here in the U.S., I'm posting six More Thanksgiving Recipes for your holiday table. As usual, they're all meat-free. (Yes, it is possible to have a vegetarian Thanksgiving!) Today's offerings include Chestnut-and-Apple Stuffing and Winter Squash Pot Pie with Swiss Chard and Chickpeas. Enjoy!
ULTIMATE STUFFED ACORN SQUASH
This comes from Vegetarian Times (November 2013, page 53), and begins, "The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans." Makes 8 servings. Great for holiday meals
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-stuffed-acorn-squash/.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
RICH VEGETABLE BROTH
This comes from Vegetarian Times (November 2013, page 49), and begins, "A flavorful broth is the foundation for delicious gravy. Browning only the onions adds enough color and “caramel” richness to support, but not overwhelm, other ingredients. The finished broth is left unsalted, which ensures that the gravy can be reduced as needed without becoming too salty. Make the broth days ahead and chill, or weeks ahead and freeze." Web site says makes 4 servings; magazine said makes 4 cups.
To view this online, go to https://www.vegetariantimes.com/recipes/rich-vegetable-broth/.
Note: A good article for making vegetarian gravy (with tips and more gravy recipes) can be found at "How to Make Foolproof Vegetarian Gravy", on the Vegetarian Times web site. (Now, if only they'd bring back the magazine, in all its glory.)
Ingredients
2 Tbs. safflower oil
2 medium onions, peeled, halved, and cut into 1/4-inch-thick slices
1 pinch salt
4 canned Italian-style tomatoes packed in juice, excess liquids shaken off
3 large shallots (8 oz.), peeled and quartered lengthwise
3 celery stalks (no leaves), sliced crosswise into 1/2-inch-wide strips (2 cups)
2 1-inch pieces dried porcini mushrooms
1/2 cup diced carrot
4 whole allspice berries, coarsely crushed
1 1/2 Tbs. chopped fresh thyme
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh Italian parsley
Preparation
Heat oil in 5-qt. pot or saucepan over medium heat. Add onions and salt. Sauté 18 minutes, or until onions are deep golden brown, stirring occasionally.
Add 2 qt. cold water, tomatoes, shallots, celery, dried porcini, carrot, allspice, thyme, and pepper. Increase heat, and bring to boil. Reduce heat to medium-low, and simmer 1 hour. Add parsley, and cook 5 minutes more.
Strain broth into large measuring cup. Press on solids in strainer to yield 4 cups broth. Or return broth to same pot, and cook until reduced to 4 cups. Refrigerate uncovered until cold, then cover. Keep refrigerated or freeze.
CARAMELIZED SHALLOT GRAVY
This comes from Vegetarian Times (November 2013, page 50), and begins, "The sweet, subtle flavor of shallots makes them great for flavoring sauces and gravies." Makes 2 cups
View this online at https://www.vegetariantimes.com/recipes/caramelized-shallot-gravy/.
Ingredients
2 Tbs. olive oil
1 lb. large shallots, peeled and cut into 1/8- to 1/4-inch-thick rounds (4 cups)
1 small Turkish bay leaf
1 pinch salt
1 tsp. chopped fresh thyme
2 Tbs. all-purpose flour
2 cups Rich Vegetable Broth or low-sodium vegetable broth
1/2 cup extra-dry French or Italian vermouth
1 tsp. dark brown sugar
1/2 tsp. Dijon mustard
1/4 tsp. white wine vinegar
Preparation
Heat oil in large nonstick skillet over medium heat. Add shallots, bay leaf, and salt. Sauté 20 minutes, or until shallots are deep brown, stirring often.
Mix in thyme; stir 30 seconds. Mix in flour. Stir 2 minutes, or until flour is completely absorbed and beginning to color. Add Rich Vegetable Broth and vermouth. Bring to a boil over medium heat, stirring constantly. Stir in brown sugar and mustard. Simmer 5 minutes, or until gravy is thickened enough to coat spoon, stirring often. Mix in vinegar, and season with salt and pepper, if desired.
WINTER SQUASH POT PIE WITH SWISS CHARD AND CHICKPEAS
This comes from Vegetarian Times (November 2013, page 55), and begins, "The edible skin of delicata or red kuri squash adds color and texture to this rustic pot pie." Makes 12 servings
View this online at https://www.vegetariantimes.com/recipes/winter-squash-pot-pie-with-swiss-chard-and-chickpeas/.
Ingredients
4 cups low-sodium vegetable broth (1 qt.)
1 delicata or 1/2 red kuri squash, unpeeled, seeded, quartered, and cut into 1/2-inch-thick crescents (2 cups)
1 lb. Yukon gold or fingerling potatoes, unpeeled, cut into 1-inch chunks
1 12-oz. bunch red Swiss chard, stems sliced, leaves coarsely chopped, divided
1 Tbs. fresh thyme leaves
1 tsp. salt
1 1/2 cups fresh or frozen organic corn kernels
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
1/4 cup olive oil
2 large onions, quartered and thinly sliced (4 cups)
1/3 cup all-purpose flour
4 cloves garlic, minced (4 tsp.)
1 cup plain almond milk, rice milk, or soymilk
1 sheet frozen puff pastry (1/2 17.3-oz. pkg.), such as Pepperidge Farms, thawed
Preparation
Bring broth, 3 cups water, squash, potatoes, Swiss chard stems, thyme, and salt to a boil in stockpot. Cover, reduce heat to medium, and cook 5 minutes. Add Swiss chard leaves and corn, and cook 3 minutes more. Drain vegetables, and reserve broth. Measure broth, and add enough water to make 6 cups liquid. Transfer vegetables to large bowl, and stir in chickpeas.
Wipe out stockpot, add oil, and heat over medium-high heat. Add onions, and sauté 7 to 10 minutes, or until beginning to brown. Sprinkle with flour and garlic, and cook 1 minute. Add reserved 6 cups broth liquid, and cook 5 to 7 minutes, or until sauce thickens, stirring constantly. Stir in almond milk. Stir sauce into vegetable mixture, and season with salt and pepper, if desired. Cool. (If making ahead, transfer filling to bowl, cover, and refrigerate up to 2 days.)
To assemble pot pie: Preheat oven to 375°F. Pour filling into deep 13- x 9-inch baking dish.
Gently roll out puff pastry sheet to size of baking dish on lightly floured work surface. Transfer to baking sheet lined with parchment paper, and chill 30 minutes.
Place chilled puff pastry sheet over filling on top of baking dish, and press around edges to seal. Use tip of sharp paring knife to score 4 rows of diagonal incisions into puff pastry (without cutting completely through), alternating directions with each row.
Bake 30 minutes, or until top crust is golden brown. Cool 10 minutes before serving.
CHESTNUT-AND-APPLE STUFFING
This was in the November/December 2007 issue of Vegetarian Times, page 86. It begins, "You can assemble the ingredients for this holiday stuffing up to two days ahead to save time (and stress!) on the big day. Look for peeled and roasted chestnuts in glass jars and foil packets." Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chestnut-and-apple-stuffing/.
Ingredients
10 slices whole-wheat bread, cubed
10 slices hearty white bread, cubed
1 14-oz. tube soy "sausage" crumbled
1 Tbs. olive oil
1 large white onion, chopped (1 1/2 cups)
5 ribs celery, sliced (1 1/2 cups)
4 cloves garlic, minced (1 Tbs.)
2 tart apples, peeled and diced
1 cup peeled and ready-to-eat roasted chestnuts, halved
1/4 cup chopped fresh sage
1 1/2 cups no-chicken broth
Preparation
Preheat oven to 325°F. Spread bread cubes in roasting pan, and bake 10 to 15 minutes, or until toasted.
Coat nonstick skillet with cooking spray and heat over medium-high heat. Add soy sausage, and cook 5 minutes, or until browned. Toss sausage with bread cubes in bowl.
Heat oil in same skillet over medium heat. Add onion, celery, and garlic, and sauté 1 minute. Reduce heat to low, cover, and cook 7 minutes more. Stir in apples, chestnuts, and sage. Cover, and cook 5 minutes, or until apples are crisp-tender. Add to bread mixture. Stuffing can be prepared up to this point, sealed in a food storage bag, and refrigerated up to 2 days.
Increase oven heat to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Toss stuffing mixture with broth, and season with salt and pepper. Spoon into prepared baking dish. Cover with foil, and bake 20 minutes. Remove foil and bake 15 minutes more, or until top is browned and crisp.
FROM SCRATCH PUMPKIN PIE
This is from Nancy Fuller on the Food Network.
Active Time: 35 minutes; Total Time: 3 hours 35 minutes (includes chilling and cooling times); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/nancy-fuller/from-scratch-pumpkin-pie-2251073.
Ingredients
Pumpkin:
1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
Filling:
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
3 large eggs
Directions
For the pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
ULTIMATE STUFFED ACORN SQUASH
This comes from Vegetarian Times (November 2013, page 53), and begins, "The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans." Makes 8 servings. Great for holiday meals
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-stuffed-acorn-squash/.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
RICH VEGETABLE BROTH
This comes from Vegetarian Times (November 2013, page 49), and begins, "A flavorful broth is the foundation for delicious gravy. Browning only the onions adds enough color and “caramel” richness to support, but not overwhelm, other ingredients. The finished broth is left unsalted, which ensures that the gravy can be reduced as needed without becoming too salty. Make the broth days ahead and chill, or weeks ahead and freeze." Web site says makes 4 servings; magazine said makes 4 cups.
To view this online, go to https://www.vegetariantimes.com/recipes/rich-vegetable-broth/.
Note: A good article for making vegetarian gravy (with tips and more gravy recipes) can be found at "How to Make Foolproof Vegetarian Gravy", on the Vegetarian Times web site. (Now, if only they'd bring back the magazine, in all its glory.)
Ingredients
2 Tbs. safflower oil
2 medium onions, peeled, halved, and cut into 1/4-inch-thick slices
1 pinch salt
4 canned Italian-style tomatoes packed in juice, excess liquids shaken off
3 large shallots (8 oz.), peeled and quartered lengthwise
3 celery stalks (no leaves), sliced crosswise into 1/2-inch-wide strips (2 cups)
2 1-inch pieces dried porcini mushrooms
1/2 cup diced carrot
4 whole allspice berries, coarsely crushed
1 1/2 Tbs. chopped fresh thyme
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh Italian parsley
Preparation
Heat oil in 5-qt. pot or saucepan over medium heat. Add onions and salt. Sauté 18 minutes, or until onions are deep golden brown, stirring occasionally.
Add 2 qt. cold water, tomatoes, shallots, celery, dried porcini, carrot, allspice, thyme, and pepper. Increase heat, and bring to boil. Reduce heat to medium-low, and simmer 1 hour. Add parsley, and cook 5 minutes more.
Strain broth into large measuring cup. Press on solids in strainer to yield 4 cups broth. Or return broth to same pot, and cook until reduced to 4 cups. Refrigerate uncovered until cold, then cover. Keep refrigerated or freeze.
CARAMELIZED SHALLOT GRAVY
This comes from Vegetarian Times (November 2013, page 50), and begins, "The sweet, subtle flavor of shallots makes them great for flavoring sauces and gravies." Makes 2 cups
View this online at https://www.vegetariantimes.com/recipes/caramelized-shallot-gravy/.
Ingredients
2 Tbs. olive oil
1 lb. large shallots, peeled and cut into 1/8- to 1/4-inch-thick rounds (4 cups)
1 small Turkish bay leaf
1 pinch salt
1 tsp. chopped fresh thyme
2 Tbs. all-purpose flour
2 cups Rich Vegetable Broth or low-sodium vegetable broth
1/2 cup extra-dry French or Italian vermouth
1 tsp. dark brown sugar
1/2 tsp. Dijon mustard
1/4 tsp. white wine vinegar
Preparation
Heat oil in large nonstick skillet over medium heat. Add shallots, bay leaf, and salt. Sauté 20 minutes, or until shallots are deep brown, stirring often.
Mix in thyme; stir 30 seconds. Mix in flour. Stir 2 minutes, or until flour is completely absorbed and beginning to color. Add Rich Vegetable Broth and vermouth. Bring to a boil over medium heat, stirring constantly. Stir in brown sugar and mustard. Simmer 5 minutes, or until gravy is thickened enough to coat spoon, stirring often. Mix in vinegar, and season with salt and pepper, if desired.
WINTER SQUASH POT PIE WITH SWISS CHARD AND CHICKPEAS
This comes from Vegetarian Times (November 2013, page 55), and begins, "The edible skin of delicata or red kuri squash adds color and texture to this rustic pot pie." Makes 12 servings
View this online at https://www.vegetariantimes.com/recipes/winter-squash-pot-pie-with-swiss-chard-and-chickpeas/.
Ingredients
4 cups low-sodium vegetable broth (1 qt.)
1 delicata or 1/2 red kuri squash, unpeeled, seeded, quartered, and cut into 1/2-inch-thick crescents (2 cups)
1 lb. Yukon gold or fingerling potatoes, unpeeled, cut into 1-inch chunks
1 12-oz. bunch red Swiss chard, stems sliced, leaves coarsely chopped, divided
1 Tbs. fresh thyme leaves
1 tsp. salt
1 1/2 cups fresh or frozen organic corn kernels
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
1/4 cup olive oil
2 large onions, quartered and thinly sliced (4 cups)
1/3 cup all-purpose flour
4 cloves garlic, minced (4 tsp.)
1 cup plain almond milk, rice milk, or soymilk
1 sheet frozen puff pastry (1/2 17.3-oz. pkg.), such as Pepperidge Farms, thawed
Preparation
Bring broth, 3 cups water, squash, potatoes, Swiss chard stems, thyme, and salt to a boil in stockpot. Cover, reduce heat to medium, and cook 5 minutes. Add Swiss chard leaves and corn, and cook 3 minutes more. Drain vegetables, and reserve broth. Measure broth, and add enough water to make 6 cups liquid. Transfer vegetables to large bowl, and stir in chickpeas.
Wipe out stockpot, add oil, and heat over medium-high heat. Add onions, and sauté 7 to 10 minutes, or until beginning to brown. Sprinkle with flour and garlic, and cook 1 minute. Add reserved 6 cups broth liquid, and cook 5 to 7 minutes, or until sauce thickens, stirring constantly. Stir in almond milk. Stir sauce into vegetable mixture, and season with salt and pepper, if desired. Cool. (If making ahead, transfer filling to bowl, cover, and refrigerate up to 2 days.)
To assemble pot pie: Preheat oven to 375°F. Pour filling into deep 13- x 9-inch baking dish.
Gently roll out puff pastry sheet to size of baking dish on lightly floured work surface. Transfer to baking sheet lined with parchment paper, and chill 30 minutes.
Place chilled puff pastry sheet over filling on top of baking dish, and press around edges to seal. Use tip of sharp paring knife to score 4 rows of diagonal incisions into puff pastry (without cutting completely through), alternating directions with each row.
Bake 30 minutes, or until top crust is golden brown. Cool 10 minutes before serving.
CHESTNUT-AND-APPLE STUFFING
This was in the November/December 2007 issue of Vegetarian Times, page 86. It begins, "You can assemble the ingredients for this holiday stuffing up to two days ahead to save time (and stress!) on the big day. Look for peeled and roasted chestnuts in glass jars and foil packets." Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chestnut-and-apple-stuffing/.
Ingredients
10 slices whole-wheat bread, cubed
10 slices hearty white bread, cubed
1 14-oz. tube soy "sausage" crumbled
1 Tbs. olive oil
1 large white onion, chopped (1 1/2 cups)
5 ribs celery, sliced (1 1/2 cups)
4 cloves garlic, minced (1 Tbs.)
2 tart apples, peeled and diced
1 cup peeled and ready-to-eat roasted chestnuts, halved
1/4 cup chopped fresh sage
1 1/2 cups no-chicken broth
Preparation
Preheat oven to 325°F. Spread bread cubes in roasting pan, and bake 10 to 15 minutes, or until toasted.
Coat nonstick skillet with cooking spray and heat over medium-high heat. Add soy sausage, and cook 5 minutes, or until browned. Toss sausage with bread cubes in bowl.
Heat oil in same skillet over medium heat. Add onion, celery, and garlic, and sauté 1 minute. Reduce heat to low, cover, and cook 7 minutes more. Stir in apples, chestnuts, and sage. Cover, and cook 5 minutes, or until apples are crisp-tender. Add to bread mixture. Stuffing can be prepared up to this point, sealed in a food storage bag, and refrigerated up to 2 days.
Increase oven heat to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Toss stuffing mixture with broth, and season with salt and pepper. Spoon into prepared baking dish. Cover with foil, and bake 20 minutes. Remove foil and bake 15 minutes more, or until top is browned and crisp.
FROM SCRATCH PUMPKIN PIE
This is from Nancy Fuller on the Food Network.
Active Time: 35 minutes; Total Time: 3 hours 35 minutes (includes chilling and cooling times); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/nancy-fuller/from-scratch-pumpkin-pie-2251073.
Ingredients
Pumpkin:
1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
Filling:
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
3 large eggs
Directions
For the pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
Thursday, November 20, 2025
Thanksgiving Sides
What would a holiday meal be without a few yummy side dishes? Check out the Mashed Sweet Potatoes with Maple Syrup, the Southern Macaroni and Cheese, and the rest of today's side dishes. Enjoy!
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1-1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
Ingredients
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Directions
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1-1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
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.
CLASSIC CRANBERRY SAUCE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)
Time: 15 minutes, plus chilling; Yield: 2 cups
This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.
Note: I was shopping yesterday for last minute items for Thanksgiving dinner, and bought a can of jellied cranberry sauce. Yes, I’ll set that out for anyone who wants it (I already have an idea who’ll dig in), but I also intend to make this. Absolutely wonderful!!!
Ingredients
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
2 cups water
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)
Preparation
In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
MASHED SWEET POTATOES WITH MAPLE SYRUP
This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.
Ingredients
5 lbs red-skinned sweet potatoes
1/2 cup vegan margarine
1/3 cup pure maple syrup
1 tsp ground cinnamon
Salt and freshly ground black pepper
Directions
Peel sweet potatoes and cut into 1-inch chunks.
Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.
Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.
SESAME TWISTS
This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."
Makes 30 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.
Ingredients
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 Tbs. sugar
1 1/2 Tbs. baking powder
1 tsp. salt, plus more for sprinkling
1 stick unsalted butter, cut into small pieces (4 oz.)
1 1/2 cups low-fat buttermilk
1/4 cup sesame seeds
Preparation
Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.
Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.
Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.
Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1-1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
Ingredients
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Directions
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1-1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
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.
CLASSIC CRANBERRY SAUCE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)
Time: 15 minutes, plus chilling; Yield: 2 cups
This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.
Note: I was shopping yesterday for last minute items for Thanksgiving dinner, and bought a can of jellied cranberry sauce. Yes, I’ll set that out for anyone who wants it (I already have an idea who’ll dig in), but I also intend to make this. Absolutely wonderful!!!
Ingredients
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
2 cups water
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)
Preparation
In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
MASHED SWEET POTATOES WITH MAPLE SYRUP
This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.
Ingredients
5 lbs red-skinned sweet potatoes
1/2 cup vegan margarine
1/3 cup pure maple syrup
1 tsp ground cinnamon
Salt and freshly ground black pepper
Directions
Peel sweet potatoes and cut into 1-inch chunks.
Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.
Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.
SESAME TWISTS
This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."
Makes 30 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.
Ingredients
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 Tbs. sugar
1 1/2 Tbs. baking powder
1 tsp. salt, plus more for sprinkling
1 stick unsalted butter, cut into small pieces (4 oz.)
1 1/2 cups low-fat buttermilk
1/4 cup sesame seeds
Preparation
Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.
Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.
Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.
Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.
Wednesday, November 19, 2025
Thanksgiving Recipes
Since Thanksgiving is a little over a week away, I figure it's time to get posting some recipes to help with your Thanksgiving meal. These six vegetarian recipes should help out quite well, including the Three Sisters Casserole and the Mashed Potatoes with Garlic and Basil. Enjoy!
VEGETARIAN MUSHROOM WELLINGTON
This comes from Alexa Weibel at The New York Times cooking e-newsletter. Alexa wrote, “Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.”
Time: 3 hours; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020596-vegetarian-mushroom-wellington.
Ingredients
For the Mushroom Filling:
4 large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)
1/2 cup plus 5 tablespoons olive oil
Kosher salt and black pepper
2 pounds mixed mushrooms, such as shiitake, oyster and cremini
4 shallots, finely chopped (about 1 packed cup)
6 garlic cloves, finely chopped
2 tablespoons finely chopped fresh rosemary
1/3 cup port, or 1 to 2 tablespoons good-quality aged balsamic vinegar
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
1 cup finely chopped toasted walnuts (about 4 ounces)
Ice, for cooling
For the Onions:
3 tablespoons unsalted butter
2 medium yellow onions (about 1 pound), peeled and cut into 1/4-inch rounds
3/4 teaspoon light or dark brown sugar
1-1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 cup apple cider or apple juice
1 tablespoon good-quality aged balsamic vinegar (optional)
For Assembling:
All-purpose flour, for dusting
1 (14-ounce) package puff pastry
1 large egg, beaten
For the Port Reductions (Optional):
2 tablespoons olive oil
1 large shallot, minced
2 garlic cloves, minced
2 teaspoons whole black peppercorns
1-1/2 cups good-quality port
1-1/2 cups vegetable stock
3 fresh thyme sprigs
3 tablespoons unsalted butter
Kosher salt and black pepper
Preparation
Wipe the portobello mushrooms clean using barely moistened paper towels. Remove the stems, then slice off the excess mushroom rim that curls over the gills. (You are making sure the stem side has a flat surface so it will sear properly.) Reserve the stems and scraps for use in Step 2. Brush the portobello mushroom caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 4 to 5 minutes, then flip and cook until softened, about 4 more minutes. Transfer to a wire rack, gill-side down, to cool.
Prepare the mushroom filling: Separate and reserve any mushroom stems. Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse until chopped into small pieces. (They should range from 1/4 inch to 1/2 inch in size.) Transfer the chopped mushrooms to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems and the reserved portobello mushroom stems and trimmings into 1/4-inch pieces; add them to the large bowl. (Chopping most of the mixed mushrooms in the food processor will save you some time, but you’ll want to chop some by hand for texture.)
Prepare an ice bath in a large bowl. (You’ll use this to quickly cool the cooked mushrooms in Step 4. If preparing in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm 1/4 cup olive oil over medium-high heat. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. (You’ll add soy sauce later, so avoid overseasoning at this stage.) Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl and repeat with the remaining 1/4 cup oil and the remaining mushrooms, shallots, garlic and rosemary.
Once the second batch of chopped mushrooms is cooked and caramelized, return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 5 minutes. (If using balsamic vinegar instead of port, reduce the cook time to 1 to 2 minutes.) Transfer the mushroom mixture back to the medium bowl and stir in the walnuts. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes.
Prepare the cider-caramelized onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sprinkle with the sugar, salt and pepper, and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the cider and cook, stirring every few minutes, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then transfer to a bowl to cool.
Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry and set it on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Transfer the parchment paper and puff pastry to a large sheet pan. Rotate the sheet pan, if needed, so that one of the 16-inch sides is closest to you. Arrange half the cooked mushroom mixture in a strip in the center of the puff pastry (it should be about 4-by-10 inches), leaving a 1-1/2-inch border at the ends. Arrange the caramelized onions in a single, 3-inch-wide strip on top of the mushroom mixture, leaving about 1/2 inch of the mushrooms exposed on both sides. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large to all fit in a row, square off edges so the cut sides lay snugly without overlapping.) Spoon the remaining mushroom mixture on top of the filling, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top. (You can shape this the same way you might shape a freeform meatloaf.)
To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal. Trim any parchment paper that extends beyond the sheet pan.
Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry, not the second layer.) You can also slice small decorative vents in the puff pastry (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry.
Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.
While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, until softened, about 3 minutes. Add the port, stock and thyme, and cook over medium-high until the sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Strain the sauce, discarding the solids. (You should have about 1/2 cup sauce.) Cover and set aside until ready to serve. When ready to serve, warm the sauce over medium. Once warmed, whisk in the butter, season to taste with salt and pepper and serve.
To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.
OMBRE GRATIN
This yumminess is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "This stunning vegetarian Thanksgiving main dish belongs at the center of any table. Beneath a crispy, wispy golden crust of store-bought phyllo lies a gratin with layers of creamy autumnal vegetables in a colorful ombré pattern. Slice the vegetables very thinly using a mandoline for safety and ease (see Tip), and they’ll bake up tender and creamy. Because each vegetable has varying densities and sugar levels, they benefit from individual attention: Salt each layer zealously, as the vegetables need a significant amount to offset their natural sweetness, and they really soak up the sauce. The sweet potatoes and squash may be sliced before you start cooking, but the potatoes should be done later, to prevent them from oxidizing, and the beets, to prevent them from falling apart. This creamy root vegetable gratin is exacting, and requires some effort, but its wow factor justifies the labor."
Time: 3 hours; Yield: 12 servings
This was featured in "The Best Vegetarian Thanksgiving Looks as Good as It Tastes", and can be viewed online at https://cooking.nytimes.com/recipes/1023633-ombre-gratin.
Ingredients
For the Cream
3 tablespoons unsalted butter, plus more for greasing the dish
1-1/2 cups finely chopped shallots (from 4 large shallots)
8 garlic cloves, finely chopped
2 tablespoons whole black peppercorns
4 cups half-and-half
8 fresh or dried bay leaves
2 tablespoons fresh thyme leaves
3/4 teaspoon grated nutmeg
1-1/2 teaspoons kosher salt (such as Diamond Crystal)
3 large egg yolks
For the Vegetables
2-1/2 pounds red potatoes (about 6 medium red potatoes), scrubbed
Kosher salt (such as Diamond Crystal) and black pepper
2 large beets (about 6 ounces each)
10 ounces Gruyère, grated (about 4 cups)
2 large sweet potatoes (about 10 ounces each), peeled, halved lengthwise and sliced into 1/8-inch-thick slices (see Tip)
2 pounds butternut squash (the neck of 1 squash), peeled, quartered lengthwise and sliced into 1/8-inch-thick slices (see Tip)
For the Phyllo Top
1/2 cup plus 2 tablespoons/5 ounces unsalted butter
16 phyllo pastry sheets, thawed
Preparation
Set a rack in the middle of the oven and another right below it. Heat the oven to 375 degrees. Grease a 13-by-9-inch baking dish with butter; set aside.
Prepare the cream: In a large saucepan, melt the butter over medium-low. Add the shallots, garlic and black peppercorns and cook, stirring occasionally, until shallots are softened, about 5 minutes. Stir in the half-and-half, bay leaves, thyme, nutmeg and 1-1/2 teaspoons salt and bring to a simmer over medium-high. Reduce the heat to maintain a low simmer and cook, whisking occasionally, until slightly thickened, about 20 minutes.
Strain the seasoned cream through a fine-mesh sieve into a large bowl. (You should have about 3 cups.) Return the cream to the saucepan off the heat. In the same bowl, whisk the egg yolks, then whisk in a few tablespoons of the warm cream, 1 tablespoon at a time, to temper the yolks. (Tempering prevents the cold yolks from scrambling when combined with the warm cream. The yolks will help your filling hold together.) Whisk the egg yolk mixture into the cream. Reserve and refrigerate 1 cup cream for serving. Rinse and dry the bowl.
Using a mandoline (or very sharp knife; see Tip), slice the unpeeled red potatoes crosswise 1/8-inch thick. In the bowl, toss the potatoes with 1-1/2 teaspoons salt and 3/4 teaspoon pepper until evenly seasoned, then stir the potatoes into the cream in the saucepan. (The warmth of the cream will help the potatoes start to cook.) Set aside.
Peel, trim and halve the beets, then slice them 1/8-inch thick using a mandoline (or very sharp knife; see Tip). Add the beets to the bowl and toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Shingle the sliced beets in the baking dish, overlapping slightly, in two even layers, then sprinkle them evenly with 1-1/3 cups grated Gruyère. Wipe out the bowl to remove any beet juices.
In the bowl, season the sliced sweet potatoes with 1 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Shingle them on top of the cheese-topped beets in 2 to 3 even layers, then press them gently to compress the vegetables evenly, eliminating any air pockets. Sprinkle the sweet potatoes with 1-1/3 cups grated Gruyère.
In the bowl, season the squash with 3/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Shingle the squash over the cheese-topped sweet potatoes in 2 even layers, press to compress the mixture, then sprinkle the squash with the remaining 1-1/3 cups grated Gruyère.
Shingle the potatoes on top in 2 to 3 even layers, then slowly pour the remaining cream mixture evenly over the sliced vegetables. Set on the middle rack of the oven and place a large sheet pan directly underneath on the rack below to catch any drips. Bake until the vegetables start to soften, about 1 hour.
After the vegetables have baked for about 40 minutes, prepare the phyllo: In a small saucepan, melt the butter over medium-low heat. Working on a large, clean surface, set 1 sheet of phyllo down. Brush lightly with melted butter then set a second sheet of phyllo on top. Take your hands and scrunch the phyllo into a 5-1/2-inch rosette with lots of folds. Push aside, then repeat with remaining 14 sheets of phyllo, creating 8 rosettes total.
After the sliced vegetables have cooked for 1 hour, remove from the oven. Increase heat to 400 degrees. Using a paper towel, gently pat the surface to remove any liquid that may have risen to the surface, then cover the top with the 8 phyllo rosettes, scrunching them as needed to fit. Brush the phyllo generously with melted butter.
Bake until the phyllo is crisp and golden and the vegetables are tender and a paring knife slides easily through the center, about 30 minutes. Let cool for 20 to 30 minutes before slicing. (Patience is crucial; if you slice this before the liquids are reabsorbed, the gratin won’t form slices without slipping apart.)
While the gratin firms up, reheat the reserved cream over medium until warmed through, about 2 minutes. Season the warm sauce with salt and pepper.
To serve, cut the gratin in half lengthwise, then cut crosswise to form 12 even slices. Pass the sauce at the table, to spoon on the side.
Tip
In order for the vegetables to be tender by the time the phyllo is crispy and golden, they must be sliced 1/8-inch thick. A mandoline makes fast work of vegetable slicing and creates uniformly thin pieces, though you could use a very sharp knife (and an abundance of caution) when slicing the dense vegetables. Japanese Benriner slicers are restaurant staples, and are affordable tools for home cooks, too.
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1 1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
ROASTED CABBAGE WEDGES WITH LEMON VINAIGRETTE
This yumminess is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Sliced into wedges and drizzled with a tangy lemon-mustard dressing, cabbage roasts in high heat as it tenderizes and sweetens for this easy, make-ahead salad or side. Apply some heat and the cruciferous vegetable loses its crunch, turning sweet and silky like leeks vinaigrette, with unexpected nutty notes. This salad is best enjoyed chilled, but it can also be enjoyed hot or at room temperature, making it particularly party-friendly. Because sturdy cabbage holds up better than fragile salad greens, this dish can be prepared in advance and refrigerated. Drizzled with a tangy crème fraîche-and-mayonnaise sauce that is faintly reminiscent of ranch dressing, this wedge salad is fresh and cooling, its chill an unexpected delight."
Time: 45 minutes, plus overnight chilling; Yield: 8 servings
This was featured in "The Best Vegetarian Thanksgiving Looks as Good as It Tastes", and can be viewed online at https://cooking.nytimes.com/recipes/1023637-roasted-cabbage-wedges-with-lemon-vinaigrette.
Ingredients
For the Roasted Cabbage
1 medium head green cabbage (about 2-1/2 to 2-3/4 pounds)
1/2 cup extra-virgin olive oil
1 teaspoon finely grated fresh lemon zest plus 2 tablespoons juice
2 tablespoons coarse mustard
1 tablespoon honey
2 large garlic cloves, finely grated (2 teaspoons)
Kosher salt (such as Diamond Crystal) and black pepper
For the Dressing
1/2 cup crème fraîche or sour cream
1/4 cup mayonnaise
1 lemon, zested plus 2 tablespoons lemon juice
Kosher salt and black pepper
Torn fresh dill and parsley, for garnish
Preparation
Heat oven to 450 degrees.
Prepare the cabbage: Peel any wilted outer leaves, then halve the cabbage lengthwise through the core, setting both halves flat on your cutting board. Slice them through the core into 12 even wedges (each about 1-1/4 inches thick at the widest point). Gently transfer them to a large sheet pan, carefully keeping each wedge intact.
In a small bowl, whisk together the olive oil, lemon zest and juice, mustard, honey, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush half the vinaigrette over the cabbage wedges, making sure it drips between the leaves, then carefully flip the wedges over and brush with the remaining vinaigrette.
Roast the cabbage until tender, golden at the edges and caramelized, 25 to 30 minutes.
While the cabbage roasts, prepare the dressing: In a small bowl, whisk together the crème fraîche, mayonnaise, lemon zest and juice; season to taste with salt and pepper. (If using sour cream, thin the dressing with just enough water so that it can be drizzled, about 1 tablespoon.) Refrigerate for up to 2 days.
Let the cabbage cool, then refrigerate it for up to 2 days. Arrange the cabbage wedges on a serving platter. Season to taste. Serve cold or at room temperature, drizzled with the dressing (brought to room temperature) and garnished with the dill and parsley.
MASHED POTATOES WITH GARLIC AND BASIL
This is from Pierre Franey in The New York Times cooking enewsletter. (Hint: If you haven't signed up for their enewsletter, I highly recommend it. You'll be able to access their yummy recipes, guides, and tips for cooking.)
Total Time: 30 minutes; Yield: 4 servings
This was featured in "60-Minute Gourmet," and can be found online at https://cooking.nytimes.com/recipes/4118-mashed-potatoes-with-garlic-and-basil.
Ingredients
6 to 8 medium Washington, Idaho or Yellow Gold potatoes
6 whole garlic cloves, peeled
Salt to taste
2 tablespoons virgin olive oil
1-1/4 cups warm milk
2 tablespoons finely chopped fresh basil
Freshly ground white pepper
Preparation
Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.
CINNAMON CHRISTMAS TREE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 2 trees (16 rolls each).
Ingredients
Basic Sweet Dough:
3-1/2 to 4 cups all-purpose flour, divided
1 package FLEISCHMANN's RapidRise Yeast
1 teaspoon salt
1 cup half-and-half or light cream
1/4 cup (1/2 stick) butter
1/3 cup granulated sugar
1 egg, beaten
1/2 teaspoon vanilla extract
Filling:
2 tablespoons butter, softened and divided
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Pinch ground nutmeg (optional)
Topping:
3/4 cup confectioners' sugar
1 tablespoon milk
Red and green candied cherries, halved
Directions
Sift 2 cups of the flour, yeast and salt into a large mixing bowl; stir until well blended. Place half-and-half, butter and sugar in a saucepan; heat until butter is nearly melted. Let cool to 120 to 130 degrees.
Add half-and-half mixture to flour mixture; beat well. Add egg and vanilla; stir until blended. Add 1 cup flour; stir until thoroughly incorporated. Gradually add enough of the remaining 1/2 to 1 cup flour to make a soft dough that is rather sticky.
Turn out dough onto a lightly floured surface. Knead 3 minutes, or until the dough is a consistent texture. Cover with a slightly damp towel and let rest 10 minutes.
Divide dough in half. Roll one half on lightly floured surface into a rectangle, 14x12 inches. Spread 1 tablespoon of softened butter on dough, leaving a 1/2-inch border around the edge. Combine sugar, cinnamon and nutmeg; sprinkle half this mixture over butter. Roll up dough from long side, jelly-roll style; pinch seam to seal (brush edge with a little water if necessary to make it stick). Repeat with remaining dough and filling.
Construct a tree shape from each log: Cut a 2-inch piece from one end of the log and reserve. Slice the rest of the log into 15 slices. Line a baking sheet with foil and grease well. On the short side of the baking sheet, center one slice cut side down. This is the top of the tree. Add 2 slices, sides touching, below the first slice, then add 3 more rows of slices to form a tree shape. Complete the tree by centering the 2-inch slice, seam side down, below the last row to form the trunk.
Repeat with second cinnamon roll log. Cover and let rise in a warm, draft-free place 45 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake trees 15 minutes, or until lightly browned. If trunk is browning too fast, cover with foil for the last few minutes. Use foil to move trees from baking sheets to wire racks. Cool thoroughly.
Prepare topping:
Combine confectioners, sugar and milk in a pastry or plastic zipper-sealed bag; cut one corner from bag. Pipe mixture on trees to create garland. Garnish with cherry halves.
VEGETARIAN MUSHROOM WELLINGTON
This comes from Alexa Weibel at The New York Times cooking e-newsletter. Alexa wrote, “Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.”
Time: 3 hours; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020596-vegetarian-mushroom-wellington.
Ingredients
For the Mushroom Filling:
4 large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)
1/2 cup plus 5 tablespoons olive oil
Kosher salt and black pepper
2 pounds mixed mushrooms, such as shiitake, oyster and cremini
4 shallots, finely chopped (about 1 packed cup)
6 garlic cloves, finely chopped
2 tablespoons finely chopped fresh rosemary
1/3 cup port, or 1 to 2 tablespoons good-quality aged balsamic vinegar
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
1 cup finely chopped toasted walnuts (about 4 ounces)
Ice, for cooling
For the Onions:
3 tablespoons unsalted butter
2 medium yellow onions (about 1 pound), peeled and cut into 1/4-inch rounds
3/4 teaspoon light or dark brown sugar
1-1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 cup apple cider or apple juice
1 tablespoon good-quality aged balsamic vinegar (optional)
For Assembling:
All-purpose flour, for dusting
1 (14-ounce) package puff pastry
1 large egg, beaten
For the Port Reductions (Optional):
2 tablespoons olive oil
1 large shallot, minced
2 garlic cloves, minced
2 teaspoons whole black peppercorns
1-1/2 cups good-quality port
1-1/2 cups vegetable stock
3 fresh thyme sprigs
3 tablespoons unsalted butter
Kosher salt and black pepper
Preparation
Wipe the portobello mushrooms clean using barely moistened paper towels. Remove the stems, then slice off the excess mushroom rim that curls over the gills. (You are making sure the stem side has a flat surface so it will sear properly.) Reserve the stems and scraps for use in Step 2. Brush the portobello mushroom caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 4 to 5 minutes, then flip and cook until softened, about 4 more minutes. Transfer to a wire rack, gill-side down, to cool.
Prepare the mushroom filling: Separate and reserve any mushroom stems. Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse until chopped into small pieces. (They should range from 1/4 inch to 1/2 inch in size.) Transfer the chopped mushrooms to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems and the reserved portobello mushroom stems and trimmings into 1/4-inch pieces; add them to the large bowl. (Chopping most of the mixed mushrooms in the food processor will save you some time, but you’ll want to chop some by hand for texture.)
Prepare an ice bath in a large bowl. (You’ll use this to quickly cool the cooked mushrooms in Step 4. If preparing in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm 1/4 cup olive oil over medium-high heat. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. (You’ll add soy sauce later, so avoid overseasoning at this stage.) Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl and repeat with the remaining 1/4 cup oil and the remaining mushrooms, shallots, garlic and rosemary.
Once the second batch of chopped mushrooms is cooked and caramelized, return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 5 minutes. (If using balsamic vinegar instead of port, reduce the cook time to 1 to 2 minutes.) Transfer the mushroom mixture back to the medium bowl and stir in the walnuts. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes.
Prepare the cider-caramelized onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sprinkle with the sugar, salt and pepper, and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the cider and cook, stirring every few minutes, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then transfer to a bowl to cool.
Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry and set it on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Transfer the parchment paper and puff pastry to a large sheet pan. Rotate the sheet pan, if needed, so that one of the 16-inch sides is closest to you. Arrange half the cooked mushroom mixture in a strip in the center of the puff pastry (it should be about 4-by-10 inches), leaving a 1-1/2-inch border at the ends. Arrange the caramelized onions in a single, 3-inch-wide strip on top of the mushroom mixture, leaving about 1/2 inch of the mushrooms exposed on both sides. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large to all fit in a row, square off edges so the cut sides lay snugly without overlapping.) Spoon the remaining mushroom mixture on top of the filling, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top. (You can shape this the same way you might shape a freeform meatloaf.)
To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal. Trim any parchment paper that extends beyond the sheet pan.
Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry, not the second layer.) You can also slice small decorative vents in the puff pastry (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry.
Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.
While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, until softened, about 3 minutes. Add the port, stock and thyme, and cook over medium-high until the sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Strain the sauce, discarding the solids. (You should have about 1/2 cup sauce.) Cover and set aside until ready to serve. When ready to serve, warm the sauce over medium. Once warmed, whisk in the butter, season to taste with salt and pepper and serve.
To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.
OMBRE GRATIN
This yumminess is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "This stunning vegetarian Thanksgiving main dish belongs at the center of any table. Beneath a crispy, wispy golden crust of store-bought phyllo lies a gratin with layers of creamy autumnal vegetables in a colorful ombré pattern. Slice the vegetables very thinly using a mandoline for safety and ease (see Tip), and they’ll bake up tender and creamy. Because each vegetable has varying densities and sugar levels, they benefit from individual attention: Salt each layer zealously, as the vegetables need a significant amount to offset their natural sweetness, and they really soak up the sauce. The sweet potatoes and squash may be sliced before you start cooking, but the potatoes should be done later, to prevent them from oxidizing, and the beets, to prevent them from falling apart. This creamy root vegetable gratin is exacting, and requires some effort, but its wow factor justifies the labor."
Time: 3 hours; Yield: 12 servings
This was featured in "The Best Vegetarian Thanksgiving Looks as Good as It Tastes", and can be viewed online at https://cooking.nytimes.com/recipes/1023633-ombre-gratin.
Ingredients
For the Cream
3 tablespoons unsalted butter, plus more for greasing the dish
1-1/2 cups finely chopped shallots (from 4 large shallots)
8 garlic cloves, finely chopped
2 tablespoons whole black peppercorns
4 cups half-and-half
8 fresh or dried bay leaves
2 tablespoons fresh thyme leaves
3/4 teaspoon grated nutmeg
1-1/2 teaspoons kosher salt (such as Diamond Crystal)
3 large egg yolks
For the Vegetables
2-1/2 pounds red potatoes (about 6 medium red potatoes), scrubbed
Kosher salt (such as Diamond Crystal) and black pepper
2 large beets (about 6 ounces each)
10 ounces Gruyère, grated (about 4 cups)
2 large sweet potatoes (about 10 ounces each), peeled, halved lengthwise and sliced into 1/8-inch-thick slices (see Tip)
2 pounds butternut squash (the neck of 1 squash), peeled, quartered lengthwise and sliced into 1/8-inch-thick slices (see Tip)
For the Phyllo Top
1/2 cup plus 2 tablespoons/5 ounces unsalted butter
16 phyllo pastry sheets, thawed
Preparation
Set a rack in the middle of the oven and another right below it. Heat the oven to 375 degrees. Grease a 13-by-9-inch baking dish with butter; set aside.
Prepare the cream: In a large saucepan, melt the butter over medium-low. Add the shallots, garlic and black peppercorns and cook, stirring occasionally, until shallots are softened, about 5 minutes. Stir in the half-and-half, bay leaves, thyme, nutmeg and 1-1/2 teaspoons salt and bring to a simmer over medium-high. Reduce the heat to maintain a low simmer and cook, whisking occasionally, until slightly thickened, about 20 minutes.
Strain the seasoned cream through a fine-mesh sieve into a large bowl. (You should have about 3 cups.) Return the cream to the saucepan off the heat. In the same bowl, whisk the egg yolks, then whisk in a few tablespoons of the warm cream, 1 tablespoon at a time, to temper the yolks. (Tempering prevents the cold yolks from scrambling when combined with the warm cream. The yolks will help your filling hold together.) Whisk the egg yolk mixture into the cream. Reserve and refrigerate 1 cup cream for serving. Rinse and dry the bowl.
Using a mandoline (or very sharp knife; see Tip), slice the unpeeled red potatoes crosswise 1/8-inch thick. In the bowl, toss the potatoes with 1-1/2 teaspoons salt and 3/4 teaspoon pepper until evenly seasoned, then stir the potatoes into the cream in the saucepan. (The warmth of the cream will help the potatoes start to cook.) Set aside.
Peel, trim and halve the beets, then slice them 1/8-inch thick using a mandoline (or very sharp knife; see Tip). Add the beets to the bowl and toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Shingle the sliced beets in the baking dish, overlapping slightly, in two even layers, then sprinkle them evenly with 1-1/3 cups grated Gruyère. Wipe out the bowl to remove any beet juices.
In the bowl, season the sliced sweet potatoes with 1 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Shingle them on top of the cheese-topped beets in 2 to 3 even layers, then press them gently to compress the vegetables evenly, eliminating any air pockets. Sprinkle the sweet potatoes with 1-1/3 cups grated Gruyère.
In the bowl, season the squash with 3/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Shingle the squash over the cheese-topped sweet potatoes in 2 even layers, press to compress the mixture, then sprinkle the squash with the remaining 1-1/3 cups grated Gruyère.
Shingle the potatoes on top in 2 to 3 even layers, then slowly pour the remaining cream mixture evenly over the sliced vegetables. Set on the middle rack of the oven and place a large sheet pan directly underneath on the rack below to catch any drips. Bake until the vegetables start to soften, about 1 hour.
After the vegetables have baked for about 40 minutes, prepare the phyllo: In a small saucepan, melt the butter over medium-low heat. Working on a large, clean surface, set 1 sheet of phyllo down. Brush lightly with melted butter then set a second sheet of phyllo on top. Take your hands and scrunch the phyllo into a 5-1/2-inch rosette with lots of folds. Push aside, then repeat with remaining 14 sheets of phyllo, creating 8 rosettes total.
After the sliced vegetables have cooked for 1 hour, remove from the oven. Increase heat to 400 degrees. Using a paper towel, gently pat the surface to remove any liquid that may have risen to the surface, then cover the top with the 8 phyllo rosettes, scrunching them as needed to fit. Brush the phyllo generously with melted butter.
Bake until the phyllo is crisp and golden and the vegetables are tender and a paring knife slides easily through the center, about 30 minutes. Let cool for 20 to 30 minutes before slicing. (Patience is crucial; if you slice this before the liquids are reabsorbed, the gratin won’t form slices without slipping apart.)
While the gratin firms up, reheat the reserved cream over medium until warmed through, about 2 minutes. Season the warm sauce with salt and pepper.
To serve, cut the gratin in half lengthwise, then cut crosswise to form 12 even slices. Pass the sauce at the table, to spoon on the side.
Tip
In order for the vegetables to be tender by the time the phyllo is crispy and golden, they must be sliced 1/8-inch thick. A mandoline makes fast work of vegetable slicing and creates uniformly thin pieces, though you could use a very sharp knife (and an abundance of caution) when slicing the dense vegetables. Japanese Benriner slicers are restaurant staples, and are affordable tools for home cooks, too.
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1 1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
ROASTED CABBAGE WEDGES WITH LEMON VINAIGRETTE
This yumminess is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Sliced into wedges and drizzled with a tangy lemon-mustard dressing, cabbage roasts in high heat as it tenderizes and sweetens for this easy, make-ahead salad or side. Apply some heat and the cruciferous vegetable loses its crunch, turning sweet and silky like leeks vinaigrette, with unexpected nutty notes. This salad is best enjoyed chilled, but it can also be enjoyed hot or at room temperature, making it particularly party-friendly. Because sturdy cabbage holds up better than fragile salad greens, this dish can be prepared in advance and refrigerated. Drizzled with a tangy crème fraîche-and-mayonnaise sauce that is faintly reminiscent of ranch dressing, this wedge salad is fresh and cooling, its chill an unexpected delight."
Time: 45 minutes, plus overnight chilling; Yield: 8 servings
This was featured in "The Best Vegetarian Thanksgiving Looks as Good as It Tastes", and can be viewed online at https://cooking.nytimes.com/recipes/1023637-roasted-cabbage-wedges-with-lemon-vinaigrette.
Ingredients
For the Roasted Cabbage
1 medium head green cabbage (about 2-1/2 to 2-3/4 pounds)
1/2 cup extra-virgin olive oil
1 teaspoon finely grated fresh lemon zest plus 2 tablespoons juice
2 tablespoons coarse mustard
1 tablespoon honey
2 large garlic cloves, finely grated (2 teaspoons)
Kosher salt (such as Diamond Crystal) and black pepper
For the Dressing
1/2 cup crème fraîche or sour cream
1/4 cup mayonnaise
1 lemon, zested plus 2 tablespoons lemon juice
Kosher salt and black pepper
Torn fresh dill and parsley, for garnish
Preparation
Heat oven to 450 degrees.
Prepare the cabbage: Peel any wilted outer leaves, then halve the cabbage lengthwise through the core, setting both halves flat on your cutting board. Slice them through the core into 12 even wedges (each about 1-1/4 inches thick at the widest point). Gently transfer them to a large sheet pan, carefully keeping each wedge intact.
In a small bowl, whisk together the olive oil, lemon zest and juice, mustard, honey, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush half the vinaigrette over the cabbage wedges, making sure it drips between the leaves, then carefully flip the wedges over and brush with the remaining vinaigrette.
Roast the cabbage until tender, golden at the edges and caramelized, 25 to 30 minutes.
While the cabbage roasts, prepare the dressing: In a small bowl, whisk together the crème fraîche, mayonnaise, lemon zest and juice; season to taste with salt and pepper. (If using sour cream, thin the dressing with just enough water so that it can be drizzled, about 1 tablespoon.) Refrigerate for up to 2 days.
Let the cabbage cool, then refrigerate it for up to 2 days. Arrange the cabbage wedges on a serving platter. Season to taste. Serve cold or at room temperature, drizzled with the dressing (brought to room temperature) and garnished with the dill and parsley.
MASHED POTATOES WITH GARLIC AND BASIL
This is from Pierre Franey in The New York Times cooking enewsletter. (Hint: If you haven't signed up for their enewsletter, I highly recommend it. You'll be able to access their yummy recipes, guides, and tips for cooking.)
Total Time: 30 minutes; Yield: 4 servings
This was featured in "60-Minute Gourmet," and can be found online at https://cooking.nytimes.com/recipes/4118-mashed-potatoes-with-garlic-and-basil.
Ingredients
6 to 8 medium Washington, Idaho or Yellow Gold potatoes
6 whole garlic cloves, peeled
Salt to taste
2 tablespoons virgin olive oil
1-1/4 cups warm milk
2 tablespoons finely chopped fresh basil
Freshly ground white pepper
Preparation
Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.
CINNAMON CHRISTMAS TREE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 2 trees (16 rolls each).
Ingredients
Basic Sweet Dough:
3-1/2 to 4 cups all-purpose flour, divided
1 package FLEISCHMANN's RapidRise Yeast
1 teaspoon salt
1 cup half-and-half or light cream
1/4 cup (1/2 stick) butter
1/3 cup granulated sugar
1 egg, beaten
1/2 teaspoon vanilla extract
Filling:
2 tablespoons butter, softened and divided
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Pinch ground nutmeg (optional)
Topping:
3/4 cup confectioners' sugar
1 tablespoon milk
Red and green candied cherries, halved
Directions
Sift 2 cups of the flour, yeast and salt into a large mixing bowl; stir until well blended. Place half-and-half, butter and sugar in a saucepan; heat until butter is nearly melted. Let cool to 120 to 130 degrees.
Add half-and-half mixture to flour mixture; beat well. Add egg and vanilla; stir until blended. Add 1 cup flour; stir until thoroughly incorporated. Gradually add enough of the remaining 1/2 to 1 cup flour to make a soft dough that is rather sticky.
Turn out dough onto a lightly floured surface. Knead 3 minutes, or until the dough is a consistent texture. Cover with a slightly damp towel and let rest 10 minutes.
Divide dough in half. Roll one half on lightly floured surface into a rectangle, 14x12 inches. Spread 1 tablespoon of softened butter on dough, leaving a 1/2-inch border around the edge. Combine sugar, cinnamon and nutmeg; sprinkle half this mixture over butter. Roll up dough from long side, jelly-roll style; pinch seam to seal (brush edge with a little water if necessary to make it stick). Repeat with remaining dough and filling.
Construct a tree shape from each log: Cut a 2-inch piece from one end of the log and reserve. Slice the rest of the log into 15 slices. Line a baking sheet with foil and grease well. On the short side of the baking sheet, center one slice cut side down. This is the top of the tree. Add 2 slices, sides touching, below the first slice, then add 3 more rows of slices to form a tree shape. Complete the tree by centering the 2-inch slice, seam side down, below the last row to form the trunk.
Repeat with second cinnamon roll log. Cover and let rise in a warm, draft-free place 45 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake trees 15 minutes, or until lightly browned. If trunk is browning too fast, cover with foil for the last few minutes. Use foil to move trees from baking sheets to wire racks. Cool thoroughly.
Prepare topping:
Combine confectioners, sugar and milk in a pastry or plastic zipper-sealed bag; cut one corner from bag. Pipe mixture on trees to create garland. Garnish with cherry halves.
Tuesday, November 18, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Jambalaya with Sausage and Panda Express Chow Mein Copycat. Enjoy!
PAPRIKA CAULIFLOWER PITA POCKETS
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes
To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.
Ingredients
1 head cauliflower (2 lb.), cut into bite-size florets
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
Preparation
Steam cauliflower 7 to 9 minutes, or until tender.
Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.
KIWI AND ORANGE COMPOTE WITH ALMONDS
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.
Ingredients
1/3 cup granulated sugar
2 whole cardamom pods, crushed
2 whole allspice
1 cinnamon stick
1/2 tsp. vanilla extract
3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices
4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices
2 Tbs. sliced almonds, toasted
Preparation
Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.
Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
FRESH CORN AND OKRA FRITTERS
This is from the July/August 2004 issue of Vegetarian Times, page 46. It begins, "In these fritters, okra shows its Southern heritage when paired with corn and cornmeal. These fritters resemble fried corn pone but with vegetables added. If you want to make your own baking powder, the formula is very simple: Combine 1/4 cup cream of tartar with 2 tablespoons baking soda, and sift the two together three times. Store the powder in a tightly sealed container away from sunlight. Makes about 12 fritters." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-corn-and-okra-fritters/.
Ingredients
1/2 cup stone-ground white cornmeal
1/2 cup all-purpose flour
1 1/2 tsp. salt
1 tsp. baking powder, preferably homemade (see above)
1 egg, lightly beaten
1/2 cup water
1/2 tsp. freshly ground black pepper
1/4 cup thinly sliced scallions
1 cup fresh corn kernels
1 cup (about 5 oz.) thinly sliced (1/8- to 1/4-inch thick) okra
About 2 cups vegetable oil for frying
Preparation
Put cornmeal, flour, 1 teaspoon salt and baking powder in a mixing bowl, and stir well to blend. In a separate bowl, whisk together egg and water, and stir into dry ingredients, mixing just until well blended.
Sprinkle remaining 1/2 teaspoon salt and black pepper over scallions, corn and okra, and fold vegetables into batter.
Pour oil into a large skillet, and heat to 340°F. Scoop batter by about 1/4 cupfuls into hot oil. Fry until golden brown on both sides, carefully turning to brown evenly and to cook through, for about 3 to 5 minutes. Remove from skillet using a slotted spoon, and drain fritters on layers of paper towels. Sprinkle lightly with salt, and serve hot or at room temperature.
GRILLED TOFU
This comes from Kay Chun in The New York Times cooking newsletter. Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."
Yield: 4 servings; Time: 20 minutes, plus 6 hours' marinating
To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu.
Ingredients
1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)
2 tablespoons safflower or canola oil, plus more for greasing grates
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1/2 teaspoon black pepper
2 tablespoons chopped scallions
Preparation
Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
Transfer tofu to a serving plate and spoon over the sauce. Serve warm.
PAPRIKA CAULIFLOWER PITA POCKETS
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes
To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.
Ingredients
1 head cauliflower (2 lb.), cut into bite-size florets
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
Preparation
Steam cauliflower 7 to 9 minutes, or until tender.
Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.
KIWI AND ORANGE COMPOTE WITH ALMONDS
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.
Ingredients
1/3 cup granulated sugar
2 whole cardamom pods, crushed
2 whole allspice
1 cinnamon stick
1/2 tsp. vanilla extract
3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices
4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices
2 Tbs. sliced almonds, toasted
Preparation
Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.
Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
FRESH CORN AND OKRA FRITTERS
This is from the July/August 2004 issue of Vegetarian Times, page 46. It begins, "In these fritters, okra shows its Southern heritage when paired with corn and cornmeal. These fritters resemble fried corn pone but with vegetables added. If you want to make your own baking powder, the formula is very simple: Combine 1/4 cup cream of tartar with 2 tablespoons baking soda, and sift the two together three times. Store the powder in a tightly sealed container away from sunlight. Makes about 12 fritters." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-corn-and-okra-fritters/.
Ingredients
1/2 cup stone-ground white cornmeal
1/2 cup all-purpose flour
1 1/2 tsp. salt
1 tsp. baking powder, preferably homemade (see above)
1 egg, lightly beaten
1/2 cup water
1/2 tsp. freshly ground black pepper
1/4 cup thinly sliced scallions
1 cup fresh corn kernels
1 cup (about 5 oz.) thinly sliced (1/8- to 1/4-inch thick) okra
About 2 cups vegetable oil for frying
Preparation
Put cornmeal, flour, 1 teaspoon salt and baking powder in a mixing bowl, and stir well to blend. In a separate bowl, whisk together egg and water, and stir into dry ingredients, mixing just until well blended.
Sprinkle remaining 1/2 teaspoon salt and black pepper over scallions, corn and okra, and fold vegetables into batter.
Pour oil into a large skillet, and heat to 340°F. Scoop batter by about 1/4 cupfuls into hot oil. Fry until golden brown on both sides, carefully turning to brown evenly and to cook through, for about 3 to 5 minutes. Remove from skillet using a slotted spoon, and drain fritters on layers of paper towels. Sprinkle lightly with salt, and serve hot or at room temperature.
GRILLED TOFU
This comes from Kay Chun in The New York Times cooking newsletter. Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."
Yield: 4 servings; Time: 20 minutes, plus 6 hours' marinating
To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu.
Ingredients
1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)
2 tablespoons safflower or canola oil, plus more for greasing grates
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1/2 teaspoon black pepper
2 tablespoons chopped scallions
Preparation
Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
Transfer tofu to a serving plate and spoon over the sauce. Serve warm.
Taco Tuesday
If you love tacos as much as I do, you won't mind that it's another Taco Tuesday. Today's meatless offerings include Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa and Veggie Tacos with Avocado-Tomatillo Sauce. Enjoy!
VEGETARIAN TACO SOUP IN THE CROCKPOT
This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.
This comes from Jolinda Hackett, who wrote for the Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!
“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”
Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hard shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos, place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine and Jack at Love & Lemons. This wonderful recipe begins, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this recipe (with yummy photos and interesting chatter online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here.
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1-1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This comes from Vegetarian Times. This one begins, “For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.” Yield: Serves 8.
To view this online, click here.
Ingredients:
Roasted Peppers and Onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1-1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Instructions:
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
Nutrition Information: Calories: 482; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 5 g; Carbohydrates: 57 g; Cholesterol: 17 mg; Sodium: 665 mg; Fiber: 12 g; Sugar: 14 g
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
Ingredients
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1 1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
VEGETARIAN TACO SOUP IN THE CROCKPOT
This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.
This comes from Jolinda Hackett, who wrote for the Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!
“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”
Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hard shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos, place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine and Jack at Love & Lemons. This wonderful recipe begins, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this recipe (with yummy photos and interesting chatter online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here.
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1-1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This comes from Vegetarian Times. This one begins, “For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.” Yield: Serves 8.
To view this online, click here.
Ingredients:
Roasted Peppers and Onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1-1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Instructions:
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
Nutrition Information: Calories: 482; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 5 g; Carbohydrates: 57 g; Cholesterol: 17 mg; Sodium: 665 mg; Fiber: 12 g; Sugar: 14 g
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
Ingredients
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1 1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
Monday, November 17, 2025
Holiday Sides
Since Thanksgiving is next week here in the U.S., today's post deals with Holiday Sides. Check out the Mashed Sweet Potatoes with Maple Syrup, the Southern Macaroni and Cheese, and the rest of today's offerings. Enjoy!
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1-1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1-1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
Ingredients
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Directions
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1-1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
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.
CLASSIC CRANBERRY SAUCE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)
Time: 15 minutes, plus chilling; Yield: 2 cups
This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.
Ingredients
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
2 cups water
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)
Preparation
In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
MASHED SWEET POTATOES WITH MAPLE SYRUP
This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.
Ingredients
5 lbs red-skinned sweet potatoes
1/2 cup vegan margarine
1/3 cup pure maple syrup
1 tsp ground cinnamon
Salt and freshly ground black pepper
Directions
Peel sweet potatoes and cut into 1-inch chunks.
Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.
Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.
SESAME TWISTS
This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."
Makes 30 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.
Ingredients
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 Tbs. sugar
1 1/2 Tbs. baking powder
1 tsp. salt, plus more for sprinkling
1 stick unsalted butter, cut into small pieces (4 oz.)
1 1/2 cups low-fat buttermilk
1/4 cup sesame seeds
Preparation
Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.
Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.
Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.
Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1-1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1-1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
Ingredients
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Directions
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1-1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
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.
CLASSIC CRANBERRY SAUCE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)
Time: 15 minutes, plus chilling; Yield: 2 cups
This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.
Ingredients
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
2 cups water
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)
Preparation
In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
MASHED SWEET POTATOES WITH MAPLE SYRUP
This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.
Ingredients
5 lbs red-skinned sweet potatoes
1/2 cup vegan margarine
1/3 cup pure maple syrup
1 tsp ground cinnamon
Salt and freshly ground black pepper
Directions
Peel sweet potatoes and cut into 1-inch chunks.
Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.
Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.
SESAME TWISTS
This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."
Makes 30 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.
Ingredients
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 Tbs. sugar
1 1/2 Tbs. baking powder
1 tsp. salt, plus more for sprinkling
1 stick unsalted butter, cut into small pieces (4 oz.)
1 1/2 cups low-fat buttermilk
1/4 cup sesame seeds
Preparation
Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.
Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.
Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.
Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.
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