Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Tempeh Reuben and Garden-Style Lasagna. Enjoy!

DILLED POTATO-CUCUMBER SALAD

This is from the July/August 2007 Vegetarian Times, page 39. It begins, "Cornichons are crisp pickles made from small gherkin cucumbers. If you can’t find them, simply substitute your favorite pickle, or double the capers used in the recipe." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-cucumber-salad/.

Ingredients

1 lb. new potatoes

1/3 cup creme fraiche or sour cream

6 cornichons, chopped (about 1/4 cup)

2 Tbs. chopped fresh dill

2 tsp. capers, rinsed, drained and chopped

1 seedless cucumber, thinly sliced (about 2 cups)

Preparation

Cover potatoes with cold water in pot, and bring to a boil. Add pinch of salt, reduce heat to medium, and cook 20 minutes, or until tender.

Meanwhile, combine crème fraîche, cornichons, dill and capers in bowl.

Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes, to dry out slightly.

Toss potatoes and cucumber with crème fraîche mixture. Season with salt and pepper, and serve.

THAI GREEN BEAN CURRY WITH PINEAPPLE AND SWEET POTATOES

This comes from Vegetarian Times. This begins, "This Thai-inspired dish features sweet potatoes blended into the sauce and as bites in the bowl." The note adds, "Blending part of the sweet potatoes into the broth of this vegan green bean curry yields a rich, creamy base without using a lot of coconut milk."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/thai-green-bean-curry-with-pineapple-and-sweet-potatoes/.

Ingredients

1 Tbs. vegetable oil

3 large shallots (1/2 cup)

1-1/2 Tbs. red curry paste

3 cloves garlic, minced (1 Tbs.)

2 tsp. minced fresh ginger

1 8-oz. can pineapple chunks, juice reserved

2 medium sweet potatoes, peeled and cut into 1-inch chunks (2-1/2 cups)

3/4 lb. green beans

3/4 cup light coconut milk

Basil or cilantro leaves, for garnish

Preparation

Heat oil in medium saucepan over medium heat. Add shallots, and sauté 5 minutes. Add curry paste, garlic, and ginger, and sauté 30 seconds, or until fragrant. Add 2-1/2 cups water and reserved pineapple juice. Cover, and simmer 10 minutes. Add 1 cup sweet potato chunks, and cook 10 to 15 minutes, or until sweet potatoes are tender.

Blend mixture in saucepan with immersion blender or in blender or food processor until smooth. Return to saucepan, add remaining 1-1/2 cups sweet potatoes, and bring to a boil. Cover, and simmer 5 minutes. Stir in pineapple chunks, green beans, and coconut milk; cover; and simmer 7 to 10 minutes, or until green beans are crisp-tender. Garnish with basil, and serve.

EDAMAME SUCCOTASH

This is from the July/August 2008 issue of Vegetarian Times, page 37. It begins, "Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/edamame-succotash/.

Ingredients

2 tsp. vegetable oil

1/2 cup chopped red bell pepper

1/4 cup chopped onion

2 cloves garlic, minced

1 1/2 cups fresh or frozen shelled edamame

2 cups fresh or frozen corn kernels

3 Tbs. white wine or vegetable stock

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh basil or 1 tsp. dried basil

Preparation

Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

TEMPEH REUBEN

This is from Eden Foods. Prep Time: 5 minutes; Cook Time: 20 minutes; Serves 4

To view this online, click here.

Ingredients

1 pound organic tempeh, any variety

2 Tbsp Eden Safflower Oil

2 cups water, for cooking tempeh

1 tsp Eden Shoyu Soy Sauce

1/2 cup Eden Sauerkraut, Kimchi Sauerkraut, or Three Onion Sauerkraut

1/4 cup any Eden Mustard

4 whole lettuce leaves

1/4 cup alfalfa sprouts, rinsed and drained

1 medium organic tomato, sliced

8 slices whole grain bread

Directions

Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes. Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes. Remove cover and cook, over a high flame, until all liquid is gone. Remove tempeh and slice into strips. Place several slices of tempeh on each sandwich. Spread equal amounts of mustard on the other bread slices. Place equal amounts of sauerkraut, lettuce, sprouts and tomato on each sandwich. Serve. Great for lunches, picnics, camping, travel or anytime!

SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS

This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)

For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.

Ingredients

1 large shallot, halved and thinly sliced

1 jalapeño or other fresh hot chile, thinly sliced

3 tablespoons neutral oil (such as grapeseed or canola)

Kosher salt (such as Diamond Crystal)

8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)

1 tablespoon unseasoned rice vinegar

1 tablespoon soy sauce

2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated

Preparation

In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.

To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.

Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.

GARDEN-STYLE LASAGNA

This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."

Makes 12 servings

To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.

Ingredients

Cooking spray

2 cups chopped onion

4 garlic cloves, minced

2 teaspoons olive oil, divided

2 cups chopped zucchini (about 8 ounces)

2 cups chopped yellow squash (about 8 ounces)

2 cups thinly sliced carrot (about 8 ounces)

2 cups chopped broccoli (about 6 ounces)

1 teaspoon salt, divided

1/2 cup all-purpose flour (about 2-1/4 ounces)

3-1/2 cups 1% low-fat milk

1 cup (4 ounces) grated fresh Parmesan cheese, divided

1/4 teaspoon freshly ground black pepper

Dash of nutmeg

1 (10-ounce) package frozen chopped spinach, thawed and drained

1-1/2 cups 1% low-fat cottage cheese

2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided

12 precooked lasagna noodles, divided

Directions

Preheat oven to 375°.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

Taco Tuesday

It's time for another Taco Tuesday. Today's vegetarian offerings include Cocoa Black Bean Avocado Cream Tacos and Banana Chocolate Tacos. Do I have your attention yet? Enjoy!

TASTY BLACK BEANS AND CORN TACOS

This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid’s favorite." Makes 12 tacos.

To view this online, click here.

Ingredients:

Black Beans and Corn Filling

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

1 medium-sized zucchini, diced

1 cup frozen corn kernels

1/2 cup mild enchilada sauce

Tortillas

12 6- to 8-inch corn or flour tortillas

Toppings, Optional

Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!

Instructions:

To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.

To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.

To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g

SNAPPY TACOS

This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.

To view this online, click here.

Ingredients:

4 tsp. vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

12-oz. pkg. soy crumbles, plain or taco-flavored

1/4 cup dark beer (see Note

1/2 cup low-sodium vegetable broth

2 tsp. chili powder

1 tsp. dried oregano

2 large jalapeno peppers, seeded and finely chopped

1/2 cup salsa, drained

1/2 cup chopped cilantro

8 taco shells

Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.

Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup

Instructions:

In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1/4 cup onion and 1/4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.

Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.

Spoon 1/4 cup filling into each taco shell. Top with some or all garnishes and serve hot.

Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g

HOMEMADE TORTILLAS

This, as well as the next two recipes (Cocoa Black Bean Avocado Cream Tacos and Banana Chocolate Tacos), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”

Ingredients

2 cups masa harina (corn flour)

1/2 tsp. salt

1 1/2 cups warm tap water

Instructions

In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.

Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.

Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.

Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg

COCOA BLACK BEAN AVOCADO CREAM TACOS

This one begins, “Cocoa adds richness to this hunger smashing fiber-rich bean filling. As a giant cousin of the banana, plantain contains twice as much vitamin C to keep your blood pressure from boiling over. The creamy avocado sauce adds a dose of heart-healthy monounsaturated fat.”

Ingredients

2 tsp. canola or grapeseed oil

1 small yellow onion, diced

2 plum (Roma) tomatoes, seeded and diced

1 ripe plantain, lots of black spots on skin, peeled and diced

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

2 Tbsp. cocoa powder

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/3 cup chopped cilantro

1/4 cup fresh lime juice (from 1 large lime)

Kosher salt and freshly ground black pepper

1/2 cup sour cream

1/2 avocado

8 small corn tortillas

1 jarred roasted red bell pepper, thinly sliced

1/4 cup toasted pumpkin seeds (pepitas)

Instructions

Heat oil in a large skillet over medium heat. Add onion and cook until softened, 3 minutes. Add tomatoes, plantain, black beans, cocoa powder, chili powder, cumin, 1/4 cup water, and 1/2 tsp. salt and pepper; cook 3 minutes more. Stir in cilantro and 2 Tbsp. lime juice. Season to taste with salt and pepper and remove from heat.

Blend together sour cream, avocado, remaining 2 Tbsp. lime juice and a pinch of salt until smooth.

Top tortillas with beans, red pepper, avocado cream and pumpkin seeds. Serves 4.

Nutrition Information: Calories per serving: 408; Protein: 11 g; Carbs: 59 g; Fiber: 12 g; Sugar: 12 g; Total fat: 16 g; Saturated fat: 5 g; Sodium: 320 mg

BANANA CHOCOLATE TACOS

Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”

This can be found here.

Ingredients

1 cup part-skim ricotta cheese

2 Tbsp. almond butter

1 Tbsp. maple syrup

1–2 tsp. orange zest

1 tsp. vanilla extract

2 oz. chopped dark chocolate

1/2 tsp. cinnamon

4 small bananas, sliced into 1/2" pieces

4 small (6") whole-wheat tortillas, heated according to package

1/4 cup unsweetened toasted coconut flakes

Instructions

Stir together ricotta, almond butter, syrup, orange zest and vanilla.

Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.

Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.

Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.

TACOS WITH BLACK BEANS AND CHARD

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “If you are looking to feed a crowd, one way to meet the challenge is to pick up a supply of corn tortillas and make a big pot of beans and some other dishes that are at home in a taco. Buy some salsa, or make your own, and your house will be taco party central. You can make fillings in advance and arrange in bowls or on platters. Then all it takes is warming tortillas in a microwave, oven or steamer, and guests can assemble their own tacos. These beans are great in tacos, but can also be eaten on their own.” Yield: 6 to 8 servings; Time: 2 hours.

This was featured in “Tacos for the Holidays” and can be viewed online here.

Ingredients

1 pound black beans, soaked for 4 to 6 hours or overnight in 2 quarts water

1 onion, chopped

4 garlic cloves, minced

Salt to taste

1 bunch cilantro, roughly chopped

1/2 pound Swiss chard, stemmed, washed and roughly chopped

12 to 16 corn tortillas

Fresh or bottled salsa

2 to 3 ounces queso fresco, crumbled

Preparation

Step 1

Place the beans and their soaking water in a heavy soup pot or Dutch oven and bring to a boil. Skim away foam and add the onion and half the garlic. Reduce the heat, cover and simmer 1 hour. Add the remaining garlic, salt to taste and half the cilantro, cover and simmer for 45 minutes.

Step 2

Add the Swiss chard, cover and simmer 10 minutes. The chard should be tender but still have some bright color. Stir in the remaining cilantro, taste and adjust salt.

Step 3

Warm the tortillas. Top with a generous spoonful of beans with chard, a spoonful of crumbled queso fresco, and salsa if desired.

Tip

Advance preparation: Make the beans through Step 1 a day ahead for best results. Bring back to a simmer and proceed with Step 2. The beans will keep in the refrigerator for 3 or 4 days.