Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos!). Today's yummy offerings include a vegan Jambalaya with Sausage and Lentil Chickpea Sloppy Joes. Enjoy!

HERBED WINTER VEGETABLE ROAST

This was in the October 2007 issure of Vegetarian Times, page 81. It begins, "Thin-skinned delicata and butternut squash can be roasted without peeling. Serve this satisfying vegetable roast with brown rice, steamed bulgur, or polenta. Sprinkle leftovers with grated cheese, and broil until bubbly for a delicious next-day dinner."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/herbed-winter-vegetable-roast/.

Ingredients

2 Tbs. olive oil, plus more for greasing pan

1 Tbs. chopped fresh rosemary

1 Tbs. chopped fresh basil

1 Tbs. chopped fresh thyme

2 cloves garlic, minced (2 tsp.)

2 delicata or 1 large butternut squash, cut crosswise into 1/2-inch-thick rounds (2-1/2 lb.)

1 acorn squash, peeled and cut into 1-inch chunks (1 lb.)

2 medium carrots, cut on the diagonal into 1/2-inch thick slices (1 cup)

2 medium parsnips, cut on the diagonal into 1/2-inch thick slices (1 cup)

1 medium onion, cut into 1-inch-thick wedges

Preparation

Preheat oven to 400°F. Lightly oil rimmed baking sheet or roasting pan.

Whisk together oil, rosemary, basil, thyme, and garlic in large bowl. Season with salt and pepper. Add delicata or butternut squash, acorn squash, carrots, parsnips, and onion; toss to coat. Spread in single layer on prepared baking sheet. Roast 45 minutes, or until vegetables are tender and beginning to brown, stirring every 15 minutes.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

JAMBALAYA WITH SAUSAGE [Vegan]

This is from Dominique Ebra on One Green Planet. Dominque wrote, "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!

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.

LENTIL CHICKPEA SLOPPY JOES

This is from Eden Foods. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves 6

To view this online, click here.

Ingredients

1 Tbsp Eden Extra Virgin Olive Oil

1/4 cup shallots, minced

1 clove garlic, minced

1/2 cup red bell peppers, diced

14 ounces Eden Crushed Tomatoes

3 Tbsp organic tomato paste

1 Tbsp organic maple syrup

2 tsp Eden Red Wine Vinegar

1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari

1 tsp smoked paprika

1/2 tsp Eden Brown Mustard

1 tsp Eden Ground Chili Powder

1/4 tsp Eden Ground Cumin

1/4 tsp Eden Sea Salt

1/8 tsp Eden Black Pepper

15 ounces Eden Lentils w/Onion & Bay Leaf

15 ounces Eden Garbanzo Beans, rinsed and drained

6 whole wheat buns

Directions

Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.

CRISPY TOFU AND CABBAGE STIR-FRY

This is from Ali in The New York Times cooking enewsletter. The recipe begins, "This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you’ll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves — also known as cilantro — creates a range of complex but related flavors. Then there’s what might be the quickest — and your new favorite — way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don’t have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba.

"To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022830-crispy-tofu-and-cabbage-stir-fry..

Ingredients

1 small red onion, thinly sliced

Kosher salt

1/4 cup cornstarch

1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)

1/4 cup neutral oil (such as canola or grapeseed), plus more as needed

About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated

1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste

1 tablespoon coriander seeds, crushed

1/2 cup coarsely chopped cilantro leaves and stems

2 tablespoons lime juice (from 1 large lime)

Directions

In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.

Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.

In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.

Tip

It can be tricky to tear pieces of the same size, so start by slicing the tofu crosswise so that you have 1-inch-thick slabs, then tear off cubes from there.

Taco Tuesday

Today is Tuesday, which, of course, means it's time for another Taco Tuesday. Today's vegetarian offerings include Jamaican Curried Tempeh Tacos and Crispy Tofu Tacos. Enjoy!

CHICKPEA TACOS

This comes from the March 2008 issue of Vegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.

To view this online, click here.

Ingredients

1 avocado, peeled, pitted, and diced

1 15-oz. can chickpeas, rinsed and drained

3 Tbs. chopped cilantro

4 tsp. fresh lime juice

1 clove garlic, minced (1 tsp.)

8 corn taco shells

2 cups baby salad greens

1 cup prepared salsa (medium or hot)

1/2 cup nondairy sour cream

Directions

Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.

Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.

To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.

nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free

SMOKY SWEET POTATO AND BLACK BEAN TACOS

This comes from Jessica Merchant and was posted on her wonderful creation, How Sweet It Is. She began this post by writing, “In a perfect world, I would eat nothing but tacos. We are talking tacos for like, breakfast, lunch and dinner. Totally. I don’t think I would make any exceptions because we all know that practically anything can be reasonably placed in a tortilla.” I think many of us can seriously relate!

yield: makes 8 tacos total time: 35 minutes

To view the entire post (which includes yummy-looking photos), click here.

Ingredients

2 tablespoons olive oil

1 red onion, diced

2 garlic cloves, minced

2 medium sweet potatoes, cut into 1/2-inch cubes

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cumin

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

8 flour tortillas, warmed

1 cup freshly grated manchego cheese

fresh cilantro for topping

lime wedges

chipotle lime crema

3 tablespoons greek yogurt

3/4 cup half and half

1 tablespoon adobo sauce (from a can of chipotles in adobo)

juice of half a lime

zest of half a lime

1/8 teaspoon salt

Directions

Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.

While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.

Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!

CRISPY TOFU TACOS

This is from Alexa Weibel in The New York Times cooking enewsletter. For this, Alexa wrote, "There are plenty of crispy tofu recipes, but few truly deliver on the promise, since tofu has a tendency to steam because of its high moisture content. But time can do the trick in the oven, creating brittle edges and a chewy texture with little effort. Squeeze out as much excess liquid as you can from your block of tofu, grate it coarsely, season it fearlessly, then roast it until sizzling. The key step is to drizzle the tofu with a combination of olive oil and tomato paste toward the end of cooking, which crisps the edges and lends a deep umami flavor, so much so that this tofu could almost be mistaken for seasoned ground beef. A swipe of avocado mayo, loosened with lime juice and electrified with zest, adds richness and tang, and quite literally holds the tacos together. Choose your mayonnaise and tortillas wisely and the whole dish is vegan."

Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 8 to 10 tacos

To view this online, go to https://cooking.nytimes.com/recipes/1026900-crispy-tofu-tacos. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

2 (14- to 16-ounce) blocks firm tofu

1/4 cup plus 3 tablespoons olive oil, divided

2 tablespoons soy sauce, divided

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 to 1/2 teaspoon ground cayenne (the lower end is mild; the higher end tingly but not spicy)

Salt and black pepper

1/4 cup tomato paste

2 ripe avocados

2 tablespoons mayonnaise (vegan, if desired)

1/2 teaspoon finely grated lime zest and 3 tablespoons juice

8 flour or 10 corn tortillas, warmed

Minced red onion, thinly sliced radishes and chopped cilantro, for serving

Preparation

Heat the oven to 400 degrees.

Prepare your tofu: Drain it, squeezing out any excess moisture over the sink (your tofu may break into chunks). Coarsely grate the drained tofu onto two large (11-by-17-inch), foil-lined sheet pans. (The tofu will crumble chaotically, and that is fine!) Drizzle the tofu in each pan with 2 tablespoons olive oil and 1 tablespoon soy sauce. In a small bowl, mix the cumin, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1 teaspoon pepper; sprinkle half the seasonings over each pan and toss to coat. Spread the mixture in an even layer.

Roast the tofu, stirring halfway through and rotating the pans, until the tofu sizzles, darkens and crisps, 30 to 35 minutes.

In a small bowl, mix together the tomato paste with the remaining 3 tablespoons oil. Drizzle the mixture over the tofu, adding half to each pan, then toss to combine, spread into an even layer and roast again until the tofu audibly crackles and develops a slight crunch, 10 to 15 minutes.

While the tofu roasts, prepare the avocado cream: In a small food processor (or blender), blend the avocados, mayo, lime zest and juice until creamy; season generously with salt.

Swipe the warmed tortillas with the avocado cream, then top with tofu mixture, red onion, radishes and cilantro. Serve immediately.

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.

JAMAICAN CURRIED TEMPEH TACOS

This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.

To view this online, click here.

Ingredients:

1 Tbs. peanut oil

1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)

1 8-oz. pkg. tempeh, cut into 1/2-inch cubes

1/2 cup unsweetened pineapple juice

2 Tbs. chopped cilantro

2 1/2 tsp. curry powder

1-1/2 tsp. grated fresh ginger

1 Tbs. lime juice

1 tsp. grated lime zest

4 6-inch corn or flour tortillas, warmed

1/4 cup chopped red bell pepper

1/2 cup curly mustard greens, finely chopped

2 Tbs. chopped peanuts, optional

Instructions:

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.

Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g

SEITAN TACOS

This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.

To view this online, click here.

Ingredients

8 ounces seitan strips, 1 package

2 cloves garlic, minced

2 jalapeños, deseeded and minced

1 teaspoon cumin

1/2 teaspoon ancho chili powder

1/2 cup onion, chopped

1/2 cup orange juice

2 tablespoons fresh lime juice

1/4 cup olive oil

3 tablespoons fresh parsley, chopped

4 tablespoons fresh cilantro, chopped

2 tablespoons honey

3 tablespoons sour cream

3 tablespoons canola oil

1 large tomato, diced

2 cups baby spinach, chopped

1/2 cup shredded cheddar cheese

8 flour tortillas, corn tortillas, or corn taco shells

Directions

Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.

Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.

In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.

Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.

Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.

Notes

I used a thyme flavored honey which added to the herby flavor of the dressing.

Make sure the jalapeno is actually spicy. This dish is better with a little kick!

Monday Recipes

Another Monday, the start of another week. Hopefully, your weekend went well. Mine was a little on the busy side, but that's fine.

And now, for food. Here are six vegetarian recipes to get your week started, including Stuffed Acorn Squash and Three Sisters Casserole. Enjoy!

STICKY, SPICY TEMPEH

This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Crispy tempeh glazed in a spicy-and-sweet soy sauce can anchor many a dinner, whether served over rice and vegetables, rice noodles, lettuce wraps or soup. Tempeh is a fermented vegan protein with a nutty flavor and firm texture that can stand up to assertive seasonings. That could be the fresh sambal in tempe penyet, a famous street food in Indonesia, where tempeh was first made — or this easily memorizable ratio of two parts soy sauce to one part each rice vinegar, brown sugar and chile sauce. Crumbling the tempeh into small, irregular pieces so that it resembles ground meat creates a variety of textures in each bite. To make it a complete meal, stir in spinach, peas or another quick-cooking vegetable with the sauce — or accompany with crispy raw vegetables like thinly sliced cucumbers or radishes on top of rice."

Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025365-sticky-spicy-tempeh. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.

Ingredients

1/4 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons dark brown sugar

1 to 2 tablespoons chile sauce, such as sambal oelek or Sriracha

3 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed

2 (8-ounce) packages tempeh, crumbled into pieces no larger than 1/2 inch

Salt

Preparation

In a liquid measuring cup or small bowl, stir together the soy sauce, vinegar, sugar and chile sauce until the sugar dissolves.

In a large skillet, heat the oil over medium-high. Add the tempeh, season lightly with salt, and cook, stirring occasionally, until mostly golden, 7 to 9 minutes. Add more oil as needed if the pan looks dry or the tempeh is burning.

Reduce the heat to low, give the sauce another stir, add the sauce to the skillet and cook, stirring constantly, until the sauce is thickened and glossing the tempeh, about 1 minute.

SWEET POTATO STEW WITH CHICKPEAS & HARDY GREENS

This yumminess is from EmilyC at Food52. For this recipe, EmilyC wrote, "This autumnal stew is warming and cozy, ready in under 30 minutes, and layered with rich, vivid flavors. It features one of my favorite trios: sweet potatoes, chickpeas, and hardy greens. But the unexpected star of the stew is the vibrant broth, which is delicious enough to slurp on its own. Inspired by the flavors of Carla Lalli Music’s Sweet Potatoes With Tahini Butter, the broth is rich from butter, a little spicy from Aleppo pepper, and spiked with maple syrup, soy sauce, and lime juice.

"Because the broth is so essential to the deliciousness of this stew, reach for the best stock or broth you have: homemade chicken stock is great here, or a store-bought, low-sodium variety. If using vegetable broth, opt for homemade or a brand you know and like that’s more savory than sweet for the best balance of flavors.

"The first time I made this stew, I fully intended to swirl some tahini in at the end to thicken the broth. But then I remembered the opened container of hummus in my fridge and reached for it instead, reasoning that hummus (an ultra silky-smooth mix of chickpeas, tahini, garlic, and lemon juice) would not only lend sheen and body, it’d boost the rich, chickpea flavor of the stew. It worked a charm, enlivening and enriching the entire pot. It’s a simple trick that has so many possibilities beyond this recipe."

Prep Time: 5 minutes; Cook Time: 25 minutes; Serves 4 to 6

To view this online, go to https://food52.com/recipes/84040-sweet-potato-stew-recipe-with-chickpeas-hardy-greens.

Ingredients

4 tablespoons unsalted butter

1 yellow onion, finely chopped

2 pounds sweet potatoes (about 2 large or 3 small), peeled and chopped into 3/4-inch chunks

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon Aleppo pepper or 1/4 teaspoon red pepper flakes

1 tablespoon maple syrup

4 cups chicken broth or stock, homemade or low-sodium store-bought (see author notes)

1 tablespoon soy sauce, or to taste (regular or low sodium)

1 15.5-ounce can chickpeas, drained and rinsed

3 cups to 4 cups (packed) kale, Swiss chard, collard or turnip greens, or mature (not baby) spinach

1 tablespoon lime juice, plus the finely grated zest, from 1 lime (Note: zest the lime before juicing)

3 tablespoons to 4 tablespoons plain hummus, homemade or store-bought

Directions

Heat butter in a large pot or Dutch oven over medium heat. Add onion and cook for about 5 minutes until softened. Add sweet potatoes, 1/2 teaspoon kosher salt, and Aleppo pepper. Cook for another 5 minutes (stirring occasionally), or until the outsides lose their firmness.

Add maple syrup, stirring so it evenly coats the sweet potatoes. Cook for 1 to 2 more minutes, stirring constantly, to lightly caramelize the syrup.

Add broth, soy sauce, chickpeas, greens, and lime zest. Simmer gently for about 15 minutes, or until the sweet potatoes are tender.

Lower heat, and stir in the lime juice and hummus, starting with 3 tablespoons hummus; stir until well integrated. Taste, and add another tablespoon of hummus, if desired, for extra richness and body. Taste for seasoning and balance, adding a bit more soy, lime juice, and/or salt to your liking. Turn off the heat. Divide the stew amongst bowls, and serve right away. (Any leftovers will keep well, tightly covered, for several days in the refrigerator. Reheat before serving.)

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.

STUFFED ACORN SQUASH

This is from Eden Foods, and is well worth the wait. Prep Time: 5 minutes; Cook Time: 50 minutes; Serves: 4

To view this yumminess online, go to https://www.edenfoods.com/recipes/view.php?recipes_id=435.

Ingredients

2 medium acorn squash, halved and seeded

1/3 cup Eden Dried Montmorency Cherries, coarsely chopped

Eden Dried Wild Blueberries, or Dried Cranberries

1/2 cup pecans, chopped

1 Tbsp Eden Barley Malt Syrup

1 Tbsp organic maple syrup

2 Tbsp Eden Extra Virgin Olive Oil

1/2 cup Eden Apple Juice

1 pinch Eden Sea Salt

Directions

Preheat the oven to 350°. Lightly oil the squash skin and place cut side down in an oiled baking sheet. Place the juice in the sheet. Bake for 40 to 45 minutes until the squash is tender. Pierce with a fork to test.

When the squash is just about done, heat up the remaining olive oil, barley malt, maple syrup, cherries, pecans, sea salt and cinnamon. Place one-quarter of the cherries/pecan mixture in each acorn half. Mix a little of the squash together with the cherries/pecan mixture, using a spoon or fork to mix. Bake right side up for another 5 minutes. Place in a serving dish.

HAWAIIAN MACARONI SALAD

This yummy macaroni salad is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).

Anyway, the recipe begins, “Hawaiian Macaroni Salad is so fabulously creamy and simple. This mayonnaise-based pasta salad makes a wonderful side for summer bbqs and picnics.”

Prep Time: 10 mins; Cook Time: 10 mins; Total Time: 20 mins; Servings: 10

To view this online, go to https://spicysouthernkitchen.com/hawaiian-macaroni-salad/.

Ingredients

16 ounces elbow pasta

1/4 cup grated onion

1/4 teaspoon garlic powder

2 tablespoons apple cider vinegar

2 cups mayonnaise

1/2 cup whole milk

1 tablespoon sugar

2 shredded carrots

salt and pepper

Instructions

Bring a large pot of water to a boil and add 1 tablespoons kosher salt. Cook pasta according to package directions.

Place onion in a large bowl. When pasta is done, drain it well and add it to the bowl. Add garlic powder and apple cider vinegar and stir. Let sit 10 minutes.

In a medium bowl, whisk together mayonnaise, milk, and sugar.

Set aside about 1/2 a cup and add the rest to the macaroni along with carrots. Stir to combine. Season to taste with salt and pepper.

Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture. Refrigerate for at least 2 hours before serving. Stir in the reserved mayonnaise mixture just before serving.

Recipe Notes

Be sure not to overcook your pasta or it will have a mushy texture.

If you to dress it up some, add diced ham or chopped pineapple.

BAKED VEGETABLE MEDLEY

This is from the January 2003 issue of Vegetarian Times, page 22. It begins, “The crust for this vegetable-filled pie may be made from ready-made, store-bought dough that you roll out and fit into a pie plate. Or, for a no-fuss meal, start with a premade frozen pie crust. This is a meal-in-a-slice, calling only for a light dessert of fruit and nuts.” Serves 4 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/baked-vegetable-medley/.

Ingredients

One 9-inch unbaked frozen pie shell

2 Tbs. olive oil

1 large leek, thinly sliced

1 tsp. minced garlic

1/2 bunch kale, shredded

2/3 cup chunky seasoned tomato sauce

1-1/2 cups artichoke hearts, drained

6 oz. smoked tofu, cut into thin strips

1 cup grated low-fat mozzarella cheese

Directions

Preheat oven to 375F. Reserve strips of leek for garnish.

Bake pie shell until golden, about 10 minutes, or according to package directions. Remove from oven, and set aside. Increase oven temperature to 450F.

Heat olive oil in large skillet over medium heat. When hot, sauté leek and garlic for about 5 minutes. Add kale and tomato sauce, stirring often, and cook until kale wilts and leeks are translucent. Add artichoke hearts.

Fill baked pie shell, and arrange tofu pieces decoratively on top. Sprinkle grated cheese over top, and bake 5 minutes more. Increase oven temperature to broil, and heat until cheese browns, about 1 minute.

nutritional information Per Serving: Calories: 420; Protein: 18 g; Total Fat: 25 g; Saturated Fat: 8 g; Carbohydrates: 34 g; Cholesterol: 20 mg; Sodium: 510 mg; Fiber: 5 g; Sugar: 3 g

Soup

There's something comforting about homemade Soup. To that end, here are six homemade soups to help you through the day, including Smokey Tomato Soup and Winter Vegetable Bean Soup with Pesto. Enjoy!

PAUL MCCARTNEY'S LENTIL SOUP

This is from Annie Campbell at Allrecipes, and begins, "Music may have taken Paul McCartney on his biggest life journey, but food has played a pretty significant role in his story, too. Early on, his eating habits looked fairly traditional—think sugar butties, egg and chips, and classic British roasts. But by 1975, after marrying Linda McCartney, his plate—and his philosophy—looked very different..."

Annie goes on to write about Paul and Linda McCartney, vegetarianism, and "The Simpsons", before finishing with, "Seriously: this soup is one-pot, two steps, and undeniably comforting. Sure, it's a sensible meal—budget-friendly, easy to make in large batches—but it's also deeply satisfying. Hearty and warming, with simple, cozy flavors that taste better the longer they sit. A soup nobody could have complaints about."

To view this online, go to https://www.allrecipes.com/paul-mccartney-lentil-soup-11892596.

Ingredients

2 tablespoons vegetable oil

1 medium onion, chopped

1 clove garlic, crushed

1 cup carrots, chopped

2 celery sticks, chopped

1/2 cup lentils

1 bay leaf

2-1/4 cups vegetable stock or water

Salt and freshly ground pepper, to taste

1 tablespoon freshly chopped parsley

Directions

Heat the oil in a large stock pot and add the onion, garlic, carrots, and celery. Cook until softened.

Add the lentils, bay leaf, and vegetable stock, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15–20 minutes. Season with salt and pepper, stir in the parsley, and remove the bay leaf before serving.

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



Ingredients

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt and pepper to taste

Directions

Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

TOFU MUSHROOM SOUP

This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, "For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles."

Yield: 4 servings; Time: 1 hour 45 minutes

This was featured in "Tofu and Mushroom Broth: Happy Together", and can be viewed online at https://cooking.nytimes.com/recipes/1017969-tofu-mushroom-soup.

Ingredients

1 ounce dried mushrooms (about 1 cup), preferably porcinis

1/2 pound fresh shiitake mushrooms

1/2 pound fresh button or cremini mushrooms, quartered

1 head of garlic, cut in half crosswise

2 teaspoons salt, or to taste

6 slices fresh ginger, from the widest part of the root

2 tablespoons soy sauce

14 to 16 ounces tofu (1 box), either firm or soft, cut in 1-inch dice

1/2 cup chopped cilantro

2 tablespoons chopped chives

Preparation

Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.

While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.

Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.

Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.

Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.

Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.

Tip

Broth can be prepared in advance through Step 4 and refrigerated for 3 days or frozen for 2 months. Soup can be prepared through Step 5 a day ahead of time.

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.

WINTER VEGETABLE BEAN SOUP WITH PESTO

This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”

Serves: 10 servings (1 1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

2 medium carrots, diced (about 2/3 cup)

3 medium potato, peeled and diced (about 3 cups)

1 medium turnip, peeled and diced (about 1 cup)

2 large leeks, white part only, sliced (about 2 cups)

2 stalks celery, sliced (about 1 cup)

5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)

1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained

1 bay leaf

1/4 teaspoon crushed red pepper

Easy Basil Pesto

Directions

Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.

Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.

Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.

Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.

Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.

SMOKY TOMATO SOUP

This yumminess is from Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "A grown-up version of grilled cheese’s best friend, this tomato soup is subtly complex thanks to the addition of ancho chile and smoked paprika, but it still has all of the nostalgic qualities of a really good tomato soup: It’s silky, robust and wonderfully tomato-y. Taking a cue from this classic tomato soup, this recipe calls for sweating the onion and garlic with a little flour to thicken the soup, which creates a velvety texture that doesn’t hide the pure tomato flavor. Simmering a whole ancho chile in the soup produces an undercurrent of heat; but if you prefer more spice, pluck off the stem and blend the chile into your finished soup rather than discarding it. Adjust the amount of cream and the level of heat as you like and the soup will taste just right to you."

Prep Time: 15 minutes; Cook Time: 1-1/4 hours; Total Time: 1-1/2 hours; Yield: 4 to 6 servings (about 8-1/2 cups)

To view this online, go to https://cooking.nytimes.com/recipes/1026266-smoky-tomato-soup. While you're at it, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Note: This recipe originally called for chicken or vegetable stock. Since this is a vegetarian blog, I’ve omitted the chicken part.

Ingredients

1/2 cup unsalted butter

1 large yellow onion (about 1 pound), minced

Salt and black pepper

2 garlic cloves, minced

1/2 teaspoon crushed red pepper

1/2 teaspoon smoked paprika

3 tablespoons all-purpose flour

2 (28-ounce) cans whole peeled tomatoes

3 cups vegetable stock

8 fresh thyme sprigs

2 tablespoons sugar

1 ancho chile

Crema (or sour cream thinned with water), for serving

Chives (optional), for serving

grilled cheese (optional)

Preparation

Melt the butter in a large pot over medium heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.

Add the garlic, crushed red pepper and paprika, and cook until fragrant, 1 minute.

Sprinkle the flour on top and cook, stirring constantly, until sizzling and crackling, about 2 minutes.

Add the tomatoes and their juices, squeezing the tomatoes to crush them as you add them to the pot. Stir in the stock, thyme sprigs and sugar. Drop in the ancho chile (plop!) and bring to a simmer over medium-high.

Reduce the heat to medium-low, cover almost all the way and simmer, stirring occasionally, until flavors deepen and tomatoes break down, about 45 minutes.

Pluck out the ancho chile and thyme sprigs, then transfer the soup to a blender (in batches, if needed) and blend until creamy. (Alternatively, use an immersion blender to blend it right in the pot.) Give the soup a taste and adjust seasoning if desired. If you’d like to increase the smoky flavor, you can blend in a portion of the stemmed and deseeded chile, if desired.

Transfer to bowls, top with a swirl of crema and a sprinkle of chives. Serve with grilled cheese, if desired.

Casseroles

For years, if someone mentioned Casseroles, the first thing to come to mind was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.

A brief anecdote: when my maternal grandparents were newly-weds, my grandfather invided his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!

So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"

To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)

Fortunately, the boss apologized, tasted the casserole, and was impressed.

Grandma and Grandpa

Since this is a vegetarian blog, and since I don't have a copy of Grandma's chicken casserole, that recipe is not here to start off the week. However, check out the Stuffed Grape Leaves Casserole, the vegan Veggie Chili Cornbread Casserole, and the rest of today's offerings. Enjoy!

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 4-1/2 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.

MASHED POTATO CASSEROLE

This yumminess is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.) Discover more ideas for the big day in our best Thanksgiving recipes collection."

Total Time: 40 minutes plus 30 minutes' baking; Yield: 12 to 14 servings

This was featured in "What Can I Prepare Before the Actual Day of Thanksgiving?", and can be viewed online at https://cooking.nytimes.com/recipes/1013923-mashed-potato-casserole.

You might also want to check out "Melisa Clark's Thanksgiving" and Julia Moskin's guide, "How to Cook Potatoes."

One last thing: If you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

14 tablespoons unsalted butter, softened, and more for the pan

6 pounds Yukon Gold potatoes, peeled and cut into chunks

2 tablespoons plus 1 teaspoon kosher salt

1-1/2 cups sour cream

1 teaspoon black pepper

6 tablespoons finely chopped chives

2/3 cup bread crumbs

2/3 cup grated Parmigiano-Reggiano cheese

Preparation

Lightly grease a 9-inch-by-13-inch baking pan.

In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.

Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.

In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

VEGGIE CHILI CORNBREAD CASSEROLE

This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10

To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.

Ingredients

Chili:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 large carrot, peeled and chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 1/2 teaspoons smoked paprika

1/4 teaspoon ground cinnamon

salt to taste

ground black pepper to taste

1 (28 ounce) can diced tomatoes with juice

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

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

1 (15 ounce) can pinto beans, rinsed and drained

1 cup frozen corn

2 cups vegetable broth

1 tablespoon lime juice

Cornbread:

1 1/2 cups milk

1 large egg

1-1/2 cups yellow cornmeal

1 cup all-purpose flour

2 tablespoons brown sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons unsalted butter, melted

1 small jalapeno pepper, chopped

Garnish:

1 jalapeno pepper, sliced

2 tablespoons chopped fresh cilantro

Directions

Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.

Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Whisk milk and egg together in a large bowl until well combined.

Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.

Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.

Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.

Garnish cornbread casserole with sliced jalapeno and cilantro.

STUFFED GRAPE LEAVES CASSEROLE

This comes from the January/February 2012 issue of Vegetarian Times, page 51. It begins, “If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.” Serves 8.

To view this online, click here.

Ingredients

30 jarred or fresh grape leaves

2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish

1 large onion, finely diced (2 cups)

1 cup brown rice

2 cups low-sodium tomato juice or vegetable juice

1 cup chopped unsalted, hulled pistachios

1 cup chopped fresh parsley

1 cup chopped fresh mint

1 cup raisins or dried currants

1/4 cup lemon juice

1 lemon, sliced, for garnish

Pomegranate molasses, for drizzling, optional

Directions

Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 2-1/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.

Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).

nutritional information Per 1 1/2-cup serving: Calories: 341; Protein: 8 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 408 mg; Fiber: 6 g; Sugar: 17 g; Vegan; Gluten-Free

SWEET POTATO CASSEROLE

This is from the Food Network kitchen, and begins, "This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking."

Active Time: 15 minutes; Total Time: 45 minutes; Yield: 6 to 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945.

Ingredients

Filling:

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish

3 to 4 large sweet potatoes (about 1-3/4 pounds), peeled and cubed

1/2 cup milk

1/4 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

2 large eggs

Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 stick (4 tablespoons) unsalted butter, melted

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Directions

Special equipment: a 2-quart baking dish

For the sweet potatoes: Add 1-3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

SAVORY BREAD PUDDING CASSEROLE

This was on the Vegetarian Times web site, and begins, "Before you start assembling this hearty dish, steam the spinach first, using just the water remaining on its leaves after rinsing. The steaming wilts the spinach so that it is easy to work with. You may prefer to layer all the cheese on top instead of interspersing it throughout." Serves 8.

To view this online, go to https://www.vegetariantimes.com/recipes/savory-bread-pudding-casserole/.

Ingredients

1 Tbs. olive oil

3 large eggs

1-1/2 cups milk

1 tsp. hot sauce

1/2 tsp. salt

4 cups diced stale bread

1 lb. spinach, well rinsed and wilted

1 cup corn kernels, preferably scraped from cob

1 cup chopped scallions

1/2 cup chopped red bell pepper

2 cups shredded cheddar cheese, divided

Preparation

Preheat oven to 325F. Lightly oil bottom and sides of high-sided 9×13 pan or soufflé dish.

Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Depending on size of dish, pour 1/3 to 1/2 of milk mixture into pan, add 1/3 to 1/2 of bread cubes, and push down into milk mixture. Layer in about 1/3 to 1/2 of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread.

Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Vegetarian ‘Carbonara’ With Spinach and Brazilian Black Bean Stew. Enjoy!

SPICY COLESLAW

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.”

Yield: Serves 6; Time: 10 minutes, plus hours’ refrigeration

This was featured in “Lone Star”, and can be viewed online at https://cooking.nytimes.com/recipes/1012539-spicy-coleslaw.

Ingredients

1 medium head green cabbage

2 carrots, peeled and grated

1/2 cup mayonnaise

2 tablespoons pickle relish

1 tablespoon Dijon mustard

1 tablespoon cider vinegar

2 teaspoons pepper sauce, like Frank’s, or to taste

Kosher salt

Freshly ground black pepper

Preparation:

Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.

In a separate bowl, whisk together the remaining ingredients.

Pour the dressing over the cabbage and toss. Season to taste.

The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.

CRANBERRY STREUSEL SWEET POTATOES

This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”

Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6

Ingredients

6 medium sweet potatoes, peeled

2 tablespoons butter or margarine

1/2 teaspoon salt

1/2 cup soft bread crumbs, (1 slice)

1/4 cup dried cranberries

1/4 cup coarsely chopped pecans

2 tablespoons butter or margarine, melted

Directions

Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.

Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.

Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.

VEGETARIAN ‘CARBONARA’ WITH SPINACH

This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, “This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don’t be shy with the black pepper: It adds a necessary dose of spice and heat.”

Time: 20 minutes; Yield: 4 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1019816-vegetarian-carbonara-with-spinach.

Ingredients

3 tablespoons extra-virgin olive oil

1 cup finely chopped onion

5 cloves garlic, thinly sliced

1 pound spaghetti

Salt and pepper

2 tablespoons unsalted butter

1 pound fresh baby spinach

Red-pepper flakes, to taste (optional)

3/4 cup grated Parmesan (2 1/2 ounces)

1 tablespoon fresh lemon juice

1/2 cup grated smoked Provolone or Gouda (1 1/2 ounces)

Preparation

Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.

Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.

Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.

QUICK GREEN CHILE SOUP-STEW

This is from the Vegetarian Times website, and was posted posted online on May 1, 2017. It begins, “In an ever more time-pressured world, 'quick' and 'good' become more and more what we all want. On those nights when we must eat now or our blood sugars will crash, try this. It’s as fast as opening a few cans, but it is in fact uncannily good and healthful to boot. If you’re serving it with the muffins above, put them in to bake, begin making the soup-stew, and all will be done by the time the muffins emerge from the oven. It is good, straightforward and unadorned, but you can serve it with any of the following options passed at the table: grated cheddar or Monterey Jack cheese or soy equivalents, low-fat sour cream or soy sour cream and minced cilantro.” Makes 6 servings.

To view this online, click here.

Ingredients

2 cups black beans, undrained

2 cups kidney beans, undrained

2 cups garbanzo beans, undrained

2 cups black-eyed peas, undrained

1 28-oz. can chopped tomatoes with juice

30 oz. enchilada sauce, preferably New Mexico-style green chile, mild, medium or hot

1 cup canned, unsweetened pumpkin

Preparation

Spray a large soup pot with nonstick cooking spray. Put beans, tomatoes and all liquid into pot, and heat over medium-high heat, stirring often.

When heated through, reduce heat to medium-low, and stir in enchilada sauce and pumpkin. Heat again, stir in salt and pepper and remove from heat. Ladle into large soup bowls, and garnish as desired.

Variation:

Omit pumpkin, using 1 large onion, diced, instead. Heat 1 tablespoon olive or vegetable oil in a large soup pot over medium-high heat, and when onion has softened, add 3 cloves garlic, chopped, and sauté for 2 minutes more. Drain the liquid from the tomatoes and the beans over the onions. When the liquid comes to a boil, add 1/4 pound fresh green beans, stemmed and sliced crosswise in 1/4-inch wide lengths, as well as 1 large yam or sweet potato, peeled and diced into 1/3-inch cubes. You may also use or substitute several small scrubbed but unpeeled, diced Yukon Gold potatoes. Reduce heat to low, and cook, partially covered, for 10 to 12 minutes, or until potatoes and green beans are tender. Add all canned beans, tomatoes, and green enchilada chile sauce. Heat through, and serve.

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.

BRAZILIAN BLACK BEAN STEW

This colorful (and yummy) recipe comes from the February 2000 issue of Vegetarian Times, and begins, “Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.” Serves 6 in 30 minutes or less.

To view this online, click here.

Ingredients

1 Tbs. vegetable oil

1 large onion, chopped

2 medium cloves garlic, minced

2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced

1 large red bell pepper, diced

14.5-oz. can diced tomatoes

1 small hot green chili pepper, or more to taste, minced

2 16-oz. cans black beans, drained and rinsed

1 ripe mango, pitted, peeled and diced

1/4 cup chopped fresh cilantro

1/4 tsp. salt

Ingredients

Meal plan:

Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas.

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.

Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.

Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.

nutritional information Per Serving: Calories: 326; Protein: 16 g; Total Fat: 4 g; Saturated Fat: g; Carbohydrates: 61 g; Cholesterol: mg; Sodium: 211 mg; Fiber: 17 g; Vegan

Taco Tuesday

It's time for another Taco Tuesday. Today's vegetarian offerings include Chipotle Quinoa Sweet Potato Tacos w/Roasted Cranberry Pomegranate Salsa and Bold Ranch Impossible™ Tacos. Enjoy!

DAVE’S MEXICAN VEGGIE TACO

This came from Dave (no last name) on all recipes, and begins, "One pan. Great spice. People will beg for the recipe. I swear by this and I'm not even a vegetarian. Substitute your favorite cheese for the queso fresco if desired.”

Prep Time: 20 minutes; Cook Time: 30 minutes; Time: 50 minutes; Makes: 8 servings; 334 cals.

Ingredients

Taco Filling:

1 tablespoon oil, or as needed

4 carrots, chopped

1 potato, chopped

2 leeks, chopped (optional)

1 onion, chopped

1 sweet potato, shredded

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

2 tablespoons ground cumin

1 teaspoon dried oregano

1 teaspoon chili powder

1 pinch cayenne pepper salt and ground black pepper to taste

Tacos:

16 (6 inch) corn tortillas

1 avocados - peeled, pitted, and mashed

1/2 cup crumbled queso fresco

1/2 cup salsa

1/4 cup finely chopped fresh cilantro

1/2 teaspoon lime juice, or to taste

Directions

Heat oil in a skillet over medium heat; cook and stir carrots until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.

Mix shredded sweet potato, black beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper into carrot-potato mixture; cook and stir until sweet potato is tender, about 10 minutes. Remove skillet from heat and transfer sweet potato mixture to a bowl, scraping skillet clean with a rubber spatula.

Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.

Cook's Note:

I always use whatever vegetables I have that go well together. The main ingredients are shredded sweet potato for texture and the cumin. Once I discovered its use in Mexican seasoning, I never bought taco seasoning with preservatives again.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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 hards shell, but all of them are good!), warmed

1 avocado sliced or diced, for topping

1 cup shredded sharp cheddar cheese for topping

cotija cheese crumbled, for topping

Roasted Cranberry Pomegranate Salsa

12 ounces fresh cranberries

1/4 cup brown sugar

1 canned chipotle chili chopped

1 lime zested + juiced

1 clove garlic minced or grated

1 jalapeno chopped and seed removed if desired

the arils from 1 pomegranate (learn how to deseed a pomegranate here)

salt and pepper to taste

Instructions

To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.

Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.

While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.

To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!

GRILLED PORTABELLA AND POBLANO TACOS

This is from Food.com. Makes 4 servings.

To view this online, click here.

Ingredients

Pico de Gallo

2 roma tomatoes, diced

1/2 small red onion, finely diced

1/4 cup chopped fresh cilantro

1 finely minced garlic clove

1 pinch salt

2 teaspoons lime juice

Grilled Portabella Filling

4 medium portabella mushrooms or 1 lb portabella mushroom

1 small red onion, cut into thick slices

1 teaspoon canola oil

salt and pepper

1 whole poblano chile

2 tablespoons olive oil

1 teaspoon lime juice

1/2 teaspoon dried chipotle powder

Assembly and Toppings

8 small corn tortillas, warmed

guacamole

fresh cilantro stem

lime wedge

monterey jack cheese (Shredded) or cheddar cheese (Shredded)

Directions

Preheat a lightly oiled grill on medium-high heat.

While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.

Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.

Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.

Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.

Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.

To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

BOLD RANCH IMPOSSIBLE™ TACOS

This is from Old El Paso, and begins, "Meatless Monday just got a new favorite recipe with our Bold Ranch Impossible™ Tacos. The Impossible™ Burger filling is made from plants, and Old El Paso™ Bold Ranch Stand ‘N Stuff™ Taco Shells bring a blast of flavor to every bite. Shake up your taco night, top the tacos with shredded cheese, crisp lettuce, tomatoes, onions and Old El Paso™ Crema Mexicana. The only thing that's impossible about these tacos, is how impossible it is not to love them."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 5 servings

To view this online, go to https://www.oldelpaso.com/recipes/bold-ranch-impossible-tacos.

Ingredients

1 package (12 Oz) Impossible™ Burger

2/3 cup water

1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix

1 package (10 count) Old El Paso™ Bold Ranch Stand ‘N Stuff™ Taco Shells, heated as directed on package

1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)

1 1/4 cups shredded romaine lettuce

1/2 cup chopped plum (Roma) tomatoes

1/4 cup chopped green onions

1/3 cup Old El Paso™ Crema Mexicana

Preparation

In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.

Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Divide taco filling among heated taco shells. Top with cheese, lettuce, tomatoes and green onions. Top with crema.

Expert Tips

For a slightly sweeter and milder taste, chop up red onions instead of yellow. They'll add color and a mild flavor. If you use raw onions, they'll also add a sharp crunch to your Bold Ranch Impossible™ Tacos.

Drizzle Old El Paso™ Mild Taco Sauce on top of these Impossible™ Burger meat tacos. Or if you want more heat, try Old El Paso™ Medium Taco Sauce.

Try Old El Paso™ Shredded Mexican 4 Cheese Blend instead of Old El Paso™ Shredded 3 Pepper Cheese Blend for a different flavor twist on the Impossible™ Burger taco.

Add a fresh squeeze of lime for a bright burst of flavor.

Nutrition: 2 Tacos Calories 460 (Calories from Fat 260); Total Fat 29g (Saturated Fat 16g, Trans Fat 0g); Cholesterol 35mg; Sodium 980mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 2g); Protein 20g

% Daily Value: Vitamin A 30%; Vitamin C 4%; Calcium 35%; Iron 20%;

Exchanges: 2 Starch, 2 High-Fat Meat, 2 1/2 Fat

Carbohydrate Choices: 2

AMERICAN BBQ TACOS

This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.

To view this online, click here.

Ingredients:

BBQ Sauce

1 1/2 Tbs. ketchup

1 Tbs. vegetarian Worcestershire sauce

1/2 tsp. honey

1/8 tsp. hot sauce, or more to taste

Tacos

1 1/2 Tbs. vegetable oil

1 cup sliced button mushrooms

1/2 cup diced green bell pepper

1/2 cup shredded carrots

1 cup soy crumbles, such as Lightlife Gimme Lean

4 6-inch corn or flour tortillas, warmed

2 Tbs. chopped red onion

1/3 cup grape tomatoes, halved

1/2 cup shredded Romaine lettuce

1/2 cup shredded cheddar cheese

1 Tbs. pickle relish, optional

Instructions:

To make BBQ Sauce: Combine all ingredients in bowl.

To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.

Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.

Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g

b>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