If you love working with tofu, or are curious about it, here are six tofu recipes to help you out. Check out the Smoked Tofu Farfalle Casserole, the Chocolate Tofu Chili, and the rest of today's recipes. Enjoy!
BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS
This is from Yewande Komolafe in The New York Times cooking enewsletter. For this recipe, Yewander wrote, "A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid."
Total Time: 30 minutes; Yield: 6 servings
This was featured in "Three Restorative Recipes to Warm From Within", and can be viewed online at https://cooking.nytimes.com/recipes/1022862-brothy-thai-curry-with-silken-tofu-and-herbs.
Ingredients
2 (14-ounce) packages silken tofu, drained
2 tablespoons neutral oil, such as grapeseed
2 shallots, peeled and minced
3 garlic cloves, peeled and sliced
1 (1-inch) piece ginger, scrubbed and grated
3 tablespoons red curry paste
1 (14-ounce) can cherry tomatoes or fresh cherry tomatoes
1 quart vegetable stock
1 (13-1/2-ounce) can full-fat coconut milk
Salt and black pepper
1/4 cup soy sauce
1-1/2 cups mixed fresh herbs, such as cilantro, basil and dill
2 scallions, thinly sliced
1 lime, cut into wedges, for squeezing
Preparation
Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about 1/4 cup of the fresh herb mix.
Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
SWEET AND SOUR TOFU WITH BARBERRIES
This is from Yotam Ottolenghi in The New York Times cooking enewsletter. For this yumminess, Yotam wrote, "Silky and comforting, this dish draws inspiration from a Persian barberry khoresh (stew). In this adaptation, traditional chicken gives way to tofu, creating a vegan dish while preserving the inherent sweet-sour balance emblematic of Persian cuisine. Caramelized onions, carrots and oranges add sweetness, while the distinctive tartness is achieved through the addition of barberries, small red berries prized equally for their high acidity and their jewel-like appearance. They deepen to a rich red when cooked. Barberries can be hard to find — you could check your favorite specialty shop, or order them online — or simply substitute cranberries plus the addition of an extra teaspoon of vinegar. Sweet, sour and saucy, this tofu dish is best enjoyed with a side of rice."
Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 1 hour; Yield: 4 servings
This was featured in "A Sweet-and-Sour Tofu That Balances It All", and can be viewd online at https://cooking.nytimes.com/recipes/1024981-sweet-and-sour-tofu-with-barberries.
Take a few minutes to read the accompaning article ("A Sweet-and-Sour Tofu That Balances It All"). I found it to be an interesting read. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. There are so many wonderful recipes, great guides that even expert cooks can learn from, and more.
Ingredients
2 (15-ounce) packages firm tofu, drained, halved horizontally then each piece cut into 6 cubes (24 cubes total)
Fine sea salt and black pepper
Heaping 1/3 cup dried barberries (or dried cranberries; see Tip)
1/4 teaspoon saffron strands
2 small yellow onions, peeled, halved and thinly sliced
2 medium carrots, peeled and cut into thin matchsticks
1 orange; 4 strips zest removed with a peeler then thinly sliced, plus 1/4 cup juice
1 cup extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground allspice
2 tablespoons pine nuts, toasted
2/3 cup cornstarch
2 teaspoons granulated sugar or brown sugar
1 teaspoon apple cider vinegar
2 tablespoons roughly chopped fresh cilantro
Preparation
Pat the tofu dry with a clean kitchen towel, then transfer the tofu to a medium bowl and season with 2 teaspoons salt, gently mixing as you go to ensure an even coating of salt. Set aside to absorb for at least 15 minutes.
While the tofu sits, place the barberries in a small bowl and the saffron in another small bowl. Pour 1/2 cup of boiling water over each and set aside.
Add the onions, carrots, orange zest, 2/3 cup oil and 1 teaspoon salt to a large, high-sided skillet, and cook over high for about 15 minutes, stirring often, until the onions have softened and started to crisp up at the edges.
Drain the barberries through a small sieve, discarding the liquid, and add them to the onion mixture along with the garlic, cumin and allspice. Stir for 30 seconds, then remove the pan from the heat.
Transfer roughly 2 tablespoons of the onion mixture into a small bowl and add the pine nuts to make the topping.
Add the remaining 1/3 cup of oil to a large skillet set over high heat. Add the cornstarch to the tofu and toss until evenly coated (small clumps are fine). Once the oil is hot, transfer half of the tofu to the pan and cook for a minute on each side, just to seal, using tongs to gently turn the tofu, then repeat with the remaining tofu.
Remove from the heat and add the tofu to the high-sided skillet with the onions, along with the orange juice, saffron and saffron water, sugar, vinegar and 1-1/2 cups of water. Cook over medium-high, stirring gently for 1 minute, so that the sauce evenly coats the tofu, then leave to cook untouched until the oil starts to split out of the sauce, 3 to 5 minutes more.
Remove the pan from the heat and scatter over the pine nut topping. Sprinkle over the cilantro and serve straight from the pan.
Tip
Barberries are easy to find online, but they are not widely available in stores. If desired, you can try substituting with cranberries plus the addition of an extra teaspoon of vinegar. If using cranberries, there’s no need to soak them before adding to the tofu.
VEGAN CHINESE KUNG PAO TOFU
This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Never had kung pao tofu before? Looking for something new to try for a vegetarian dinner tonight? Try this vegetarian Chinese dish!
“Although this traditional Chinese food dish is usually made with chicken, you can use tofu to create a very similar vegetarian and vegan version of traditional kung pao chicken using all the same Chinese ingredients and seasonings, including sesame oil, red pepper flakes, onion, lime and hot sauce. This vegetarian kung pao tofu recipe also calls for lots of healthy Chinese veggies including snow peas, bok choy, cabbage, and mushrooms.
“Serve this Szechuan-style Chinese kung pao tofu recipe over rice.
“Need this recipe to be gluten-free as well as vegan? Double-check that your is gluten-free, and use tamari in place of the soy sauce.”
Prep Time: 45 minutes; Cook Time: 15 minutes; Total Time: 60 minutes; Yield: about 3 servings.
View this online here.
Ingredients
3 tbsp vegetable broth
1 tbsp lime juice
2 tbsp soy sauce (or tamari to keep it gluten-free)
1 pound firm or extra firm tofu, cut into bite-sized cubes
1 tbsp sesame oil + 2 tbsp
1 onion, diced
1 red bell pepper, diced
1/4 tsp red pepper flakes
1/2 cup sliced mushrooms
1 tbsp fresh ginger, minced
1 small bok choy, chopped
1/4 cup vegetable broth
1/2 cup snow peas
1/2 small purple cabbage, sliced thin
1 tbsp fresh chopped parsley
1 tsp hot sauce
Salt and pepper to taste
Directions
Prepare your tofu. Like most vegetarian tofu recipes, this tofu recipe will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it.
Once your tofu is ready, combine the 3 tbsp vegetable broth, lime juice, soy sauce, 1 tbsp sesame oil and the tofu in a small bowl. Allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.
Pre-heat oven to 375 F. Grease a baking sheet or cover with foil and bake tofu for 15 minutes, turning once.
In a large skillet or wok over medium-high heat, saute the onion, bell pepper, red pepper flakes, mushrooms and ginger in 2 tbsp sesame oil for 3 to 5 minutes, stirring frequently. Add bok choy and vegetable broth and cook for 3 to 5 more minutes. Add cabbage and snow peas.
Reduce heat to low and add tofu and remaining ingredients, cooking just until combined and heated through. Serve over rice.
TOFU MILANESE
This is from David Tanis in The New York Times cooking enewsletter. For this recipe, David wrote, "The breaded cutlets known as Milanese are often made of veal, pork or chicken, but, here, tofu stands in with excellent results. To accompany, broccoli rabe is a delicious choice, though mustard greens of any variety make a fine substitution."
Time: 35 minutes; Yield: 4 servings
This was featured in "For the Crispiest Tofu, Give It the Milanese Treatment", and can be viewed online at https://cooking.nytimes.com/recipes/1024089-tofu-milanese.
Ingredients
Salt and black pepper
1 (14-ounce) package firm tofu
1/2 cup all-purpose flour
1 egg
1/2 cup whole milk
2 cups dried bread crumbs, panko or homemade
1/4 cup chopped parsley
1 tablespoon roughly chopped drained capers
1 lemon
1 bunch broccoli rabe (about 1 pound)
1-1/4 cups olive oil
1 garlic clove, minced
Pinch of red-pepper flakes
Preparation
Bring a large pot of well-salted water to a boil. Drain the liquid from the tofu and cut crosswise into 8 rectangular cutlets. Pat dry and season to taste with salt and pepper.
Put flour on a plate. Beat together egg and milk in a shallow medium bowl. Sprinkle bread crumbs on a rimmed baking sheet.
Working one at a time, dip a slice of tofu in the flour, lightly coating all sides. Place in the bowl with egg mixture. Lift slice from egg mixture and set on crumbs in a single layer. Shower the top layer with crumbs and flip to coat well. Repeat with remaining slices. If not using right away, refrigerate, uncovered for up to 4 hours, until ready to cook.
To a small bowl, add parsley and capers, and zest the lemon over. Mix together, and set aside mixture, reserving the rest of the lemon.
Add broccoli rabe to the boiling water and cook for 1 minute. Drain and cool.
Heat 2 tablespoons olive oil in a wide 10-inch skillet over medium-high heat. Add garlic and red pepper; let sizzle without browning, about 15 to 30 seconds. Add broccoli rabe and stir to coat. Cook, tossing often, for 3 to 4 minutes, until softened. Pile on a platter.
To cook cutlets, wipe out the skillet and, in the same pan, heat 1/2 inch olive oil (about 1 cup) over medium-high. When oil is wavy, cook the breaded tofu cutlets in 2 batches without crowding until golden and crisp, about 3 minutes per side. Transfer to a paper towel-lined baking sheet and keep warm.
To serve, surround the broccoli rabe with tofu cutlets. Stir 2 tablespoons olive oil to parsley-caper mixture. Spoon some onto each cutlet. Slice the lemon into wedges, and serve alongside the cutlet.
SMOKED TOFU FARFALLE CASSEROLE
This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.
Ingredients
4 tsp. olive oil
1 small yellow bell pepper, chopped (about 1 cup)
1 1/2 cups frozen baby peas
3 cloves garlic, minced (about 1 Tbs.)
2 1/2 tsp. minced fresh thyme
8 oz. farfalle pasta (bows)
1 3/4 cups low-fat milk
3 Tbs. all-purpose flour
3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
6 oz. smoked tofu, diced
3 Tbs. Italian-seasoned breadcrumbs
Preparation
Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.
Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.
Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.
Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.
Showing posts with label Brothy Thai Curry With Silken Tofu and Herbs. Show all posts
Showing posts with label Brothy Thai Curry With Silken Tofu and Herbs. Show all posts
Thursday, March 28, 2024
Wednesday, March 20, 2024
Tofu
So far this week, we've touched base with tempeh and seitan. Today, it's tofu.
I almost neglected to mention tofu for two reasons: first off, I use it so often that I almost felt that everyone was familiar with using it (more on that in a minute), and secondly, so many people get down-right weird at the mention of tofu.
Vegetarian Times has a short guide to the different varieties of tofu (yes, there are different kids of it). Check out “A Beginner's Guide to Tofu Varieties.” It also has five recipes to try out; feel free to check them out, as well as the tofu recipes I've posted here. Try the Engine 2 Diet Vegetarian Lasagna and Chocolate Tofu Chili, along with the rest of the yummy recipes. Enjoy!
BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS
This is from Yewande Komolafe in The New York Times cooking enewsletter. For this recipe, Yewander wrote, "A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid."
Total Time: 30 minutes; Yield: 6 servings
This was featured in "Three Restorative Recipes to Warm From Within", and can be viewed online at https://cooking.nytimes.com/recipes/1022862-brothy-thai-curry-with-silken-tofu-and-herbs.
Ingredients
2 (14-ounce) packages silken tofu, drained
2 tablespoons neutral oil, such as grapeseed
2 shallots, peeled and minced
3 garlic cloves, peeled and sliced
1 (1-inch) piece ginger, scrubbed and grated
3 tablespoons red curry paste
1 (14-ounce) can cherry tomatoes or fresh cherry tomatoes
1 quart vegetable stock
1 (13-1/2-ounce) can full-fat coconut milk
Salt and black pepper
1/4 cup soy sauce
1-1/2 cups mixed fresh herbs, such as cilantro, basil and dill
2 scallions, thinly sliced
1 lime, cut into wedges, for squeezing
Preparation
Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about 1/4 cup of the fresh herb mix.
Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
SWEET POTATO HASH WITH TOFU
This comes from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Hash, which comes from the French word for 'chop,' can be made of any number of meats and proteins that cook and crisp on the stovetop. One of the most common might be corned beef and potato hash, but this recipe is more hands-off: It cooks on a sheet pan. This vegan hash is sweet, smoky and spicy, with cubes of sweet potato, tofu, peppers and onions. The potatoes and tofu are spunky with chili powder and crisp from cornstarch. Serve the dish for breakfast or dinner, with vinegary red onions for crunch, plus your favorite hash toppings."
Prep Time: 15; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: 2 to 3 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024671-sweet-potato-hash-with-tofu. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Plenty of great recipes, lots of helpful guides and tips...definitely worth signing up for.
Speaking of guides, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner," where you'll find some very helpful info.
And now, on to the recipe.
Ingredients
1 red bell pepper, cut into 1/2-inch pieces
1 medium red onion, a quarter thinly sliced, the rest cut into 1/2-inch pieces
1 rosemary sprig (optional)
1/4 cup extra-virgin olive oil
Kosher salt (such as Diamond Crystal)
1 (14- to 16-ounce) block extra-firm tofu, cut into 1/2-inch pieces and patted very dry
8 ounces sweet potato (1 small), cut into 1/2-inch pieces
2 tablespoons cornstarch
2-1/4 teaspoons chili powder
1 tablespoon apple cider vinegar or lime juice
Fried or poached eggs, cilantro, parsley, hot sauce, Cheddar, feta and/or ketchup, for serving (optional)
Preparation
Arrange a rack in the bottom third of the oven, heat to 425 degrees and line a sheet pan with parchment. In a medium bowl, toss the bell pepper, 1/2-inch pieces of red onion and the rosemary, if using, with 2 tablespoons oil. Season with a pinch of salt, then arrange in a single layer on about one-quarter of the prepared sheet pan.
In the same bowl, combine the tofu, sweet potato, cornstarch and 2 teaspoons chili powder and season generously with about 2 teaspoons salt. Toss gently until well coated, then add remaining 2 tablespoons oil and toss to coat. Arrange in a single layer next to the peppers and onion. Roast on the bottom rack until the vegetables are tender and the tofu is crisp underneath, 30 to 35 minutes.
Meanwhile, in a small bowl, toss the sliced onion with the vinegar, remaining 1/4 teaspoon chili powder and a pinch of salt. Serve the hash topped with the pickled onions and any additional toppings you like.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 – 12 servings of sweet potato lasagna.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
SMOKED TOFU FARFALLE CASSEROLE
This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.
Ingredients
4 tsp. olive oil
1 small yellow bell pepper, chopped (about 1 cup)
1 1/2 cups frozen baby peas
3 cloves garlic, minced (about 1 Tbs.)
2 1/2 tsp. minced fresh thyme
8 oz. farfalle pasta (bows)
1 3/4 cups low-fat milk
3 Tbs. all-purpose flour
3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
6 oz. smoked tofu, diced
3 Tbs. Italian-seasoned breadcrumbs
Preparation
Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.
Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.
Heat 1-1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.
Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.
TOFU BROCCOLI STIR-FRY
This is from AARP, and begins, "We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling."
Prep/Cook Time: 30 Minutes, Servings: 4
To view this online, go to https://stayingsharp.aarp.org/recipes/tofu-broccoli-stir-fry/.
Ingredients
1/2 cup vegetable broth or reduced-sodium chicken broth
1/4 cup dry sherry or rice wine
3 tablespoons reduced-sodium soy sauce
3 tablespoons cornstarch, divided
2 tablespoons plus 1 teaspoons sugar
1/4 teaspoon crushed red pepper, or more to taste
1 14-ounce package extra-firm water-packed tofu, drained
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
6 cups broccoli florets
3 tablespoons water
Directions
Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
I almost neglected to mention tofu for two reasons: first off, I use it so often that I almost felt that everyone was familiar with using it (more on that in a minute), and secondly, so many people get down-right weird at the mention of tofu.
Vegetarian Times has a short guide to the different varieties of tofu (yes, there are different kids of it). Check out “A Beginner's Guide to Tofu Varieties.” It also has five recipes to try out; feel free to check them out, as well as the tofu recipes I've posted here. Try the Engine 2 Diet Vegetarian Lasagna and Chocolate Tofu Chili, along with the rest of the yummy recipes. Enjoy!
BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS
This is from Yewande Komolafe in The New York Times cooking enewsletter. For this recipe, Yewander wrote, "A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid."
Total Time: 30 minutes; Yield: 6 servings
This was featured in "Three Restorative Recipes to Warm From Within", and can be viewed online at https://cooking.nytimes.com/recipes/1022862-brothy-thai-curry-with-silken-tofu-and-herbs.
Ingredients
2 (14-ounce) packages silken tofu, drained
2 tablespoons neutral oil, such as grapeseed
2 shallots, peeled and minced
3 garlic cloves, peeled and sliced
1 (1-inch) piece ginger, scrubbed and grated
3 tablespoons red curry paste
1 (14-ounce) can cherry tomatoes or fresh cherry tomatoes
1 quart vegetable stock
1 (13-1/2-ounce) can full-fat coconut milk
Salt and black pepper
1/4 cup soy sauce
1-1/2 cups mixed fresh herbs, such as cilantro, basil and dill
2 scallions, thinly sliced
1 lime, cut into wedges, for squeezing
Preparation
Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about 1/4 cup of the fresh herb mix.
Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
SWEET POTATO HASH WITH TOFU
This comes from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Hash, which comes from the French word for 'chop,' can be made of any number of meats and proteins that cook and crisp on the stovetop. One of the most common might be corned beef and potato hash, but this recipe is more hands-off: It cooks on a sheet pan. This vegan hash is sweet, smoky and spicy, with cubes of sweet potato, tofu, peppers and onions. The potatoes and tofu are spunky with chili powder and crisp from cornstarch. Serve the dish for breakfast or dinner, with vinegary red onions for crunch, plus your favorite hash toppings."
Prep Time: 15; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: 2 to 3 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024671-sweet-potato-hash-with-tofu. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Plenty of great recipes, lots of helpful guides and tips...definitely worth signing up for.
Speaking of guides, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner," where you'll find some very helpful info.
And now, on to the recipe.
Ingredients
1 red bell pepper, cut into 1/2-inch pieces
1 medium red onion, a quarter thinly sliced, the rest cut into 1/2-inch pieces
1 rosemary sprig (optional)
1/4 cup extra-virgin olive oil
Kosher salt (such as Diamond Crystal)
1 (14- to 16-ounce) block extra-firm tofu, cut into 1/2-inch pieces and patted very dry
8 ounces sweet potato (1 small), cut into 1/2-inch pieces
2 tablespoons cornstarch
2-1/4 teaspoons chili powder
1 tablespoon apple cider vinegar or lime juice
Fried or poached eggs, cilantro, parsley, hot sauce, Cheddar, feta and/or ketchup, for serving (optional)
Preparation
Arrange a rack in the bottom third of the oven, heat to 425 degrees and line a sheet pan with parchment. In a medium bowl, toss the bell pepper, 1/2-inch pieces of red onion and the rosemary, if using, with 2 tablespoons oil. Season with a pinch of salt, then arrange in a single layer on about one-quarter of the prepared sheet pan.
In the same bowl, combine the tofu, sweet potato, cornstarch and 2 teaspoons chili powder and season generously with about 2 teaspoons salt. Toss gently until well coated, then add remaining 2 tablespoons oil and toss to coat. Arrange in a single layer next to the peppers and onion. Roast on the bottom rack until the vegetables are tender and the tofu is crisp underneath, 30 to 35 minutes.
Meanwhile, in a small bowl, toss the sliced onion with the vinegar, remaining 1/4 teaspoon chili powder and a pinch of salt. Serve the hash topped with the pickled onions and any additional toppings you like.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 – 12 servings of sweet potato lasagna.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
SMOKED TOFU FARFALLE CASSEROLE
This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.
Ingredients
4 tsp. olive oil
1 small yellow bell pepper, chopped (about 1 cup)
1 1/2 cups frozen baby peas
3 cloves garlic, minced (about 1 Tbs.)
2 1/2 tsp. minced fresh thyme
8 oz. farfalle pasta (bows)
1 3/4 cups low-fat milk
3 Tbs. all-purpose flour
3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
6 oz. smoked tofu, diced
3 Tbs. Italian-seasoned breadcrumbs
Preparation
Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.
Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.
Heat 1-1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.
Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.
TOFU BROCCOLI STIR-FRY
This is from AARP, and begins, "We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling."
Prep/Cook Time: 30 Minutes, Servings: 4
To view this online, go to https://stayingsharp.aarp.org/recipes/tofu-broccoli-stir-fry/.
Ingredients
1/2 cup vegetable broth or reduced-sodium chicken broth
1/4 cup dry sherry or rice wine
3 tablespoons reduced-sodium soy sauce
3 tablespoons cornstarch, divided
2 tablespoons plus 1 teaspoons sugar
1/4 teaspoon crushed red pepper, or more to taste
1 14-ounce package extra-firm water-packed tofu, drained
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
6 cups broccoli florets
3 tablespoons water
Directions
Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
Tuesday, December 12, 2023
Soup - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with soup, and includes Brothy Thai Curry With Silken Tofu and Herbs and Savory Bean Spinach Soup. Enjoy!
BROWN RICE AND BEAN SOUP
This yumminess is from Eden Foods. Prep Time: 10 minutes; Cook Time: 25 minutes; Serves: 5
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/2 cup onion, diced
1 clove garlic, minced or 1 teaspoon roasted garlic granules
1/4 cup organic sweet corn, fresh or frozen
1/4 cup celery, diced
15 ounces Eden Rice & Pinto Beans, or Spanish Rice & Pinto Beans
16 ounces Eden Refried Pinto Beans, or Spicy Refried Black Beans
1/2 tsp Eden Sea Salt, or to taste
1 pinch Eden Black Pepper, or to taste
1 1/2 cups diced organic tomatoes, do not drain
4 cups water
1/2 tsp Eden Dried Basil
1 tsp Eden Cumin Powder
2 Tbsp fresh parsley, minced, for garnish
Directions
Heat oil in a medium soup pot, and sauté the onion for 2 minutes. Add all remaining ingredients except the parsley. Mix thoroughly, cover and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until creamy. Serve garnished with parsley.
Nutritional Information Per serving – 194 calories, 4 g fat (19% calories from fat), 8 g protein, 34 g carbohydrate, 8 g fiber, 0 mg cholesterol, 409 mg sodium
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.
SPRING MINESTRONE WITH KALE AND PASTA
This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger. The ginger is optional, but it energizes the broth. This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce."
Time: 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020994-spring-minestrone-with-kale-and-pasta.
Note: The recipe originally called for either chicken or vegetable stock. Since I’m posting this on a vegetarian blog, I left the chicken stock out so that it’s only low-sodium vegetable stock.
Ingredients
1/4 cup extra-virgin olive oil
2 large shallots or 1 small onion, thinly sliced
2 celery stalks, thinly sliced
Kosher salt and black pepper
2 tablespoons minced fresh ginger (optional)
2 tablespoons minced garlic
2 quarts low-sodium vegetable stock
1 cup ditalini or other small shaped pasta (about 5 ounces)
8 ounces asparagus, trimmed and sliced into 1/2-inch pieces (1-1/2 cups), thinly sliced zucchini or chopped broccoli
1 cup fresh or frozen peas
5 ounces baby kale, baby spinach or torn spinach (about 4 cups)
Storebought pesto and grated Parmesan, for serving
Preparation
In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
Divide soup among bowls. Swirl in some pesto and top with Parmesan.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
WHITE BEAN, RICE AND DILL SOUP
This is from Naz Deravian in The New York Times cooking enewsletter. For this recipe, Naz wrote, "This cozy, comforting pot of soup comes together quickly with a few pantry staples. Creamy canned navy beans and jasmine rice add body to a base of softened vegetables stained with turmeric. You may be tempted to add stock, but be assured that using water is enough here. The sum of the ingredients can stand on its own and doesn’t need the added boost of stock. (If you do add stock, be mindful of the amount of salt you use.) The dill – which can be dried or fresh – and turmeric brighten up the soup and offer a bright reminder of spring any time of year."
Time: 45 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023869-white-bean-rice-and-dill-soup. While you're at it, I recommend signing up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
1/4 cup extra-virgin olive oil
6 garlic cloves, roughly chopped
2 large carrots, scrubbed and finely chopped
2 celery stalks, finely chopped
1 large yellow onion, finely chopped
Kosher salt (such as Diamond Crystal) and black pepper
1/2 teaspoon ground turmeric
Red-pepper flakes (optional), to taste
1/3 cup white jasmine rice, rinsed
2 (15-ounce) cans navy beans or cannellini beans, rinsed
1 tablespoon dried dill or 1/4 cup chopped fresh dill
Lemon (optional), for serving
Preparation
In a large pot, heat the oil over medium. Add the garlic, carrots, celery and onion; season with a good pinch of salt and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
Add the turmeric and red-pepper flakes (if using) and cook until fragrant, about 1 minute. Add the rice, stir and cook for 1 minute. Add the beans and dill; season everything well with salt (about 1-1/2 tablespoons) and black pepper to taste. Stir and cook for 1 minute.
Add 6 cups of water, stir, partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to low and simmer, stirring occasionally, until the rice is completely soft and has released its starchy goodness, and the beans are creamy on the inside, about 30 minutes. Taste for seasoning as the soup simmers. Serve with lemon, if you like.
BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS
This is from Yewande Komolafe in The New York Times cooking enewsletter. For this recipe, Yewander wrote, "A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid."
Total Time: 30 minutes; Yield: 6 servings
This was featured in "Three Restorative Recipes to Warm From Within", and can be viewed online at https://cooking.nytimes.com/recipes/1022862-brothy-thai-curry-with-silken-tofu-and-herbs.
Ingredients
2 (14-ounce) packages silken tofu, drained
2 tablespoons neutral oil, such as grapeseed
2 shallots, peeled and minced
3 garlic cloves, peeled and sliced
1 (1-inch) piece ginger, scrubbed and grated
3 tablespoons red curry paste
1 (14-ounce) can cherry tomatoes or fresh cherry tomatoes
1 quart vegetable stock
1 (13-1/2-ounce) can full-fat coconut milk
Salt and black pepper
1/4 cup soy sauce
1-1/2 cups mixed fresh herbs, such as cilantro, basil and dill
2 scallions, thinly sliced
1 lime, cut into wedges, for squeezing
Preparation
Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about 1/4 cup of the fresh herb mix.
Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
BROWN RICE AND BEAN SOUP
This yumminess is from Eden Foods. Prep Time: 10 minutes; Cook Time: 25 minutes; Serves: 5
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/2 cup onion, diced
1 clove garlic, minced or 1 teaspoon roasted garlic granules
1/4 cup organic sweet corn, fresh or frozen
1/4 cup celery, diced
15 ounces Eden Rice & Pinto Beans, or Spanish Rice & Pinto Beans
16 ounces Eden Refried Pinto Beans, or Spicy Refried Black Beans
1/2 tsp Eden Sea Salt, or to taste
1 pinch Eden Black Pepper, or to taste
1 1/2 cups diced organic tomatoes, do not drain
4 cups water
1/2 tsp Eden Dried Basil
1 tsp Eden Cumin Powder
2 Tbsp fresh parsley, minced, for garnish
Directions
Heat oil in a medium soup pot, and sauté the onion for 2 minutes. Add all remaining ingredients except the parsley. Mix thoroughly, cover and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until creamy. Serve garnished with parsley.
Nutritional Information Per serving – 194 calories, 4 g fat (19% calories from fat), 8 g protein, 34 g carbohydrate, 8 g fiber, 0 mg cholesterol, 409 mg sodium
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.
SPRING MINESTRONE WITH KALE AND PASTA
This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger. The ginger is optional, but it energizes the broth. This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce."
Time: 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020994-spring-minestrone-with-kale-and-pasta.
Note: The recipe originally called for either chicken or vegetable stock. Since I’m posting this on a vegetarian blog, I left the chicken stock out so that it’s only low-sodium vegetable stock.
Ingredients
1/4 cup extra-virgin olive oil
2 large shallots or 1 small onion, thinly sliced
2 celery stalks, thinly sliced
Kosher salt and black pepper
2 tablespoons minced fresh ginger (optional)
2 tablespoons minced garlic
2 quarts low-sodium vegetable stock
1 cup ditalini or other small shaped pasta (about 5 ounces)
8 ounces asparagus, trimmed and sliced into 1/2-inch pieces (1-1/2 cups), thinly sliced zucchini or chopped broccoli
1 cup fresh or frozen peas
5 ounces baby kale, baby spinach or torn spinach (about 4 cups)
Storebought pesto and grated Parmesan, for serving
Preparation
In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
Divide soup among bowls. Swirl in some pesto and top with Parmesan.
SAVORY BEAN SPINACH SOUP
This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."
Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.
Ingredients
3 (14 ounce) cans vegetable broth
1 (15 ounce) can tomato puree
1 (15 ounce) can white or Great Northern beans, rinsed and drained
1/2 cup converted white rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
WHITE BEAN, RICE AND DILL SOUP
This is from Naz Deravian in The New York Times cooking enewsletter. For this recipe, Naz wrote, "This cozy, comforting pot of soup comes together quickly with a few pantry staples. Creamy canned navy beans and jasmine rice add body to a base of softened vegetables stained with turmeric. You may be tempted to add stock, but be assured that using water is enough here. The sum of the ingredients can stand on its own and doesn’t need the added boost of stock. (If you do add stock, be mindful of the amount of salt you use.) The dill – which can be dried or fresh – and turmeric brighten up the soup and offer a bright reminder of spring any time of year."
Time: 45 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023869-white-bean-rice-and-dill-soup. While you're at it, I recommend signing up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
1/4 cup extra-virgin olive oil
6 garlic cloves, roughly chopped
2 large carrots, scrubbed and finely chopped
2 celery stalks, finely chopped
1 large yellow onion, finely chopped
Kosher salt (such as Diamond Crystal) and black pepper
1/2 teaspoon ground turmeric
Red-pepper flakes (optional), to taste
1/3 cup white jasmine rice, rinsed
2 (15-ounce) cans navy beans or cannellini beans, rinsed
1 tablespoon dried dill or 1/4 cup chopped fresh dill
Lemon (optional), for serving
Preparation
In a large pot, heat the oil over medium. Add the garlic, carrots, celery and onion; season with a good pinch of salt and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
Add the turmeric and red-pepper flakes (if using) and cook until fragrant, about 1 minute. Add the rice, stir and cook for 1 minute. Add the beans and dill; season everything well with salt (about 1-1/2 tablespoons) and black pepper to taste. Stir and cook for 1 minute.
Add 6 cups of water, stir, partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to low and simmer, stirring occasionally, until the rice is completely soft and has released its starchy goodness, and the beans are creamy on the inside, about 30 minutes. Taste for seasoning as the soup simmers. Serve with lemon, if you like.
BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS
This is from Yewande Komolafe in The New York Times cooking enewsletter. For this recipe, Yewander wrote, "A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid."
Total Time: 30 minutes; Yield: 6 servings
This was featured in "Three Restorative Recipes to Warm From Within", and can be viewed online at https://cooking.nytimes.com/recipes/1022862-brothy-thai-curry-with-silken-tofu-and-herbs.
Ingredients
2 (14-ounce) packages silken tofu, drained
2 tablespoons neutral oil, such as grapeseed
2 shallots, peeled and minced
3 garlic cloves, peeled and sliced
1 (1-inch) piece ginger, scrubbed and grated
3 tablespoons red curry paste
1 (14-ounce) can cherry tomatoes or fresh cherry tomatoes
1 quart vegetable stock
1 (13-1/2-ounce) can full-fat coconut milk
Salt and black pepper
1/4 cup soy sauce
1-1/2 cups mixed fresh herbs, such as cilantro, basil and dill
2 scallions, thinly sliced
1 lime, cut into wedges, for squeezing
Preparation
Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about 1/4 cup of the fresh herb mix.
Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
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