It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Sweet Potato and Black Bean Enchiladas and Gluten-Free Broccoli and Squash Medley. Enjoy!
LOADED BAKED POTATO
This yumminess is from Tara Holland on TheKitchn, a site I absolutely love (along with its sibling site, Apartment Therapy). If you haven't checked out either site, feel free to; they're both fantastic.
This starts off, "With its creamy, buttery center and crispy bacon topping, a loaded baked potato is comfort food at its best. Every cheesy, decadent bite is better than the last, and when you’ve polished off the center, you’re treated to the salty, crackly skin."
Prep Time: 15 minutes; Cook Time: 1 hour 10 minutes; Makes 4 servings
To view this online, go to https://www.thekitchn.com/loaded-baked-potato-recipe-23198227.
Note: The first ingredient is bacon, which, obviously, isn't vegetarian. You've got a choice here: Use a vegetarian fake-bacon (is facon/fake-on a real word?) or other vegetarian ingredient, or make these without the vegetarian bacon.
Ingredients
6 slices regular or thick-cut bacon (about 7 ounces)
4 large russet potatoes (8 to 10 ounces each)
1 tablespoon olive oil
1 teaspoon kosher salt, divided
8 ounces sharp cheddar cheese, shredded (about 2 cups)
5 tablespoons unsalted butter
3 medium scallions
1 bunch fresh chives
3/4 cup sour cream, divided
1/4 cup whole or 2% milk
1 teaspoon garlic powder
1/4 teaspoon freshly ground white pepper or black pepper
Directions
Arrange 2 shelves to divide the oven into thirds, then heat the oven to 400ºF. Meanwhile, wash and scrub 4 large russet potatoes. Prick each potato all over with a fork. Rub the potatoes all over with 1 tablespoon olive oil, then sprinkle with 1/4 teaspoon of the kosher salt. Line a rimmed baking sheet with aluminum foil, then place 6 slices bacon in a single layer on the foil.
Place the bacon on the upper rack and the potatoes directly on the lower rack. Bake until the bacon is crisp and golden-brown, 15 to 20 minutes, and the potatoes have crisp skin and are fork-tender, about 1 hour.
When the bacon is ready, immediately transfer to a clean cutting board. Cut crosswise into 1/4-inch-wide pieces.
Meanwhile, shred 8 ounces cheddar cheese on the large holes of a box grater (about 2 cups). Cut 5 tablespoons unsalted butter into a few pieces and place in a large bowl. Thinly slice 3 medium scallions, keeping the whites and dark green parts separate. Finely chop 1 bunch fresh chives until you have 4 tablespoons. Transfer the scallion whites and 3 tablespoons of the chives to the bowl of butter. Reserve the scallion greens and remaining 1 tablespoon chives for garnish.
When potatoes are ready, set aside for 5 minutes to cool slightly. Discard the foil from the baking sheet, then line the baking sheet with parchment paper. Cut a slit lengthwise most of the way down each potato, making sure the halves are still connected. Carefully scoop out the potato flesh and place in the bowl of butter, leaving about 1/4-inch potato flesh as the shell. Place the potato shells skin-side down on the baking sheet.
Coarsely mash the potato-butter mixture directly in the bowl with a potato masher or fork until the butter is melted. Add half of the bacon, 1 cup of the cheese, 6 tablespoons of the sour cream, 1/4 cup milk, 1 teaspoon garlic powder, the remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon white or black pepper. Mix thoroughly with rubber spatula until combined.
Divide the mixture between the potato shells, mounding the mixture. Sprinkle with the remaining 1 cup cheese. Bake on the upper rack until the cheese is melted, about 8 minutes.
Sprinkle with the remaining bacon and reserved scallion greens. Dollop with the remaining 6 tablespoons sour cream and sprinkle with the reserved chives.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY
This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings
To view this online, click here.
Ingredients
7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
Directions
Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.
WEIGHT WATCHERS SLOW-COOKER SOUP
This was from a Weight Watchers email at least ten years ago. Each serving is about 1 cup.
Ingredients
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 C vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Directions
Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve.
Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.
PASTA PRIMAVERA SALAD
This was in the September 2007 issue of Vegetarian Times, page 69. The recipe uses blanching to retain the veggies' texture, color and shape.
Here is a good article from TheKitchn on blanching veggies.
This recipe begins, "One large pot of boiling water does all the cooking for this salad. The addition of the vegetables has been timed so that they’re all done at the same time. Using a strainer to remove the vegetables from the water stops the cooking fast and leaves you with a hot, lightly seasoned broth to boil the pasta in."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pasta-primavera-salad/.
Ingredients
1 cup diced carrots (3 carrots)
2 cups diced yellow squash (2 small squash)
2 cups small broccoli florets
1 cup diced red bell pepper
2 cups halved sugar snap peas
8 oz. penne or rotini pasta
1/4 cup olive oil
3 Tbs. lemon juice
1/4 cup finely chopped shallots (2 shallots)
1 clove garlic, minced (1 tsp.)
2 cups chopped tomatoes
1/2 cup grated Parmesan cheese
Preparation
Bring large pot of salted water to a boil. Prepare large ice water bath. Add carrots to water, and simmer 2 minutes. Add squash, and cook 2 minutes more. Add broccoli and bell pepper, and cook 2 minutes more. Add sugar snap peas, and cook 2 minutes more.
Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry.
Bring pot of water to a rolling boil. Add pasta, and cook according to package directions for al dente. Drain, and rinse under cold water to cool.
Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic. Add pasta, blanched vegetables, tomatoes, and cheese, and toss to coat with dressing. Season with salt and pepper, and serve.
SWEET POTATO AND BLACK BEAN ENCHILADAS
This is from Vegetarian Times, and begins, "The originality and flavor profile of this recipe made this veg version of enchiladas a standout among others. Make it for guests (vegetarian and not) because everyone will enjoy it. And since the enchiladas can be made the night before and they travel well, so the dish is great for a potluck or party."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sweet-potato-black-bean-enchiladas/.
Ingredients
Sauce
1 15-oz. can tomato sauce
1 tsp. ancho chile powder
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/2 tsp. chipotle chile powder
Filling
1 Tbs. extra virgin olive oil
1 small onion, diced (1 cup)
1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can black beans, rinsed and drained
1 12-oz. round queso fresco, divided
Enchiladas
16 6-inch corn tortillas, warmed
2 limes, cut into wedges
1 avocado, sliced
1/2 cup sour cream, for garnish
Preparation
To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes. 4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
VEGETARIAN BEAN AND RICE BURRITO
This is from Jolinda Hackett on The Spruce Eats. She wrote, "Quick and easy, vegan bean and rice burritos are a perfect vegetarian dinner idea. This basic recipe includes plenty of Mexican spices, is a great way to use up leftover rice, and can be customized to whatever you have on hand.
"The secret to this delicious burrito is cilantro-lime rice. Many restaurants rely on it for vegetarian burritos as well, and it's as simple as mixing chopped cilantro and lime juice into cooked rice. You'll gently heat the rice then wrap it into a burrito with sautéed onion, garlic, black or pinto beans, hot sauce, and a few spices. Add extra toppings such as non-dairy sour cream, homemade guacamole, salsa, and black olives if you like.
"These burritos are so filling that they're almost a complete and balanced meal on their own. If you'd like a side dish, consider elote (Mexican street corn), refried bean taquitos, or simply slice up an avocado and serve it on top of any fillings that didn't fit in the tortillas."
Prep Time: 12 minutes; Cook Time: 12 minutes; Total Time: 24 minutes; Makes 4 servings
To view this online, go to https://www.thespruceeats.com/vegetarian-bean-and-rice-burrito-recipe-3378550.
Ingredients
2 cups cooked rice
2 tablespoons fresh cilantro, chopped
2 limes, juiced
1/2 medium onion, diced
3 to 4 cloves garlic, minced
2 tablespoons vegetable oil (or olive oil)
1 (15-ounce) can black beans (or pinto beans), drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 tablespoon hot sauce, or to taste
Pinch salt, to taste, optional
4 (10-inch) large tortillas
Directions
Gather the ingredients.
In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
Cut in half, and serve immediately.
Tips
Warm tortillas are much easier to fold. You can microwave them under a damp paper towel for 15 seconds, place them on a griddle over low heat, or wrap them in foil and bake for about 15 minutes at 350 F.
Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you add more, your veggie burrito may not close properly.
Let the burritos sit for a couple of minutes so the tortillas mold to the fillings.
Recipe Variations
Burritos are an excellent opportunity to clean out the refrigerator and pantry. Adding this or that and switching out ingredients is part of the fun of this dish.
Add salsa or pico de gallo, or use either to replace the hot sauce.
Spice up the burrito with canned green chiles or fresh or jarred jalapeño slices.
Toss 1/2 cup of corn or chopped bell pepper to the skillet when sautéing the vegetables.
Fold sliced avocado or a dollop of guacamole into the burrito.
Add a chopped tomato or canned spicy, chunky tomatoes (drained).
Shred vegan cheese and sprinkle it on the filling before folding.
Though not common in a burrito, a bit of shredded lettuce gives it an extra crunch.
For a little extra protein, add a scrambled egg or some leftover tofu scramble.
Are Vegetarian Burritos Healthy?
Generally, vegetarian burritos are pretty healthy because they're filled with beans, rice, and veggies. The nutritional value is going to depend on the ingredients you add. One that will up the calorie count is sour cream, and there's little difference between store-bought dairy and vegan versions. A homemade vegan sour cream is a good alternative.
Showing posts with label Gluten-Free Broccoli and Squash Medley. Show all posts
Showing posts with label Gluten-Free Broccoli and Squash Medley. Show all posts
Friday, February 16, 2024
Friday, November 11, 2022
Friday Recipes
It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Sweet Potato and Black Bean Enchiladas and Gluten-Free Broccoli and Squash Medley. Enjoy!
LOADED BAKED POTATO
This yumminess is from Tara Holland on TheKitchn, a site I absolutely love (along with its sibling site, Apartment Therapy). If you haven't checked out either site, feel free to; they're both fantastic.
This starts off, "With its creamy, buttery center and crispy bacon topping, a loaded baked potato is comfort food at its best. Every cheesy, decadent bite is better than the last, and when you’ve polished off the center, you’re treated to the salty, crackly skin."
Prep Time: 15 minutes; Cook Time: 1 hour 10 minutes; Makes 4 servings
To view this online, go to https://www.thekitchn.com/loaded-baked-potato-recipe-23198227.
Note: The first ingredient is bacon, which, obviously, isn't vegetarian. You've got a choice here: Use a vegetarian fake-bacon (is facon/fake-on a real word?) or other vegetarian ingredient, or make these without the vegetarian bacon.
Ingredients
6 slices regular or thick-cut bacon (about 7 ounces)
4 large russet potatoes (8 to 10 ounces each)
1 tablespoon olive oil
1 teaspoon kosher salt, divided
8 ounces sharp cheddar cheese, shredded (about 2 cups)
5 tablespoons unsalted butter
3 medium scallions
1 bunch fresh chives
3/4 cup sour cream, divided
1/4 cup whole or 2% milk
1 teaspoon garlic powder
1/4 teaspoon freshly ground white pepper or black pepper
Directions
Arrange 2 shelves to divide the oven into thirds, then heat the oven to 400ºF. Meanwhile, wash and scrub 4 large russet potatoes. Prick each potato all over with a fork. Rub the potatoes all over with 1 tablespoon olive oil, then sprinkle with 1/4 teaspoon of the kosher salt. Line a rimmed baking sheet with aluminum foil, then place 6 slices bacon in a single layer on the foil.
Place the bacon on the upper rack and the potatoes directly on the lower rack. Bake until the bacon is crisp and golden-brown, 15 to 20 minutes, and the potatoes have crisp skin and are fork-tender, about 1 hour.
When the bacon is ready, immediately transfer to a clean cutting board. Cut crosswise into 1/4-inch-wide pieces.
Meanwhile, shred 8 ounces cheddar cheese on the large holes of a box grater (about 2 cups). Cut 5 tablespoons unsalted butter into a few pieces and place in a large bowl. Thinly slice 3 medium scallions, keeping the whites and dark green parts separate. Finely chop 1 bunch fresh chives until you have 4 tablespoons. Transfer the scallion whites and 3 tablespoons of the chives to the bowl of butter. Reserve the scallion greens and remaining 1 tablespoon chives for garnish.
When potatoes are ready, set aside for 5 minutes to cool slightly. Discard the foil from the baking sheet, then line the baking sheet with parchment paper. Cut a slit lengthwise most of the way down each potato, making sure the halves are still connected. Carefully scoop out the potato flesh and place in the bowl of butter, leaving about 1/4-inch potato flesh as the shell. Place the potato shells skin-side down on the baking sheet.
Coarsely mash the potato-butter mixture directly in the bowl with a potato masher or fork until the butter is melted. Add half of the bacon, 1 cup of the cheese, 6 tablespoons of the sour cream, 1/4 cup milk, 1 teaspoon garlic powder, the remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon white or black pepper. Mix thoroughly with rubber spatula until combined.
Divide the mixture between the potato shells, mounding the mixture. Sprinkle with the remaining 1 cup cheese. Bake on the upper rack until the cheese is melted, about 8 minutes.
Sprinkle with the remaining bacon and reserved scallion greens. Dollop with the remaining 6 tablespoons sour cream and sprinkle with the reserved chives.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY
This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings
To view this online, click here.
Ingredients
7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
Directions
Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.
WEIGHT WATCHERS SLOW-COOKER SOUP
This was from a Weight Watchers email at least ten years ago. Each serving is about 1 cup.
Ingredients
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 C vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Directions
Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve.
Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.
PASTA PRIMAVERA SALAD
This was in the September 2007 issue of Vegetarian Times, page 69. The recipe uses blanching to retain the veggies' texture, color and shape.
Here is a good article from TheKitchn on blanching veggies.
This recipe begins, "One large pot of boiling water does all the cooking for this salad. The addition of the vegetables has been timed so that they’re all done at the same time. Using a strainer to remove the vegetables from the water stops the cooking fast and leaves you with a hot, lightly seasoned broth to boil the pasta in."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pasta-primavera-salad/.
Ingredients
1 cup diced carrots (3 carrots)
2 cups diced yellow squash (2 small squash)
2 cups small broccoli florets
1 cup diced red bell pepper
2 cups halved sugar snap peas
8 oz. penne or rotini pasta
1/4 cup olive oil
3 Tbs. lemon juice
1/4 cup finely chopped shallots (2 shallots)
1 clove garlic, minced (1 tsp.)
2 cups chopped tomatoes
1/2 cup grated Parmesan cheese
Preparation
Bring large pot of salted water to a boil. Prepare large ice water bath. Add carrots to water, and simmer 2 minutes. Add squash, and cook 2 minutes more. Add broccoli and bell pepper, and cook 2 minutes more. Add sugar snap peas, and cook 2 minutes more.
Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry.
Bring pot of water to a rolling boil. Add pasta, and cook according to package directions for al dente. Drain, and rinse under cold water to cool.
Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic. Add pasta, blanched vegetables, tomatoes, and cheese, and toss to coat with dressing. Season with salt and pepper, and serve.
SWEET POTATO AND BLACK BEAN ENCHILADAS
This is from Vegetarian Times, and begins, "The originality and flavor profile of this recipe made this veg version of enchiladas a standout among others. Make it for guests (vegetarian and not) because everyone will enjoy it. And since the enchiladas can be made the night before and they travel well, so the dish is great for a potluck or party."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sweet-potato-black-bean-enchiladas/.
Ingredients
Sauce
1 15-oz. can tomato sauce
1 tsp. ancho chile powder
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/2 tsp. chipotle chile powder
Filling
1 Tbs. extra virgin olive oil
1 small onion, diced (1 cup)
1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can black beans, rinsed and drained
1 12-oz. round queso fresco, divided
Enchiladas
16 6-inch corn tortillas, warmed
2 limes, cut into wedges
1 avocado, sliced
1/2 cup sour cream, for garnish
Preparation
To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes. 4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
VEGETARIAN BEAN AND RICE BURRITO
This is from Jolinda Hackett on The Spruce Eats. She wrote, "Quick and easy, vegan bean and rice burritos are a perfect vegetarian dinner idea. This basic recipe includes plenty of Mexican spices, is a great way to use up leftover rice, and can be customized to whatever you have on hand.
"The secret to this delicious burrito is cilantro-lime rice. Many restaurants rely on it for vegetarian burritos as well, and it's as simple as mixing chopped cilantro and lime juice into cooked rice. You'll gently heat the rice then wrap it into a burrito with sautéed onion, garlic, black or pinto beans, hot sauce, and a few spices. Add extra toppings such as non-dairy sour cream, homemade guacamole, salsa, and black olives if you like.
"These burritos are so filling that they're almost a complete and balanced meal on their own. If you'd like a side dish, consider elote (Mexican street corn), refried bean taquitos, or simply slice up an avocado and serve it on top of any fillings that didn't fit in the tortillas."
Prep Time: 12 minutes; Cook Time: 12 minutes; Total Time: 24 minutes; Makes 4 servings
To view this online, go to https://www.thespruceeats.com/vegetarian-bean-and-rice-burrito-recipe-3378550.
Ingredients
2 cups cooked rice
2 tablespoons fresh cilantro, chopped
2 limes, juiced
1/2 medium onion, diced
3 to 4 cloves garlic, minced
2 tablespoons vegetable oil (or olive oil)
1 (15-ounce) can black beans (or pinto beans), drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 tablespoon hot sauce, or to taste
Pinch salt, to taste, optional
4 (10-inch) large tortillas
Directions
Gather the ingredients.
In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
Cut in half, and serve immediately.
Tips
Warm tortillas are much easier to fold. You can microwave them under a damp paper towel for 15 seconds, place them on a griddle over low heat, or wrap them in foil and bake for about 15 minutes at 350 F.
Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you add more, your veggie burrito may not close properly.
Let the burritos sit for a couple of minutes so the tortillas mold to the fillings.
Recipe Variations
Burritos are an excellent opportunity to clean out the refrigerator and pantry. Adding this or that and switching out ingredients is part of the fun of this dish.
Add salsa or pico de gallo, or use either to replace the hot sauce.
Spice up the burrito with canned green chiles or fresh or jarred jalapeño slices.
Toss 1/2 cup of corn or chopped bell pepper to the skillet when sautéing the vegetables.
Fold sliced avocado or a dollop of guacamole into the burrito.
Add a chopped tomato or canned spicy, chunky tomatoes (drained).
Shred vegan cheese and sprinkle it on the filling before folding.
Though not common in a burrito, a bit of shredded lettuce gives it an extra crunch.
For a little extra protein, add a scrambled egg or some leftover tofu scramble.
Are Vegetarian Burritos Healthy?
Generally, vegetarian burritos are pretty healthy because they're filled with beans, rice, and veggies. The nutritional value is going to depend on the ingredients you add. One that will up the calorie count is sour cream, and there's little difference between store-bought dairy and vegan versions. A homemade vegan sour cream is a good alternative.
LOADED BAKED POTATO
This yumminess is from Tara Holland on TheKitchn, a site I absolutely love (along with its sibling site, Apartment Therapy). If you haven't checked out either site, feel free to; they're both fantastic.
This starts off, "With its creamy, buttery center and crispy bacon topping, a loaded baked potato is comfort food at its best. Every cheesy, decadent bite is better than the last, and when you’ve polished off the center, you’re treated to the salty, crackly skin."
Prep Time: 15 minutes; Cook Time: 1 hour 10 minutes; Makes 4 servings
To view this online, go to https://www.thekitchn.com/loaded-baked-potato-recipe-23198227.
Note: The first ingredient is bacon, which, obviously, isn't vegetarian. You've got a choice here: Use a vegetarian fake-bacon (is facon/fake-on a real word?) or other vegetarian ingredient, or make these without the vegetarian bacon.
Ingredients
6 slices regular or thick-cut bacon (about 7 ounces)
4 large russet potatoes (8 to 10 ounces each)
1 tablespoon olive oil
1 teaspoon kosher salt, divided
8 ounces sharp cheddar cheese, shredded (about 2 cups)
5 tablespoons unsalted butter
3 medium scallions
1 bunch fresh chives
3/4 cup sour cream, divided
1/4 cup whole or 2% milk
1 teaspoon garlic powder
1/4 teaspoon freshly ground white pepper or black pepper
Directions
Arrange 2 shelves to divide the oven into thirds, then heat the oven to 400ºF. Meanwhile, wash and scrub 4 large russet potatoes. Prick each potato all over with a fork. Rub the potatoes all over with 1 tablespoon olive oil, then sprinkle with 1/4 teaspoon of the kosher salt. Line a rimmed baking sheet with aluminum foil, then place 6 slices bacon in a single layer on the foil.
Place the bacon on the upper rack and the potatoes directly on the lower rack. Bake until the bacon is crisp and golden-brown, 15 to 20 minutes, and the potatoes have crisp skin and are fork-tender, about 1 hour.
When the bacon is ready, immediately transfer to a clean cutting board. Cut crosswise into 1/4-inch-wide pieces.
Meanwhile, shred 8 ounces cheddar cheese on the large holes of a box grater (about 2 cups). Cut 5 tablespoons unsalted butter into a few pieces and place in a large bowl. Thinly slice 3 medium scallions, keeping the whites and dark green parts separate. Finely chop 1 bunch fresh chives until you have 4 tablespoons. Transfer the scallion whites and 3 tablespoons of the chives to the bowl of butter. Reserve the scallion greens and remaining 1 tablespoon chives for garnish.
When potatoes are ready, set aside for 5 minutes to cool slightly. Discard the foil from the baking sheet, then line the baking sheet with parchment paper. Cut a slit lengthwise most of the way down each potato, making sure the halves are still connected. Carefully scoop out the potato flesh and place in the bowl of butter, leaving about 1/4-inch potato flesh as the shell. Place the potato shells skin-side down on the baking sheet.
Coarsely mash the potato-butter mixture directly in the bowl with a potato masher or fork until the butter is melted. Add half of the bacon, 1 cup of the cheese, 6 tablespoons of the sour cream, 1/4 cup milk, 1 teaspoon garlic powder, the remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon white or black pepper. Mix thoroughly with rubber spatula until combined.
Divide the mixture between the potato shells, mounding the mixture. Sprinkle with the remaining 1 cup cheese. Bake on the upper rack until the cheese is melted, about 8 minutes.
Sprinkle with the remaining bacon and reserved scallion greens. Dollop with the remaining 6 tablespoons sour cream and sprinkle with the reserved chives.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY
This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings
To view this online, click here.
Ingredients
7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
Directions
Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.
WEIGHT WATCHERS SLOW-COOKER SOUP
This was from a Weight Watchers email at least ten years ago. Each serving is about 1 cup.
Ingredients
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 C vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Directions
Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve.
Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.
PASTA PRIMAVERA SALAD
This was in the September 2007 issue of Vegetarian Times, page 69. The recipe uses blanching to retain the veggies' texture, color and shape.
Here is a good article from TheKitchn on blanching veggies.
This recipe begins, "One large pot of boiling water does all the cooking for this salad. The addition of the vegetables has been timed so that they’re all done at the same time. Using a strainer to remove the vegetables from the water stops the cooking fast and leaves you with a hot, lightly seasoned broth to boil the pasta in."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pasta-primavera-salad/.
Ingredients
1 cup diced carrots (3 carrots)
2 cups diced yellow squash (2 small squash)
2 cups small broccoli florets
1 cup diced red bell pepper
2 cups halved sugar snap peas
8 oz. penne or rotini pasta
1/4 cup olive oil
3 Tbs. lemon juice
1/4 cup finely chopped shallots (2 shallots)
1 clove garlic, minced (1 tsp.)
2 cups chopped tomatoes
1/2 cup grated Parmesan cheese
Preparation
Bring large pot of salted water to a boil. Prepare large ice water bath. Add carrots to water, and simmer 2 minutes. Add squash, and cook 2 minutes more. Add broccoli and bell pepper, and cook 2 minutes more. Add sugar snap peas, and cook 2 minutes more.
Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry.
Bring pot of water to a rolling boil. Add pasta, and cook according to package directions for al dente. Drain, and rinse under cold water to cool.
Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic. Add pasta, blanched vegetables, tomatoes, and cheese, and toss to coat with dressing. Season with salt and pepper, and serve.
SWEET POTATO AND BLACK BEAN ENCHILADAS
This is from Vegetarian Times, and begins, "The originality and flavor profile of this recipe made this veg version of enchiladas a standout among others. Make it for guests (vegetarian and not) because everyone will enjoy it. And since the enchiladas can be made the night before and they travel well, so the dish is great for a potluck or party."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sweet-potato-black-bean-enchiladas/.
Ingredients
Sauce
1 15-oz. can tomato sauce
1 tsp. ancho chile powder
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/2 tsp. chipotle chile powder
Filling
1 Tbs. extra virgin olive oil
1 small onion, diced (1 cup)
1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can black beans, rinsed and drained
1 12-oz. round queso fresco, divided
Enchiladas
16 6-inch corn tortillas, warmed
2 limes, cut into wedges
1 avocado, sliced
1/2 cup sour cream, for garnish
Preparation
To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes. 4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
VEGETARIAN BEAN AND RICE BURRITO
This is from Jolinda Hackett on The Spruce Eats. She wrote, "Quick and easy, vegan bean and rice burritos are a perfect vegetarian dinner idea. This basic recipe includes plenty of Mexican spices, is a great way to use up leftover rice, and can be customized to whatever you have on hand.
"The secret to this delicious burrito is cilantro-lime rice. Many restaurants rely on it for vegetarian burritos as well, and it's as simple as mixing chopped cilantro and lime juice into cooked rice. You'll gently heat the rice then wrap it into a burrito with sautéed onion, garlic, black or pinto beans, hot sauce, and a few spices. Add extra toppings such as non-dairy sour cream, homemade guacamole, salsa, and black olives if you like.
"These burritos are so filling that they're almost a complete and balanced meal on their own. If you'd like a side dish, consider elote (Mexican street corn), refried bean taquitos, or simply slice up an avocado and serve it on top of any fillings that didn't fit in the tortillas."
Prep Time: 12 minutes; Cook Time: 12 minutes; Total Time: 24 minutes; Makes 4 servings
To view this online, go to https://www.thespruceeats.com/vegetarian-bean-and-rice-burrito-recipe-3378550.
Ingredients
2 cups cooked rice
2 tablespoons fresh cilantro, chopped
2 limes, juiced
1/2 medium onion, diced
3 to 4 cloves garlic, minced
2 tablespoons vegetable oil (or olive oil)
1 (15-ounce) can black beans (or pinto beans), drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 tablespoon hot sauce, or to taste
Pinch salt, to taste, optional
4 (10-inch) large tortillas
Directions
Gather the ingredients.
In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
Cut in half, and serve immediately.
Tips
Warm tortillas are much easier to fold. You can microwave them under a damp paper towel for 15 seconds, place them on a griddle over low heat, or wrap them in foil and bake for about 15 minutes at 350 F.
Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you add more, your veggie burrito may not close properly.
Let the burritos sit for a couple of minutes so the tortillas mold to the fillings.
Recipe Variations
Burritos are an excellent opportunity to clean out the refrigerator and pantry. Adding this or that and switching out ingredients is part of the fun of this dish.
Add salsa or pico de gallo, or use either to replace the hot sauce.
Spice up the burrito with canned green chiles or fresh or jarred jalapeño slices.
Toss 1/2 cup of corn or chopped bell pepper to the skillet when sautéing the vegetables.
Fold sliced avocado or a dollop of guacamole into the burrito.
Add a chopped tomato or canned spicy, chunky tomatoes (drained).
Shred vegan cheese and sprinkle it on the filling before folding.
Though not common in a burrito, a bit of shredded lettuce gives it an extra crunch.
For a little extra protein, add a scrambled egg or some leftover tofu scramble.
Are Vegetarian Burritos Healthy?
Generally, vegetarian burritos are pretty healthy because they're filled with beans, rice, and veggies. The nutritional value is going to depend on the ingredients you add. One that will up the calorie count is sour cream, and there's little difference between store-bought dairy and vegan versions. A homemade vegan sour cream is a good alternative.
Friday, July 8, 2022
Friday Recipes
After a shortened work week (if you had Monday off), it's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including One-Pot Pasta Primavera and Crispy Tofu and Cabbage Stir-Fry. Enjoy!
GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY
This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings
To view this online, click here.
Ingredients
7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
Directions
Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.
BEST BLACK BEAN SOUP
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)”
Yield: 10 servings; Time: About 2 hours
This was featured in “Rediscovering Black Bean Soup”, and can be viewed online at https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup.
Note: The recipe originally called for vegetable or chicken broth. Since I’m posting here on a vegetarian blog, I’ve omitted the “or chicken” part.
Ingredients
For the Soup
1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
For the Pickled Onions and Garnishes (Optional):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado
Preparation:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
Tip
If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.
BROCCOLI PASTA
This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."
Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Directions
Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
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.
VEGETABLE RAGU ZUCCHINI LASAGNA
This is from Betty Crocker, and begins, "This meatless lasagna gets hefty texture and bold flavor from a veggie-packed ragu and layers of zucchini 'noodles.'"
Prep 30 min, Total 1 hr 15 min; Servings 6
To view this online, click here.
Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped or grated
1/2 of a small white onion, chopped
1 red bell pepper, chopped
4 cups fresh spinach
1 jar Muir Glen™ organic pasta sauce (any variety)
Salt and pepper, to taste
Pinch of crushed red pepper flakes
3 medium zucchini
1 container (15 oz) ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
4 cups shredded fresh mozzarella cheese (16 oz)
Fresh basil, as desired
Directions
In 10-inch skillet, heat olive oil over medium heat. Cook garlic and onion in oil about 5 minutes or until soft. Add bell pepper; cook 5 minutes. Add spinach; cook until spinach is wilted. Stir in pasta sauce, salt and pepper, and crushed red pepper flakes. Reduce heat to medium-low. Simmer 10 to 15 minutes or until thickened.
Meanwhile, cut zucchini into 1/8-inch slices using knife or mandolin. Sprinkle zucchini with salt; set aside 10 minutes. Zucchini has a lot of water when cooked; salting it takes out a lot of moisture. Blot off excess moisture with paper towel.
Heat gas or charcoal grill. Place zucchini on grill over high heat. Cover grill; cook until lightly charred on both sides. Again, use a paper towel to blot excess moisture.
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, mix ricotta cheese, Parmesan cheese and egg.
Spread some of the red sauce in bottom of baking dish; layer with enough zucchini to cover. Next, spread with half of the ricotta cheese mixture; top with half of the mozzarella cheese. Repeat layers until ingredients are used up, making sure to top off with sauce and mozzarella. Cover with foil.
Bake about 45 minutes or until sauce is bubbly and cheese is melted. Let stand about 10 minutes before serving. Top with fresh basil.
Tips from the Betty Crocker Kitchens
tip 1
You want the sauce to be thick and not at all watery.
tip 2
To make a heartier lasagna, just add 1 lb lean ground beef or turkey to the sauce mixture.
ONE-POT PASTA PRIMAVERA
This comes from Vegetarian Times, and begins, "This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano." Makes 4 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/one-pot-pasta-primavera/.
Ingredients
3 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1 tsp. grated lemon zest
\8 oz. fusilli pasta
2 small yellow squash, halved and cut into 1/2-inch-thick slices
1 medium orange bell pepper, cut into 1-inch pieces
8 oz. small broccoli florets (3 cups)
2 cups halved cherry tomatoes
\8 green onions, thinly sliced (1/2 cup)
1/2 cup torn fresh basil leaves
Preparation
Combine oil, garlic, and lemon zest in small bowl. Set aside.
Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.
Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.
GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY
This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings
To view this online, click here.
Ingredients
7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
Directions
Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.
BEST BLACK BEAN SOUP
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)”
Yield: 10 servings; Time: About 2 hours
This was featured in “Rediscovering Black Bean Soup”, and can be viewed online at https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup.
Note: The recipe originally called for vegetable or chicken broth. Since I’m posting here on a vegetarian blog, I’ve omitted the “or chicken” part.
Ingredients
For the Soup
1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
For the Pickled Onions and Garnishes (Optional):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado
Preparation:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
Tip
If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.
BROCCOLI PASTA
This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."
Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Directions
Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
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.
VEGETABLE RAGU ZUCCHINI LASAGNA
This is from Betty Crocker, and begins, "This meatless lasagna gets hefty texture and bold flavor from a veggie-packed ragu and layers of zucchini 'noodles.'"
Prep 30 min, Total 1 hr 15 min; Servings 6
To view this online, click here.
Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped or grated
1/2 of a small white onion, chopped
1 red bell pepper, chopped
4 cups fresh spinach
1 jar Muir Glen™ organic pasta sauce (any variety)
Salt and pepper, to taste
Pinch of crushed red pepper flakes
3 medium zucchini
1 container (15 oz) ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
4 cups shredded fresh mozzarella cheese (16 oz)
Fresh basil, as desired
Directions
In 10-inch skillet, heat olive oil over medium heat. Cook garlic and onion in oil about 5 minutes or until soft. Add bell pepper; cook 5 minutes. Add spinach; cook until spinach is wilted. Stir in pasta sauce, salt and pepper, and crushed red pepper flakes. Reduce heat to medium-low. Simmer 10 to 15 minutes or until thickened.
Meanwhile, cut zucchini into 1/8-inch slices using knife or mandolin. Sprinkle zucchini with salt; set aside 10 minutes. Zucchini has a lot of water when cooked; salting it takes out a lot of moisture. Blot off excess moisture with paper towel.
Heat gas or charcoal grill. Place zucchini on grill over high heat. Cover grill; cook until lightly charred on both sides. Again, use a paper towel to blot excess moisture.
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, mix ricotta cheese, Parmesan cheese and egg.
Spread some of the red sauce in bottom of baking dish; layer with enough zucchini to cover. Next, spread with half of the ricotta cheese mixture; top with half of the mozzarella cheese. Repeat layers until ingredients are used up, making sure to top off with sauce and mozzarella. Cover with foil.
Bake about 45 minutes or until sauce is bubbly and cheese is melted. Let stand about 10 minutes before serving. Top with fresh basil.
Tips from the Betty Crocker Kitchens
tip 1
You want the sauce to be thick and not at all watery.
tip 2
To make a heartier lasagna, just add 1 lb lean ground beef or turkey to the sauce mixture.
ONE-POT PASTA PRIMAVERA
This comes from Vegetarian Times, and begins, "This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano." Makes 4 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/one-pot-pasta-primavera/.
Ingredients
3 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1 tsp. grated lemon zest
\8 oz. fusilli pasta
2 small yellow squash, halved and cut into 1/2-inch-thick slices
1 medium orange bell pepper, cut into 1-inch pieces
8 oz. small broccoli florets (3 cups)
2 cups halved cherry tomatoes
\8 green onions, thinly sliced (1/2 cup)
1/2 cup torn fresh basil leaves
Preparation
Combine oil, garlic, and lemon zest in small bowl. Set aside.
Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.
Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.
Friday, April 1, 2022
Friday Recipes
It's finally Friday. Here are six vegetarian recipes to help you through the weekend, including Stuffed Sweet Potatoes with Curried Chickpeas and Slow-Cooker Black Bean Soup. You might even want to try your hand at making up a batch of Beignets. Enjoy!
GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY
This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings
To view this online, click here.
Ingredients
7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
Directions
Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.
BEIGNETS
Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."
Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.
Ingredients
1 cup whole milk, warmed but not hot
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1 large egg, beaten
3 1/2 cups all-purpose flour, plus more for dusting
Canola oil, for frying (about 8 cups)
3 1/2 cups confectioners' sugar
Directions
Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
RED CABBAGE RAGU
This comes from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "What ingredient is the base for many hearty meals, turns crusty-browned when seared, tender when slow-cooked and makes for a good ragù? Ground meat and pork shoulder, yes, but also cabbage. Its hidden sweetness shines when seared in plenty of oil and braised until glazed and soft. In this vegan pasta sauce, cabbage slumps as its juices release and mingle with red wine and caramelized tomato paste. To ensure the flavors aren’t too diluted, use just a small amount of water and trust that the cabbage will release moisture as it cooks. Use this warming braise to sauce fat noodles, or eat it with polenta, mashed potatoes, beans, sausage or a fried egg. The cabbage can be cooked up to three days ahead."
Yield: 4 servings; Time: 1 hour
To view this online, go to https://cooking.nytimes.com/recipes/1023000-red-cabbage-ragu.
Ingredients
6 tablespoons extra-virgin olive oil, plus more as needed
1 medium red cabbage (1 1/2 to 2 pounds), cut through the core into 6 wedges
Kosher salt and black pepper
1 red or yellow onion, coarsely chopped
5 garlic cloves, coarsely chopped
4-1/2 ounces (1 tube) double concentrate tomato paste, or 6 ounces (1 can) tomato paste
1/3 cup red wine
3/4 cup coarsely chopped parsley (from 1 1/2 cups leaves and tender stems)
1 teaspoon granulated sugar
1 teaspoon red-pepper flakes (optional)
1 pound tube pasta, like rigatoni or paccheri
Preparation
In a large Dutch oven, heat 4 tablespoons oil over medium-high. Working in batches if necessary, add the cabbage wedges cut side down in a single layer, season with salt and cook until well browned, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly. Repeat with remaining cabbage, adding more oil as needed.
Reduce the heat to medium-low and add the remaining 2 tablespoons oil and the onion to the empty pot. Season with salt and pepper, and cook, stirring occasionally, until softened and starting to turn golden, 5 to 7 minutes. Bring a large pot of salted water to a boil. Coarsely chop the cooked cabbage, including the core.
Reserve 1 teaspoon of the garlic, and add the remaining garlic and the tomato paste to the onions. Cook, stirring constantly, until the tomato paste is a shade darker, 3 to 5 minutes. Add the wine and cook, scraping up browned bits, until nearly evaporated, 1 to 2 minutes.
Add the chopped cabbage, 1/4 cup parsley and the sugar, and stir to coat in the tomato paste. Season with salt. Add 1/4 cup water, cover and cook, stirring occasionally, until the cabbage is soft and shiny, 15 to 20 minutes. (If the cabbage is sticking to the pot, add 1 tablespoon water and reduce the heat.)
In a small bowl, stir the reserved 1 teaspoon garlic into the remaining 1/2 cup parsley. Add the red-pepper flakes, if using.
When the cabbage is just about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups pasta water, then drain the pasta. (If the cabbage is ready before the pasta, keep covered off the heat.) Add the pasta and 1 cup pasta water to the cabbage. Stir over medium-low until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Divide among bowls and top with parsley-garlic mixture.
TERIYAKI TOFU KABOBS
Recipe Yield: Yield 4 servingsServing Size: 2 skewers
Source: The Diabetes Food and Nutrition Bible
Book Title: The Diabetes Food and Nutrition Bible
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/teriyaki-tofu-kabobs.
Ingredients
8 bamboo skewers
3/4 pound extra firm tofu, drained and cut into 32 cubes
1 red pepper, cut into 16 squares
1 cup canned pineapple chunks, reserve 1/2 cup juice
1 tablespoon lite soy sauce
1 clove garlic
2 teaspoons minced ginger
Directions
Soak skewers in water for 30 minutes to keep them from burning as you cook the skewers.
Meanwhile, put the tofu, red pepper, and pineapple chunks in a plastic bag or container with a lid. Add reserved pineapple juice, soy sauce, garlic, and ginger. Marinate for at least 30 minutes.
Drain, reserving marinade to baste. Thread the tofu, red pepper, and pineapple on the skewers.
Prepare an outdoor grill or oven broiler with the rack set 6 inches from the heat source. Grill or broil the kabobs about 5 minutes per side, basting with the marinade. Serve with brown rice.
Nutritional Information Per Serving: Calories: 107; Fat: 2 g; Sodium: 147 mg; Protein: 7 g; Carbohydrates: 17 g
Diabetic Exchanges: 1 Carbohydrate, 1 Very Lean Meat
SLOW-COOKER BLACK BEAN SOUP
This is from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "Start your slow cooker in the morning and by dinnertime, you’ll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans."
Yield: 4 to 6 servings; Time: 10 hours
To view this online, go to https://cooking.nytimes.com/recipes/1023023-slow-cooker-black-bean-soup.
Ingredients
1 pound dried black beans (not soaked)
1 yellow onion, peeled, trimmed and quartered
5 garlic cloves, smashed and peeled
1 chipotle chile in adobo plus 1 tablespoon adobo sauce
2 teaspoons ground cumin
2 dried bay leaves and/or 1 teaspoon dried oregano
1/4 teaspoon baking soda (optional)
Kosher salt (Diamond Crystal)
1 teaspoon apple cider vinegar
Any combination of sour cream, Greek yogurt, corn chips, pickled red onion, cilantro, lime wedges or poached eggs, for toppings
Preparation
In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they’re all cooked through; they should also flatten without much effort when pressed between your fingers.
Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
STUFFED SWEET POTATOES WITH CURRIED CHICKPEAS
From Renew (by United Healthcare).
This begins, “These sweet potatoes — prepared by a smart shortcut in the microwave — are packed with flavor and make a satisfying main dish in a hurry. Low-glycemic foods such as sweet potatoes, chickpeas and kale can help regulate blood glucose levels.”
View this online at https://www.medicare.uhc.com/Healthlineu/health/uhcarticle/hwal-sweet-potato-curried-chickpeas.
Ingredients
4 medium sweet potatoes, scrubbed
1 teaspoon olive oil
1 (15-ounce) can unsalted chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder
2 cups baby kale leaves
1/4 cup cilantro, chopped
Yogurt Sauce
1/2 cup plain Greek yogurt
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon turmeric or curry powder
1/4 teaspoon salt
Directions
Pierce the sweet potatoes several times with a fork, then place them on a microwave-safe plate. Microwave on high 10-12 minutes, or until tender. In a large pan or skillet, heat oil over medium heat. Add chickpeas, salt, pepper and curry powder. Cook 5-6 minutes or until heated through. Add kale to skillet and cook 2-3 minutes or until wilted. In a small bowl, combine yogurt sauce ingredients. Cut open each sweet potato; top with chickpea mixture and yogurt sauce. Garnish with cilantro.
Serves 4. Calories: 239, Total fat: 3g, Saturated fat: 1.2g, Cholesterol: 1.3mg, Sodium: 478mg, Carbs: 45g, Dietary fiber: 10.2g, Sugars: 6g, Protein: 9g
GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY
This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings
To view this online, click here.
Ingredients
7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
Directions
Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.
BEIGNETS
Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."
Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.
Ingredients
1 cup whole milk, warmed but not hot
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1 large egg, beaten
3 1/2 cups all-purpose flour, plus more for dusting
Canola oil, for frying (about 8 cups)
3 1/2 cups confectioners' sugar
Directions
Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
RED CABBAGE RAGU
This comes from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "What ingredient is the base for many hearty meals, turns crusty-browned when seared, tender when slow-cooked and makes for a good ragù? Ground meat and pork shoulder, yes, but also cabbage. Its hidden sweetness shines when seared in plenty of oil and braised until glazed and soft. In this vegan pasta sauce, cabbage slumps as its juices release and mingle with red wine and caramelized tomato paste. To ensure the flavors aren’t too diluted, use just a small amount of water and trust that the cabbage will release moisture as it cooks. Use this warming braise to sauce fat noodles, or eat it with polenta, mashed potatoes, beans, sausage or a fried egg. The cabbage can be cooked up to three days ahead."
Yield: 4 servings; Time: 1 hour
To view this online, go to https://cooking.nytimes.com/recipes/1023000-red-cabbage-ragu.
Ingredients
6 tablespoons extra-virgin olive oil, plus more as needed
1 medium red cabbage (1 1/2 to 2 pounds), cut through the core into 6 wedges
Kosher salt and black pepper
1 red or yellow onion, coarsely chopped
5 garlic cloves, coarsely chopped
4-1/2 ounces (1 tube) double concentrate tomato paste, or 6 ounces (1 can) tomato paste
1/3 cup red wine
3/4 cup coarsely chopped parsley (from 1 1/2 cups leaves and tender stems)
1 teaspoon granulated sugar
1 teaspoon red-pepper flakes (optional)
1 pound tube pasta, like rigatoni or paccheri
Preparation
In a large Dutch oven, heat 4 tablespoons oil over medium-high. Working in batches if necessary, add the cabbage wedges cut side down in a single layer, season with salt and cook until well browned, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly. Repeat with remaining cabbage, adding more oil as needed.
Reduce the heat to medium-low and add the remaining 2 tablespoons oil and the onion to the empty pot. Season with salt and pepper, and cook, stirring occasionally, until softened and starting to turn golden, 5 to 7 minutes. Bring a large pot of salted water to a boil. Coarsely chop the cooked cabbage, including the core.
Reserve 1 teaspoon of the garlic, and add the remaining garlic and the tomato paste to the onions. Cook, stirring constantly, until the tomato paste is a shade darker, 3 to 5 minutes. Add the wine and cook, scraping up browned bits, until nearly evaporated, 1 to 2 minutes.
Add the chopped cabbage, 1/4 cup parsley and the sugar, and stir to coat in the tomato paste. Season with salt. Add 1/4 cup water, cover and cook, stirring occasionally, until the cabbage is soft and shiny, 15 to 20 minutes. (If the cabbage is sticking to the pot, add 1 tablespoon water and reduce the heat.)
In a small bowl, stir the reserved 1 teaspoon garlic into the remaining 1/2 cup parsley. Add the red-pepper flakes, if using.
When the cabbage is just about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups pasta water, then drain the pasta. (If the cabbage is ready before the pasta, keep covered off the heat.) Add the pasta and 1 cup pasta water to the cabbage. Stir over medium-low until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Divide among bowls and top with parsley-garlic mixture.
TERIYAKI TOFU KABOBS
Recipe Yield: Yield 4 servingsServing Size: 2 skewers
Source: The Diabetes Food and Nutrition Bible
Book Title: The Diabetes Food and Nutrition Bible
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/teriyaki-tofu-kabobs.
Ingredients
8 bamboo skewers
3/4 pound extra firm tofu, drained and cut into 32 cubes
1 red pepper, cut into 16 squares
1 cup canned pineapple chunks, reserve 1/2 cup juice
1 tablespoon lite soy sauce
1 clove garlic
2 teaspoons minced ginger
Directions
Soak skewers in water for 30 minutes to keep them from burning as you cook the skewers.
Meanwhile, put the tofu, red pepper, and pineapple chunks in a plastic bag or container with a lid. Add reserved pineapple juice, soy sauce, garlic, and ginger. Marinate for at least 30 minutes.
Drain, reserving marinade to baste. Thread the tofu, red pepper, and pineapple on the skewers.
Prepare an outdoor grill or oven broiler with the rack set 6 inches from the heat source. Grill or broil the kabobs about 5 minutes per side, basting with the marinade. Serve with brown rice.
Nutritional Information Per Serving: Calories: 107; Fat: 2 g; Sodium: 147 mg; Protein: 7 g; Carbohydrates: 17 g
Diabetic Exchanges: 1 Carbohydrate, 1 Very Lean Meat
SLOW-COOKER BLACK BEAN SOUP
This is from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "Start your slow cooker in the morning and by dinnertime, you’ll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans."
Yield: 4 to 6 servings; Time: 10 hours
To view this online, go to https://cooking.nytimes.com/recipes/1023023-slow-cooker-black-bean-soup.
Ingredients
1 pound dried black beans (not soaked)
1 yellow onion, peeled, trimmed and quartered
5 garlic cloves, smashed and peeled
1 chipotle chile in adobo plus 1 tablespoon adobo sauce
2 teaspoons ground cumin
2 dried bay leaves and/or 1 teaspoon dried oregano
1/4 teaspoon baking soda (optional)
Kosher salt (Diamond Crystal)
1 teaspoon apple cider vinegar
Any combination of sour cream, Greek yogurt, corn chips, pickled red onion, cilantro, lime wedges or poached eggs, for toppings
Preparation
In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they’re all cooked through; they should also flatten without much effort when pressed between your fingers.
Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
STUFFED SWEET POTATOES WITH CURRIED CHICKPEAS
From Renew (by United Healthcare).
This begins, “These sweet potatoes — prepared by a smart shortcut in the microwave — are packed with flavor and make a satisfying main dish in a hurry. Low-glycemic foods such as sweet potatoes, chickpeas and kale can help regulate blood glucose levels.”
View this online at https://www.medicare.uhc.com/Healthlineu/health/uhcarticle/hwal-sweet-potato-curried-chickpeas.
Ingredients
4 medium sweet potatoes, scrubbed
1 teaspoon olive oil
1 (15-ounce) can unsalted chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder
2 cups baby kale leaves
1/4 cup cilantro, chopped
Yogurt Sauce
1/2 cup plain Greek yogurt
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon turmeric or curry powder
1/4 teaspoon salt
Directions
Pierce the sweet potatoes several times with a fork, then place them on a microwave-safe plate. Microwave on high 10-12 minutes, or until tender. In a large pan or skillet, heat oil over medium heat. Add chickpeas, salt, pepper and curry powder. Cook 5-6 minutes or until heated through. Add kale to skillet and cook 2-3 minutes or until wilted. In a small bowl, combine yogurt sauce ingredients. Cut open each sweet potato; top with chickpea mixture and yogurt sauce. Garnish with cilantro.
Serves 4. Calories: 239, Total fat: 3g, Saturated fat: 1.2g, Cholesterol: 1.3mg, Sodium: 478mg, Carbs: 45g, Dietary fiber: 10.2g, Sugars: 6g, Protein: 9g
Friday, November 12, 2021
Friday Recipes
It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Sweet Potato and Black Bean Enchiladas and Gluten-Free Broccoli and Squash Medley. Enjoy!
LOADED BAKED POTATO
This yumminess is from Tara Holland on TheKitchn, a site I absolutely love (along with its sibling site, Apartment Therapy). If you haven't checked out either site, feel free to; they're both fantastic.
This starts off, "With its creamy, buttery center and crispy bacon topping, a loaded baked potato is comfort food at its best. Every cheesy, decadent bite is better than the last, and when you’ve polished off the center, you’re treated to the salty, crackly skin."
Prep Time: 15 minutes; Cook Time: 1 hour 10 minutes; Makes 4 servings
To view this online, go to https://www.thekitchn.com/loaded-baked-potato-recipe-23198227.
Note: The first ingredient is bacon, which, obviously, isn't vegetarian. You've got a choice here: Use a vegetarian fake-bacon (is facon/fake-on a real word?) or other vegetarian ingredient, or make these without the vegetarian bacon.
Ingredients
6 slices regular or thick-cut bacon (about 7 ounces)
4 large russet potatoes (8 to 10 ounces each)
1 tablespoon olive oil
1 teaspoon kosher salt, divided
8 ounces sharp cheddar cheese, shredded (about 2 cups)
5 tablespoons unsalted butter
3 medium scallions
1 bunch fresh chives
3/4 cup sour cream, divided
1/4 cup whole or 2% milk
1 teaspoon garlic powder
1/4 teaspoon freshly ground white pepper or black pepper
Directions
Arrange 2 shelves to divide the oven into thirds, then heat the oven to 400ºF. Meanwhile, wash and scrub 4 large russet potatoes. Prick each potato all over with a fork. Rub the potatoes all over with 1 tablespoon olive oil, then sprinkle with 1/4 teaspoon of the kosher salt. Line a rimmed baking sheet with aluminum foil, then place 6 slices bacon in a single layer on the foil.
Place the bacon on the upper rack and the potatoes directly on the lower rack. Bake until the bacon is crisp and golden-brown, 15 to 20 minutes, and the potatoes have crisp skin and are fork-tender, about 1 hour.
When the bacon is ready, immediately transfer to a clean cutting board. Cut crosswise into 1/4-inch-wide pieces.
Meanwhile, shred 8 ounces cheddar cheese on the large holes of a box grater (about 2 cups). Cut 5 tablespoons unsalted butter into a few pieces and place in a large bowl. Thinly slice 3 medium scallions, keeping the whites and dark green parts separate. Finely chop 1 bunch fresh chives until you have 4 tablespoons. Transfer the scallion whites and 3 tablespoons of the chives to the bowl of butter. Reserve the scallion greens and remaining 1 tablespoon chives for garnish.
When potatoes are ready, set aside for 5 minutes to cool slightly. Discard the foil from the baking sheet, then line the baking sheet with parchment paper. Cut a slit lengthwise most of the way down each potato, making sure the halves are still connected. Carefully scoop out the potato flesh and place in the bowl of butter, leaving about 1/4-inch potato flesh as the shell. Place the potato shells skin-side down on the baking sheet.
Coarsely mash the potato-butter mixture directly in the bowl with a potato masher or fork until the butter is melted. Add half of the bacon, 1 cup of the cheese, 6 tablespoons of the sour cream, 1/4 cup milk, 1 teaspoon garlic powder, the remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon white or black pepper. Mix thoroughly with rubber spatula until combined.
Divide the mixture between the potato shells, mounding the mixture. Sprinkle with the remaining 1 cup cheese. Bake on the upper rack until the cheese is melted, about 8 minutes.
Sprinkle with the remaining bacon and reserved scallion greens. Dollop with the remaining 6 tablespoons sour cream and sprinkle with the reserved chives.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY
This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings
To view this online, click here.
Ingredients
7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
Directions
Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.
WEIGHT WATCHERS SLOW-COOKER SOUP
This was from a Weight Watchers email at least ten years ago. Each serving is about 1 cup.
Ingredients
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 C vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Directions
Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve.
Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.
PASTA PRIMAVERA SALAD
This was in the September 2007 issue of Vegetarian Times, page 69. The recipe uses blanching to retain the veggies' texture, color and shape.
Here is a good article from TheKitchn on blanching veggies.
This recipe begins, "One large pot of boiling water does all the cooking for this salad. The addition of the vegetables has been timed so that they’re all done at the same time. Using a strainer to remove the vegetables from the water stops the cooking fast and leaves you with a hot, lightly seasoned broth to boil the pasta in."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pasta-primavera-salad/.
Ingredients
1 cup diced carrots (3 carrots)
2 cups diced yellow squash (2 small squash)
2 cups small broccoli florets
1 cup diced red bell pepper
2 cups halved sugar snap peas
8 oz. penne or rotini pasta
1/4 cup olive oil
3 Tbs. lemon juice
1/4 cup finely chopped shallots (2 shallots)
1 clove garlic, minced (1 tsp.)
2 cups chopped tomatoes
1/2 cup grated Parmesan cheese
Preparation
Bring large pot of salted water to a boil. Prepare large ice water bath. Add carrots to water, and simmer 2 minutes. Add squash, and cook 2 minutes more. Add broccoli and bell pepper, and cook 2 minutes more. Add sugar snap peas, and cook 2 minutes more.
Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry.
Bring pot of water to a rolling boil. Add pasta, and cook according to package directions for al dente. Drain, and rinse under cold water to cool.
Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic. Add pasta, blanched vegetables, tomatoes, and cheese, and toss to coat with dressing. Season with salt and pepper, and serve.
SWEET POTATO AND BLACK BEAN ENCHILADAS
This is from Vegetarian Times, and begins, "The originality and flavor profile of this recipe made this veg version of enchiladas a standout among others. Make it for guests (vegetarian and not) because everyone will enjoy it. And since the enchiladas can be made the night before and they travel well, so the dish is great for a potluck or party."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sweet-potato-black-bean-enchiladas/.
Ingredients
Sauce
1 15-oz. can tomato sauce
1 tsp. ancho chile powder
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/2 tsp. chipotle chile powder
Filling
1 Tbs. extra virgin olive oil
1 small onion, diced (1 cup)
1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can black beans, rinsed and drained
1 12-oz. round queso fresco, divided
Enchiladas
16 6-inch corn tortillas, warmed
2 limes, cut into wedges
1 avocado, sliced
1/2 cup sour cream, for garnish
Preparation
To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes. 4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
VEGETARIAN BEAN AND RICE BURRITO
This is from Jolinda Hackett on The Spruce Eats. She wrote, "Quick and easy, vegan bean and rice burritos are a perfect vegetarian dinner idea. This basic recipe includes plenty of Mexican spices, is a great way to use up leftover rice, and can be customized to whatever you have on hand.
"The secret to this delicious burrito is cilantro-lime rice. Many restaurants rely on it for vegetarian burritos as well, and it's as simple as mixing chopped cilantro and lime juice into cooked rice. You'll gently heat the rice then wrap it into a burrito with sautéed onion, garlic, black or pinto beans, hot sauce, and a few spices. Add extra toppings such as non-dairy sour cream, homemade guacamole, salsa, and black olives if you like.
"These burritos are so filling that they're almost a complete and balanced meal on their own. If you'd like a side dish, consider elote (Mexican street corn), refried bean taquitos, or simply slice up an avocado and serve it on top of any fillings that didn't fit in the tortillas."
Prep Time: 12 minutes; Cook Time: 12 minutes; Total Time: 24 minutes; Makes 4 servings
To view this online, go to https://www.thespruceeats.com/vegetarian-bean-and-rice-burrito-recipe-3378550.
Ingredients
2 cups cooked rice
2 tablespoons fresh cilantro, chopped
2 limes, juiced
1/2 medium onion, diced
3 to 4 cloves garlic, minced
2 tablespoons vegetable oil (or olive oil)
1 (15-ounce) can black beans (or pinto beans), drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 tablespoon hot sauce, or to taste
Pinch salt, to taste, optional
4 (10-inch) large tortillas
Directions
Gather the ingredients.
In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
Cut in half, and serve immediately.
Tips
Warm tortillas are much easier to fold. You can microwave them under a damp paper towel for 15 seconds, place them on a griddle over low heat, or wrap them in foil and bake for about 15 minutes at 350 F.
Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you add more, your veggie burrito may not close properly.
Let the burritos sit for a couple of minutes so the tortillas mold to the fillings.
Recipe Variations
Burritos are an excellent opportunity to clean out the refrigerator and pantry. Adding this or that and switching out ingredients is part of the fun of this dish.
Add salsa or pico de gallo, or use either to replace the hot sauce.
Spice up the burrito with canned green chiles or fresh or jarred jalapeño slices.
Toss 1/2 cup of corn or chopped bell pepper to the skillet when sautéing the vegetables.
Fold sliced avocado or a dollop of guacamole into the burrito.
Add a chopped tomato or canned spicy, chunky tomatoes (drained).
Shred vegan cheese and sprinkle it on the filling before folding.
Though not common in a burrito, a bit of shredded lettuce gives it an extra crunch.
For a little extra protein, add a scrambled egg or some leftover tofu scramble.
Are Vegetarian Burritos Healthy?
Generally, vegetarian burritos are pretty healthy because they're filled with beans, rice, and veggies. The nutritional value is going to depend on the ingredients you add. One that will up the calorie count is sour cream, and there's little difference between store-bought dairy and vegan versions. A homemade vegan sour cream is a good alternative.
LOADED BAKED POTATO
This yumminess is from Tara Holland on TheKitchn, a site I absolutely love (along with its sibling site, Apartment Therapy). If you haven't checked out either site, feel free to; they're both fantastic.
This starts off, "With its creamy, buttery center and crispy bacon topping, a loaded baked potato is comfort food at its best. Every cheesy, decadent bite is better than the last, and when you’ve polished off the center, you’re treated to the salty, crackly skin."
Prep Time: 15 minutes; Cook Time: 1 hour 10 minutes; Makes 4 servings
To view this online, go to https://www.thekitchn.com/loaded-baked-potato-recipe-23198227.
Note: The first ingredient is bacon, which, obviously, isn't vegetarian. You've got a choice here: Use a vegetarian fake-bacon (is facon/fake-on a real word?) or other vegetarian ingredient, or make these without the vegetarian bacon.
Ingredients
6 slices regular or thick-cut bacon (about 7 ounces)
4 large russet potatoes (8 to 10 ounces each)
1 tablespoon olive oil
1 teaspoon kosher salt, divided
8 ounces sharp cheddar cheese, shredded (about 2 cups)
5 tablespoons unsalted butter
3 medium scallions
1 bunch fresh chives
3/4 cup sour cream, divided
1/4 cup whole or 2% milk
1 teaspoon garlic powder
1/4 teaspoon freshly ground white pepper or black pepper
Directions
Arrange 2 shelves to divide the oven into thirds, then heat the oven to 400ºF. Meanwhile, wash and scrub 4 large russet potatoes. Prick each potato all over with a fork. Rub the potatoes all over with 1 tablespoon olive oil, then sprinkle with 1/4 teaspoon of the kosher salt. Line a rimmed baking sheet with aluminum foil, then place 6 slices bacon in a single layer on the foil.
Place the bacon on the upper rack and the potatoes directly on the lower rack. Bake until the bacon is crisp and golden-brown, 15 to 20 minutes, and the potatoes have crisp skin and are fork-tender, about 1 hour.
When the bacon is ready, immediately transfer to a clean cutting board. Cut crosswise into 1/4-inch-wide pieces.
Meanwhile, shred 8 ounces cheddar cheese on the large holes of a box grater (about 2 cups). Cut 5 tablespoons unsalted butter into a few pieces and place in a large bowl. Thinly slice 3 medium scallions, keeping the whites and dark green parts separate. Finely chop 1 bunch fresh chives until you have 4 tablespoons. Transfer the scallion whites and 3 tablespoons of the chives to the bowl of butter. Reserve the scallion greens and remaining 1 tablespoon chives for garnish.
When potatoes are ready, set aside for 5 minutes to cool slightly. Discard the foil from the baking sheet, then line the baking sheet with parchment paper. Cut a slit lengthwise most of the way down each potato, making sure the halves are still connected. Carefully scoop out the potato flesh and place in the bowl of butter, leaving about 1/4-inch potato flesh as the shell. Place the potato shells skin-side down on the baking sheet.
Coarsely mash the potato-butter mixture directly in the bowl with a potato masher or fork until the butter is melted. Add half of the bacon, 1 cup of the cheese, 6 tablespoons of the sour cream, 1/4 cup milk, 1 teaspoon garlic powder, the remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon white or black pepper. Mix thoroughly with rubber spatula until combined.
Divide the mixture between the potato shells, mounding the mixture. Sprinkle with the remaining 1 cup cheese. Bake on the upper rack until the cheese is melted, about 8 minutes.
Sprinkle with the remaining bacon and reserved scallion greens. Dollop with the remaining 6 tablespoons sour cream and sprinkle with the reserved chives.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY
This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings
To view this online, click here.
Ingredients
7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
Directions
Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.
WEIGHT WATCHERS SLOW-COOKER SOUP
This was from a Weight Watchers email at least ten years ago. Each serving is about 1 cup.
Ingredients
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 C vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Directions
Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve.
Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.
PASTA PRIMAVERA SALAD
This was in the September 2007 issue of Vegetarian Times, page 69. The recipe uses blanching to retain the veggies' texture, color and shape.
Here is a good article from TheKitchn on blanching veggies.
This recipe begins, "One large pot of boiling water does all the cooking for this salad. The addition of the vegetables has been timed so that they’re all done at the same time. Using a strainer to remove the vegetables from the water stops the cooking fast and leaves you with a hot, lightly seasoned broth to boil the pasta in."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pasta-primavera-salad/.
Ingredients
1 cup diced carrots (3 carrots)
2 cups diced yellow squash (2 small squash)
2 cups small broccoli florets
1 cup diced red bell pepper
2 cups halved sugar snap peas
8 oz. penne or rotini pasta
1/4 cup olive oil
3 Tbs. lemon juice
1/4 cup finely chopped shallots (2 shallots)
1 clove garlic, minced (1 tsp.)
2 cups chopped tomatoes
1/2 cup grated Parmesan cheese
Preparation
Bring large pot of salted water to a boil. Prepare large ice water bath. Add carrots to water, and simmer 2 minutes. Add squash, and cook 2 minutes more. Add broccoli and bell pepper, and cook 2 minutes more. Add sugar snap peas, and cook 2 minutes more.
Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry.
Bring pot of water to a rolling boil. Add pasta, and cook according to package directions for al dente. Drain, and rinse under cold water to cool.
Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic. Add pasta, blanched vegetables, tomatoes, and cheese, and toss to coat with dressing. Season with salt and pepper, and serve.
SWEET POTATO AND BLACK BEAN ENCHILADAS
This is from Vegetarian Times, and begins, "The originality and flavor profile of this recipe made this veg version of enchiladas a standout among others. Make it for guests (vegetarian and not) because everyone will enjoy it. And since the enchiladas can be made the night before and they travel well, so the dish is great for a potluck or party."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sweet-potato-black-bean-enchiladas/.
Ingredients
Sauce
1 15-oz. can tomato sauce
1 tsp. ancho chile powder
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/2 tsp. chipotle chile powder
Filling
1 Tbs. extra virgin olive oil
1 small onion, diced (1 cup)
1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can black beans, rinsed and drained
1 12-oz. round queso fresco, divided
Enchiladas
16 6-inch corn tortillas, warmed
2 limes, cut into wedges
1 avocado, sliced
1/2 cup sour cream, for garnish
Preparation
To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes. 4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
VEGETARIAN BEAN AND RICE BURRITO
This is from Jolinda Hackett on The Spruce Eats. She wrote, "Quick and easy, vegan bean and rice burritos are a perfect vegetarian dinner idea. This basic recipe includes plenty of Mexican spices, is a great way to use up leftover rice, and can be customized to whatever you have on hand.
"The secret to this delicious burrito is cilantro-lime rice. Many restaurants rely on it for vegetarian burritos as well, and it's as simple as mixing chopped cilantro and lime juice into cooked rice. You'll gently heat the rice then wrap it into a burrito with sautéed onion, garlic, black or pinto beans, hot sauce, and a few spices. Add extra toppings such as non-dairy sour cream, homemade guacamole, salsa, and black olives if you like.
"These burritos are so filling that they're almost a complete and balanced meal on their own. If you'd like a side dish, consider elote (Mexican street corn), refried bean taquitos, or simply slice up an avocado and serve it on top of any fillings that didn't fit in the tortillas."
Prep Time: 12 minutes; Cook Time: 12 minutes; Total Time: 24 minutes; Makes 4 servings
To view this online, go to https://www.thespruceeats.com/vegetarian-bean-and-rice-burrito-recipe-3378550.
Ingredients
2 cups cooked rice
2 tablespoons fresh cilantro, chopped
2 limes, juiced
1/2 medium onion, diced
3 to 4 cloves garlic, minced
2 tablespoons vegetable oil (or olive oil)
1 (15-ounce) can black beans (or pinto beans), drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 tablespoon hot sauce, or to taste
Pinch salt, to taste, optional
4 (10-inch) large tortillas
Directions
Gather the ingredients.
In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
Cut in half, and serve immediately.
Tips
Warm tortillas are much easier to fold. You can microwave them under a damp paper towel for 15 seconds, place them on a griddle over low heat, or wrap them in foil and bake for about 15 minutes at 350 F.
Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you add more, your veggie burrito may not close properly.
Let the burritos sit for a couple of minutes so the tortillas mold to the fillings.
Recipe Variations
Burritos are an excellent opportunity to clean out the refrigerator and pantry. Adding this or that and switching out ingredients is part of the fun of this dish.
Add salsa or pico de gallo, or use either to replace the hot sauce.
Spice up the burrito with canned green chiles or fresh or jarred jalapeño slices.
Toss 1/2 cup of corn or chopped bell pepper to the skillet when sautéing the vegetables.
Fold sliced avocado or a dollop of guacamole into the burrito.
Add a chopped tomato or canned spicy, chunky tomatoes (drained).
Shred vegan cheese and sprinkle it on the filling before folding.
Though not common in a burrito, a bit of shredded lettuce gives it an extra crunch.
For a little extra protein, add a scrambled egg or some leftover tofu scramble.
Are Vegetarian Burritos Healthy?
Generally, vegetarian burritos are pretty healthy because they're filled with beans, rice, and veggies. The nutritional value is going to depend on the ingredients you add. One that will up the calorie count is sour cream, and there's little difference between store-bought dairy and vegan versions. A homemade vegan sour cream is a good alternative.
Friday, October 1, 2021
Friday Recipes
It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Sheet-Pan Baked Feta With Broccolini, Tomatoes, and Lemon and Garden Po’ Boy. Enjoy!
CORN CHOWDER
This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30 to 40 minutes
Ingredients
4 to 6 ears of corn
4 cups water
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and chopped
Salt and freshly ground black pepper
2 tomatoes, cored, seeded, and chopped
1 cup milk
1/2 cup chopped parsley leaves, optional
Directions
Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer while you continue.
Put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you’re using them and cook, stirring, for another minute or two.
After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture; bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley and serve.
BLACK BEAN AND EDAMAME SLIDERS
This was in the March 2011 issue of Vegetarian Times (page 65), and begins, "Here’s the veg answer to Sloppy Joes; edamame lightens up a black bean mixture to keep these sliders from tasting too dense."
Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-and-edamame-sliders/.
Ingredients
1 cup frozen shelled edamame
1 clove garlic
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 chipotle chile in adobo sauce, drained and minced
1/4 cup coarsely chopped cilantro
3/4 cup plus 1 Tbs. prepared fat-free barbecue sauce, divided
1 1/2 tsp. ground cumin
1/4 tsp. salt
1 tsp. olive oil
12 small whole-wheat dinner rolls, split like buns
4 oz. reduced-fat sharp cheddar cheese, cut into 12 slices
Preparation
Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.
Process garlic in food processor until minced. Add edamame, black beans, chipotle chile, cilantro, 1 Tbs. barbecue sauce, cumin, and salt. Process until mixture forms coarse paste.
Heat oil in saucepan over medium-low heat. Add edamame mixture, and heat until hot, stirring occasionally.
Spoon 1 Tbs. barbecue sauce onto each bottom bun. Top with bean mixture, cheese, and top buns.
LATE SUMMER SUCCOTASH
This was in the September 2007 issue of Vegetarian Times, page 70. It uses sautéing to cook the veggies. (Read the MasterClass article to learn more about sautéing.)
This recipe begins, "What better way to make the most of end-of-summer produce than with a sunny succotash that can also be served cold as a salad? Feel free to use frozen lima beans—simply substitute a 10-oz. bag of thawed frozen beans, and skip step one. If you can’t find white balsamic vinegar, try white wine vinegar or apple cider vinegar."
Makes 6 servings in 30 minutes or less.
To view this online, go to https://www.vegetariantimes.com/recipes/late-summer-succotash/.
Ingredients
2 cups shelled lima beans or 1 10-oz. pkg. frozen baby lima beans, thawed
1 Tbs. butter
1 tsp. olive oil
1 small red onion, diced (1cup)
1 clove garlic, minced (1 tsp.)
1 cup fresh or frozen corn
1 cup cherry tomatoes, halved
2 Tbs. chopped fresh parsley
2 Tbs. chopped fresh basil
1 Tbs. white balsamic vinegar
Preparation
If using fresh lima beans, bring large pot of salted water to a boil. Add beans, and blanch 2 to 3 minutes, or until tender but not soft.
Heat butter and oil in large skillet over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until it begins to brown. Add garlic, and cook 1 minute more.
Stir in lima beans, and sauté 5 minutes. Add corn and tomatoes, and sauté 1 minute more, or until heated through, but tomatoes have not released their juices. Remove from heat, and stir in parsley, basil, and vinegar. Serve warm or chilled.
GARDEN PO' BOY
This comes from Vegetarian Times (May 2005 issue, page 84), and begins, "New Orleans folks cut crisp French bread in half, remove some of the soft bread center and fill that hollow with anything good to eat. The easiest way to grill vegetables is with a grill basket. It looks like a square metal bowl with lots of holes in it. This lets you to toss the vegetables freely without having them fall in the fire." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/garden-po-boy/.
Ingredients
18 jumbo asparagus stems or smaller asparagus
4 large carrots, peeled and sliced lengthwise
6 scallions
3 large red onions, sliced 1/4-inch thick
3 red bell peppers, quartered
4 Tbs. olive oil
2 tsp. mashed garlic
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 18-inch French baguettes or 6 submarine rolls
8 oz. Boursin cheese or herbed goat cheese
Preparation
Prepare medium charcoal fire, or preheat gas grill to medium.
Snap off ends of asparagus. Using vegetable basket, grill asparagus on all sides until done. Set aside.
Grill carrot slices and scallions in basket until done. When finished, grill onion slices and bell peppers. All vegetables should be cooked through and lightly charred.
Meanwhile, mix oil, garlic, salt and pepper in bowl. Pour over hot grilled vegetables. Toss gently.
Cut bread in half lengthwise. Tear out about one-third of interior to hollow it slightly. Spread bottom and top with cheese. Divide vegetables evenly on bottom parts of bread, and drizzle with any olive oil marinade left in bowl.
Place tops on loaves, and press lightly. Cut each baguette into 3 equal sections.
GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY
This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings
To view this online, click here.
Ingredients
7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
Directions
Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.
SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON
This comes from Yasmin Fahr on The New York Times cooking site. Yasmin wrote, "When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon.
Ingredients
1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)
Preparation
Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
CORN CHOWDER
This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30 to 40 minutes
Ingredients
4 to 6 ears of corn
4 cups water
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and chopped
Salt and freshly ground black pepper
2 tomatoes, cored, seeded, and chopped
1 cup milk
1/2 cup chopped parsley leaves, optional
Directions
Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer while you continue.
Put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you’re using them and cook, stirring, for another minute or two.
After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture; bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley and serve.
BLACK BEAN AND EDAMAME SLIDERS
This was in the March 2011 issue of Vegetarian Times (page 65), and begins, "Here’s the veg answer to Sloppy Joes; edamame lightens up a black bean mixture to keep these sliders from tasting too dense."
Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-and-edamame-sliders/.
Ingredients
1 cup frozen shelled edamame
1 clove garlic
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 chipotle chile in adobo sauce, drained and minced
1/4 cup coarsely chopped cilantro
3/4 cup plus 1 Tbs. prepared fat-free barbecue sauce, divided
1 1/2 tsp. ground cumin
1/4 tsp. salt
1 tsp. olive oil
12 small whole-wheat dinner rolls, split like buns
4 oz. reduced-fat sharp cheddar cheese, cut into 12 slices
Preparation
Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.
Process garlic in food processor until minced. Add edamame, black beans, chipotle chile, cilantro, 1 Tbs. barbecue sauce, cumin, and salt. Process until mixture forms coarse paste.
Heat oil in saucepan over medium-low heat. Add edamame mixture, and heat until hot, stirring occasionally.
Spoon 1 Tbs. barbecue sauce onto each bottom bun. Top with bean mixture, cheese, and top buns.
LATE SUMMER SUCCOTASH
This was in the September 2007 issue of Vegetarian Times, page 70. It uses sautéing to cook the veggies. (Read the MasterClass article to learn more about sautéing.)
This recipe begins, "What better way to make the most of end-of-summer produce than with a sunny succotash that can also be served cold as a salad? Feel free to use frozen lima beans—simply substitute a 10-oz. bag of thawed frozen beans, and skip step one. If you can’t find white balsamic vinegar, try white wine vinegar or apple cider vinegar."
Makes 6 servings in 30 minutes or less.
To view this online, go to https://www.vegetariantimes.com/recipes/late-summer-succotash/.
Ingredients
2 cups shelled lima beans or 1 10-oz. pkg. frozen baby lima beans, thawed
1 Tbs. butter
1 tsp. olive oil
1 small red onion, diced (1cup)
1 clove garlic, minced (1 tsp.)
1 cup fresh or frozen corn
1 cup cherry tomatoes, halved
2 Tbs. chopped fresh parsley
2 Tbs. chopped fresh basil
1 Tbs. white balsamic vinegar
Preparation
If using fresh lima beans, bring large pot of salted water to a boil. Add beans, and blanch 2 to 3 minutes, or until tender but not soft.
Heat butter and oil in large skillet over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until it begins to brown. Add garlic, and cook 1 minute more.
Stir in lima beans, and sauté 5 minutes. Add corn and tomatoes, and sauté 1 minute more, or until heated through, but tomatoes have not released their juices. Remove from heat, and stir in parsley, basil, and vinegar. Serve warm or chilled.
GARDEN PO' BOY
This comes from Vegetarian Times (May 2005 issue, page 84), and begins, "New Orleans folks cut crisp French bread in half, remove some of the soft bread center and fill that hollow with anything good to eat. The easiest way to grill vegetables is with a grill basket. It looks like a square metal bowl with lots of holes in it. This lets you to toss the vegetables freely without having them fall in the fire." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/garden-po-boy/.
Ingredients
18 jumbo asparagus stems or smaller asparagus
4 large carrots, peeled and sliced lengthwise
6 scallions
3 large red onions, sliced 1/4-inch thick
3 red bell peppers, quartered
4 Tbs. olive oil
2 tsp. mashed garlic
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 18-inch French baguettes or 6 submarine rolls
8 oz. Boursin cheese or herbed goat cheese
Preparation
Prepare medium charcoal fire, or preheat gas grill to medium.
Snap off ends of asparagus. Using vegetable basket, grill asparagus on all sides until done. Set aside.
Grill carrot slices and scallions in basket until done. When finished, grill onion slices and bell peppers. All vegetables should be cooked through and lightly charred.
Meanwhile, mix oil, garlic, salt and pepper in bowl. Pour over hot grilled vegetables. Toss gently.
Cut bread in half lengthwise. Tear out about one-third of interior to hollow it slightly. Spread bottom and top with cheese. Divide vegetables evenly on bottom parts of bread, and drizzle with any olive oil marinade left in bowl.
Place tops on loaves, and press lightly. Cut each baguette into 3 equal sections.
GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY
This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings
To view this online, click here.
Ingredients
7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
Directions
Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.
SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON
This comes from Yasmin Fahr on The New York Times cooking site. Yasmin wrote, "When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon.
Ingredients
1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)
Preparation
Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
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