Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Vegan French Onion Soup and Vegan Reuben Burgers. Enjoy!

BEAN AND CHEESE BURRITOS

This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "Mexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese."

Time: 40 minutes; Yield: 6 burritos

To view this online, go to https://cooking.nytimes.com/recipes/1022532-bean-and-cheese-burritos.

Ingredients

4 tablespoons safflower or canola oil

1/2 cup finely chopped yellow onion (from 1/2 medium onion)

1/2 cup finely chopped green bell pepper (from 1/2 pepper)

Salt and black pepper

2 garlic cloves, minced

2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained

1/2 cup store-bought or homemade pico de gallo or salsa

1/4 teaspoon smoked paprika

6 (9- to 10-inch) flour tortillas

2 cups shredded sharp Cheddar (8 ounces)

Sour cream and hot sauce, for serving

Preparation

In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.

Spread 1/2 cup of the refried beans in the center of each tortilla and top each with ⅓ cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.

In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

CHOCOLATE MOUSSE



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



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

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

1 tsp vanilla

1 tablespoon maple syrup

Directions

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

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

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

Dig in! Yum!

VEGAN FRENCH ONION SOUP

When I was growing up, my dad used to make French Onion Soup. This was usually done on Sundays, frequently when my grandparents were visiting, and especially around holidays. So, of course, I had to check out this recipe.

This absolute yumminess is from Nicole, creator of Oh My Veggies. (Hint: If you've never visited Oh My Veggies, I highly recommend visiting. Great site!

Anyway, this recipe begins, "This Vegan French Onion Soup is comfort food at its finest. Tender onions are simmered in a savory broth, topped with cheesy toast, and baked to perfection."

Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Servings: 4

To view this online, go to https://ohmyveggies.com/vegan-french-onion-soup/. While you're at it, you might want to sign up for emails from the site. Also, Nicole has a couple of cookbooks for sale (Weeknight One-Pot Vegan Cooking; Vegan Christmas Cookbook), and you can see about buying them when you visit the site. (I plan to buy 'em after Christmas.)

Ingredients

2 tbsp olive oil

4 yellow onions thinly sliced

3 cloves garlic minced

2 bay leaves

2 sprigs of thyme

1-1/2 cups white wine such as Chardonnay

6 cups vegetable broth

1/4 cup balsamic vinegar

Salt to taste

Black pepper to taste

4 slices baguette

1 cup vegan mozzarella cheese shreds

Directions

Preheat the oven to 350°F (175°C, or gas mark 4).

Heat the olive oil in a large stockpot over medium-low heat. Add the onions and cook slowly for 15 to 20 minutes, stirring often, until they are lightly caramelized. Add the garlic, bay leaves and thyme. Cook for 1 minute. Add the white wine and cook for 5 to 7 minutes, until slightly reduced. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes.

Add the balsamic vinegar and stir. Remove the bay leaves. Add salt and pepper, to taste.

Spoon the soup into four ovenproof serving dishes. Top each bowl with a slice of baguette, and sprinkle with 1/4 cup (30 g) of the vegan cheese shreds. Place the bowls in the oven for 3 to 5 minutes, until the vegan cheese is melted and the baguette is slightly toasted.

QUINOA STUFFED PEPPERS

This is from Leah Maroney, who writes for The Spruce Eats. She wrote, “Mexican quinoa stuffed bell peppers are the perfect, hearty vegetarian dinner. They’re full of spicy flavor, texture, and protein. Quinoa is packed with protein, fiber, and nutrition. It’s a great alternative to plain old rice or breadcrumbs. There’s also a punch of protein from the black beans and some cheesy goodness from the Monterey jack cheese. It will satisfy all of your dinner cravings without any meat. You can even omit the cheese if you are looking for a vegan dish.

“Serve on its own as a complete meal, or alongside a light salad. You can easily freeze the cooked, or uncooked stuffed peppers in a plastic bag for up to three months.”

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Serves 4

To view this online, go to https://www.thespruceeats.com/quinoa-stuffed-peppers-2238585.

Ingredients

4 bell peppers

1 tablespoon olive oil

1/2 medium onion, diced

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon chili powder

1/2 teaspoons garlic powder

1/2 teaspoon onion powder

1/2 teaspoon oregano

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon crushed red pepper flakes

2 garlic cloves, minced

1-1/2 cups tomato sauce

3 cups cooked quinoa

1 (14-ounce) can black beans, drained and rinsed

2 cups Monterey jack cheese, shredded, divided

Garnish: cilantro, chopped

Directions

Gather your ingredients. Preheat the oven to 350 F.

Cut the bell peppers in half. Remove the seeds and ribs from each half. Place the halves in a baking dish, cut side up.

Heat the olive oil in a pan on medium high heat. Add the onions and salt and saute for 1 to 2 minutes until just barely softened.

Stir the pepper, chili powder, garlic powder, onion powder, oregano, paprika, cumin, and crushed red pepper flakes to the onions in the pan. Cook for another minute to help deepen the flavor of the spices.

Stir in the minced garlic and tomato sauce. Then fold in the quinoa, black beans, and 1 cup of the Monterey jack cheese. Be careful not to smash the beans.

Fill each pepper half with an even amount of the filling.

Top each pepper with an equal amount of the remaining cheese.

Bake, covered for 30 minutes, or until the peppers have softened. Remove the foil and cook for another 10 minutes, or until the cheese is browned and the pepper is hot. Top with chopped cilantro if you wish.

Recipe Variations

You can also add chopped tomatoes, corn, or even diced zucchini. Add some chopped jalapenos for even more spice.

Use a variety of colors of bell peppers. Some are sweeter than others, but they all work great.

You can add ground beef or ground turkey if you are looking to add meat and aren't adhering to a vegetarian diet.

There's so many different ways to change up the flavors in this dish. Keep the quinoa and onions as a base and then try these variations.

Italian: garlic, parmesan cheese, vegetable broth, chopped tomatoes, basil, and mozzarella cheese replace the other vegetables and cheese.

Savory Veggie: Cannellini beans, cremini mushrooms, chopped celery, tomatoes, and parmesan cheese replace the other vegetables and cheeses.

Greek: chick peas, feta cheese, garlic, kalamata olives, spinach, chopped tomatoes replace the other vegetables and cheeses.

VEGGIE-LOADED PASTA

This is from The Mayo Clinic Diet. Serving size: 1 1/2 cups. Serves 6.

To view this online, click here.

Ingredients

1 tablespoon canola oil

1/2 cup onions, chopped

1 cup mushrooms, sliced

1 clove garlic, minced

12 ounces soy crumbles, ground

2 cans tomatoes, diced, no salt added (14.5 ounces each)

2 cups small zucchini, cut into 1/4-inch slices

1 teaspoon dried Italian seasoning

1/2 teaspoon black pepper, ground

6 ounces whole wheat bow-tie pasta

3 tablespoon basil, fresh (or 3 teaspoons dried basil)

Instructions

Place a large saucepan over medium to high heat.

Add the oil, onion, mushrooms and garlic. Cook until the onion is tender.

Add soy crumbles, tomatoes, zucchini, Italian seasoning and pepper. Bring mixture to a boil; reduce heat and simmer for 20 to 30 minutes or until the sauce thickens.

While the mixture is simmering, cook the pasta according to the package directions.

When the pasta is finished cooking, drain well and gently mix into the vegetable sauce. Garnish with basil.

Nutritional Information: Amount per serving: Calories: 260; Total fat: 6 g; Saturated fat: 1 g; Sodium: 300 mg; Total carbohydrate: 33 g; Dietary fiber: 8 g; Protein: 17 g

VEGAN REUBEN BURGERS

Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?

I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!

The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.

"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."

And the recipe? Yum

You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.

Ingredients:

2 tablespoons sauerkraut

2 slices of rye bread (toasted)

2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)

1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)

2 TBS Tofutti Sour Cream

2 TBS Heinz ketchup

Instructions:

Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.

Remove from heat and spoon mixture over pre-toasted slice of rye bread.

Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.

Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.

Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Stir-Fry Vegetable Tacos, Slow Cooker Vegetarian Taco Soup (With Vegan Option), and Banana Chocolate Tacos. (Yes, you read that last one right!) Enjoy!

CRISPY POTATO TACOS

This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. This recipe begins, "Potato tacos, or tacos de papa, as they are known in Mexico, make the perfect meal for those times when you find yourself with an excess of potatoes and a package of tortillas on hand. Tortillas are an endlessly versatile pantry item. In this recipe, adapted from 'Tenderheart' by Hetty Lui McKinnon (Alfred A. Knopf, 2023), they are stuffed with potato and cheese for a deeply satisfying meal or light snack. Cooking the potatoes whole, skin intact, prevents them from absorbing too much water, and the skin also adds a nice texture to the filling. Shortcuts are always available: If you’ve got leftover mashed potatoes, you can use them and skip the first step."

Time: 1-1/4 hours; Yield: 4 servings

This was featured in "4 Easy Dishes That Embrace Everyday Vegetables", and can be viewed online at https://cooking.nytimes.com/recipes/1024397-crispy-potato-tacos.

Ingredients

For the Tacos

Sea salt

1-1/2 pounds potatoes (any variety), scrubbed and cut into 1-1/2-inch pieces

1-1/2 cups grated Cheddar

Handful of cilantro, leaves and stems finely chopped

1 small garlic clove, finely chopped

1 teaspoon ground cumin

1 teaspoon paprika

16 to 18 corn tortillas

Neutral oil, as needed

Any combination of sliced lettuce or cabbage, very finely sliced red onion or sour cream (all optional), for serving

For the Spicy Red Salsa

3 tomatoes (about 1 pound), chopped

1/2 red onion, roughly chopped

Small handful of cilantro, leaves and stems roughly chopped

1 fresh serrano or Fresno chile (seeded, if you prefer less spice)

1 garlic clove, chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon granulated sugar

Sea salt

3/4 cup vegetable stock

Preparation

Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.

Make the spicy red salsa: Place tomatoes, onion, cilantro, chile, garlic, cumin, oregano, sugar and 1 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients.

Place the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is great.) Add the Cheddar, cilantro, garlic, cumin, paprika and 1 teaspoon sea salt and mix to combine.

Place a large skillet over medium-high heat and, working in batches, add the corn tortillas and heat until soft and pliable. Remove from the pan and cover the tortillas with a clean kitchen towel to keep them warm. Fill each warmed tortilla with 1 to 2 tablespoons of the potato mixture, then fold in half and press down lightly.

In the same skillet, add enough oil to cover the bottom of the pan and warm over medium-high heat. Place three or four tacos in the oil, pressing down lightly with a spatula so that the edges are in the oil, and fry for 1 to 2 minutes, until golden and crispy. Flip them over and repeat on the other side. Repeat with the remaining tacos.

Serve the tacos with the spicy red salsa and any of the optional serving suggestions. (The potatoes can be cooked and mashed 2 days ahead and stored in an airtight container in the fridge. The salsa can be made 2 days ahead and kept in the fridge. For freezing info, see Tip.)

Tip

You can freeze these assembled tacos by wrapping them tightly and storing in a freezer bag or airtight container. To cook, there is no need to thaw; you can fry them straight from frozen.

CALIFORNIA TACOS

This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"

Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.

Ingredients

3 tomatoes, seeded and chopped

2 avocados, chopped

1 small onion, chopped

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 lime, juiced

2 tablespoons vegetable oil

8 corn tortillas

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

1 cup cooked white rice

2 tablespoons chopped fresh cilantro

1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)

Directions

Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.

Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.

Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.

SLOW COOKER VEGETARIAN TACO SOUP (WITH VEGAN OPTION)

This is from Jolinda Hackett on The Spruce Eats. She wrote, "This Mexican-inspired vegetarian taco soup recipe with kidney beans, pinto beans, and black beans is easy, deliciously satisfying, and quick to prepare (you really just dump everything in the crock pot). It's a set-it-and-forget-it kind of recipe packed with fiber, protein, and low-glycemic carbohydrates that is nearly fat-free and perfect for busy lifestyles. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings or use dairy-free and vegan substitutes.

"This is a terrific tailgating or party food especially when you're uncertain of your guests' eating preferences and dietary restrictions—it's always nice to offer something for everyone. Try one of the tofu, seafood, and meat variations below."

Prep Time: 5 minutes; Slow Cook Time: 8 hours; Total Time: 8 hours 5 minutes; Makes 6 servings

To view this on line, go to https://www.thespruceeats.com/vegetarian-taco-soup-in-the-crockpot-3377877.

Ingredients

1 (14-ounce) can corn, drained

1 (14-ounce) can kidney beans, or navy beans, drained

1 (14-ounce) can pinto beans, drained

1 (14-ounce) can black beans, drained

1 (7-ounce) can green chiles

1 (14-ounce) can stewed tomatoes, undrained

1 (1-ounce) package taco seasoning mix

1/4 teaspoon cumin

3/4 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

2 cups tortilla chips or corn chips

1/4 cup grated cheese

1-2 medium green onions, chopped

1/4 cup cilantro, chopped

1/2 cup sour cream

Directions

Gather the ingredients.

Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crock pot and give it a quick stir.

Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.

Cook on low setting for 8 to 10 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.

Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.

To serve, set out bowls of optional garnishes—tortilla chips, grated cheese, chopped green onions, chopped cilantro, sour cream—and let your family or guests top their soup to their liking.

Tofu Variation

For even more protein, add tofu, seitan, or textured vegetable protein (TVP). If using tofu or seitan, follow these instructions. If using TVP, see the note after the directions. The yield will be increased from 6 servings to 8 servings in all three cases.

Drain 12 ounces of firm or extra-firm tofu and cut it into 8 slices.

Place the tofu slices on a thick layer of paper towels. Top with another thick layer of paper towels and place a heavy (cast-iron) skillet on top to press out the excess water. If you don't have a cast-iron skillet, make a weight by placing a heavy can of vegetables in a bowl on top of the tofu. Let the tofu press for 10 minutes.

Sparingly brush the drained and pressed slices of tofu on all sides with olive oil or a neutral oil like canola, grapeseed, or sunflower oil. If desired, sprinkle with some of the packaged taco seasoning mix.

Over medium-high heat, cook the tofu in a heated nonstick skillet until it begins to brown on the bottom, about 5 minutes. Flip the slices and cook for 2 minutes more.

Remove from the pan and let cool. Cut into strips or chunks and add to the soup at the end of cooking to rewarm it. Don't let it boil because it can make the tofu unpleasantly tough.

Add to soup and enjoy.

Tips

If you're cooking for kids, you might want to omit the optional green chiles.

Mexican-style stewed tomatoes are best if you can find them.

If the soup is too thick, thin it out with vegetable broth, if too thin, cook it longer with the cover off until it reaches the thickness you'd like.

Recipe Variations

If you are a vegetarian who eats fish and shellfish, you can use this same cooking technique by adding up to 12 ounces (pre-cooked weight) of seafood like shrimp, crab, cod, mahi-mahi, or any other firm-fleshed finfish. Remember, when you mix the cooked seafood with the cooked soup to just warm it through or it will become rubbery, dry, and tough.

For the carnivores in your group, you can set out bowls of cooked and drained room-temperature chorizo sausage or grilled chicken along with the other garnishes for guests to add to their bowls at their discretion. The heat of the soup will rewarm the meat.

BANANA CHOCOLATE TACOS

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

This can be found here.

Ingredients

1 cup part-skim ricotta cheese

2 Tbsp. almond butter

1 Tbsp. maple syrup

1–2 tsp. orange zest

1 tsp. vanilla extract

2 oz. chopped dark chocolate

1/2 tsp. cinnamon

4 small bananas, sliced into 1/2" pieces

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

1/4 cup unsweetened toasted coconut flakes

Instructions

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

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

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

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

STIR-FRY VEGETABLE TACOS

This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.

To view this online, click here.

Ingredients:

3 Tbs. peanut oil

2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)

1 cup sugar snap peas, trimmed

1 cup frozen shelled edamame

1/4 tsp. cayenne pepper

3 Tbs. white miso

2 Tbs. orange juice

2 tsp. rice vinegar

2 cups broccoli slaw

4 6-inch corn or flour tortillas, warmed

2 Tbs. sliced green onions

Instructions:

Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.

Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.

Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g

CHICKPEA TACOS

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

To view this online, click here.

1 avocado, peeled, pitted, and diced

1 15-oz. can chickpeas, rinsed and drained

3 Tbs. chopped cilantro

4 tsp. fresh lime juice

1 clove garlic, minced (1 tsp.)

8 corn taco shells

2 cups baby salad greens

1 cup prepared salsa (medium or hot)

1/2 cup nondairy sour cream

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

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

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

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

New Year's Day

Happy New Year! I hope your New Year's Eve was good (and safe), and that 2024 is good for all of us.

If you're like many people, you've come up with a few New Year's Resolutions (even if you didn't write them down). If you're like me (yes, I came up with a few), they involve improving your health (as much as you can possibly do), watching your diet, and exercising more. Am I close?

If one of the things you're planning to do in the new year is to become a vegetarian, or at least go vegetarian once a week, you've come to the right place. (Or, at least, one of many good places to check out.) Here are six yummy vegetarian recipes to start the new year off right, including Frozen Toffee Pie and New Year's Black-Eyed Peas & Greens. (If you've ever lived in the Southern United States - or lived with someone who identifies as a Southerner, you probably know that Black-Eyed Peas & Greens are a big deal for New Year's Day.) Enjoy!

CREAMY YOGURT WITH PASSION FRUIT COULIS

This also comes from the October 2006 issue of Vegetarian Times, page 69. It begins, “This light dessert is a lovely way to end a casual meal. To make your own Greek-style yogurt, place 4 cups low-fat yogurt in a strainer over a bowl, cover, and refrigerate overnight. This drains off excess liquid to thicken the yogurt.” Makes 6 servings in 30 minutes or less.

To view this online, click here.

Ingredients

6 passion fruit

3/4 cup tangerine or orange juice

3 Tbs. sugar

3 cups low-fat Greek-style yogurt

Mint sprigs for garnish, optional

Directions

Cut passion fruit in half, and scoop pulp and seeds into saucepan. Add tangerine juice, sugar and 1/2 cup water. Bring to a boil. Reduce heat to medium low, and simmer 5 to 6 minutes, or until slightly thickened. Strain out seeds, and cool.

Divide yogurt among 4 shallow bowls. Spoon passion fruit sauce over top. Garnish with mint sprigs, if desired.

nutritional information Per SERVING: Calories: 125; Protein: 9 g; Total Fat: 2 g; Saturated Fat: 1 g; Carbohydrates: 19 g; Cholesterol: 5 mg; Sodium: 47 mg; Fiber: 2 g; Sugar: 16 g

FROZEN TOFFEE PIE

This is from the November/December 2007 issue of Vegetarian Times, page 70. It begins, “This dessert tastes particularly good after a rich meal when you want something sweet, but not too heavy. There are endless variations to try with different ice creams, toppings, and syrups.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/frozen-toffee-pie/.

Ingredients

25 chocolate wafer cookies

3 Tbs. unsalted butter, melted

1 qt. low-fat coffee ice cream

1/2 cup dry-roasted peanuts, coarsely chopped

1-1/2 cups nonfat chocolate syrup, warmed

Directions

Preheat oven to 350˚F. Pulse cookies to fine crumbs in food processor. Transfer to bowl, and stir in butter. Press into 9-inch pie pan, packing crumbs evenly across bottom and up sides. Bake 8 minutes, then cool.

Soften ice cream 30 minutes in refrigerator. Spread in cooled piecrust. Sprinkle with peanuts, cover with foil, and freeze until firm. Slice, and serve drizzled with chocolate sauce.

nutritional information Per SERVING: Calories: 351; Protein: 6 g; Total Fat: 12 g; Saturated Fat: 5 g; Carbohydrates: 54 g; Cholesterol: 27 mg; Sodium: 246 mg; Fiber: 1 g; Sugar: 38 g

SPOON BREAD WITH FRESH SAGE

This is from the November/December 2007 issue of Vegetarian Times, page 61. It begins, “A puddinglike side dish from the South, spoon bread goes together in no time and should be eaten piping hot. Before chopping fresh sage, rub the leaves between your fingers to test its pungency. If the scent isn’t strong, increase the amount you’re using to 3 or 4 tablespoons.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/spoon-bread-with-fresh-sage/.

Ingredients

2 Tbs. chopped fresh sage

1 tsp. salt

1 cup yellow cornmeal

2 Tbs. butter, plus more for greasing dish

1 tsp. baking powder

2 large eggs

1 cup low-fat milk

Directions

Preheat oven to 425˚F. Butter 9-inch-square glass or enamel baking dish.

Bring 2 cups water, sage, and salt to a boil in large saucepan. Stir in cornmeal, and bring back to a boil, stirring constantly, or until cornmeal begins to thicken. Remove from heat, and stir in butter until melted. Cool 10 minutes. Stir in baking powder.

Lightly beat eggs in bowl, then whisk in milk until combined. Whisk egg mixture into cornmeal mixture, and pour into prepared baking dish. Bake 35 to 40 minutes, or until top begins to brown and spoon bread looks set.

nutritional information Per SERVING: Calories: 137; Protein: 4 g; Total Fat: 5.5 g; Saturated Fat: 3 g; Carbohydrates: 18 g; Cholesterol: 64 mg; Sodium: 417 mg; Fiber: 1 g; Sugar: 2 g; Gluten-Free

NEW YEAR'S BLACK-EYED PEAS AND GREENS

You know I couldn't post today's blog without adding a black-eyed peas recipe! This one comes from the December 2013 issue of Vegetarian Times, page 68. This one begins, "“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread. 
This version replaces the collards with superfood kale." Serves 6

To view this online, click here.

Ingredients

1/2 lb. dried black-eyed peas (1 1/4 cups)

1 bay leaf

2 Tbs. red wine vinegar

1 3/4 tsp. salt, divided

1 12-oz. bunch kale, stems removed, leaves torn into pieces

2 Tbs. lemon juice, divided

2 large tomatoes, seeded and diced (1 1/2 cups)

2 Tbs. olive oil

4 green onions, sliced (1/2 cup)

1/4 cup finely chopped fresh parsley

1 Tbs. finely chopped fresh oregano

Directions

Set peas in saucepan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil, and cook 20 minutes. Add vinegar and 1 tsp. salt, and cook 10 to 25 minutes longer, or until peas are tender but keep their shape.

Bring large pot of salted water to a boil. Add kale, and boil 3 to 5 minutes, or until tender. Drain, and toss with 1 tsp. lemon juice.

Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally, 
to drain juices.

Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil, 
green onions, parsley, and oregano in large bowl.

Drain peas, and remove bay leaf. 
Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Serve warm, with kale on side.

nutritional information Per 1-cup serving: Calories: 195; Protein: 10 g; Total Fat: 6 g;Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 701 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free

TEXAS CAVIAR

This comes from Peggy Trowbridge Filippone, who wrote for The Spruce Eats. She wrote, “This Tex-Mex style of salsa includes beans and white corn, along with the other traditional salsa ingredients of tomatoes, onions, chiles, and cilantro. Here, the chosen beans are canned black-eyed peas, so you can easily put this together. Make it a couple of days in advance so the flavors can meld. Serve with tortilla chips, and you have a crowd-pleasing party appetizer with little effort.”

Prep Time: 10 minutes; Total Time: 10 minutes; Yield: 4 cups

Note: I'm no longer able to find a link for this, but I did want to give credit for this yummy recipes.

Ingredients

1 (15.8-ounce) can black-eyed peas, drained (see Notes)

1-1/2 cups chopped fresh tomato

1 cup canned white "shoe-peg" corn, drained

1/3 cup thinly sliced green onions

3 Tablespoons canned chopped mild green chiles

2 Tablespoons white wine vinegar or white vinegar

1 Tablespoon (about 1 medium-sized) minced seeded jalapeno or serrano chile pepper

1 Tablespoon chopped fresh cilantro

1 teaspoon olive oil

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

Fresh cilantro for garnish

Preparation

In a large bowl, combine black-eyed peas, tomatoes, corn, green oniones, mild green chiles, vinegar, jalapenos, cilantro, olive oil, cumin, garlic powder, oregano, salt, onion powder, and cayenne pepper. Stir gently until mixed.


Cover and refrigerate 2 to 3 days to let flavors meld.

To serve, garnish with fresh cilantro leaves and accompany with colorful, plain, or cheesy tortilla chips.

Notes:
Feel free to substitute black beans or small pinto beans for the black-eyed peas.

KFC’S COLESLAW

Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.

This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!

This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”

Ingredients

8 1/8 cups cabbage

1/3 cup carrots, shredded

1 teaspoon onion, chopped fine

3/4 cup buttermilk

1/2 cup mayonnaise

1/8 cup milk

2 tablespoons lemon juice

1/2 teaspoon salt

1/8 teaspoon pepper

1/3 cup granulated sugar

Instructions

Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.

Shred the carrot the same way or use pre-shredded carrots.

Mix together cabbage, carrot and onion.

In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.

Add the salt and pepper.

Add the sugar to the sauce until well mixed in.

Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.

Final Friday Recipes

New Year's Eve is this Sunday, time to celebrate, as well as reflect on the old year and the one to come. Here are six recipes you can fix for this evening's New Year's Eve celebration (or, really, any time), including Meatless-Ball Subs and Rainbow Sprinkle Cake. Enjoy!

CROCK POT PUDDING (RICE)

This came from a long-since-forgotten-emailing-list.

Ingredients

2 1/2 c. cooked rice

1 1/2 c. scalded milk

2/3 c. white or brown sugar

3 eggs, beaten

1 tsp. salt

2 tbsp. vanilla

1 tsp. cinnamon

1 tsp. nutmeg

1/2 c. raisins

3 tbsp. soft butter

Directions

Combine all ingredients. Pour into lightly greased crock pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.

MEATLESS-BALL SUBS

Ingredients

1 package Meatless Balls (see note)

1 26 oz. Jar spaghetti sauce

4 hoagie rolls

cheese slices

Directions

Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.





Open hoagie rolls, add cheese, cover with meatless balls and sauce.



Makes 4 meatless ball subs.

Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.

ORANGE BREAD

This came from a long-since-forgotten-emailing-list.

Ingredients

1 c. sugar

1/2 c. oil

2 tbsp. milk

2 eggs

1 1/2 c. flour

1 tsp. baking powder

1/2 tsp. salt

1/2 c. fresh or frozen orange juice.

Glaze

2 tbsp. orange juice

1/4 c. sugar

Directions

Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.

While cake is still warm, make glaze: Mix 2 tbsp. orange juice and 1/4 c. sugar. Pour over warm cake.

RAINBOW SPRINKLE CAKE

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.” Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling.

This was featured in “The Funfetti Explosion” and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter (1 stick), slightly softened, more for pans

1 1/2 cups all-purpose flour, more for pans

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine salt

2/3 cup whole milk

1 1/2 teaspoons pure vanilla extract

1 cup sugar

1 whole egg plus 2 egg whites

1/3 cup rainbow sprinkles (not pastel, or naturally colored)

For the Frosting:

8 ounces cream cheese, slightly softened

1/2 cup unsalted butter (1 stick), slightly softened

1/8 teaspoon fine salt, more to taste

3 cups confectioners’ sugar, sifted, more to taste

1/2 teaspoon pure vanilla extract

1 cup rainbow sprinkles (see note)

Preparation

Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.

In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.

Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.

Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.

Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.

Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.

Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.

Refrigerate cake 30 minutes or longer to set. Serve cool.

Tip

Julia's house blend: 2 parts blue, 1 part yellow, 1 part orange, 1 part bright pink. It's best not to use white, light pastel or "natural" sprinkles. They just disappear (poof!) into the cake after baking.

CORN BREAD APPLESAUCE MUFFINS

Yield: 8 servings

Source: The New American Heart Association Cookbook

View online: http://diabeticgourmet.com/recipes/html/545.shtml

Ingredients

Vegetable oil spray

1/2 cup all-purpose flour

1/2 cup coarse yellow cornmeal

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup fat-free milk

Egg substitute equivalent to 1 egg or 1 egg

2 tablespoons honey

2 tablespoons unsweetened applesauce

Directions

Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.

Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.

Beat remaining ingredients in a small bowl.

Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.

Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.

Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Fat: 1 g; Sodium: 189 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Bread/Starch

STUFFED GRAPE LEAVES CASSEROLE

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

To view this online, click here.

Ingredients

30 jarred or fresh grape leaves

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

1 large onion, finely diced (2 cups)

1 cup brown rice

2 cups low-sodium tomato juice or vegetable juice

1 cup chopped unsalted, hulled pistachios

1 cup chopped fresh parsley

1 cup chopped fresh mint

1 cup raisins or dried currants

1/4 cup lemon juice

1 lemon, sliced, for garnish

Pomegranate molasses, for drizzling, optional

Directions

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

Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 21/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

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

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

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

Thursday End-of-Year Recipes

We're almost at the end of the last week of 2023. Here are six yummy recipes to help you through the next few days, including Vegan Chili Stuffed Baked Potatoes and Fall Harvest Collard Green Rolls. Enjoy!

JAMBALAYA WITH SAUSAGE [Vegan]

This is from Dominique Ebra on One Green Planet. Dominque wrote, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.

Ingredients

3 tablespoons olive oil, divided

1 tablespoon vegan butter

1 14 oz package vegan sausage, sliced

1 large yellow onion, chopped

1 green bell pepper, diced

1 red bell pepper, diced

3 celery stalks, chopped

6 garlic cloves, minced

2-3 tablespoons cajun seasoning, divided

1/4 teaspoon cayenne pepper

1 14 oz can crushed tomatoes

1 14oz can black or red beans

2 tsp vegan Worcestershire sauce

1-1/2 cups uncooked long-grain white rice

3 cups vegetable broth

fresh chopped parsley and green onion for topping

Preparation

In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.

In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.

Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.

Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.

Add the cooked vegan sausage back into the pan and mix. Remove from heat.

Top with chopped parsley and green onions, and enjoy!

FALL HARVEST COLLARD GREEN ROLLS [VEGAN, GREEN-FREE]

This is from Denisse Salinas at One Green Planet. Denisse wrote, "These fall harvest collard green rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of seasonal goodness! Acorn squash, pecans, dried cranberry, and shredded carrot are stuffed into each collard leaf. Make the cranberry balsamic sauce for dipping/spreading/eating straight out of the jar with a spoon for added fall flavor!

Serves: 4

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/fall-harvest-collard-green-rolls/.

Ingredients

For the Collard Green Rolls:

8 collard green leaves

1 1/2 cups cooked wild rice

1 cup acorn or butternut squash, roasted and diced

1/4 cup dried cranberry

1/4 cup pecans

Salt and pepper, to taste

1 cup shredded carrot

For the Cranberry-Balsamic Sauce:

1/2 cup fresh cranberries

1/2 cup sugar

1/2 cup orange juice

1/4 teaspoon ground cinnamon

Pinch of salt

1 tablespoon balsamic vinegar

Preparation

Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain them in a colander.

In a large bowl, toss together wild rice, acorn squash, dried cranberry, and pecans. Season to taste with salt and pepper and set aside.

Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup to 1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.

To make the cranberry balsamic sauce, combine sugar and orange juice in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add cranberries and cinnamon and continue to simmer for about 10 minutes until cranberries begin to pop. Remove from heat and let cool (sauce will thicken).

Transfer sauce to a food processor. Add balsamic vinegar and a pinch of salt and purée until smooth. Serve with collard rolls.

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

This is from Allrecipes. It begins, "This vegetarian stuffed peppers recipe is not too spicy, but it is packed with flavor. My kids loved it! For variety, add corn or other vegetables, or switch to other canned tomato varieties. Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total tTime: 55 minutes; Yield: 4 stuffed peppers

To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.

Ingredients

1 tablespoon salt

4 large green bell peppers - tops, seeds, and membranes removed

1 tablespoon olive oil

1/2 cup chopped onion

2 cups cooked rice

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

1 (14.5 ounce) can chili-style diced tomatoes

1 teaspoon chili powder

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes; drain and arrange cut-side up in a 9x9-inch baking dish.

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.

Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1 1/2 cups Mexican cheese blend. Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

VEGAN CHILI STUFFED BAKED POTATOES

This is from Hellmann's, and begins, "A classic baked potato dialed way up. This dish is made with creamy Hellmann’s Vegan Mayo, smokey beans and crisp chopped onions."

Prep Time: 20 minutes; Cook Time: 40 minutes; Makes 4 servings

To view this online, go to https://www.hellmanns.com/us/en/recipes/vegan-chili-stuffed-baked-potatoes.html.

Ingredients

4 large Yukon gold potatoes, poked in several places with a knife

5 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread, divided

1/4 tsp. salt

2 tsp. olive oil

1 small onion, chopped

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

1/4 cup corn

2 Tbsp. water

1 tsp. chili powder

12 cherry tomatoes, halved

Directions

Heat oven to 425°. Brush potatoes with 2 Tbsp. of the Hellmann's® or Best Foods® Vegan Dressing and Spread and sprinkle with salt. Arrange on rimmed baking sheet and bake 40 minutes or until tender.

Meanwhile, heat oil in large nonstick skillet and cook onions, stirring occasionally, until tender, about 6 minutes. Stir in beans, corn, water and chili powder and bring to a boil. Reduce heat and simmer 2 minutes. Add tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Remove from heat and stir in 1 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread.

Split potatoes and evenly spoon chili mixture over top. Garnish, if desired with chopped cilantro and sliced scallions. Dollop with remaining Hellmann's® or Best Foods® Vegan Dressing and Spread.

VEGETARIAN HOT AND SOUR SOUP

Recipe Yield: Yield: 8 servings.Serving size: 1 cup

Source: CanolaInfo

Recipe and image appear courtesy of CanolaInfo.org.

View this online at https://diabeticgourmet.com/diabetic-recipe/vegetarian-hot-and-sour-soup.

Ingredients

4 dried Chinese black (shiitake) mushrooms

hot water

2 tsp canola oil

1 carrot, peeled and julienned

5 cups vegetable broth

1/4 cup canned bamboo shoots, drained, julienned

3 Tbsp cornstarch, dissolved in 1/4 cup cold water

3 Tbsp low-sodium soy sauce

1/3 cup rice vinegar

3/4 tsp ground white pepper

6 oz savory baked or firm tofu, julienned

2 eggs, lightly beaten

2 stalks green onion, thinly sliced

Directions

In small bowl, soak dried mushrooms in hot water for 20 minutes or until softened. Cut off stems and any hard areas and discard. Cut caps into thin slices. Set aside.

In stock pot, heat canola oil over medium-high heat. Add mushrooms and carrots and cook 2 minutes or until carrots are just soft. Add vegetable broth and bamboo shoots and bring to a boil. Add cornstarch mixture and stir until soup thickens, about 2 minutes. Add soy sauce, rice vinegar and white pepper. Stir.

Add tofu and bring soup back to a boil. While stirring soup in circular motion in one direction, pour eggs in thin stream into soup.

Remove soup from heat. Stir in green onions. Taste and adjust flavour with rice vinegar and white pepper. Serve immediately.

Nutritional Information Per Serving: Calories: 80; Fat: 3.5 g; Fiber: 2 g; Sodium: 450 mg; Cholesterol: 55 mg; Protein: 4 g; Carbohydrates: 8 g

MAC AND CHEESE

This recipe is from Ina Garten and was posted on the Food Network. Yield: 6 to 8 servings; Level: Easy.

To view this online, click here.

Ingredients

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Bread

There's just something wonderful about homemade Bread. It tastes yummy, makes the house or apartment smell wonderful, and it helps one feel like something productive has been accomplished. Not bad!

That said, here are six yummy bread recipes to help you through the day, including Browned Butter Jalapeno Cornbread and Egg Cinnamon Bread. Enjoy!

BURGER BUNS

This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).

Yield: 8 buns

Ingredients

1/2 cup warm water (100 to 110 degrees)

2 packages FLEISCHMANN'S Active Dry Yeast

3/4 cup warm milk (100 to 110 degrees)

1/4 cup sugar

3 tablespoons butter or margarine

1-1/2 tablespoons dried minced onions (optional)

2 teaspoons salt

4-3/4 to 5-1/4 cups all-purpose flour

3 eggs

Dried minced onions or poppy seeds (optional)

Directions

Place warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, butter, 1-1/2 tablespoons minced onions (if desired), salt and 2 cups flour; blend well. Stir in 2 eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Punch dough down. Remove dough to lightly floured surface; divide into 8 equal pieces. Form each piece into smooth ball. Place on large greased baking sheet. Flatten balls to 4-inch rounds; cover. Let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

Lightly beat remaining egg; brush on rolls. If desired, sprinkle with minced onions or poppy seed. Bake at 400 degrees for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire rack.

SOFT PRETZELS

This was also from Fr. Dominic Garramone (aka The Bread Monk) on his show, Breaking Bread with Fr. Dominic.

Yield: 14 pretzels.

Ingredients

4 to 4-1/2 cups all-purpose flour

2 tablespoons sugar

1 package FLEISCHMANN'S RapidRise Yeast

1-1/2 teaspoons salt

1 cup milk

1/2 cup water

2 tablespoons vegetable oil

2 eggs, lightly beaten

Poppy seeds, sesame seeds, coarse salt or grated Parmesan cheese

Directions

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (120 to 130 degrees); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into 14 equal pieces. Roll each piece to 20-inch rope. Shape into pretzels: Curve ends of each rope to make a circle, cross ends at top, twist ends once and lay down over bottom of circle. Place on two greased baking sheets. Cover, let rest 5 to 10 minutes, until risen slightly.

Brush with beaten eggs. Bake at 350 degrees for 15 minutes. Remove from oven; brush again with eggs and sprinkle with sesame seeds, salt or cheese. Return to oven and bake for additional 15 minutes or until done, switching positions of sheets for even browning. Remove from baking sheets; cool on wire racks.

EGG CINNAMON BREAD



I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.





Ingredients

2 envelopes yeast

1 C warm water

1-2 T honey

1 C milk (Note: 1 cup soy milk can be used in place of the milk)

1/2 C margarine (1 stick)

2 eggs, beaten

6-7 C unbleached white flour

1/4-1/2 C margarine (1 stick)

2-3 C cinnamon sugar

1/8 teaspoon salt

Directions

Stir honey into warm water. Stir in yeast. Set aside.

Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.

Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.

Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.

Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.

MAPLE CORNBREAD MUFFINS

This recipe is also from the February 2010 issue of Vegetarian Times, page 52. It begins, “A slightly sweet cornbread helps tame the heat of spicy dishes such as chili.” Makes 12 muffins.

To view this online, go to http://www.vegetariantimes.com/recipe/maple-cornbread-muffins/

1/4 cup nonhydrogenated vegan margarine, melted

1 cup plain soymilk

2 Tbs. maple syrup

2 tsp. apple cider vinegar

1 cup stone-ground cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 Tbs. baking powder

1/4 tsp. salt

1 cup frozen corn kernels, thawed

Preheat oven to 375°F. Line 12-cup muffin pan with paper liners.

Whisk together soymilk, margarine, maple syrup, and vinegar in bowl. Whisk together cornmeal, flour, sugar, baking powder, and salt in separate bowl. Stir wet mixture into dry mixture. Fold in corn kernels.

Divide batter among prepared muffin cups, and bake 20 minutes, or until toothpick inserted into muffins comes out clean. Cool 10 minutes in pan, then unmold, and serve warm.

nutritional information Per Muffin: Calories: 148; Protein: 3 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 244 mg; Fiber: 2 g; Sugar: 7 g; Vegan
BROWNED BUTTER JALAPENO CORNBREAD

This incomes from the Spring/Summer 2019 issue of Renew by UnitedHealthcare, page 26. It begins, "Browned butter adds nutty depth and jalapeno adds a kick to this classic crowd-pleaser, made mildly sweet with honey and moist with yogurt." Makes 9 servings

Ingredients

1/4 cup better

1/3 cup honey

1 egg, lightly beaten

1 cup plain yogurt

1/2 cup milk

1 cup flour

1 cup yellow cornmeal

1 teaspoon salt

2 teaspoon baking powder

1 jalapeno, seeded and chopped

Directions

Heat oven to 400 degrees F. In a small skillet, melt butter over medium heat, swirling the pan occasionally, until the butter foams, then turns to a toasty brown color, about 2 minutes. Remove rom heat. Add 1 tablespoon of the browned butter to a 9X9 inch baking pan, swirling to coat the bottom.

In a medium bowl, combine the remaining butter, honey, egg, yogurt and milk, whisking to combine.

Add the flour, cornmeal, salt and baking powder all at once. Stir together only until combined. Stir in the halapeno. Spread batter in prepared pan.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm.

Nutrition: Calories: 207, Total Fat: 6.6 g; Saturated Fat: 3.8 g; Cholesterol: 36.5 mg; Sodium: 87 mg; Carbs: 33.6 g; Dietary Fiber: 1.5 g; Protein: 4.3 g

NUTELLA BANANA BREAD

This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is 'beurre noisette' which literally translates to hazelnut butter."

Yield: One 9-inch loaf; Time: 1 hour 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019019-nutella-banana-bread.

Ingredients

1/2 cup unsalted butter (1 stick), plus more for greasing the pan

2 cups all-purpose flour, plus more for flouring the pan

1 teaspoon baking soda

3/4 teaspoon kosher salt

1-1/2 cups mashed bananas, from about 3 medium bananas

2/3 cup granulated sugar

1/4 cup plain Greek yogurt

2 eggs

1 teaspoon vanilla extract

1/2 cup chocolate-hazelnut spread, like Nutella

Preparation

Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.

Stir the flour, baking soda and salt together in a bowl.

Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.

When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.

Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Double-Post Tuesday

Besides being the last Taco Tuesday of the year, it's also the last Double-Post Tuesday (since not everyone is a taco fan). Today's offerings include Easy Breaded Tofu Nuggets, Vegetarian Kofta Curry, and Chocolate Peppermint Bars. Enjoy!

VEGETARIAN CHILI

This is from Grace Elkus in thekitchn. For this recipe, Grace wrote, "As a lifelong vegetarian, veggie chili has always been one of my go-to meals. Thanks to creamy beans, tender vegetables, and stewed tomatoes, it provides all the hearty satisfaction of a meat-heavy dish, sans the meat.

"Whether you’re already a member of the veggie chili fan club and need a new go-to recipe, or you’re trying it out for the very first time, this easy recipe is for you."

Prep Time: 20 minutes; Cook Time: 40 minutes to 50 minutes; Serves: 8 to 10

To view this online, go to https://www.thekitchn.com/vegetarian-chili-266017. There's also quite a bit of good info to make sure your veggie chili is as good as it gets.

Ingredients

2 tablespoons olive oil

1 large yellow onion, diced

2 large bell peppers, diced

2 medium carrots, diced

2 stalks celery, diced

4 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons dried oregano

2 teaspoons kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 (28-ounce) can diced tomatoes, preferably fire-roasted (do not drain)

2 (4-ounce) cans roasted green chiles, undrained

3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed

1 to 2 cups low-sodium vegetable broth, divided

1 (15-ounce) can whole kernel corn, drained

Serving suggestions: sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, pickled red onion, sliced jalapeño, sliced radishes

Equipment

Large pot

Fine-mesh sieve or strainer

InstructionsHeat the oil. Heat the oil in a large pot over medium heat until shimmering.

Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes.

Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies.

Add the tomatoes, chiles, beans, and broth. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.

Bring to a boil, then simmer 30 to 40 minutes. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth.

Stir in the corn. Add the corn and stir to combine.

Serve with toppings of your choice. Ladle the chili into serving bowls and serve with the toppings of your choice.

Recipe Notes

Storage: Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer.

BANANA MUFFINS WITH TART LEMON ICING

This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.

The recipe begins, “If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.”

Servings: 18, 1 muffin per serving, Points: 3

Ingredients

1/2 cup sugar

6 Tbsp unsalted butter, softened, divided

1 large egg(s)

2 tsp vanilla extract, divided

2 cup all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 cup fat-free skim milk

4 large banana(s), ripe, mashed

1 cup powdered sugar

1 Tbsp fresh lemon juice

1 tsp lemon zest, strips, or more to taste

Directions

Preheat oven to 350ºF. Line 18 muffin holes with paper liners.

Place sugar & 5 tablespoons of butter in a large bowl; cream with electric mixer until light and fluffy. Add egg and 1 teaspoon of vanilla; beat until thoroughly mixed.

In another large bowl, mix together flour, baking powder & baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined & then fold in mashed bananas.

Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan about 2 minutes; remove to wire rack and cool completely before icing.

Meanwhile, to make icing, combine powdered sugar, remaining tablespoon butter, lemon juice, zest, and remaining teaspoon of vanilla in medium bowl; beat with electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins.

EASY BREADED TOFU NUGGETS

This is from Jolinda Hackett, who wrote for The Spruce Eats. For this recipe, Jolinda wrote, “Fool your kids with a meat-free tofu chicken nugget dinner, reminiscent of the favorite finger food they love to dip in ketchup, barbecue sauce, or ranch dressing.

“In this recipe, extra-firm tofu is coated with a seasoned panko breadcrumb mixture. Then, just like chicken, it's baked or fried to a crispy, addicting perfection.

“If you're squeamish about cooking with tofu, try this nugget recipe before you shun it, as the flavors mimic the taste of real chicken. Just make sure to follow the directions carefully, taking care to press the tofu before cooking for better consistency and taste. Then, decide on a cooking medium—for all-out flavor, go fried or for a low-fat preparation, go baked. Whatever way you choose, tofu (not) chicken nuggets make a perfect snack or dinner for picky kids and vegan eaters alike.

“Like most tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to expel additional moisture so that it can absorb the seasonings for better flavor. It also helps the tofu retain its shape during the cooking process.”

Total: 70 mins; Prep: 45 mins; Cook: 25 mins; Yield: 4 servings

To view this online, click here.

Ingredients

1 block tofu (firm or extra-firm, well pressed)

1/3 cup soy milk (or another non-dairy milk substitute)

2 tablespoons mustard

1 tablespoon nutritional yeast

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried parsley (or Italian seasoning)

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup panko breadcrumbs

3 tablespoons high-heat vegetable oil (or coconut oil)

Directions

Note: while there are multiple steps to this recipe, these vegan nuggets are broken down into workable categories to help you better plan for preparation and baking.

Press the Tofu

Gather the ingredients.

Remove the tofu from its package.

Pat the block of tofu dry and place it in between two layers of paper towels.

Place a small cutting board (or flat-surfaced item) and a weight— like a pot or a brick—on top of the tofu.

Let the tofu sit for 30 minutes, replacing the paper towels when they become saturated.

Prep the Tofu

Once your tofu is pressed, slice it into 1-inch cubes or nuggets (about the size of a frozen chicken nugget).

In a wide, shallow bowl, whisk together the soy milk, mustard, nutritional yeast, and spices until smooth.

Place the panko breadcrumbs in a separate bowl.

Pan-Fry the Tofu

Heat the oil in a frying pan on medium-high heat.

Take one piece of tofu and dip it in the liquid mixture. Then carefully dip it in the breadcrumbs until well coated.

Add it to the pan and repeat the process.

Fry the pieces of tofu, turning them often, until golden brown on all sides.

Serve and enjoy!

Bake the Tofu

For a low-fat alternative cooking method, bake your tofu nuggets on a prepared baking sheet.

Preheat your oven to 350 F and then bake the tofu for 25 minutes, turning once, until golden brown.

Serve your vegetarian tofu nuggets with ketchup, barbecue sauce, or Sriracha hot sauce and enjoy.

CHOCOLATE PEPPERMINT BARS

This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”

Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.

This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.

Ingredients

For the Chocolate Shortbread:

1 cup all-purpose flour

1/2 cup granulated sugar

2 tablespoons unsweetened cocoa powder

1/4 teaspoon kosher salt

8 tablespoons unsalted butter (1 stick)

For the Peppermint Filling and Chocolate Top:

3 1/4 cups confectioners’ sugar

3 tablespoons unsalted butter, softened

1/4 cup heavy cream

2 1/4 teaspoons peppermint extract, or to taste

9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped

1/2 teaspoon coconut oil (optional)

Preparation

Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.

Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.

Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.

Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.

In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.

Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.

Let squares sit at room temperature until chocolate is set, at least 1 hour.

JOLLOF RICE

This is from Yewande Komolafe in the The New York Times cooking email. Yewande wrote, “A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that’s nothing a pinch of smoked paprika can’t fix. Serve with braised goat or other stewed meats, and a side of fried plantains.”

Note: Okay, this is me writing. Obviously, for this blog, I'm adding that, if you're a vegetarian (like I am), you might not be serving this with any meat. But that said, it would be fantastic with any vegetarian stews or chilis, anything that you might otherwise serve over noddles, rice, crackers, etc.

Yield: 8 to 10 servings; Time: 1 1/2 hours

This was featured in “Yewande Komolafe’s 10 Essential Nigerian Recipes” and can be viewed online at https://cooking.nytimes.com/recipes/1020288-jollof-rice.

Ingredients

For the Obe Ata:

1 (14-ounce) can whole peeled tomatoes with their juices

1 medium red bell pepper, stemmed, seeded and roughly chopped

1/2 medium red onion, peeled and roughly chopped

4 garlic cloves, peeled

1 (1-inch) piece fresh ginger, peeled and finely chopped

1 red habanero chile, stemmed

2 tablespoons canola or other neutral oil

For the Jollof Rice:

1/2 cup canola or other neutral oil

2 medium red onions, peeled, halved and thinly sliced

4 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 teaspoon ground turmeric

1/4 teaspoon smoked paprika (optional)

3 cups parboiled long-grain rice (such as Carolina Gold or Uncle Ben’s Original), basmati or jasmine rice (about 1 1/4 pounds)

5 fresh thyme sprigs

1 fresh bay leaf

Kosher salt and freshly ground black pepper

2 cups beef, chicken or vegetable stock

Preparation

Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)

Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)

Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.

Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.

Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.

VEGETARIAN KOFTA CURRY

This is from Tejal Rao in The New York Times cooking enewsletter. For this recipe, Tejal wrote, "Kofta curry — a saucy dish of gently spiced meatballs — is often made with meat. But this one, based on my grandfather’s, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it’s a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It’s also delicious in a sandwich the next day. Note: To make it with lamb, as in his original version, substitute 1½ pounds ground lamb for the beans. Soak the bread crumbs in 1/2 cup whole milk first, then squeeze out any extra liquid before adding them to the mixing bowl."

Time: 1 hour; Yield: 4 servings

This was featured in "I Think of My Grandfather Every Time I Make Kofta", and can be viewed online at https://cooking.nytimes.com/recipes/1021415-vegetarian-kofta-curry. While you're checking on this, please read the article. It's wonderfully written, and, hopefully, will encourage you to remember loved ones. Also, please sign up for The New York Times cooking enewsletter, if you haven't already done so.

Ingredients

4 garlic cloves

1 (2-inch) piece fresh ginger, peeled

2 green chiles (such as jalapeño or serrano), stems removed

1 (14-ounce) can black beans, rinsed and drained

4 spring onions or scallions, trimmed and chopped

1 bunch fresh cilantro, chopped, 1 tablespoon reserved for garnish

1 bunch fresh mint, chopped, 1 tablespoon reserved for garnish

1/2 cup bread crumbs

1 egg

1 teaspoon garam masala, plus more for garnish

1/2 teaspoon red chile powder

1 teaspoon sea salt, plus more as needed

1/2 cup neutral oil, such as canola or grapeseed

1 medium white onion, finely chopped

8 to 10 ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoes

1 teaspoon ground coriander

1 teaspoon ground cumin

Black pepper

Preparation

Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.

Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.

Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.

Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.

Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.