Besides being Taco Tuesday, it's Double-Post Tuesday. Today's offerings include Super-Easy Slow-Cooker Three-Bean Chili and Raspberry Chocolate Mini Macarons. Enjoy!
HEALTHY LENTIL CHILI
This is from the Food Network, and begins, "This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week."
Active Time: 30 minutes; Total Time: 1 hour; Servings: 6; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/healthy-lentil-chili-8707622.
Ingredients
1 tablespoon olive oil
1 large onion, diced
1 red, orange or yellow bell pepper, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
4 cups low-sodium vegetable broth
Two 14.5-ounce cans fire-roasted diced tomatoes
One 15-ounce can navy beans or another small white bean (do not drain)
1 cup dried brown lentils
1 dried bay leaf
1 tablespoon red wine vinegar
Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)
Directions
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
Stir in the chicken broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.
TOFU MUSHROOM SOUP
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles."
Yield: 4 servings; Time: 1 hour 45 minutes
This was featured in "Tofu and Mushroom Broth: Happy Together", and can be viewed online at https://cooking.nytimes.com/recipes/1017969-tofu-mushroom-soup.
Ingredients
1 ounce dried mushrooms (about 1 cup), preferably porcinis
1/2 pound fresh shiitake mushrooms
1/2 pound fresh button or cremini mushrooms, quartered
1 head of garlic, cut in half crosswise
2 teaspoons salt, or to taste
6 slices fresh ginger, from the widest part of the root
2 tablespoons soy sauce
14 to 16 ounces tofu (1 box), either firm or soft, cut in 1-inch dice
1/2 cup chopped cilantro
2 tablespoons chopped chives
Preparation
Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.
While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.
Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.
Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.
Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.
Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.
Tip
Broth can be prepared in advance through Step 4 and refrigerated for 3 days or frozen for 2 months. Soup can be prepared through Step 5 a day ahead of time.
SUPER-EASY SLOW-COOKER THREE-BEAN CHILI
This comes from WW (Weight Watchers), and begins, "This chili recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavorful warm dish. And don't let the total cook time scare you: The majority of that time is for the ingredients to boil down. For a huge chunk of that time, you just have to monitor it. If you don't have 10 people to enjoy this with, you can meal-prep it for the week, or use the leftovers to fill tacos or a burrito."
Prep Time: 15 minutes; Cook Time: 3 hours; Total Time: 3 hours 15 minutes; Serves: 10; Difficulty: Easy
To view this yumminess online, go to https://www.weightwatchers.com/us/recipe/super-easy-slow-cooker-three-bean-chili/5626a63b2084d63a3401c10f.
Ingredients
1 large uncooked onion, minced
Garlic clove, 1 medium clove, minced
30 oz Canned black beans, rinsed and drained
30 oz Canned kidney beans, rinsed and drained
30 oz Canned pinto beans, rinsed and drained
29 oz Canned diced tomatoes with chilies
15 oz Canned tomato sauce
Spiced seasoning mix, 1 1/4 oz, chili variety
Frozen corn kernels, 14 oz, thawed
Fresh lime juice, 1 Tbsp, or to taste
Cilantro, 1/2 cup(s), fresh, chopped
Directions
Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2-3 hours (or low heat for 4-6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.
Serving size: about 1 1/3 cups
SWEET POTATO NACHOS
This is from American Heart Association, and begins, “Who won’t want to try orange nachos? The seasoned sweet potatoes with the mellow cheese create a wonderful combination for a snack or healthier game-day appetizer!”
Makes 6 servings
To view this online, go to https://recipes.heart.org/en/recipes/sweet-potato-nachos
Ingredients
3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. garlic powder
1 1/2 tsp. paprika
1/3 cup black beans (drained, rinsed)
1/3 cup reduced-fat, shredded cheddar cheese
1/3 cup chopped tomato (1 plum tomato)
OR
1/3 cup no-salt-added, canned, diced tomatoes (drained, rinsed)
1/3 cup chopped avocado
Directions
Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.
Tip: For easy clean-up, line your baking pan with foil before spraying with nonstick cooking spray, allowing you to toss the foil after use.
Tip: A well-stocked spice cabinet is an easy way to add flavor without added sodium – however, be sure to look for spices and seasoning mixes without added salt.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
RASPBERRY CHOCOLATE MINI MACARONS
This is from American Heart Association, and begins, “Our version of these French cookies gets their traditional nutty flavor from almond flour and their sweetness from stevia rather than sugar. The tart smooth filling is the perfect complement to the sweet, chewy cookies.”
To view this online, go to https://recipes.heart.org/en/recipes/raspberry-chocolate-mini-macarons
Ingredients
1/4 cup stevia sugar blend
1 teaspoon cornstarch
3 egg whites
1/4 teaspoon cream of tartar
3/4 cup almond flour
2 tablespoons unsweetened cocoa powder
10 drops chocolate-flavored liquid stevia sweetener
1 cup raspberries (or)
OR
1 cup unsweetened, frozen raspberries
1/2 cup fat-free, plain Greek yogurt
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
Directions
Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
In a food processor, process the stevia sugar blend and cornstarch for 40 to 50 seconds, or until the mixture has a powdery texture (like confectioners’ sugar).
Place the egg whites in a medium bowl. With an electric or hand mixer on medium-high speed, beat the egg whites for 1 minute, or until frothy. Add the cream of tartar. Beat for 2 to 3 minutes. or until soft peaks form. Gradually add the stevia sugar blend mixture, beating for one minute, or until stiff peaks form (the peaks don’t fall when the beaters are lifted).
In a second medium bowl, sift together the flour and cocoa powder. Sift again. Pour the flour mixture into the egg whites. Add the liquid stevia sweetener. With a rubber spatula, gently fold the flour mixture into the egg whites, using about 30 strokes, or until no flour is visible.
Spoon the mixture into a piping bag fitted with a round tip (between 1/4-inch and 1/2-inch wide), or if using a disposable piping bag, cut a 1/2-inch hole at the pointed tip. Pipe the batter on the parchment paper into 1-tablespoon round portions (about 1-inch in diameter), leaving 2 inches between each, piping a total of 20 macarons.
Lift the baking sheet about two inches from the counter and drop it. Repeat four times. (This will help release any air bubbles that may be in the batter.) Let stand at room temperature for 15 to 30 minutes (depending on the humidity of the room). The batter should form a thin skin and feel slightly tacky.
Bake for 25 to 30 minutes, or until the tops are set. Let the macarons cool thoroughly (about 1 hour).
Meanwhile, in a small bowl, mash the raspberries with a fork. Stir in the yogurt and stevia sweetener.
Once the macarons have cooled, place ten of them flat-side up on a cutting board or sheet of wax paper. Spread 1 tablespoon of the filling on each. Top with the remaining macarons.
Cooking Tip: This fresh filling is moist, so it’s best to fill the macarons just before serving.
Cooking Tip: You can download an online macaron template to use as a guide to space out the macarons. If you use a template, be sure to place it under the parchment paper.
Tuesday, August 19, 2025
Taco Tuesday
It's time for another Taco Tuesday. Today's yummy vegetarian tacos include Chipotle Quinoa Sweet Potato Tacos w/Roasted Cranberry Pomegranate Salsa and Vegan Zucchini Tacos with Salsa Verde. Enjoy!
ROASTED BUTTERNUT SQUASH TACOS
This recipe, by the Taste of Home editorial team at Taste of Home, is originally from Elisabeth Larsen, Pleasant Grove, Utah. For this recipe, Elisabeth wrote, "Spicy butternut squash makes such a great base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family. These fit the bill and are so delicious!"
Prep Time: 10 minutes; Cook Time: 30 minutes; Yield: 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/roasted-butternut-squash-tacos/.
Ingredients
2 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
12 corn tortillas (6 inches), warmed
1 cup crumbled queso fresco or feta cheese
1 medium ripe avocado, peeled and sliced thin
1/4 cup diced red onion
Pico de gallo, optional
Directions
Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes.
Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.
VEGETARIAN BEAN TACOS
This recipe, by Kim Behby at Taste of Home, is originally from Amanda Petrucelli, Plymouth, Indiana. This recipe begins, "You don't need to be a vegetarian to eat vegetarian tacos! Loaded with beans, spices and sauteed onions, these hearty tacos are a quick and easy meal the whole family will enjoy."
Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/vegetarian-bean-tacos/#RecipeCard.
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 can (16 ounces) vegetarian refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
4 whole wheat tortillas (8 inches), warmed
Optional toppings: Shredded lettuce, shredded cheddar cheese, cubed avocado, sour cream and salsa
Directions
In a large nonstick skillet, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through.
Serve bean mixture in tortillas with toppings as desired.
VEGAN ZUCCHINI TACOS WITH SALSA VERDE
This is from Cristin Nelson and Mary Margaret Chappell on the Vegetarian Times website (posted September 28, 2022). It begins, "Tangy, spicy salsa verde blooms when cooked, which is why it’s often used in enchiladas. Here, it coats lightly-cooked veggie chunks for a satisfying zucchini taco filling with a hint of heat.
"For the salsa verde, you could make your own or use your favorite store-bought version. Feel free to swap in other squashes for the zucchini if you prefer."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-zucchini-tacos/.
Ingredients
2 tablespoons olive oil
1 medium onion, quartered and thinly sliced
3 medium zucchini, quartered lengthwise and cut into 1-inch-thick chunks (5 cups)
3/4 cup prepared salsa verde
3/4 cup water
1/4 cup chopped cilantro
Salt and black pepper, to taste
8 corn or flour tortillas
Preparation
In a large skillet over medium-high heat, heat oil.
Add onion, and sauté 5 minutes, or until softened and browned.
Add zucchini, salsa verde, and 3/4 cup water. Reduce heat to medium, and simmer 10 minutes, or until most of liquid has reduced, but mixture is still moist.
Stir in cilantro, and season with salt and pepper, if desired.
Spoon mixture into tortillas and serve immediately.
BREAKFAST BURRITOS
This comes from Vegetarian Times (May 2005 issue, page 94), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "This is the inn’s most popular breakfast item, and it’s a very versatile recipe—sturdy enough for dinner too. Use whatever vegetables are seasonal and abundant. Serve with salsa and sour cream. Note: You must start this dish one day ahead of serving." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/breakfast-burritos/.
Ingredients
2 tsp. olive oil
1/2 medium-sized onion, sliced
1 red bell pepper, cut lengthwise into 2-inch-thick slices
1 large clove garlic, minced
1 10-oz. pkg. frozen chopped spinach
2 Tbs. fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 3/4 cups shredded Monterey Jack cheese
6 8-inch flour tortillas
4 large eggs, beaten
2 cups skim milk
1 Tbs. all-purpose flour
1 tsp. mustard powder
Preparation
Grease 9×13-inch baking dish.
Heat oil in large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla. Roll tortilla tightly, and place seam side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
Preheat oven to 350°F.
Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1-1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
ROASTED BUTTERNUT SQUASH TACOS
This recipe, by the Taste of Home editorial team at Taste of Home, is originally from Elisabeth Larsen, Pleasant Grove, Utah. For this recipe, Elisabeth wrote, "Spicy butternut squash makes such a great base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family. These fit the bill and are so delicious!"
Prep Time: 10 minutes; Cook Time: 30 minutes; Yield: 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/roasted-butternut-squash-tacos/.
Ingredients
2 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
12 corn tortillas (6 inches), warmed
1 cup crumbled queso fresco or feta cheese
1 medium ripe avocado, peeled and sliced thin
1/4 cup diced red onion
Pico de gallo, optional
Directions
Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes.
Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.
VEGETARIAN BEAN TACOS
This recipe, by Kim Behby at Taste of Home, is originally from Amanda Petrucelli, Plymouth, Indiana. This recipe begins, "You don't need to be a vegetarian to eat vegetarian tacos! Loaded with beans, spices and sauteed onions, these hearty tacos are a quick and easy meal the whole family will enjoy."
Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/vegetarian-bean-tacos/#RecipeCard.
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 can (16 ounces) vegetarian refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
4 whole wheat tortillas (8 inches), warmed
Optional toppings: Shredded lettuce, shredded cheddar cheese, cubed avocado, sour cream and salsa
Directions
In a large nonstick skillet, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through.
Serve bean mixture in tortillas with toppings as desired.
VEGAN ZUCCHINI TACOS WITH SALSA VERDE
This is from Cristin Nelson and Mary Margaret Chappell on the Vegetarian Times website (posted September 28, 2022). It begins, "Tangy, spicy salsa verde blooms when cooked, which is why it’s often used in enchiladas. Here, it coats lightly-cooked veggie chunks for a satisfying zucchini taco filling with a hint of heat.
"For the salsa verde, you could make your own or use your favorite store-bought version. Feel free to swap in other squashes for the zucchini if you prefer."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-zucchini-tacos/.
Ingredients
2 tablespoons olive oil
1 medium onion, quartered and thinly sliced
3 medium zucchini, quartered lengthwise and cut into 1-inch-thick chunks (5 cups)
3/4 cup prepared salsa verde
3/4 cup water
1/4 cup chopped cilantro
Salt and black pepper, to taste
8 corn or flour tortillas
Preparation
In a large skillet over medium-high heat, heat oil.
Add onion, and sauté 5 minutes, or until softened and browned.
Add zucchini, salsa verde, and 3/4 cup water. Reduce heat to medium, and simmer 10 minutes, or until most of liquid has reduced, but mixture is still moist.
Stir in cilantro, and season with salt and pepper, if desired.
Spoon mixture into tortillas and serve immediately.
BREAKFAST BURRITOS
This comes from Vegetarian Times (May 2005 issue, page 94), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "This is the inn’s most popular breakfast item, and it’s a very versatile recipe—sturdy enough for dinner too. Use whatever vegetables are seasonal and abundant. Serve with salsa and sour cream. Note: You must start this dish one day ahead of serving." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/breakfast-burritos/.
Ingredients
2 tsp. olive oil
1/2 medium-sized onion, sliced
1 red bell pepper, cut lengthwise into 2-inch-thick slices
1 large clove garlic, minced
1 10-oz. pkg. frozen chopped spinach
2 Tbs. fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 3/4 cups shredded Monterey Jack cheese
6 8-inch flour tortillas
4 large eggs, beaten
2 cups skim milk
1 Tbs. all-purpose flour
1 tsp. mustard powder
Preparation
Grease 9×13-inch baking dish.
Heat oil in large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla. Roll tortilla tightly, and place seam side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
Preheat oven to 350°F.
Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1-1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
Monday, August 18, 2025
Monday Recipes
It's Monday, time to get the week started. Here are six yummy vegetarian recipes to help with that, including Vegetarian Stuffed Peppers and Vegan Reuben Burgers. Enjoy!
SUCCOTASH
This is from Farideh Sadeghin in The New York Times cooking enewsletter. For this recipe, Farideh wrote, "Typically a combination of corn, lima beans and other vegetables, succotash was first introduced to colonial immigrants in the 17th century by Native Americans. The name succotash is derived from the Narragansett word “msickquatash,” which refers to corn (and a variety of other ingredients) cooked together in a pot. Using frozen corn and lima beans that have been defrosted make this recipe incredibly simple and evergreen, but opt for fresh versions when in season. Cook the vegetables in stages, starting with the longer-cooking ones, then toss in a tablespoon of butter when they’re all cooked for a layer of silkiness. To keep the tomatoes crisp, remove the pan from the heat before adding them, but if you want them a bit softer, toss the tomatoes in with the corn and lima beans. This dish easily adapts to preference and availability."
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025438-succotash. While you're at it, please consider signing up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium Vidalia onion, finely chopped
1 red bell pepper, cored, seeded and finely chopped
2 teaspoons garlic powder
1 teaspoon sweet paprika
3 garlic cloves, minced
1 pound frozen corn kernels, defrosted, or 6 ears corn, husked, kernels removed
1 pound frozen lima beans, defrosted
1 pint cherry tomatoes, halved
1 tablespoon roughly chopped parsley
Salt and pepper
Preparation
Heat 1 tablespoon of the butter with the oil in a large skillet over medium-high. Add the onion and cook until soft, stirring occasionally, 3 to 5 minutes. Add the bell pepper and cook until soft, about 3 minutes, then stir in the garlic powder, paprika and minced garlic. Cook until fragrant, about 1 minute.
Stir in the corn and lima beans. Cook, stirring occasionally, until they’re heated through, about 5 minutes. Add the remaining butter and stir until melted. Remove from the heat and stir in the tomatoes and parsley. Season with salt and pepper and serve.
CHIPOTLE ASPARAGUS QUESADILLAS
This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
Quesadillas
1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1-1/2 tsp. olive oil or vegetable oil
1 tsp. dried oregano
4 8-inch sprouted-grain tortillas
Chipotle Spread
3 Tbs. vegan mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice
Directions
Preheat oven to 425°F.
To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.
Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.
Spread 1-1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.
Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
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.
LENTIL LOAF WITH SMOKED PAPRIKA GLAZE [Vegan, Gluten-Free]
This is from Lee Khatchadourian-Reese on One Green Planet. Lee wrote, "Flavorful, tender, and moist without being sticky, this vegan lentil meatloaf is super tasty. The smoked paprika glaze adds a really nice touch. This might be your favorite vegan meatloaf yet. It's mostly made of lentils, oats, potatoes, celery, and tomato sauce. All you have to do is combine the ingredients and bake it in the oven––so easy! This vegan lentil meatloaf is great to serve at family dinner with a side of veggies and potatoes! Or meal prep it for your week!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/lentil-meat-loaf-with-smoked-paprika-glaze/. Serves 5-6.
Ingredients
For the Loaf:
2 cups cooked lentils
1 cup shredded potato (about 1 medium potato)
1 cup finely chopped celery
1 small finely chopped onion
1 tablespoon garlic, minced
1 tablespoon olive oil
1 cup gluten-free quick oats
1/2 cup parsley
1 cup tomato sauce
1 tablespoon flax meal
2 tablespoons warm water
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
Salt and pepper, to taste
For the Glaze:
2 tablespoons ketchup
1/4 teaspoon smoked paprika
Preparation
Preheat oven to 350°F.
Mix the flax meal in the warm water and set aside.
Heat olive oil in a skillet over medium-low heat and add the onion and celery. Season with salt and pepper. Cook until starting to get very soft. Add the garlic and cook a minute or two longer. Remove from the heat.
In a large bowl, combine all of the loaf ingredients including the flax meal and water mixture into a large bowl. Re-season with salt and pepper and stir until well mixed.
Turn the meatloaf mixture into a lightly greased loaf pan.
In a small bowl mix the ketchup with the smoked paprika and brush the top of the loaf.
Bake at 350°F for 50 minutes.
Allow to cool for at least 10 minutes to cool before removing from the pan.
VEGETARIAN STUFFED PEPPERS
This recipe was posted by DWYATT on AllRecipes, and begins, "This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."
Prep: 10 minutes; Cook: 1 hour 10 minutes; Ready In: 1 hour 20 minutes
View this online here.
Note: If you're like me and don't have cooking sherry around, feel free to replace it with with alcohol-free cooking sherry (if there is such a thing) or 3 tablespoons of water. Personally, it's been decades since I've had cooking wine/sherry/etc in my house, as well as non-cooking (drinking) alcohol. When I want to celebrate, say at New Year's, etc., I've found that there are plenty of non-alcoholic sparkling juices on the market.
Ingredients
1 1/2 cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 1/2 cups extra firm tofu
1/2 cup sweetened dried cranberries
1/4 cup chopped pecans
1/2 cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
SUCCOTASH
This is from Farideh Sadeghin in The New York Times cooking enewsletter. For this recipe, Farideh wrote, "Typically a combination of corn, lima beans and other vegetables, succotash was first introduced to colonial immigrants in the 17th century by Native Americans. The name succotash is derived from the Narragansett word “msickquatash,” which refers to corn (and a variety of other ingredients) cooked together in a pot. Using frozen corn and lima beans that have been defrosted make this recipe incredibly simple and evergreen, but opt for fresh versions when in season. Cook the vegetables in stages, starting with the longer-cooking ones, then toss in a tablespoon of butter when they’re all cooked for a layer of silkiness. To keep the tomatoes crisp, remove the pan from the heat before adding them, but if you want them a bit softer, toss the tomatoes in with the corn and lima beans. This dish easily adapts to preference and availability."
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025438-succotash. While you're at it, please consider signing up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium Vidalia onion, finely chopped
1 red bell pepper, cored, seeded and finely chopped
2 teaspoons garlic powder
1 teaspoon sweet paprika
3 garlic cloves, minced
1 pound frozen corn kernels, defrosted, or 6 ears corn, husked, kernels removed
1 pound frozen lima beans, defrosted
1 pint cherry tomatoes, halved
1 tablespoon roughly chopped parsley
Salt and pepper
Preparation
Heat 1 tablespoon of the butter with the oil in a large skillet over medium-high. Add the onion and cook until soft, stirring occasionally, 3 to 5 minutes. Add the bell pepper and cook until soft, about 3 minutes, then stir in the garlic powder, paprika and minced garlic. Cook until fragrant, about 1 minute.
Stir in the corn and lima beans. Cook, stirring occasionally, until they’re heated through, about 5 minutes. Add the remaining butter and stir until melted. Remove from the heat and stir in the tomatoes and parsley. Season with salt and pepper and serve.
CHIPOTLE ASPARAGUS QUESADILLAS
This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
Quesadillas
1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1-1/2 tsp. olive oil or vegetable oil
1 tsp. dried oregano
4 8-inch sprouted-grain tortillas
Chipotle Spread
3 Tbs. vegan mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice
Directions
Preheat oven to 425°F.
To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.
Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.
Spread 1-1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.
Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
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.
LENTIL LOAF WITH SMOKED PAPRIKA GLAZE [Vegan, Gluten-Free]
This is from Lee Khatchadourian-Reese on One Green Planet. Lee wrote, "Flavorful, tender, and moist without being sticky, this vegan lentil meatloaf is super tasty. The smoked paprika glaze adds a really nice touch. This might be your favorite vegan meatloaf yet. It's mostly made of lentils, oats, potatoes, celery, and tomato sauce. All you have to do is combine the ingredients and bake it in the oven––so easy! This vegan lentil meatloaf is great to serve at family dinner with a side of veggies and potatoes! Or meal prep it for your week!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/lentil-meat-loaf-with-smoked-paprika-glaze/. Serves 5-6.
Ingredients
For the Loaf:
2 cups cooked lentils
1 cup shredded potato (about 1 medium potato)
1 cup finely chopped celery
1 small finely chopped onion
1 tablespoon garlic, minced
1 tablespoon olive oil
1 cup gluten-free quick oats
1/2 cup parsley
1 cup tomato sauce
1 tablespoon flax meal
2 tablespoons warm water
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
Salt and pepper, to taste
For the Glaze:
2 tablespoons ketchup
1/4 teaspoon smoked paprika
Preparation
Preheat oven to 350°F.
Mix the flax meal in the warm water and set aside.
Heat olive oil in a skillet over medium-low heat and add the onion and celery. Season with salt and pepper. Cook until starting to get very soft. Add the garlic and cook a minute or two longer. Remove from the heat.
In a large bowl, combine all of the loaf ingredients including the flax meal and water mixture into a large bowl. Re-season with salt and pepper and stir until well mixed.
Turn the meatloaf mixture into a lightly greased loaf pan.
In a small bowl mix the ketchup with the smoked paprika and brush the top of the loaf.
Bake at 350°F for 50 minutes.
Allow to cool for at least 10 minutes to cool before removing from the pan.
VEGETARIAN STUFFED PEPPERS
This recipe was posted by DWYATT on AllRecipes, and begins, "This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."
Prep: 10 minutes; Cook: 1 hour 10 minutes; Ready In: 1 hour 20 minutes
View this online here.
Note: If you're like me and don't have cooking sherry around, feel free to replace it with with alcohol-free cooking sherry (if there is such a thing) or 3 tablespoons of water. Personally, it's been decades since I've had cooking wine/sherry/etc in my house, as well as non-cooking (drinking) alcohol. When I want to celebrate, say at New Year's, etc., I've found that there are plenty of non-alcoholic sparkling juices on the market.
Ingredients
1 1/2 cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 1/2 cups extra firm tofu
1/2 cup sweetened dried cranberries
1/4 cup chopped pecans
1/2 cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
Friday, August 15, 2025
Friday Recipes
It's finally Friday. If your week has been like mine, you're probably more than ready to have a couple of days off. There are things to get caught up on around the house, maybe a lawn to mow, and, of course, some veg-out time.
Of course, we still need to eat. To that end, here are six recipes to help you through the weekend, including Black Bean Chili and Restaurant-Style Spinach Manicotti. Enjoy!
BROCCOLI NOODLES AND CHEESE CASSEROLE
This is from allrecipes and submitted by "MessyChef", who wrote, "This is a quick and easy recipe if you are in a hurry – just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit."
Cook Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/20004/broccoli-noodles-and-cheese-casserole/.
Ingredients
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
BLACK BEAN CHILI
This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."
Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.
Ingredients
1 tablespoon olive oil
6 roma (plum) tomatoes, diced
2 red bell pepper, seeded and chopped
1 onion, chopped
10 fresh mushrooms, quartered
1 cup fresh corn kernels
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 (15 ounce) cans black beans, drained and rinsed
1-1/2 cups chicken broth or vegetable broth
1 teaspoon salt
Directions
Gather all ingredients.
Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.
Stir in black beans, broth, and salt; bring to a boil.
Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.
Stir the bean mixture back into the soup. Serve hot by itself or over rice.
VEGETARIAN ENCHILADAS
This comes from the Food Network. The recipe begins, "These easy-to-make enchiladas are filled with beans, spinach and cheese for a plant-forward take on a Mexican classic. Serve them with rice on the side."
Active Time: 35 minutes; Total Time: 1 hour 40 minutes; Yield: 6 servings (2 enchiladas each), Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegetarian-enchiladas-3364279.
Ingredients
Sauce:
2 tablespoons vegetable oil
1/2 small onion, diced
2 cloves garlic, chopped
2 teaspoons ancho chile powder
1 teaspoon ground cumin
Large pinch cayenne pepper
One 15-ounce can tomato puree
Kosher salt
Filling and Topping:
One 10-ounce package frozen chopped spinach, thawed
One 15-ounce can pinto beans, strained and rinsed
4 ounces shredded Cheddar (about 1-1/2 cups)
4 ounces shredded pepper Jack cheese (about 1-1/2 cups)
1/2 cup sour cream
3 scallions, sliced
Kosher salt
Twelve 6-inch corn or flour tortillas
Juice of 1/2 a lime
Special equipment: a 9-by-13-inch baking dish
Directions
Preheat the oven to 350 degrees F.
For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
RESTAURANT-STYLE SPINACH MANICOTTI
This is from
Cook Time: 50 minutes; Serves: 7
To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.
Ingredients
1 (8-ounce) package manicotti shells (14 shells)
1 small onion, diced
2 garlic cloves, minced
1/4 pound fresh mushrooms, diced
1 (32-ounce) container fat-free ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 egg
1 (10-ounce) package frozen spinach, thawed and squeezed dry
1-1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
2 cups light spaghetti sauce
2 tablespoons freshly grated Parmesan cheese
Directions
Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.
Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.
Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.
Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.
Note
To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?
KUNG PAO TOFU
This yumminess is from Ham El-Waylly in The New York Times cooking enewsletter. For this recipe, Ham wrote, "Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple. Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly. Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture. The cornstarch coating helps the tofu brown, makes it crisp and acts as a sponge for the savory, spicy, tingly sauce."
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 1 hour; Yield: 3 to 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025397-kung-pao-tofu.
Ingredients
1 (14-ounce) package extra-firm tofu
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons hoisin sauce
2 tablespoons rice wine or sake
1 tablespoon black vinegar (or rice wine vinegar)
2 teaspoons toasted sesame oil
1/2 teaspoon freshly ground white pepper or 1/4 teaspoon finely ground white pepper
3 garlic cloves, finely grated
1 (1-inch) piece fresh ginger, peeled and finely grated
2 teaspoons cornstarch (for the sauce) plus 1/4 cup (for the tofu)
Salt
Grapeseed or other neutral oil, as needed
1 red bell pepper, cut into 1/2-inch squares
2 celery stalks, cut into 1/4-inch slices
4 scallions, cut into 1-inch chunks
1 teaspoon Sichuan peppercorns (optional)
4 whole Tianjin chiles or chiles de árbol, crushed
1/3 cup roasted peanuts
1/4 cup roughly chopped cilantro leaves and tender stems
White rice, for serving
Preparation
Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.
While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons cornstarch and 1/3 cup water until combined.
After the tofu has been pressed, unwrap it and cut into 3/4-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in 1/4 cup cornstarch; set aside.
In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.
Add the red bell pepper, celery and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the Sichuan peppercorns and chiles and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.
MAKE-AHEAD EGG, SPINACH AND FETA WRAPS
This is from Naz Deravian in The New York Times cooking enewsletter. For this recipe, Naz wrote, "Packed with protein, enough baby spinach to make Popeye proud, and punchy umami from sun-dried tomatoes and feta cheese, these wraps are ideal for make-ahead breakfasts. Feel free to customize by adding herbs like dill, parsley or cilantro, or a small handful of chopped roasted red peppers or pitted olives. The frittata-like egg mixture is baked in the oven in a baking pan and sliced into rectangles to fit easily on lavash wraps or burrito-size flour tortillas. If you don’t want to make wraps, you can simply serve the tender frittata by itself."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: 5 wraps
To view this online, go to https://cooking.nytimes.com/recipes/1026810-make-ahead-egg-spinach-and-feta-wraps. While you're at it, if you haven't already signed up forThe New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Cooking spray or neutral oil, as needed
1/4 cup finely chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar (see Tip)
1 small yellow onion, finely chopped
Kosher salt (such as Diamond Crystal) and black pepper
5 to 6 ounces baby spinach (5 to 6 cups packed)
10 large eggs
1/2 cup/3 ounces crumbled feta
5 lavash wraps (about 10-by-12 inches) or burrito-size flour tortillas, at room temperature (see Tip)
Cream cheese, fresh goat cheese or flavored soft cheese, such as Boursin, optional
Preparation
Spray a 9-by-13-inch baking pan with cooking spray, making sure to spray the sides well. (Alternately, you can lightly brush with neutral oil.) Line the baking pan with parchment paper with overhang on at least two sides and spray the parchment paper with oil. Heat the oven to 375 degrees with the rack in the center position.
In a large skillet, heat the sun-dried tomato oil over medium heat. Add the onion and cook, stirring frequently, until golden, 8 to 10 minutes. Sprinkle with a little salt, add the sundried tomatoes and cook for 2 minutes, stirring frequently. Add the spinach, in batches if necessary, and cook, stirring frequently, just until wilted. (You don’t want the spinach to release any liquid.) Season with salt and pepper, keeping in mind you will also season the eggs. Remove from the heat.
Add the eggs to a large bowl, season with 1 teaspoon salt and 1/4 teaspoon pepper, and beat with a whisk or a fork until combined. Add the spinach mixture to the eggs and mix to combine. (Wipe out the skillet and set aside.) Transfer the egg mixture to the baking pan, spreading it out evenly. Top with the feta cheese and bake until the eggs are fully set and the cheese is melted, 10 to 15 minutes. Remove from the oven and allow to rest for 2 minutes.
Slide the frittata onto the cutting board. Slice the frittata widthwise into 5 equal rectangles (each about 2-1/2 inches wide). Place a lavash wrap on a work surface and spread with cream cheese, if using. Place a slice of frittata on the lavash, leaving a 2-inch border from the bottom. Bring the sides of the lavash in and then fold up the bottom, rolling up the lavash like a flat burrito. Repeat with the remaining lavash and frittata.
Heat the same skillet over medium. Spray each lavash wrap lightly with oil on both sides. Place seam side down on the pan and cook until the lavash is warmed through and slightly golden on each side, 3 to 4 minutes per side. (Take care not to cook too long so the lavash doesn’t get crispy.) Slice in half, on the diagonal if you like, and serve. (To make ahead, wrap the pan-cooked egg wraps in foil and keep in the fridge for 3 days, or the freezer for 3 months. Reheat in the microwave, in a skillet over low heat, or in the oven at 350 degrees.)
Tips
Instead of sun-dried tomato oil, you can substitute olive oil.
Cold lavash is harder to wrap and can tear, so be sure to take the lavash out of the fridge for a few minutes before wrapping.
Of course, we still need to eat. To that end, here are six recipes to help you through the weekend, including Black Bean Chili and Restaurant-Style Spinach Manicotti. Enjoy!
BROCCOLI NOODLES AND CHEESE CASSEROLE
This is from allrecipes and submitted by "MessyChef", who wrote, "This is a quick and easy recipe if you are in a hurry – just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit."
Cook Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/20004/broccoli-noodles-and-cheese-casserole/.
Ingredients
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
BLACK BEAN CHILI
This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."
Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.
Ingredients
1 tablespoon olive oil
6 roma (plum) tomatoes, diced
2 red bell pepper, seeded and chopped
1 onion, chopped
10 fresh mushrooms, quartered
1 cup fresh corn kernels
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 (15 ounce) cans black beans, drained and rinsed
1-1/2 cups chicken broth or vegetable broth
1 teaspoon salt
Directions
Gather all ingredients.
Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.
Stir in black beans, broth, and salt; bring to a boil.
Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.
Stir the bean mixture back into the soup. Serve hot by itself or over rice.
VEGETARIAN ENCHILADAS
This comes from the Food Network. The recipe begins, "These easy-to-make enchiladas are filled with beans, spinach and cheese for a plant-forward take on a Mexican classic. Serve them with rice on the side."
Active Time: 35 minutes; Total Time: 1 hour 40 minutes; Yield: 6 servings (2 enchiladas each), Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegetarian-enchiladas-3364279.
Ingredients
Sauce:
2 tablespoons vegetable oil
1/2 small onion, diced
2 cloves garlic, chopped
2 teaspoons ancho chile powder
1 teaspoon ground cumin
Large pinch cayenne pepper
One 15-ounce can tomato puree
Kosher salt
Filling and Topping:
One 10-ounce package frozen chopped spinach, thawed
One 15-ounce can pinto beans, strained and rinsed
4 ounces shredded Cheddar (about 1-1/2 cups)
4 ounces shredded pepper Jack cheese (about 1-1/2 cups)
1/2 cup sour cream
3 scallions, sliced
Kosher salt
Twelve 6-inch corn or flour tortillas
Juice of 1/2 a lime
Special equipment: a 9-by-13-inch baking dish
Directions
Preheat the oven to 350 degrees F.
For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
RESTAURANT-STYLE SPINACH MANICOTTI
This is from
Cook Time: 50 minutes; Serves: 7
To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.
Ingredients
1 (8-ounce) package manicotti shells (14 shells)
1 small onion, diced
2 garlic cloves, minced
1/4 pound fresh mushrooms, diced
1 (32-ounce) container fat-free ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 egg
1 (10-ounce) package frozen spinach, thawed and squeezed dry
1-1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
2 cups light spaghetti sauce
2 tablespoons freshly grated Parmesan cheese
Directions
Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.
Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.
Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.
Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.
Note
To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?
KUNG PAO TOFU
This yumminess is from Ham El-Waylly in The New York Times cooking enewsletter. For this recipe, Ham wrote, "Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple. Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly. Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture. The cornstarch coating helps the tofu brown, makes it crisp and acts as a sponge for the savory, spicy, tingly sauce."
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 1 hour; Yield: 3 to 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025397-kung-pao-tofu.
Ingredients
1 (14-ounce) package extra-firm tofu
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons hoisin sauce
2 tablespoons rice wine or sake
1 tablespoon black vinegar (or rice wine vinegar)
2 teaspoons toasted sesame oil
1/2 teaspoon freshly ground white pepper or 1/4 teaspoon finely ground white pepper
3 garlic cloves, finely grated
1 (1-inch) piece fresh ginger, peeled and finely grated
2 teaspoons cornstarch (for the sauce) plus 1/4 cup (for the tofu)
Salt
Grapeseed or other neutral oil, as needed
1 red bell pepper, cut into 1/2-inch squares
2 celery stalks, cut into 1/4-inch slices
4 scallions, cut into 1-inch chunks
1 teaspoon Sichuan peppercorns (optional)
4 whole Tianjin chiles or chiles de árbol, crushed
1/3 cup roasted peanuts
1/4 cup roughly chopped cilantro leaves and tender stems
White rice, for serving
Preparation
Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.
While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons cornstarch and 1/3 cup water until combined.
After the tofu has been pressed, unwrap it and cut into 3/4-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in 1/4 cup cornstarch; set aside.
In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.
Add the red bell pepper, celery and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the Sichuan peppercorns and chiles and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.
MAKE-AHEAD EGG, SPINACH AND FETA WRAPS
This is from Naz Deravian in The New York Times cooking enewsletter. For this recipe, Naz wrote, "Packed with protein, enough baby spinach to make Popeye proud, and punchy umami from sun-dried tomatoes and feta cheese, these wraps are ideal for make-ahead breakfasts. Feel free to customize by adding herbs like dill, parsley or cilantro, or a small handful of chopped roasted red peppers or pitted olives. The frittata-like egg mixture is baked in the oven in a baking pan and sliced into rectangles to fit easily on lavash wraps or burrito-size flour tortillas. If you don’t want to make wraps, you can simply serve the tender frittata by itself."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: 5 wraps
To view this online, go to https://cooking.nytimes.com/recipes/1026810-make-ahead-egg-spinach-and-feta-wraps. While you're at it, if you haven't already signed up forThe New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Cooking spray or neutral oil, as needed
1/4 cup finely chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar (see Tip)
1 small yellow onion, finely chopped
Kosher salt (such as Diamond Crystal) and black pepper
5 to 6 ounces baby spinach (5 to 6 cups packed)
10 large eggs
1/2 cup/3 ounces crumbled feta
5 lavash wraps (about 10-by-12 inches) or burrito-size flour tortillas, at room temperature (see Tip)
Cream cheese, fresh goat cheese or flavored soft cheese, such as Boursin, optional
Preparation
Spray a 9-by-13-inch baking pan with cooking spray, making sure to spray the sides well. (Alternately, you can lightly brush with neutral oil.) Line the baking pan with parchment paper with overhang on at least two sides and spray the parchment paper with oil. Heat the oven to 375 degrees with the rack in the center position.
In a large skillet, heat the sun-dried tomato oil over medium heat. Add the onion and cook, stirring frequently, until golden, 8 to 10 minutes. Sprinkle with a little salt, add the sundried tomatoes and cook for 2 minutes, stirring frequently. Add the spinach, in batches if necessary, and cook, stirring frequently, just until wilted. (You don’t want the spinach to release any liquid.) Season with salt and pepper, keeping in mind you will also season the eggs. Remove from the heat.
Add the eggs to a large bowl, season with 1 teaspoon salt and 1/4 teaspoon pepper, and beat with a whisk or a fork until combined. Add the spinach mixture to the eggs and mix to combine. (Wipe out the skillet and set aside.) Transfer the egg mixture to the baking pan, spreading it out evenly. Top with the feta cheese and bake until the eggs are fully set and the cheese is melted, 10 to 15 minutes. Remove from the oven and allow to rest for 2 minutes.
Slide the frittata onto the cutting board. Slice the frittata widthwise into 5 equal rectangles (each about 2-1/2 inches wide). Place a lavash wrap on a work surface and spread with cream cheese, if using. Place a slice of frittata on the lavash, leaving a 2-inch border from the bottom. Bring the sides of the lavash in and then fold up the bottom, rolling up the lavash like a flat burrito. Repeat with the remaining lavash and frittata.
Heat the same skillet over medium. Spray each lavash wrap lightly with oil on both sides. Place seam side down on the pan and cook until the lavash is warmed through and slightly golden on each side, 3 to 4 minutes per side. (Take care not to cook too long so the lavash doesn’t get crispy.) Slice in half, on the diagonal if you like, and serve. (To make ahead, wrap the pan-cooked egg wraps in foil and keep in the fridge for 3 days, or the freezer for 3 months. Reheat in the microwave, in a skillet over low heat, or in the oven at 350 degrees.)
Tips
Instead of sun-dried tomato oil, you can substitute olive oil.
Cold lavash is harder to wrap and can tear, so be sure to take the lavash out of the fridge for a few minutes before wrapping.
Thursday, August 14, 2025
Drinks
If you get tired of having the same-old-same-old drinks, today's post is sure to please. Check out the Apple Cider Floats, the Watermelon Punch, and the rest of today's drinks. Enjoy!
WHIPPED COFFEE
This recipe is from Vaughn Vreeland in The New York Times cooking enewsletter. For this recipe, Vaughn wrote, "This Instagram-famous drink, known as whipped coffee or dalgona coffee, is made by whipping instant coffee with sugar and water, resulting in a butterscotch-hued foam that’s spooned over milk. While it seems like a trend, many have been making whipped coffee for years. In India and Pakistan, whipped coffee has long been a popular home brew, known as phenti hui. In Greece, the frappé is dalgona’s older, frothier sibling. And, more generally, there are versions that are shaken with egg whites and served with condensed milk."
Yield: 1 drink
To view this online, go to https://cooking.nytimes.com/recipes/1021005-whipped-coffee. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 tablespoons granulated instant coffee (regular or decaffeinated)
1-1/2 teaspoons granulated sugar, plus more to taste
2 tablespoons hot water
Ice, as needed
Milk, as needed
Preparation
Combine granulated instant coffee, sugar and hot water in a medium bowl.
Whip by hand using a whisk or with a mixer until the mixture turns from foamy to frothy to creamy.
Spoon the fluffy mixture over milk in a glass filled with ice. (You could also spoon it over warm milk for a hot drink.) Gently combine and serve.
LONDON FOG
This is from Yolanda Gutierrez at AllRecipes. For this yummy (and interesting) recipe, Yolanda wrote, "London fog is a creamy, frothy Earl Grey tea latte with a hint of vanilla. Sprinkle lavender over the top, if you like."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Servings: 1
To view this online, go to https://www.allrecipes.com/london-fog-recipe-11729062.
Ingredients
3/4 cup water
1 Earl Grey teabag
3/4 cup milk
3/4 tablespoon vanilla syrup, such as Torani®
1 teaspoon lavender (optional)
Directions
Bring water to a boil. Remove from heat and add tea bag; steep for 5 minutes.
Meanwhile, heat milk in a microwave-safe cup until hot, 1 to 2 minutes. Add vanilla syrup. Froth milk with a frother or immersion blender until milk is foamy.
Pour tea into a cup; carefully pour foamy milk over the top. Sprinkle lavender over foam.
Cook’s Note
I froth milk 1/4 cup at a time, pouring over tea 3 times.
WATERMELON GINGER BEER
This is from Nicole Taylor in The New York Times cooking enewsletter. The recipe begins, "The recipe for this batch drink, from Nicole Taylor’s book, “Watermelon and Red Birds,” includes the juice from a red-fleshed watermelon, ideally from one with seeds. (They can be hard to find; seedless melons work too.) If you own a juicer, proceed with the seeds and all and don’t worry about straining. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accompaniment at breakfast, lunch, dinner or with a snack."
Total Time: 10 minutes; Yield: 4 drinks
This was featured in "Building a Juneteenth Menu for the 21st Century, One Recipe at a Time," and can be viewed online at https://cooking.nytimes.com/recipes/1023219-watermelon-ginger-beer.
Ingredients
2 tablespoons fresh fennel fronds (optional)
Filtered water
6 cups (1-inch) cubed red watermelon (from about 3 pounds watermelon)
2 cups ginger beer, homemade or store-bought (see Tip)
Preparation
Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.
Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.
Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.
To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add 1/2 cup to each glass. Top off with 1/2 cup ginger beer.
Tip
Unlike ginger ale, ginger beer is fermented. It’s nonalcoholic and has a spicy kick and tends to have more flavor than the soft drink. If buying ginger beer from the store, try finding the options from Barritt’s or Bruce Cost.
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
Ingredients
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Directions
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
This recipe is from my e-cookbook, Off the Wall Cooking, soon to be updated.)
Ingredients
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Directions
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
WHIPPED COFFEE
This recipe is from Vaughn Vreeland in The New York Times cooking enewsletter. For this recipe, Vaughn wrote, "This Instagram-famous drink, known as whipped coffee or dalgona coffee, is made by whipping instant coffee with sugar and water, resulting in a butterscotch-hued foam that’s spooned over milk. While it seems like a trend, many have been making whipped coffee for years. In India and Pakistan, whipped coffee has long been a popular home brew, known as phenti hui. In Greece, the frappé is dalgona’s older, frothier sibling. And, more generally, there are versions that are shaken with egg whites and served with condensed milk."
Yield: 1 drink
To view this online, go to https://cooking.nytimes.com/recipes/1021005-whipped-coffee. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 tablespoons granulated instant coffee (regular or decaffeinated)
1-1/2 teaspoons granulated sugar, plus more to taste
2 tablespoons hot water
Ice, as needed
Milk, as needed
Preparation
Combine granulated instant coffee, sugar and hot water in a medium bowl.
Whip by hand using a whisk or with a mixer until the mixture turns from foamy to frothy to creamy.
Spoon the fluffy mixture over milk in a glass filled with ice. (You could also spoon it over warm milk for a hot drink.) Gently combine and serve.
LONDON FOG
This is from Yolanda Gutierrez at AllRecipes. For this yummy (and interesting) recipe, Yolanda wrote, "London fog is a creamy, frothy Earl Grey tea latte with a hint of vanilla. Sprinkle lavender over the top, if you like."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Servings: 1
To view this online, go to https://www.allrecipes.com/london-fog-recipe-11729062.
Ingredients
3/4 cup water
1 Earl Grey teabag
3/4 cup milk
3/4 tablespoon vanilla syrup, such as Torani®
1 teaspoon lavender (optional)
Directions
Bring water to a boil. Remove from heat and add tea bag; steep for 5 minutes.
Meanwhile, heat milk in a microwave-safe cup until hot, 1 to 2 minutes. Add vanilla syrup. Froth milk with a frother or immersion blender until milk is foamy.
Pour tea into a cup; carefully pour foamy milk over the top. Sprinkle lavender over foam.
Cook’s Note
I froth milk 1/4 cup at a time, pouring over tea 3 times.
WATERMELON GINGER BEER
This is from Nicole Taylor in The New York Times cooking enewsletter. The recipe begins, "The recipe for this batch drink, from Nicole Taylor’s book, “Watermelon and Red Birds,” includes the juice from a red-fleshed watermelon, ideally from one with seeds. (They can be hard to find; seedless melons work too.) If you own a juicer, proceed with the seeds and all and don’t worry about straining. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accompaniment at breakfast, lunch, dinner or with a snack."
Total Time: 10 minutes; Yield: 4 drinks
This was featured in "Building a Juneteenth Menu for the 21st Century, One Recipe at a Time," and can be viewed online at https://cooking.nytimes.com/recipes/1023219-watermelon-ginger-beer.
Ingredients
2 tablespoons fresh fennel fronds (optional)
Filtered water
6 cups (1-inch) cubed red watermelon (from about 3 pounds watermelon)
2 cups ginger beer, homemade or store-bought (see Tip)
Preparation
Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.
Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.
Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.
To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add 1/2 cup to each glass. Top off with 1/2 cup ginger beer.
Tip
Unlike ginger ale, ginger beer is fermented. It’s nonalcoholic and has a spicy kick and tends to have more flavor than the soft drink. If buying ginger beer from the store, try finding the options from Barritt’s or Bruce Cost.
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
Ingredients
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Directions
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
This recipe is from my e-cookbook, Off the Wall Cooking, soon to be updated.)
Ingredients
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Directions
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
Wednesday, August 13, 2025
Lasagna
I absolutely love Lasagna. There's just something about it that gets my attention almost every time.
To that end, here are six lasagna recipes to help you through the day, including Easy Whole Wheat Vegetarian Spinach Lasagna and Portobello Lasagna Rollups. Enjoy!
SAAG PANEER LASAGNA
This is from Khushbu Shah in The New York Times cooking enewsletter. For this recipe, Khushbu wrote, "While writing her cookbook “Amrikan” (W. W. Norton & Company, 2024), Khushbu Shah became convinced that a spinach lasagna could be greatly improved by swapping in the flavors of saag paneer for the filling. It’s a dish she jokingly refers to as “lasaagna.” Ms. Shah uses a saag base made with warm spices, spinach, cilantro and dried fenugreek leaves (which are optional but highly encouraged, and add a beautiful earthy note to the sauce), and then adds fistfuls of grated paneer for an extra punch of cheese. Many of the lasagna’s components may be made ahead (see Tips), making assembly a breeze, especially when making this dish for a dinner party or as a vegetarian meal during the holidays."
Prep Time: 30 minutes; Cook Time: 2-1/4 hours; Total Time: 2-3/4 hours; Yield: 8 to 10 servings
This was featured in "How Thanksgiving Lasagna Became an American Staple," and can be viewed online at https://cooking.nytimes.com/recipes/1026104-saag-paneer-lasagna. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
For the Saag
16 ounces baby spinach
2 small Roma tomatoes, quartered
2 green serrano chiles, stemmed and halved lengthwise
Leaves and tender stems from 1 bunch cilantro, rinsed and dried
3 tablespoons kasoori methi (dried fenugreek leaves), optional
Salt
3 tablespoons ghee or neutral oil (such as vegetable or canola)
1 medium white onion, finely chopped
1-1/2 tablespoons garlic paste or 5 garlic cloves, minced
1-1/2 tablespoons ginger paste or 1 (1/2-inch) piece fresh ginger, grated
1-1/2 teaspoons Kashmiri chile powder
1-1/2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
For the Sauce
8 tablespoons butter
1/2 cup all-purpose flour
1 quart whole milk, at room temperature
1/2 teaspoon black pepper
1/4 teaspoon grated nutmeg
3/4 cup shredded Parmesan
For Assembly
Olive oil, for greasing
2 (8-ounce) boxes no-boil lasagna noodles (24 sheets), for assembly
1 (12- to 14-ounce) block of paneer, coarsely grated
Preparaion
Prepare the saag filling: Bring a large pot of water to boil then add the spinach. As soon as the greens fully wilt (about 2 minutes), strain through a colander and run cold water over the spinach to cool; wipe out and reserve the pot. Let the spinach drain before transferring to a blender. (There’s no need to squeeze any water out!)
Add the tomatoes, serrano chiles, cilantro, kasoori methi (if using) and 3/4 cup water to the blender with the drained spinach and blitz 30 seconds to 1 minute until puréed. Season to taste with salt; set the saag aside. (The filling may be made up to 2 days ahead and stored in the fridge in an airtight container.)
In the same pot used for the spinach, melt the ghee over medium heat. Add the onion and sauté 6 to 8 minutes, stirring occasionally, until the onion is softened and somewhat golden. Add the garlic and ginger and continue to stir for 2 minutes, adjusting the heat as necessary to prevent any scorching.
Add the chile powder, coriander, cumin and turmeric, and season with salt. Give it a good stir before adding the saag. Gently simmer and continue to stir occasionally, adjusting the heat as necessary if the mixture begins to sputter and splatter, until the saag is slightly thickened, 10 to 12 minutes. Remove from heat and set aside.
Prepare the sauce: In a large pot, melt the butter over low heat. Add the flour and whisk until smooth. When the roux is golden in color, about 2 to 3 minutes, add the milk, adjust heat to medium and continuously stir until the béchamel thickens and coats the back of a wooden spoon, 5 to 8 minutes. Remove from heat and stir in the black pepper, nutmeg and 1/2 cup of the Parmesan. Whisk until smooth, season with salt and set aside. (The sauce may be made up to 2 days ahead and refrigerated. It might need to be loosened a little by adding some milk or water to the sauce before layering in the lasagna, as the sauce gets quite thick as it sits.)
Assemble the lasagna: Heat the oven to 400 degrees. Grease a 9-by-13-inch baking dish that is at least 2 inches deep with 1 tablespoon oil. Pour in and spread enough sauce to cover the bottom of the dish. Layer noodle sheets on top of the sauce, breaking the noodles as needed to fit. (You may need 4 to 6 noodles per layer, depending on the size of the dish and the noodles you’re working with; you’ll need about 24 total.) Spread 1/3 of the saag over the noodles, then layer on 1/3 of the paneer shreds, followed by 1/4 of the remaining sauce. Repeat this process 2 more times, starting with another layer of noodles (You will use all the saag and paneer.). To top the lasagna, add a final layer of noodles, spread the remaining sauce on the noodles and then sprinkle on the remaining 1/4 cup Parmesan.
Cover the lasagna with foil, lightly greasing one side so the foil doesn’t stick, and bake for 40 minutes, until the noodles are cooked through and the cheese has melted.
Remove the foil and bake, uncovered, for about 20 minutes, until the lasagna is cooked through and is light golden on top. Let the lasagna cool for 15 to 20 minutes before slicing and serving. (Any leftover lasagna may be wrapped in foil and frozen for up to 3 months. Thaw overnight in the fridge before reheating in the oven.)
WEEKNIGHT SPINACH AND RICOTTA LASAGNA
This is from Hetty Lui McKinnon at The New York Times cooking enewsletter. For this yummy recipe, Hetty wrote, "While it is hard to beat the perfection of a meticulously layered lasagna, this cheater’s version delivers all the comforting vibes with minimal effort. This weeknight dish requires no chopping; just mixing and baking. Choose ease, with oven-ready lasagna sheets, as they don’t require preboiling and will cook quicker than the regular ones. (Fresh lasagna sheets will certainly work, too, with the same cooking time.) Don’t drain the thawed spinach, as the extra moisture will help keep this dish moist and saucy. The easiest way to thaw spinach is to leave it overnight in the fridge; it can also be defrosted quickly in the microwave."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025023-weeknight-spinach-and-ricotta-lasagna. While you're there, if you haven't signed up for The New York Times cooking enewletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
9 ounces (dry) no-boil, oven-ready lasagna sheets
1 (10-ounce) package frozen chopped spinach, thawed (undrained)
15 ounces whole-milk ricotta
1 (24-ounce) jar pasta sauce, such as vodka or marinara
2 cups vegetable stock
1/2 to 1 teaspoon crushed red pepper
1 cup grated low-moisture mozzarella
Extra-virgin olive oil
Handful of torn soft herbs, such as oregano, basil, or parsley, to serve
Preparation
Heat the oven to 400 degrees.
Break up each lasagna sheet into 5 to 6 pieces and place them in a large bowl. (They can be a mixture of large and small; you can expect irregularity.) Add the spinach and half the ricotta, and fold through to coat the broken pasta sheets. Add the pasta sauce, stock and crushed red pepper; stir to combine.
Transfer the mixture to a large, 8-by-12-inch baking dish, distributing the pasta evenly and pressing it down until submerged in the sauce. Top with the mozzarella and drizzle with olive oil.
Cover with foil, tenting it to prevent it from sticking to the top, place on a baking sheet (to catch any drips) and bake for 20 minutes.
Remove the foil, increase heat to 425 degrees and bake until most of the liquid has been absorbed and the cheesy top is golden, 20 to 25 minutes.
Top with remaining ricotta and drizzle with olive oil. Like traditional lasagna, this dish is best rested for 10 minutes before eating (if you can wait!). When ready to serve, top with soft herbs.
PORTOBELLO LASAGNA ROLLUPS
This comes from Ellie Krieger of The Food Network’s Healthy Appetite with Ellie Krieger. This begins, “Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.”
Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/portobello-lasagna-rollups-recipe.html?oc=linkback
Total Time: 1 hr 30 min; Prep: 20 min; Cook: 1 hr 10 min; Yield: 6 servings; Level: Intermediate
Ingredients
12 whole wheat lasagna noodles (about 12 ounces)
2 teaspoons olive oil 12 ounces portobello mushrooms, chopped (about 3 medium)
1/2 teaspoon kosher salt
4 cups Easy Tomato Sauce, recipe follows, or store-bought marinara sauce
One 15-ounce container part-skim ricotta cheese
One 10-ounce package frozen chopped spinach, thawed and drained
1 large egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)
1/4 cup grated Parmesan
Easy Tomato Sauce:
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
3 tablespoons tomato paste
1 teaspoon dried oregano
Two 28-ounce cans whole tomatoes, drained, chopped
1 bay leaf
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1-1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.
Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1-1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!
“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.
“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”
Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings
To view this online, click here.
Ingredients
1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)
1 9-ounce package frozen raw spinach (well thawed and drained)
1/2 cup grated Parmesan cheese
3 eggs
3 cups low-fat cottage cheese
3 cups pre-made or store-bought pasta sauce
3 cups grated low-moisture part skim mozzarella cheese
Directions
Pre-heat the oven to 325 degrees F.
In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.
Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.
Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.
Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.
Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
Allow to sit for 10 to 15 minutes before serving.
Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein
SPINACH LASAGNA
This comes from the January 2008 issue of Vegetarian Times, and begins, "'Many people don't know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top,' says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack." Serves 8.
To view this online, click here.
Ingredients
1 medium onion, quartered
1 cup fresh basil leaves
1 Tbs. dried oregano
2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided
1 8-oz. pkg. tempeh, cut into chunks
1 28-oz. can chopped fire-roasted tomatoes
2 Tbs. olive oil, plus more for oiling slow cooker
1 tsp. salt
1/2 tsp. ground black pepper
2 10-oz. pkgs. frozen spinach, thawed and drained
8 oven-ready lasagna noodles
1 16-oz. jar roasted red peppers, rinsed and drained
1 16-oz. container low-fat ricotta cheese, divided
1 cup grated Swiss cheese, divided
Directions
Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
Combine spinach and minced garlic in bowl, and season with salt and pepper.
Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.
Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.
nutritional information Per SERVING: Calories: 322; Protein: 22 g; Total Fat: 14 g; Saturated Fat: 5.5 g; Carbohydrates: 32 g; Cholesterol: 31 mg; Sodium: 762 mg; Fiber: 6 g; Sugar: 8 g
To that end, here are six lasagna recipes to help you through the day, including Easy Whole Wheat Vegetarian Spinach Lasagna and Portobello Lasagna Rollups. Enjoy!
SAAG PANEER LASAGNA
This is from Khushbu Shah in The New York Times cooking enewsletter. For this recipe, Khushbu wrote, "While writing her cookbook “Amrikan” (W. W. Norton & Company, 2024), Khushbu Shah became convinced that a spinach lasagna could be greatly improved by swapping in the flavors of saag paneer for the filling. It’s a dish she jokingly refers to as “lasaagna.” Ms. Shah uses a saag base made with warm spices, spinach, cilantro and dried fenugreek leaves (which are optional but highly encouraged, and add a beautiful earthy note to the sauce), and then adds fistfuls of grated paneer for an extra punch of cheese. Many of the lasagna’s components may be made ahead (see Tips), making assembly a breeze, especially when making this dish for a dinner party or as a vegetarian meal during the holidays."
Prep Time: 30 minutes; Cook Time: 2-1/4 hours; Total Time: 2-3/4 hours; Yield: 8 to 10 servings
This was featured in "How Thanksgiving Lasagna Became an American Staple," and can be viewed online at https://cooking.nytimes.com/recipes/1026104-saag-paneer-lasagna. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
For the Saag
16 ounces baby spinach
2 small Roma tomatoes, quartered
2 green serrano chiles, stemmed and halved lengthwise
Leaves and tender stems from 1 bunch cilantro, rinsed and dried
3 tablespoons kasoori methi (dried fenugreek leaves), optional
Salt
3 tablespoons ghee or neutral oil (such as vegetable or canola)
1 medium white onion, finely chopped
1-1/2 tablespoons garlic paste or 5 garlic cloves, minced
1-1/2 tablespoons ginger paste or 1 (1/2-inch) piece fresh ginger, grated
1-1/2 teaspoons Kashmiri chile powder
1-1/2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
For the Sauce
8 tablespoons butter
1/2 cup all-purpose flour
1 quart whole milk, at room temperature
1/2 teaspoon black pepper
1/4 teaspoon grated nutmeg
3/4 cup shredded Parmesan
For Assembly
Olive oil, for greasing
2 (8-ounce) boxes no-boil lasagna noodles (24 sheets), for assembly
1 (12- to 14-ounce) block of paneer, coarsely grated
Preparaion
Prepare the saag filling: Bring a large pot of water to boil then add the spinach. As soon as the greens fully wilt (about 2 minutes), strain through a colander and run cold water over the spinach to cool; wipe out and reserve the pot. Let the spinach drain before transferring to a blender. (There’s no need to squeeze any water out!)
Add the tomatoes, serrano chiles, cilantro, kasoori methi (if using) and 3/4 cup water to the blender with the drained spinach and blitz 30 seconds to 1 minute until puréed. Season to taste with salt; set the saag aside. (The filling may be made up to 2 days ahead and stored in the fridge in an airtight container.)
In the same pot used for the spinach, melt the ghee over medium heat. Add the onion and sauté 6 to 8 minutes, stirring occasionally, until the onion is softened and somewhat golden. Add the garlic and ginger and continue to stir for 2 minutes, adjusting the heat as necessary to prevent any scorching.
Add the chile powder, coriander, cumin and turmeric, and season with salt. Give it a good stir before adding the saag. Gently simmer and continue to stir occasionally, adjusting the heat as necessary if the mixture begins to sputter and splatter, until the saag is slightly thickened, 10 to 12 minutes. Remove from heat and set aside.
Prepare the sauce: In a large pot, melt the butter over low heat. Add the flour and whisk until smooth. When the roux is golden in color, about 2 to 3 minutes, add the milk, adjust heat to medium and continuously stir until the béchamel thickens and coats the back of a wooden spoon, 5 to 8 minutes. Remove from heat and stir in the black pepper, nutmeg and 1/2 cup of the Parmesan. Whisk until smooth, season with salt and set aside. (The sauce may be made up to 2 days ahead and refrigerated. It might need to be loosened a little by adding some milk or water to the sauce before layering in the lasagna, as the sauce gets quite thick as it sits.)
Assemble the lasagna: Heat the oven to 400 degrees. Grease a 9-by-13-inch baking dish that is at least 2 inches deep with 1 tablespoon oil. Pour in and spread enough sauce to cover the bottom of the dish. Layer noodle sheets on top of the sauce, breaking the noodles as needed to fit. (You may need 4 to 6 noodles per layer, depending on the size of the dish and the noodles you’re working with; you’ll need about 24 total.) Spread 1/3 of the saag over the noodles, then layer on 1/3 of the paneer shreds, followed by 1/4 of the remaining sauce. Repeat this process 2 more times, starting with another layer of noodles (You will use all the saag and paneer.). To top the lasagna, add a final layer of noodles, spread the remaining sauce on the noodles and then sprinkle on the remaining 1/4 cup Parmesan.
Cover the lasagna with foil, lightly greasing one side so the foil doesn’t stick, and bake for 40 minutes, until the noodles are cooked through and the cheese has melted.
Remove the foil and bake, uncovered, for about 20 minutes, until the lasagna is cooked through and is light golden on top. Let the lasagna cool for 15 to 20 minutes before slicing and serving. (Any leftover lasagna may be wrapped in foil and frozen for up to 3 months. Thaw overnight in the fridge before reheating in the oven.)
WEEKNIGHT SPINACH AND RICOTTA LASAGNA
This is from Hetty Lui McKinnon at The New York Times cooking enewsletter. For this yummy recipe, Hetty wrote, "While it is hard to beat the perfection of a meticulously layered lasagna, this cheater’s version delivers all the comforting vibes with minimal effort. This weeknight dish requires no chopping; just mixing and baking. Choose ease, with oven-ready lasagna sheets, as they don’t require preboiling and will cook quicker than the regular ones. (Fresh lasagna sheets will certainly work, too, with the same cooking time.) Don’t drain the thawed spinach, as the extra moisture will help keep this dish moist and saucy. The easiest way to thaw spinach is to leave it overnight in the fridge; it can also be defrosted quickly in the microwave."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025023-weeknight-spinach-and-ricotta-lasagna. While you're there, if you haven't signed up for The New York Times cooking enewletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
9 ounces (dry) no-boil, oven-ready lasagna sheets
1 (10-ounce) package frozen chopped spinach, thawed (undrained)
15 ounces whole-milk ricotta
1 (24-ounce) jar pasta sauce, such as vodka or marinara
2 cups vegetable stock
1/2 to 1 teaspoon crushed red pepper
1 cup grated low-moisture mozzarella
Extra-virgin olive oil
Handful of torn soft herbs, such as oregano, basil, or parsley, to serve
Preparation
Heat the oven to 400 degrees.
Break up each lasagna sheet into 5 to 6 pieces and place them in a large bowl. (They can be a mixture of large and small; you can expect irregularity.) Add the spinach and half the ricotta, and fold through to coat the broken pasta sheets. Add the pasta sauce, stock and crushed red pepper; stir to combine.
Transfer the mixture to a large, 8-by-12-inch baking dish, distributing the pasta evenly and pressing it down until submerged in the sauce. Top with the mozzarella and drizzle with olive oil.
Cover with foil, tenting it to prevent it from sticking to the top, place on a baking sheet (to catch any drips) and bake for 20 minutes.
Remove the foil, increase heat to 425 degrees and bake until most of the liquid has been absorbed and the cheesy top is golden, 20 to 25 minutes.
Top with remaining ricotta and drizzle with olive oil. Like traditional lasagna, this dish is best rested for 10 minutes before eating (if you can wait!). When ready to serve, top with soft herbs.
PORTOBELLO LASAGNA ROLLUPS
This comes from Ellie Krieger of The Food Network’s Healthy Appetite with Ellie Krieger. This begins, “Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.”
Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/portobello-lasagna-rollups-recipe.html?oc=linkback
Total Time: 1 hr 30 min; Prep: 20 min; Cook: 1 hr 10 min; Yield: 6 servings; Level: Intermediate
Ingredients
12 whole wheat lasagna noodles (about 12 ounces)
2 teaspoons olive oil 12 ounces portobello mushrooms, chopped (about 3 medium)
1/2 teaspoon kosher salt
4 cups Easy Tomato Sauce, recipe follows, or store-bought marinara sauce
One 15-ounce container part-skim ricotta cheese
One 10-ounce package frozen chopped spinach, thawed and drained
1 large egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)
1/4 cup grated Parmesan
Easy Tomato Sauce:
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
3 tablespoons tomato paste
1 teaspoon dried oregano
Two 28-ounce cans whole tomatoes, drained, chopped
1 bay leaf
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1-1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.
Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1-1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!
“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.
“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”
Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings
To view this online, click here.
Ingredients
1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)
1 9-ounce package frozen raw spinach (well thawed and drained)
1/2 cup grated Parmesan cheese
3 eggs
3 cups low-fat cottage cheese
3 cups pre-made or store-bought pasta sauce
3 cups grated low-moisture part skim mozzarella cheese
Directions
Pre-heat the oven to 325 degrees F.
In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.
Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.
Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.
Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.
Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
Allow to sit for 10 to 15 minutes before serving.
Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein
SPINACH LASAGNA
This comes from the January 2008 issue of Vegetarian Times, and begins, "'Many people don't know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top,' says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack." Serves 8.
To view this online, click here.
Ingredients
1 medium onion, quartered
1 cup fresh basil leaves
1 Tbs. dried oregano
2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided
1 8-oz. pkg. tempeh, cut into chunks
1 28-oz. can chopped fire-roasted tomatoes
2 Tbs. olive oil, plus more for oiling slow cooker
1 tsp. salt
1/2 tsp. ground black pepper
2 10-oz. pkgs. frozen spinach, thawed and drained
8 oven-ready lasagna noodles
1 16-oz. jar roasted red peppers, rinsed and drained
1 16-oz. container low-fat ricotta cheese, divided
1 cup grated Swiss cheese, divided
Directions
Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
Combine spinach and minced garlic in bowl, and season with salt and pepper.
Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.
Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.
nutritional information Per SERVING: Calories: 322; Protein: 22 g; Total Fat: 14 g; Saturated Fat: 5.5 g; Carbohydrates: 32 g; Cholesterol: 31 mg; Sodium: 762 mg; Fiber: 6 g; Sugar: 8 g
Tuesday, August 12, 2025
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.
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.
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