Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Vegetarian Shepherd’s Pie and Duchess Potatoes. Enjoy!
SPICY TOFU WITH VEGETABLES
This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen
To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.
Ingredients
3 Tbsp vegetable oil, divided
12 oz firm tofu, patted dry, cut in 1/2-inch cubes
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 carrot, cut in matchstick pieces
1/2 red bell pepper, seeded and cut in thin strips
1 C sliced asparagus or green beans, cut in 1-inch pieces
2 Tbsp soy sauce
2 Tbsp lime juice
2 1/2 tsp fresh red chilies, chopped
2 tsp granulated sugar
1/2 tsp black pepper
Directions
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
Return tofu to wok. Cook for 1 minute, or until combined and heated through.
VEGETARIAN SHEPHERD'S PIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)"
Total Time: 1-3/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
For the Filling
3/4 cup French lentils
4 sprigs thyme
3-1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake
1 large leek, white part only, thinly sliced (about 1-1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
CRISPY HALLOUMI WITH TOMATOES AND WHITE BEANS
This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this recipe, Nargisse wrote, "This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special."
I had seen several recipes over the past year or so featuring halloumi, and had no idea what it was. This recipe got me interested enough to Google it. Turns out it's a type of cheese that lends itself well to grilling, etc., and has an interesting taste. Now I'm seriously wanting to try it, and will no doubt use this recipe as a starting point. Thanks, Nargisse!
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. You might even find a new food to try!
Ingredients
Olive oil, as needed
1 pound cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced or pressed
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
1/2 teaspoon dried oregano or thyme
Salt and black pepper
1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices
1/2 lemon
Crusty bread (optional), for serving
Preparation
Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.
Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.
DUCHESS POTATOES
This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.
Ingredients
3 lb. russet potatoes (about 3 large), peeled and cubed
4 Tbs. unsalted butter
3/4 cup low-fat sour cream
2 egg yolks
1/2 cup chopped chives
Preparation
Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.
Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.
VEGGIE CHILI CORNBREAD CASSEROLE
This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10
To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.
Ingredients
Chili:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
Cornbread:
1 1/2 cups milk
1 large egg
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
Garnish:
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro
Directions
Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Whisk milk and egg together in a large bowl until well combined.
Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
Garnish cornbread casserole with sliced jalapeno and cilantro.
ROASTED VEGGIE BUDDHA BOWL
This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."
Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.
Ingredients
One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced
Directions
Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
Tuesday, March 17, 2026
Taco Tuesday
It's Taco Tuesday. Here are six yummy vegetarian taco recipes to help you through the day, including Stir-Fry Vegetable Tacos and Potato Tacos. Enjoy!
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
SEITAN TACOS
This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.
To view this online, click here.
Ingredients
8 ounces seitan strips, 1 package
2 cloves garlic, minced
2 jalapeños, deseeded and minced
1 teaspoon cumin
1/2 teaspoon ancho chili powder
1/2 cup onion, chopped
1/2 cup orange juice
2 tablespoons fresh lime juice
1/4 cup olive oil
3 tablespoons fresh parsley, chopped
4 tablespoons fresh cilantro, chopped
2 tablespoons honey
3 tablespoons sour cream
3 tablespoons canola oil
1 large tomato, diced
2 cups baby spinach, chopped
1/2 cup shredded cheddar cheese
8 flour tortillas, corn tortillas, or corn taco shells
Directions
Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.
Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.
In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.
Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.
Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.
Notes
I used a thyme flavored honey which added to the herby flavor of the dressing.
Make sure the jalapeno is actually spicy. This dish is better with a little kick!
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
Ingredients
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
Directions
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.
This was featured in "Vegetarian Taco Night" and can be viewed online here.
Ingredients
1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)
Preparation
Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
VEGETARIAN TACO SOUP IN THE CROCKPOT
This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.
This comes from Jolinda Hackett, who wrote for the Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!
“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”
Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish
Unfortunately, the old link no longer works, but I did want to include it, as well as who created it.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
SEITAN TACOS
This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.
To view this online, click here.
Ingredients
8 ounces seitan strips, 1 package
2 cloves garlic, minced
2 jalapeños, deseeded and minced
1 teaspoon cumin
1/2 teaspoon ancho chili powder
1/2 cup onion, chopped
1/2 cup orange juice
2 tablespoons fresh lime juice
1/4 cup olive oil
3 tablespoons fresh parsley, chopped
4 tablespoons fresh cilantro, chopped
2 tablespoons honey
3 tablespoons sour cream
3 tablespoons canola oil
1 large tomato, diced
2 cups baby spinach, chopped
1/2 cup shredded cheddar cheese
8 flour tortillas, corn tortillas, or corn taco shells
Directions
Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.
Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.
In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.
Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.
Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.
Notes
I used a thyme flavored honey which added to the herby flavor of the dressing.
Make sure the jalapeno is actually spicy. This dish is better with a little kick!
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
Ingredients
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
Directions
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.
This was featured in "Vegetarian Taco Night" and can be viewed online here.
Ingredients
1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)
Preparation
Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
VEGETARIAN TACO SOUP IN THE CROCKPOT
This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.
This comes from Jolinda Hackett, who wrote for the Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!
“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”
Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish
Unfortunately, the old link no longer works, but I did want to include it, as well as who created it.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
Monday, March 16, 2026
Monday Recipes
It's Monday, time to get the week started. If you're like me, your weekend wasn't quite long enough. But there's always next weekend to look forward to.
In the meantime, we still need to eat. Here are six vegetarian recipes to get your week started. Check out the Lemony Orzo w/Asparagus and Garlic Bread Crumbs, the Chocolate Tofu Chili, and the rest of today's offerings. Enjoy!
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.
CURRIED APPLES AND "CHICKEN"
This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.
Ingredients
2 Tbs. vegetable oil
1 1/2 tsp. ground turmeric
2 tsp. hot or mild curry powder, or to taste
1 onion, chopped
1 Tbs. grated fresh ginger
3/4 cup apple juice or apple cider
2 Tbs. cornstarch
1 6-oz. pkg. "chicken" strips
8 oz. sliced mushrooms
1 apple, cored and diced, skin on
1/2 cup dry-roasted peanuts for garnish
Preparation
Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.
Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.
To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.
VEGAN MEATBALLS
This wonderful recipe is from Love & Lemons. If you've never checked out the site, I highly recommend that you do. Talk about great recipes...Wow! This recipe begins, "The BEST vegan meatballs! Made with mushrooms, walnuts, and black beans, they're crisp on the outside, tender in the middle, and full of savory flavor."
Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Serves: 4 to 6
To view this online, go to https://www.loveandlemons.com/vegan-meatballs/.
Ingredients
16 ounces mixed cremini and shiitake mushrooms, stemmed and sliced
1 cup walnuts
1/2 cup coarsely chopped yellow onion
2 garlic cloves, grated
1/2 teaspoon sea salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
1/2 teaspoon fennel seeds, toasted
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground sage
1-1/2 cups cooked black beans, drained and rinsed
1/4 cup whole rolled oats
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon tomato paste
1 tablespoon ground flaxseed
1 tablespoon tamari
1 tablespoon balsamic vinegar
3/4 cup panko bread crumbs
Avocado oil, for the pan
Marinara sauce, for serving (for store bought, we love Rao's)
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the mushrooms on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 minutes, or until slightly shriveled around the edges.
In a food processor, place the walnuts, onion, garlic, salt, pepper, fennel seed, cumin, paprika, and sage. Pulse until coarsely ground, then add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well-combined but still has a few larger bean and mushroom chunks remaining.
Transfer the mixture to a large bowl and fold in the panko. Use a 2-tablespoon cookie scoop to portion the mixture, then use your hands to roll it into balls.
Heat a large cast-iron skillet over medium-high heat and coat the bottom with avocado oil. Add the vegan meatballs and cook, rotating the balls as they brown, until browned all around, about 5 minutes.
Transfer the skillet to the oven and bake for 20 minutes, or until the vegan meatballs are firm and lightly crisp around the edges.
Serve with marinara.
LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible."
Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021068-lemony-orzo-with-asparagus-and-garlic-bread-crumbs. 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
Salt and black pepper
1 cup orzo
1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
5 tablespoons extra-virgin olive oil
1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)
1/2 cup panko or homemade bread crumbs
1 small garlic clove, finely grated
1/4 cup finely grated Parmesan, plus more for serving
1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large
Preparation
Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
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.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
In the meantime, we still need to eat. Here are six vegetarian recipes to get your week started. Check out the Lemony Orzo w/Asparagus and Garlic Bread Crumbs, the Chocolate Tofu Chili, and the rest of today's offerings. Enjoy!
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.
CURRIED APPLES AND "CHICKEN"
This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.
Ingredients
2 Tbs. vegetable oil
1 1/2 tsp. ground turmeric
2 tsp. hot or mild curry powder, or to taste
1 onion, chopped
1 Tbs. grated fresh ginger
3/4 cup apple juice or apple cider
2 Tbs. cornstarch
1 6-oz. pkg. "chicken" strips
8 oz. sliced mushrooms
1 apple, cored and diced, skin on
1/2 cup dry-roasted peanuts for garnish
Preparation
Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.
Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.
To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.
VEGAN MEATBALLS
This wonderful recipe is from Love & Lemons. If you've never checked out the site, I highly recommend that you do. Talk about great recipes...Wow! This recipe begins, "The BEST vegan meatballs! Made with mushrooms, walnuts, and black beans, they're crisp on the outside, tender in the middle, and full of savory flavor."
Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Serves: 4 to 6
To view this online, go to https://www.loveandlemons.com/vegan-meatballs/.
Ingredients
16 ounces mixed cremini and shiitake mushrooms, stemmed and sliced
1 cup walnuts
1/2 cup coarsely chopped yellow onion
2 garlic cloves, grated
1/2 teaspoon sea salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
1/2 teaspoon fennel seeds, toasted
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground sage
1-1/2 cups cooked black beans, drained and rinsed
1/4 cup whole rolled oats
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon tomato paste
1 tablespoon ground flaxseed
1 tablespoon tamari
1 tablespoon balsamic vinegar
3/4 cup panko bread crumbs
Avocado oil, for the pan
Marinara sauce, for serving (for store bought, we love Rao's)
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the mushrooms on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 minutes, or until slightly shriveled around the edges.
In a food processor, place the walnuts, onion, garlic, salt, pepper, fennel seed, cumin, paprika, and sage. Pulse until coarsely ground, then add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well-combined but still has a few larger bean and mushroom chunks remaining.
Transfer the mixture to a large bowl and fold in the panko. Use a 2-tablespoon cookie scoop to portion the mixture, then use your hands to roll it into balls.
Heat a large cast-iron skillet over medium-high heat and coat the bottom with avocado oil. Add the vegan meatballs and cook, rotating the balls as they brown, until browned all around, about 5 minutes.
Transfer the skillet to the oven and bake for 20 minutes, or until the vegan meatballs are firm and lightly crisp around the edges.
Serve with marinara.
LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible."
Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021068-lemony-orzo-with-asparagus-and-garlic-bread-crumbs. 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
Salt and black pepper
1 cup orzo
1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
5 tablespoons extra-virgin olive oil
1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)
1/2 cup panko or homemade bread crumbs
1 small garlic clove, finely grated
1/4 cup finely grated Parmesan, plus more for serving
1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large
Preparation
Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
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.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
Thursday, March 12, 2026
Thursday Recipes
Today's post has a little of this, a little of that, and a lot of yum. Check out the Maple Sriracha Roasted Vegetables, the Three Sisters Casserole, and the rest of today's offerings. Enjoy!
SUPER DECADENT MAC AND CHEESE
This yumminess is from Kardea Brown on the Food Network.
Active Time: 25 minutes; Total Time: 1 hour; Yield: 8 to 10 Servings; Level: Easy
To view this yumminess online, go to https://www.foodnetwork.com/recipes/super-decadent-mac-and-cheese-9831363.
Ingredients
1/4 cup unsalted butter, plus more for greasing the dish
Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream, plus more if needed
4 ounces cream cheese
One 16-ounce block sharp Cheddar, shredded
1-1/2 cups extra-sharp Cheddar, cut into 1/2-inch cubes
1 teaspoon granulated garlic
2 large eggs
1/2 cup sour cream
Directions
Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.
MAPLE SRIRACHA ROASTED VEGETABLES
This is from Kikkoman.
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://kikkomanusa.com/homecooks/recipes/maple-sriracha-roasted-vegetables/.
Ingredients
2 tablespoons avocado oil
2 tablespoons maple syrup
1 tablespoon Kikkoman® Sriracha Hot Chili Sauce
2 cups brussels sprouts, trimmed and halved
2 cups carrots, peeled and sliced into 1/2-inch pieces
1 cup red onion, coarsely chopped
For Serving
1/2 teaspoon flaky salt
Directionos
Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a large bowl, stir together oil, maple syrup and sriracha. Add brussels sprouts, carrots and red onion. Mix well to coat.
Spread vegetables evenly on baking sheet. Bake for 20 minutes.
Serve hot topped with flaky sea salt.
SAUTEED JAMAICAN CALLALOO
This yumminess is from Gabi Odebode on the Food Network.
This recipe starts off, "Callaloo is so popular in Jamaica that this leafy green is often referred to as Jamaican spinach. Although it looks something like spinach, it has a sturdier texture that’s akin to collard greens. Believed to have traveled to the Caribbean from West Africa, callaloo is cooked in many ways throughout the islands, including in ways similar to Southern braised collards. In Jamaica, it’s often sautéed, particularly with bell peppers and other vegetables for a bit of sweetness. Herbs and spice are added for robust flavor that’s bound to please even those who aren’t greens fans. Fresh callaloo can be difficult to find so we use frozen leaves in this recipe. Serve the dish with rice, plantains or boiled dumplings for a full Jamaican experience."
Active Time: 40 minutes; Total Time: 50 minutes; Yield: 4 Servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sauteed-jamaican-callaloo-18572553.
Note: This recipe originally called for either chicken or vegetable bouillon powder. I’ve omitted the chicken option, leaving it at vegetable bouillon.
Ingredients
5 ounces frozen callaloo
2 tablespoon vegetable oil or olive oil
1 small onion, chopped
3 cloves garlic, minced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
2 scallions, sliced
1 habanero pepper or scotch bonnet pepper, chopped, optional
2 teaspoons vegetable bouillon powder, optional
1 teaspoon fresh thyme leaves
Sea salt, to taste
Directions
Place the frozen callaloo in a medium bowl and allow it to thaw about 10 minutes. Remove and discard the thick stems from the callaloo but keep the thin stems attached to the leaves. Roughly chop the callaloo, place it in a strainer and rinse it thoroughly with room-temperature water to remove any dirt. Set aside in the strainer.
Fill a bowl large enough to comfortably hold the strainer with boiling water. Place the strainer with the callaloo into the water for about 3 minutes. Rinse the callaloo in cold water until cool, about 2 minutes. This step helps soften the callaloo and brighten its color. Press down on the callaloo in the strainer to remove excess water or wrap it in cheesecloth and wring out the water. Set aside.
Heat the oil in a medium skillet or saucepan over medium heat. Add the onions and cook, stirring, until the onion is translucent, 2 to 4 minutes. Add the garlic and cook for 30 seconds. Add the red and yellow bell peppers and cook until slightly tender, about 2 minutes. Add the scallions and habanero pepper, if using, and cook for another minute. Add the callaloo and cook, stirring occasionally, for 3 minutes.
Reduce the heat to medium low. Stir in the bouillon powder, if using, and the thyme and cook for another 3 minutes. Add salt to taste and continue cooking until the callaloo is completely wilted and dark green, about 5 minutes. Taste again and add more salt if needed.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
Ingredients
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt and pepper to taste
Directions
Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
BASIC ROLLS
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
This recipe makes about 30 rolls.
Ingredients
1 package FLEISCHMANN's Active Dry Yeast
1/4 cup warm water
2 cups whole milk
1/4 cup (1/2 stick) butter
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, beaten
5 to 5 1/2 cups bread flour or all-purpose flour, divided
Directions
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.
Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.
Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.
Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.
Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.
When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1-1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
SUPER DECADENT MAC AND CHEESE
This yumminess is from Kardea Brown on the Food Network.
Active Time: 25 minutes; Total Time: 1 hour; Yield: 8 to 10 Servings; Level: Easy
To view this yumminess online, go to https://www.foodnetwork.com/recipes/super-decadent-mac-and-cheese-9831363.
Ingredients
1/4 cup unsalted butter, plus more for greasing the dish
Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream, plus more if needed
4 ounces cream cheese
One 16-ounce block sharp Cheddar, shredded
1-1/2 cups extra-sharp Cheddar, cut into 1/2-inch cubes
1 teaspoon granulated garlic
2 large eggs
1/2 cup sour cream
Directions
Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.
MAPLE SRIRACHA ROASTED VEGETABLES
This is from Kikkoman.
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://kikkomanusa.com/homecooks/recipes/maple-sriracha-roasted-vegetables/.
Ingredients
2 tablespoons avocado oil
2 tablespoons maple syrup
1 tablespoon Kikkoman® Sriracha Hot Chili Sauce
2 cups brussels sprouts, trimmed and halved
2 cups carrots, peeled and sliced into 1/2-inch pieces
1 cup red onion, coarsely chopped
For Serving
1/2 teaspoon flaky salt
Directionos
Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a large bowl, stir together oil, maple syrup and sriracha. Add brussels sprouts, carrots and red onion. Mix well to coat.
Spread vegetables evenly on baking sheet. Bake for 20 minutes.
Serve hot topped with flaky sea salt.
SAUTEED JAMAICAN CALLALOO
This yumminess is from Gabi Odebode on the Food Network.
This recipe starts off, "Callaloo is so popular in Jamaica that this leafy green is often referred to as Jamaican spinach. Although it looks something like spinach, it has a sturdier texture that’s akin to collard greens. Believed to have traveled to the Caribbean from West Africa, callaloo is cooked in many ways throughout the islands, including in ways similar to Southern braised collards. In Jamaica, it’s often sautéed, particularly with bell peppers and other vegetables for a bit of sweetness. Herbs and spice are added for robust flavor that’s bound to please even those who aren’t greens fans. Fresh callaloo can be difficult to find so we use frozen leaves in this recipe. Serve the dish with rice, plantains or boiled dumplings for a full Jamaican experience."
Active Time: 40 minutes; Total Time: 50 minutes; Yield: 4 Servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sauteed-jamaican-callaloo-18572553.
Note: This recipe originally called for either chicken or vegetable bouillon powder. I’ve omitted the chicken option, leaving it at vegetable bouillon.
Ingredients
5 ounces frozen callaloo
2 tablespoon vegetable oil or olive oil
1 small onion, chopped
3 cloves garlic, minced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
2 scallions, sliced
1 habanero pepper or scotch bonnet pepper, chopped, optional
2 teaspoons vegetable bouillon powder, optional
1 teaspoon fresh thyme leaves
Sea salt, to taste
Directions
Place the frozen callaloo in a medium bowl and allow it to thaw about 10 minutes. Remove and discard the thick stems from the callaloo but keep the thin stems attached to the leaves. Roughly chop the callaloo, place it in a strainer and rinse it thoroughly with room-temperature water to remove any dirt. Set aside in the strainer.
Fill a bowl large enough to comfortably hold the strainer with boiling water. Place the strainer with the callaloo into the water for about 3 minutes. Rinse the callaloo in cold water until cool, about 2 minutes. This step helps soften the callaloo and brighten its color. Press down on the callaloo in the strainer to remove excess water or wrap it in cheesecloth and wring out the water. Set aside.
Heat the oil in a medium skillet or saucepan over medium heat. Add the onions and cook, stirring, until the onion is translucent, 2 to 4 minutes. Add the garlic and cook for 30 seconds. Add the red and yellow bell peppers and cook until slightly tender, about 2 minutes. Add the scallions and habanero pepper, if using, and cook for another minute. Add the callaloo and cook, stirring occasionally, for 3 minutes.
Reduce the heat to medium low. Stir in the bouillon powder, if using, and the thyme and cook for another 3 minutes. Add salt to taste and continue cooking until the callaloo is completely wilted and dark green, about 5 minutes. Taste again and add more salt if needed.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
Ingredients
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt and pepper to taste
Directions
Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
BASIC ROLLS
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
This recipe makes about 30 rolls.
Ingredients
1 package FLEISCHMANN's Active Dry Yeast
1/4 cup warm water
2 cups whole milk
1/4 cup (1/2 stick) butter
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, beaten
5 to 5 1/2 cups bread flour or all-purpose flour, divided
Directions
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.
Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.
Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.
Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.
Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.
When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1-1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
Wednesday, March 11, 2026
Wednesday Recipes
What day is it? It's hump day (otherwise known as Wednesday). Here are six vegetarian recipes to help you through the day, and head you to the rest of the week. Check out the Chickless Pot Pie, the Vegetarian Tamale Pie, and the rest of today's yumminess. Enjoy!
PAUL MCCARTNEY'S LENTIL SOUP
This is from Annie Campbell at Allrecipes, and begins, "Music may have taken Paul McCartney on his biggest life journey, but food has played a pretty significant role in his story, too. Early on, his eating habits looked fairly traditional—think sugar butties, egg and chips, and classic British roasts. But by 1975, after marrying Linda McCartney, his plate—and his philosophy—looked very different..."
Annie goes on to write about Paul and Linda McCartney, vegetarianism, and "The Simpsons", before finishing with, "Seriously: this soup is one-pot, two steps, and undeniably comforting. Sure, it's a sensible meal—budget-friendly, easy to make in large batches—but it's also deeply satisfying. Hearty and warming, with simple, cozy flavors that taste better the longer they sit. A soup nobody could have complaints about."
To view this online, go to https://www.allrecipes.com/paul-mccartney-lentil-soup-11892596.
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 cup carrots, chopped
2 celery sticks, chopped
1/2 cup lentils
1 bay leaf
2-1/4 cups vegetable stock or water
Salt and freshly ground pepper, to taste
1 tablespoon freshly chopped parsley
Directions
Heat the oil in a large stock pot and add the onion, garlic, carrots, and celery. Cook until softened.
Add the lentils, bay leaf, and vegetable stock, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15–20 minutes. Season with salt and pepper, stir in the parsley, and remove the bay leaf before serving.
IRISH BROWN BREAD
This is from Everyday Diabetic Recipes, and begins, "If you can't make it to Ireland anytime soon, bring the taste of Ireland to your table tonight! One of the easiest and quickest breads to bake up, this Irish Brown Bread has become a favorite in our Test Kitchen. We like to slice it up and serve it warm with a little margarine or sugar-free jam on the side."
Cook Time: 35 minutes; Serves: 16; Serving Size: 1 (16th of a round)
To view this online, go to https://www.everydaydiabeticrecipes.com/Bread/Irish-Brown-Bread-6746.
Ingredients
1-1/2 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons light butter, cut into small pieces
1 egg
1 cup low-fat buttermilk
Directions
Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, and salt; mix well.
Add butter, then the egg and buttermilk. Using your hands, mix until just combined. Place dough on baking sheet and shape into a round loaf about 1 inch high. Make a crisscross cut (an "X") across the top with a floured knife.
Bake bread 10 minutes. Reduce oven temperature to 350 degrees. Bake 25 to 30 more minutes, or until a toothpick inserted in center comes out clean. Cool slightly on a wire rack, then cut into wedges and serve warm.
STEAKHOUSE POTATOES ROMANOFF
This is from John Mitzewich (aka Chef John) at Allrecipes, and begins, "My potatoes Romanoff is an ideal dish for big holiday gatherings since you can make it the day before and bake it when needed. Featuring shredded baked russet potatoes and sweet shallots fluffed up with sour cream and lots of Cheddar cheese, this delicious potato casserole is the perfect side dish for any cut of steak. Chef John Schenk taught me how to make this special potato gratin ten years ago at his restaurant Strip House in Las Vegas."
Prep Time:20 minutes; Cook Time: 1 hour 45 minutes; Addtional Time: 8 hours; Total Time: 10 hours 5 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/276526/steakhouse-potatoes-romanoff/.
Ingredients
Ingredients
1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
1/4 cup minced shallots
3 teaspoons kosher salt
1/2 teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
2-1/2 cups grated sharp white Cheddar cheese
1-3/4 cups sour cream
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Wrap each potato in aluminum foil and place on a baking sheet. Use a small knife to poke holes in the potatoes.
Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.
Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.
Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.
Chef's Notes
You can use 1-1/2 to 2 teaspoons of fine salt instead of kosher salt. Ground black pepper can be used instead of white.
If you do use shallots, note that a little will go a long way because they are raw. Feel free to sauté them in a little butter to take off the sharp, raw edge.
VEGETARIAN TAMALE PIE
This is from Melissa Clark in The New York Times cooking enewsletter. For this yummy recipe, Melissa wrote, "Not to be confused with a Latin American tamale, tamale pie is a comforting retro casserole made from ground beef chili that is topped with cornbread batter and then baked. This vegetarian version relies on vegetables and beans instead of meat. Fresh green chiles and onions are broiled until charred to deepen their flavor, then puréed with tomatoes to make a complex sauce for the beans. The cornbread topping — crisp at the surface, tender underneath — gets an optional handful of Cheddar folded into the mix for added verve. Serve this one-pot meal on its own or with a creamy dollop of sour cream or yogurt on the side."
Total Time: 1 hour; Yield: 6 to 8 servings
This was featured in "A Vegetarian Update for Old-School Tamale Pie," and can be viewed online at https://cooking.nytimes.com/recipes/1023880-vegetarian-tamale-pie. 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
For the Chili
1 large red or white onion, halved
2 jalapeños, halved lengthwise and seeded (if desired)
1 poblano or green bell pepper, sliced in half lengthwise, seeds removed
2 tablespoons extra-virgin olive oil, plus more for brushing
1-3/4 teaspoons kosher salt (such as Diamond Crystal), plus more as needed
1 (28-ounce) can whole plum or diced tomatoes
3 fat garlic cloves, finely grated or minced
2 tablespoons mild or hot chili powder, more as needed
2 teaspoons dried oregano
1-3/4 teaspoons ground cumin
3 (15-ounce) cans black or pinto beans, drained and rinsed
1 cup chopped fresh cilantro leaves and tender stems (optional)
For the Cornbread3/4 cup fine cornmeal
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt (such as Diamond Crystal)
1 large egg, at room temperature
1/3 cup sour cream or whole-milk yogurt, plus more for serving
1/4 cup unsalted butter, melted and cooled
2 teaspoons honey
2 scallions, whites and greens thinly sliced, plus more for serving
1 cup grated Cheddar (optional)
Preparation
Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later.
Slice remaining onion half into 1/2-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.
Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and ¼ teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)
Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1-1/2 teaspoons salt and cumin, and cook until spices darken, about 30 seconds.
Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.
While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.
In a small bowl, whisk together egg, sour cream, butter and honey. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.
Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions.
MASHED POTATO CASSEROLE
This yumminess is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.) Discover more ideas for the big day in our best Thanksgiving recipes collection."
Total Time: 40 minutes plus 30 minutes' baking; Yield: 12 to 14 servings
This was featured in "What Can I Prepare Before the Actual Day of Thanksgiving?", and can be viewed online at https://cooking.nytimes.com/recipes/1013923-mashed-potato-casserole.
You might also want to check out "Melisa Clark's Thanksgiving" and Julia Moskin's guide, "How to Cook Potatoes."
One last thing: If you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
14 tablespoons unsalted butter, softened, and more for the pan
6 pounds Yukon Gold potatoes, peeled and cut into chunks
2 tablespoons plus 1 teaspoon kosher salt
1-1/2 cups sour cream
1 teaspoon black pepper
6 tablespoons finely chopped chives
2/3 cup bread crumbs
2/3 cup grated Parmigiano-Reggiano cheese
Preparation
Lightly grease a 9-inch-by-13-inch baking pan.
In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1-3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
PAUL MCCARTNEY'S LENTIL SOUP
This is from Annie Campbell at Allrecipes, and begins, "Music may have taken Paul McCartney on his biggest life journey, but food has played a pretty significant role in his story, too. Early on, his eating habits looked fairly traditional—think sugar butties, egg and chips, and classic British roasts. But by 1975, after marrying Linda McCartney, his plate—and his philosophy—looked very different..."
Annie goes on to write about Paul and Linda McCartney, vegetarianism, and "The Simpsons", before finishing with, "Seriously: this soup is one-pot, two steps, and undeniably comforting. Sure, it's a sensible meal—budget-friendly, easy to make in large batches—but it's also deeply satisfying. Hearty and warming, with simple, cozy flavors that taste better the longer they sit. A soup nobody could have complaints about."
To view this online, go to https://www.allrecipes.com/paul-mccartney-lentil-soup-11892596.
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 cup carrots, chopped
2 celery sticks, chopped
1/2 cup lentils
1 bay leaf
2-1/4 cups vegetable stock or water
Salt and freshly ground pepper, to taste
1 tablespoon freshly chopped parsley
Directions
Heat the oil in a large stock pot and add the onion, garlic, carrots, and celery. Cook until softened.
Add the lentils, bay leaf, and vegetable stock, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15–20 minutes. Season with salt and pepper, stir in the parsley, and remove the bay leaf before serving.
IRISH BROWN BREAD
This is from Everyday Diabetic Recipes, and begins, "If you can't make it to Ireland anytime soon, bring the taste of Ireland to your table tonight! One of the easiest and quickest breads to bake up, this Irish Brown Bread has become a favorite in our Test Kitchen. We like to slice it up and serve it warm with a little margarine or sugar-free jam on the side."
Cook Time: 35 minutes; Serves: 16; Serving Size: 1 (16th of a round)
To view this online, go to https://www.everydaydiabeticrecipes.com/Bread/Irish-Brown-Bread-6746.
Ingredients
1-1/2 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons light butter, cut into small pieces
1 egg
1 cup low-fat buttermilk
Directions
Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, and salt; mix well.
Add butter, then the egg and buttermilk. Using your hands, mix until just combined. Place dough on baking sheet and shape into a round loaf about 1 inch high. Make a crisscross cut (an "X") across the top with a floured knife.
Bake bread 10 minutes. Reduce oven temperature to 350 degrees. Bake 25 to 30 more minutes, or until a toothpick inserted in center comes out clean. Cool slightly on a wire rack, then cut into wedges and serve warm.
STEAKHOUSE POTATOES ROMANOFF
This is from John Mitzewich (aka Chef John) at Allrecipes, and begins, "My potatoes Romanoff is an ideal dish for big holiday gatherings since you can make it the day before and bake it when needed. Featuring shredded baked russet potatoes and sweet shallots fluffed up with sour cream and lots of Cheddar cheese, this delicious potato casserole is the perfect side dish for any cut of steak. Chef John Schenk taught me how to make this special potato gratin ten years ago at his restaurant Strip House in Las Vegas."
Prep Time:20 minutes; Cook Time: 1 hour 45 minutes; Addtional Time: 8 hours; Total Time: 10 hours 5 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/276526/steakhouse-potatoes-romanoff/.
Ingredients
Ingredients
1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
1/4 cup minced shallots
3 teaspoons kosher salt
1/2 teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
2-1/2 cups grated sharp white Cheddar cheese
1-3/4 cups sour cream
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Wrap each potato in aluminum foil and place on a baking sheet. Use a small knife to poke holes in the potatoes.
Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.
Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.
Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.
Chef's Notes
You can use 1-1/2 to 2 teaspoons of fine salt instead of kosher salt. Ground black pepper can be used instead of white.
If you do use shallots, note that a little will go a long way because they are raw. Feel free to sauté them in a little butter to take off the sharp, raw edge.
VEGETARIAN TAMALE PIE
This is from Melissa Clark in The New York Times cooking enewsletter. For this yummy recipe, Melissa wrote, "Not to be confused with a Latin American tamale, tamale pie is a comforting retro casserole made from ground beef chili that is topped with cornbread batter and then baked. This vegetarian version relies on vegetables and beans instead of meat. Fresh green chiles and onions are broiled until charred to deepen their flavor, then puréed with tomatoes to make a complex sauce for the beans. The cornbread topping — crisp at the surface, tender underneath — gets an optional handful of Cheddar folded into the mix for added verve. Serve this one-pot meal on its own or with a creamy dollop of sour cream or yogurt on the side."
Total Time: 1 hour; Yield: 6 to 8 servings
This was featured in "A Vegetarian Update for Old-School Tamale Pie," and can be viewed online at https://cooking.nytimes.com/recipes/1023880-vegetarian-tamale-pie. 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
For the Chili
1 large red or white onion, halved
2 jalapeños, halved lengthwise and seeded (if desired)
1 poblano or green bell pepper, sliced in half lengthwise, seeds removed
2 tablespoons extra-virgin olive oil, plus more for brushing
1-3/4 teaspoons kosher salt (such as Diamond Crystal), plus more as needed
1 (28-ounce) can whole plum or diced tomatoes
3 fat garlic cloves, finely grated or minced
2 tablespoons mild or hot chili powder, more as needed
2 teaspoons dried oregano
1-3/4 teaspoons ground cumin
3 (15-ounce) cans black or pinto beans, drained and rinsed
1 cup chopped fresh cilantro leaves and tender stems (optional)
For the Cornbread3/4 cup fine cornmeal
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt (such as Diamond Crystal)
1 large egg, at room temperature
1/3 cup sour cream or whole-milk yogurt, plus more for serving
1/4 cup unsalted butter, melted and cooled
2 teaspoons honey
2 scallions, whites and greens thinly sliced, plus more for serving
1 cup grated Cheddar (optional)
Preparation
Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later.
Slice remaining onion half into 1/2-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.
Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and ¼ teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)
Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1-1/2 teaspoons salt and cumin, and cook until spices darken, about 30 seconds.
Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.
While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.
In a small bowl, whisk together egg, sour cream, butter and honey. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.
Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions.
MASHED POTATO CASSEROLE
This yumminess is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.) Discover more ideas for the big day in our best Thanksgiving recipes collection."
Total Time: 40 minutes plus 30 minutes' baking; Yield: 12 to 14 servings
This was featured in "What Can I Prepare Before the Actual Day of Thanksgiving?", and can be viewed online at https://cooking.nytimes.com/recipes/1013923-mashed-potato-casserole.
You might also want to check out "Melisa Clark's Thanksgiving" and Julia Moskin's guide, "How to Cook Potatoes."
One last thing: If you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
14 tablespoons unsalted butter, softened, and more for the pan
6 pounds Yukon Gold potatoes, peeled and cut into chunks
2 tablespoons plus 1 teaspoon kosher salt
1-1/2 cups sour cream
1 teaspoon black pepper
6 tablespoons finely chopped chives
2/3 cup bread crumbs
2/3 cup grated Parmigiano-Reggiano cheese
Preparation
Lightly grease a 9-inch-by-13-inch baking pan.
In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1-3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
Tuesday, March 10, 2026
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Louisiana Greens and “Sausage” and Chocolate Tofu Chili. Enjoy!
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1-1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
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.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
PAUL MCCARTNEY'S LENTIL SOUP
This is from Annie Campbell at Allrecipes, and begins, "Music may have taken Paul McCartney on his biggest life journey, but food has played a pretty significant role in his story, too. Early on, his eating habits looked fairly traditional—think sugar butties, egg and chips, and classic British roasts. But by 1975, after marrying Linda McCartney, his plate—and his philosophy—looked very different..."
Annie goes on to write about Paul and Linda McCartney, vegetarianism, and "The Simpsons", before finishing with, "Seriously: this soup is one-pot, two steps, and undeniably comforting. Sure, it's a sensible meal—budget-friendly, easy to make in large batches—but it's also deeply satisfying. Hearty and warming, with simple, cozy flavors that taste better the longer they sit. A soup nobody could have complaints about."
To view this online, go to https://www.allrecipes.com/paul-mccartney-lentil-soup-11892596.
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 cup carrots, chopped
2 celery sticks, chopped
1/2 cup lentils
1 bay leaf
2-1/4 cups vegetable stock or water
Salt and freshly ground pepper, to taste
1 tablespoon freshly chopped parsley
Directions
Heat the oil in a large stock pot and add the onion, garlic, carrots, and celery. Cook until softened.
Add the lentils, bay leaf, and vegetable stock, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15–20 minutes. Season with salt and pepper, stir in the parsley, and remove the bay leaf before serving.
VEGGIE CHILI CORNBREAD CASSEROLE
This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10
To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.
Ingredients
Chili:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
Cornbread:
1 1/2 cups milk
1 large egg
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
Garnish:
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro
Directions
Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Whisk milk and egg together in a large bowl until well combined.
Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
Garnish cornbread casserole with sliced jalapeno and cilantro.
ROASTED VEGGIE BUDDHA BOWL
This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."
Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.
Ingredients
One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced
Directions
Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1-1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
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.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
PAUL MCCARTNEY'S LENTIL SOUP
This is from Annie Campbell at Allrecipes, and begins, "Music may have taken Paul McCartney on his biggest life journey, but food has played a pretty significant role in his story, too. Early on, his eating habits looked fairly traditional—think sugar butties, egg and chips, and classic British roasts. But by 1975, after marrying Linda McCartney, his plate—and his philosophy—looked very different..."
Annie goes on to write about Paul and Linda McCartney, vegetarianism, and "The Simpsons", before finishing with, "Seriously: this soup is one-pot, two steps, and undeniably comforting. Sure, it's a sensible meal—budget-friendly, easy to make in large batches—but it's also deeply satisfying. Hearty and warming, with simple, cozy flavors that taste better the longer they sit. A soup nobody could have complaints about."
To view this online, go to https://www.allrecipes.com/paul-mccartney-lentil-soup-11892596.
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 cup carrots, chopped
2 celery sticks, chopped
1/2 cup lentils
1 bay leaf
2-1/4 cups vegetable stock or water
Salt and freshly ground pepper, to taste
1 tablespoon freshly chopped parsley
Directions
Heat the oil in a large stock pot and add the onion, garlic, carrots, and celery. Cook until softened.
Add the lentils, bay leaf, and vegetable stock, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15–20 minutes. Season with salt and pepper, stir in the parsley, and remove the bay leaf before serving.
VEGGIE CHILI CORNBREAD CASSEROLE
This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10
To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.
Ingredients
Chili:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
Cornbread:
1 1/2 cups milk
1 large egg
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
Garnish:
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro
Directions
Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Whisk milk and egg together in a large bowl until well combined.
Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
Garnish cornbread casserole with sliced jalapeno and cilantro.
ROASTED VEGGIE BUDDHA BOWL
This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."
Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.
Ingredients
One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced
Directions
Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
Taco Tuesday
It's time for another Taco Tuesday. Today's meatless offerings include Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa and Vegan Tacos. Enjoy!
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!
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.
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.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
TEMPEH TACOS
This recipe is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it’s seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer."
Total Time: 25 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1022872-tempeh-tacos. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch pieces
Kosher salt and black pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1-1/2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
12 hard taco shells, warmed
Desired toppings, see Tip
Preparation
In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
Divide the filling between the taco shells, then top with chosen toppings.
Tip
Great toppings include, but are not limited to: Nutritional yeast, grated Cheddar or Jack cheese, lime, shredded lettuce, chopped white onion, pico de gallo, sour cream, cashew crema, sliced jalapeños, cilantro and avocado.
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!
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.
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.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
TEMPEH TACOS
This recipe is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it’s seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer."
Total Time: 25 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1022872-tempeh-tacos. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch pieces
Kosher salt and black pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1-1/2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
12 hard taco shells, warmed
Desired toppings, see Tip
Preparation
In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
Divide the filling between the taco shells, then top with chosen toppings.
Tip
Great toppings include, but are not limited to: Nutritional yeast, grated Cheddar or Jack cheese, lime, shredded lettuce, chopped white onion, pico de gallo, sour cream, cashew crema, sliced jalapeños, cilantro and avocado.
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