It's Monday, time to get the work week started. If you're like me, the weekend wasn't near long enough. But there's always next weekend.
In the meantime, we do need to eat. To that end, here are six vegetarian recipes to help you through the day, including Greek Meatballs in Fragrant Tomato Sauce w/Feta Cheese (from Vegetarian Times) and Chard & Sweet Potato Gratin. Enjoy!
ROASTED TOMATILLO SALSA
This came from the July 2015 issue of Better Nutrition, which I picked up at my favorite store, Rollin’ Oats in St. Petersburg, Florida. It begins, “Serve this fresh dip with organic chips. Two great options: Organic Summertime Blues Multigrain Tortilla Chips and Beanitos Original Black Bean Chips.” Makes about 2 cups (8 servings).
To view this online, click here.
1 lb. tomatillos, husked and rinsed well
2 small serrano chilies
4 garlic cloves
1 small yellow onion, quartered
2 limes, juiced
1/2 cup fresh cilantro leaves, coarsely chopped
1 tsp. salt
Preheat broiler and move rack to top position. Arrange tomatillos, serrano chilies, garlic, and onions on large baking sheet. Broil 5–7 minutes, 6 inches from heat, until softened.
Remove pan from oven and let cool until vegetables are easy to handle. Pull stems from chilies and remove skins from garlic.
Combine vegetables in food processor with lime juice, cilantro, and salt. Process into a coarse purée.
Season with salt and pepper, and serve with chips.
per serving: 25 cal; 1g pro; 1g total fat (0g sat fat); 6g carb; 0mg chol; 290mg sod; 1g fiber; 3g sugars
CHARD AND SWEET CORN GRATIN
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “This is the template that I use for most of my main-dish vegetable gratins. I like gratins hot, warm or at room temperature. I fold the aromatic vegetable filling into a mixture of eggs beaten with milk, salt, pepper and cheese, usually Gruyère, and then add rice or, in this case, corn.” Yield: 6 servings; Time: 1 hour.
This was featured in “A Corn Gratin Welcomes Chard Into the Fold” and can be viewed online here.
Ingredients
Extra-virgin olive oil
1 generous bunch (3/4 to 1 pound) Swiss or rainbow chard, stemmed and washed
Salt
2 large garlic cloves, minced
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
Black pepper
3 eggs
1/2 cup milk
2 to 3 ounces Gruyère, grated (1/2 to 3/4 cup), to taste
Kernels from 2 cooked ears sweet corn (1 1/2 to 2 cups)
1 ounce Parmesan, grated (1/4 cup)
Preparation
Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil.
Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
Tip
Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked gratin will keep for 3 to 4 days.
CRUNCHY BERRY ALMOND CRUMBLE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies, offering a textural contrast to the puddinglike berries. This delicious treat is at once crispy, crumbly and profoundly fruity.” Yield: 8 to 10 servings; Time: 1 hour 15 minutes.
This was featured in “A GOOD APPETITE; A Crisp, Made Truly Crisp” and can also be found online here.
Ingredients
For the Filling:
8 cups mixed berries, such as raspberries, blueberries, strawberries (halved or quartered) and blackberries
2 to 4 tablespoons granulated sugar, depending upon sweetness of berries
1 teaspoon finely grated lemon zest
1 tablespoon quick-cooking tapioca (optional)
For the Crumble Topping:
1 2/3 cups all-purpose flour
1/3 cup dark brown sugar
1/3 cup granulated sugar
1/3 cup sliced almonds, finely chopped
1 teaspoon ground cinnamon
1/3 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon salt
1/2 cup/8 tablespoons melted butter (1 stick)
Vanilla ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.
VEG GREEK MEATBALLS IN A FRAGRANT TOMATO SAUCE WITH FETA CHEESE
This comes from page 65 of the September 2011 issue of Vegetarian Times. It starts off, “Seitan and cottage cheese get blended together for veg meatballs that will fool even diehard omnivores. This recipe makes a lot—leftovers are great in sandwiches or can be reheated. Recipe adapted from The Family Dinner.” Serves 12 (makes 48 “meatballs”).
To view this online, click here.
3 8-oz. pkg. plain seitan, rinsed and drained
1 8-oz. pkg. low-fat cottage cheese or ricotta
1 cup unseasoned breadcrumbs
1 small onion, finely chopped (1 cup)
1 large egg, lightly beaten
3 Tbs. lemon juice
2 Tbs. finely chopped fresh dill
2 Tbs. finely chopped fresh mint and/or parsley, plus more for garnish
2 tsp. ground cumin
1 tsp. baking soda
1/2 tsp. allspice
1/4 tsp. ground cinnamon
2 Tbs. olive oil
1 25-oz. jar tomato sauce
1 cup crumbled feta cheese, optional
Pulse seitan in food processor until finely ground. Transfer to bowl, and add all ingredients except oil, tomato sauce, and feta. Mash mixture with hands or potato masher until mixture comes together. Season with salt and pepper, if desired. Chill 30 minutes.
Preheat oven to 350°F. Coat baking dish with oil. Scoop seitan mixture into golf ball–size meatballs, and place in prepared baking dish. Bake 20 minutes.
Pour tomato sauce over meatballs, and sprinkle with feta (if using). Bake 30 minutes, or until sauce is bubbly.
nutritional information Per Serving (4 meatballs): Calories: 168; Protein: 21 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 14 g; Cholesterol: 16 mg; Sodium: 684 mg; Fiber: 2 g; Sugar: 4 g
MARINATED ARTICHOKE COLESLAW
Glycemic Index: 8, Glycemic Load: Less than 1
Yield: 6 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Find this recipe at: http://diabeticgourmet.com/recipes/html/755.shtml
Ingredients
3 cups shredded green cabbage
1/2 cup chopped (cored and seeded) red bell pepper
2 green onions, thinly sliced
2 tablespoons nonfat mayonnaise
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
2 tablespoons nonfat Italian dressing
Directions
In large bowl, combine cabbage, bell pepper, green onions, mayonnaise, artichoke hearts, and dressing and toss gently to coat.
Serve immediately, or cover and refrigerate up to 6 hours before serving.
Nutritional Information Per Serving: Calories: 28; Protein: 2 g; Sodium: 169 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable
BEST-OF-SUMMER-FRUIT SALAD
This comes from the July 2009 issue of Vegetarian Times. It begins, “Tossing fruit in a lemon-infused syrup lightly sweetens it and keeps it from browning once it's cut and stirred into a salad. Feel free to substitute whatever fruit you may have on hand for the choices here. If you plan to use bananas, though, do not add them until just before you're ready to serve the dish.” Serves 8.
To view this online, click here.
1/3 cup sugar or 1/4 cup agave nectar
1/4 cup fresh mint or lemon verbena leaves
2 Tbs. lemon or lime juice
2 cups seedless grapes, halved
2 peaches or nectarines, cut into 1 1/2-inch pieces
1 cup sliced strawberries or whole raspberries
1 cup blueberries
Bring sugar and 1/2 cup water to a boil in saucepan. Simmer 2 minutes. Remove from heat, and stir in mint and lemon juice. Steep 15 minutes. Strain out mint.
Combine grapes, peaches, strawberries, and blueberries in large bowl. Stir in sugar syrup. Cover, and chill 2 hours, or overnight.
nutritional information Per 3/4-cup serving: Calories: 91; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 23 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 20 g; Vegan; Gluten-Free
Monday, August 24, 2026
Friday, August 21, 2026
Friday Recipes
Finally, Friday. Here are six vegetarian recipes to help you through the weekend, including Ultimate Veggie Fried Rice and Vegan Angel Hair Pasta Primavera. Enjoy!
VEGETABLE MOO SHU WRAPS
This is from the September 2011 issue of Vegetarian Times, page 69. It starts off, “Skip the restaurant, and enjoy Chinese food at home with a veggie stir-fry served with hoisin sauce and moo shu pancakes (found in the frozen section of Asian markets). To assemble, smear hoisin on a pancake, spoon in stir-fry, and roll like a burrito. Vegans can substitute rice paper wrappers and swap baked tofu strips for the eggs and agave syrup for the honey.” Serves 8 in 30 minutes or less.
Ingredients
Sauce
1/2 cup vegetable broth or water
2 Tbs. low-sodium soy sauce
2 Tbs. sesame oil
1 Tbs. rice wine vinegar or lime juice
2 tsp. cornstarch
1 tsp. honey
Filling
3 large eggs
1 tsp. low-sodium soy sauce
1 tsp. sesame oil
1 Tbs. vegetable oil, divided
1 small red onion, sliced (1 cup)
2 Tbs. grated fresh ginger
1 cup large stemmed shiitake mushrooms, cut into thin strips
2 cloves garlic, minced (2 tsp.)
3 cups shredded cabbage
1 1/2 cups snow peas, sliced lengthwise
1 1/2 cups shredded carrots
2 green onions, thinly sliced on the diagonal
Wraps
16 Chinese moo shu pancakes or small, thin flour tortillas
Large lettuce leaves, optional
Hoisin sauce, for spreading inside wrappers
Directions
To make Sauce: Combine all ingredients in jar, close lid, and shake to combine. Set aside.
To make Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat 1 1/2 tsp. vegetable oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside.
Wipe out wok or skillet, add remaining 1 1/2 tsp. oil, and heat over medium-high heat. Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and stir-fry 5 minutes, or until mushrooms are golden. Add cabbage, snow peas, carrots, and green onions; stir-fry 2 minutes more. Stir in Sauce, and simmer 2 to 3 minutes, or until Sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.
nutritional information Per Wrap: Calories: 119; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 35 mg; Sodium: 278 mg; Fiber: 2 g; Sugar: 4 g
ULTIMATE VEGGIE FRIED RICE
This is from the September 2009 issue of Vegetarian Times, page 38. It begins, “Add leftover cooked vegetables, an egg, or some beans, and you have a wonderful one-bowl meal.” Serves 4 in 30 minutes or less.
Ingredients
2 Tbs. olive oil
1 small onion, chopped (1 cup)
1 small carrot, diced (1/4 cup)
1 stalk celery, diced (1/4 cup)
1 tsp. herbes de Provence
1/2 tsp. salt
2 cups cooked brown rice, crumbled or broken up
2 cups leftover vegetables, beans, etc., optional
Directions
Heat skillet over medium-high heat, and add oil. Sauté onion, carrot, celery, herbes de Provence, and salt 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add rice, and stir-fry 5 minutes, or until mixture is hot and well combined.
Rice is now ready to be served, but if you have some time before your meal, turn heat to low, add a little more oil to pan, and let rice sit undisturbed 7 to 10 minutes, or until browned. If it begins to stick, scrape it up, stir tasty brown bits in, and continue browning with a little more oil. The more time and energy you spend at this stage, the tastier the rice will be. If using leftovers, add them just before serving and continue to heat thoroughly.
nutritional information Per 1-cup serving: Calories: 189; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 308 mg; Fiber: 3 g; Sugar: 3 g; Vegan; Gluten-Free
VEGAN ANGEL HAIR PASTA PRIMAVERA
This recipe is from Jolinda Hackett, who wrote for The Spruce Eats. She wrote, “Primavera is a healthy main dish easy enough to prepare on a weeknight. Made from a simple creamy homemade white sauce and plenty of garlic and basil for flavor, this is a healthy and filling vegetarian pasta dish perfect for a quick and easy vegetarian dinner.”
She added, “With lots of veggies and a soymilk-based sauce, this vegetarian and vegan pasta primavera with angel hair is very low in fat.”
Ingredients
3 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 tbsp dried basil
6 tbsp flour
3 cups soy milk
1/4 cup nutritional yeast
1 small head broccoli, cut into florets
1 medium carrot, sliced
1/2 pound sliced fresh mushrooms
1 cup frozen peas
salt and pepper to taste
1 pound angel hair pasta
Preparation
Heat the olive oil in a large saucepan over medium heat. Cook the onion, garlic and basil until the onion becomes translucent, about 5-7 minutes. Stir in the flour to make a paste.
Slowly add the soy milk, stirring constantly. Stir in the nutritional yeast, then cook over low heat until the mixture thickens.
Steam the broccoli and carrot, and add to the sauce along with the mushrooms and peas. Add salt and pepper to taste, then cook until heated through.
Cook the pasta according to package directions, then serve sauce over pasta.
VEGAN CREAM OF ASPARAGUS SOUP
This recipe is also from Jolinda Hackett. She wrote, “With just four ingredients plus a little salt and pepper to taste, this is a very simple and basic vegan cream of asparagus soup recipe. Be sure to use a vegan margarine to make sure your asparagus soup is completely vegan and dairy-free.”
Unfortunately, the years’ old link that I had for this recipe no longer works.
Ingredients
1 cup water or vegetable broth
1 bunch fresh asparagus
2 tbsp vegan margarine
2 tbsp flour
1 3/4 cups soy milk
salt and pepper to taste
Preparation
Blanch asparagus in water or vegetable broth for just a few minutes until asparagus is tender, but not soft and overcooked. Drain, reserving the cooking liquid, and set aside.
In a large soup pot, melt the margarine over medium-low heat, then add the milk and flour, stirring until a thick roux is formed. Remove from heat.
In a blender or food processor, add the asparagus, soy milk roux, asparagus cooking liquid and asparagus. Pulse a few times, until just blended, or until you have the desired consistency. I like to have a few pieces of whole asparagus in my soup, though you may prefer a smoother asparagus soup.
Return to the stove to reheat your soup, and season generously with salt and pepper.
GRILLED VEGETABLE PANZANELLA
From the July/August 2013 issue of Vegetarian Times, page 27. The recipe starts off, “Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.” Serves 4 in 30 minutes or less.
To view online, click here.
Ingredients
4 slices rustic French bread (8 oz.)
1 12-oz. pkg. cherry tomatoes
16 large green beans (4 oz.)
1 large yellow squash, quartered lengthwise
2 Tbs. olive oil
2 Tbs. white balsamic vinegar
1 large clove garlic, minced (1 tsp.)
1 small head radicchio, diced
1 oz. chilled blue cheese, crumbled or coarsely grated (1/3 cup)
4 hard-boiled eggs, roughly chopped
Directions
Coat grill pan or basket with cooking spray, and preheat over medium heat.
Grill bread slices 3 to 4 minutes per side until crisp and lightly charred. Slice into cubes, and transfer to large bowl.
Coat tomatoes, green beans, and squash lightly with cooking spray, and season with salt and pepper, if desired. Arrange in separate groups on prepared grill pan or in grill basket. Grill 8 minutes, or until squash and beans are charred and just tender, and tomatoes are splitting open, turning vegetables occasionally.
Transfer all but 4 tomatoes to medium bowl. Press tomatoes in bowl slightly to release juices. Spoon tomatoes, and then their juices, over toast cubes.
Whisk together oil, vinegar, and garlic in large serving bowl. Add remaining 4 tomatoes, mash coarsely, and season with salt and pepper, if desired. Cut green beans and squash crosswise into 1/2-inch pieces. Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle chopped eggs over top.
nutritional information Per 2-cup serving: Calories: 361; Protein: 15 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 192 mg; Sodium: 533 mg; Fiber: 4 g; Sugar: 8 g
BLACK BEAN-QUINOA BURGERS
This comes from the July/August 2011 issue of Vegetarian Times, page 60. By the way, Vegetarian Times has an emailing list you can subscribe to for fantastic vegetarian recipes. I highly recommend it.
This recipe serves 8, and begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.”
Ingredients
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Directions
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
nutritional information Per Burger: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; Vegan
VEGETABLE MOO SHU WRAPS
This is from the September 2011 issue of Vegetarian Times, page 69. It starts off, “Skip the restaurant, and enjoy Chinese food at home with a veggie stir-fry served with hoisin sauce and moo shu pancakes (found in the frozen section of Asian markets). To assemble, smear hoisin on a pancake, spoon in stir-fry, and roll like a burrito. Vegans can substitute rice paper wrappers and swap baked tofu strips for the eggs and agave syrup for the honey.” Serves 8 in 30 minutes or less.
Ingredients
Sauce
1/2 cup vegetable broth or water
2 Tbs. low-sodium soy sauce
2 Tbs. sesame oil
1 Tbs. rice wine vinegar or lime juice
2 tsp. cornstarch
1 tsp. honey
Filling
3 large eggs
1 tsp. low-sodium soy sauce
1 tsp. sesame oil
1 Tbs. vegetable oil, divided
1 small red onion, sliced (1 cup)
2 Tbs. grated fresh ginger
1 cup large stemmed shiitake mushrooms, cut into thin strips
2 cloves garlic, minced (2 tsp.)
3 cups shredded cabbage
1 1/2 cups snow peas, sliced lengthwise
1 1/2 cups shredded carrots
2 green onions, thinly sliced on the diagonal
Wraps
16 Chinese moo shu pancakes or small, thin flour tortillas
Large lettuce leaves, optional
Hoisin sauce, for spreading inside wrappers
Directions
To make Sauce: Combine all ingredients in jar, close lid, and shake to combine. Set aside.
To make Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat 1 1/2 tsp. vegetable oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside.
Wipe out wok or skillet, add remaining 1 1/2 tsp. oil, and heat over medium-high heat. Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and stir-fry 5 minutes, or until mushrooms are golden. Add cabbage, snow peas, carrots, and green onions; stir-fry 2 minutes more. Stir in Sauce, and simmer 2 to 3 minutes, or until Sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.
nutritional information Per Wrap: Calories: 119; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 35 mg; Sodium: 278 mg; Fiber: 2 g; Sugar: 4 g
ULTIMATE VEGGIE FRIED RICE
This is from the September 2009 issue of Vegetarian Times, page 38. It begins, “Add leftover cooked vegetables, an egg, or some beans, and you have a wonderful one-bowl meal.” Serves 4 in 30 minutes or less.
Ingredients
2 Tbs. olive oil
1 small onion, chopped (1 cup)
1 small carrot, diced (1/4 cup)
1 stalk celery, diced (1/4 cup)
1 tsp. herbes de Provence
1/2 tsp. salt
2 cups cooked brown rice, crumbled or broken up
2 cups leftover vegetables, beans, etc., optional
Directions
Heat skillet over medium-high heat, and add oil. Sauté onion, carrot, celery, herbes de Provence, and salt 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add rice, and stir-fry 5 minutes, or until mixture is hot and well combined.
Rice is now ready to be served, but if you have some time before your meal, turn heat to low, add a little more oil to pan, and let rice sit undisturbed 7 to 10 minutes, or until browned. If it begins to stick, scrape it up, stir tasty brown bits in, and continue browning with a little more oil. The more time and energy you spend at this stage, the tastier the rice will be. If using leftovers, add them just before serving and continue to heat thoroughly.
nutritional information Per 1-cup serving: Calories: 189; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 308 mg; Fiber: 3 g; Sugar: 3 g; Vegan; Gluten-Free
VEGAN ANGEL HAIR PASTA PRIMAVERA
This recipe is from Jolinda Hackett, who wrote for The Spruce Eats. She wrote, “Primavera is a healthy main dish easy enough to prepare on a weeknight. Made from a simple creamy homemade white sauce and plenty of garlic and basil for flavor, this is a healthy and filling vegetarian pasta dish perfect for a quick and easy vegetarian dinner.”
She added, “With lots of veggies and a soymilk-based sauce, this vegetarian and vegan pasta primavera with angel hair is very low in fat.”
Ingredients
3 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 tbsp dried basil
6 tbsp flour
3 cups soy milk
1/4 cup nutritional yeast
1 small head broccoli, cut into florets
1 medium carrot, sliced
1/2 pound sliced fresh mushrooms
1 cup frozen peas
salt and pepper to taste
1 pound angel hair pasta
Preparation
Heat the olive oil in a large saucepan over medium heat. Cook the onion, garlic and basil until the onion becomes translucent, about 5-7 minutes. Stir in the flour to make a paste.
Slowly add the soy milk, stirring constantly. Stir in the nutritional yeast, then cook over low heat until the mixture thickens.
Steam the broccoli and carrot, and add to the sauce along with the mushrooms and peas. Add salt and pepper to taste, then cook until heated through.
Cook the pasta according to package directions, then serve sauce over pasta.
VEGAN CREAM OF ASPARAGUS SOUP
This recipe is also from Jolinda Hackett. She wrote, “With just four ingredients plus a little salt and pepper to taste, this is a very simple and basic vegan cream of asparagus soup recipe. Be sure to use a vegan margarine to make sure your asparagus soup is completely vegan and dairy-free.”
Unfortunately, the years’ old link that I had for this recipe no longer works.
Ingredients
1 cup water or vegetable broth
1 bunch fresh asparagus
2 tbsp vegan margarine
2 tbsp flour
1 3/4 cups soy milk
salt and pepper to taste
Preparation
Blanch asparagus in water or vegetable broth for just a few minutes until asparagus is tender, but not soft and overcooked. Drain, reserving the cooking liquid, and set aside.
In a large soup pot, melt the margarine over medium-low heat, then add the milk and flour, stirring until a thick roux is formed. Remove from heat.
In a blender or food processor, add the asparagus, soy milk roux, asparagus cooking liquid and asparagus. Pulse a few times, until just blended, or until you have the desired consistency. I like to have a few pieces of whole asparagus in my soup, though you may prefer a smoother asparagus soup.
Return to the stove to reheat your soup, and season generously with salt and pepper.
GRILLED VEGETABLE PANZANELLA
From the July/August 2013 issue of Vegetarian Times, page 27. The recipe starts off, “Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.” Serves 4 in 30 minutes or less.
To view online, click here.
Ingredients
4 slices rustic French bread (8 oz.)
1 12-oz. pkg. cherry tomatoes
16 large green beans (4 oz.)
1 large yellow squash, quartered lengthwise
2 Tbs. olive oil
2 Tbs. white balsamic vinegar
1 large clove garlic, minced (1 tsp.)
1 small head radicchio, diced
1 oz. chilled blue cheese, crumbled or coarsely grated (1/3 cup)
4 hard-boiled eggs, roughly chopped
Directions
Coat grill pan or basket with cooking spray, and preheat over medium heat.
Grill bread slices 3 to 4 minutes per side until crisp and lightly charred. Slice into cubes, and transfer to large bowl.
Coat tomatoes, green beans, and squash lightly with cooking spray, and season with salt and pepper, if desired. Arrange in separate groups on prepared grill pan or in grill basket. Grill 8 minutes, or until squash and beans are charred and just tender, and tomatoes are splitting open, turning vegetables occasionally.
Transfer all but 4 tomatoes to medium bowl. Press tomatoes in bowl slightly to release juices. Spoon tomatoes, and then their juices, over toast cubes.
Whisk together oil, vinegar, and garlic in large serving bowl. Add remaining 4 tomatoes, mash coarsely, and season with salt and pepper, if desired. Cut green beans and squash crosswise into 1/2-inch pieces. Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle chopped eggs over top.
nutritional information Per 2-cup serving: Calories: 361; Protein: 15 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 192 mg; Sodium: 533 mg; Fiber: 4 g; Sugar: 8 g
BLACK BEAN-QUINOA BURGERS
This comes from the July/August 2011 issue of Vegetarian Times, page 60. By the way, Vegetarian Times has an emailing list you can subscribe to for fantastic vegetarian recipes. I highly recommend it.
This recipe serves 8, and begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.”
Ingredients
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Directions
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
nutritional information Per Burger: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; Vegan
Thursday, August 20, 2026
Thursday Recipes
We're nearing the end of the work week. Here are six yummy recipes to help you through the day, including Roasted Vegetable Chili with Cornbread Biscuits, BBQ Tempe Burgers, and Roast Veggie Pasta. Enjoy!
SOUTHERN MACARONI AND CHEESE
This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."
Yield: 8 to 10 servings; Time 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
MOUTHWATERING VEGAN SLOPPY JOES
This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.
To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.
Ingredients
Olive oil, for frying
4 scallions (spring onions), chopped into 1/4-inch slices
2 baby chiles, finely chopped
16-oz. vegan beef crumbles or 1 cup cooked lentils
2 tsp. tomato paste
1 onion, very finely chopped
2 Tbsp. sweet chili sauce
1 Tbsp. mustard
1/4 tsp. chili powder
Salt, to taste
2 tsp. dark brown sugar
1 Tbsp. ketchup
1 cup finely chopped fresh or canned tomatoes
2 tsp. apple cider vinegar
Instructions
Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.
Add the vegan beef crumbles and fry until browned.
Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.
Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!
ROAST VEGGIE PASTA
This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3
To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.
Ingredients
1/4 pound fresh asparagus
2 red bell pepper, sliced
1/4 pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
1/2 tomato, quartered
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
1/4 cup grated Parmesan cheese
2 tablespoons tapenade
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
GREEK-INSPIRED VEGGIE BURGERS
This is from WeightWwatchers, and begins, "Although you can use any frozen veggie burger you’d like, the flavors of Mediterranean chickpea burgers—made with spinach, tomatoes, and Greek spices—work particularly well here. We found that toasted or grilled English muffins make a great substitute for a hamburger bun; the craggy texture captures the tzatziki, a sauce made with yogurt, cucumber, and spices, perfectly without getting too soggy. It's pretty easy to find prepared tzatziki in markets, but you can make your own my mixing finely chopped or grated seeded and peeled cucumbers into plain yogurt and season with salt and pepper and a squeeze of lemon juice."
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Serves: 1; Difficulty: Easy
To view this online, click here.
Ingredients
4 sprays cooking spray
1 serving frozen vegetarian burger(s)
1 English muffin, grilled or toasted
2 Tbsp Tzatziki
1/4 cup Roasted red peppers (packed in water), thinly sliced
1/4 cup Cucumbers, cut in ribbons with a peeler
Directions
Lightly coat grill pan with nonstick spray. Grill burger over medium heat, turning once, until cooked through, 5 to 7 minutes.
On English muffin, layer tzatziki, burger, red peppers, and cucumber.
BBQ TEMPEH BURGERS
This recipe is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. It begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”
Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings
Ingredients
2 tsp oil
1 cup onions, chopped
1 cup carrots, chopped
1/4 tsp salt
2 cloves garlic, chopped
1 cup cooked or canned pinto beans, rinsed and drained
1/4 cup wheat germ
juice of 1/2 lime
1 tbsp tomato paste
1 tbsp almond or peanut butter
1 tbsp maple syrup
1 tbsp soy sauce
1 tsp chili powder
1/4 tsp liquid smoke, optional
1 (8 oz) package tempeh, cubed
2 tbsp sesame seeds
4 hamburger buns
1/3 cup low-sugar barbecue sauce
1 cup roasted red peppers, sliced
2 cups cabbage, shredded
Directions
Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.
Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg
Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.
SOUTHERN MACARONI AND CHEESE
This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."
Yield: 8 to 10 servings; Time 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
MOUTHWATERING VEGAN SLOPPY JOES
This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.
To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.
Ingredients
Olive oil, for frying
4 scallions (spring onions), chopped into 1/4-inch slices
2 baby chiles, finely chopped
16-oz. vegan beef crumbles or 1 cup cooked lentils
2 tsp. tomato paste
1 onion, very finely chopped
2 Tbsp. sweet chili sauce
1 Tbsp. mustard
1/4 tsp. chili powder
Salt, to taste
2 tsp. dark brown sugar
1 Tbsp. ketchup
1 cup finely chopped fresh or canned tomatoes
2 tsp. apple cider vinegar
Instructions
Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.
Add the vegan beef crumbles and fry until browned.
Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.
Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!
ROAST VEGGIE PASTA
This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3
To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.
Ingredients
1/4 pound fresh asparagus
2 red bell pepper, sliced
1/4 pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
1/2 tomato, quartered
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
1/4 cup grated Parmesan cheese
2 tablespoons tapenade
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
GREEK-INSPIRED VEGGIE BURGERS
This is from WeightWwatchers, and begins, "Although you can use any frozen veggie burger you’d like, the flavors of Mediterranean chickpea burgers—made with spinach, tomatoes, and Greek spices—work particularly well here. We found that toasted or grilled English muffins make a great substitute for a hamburger bun; the craggy texture captures the tzatziki, a sauce made with yogurt, cucumber, and spices, perfectly without getting too soggy. It's pretty easy to find prepared tzatziki in markets, but you can make your own my mixing finely chopped or grated seeded and peeled cucumbers into plain yogurt and season with salt and pepper and a squeeze of lemon juice."
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Serves: 1; Difficulty: Easy
To view this online, click here.
Ingredients
4 sprays cooking spray
1 serving frozen vegetarian burger(s)
1 English muffin, grilled or toasted
2 Tbsp Tzatziki
1/4 cup Roasted red peppers (packed in water), thinly sliced
1/4 cup Cucumbers, cut in ribbons with a peeler
Directions
Lightly coat grill pan with nonstick spray. Grill burger over medium heat, turning once, until cooked through, 5 to 7 minutes.
On English muffin, layer tzatziki, burger, red peppers, and cucumber.
BBQ TEMPEH BURGERS
This recipe is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. It begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”
Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings
Ingredients
2 tsp oil
1 cup onions, chopped
1 cup carrots, chopped
1/4 tsp salt
2 cloves garlic, chopped
1 cup cooked or canned pinto beans, rinsed and drained
1/4 cup wheat germ
juice of 1/2 lime
1 tbsp tomato paste
1 tbsp almond or peanut butter
1 tbsp maple syrup
1 tbsp soy sauce
1 tsp chili powder
1/4 tsp liquid smoke, optional
1 (8 oz) package tempeh, cubed
2 tbsp sesame seeds
4 hamburger buns
1/3 cup low-sugar barbecue sauce
1 cup roasted red peppers, sliced
2 cups cabbage, shredded
Directions
Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.
Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg
Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.
Wednesday, August 19, 2026
Casseroles
For years, if someone mentioned Casseroles, the first thing to come to mind was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.
A brief anecdote: when my maternal grandparents were newly-weds, my grandfather invided his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!
So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"
To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)
Fortunately, the boss apologized, tasted the casserole, and was impressed.
Grandma and Grandpa
Since this is a vegetarian blog, and since I don't have a copy of Grandma's chicken casserole, that recipe is not here to start off the week. However, check out the Creamy Corn Casserole, the vegan Chili Cornbread Casserole, and the rest of today's offerings. Enjoy!
SWEET POTATO CASSEROLE
This is from the Food Network kitchen, and begins, "This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking."
Active Time: 15 minutes; Total Time: 45 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945.
Ingredients
Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1-3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Directions
Special equipment: a 2-quart baking dish
For the sweet potatoes: Add 1-3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
BROCCOLI NOODLES AND CHEESE CASSEROLE
This is from allrecipes and submitted by "MessyChef", who wrote, "This is a quick and easy recipe if you are in a hurry – just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit."
Cook Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/20004/broccoli-noodles-and-cheese-casserole/.
Ingredients
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
EGGPLANT AND TOMATO CASSEROLE
Serves: 8
Source: 1,001 Recipes For People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View recipe: http://diabeticgourmet.com/recipes/html/310.shtml
Ingredients
1 large eggplant (2 pounds), peeled, cut into 1-inch cubes
1/2 cup seasoned dry bread crumbs
1/3 cup chopped onion
3 cloves garlic
1-1/2 teaspoons dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
2 eggs
3 medium tomatoes, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.
Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.
Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.
Nutritional Information Per Serving: Calories: 98; Protein: 5.1 g; Fat: 1.9 g; Sodium: 245 mg; Cholesterol: 53.3 mg; Carbohydrates: 16.9 g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
ZUCCHINI CASSEROLE
This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.
"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).
"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."
Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/3 cup onion (chopped, about 1/2 of a medium onion)
3 cloves garlic (chopped)
3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)
1 teaspoon Italian herbs (or oregano)
Salt and pepper
1 pound zucchini (approximately 2 medium)
1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)
Preparation
Heat oven to 400 F.
Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.
Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.
Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.
Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.
Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.
Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.
Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.
Ingredient Substitutions and Cooking Tips
If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.
CREAMY CORN CASSEROLE
This was on the Vegetarian Times web site, and begins, "Sandy Finley’s grandmother, who hailed from a Midwest farm, taught her to make this creamy dish. It was a favorite in the early fall, when fresh corn was abundant. Finley recommends pairing the casserole with a spinach salad topped with sweet balsamic vinaigrette." Serves 4
To view this online, go to https://www.vegetariantimes.com/recipes/creamy-corn-casserole/.
Ingredients
2 large eggs
1/4 cup milk or soymilk
2 1/2 cups fresh breadcrumbs
1 Tbs. margarine, melted
1 Tbs. sugar
2 15-oz. cans cream-style corn
Preparation
Preheat oven to 375F. Lightly coat 9×9-inch baking dish with cooking spray, and set aside.
Beat together eggs and milk; fold in breadcrumbs, margarine and sugar. Fold in corn. Season with salt and pepper.
Pour into prepared baking dish, and bake 35 to 40 minutes, or until firm and set. Serve.
CHILI CORNBREAD CASSEROLE
This is from Melanie Sorrentino on One Green Planet. Melanie wrote, "The only thing more delicious than golden cornbread dipped in chili is a cornbread casserole with chili filling! The hearty chili is made with rice, kidney beans, crushed tomatoes, and plenty of seasoning. As is, this recipe is ridiculously easy and minimalist. Add some sautéed green peppers and onions into the chili mix if you want to amp it up a bit."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chili-cornbread-casserole/.
Ingredients
1/2 cup dry rice
1 14-ounce can kidney beans
1/2 of 1 28-ounce can crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin
A sprinkle of poultry seasonings
Onion and garlic powder
1/2 teaspoon salt
1/2 of 1 15-ounce box of cornbread mix
1/2 cup almond milk
1 4.5-ounce can of green chilis (optional)
Preparation
Add a 1/2 cup of dry rice to a pot along with about 3/4 cup of water. As soon as the water starts boiling, put a lid on it, and turned the temperature down to the second lowest on the stove. Allow to simmer with the lid on for about 15 minutes.
Add one can of beans and half of the large can of crushed tomatoes. The goal is simply to coat the rice and beans without making it soupy.
Added 2 tablespoons of chili powder, 1 tablespoon cumin, a sprinkle of poultry seasonings, onion and garlic powder, 1/2 teaspoon salt, and red pepper flakes.
Pour into a casserole dish.
Add half of the cornbread mix into a bowl and slowly add almond milk. Start with 1/3 cup almond milk, whisk it into the dry mix and then add a couple more splashes. If you'd like, add a small can of green chilis.
Pour cornbread batter on top and bake at 350°F for 35-45 minutes. Serve.
A brief anecdote: when my maternal grandparents were newly-weds, my grandfather invided his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!
So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"
To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)
Fortunately, the boss apologized, tasted the casserole, and was impressed.
Grandma and Grandpa
Since this is a vegetarian blog, and since I don't have a copy of Grandma's chicken casserole, that recipe is not here to start off the week. However, check out the Creamy Corn Casserole, the vegan Chili Cornbread Casserole, and the rest of today's offerings. Enjoy!
SWEET POTATO CASSEROLE
This is from the Food Network kitchen, and begins, "This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking."
Active Time: 15 minutes; Total Time: 45 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945.
Ingredients
Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1-3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Directions
Special equipment: a 2-quart baking dish
For the sweet potatoes: Add 1-3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
BROCCOLI NOODLES AND CHEESE CASSEROLE
This is from allrecipes and submitted by "MessyChef", who wrote, "This is a quick and easy recipe if you are in a hurry – just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit."
Cook Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/20004/broccoli-noodles-and-cheese-casserole/.
Ingredients
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
EGGPLANT AND TOMATO CASSEROLE
Serves: 8
Source: 1,001 Recipes For People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View recipe: http://diabeticgourmet.com/recipes/html/310.shtml
Ingredients
1 large eggplant (2 pounds), peeled, cut into 1-inch cubes
1/2 cup seasoned dry bread crumbs
1/3 cup chopped onion
3 cloves garlic
1-1/2 teaspoons dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
2 eggs
3 medium tomatoes, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.
Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.
Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.
Nutritional Information Per Serving: Calories: 98; Protein: 5.1 g; Fat: 1.9 g; Sodium: 245 mg; Cholesterol: 53.3 mg; Carbohydrates: 16.9 g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
ZUCCHINI CASSEROLE
This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.
"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).
"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."
Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/3 cup onion (chopped, about 1/2 of a medium onion)
3 cloves garlic (chopped)
3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)
1 teaspoon Italian herbs (or oregano)
Salt and pepper
1 pound zucchini (approximately 2 medium)
1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)
Preparation
Heat oven to 400 F.
Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.
Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.
Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.
Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.
Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.
Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.
Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.
Ingredient Substitutions and Cooking Tips
If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.
CREAMY CORN CASSEROLE
This was on the Vegetarian Times web site, and begins, "Sandy Finley’s grandmother, who hailed from a Midwest farm, taught her to make this creamy dish. It was a favorite in the early fall, when fresh corn was abundant. Finley recommends pairing the casserole with a spinach salad topped with sweet balsamic vinaigrette." Serves 4
To view this online, go to https://www.vegetariantimes.com/recipes/creamy-corn-casserole/.
Ingredients
2 large eggs
1/4 cup milk or soymilk
2 1/2 cups fresh breadcrumbs
1 Tbs. margarine, melted
1 Tbs. sugar
2 15-oz. cans cream-style corn
Preparation
Preheat oven to 375F. Lightly coat 9×9-inch baking dish with cooking spray, and set aside.
Beat together eggs and milk; fold in breadcrumbs, margarine and sugar. Fold in corn. Season with salt and pepper.
Pour into prepared baking dish, and bake 35 to 40 minutes, or until firm and set. Serve.
CHILI CORNBREAD CASSEROLE
This is from Melanie Sorrentino on One Green Planet. Melanie wrote, "The only thing more delicious than golden cornbread dipped in chili is a cornbread casserole with chili filling! The hearty chili is made with rice, kidney beans, crushed tomatoes, and plenty of seasoning. As is, this recipe is ridiculously easy and minimalist. Add some sautéed green peppers and onions into the chili mix if you want to amp it up a bit."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chili-cornbread-casserole/.
Ingredients
1/2 cup dry rice
1 14-ounce can kidney beans
1/2 of 1 28-ounce can crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin
A sprinkle of poultry seasonings
Onion and garlic powder
1/2 teaspoon salt
1/2 of 1 15-ounce box of cornbread mix
1/2 cup almond milk
1 4.5-ounce can of green chilis (optional)
Preparation
Add a 1/2 cup of dry rice to a pot along with about 3/4 cup of water. As soon as the water starts boiling, put a lid on it, and turned the temperature down to the second lowest on the stove. Allow to simmer with the lid on for about 15 minutes.
Add one can of beans and half of the large can of crushed tomatoes. The goal is simply to coat the rice and beans without making it soupy.
Added 2 tablespoons of chili powder, 1 tablespoon cumin, a sprinkle of poultry seasonings, onion and garlic powder, 1/2 teaspoon salt, and red pepper flakes.
Pour into a casserole dish.
Add half of the cornbread mix into a bowl and slowly add almond milk. Start with 1/3 cup almond milk, whisk it into the dry mix and then add a couple more splashes. If you'd like, add a small can of green chilis.
Pour cornbread batter on top and bake at 350°F for 35-45 minutes. Serve.
Tuesday, August 18, 2026
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Check out the Spinach, Peppers, and Cherry Tomatoes with Penne Rigate, The Best Creamy Coleslaw, or any of the other yummy recipes in today's post. Enjoy!
SPICY LENTIL RICE BURGERS [VEGAN]
This is from Maya Sozer on One Green Planet. Maya wrote, "This recipe is simple and quick. Made primarily with lentils, brown rice, and sunflower seeds, these patties are protein and fiber dense, so you can nosh knowing that you’re eating a wholesome and filling dish. A little vegan mayo goes great with this particular recipe: it has that cool-down creaminess without overshadowing the taste of the burger."
Cooking Time: 10 minutes; Serves 3
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/spicy-lentil-rice-burgers/.
Ingredients
For the Patties:
2 tablespoons olive oil
3/4 cup brown rice, cooked
3/4 cup red lentils, cooked
1/2 cup panko bread
1/2 cup sunflower seed kernels
1/2 red onion, chopped
2 garlic cloves, minced
1 teaspoon garam masala
1 teaspoon cumin
2 teaspoons red chili pepper flakes
Salt, to taste
For Garnish:
Vegan mayonnaise
Lettuce
Pickled jalapeño peppers
Avocado slices
Microgreens
Directions
Pulse all the ingredients in the food processor a few times until more or less uniformly mixed. Don't overdo it though, leave some texture.
Taste and adjust the salt.
Shape into patties and cook both sides in a pan until a golden-brown crust develops.
THE BEST CREAMY COLESLAW
This comes from the Food Network, and begins, "We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ."
Active Time: 15 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-creamy-coleslaw-7447977.
Ingredients
5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper
Directions
Toss together the cabbage and carrots in a large bowl.
Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
SWEET POTATO-COCONUT CURRY WITH CHICKPEAS AND SPINACH
This is from Taste For Life. Prep Time: 50 minutes; Makes 6 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/main-course/sweet-potato-coconut-curry-with-chickpeas-and-spinach.
Ingredients
2 medium-size sweet potatoes, cut into 3/4-inch pieces
2 Tbsp melted coconut oil, divided
Salt and freshly ground black pepper
3 garlic cloves, chopped
1 Tbsp peeled and chopped ginger
2 tsp curry powder
1 (15 oz) can chickpeas, drained and rinsed
1 (14.5 oz) can diced tomatoes with their juices
1 cup low-sodium vegetable stock
1 (13.5 oz) can coconut milk
3 cup chopped baby spinach
1 Tbsp lime juice
Directions
Preheat oven to 425°.
Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.
CORNBREAD
This is from Betty Crocker, and begins, "Our quick Cornbread recipe is not only made from scratch but is melt-in-your-mouth good. No matter if you're serving it as a side at a barbeque, alongside chili or even as a breakfast option, you can't go wrong with homemade Cornbread. With only four simple steps, our easy Cornbread recipe is one you'll want to make again and again. This is all thanks to the golden brown, crispy edges and incredible flavor. You'll knock our Cornbread recipe out of the park."
Prep Time: 10 minutes; Total Time: 35 minutes; Makes 12 servings
To view this online, click here.
Ingredients
1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Directions
Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
In a 1-quart saucepan, heat the butter over low heat until melted.
In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Expert Tips
Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to our Cornbread recipe. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.
Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal in our easy Cornbread recipe.
Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.
Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises. For a corn stick pan completely grease the grooves so the sticks slide out without sticking.
SPICY LENTIL RICE BURGERS [VEGAN]
This is from Maya Sozer on One Green Planet. Maya wrote, "This recipe is simple and quick. Made primarily with lentils, brown rice, and sunflower seeds, these patties are protein and fiber dense, so you can nosh knowing that you’re eating a wholesome and filling dish. A little vegan mayo goes great with this particular recipe: it has that cool-down creaminess without overshadowing the taste of the burger."
Cooking Time: 10 minutes; Serves 3
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/spicy-lentil-rice-burgers/.
Ingredients
For the Patties:
2 tablespoons olive oil
3/4 cup brown rice, cooked
3/4 cup red lentils, cooked
1/2 cup panko bread
1/2 cup sunflower seed kernels
1/2 red onion, chopped
2 garlic cloves, minced
1 teaspoon garam masala
1 teaspoon cumin
2 teaspoons red chili pepper flakes
Salt, to taste
For Garnish:
Vegan mayonnaise
Lettuce
Pickled jalapeño peppers
Avocado slices
Microgreens
Directions
Pulse all the ingredients in the food processor a few times until more or less uniformly mixed. Don't overdo it though, leave some texture.
Taste and adjust the salt.
Shape into patties and cook both sides in a pan until a golden-brown crust develops.
THE BEST CREAMY COLESLAW
This comes from the Food Network, and begins, "We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ."
Active Time: 15 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-creamy-coleslaw-7447977.
Ingredients
5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper
Directions
Toss together the cabbage and carrots in a large bowl.
Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
SWEET POTATO-COCONUT CURRY WITH CHICKPEAS AND SPINACH
This is from Taste For Life. Prep Time: 50 minutes; Makes 6 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/main-course/sweet-potato-coconut-curry-with-chickpeas-and-spinach.
Ingredients
2 medium-size sweet potatoes, cut into 3/4-inch pieces
2 Tbsp melted coconut oil, divided
Salt and freshly ground black pepper
3 garlic cloves, chopped
1 Tbsp peeled and chopped ginger
2 tsp curry powder
1 (15 oz) can chickpeas, drained and rinsed
1 (14.5 oz) can diced tomatoes with their juices
1 cup low-sodium vegetable stock
1 (13.5 oz) can coconut milk
3 cup chopped baby spinach
1 Tbsp lime juice
Directions
Preheat oven to 425°.
Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.
CORNBREAD
This is from Betty Crocker, and begins, "Our quick Cornbread recipe is not only made from scratch but is melt-in-your-mouth good. No matter if you're serving it as a side at a barbeque, alongside chili or even as a breakfast option, you can't go wrong with homemade Cornbread. With only four simple steps, our easy Cornbread recipe is one you'll want to make again and again. This is all thanks to the golden brown, crispy edges and incredible flavor. You'll knock our Cornbread recipe out of the park."
Prep Time: 10 minutes; Total Time: 35 minutes; Makes 12 servings
To view this online, click here.
Ingredients
1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Directions
Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
In a 1-quart saucepan, heat the butter over low heat until melted.
In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Expert Tips
Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to our Cornbread recipe. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.
Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal in our easy Cornbread recipe.
Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.
Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises. For a corn stick pan completely grease the grooves so the sticks slide out without sticking.
Taco Tuesday
It's time for another Taco Tuesday. Today's vegetarian offerings include Edamame Tacos with Peanut Sauce and Cauliflower and Red Onion Tacos. Enjoy!
VEGAN ZUCCHINI TACOS WITH SALSA VERDE
This is from Cristin Nelson and Mary Margaret Chappell on the Vegetarian Times website (posted September 28, 2022). It begins, "Tangy, spicy salsa verde blooms when cooked, which is why it’s often used in enchiladas. Here, it coats lightly-cooked veggie chunks for a satisfying zucchini taco filling with a hint of heat.
"For the salsa verde, you could make your own or use your favorite store-bought version. Feel free to swap in other squashes for the zucchini if you prefer."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-zucchini-tacos/.
Ingredients
2 tablespoons olive oil
1 medium onion, quartered and thinly sliced
3 medium zucchini, quartered lengthwise and cut into 1-inch-thick chunks (5 cups)
3/4 cup prepared salsa verde
3/4 cup water
1/4 cup chopped cilantro
Salt and black pepper, to taste
8 corn or flour tortillas
Preparation
In a large skillet over medium-high heat, heat oil.
Add onion, and sauté 5 minutes, or until softened and browned.
Add zucchini, salsa verde, and 3/4 cup water. Reduce heat to medium, and simmer 10 minutes, or until most of liquid has reduced, but mixture is still moist.
Stir in cilantro, and season with salt and pepper, if desired.
Spoon mixture into tortillas and serve immediately.
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.
SPICY MOROCCAN CHICKPEA TACOS
This one, from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.
To view this online, click here.
Ingredients:
2 Tbs. olive oil
1 small onion, cut into 1/2-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
1/4 cup golden raisins
1 Tbs. harissa
1/3 cup grape tomatoes, quartered
Instructions:
Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.
Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g
EDAMAME TACOS WITH PEANUT SAUCE
This yummy recipe comes from Alissa, whose blog, Connoisseurus Veg, looks really fantastic.
Alissa wrote, “These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce,” adding, “Mexican-Thai-Japanese fusion at its finest.”
Serves 4; Prep Times: 5 min; Cook Time: 10 min; Total Time: 15.
To view this on Alissa’s blog, click here.
Ingredients
For Peanut Sauce
1/4 cup natural peanut butter
1 tbsp. soy sauce
1 tbsp. maple syrup or agave
1-2 tbsp. water
For the Edamame Tacos
1 tbsp. canola oil (or other neutral-flavored vegetable oil)
1 medium onion, diced
2 large garlic cloves, minced
2 cups cooked, shelled edamame
1 1/2 tbsp. lime juice
1/4 tsp. salt
3 tbsp. finely chopped fresh cilantro
2 scallions, chopped
about 2 cups baby spinach, arugula or spring mix
8 taco shells, preferably homemade
Instructions
Make the Peanut Sauce
Whisk all ingredients together in a small bowl, adding as much water as needed to achieve desired consistency.
Make the Edamame Tacos
Heat oil in medium skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.
Add garlic and edamame. Continue to sauté until edamame begin to brown in spots, about another 5 minutes.
Add lime juice and salt. Sauté another 30 seconds and remove from heat.
Add cilantro and scallions. Mix well.
Divide mixture among taco shells and top with greens and peanut sauce.
LOADED CRISPY TOFU TACOS
This is from The Woks of Life, and can be viewed online at http://thewoksoflife.com/2014/07/loaded-crispy-tofu-tacos/.
Prep time: 30 mins; Cook time: 15 mins; Total time: 45 mins; Serves: 4 servings
Ingredients
1 package firm tofu
1 tablespoon Sriracha
1 tablespoon honey
1/2 cup fine cornmeal
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup oil
3 scallions
1 bunch cilantro
1/4 cup yogurt
warm corn tortillas
Other toppings:
shredded cheese
chopped tomato
chopped onion
sweet corn
avocado
lime wedges
Instructions
Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture. In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.
In a cast iron or non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides. While that's happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender. Build your tacos with tortillas, your sauce, and whatever toppings you like.
CAULIFLOWER AND RED ONION TACOS
This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.
This was also featured in “Tacos for the Holidays” and can be viewed online here.
Ingredients
1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)
1 red onion, cut in half lengthwise, then sliced crosswise across the grain
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped cilantro
2 tablespoons capers, drained and rinsed
1/4 cup white wine vinegar or Champagne vinegar (to taste)
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)
12 corn tortillas
1 romaine heart, cut crosswise in thin strips (chiffonade)
3 ounces cotija or ranchero cheese
Preparation
Step 1
Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.
In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.
Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.
Tip
Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.
VEGAN ZUCCHINI TACOS WITH SALSA VERDE
This is from Cristin Nelson and Mary Margaret Chappell on the Vegetarian Times website (posted September 28, 2022). It begins, "Tangy, spicy salsa verde blooms when cooked, which is why it’s often used in enchiladas. Here, it coats lightly-cooked veggie chunks for a satisfying zucchini taco filling with a hint of heat.
"For the salsa verde, you could make your own or use your favorite store-bought version. Feel free to swap in other squashes for the zucchini if you prefer."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-zucchini-tacos/.
Ingredients
2 tablespoons olive oil
1 medium onion, quartered and thinly sliced
3 medium zucchini, quartered lengthwise and cut into 1-inch-thick chunks (5 cups)
3/4 cup prepared salsa verde
3/4 cup water
1/4 cup chopped cilantro
Salt and black pepper, to taste
8 corn or flour tortillas
Preparation
In a large skillet over medium-high heat, heat oil.
Add onion, and sauté 5 minutes, or until softened and browned.
Add zucchini, salsa verde, and 3/4 cup water. Reduce heat to medium, and simmer 10 minutes, or until most of liquid has reduced, but mixture is still moist.
Stir in cilantro, and season with salt and pepper, if desired.
Spoon mixture into tortillas and serve immediately.
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.
SPICY MOROCCAN CHICKPEA TACOS
This one, from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.
To view this online, click here.
Ingredients:
2 Tbs. olive oil
1 small onion, cut into 1/2-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
1/4 cup golden raisins
1 Tbs. harissa
1/3 cup grape tomatoes, quartered
Instructions:
Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.
Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g
EDAMAME TACOS WITH PEANUT SAUCE
This yummy recipe comes from Alissa, whose blog, Connoisseurus Veg, looks really fantastic.
Alissa wrote, “These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce,” adding, “Mexican-Thai-Japanese fusion at its finest.”
Serves 4; Prep Times: 5 min; Cook Time: 10 min; Total Time: 15.
To view this on Alissa’s blog, click here.
Ingredients
For Peanut Sauce
1/4 cup natural peanut butter
1 tbsp. soy sauce
1 tbsp. maple syrup or agave
1-2 tbsp. water
For the Edamame Tacos
1 tbsp. canola oil (or other neutral-flavored vegetable oil)
1 medium onion, diced
2 large garlic cloves, minced
2 cups cooked, shelled edamame
1 1/2 tbsp. lime juice
1/4 tsp. salt
3 tbsp. finely chopped fresh cilantro
2 scallions, chopped
about 2 cups baby spinach, arugula or spring mix
8 taco shells, preferably homemade
Instructions
Make the Peanut Sauce
Whisk all ingredients together in a small bowl, adding as much water as needed to achieve desired consistency.
Make the Edamame Tacos
Heat oil in medium skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.
Add garlic and edamame. Continue to sauté until edamame begin to brown in spots, about another 5 minutes.
Add lime juice and salt. Sauté another 30 seconds and remove from heat.
Add cilantro and scallions. Mix well.
Divide mixture among taco shells and top with greens and peanut sauce.
LOADED CRISPY TOFU TACOS
This is from The Woks of Life, and can be viewed online at http://thewoksoflife.com/2014/07/loaded-crispy-tofu-tacos/.
Prep time: 30 mins; Cook time: 15 mins; Total time: 45 mins; Serves: 4 servings
Ingredients
1 package firm tofu
1 tablespoon Sriracha
1 tablespoon honey
1/2 cup fine cornmeal
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup oil
3 scallions
1 bunch cilantro
1/4 cup yogurt
warm corn tortillas
Other toppings:
shredded cheese
chopped tomato
chopped onion
sweet corn
avocado
lime wedges
Instructions
Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture. In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.
In a cast iron or non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides. While that's happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender. Build your tacos with tortillas, your sauce, and whatever toppings you like.
CAULIFLOWER AND RED ONION TACOS
This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.
This was also featured in “Tacos for the Holidays” and can be viewed online here.
Ingredients
1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)
1 red onion, cut in half lengthwise, then sliced crosswise across the grain
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped cilantro
2 tablespoons capers, drained and rinsed
1/4 cup white wine vinegar or Champagne vinegar (to taste)
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)
12 corn tortillas
1 romaine heart, cut crosswise in thin strips (chiffonade)
3 ounces cotija or ranchero cheese
Preparation
Step 1
Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.
In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.
Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.
Tip
Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.
Monday, August 17, 2026
Monday Recipes
It's Monday again. It seems that the weekend went by too quickly. But there's always next weekend.
In the meantime, we still need to eat. Here are six vegetarian recipes to help you through the week, including Vegan Spinach and Mushroom Lasagna and Vegetarian Skillet Chili. Enjoy!
HOUSEMAN'S ROASTED-SQUASH SALAD
This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings
To view this online, click here.
Ingredients
5 tablespoons dried currants
1/4 cup plus 2 tablespoons white-wine vinegar
1 kabocha squash, approximately 3 to 4 pounds
Approximately 3/4 cup extra-virgin olive oil
1/2 tablespoon kosher salt
1 tablespoon plus 3/4 teaspoon ground fennel seed
1 tablespoon plus 3/4 teaspoon ground sumac
1 tablespoon plus 3/4 teaspoon ground coriander
1/2 cup chopped parsley, packed
1/2 cup chopped cilantro, packed
1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes
1/2 cup pistachios, toasted and chopped
1/2 cup firm feta cheese, diced
Preparation
Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.
Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.
Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.
Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.
Place squash on a warm platter, and spoon the dressing over the top.
VEGETARIAN SKILLET CHILI
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.”
Yield: 4 servings; Time: 30 minutes
This was featured in “5 Easy Meals for the Distracted Cook,” and can be viewed online here.
Ingredients
For the Pickled Onions:
1 lime
1 red onion or shallot, thinly sliced
Salt, as needed
Sugar, as needed
For the Chili:
Olive or grapeseed oil
1 large onion, chopped
Garlic cloves, to taste, minced
Chile powder
Dried oregano
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes
Salt, to taste
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar. Let rest for 20 minutes while you make the chili.
Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.
VEGAN SPINACH AND MUSHROOM LASAGNA
This is from the Food Network, and begins, "We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren't made with egg."
Prep Time: 15 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 55 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-spinach-and-mushroom-lasagna-3362768
Ingredients
3 tablespoons olive oil, plus more for greasing
3 cloves garlic, 2 thinly sliced and 1 whole
1 teaspoon fennel seeds
Pinch crushed red pepper flakes
1 pound white mushrooms, sliced
One 28-ounce can crushed tomatoes
Kosher salt
One 12.3-ounce package firm tofu, strained
One 10-ounce package frozen spinach, thawed and squeezed dry
One 8-ounce package vegan cream cheese
1/2 cup loosely packed fresh basil leaves, plus more for garnish
3 tablespoons nutritional yeast
1/2 teaspoon freshly grated nutmeg
12 to 13 no-boil vegan lasagna noodles
1/2 cup shredded mozzarella-flavored vegan cheese
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.
Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.
Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.
Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.
VEGAN SPINACH AND MUSHROOM LASAGNA
This is from the Food Network, and begins, "We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren't made with egg."
Prep Time: 15 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 55 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-spinach-and-mushroom-lasagna-3362768
Ingredients
3 tablespoons olive oil, plus more for greasing
3 cloves garlic, 2 thinly sliced and 1 whole
1 teaspoon fennel seeds
Pinch crushed red pepper flakes
1 pound white mushrooms, sliced
One 28-ounce can crushed tomatoes
Kosher salt
One 12.3-ounce package firm tofu, strained
One 10-ounce package frozen spinach, thawed and squeezed dry
One 8-ounce package vegan cream cheese
1/2 cup loosely packed fresh basil leaves, plus more for garnish
3 tablespoons nutritional yeast
1/2 teaspoon freshly grated nutmeg
12 to 13 no-boil vegan lasagna noodles
1/2 cup shredded mozzarella-flavored vegan cheese
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.
Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.
Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.
Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.
WINTER VEGETABLE BEAN SOUP WITH PESTO
This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”
Serves: 10 servings (1-1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 medium carrots, diced (about 2/3 cup)
3 medium potato, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced (about 1 cup)
2 large leeks, white part only, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5-1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
Easy Basil Pesto
Directions
Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
RUMPLEMAYER’S HOT CHOCOLATE
This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Hot chocolate is traceable to the Aztecs, who regarded the dark and bitter drink as a sacred brew. The hot cocoa that Columbus offered his patrons tasted “bitter, scummy and peppery,” according to Chantal Coady's account in “The Chocolate Companion,” which explains, no doubt, why they disliked it intensely. Sometime later, Cortez offered the same beverage to Charles V and his courtiers and succeeded in capturing their imagination with the addition, Ms. Coady writes, of some sugar and vanilla. This version, adapted from Rumplemayer's, a now-closed New York restaurant once known for its hot chocolate and pastries, falls into the latter camp; it is rich, sweet and smooth. It calls for real semisweet chocolate (we bet a mix of semisweet and bittersweet would be delightful, too) so there's none of the chalky aftertaste hot cocoa often leaves behind. A dollop of whipped cream and a sprinkle of cinnamon, if you wish, take it over the top.”
Yield: 4 servings; Time: 2 minutes.
This was featured in “Food; Loco for Cocoa,” and can be viewed here.
Ingredients
4 cups milk
6 tablespoons sugar
7 ounces semisweet chocolate, chopped
1 cup heavy cream (optional)
Ground cinnamon, for garnish (optional)
Preparation
Combine the milk, sugar and chocolate in a large saucepan. Heat, stirring frequently, until the chocolate is melted and the mixture comes to a simmer.
Meanwhile, whip the heavy cream to soft peaks. Ladle the hot chocolate into 4 mugs, top with whipped cream and sprinkle lightly with ground cinnamon. Serve immediately.
In the meantime, we still need to eat. Here are six vegetarian recipes to help you through the week, including Vegan Spinach and Mushroom Lasagna and Vegetarian Skillet Chili. Enjoy!
HOUSEMAN'S ROASTED-SQUASH SALAD
This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings
To view this online, click here.
Ingredients
5 tablespoons dried currants
1/4 cup plus 2 tablespoons white-wine vinegar
1 kabocha squash, approximately 3 to 4 pounds
Approximately 3/4 cup extra-virgin olive oil
1/2 tablespoon kosher salt
1 tablespoon plus 3/4 teaspoon ground fennel seed
1 tablespoon plus 3/4 teaspoon ground sumac
1 tablespoon plus 3/4 teaspoon ground coriander
1/2 cup chopped parsley, packed
1/2 cup chopped cilantro, packed
1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes
1/2 cup pistachios, toasted and chopped
1/2 cup firm feta cheese, diced
Preparation
Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.
Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.
Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.
Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.
Place squash on a warm platter, and spoon the dressing over the top.
VEGETARIAN SKILLET CHILI
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.”
Yield: 4 servings; Time: 30 minutes
This was featured in “5 Easy Meals for the Distracted Cook,” and can be viewed online here.
Ingredients
For the Pickled Onions:
1 lime
1 red onion or shallot, thinly sliced
Salt, as needed
Sugar, as needed
For the Chili:
Olive or grapeseed oil
1 large onion, chopped
Garlic cloves, to taste, minced
Chile powder
Dried oregano
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes
Salt, to taste
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar. Let rest for 20 minutes while you make the chili.
Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.
VEGAN SPINACH AND MUSHROOM LASAGNA
This is from the Food Network, and begins, "We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren't made with egg."
Prep Time: 15 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 55 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-spinach-and-mushroom-lasagna-3362768
Ingredients
3 tablespoons olive oil, plus more for greasing
3 cloves garlic, 2 thinly sliced and 1 whole
1 teaspoon fennel seeds
Pinch crushed red pepper flakes
1 pound white mushrooms, sliced
One 28-ounce can crushed tomatoes
Kosher salt
One 12.3-ounce package firm tofu, strained
One 10-ounce package frozen spinach, thawed and squeezed dry
One 8-ounce package vegan cream cheese
1/2 cup loosely packed fresh basil leaves, plus more for garnish
3 tablespoons nutritional yeast
1/2 teaspoon freshly grated nutmeg
12 to 13 no-boil vegan lasagna noodles
1/2 cup shredded mozzarella-flavored vegan cheese
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.
Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.
Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.
Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.
VEGAN SPINACH AND MUSHROOM LASAGNA
This is from the Food Network, and begins, "We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren't made with egg."
Prep Time: 15 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 55 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-spinach-and-mushroom-lasagna-3362768
Ingredients
3 tablespoons olive oil, plus more for greasing
3 cloves garlic, 2 thinly sliced and 1 whole
1 teaspoon fennel seeds
Pinch crushed red pepper flakes
1 pound white mushrooms, sliced
One 28-ounce can crushed tomatoes
Kosher salt
One 12.3-ounce package firm tofu, strained
One 10-ounce package frozen spinach, thawed and squeezed dry
One 8-ounce package vegan cream cheese
1/2 cup loosely packed fresh basil leaves, plus more for garnish
3 tablespoons nutritional yeast
1/2 teaspoon freshly grated nutmeg
12 to 13 no-boil vegan lasagna noodles
1/2 cup shredded mozzarella-flavored vegan cheese
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.
Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.
Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.
Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.
WINTER VEGETABLE BEAN SOUP WITH PESTO
This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”
Serves: 10 servings (1-1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 medium carrots, diced (about 2/3 cup)
3 medium potato, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced (about 1 cup)
2 large leeks, white part only, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5-1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
Easy Basil Pesto
Directions
Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
RUMPLEMAYER’S HOT CHOCOLATE
This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Hot chocolate is traceable to the Aztecs, who regarded the dark and bitter drink as a sacred brew. The hot cocoa that Columbus offered his patrons tasted “bitter, scummy and peppery,” according to Chantal Coady's account in “The Chocolate Companion,” which explains, no doubt, why they disliked it intensely. Sometime later, Cortez offered the same beverage to Charles V and his courtiers and succeeded in capturing their imagination with the addition, Ms. Coady writes, of some sugar and vanilla. This version, adapted from Rumplemayer's, a now-closed New York restaurant once known for its hot chocolate and pastries, falls into the latter camp; it is rich, sweet and smooth. It calls for real semisweet chocolate (we bet a mix of semisweet and bittersweet would be delightful, too) so there's none of the chalky aftertaste hot cocoa often leaves behind. A dollop of whipped cream and a sprinkle of cinnamon, if you wish, take it over the top.”
Yield: 4 servings; Time: 2 minutes.
This was featured in “Food; Loco for Cocoa,” and can be viewed here.
Ingredients
4 cups milk
6 tablespoons sugar
7 ounces semisweet chocolate, chopped
1 cup heavy cream (optional)
Ground cinnamon, for garnish (optional)
Preparation
Combine the milk, sugar and chocolate in a large saucepan. Heat, stirring frequently, until the chocolate is melted and the mixture comes to a simmer.
Meanwhile, whip the heavy cream to soft peaks. Ladle the hot chocolate into 4 mugs, top with whipped cream and sprinkle lightly with ground cinnamon. Serve immediately.
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