With the weather cooling off, it's the perfect time for a pot of homemade Chili. Here are six vegetarian chili recipes to help you through the day, including Busy Day Chili and Chocolate Tofu Chili. Do I have your attention yet? Enjoy!
CHIPOTLE VEGGIE CHILI
This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”
Prep Time: 15 min; Total Time: 50 min; Servings: 8
To view this online, click here.
Ingredients
1 cup chopped onion
1 cup seeded and chopped red bell pepper
1 cup chopped carrots
2 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
2 cups water
1 can (15 oz.) kidney beans, rinsed and drained
3 tablespoons finely chopped chipotle peppers in adobo sauce
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™
2 cups coarsely chopped zucchini
1/2 cup frozen whole corn kernels
Keebler® Club® Cornbread Cracker Bites Homestyle
In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.
Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.
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.
HEARTY VEGGIE CHILI
This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online click here.
Ingredients
1 cup coarsely chopped red onions, divided
2 cloves garlic, minced
2 teaspoons vegetable oil
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (28 oz.) crushed tomatoes
1 can (14.5 oz.) diced tomatoes
1 can (15 oz.) kidney beans, rinsed and drained
1-1/2 cups water
1 teaspoon sugar
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®
2-1/2 cups coarsely chopped zucchini
Shredded cheddar cheese (optional)
Parsley sprigs (optional)
Directions
In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.
Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).
BLACK BEAN CHILI
This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."
Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.
Ingredients
1 tablespoon olive oil
6 roma (plum) tomatoes, diced
2 red bell pepper, seeded and chopped
1 onion, chopped
10 fresh mushrooms, quartered
1 cup fresh corn kernels
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 (15 ounce) cans black beans, drained and rinsed
1-1/2 cups chicken broth or vegetable broth
1 teaspoon salt
Directions
Gather all ingredients.
Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.
Stir in black beans, broth, and salt; bring to a boil.
Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.
Stir the bean mixture back into the soup. Serve hot by itself or over rice.
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.
Ingredients
2 Tbsp. olive oil
1 12-ounce package vegetarian crumbles
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
Thursday, October 22, 2026
Wednesday, October 21, 2026
Casseroles
If you love Casseroles as much as I do, today's post is sure to please. Check out the Veggie Chili Cornbread Casserole, the Three Sisters Casserole, and the rest of today's goodness. Enjoy!
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
THREE SISTERS CASSEROLE
This was on the Vegetarian Times web site, and begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1 1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2-1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
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.
SMOKED TOFU FARFALLE CASSEROLE
This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.
Ingredients
4 tsp. olive oil
1 small yellow bell pepper, chopped (about 1 cup)
1 1/2 cups frozen baby peas
3 cloves garlic, minced (about 1 Tbs.)
2 1/2 tsp. minced fresh thyme
8 oz. farfalle pasta (bows)
1 3/4 cups low-fat milk
3 Tbs. all-purpose flour
3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
6 oz. smoked tofu, diced
3 Tbs. Italian-seasoned breadcrumbs
Preparation
Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.
Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.
Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.
Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.
VEGGIE CHILI CORNBREAD CASSEROLE
This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10
To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.
Ingredients
Chili:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
Cornbread:
1 1/2 cups milk
1 large egg
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
Garnish:
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro
Directions
Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Whisk milk and egg together in a large bowl until well combined.
Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
Garnish cornbread casserole with sliced jalapeno and cilantro.
CHEESY POTATO CASSEROLE
This recipe is by Cooking Light and posted on MyRecipes. It begins, "From Kimberly Holland, Associate Digital Editor. In Scottsboro, Alabama, Kimberly's grandfather is the cheesy potato casserole chef.Rather than using sodium-loaded canned soup, we made our own creamy sauce to update this dish."
Hands-on: 25 minutes; Total Time: 1 hour; Makes 10 servings (serving size: 3/4 cup)
To view this online, go to https://www.myrecipes.com/recipe/cheesy-potato-casserole.
Ingredients
2-1/2 tablespoons canola oil, divided
1 cup diced onion
1 cup diced red bell pepper
1 (32-ounce) bag frozen Southern-style hash brown potatoes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-2/3 cups 1% low-fat milk
2 tablespoons all-purpose flour
2/3 cup plain fat-free Greek yogurt
4 ounces 2% reduced-fat extra-sharp cheddar cheese, finely shredded (about 1 cup)
Cooking spray
3 cups cornflakes
1-1/2 tablespoons melted butter
Directions
Preheat oven to 350°.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.
Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place cornflakes in a medium bowl; drizzle with butter and remaining 1 1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350° for 35 minutes or until bubbly around the edges and topping is crisp.
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
THREE SISTERS CASSEROLE
This was on the Vegetarian Times web site, and begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1 1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2-1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
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.
SMOKED TOFU FARFALLE CASSEROLE
This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.
Ingredients
4 tsp. olive oil
1 small yellow bell pepper, chopped (about 1 cup)
1 1/2 cups frozen baby peas
3 cloves garlic, minced (about 1 Tbs.)
2 1/2 tsp. minced fresh thyme
8 oz. farfalle pasta (bows)
1 3/4 cups low-fat milk
3 Tbs. all-purpose flour
3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
6 oz. smoked tofu, diced
3 Tbs. Italian-seasoned breadcrumbs
Preparation
Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.
Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.
Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.
Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.
VEGGIE CHILI CORNBREAD CASSEROLE
This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10
To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.
Ingredients
Chili:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
Cornbread:
1 1/2 cups milk
1 large egg
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
Garnish:
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro
Directions
Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Whisk milk and egg together in a large bowl until well combined.
Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
Garnish cornbread casserole with sliced jalapeno and cilantro.
CHEESY POTATO CASSEROLE
This recipe is by Cooking Light and posted on MyRecipes. It begins, "From Kimberly Holland, Associate Digital Editor. In Scottsboro, Alabama, Kimberly's grandfather is the cheesy potato casserole chef.Rather than using sodium-loaded canned soup, we made our own creamy sauce to update this dish."
Hands-on: 25 minutes; Total Time: 1 hour; Makes 10 servings (serving size: 3/4 cup)
To view this online, go to https://www.myrecipes.com/recipe/cheesy-potato-casserole.
Ingredients
2-1/2 tablespoons canola oil, divided
1 cup diced onion
1 cup diced red bell pepper
1 (32-ounce) bag frozen Southern-style hash brown potatoes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-2/3 cups 1% low-fat milk
2 tablespoons all-purpose flour
2/3 cup plain fat-free Greek yogurt
4 ounces 2% reduced-fat extra-sharp cheddar cheese, finely shredded (about 1 cup)
Cooking spray
3 cups cornflakes
1-1/2 tablespoons melted butter
Directions
Preheat oven to 350°.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.
Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place cornflakes in a medium bowl; drizzle with butter and remaining 1 1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350° for 35 minutes or until bubbly around the edges and topping is crisp.
Tuesday, October 20, 2026
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday, since not everyone loves tacos. Today's offerings include Coconut Red Curry With Tofu and Italian Grilled Stuffed Peppers. Enjoy!
VEGAN FRIED “CHICKEN” WITH SEITAN
This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Vegan fried ‘chicken’ made with seitan. This fried seitan "chicken" dish is deep-fried, so it isn't particularly healthy, though it is cholesterol-free and it sure is mighty tasty! Deep fried seitan and a blend of spices create a dish that's really quite similar in appearance and taste to fried chicken. If you like southern fried chicken, try vegan southern fried seitan made with all the same ingredients including a spicy batter and a coat of flour to make it just the perfect amount of crispiness. Make sure you have some ketchup or mustard or something to serve alongside to dip your vegan fried chicken in.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings.
You can view this online here.
Ingredients
1 teaspoon salt (or seasoned salt)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
Optional: dash cayenne pepper
1 1/2 cups flour
Optional: 1/4 cup nutritional yeast
1/4 cup mustard
2 tablespoons baking powder
1/2 cup water
1 lb. seitan (or another chicken substitute, cut into 1 to 2" square pieces)
Directions
In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne, and nutritional yeast.
In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.
Add baking powder to the flour mixture and combine well.
Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.
Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup, ranch dressing, honey mustard, hot sauce or barbecue sauce.
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1 1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
MINI CHURRO DOUGHNUT HOLES
This yummy recipe is from Old El Paso, and begins, “This DIY version of fair food goes bite-size and gets an added flavor boost from caramel.”
By Pillsbury Kitchens
Total Time: 15 minutes; Prep Time: 15 minutes; Servings: 8
To view this online, click here.
Ingredients
Canola oil for deep-frying
1/2 cup cinnamon-sugar
1/3 cup powdered sugar
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
Caramel sauce, if desired
Instructions
Fill 3-quart saucepan one-third full with oil. Heat over medium heat to about 350°F. Line plate with paper towels; set aside.
In small bowl, stir together cinnamon-sugar and powdered sugar; set aside.
Separate dough into 8 biscuits. Split each biscuit into 2 rounds; place on cutting board. Using very small doughnut-hole cutter or mouth of an empty bottle, cut out mini-sized doughnut holes.
When oil is hot, carefully drop a few of the doughnut holes into oil at a time. (See Tip.) Using slotted metal spoon or kitchen spider, continuously turn holes over and over until golden brown. Remove from oil; place on paper towel-lined plate to drain. Immediately place holes in sugar mixture; coat completely. Serve doughnut holes immediately drizzled with caramel sauce.
Expert Tips
The safest way to fry is to bring your hand close to the oil and gently drop in the dough versus quickly dropping and splashing the oil.
To prep ahead by a few hours, you can cut the dough and store it in a zipper-topped plastic bag in the fridge.
VEGGIE-LOADED PASTA
This is from The Mayo Clinic Diet. Serving size: 1 1/2 cups. Serves 6.
To view this online, click here.
Ingredients
1 tablespoon canola oil
1/2 cup onions, chopped
1 cup mushrooms, sliced
1 clove garlic, minced
12 ounces soy crumbles, ground
2 cans tomatoes, diced, no salt added (14.5 ounces each)
2 cups small zucchini, cut into 1/4-inch slices
1 teaspoon dried Italian seasoning
1/2 teaspoon black pepper, ground
6 ounces whole wheat bow-tie pasta
3 tablespoon basil, fresh (or 3 teaspoons dried basil)
Instructions
Place a large saucepan over medium to high heat.
Add the oil, onion, mushrooms and garlic. Cook until the onion is tender.
Add soy crumbles, tomatoes, zucchini, Italian seasoning and pepper. Bring mixture to a boil; reduce heat and simmer for 20 to 30 minutes or until the sauce thickens.
While the mixture is simmering, cook the pasta according to the package directions.
When the pasta is finished cooking, drain well and gently mix into the vegetable sauce. Garnish with basil.
Nutritional Information: Amount per serving: Calories: 260; Total fat: 6 g; Saturated fat: 1 g; Sodium: 300 mg; Total carbohydrate: 33 g; Dietary fiber: 8 g; Protein: 17 g
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
VEGAN FRIED “CHICKEN” WITH SEITAN
This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Vegan fried ‘chicken’ made with seitan. This fried seitan "chicken" dish is deep-fried, so it isn't particularly healthy, though it is cholesterol-free and it sure is mighty tasty! Deep fried seitan and a blend of spices create a dish that's really quite similar in appearance and taste to fried chicken. If you like southern fried chicken, try vegan southern fried seitan made with all the same ingredients including a spicy batter and a coat of flour to make it just the perfect amount of crispiness. Make sure you have some ketchup or mustard or something to serve alongside to dip your vegan fried chicken in.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings.
You can view this online here.
Ingredients
1 teaspoon salt (or seasoned salt)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
Optional: dash cayenne pepper
1 1/2 cups flour
Optional: 1/4 cup nutritional yeast
1/4 cup mustard
2 tablespoons baking powder
1/2 cup water
1 lb. seitan (or another chicken substitute, cut into 1 to 2" square pieces)
Directions
In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne, and nutritional yeast.
In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.
Add baking powder to the flour mixture and combine well.
Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.
Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup, ranch dressing, honey mustard, hot sauce or barbecue sauce.
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1 1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
MINI CHURRO DOUGHNUT HOLES
This yummy recipe is from Old El Paso, and begins, “This DIY version of fair food goes bite-size and gets an added flavor boost from caramel.”
By Pillsbury Kitchens
Total Time: 15 minutes; Prep Time: 15 minutes; Servings: 8
To view this online, click here.
Ingredients
Canola oil for deep-frying
1/2 cup cinnamon-sugar
1/3 cup powdered sugar
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
Caramel sauce, if desired
Instructions
Fill 3-quart saucepan one-third full with oil. Heat over medium heat to about 350°F. Line plate with paper towels; set aside.
In small bowl, stir together cinnamon-sugar and powdered sugar; set aside.
Separate dough into 8 biscuits. Split each biscuit into 2 rounds; place on cutting board. Using very small doughnut-hole cutter or mouth of an empty bottle, cut out mini-sized doughnut holes.
When oil is hot, carefully drop a few of the doughnut holes into oil at a time. (See Tip.) Using slotted metal spoon or kitchen spider, continuously turn holes over and over until golden brown. Remove from oil; place on paper towel-lined plate to drain. Immediately place holes in sugar mixture; coat completely. Serve doughnut holes immediately drizzled with caramel sauce.
Expert Tips
The safest way to fry is to bring your hand close to the oil and gently drop in the dough versus quickly dropping and splashing the oil.
To prep ahead by a few hours, you can cut the dough and store it in a zipper-topped plastic bag in the fridge.
VEGGIE-LOADED PASTA
This is from The Mayo Clinic Diet. Serving size: 1 1/2 cups. Serves 6.
To view this online, click here.
Ingredients
1 tablespoon canola oil
1/2 cup onions, chopped
1 cup mushrooms, sliced
1 clove garlic, minced
12 ounces soy crumbles, ground
2 cans tomatoes, diced, no salt added (14.5 ounces each)
2 cups small zucchini, cut into 1/4-inch slices
1 teaspoon dried Italian seasoning
1/2 teaspoon black pepper, ground
6 ounces whole wheat bow-tie pasta
3 tablespoon basil, fresh (or 3 teaspoons dried basil)
Instructions
Place a large saucepan over medium to high heat.
Add the oil, onion, mushrooms and garlic. Cook until the onion is tender.
Add soy crumbles, tomatoes, zucchini, Italian seasoning and pepper. Bring mixture to a boil; reduce heat and simmer for 20 to 30 minutes or until the sauce thickens.
While the mixture is simmering, cook the pasta according to the package directions.
When the pasta is finished cooking, drain well and gently mix into the vegetable sauce. Garnish with basil.
Nutritional Information: Amount per serving: Calories: 260; Total fat: 6 g; Saturated fat: 1 g; Sodium: 300 mg; Total carbohydrate: 33 g; Dietary fiber: 8 g; Protein: 17 g
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
Taco Tuesday
It's time for another Taco Tuesday. Who doesn't love tacos?
I really can't remember having tacos as a kid. But once I'd moved to Florida with my mom, brother and sister, Mom started fixing tacos on a regular basis. Back then, she'd cook up some ground beef, chop up lettuce and tomatoes, grate up a block of cheese, and put everything in bowls in the middle of the table for us to make our own tacos.
These days, you don't need the same old beef-lettuce-tomatos-and-cheese tacos to enjoy Taco Tuesday. In fact, you don't even need meat at all. Today's six taco recipes (including Grilled Portabella & Poblano Tacos and Veggie Tacos with Avocado Tomatillo Salsa) help prove that point. Enjoy!
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
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillasIt's time for another Taco Tuesday. Yay! Today's vegetarian tacos include Chipotle Quinoa Sweet Potato Tacos and Vegetarian Mushroom Tacos. Enjoy!
POTATO TACOS
Potato Tacos? Sure, why not? This comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
ZUCCHINI AND CRIMINI TACO
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.
From A Spicy Perspective at http://www.aspicyperspective.com/taco-recipe/. YIELD: 8-10 tacos; PREP TIME: 20 minutes; COOK TIME: 15 minutes
Ingredients
1 large onion, peeled, quartered and sliced thin
1 1/2 lbs. crimini mushrooms, sliced thin
2 zucchini, sliced thin
2 summer squash sliced thin
4 garlic cloves, minced
4 Tb. butter
1 Tb. cuban seasoning (McCormick makes a good one)
2 tsp. cumin
1/4 chipotle chili powder
1 tsp. salt
1 1/2 cups crumbled California panela cheese (or queso fresco)
1 package corn tortillas
Directions:
Chop the veggies and leave in separate piles. Mix the salt and spices in a small bowl and sprinkle evenly over all the veggies.
Place 1 tablespoon of butter in a large skillet and heat to hight heat. Once the butter is melted, add the onions and garlic. Saute' for 1-2 minutes until just barely soft. Remove from the skillet and add 2 tablespoons of butter. Once the butter is melted, add the mushrooms and saute' and stir until brown and cooked through, about 5-8 minutes. Remove and add the last tablespoon of butter to the skillet. Add the zucchini and summer squash to the skillet. Saute' and stir for 2-3 minutes until golden, but just barley cooked through and still firm.
To serve, place a tortilla on a plate (you can double them up for extra stability) and load it with veggies. Top each taco with a generous sprinkling of crumbled panela cheese. Serve warm.
GRILLED PORTABELLA AND POBLANO TACOS
This is from Food.com. Makes 4 servings.
To view this online, click here.
Ingredients
Pico de Gallo
2 roma tomatoes, diced
1/2 small red onion, finely diced
1/4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
Grilled Portabella Filling
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1⁄2 teaspoon dried chipotle powder
Assembly and Toppings
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)
Directions
Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
CHICKPEA TACOS
This comes from the March 2008 issue of Vegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 avocado, peeled, pitted, and diced
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup nondairy sour cream
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free
I really can't remember having tacos as a kid. But once I'd moved to Florida with my mom, brother and sister, Mom started fixing tacos on a regular basis. Back then, she'd cook up some ground beef, chop up lettuce and tomatoes, grate up a block of cheese, and put everything in bowls in the middle of the table for us to make our own tacos.
These days, you don't need the same old beef-lettuce-tomatos-and-cheese tacos to enjoy Taco Tuesday. In fact, you don't even need meat at all. Today's six taco recipes (including Grilled Portabella & Poblano Tacos and Veggie Tacos with Avocado Tomatillo Salsa) help prove that point. Enjoy!
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
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillasIt's time for another Taco Tuesday. Yay! Today's vegetarian tacos include Chipotle Quinoa Sweet Potato Tacos and Vegetarian Mushroom Tacos. Enjoy!
POTATO TACOS
Potato Tacos? Sure, why not? This comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
ZUCCHINI AND CRIMINI TACO
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.
From A Spicy Perspective at http://www.aspicyperspective.com/taco-recipe/. YIELD: 8-10 tacos; PREP TIME: 20 minutes; COOK TIME: 15 minutes
Ingredients
1 large onion, peeled, quartered and sliced thin
1 1/2 lbs. crimini mushrooms, sliced thin
2 zucchini, sliced thin
2 summer squash sliced thin
4 garlic cloves, minced
4 Tb. butter
1 Tb. cuban seasoning (McCormick makes a good one)
2 tsp. cumin
1/4 chipotle chili powder
1 tsp. salt
1 1/2 cups crumbled California panela cheese (or queso fresco)
1 package corn tortillas
Directions:
Chop the veggies and leave in separate piles. Mix the salt and spices in a small bowl and sprinkle evenly over all the veggies.
Place 1 tablespoon of butter in a large skillet and heat to hight heat. Once the butter is melted, add the onions and garlic. Saute' for 1-2 minutes until just barely soft. Remove from the skillet and add 2 tablespoons of butter. Once the butter is melted, add the mushrooms and saute' and stir until brown and cooked through, about 5-8 minutes. Remove and add the last tablespoon of butter to the skillet. Add the zucchini and summer squash to the skillet. Saute' and stir for 2-3 minutes until golden, but just barley cooked through and still firm.
To serve, place a tortilla on a plate (you can double them up for extra stability) and load it with veggies. Top each taco with a generous sprinkling of crumbled panela cheese. Serve warm.
GRILLED PORTABELLA AND POBLANO TACOS
This is from Food.com. Makes 4 servings.
To view this online, click here.
Ingredients
Pico de Gallo
2 roma tomatoes, diced
1/2 small red onion, finely diced
1/4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
Grilled Portabella Filling
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1⁄2 teaspoon dried chipotle powder
Assembly and Toppings
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)
Directions
Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
CHICKPEA TACOS
This comes from the March 2008 issue of Vegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 avocado, peeled, pitted, and diced
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup nondairy sour cream
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free
Monday, October 19, 2026
Monday Recipes
It's Monday, time to get the work week started. Hopefully, your weekend was good. Mine was, though I didn't get everything done on my weekend to-do list. (Sound familar?) But no big dea. There's always next weekend.
In the meantime, we still need to eat. Check out these meatless recipes to get your week going, including Impossibly Easy Vegetable Pie and Fresh Corn and Okra Fritters. Enjoy!
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
Ingredients
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt and pepper to taste
Directions
Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
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.
GRILLED TOFU
This comes from Kay Chun in The New York Times cooking newsletter. Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."
Yield: 4 servings; Time: 20 minutes, plus 6 hours' marinating
To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu.
Ingredients
1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)
2 tablespoons safflower or canola oil, plus more for greasing grates
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1/2 teaspoon black pepper
2 tablespoons chopped scallions
Preparation
Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
Transfer tofu to a serving plate and spoon over the sauce. Serve warm.
FRESH CORN AND OKRA FRITTERS
This is from the July/August 2004 issue of Vegetarian Times, page 46. It begins, "In these fritters, okra shows its Southern heritage when paired with corn and cornmeal. These fritters resemble fried corn pone but with vegetables added. If you want to make your own baking powder, the formula is very simple: Combine 1/4 cup cream of tartar with 2 tablespoons baking soda, and sift the two together three times. Store the powder in a tightly sealed container away from sunlight. Makes about 12 fritters." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-corn-and-okra-fritters/.
Ingredients
1/2 cup stone-ground white cornmeal
1/2 cup all-purpose flour
1 1/2 tsp. salt
1 tsp. baking powder, preferably homemade (see above)
1 egg, lightly beaten
1/2 cup water
1/2 tsp. freshly ground black pepper
1/4 cup thinly sliced scallions
1 cup fresh corn kernels
1 cup (about 5 oz.) thinly sliced (1/8- to 1/4-inch thick) okra
About 2 cups vegetable oil for frying
Preparation
Put cornmeal, flour, 1 teaspoon salt and baking powder in a mixing bowl, and stir well to blend. In a separate bowl, whisk together egg and water, and stir into dry ingredients, mixing just until well blended.
Sprinkle remaining 1/2 teaspoon salt and black pepper over scallions, corn and okra, and fold vegetables into batter.
Pour oil into a large skillet, and heat to 340°F. Scoop batter by about 1/4 cupfuls into hot oil. Fry until golden brown on both sides, carefully turning to brown evenly and to cook through, for about 3 to 5 minutes. Remove from skillet using a slotted spoon, and drain fritters on layers of paper towels. Sprinkle lightly with salt, and serve hot or at room temperature.
IMPOSSIBLY EASY VEGETABLE PIE
This recipe, from Betty Crocker, begins, "My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes."
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Servings: 6
To view this online, click here.
Ingredients
2 cups chopped fresh broccoli or sliced fresh cauliflowerets
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
Directions
Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
Stir remaining ingredients until blended. Pour into pie plate.
Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Recipe Tips
Grab a 10-ounce package of chopped broccoli or cauliflower from the freezer. Use it instead of the fresh broccoli or cauliflower; it doesn't need to be boiled. Just thaw, drain and add it to the pie.
For an Impossibly Easy Spinach Pie, use 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain, for the broccoli; do not cook. Omit bell pepper. Substitute Swiss cheese for the Cheddar cheese. Add 1/4 teaspoon ground nutmeg with the pepper. Bake about 30 minutes.
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.
In the meantime, we still need to eat. Check out these meatless recipes to get your week going, including Impossibly Easy Vegetable Pie and Fresh Corn and Okra Fritters. Enjoy!
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
Ingredients
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt and pepper to taste
Directions
Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
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.
GRILLED TOFU
This comes from Kay Chun in The New York Times cooking newsletter. Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."
Yield: 4 servings; Time: 20 minutes, plus 6 hours' marinating
To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu.
Ingredients
1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)
2 tablespoons safflower or canola oil, plus more for greasing grates
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1/2 teaspoon black pepper
2 tablespoons chopped scallions
Preparation
Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
Transfer tofu to a serving plate and spoon over the sauce. Serve warm.
FRESH CORN AND OKRA FRITTERS
This is from the July/August 2004 issue of Vegetarian Times, page 46. It begins, "In these fritters, okra shows its Southern heritage when paired with corn and cornmeal. These fritters resemble fried corn pone but with vegetables added. If you want to make your own baking powder, the formula is very simple: Combine 1/4 cup cream of tartar with 2 tablespoons baking soda, and sift the two together three times. Store the powder in a tightly sealed container away from sunlight. Makes about 12 fritters." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-corn-and-okra-fritters/.
Ingredients
1/2 cup stone-ground white cornmeal
1/2 cup all-purpose flour
1 1/2 tsp. salt
1 tsp. baking powder, preferably homemade (see above)
1 egg, lightly beaten
1/2 cup water
1/2 tsp. freshly ground black pepper
1/4 cup thinly sliced scallions
1 cup fresh corn kernels
1 cup (about 5 oz.) thinly sliced (1/8- to 1/4-inch thick) okra
About 2 cups vegetable oil for frying
Preparation
Put cornmeal, flour, 1 teaspoon salt and baking powder in a mixing bowl, and stir well to blend. In a separate bowl, whisk together egg and water, and stir into dry ingredients, mixing just until well blended.
Sprinkle remaining 1/2 teaspoon salt and black pepper over scallions, corn and okra, and fold vegetables into batter.
Pour oil into a large skillet, and heat to 340°F. Scoop batter by about 1/4 cupfuls into hot oil. Fry until golden brown on both sides, carefully turning to brown evenly and to cook through, for about 3 to 5 minutes. Remove from skillet using a slotted spoon, and drain fritters on layers of paper towels. Sprinkle lightly with salt, and serve hot or at room temperature.
IMPOSSIBLY EASY VEGETABLE PIE
This recipe, from Betty Crocker, begins, "My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes."
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Servings: 6
To view this online, click here.
Ingredients
2 cups chopped fresh broccoli or sliced fresh cauliflowerets
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
Directions
Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
Stir remaining ingredients until blended. Pour into pie plate.
Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Recipe Tips
Grab a 10-ounce package of chopped broccoli or cauliflower from the freezer. Use it instead of the fresh broccoli or cauliflower; it doesn't need to be boiled. Just thaw, drain and add it to the pie.
For an Impossibly Easy Spinach Pie, use 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain, for the broccoli; do not cook. Omit bell pepper. Substitute Swiss cheese for the Cheddar cheese. Add 1/4 teaspoon ground nutmeg with the pepper. Bake about 30 minutes.
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.
Thursday, October 15, 2026
It's the Great Pumpkin!
Since it's almost Halloween, here are six yummy Pumpkin Recipes to help you get in the mood. Check out the Spicy Pumpkin Burritos, the Pumpkin Pie Milkshake, and the rest of today's yumminess. Enjoy!
PUMPKIN PANCAKES WITH HOT CIDER SYRUP
This is from a long-since-forgotten emailing list, though it's apparently a diabetic emailing list that I was on for a while.
Ingredients
2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/2 cups milk
1 cup canned pumpkin, mashed
4 egg yolks
4 ounces melted butter
1 tablespoon vanilla extract
4 egg whites, stiffly beaten
Directions
In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.
In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle.
Hot Cider Syrup
Ingredients
1-1/2 cups apple cider
1 cup brown sugar, firmly packed
1 cup corn syrup
2 ounces butter
2 tablespoons lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored and thinly sliced
Directions
In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Diabetic Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates
Per serving: 786 Calories (kcal); 29g Total Fat; (32% calories from fat); 11g Protein; 124g Carbohydrate; 212mg Cholesterol; 977mg Sodium
LIBBY'S® PUMPKIN ROLL
This is from Very Best Baking by Nestle, and begins, "Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation." My take on this? Yum!
Prep Time: 45 minutes; Cookingi Time: 13 minutes; Skill Level: Intermediate; Makes 14 servings
To view this online, go to https://www.verybestbaking.com/recipes/32372/libbys-pumpkin-roll/.
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Cooking Tip:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
SPICY PUMPKIN AND COLLARDS
This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.
Ingredients
2 2-to-3-pound sugar pumpkins
4 tablespoons unsalted butter
1 small onion, diced
1 plum tomato, diced
1 Scotch bonnet chile pepper, seeded and finely chopped
1 teaspoon chopped fresh thyme
1 clove garlic, chopped
4 scallions, chopped
1 pound frozen chopped collard greens, thawed
Kosher salt
1 cup evaporated milk
Pinch of freshly grated nutmeg
4 tablespoons breadcrumbs (preferably panko)
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons grated parmesan cheese
Ingredients
Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.
APPLE-PUMPKIN BROWN BETTY
This is from the Food Network. Prep Time: 25 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 45 minutes; Yield: 4 to 6 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/apple-pumpkin-brown-betty-recipe-2108907.
Ingredients
1 2-to-3-pound sugar pumpkin
3 tablespoons unsalted butter
1 cup cubed bread (preferably from a baguette)
2 Gala apples, peeled and cut into 1/2-inch pieces
1/4 cup packed light brown sugar
1/4 cup golden raisins
1 tablespoon rum (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Kosher salt
Maple syrup, for drizzling
Directions
Preheat the oven to 375 degrees F. Slice off and reserve the top 1-1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.
Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.
PUMPKIN PIE MILKSHAKE
This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."
Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.
Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.
Ingredients
3/4 cup heavy cream (or whipping cream)
1 tablespoon ground cinnamon
1 teaspoon granulated sugar
1 (28-ounce) container premium vanilla ice cream
1/3 cup milk, plus more as needed
1 cup pumpkin puree
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce, for drizzling (optional)
Preparation
Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chillded glasses.
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
PUMPKIN PANCAKES WITH HOT CIDER SYRUP
This is from a long-since-forgotten emailing list, though it's apparently a diabetic emailing list that I was on for a while.
Ingredients
2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/2 cups milk
1 cup canned pumpkin, mashed
4 egg yolks
4 ounces melted butter
1 tablespoon vanilla extract
4 egg whites, stiffly beaten
Directions
In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.
In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle.
Hot Cider Syrup
Ingredients
1-1/2 cups apple cider
1 cup brown sugar, firmly packed
1 cup corn syrup
2 ounces butter
2 tablespoons lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored and thinly sliced
Directions
In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Diabetic Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates
Per serving: 786 Calories (kcal); 29g Total Fat; (32% calories from fat); 11g Protein; 124g Carbohydrate; 212mg Cholesterol; 977mg Sodium
LIBBY'S® PUMPKIN ROLL
This is from Very Best Baking by Nestle, and begins, "Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation." My take on this? Yum!
Prep Time: 45 minutes; Cookingi Time: 13 minutes; Skill Level: Intermediate; Makes 14 servings
To view this online, go to https://www.verybestbaking.com/recipes/32372/libbys-pumpkin-roll/.
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Cooking Tip:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
SPICY PUMPKIN AND COLLARDS
This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.
Ingredients
2 2-to-3-pound sugar pumpkins
4 tablespoons unsalted butter
1 small onion, diced
1 plum tomato, diced
1 Scotch bonnet chile pepper, seeded and finely chopped
1 teaspoon chopped fresh thyme
1 clove garlic, chopped
4 scallions, chopped
1 pound frozen chopped collard greens, thawed
Kosher salt
1 cup evaporated milk
Pinch of freshly grated nutmeg
4 tablespoons breadcrumbs (preferably panko)
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons grated parmesan cheese
Ingredients
Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.
APPLE-PUMPKIN BROWN BETTY
This is from the Food Network. Prep Time: 25 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 45 minutes; Yield: 4 to 6 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/apple-pumpkin-brown-betty-recipe-2108907.
Ingredients
1 2-to-3-pound sugar pumpkin
3 tablespoons unsalted butter
1 cup cubed bread (preferably from a baguette)
2 Gala apples, peeled and cut into 1/2-inch pieces
1/4 cup packed light brown sugar
1/4 cup golden raisins
1 tablespoon rum (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Kosher salt
Maple syrup, for drizzling
Directions
Preheat the oven to 375 degrees F. Slice off and reserve the top 1-1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.
Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.
PUMPKIN PIE MILKSHAKE
This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."
Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.
Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.
Ingredients
3/4 cup heavy cream (or whipping cream)
1 tablespoon ground cinnamon
1 teaspoon granulated sugar
1 (28-ounce) container premium vanilla ice cream
1/3 cup milk, plus more as needed
1 cup pumpkin puree
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce, for drizzling (optional)
Preparation
Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chillded glasses.
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
Wednesday, October 14, 2026
Halloween Recipes
Since Halloween is this month, this post has six Halloween recipes, including Harvest Corn Custards and Apple Cider Floats. Enjoy!
PUMPKIN PANCAKES WITH HOT CIDER SYRUP
This is from a long-since-forgotten emailing list, though it's apparently a diabetic emailing list that I was on for a while.
Ingredients
2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/2 cups milk
1 cup canned pumpkin, mashed
4 egg yolks
4 ounces melted butter
1 tablespoon vanilla extract
4 egg whites, stiffly beaten
Directions
In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.
In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle.
Hot Cider Syrup
Ingredients
1 1/2 cups apple cider
1 cup brown sugar, firmly packed
1 cup corn syrup
2 ounces butter
2 tablespoons lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored and thinly sliced
Directions
In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Diabetic Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates
Per serving: 786 Calories (kcal); 29g Total Fat; (32% calories from fat); 11g Protein; 124g Carbohydrate; 212mg Cholesterol; 977mg Sodium
HALLOWEEN PUNCH
This is from the infamous long-since-forgotten emailing list. Makes 10-1/2 cups.
Ingredients
4 cups Apple cider
1 1/2 cup Orange juice
1 cup Pineapple juice
2 tablespoons Sugar
4 cups Ginger ale
Ice cubes
Directions
Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.
Pour in the ginger ale. Add ice cubes.
Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0mg cholesterol.
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
PUMPKIN SQUARES WITH OAT CRUST AND CRUMB TOPPING
This is from Diana Rattray on The Spruce Eats. She wrote, "Many versions of pumpkin bars are crowned with a cream cheese topping, but this version features a buttery and chewy oat-crumble—both as the bottom and top crust. The pumpkin filling in these delicious pumpkin squares is spiced with cinnamon, ginger, and other typical "pumpkin pie" spices, making for a quintessential fall treat.
"These pumpkin bars with oat crumble crust can be enjoyed almost any time of day, whether an indulgent breakfast, late morning snack, afternoon pick-me-up, or tasty dessert. They're also perfect for packing in the lunch box. Feel free to use store-bought pumpkin spice or make your own from scratch."
Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Makes 24 servings
To view this inline, go to https://www.thespruceeats.com/pumpkin-squares-3052040.
Ingredients
For the Oat Crumble:
1-1/2 cups oats (quick-cooking)
1 1/4 cups flour
3/4 cup brown sugar (light, firmly packed)
1/2 cup pecans or walnuts (chopped)
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter (room temperature)
For the Filling:
1 (16-ounce) can pumpkin puree (2 cups)
2/3 cup milk
1/3 cup brown sugar (light, packed)
1 egg
1 tablespoon pumpkin pie spice
Directions
Gather the ingredients.
Preheat the oven to 375 F and lightly butter a 13 by 9 by 2-inch baking pan.
Make the oat crumble. Combine the oats, flour, brown sugar, chopped pecans, salt, baking soda, and butter. Beat until the mixture is crumbly.
Reserve about 1-1/2 cups of the crumb mixture and press the remaining mixture into the baking pan. Bake for 10 minutes.
Beat the filling ingredients in a mixing bowl until well blended and smooth.
Spread filling over the crust and sprinkle with the remaining crumb mixture.
Return to the oven and bake 25 minutes longer. Cool and cut into bars.
Make Your Own Pumpkin Pie Spice
To make the spice mix from scratch, combine 1-1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
Pumpkin Puree vs. Pumpkin Pie Filling
Although both of these canned products can sit side-by-side on the grocery store shelf, pumpkin puree and pie filling are two different things. Pumpkin puree, which can also be labeled "100 percent pure pumpkin," "solid pack pumpkin," or simply "pumpkin," is simply cooked and mashed squash without any sweeteners or seasonings added. Pumpkin pie filling, on the other hand, does include ingredients to add sweetness and flavor, making it a convenience when baking pumpkin pie or other pumpkin desserts. Although you can use pumpkin puree in place of pie filling (and add the necessary spices and sweeteners), it is trickier to substitute the pie filling for the puree as it's more difficult to eliminate flavorings and maintain the integrity of the recipe.
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
HARVEST CORN CUSTARDS
This decadent dessert is sure to be a hit. It comes from the October 2011 issue of Vegetarian Times, page 36, and begins, "Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert." Serves 6
To view this online, click here.
2 large eggs
1/3 cup sugar
1/3 cup all-purpose flour
1/8 tsp. salt
2 cups low-fat milk
1 1/2 tsp. vanilla extract
1 Tbs. honey
Orange or red and yellow food coloring, such as Wilton or Seelect
1 oz. chopped semisweet chocolate or 3 Tbs. chocolate chips
1 cup whipping cream
Ground nutmeg, for sprinkling
Whisk together eggs and sugar in heat-proof bowl until smooth and light-colored. Whisk in flour and salt.
Bring milk to a boil in saucepan. Whisk 1/4 cup boiling milk into egg mixture. Whisk in 1/2 cup milk, then gradually whisk in remaining milk. Return mixture to saucepan, and cook 2 minutes over medium heat, or until thickened, whisking constantly. Reduce heat to medium-low, and cook 1 minute more. Remove from heat, and whisk in vanilla.
Scoop 1 cup custard into bowl, and whisk in honey. Add food coloring to achieve bright-orange color.
Transfer remaining custard to separate bowl, and whisk in chocolate until melted. Cover both custards with plastic wrap pressed directly onto surface to prevent skin from forming. Cool.
Once cooled, whisk both custards until smooth.
Beat whipping cream with electric mixer until stiff peaks form. Whisk 1/2 cup whipped cream into chocolate custard.
Spoon 21/2 Tbs. honey custard into 6 small glasses, pressing down to remove any air pockets. Layer 1/4 cup chocolate custard atop honey custard in each glass, and smooth with spoon. Top each serving with 3 Tbs. whipped cream and a sprinkling of nutmeg.
nutritional information Per Serving: Calories: 304; Protein: 7 g;Total Fat: 19 g; Saturated Fat: 11 g; Carbohydrates: 28 g; Cholesterol: 121 mg; Sodium: 124 mg; Fiber: less than 1 g;Sugar: 21 g
PUMPKIN PANCAKES WITH HOT CIDER SYRUP
This is from a long-since-forgotten emailing list, though it's apparently a diabetic emailing list that I was on for a while.
Ingredients
2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/2 cups milk
1 cup canned pumpkin, mashed
4 egg yolks
4 ounces melted butter
1 tablespoon vanilla extract
4 egg whites, stiffly beaten
Directions
In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.
In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle.
Hot Cider Syrup
Ingredients
1 1/2 cups apple cider
1 cup brown sugar, firmly packed
1 cup corn syrup
2 ounces butter
2 tablespoons lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored and thinly sliced
Directions
In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Diabetic Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates
Per serving: 786 Calories (kcal); 29g Total Fat; (32% calories from fat); 11g Protein; 124g Carbohydrate; 212mg Cholesterol; 977mg Sodium
HALLOWEEN PUNCH
This is from the infamous long-since-forgotten emailing list. Makes 10-1/2 cups.
Ingredients
4 cups Apple cider
1 1/2 cup Orange juice
1 cup Pineapple juice
2 tablespoons Sugar
4 cups Ginger ale
Ice cubes
Directions
Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.
Pour in the ginger ale. Add ice cubes.
Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0mg cholesterol.
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
PUMPKIN SQUARES WITH OAT CRUST AND CRUMB TOPPING
This is from Diana Rattray on The Spruce Eats. She wrote, "Many versions of pumpkin bars are crowned with a cream cheese topping, but this version features a buttery and chewy oat-crumble—both as the bottom and top crust. The pumpkin filling in these delicious pumpkin squares is spiced with cinnamon, ginger, and other typical "pumpkin pie" spices, making for a quintessential fall treat.
"These pumpkin bars with oat crumble crust can be enjoyed almost any time of day, whether an indulgent breakfast, late morning snack, afternoon pick-me-up, or tasty dessert. They're also perfect for packing in the lunch box. Feel free to use store-bought pumpkin spice or make your own from scratch."
Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Makes 24 servings
To view this inline, go to https://www.thespruceeats.com/pumpkin-squares-3052040.
Ingredients
For the Oat Crumble:
1-1/2 cups oats (quick-cooking)
1 1/4 cups flour
3/4 cup brown sugar (light, firmly packed)
1/2 cup pecans or walnuts (chopped)
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter (room temperature)
For the Filling:
1 (16-ounce) can pumpkin puree (2 cups)
2/3 cup milk
1/3 cup brown sugar (light, packed)
1 egg
1 tablespoon pumpkin pie spice
Directions
Gather the ingredients.
Preheat the oven to 375 F and lightly butter a 13 by 9 by 2-inch baking pan.
Make the oat crumble. Combine the oats, flour, brown sugar, chopped pecans, salt, baking soda, and butter. Beat until the mixture is crumbly.
Reserve about 1-1/2 cups of the crumb mixture and press the remaining mixture into the baking pan. Bake for 10 minutes.
Beat the filling ingredients in a mixing bowl until well blended and smooth.
Spread filling over the crust and sprinkle with the remaining crumb mixture.
Return to the oven and bake 25 minutes longer. Cool and cut into bars.
Make Your Own Pumpkin Pie Spice
To make the spice mix from scratch, combine 1-1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
Pumpkin Puree vs. Pumpkin Pie Filling
Although both of these canned products can sit side-by-side on the grocery store shelf, pumpkin puree and pie filling are two different things. Pumpkin puree, which can also be labeled "100 percent pure pumpkin," "solid pack pumpkin," or simply "pumpkin," is simply cooked and mashed squash without any sweeteners or seasonings added. Pumpkin pie filling, on the other hand, does include ingredients to add sweetness and flavor, making it a convenience when baking pumpkin pie or other pumpkin desserts. Although you can use pumpkin puree in place of pie filling (and add the necessary spices and sweeteners), it is trickier to substitute the pie filling for the puree as it's more difficult to eliminate flavorings and maintain the integrity of the recipe.
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
HARVEST CORN CUSTARDS
This decadent dessert is sure to be a hit. It comes from the October 2011 issue of Vegetarian Times, page 36, and begins, "Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert." Serves 6
To view this online, click here.
2 large eggs
1/3 cup sugar
1/3 cup all-purpose flour
1/8 tsp. salt
2 cups low-fat milk
1 1/2 tsp. vanilla extract
1 Tbs. honey
Orange or red and yellow food coloring, such as Wilton or Seelect
1 oz. chopped semisweet chocolate or 3 Tbs. chocolate chips
1 cup whipping cream
Ground nutmeg, for sprinkling
Whisk together eggs and sugar in heat-proof bowl until smooth and light-colored. Whisk in flour and salt.
Bring milk to a boil in saucepan. Whisk 1/4 cup boiling milk into egg mixture. Whisk in 1/2 cup milk, then gradually whisk in remaining milk. Return mixture to saucepan, and cook 2 minutes over medium heat, or until thickened, whisking constantly. Reduce heat to medium-low, and cook 1 minute more. Remove from heat, and whisk in vanilla.
Scoop 1 cup custard into bowl, and whisk in honey. Add food coloring to achieve bright-orange color.
Transfer remaining custard to separate bowl, and whisk in chocolate until melted. Cover both custards with plastic wrap pressed directly onto surface to prevent skin from forming. Cool.
Once cooled, whisk both custards until smooth.
Beat whipping cream with electric mixer until stiff peaks form. Whisk 1/2 cup whipped cream into chocolate custard.
Spoon 21/2 Tbs. honey custard into 6 small glasses, pressing down to remove any air pockets. Layer 1/4 cup chocolate custard atop honey custard in each glass, and smooth with spoon. Top each serving with 3 Tbs. whipped cream and a sprinkling of nutmeg.
nutritional information Per Serving: Calories: 304; Protein: 7 g;Total Fat: 19 g; Saturated Fat: 11 g; Carbohydrates: 28 g; Cholesterol: 121 mg; Sodium: 124 mg; Fiber: less than 1 g;Sugar: 21 g
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