What day is it? It's hump day (otherwise known as Wednesday). Here are six vegetarian recipes to help you through the day, and head you to the rest of the week. Check out the Chickless Pot Pie, the Vegetarian Tamale Pie, and the rest of today's yumminess. Enjoy!
PAUL MCCARTNEY'S LENTIL SOUP
This is from Annie Campbell at Allrecipes, and begins, "Music may have taken Paul McCartney on his biggest life journey, but food has played a pretty significant role in his story, too. Early on, his eating habits looked fairly traditional—think sugar butties, egg and chips, and classic British roasts. But by 1975, after marrying Linda McCartney, his plate—and his philosophy—looked very different..."
Annie goes on to write about Paul and Linda McCartney, vegetarianism, and "The Simpsons", before finishing with, "Seriously: this soup is one-pot, two steps, and undeniably comforting. Sure, it's a sensible meal—budget-friendly, easy to make in large batches—but it's also deeply satisfying. Hearty and warming, with simple, cozy flavors that taste better the longer they sit. A soup nobody could have complaints about."
To view this online, go to https://www.allrecipes.com/paul-mccartney-lentil-soup-11892596.
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 cup carrots, chopped
2 celery sticks, chopped
1/2 cup lentils
1 bay leaf
2-1/4 cups vegetable stock or water
Salt and freshly ground pepper, to taste
1 tablespoon freshly chopped parsley
Directions
Heat the oil in a large stock pot and add the onion, garlic, carrots, and celery. Cook until softened.
Add the lentils, bay leaf, and vegetable stock, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15–20 minutes. Season with salt and pepper, stir in the parsley, and remove the bay leaf before serving.
IRISH BROWN BREAD
This is from Everyday Diabetic Recipes, and begins, "If you can't make it to Ireland anytime soon, bring the taste of Ireland to your table tonight! One of the easiest and quickest breads to bake up, this Irish Brown Bread has become a favorite in our Test Kitchen. We like to slice it up and serve it warm with a little margarine or sugar-free jam on the side."
Cook Time: 35 minutes; Serves: 16; Serving Size: 1 (16th of a round)
To view this online, go to https://www.everydaydiabeticrecipes.com/Bread/Irish-Brown-Bread-6746.
Ingredients
1-1/2 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons light butter, cut into small pieces
1 egg
1 cup low-fat buttermilk
Directions
Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, and salt; mix well.
Add butter, then the egg and buttermilk. Using your hands, mix until just combined. Place dough on baking sheet and shape into a round loaf about 1 inch high. Make a crisscross cut (an "X") across the top with a floured knife.
Bake bread 10 minutes. Reduce oven temperature to 350 degrees. Bake 25 to 30 more minutes, or until a toothpick inserted in center comes out clean. Cool slightly on a wire rack, then cut into wedges and serve warm.
STEAKHOUSE POTATOES ROMANOFF
This is from John Mitzewich (aka Chef John) at Allrecipes, and begins, "My potatoes Romanoff is an ideal dish for big holiday gatherings since you can make it the day before and bake it when needed. Featuring shredded baked russet potatoes and sweet shallots fluffed up with sour cream and lots of Cheddar cheese, this delicious potato casserole is the perfect side dish for any cut of steak. Chef John Schenk taught me how to make this special potato gratin ten years ago at his restaurant Strip House in Las Vegas."
Prep Time:20 minutes; Cook Time: 1 hour 45 minutes; Addtional Time: 8 hours; Total Time: 10 hours 5 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/276526/steakhouse-potatoes-romanoff/.
Ingredients
Ingredients
1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
1/4 cup minced shallots
3 teaspoons kosher salt
1/2 teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
2-1/2 cups grated sharp white Cheddar cheese
1-3/4 cups sour cream
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Wrap each potato in aluminum foil and place on a baking sheet. Use a small knife to poke holes in the potatoes.
Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.
Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.
Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.
Chef's Notes
You can use 1-1/2 to 2 teaspoons of fine salt instead of kosher salt. Ground black pepper can be used instead of white.
If you do use shallots, note that a little will go a long way because they are raw. Feel free to sauté them in a little butter to take off the sharp, raw edge.
VEGETARIAN TAMALE PIE
This is from Melissa Clark in The New York Times cooking enewsletter. For this yummy recipe, Melissa wrote, "Not to be confused with a Latin American tamale, tamale pie is a comforting retro casserole made from ground beef chili that is topped with cornbread batter and then baked. This vegetarian version relies on vegetables and beans instead of meat. Fresh green chiles and onions are broiled until charred to deepen their flavor, then puréed with tomatoes to make a complex sauce for the beans. The cornbread topping — crisp at the surface, tender underneath — gets an optional handful of Cheddar folded into the mix for added verve. Serve this one-pot meal on its own or with a creamy dollop of sour cream or yogurt on the side."
Total Time: 1 hour; Yield: 6 to 8 servings
This was featured in "A Vegetarian Update for Old-School Tamale Pie," and can be viewed online at https://cooking.nytimes.com/recipes/1023880-vegetarian-tamale-pie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Chili
1 large red or white onion, halved
2 jalapeños, halved lengthwise and seeded (if desired)
1 poblano or green bell pepper, sliced in half lengthwise, seeds removed
2 tablespoons extra-virgin olive oil, plus more for brushing
1-3/4 teaspoons kosher salt (such as Diamond Crystal), plus more as needed
1 (28-ounce) can whole plum or diced tomatoes
3 fat garlic cloves, finely grated or minced
2 tablespoons mild or hot chili powder, more as needed
2 teaspoons dried oregano
1-3/4 teaspoons ground cumin
3 (15-ounce) cans black or pinto beans, drained and rinsed
1 cup chopped fresh cilantro leaves and tender stems (optional)
For the Cornbread3/4 cup fine cornmeal
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt (such as Diamond Crystal)
1 large egg, at room temperature
1/3 cup sour cream or whole-milk yogurt, plus more for serving
1/4 cup unsalted butter, melted and cooled
2 teaspoons honey
2 scallions, whites and greens thinly sliced, plus more for serving
1 cup grated Cheddar (optional)
Preparation
Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later.
Slice remaining onion half into 1/2-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.
Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and ¼ teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)
Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1-1/2 teaspoons salt and cumin, and cook until spices darken, about 30 seconds.
Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.
While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.
In a small bowl, whisk together egg, sour cream, butter and honey. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.
Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions.
MASHED POTATO CASSEROLE
This yumminess is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.) Discover more ideas for the big day in our best Thanksgiving recipes collection."
Total Time: 40 minutes plus 30 minutes' baking; Yield: 12 to 14 servings
This was featured in "What Can I Prepare Before the Actual Day of Thanksgiving?", and can be viewed online at https://cooking.nytimes.com/recipes/1013923-mashed-potato-casserole.
You might also want to check out "Melisa Clark's Thanksgiving" and Julia Moskin's guide, "How to Cook Potatoes."
One last thing: If you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
14 tablespoons unsalted butter, softened, and more for the pan
6 pounds Yukon Gold potatoes, peeled and cut into chunks
2 tablespoons plus 1 teaspoon kosher salt
1-1/2 cups sour cream
1 teaspoon black pepper
6 tablespoons finely chopped chives
2/3 cup bread crumbs
2/3 cup grated Parmigiano-Reggiano cheese
Preparation
Lightly grease a 9-inch-by-13-inch baking pan.
In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1-3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
Wednesday, March 11, 2026
Tuesday, March 10, 2026
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Louisiana Greens and “Sausage” and Chocolate Tofu Chili. Enjoy!
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1-1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
PAUL MCCARTNEY'S LENTIL SOUP
This is from Annie Campbell at Allrecipes, and begins, "Music may have taken Paul McCartney on his biggest life journey, but food has played a pretty significant role in his story, too. Early on, his eating habits looked fairly traditional—think sugar butties, egg and chips, and classic British roasts. But by 1975, after marrying Linda McCartney, his plate—and his philosophy—looked very different..."
Annie goes on to write about Paul and Linda McCartney, vegetarianism, and "The Simpsons", before finishing with, "Seriously: this soup is one-pot, two steps, and undeniably comforting. Sure, it's a sensible meal—budget-friendly, easy to make in large batches—but it's also deeply satisfying. Hearty and warming, with simple, cozy flavors that taste better the longer they sit. A soup nobody could have complaints about."
To view this online, go to https://www.allrecipes.com/paul-mccartney-lentil-soup-11892596.
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 cup carrots, chopped
2 celery sticks, chopped
1/2 cup lentils
1 bay leaf
2-1/4 cups vegetable stock or water
Salt and freshly ground pepper, to taste
1 tablespoon freshly chopped parsley
Directions
Heat the oil in a large stock pot and add the onion, garlic, carrots, and celery. Cook until softened.
Add the lentils, bay leaf, and vegetable stock, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15–20 minutes. Season with salt and pepper, stir in the parsley, and remove the bay leaf before serving.
VEGGIE CHILI CORNBREAD CASSEROLE
This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10
To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.
Ingredients
Chili:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
Cornbread:
1 1/2 cups milk
1 large egg
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
Garnish:
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro
Directions
Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Whisk milk and egg together in a large bowl until well combined.
Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
Garnish cornbread casserole with sliced jalapeno and cilantro.
ROASTED VEGGIE BUDDHA BOWL
This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."
Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.
Ingredients
One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced
Directions
Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1-1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
PAUL MCCARTNEY'S LENTIL SOUP
This is from Annie Campbell at Allrecipes, and begins, "Music may have taken Paul McCartney on his biggest life journey, but food has played a pretty significant role in his story, too. Early on, his eating habits looked fairly traditional—think sugar butties, egg and chips, and classic British roasts. But by 1975, after marrying Linda McCartney, his plate—and his philosophy—looked very different..."
Annie goes on to write about Paul and Linda McCartney, vegetarianism, and "The Simpsons", before finishing with, "Seriously: this soup is one-pot, two steps, and undeniably comforting. Sure, it's a sensible meal—budget-friendly, easy to make in large batches—but it's also deeply satisfying. Hearty and warming, with simple, cozy flavors that taste better the longer they sit. A soup nobody could have complaints about."
To view this online, go to https://www.allrecipes.com/paul-mccartney-lentil-soup-11892596.
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 cup carrots, chopped
2 celery sticks, chopped
1/2 cup lentils
1 bay leaf
2-1/4 cups vegetable stock or water
Salt and freshly ground pepper, to taste
1 tablespoon freshly chopped parsley
Directions
Heat the oil in a large stock pot and add the onion, garlic, carrots, and celery. Cook until softened.
Add the lentils, bay leaf, and vegetable stock, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15–20 minutes. Season with salt and pepper, stir in the parsley, and remove the bay leaf before serving.
VEGGIE CHILI CORNBREAD CASSEROLE
This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10
To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.
Ingredients
Chili:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
Cornbread:
1 1/2 cups milk
1 large egg
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
Garnish:
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro
Directions
Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Whisk milk and egg together in a large bowl until well combined.
Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
Garnish cornbread casserole with sliced jalapeno and cilantro.
ROASTED VEGGIE BUDDHA BOWL
This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."
Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.
Ingredients
One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced
Directions
Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
Taco Tuesday
It's time for another Taco Tuesday. Today's meatless offerings include Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa and Vegan Tacos. Enjoy!
BREAKFAST BURRITOS
This comes from Vegetarian Times (May 2005 issue, page 94), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "This is the inn’s most popular breakfast item, and it’s a very versatile recipe—sturdy enough for dinner too. Use whatever vegetables are seasonal and abundant. Serve with salsa and sour cream. Note: You must start this dish one day ahead of serving." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/breakfast-burritos/.
Ingredients
2 tsp. olive oil
1/2 medium-sized onion, sliced
1 red bell pepper, cut lengthwise into 2-inch-thick slices
1 large clove garlic, minced
1 10-oz. pkg. frozen chopped spinach
2 Tbs. fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 3/4 cups shredded Monterey Jack cheese
6 8-inch flour tortillas
4 large eggs, beaten
2 cups skim milk
1 Tbs. all-purpose flour
1 tsp. mustard powder
Preparation
Grease 9×13-inch baking dish.
Heat oil in large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla. Roll tortilla tightly, and place seam side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
Preheat oven to 350°F.
Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1-1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
TEMPEH TACOS
This recipe is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it’s seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer."
Total Time: 25 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1022872-tempeh-tacos. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch pieces
Kosher salt and black pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1-1/2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
12 hard taco shells, warmed
Desired toppings, see Tip
Preparation
In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
Divide the filling between the taco shells, then top with chosen toppings.
Tip
Great toppings include, but are not limited to: Nutritional yeast, grated Cheddar or Jack cheese, lime, shredded lettuce, chopped white onion, pico de gallo, sour cream, cashew crema, sliced jalapeños, cilantro and avocado.
BREAKFAST BURRITOS
This comes from Vegetarian Times (May 2005 issue, page 94), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "This is the inn’s most popular breakfast item, and it’s a very versatile recipe—sturdy enough for dinner too. Use whatever vegetables are seasonal and abundant. Serve with salsa and sour cream. Note: You must start this dish one day ahead of serving." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/breakfast-burritos/.
Ingredients
2 tsp. olive oil
1/2 medium-sized onion, sliced
1 red bell pepper, cut lengthwise into 2-inch-thick slices
1 large clove garlic, minced
1 10-oz. pkg. frozen chopped spinach
2 Tbs. fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 3/4 cups shredded Monterey Jack cheese
6 8-inch flour tortillas
4 large eggs, beaten
2 cups skim milk
1 Tbs. all-purpose flour
1 tsp. mustard powder
Preparation
Grease 9×13-inch baking dish.
Heat oil in large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla. Roll tortilla tightly, and place seam side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
Preheat oven to 350°F.
Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1-1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
TEMPEH TACOS
This recipe is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it’s seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer."
Total Time: 25 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1022872-tempeh-tacos. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch pieces
Kosher salt and black pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1-1/2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
12 hard taco shells, warmed
Desired toppings, see Tip
Preparation
In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
Divide the filling between the taco shells, then top with chosen toppings.
Tip
Great toppings include, but are not limited to: Nutritional yeast, grated Cheddar or Jack cheese, lime, shredded lettuce, chopped white onion, pico de gallo, sour cream, cashew crema, sliced jalapeños, cilantro and avocado.
Monday, March 9, 2026
Monday Recipes
It's Monday, time to get another week started. If you're like me, the weekend wasn't long enough. But there's always next weekend.
In the meantime, we still need to eat. To that end, here are six vegetarian recipes to help you out, including Apple-Chard Quiche and Beans Bourguignon. While we're at it, how about a little music to help get the week started? Just a little Monday Monday, by The Mamas & The Papas. Enjoy!
VEGAN MEATBALLS
This wonderful recipe is from Love & Lemons. If you've never checked out the site, I highly recommend that you do. Talk about great recipes...Wow! This recipe begins, "The BEST vegan meatballs! Made with mushrooms, walnuts, and black beans, they're crisp on the outside, tender in the middle, and full of savory flavor."
Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Serves: 4 to 6
To view this online, go to https://www.loveandlemons.com/vegan-meatballs/.
Ingredients
16 ounces mixed cremini and shiitake mushrooms, stemmed and sliced
1 cup walnuts
1/2 cup coarsely chopped yellow onion
2 garlic cloves, grated
1/2 teaspoon sea salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
1/2 teaspoon fennel seeds, toasted
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground sage
1-1/2 cups cooked black beans, drained and rinsed
1/4 cup whole rolled oats
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon tomato paste
1 tablespoon ground flaxseed
1 tablespoon tamari
1 tablespoon balsamic vinegar
3/4 cup panko bread crumbs
Avocado oil, for the pan
Marinara sauce, for serving (for store bought, we love Rao's)
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the mushrooms on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 minutes, or until slightly shriveled around the edges.
In a food processor, place the walnuts, onion, garlic, salt, pepper, fennel seed, cumin, paprika, and sage. Pulse until coarsely ground, then add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well-combined but still has a few larger bean and mushroom chunks remaining.
Transfer the mixture to a large bowl and fold in the panko. Use a 2-tablespoon cookie scoop to portion the mixture, then use your hands to roll it into balls.
Heat a large cast-iron skillet over medium-high heat and coat the bottom with avocado oil. Add the vegan meatballs and cook, rotating the balls as they brown, until browned all around, about 5 minutes.
Transfer the skillet to the oven and bake for 20 minutes, or until the vegan meatballs are firm and lightly crisp around the edges.
Serve with marinara.
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.
SMOKY TOMATO SOUP
This yumminess is from Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "A grown-up version of grilled cheese’s best friend, this tomato soup is subtly complex thanks to the addition of ancho chile and smoked paprika, but it still has all of the nostalgic qualities of a really good tomato soup: It’s silky, robust and wonderfully tomato-y. Taking a cue from this classic tomato soup, this recipe calls for sweating the onion and garlic with a little flour to thicken the soup, which creates a velvety texture that doesn’t hide the pure tomato flavor. Simmering a whole ancho chile in the soup produces an undercurrent of heat; but if you prefer more spice, pluck off the stem and blend the chile into your finished soup rather than discarding it. Adjust the amount of cream and the level of heat as you like and the soup will taste just right to you."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours; Total Time: 1-1/2 hours; Yield: 4 to 6 servings (about 8-1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1026266-smoky-tomato-soup. While you're at it, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Note: This recipe originally called for chicken or vegetable stock. Since this is a vegetarian blog, I’ve omitted the chicken part.
Ingredients
1/2 cup unsalted butter
1 large yellow onion (about 1 pound), minced
Salt and black pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon smoked paprika
3 tablespoons all-purpose flour
2 (28-ounce) cans whole peeled tomatoes
3 cups vegetable stock
8 fresh thyme sprigs
2 tablespoons sugar
1 ancho chile
Crema (or sour cream thinned with water), for serving
Chives (optional), for serving
grilled cheese (optional)
Preparation
Melt the butter in a large pot over medium heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic, crushed red pepper and paprika, and cook until fragrant, 1 minute.
Sprinkle the flour on top and cook, stirring constantly, until sizzling and crackling, about 2 minutes.
Add the tomatoes and their juices, squeezing the tomatoes to crush them as you add them to the pot. Stir in the stock, thyme sprigs and sugar. Drop in the ancho chile (plop!) and bring to a simmer over medium-high.
Reduce the heat to medium-low, cover almost all the way and simmer, stirring occasionally, until flavors deepen and tomatoes break down, about 45 minutes.
Pluck out the ancho chile and thyme sprigs, then transfer the soup to a blender (in batches, if needed) and blend until creamy. (Alternatively, use an immersion blender to blend it right in the pot.) Give the soup a taste and adjust seasoning if desired. If you’d like to increase the smoky flavor, you can blend in a portion of the stemmed and deseeded chile, if desired.
Transfer to bowls, top with a swirl of crema and a sprinkle of chives. Serve with grilled cheese, if desired.
BEANS BOURGUIGNON
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan recipe is a wonderful alternative to classic beef bourguignon (and is fast, too). Dried porcinis are soaked to create a flavorful, earthy broth. Next, meaty mushrooms are browned to perfection, then added to a rich wine sauce along with carrots and the star of the show, cannellini beans, which soak up all the flavors as they simmer and naturally thicken the sauce so you can skip the usual flour. Served over herbed pasta, this dish is ideal for chilly nights when you crave a satisfying and cozy stick-to-your-ribs stew."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beans-bourguignon-13447307.
Ingredients
1 ounce dried porcini mushrooms
1-1/2 cups boiling water
1/4 cup plus 1 tablespoon olive oil
1 pound cremini mushrooms, quartered
Kosher salt and freshly ground black pepper
3 small carrots (about 5 ounces), sliced 1/8 inch thick
1 medium onion (about 10 ounces), chopped
2 tablespoons tomato paste
2 tablespoons fresh thyme leaves, chopped
1 teaspoon fresh oregano leaves, chopped
2 cloves garlic, thinly sliced
1-1/2 cups vegan dry red wine, such as cabernet sauvignon
8 ounces frozen pearl onions (about 2 cups)
Two 15-ounce cans cannellini beans, drained and rinsed
1 cup fresh flat-leaf parsley leaves, finely chopped, plus more for garnish, optional
12 ounces cavatappi pasta
Directions
Place the porcini mushrooms in a medium heat-safe bowl. Pour the boiling water over top and let the porcini soak until the liquid is a very dark brown, about 20 minutes. Strain the liquid into a small liquid measuring cup (you should have about 3/4 cup), then chop the porcini and set aside.
Meanwhile, heat 2 tablespoons of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the cremini mushrooms, 1 teaspoon salt and a generous amount of black pepper and stir so the cremini are in an even layer. Let the cremini cook, untouched, until starting to caramelize, about 3 minutes. Stir the cremini a few times and then continue to cook, untouched, until golden brown, about 3 minutes more. Transfer to a medium bowl with a slotted spoon and return the pot to the burner.
Add another 2 tablespoons of the olive oil to the pot along with the carrots, onion, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Stir in the tomato paste, thyme, oregano, garlic and reserved porcini and cook, stirring frequently, until the tomato paste is toasted and turns a deep maroon color, 2 to 3 minutes.
Stir in the wine, bring to a simmer and cook until reduced by half, 3 to 4 minutes. Fold in the pearl onions, cannellini, cremini, reserved porcini water, 1 teaspoon salt and a few grinds of black pepper and bring to a simmer. Cook, stirring occasionally, until the sauce is thick enough to coat the back of the spoon and the mushrooms are very soft, 8 to 10 minutes. Fold in 1/2 cup of the parsley.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain the pasta and add it back to the pot. Stir in the remaining 1 tablespoon olive oil and 1/2 cup parsley, 1 teaspoon salt and a few grinds of black pepper. Serve the beans bourguignon on top of the herbed pasta and garnish with more parsley if desired.
EASY CHICKPEA CURRY
This is from Shayma Saadat at Simply Recipes. For this recipe, Shayma wrote, "Every week, this chickpea and spinach curry takes center stage in our kitchen. As someone of Pakistani heritage, I’ve added my own twist to the classic South Asian chana masala to make it practical for weeknights. It’s quick, easy, and packed with both protein and vegetables—ideal for feeding my husband and son without juggling multiple dishes.
"The beauty of this chickpea curry lies in its simplicity and adaptability; it is perfect for a busy weeknight. It’s packed with such lovely flavors (ginger! garlic! turmeric!) and the coconut milk gives it creamy depth. Plus, it requires just one pot, making cleanup a breeze."
Makes 4 servings
To view this online, and to be able to read the rest of what Shayma wrote, go to https://www.simplyrecipes.com/easy-chickpea-curry-recipe-8788223.
Ingredients
1/4 cup vegetable oil
2 teaspoons grated garlic (approximately 3 to 4 garlic cloves)
2 teaspoons grated ginger (from an approximately 1-inch peeled piece of ginger)
1/2 teaspoon ground cayenne
1/2 teaspoon ground turmeric
1 (15-ounce) can tomato sauce
2 (15-ounce) cans chickpeas, drained and rinsed
1 (15-ounce) can full-fat coconut milk
1/2 teaspoon kosher salt, or to taste
2 packed cups baby spinach (about 5 ounces)
Directions
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the grated garlic and ginger; be cautious, as the mixture will sputter. Stir constantly and cook until fragrant, about 1 minute, lowering the heat slightly if needed.
Add the cayenne and turmeric and stir for 30 seconds. Slowly pour in the tomato sauce (covering the pot briefly to minimize splatters). Add the chickpeas to the pot, then stir in the coconut milk. Season with salt and lower the heat to bring the mixture to a gentle simmer. Cover with a lid and cook until the flavors meld and the sauce thickens slightly, 10 to 12 minutes.
Taste, adding more salt if needed. Add the fresh spinach, turn off the heat, and cover with the lid. After the spinach has wilted in a few minutes, stir it into the curry. Serve warm with rice, naan, or sourdough.
Store leftover curry in an airtight container in the refrigerator for up to 4 days. If the curry thickens in the fridge, add a splash of water or coconut milk while reheating to loosen it up.
APPLE-CHARD QUICHE
This is from the October 2003 issue of Vegetarian Times, page 59. It begins, "Pairing cheese with apples becomes a gastronomic pleasure, and adding ruby chard simply embellishes the combination and amplifies the texture of this homey quiche." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/apple-chard-quiche/.
Ingredients
1 Tbs. olive oil
1 Tbs. unsalted butter
1 large Vidalia or other onion, thinly sliced
1 cup (4 oz.) shredded ruby Swiss chard
1 cup (about 2 oz.) thinly sliced mushrooms
1/2 cup chopped apple
2 Tbs. all-purpose flour
1/2 tsp. ground nutmeg
2 large eggs
1 cup shredded Jarlsberg cheese
1/2 cup skim milk
1 9-inch deep-dish pie crust, unbaked
Preparation
Preheat oven to 375°F.
Heat oil and butter in large skillet over medium heat. Reduce heat to medium-low, and sauté onions until caramelized, about 15 minutes.
Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium, and cook, stirring often, until mushrooms and chard are soft, about 7 minutes.
Combine apples, flour and nutmeg in mixing bowl, and toss to coat apples. Combine eggs, cheese and milk in separate bowl, and beat until ingredients are well blended. Fold in apple mixture.
Spoon chard mixture into pie crust. Pour egg-cheese-apple mixture over top.
Bake 35 to 45 minutes, or until cheese mixture is set and top is browned. Cool slightly before slicing, and serve.
In the meantime, we still need to eat. To that end, here are six vegetarian recipes to help you out, including Apple-Chard Quiche and Beans Bourguignon. While we're at it, how about a little music to help get the week started? Just a little Monday Monday, by The Mamas & The Papas. Enjoy!
VEGAN MEATBALLS
This wonderful recipe is from Love & Lemons. If you've never checked out the site, I highly recommend that you do. Talk about great recipes...Wow! This recipe begins, "The BEST vegan meatballs! Made with mushrooms, walnuts, and black beans, they're crisp on the outside, tender in the middle, and full of savory flavor."
Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Serves: 4 to 6
To view this online, go to https://www.loveandlemons.com/vegan-meatballs/.
Ingredients
16 ounces mixed cremini and shiitake mushrooms, stemmed and sliced
1 cup walnuts
1/2 cup coarsely chopped yellow onion
2 garlic cloves, grated
1/2 teaspoon sea salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
1/2 teaspoon fennel seeds, toasted
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground sage
1-1/2 cups cooked black beans, drained and rinsed
1/4 cup whole rolled oats
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon tomato paste
1 tablespoon ground flaxseed
1 tablespoon tamari
1 tablespoon balsamic vinegar
3/4 cup panko bread crumbs
Avocado oil, for the pan
Marinara sauce, for serving (for store bought, we love Rao's)
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the mushrooms on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 minutes, or until slightly shriveled around the edges.
In a food processor, place the walnuts, onion, garlic, salt, pepper, fennel seed, cumin, paprika, and sage. Pulse until coarsely ground, then add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well-combined but still has a few larger bean and mushroom chunks remaining.
Transfer the mixture to a large bowl and fold in the panko. Use a 2-tablespoon cookie scoop to portion the mixture, then use your hands to roll it into balls.
Heat a large cast-iron skillet over medium-high heat and coat the bottom with avocado oil. Add the vegan meatballs and cook, rotating the balls as they brown, until browned all around, about 5 minutes.
Transfer the skillet to the oven and bake for 20 minutes, or until the vegan meatballs are firm and lightly crisp around the edges.
Serve with marinara.
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.
SMOKY TOMATO SOUP
This yumminess is from Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "A grown-up version of grilled cheese’s best friend, this tomato soup is subtly complex thanks to the addition of ancho chile and smoked paprika, but it still has all of the nostalgic qualities of a really good tomato soup: It’s silky, robust and wonderfully tomato-y. Taking a cue from this classic tomato soup, this recipe calls for sweating the onion and garlic with a little flour to thicken the soup, which creates a velvety texture that doesn’t hide the pure tomato flavor. Simmering a whole ancho chile in the soup produces an undercurrent of heat; but if you prefer more spice, pluck off the stem and blend the chile into your finished soup rather than discarding it. Adjust the amount of cream and the level of heat as you like and the soup will taste just right to you."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours; Total Time: 1-1/2 hours; Yield: 4 to 6 servings (about 8-1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1026266-smoky-tomato-soup. While you're at it, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Note: This recipe originally called for chicken or vegetable stock. Since this is a vegetarian blog, I’ve omitted the chicken part.
Ingredients
1/2 cup unsalted butter
1 large yellow onion (about 1 pound), minced
Salt and black pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon smoked paprika
3 tablespoons all-purpose flour
2 (28-ounce) cans whole peeled tomatoes
3 cups vegetable stock
8 fresh thyme sprigs
2 tablespoons sugar
1 ancho chile
Crema (or sour cream thinned with water), for serving
Chives (optional), for serving
grilled cheese (optional)
Preparation
Melt the butter in a large pot over medium heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic, crushed red pepper and paprika, and cook until fragrant, 1 minute.
Sprinkle the flour on top and cook, stirring constantly, until sizzling and crackling, about 2 minutes.
Add the tomatoes and their juices, squeezing the tomatoes to crush them as you add them to the pot. Stir in the stock, thyme sprigs and sugar. Drop in the ancho chile (plop!) and bring to a simmer over medium-high.
Reduce the heat to medium-low, cover almost all the way and simmer, stirring occasionally, until flavors deepen and tomatoes break down, about 45 minutes.
Pluck out the ancho chile and thyme sprigs, then transfer the soup to a blender (in batches, if needed) and blend until creamy. (Alternatively, use an immersion blender to blend it right in the pot.) Give the soup a taste and adjust seasoning if desired. If you’d like to increase the smoky flavor, you can blend in a portion of the stemmed and deseeded chile, if desired.
Transfer to bowls, top with a swirl of crema and a sprinkle of chives. Serve with grilled cheese, if desired.
BEANS BOURGUIGNON
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan recipe is a wonderful alternative to classic beef bourguignon (and is fast, too). Dried porcinis are soaked to create a flavorful, earthy broth. Next, meaty mushrooms are browned to perfection, then added to a rich wine sauce along with carrots and the star of the show, cannellini beans, which soak up all the flavors as they simmer and naturally thicken the sauce so you can skip the usual flour. Served over herbed pasta, this dish is ideal for chilly nights when you crave a satisfying and cozy stick-to-your-ribs stew."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beans-bourguignon-13447307.
Ingredients
1 ounce dried porcini mushrooms
1-1/2 cups boiling water
1/4 cup plus 1 tablespoon olive oil
1 pound cremini mushrooms, quartered
Kosher salt and freshly ground black pepper
3 small carrots (about 5 ounces), sliced 1/8 inch thick
1 medium onion (about 10 ounces), chopped
2 tablespoons tomato paste
2 tablespoons fresh thyme leaves, chopped
1 teaspoon fresh oregano leaves, chopped
2 cloves garlic, thinly sliced
1-1/2 cups vegan dry red wine, such as cabernet sauvignon
8 ounces frozen pearl onions (about 2 cups)
Two 15-ounce cans cannellini beans, drained and rinsed
1 cup fresh flat-leaf parsley leaves, finely chopped, plus more for garnish, optional
12 ounces cavatappi pasta
Directions
Place the porcini mushrooms in a medium heat-safe bowl. Pour the boiling water over top and let the porcini soak until the liquid is a very dark brown, about 20 minutes. Strain the liquid into a small liquid measuring cup (you should have about 3/4 cup), then chop the porcini and set aside.
Meanwhile, heat 2 tablespoons of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the cremini mushrooms, 1 teaspoon salt and a generous amount of black pepper and stir so the cremini are in an even layer. Let the cremini cook, untouched, until starting to caramelize, about 3 minutes. Stir the cremini a few times and then continue to cook, untouched, until golden brown, about 3 minutes more. Transfer to a medium bowl with a slotted spoon and return the pot to the burner.
Add another 2 tablespoons of the olive oil to the pot along with the carrots, onion, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Stir in the tomato paste, thyme, oregano, garlic and reserved porcini and cook, stirring frequently, until the tomato paste is toasted and turns a deep maroon color, 2 to 3 minutes.
Stir in the wine, bring to a simmer and cook until reduced by half, 3 to 4 minutes. Fold in the pearl onions, cannellini, cremini, reserved porcini water, 1 teaspoon salt and a few grinds of black pepper and bring to a simmer. Cook, stirring occasionally, until the sauce is thick enough to coat the back of the spoon and the mushrooms are very soft, 8 to 10 minutes. Fold in 1/2 cup of the parsley.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain the pasta and add it back to the pot. Stir in the remaining 1 tablespoon olive oil and 1/2 cup parsley, 1 teaspoon salt and a few grinds of black pepper. Serve the beans bourguignon on top of the herbed pasta and garnish with more parsley if desired.
EASY CHICKPEA CURRY
This is from Shayma Saadat at Simply Recipes. For this recipe, Shayma wrote, "Every week, this chickpea and spinach curry takes center stage in our kitchen. As someone of Pakistani heritage, I’ve added my own twist to the classic South Asian chana masala to make it practical for weeknights. It’s quick, easy, and packed with both protein and vegetables—ideal for feeding my husband and son without juggling multiple dishes.
"The beauty of this chickpea curry lies in its simplicity and adaptability; it is perfect for a busy weeknight. It’s packed with such lovely flavors (ginger! garlic! turmeric!) and the coconut milk gives it creamy depth. Plus, it requires just one pot, making cleanup a breeze."
Makes 4 servings
To view this online, and to be able to read the rest of what Shayma wrote, go to https://www.simplyrecipes.com/easy-chickpea-curry-recipe-8788223.
Ingredients
1/4 cup vegetable oil
2 teaspoons grated garlic (approximately 3 to 4 garlic cloves)
2 teaspoons grated ginger (from an approximately 1-inch peeled piece of ginger)
1/2 teaspoon ground cayenne
1/2 teaspoon ground turmeric
1 (15-ounce) can tomato sauce
2 (15-ounce) cans chickpeas, drained and rinsed
1 (15-ounce) can full-fat coconut milk
1/2 teaspoon kosher salt, or to taste
2 packed cups baby spinach (about 5 ounces)
Directions
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the grated garlic and ginger; be cautious, as the mixture will sputter. Stir constantly and cook until fragrant, about 1 minute, lowering the heat slightly if needed.
Add the cayenne and turmeric and stir for 30 seconds. Slowly pour in the tomato sauce (covering the pot briefly to minimize splatters). Add the chickpeas to the pot, then stir in the coconut milk. Season with salt and lower the heat to bring the mixture to a gentle simmer. Cover with a lid and cook until the flavors meld and the sauce thickens slightly, 10 to 12 minutes.
Taste, adding more salt if needed. Add the fresh spinach, turn off the heat, and cover with the lid. After the spinach has wilted in a few minutes, stir it into the curry. Serve warm with rice, naan, or sourdough.
Store leftover curry in an airtight container in the refrigerator for up to 4 days. If the curry thickens in the fridge, add a splash of water or coconut milk while reheating to loosen it up.
APPLE-CHARD QUICHE
This is from the October 2003 issue of Vegetarian Times, page 59. It begins, "Pairing cheese with apples becomes a gastronomic pleasure, and adding ruby chard simply embellishes the combination and amplifies the texture of this homey quiche." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/apple-chard-quiche/.
Ingredients
1 Tbs. olive oil
1 Tbs. unsalted butter
1 large Vidalia or other onion, thinly sliced
1 cup (4 oz.) shredded ruby Swiss chard
1 cup (about 2 oz.) thinly sliced mushrooms
1/2 cup chopped apple
2 Tbs. all-purpose flour
1/2 tsp. ground nutmeg
2 large eggs
1 cup shredded Jarlsberg cheese
1/2 cup skim milk
1 9-inch deep-dish pie crust, unbaked
Preparation
Preheat oven to 375°F.
Heat oil and butter in large skillet over medium heat. Reduce heat to medium-low, and sauté onions until caramelized, about 15 minutes.
Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium, and cook, stirring often, until mushrooms and chard are soft, about 7 minutes.
Combine apples, flour and nutmeg in mixing bowl, and toss to coat apples. Combine eggs, cheese and milk in separate bowl, and beat until ingredients are well blended. Fold in apple mixture.
Spoon chard mixture into pie crust. Pour egg-cheese-apple mixture over top.
Bake 35 to 45 minutes, or until cheese mixture is set and top is browned. Cool slightly before slicing, and serve.
Friday, March 6, 2026
Friday Recipes
It's finally Friday. Here are six vegetarian recipes to get you through the weekend, including Restaurant-Style Spinach Manicotti and Mexican Pasta. Enjoy!
SMOKY TOMATO SOUP
This yumminess is from Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "A grown-up version of grilled cheese’s best friend, this tomato soup is subtly complex thanks to the addition of ancho chile and smoked paprika, but it still has all of the nostalgic qualities of a really good tomato soup: It’s silky, robust and wonderfully tomato-y. Taking a cue from this classic tomato soup, this recipe calls for sweating the onion and garlic with a little flour to thicken the soup, which creates a velvety texture that doesn’t hide the pure tomato flavor. Simmering a whole ancho chile in the soup produces an undercurrent of heat; but if you prefer more spice, pluck off the stem and blend the chile into your finished soup rather than discarding it. Adjust the amount of cream and the level of heat as you like and the soup will taste just right to you."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours; Total Time: 1-1/2 hours; Yield: 4 to 6 servings (about 8-1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1026266-smoky-tomato-soup. While you're at it, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Note: This recipe originally called for chicken or vegetable stock. Since this is a vegetarian blog, I’ve omitted the chicken part.
Ingredients
1/2 cup unsalted butter
1 large yellow onion (about 1 pound), minced
Salt and black pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon smoked paprika
3 tablespoons all-purpose flour
2 (28-ounce) cans whole peeled tomatoes
3 cups vegetable stock
8 fresh thyme sprigs
2 tablespoons sugar
1 ancho chile
Crema (or sour cream thinned with water), for serving
Chives (optional), for serving
grilled cheese (optional)
Preparation
Melt the butter in a large pot over medium heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic, crushed red pepper and paprika, and cook until fragrant, 1 minute.
Sprinkle the flour on top and cook, stirring constantly, until sizzling and crackling, about 2 minutes.
Add the tomatoes and their juices, squeezing the tomatoes to crush them as you add them to the pot. Stir in the stock, thyme sprigs and sugar. Drop in the ancho chile (plop!) and bring to a simmer over medium-high.
Reduce the heat to medium-low, cover almost all the way and simmer, stirring occasionally, until flavors deepen and tomatoes break down, about 45 minutes.
Pluck out the ancho chile and thyme sprigs, then transfer the soup to a blender (in batches, if needed) and blend until creamy. (Alternatively, use an immersion blender to blend it right in the pot.) Give the soup a taste and adjust seasoning if desired. If you’d like to increase the smoky flavor, you can blend in a portion of the stemmed and deseeded chile, if desired.
Transfer to bowls, top with a swirl of crema and a sprinkle of chives. Serve with grilled cheese, if desired.
VEGAN MEATBALLS
This wonderful recipe is from Love & Lemons. If you've never checked out the site, I highly recommend that you do. Talk about great recipes...Wow! This recipe begins, "The BEST vegan meatballs! Made with mushrooms, walnuts, and black beans, they're crisp on the outside, tender in the middle, and full of savory flavor."
Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Serves: 4 to 6
To view this online, go to https://www.loveandlemons.com/vegan-meatballs/.
Ingredients
16 ounces mixed cremini and shiitake mushrooms, stemmed and sliced
1 cup walnuts
1/2 cup coarsely chopped yellow onion
2 garlic cloves, grated
1/2 teaspoon sea salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
1/2 teaspoon fennel seeds, toasted
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground sage
1-1/2 cups cooked black beans, drained and rinsed
1/4 cup whole rolled oats
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon tomato paste
1 tablespoon ground flaxseed
1 tablespoon tamari
1 tablespoon balsamic vinegar
3/4 cup panko bread crumbs
Avocado oil, for the pan
Marinara sauce, for serving (for store bought, we love Rao's)
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the mushrooms on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 minutes, or until slightly shriveled around the edges.
In a food processor, place the walnuts, onion, garlic, salt, pepper, fennel seed, cumin, paprika, and sage. Pulse until coarsely ground, then add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well-combined but still has a few larger bean and mushroom chunks remaining.
Transfer the mixture to a large bowl and fold in the panko. Use a 2-tablespoon cookie scoop to portion the mixture, then use your hands to roll it into balls.
Heat a large cast-iron skillet over medium-high heat and coat the bottom with avocado oil. Add the vegan meatballs and cook, rotating the balls as they brown, until browned all around, about 5 minutes.
Transfer the skillet to the oven and bake for 20 minutes, or until the vegan meatballs are firm and lightly crisp around the edges.
Serve with marinara.
RESTAURANT-STYLE SPINACH MANICOTTI
This is from Everyday Diabetic Recipes, and begins, "Who says you need fancy restaurants for classic Italian dishes? Our Restaurant-Style Spinach Manicotti is a lighter version of your favorite baked pasta dish, so you can still enjoy this Italian dish, in moderation of course!"
Cook Time: 50 minutes; Serves: 7
To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.
Ingredients
1 (8-ounce) package manicotti shells (14 shells)
1 small onion, diced
2 garlic cloves, minced
1/4 pound fresh mushrooms, diced
1 (32-ounce) container fat-free ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 egg
1 (10-ounce) package frozen spinach, thawed and squeezed dry
1-1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
2 cups light spaghetti sauce
2 tablespoons freshly grated Parmesan cheese
Directions
Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.
Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.
Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.
Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.
Note
To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?
BISQUICK DUMPLINGS
This recipe is from Betty Crocker, and begins, "With a fluffy, light texture, dumplings are somewhat like a very moist biscuit. The Bisquick drop dumplings require only 2 ingredients and 5 minutes to mix up. Dropped by spoonfuls onto simmering stew or soup, they expand into their fluffy, cloud-like texture."
Prep Time: 5 minutes; Total Time: 25 minutes; Servings: 10
To view this online, click here.
Ingredients
2 cups Original Bisquick™ Baking Mix
2/3 cup 2% milk
Chopped fresh parsley, if desired
Instructions
In medium bowl, mix Bisquick and milk just until Bisquick is moistened and a soft dough forms.
Drop dough by large spoonfuls onto boiling stew; reduce heat until liquid maintains a simmer.
Cook uncovered 10 minutes. Cover and cook and additional 10 minutes or until dumplings are no longer doughy in the center.
Spoon stew into serving bowls. Use slotted spoon to carefully place a dumpling on top of each serving. Sprinkle with chopped fresh parsley.
SAUTEED JAMAICAN CALLALOO
This yumminess is from Gabi Odebode on the Food Network.
This recipe starts off, "Callaloo is so popular in Jamaica that this leafy green is often referred to as Jamaican spinach. Although it looks something like spinach, it has a sturdier texture that’s akin to collard greens. Believed to have traveled to the Caribbean from West Africa, callaloo is cooked in many ways throughout the islands, including in ways similar to Southern braised collards. In Jamaica, it’s often sautéed, particularly with bell peppers and other vegetables for a bit of sweetness. Herbs and spice are added for robust flavor that’s bound to please even those who aren’t greens fans. Fresh callaloo can be difficult to find so we use frozen leaves in this recipe. Serve the dish with rice, plantains or boiled dumplings for a full Jamaican experience."
Active Time: 40 minutes; Total Time: 50 minutes; Yield: 4 Servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sauteed-jamaican-callaloo-18572553.
Note: This recipe originally called for either chicken or vegetable bouillon powder. I’ve omitted the chicken option, leaving it at vegetable bouillon.
Ingredients
5 ounces frozen callaloo
2 tablespoon vegetable oil or olive oil
1 small onion, chopped
3 cloves garlic, minced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
2 scallions, sliced
1 habanero pepper or scotch bonnet pepper, chopped, optional
2 teaspoons vegetable bouillon powder, optional
1 teaspoon fresh thyme leaves
Sea salt, to taste
Directions
Place the frozen callaloo in a medium bowl and allow it to thaw about 10 minutes. Remove and discard the thick stems from the callaloo but keep the thin stems attached to the leaves. Roughly chop the callaloo, place it in a strainer and rinse it thoroughly with room-temperature water to remove any dirt. Set aside in the strainer.
Fill a bowl large enough to comfortably hold the strainer with boiling water. Place the strainer with the callaloo into the water for about 3 minutes. Rinse the callaloo in cold water until cool, about 2 minutes. This step helps soften the callaloo and brighten its color. Press down on the callaloo in the strainer to remove excess water or wrap it in cheesecloth and wring out the water. Set aside.
Heat the oil in a medium skillet or saucepan over medium heat. Add the onions and cook, stirring, until the onion is translucent, 2 to 4 minutes. Add the garlic and cook for 30 seconds. Add the red and yellow bell peppers and cook until slightly tender, about 2 minutes. Add the scallions and habanero pepper, if using, and cook for another minute. Add the callaloo and cook, stirring occasionally, for 3 minutes.
Reduce the heat to medium low. Stir in the bouillon powder, if using, and the thyme and cook for another 3 minutes. Add salt to taste and continue cooking until the callaloo is completely wilted and dark green, about 5 minutes. Taste again and add more salt if needed.
MEXICAN PASTA
This is from allrecipes, and was submitted by someone named Mimi. The recipe begins, "Mexican pasta is a great vegetarian dish with a kick!"
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves: 4
To view this online, go to https://www.allrecipes.com/recipe/21518/mexican-pasta/.
Ingredients
1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
cup sliced black olives
1-1/2 tablespoons taco seasoning mix
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.
Toss sauce with cooked pasta and serve.
SMOKY TOMATO SOUP
This yumminess is from Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "A grown-up version of grilled cheese’s best friend, this tomato soup is subtly complex thanks to the addition of ancho chile and smoked paprika, but it still has all of the nostalgic qualities of a really good tomato soup: It’s silky, robust and wonderfully tomato-y. Taking a cue from this classic tomato soup, this recipe calls for sweating the onion and garlic with a little flour to thicken the soup, which creates a velvety texture that doesn’t hide the pure tomato flavor. Simmering a whole ancho chile in the soup produces an undercurrent of heat; but if you prefer more spice, pluck off the stem and blend the chile into your finished soup rather than discarding it. Adjust the amount of cream and the level of heat as you like and the soup will taste just right to you."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours; Total Time: 1-1/2 hours; Yield: 4 to 6 servings (about 8-1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1026266-smoky-tomato-soup. While you're at it, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Note: This recipe originally called for chicken or vegetable stock. Since this is a vegetarian blog, I’ve omitted the chicken part.
Ingredients
1/2 cup unsalted butter
1 large yellow onion (about 1 pound), minced
Salt and black pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon smoked paprika
3 tablespoons all-purpose flour
2 (28-ounce) cans whole peeled tomatoes
3 cups vegetable stock
8 fresh thyme sprigs
2 tablespoons sugar
1 ancho chile
Crema (or sour cream thinned with water), for serving
Chives (optional), for serving
grilled cheese (optional)
Preparation
Melt the butter in a large pot over medium heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic, crushed red pepper and paprika, and cook until fragrant, 1 minute.
Sprinkle the flour on top and cook, stirring constantly, until sizzling and crackling, about 2 minutes.
Add the tomatoes and their juices, squeezing the tomatoes to crush them as you add them to the pot. Stir in the stock, thyme sprigs and sugar. Drop in the ancho chile (plop!) and bring to a simmer over medium-high.
Reduce the heat to medium-low, cover almost all the way and simmer, stirring occasionally, until flavors deepen and tomatoes break down, about 45 minutes.
Pluck out the ancho chile and thyme sprigs, then transfer the soup to a blender (in batches, if needed) and blend until creamy. (Alternatively, use an immersion blender to blend it right in the pot.) Give the soup a taste and adjust seasoning if desired. If you’d like to increase the smoky flavor, you can blend in a portion of the stemmed and deseeded chile, if desired.
Transfer to bowls, top with a swirl of crema and a sprinkle of chives. Serve with grilled cheese, if desired.
VEGAN MEATBALLS
This wonderful recipe is from Love & Lemons. If you've never checked out the site, I highly recommend that you do. Talk about great recipes...Wow! This recipe begins, "The BEST vegan meatballs! Made with mushrooms, walnuts, and black beans, they're crisp on the outside, tender in the middle, and full of savory flavor."
Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Serves: 4 to 6
To view this online, go to https://www.loveandlemons.com/vegan-meatballs/.
Ingredients
16 ounces mixed cremini and shiitake mushrooms, stemmed and sliced
1 cup walnuts
1/2 cup coarsely chopped yellow onion
2 garlic cloves, grated
1/2 teaspoon sea salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
1/2 teaspoon fennel seeds, toasted
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground sage
1-1/2 cups cooked black beans, drained and rinsed
1/4 cup whole rolled oats
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon tomato paste
1 tablespoon ground flaxseed
1 tablespoon tamari
1 tablespoon balsamic vinegar
3/4 cup panko bread crumbs
Avocado oil, for the pan
Marinara sauce, for serving (for store bought, we love Rao's)
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the mushrooms on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 minutes, or until slightly shriveled around the edges.
In a food processor, place the walnuts, onion, garlic, salt, pepper, fennel seed, cumin, paprika, and sage. Pulse until coarsely ground, then add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well-combined but still has a few larger bean and mushroom chunks remaining.
Transfer the mixture to a large bowl and fold in the panko. Use a 2-tablespoon cookie scoop to portion the mixture, then use your hands to roll it into balls.
Heat a large cast-iron skillet over medium-high heat and coat the bottom with avocado oil. Add the vegan meatballs and cook, rotating the balls as they brown, until browned all around, about 5 minutes.
Transfer the skillet to the oven and bake for 20 minutes, or until the vegan meatballs are firm and lightly crisp around the edges.
Serve with marinara.
RESTAURANT-STYLE SPINACH MANICOTTI
This is from Everyday Diabetic Recipes, and begins, "Who says you need fancy restaurants for classic Italian dishes? Our Restaurant-Style Spinach Manicotti is a lighter version of your favorite baked pasta dish, so you can still enjoy this Italian dish, in moderation of course!"
Cook Time: 50 minutes; Serves: 7
To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.
Ingredients
1 (8-ounce) package manicotti shells (14 shells)
1 small onion, diced
2 garlic cloves, minced
1/4 pound fresh mushrooms, diced
1 (32-ounce) container fat-free ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 egg
1 (10-ounce) package frozen spinach, thawed and squeezed dry
1-1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
2 cups light spaghetti sauce
2 tablespoons freshly grated Parmesan cheese
Directions
Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.
Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.
Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.
Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.
Note
To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?
BISQUICK DUMPLINGS
This recipe is from Betty Crocker, and begins, "With a fluffy, light texture, dumplings are somewhat like a very moist biscuit. The Bisquick drop dumplings require only 2 ingredients and 5 minutes to mix up. Dropped by spoonfuls onto simmering stew or soup, they expand into their fluffy, cloud-like texture."
Prep Time: 5 minutes; Total Time: 25 minutes; Servings: 10
To view this online, click here.
Ingredients
2 cups Original Bisquick™ Baking Mix
2/3 cup 2% milk
Chopped fresh parsley, if desired
Instructions
In medium bowl, mix Bisquick and milk just until Bisquick is moistened and a soft dough forms.
Drop dough by large spoonfuls onto boiling stew; reduce heat until liquid maintains a simmer.
Cook uncovered 10 minutes. Cover and cook and additional 10 minutes or until dumplings are no longer doughy in the center.
Spoon stew into serving bowls. Use slotted spoon to carefully place a dumpling on top of each serving. Sprinkle with chopped fresh parsley.
SAUTEED JAMAICAN CALLALOO
This yumminess is from Gabi Odebode on the Food Network.
This recipe starts off, "Callaloo is so popular in Jamaica that this leafy green is often referred to as Jamaican spinach. Although it looks something like spinach, it has a sturdier texture that’s akin to collard greens. Believed to have traveled to the Caribbean from West Africa, callaloo is cooked in many ways throughout the islands, including in ways similar to Southern braised collards. In Jamaica, it’s often sautéed, particularly with bell peppers and other vegetables for a bit of sweetness. Herbs and spice are added for robust flavor that’s bound to please even those who aren’t greens fans. Fresh callaloo can be difficult to find so we use frozen leaves in this recipe. Serve the dish with rice, plantains or boiled dumplings for a full Jamaican experience."
Active Time: 40 minutes; Total Time: 50 minutes; Yield: 4 Servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sauteed-jamaican-callaloo-18572553.
Note: This recipe originally called for either chicken or vegetable bouillon powder. I’ve omitted the chicken option, leaving it at vegetable bouillon.
Ingredients
5 ounces frozen callaloo
2 tablespoon vegetable oil or olive oil
1 small onion, chopped
3 cloves garlic, minced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
2 scallions, sliced
1 habanero pepper or scotch bonnet pepper, chopped, optional
2 teaspoons vegetable bouillon powder, optional
1 teaspoon fresh thyme leaves
Sea salt, to taste
Directions
Place the frozen callaloo in a medium bowl and allow it to thaw about 10 minutes. Remove and discard the thick stems from the callaloo but keep the thin stems attached to the leaves. Roughly chop the callaloo, place it in a strainer and rinse it thoroughly with room-temperature water to remove any dirt. Set aside in the strainer.
Fill a bowl large enough to comfortably hold the strainer with boiling water. Place the strainer with the callaloo into the water for about 3 minutes. Rinse the callaloo in cold water until cool, about 2 minutes. This step helps soften the callaloo and brighten its color. Press down on the callaloo in the strainer to remove excess water or wrap it in cheesecloth and wring out the water. Set aside.
Heat the oil in a medium skillet or saucepan over medium heat. Add the onions and cook, stirring, until the onion is translucent, 2 to 4 minutes. Add the garlic and cook for 30 seconds. Add the red and yellow bell peppers and cook until slightly tender, about 2 minutes. Add the scallions and habanero pepper, if using, and cook for another minute. Add the callaloo and cook, stirring occasionally, for 3 minutes.
Reduce the heat to medium low. Stir in the bouillon powder, if using, and the thyme and cook for another 3 minutes. Add salt to taste and continue cooking until the callaloo is completely wilted and dark green, about 5 minutes. Taste again and add more salt if needed.
MEXICAN PASTA
This is from allrecipes, and was submitted by someone named Mimi. The recipe begins, "Mexican pasta is a great vegetarian dish with a kick!"
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves: 4
To view this online, go to https://www.allrecipes.com/recipe/21518/mexican-pasta/.
Ingredients
1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
cup sliced black olives
1-1/2 tablespoons taco seasoning mix
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.
Toss sauce with cooked pasta and serve.
Thursday, March 5, 2026
Breakfast
Since tomorrow is my Mom's birthday, and she would have been 95, I felt it only right to have Breakfast for today's post. Let me explain...
When I was a kid, two of my friends – siblings – lived next door. I'd frequently run over to their house about 30-seconds before my mom would want me to set the table for dinner. (I may have timed it that way on purpose...)
Thursday evenings at their house was usually reserved for breakfast-for-dinner night: their dad was going to get paid the next day, the parents would take the family grocery shopping, and it was time to get rid of the extra half-empty cereal boxes, toaster waffles, etc. So the kids would be sitting around the table with boxes of cereal, a carton of milk, just chowing down on breakfast-for-dinner.
"Why can't we have breakfast for dinner?" I'd ask Mom when I got home. (This was frequently asked with a slight whine, especially if Mom had cooked fried liver for dinner.)
But no such luck.
These days, it's a little more permissible to have breakfast for dinner. To that end, here are six breakfast recipes to try out for dinner – or for breakfast – including Spanish Omelets and Cocoa Pancakes. Enjoy!
Mom and Dad
MAKE-AHEAD EGG, SPINACH AND FETA WRAPS
This is from Naz Deravian at The New York Times cooking enewsletter. For this recipe, Naz wrote, "Packed with protein, enough baby spinach to make Popeye proud, and punchy umami from sun-dried tomatoes and feta cheese, these wraps are ideal for make-ahead breakfasts. Feel free to customize by adding herbs like dill, parsley or cilantro, or a small handful of chopped roasted red peppers or pitted olives. The frittata-like egg mixture is baked in the oven in a baking pan and sliced into rectangles to fit easily on lavash wraps or burrito-size flour tortillas. If you don’t want to make wraps, you can simply serve the tender frittata by itself."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time:44 minutes; Yield: 5 wraps
To view this online, go to https://cooking.nytimes.com/recipes/1026810-make-ahead-egg-spinach-and-feta-wraps. Also, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Cooking spray or neutral oil, as needed
1/4 cup finely chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar (see Tip)
1 small yellow onion, finely chopped
Kosher salt (such as Diamond Crystal) and black pepper
5 to 6 ounces baby spinach (5 to 6 cups packed)
10 large eggs
1/2 cup/3 ounces crumbled feta
5 lavash wraps (about 10-by-12 inches) or burrito-size flour tortillas, at room temperature (see Tip)
Cream cheese, fresh goat cheese or flavored soft cheese, such as Boursin, optional
Preparation
Spray a 9-by-13-inch baking pan with cooking spray, making sure to spray the sides well. (Alternately, you can lightly brush with neutral oil.) Line the baking pan with parchment paper with overhang on at least two sides and spray the parchment paper with oil. Heat the oven to 375 degrees with the rack in the center position.
In a large skillet, heat the sun-dried tomato oil over medium heat. Add the onion and cook, stirring frequently, until golden, 8 to 10 minutes. Sprinkle with a little salt, add the sundried tomatoes and cook for 2 minutes, stirring frequently. Add the spinach, in batches if necessary, and cook, stirring frequently, just until wilted. (You don’t want the spinach to release any liquid.) Season with salt and pepper, keeping in mind you will also season the eggs. Remove from the heat.
Add the eggs to a large bowl, season with 1 teaspoon salt and 1/4 teaspoon pepper, and beat with a whisk or a fork until combined. Add the spinach mixture to the eggs and mix to combine. (Wipe out the skillet and set aside.) Transfer the egg mixture to the baking pan, spreading it out evenly. Top with the feta cheese and bake until the eggs are fully set and the cheese is melted, 10 to 15 minutes. Remove from the oven and allow to rest for 2 minutes.
Slide the frittata onto the cutting board. Slice the frittata widthwise into 5 equal rectangles (each about 2-1/2 inches wide). Place a lavash wrap on a work surface and spread with cream cheese, if using. Place a slice of frittata on the lavash, leaving a 2-inch border from the bottom. Bring the sides of the lavash in and then fold up the bottom, rolling up the lavash like a flat burrito. Repeat with the remaining lavash and frittata.
Heat the same skillet over medium. Spray each lavash wrap lightly with oil on both sides. Place seam side down on the pan and cook until the lavash is warmed through and slightly golden on each side, 3 to 4 minutes per side. (Take care not to cook too long so the lavash doesn’t get crispy.) Slice in half, on the diagonal if you like, and serve. (To make ahead, wrap the pan-cooked egg wraps in foil and keep in the fridge for 3 days, or the freezer for 3 months. Reheat in the microwave, in a skillet over low heat, or in the oven at 350 degrees.)
Tips
Instead of sun-dried tomato oil, you can substitute olive oil.
Cold lavash is harder to wrap and can tear, so be sure to take the lavash out of the fridge for a few minutes before wrapping.
EVERYDAY PANCAKES
This is from Mark Bittman on The New York Times cooking enewsletter. For this recipe, Mark wrote, "The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. You might also enjoy this video of the recipe, which walks through a few variations. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine."
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings
This was featured in "For the Unitiated, a Pancake Primer," and can be viewed online at https://cooking.nytimes.com/recipes/1893-everyday-pancakes. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar, optional
2 eggs
1-1/2 to 2 cups milk
2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil
Preparation
Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1-1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
COCOA PANCAKES
This comes from Vegetarian Times (May 2005 issue, page 95), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "Not only does Inn Serendipity in Browntown, WI feature hearty vegetarian breakfasts (and bedside cordials in the evening), but the owners try to meet any special dietary needs, especially those of vegans. Their vegan cocoa pancakes are among the recipes most requested by vegan and nonvegan visitors. This recipe makes 18 to 20 pancakes—and they can be prepared in just 30 minutes or less!" Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/cocoa-pancakes/.
Ingredients
1-1/2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
2 Tbs. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups chocolate soymilk
1 Tbs. vegetable oil
1-1/2 tsp. vanilla extract
1/2 cup carob chips
Preparation
Sift flour, cocoa, sugar, baking powder, baking soda and salt into mixing bowl. Whisk in chocolate soymilk and oil until just combined. Stir in vanilla extract. Let batter sit 5 minutes before cooking.
Spray large nonstick skillet or griddle with cooking spray, and heat over medium heat. When hot, ladle on 1/4 cup batter for each pancake. Sprinkle pancakes with several carob chips. Cook 2 minutes, and turn when tops begin to bubble and edges start to look dry. Cook 2 minutes more, and remove to plate. Serve with maple syrup or vanilla soy yogurt and fresh fruit.
SPANISH OMELET
POINTS® value | 5
Servings | 1
Preparation Time | 8 min
Cooking Time | 10 min
Ingredients
2-1/2 cup spinach, coarsely chopped (do not dry)
2 large egg(s)
2 tsp grated Parmesan cheese
1/2 tsp table salt
1/4 tsp black pepper
1/2 tsp olive oil
Directions
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes. Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
PIRATE EGGS
When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.
The instructions are for one person. Adjust for the number of people you're feeding.
Ingredients
1-2 eggs
1-2 pieces of bread
margarine for the pan
Directions
Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hold. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!
BREAKFAST BURRITO
This is from Ellie Krieger on the Food Network. Active Time: 38 minutes; Total Time: 38 minutes; Yield: 4 servings, serving size 1 burrito; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/breakfast-burrito-recipe-1953146.
Ingredients
2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1-1/2 ounce) shredded pepper Jack cheese
Nonstick cooking spray
4 (10 inch) whole wheat tortillas (burrito size)
1/4 cup reduced fat-free sour cream or 2 percent plain Greek yogurt
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
Hot sauce
Directions
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.
Cook’s Note
Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Good source of: Riboflavin, Vitamin B6, Folate, Vitamin K, Calcium, Iodine, Iron, Potassium, Selenium
When I was a kid, two of my friends – siblings – lived next door. I'd frequently run over to their house about 30-seconds before my mom would want me to set the table for dinner. (I may have timed it that way on purpose...)
Thursday evenings at their house was usually reserved for breakfast-for-dinner night: their dad was going to get paid the next day, the parents would take the family grocery shopping, and it was time to get rid of the extra half-empty cereal boxes, toaster waffles, etc. So the kids would be sitting around the table with boxes of cereal, a carton of milk, just chowing down on breakfast-for-dinner.
"Why can't we have breakfast for dinner?" I'd ask Mom when I got home. (This was frequently asked with a slight whine, especially if Mom had cooked fried liver for dinner.)
But no such luck.
These days, it's a little more permissible to have breakfast for dinner. To that end, here are six breakfast recipes to try out for dinner – or for breakfast – including Spanish Omelets and Cocoa Pancakes. Enjoy!
Mom and Dad
MAKE-AHEAD EGG, SPINACH AND FETA WRAPS
This is from Naz Deravian at The New York Times cooking enewsletter. For this recipe, Naz wrote, "Packed with protein, enough baby spinach to make Popeye proud, and punchy umami from sun-dried tomatoes and feta cheese, these wraps are ideal for make-ahead breakfasts. Feel free to customize by adding herbs like dill, parsley or cilantro, or a small handful of chopped roasted red peppers or pitted olives. The frittata-like egg mixture is baked in the oven in a baking pan and sliced into rectangles to fit easily on lavash wraps or burrito-size flour tortillas. If you don’t want to make wraps, you can simply serve the tender frittata by itself."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time:44 minutes; Yield: 5 wraps
To view this online, go to https://cooking.nytimes.com/recipes/1026810-make-ahead-egg-spinach-and-feta-wraps. Also, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Cooking spray or neutral oil, as needed
1/4 cup finely chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar (see Tip)
1 small yellow onion, finely chopped
Kosher salt (such as Diamond Crystal) and black pepper
5 to 6 ounces baby spinach (5 to 6 cups packed)
10 large eggs
1/2 cup/3 ounces crumbled feta
5 lavash wraps (about 10-by-12 inches) or burrito-size flour tortillas, at room temperature (see Tip)
Cream cheese, fresh goat cheese or flavored soft cheese, such as Boursin, optional
Preparation
Spray a 9-by-13-inch baking pan with cooking spray, making sure to spray the sides well. (Alternately, you can lightly brush with neutral oil.) Line the baking pan with parchment paper with overhang on at least two sides and spray the parchment paper with oil. Heat the oven to 375 degrees with the rack in the center position.
In a large skillet, heat the sun-dried tomato oil over medium heat. Add the onion and cook, stirring frequently, until golden, 8 to 10 minutes. Sprinkle with a little salt, add the sundried tomatoes and cook for 2 minutes, stirring frequently. Add the spinach, in batches if necessary, and cook, stirring frequently, just until wilted. (You don’t want the spinach to release any liquid.) Season with salt and pepper, keeping in mind you will also season the eggs. Remove from the heat.
Add the eggs to a large bowl, season with 1 teaspoon salt and 1/4 teaspoon pepper, and beat with a whisk or a fork until combined. Add the spinach mixture to the eggs and mix to combine. (Wipe out the skillet and set aside.) Transfer the egg mixture to the baking pan, spreading it out evenly. Top with the feta cheese and bake until the eggs are fully set and the cheese is melted, 10 to 15 minutes. Remove from the oven and allow to rest for 2 minutes.
Slide the frittata onto the cutting board. Slice the frittata widthwise into 5 equal rectangles (each about 2-1/2 inches wide). Place a lavash wrap on a work surface and spread with cream cheese, if using. Place a slice of frittata on the lavash, leaving a 2-inch border from the bottom. Bring the sides of the lavash in and then fold up the bottom, rolling up the lavash like a flat burrito. Repeat with the remaining lavash and frittata.
Heat the same skillet over medium. Spray each lavash wrap lightly with oil on both sides. Place seam side down on the pan and cook until the lavash is warmed through and slightly golden on each side, 3 to 4 minutes per side. (Take care not to cook too long so the lavash doesn’t get crispy.) Slice in half, on the diagonal if you like, and serve. (To make ahead, wrap the pan-cooked egg wraps in foil and keep in the fridge for 3 days, or the freezer for 3 months. Reheat in the microwave, in a skillet over low heat, or in the oven at 350 degrees.)
Tips
Instead of sun-dried tomato oil, you can substitute olive oil.
Cold lavash is harder to wrap and can tear, so be sure to take the lavash out of the fridge for a few minutes before wrapping.
EVERYDAY PANCAKES
This is from Mark Bittman on The New York Times cooking enewsletter. For this recipe, Mark wrote, "The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. You might also enjoy this video of the recipe, which walks through a few variations. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine."
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings
This was featured in "For the Unitiated, a Pancake Primer," and can be viewed online at https://cooking.nytimes.com/recipes/1893-everyday-pancakes. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar, optional
2 eggs
1-1/2 to 2 cups milk
2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil
Preparation
Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1-1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
COCOA PANCAKES
This comes from Vegetarian Times (May 2005 issue, page 95), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "Not only does Inn Serendipity in Browntown, WI feature hearty vegetarian breakfasts (and bedside cordials in the evening), but the owners try to meet any special dietary needs, especially those of vegans. Their vegan cocoa pancakes are among the recipes most requested by vegan and nonvegan visitors. This recipe makes 18 to 20 pancakes—and they can be prepared in just 30 minutes or less!" Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/cocoa-pancakes/.
Ingredients
1-1/2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
2 Tbs. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups chocolate soymilk
1 Tbs. vegetable oil
1-1/2 tsp. vanilla extract
1/2 cup carob chips
Preparation
Sift flour, cocoa, sugar, baking powder, baking soda and salt into mixing bowl. Whisk in chocolate soymilk and oil until just combined. Stir in vanilla extract. Let batter sit 5 minutes before cooking.
Spray large nonstick skillet or griddle with cooking spray, and heat over medium heat. When hot, ladle on 1/4 cup batter for each pancake. Sprinkle pancakes with several carob chips. Cook 2 minutes, and turn when tops begin to bubble and edges start to look dry. Cook 2 minutes more, and remove to plate. Serve with maple syrup or vanilla soy yogurt and fresh fruit.
SPANISH OMELET
POINTS® value | 5
Servings | 1
Preparation Time | 8 min
Cooking Time | 10 min
Ingredients
2-1/2 cup spinach, coarsely chopped (do not dry)
2 large egg(s)
2 tsp grated Parmesan cheese
1/2 tsp table salt
1/4 tsp black pepper
1/2 tsp olive oil
Directions
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes. Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
PIRATE EGGS
When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.
The instructions are for one person. Adjust for the number of people you're feeding.
Ingredients
1-2 eggs
1-2 pieces of bread
margarine for the pan
Directions
Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hold. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!
BREAKFAST BURRITO
This is from Ellie Krieger on the Food Network. Active Time: 38 minutes; Total Time: 38 minutes; Yield: 4 servings, serving size 1 burrito; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/breakfast-burrito-recipe-1953146.
Ingredients
2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1-1/2 ounce) shredded pepper Jack cheese
Nonstick cooking spray
4 (10 inch) whole wheat tortillas (burrito size)
1/4 cup reduced fat-free sour cream or 2 percent plain Greek yogurt
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
Hot sauce
Directions
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.
Cook’s Note
Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Good source of: Riboflavin, Vitamin B6, Folate, Vitamin K, Calcium, Iodine, Iron, Potassium, Selenium
Wednesday, March 4, 2026
Wednesday Recipes
It's Wednesday, time for a quick six vegetarian recipes. Check out the Cranberry Grilled Cheese, the Engine 2 Diet Vegetarian Lasagna, and the rest of today's yumminess. Enjoy!
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).
SPICY BAKED SWEET POTATO FRIES
This is from Everyday Diabetic Recipes, and begins, "Chili powder gives our Spicy Baked Sweet Potato Fries the perfect kick, sure to get your gang excited about their new favorite side! Plus, using sweet potatoes instead of regular baking potatoes provides an added nutritional boost!"
Cook Time: 25 minutes; Serves: 6
To view this online, go to https://www.everydaydiabeticrecipes.com/Potatoes-Rice/Spicy-Baked-Sweet-Potato-Fries--6743.
Ingredients
1 tablespoon canola oil
2 teaspoons chili powder*
1 teaspoon salt
1/8 teaspoon ground red pepper*
3 large sweet potatoes (about 2-1/2 pounds), peeled and cut lengthwise into thin wedges
Directions
Preheat the oven to 425 degrees. Coat rimmed baking sheets with nonstick cooking spray.
In a large bowl, toss the potatoes with oil. In a small bowl, combine the chili powder, salt, and ground red pepper. Sprinkle over the potato wedges and toss until evenly coated.
Spread the potato wedges in a single layer on the baking sheets.
Bake for 25 to 30 minutes, or until golden and tender, turning once halfway through cooking time. Serve immediately.
Notes
To make this a gluten-free recipe, use nonstick cooking spray with no flour added, and seasonings with no added starch from a gluten-containing source.
If you're a fan of crispy fries, simply combine the seasonings with 2 beaten egg whites in a shallow dish. Coat the potato wedges with this mixture and bake as above. They'll crisp up in no time!
IRISH BROWN BREAD
This is from Everyday Diabetic Recipes, and begins, "If you can't make it to Ireland anytime soon, bring the taste of Ireland to your table tonight! One of the easiest and quickest breads to bake up, this Irish Brown Bread has become a favorite in our Test Kitchen. We like to slice it up and serve it warm with a little margarine or sugar-free jam on the side."
Cook Time: 35 minutes; Serves: 16; Serving Size: 1 (16th of a round)
To view this online, go to https://www.everydaydiabeticrecipes.com/Bread/Irish-Brown-Bread-6746.
Ingredients
1-1/2 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons light butter, cut into small pieces
1 egg
1 cup low-fat buttermilk
Directions
Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, and salt; mix well.
Add butter, then the egg and buttermilk. Using your hands, mix until just combined. Place dough on baking sheet and shape into a round loaf about 1 inch high. Make a crisscross cut (an "X") across the top with a floured knife.
Bake bread 10 minutes. Reduce oven temperature to 350 degrees. Bake 25 to 30 more minutes, or until a toothpick inserted in center comes out clean. Cool slightly on a wire rack, then cut into wedges and serve warm.
CRANBERRY GRILLED CHEESE
This is from Dan Pelosi in The New York Times cooking enewsletter. For this recipe, Dan wrote, "Somehow, there is always leftover cranberry sauce after all of the other Thanksgiving leftovers have disappeared. The classic grilled cheese sandwich comes to the rescue, welcoming any cranberry sauce you have on hand into its warm, melty embrace. A meat-free alternative to the traditional Thanksgiving leftover sandwich, this cranberry sauce grilled cheese thrives with mild or sharp Cheddar, though any cheese is welcomed here. Adding in a layer of Dijon mustard and of course, a few slices of turkey, are also great ideas."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: 1 sandwich
To view this online, go to https://cooking.nytimes.com/recipes/1026217-cranberry-grilled-cheese. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
Mayonnaise
2 (1/2-inch-thick) slices sourdough or sandwich bread
Softened salted butter
2 ounces coarsely grated Cheddar (about 1/2 cup)
2 tablespoons leftover cranberry sauce
Preparation
Heat a large skillet over medium.
Thinly spread mayonnaise on one side of each slice of bread. Thinly spread butter on the other side of each slice of bread. Sprinkle cheese evenly on the buttered side of each slice.
Place the bread slices in the skillet, mayonnaise-side down. Cover the pan and cook until the cheese is about halfway melted, about 2 minutes.
Spread the cranberry sauce on top of the cheese on one slice of the bread. If using jellied or solid cranberry sauce, mash it to loosen before spreading. Then flip the other slice onto the cranberry sauce, cheese side down. Press the top of the sandwich with a spatula and cook until the cheese has melted, 1 to 2 minutes, flipping a few times to melt the cheese thoroughly.
Remove the sandwich from the pan, let cool for a minute or two, then serve.
OCEAN SPRAY FRESH CRANBERRY SAUCE
This is from Ocean Spray. Prep Time: 5 minutes plus cooling; Cooking Time: 15 minutes; Serving Size: 2-1/4 cups
To view this online, go to https://www.oceanspray.com/recipes/fresh-cranberry-sauce.
Ingredients
1 cup sugar
1 cup water
1 package (12 oz) fresh cranberries (fresh or frozen)
Directions
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2-1/4 cups.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
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).
SPICY BAKED SWEET POTATO FRIES
This is from Everyday Diabetic Recipes, and begins, "Chili powder gives our Spicy Baked Sweet Potato Fries the perfect kick, sure to get your gang excited about their new favorite side! Plus, using sweet potatoes instead of regular baking potatoes provides an added nutritional boost!"
Cook Time: 25 minutes; Serves: 6
To view this online, go to https://www.everydaydiabeticrecipes.com/Potatoes-Rice/Spicy-Baked-Sweet-Potato-Fries--6743.
Ingredients
1 tablespoon canola oil
2 teaspoons chili powder*
1 teaspoon salt
1/8 teaspoon ground red pepper*
3 large sweet potatoes (about 2-1/2 pounds), peeled and cut lengthwise into thin wedges
Directions
Preheat the oven to 425 degrees. Coat rimmed baking sheets with nonstick cooking spray.
In a large bowl, toss the potatoes with oil. In a small bowl, combine the chili powder, salt, and ground red pepper. Sprinkle over the potato wedges and toss until evenly coated.
Spread the potato wedges in a single layer on the baking sheets.
Bake for 25 to 30 minutes, or until golden and tender, turning once halfway through cooking time. Serve immediately.
Notes
To make this a gluten-free recipe, use nonstick cooking spray with no flour added, and seasonings with no added starch from a gluten-containing source.
If you're a fan of crispy fries, simply combine the seasonings with 2 beaten egg whites in a shallow dish. Coat the potato wedges with this mixture and bake as above. They'll crisp up in no time!
IRISH BROWN BREAD
This is from Everyday Diabetic Recipes, and begins, "If you can't make it to Ireland anytime soon, bring the taste of Ireland to your table tonight! One of the easiest and quickest breads to bake up, this Irish Brown Bread has become a favorite in our Test Kitchen. We like to slice it up and serve it warm with a little margarine or sugar-free jam on the side."
Cook Time: 35 minutes; Serves: 16; Serving Size: 1 (16th of a round)
To view this online, go to https://www.everydaydiabeticrecipes.com/Bread/Irish-Brown-Bread-6746.
Ingredients
1-1/2 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons light butter, cut into small pieces
1 egg
1 cup low-fat buttermilk
Directions
Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, and salt; mix well.
Add butter, then the egg and buttermilk. Using your hands, mix until just combined. Place dough on baking sheet and shape into a round loaf about 1 inch high. Make a crisscross cut (an "X") across the top with a floured knife.
Bake bread 10 minutes. Reduce oven temperature to 350 degrees. Bake 25 to 30 more minutes, or until a toothpick inserted in center comes out clean. Cool slightly on a wire rack, then cut into wedges and serve warm.
CRANBERRY GRILLED CHEESE
This is from Dan Pelosi in The New York Times cooking enewsletter. For this recipe, Dan wrote, "Somehow, there is always leftover cranberry sauce after all of the other Thanksgiving leftovers have disappeared. The classic grilled cheese sandwich comes to the rescue, welcoming any cranberry sauce you have on hand into its warm, melty embrace. A meat-free alternative to the traditional Thanksgiving leftover sandwich, this cranberry sauce grilled cheese thrives with mild or sharp Cheddar, though any cheese is welcomed here. Adding in a layer of Dijon mustard and of course, a few slices of turkey, are also great ideas."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: 1 sandwich
To view this online, go to https://cooking.nytimes.com/recipes/1026217-cranberry-grilled-cheese. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
Mayonnaise
2 (1/2-inch-thick) slices sourdough or sandwich bread
Softened salted butter
2 ounces coarsely grated Cheddar (about 1/2 cup)
2 tablespoons leftover cranberry sauce
Preparation
Heat a large skillet over medium.
Thinly spread mayonnaise on one side of each slice of bread. Thinly spread butter on the other side of each slice of bread. Sprinkle cheese evenly on the buttered side of each slice.
Place the bread slices in the skillet, mayonnaise-side down. Cover the pan and cook until the cheese is about halfway melted, about 2 minutes.
Spread the cranberry sauce on top of the cheese on one slice of the bread. If using jellied or solid cranberry sauce, mash it to loosen before spreading. Then flip the other slice onto the cranberry sauce, cheese side down. Press the top of the sandwich with a spatula and cook until the cheese has melted, 1 to 2 minutes, flipping a few times to melt the cheese thoroughly.
Remove the sandwich from the pan, let cool for a minute or two, then serve.
OCEAN SPRAY FRESH CRANBERRY SAUCE
This is from Ocean Spray. Prep Time: 5 minutes plus cooling; Cooking Time: 15 minutes; Serving Size: 2-1/4 cups
To view this online, go to https://www.oceanspray.com/recipes/fresh-cranberry-sauce.
Ingredients
1 cup sugar
1 cup water
1 package (12 oz) fresh cranberries (fresh or frozen)
Directions
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2-1/4 cups.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
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