Friday Recipes

It's finally Friday. (Yay!) Here are six yummy recipes to help you through the weekend, including Greek-Inspired Veggie Burgers and Dirt Dessert Pudding Bowls. Enjoy!

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE

This is from Yewande Komolafe at The New York Times cooking e-newsletter. Yewande wrote, "A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce’s flavors and chars up nicely upon roasting. The tofu’s neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1020530-baked-tofu-with-peanut-sauce-and-coconut-lime-rice.

Ingredients

2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling

2/3 cup lime juice (from about 5 limes), and zest of 1 lime

Kosher salt

8 baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise

Black pepper

1 cup long-grain rice like jasmine or basmati

1/2 cup full-fat coconut milk

1 cup smooth, natural peanut butter

1 tablespoon red miso

1 tablespoon grated ginger

1 tablespoon fish sauce (optional)

2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal

2 tablespoons buckwheat honey or molasses

2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick

3 cups peppery greens, like arugula, mizuna or baby mustard greens

2 scallions, trimmed and thinly sliced

Preparation

Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.

In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.

In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.

In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.

Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.

Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.

Tip

Peanut sauce can be made 2 to 3 days in advance and stored refrigerated until ready to use.

WHITE BEAN HUMMUS WRAPS WITH AVOCADO AND BELL PEPPER

This is from American Heart Association, and begins, “The silkiness of the white beans combined with the rich avocado and crunchy cucumbers and bell peppers make this Simple Cooking with Heart vegetarian recipe a winner of a lunch or dinner.”

Makes 4 servings; serving size: 1 wrap

To view this online, go to https://recipes.heart.org/en/recipes/white-bean-hummus-wraps-with-avocado-and-bell-pepper.

Ingredients

For the white bean hummus:

15.5 oz. canned, no-salt-added, or, low-sodium white beans (like cannellini) (drained, rinsed)

1 Tbsp. lemon juice

3 Tbsp. water

1/4 tsp. ground, sweet paprika

1/4 tsp. ground black pepper

For the wraps:

1 medium tomato (thinly sliced)

1 medium cucumber (thinly sliced)

1 bell pepper (seeded, thinly sliced)

1 avocado (peeled, pit removed, sliced)

4 handfuls lettuce

4 (10-inch) whole-grain, low-fat wraps

Ingredients

For the white bean hummus:

Drain and rinse the beans; add into the bowl of a food processor, along with remaining ingredients.

Puree until the mixture is smooth, about 1 minute.

For the wraps:

Chop all the vegetables: slice the tomato, cucumber, bell pepper, and avocado.

Spread about 1/3 cup white bean hummus over each wrap, leaving about a 1/2-inch border around the edges. Divide vegetables onto each wrap, placing over the hummus-not all the vegetables will be used.

Fold each side of the wrap up and then roll. Cut in half, if desired. Serve wraps with any extra vegetables and dip that is leftover.

Cooking Tip: Any type of beans can be magically turned into hummus. Just follow the instructions above using whatever bean you want – chickpeas, black bean, kidney beans, etc. Layer onto a wrap like in this recipe or use as a dip with veggies.

Keep it Healthy: When choosing lettuce, remember than the darker the color of the greens, the more nutrients and vitamins packed into it. For example, Romaine lettuce is more nutritious than iceberg lettuce.

Tip: Serving size 1 wrap

Tip: Transporting this for a work lunch? Place the wrap in foil for each transporting and make sure to drizzle a little lemon juice over the avocado slices to prevent browning.

GREEK-INSPIRED VEGGIE BURGERS

This is from WeightWwatchers, and begins, "Although you can use any frozen veggie burger you’d like, the flavors of Mediterranean chickpea burgers—made with spinach, tomatoes, and Greek spices—work particularly well here. We found that toasted or grilled English muffins make a great substitute for a hamburger bun; the craggy texture captures the tzatziki, a sauce made with yogurt, cucumber, and spices, perfectly without getting too soggy. It's pretty easy to find prepared tzatziki in markets, but you can make your own my mixing finely chopped or grated seeded and peeled cucumbers into plain yogurt and season with salt and pepper and a squeeze of lemon juice."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Serves: 1; Difficulty: Easy

To view this online, click here.

Ingredients

4 sprays cooking spray

1 serving frozen vegetarian burger(s)

1 English muffin, grilled or toasted

2 Tbsp Tzatziki

1/4 cup Roasted red peppers (packed in water), thinly sliced

1/4 cup Cucumbers, cut in ribbons with a peeler

Directions

Lightly coat grill pan with nonstick spray. Grill burger over medium heat, turning once, until cooked through, 5 to 7 minutes.

On English muffin, layer tzatziki, burger, red peppers, and cucumber.

WEEKNIGHT TWO-BEAN CHILI

This is from the Food Network, and begins, "This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)"

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/weeknight-two-bean-chili-recipe-2121374.

Note: The recipe originally called for either low-sodium vegetable or chicken broth. But since this is a vegetarian blog, I omitted the chicken broth.

Ingredients

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1 1/4 cups low-sodium vegetable broth

1 cup canned crushed roasted tomatoes

1 1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

MUSHROOM BOLOGNESE WITH FETTUCCINE

This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."

Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8

To view this online, click here.

Ingredients

3 tablespoons olive oil

1 cup diced onions

1/2 cup diced carrot

1/4 cup finely chopped celery

4 1/2 teaspoons finely chopped garlic

1/4 teaspoon salt

2 packages (8 oz each) baby bella mushrooms, coarsely chopped

2 packages (8 oz each) white button mushrooms, coarsely chopped

1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1/4 teaspoon crushed red pepper flakes

1 tablespoon soy sauce

12 oz uncooked fettuccine (from 16-oz box)

1/2 cup shredded Parmesan cheese, if desired

1/4 cup thinly sliced fresh basil leaves, if desired

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.

In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.

Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.

Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.

Expert Tips

Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.

Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.

DIRT DESSERT PUDDING BOWLS

This is from Old El Paso, and begins, "Dessert has never been so much fun to create or enjoy than with this classic dirt dessert—now in an easy-to-hold, edible tortilla bowl! Sweetened and oven-baked Old El Paso™ Mini Soft Tortilla Bowls make sure you don't miss a single dirt crumb. Layers of chocolate pudding, crushed sandwich cookies and gummy worm candies will delight your kids (and adults!). It's perfect for birthdays, and easy enough for an anytime dessert."

Prep Time: 20 minutes; Total Time: 40 minutes; Makes 12

To view this online, go to https://www.oldelpaso.com/recipes/dirt-dessert-pudding-bowls.

Ingredients

1 tablespoon butter, melted

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls

1 tablespoon sugar

1 package (4-serving size) chocolate instant pudding and pie filling mix

1 1/2 cups cold milk

1/2 cup frozen (thawed) whipped topping

8 creme-filled chocolate sandwich cookies, finely crushed (about 3/4 cup)

12 gummy worm candies

Preparation

Heat oven to 375°F. Line rimmed cookie sheet with foil. Lightly brush melted butter on all sides of tortilla bowls. Sprinkle sugar on all sides of bowls. Place on cookie sheet. Bake 5 to 7 minutes or until lightly browned on edges and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool completely, about 10 minutes.

When ready to serve, in medium bowl, beat pudding mix and milk 2 minutes, using whisk. Fold in whipped topping. Divide pudding mixture among cooled tortilla bowls, spreading evenly.

Sprinkle 1 tablespoon crushed cookies over top of each; lightly press into pudding layer. Cut gummy worm candies in half, and insert the two ends into top of each tortilla bowl. Serve immediately. Store any remaining bowls in refrigerator.

Expert Tips

For more fun, try sprinkling green candy sprinkles or flower-shaped candy decors on tops of crushed cookies in dirt pudding.

To easily crush cookies in this dirt dessert recipe, place in resealable food-storage plastic bag, and go over with rolling pin.

Gummy worm candies can vary in size. There’s no need to cut them in half if you buy minis!