Wednesday Recipes

What day is it? It's Hump Day (otherwise known as Wednesday). If we've made it this far in the week, surely we can hold on until Friday. (And I know...Don't call you Shirley. - Airplane!)

Anywho, here are six yummy recipes to help you through the day, including Vegan Sloppy Joes and No-Bake Chocolate Mousse Pie. Enjoy!

VEGAN SLOW COOKER RED BEANS AND RICE

This comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco."

Yield: 6 servings; Time: 7 1/2 hours

To view this absolute yumminess online, go to https://cooking.nytimes.com/recipes/1020816-vegan-slow-cooker-red-beans-and-rice.

Ingredients

1/4 cup vegetable oil

1 large yellow onion, finely chopped

Kosher salt and black pepper

3 celery stalks, finely chopped

1 green bell pepper, finely chopped

10 garlic cloves, finely chopped

1 heaping tablespoon white or yellow miso paste

2 teaspoons smoked paprika

1 teaspoon sweet paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 to 1 teaspoon ground cayenne, plus more to taste

1/2 teaspoon ground sage (optional)

1 pound dried red kidney beans, soaked overnight

3 dried bay leaves

3 fresh thyme sprigs or 1 teaspoon dried thyme

1 teaspoon soy sauce

Cooked rice, for serving

Sliced scallions, for serving

Louisiana-style hot sauce, for serving

Preparation

Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.

Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

CHEESY WHITE BEAN-TOMATO BAKE

This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it with cheese and bake until it’s as molten or singed as you like. Serve with bread and a bitter-green salad."

Yield: 4 servings; Time: 15 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake.

Ingredients

1/4 cup extra-virgin olive oil

3 fat garlic cloves, thinly sliced

3 tablespoons tomato paste

2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed

1/2 cup boiling water

Kosher salt and black pepper

1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)

Preparation

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.

ZUCCHINI LASAGNA

This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."

To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.

Ingredients

1/2 pound cooked lasagna noodles, cooked in unsalted water

3/4 cup part-skim mozzarella cheese, grated

1 1/2 cups cottage cheese, fat-free*

1/4 cup parmesan cheese, grated

1 1/2 cups raw zucchini, sliced

2 1/2 cups low-sodium tomato sauce

2 TSP basil, dried

2 TSP oregano, dried

1/4 cup onion, chopped

1 clove garlic, minced

1/8 TSP black pepper

*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.

Directions

Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.

In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.

In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.

Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.

Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.

Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.

BLACK BEAN CHILI

This is from Vegetarian Times, and begins, "You can have this chili on the table in no time at all since you probably already have the ingredients in your pantry. We like ours made with black beans, but you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili over quinoa instead of rice." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-chili/.

Ingredients

2 tsp. vegetable oil

1 medium onion, finely chopped

1 medium green bell pepper, diced

2 jalapeno peppers, seeded and minced

2 cloves garlic, minced

1 Tbs. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

1/8 tsp. cayenne pepper

14-oz. can Mexican-style stewed tomatoes

3/4 cup water

1 cup fresh or frozen corn kernels

1/3 cup chopped fresh cilantro

Two 16-oz. cans black beans, rinsed and drained

Preparation

In large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeño and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.

VEGAN SLOPPY JOES

This comes from Minimalist Baker, and begins, "You may think of Sloppy Joes as an American classic (and that may be true), but the origin story isn’t crystal clear! One theory is that the dish was created in the 1930s by a Sioux City, Iowa chef named Joe.

"But another popular story is that it may have actually originated in Havana, Cuba. It’s thought that a bar owner named José García created it as a handheld modification of a Cuban dish called ropa vieja. The concept may have then been introduced by Ernest Hemmingway to a bar in Florida."We’re not sure who deserves the credit for Sloppy Joes, but we do know we love them! The following is our plant-based take on the concept."

Another note is, "Hearty, flavorful Vegan Sloppy Joes made with fresh, simple ingredients, naturally sweetened, and they require just 30 minutes! Savory, smoky, perfectly sweet — a delicious plant-based meal!"

Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Makes 4 servings

To view this online, go to https://minimalistbaker.com/vegan-sloppy-joes/. (And while you're there, sign up for emails from the Minimalist Baker; you won't regret it!)

Ingredients

Lentils

2 cups water (I used half water, half vegetable broth)

1 cup green or red lentils, well rinsed (red lentils for quicker/more tender result or green lentils for more bite/texture)

Sloppy Joes

2 Tbsp olive or grape seed oil

1/2 medium white or yellow onion, minced (plus more for serving)

2 cloves garlic, minced (2 cloves yield ~1 Tbsp)

1/2 medium red or green bell pepper, diced

Sea salt and black pepper (to taste)

1 15-ounce can tomato sauce*

1-2 Tbsp coconut sugar (plus more to taste)

1-2 Tbsp vegan-friendly Worcestershire sauce* (like this brand // ensure gluten-free for GF eaters)

1-2 tsp chili powder (plus more to taste)

1 tsp ground cumin (plus more to taste)

1 pinch smoked or regular paprika (optional)

FOR SERVING optional

Gluten-free or whole-wheat hamburger buns*

Directions

If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.

If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.

In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.

Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.

Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.

Once the lentils are cooked, add them to the skillet as well, and stir to combine.

Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.

Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.

Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.

Notes

*The tomato sauce I use is from Trader Joe’s and is essentially tomato puree seasoned with sea salt, pepper, garlic powder, and herbs.

*If you can’t locate vegan Worcestershire sauce at the store, try this recipe from Forks Over Knives.

*My go-to whole-wheat vegan hamburger buns are from Trader Joe’s. The best gluten-free vegan hamburger buns I’ve tried are from the brand Happy Camper (which I found at a grocery store in Portland, OR). However, if you do/can eat eggs, I think Udi’s Gluten Free Hamburger Buns are a great option.

*Nutrition information is a rough estimate calculated without a bun.

Nutrition (1 of 4 servings): Serving: 1 serving Calories: 298; Carbohydrates: 44.6 g; Protein: 14.4 g; Fat: 8 g; Saturated Fat: 1.1 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 614 mg; Fiber: 17.1 g; Sugar: 13.5

NO-BAKE CHOCOLATE MOUSSE PIE

This is from Linda Larsen at The Spruce Eats. She wrote, " This super easy and velvety smooth chocolate mousse pie recipe uses just nine ingredients. The crust choice is up to you. If you want to bake, go ahead and prepare your own pie crust. Only begin filling the homemade crust after it is fully cooled. Another option that doesn't require any baking is to use a store-bought graham cracker crust.

"No-bake desserts are ideal for hot summer months when you just don't want to turn on the oven. They are also very simple to make and ideal for beginning cooks. Do note that while this recipe is no-bake, the chocolate mousse pie does need about 4-5 hours to rest and chill in the refrigerator. Keep this resting time in mind if you are planning on making this for an event or have a specific time frame that the pie needs to be ready for.

"When you use cream cheese in no-bake desserts, it must be softened. To do this, let the cream cheese sit out on the counter at room temperature. Depending on the outside temperature, this can take anywhere from 30 minutes to an hour and a half. If you are in a time crunch, you can also soften the cream cheese in the microwave. Place the cheese on a microwave-safe plate. Microwave on 50 percent power for one minute. Repeat at 30-second intervals just until the cream cheese is soft when pressed with a finger. You don't want it to melt or the texture of the recipe will not be correct."

Prep Time: 25 minutes; Cook Times: 10 minutes; Chill Time: 4 hours; Total Time: 4 hours 35 minutes; Makes 8 servings

To view this online, go to https://www.thespruceeats.com/chocolate-mousse-pie-483205.

Ingredients

1 (9-inch) pie crust (or graham cracker crust, baked and cooled)

1 (8-ounce) package cream cheese (softened)

1/2 cup heavy cream

1/2 cup cocoa powder

3/4 cup powdered sugar

Pinch salt

2 teaspoons vanilla

1 1/2 cups heavy cream

3 tablespoons powdered sugar

Directions

Gather the ingredients.

Prepare the pie crust and cool completely or use a purchased pre-made crust.

In a large bowl, combine the cream cheese, 1/2 cup heavy cream, and cocoa. Beat well until smooth and fluffy, about 5 minutes.

Add 3/4 cup powdered sugar, salt, and vanilla, and beat until smooth.

Then, in a medium bowl, beat 1 1/2 cups heavy cream with 3 tablespoons powdered sugar until stiff peaks form.

Carefully fold into the chocolate cream cheese mixture.

Pour the chocolate filling into the cooled pie shell.

Cover and chill until firm - about 4 to 5 hours.

Serve and enjoy!

Whipped Cream Topping

This recipe is delicious all on its own, but you can top it with some sweetened whipped cream for the perfect finish. To make your own whipped cream, just beat about 1/2 cup heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla until it is fully whipped. Spoon a dollop of fresh whipped cream on each piece of the pie as you serve it.