Friday Recipes

It's finally Friday, the first Friday in December. Where has the year gone?

Here are six yummy vegetarian recipes to help you through the weekend, including vegan Jambalaya with Sausage and Southern Peaches with Pecan Shortbread. Enjoy!

HERBED WINTER VEGETABLE ROAST

This was in the October 2007 issure of Vegetarian Times, page 81. It begins, "Thin-skinned delicata and butternut squash can be roasted without peeling. Serve this satisfying vegetable roast with brown rice, steamed bulgur, or polenta. Sprinkle leftovers with grated cheese, and broil until bubbly for a delicious next-day dinner."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/herbed-winter-vegetable-roast/.

Ingredients

2 Tbs. olive oil, plus more for greasing pan

1 Tbs. chopped fresh rosemary

1 Tbs. chopped fresh basil

1 Tbs. chopped fresh thyme

2 cloves garlic, minced (2 tsp.)

2 delicata or 1 large butternut squash, cut crosswise into 1/2-inch-thick rounds (2-1/2 lb.)

1 acorn squash, peeled and cut into 1-inch chunks (1 lb.)

2 medium carrots, cut on the diagonal into 1/2-inch thick slices (1 cup)

2 medium parsnips, cut on the diagonal into 1/2-inch thick slices (1 cup)

1 medium onion, cut into 1-inch-thick wedges

Preparation

Preheat oven to 400°F. Lightly oil rimmed baking sheet or roasting pan.

Whisk together oil, rosemary, basil, thyme, and garlic in large bowl. Season with salt and pepper. Add delicata or butternut squash, acorn squash, carrots, parsnips, and onion; toss to coat. Spread in single layer on prepared baking sheet. Roast 45 minutes, or until vegetables are tender and beginning to brown, stirring every 15 minutes.

BUTTERNUT SQUASH RISOTTO WITH PESTO

This was in the October 2007 issure of Vegetarian Times, page 82. It begins, "Here’s a convenience food to add to your shopping list: cubed butternut squash, which is now sold fresh or frozen at supermarkets and natural grocers. The precut cubes and prepared pesto make this recipe ideal for busy weeknights or impromptu dinner parties." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/butternut-squash-risotto-with-pesto/.

Ingredients

3 cups low-sodium vegetable broth

1/4 cup prepared pesto, divided

1 cup chopped fresh or frozen onion

1 1/2 cups Arborio rice

3 cups fresh or frozen cubed butternut squash (1 small squash)

Preparation

Bring broth and 2 cups water to a boil in large saucepan; turn off heat.

Heat 1 Tbs. pesto in saucepan over medium heat. Add onion, and sauté 5 minutes. Stir in rice, followed by 1/2 cup hot broth. When rice has absorbed broth, add another 1/2 cup. Continue adding broth in this manner 5 minutes.

Stir in squash, and season with salt and pepper. Resume adding broth, 1/2 cup at a time until rice has absorbed all liquid. (This should take about 15 minutes.) Remove from heat, and stir in 1 Tbs. pesto. Spoon risotto into 6 bowls and top each with 1 tsp. pesto.

SOUTHERN PEACHES WITH PECAN SHORTBREAD

This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.

Ingredients

Southern peaches

2 Tbs. granulated sugar, or to taste

1/8 tsp. salt

Juice of 1/2 lemon

Pecan shortbread

1 cup (2 sticks) cold unsalted butter, cut into small pieces

2 cups sifted all-purpose flour

1/4 cup granulated sugar plus extra for sprinkling

1/2 tsp. salt

1/2 tsp. vanilla extract

1/2 cup chopped pecans

Soft whipped cream

1 cup heavy cream, chilled

2 Tbs. granulated sugar

1 tsp. vanilla

1/4 tsp. almond extract

Preparation

To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.

Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.

To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.

Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.

To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.

To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.

VEGETARIAN CHICKPEA AND SWEET POTATO STEW

This comes from Betty Crocker, and begins, "Whether you’re looking for a vegetarian recipe or just something addictively delicious to make for dinner, this coconut and tomato stew, redolent of ginger, garlic and onions and warm spices and garnished with a shower of herbs and crunchy toasted cashews, will certainly fit the bill."

Prep Time: 50 minutes; Total Time: 1 hour 25 minutes; Makes 8 servings

To view this online, click here.

Ingredients

1/4 cup olive oil

1 cup chopped onions

3 tablespoons finely chopped gingerroot

5 cloves garlic, finely chopped

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

2 cans (15 oz each) chickpeas, drained, rinsed

2 cans (14 oz) unsweetened coconut milk (not cream of coconut)

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 lb sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)

1 bag (5 oz) baby spinach

1/2 cup fresh mint leaves, chopped

1/2 cup fresh cilantro leaves, chopped

1/2 cup chopped roasted cashews

2 red Fresno or jalapeño chiles, thinly sliced, if desired

Directions

In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, gingerroot and garlic. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until wilted.

Divide among serving bowls; garnish with mint, cilantro, cashews and chiles.

Tips from the Betty Crocker Kitchens

tip 1

Allowing the chickpeas to brown in the spices infuses them with flavor and helps them begin to break down slightly, which gives nice body to the stew.

tip 2

Make sure the spices in your pantry are no more than one year old. Old spices won’t give you the same amount of flavor as fresh spices will.

Tip 3

Fresno chiles can often be found in the produce section of your grocery store. Look for fresh chiles that resemble red jalapeños.

Tip 4

A generous garnish of fresh herbs and crunchy cashews turns an already delicious stew into a memorable bowl.

Tip 5

Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

WHITE BEAN ENCHILADAS

This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."

Makes 3 servings (serving size: 2 enchiladas)

To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.

Ingredients

2 tablespoons fat-free sour cream

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided

2 tablespoons canned chopped green chiles

1 tablespoon sliced green onions

1 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

1 (10-ounce) can enchilada sauce (such as Old El Paso), divided

1/4 cup water

6 (6-inch) corn tortillas

Cooking spray

1 tablespoon minced fresh cilantro (optional)

Directions

Preheat oven to 350°.

Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.

Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.

Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.

JAMBALAYA WITH SAUSAGE [Vegan]

This is from Dominique Ebra on One Green Planet. Dominque wrote, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.

Ingredients

3 tablespoons olive oil, divided

1 tablespoon vegan butter

1 14 oz package vegan sausage, sliced

1 large yellow onion, chopped

1 green bell pepper, diced

1 red bell pepper, diced

3 celery stalks, chopped

6 garlic cloves, minced

2-3 tablespoons cajun seasoning, divided

1/4 teaspoon cayenne pepper

1 14 oz can crushed tomatoes

1 14oz can black or red beans

2 tsp vegan Worcestershire sauce

1-1/2 cups uncooked long-grain white rice

3 cups vegetable broth

fresh chopped parsley and green onion for topping

Preparation

In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.

In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.

Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.

Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.

Add the cooked vegan sausage back into the pan and mix. Remove from heat.

Top with chopped parsley and green onions, and enjoy!