Friday Recipes

It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Easy Sweet Potato Enchiladas and Primavera Pasta with Breadcrumb Topping. Enjoy!

CHILI SIN (WITHOUT) CARNE

This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "Don’t be put off by the long list of ingredients—this hearty chili can be made in under an hour. Serve with grated cheese, sliced green onions, and hot sauce, if desired." Under an hour is always good, as far as I'm concerned. Makes 10 servings

To view this online, go to https://www.vegetariantimes.com/recipes/chili-sin-without-carne/.

Ingredients

2 Tbs. olive oil

1 medium onion, diced (1 1/2 cups)

2 carrots, diced (1 cup)

1 small bell pepper, diced (1 cup)

4 cloves garlic, minced (4 tsp.)

1 28-oz. can crushed tomatoes with juice

1 15.5-oz. can black beans, rinsed and drained

1 15.5-oz. can kidney beans, rinsed and drained

1 12-oz. pkg. veggie crumbles

2 Tbs. chili powder

1 Tbs. plus 1 tsp. ground cumin

1 Tbs. light brown sugar

2 tsp. dried oregano

1 tsp. red pepper flakes

1 10-oz. pkg. frozen corn

Preparation

Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more.

PRIMAVERA PASTA WITH BREADCRUMB TOPPING

This is from the March 2006 issue of Vegetarian Times, page 78. It begins, "Hand-twisted noodles called pinci (also known as pici) are a Tuscan delicacy. Luckily for time-pressed cooks, curly pasta noodles work too." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/primavera-pasta-with-breadcrumb-topping/.

Ingredients

8 oz. fusilli or rotini pasta

3 Tbs. olive oil

1/2 lb. green beans, trimmed

1/2 large yellow onion, chopped

4 cloves garlic, chopped

1/2 tsp. crushed red pepper

3 medium-sized zucchini (about 1/2 lb. total), trimmed and julienned

2 large red bell peppers, julienned

1/4 cup finely chopped basil

1 tsp. chopped fresh oregano

1 cup plain dry breadcrumbs

Preparation

Cook pasta according to package directions.

Meanwhile, bring large pot of salted water to boil; add green beans, and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.

Heat 2 Tbs. oil in very large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil, and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.

Warm remaining 1 Tbs. oil in second skillet over medium heat. Add breadcrumbs, and sauté until golden, about 5 minutes.

Add drained pasta to vegetables, and toss to blend; sprinkle with breadcrumbs, cheese, and olive oil, and serve.

JAMBALAYA WITH SAUSAGE

This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!

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

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

Ingredients

3 tablespoons olive oil, divided

1 tablespoon vegan butter

1 14 oz package vegan sausage, sliced

1 large yellow onion, chopped

1 green bell pepper, diced

1 red bell pepper, diced

3 celery stalks, chopped

6 garlic cloves, minced

2-3 tablespoons cajun seasoning, divided

1/4 teaspoon cayenne pepper

1 14 oz can crushed tomatoes

1 14oz can black or red beans

2 tsp vegan Worcestershire sauce

1 1/2 cups uncooked long-grain white rice

3 cups vegetable broth

fresh chopped parsley and green onion for topping

Preparation

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

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

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

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

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

Top with chopped parsley and green onions, and enjoy!

VEGAN REUBEN BURGERS

Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?

I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!

The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.

"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."

And the recipe? Yum

You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.

Ingredients:

2 tablespoons sauerkraut

2 slices of rye bread (toasted)

2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)

1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)

2 TBS Tofutti Sour Cream

2 TBS Heinz ketchup

Instructions:

Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.

Remove from heat and spoon mixture over pre-toasted slice of rye bread.

Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.

Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.

KIWI AND ORANGE COMPOTE WITH ALMONDS

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.

Ingredients

1/3 cup granulated sugar

2 whole cardamom pods, crushed

2 whole allspice

1 cinnamon stick

1/2 tsp. vanilla extract

3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices

4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices

2 Tbs. sliced almonds, toasted

Preparation

Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.

Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.

EASY SWEET POTATO ENCHILADAS

This comes from Old El Paso, and begins, "Enchilada dinners are a great way to use up fillings and try out new flavors—take our Easy Sweet Potato Enchiladas, for example. Full of roasted sweet potatoes, spinach and chickpeas and spiced with chili powder, these vegetarian enchiladas with sweet potato are a game-changer when you want to introduce a vegetarian dish into your weekday lineup. You'll love that it takes just 30 minutes of prep time to get tasty vegetarian sweet potato enchiladas wrapped up and in the oven. Make them saucy with Old El Paso™ Mild Red Enchilada Sauce, and don't forget the cheese!"

Prep Time: 30 minutes; Total Time: 1 hour 10 minutes; Makes 5 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-sweet-potato-enchiladas.

Ingredients

1 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)

2 tablespoons vegetable oil

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup chopped onion

2 teaspoons finely chopped garlic

1 teaspoon chili powder

3 cups packed fresh baby spinach leaves

1 can (15.5 oz) chickpeas, drained, rinsed

2 cups Old El Paso™ Shredded Mexican 4 Cheese Blend (8 oz)

1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas (6 inch)

2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce

Fresh chopped cilantro and Old El Paso™ Crema Mexicana, if desired

Preparation

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.

Place sweet potatoes on rimmed baking sheet. Drizzle 1 tablespoon of the oil over potatoes; season with salt and pepper. Toss to coat. Bake 18 to 23 minutes or until potatoes are tender and lightly browned.

Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened. Stir in chili powder and spinach; cook 30 to 60 seconds to wilt.

Remove from heat; pour into medium bowl. Stir in chickpeas and roasted potatoes. Let cool 5 minutes. Stir in 1 cup of the cheese.

Place tortillas on work surface. Spread heaping 1/3 cup vegetable mixture down center of each tortilla. Wrap tortillas around filling; placing seam side down in sprayed baking dish. Top enchiladas with enchilada sauce and remaining cheese.

Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with remaining ingredients.

Expert Tips

Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce in your Easy Sweet Potato Enchiladas.

For this Easy Sweet Potato Enchiladas recipe, look for sweet potatoes with red skin and orange flesh.

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

Add a fresh squeeze of lime to your vegetarian sweet potato enchiladas, if desired.