Wednesday Recipes

We're half-way through the week already, and already into May. Is it really possible we're that far along in the week and year?

Well, we still need to eat. Here are six yummy vegetarian recipes to help you through the day, including Veggie Chili Cornbread Casserole and Sweet and Sour Cabbage Soup. Enjoy!

FALL HARVEST COLLARD GREEN ROLLS [VEGAN, GREEN-FREE]

This is from Denisse Salinas at One Green Planet. Denisse wrote, "These fall harvest collard green rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of seasonal goodness! Acorn squash, pecans, dried cranberry, and shredded carrot are stuffed into each collard leaf. Make the cranberry balsamic sauce for dipping/spreading/eating straight out of the jar with a spoon for added fall flavor!

Serves: 4

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/fall-harvest-collard-green-rolls/.

Ingredients

For the Collard Green Rolls:

8 collard green leaves

1-1/2 cups cooked wild rice

1 cup acorn or butternut squash, roasted and diced

1/4 cup dried cranberry

1/4 cup pecans

Salt and pepper, to taste

1 cup shredded carrot

For the Cranberry-Balsamic Sauce:

1/2 cup fresh cranberries

1/2 cup sugar

1/2 cup orange juice

1/4 teaspoon ground cinnamon

Pinch of salt

1 tablespoon balsamic vinegar

Preparation

Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain them in a colander.

In a large bowl, toss together wild rice, acorn squash, dried cranberry, and pecans. Season to taste with salt and pepper and set aside.

Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup to 1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.

To make the cranberry balsamic sauce, combine sugar and orange juice in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add cranberries and cinnamon and continue to simmer for about 10 minutes until cranberries begin to pop. Remove from heat and let cool (sauce will thicken).

Transfer sauce to a food processor. Add balsamic vinegar and a pinch of salt and purée until smooth. Serve with collard rolls.

SPICY BEAN CHILI WITH LEFTOVER ROAST POTATOES [VEGAN]

This is from Niki Webster at One Green Planet. Niki wrote, "What to do with leftover potatoes? This tasty, hearty, and healthy meal is the answer! A little bit of sweetness and a touch of savory flavor make this spicy chili the perfect go-to meal for cold days."

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/spicy-bean-chili-with-leftover-roast-potatoes/.

Ingredients

Leftover roast potatoes

Ingredients

For the Paste:

Ingredients

1 onion roughly chopped

1/2 teaspoon chili flakes

1 teaspoon cumin seeds

4 cloves garlic sliced

1/2 teaspoon ancho chili powder

1 teaspoon smoked paprika

1 tablespoon olive oil

5 organic plum tomatoes, roughly chopped

2 cups water

For the Chili:

1 teaspoon balsamic vinegar

2 teaspoon maple syrup

Good pinch sea salt and black pepper

2 15-ounce cans organic cannelloni beans

1 15-ounce can organic red kidney beans

Preparation

Make a paste by adding all the ingredients into a mini chopper or food processor to pulse to a paste.

Add the paste a large saucepan with 1 tablespoon olive oil, fry for 4-5 minutes on a medium heat Add in the tomatoes, water, balsamic, maple syrup, tamari, and salt, and simmer for 10 minutes before adding in the beans.

Simmer for a minimum of 10 minutes – the longer you simmer, the more developed the flavor will become.

Great with leftover roast potatoes.

MAC AND CHEESE

This recipe is from Ina Garten and was posted on the Food Network. Yield: 6 to 8 servings; Level: Easy.

To view this online, click here.

Ingredients

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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.

SWEET AND SOUR CABBAGE SOUP

This is from Micah Siva, RD in Simply Recipes. The recipe begins, "With lots of savory, sweet, and sour flavor, this easy-as-can-be sweet and sour cabbage soup will be your wintertime go-to. The vegetarian recipe freezes well, too."

Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Makes 8 servings

To view this (and Micah's wonderful dialogue about the recipe) online, go to https://www.simplyrecipes.com/sweet-and-sour-cabbage-soup-recipe-6835442.

Ingredients

2 tablespoons olive oil

1 medium yellow onion, chopped

2 cloves garlic, chopped

2 tablespoons tomato paste

1 tablespoon sweet paprika

1 medium head green cabbage (about 2 pounds), core removed and thinly sliced

3 medium carrots, peeled and chopped into 1/2-inch pieces

1 bay leaf

8 cups low-sodium vegetable broth

1 (28-ounce) can crushed tomatoes

1/4 cup apple cider vinegar

2 tablespoons brown sugar

2 tablespoons lemon juice

Salt and pepper, to taste

1/4 cup chopped fresh parsley

Directions

Sauté the onion, garlic, tomato paste, and paprika:

Heat the oil in a large, heavy-bottomed pot (about 4 to 5 quarts) over medium heat. Add the onion and sauté until it softens slightly, about 3 minutes. Add the garlic, tomato paste, and paprika and stir. Cook for another minute.

Add the soup ingredients:

Add the cabbage, carrots, and bay leaf to the pot. Pour the broth, crushed tomatoes, vinegar, and brown sugar over the cabbage. Stir to combine.

Bring to a boil and adjust the heat to a simmer. Cover with a lid and simmer until the cabbage is fully cooked and tender, 25 to 30 minutes.

Finish and serve:

Add the lemon juice and season with salt and pepper to taste. Add more sugar or seasoning as needed.

Serve topped with fresh parsley and freshly ground pepper.

Store any leftovers in an airtight container in the fridge for up to 5 days.

SWISS VEGETABLE MEDLEY

This is from Better Homes and Gardens, and begins, "Frozen vegetables make this side dish casserole recipe super simple to assemble. Choose from several combinations of vegetables."

Prep Time: 15 minutes; Bake Time: 35 minutes; Total Time: 50 minutes; Servings: 12

View this online at https://www.bhg.com/recipe/vegetables/swiss-vegetable-medley/.

Ingredients

2 16 ounce package loose-pack frozen broccoli, cauliflower, and carrots, thawed

2 10.75 ounce can condensed cream of mushroom soup

2 cup (8 oz.) shredded Swiss cheese

2/3 cup dairy sour cream

1/2 teaspoon black pepper

2 2.8 ounce can French-fried onions

Directions

In a large bowl combine the thawed vegetables, soup, half of the Swiss cheese, the sour cream, and pepper. Stir in half of the French-fried onions. Spoon vegetable mixture into a 3-quart rectangular baking dish.

Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with the remaining cheese and remaining French-fried onions. Bake about 5 minutes more or until heated through. Makes 12 servings.

To Tote:

Cover tightly. Transport in an insulated carrier.

For 6 Servings:

Prepare using the method above, except spoon vegetable mixture into a 2-quart square baking dish.