It's the beginning of the week. Here are six yummy vegetarian recipes to get your week started just right, including Veggie Chili Cornbread Casserole and Healthified Broccoli Cheddar Soup. Enjoy!
VEGETARIAN KOFTA CURRY
This is from Tejal Rao in The New York Times cooking enewsletter. For this recipe, Tejal wrote, "Kofta curry — a saucy dish of gently spiced meatballs — is often made with meat. But this one, based on my grandfather’s, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it’s a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It’s also delicious in a sandwich the next day. Note: To make it with lamb, as in his original version, substitute 1½ pounds ground lamb for the beans. Soak the bread crumbs in 1/2 cup whole milk first, then squeeze out any extra liquid before adding them to the mixing bowl."
Time: 1 hour; Yield: 4 servings
This was featured in "I Think of My Grandfather Every Time I Make Kofta", and can be viewed online at https://cooking.nytimes.com/recipes/1021415-vegetarian-kofta-curry. While you're checking on this, please read the article. It's wonderfully written, and, hopefully, will encourage you to remember loved ones. Also, please sign up for The New York Times cooking enewsletter, if you haven't already done so.
Ingredients
4 garlic cloves
1 (2-inch) piece fresh ginger, peeled
2 green chiles (such as jalapeño or serrano), stems removed
1 (14-ounce) can black beans, rinsed and drained
4 spring onions or scallions, trimmed and chopped
1 bunch fresh cilantro, chopped, 1 tablespoon reserved for garnish
1 bunch fresh mint, chopped, 1 tablespoon reserved for garnish
1/2 cup bread crumbs
1 egg
1 teaspoon garam masala, plus more for garnish
1/2 teaspoon red chile powder
1 teaspoon sea salt, plus more as needed
1/2 cup neutral oil, such as canola or grapeseed
1 medium white onion, finely chopped
8 to 10 ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
Black pepper
Preparation
Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.
WHITE BEAN, RICE AND DILL SOUP
This is from Naz Deravian in The New York Times cooking enewsletter. For this recipe, Naz wrote, "This cozy, comforting pot of soup comes together quickly with a few pantry staples. Creamy canned navy beans and jasmine rice add body to a base of softened vegetables stained with turmeric. You may be tempted to add stock, but be assured that using water is enough here. The sum of the ingredients can stand on its own and doesn’t need the added boost of stock. (If you do add stock, be mindful of the amount of salt you use.) The dill – which can be dried or fresh – and turmeric brighten up the soup and offer a bright reminder of spring any time of year."
Time: 45 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023869-white-bean-rice-and-dill-soup. While you're at it, I recommend signing up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
1/4 cup extra-virgin olive oil
6 garlic cloves, roughly chopped
2 large carrots, scrubbed and finely chopped
2 celery stalks, finely chopped
1 large yellow onion, finely chopped
Kosher salt (such as Diamond Crystal) and black pepper
1/2 teaspoon ground turmeric
Red-pepper flakes (optional), to taste
1/3 cup white jasmine rice, rinsed
2 (15-ounce) cans navy beans or cannellini beans, rinsed
1 tablespoon dried dill or 1/4 cup chopped fresh dill
Lemon (optional), for serving
Preparation
In a large pot, heat the oil over medium. Add the garlic, carrots, celery and onion; season with a good pinch of salt and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
Add the turmeric and red-pepper flakes (if using) and cook until fragrant, about 1 minute. Add the rice, stir and cook for 1 minute. Add the beans and dill; season everything well with salt (about 1-1/2 tablespoons) and black pepper to taste. Stir and cook for 1 minute.
Add 6 cups of water, stir, partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to low and simmer, stirring occasionally, until the rice is completely soft and has released its starchy goodness, and the beans are creamy on the inside, about 30 minutes. Taste for seasoning as the soup simmers. Serve with lemon, if you like.
SHEET PAN MAC AND CHEESE WITH BRUSSELS SPROUTS
This is from Grace Elkus at TheKitchn. For this recipe, Grace wrote, "Here, I’m sharing my favorite iteration: sheet pan mac and cheese with Brussels sprouts. You’ll cook the noodles and make the cheese sauce while the veggies roast, then mix everything together, return it to the sheet pan, and pop it under the broiler until every bite is crispy-creamy. It’s the ultimate mash-up of two of my favorite foods — and my only regret is I didn’t think of it sooner."
Prep time: 20 minutes; Cook time: 35 minutes to 40 minutes; Serves: 4 to 6
To view this online, go to https://www.thekitchn.com/sheet-pan-mac-cheese-brussels-sprouts-23215360.
Ingredients
1-1/2 teaspoons kosher salt, plus more for the pasta water
1 pound Brussels sprouts (about 15 large)
2 tablespoons olive oil
Freshly ground black pepper
12 ounces dried cavatappi pasta
4 ounces Gruyère cheese, shredded (1 cup)
4 ounces sharp cheddar cheese, preferably white, shredded (1 cup)
1 ounce Parmesan cheese, shredded (about 1/2 cup)
5 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
3 cups whole or 2% milk
1/2 cup panko bread crumbs
Instructions
Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F. Bring a Dutch oven or large pot of heavily salted water to a boil.
Meanwhile, trim and halve 1 pound Brussels sprouts (quarter if large). Place on a rimmed baking sheet (make sure to include any stray leaves). Drizzle with 2 tablespoons olive oil, and season with 1/2 teaspoon kosher salt and several grinds black pepper. Toss to combine, then arrange in a single layer cut-side down.
Place the baking sheet on the lower rack. Roast until the sprouts are crispy, tender, and browned in spots, 14 to 16 minutes. Meanwhile, cook the pasta and grate the cheeses.
Add 12 ounces cavatappi to the boiling water and cook according to package directions until al dente. Grate the following cheeses on the large holes of a box grater, keeping them separate on the cutting board: 4 ounces Gruyère cheese (about 1 cup), 4 ounces sharp cheddar cheese (about 1 cup), and 1 ounce Parmesan cheese (about 1/2 cup).
When the Brussels sprouts are ready, remove the baking sheet from the oven.
When the pasta is ready, drain and set aside. Return the pot to the stovetop, add 5 tablespoons unsalted butter, and melt over medium-low heat. Transfer 1 tablespoon into a small heatproof bowl. Add 1/4 cup all-purpose flour, 1/2 teaspoon dry mustard, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper to the remaining butter in the pot and cook over medium-low heat, whisking constantly, until fragrant and foaming, about 2 minutes.
While whisking constantly, slowly pour in 3 cups whole or 2% milk and whisk until the flour is completely dissolved. Bring just to a full simmer over medium heat, 5 to 7 minutes. Reduce the heat to low and simmer, whisking frequently, until thick enough to coat the back of a spoon, about 4 minutes.
Remove the pot from the heat. Add the Gruyère and cheddar cheeses, 1 teaspoon kosher salt, and several grinds black pepper. Whisk until smooth and the cheese is melted. Taste and season with more salt as needed (likely about 1/2 teaspoon kosher). Heat the broiler to high.
Add the cavatappi and roasted Brussels sprouts to the pot and stir until well-coated in the sauce. Transfer to the same baking sheet used to roast the Brussels and spread into an even layer.
Add 1/2 cup panko bread crumbs and the Parmesan cheese to the reserved bowl of melted butter and stir to combine. Sprinkle the pasta with the bread crumb mixture. Broil until the bread crumbs are golden-brown, 2 to 4 minutes.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
HEALTHIFIED BROCCOLI CHEDDAR SOUP
This yummy recipe is from the Food Network. Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 6 servings; Level: Easy
This can be viewed online by clicking here.
Ingredients
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
Kosher salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
2 scallions, thinly sliced
Note: The recipe originally called for either chicken or vegetable broth. For obvious reasons, I've left this as just the veggie broth.
Directions
Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Cook’s Note
Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
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.
