Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Here are six yummy vegetarian recipes, including Macaroni Salad With Lemon and Herbs and Sweet Potato Casserole. Enjoy!

VEGAN SPINACH AND MUSHROOM LASAGNA

This is from the Food Network, and begins, "We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren't made with egg."

Prep Time: 15 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 55 minutes; Yield: 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-spinach-and-mushroom-lasagna-3362768

Ingredients

3 tablespoons olive oil, plus more for greasing

3 cloves garlic, 2 thinly sliced and 1 whole

1 teaspoon fennel seeds

Pinch crushed red pepper flakes

1 pound white mushrooms, sliced

One 28-ounce can crushed tomatoes

Kosher salt

One 12.3-ounce package firm tofu, strained

One 10-ounce package frozen spinach, thawed and squeezed dry

One 8-ounce package vegan cream cheese

1/2 cup loosely packed fresh basil leaves, plus more for garnish

3 tablespoons nutritional yeast

1/2 teaspoon freshly grated nutmeg

12 to 13 no-boil vegan lasagna noodles

1/2 cup shredded mozzarella-flavored vegan cheese

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.

Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.

Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.

Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.

MACARONI SALAD WITH LEMON AND HERBS

This is from Alexa Weibel in The New York Times cooking enewsletter. For this yummy recipe, Alexa wrote, "Consider this a macaroni salad for the 21st century: Like the original, it’s a welcome accompaniment to picnic fare and pairs with virtually anything off the grill. But this version also happens to be bright, acidic and herbaceous. The traditional elements have been preserved — elbow macaroni, mayonnaise and a pinch of sugar are mandatory — but they’ve been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs. It goes lighter on mayonnaise than the original, swapping in tangy buttermilk for a dressing that is more glossy than gloopy. It can be served straight from the fridge or at room temperature. A splash of water stirred in restores its silky sheen."

Total Time: 25 minutes; Yield: 10 to 12 servings

This was featured in "Macaroni Salad for Modern Times," and can be viewed online at https://cooking.nytimes.com/recipes/1021095-macaroni-salad-with-lemon-and-herbs. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes (this one is a case in point), guides, and more.

Ingredients

Kosher salt and freshly ground pepper

2/3 cup minced bread-and-butter pickles

2 large stalks celery, peeled and finely chopped

4 scallions, trimmed and thinly sliced, plus more for garnish

1/2 cup mayonnaise

1/2 cup buttermilk (see Tip)

1/2 cup finely chopped fresh Italian parsley, plus more for garnish

1/4 cup chopped fresh dill, plus small sprigs for garnish

1/4 cup drained jarred capers, chopped, plus 3 tablespoons caper brine

4 teaspoons Dijon mustard

1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)

1 teaspoon granulated sugar

16 ounces elbow macaroni

Preparation

Bring a large pot of salted water to a boil over high.

While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.

Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.

Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley and dill to garnish just before serving.

Tip

If you want to streamline the ingredient list, you could skip the buttermilk, increase the mayonnaise to 3/4 cup and use 1/4 cup milk.

LOUISIANA GREENS AND "SAUSAGE"

This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.

Ingredients

2 tsp. olive oil

1/4 tsp. crushed red pepper

4 cloves garlic, minced

1 medium-sized onion, coarsely chopped

1 14-oz. bulk-style soy "sausage"

16 oz. mixed greens, such as mustard, collard, turnip and spinach

2 1/2 Tbs. red wine vinegar

1/3 cup white wine or vegetable stock

2 cups vegetarian "chicken" stock, boiling

3/4 cup tomato sauce

1/2 Tbs. dried thyme

Preparation

Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.

Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.

SWEET POTATO CASSEROLE

This is from the Food Network kitchen, and begins, "This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking."

Active Time: 15 minutes; Total Time: 45 minutes; Yield: 6 to 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945.

Ingredients

Filling:

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish

3 to 4 large sweet potatoes (about 1-3/4 pounds), peeled and cubed

1/2 cup milk

1/4 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

2 large eggs

Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 stick (4 tablespoons) unsalted butter, melted

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Directions

Special equipment: a 2-quart baking dish

For the sweet potatoes: Add 1-3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

MAPLE SRIRACHA ROASTED VEGETABLES

This is from Kikkoman.

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings

To view this online, go to https://kikkomanusa.com/homecooks/recipes/maple-sriracha-roasted-vegetables/.

Ingredients

2 tablespoons avocado oil

2 tablespoons maple syrup

1 tablespoon Kikkoman® Sriracha Hot Chili Sauce

2 cups brussels sprouts, trimmed and halved

2 cups carrots, peeled and sliced into 1/2-inch pieces

1 cup red onion, coarsely chopped

For Serving

1/2 teaspoon flaky salt

Directionos

Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a large bowl, stir together oil, maple syrup and sriracha. Add brussels sprouts, carrots and red onion. Mix well to coat.

Spread vegetables evenly on baking sheet. Bake for 20 minutes.

Serve hot topped with flaky sea salt.

VEGETARIAN SKILLET CHILI

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.”

Yield: 4 servings; Time: 30 minutes

This was featured in “5 Easy Meals for the Distracted Cook,” and can be viewed online here.

Ingredients

For the Pickled Onions:

1 lime

1 red onion or shallot, thinly sliced

Salt, as needed

Sugar, as needed

For the Chili:

Olive or grapeseed oil

1 large onion, chopped

Garlic cloves, to taste, minced

Chile powder

Dried oregano

2 (15-ounce) cans beans, drained

1 (15-ounce) can diced tomatoes

Salt, to taste

Fresh cilantro, diced avocado and sour cream, for garnish (optional)

Preparation

Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar. Let rest for 20 minutes while you make the chili.

Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.

Taste and add more salt, chile and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.