It's Monday again, time to get the work week started (unless you work Sundays, in which case, you've already started). If you're like me, your weekend wasn't quite long enough. But then, it never is.
In the meatime, here are six vegetarian recipes to get your week started just right, including Vegan Black Bean Enchiladas and Crispy Halloumi With Tomatoes and White Beans. Enjoy!
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
VEGAN BLACK BEAN ENCHILADAS
This is from Emily Weinberger at the Food Network, and begins, "These vegan enchiladas are loaded with flavor and great for the entire family. Made with frozen corn, black beans and canned tomatoes, the filling couldn't be easier. As it simmers, it becomes rich and thickened with just a hint of smoke (thanks to the addition of some chipotle in adobo). We doubled down on the vegan Cheddar, rolling some up with the filling in corn tortillas, and also layering it on top of the casserole so it bakes to ooey-gooey-tangy perfection. A final sprinkle of cilantro, avocado and radishes adds freshness and crunch."
Active Time: 25 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-black-bean-enchiladas-13516031.
Ingredients
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
2 cloves garlic, minced
1 small onion, chopped
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
One 15-ounce can diced tomatoes
1 canned chipotle in adobo, chopped, plus 1 teaspoon adobo sauce
One 15-ounce can black beans, drained and rinsed
1 cup frozen corn
10 corn tortillas
One 19-ounce can vegan red enchilada sauce
16 slices vegan Cheddar (about 12 ounces)
Fresh cilantro leaves, chopped avocado, sliced radishes and hot sauce, for topping
Directions
Preheat the oven to 400 degrees F.
Heat the olive oil in a large skillet over medium-high heat. Add the chili powder, cumin, garlic, onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the tomato paste and cook, stirring to combine, until the tomato paste is a deep brick red, 3 to 4 minutes. Add the diced tomatoes and chipotle with the adobo sauce and cook, stirring occasionally and mashing the tomatoes with a wooden spoon, until the sauce is thickened and reduced by a quarter, about 6 minutes. Add the beans, corn, 1/2 teaspoon salt and a few grinds of pepper and cook just until the beans and corn are warmed through, 3 to 4 minutes.
Microwave the tortillas so they are just warmed and more pliable, about 30 seconds. Spread 1/2 cup of the enchilada sauce on the bottom of a 13-by-9-inch baking dish. Pour the remaining enchilada sauce into a large shallow bowl or pie dish.
Dip each tortilla into the bowl of enchilada sauce to lightly coat. Place 1 slice of Cheddar inside each tortilla and fill with 2 heaping tablespoons of the black bean mixture. Fold the tortillas over the filling and transfer to the baking dish. Pour the remaining enchilada sauce over top of the tortillas and lay the remaining 6 cheese slices on top down the middle.
Bake until the cheese has melted and is turning brown in spots and the edges of the tortillas start to crisp, 15 to 20 minutes. Garnish with cilantro, avocado, radishes and hot sauce.
VEGETARIAN SHEPHERD'S PIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)"
Total Time: 1-3/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
For the Filling
3/4 cup French lentils
4 sprigs thyme
3-1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake
1 large leek, white part only, thinly sliced (about 1-1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
CRISPY HALLOUMI WITH TOMATOES AND WHITE BEANS
This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this recipe, Nargisse wrote, "This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special."
I had seen several recipes over the past year or so featuring halloumi, and had no idea what it was. This recipe got me interested enough to Google it. Turns out it's a type of cheese that lends itself well to grilling, etc., and has an interesting taste. Now I'm seriously wanting to try it, and will no doubt use this recipe as a starting point. Thanks, Nargisse!
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. You might even find a new food to try!
Ingredients
Olive oil, as needed
1 pound cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced or pressed
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
1/2 teaspoon dried oregano or thyme
Salt and black pepper
1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices
1/2 lemon
Crusty bread (optional), for serving
Preparation
Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.
Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.
OVEN FRIED ONION RINGS
This is from Jeff Mauro on the Food Network.
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/jeff-mauro/oven-fried-onion-rings-recipe-2107782.
Ingredients
2 cups all-purpose flour
2 teaspoons smoked paprika
4 teaspoons kosher salt
2 cups buttermilk
4 eggs
3 cups panko breadcrumbs
4 tablespoons olive oil
2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick
Directions
Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.
In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.
In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.
Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.
Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.
WINTER VEGETABLE BEAN SOUP WITH PESTO
This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”
Serves: 10 servings (1 1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 medium carrots, diced (about 2/3 cup)
3 medium potato, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced (about 1 cup)
2 large leeks, white part only, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
Easy Basil Pesto
Directions
Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
