It's finally Friday. Here are six vegetarian recipes to help you through the weekend, including Tofu Scramble With Black Beans and Corn and West African Peanut Soup. Enjoy!
GARLIC BREAD GRILLED CHEESE
This recipe is from Kayla Hoang in The New York Times cooking enewsletter. For this recipe, Kayla wrote, "Grilled cheese gets the garlic-bread treatment in this recipe that packs a flavorful punch with little effort. Barely-melted butter is flavored with grated garlic, parsley and Parmesan, spread on bread sandwiching a generous helping of mozzarella and cooked low and slow. The garlic in the butter gently cooks, lessening its sharp bite and preventing it from becoming bitter and the Parmesan melts and creates a nutty, frico-like crust over the bread that contrasts with the soft center. Don’t skip buttering both sides of the bread slices: It’s the key to getting the soft and buttery interior and crisp exterior that makes garlic bread so delicious.
Ready in: 20 minutes; Yield: 2 servings
To view this online, go to https://cooking.nytimes.com/recipes/783001839-garlic-bread-grilled-cheese. 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, guides, and more.
Ingredients
4 tablespoons salted butter (see Tip)
1/3 cup grated Parmesan
1 tablespoon finely chopped fresh parsley leaves (or 1/2 teaspoon dried parsley), optional
1 teaspoon grated garlic, from 1 to 2 cloves
4 slices bread (about 1/2-inch thick), such as white or sourdough sandwich bread
2/3 cup (3 ounces) low-moisture shredded mozzarella
Preparation
Microwave the butter in a small, microwave-safe bowl until partially melted, 10 to 15 seconds. (Alternatively, melt 2 tablespoons of butter in the nonstick skillet you will cook the sandwiches in over medium heat. Pour the melted butter over the remaining 2 tablespoons butter in a small, heatproof bowl.) Add the Parmesan, parsley and grated garlic and stir to combine. The mixture should be spreadable, not liquid.
Spread an even layer of the garlic butter over both sides of 2 slices of bread (about ½ tablespoon per side).Place the slices in a large nonstick skillet and top them with an even layer of mozzarella (1/3 cup each). Butter both sides of the remaining 2 slices of bread and place those on top of the mozzarella to create 2 sandwiches.
Place the skillet over medium-low heat and cook until the mozzarella is mostly melted and the underside is deep golden, 3 to 4 minutes. Flip the sandwiches and continue to cook until the other side is deep golden and the cheese completely melted, 2 to 3 minutes more. Cut in half (if desired) and serve immediately.
Tip
The salted butter can be substituted for 4 tablespoons unsalted butter plus 1/8 teaspoon kosher salt (such as Diamond Crystal).
TOFU SCRAMBLE WITH BLACK BEANS AND CORN
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "Dotted with hearty black beans, juicy corn and crunchy bell peppers, this tofu scramble is a valuable recipe to have in your weeknight dinner repertoire. Staple spices of cumin, turmeric and paprika deliver powerful flavor and color to the clusters of tofu. The corn and bell peppers are not cooked, but are simply tossed with the hot tofu, allowing the residual heat in the pan to soften them just enough to remove the raw taste. The spices are bloomed briefly in the olive oil to awaken and intensify their flavors, but take care to add the tofu promptly to avoid the spices burning. This is an adaptable and versatile dish that can be eaten as an easy lunch or dinner, with tortillas on the side, tossed with some baby spinach as a snacky salad, or with a fried egg on top for breakfast."
Ready in: 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/767371057-tofu-scramble-with-black-beans-and-corn. 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 (case in point), guides, and more.
Ingredients
2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon smoked paprika
3 tablespoons extra-virgin olive oil
2 (14- to 16-ounce) packages extra-firm tofu, drained and broken into 1-inch chunks
2 garlic cloves, finely chopped
Salt and pepper
2 cups fresh or frozen corn kernels
1 red bell pepper, cut into 1/2-inch pieces
1 (15-ounce) can black beans, rinsed
2 tablespoons lime juice, plus 1 quartered lime for serving
Handful cilantro leaves, chopped
1/2 to 1 jalapeño, thinly sliced
Warmed tortillas (optional), to serve
Preparation
Place the cumin, turmeric and smoked paprika in a small bowl.
Heat a large skillet on medium for 2 minutes. Drizzle in the olive oil, add all of the spice mixture and, stirring constantly, allow the spices to bloom briefly until fragrant and darker in color, 10 to 15 seconds. Immediately add the tofu and garlic, and season generously with salt and pepper.
Increase heat to medium-high and cook, tossing occasionally, until the tofu is golden around the edges, 5 to 8 minutes.
Turn off the heat. Add the corn, bell pepper and black beans to the skillet and toss to combine. Leave for about 3 minutes, allowing the residual heat to soften the corn and peppers slightly.
Add the lime juice and cilantro. Taste and season with more salt and pepper, if needed.
Top with sliced jalapeño and serve with tortillas (if using) and lime wedges on the side.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!
“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.
“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”
Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings
To view this online, click here.
Ingredients
1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)
1 9-ounce package frozen raw spinach (well thawed and drained)
1/2 cup grated Parmesan cheese
3 eggs
3 cups low-fat cottage cheese
3 cups pre-made or store-bought pasta sauce
3 cups grated low-moisture part skim mozzarella cheese
Directions
Pre-heat the oven to 325 degrees F.
In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.
Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.
Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.
Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.
Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
Allow to sit for 10 to 15 minutes before serving.
Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein
HEARTY VEGGIE CHILI
This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online click here.
Ingredients
1 cup coarsely chopped red onions, divided
2 cloves garlic, minced
2 teaspoons vegetable oil
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (28 oz.) crushed tomatoes
1 can (14.5 oz.) diced tomatoes
1 can (15 oz.) kidney beans, rinsed and drained
1-1/2 cups water
1 teaspoon sugar
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®
2-1/2 cups coarsely chopped zucchini
Shredded cheddar cheese (optional)
Parsley sprigs (optional)
Directions
In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.
Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).
WEST AFRICAN PEANUT SOUP
This interesting soup comes from Drumnwrite in Allrecipes. The recipe begins, "Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!"
Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings:10
To view this online, go to https://www.allrecipes.com/recipe/68530/west-african-peanut-soup/.
Ingredients
2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup uncooked rice
1 (18 ounce) jar creamy peanut butter
1/2 cup chopped roasted peanuts
Directions
Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
