Tofu

For years, I wondered about cooking with Tofu. It's weird looking, it's bland, and then there's the texutre. But once I tried cooking with it, I realized how versatile it is. It blends in with whatever you're cooking, and adds plenty of protein.

If you've wondered about cooking with Tofu, here are six recipes that will help you get into using it. (Hint: the Chocolate Mousse should win you over quickly!) Check out the Grilled Jerk Tofu and Plantains With Mango Salsa, the Silken Tofu with Crunch Lettuce and Fried Shallots, and, of course, the Chocolate Mousse, as well as the rest of today's offerings. Enjoy!

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.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2-1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS

This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)

For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.

Ingredients

1 large shallot, halved and thinly sliced

1 jalapeño or other fresh hot chile, thinly sliced

3 tablespoons neutral oil (such as grapeseed or canola)

Kosher salt (such as Diamond Crystal)

8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)

1 tablespoon unseasoned rice vinegar

1 tablespoon soy sauce

2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated

Preparation

In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.

To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.

Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.

GRILLED TOFU

This comes from Kay Chun in The New York Times cooking newsletter. Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."

Yield: 4 servings; Time: 20 minutes, plus 6 hours' marinating

To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu.

Ingredients

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)

2 tablespoons safflower or canola oil, plus more for greasing grates

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1/3 cup low-sodium soy sauce

2 tablespoons turbinado sugar

1/2 teaspoon black pepper

2 tablespoons chopped scallions

Preparation

Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.

In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.

Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.

Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.

Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.

Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

GRILLED JERK TOFU AND PLANTAINS WITH MANGO SALSA

This is from Chrissy Tracey at the Epicurious website.

For this yumminess, Chrissy wrote, "I was inspired to create this jerk tofu recipe after countless visits to Jamaica where I found myself inhaling the aromas of jerk meats prepared by family and other islanders. Jerk chicken, a classic Jamaican dish my family members on the island still eat regularly, is known for its spice-forward combination of many herbs and aromatics, including scallions, onion, garlic, brown sugar, Scotch bonnet peppers, and most important, allspice—the calling card of many Jamaican dishes. Growing up in a Jamaican vegetarian household, my mother would often use jerk spice to uplift the flavors of vegetables.

"Tofu is the perfect canvas for reflecting other flavors. Extra-firm tofu is ideal since it holds together well on the grill after getting pressed and marinated in homemade jerk sauce. If you can plan ahead, freezing tofu is the best way to improve texture and allow it to more readily soak up flavorful marinades. If you have time, drain the tofu and press it just after you buy it, then freeze in a resealable plastic bag. Thaw at room temperature before marinating. (Read more about why this works here.) Homemade mango salsa and grilled sweet plantains balance out the heat of the dish and provide a well-rounded taste of the island."

Active Time: 35 minutes; Total Time: 2 hours; Makes 4 servings

To view this online, go to https://www.epicurious.com/recipes/food/views/grilled-jerk-tofu-plantains-mango-salsa-vegan.

Ingredients

Tofu

2 14-oz. blocks extra-firm tofu, drained

2 small red onions, coarsely chopped

10 scallions, cut into 2" pieces

12 garlic cloves

4–6 Scotch bonnet or habanero chiles, seeds removed, or 1–2 tsp. Scotch bonnet chile powder

12 sprigs thyme, leaves picked

2 1" pieces ginger, peeled

16–20 allspice berries or 2 Tbsp. ground allspice

2/3 cup soy sauce

1/2 cup (packed) dark brown sugar

1/2 cup distilled white vinegar

1/4 cup fresh lime juice

1 Tbsp. plus 1 tsp. browning sauce (preferably Grace; optional)

1 Tbsp. freshly ground black pepper

2 tsp. Diamond Crystal or 1-1/4 tsp. Morton kosher salt

1/2 tsp. freshly grated nutmeg

1/2 tsp. ground cinnamon

1/4 cup avocado oil or vegetable oil

Salsa

Juice of 1 lime

1 Scotch bonnet chile or jalapeño, seeds removed

2 cups coarsely chopped ripe mango

2/3 cup coarsely chopped red bell pepper

1/2 cup coarsely chopped red onion

2 Tbsp. coarsely chopped cilantro

2 tsp. agave nectar or honey (optional)

1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt, plus more

Plantains and assembly

1/4 cup avocado oil or vegetable oil, plus more for grill

2/3 cup (packed) dark brown sugar

1/4 cup distilled white vinegar

1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt

1 tsp. freshly ground black pepper

4 very ripe (almost black) plantains, halved lengthwise

Thinly sliced scallions and lime wedges (for serving)

Directions

Tofu

Wrap tofu in 2 layers of paper towel, place on a rimmed baking sheet, and weigh down with something heavy (large cans or a small cast-iron skillet work well). Let sit 30 minutes. (Alternatively, press tofu in a tofu press 15–30 minutes.)

Meanwhile, process red onions, scallions, garlic, chiles, thyme, ginger, allspice, soy sauce, brown sugar, vinegar, lime juice, browning sauce (if using), black pepper, salt, nutmeg, and cinnamon in a food processor or blender to a coarse purée. With motor running, stream in oil and process to a fine purée. Transfer jerk sauce to a bowl.

Unwrap tofu and cut each block crosswise into 6 slices. Pour 1 cup jerk sauce into a baking dish, then add tofu slices and turn to coat. Set remaining jerk sauce aside for brushing and serving. Cover and chill tofu at least 30 minutes and up to 1 day.

Do ahead: Jerk sauce can be made 3 weeks ahead. Cover and chill.

Salsa

Pulse lime juice, chile, mango, bell pepper, red onion, cilantro, agave (if using), and 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt in a food processor just until coarsely chopped, 5–10 pulses. Taste salsa and season with more salt if needed. Transfer to a bowl; cover and chill until ready to serve.

Plantains and assembly

Prepare a grill for medium-high heat; lightly oil grate. Arrange tofu on grate, cover, and grill, brushing with reserved jerk sauce as you turn tofu, until lightly browned and grill marks appear, about 5 minutes per side. Transfer to a plate and brush with additional sauce, if desired.

Meanwhile, mix brown sugar, vinegar, salt, pepper, and remaining 1/4 cup oil in a small bowl. Brush cut sides of plantains generously with mixture.

Arrange plantains, cut side down, on grate, cover, and grill, brushing all over with brown sugar mixture as you turn, until deep golden and grill marks appear, about 7 minutes per side. Transfer plantains to plates with tofu.

Top tofu and plantains with scallions and serve with salsa and lime wedges.

Friday Recipes

It's finally Friday. Yay! What are your plans for the weekend? Hanging out with your kids? Yard work? Binge watching on Netflix, Peacock, CBS All-Access, or any other platform?



Whatever your plans for the weekend, if you're like me, chances are that on Monday, you'll wonder where the weekend went, and why you didn't get everything you wanted to do done. No matter.



In the end, though, we still need to eat. With that in mind, here are six yummy recipes to get you through the weekend, including Angel Hair Pasta, Vegan Chili, and Chocolate Mousse (photos above). Enjoy!

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW

This recipe comes from Publix.

Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes

To view this recipe online, click here.

Ingredients

2 medium sweet potatoes

1 can chickpeas (garbanzos), (15–16 oz), drained

1 (14.5-oz) can no-salt-added diced tomatoes, undrained

1 (10-oz) can diced tomatoes with green chiles, undrained

8 oz prediced bell pepper mix (1 1/2 cups)

1 tablespoon Cajun seasoning

1 teaspoon chunky garlic paste

2 1/2 cups vegetable broth (or stock)

1 package fresh (or frozen) prediced butternut squash (15–16 oz)

3 tablespoons fresh cilantro, coarsely chopped

1/2 cup roasted unsalted peanuts, coarsely chopped

1/2 cup creamy peanut butter

Directions

Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.

Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.

Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.

BEAN AND SALSA QUESADILLAS

This comes from page 32 of the April/May 2014 issue of Vegetarian Times. It begins, “Salsa and roasted red peppers are blended together with cooked beans to make a smooth, rich quesadilla filling.” Serves 4 in 30 minutes or less.

To view this online, click here.

Ingredients

1 1/2 cups cooked pinto or black beans, or 1 15-oz. can beans, rinsed and drained

1/2 cup prepared salsa

3 oz. reduced-fat cream cheese (6 Tbs.)

1/4 cup jarred roasted red peppers, rinsed, drained, and chopped

2 green onions, chopped (1/2 cup)

2 Tbs. chopped cilantro

4 8-inch whole-wheat or multi-grain tortillas

Directions

Blend beans, salsa, cream cheese, roasted peppers, green onions, and cilantro in blender or food processor until mostly smooth.

Spread 1/2 cup filling on one half of each tortilla, leaving 1/2-inch border around edges. Fold over tortillas to enclose filling. (If a tortilla’s edges don’t stick together, brush some oil along bottom inside edge.)

Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once.

nutritional information Per Quesadilla: Calories: 295; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 43 g; Cholesterol: 16 mg; Sodium: 664 mg; Fiber: 10 g; Sugar: 2 g

ANGEL HAIR PASTA

I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.

Note: This recipe and the next (Spaghetti Sauce) are both from my e-cookbook, Off the Wall Cooking.

Ingredients

1/2 C water

2 T balsamic vinegar

1 onion, diced

2 cloves garlic, minced

1/2 red pepper, diced

1/2green pepper, diced

1 T oregano

1 lb. angel hair pasta

Directions

Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)

SPAGHETTI SAUCE

Another one of my inventions. Let's face it: there are probably as many spaghetti sauce recipes as there are people who make spaghetti sauce.

Ingredients

28 oz. can tomatoes (note)

2 8 oz. cans tomato sauce

2 6 oz. cans tomato paste

3 onions, chopped

3 to 5 cloves garlic, crushed

2 T oil

1 T oregano

1/4 - 1/2 lb. grated cheddar cheese

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

2 T honey

Directions

Brown onions and garlic in oil. Add tomatoes, sauce and paste. Stir. Add everything except cheese and stir. Simmer 1 hour. Add cheese and stir until cheese is melted. Serve over hot 1 pound of cooked spaghetti. Better the next day - if any is left!

NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of to-mato sauce.

Note: If you want to make it vegan, leave the honey out and use grated vegan cheese.

VEGAN CHILI

This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!

Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.

To view this online, click here.

Ingredients

1 tbsp. olive oil

2 bell peppers, diced

1 yellow onion, chopped

2 stalks celery, diced

3 cloves garlic, minced

2 tsp. chili powder

1 tsp. smoked paprika

1 tsp. cumin

1 tsp. dried oregano

kosher salt

Freshly ground black pepper

1 (12-oz) bottle Mexican beer such as Modelo

1 large sweet potato, cut into 1/2" cubes

1 (15-oz) can black beans, drained and rinsed

1 (15-oz) can pinto beans, drained and rinsed

1 (28-oz) can diced fire-roasted tomatoes

2 c. vegetable broth

For Topping

1 avocado, sliced

Lime wedges

thinly sliced scallions

Directions

In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.

Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.

Serve with the toppings of your choice.

Tofu Recipes

Many people wonder about cooking with tofu: Its texture, it's bland, and it's hard to figure out what to do with it. These recipes should helpl work through all of those issues. Check out the Grilled Tofu, the Spicy Tofu with Vegetables, and the rest of today's yumminess. 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.

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

GRILLED TOFU

This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."

Total Time: 20 minutes, plus 6 hours' marinating; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu. 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

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)

2 tablespoons safflower or canola oil, plus more for greasing grates

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1/3 cup low-sodium soy sauce

2 tablespoons turbinado sugar

1/2 teaspoon black pepper

2 tablespoons chopped scallions

Preparation

Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.

In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.

Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.

Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.

Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.

Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2-1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

SMOKED TOFU FARFALLE CASSEROLE

This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6

To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.

Ingredients

4 tsp. olive oil

1 small yellow bell pepper, chopped (about 1 cup)

1-1/2 cups frozen baby peas

3 cloves garlic, minced (about 1 Tbs.)

2-1/2 tsp. minced fresh thyme

8 oz. farfalle pasta (bows)

1-3/4 cups low-fat milk

3 Tbs. all-purpose flour

3 oz. sharp Cheddar cheese, grated (about 3/4 cup)

6 oz. smoked tofu, diced

3 Tbs. Italian-seasoned breadcrumbs

Preparation

Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.

Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.

Friday Recipes

It's finally Friday. Yay! What are your plans for the weekend? Hanging out with your kids? Yard work? Binge watching on Netflix, Peacock, CBS All-Access, or any other platform?

In the end, though, we still need to eat. With that in mind, here are six yummy recipes to get you through the weekend, including Angel Hair Pasta, Vegan Chili, and Chocolate Mousse. Enjoy!

AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW

This recipe comes from Publix.

Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes

To view this recipe online, click here.

Ingredients

2 medium sweet potatoes

1 can chickpeas (garbanzos), (15–16 oz), drained

1 (14.5-oz) can no-salt-added diced tomatoes, undrained

1 (10-oz) can diced tomatoes with green chiles, undrained

8 oz prediced bell pepper mix (1 1/2 cups)

1 tablespoon Cajun seasoning

1 teaspoon chunky garlic paste

2 1/2 cups vegetable broth (or stock)

1 package fresh (or frozen) prediced butternut squash (15–16 oz)

3 tablespoons fresh cilantro, coarsely chopped

1/2 cup roasted unsalted peanuts, coarsely chopped

1/2 cup creamy peanut butter

Directions

Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.

Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.

Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

BEAN AND SALSA QUESADILLAS

This comes from page 32 of the April/May 2014 issue of Vegetarian Times. It begins, “Salsa and roasted red peppers are blended together with cooked beans to make a smooth, rich quesadilla filling.” Serves 4 in 30 minutes or less.

To view this online, click here.

Ingredients

1 1/2 cups cooked pinto or black beans, or 1 15-oz. can beans, rinsed and drained

1/2 cup prepared salsa

3 oz. reduced-fat cream cheese (6 Tbs.)

1/4 cup jarred roasted red peppers, rinsed, drained, and chopped

2 green onions, chopped (1/2 cup)

2 Tbs. chopped cilantro

4 8-inch whole-wheat or multi-grain tortillas

Directions

Blend beans, salsa, cream cheese, roasted peppers, green onions, and cilantro in blender or food processor until mostly smooth.

Spread 1/2 cup filling on one half of each tortilla, leaving 1/2-inch border around edges. Fold over tortillas to enclose filling. (If a tortilla’s edges don’t stick together, brush some oil along bottom inside edge.)

Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once.

nutritional information Per Quesadilla: Calories: 295; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 43 g; Cholesterol: 16 mg; Sodium: 664 mg; Fiber: 10 g; Sugar: 2 g

ANGEL HAIR PASTA

I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.

Note: This recipe and the next (Spaghetti Sauce) are both from my e-cookbook, Off the Wall Cooking.

Ingredients

1/2 C water

2 T balsamic vinegar

1 onion, diced

2 cloves garlic, minced

1/2 red pepper, diced

1/2green pepper, diced

1 T oregano

1 lb. angel hair pasta

Directions

Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)

SPAGHETTI SAUCE

Another one of my inventions. Let's face it: there are probably as many spaghetti sauce recipes as there are people who make spaghetti sauce.

Ingredients

28 oz. can tomatoes (note)

2 8 oz. cans tomato sauce

2 6 oz. cans tomato paste

3 onions, chopped

3 to 5 cloves garlic, crushed

2 T oil

1 T oregano

1/4 - 1/2 lb. grated cheddar cheese

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

2 T honey

Directions

Brown onions and garlic in oil. Add tomatoes, sauce and paste. Stir. Add everything except cheese and stir. Simmer 1 hour. Add cheese and stir until cheese is melted. Serve over hot 1 pound of cooked spaghetti. Better the next day - if any is left!

NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of to-mato sauce.

Note: If you want to make it vegan, leave the honey out and use grated vegan cheese.

VEGAN CHILI

This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!

Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.

To view this online, click here.

Ingredients

1 tbsp. olive oil

2 bell peppers, diced

1 yellow onion, chopped

2 stalks celery, diced

3 cloves garlic, minced

2 tsp. chili powder

1 tsp. smoked paprika

1 tsp. cumin

1 tsp. dried oregano

kosher salt

Freshly ground black pepper

1 (12-oz) bottle Mexican beer such as Modelo

1 large sweet potato, cut into 1/2" cubes

1 (15-oz) can black beans, drained and rinsed

1 (15-oz) can pinto beans, drained and rinsed

1 (28-oz) can diced fire-roasted tomatoes

2 c. vegetable broth

For Topping

1 avocado, sliced

Lime wedges

thinly sliced scallions

Directions

In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.

Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.

Serve with the toppings of your choice.

Tofu

For years, Tofu got a bad rap: It's bland, the texture, what the heck can one do with it? Fortunately, the blandness and texture help it fit into so many recipes, thus taking care of the what to do with it part.

Check out these recipes, including Chocolate Tofu Ice Cream and Chocolate Tofu Chili. Enjoy!

CRISPY TOFU NUGGETS

This is from Jenné Claiborne in The New York Times cooking enewsletter. For this recipe, Jenné wrote, "Not sure about tofu? These tender nuggets will make you a fan. Though I haven’t eaten chicken since 2008, I still remember the juicy, tender chicken nuggets I loved when I was growing up, and their savory crispy coating. This vegan version, adapted from my cookbook, 'Sweet Potato Soul Vegan Vibes (Rodale Books, 2025), recreates that irresistible crunch."

Ready in: 45 minutes; Yield: 4

To view this online, go to https://cooking.nytimes.com/recipes/767029318-crispy-tofu-nuggets. 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

1 (14-ounce) block extra-firm tofu

2 tablespoons dill pickle brine or caper brine

2 tablespoons tamari

2 tablespoons extra-virgin olive oil

1/2 teaspoon organic cane sugar

1 tablespoon all-purpose flour

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon freshly ground black pepper

1/2 to 1 teaspoon sea salt, to taste

Cooking oil spray

Ketchup or vegan barbecue sauce, for serving

Preparation

Press the tofu: Take the tofu out of the package. Line a container big enough to hold the block of tofu with several layers of paper towels or a clean kitchen towel. Place the tofu on top and add several more layers of paper towels. Balance a heavy weight (like a pan with some canned goods in it) on top. Press for 20 minutes.

Heat the air fryer to 375 degrees.

Use your hands to break the pressed tofu into nugget-size pieces, dropping them into a large bowl. These can be as large or small as you’d like, but keep in mind that they will reduce in size as they cook.

In a separate bowl, mix the dill pickle brine, tamari, oil and sugar. Pour the mixture over the tofu and toss well. Sprinkle the flour, garlic powder, smoked paprika, pepper and salt over the tofu and stir to coat.

Spray a piece of parchment with some oil and place it on the bottom of the preheated air-fryer basket. Transfer the tofu into the basket and spread evenly. Spray more oil onto the tops of the tofu nuggets.

Cook in the air fryer for 20 minutes, flipping halfway through. If the tofu is still not crispy after 20 minutes, cook for another 5 minutes, watching carefully so it doesn’t burn.

Serve with ketchup.

Tips

To bake the tofu in the oven, heat the oven to 375 degrees. Line a baking sheet with parchment paper. Spread the nuggets out on the baking sheet evenly and spray with oil. Bake until golden brown and crispy on the edges, about 40 minutes, flipping halfway through.

Reheat leftover nuggets in an air fryer or toaster oven. In the air fryer, 5 minutes at 350 degrees should do the trick. In the oven, warm the nuggets at 350 degrees for 10 minutes. The tofu nuggets can be frozen for up to 3 months. Don’t thaw before reheating — just reheat from frozen, either in the air fryer or the oven, following the original cooking instructions.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

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.

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2 1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

CHOCOLATE TOFU ICE CREAM

This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.

Ingredients

1 lb. soft tofu, drained

1 cup sugar

1 cup plain soy milk

1/2 cup unsweetened cocoa powder

1 Tbs. vanilla extract

Pinch of salt

Directions

In blender, puree all ingredients in 2 equal batches until very smooth.

Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

Tofu

While I had a tofu post just last week, I figured it wouldn't hurt to post six more tofu recipes. Check out the Grilled Tofu, the Spicy Tofu with Vegetables, and the rest of today's yumminess. 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.

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

GRILLED TOFU

This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."

Total Time: 20 minutes, plus 6 hours' marinating; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu. 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

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)

2 tablespoons safflower or canola oil, plus more for greasing grates

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1/3 cup low-sodium soy sauce

2 tablespoons turbinado sugar

1/2 teaspoon black pepper

2 tablespoons chopped scallions

Preparation

Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.

In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.

Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.

Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.

Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.

Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2-1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

SMOKED TOFU FARFALLE CASSEROLE

This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6

To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.

Ingredients

4 tsp. olive oil

1 small yellow bell pepper, chopped (about 1 cup)

1-1/2 cups frozen baby peas

3 cloves garlic, minced (about 1 Tbs.)

2-1/2 tsp. minced fresh thyme

8 oz. farfalle pasta (bows)

1-3/4 cups low-fat milk

3 Tbs. all-purpose flour

3 oz. sharp Cheddar cheese, grated (about 3/4 cup)

6 oz. smoked tofu, diced

3 Tbs. Italian-seasoned breadcrumbs

Preparation

Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.

Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos!). Today's yummy offerings include a vegan Jambalaya with Sausage and Lentil Chickpea Sloppy Joes. Enjoy!

HERBED WINTER VEGETABLE ROAST

This was in the October 2007 issure of Vegetarian Times, page 81. It begins, "Thin-skinned delicata and butternut squash can be roasted without peeling. Serve this satisfying vegetable roast with brown rice, steamed bulgur, or polenta. Sprinkle leftovers with grated cheese, and broil until bubbly for a delicious next-day dinner."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/herbed-winter-vegetable-roast/.

Ingredients

2 Tbs. olive oil, plus more for greasing pan

1 Tbs. chopped fresh rosemary

1 Tbs. chopped fresh basil

1 Tbs. chopped fresh thyme

2 cloves garlic, minced (2 tsp.)

2 delicata or 1 large butternut squash, cut crosswise into 1/2-inch-thick rounds (2-1/2 lb.)

1 acorn squash, peeled and cut into 1-inch chunks (1 lb.)

2 medium carrots, cut on the diagonal into 1/2-inch thick slices (1 cup)

2 medium parsnips, cut on the diagonal into 1/2-inch thick slices (1 cup)

1 medium onion, cut into 1-inch-thick wedges

Preparation

Preheat oven to 400°F. Lightly oil rimmed baking sheet or roasting pan.

Whisk together oil, rosemary, basil, thyme, and garlic in large bowl. Season with salt and pepper. Add delicata or butternut squash, acorn squash, carrots, parsnips, and onion; toss to coat. Spread in single layer on prepared baking sheet. Roast 45 minutes, or until vegetables are tender and beginning to brown, stirring every 15 minutes.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

JAMBALAYA WITH SAUSAGE [Vegan]

This is from Dominique Ebra on One Green Planet. Dominque wrote, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.

Ingredients

3 tablespoons olive oil, divided

1 tablespoon vegan butter

1 14 oz package vegan sausage, sliced

1 large yellow onion, chopped

1 green bell pepper, diced

1 red bell pepper, diced

3 celery stalks, chopped

6 garlic cloves, minced

2-3 tablespoons cajun seasoning, divided

1/4 teaspoon cayenne pepper

1 14 oz can crushed tomatoes

1 14oz can black or red beans

2 tsp vegan Worcestershire sauce

1-1/2 cups uncooked long-grain white rice

3 cups vegetable broth

fresh chopped parsley and green onion for topping

Preparation

In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.

In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.

Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.

Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.

Add the cooked vegan sausage back into the pan and mix. Remove from heat.

Top with chopped parsley and green onions, and enjoy!

FRESH CORN AND OKRA FRITTERS

This is from the July/August 2004 issue of Vegetarian Times, page 46. It begins, "In these fritters, okra shows its Southern heritage when paired with corn and cornmeal. These fritters resemble fried corn pone but with vegetables added. If you want to make your own baking powder, the formula is very simple: Combine 1/4 cup cream of tartar with 2 tablespoons baking soda, and sift the two together three times. Store the powder in a tightly sealed container away from sunlight. Makes about 12 fritters." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/fresh-corn-and-okra-fritters/.

Ingredients

1/2 cup stone-ground white cornmeal

1/2 cup all-purpose flour

1 1/2 tsp. salt

1 tsp. baking powder, preferably homemade (see above)

1 egg, lightly beaten

1/2 cup water

1/2 tsp. freshly ground black pepper

1/4 cup thinly sliced scallions

1 cup fresh corn kernels

1 cup (about 5 oz.) thinly sliced (1/8- to 1/4-inch thick) okra

About 2 cups vegetable oil for frying

Preparation

Put cornmeal, flour, 1 teaspoon salt and baking powder in a mixing bowl, and stir well to blend. In a separate bowl, whisk together egg and water, and stir into dry ingredients, mixing just until well blended.

Sprinkle remaining 1/2 teaspoon salt and black pepper over scallions, corn and okra, and fold vegetables into batter.

Pour oil into a large skillet, and heat to 340°F. Scoop batter by about 1/4 cupfuls into hot oil. Fry until golden brown on both sides, carefully turning to brown evenly and to cook through, for about 3 to 5 minutes. Remove from skillet using a slotted spoon, and drain fritters on layers of paper towels. Sprinkle lightly with salt, and serve hot or at room temperature.

LENTIL CHICKPEA SLOPPY JOES

This is from Eden Foods. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves 6

To view this online, click here.

Ingredients

1 Tbsp Eden Extra Virgin Olive Oil

1/4 cup shallots, minced

1 clove garlic, minced

1/2 cup red bell peppers, diced

14 ounces Eden Crushed Tomatoes

3 Tbsp organic tomato paste

1 Tbsp organic maple syrup

2 tsp Eden Red Wine Vinegar

1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari

1 tsp smoked paprika

1/2 tsp Eden Brown Mustard

1 tsp Eden Ground Chili Powder

1/4 tsp Eden Ground Cumin

1/4 tsp Eden Sea Salt

1/8 tsp Eden Black Pepper

15 ounces Eden Lentils w/Onion & Bay Leaf

15 ounces Eden Garbanzo Beans, rinsed and drained

6 whole wheat buns

Directions

Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.

CRISPY TOFU AND CABBAGE STIR-FRY

This is from Ali in The New York Times cooking enewsletter. The recipe begins, "This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you’ll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves — also known as cilantro — creates a range of complex but related flavors. Then there’s what might be the quickest — and your new favorite — way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don’t have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba.

"To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022830-crispy-tofu-and-cabbage-stir-fry..

Ingredients

1 small red onion, thinly sliced

Kosher salt

1/4 cup cornstarch

1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)

1/4 cup neutral oil (such as canola or grapeseed), plus more as needed

About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated

1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste

1 tablespoon coriander seeds, crushed

1/2 cup coarsely chopped cilantro leaves and stems

2 tablespoons lime juice (from 1 large lime)

Directions

In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.

Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.

In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.

Tip

It can be tricky to tear pieces of the same size, so start by slicing the tofu crosswise so that you have 1-inch-thick slabs, then tear off cubes from there.

Friday Recipes

It's finally Friday, the end of the work week (for some of us). Here are six yummy recipes to help you through the day, as well as the weekend, including Rumplemayer’s Hot Chocolate (do I have your attention yet?) and Pasta Primavera. Enjoy!

CORN BREAD APPLESAUCE MUFFINS

Yield: 8 servings

Source: The New American Heart Association Cookbook

View online: http://diabeticgourmet.com/recipes/html/545.shtml

Ingredients

Vegetable oil spray

1/2 cup all-purpose flour

1/2 cup coarse yellow cornmeal

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup fat-free milk

Egg substitute equivalent to 1 egg or 1 egg

2 tablespoons honey

2 tablespoons unsweetened applesauce

Directions

Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.

Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.

Beat remaining ingredients in a small bowl.

Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.

Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.

Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Fat: 1 g; Sodium: 189 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Bread/Starch

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

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.

RUMPLEMAYER’S HOT CHOCOLATE

This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Hot chocolate is traceable to the Aztecs, who regarded the dark and bitter drink as a sacred brew. The hot cocoa that Columbus offered his patrons tasted “bitter, scummy and peppery,” according to Chantal Coady's account in “The Chocolate Companion,” which explains, no doubt, why they disliked it intensely. Sometime later, Cortez offered the same beverage to Charles V and his courtiers and succeeded in capturing their imagination with the addition, Ms. Coady writes, of some sugar and vanilla. This version, adapted from Rumplemayer's, a now-closed New York restaurant once known for its hot chocolate and pastries, falls into the latter camp; it is rich, sweet and smooth. It calls for real semisweet chocolate (we bet a mix of semisweet and bittersweet would be delightful, too) so there's none of the chalky aftertaste hot cocoa often leaves behind. A dollop of whipped cream and a sprinkle of cinnamon, if you wish, take it over the top.”

Yield: 4 servings; Time: 2 minutes.

This was featured in “Food; Loco for Cocoa,” and can be viewed here.

Ingredients

4 cups milk

6 tablespoons sugar

7 ounces semisweet chocolate, chopped

1 cup heavy cream (optional)

Ground cinnamon, for garnish (optional)

Preparation

Combine the milk, sugar and chocolate in a large saucepan. Heat, stirring frequently, until the chocolate is melted and the mixture comes to a simmer.

Meanwhile, whip the heavy cream to soft peaks. Ladle the hot chocolate into 4 mugs, top with whipped cream and sprinkle lightly with ground cinnamon. Serve immediately.

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.

PASTA PRIMAVERA

This absolutely yummy recipe is from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 45 min; Prep: 25 min; Cook: 20 min; Yield: 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe.html?oc=linkback

Ingredients

3 carrots, peeled and cut into thin strips

2 medium zucchini or 1 large zucchini, cut into thin strips

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon dried Italian herbs or herbes de Provence

1 pound farfalle (bowtie pasta)

15 cherry tomatoes, halved

1/2 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.