It's Monday, time to get the week started. If you're like me, the weekend just didn't seem long enough. But then, there's always next weekend.
In the meantime, we still need to eat. Here are six vegetarian recipes to get your week started just right, including Eggplant Parmesan and a vegan Jambalaya with Sausage. Enjoy!
BEANS BOURGUIGNON
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan recipe is a wonderful alternative to classic beef bourguignon (and is fast, too). Dried porcinis are soaked to create a flavorful, earthy broth. Next, meaty mushrooms are browned to perfection, then added to a rich wine sauce along with carrots and the star of the show, cannellini beans, which soak up all the flavors as they simmer and naturally thicken the sauce so you can skip the usual flour. Served over herbed pasta, this dish is ideal for chilly nights when you crave a satisfying and cozy stick-to-your-ribs stew."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beans-bourguignon-13447307.
Ingredients
1 ounce dried porcini mushrooms
1-1/2 cups boiling water
1/4 cup plus 1 tablespoon olive oil
1 pound cremini mushrooms, quartered
Kosher salt and freshly ground black pepper
3 small carrots (about 5 ounces), sliced 1/8 inch thick
1 medium onion (about 10 ounces), chopped
2 tablespoons tomato paste
2 tablespoons fresh thyme leaves, chopped
1 teaspoon fresh oregano leaves, chopped
2 cloves garlic, thinly sliced
1-1/2 cups vegan dry red wine, such as cabernet sauvignon
8 ounces frozen pearl onions (about 2 cups)
Two 15-ounce cans cannellini beans, drained and rinsed
1 cup fresh flat-leaf parsley leaves, finely chopped, plus more for garnish, optional
12 ounces cavatappi pasta
Directions
Place the porcini mushrooms in a medium heat-safe bowl. Pour the boiling water over top and let the porcini soak until the liquid is a very dark brown, about 20 minutes. Strain the liquid into a small liquid measuring cup (you should have about 3/4 cup), then chop the porcini and set aside.
Meanwhile, heat 2 tablespoons of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the cremini mushrooms, 1 teaspoon salt and a generous amount of black pepper and stir so the cremini are in an even layer. Let the cremini cook, untouched, until starting to caramelize, about 3 minutes. Stir the cremini a few times and then continue to cook, untouched, until golden brown, about 3 minutes more. Transfer to a medium bowl with a slotted spoon and return the pot to the burner.
Add another 2 tablespoons of the olive oil to the pot along with the carrots, onion, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Stir in the tomato paste, thyme, oregano, garlic and reserved porcini and cook, stirring frequently, until the tomato paste is toasted and turns a deep maroon color, 2 to 3 minutes.
Stir in the wine, bring to a simmer and cook until reduced by half, 3 to 4 minutes. Fold in the pearl onions, cannellini, cremini, reserved porcini water, 1 teaspoon salt and a few grinds of black pepper and bring to a simmer. Cook, stirring occasionally, until the sauce is thick enough to coat the back of the spoon and the mushrooms are very soft, 8 to 10 minutes. Fold in 1/2 cup of the parsley.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain the pasta and add it back to the pot. Stir in the remaining 1 tablespoon olive oil and 1/2 cup parsley, 1 teaspoon salt and a few grinds of black pepper. Serve the beans bourguignon on top of the herbed pasta and garnish with more parsley if desired.
VEGAN TOSTADAS
This comes from Whitney English at the Food Network. The recipe begins, "Black beans and walnuts create the base for these tasty vegan tostadas. They're made with crispy gluten-free organic corn tortillas and topped with crunchy pepitas, sweet yellow corn and red bell peppers."
Active Time: 20 minutes; Total Time: 20 minutes; Yield: 2 to 3 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/fnk/recipes/vegan-tostadas-8041826.
Ingredients
1 cup raw walnuts
1 cup canned black beans, rinsed and drained
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, diced
1 garlic clove, minced
1 cup canned diced tomatoes with juices
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon cayenne pepper (optional)
Kosher salt and freshly ground black pepper
6 organic corn tortillas
1 cup vegan shredded cheese (optional; see Cook's Note)
Optional Toppings:
Pepitas
Canned sweet yellow corn, drained
Diced red bell pepper
Sliced avocado
Shredded lettuce
Vegan cheese sauce, warmed (if not using shredded cheese)
Directions
Preheat the oven to 400 degrees F.
Place the walnuts in a large skillet and cook over high heat, stirring occasionally, until toasted, about 3 minutes. Transfer the nuts to a food processor and reserve the skillet. Add the beans to the food processor and pulse with the nuts until the mixture is fully incorporated but not mushy. Set aside.
Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the onions and garlic and cook, stirring, until the onions are softened, 2 to 3 minutes.
Add the bean mixture, tomatoes, cumin, oregano and cayenne, and stir to incorporate. Cook until the mixture is heated through, about 5 minutes.
Meanwhile, brush both sides of each of the corn tortillas with the remaining oil. Place on a baking sheet and bake until crispy, flipping halfway through, about 6 minutes total.
Remove the tostadas from the oven and top with the bean mixture, then the shredded cheese. Bake until the cheese is melted, about 5 minutes.
Add your desired toppings and enjoy
Cook’s Note
I melt vegan cheese on top of mine, but you can skip it if you’re not a fan, or if you do dairy, use regular cheese.
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.
CHILI CORNBREAD CASSEROLE
This is from Melanie Sorrentino on One Green Planet. Melanie wrote, "The only thing more delicious than golden cornbread dipped in chili is a cornbread casserole with chili filling! The hearty chili is made with rice, kidney beans, crushed tomatoes, and plenty of seasoning. As is, this recipe is ridiculously easy and minimalist. Add some sautéed green peppers and onions into the chili mix if you want to amp it up a bit."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chili-cornbread-casserole/.
Ingredients
1/2 cup dry rice
1 14-ounce can kidney beans
1/2 of 1 28-ounce can crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin
A sprinkle of poultry seasonings
Onion and garlic powder
1/2 teaspoon salt
1/2 of 1 15-ounce box of cornbread mix
1/2 cup almond milk
1 4.5-ounce can of green chilis (optional)
Preparation
Add a 1/2 cup of dry rice to a pot along with about 3/4 cup of water. As soon as the water starts boiling, put a lid on it, and turned the temperature down to the second lowest on the stove. Allow to simmer with the lid on for about 15 minutes.
Add one can of beans and half of the large can of crushed tomatoes. The goal is simply to coat the rice and beans without making it soupy.
Added 2 tablespoons of chili powder, 1 tablespoon cumin, a sprinkle of poultry seasonings, onion and garlic powder, 1/2 teaspoon salt, and red pepper flakes.
Pour into a casserole dish.
Add half of the cornbread mix into a bowl and slowly add almond milk. Start with 1/3 cup almond milk, whisk it into the dry mix and then add a couple more splashes. If you'd like, add a small can of green chilis.
Pour cornbread batter on top and bake at 350°F for 35-45 minutes. Serve.
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!
EGGPLANT PARMESAN
This yumminess is from Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version of the Italian American classic perfectly calibrated (and, frankly, easy to make). Eggplant Parmesan is a labor of love, but this recipe streamlines the process so the cooking can feel relaxing on a Sunday afternoon. Long sheets of panko-breaded eggplant slices crisp up gloriously in the oven on a sheet pan, which means no frying. Store-bought jarred marinara sauce works beautifully here, but homemade can lend its own kind of delicious character (see Tip). A fully baked and cooled eggplant Parmesan will keep in the freezer, tightly covered, for up to 3 months."
Time: 1 hour 35 minutes; Yield: 6 to 8 servings
This was featured in "Good Eggplant Parmesan Takes Time. But It Doesn’t Have to Take Forever." It can be viewed online at https://cooking.nytimes.com/recipes/1024453-eggplant-parmesan.
Ingredients
2 medium globe eggplants (about 2-1/2 pounds), stems trimmed
Salt
1 cup all-purpose flour
4 large eggs, beaten
4 cups/10-1/2 ounces panko bread crumbs
Olive oil
2 (24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)
Fresh basil
2 cups/8 ounces shredded low-moisture mozzarella
1/2 cup/2 ounces grated Parmesan
Preparation
Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees.
Cut the eggplants lengthwise into 1/2-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes.
Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.
Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes.
Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with 1/2 cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired.
Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2½ cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes.
For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.
Tip
To make a homemade marinara sauce: While the eggplants are baking, heat a saucepan over medium-high and add enough oil to generously coat the bottom. Stir in 7 chopped garlic cloves, 2 teaspoons dried oregano and 1/2 teaspoon red-pepper flakes and cook until fragrant, 30 seconds. Purée two (28-ounce) cans whole peeled tomatoes, preferably San Marzano, and add to the pan, along with 1/2 cup water swished around both cans to catch any clinging tomato. Season with salt. Bring the sauce to a simmer and cook, lid ajar and stirring occasionally, until slightly thickened, 30 to 40 minutes. Taste and add more salt as desired and a pinch of sugar if needed. Makes about 5 cups.
Showing posts with label Eggplant Parmesan. Show all posts
Showing posts with label Eggplant Parmesan. Show all posts
Monday, April 28, 2025
Monday, February 12, 2024
Monday Recipes
I know many of us are dragging a little after watching the Super Bowl (maybe to the point of calling in "sick" to work), whether you watched for the commericials (I did!) or for the game itself. Some ending, right? Nothing like pulling off a win with three seconds (!) left in overtime...
But since it is Monday, it's time to get moving. Check out today's six vegetarian recipes, including Sweet Potato Stew With Chickpeas & Hardy Greens and Mexican Pizza. Enjoy!
EGGPLANT PARMESAN
This is from Eric Kim in The New York Times cooking enewsletter. This recipe begins, "The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version of the Italian American classic perfectly calibrated (and, frankly, easy to make). Eggplant Parmesan is a labor of love, but this recipe streamlines the process so the cooking can feel relaxing on a Sunday afternoon. Long sheets of panko-breaded eggplant slices crisp up gloriously in the oven on a sheet pan, which means no frying. Store-bought jarred marinara sauce works beautifully here, but homemade can lend its own kind of delicious character (see Tip). A fully baked and cooled eggplant Parmesan will keep in the freezer, tightly covered, for up to 3 months."
Time: 1 hour 35 minutes; Yield: 6 to 8 servings
This was featured in "Good Eggplant Parmesan Takes Time. But It Doesn’t Have to Take Forever." It can be viewed online at https://cooking.nytimes.com/recipes/1024453-eggplant-parmesan.
Ingredients
2 medium globe eggplants (about 2-1/2 pounds), stems trimmed
Salt
1 cup all-purpose flour
4 large eggs, beaten
4 cups/10-1/2 ounces panko bread crumbs
Olive oil
2 (24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)
Fresh basil
2 cups/8 ounces shredded low-moisture mozzarella
1/2 cup/2 ounces grated Parmesan
Preparation
Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees.
Cut the eggplants lengthwise into 1/2-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes.
Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.
Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes.
Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with 1/2 cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired.
Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2-1/2 cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes.
For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.
Tip
To make a homemade marinara sauce: While the eggplants are baking, heat a saucepan over medium-high and add enough oil to generously coat the bottom. Stir in 7 chopped garlic cloves, 2 teaspoons dried oregano and 1/2 teaspoon red-pepper flakes and cook until fragrant, 30 seconds. Purée two (28-ounce) cans whole peeled tomatoes, preferably San Marzano, and add to the pan, along with 1/2 cup water swished around both cans to catch any clinging tomato. Season with salt. Bring the sauce to a simmer and cook, lid ajar and stirring occasionally, until slightly thickened, 30 to 40 minutes. Taste and add more salt as desired and a pinch of sugar if needed. Makes about 5 cups.
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.
SWEET POTATO STEW WITH CHICKPEAS & HARDY GREENS
This yumminess is from EmilyC at Food52. For this recipe, EmilyC wrote, "This autumnal stew is warming and cozy, ready in under 30 minutes, and layered with rich, vivid flavors. It features one of my favorite trios: sweet potatoes, chickpeas, and hardy greens. But the unexpected star of the stew is the vibrant broth, which is delicious enough to slurp on its own. Inspired by the flavors of Carla Lalli Music’s Sweet Potatoes With Tahini Butter, the broth is rich from butter, a little spicy from Aleppo pepper, and spiked with maple syrup, soy sauce, and lime juice.
"Because the broth is so essential to the deliciousness of this stew, reach for the best stock or broth you have: homemade chicken stock is great here, or a store-bought, low-sodium variety. If using vegetable broth, opt for homemade or a brand you know and like that’s more savory than sweet for the best balance of flavors.
"The first time I made this stew, I fully intended to swirl some tahini in at the end to thicken the broth. But then I remembered the opened container of hummus in my fridge and reached for it instead, reasoning that hummus (an ultra silky-smooth mix of chickpeas, tahini, garlic, and lemon juice) would not only lend sheen and body, it’d boost the rich, chickpea flavor of the stew. It worked a charm, enlivening and enriching the entire pot. It’s a simple trick that has so many possibilities beyond this recipe."
Prep Time: 5 minutes; Cook Time: 25 minutes; Serves 4 to 6
To view this online, go to https://food52.com/recipes/84040-sweet-potato-stew-recipe-with-chickpeas-hardy-greens.
Ingredients
4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 pounds sweet potatoes (about 2 large or 3 small), peeled and chopped into 3/4-inch chunks
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon Aleppo pepper or 1/4 teaspoon red pepper flakes
1 tablespoon maple syrup
4 cups chicken broth or stock, homemade or low-sodium store-bought (see author notes)
1 tablespoon soy sauce, or to taste (regular or low sodium)
1 15.5-ounce can chickpeas, drained and rinsed
3 cups to 4 cups (packed) kale, Swiss chard, collard or turnip greens, or mature (not baby) spinach
1 tablespoon lime juice, plus the finely grated zest, from 1 lime (Note: zest the lime before juicing)
3 tablespoons to 4 tablespoons plain hummus, homemade or store-bought
Directions
Heat butter in a large pot or Dutch oven over medium heat. Add onion and cook for about 5 minutes until softened. Add sweet potatoes, 1/2 teaspoon kosher salt, and Aleppo pepper. Cook for another 5 minutes (stirring occasionally), or until the outsides lose their firmness.
Add maple syrup, stirring so it evenly coats the sweet potatoes. Cook for 1 to 2 more minutes, stirring constantly, to lightly caramelize the syrup.
Add broth, soy sauce, chickpeas, greens, and lime zest. Simmer gently for about 15 minutes, or until the sweet potatoes are tender.
Lower heat, and stir in the lime juice and hummus, starting with 3 tablespoons hummus; stir until well integrated. Taste, and add another tablespoon of hummus, if desired, for extra richness and body. Taste for seasoning and balance, adding a bit more soy, lime juice, and/or salt to your liking. Turn off the heat. Divide the stew amongst bowls, and serve right away. (Any leftovers will keep well, tightly covered, for several days in the refrigerator. Reheat before serving.)
VEGETARIAN KOFTA CURRY
This yumminess is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, "Kofta curry — a saucy dish of gently spiced meatballs — is often made with meat. But this one, based on my grandfather’s, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it’s a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It’s also delicious in a sandwich the next day."
Time: 1 hour; Yield: 4 servings
This was featured in "I Think of My Grandfather Every Time I Make Kofta", and can be viewed online at https://cooking.nytimes.com/recipes/1021415-vegetarian-kofta-curry.
Note: Seriously, you might want to click the link above to the article. I found it to be interesting. Thanks for the good read, Tejal.
Ingredients
4 garlic cloves
1 (2-inch) piece fresh ginger, peeled
2 green chiles (such as jalapeño or serrano), stems removed
1 (14-ounce) can black beans, rinsed and drained
4 spring onions or scallions, trimmed and chopped
1 bunch fresh cilantro, chopped, 1 tablespoon reserved for garnish
1 bunch fresh mint, chopped, 1 tablespoon reserved for garnish
1/2 cup bread crumbs
1 egg
1 teaspoon garam masala, plus more for garnish
1/2 teaspoon red chile powder
1 teaspoon sea salt, plus more as needed
1/2 cup neutral oil, such as canola or grapeseed
1 medium white onion, finely chopped
8 to 10 ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
Black pepper
Preparation
Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
MEXICAN PIZZA
This is from the infamous long-since-forgotten email.
Ingredients
2 prepared 12-inch Pizza Crusts
16-oz. can Refried Beans
1 package Taco Seasoning Mix
1/4 cup Sour Cream
1 large Green Onion, thinly sliced
1 cup Cheddar Cheese, grated
1 cup Monterey Jack Cheese, shredded
1/2 cup sliced Ripe Olives, drained
4-oz. can diced Green Chilies
1 cup prepared Salsa
2 Tbs. fresh Cilantro, chopped
1/4 cup fresh Tomato, chopped
Lettuce, chopped
Salsa
Red onions, chopped
Cheddar cheese, grated
Sliced Jalapenos, optional garnish
Sour cream, optional garnish
Directions
In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.
Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.
Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.
But since it is Monday, it's time to get moving. Check out today's six vegetarian recipes, including Sweet Potato Stew With Chickpeas & Hardy Greens and Mexican Pizza. Enjoy!
EGGPLANT PARMESAN
This is from Eric Kim in The New York Times cooking enewsletter. This recipe begins, "The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version of the Italian American classic perfectly calibrated (and, frankly, easy to make). Eggplant Parmesan is a labor of love, but this recipe streamlines the process so the cooking can feel relaxing on a Sunday afternoon. Long sheets of panko-breaded eggplant slices crisp up gloriously in the oven on a sheet pan, which means no frying. Store-bought jarred marinara sauce works beautifully here, but homemade can lend its own kind of delicious character (see Tip). A fully baked and cooled eggplant Parmesan will keep in the freezer, tightly covered, for up to 3 months."
Time: 1 hour 35 minutes; Yield: 6 to 8 servings
This was featured in "Good Eggplant Parmesan Takes Time. But It Doesn’t Have to Take Forever." It can be viewed online at https://cooking.nytimes.com/recipes/1024453-eggplant-parmesan.
Ingredients
2 medium globe eggplants (about 2-1/2 pounds), stems trimmed
Salt
1 cup all-purpose flour
4 large eggs, beaten
4 cups/10-1/2 ounces panko bread crumbs
Olive oil
2 (24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)
Fresh basil
2 cups/8 ounces shredded low-moisture mozzarella
1/2 cup/2 ounces grated Parmesan
Preparation
Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees.
Cut the eggplants lengthwise into 1/2-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes.
Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.
Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes.
Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with 1/2 cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired.
Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2-1/2 cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes.
For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.
Tip
To make a homemade marinara sauce: While the eggplants are baking, heat a saucepan over medium-high and add enough oil to generously coat the bottom. Stir in 7 chopped garlic cloves, 2 teaspoons dried oregano and 1/2 teaspoon red-pepper flakes and cook until fragrant, 30 seconds. Purée two (28-ounce) cans whole peeled tomatoes, preferably San Marzano, and add to the pan, along with 1/2 cup water swished around both cans to catch any clinging tomato. Season with salt. Bring the sauce to a simmer and cook, lid ajar and stirring occasionally, until slightly thickened, 30 to 40 minutes. Taste and add more salt as desired and a pinch of sugar if needed. Makes about 5 cups.
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.
SWEET POTATO STEW WITH CHICKPEAS & HARDY GREENS
This yumminess is from EmilyC at Food52. For this recipe, EmilyC wrote, "This autumnal stew is warming and cozy, ready in under 30 minutes, and layered with rich, vivid flavors. It features one of my favorite trios: sweet potatoes, chickpeas, and hardy greens. But the unexpected star of the stew is the vibrant broth, which is delicious enough to slurp on its own. Inspired by the flavors of Carla Lalli Music’s Sweet Potatoes With Tahini Butter, the broth is rich from butter, a little spicy from Aleppo pepper, and spiked with maple syrup, soy sauce, and lime juice.
"Because the broth is so essential to the deliciousness of this stew, reach for the best stock or broth you have: homemade chicken stock is great here, or a store-bought, low-sodium variety. If using vegetable broth, opt for homemade or a brand you know and like that’s more savory than sweet for the best balance of flavors.
"The first time I made this stew, I fully intended to swirl some tahini in at the end to thicken the broth. But then I remembered the opened container of hummus in my fridge and reached for it instead, reasoning that hummus (an ultra silky-smooth mix of chickpeas, tahini, garlic, and lemon juice) would not only lend sheen and body, it’d boost the rich, chickpea flavor of the stew. It worked a charm, enlivening and enriching the entire pot. It’s a simple trick that has so many possibilities beyond this recipe."
Prep Time: 5 minutes; Cook Time: 25 minutes; Serves 4 to 6
To view this online, go to https://food52.com/recipes/84040-sweet-potato-stew-recipe-with-chickpeas-hardy-greens.
Ingredients
4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 pounds sweet potatoes (about 2 large or 3 small), peeled and chopped into 3/4-inch chunks
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon Aleppo pepper or 1/4 teaspoon red pepper flakes
1 tablespoon maple syrup
4 cups chicken broth or stock, homemade or low-sodium store-bought (see author notes)
1 tablespoon soy sauce, or to taste (regular or low sodium)
1 15.5-ounce can chickpeas, drained and rinsed
3 cups to 4 cups (packed) kale, Swiss chard, collard or turnip greens, or mature (not baby) spinach
1 tablespoon lime juice, plus the finely grated zest, from 1 lime (Note: zest the lime before juicing)
3 tablespoons to 4 tablespoons plain hummus, homemade or store-bought
Directions
Heat butter in a large pot or Dutch oven over medium heat. Add onion and cook for about 5 minutes until softened. Add sweet potatoes, 1/2 teaspoon kosher salt, and Aleppo pepper. Cook for another 5 minutes (stirring occasionally), or until the outsides lose their firmness.
Add maple syrup, stirring so it evenly coats the sweet potatoes. Cook for 1 to 2 more minutes, stirring constantly, to lightly caramelize the syrup.
Add broth, soy sauce, chickpeas, greens, and lime zest. Simmer gently for about 15 minutes, or until the sweet potatoes are tender.
Lower heat, and stir in the lime juice and hummus, starting with 3 tablespoons hummus; stir until well integrated. Taste, and add another tablespoon of hummus, if desired, for extra richness and body. Taste for seasoning and balance, adding a bit more soy, lime juice, and/or salt to your liking. Turn off the heat. Divide the stew amongst bowls, and serve right away. (Any leftovers will keep well, tightly covered, for several days in the refrigerator. Reheat before serving.)
VEGETARIAN KOFTA CURRY
This yumminess is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, "Kofta curry — a saucy dish of gently spiced meatballs — is often made with meat. But this one, based on my grandfather’s, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it’s a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It’s also delicious in a sandwich the next day."
Time: 1 hour; Yield: 4 servings
This was featured in "I Think of My Grandfather Every Time I Make Kofta", and can be viewed online at https://cooking.nytimes.com/recipes/1021415-vegetarian-kofta-curry.
Note: Seriously, you might want to click the link above to the article. I found it to be interesting. Thanks for the good read, Tejal.
Ingredients
4 garlic cloves
1 (2-inch) piece fresh ginger, peeled
2 green chiles (such as jalapeño or serrano), stems removed
1 (14-ounce) can black beans, rinsed and drained
4 spring onions or scallions, trimmed and chopped
1 bunch fresh cilantro, chopped, 1 tablespoon reserved for garnish
1 bunch fresh mint, chopped, 1 tablespoon reserved for garnish
1/2 cup bread crumbs
1 egg
1 teaspoon garam masala, plus more for garnish
1/2 teaspoon red chile powder
1 teaspoon sea salt, plus more as needed
1/2 cup neutral oil, such as canola or grapeseed
1 medium white onion, finely chopped
8 to 10 ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
Black pepper
Preparation
Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
MEXICAN PIZZA
This is from the infamous long-since-forgotten email.
Ingredients
2 prepared 12-inch Pizza Crusts
16-oz. can Refried Beans
1 package Taco Seasoning Mix
1/4 cup Sour Cream
1 large Green Onion, thinly sliced
1 cup Cheddar Cheese, grated
1 cup Monterey Jack Cheese, shredded
1/2 cup sliced Ripe Olives, drained
4-oz. can diced Green Chilies
1 cup prepared Salsa
2 Tbs. fresh Cilantro, chopped
1/4 cup fresh Tomato, chopped
Lettuce, chopped
Salsa
Red onions, chopped
Cheddar cheese, grated
Sliced Jalapenos, optional garnish
Sour cream, optional garnish
Directions
In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.
Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.
Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.
Friday, September 29, 2023
Friday Recipes
It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Meatless-Ball Subs and Khoresh Rivas (Savory Rhubarb and Bean Stew). Enjoy!
VEGAN FRENCH ONION DIP
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "No artificial seasonings, colors, or sodium-laced instant mixes here! All the flavor comes from oven-roasted onions, a dash of soy sauce, and dried thyme."
According to the magazine, it makes 2-1/4 cups; the website says makes 2 servings. Go figure.
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-french-onion-dip/.
Ingredients
1 medium onion, cut into 1/2 -inch-thick slices
1 Tbs. olive oil
1 Tbs. balsamic vinegar
1 tsp. salt
1/4 tsp. ground black pepper
1 12-oz. container vegan sour cream, such as Tofutti
1/2 tsp. low-sodium soy sauce
1/2 tsp. dried thyme
Preparation
Preheat oven to 450˚F. Toss together onion, oil, vinegar, salt, and pepper on baking sheet. Bake 18 minutes, or until onion slices are browned. Transfer onion to bowl, and cool.
Coarsely chop onion slices, and return to bowl; stir in sour cream, soy sauce, and thyme. Season with salt and pepper. Transfer to serving bowl and enjoy with chips, crackers, and veggies.
MEATLESS-BALL SUBS
Ingredients
2 packages Meatless Balls (see note)
1 45 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Gardein Plant-Based Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
There's a good probability that you'll have extra sauce left over; I usually freeze the extra sauce, and use it the next time I make spaghetti, or anything that requiers sauce.
VEGETARIAN HOT AND SOUR SOUP
Recipe Yield: Yield: 8 servings.Serving size: 1 cup
Source: CanolaInfo
Recipe and image appear courtesy of CanolaInfo.org.
View this online at https://diabeticgourmet.com/diabetic-recipe/vegetarian-hot-and-sour-soup.
Ingredients
4 dried Chinese black (shiitake) mushrooms
hot water
2 tsp canola oil
1 carrot, peeled and julienned
5 cups vegetable broth
1/4 cup canned bamboo shoots, drained, julienned
3 Tbsp cornstarch, dissolved in 1/4 cup cold water
3 Tbsp low-sodium soy sauce
1/3 cup rice vinegar
3/4 tsp ground white pepper
6 oz savory baked or firm tofu, julienned
2 eggs, lightly beaten
2 stalks green onion, thinly sliced
Directions
In small bowl, soak dried mushrooms in hot water for 20 minutes or until softened. Cut off stems and any hard areas and discard. Cut caps into thin slices. Set aside.
In stock pot, heat canola oil over medium-high heat. Add mushrooms and carrots and cook 2 minutes or until carrots are just soft. Add vegetable broth and bamboo shoots and bring to a boil. Add cornstarch mixture and stir until soup thickens, about 2 minutes. Add soy sauce, rice vinegar and white pepper. Stir.
Add tofu and bring soup back to a boil. While stirring soup in circular motion in one direction, pour eggs in thin stream into soup.
Remove soup from heat. Stir in green onions. Taste and adjust flavour with rice vinegar and white pepper. Serve immediately.
Nutritional Information Per Serving: Calories: 80; Fat: 3.5 g; Fiber: 2 g; Sodium: 450 mg; Cholesterol: 55 mg; Protein: 4 g; Carbohydrates: 8 g
VEGGIE SAUSAGE SHEET PAN DINNER
This is from Weight Watchers, and begins, "Cool-weather produce—namely butternut squash, carrots, and apples—marries beautifully with vegetarian sausages in this easy dinner. A finishing sauce of grainy mustard and maple syrup unifies all the elements and is great for drizzling over the food or serving as a dip. Go for precut butternut squash to keep prep fast and easy. And change up the herbs according to your preference; sage or rosemary sprigs would also be delicious. If you have leftovers, try chopping up the sausages and apples and then warming everything in a skillet; top with a poached egg (or not) for a delicious breakfast."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 4 servings; Difficulty: Easy
To view this online, go to https://www.weightwatchers.com/us/recipe/veggie-sausage-sheet-pan-dinner/5dd5b554feabaa00a7154a09.
Ingredients
12 oz uncooked butternut squash, chopped
4 medium uncooked carrots, cut into 1-inch pieces
1 medium uncooked red onion, cut into 8 wedges
1 Tbsp Olive oil
1/2 tsp Kosher salt
1/4 tsp black pepper
5 sprays Cooking spray
2 medium Fresh apples, such as Honeycrisp, each cut into 8 wedges
13 oz Frozen vegetarian sausages, thawed, apple & sage or other flavor (4 links)
4 sprigs Fresh thyme
1/4 cups Whole-grain mustard
2 tsp Maple syrup
1-1/2 tsp Apple cider vinegar
Instructions
Preheat oven to 425°F. Combine squash, carrots, onion wedges, oil, salt, and pepper in a large bowl; toss gently to coat. Arrange vegetable mixture on a large rimmed baking sheet coated with cooking spray. Bake at 425°F for 15 minutes.
Remove pan from oven (leave oven on). Add apple wedges and sausages to pan; nestle thyme sprigs into vegetables. Bake at 425°F until vegetables are tender and sausages are heated through, about 15 minutes.
Meanwhile, combine mustard, syrup, and vinegar. Serve sauce with sausages and vegetables.
Serving size: 1 sausage, about 1-1/4 cups vegetables, and 1 tbsp sauce
KHORESH RIVAS (SAVORY RHUBARB BEAN STEW)
This is from Naz Deravian on The New York Times cooking site. The recipe begins, "In Iranian cuisine, rhubarb is often used in savory dishes rather than in sweet ones. The hearty pinkish-red stalks, which cook down quickly and tenderize, provide just the right amount of tang to herb-based stews like khoresh rivas. Typically, this bright and flavorful dish is prepared with red meat, but hearty butter beans star in this vegetarian version. Fresh herbs are used in impressively large amounts in this cuisine, often holding their own as main ingredients. Mint and parsley are a common combination for the base of many stews. Gently frying the herbs separately before adding them to the stew concentrates their flavors, adding layers of depth. This stew tastes even better the next day. Serve khoresh rivas with rice and a side of plain yogurt."
Time: 1-1/2 hours; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023153-khoresh-rivas-savory-rhubarb-and-bean-stew.
Ingredients
1 tablespoon plus a pinch of granulated sugar, plus more to taste
A pinch of saffron threads (about 3/4 teaspoon)
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
3 large bunches parsley (about 12 ounces), tough stems trimmed, leaves and tender stems finely chopped (about 3 cups; see Tip)
2 large bunches mint (about 5 ounces), stems trimmed, leaves finely chopped (about 2 cups; see Tip)
1 large yellow onion, finely chopped
Kosher salt and black pepper
1/2 teaspoon ground turmeric
3 (15-ounce) cans butter beans or cannellini beans, rinsed and drained
3 tablespoons lemon juice, plus more to taste
2 to 3 large red rhubarb stalks (about 8 ounces), cut diagonally into 1-inch pieces
Cooked rice, for serving
Preparation
Bring a few tablespoons of water to a boil in a small pot. Let the boiling water stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or a small bowl and the handle of a wooden spoon), grind a pinch of sugar with the saffron to a fine powder (you should have about 1/4 teaspoon total). Add 2 tablespoons of the hot water, gently stir, cover and let steep until ready to use.
In a large pan, heat 1/4 cup of olive oil over medium. Add the parsley and cook, stirring frequently, until fragrant and slightly darkened, about 8 minutes. Drizzle in more oil if the pan seems too dry. Add the mint and cook, stirring frequently, until fragrant, about 5 minutes. Keep in mind that mint burns very quickly. Remove from the heat and set aside until ready to use. (You’ll reuse this pan.)
In a large, deep sauté pan with a lid, or a Dutch oven, heat 1/4 cup of the olive oil over medium-high. Add the onion and cook, stirring frequently, until golden brown, about 10 minutes. Sprinkle with a little salt, and reduce the heat to medium. Add the turmeric, stir and cook until fragrant, about 30 seconds. Add the beans, season well with salt and pepper, and cook, gently stirring without breaking the beans, until the flavors have mingled, about 5 minutes. Taste a bean and make sure it’s salted to your liking. The turmeric might feel overpowering at this point, but it will mellow as the stew simmers.
To the beans, add the parsley and mint mixture (keeping the pan handy), 2 cups water and half of the saffron water, and season with salt. Gently stir and bring to a rapid simmer. Partly cover, reduce the heat to low and simmer, occasionally stirring, for 30 minutes, until the flavors have mingled and the oil rises.
Add the rest of the saffron water, the lemon juice and 1 tablespoon sugar. Stir and simmer, partly covered, for 15 minutes. Taste as the stew simmers and season as needed. Add more water to the stew if necessary to make it juicier, or remove the lid to reduce the liquid. There should be plenty of liquid to spoon over rice, but it shouldn’t be soupy. The stew can be made 1 day in advance up to this point.
Meanwhile, wipe clean the reserved pan from the herbs. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the rhubarb and cook until the color deepens on each side, about 2 minutes per side. You’re not fully cooking the rhubarb here; it should maintain its shape and still have a slight bite to it, as it will finish cooking in the stew.
Gently place the rhubarb pieces in the stew, increase the heat to medium-low and cook, partly covered, until the rhubarb is tender and releases its tangy flavor, about 10 minutes. Don’t stir the rhubarb; you want it to maintain its shape and not turn mushy. Taste the stew as it simmers; add more lemon juice for extra acidity, if needed, and more sugar for balance, if you like. Serve over rice.
Tip
You can pulse the herbs in a food processor in batches to quickly chop them.
EGGPLANT PARMESAN
This yumminess is from Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version of the Italian American classic perfectly calibrated (and, frankly, easy to make). Eggplant Parmesan is a labor of love, but this recipe streamlines the process so the cooking can feel relaxing on a Sunday afternoon. Long sheets of panko-breaded eggplant slices crisp up gloriously in the oven on a sheet pan, which means no frying. Store-bought jarred marinara sauce works beautifully here, but homemade can lend its own kind of delicious character (see Tip). A fully baked and cooled eggplant Parmesan will keep in the freezer, tightly covered, for up to 3 months."
Time: 1 hour 35 minutes; Yield: 6 to 8 servings
This was featured in "Good Eggplant Parmesan Takes Time. But It Doesn’t Have to Take Forever." It can be viewed online at https://cooking.nytimes.com/recipes/1024453-eggplant-parmesan.
Ingredients
2 medium globe eggplants (about 2-1/2 pounds), stems trimmed
Salt
1 cup all-purpose flour
4 large eggs, beaten
4 cups/10-1/2 ounces panko bread crumbs
Olive oil
2 (24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)
Fresh basil
2 cups/8 ounces shredded low-moisture mozzarella
1/2 cup/2 ounces grated Parmesan
Preparation
Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees.
Cut the eggplants lengthwise into 1/2-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes.
Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.
Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes.
Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with 1/2 cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired.
Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2½ cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes.
For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.
Tip
To make a homemade marinara sauce: While the eggplants are baking, heat a saucepan over medium-high and add enough oil to generously coat the bottom. Stir in 7 chopped garlic cloves, 2 teaspoons dried oregano and 1/2 teaspoon red-pepper flakes and cook until fragrant, 30 seconds. Purée two (28-ounce) cans whole peeled tomatoes, preferably San Marzano, and add to the pan, along with 1/2 cup water swished around both cans to catch any clinging tomato. Season with salt. Bring the sauce to a simmer and cook, lid ajar and stirring occasionally, until slightly thickened, 30 to 40 minutes. Taste and add more salt as desired and a pinch of sugar if needed. Makes about 5 cups.
VEGAN FRENCH ONION DIP
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "No artificial seasonings, colors, or sodium-laced instant mixes here! All the flavor comes from oven-roasted onions, a dash of soy sauce, and dried thyme."
According to the magazine, it makes 2-1/4 cups; the website says makes 2 servings. Go figure.
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-french-onion-dip/.
Ingredients
1 medium onion, cut into 1/2 -inch-thick slices
1 Tbs. olive oil
1 Tbs. balsamic vinegar
1 tsp. salt
1/4 tsp. ground black pepper
1 12-oz. container vegan sour cream, such as Tofutti
1/2 tsp. low-sodium soy sauce
1/2 tsp. dried thyme
Preparation
Preheat oven to 450˚F. Toss together onion, oil, vinegar, salt, and pepper on baking sheet. Bake 18 minutes, or until onion slices are browned. Transfer onion to bowl, and cool.
Coarsely chop onion slices, and return to bowl; stir in sour cream, soy sauce, and thyme. Season with salt and pepper. Transfer to serving bowl and enjoy with chips, crackers, and veggies.
MEATLESS-BALL SUBS
Ingredients
2 packages Meatless Balls (see note)
1 45 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Gardein Plant-Based Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
There's a good probability that you'll have extra sauce left over; I usually freeze the extra sauce, and use it the next time I make spaghetti, or anything that requiers sauce.
VEGETARIAN HOT AND SOUR SOUP
Recipe Yield: Yield: 8 servings.Serving size: 1 cup
Source: CanolaInfo
Recipe and image appear courtesy of CanolaInfo.org.
View this online at https://diabeticgourmet.com/diabetic-recipe/vegetarian-hot-and-sour-soup.
Ingredients
4 dried Chinese black (shiitake) mushrooms
hot water
2 tsp canola oil
1 carrot, peeled and julienned
5 cups vegetable broth
1/4 cup canned bamboo shoots, drained, julienned
3 Tbsp cornstarch, dissolved in 1/4 cup cold water
3 Tbsp low-sodium soy sauce
1/3 cup rice vinegar
3/4 tsp ground white pepper
6 oz savory baked or firm tofu, julienned
2 eggs, lightly beaten
2 stalks green onion, thinly sliced
Directions
In small bowl, soak dried mushrooms in hot water for 20 minutes or until softened. Cut off stems and any hard areas and discard. Cut caps into thin slices. Set aside.
In stock pot, heat canola oil over medium-high heat. Add mushrooms and carrots and cook 2 minutes or until carrots are just soft. Add vegetable broth and bamboo shoots and bring to a boil. Add cornstarch mixture and stir until soup thickens, about 2 minutes. Add soy sauce, rice vinegar and white pepper. Stir.
Add tofu and bring soup back to a boil. While stirring soup in circular motion in one direction, pour eggs in thin stream into soup.
Remove soup from heat. Stir in green onions. Taste and adjust flavour with rice vinegar and white pepper. Serve immediately.
Nutritional Information Per Serving: Calories: 80; Fat: 3.5 g; Fiber: 2 g; Sodium: 450 mg; Cholesterol: 55 mg; Protein: 4 g; Carbohydrates: 8 g
VEGGIE SAUSAGE SHEET PAN DINNER
This is from Weight Watchers, and begins, "Cool-weather produce—namely butternut squash, carrots, and apples—marries beautifully with vegetarian sausages in this easy dinner. A finishing sauce of grainy mustard and maple syrup unifies all the elements and is great for drizzling over the food or serving as a dip. Go for precut butternut squash to keep prep fast and easy. And change up the herbs according to your preference; sage or rosemary sprigs would also be delicious. If you have leftovers, try chopping up the sausages and apples and then warming everything in a skillet; top with a poached egg (or not) for a delicious breakfast."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 4 servings; Difficulty: Easy
To view this online, go to https://www.weightwatchers.com/us/recipe/veggie-sausage-sheet-pan-dinner/5dd5b554feabaa00a7154a09.
Ingredients
12 oz uncooked butternut squash, chopped
4 medium uncooked carrots, cut into 1-inch pieces
1 medium uncooked red onion, cut into 8 wedges
1 Tbsp Olive oil
1/2 tsp Kosher salt
1/4 tsp black pepper
5 sprays Cooking spray
2 medium Fresh apples, such as Honeycrisp, each cut into 8 wedges
13 oz Frozen vegetarian sausages, thawed, apple & sage or other flavor (4 links)
4 sprigs Fresh thyme
1/4 cups Whole-grain mustard
2 tsp Maple syrup
1-1/2 tsp Apple cider vinegar
Instructions
Preheat oven to 425°F. Combine squash, carrots, onion wedges, oil, salt, and pepper in a large bowl; toss gently to coat. Arrange vegetable mixture on a large rimmed baking sheet coated with cooking spray. Bake at 425°F for 15 minutes.
Remove pan from oven (leave oven on). Add apple wedges and sausages to pan; nestle thyme sprigs into vegetables. Bake at 425°F until vegetables are tender and sausages are heated through, about 15 minutes.
Meanwhile, combine mustard, syrup, and vinegar. Serve sauce with sausages and vegetables.
Serving size: 1 sausage, about 1-1/4 cups vegetables, and 1 tbsp sauce
KHORESH RIVAS (SAVORY RHUBARB BEAN STEW)
This is from Naz Deravian on The New York Times cooking site. The recipe begins, "In Iranian cuisine, rhubarb is often used in savory dishes rather than in sweet ones. The hearty pinkish-red stalks, which cook down quickly and tenderize, provide just the right amount of tang to herb-based stews like khoresh rivas. Typically, this bright and flavorful dish is prepared with red meat, but hearty butter beans star in this vegetarian version. Fresh herbs are used in impressively large amounts in this cuisine, often holding their own as main ingredients. Mint and parsley are a common combination for the base of many stews. Gently frying the herbs separately before adding them to the stew concentrates their flavors, adding layers of depth. This stew tastes even better the next day. Serve khoresh rivas with rice and a side of plain yogurt."
Time: 1-1/2 hours; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023153-khoresh-rivas-savory-rhubarb-and-bean-stew.
Ingredients
1 tablespoon plus a pinch of granulated sugar, plus more to taste
A pinch of saffron threads (about 3/4 teaspoon)
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
3 large bunches parsley (about 12 ounces), tough stems trimmed, leaves and tender stems finely chopped (about 3 cups; see Tip)
2 large bunches mint (about 5 ounces), stems trimmed, leaves finely chopped (about 2 cups; see Tip)
1 large yellow onion, finely chopped
Kosher salt and black pepper
1/2 teaspoon ground turmeric
3 (15-ounce) cans butter beans or cannellini beans, rinsed and drained
3 tablespoons lemon juice, plus more to taste
2 to 3 large red rhubarb stalks (about 8 ounces), cut diagonally into 1-inch pieces
Cooked rice, for serving
Preparation
Bring a few tablespoons of water to a boil in a small pot. Let the boiling water stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or a small bowl and the handle of a wooden spoon), grind a pinch of sugar with the saffron to a fine powder (you should have about 1/4 teaspoon total). Add 2 tablespoons of the hot water, gently stir, cover and let steep until ready to use.
In a large pan, heat 1/4 cup of olive oil over medium. Add the parsley and cook, stirring frequently, until fragrant and slightly darkened, about 8 minutes. Drizzle in more oil if the pan seems too dry. Add the mint and cook, stirring frequently, until fragrant, about 5 minutes. Keep in mind that mint burns very quickly. Remove from the heat and set aside until ready to use. (You’ll reuse this pan.)
In a large, deep sauté pan with a lid, or a Dutch oven, heat 1/4 cup of the olive oil over medium-high. Add the onion and cook, stirring frequently, until golden brown, about 10 minutes. Sprinkle with a little salt, and reduce the heat to medium. Add the turmeric, stir and cook until fragrant, about 30 seconds. Add the beans, season well with salt and pepper, and cook, gently stirring without breaking the beans, until the flavors have mingled, about 5 minutes. Taste a bean and make sure it’s salted to your liking. The turmeric might feel overpowering at this point, but it will mellow as the stew simmers.
To the beans, add the parsley and mint mixture (keeping the pan handy), 2 cups water and half of the saffron water, and season with salt. Gently stir and bring to a rapid simmer. Partly cover, reduce the heat to low and simmer, occasionally stirring, for 30 minutes, until the flavors have mingled and the oil rises.
Add the rest of the saffron water, the lemon juice and 1 tablespoon sugar. Stir and simmer, partly covered, for 15 minutes. Taste as the stew simmers and season as needed. Add more water to the stew if necessary to make it juicier, or remove the lid to reduce the liquid. There should be plenty of liquid to spoon over rice, but it shouldn’t be soupy. The stew can be made 1 day in advance up to this point.
Meanwhile, wipe clean the reserved pan from the herbs. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the rhubarb and cook until the color deepens on each side, about 2 minutes per side. You’re not fully cooking the rhubarb here; it should maintain its shape and still have a slight bite to it, as it will finish cooking in the stew.
Gently place the rhubarb pieces in the stew, increase the heat to medium-low and cook, partly covered, until the rhubarb is tender and releases its tangy flavor, about 10 minutes. Don’t stir the rhubarb; you want it to maintain its shape and not turn mushy. Taste the stew as it simmers; add more lemon juice for extra acidity, if needed, and more sugar for balance, if you like. Serve over rice.
Tip
You can pulse the herbs in a food processor in batches to quickly chop them.
EGGPLANT PARMESAN
This yumminess is from Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version of the Italian American classic perfectly calibrated (and, frankly, easy to make). Eggplant Parmesan is a labor of love, but this recipe streamlines the process so the cooking can feel relaxing on a Sunday afternoon. Long sheets of panko-breaded eggplant slices crisp up gloriously in the oven on a sheet pan, which means no frying. Store-bought jarred marinara sauce works beautifully here, but homemade can lend its own kind of delicious character (see Tip). A fully baked and cooled eggplant Parmesan will keep in the freezer, tightly covered, for up to 3 months."
Time: 1 hour 35 minutes; Yield: 6 to 8 servings
This was featured in "Good Eggplant Parmesan Takes Time. But It Doesn’t Have to Take Forever." It can be viewed online at https://cooking.nytimes.com/recipes/1024453-eggplant-parmesan.
Ingredients
2 medium globe eggplants (about 2-1/2 pounds), stems trimmed
Salt
1 cup all-purpose flour
4 large eggs, beaten
4 cups/10-1/2 ounces panko bread crumbs
Olive oil
2 (24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)
Fresh basil
2 cups/8 ounces shredded low-moisture mozzarella
1/2 cup/2 ounces grated Parmesan
Preparation
Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees.
Cut the eggplants lengthwise into 1/2-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes.
Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.
Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes.
Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with 1/2 cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired.
Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2½ cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes.
For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.
Tip
To make a homemade marinara sauce: While the eggplants are baking, heat a saucepan over medium-high and add enough oil to generously coat the bottom. Stir in 7 chopped garlic cloves, 2 teaspoons dried oregano and 1/2 teaspoon red-pepper flakes and cook until fragrant, 30 seconds. Purée two (28-ounce) cans whole peeled tomatoes, preferably San Marzano, and add to the pan, along with 1/2 cup water swished around both cans to catch any clinging tomato. Season with salt. Bring the sauce to a simmer and cook, lid ajar and stirring occasionally, until slightly thickened, 30 to 40 minutes. Taste and add more salt as desired and a pinch of sugar if needed. Makes about 5 cups.
Thursday, September 21, 2023
Thursday Recipes
It's Thursday of what feels like a l-o-n-g week already. (Does anyone else feel like this around Thursday?) Here are six vegetarian recipes to get us through the day, including Grilled Jerk Tofu and Plantains With Mango Salsa and Slow-Cooker Vegetable Minestrone Soup. Enjoy!
EGGPLANT PARMESAN
This yumminess is from Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version of the Italian American classic perfectly calibrated (and, frankly, easy to make). Eggplant Parmesan is a labor of love, but this recipe streamlines the process so the cooking can feel relaxing on a Sunday afternoon. Long sheets of panko-breaded eggplant slices crisp up gloriously in the oven on a sheet pan, which means no frying. Store-bought jarred marinara sauce works beautifully here, but homemade can lend its own kind of delicious character (see Tip). A fully baked and cooled eggplant Parmesan will keep in the freezer, tightly covered, for up to 3 months."
Time: 1 hour 35 minutes; Yield: 6 to 8 servings
This was featured in "Good Eggplant Parmesan Takes Time. But It Doesn’t Have to Take Forever." It can be viewed online at https://cooking.nytimes.com/recipes/1024453-eggplant-parmesan.
Ingredients
2 medium globe eggplants (about 2-1/2 pounds), stems trimmed
Salt
1 cup all-purpose flour
4 large eggs, beaten
4 cups/10-1/2 ounces panko bread crumbs
Olive oil
2 (24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)
Fresh basil
2 cups/8 ounces shredded low-moisture mozzarella
1/2 cup/2 ounces grated Parmesan
Preparation
Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees.
Cut the eggplants lengthwise into 1/2-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes.
Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.
Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes.
Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with 1/2 cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired.
Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2½ cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes.
For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.
Tip
To make a homemade marinara sauce: While the eggplants are baking, heat a saucepan over medium-high and add enough oil to generously coat the bottom. Stir in 7 chopped garlic cloves, 2 teaspoons dried oregano and 1/2 teaspoon red-pepper flakes and cook until fragrant, 30 seconds. Purée two (28-ounce) cans whole peeled tomatoes, preferably San Marzano, and add to the pan, along with 1/2 cup water swished around both cans to catch any clinging tomato. Season with salt. Bring the sauce to a simmer and cook, lid ajar and stirring occasionally, until slightly thickened, 30 to 40 minutes. Taste and add more salt as desired and a pinch of sugar if needed. Makes about 5 cups.
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 ½ 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.
EASY VEGAN TEMPEH CHILI
This is from OnTrackDiabetes, a site with some good information for diabetics and their families.
Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes
You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.
Ingredients
3 tablespoons olive oil
8 ounces tempeh
1 medium onion, chopped (about 1 cup)
1/2 red bell pepper, chopped (about 1 cup)
1/2 yellow bell pepper, chopped (about 1 cup)
1/2 orange bell pepper, chopped (about 1 cup)
1 stalk of celery, chopped
1 15-ounce can of organic pinto beans (undrained)
1 15-ounce can of organic kidney beans (drained)
2 15-ounce cans of fire-roasted diced tomatoes (undrained)
3/4 cup of water
3 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon cayenne (or to taste)
Directions
Heat olive oil in a large (6-quart) saucepan on medium heat.
Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.
Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.
Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.
Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.
Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium
SLOW-COOKER VEGETABLE MINESTRONE SOUP
This is from Eating Well. It begins, "A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor."
Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Makes 8 servings
To view this online, go to https://www.eatingwell.com/recipe/269114/slow-cooker-vegetable-minestrone-soup/.
Ingredients
4 large carrots, peeled and chopped
3 stalks celery, chopped
1 small red onion, chopped
3 cloves garlic, minced
2 cups fresh green beans, trimmed and cut into 2-inch pieces
2 (15 ounce) cans no-sodium-added red kidney beans, rinsed
2 (15 ounce) cans no-sodium-added diced tomatoes, undrained
6 cups no-sodium-added vegetable broth, such as Kitchen Basics
2 tablespoons Italian seasoning
1 teaspoon crushed red pepper
3/4 teaspoon salt, divided
1/2 teaspoon ground pepper
1 large zucchini, chopped
4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)
1/2 cup freshly grated Parmesan cheese
Directions
Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.
Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1-1/2 tablespoons Parmesan.
Tips
Equipment: 6- to 8-qt. slow cooker
SIMPLE VEGETARIAN SPINACH LASAGNA
This is from Vicki Shata Retelny, RDN, at VeryWellFit. She wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)
To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
FANTASTIC FRUIT SALAD
This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”
Makes 4 servings.
View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.
Ingredients
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 celery stalks, chopped
1/2 cup(s) dried cranberries
1/2 cup(s) chopped walnuts
1 (8 oz.) container, nonfat lemon yogurt
Directions
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
EGGPLANT PARMESAN
This yumminess is from Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version of the Italian American classic perfectly calibrated (and, frankly, easy to make). Eggplant Parmesan is a labor of love, but this recipe streamlines the process so the cooking can feel relaxing on a Sunday afternoon. Long sheets of panko-breaded eggplant slices crisp up gloriously in the oven on a sheet pan, which means no frying. Store-bought jarred marinara sauce works beautifully here, but homemade can lend its own kind of delicious character (see Tip). A fully baked and cooled eggplant Parmesan will keep in the freezer, tightly covered, for up to 3 months."
Time: 1 hour 35 minutes; Yield: 6 to 8 servings
This was featured in "Good Eggplant Parmesan Takes Time. But It Doesn’t Have to Take Forever." It can be viewed online at https://cooking.nytimes.com/recipes/1024453-eggplant-parmesan.
Ingredients
2 medium globe eggplants (about 2-1/2 pounds), stems trimmed
Salt
1 cup all-purpose flour
4 large eggs, beaten
4 cups/10-1/2 ounces panko bread crumbs
Olive oil
2 (24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)
Fresh basil
2 cups/8 ounces shredded low-moisture mozzarella
1/2 cup/2 ounces grated Parmesan
Preparation
Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees.
Cut the eggplants lengthwise into 1/2-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes.
Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.
Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes.
Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with 1/2 cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired.
Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2½ cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes.
For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.
Tip
To make a homemade marinara sauce: While the eggplants are baking, heat a saucepan over medium-high and add enough oil to generously coat the bottom. Stir in 7 chopped garlic cloves, 2 teaspoons dried oregano and 1/2 teaspoon red-pepper flakes and cook until fragrant, 30 seconds. Purée two (28-ounce) cans whole peeled tomatoes, preferably San Marzano, and add to the pan, along with 1/2 cup water swished around both cans to catch any clinging tomato. Season with salt. Bring the sauce to a simmer and cook, lid ajar and stirring occasionally, until slightly thickened, 30 to 40 minutes. Taste and add more salt as desired and a pinch of sugar if needed. Makes about 5 cups.
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 ½ 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.
EASY VEGAN TEMPEH CHILI
This is from OnTrackDiabetes, a site with some good information for diabetics and their families.
Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes
You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.
Ingredients
3 tablespoons olive oil
8 ounces tempeh
1 medium onion, chopped (about 1 cup)
1/2 red bell pepper, chopped (about 1 cup)
1/2 yellow bell pepper, chopped (about 1 cup)
1/2 orange bell pepper, chopped (about 1 cup)
1 stalk of celery, chopped
1 15-ounce can of organic pinto beans (undrained)
1 15-ounce can of organic kidney beans (drained)
2 15-ounce cans of fire-roasted diced tomatoes (undrained)
3/4 cup of water
3 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon cayenne (or to taste)
Directions
Heat olive oil in a large (6-quart) saucepan on medium heat.
Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.
Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.
Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.
Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.
Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium
SLOW-COOKER VEGETABLE MINESTRONE SOUP
This is from Eating Well. It begins, "A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor."
Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Makes 8 servings
To view this online, go to https://www.eatingwell.com/recipe/269114/slow-cooker-vegetable-minestrone-soup/.
Ingredients
4 large carrots, peeled and chopped
3 stalks celery, chopped
1 small red onion, chopped
3 cloves garlic, minced
2 cups fresh green beans, trimmed and cut into 2-inch pieces
2 (15 ounce) cans no-sodium-added red kidney beans, rinsed
2 (15 ounce) cans no-sodium-added diced tomatoes, undrained
6 cups no-sodium-added vegetable broth, such as Kitchen Basics
2 tablespoons Italian seasoning
1 teaspoon crushed red pepper
3/4 teaspoon salt, divided
1/2 teaspoon ground pepper
1 large zucchini, chopped
4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)
1/2 cup freshly grated Parmesan cheese
Directions
Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.
Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1-1/2 tablespoons Parmesan.
Tips
Equipment: 6- to 8-qt. slow cooker
SIMPLE VEGETARIAN SPINACH LASAGNA
This is from Vicki Shata Retelny, RDN, at VeryWellFit. She wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)
To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
FANTASTIC FRUIT SALAD
This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”
Makes 4 servings.
View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.
Ingredients
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 celery stalks, chopped
1/2 cup(s) dried cranberries
1/2 cup(s) chopped walnuts
1 (8 oz.) container, nonfat lemon yogurt
Directions
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
Tuesday, September 12, 2023
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Vegan Black Bean Burger and Eggplant Parmesan. Enjoy!
VEGETARIAN TAMALE PIE
This yumminess is from Melissa Clark in The New York Times cooking enewsletter. This recipe begins, "Not to be confused with a Latin American tamale, tamale pie is a comforting retro casserole made from ground beef chili that is topped with cornbread batter and then baked. This vegetarian version relies on vegetables and beans instead of meat. Fresh green chiles and onions are broiled until charred to deepen their flavor, then puréed with tomatoes to make a complex sauce for the beans. The cornbread topping — crisp at the surface, tender underneath — gets an optional handful of Cheddar folded into the mix for added verve. Serve this one-pot meal on its own or with a creamy dollop of sour cream or yogurt on the side."
Time: 1 hour; Yield: 6 to 8 servings
This was featured in "A Vegetarian Update for Old-School Tamale Pie", and can be viewed online at https://cooking.nytimes.com/recipes/1023880-vegetarian-tamale-pie.
Ingredients
For the Chili
1 large red or white onion, halved
2 jalapeños, halved lengthwise and seeded (if desired)
1 poblano or green bell pepper, sliced in half lengthwise, seeds removed
2 tablespoons extra-virgin olive oil, plus more for brushing
1-3/4 teaspoons kosher salt (such as Diamond Crystal), plus more as needed
1 (28-ounce) can whole plum or diced tomatoes
3 fat garlic cloves, finely grated or minced
2 tablespoons mild or hot chili powder, more as needed
2 teaspoons dried oregano
1-3/4 teaspoons ground cumin
3 (15-ounce) cans black or pinto beans, drained and rinsed
1 cup chopped fresh cilantro leaves and tender stems (optional)
For the Cornbread
3/4 cup fine cornmeal
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt (such as Diamond Crystal)
1 large egg, at room temperature
/1/3 cup sour cream or whole-milk yogurt, plus more for serving
1/4 cup unsalted butter, melted and cooled
2 teaspoons honey
2 scallions, whites and greens thinly sliced, plus more for serving
1 cup grated Cheddar (optional)
Preparation
Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later.
Slice remaining onion half into 1/2-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.
Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and 1/4 teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)
Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1-1/2 teaspoons salt and cumin, and cook until spices darken, about 30 seconds.
Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.
While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.
In a small bowl, whisk together egg, sour cream, butter and honey. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.
Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions.
RATATOUILLE
Recipe Yield: Serves 4
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/ratatouille.
Ingredients
1 small eggplant, cut into 1/2-inch cubes
Salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil
2 large red bell peppers, seeded and cut into 3/4-inch pieces
4 small zucchini, sliced
1 onion, coarsely chopped
4 cloves garlic, minced
1 lb. tomatoes, chopped, OR 1 can (28 oz.) whole tomatoes, drained and chopped
1/3 cup chopped fresh basil
Directions
Sprinkle eggplant lightly with salt and let drain in colander for 30 minutes. Pat dry.
In non-stick skillet heat 1 tablespoon oil over medium-high heat. Add eggplant. Stir and cook until soft and browned, about 6 to 7 minutes. Transfer eggplant to bowl.
Add remaining oil to pan and heat until hot. Add red peppers, zucchini, onion and garlic. Cook vegetables, stirring, until tender, about 3 to 5 minutes.
Mix in tomatoes, basil and eggplant. Stirring occasionally, cook on low heat 15 to 20 minutes or until all vegetables are very tender. Add salt and pepper to taste.
Ratatouille, a specialty of the Provence region of France, is a popular and versatile dish that uses large amounts of produce. The tomatoes and eggplant create a juicy, stew-like sauce that accentuates the flavors of basil and garlic. Serve it hot as a side dish or over a grain for an entree. This version also tastes great when served cold.
Nutritional Information Per Serving: Calories: 123; Fat: 5 g; Sodium: 200 mg; Protein: 4 g; Carbohydrates: 19 g
Diabetic Exchanges: 3-1/2 Vegetable; 1 Fat
EGGPLANT PARMESAN
This is from Eric Kim in The New York Times cooking enewsletter. This recipe begins, "The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version of the Italian American classic perfectly calibrated (and, frankly, easy to make). Eggplant Parmesan is a labor of love, but this recipe streamlines the process so the cooking can feel relaxing on a Sunday afternoon. Long sheets of panko-breaded eggplant slices crisp up gloriously in the oven on a sheet pan, which means no frying. Store-bought jarred marinara sauce works beautifully here, but homemade can lend its own kind of delicious character (see Tip). A fully baked and cooled eggplant Parmesan will keep in the freezer, tightly covered, for up to 3 months."
Time: 1 hour 35 minutes; Yield: 6 to 8 servings
This was featured in "Good Eggplant Parmesan Takes Time. But It Doesn’t Have to Take Forever." It can be viewed online at https://cooking.nytimes.com/recipes/1024453-eggplant-parmesan.
Ingredients
2 medium globe eggplants (about 2-1/2 pounds), stems trimmed
Salt
1 cup all-purpose flour
4 large eggs, beaten
4 cups/10-1/2 ounces panko bread crumbs
Olive oil
2 (24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)
Fresh basil
2 cups/8 ounces shredded low-moisture mozzarella
1/2 cup/2 ounces grated Parmesan
Preparation
Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees.
Cut the eggplants lengthwise into 1/2-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes.
Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.
Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes.
Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with 1/2 cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired.
Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2-1/2 cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes.
For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.
Tip
To make a homemade marinara sauce: While the eggplants are baking, heat a saucepan over medium-high and add enough oil to generously coat the bottom. Stir in 7 chopped garlic cloves, 2 teaspoons dried oregano and 1/2 teaspoon red-pepper flakes and cook until fragrant, 30 seconds. Purée two (28-ounce) cans whole peeled tomatoes, preferably San Marzano, and add to the pan, along with 1/2 cup water swished around both cans to catch any clinging tomato. Season with salt. Bring the sauce to a simmer and cook, lid ajar and stirring occasionally, until slightly thickened, 30 to 40 minutes. Taste and add more salt as desired and a pinch of sugar if needed. Makes about 5 cups.
VEGAN BLACK BEAN BURGER
This is from Jolinda Hackett on The Spruce Eats. This recipe begins, "These spicy black bean burgers with cornmeal are made with black beans and salsa for added flavor. The patty is formed by processing beans, cornmeal, salsa, and spices together. Next, just pan fry or grill as you would with a regular burger.
"The cornmeal and the whole wheat flour act as binders, so you can avoid those pesky crumbly veggie burgers. Feel free to use another binding method as well. If you've been frustrated with veggie burgers that just fall apart―it's a common issue for a lot of non-meat eaters―check out these tips for how to make the perfect veggie burger.
"This black bean burger recipe is courtesy of Bush's® Beans. It's a great veggie burger recipe that's also vegan and easy to prepare."
Prep Time: 15 minutes; Cook Time: 10 minutes; Chill Time: 60 minutes; Total Time: 85 minutes; Makes 8 servings
To view this online, click here.
Ingredients
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup whole wheat, or all-purpose flour
1/4 cup yellow cornmeal
1/2 cup salsa
2 teaspoon ground cumin
1 teaspoon garlic salt
Canola or vegetable oil, for the grill
8 hamburger buns
Directions
Gather the ingredients.
Place the beans in food processor and process until they are fairly smooth. Add the flour, cornmeal, salsa, cumin and garlic salt. Process until well combined.
Spoon the mixture into 8 equal size balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.
Prepare a medium (350 F to 375 F) gas or charcoal grill fire. Alternatively, use a stovetop ridged grill pan over medium heat. Coat grill or pan lightly with oil.
Form each ball into a 4-inch wide patty about 1/2-inch thick. Place the patties on the grill. Cook until browned and heated through. This should take about 4 to 5 minutes per side.
Serve your black bean cornmeal patties on hamburger buns with your favorite toppings.
Tips
Don't use raw veggies in the burger. They contain a lot of moisture that, when heated, is released. This can lead to a soggy burger―a big no-no!
Avoid the crumble. In this spicy black bean burger recipe, we use cornmeal to keep things together and prevent the patty from breaking into pieces. Depending on your diet, adding eggs to a mixture of ground flax and water, oats, breadcrumbs or wheat germ works too.
Season the burger. Meat is flavorful and quite simply, beans aren't so much. That's why we include spices like the cumin, salsa and garlic salt. Avoid seasoning them with vinegar, Worcestershire sauce or soy sauce, as those can add too much mushy texture to the burger.
VEGAN SLOPPY JOES
This is from a wonderful site called Minimalist Baker. If you haven't checked it out yet, I highly recommend doing so. Go ahead, I'll wait. (Tap, tap, tap.)
Anywho, this recipe begins, "Did your parents ever make you sloppy joes growing up?
"If so, welcome to the club.
"If not, I’m sorry, you poor neglected soul. (Just kidding, but also kind of not kidding).
"Sloppy joes are so delicious! And I haven’t had them since my mom made them for me back in high school. My sister and I would return home from sports practice absolutely famished and we’d eat two open-faced sloppy joes with a side of mac ‘n’ cheese.
"Oh, how my diet has changed since then! But my craving for this sweet, savory, smoky sandwich has not. Let’s do this!"
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Makes 4 servings
To view this online, go to https://minimalistbaker.com/vegan-sloppy-joes/.
Ingredients
Lentils
2 cups water (I used half water, half vegetable broth)
1 cup green or red lentils, well rinsed (red lentils for quicker/more tender result or green lentils for more bite/texture)
Sloppy Joes
2 Tbsp olive, grape seed, or avocado oil
1/2 medium white or yellow onion, minced (plus more for serving)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
1/2 medium red or green bell pepper, diced
Sea salt and black pepper (to taste)
1 (15-ounce) can tomato sauce*
1-2 Tbsp coconut sugar (plus more to taste // or sub brown sugar)
1-2 Tbsp vegan-friendly Worcestershire sauce* (like this brand // ensure gluten-free for GF eaters)
1-2 tsp chili powder (plus more to taste)
1 tsp ground cumin (plus more to taste)
1 pinch smoked or regular paprika (optional)
FOR SERVING optional
Gluten-free or whole-wheat hamburger buns*
Directions
If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the skillet as well, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.
Notes
*The tomato sauce I use is from Trader Joe’s and is essentially tomato puree seasoned with sea salt, pepper, garlic powder, and herbs.
*If you can’t locate vegan Worcestershire sauce at the store, try this recipe from Forks Over Knives.
*My go-to whole-wheat vegan hamburger buns are from Trader Joe’s. For gluten-free, try our Homemade Vegan Gluten-Free Hamburger Buns or if you do/can eat eggs, Udi’s Gluten Free Hamburger Buns are another option.
*Nutrition information is a rough estimate calculated without a bun.
PRIMAVERA PASTA WITH BREADCRUMB TOPPING
This is from the March 2006 issue of Vegetarian Times, page 78. It begins, "Hand-twisted noodles called pinci (also known as pici) are a Tuscan delicacy. Luckily for time-pressed cooks, curly pasta noodles work too." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/primavera-pasta-with-breadcrumb-topping/.
Ingredients
8 oz. fusilli or rotini pasta
3 Tbs. olive oil
1/2 lb. green beans, trimmed
1/2 large yellow onion, chopped
4 cloves garlic, chopped
1/2 tsp. crushed red pepper
3 medium-sized zucchini (about 1/2 lb. total), trimmed and julienned
2 large red bell peppers, julienned
1/4 cup finely chopped basil
1 tsp. chopped fresh oregano
1 cup plain dry breadcrumbs
Preparation
Cook pasta according to package directions.
Meanwhile, bring large pot of salted water to boil; add green beans, and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.
Heat 2 Tbs. oil in very large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil, and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.
Warm remaining 1 Tbs. oil in second skillet over medium heat. Add breadcrumbs, and sauté until golden, about 5 minutes.
Add drained pasta to vegetables, and toss to blend; sprinkle with breadcrumbs, cheese, and olive oil, and serve.
VEGETARIAN TAMALE PIE
This yumminess is from Melissa Clark in The New York Times cooking enewsletter. This recipe begins, "Not to be confused with a Latin American tamale, tamale pie is a comforting retro casserole made from ground beef chili that is topped with cornbread batter and then baked. This vegetarian version relies on vegetables and beans instead of meat. Fresh green chiles and onions are broiled until charred to deepen their flavor, then puréed with tomatoes to make a complex sauce for the beans. The cornbread topping — crisp at the surface, tender underneath — gets an optional handful of Cheddar folded into the mix for added verve. Serve this one-pot meal on its own or with a creamy dollop of sour cream or yogurt on the side."
Time: 1 hour; Yield: 6 to 8 servings
This was featured in "A Vegetarian Update for Old-School Tamale Pie", and can be viewed online at https://cooking.nytimes.com/recipes/1023880-vegetarian-tamale-pie.
Ingredients
For the Chili
1 large red or white onion, halved
2 jalapeños, halved lengthwise and seeded (if desired)
1 poblano or green bell pepper, sliced in half lengthwise, seeds removed
2 tablespoons extra-virgin olive oil, plus more for brushing
1-3/4 teaspoons kosher salt (such as Diamond Crystal), plus more as needed
1 (28-ounce) can whole plum or diced tomatoes
3 fat garlic cloves, finely grated or minced
2 tablespoons mild or hot chili powder, more as needed
2 teaspoons dried oregano
1-3/4 teaspoons ground cumin
3 (15-ounce) cans black or pinto beans, drained and rinsed
1 cup chopped fresh cilantro leaves and tender stems (optional)
For the Cornbread
3/4 cup fine cornmeal
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt (such as Diamond Crystal)
1 large egg, at room temperature
/1/3 cup sour cream or whole-milk yogurt, plus more for serving
1/4 cup unsalted butter, melted and cooled
2 teaspoons honey
2 scallions, whites and greens thinly sliced, plus more for serving
1 cup grated Cheddar (optional)
Preparation
Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later.
Slice remaining onion half into 1/2-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.
Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and 1/4 teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)
Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1-1/2 teaspoons salt and cumin, and cook until spices darken, about 30 seconds.
Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.
While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.
In a small bowl, whisk together egg, sour cream, butter and honey. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.
Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions.
RATATOUILLE
Recipe Yield: Serves 4
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/ratatouille.
Ingredients
1 small eggplant, cut into 1/2-inch cubes
Salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil
2 large red bell peppers, seeded and cut into 3/4-inch pieces
4 small zucchini, sliced
1 onion, coarsely chopped
4 cloves garlic, minced
1 lb. tomatoes, chopped, OR 1 can (28 oz.) whole tomatoes, drained and chopped
1/3 cup chopped fresh basil
Directions
Sprinkle eggplant lightly with salt and let drain in colander for 30 minutes. Pat dry.
In non-stick skillet heat 1 tablespoon oil over medium-high heat. Add eggplant. Stir and cook until soft and browned, about 6 to 7 minutes. Transfer eggplant to bowl.
Add remaining oil to pan and heat until hot. Add red peppers, zucchini, onion and garlic. Cook vegetables, stirring, until tender, about 3 to 5 minutes.
Mix in tomatoes, basil and eggplant. Stirring occasionally, cook on low heat 15 to 20 minutes or until all vegetables are very tender. Add salt and pepper to taste.
Ratatouille, a specialty of the Provence region of France, is a popular and versatile dish that uses large amounts of produce. The tomatoes and eggplant create a juicy, stew-like sauce that accentuates the flavors of basil and garlic. Serve it hot as a side dish or over a grain for an entree. This version also tastes great when served cold.
Nutritional Information Per Serving: Calories: 123; Fat: 5 g; Sodium: 200 mg; Protein: 4 g; Carbohydrates: 19 g
Diabetic Exchanges: 3-1/2 Vegetable; 1 Fat
EGGPLANT PARMESAN
This is from Eric Kim in The New York Times cooking enewsletter. This recipe begins, "The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version of the Italian American classic perfectly calibrated (and, frankly, easy to make). Eggplant Parmesan is a labor of love, but this recipe streamlines the process so the cooking can feel relaxing on a Sunday afternoon. Long sheets of panko-breaded eggplant slices crisp up gloriously in the oven on a sheet pan, which means no frying. Store-bought jarred marinara sauce works beautifully here, but homemade can lend its own kind of delicious character (see Tip). A fully baked and cooled eggplant Parmesan will keep in the freezer, tightly covered, for up to 3 months."
Time: 1 hour 35 minutes; Yield: 6 to 8 servings
This was featured in "Good Eggplant Parmesan Takes Time. But It Doesn’t Have to Take Forever." It can be viewed online at https://cooking.nytimes.com/recipes/1024453-eggplant-parmesan.
Ingredients
2 medium globe eggplants (about 2-1/2 pounds), stems trimmed
Salt
1 cup all-purpose flour
4 large eggs, beaten
4 cups/10-1/2 ounces panko bread crumbs
Olive oil
2 (24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)
Fresh basil
2 cups/8 ounces shredded low-moisture mozzarella
1/2 cup/2 ounces grated Parmesan
Preparation
Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees.
Cut the eggplants lengthwise into 1/2-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes.
Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.
Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes.
Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with 1/2 cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired.
Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2-1/2 cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes.
For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.
Tip
To make a homemade marinara sauce: While the eggplants are baking, heat a saucepan over medium-high and add enough oil to generously coat the bottom. Stir in 7 chopped garlic cloves, 2 teaspoons dried oregano and 1/2 teaspoon red-pepper flakes and cook until fragrant, 30 seconds. Purée two (28-ounce) cans whole peeled tomatoes, preferably San Marzano, and add to the pan, along with 1/2 cup water swished around both cans to catch any clinging tomato. Season with salt. Bring the sauce to a simmer and cook, lid ajar and stirring occasionally, until slightly thickened, 30 to 40 minutes. Taste and add more salt as desired and a pinch of sugar if needed. Makes about 5 cups.
VEGAN BLACK BEAN BURGER
This is from Jolinda Hackett on The Spruce Eats. This recipe begins, "These spicy black bean burgers with cornmeal are made with black beans and salsa for added flavor. The patty is formed by processing beans, cornmeal, salsa, and spices together. Next, just pan fry or grill as you would with a regular burger.
"The cornmeal and the whole wheat flour act as binders, so you can avoid those pesky crumbly veggie burgers. Feel free to use another binding method as well. If you've been frustrated with veggie burgers that just fall apart―it's a common issue for a lot of non-meat eaters―check out these tips for how to make the perfect veggie burger.
"This black bean burger recipe is courtesy of Bush's® Beans. It's a great veggie burger recipe that's also vegan and easy to prepare."
Prep Time: 15 minutes; Cook Time: 10 minutes; Chill Time: 60 minutes; Total Time: 85 minutes; Makes 8 servings
To view this online, click here.
Ingredients
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup whole wheat, or all-purpose flour
1/4 cup yellow cornmeal
1/2 cup salsa
2 teaspoon ground cumin
1 teaspoon garlic salt
Canola or vegetable oil, for the grill
8 hamburger buns
Directions
Gather the ingredients.
Place the beans in food processor and process until they are fairly smooth. Add the flour, cornmeal, salsa, cumin and garlic salt. Process until well combined.
Spoon the mixture into 8 equal size balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.
Prepare a medium (350 F to 375 F) gas or charcoal grill fire. Alternatively, use a stovetop ridged grill pan over medium heat. Coat grill or pan lightly with oil.
Form each ball into a 4-inch wide patty about 1/2-inch thick. Place the patties on the grill. Cook until browned and heated through. This should take about 4 to 5 minutes per side.
Serve your black bean cornmeal patties on hamburger buns with your favorite toppings.
Tips
Don't use raw veggies in the burger. They contain a lot of moisture that, when heated, is released. This can lead to a soggy burger―a big no-no!
Avoid the crumble. In this spicy black bean burger recipe, we use cornmeal to keep things together and prevent the patty from breaking into pieces. Depending on your diet, adding eggs to a mixture of ground flax and water, oats, breadcrumbs or wheat germ works too.
Season the burger. Meat is flavorful and quite simply, beans aren't so much. That's why we include spices like the cumin, salsa and garlic salt. Avoid seasoning them with vinegar, Worcestershire sauce or soy sauce, as those can add too much mushy texture to the burger.
VEGAN SLOPPY JOES
This is from a wonderful site called Minimalist Baker. If you haven't checked it out yet, I highly recommend doing so. Go ahead, I'll wait. (Tap, tap, tap.)
Anywho, this recipe begins, "Did your parents ever make you sloppy joes growing up?
"If so, welcome to the club.
"If not, I’m sorry, you poor neglected soul. (Just kidding, but also kind of not kidding).
"Sloppy joes are so delicious! And I haven’t had them since my mom made them for me back in high school. My sister and I would return home from sports practice absolutely famished and we’d eat two open-faced sloppy joes with a side of mac ‘n’ cheese.
"Oh, how my diet has changed since then! But my craving for this sweet, savory, smoky sandwich has not. Let’s do this!"
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Makes 4 servings
To view this online, go to https://minimalistbaker.com/vegan-sloppy-joes/.
Ingredients
Lentils
2 cups water (I used half water, half vegetable broth)
1 cup green or red lentils, well rinsed (red lentils for quicker/more tender result or green lentils for more bite/texture)
Sloppy Joes
2 Tbsp olive, grape seed, or avocado oil
1/2 medium white or yellow onion, minced (plus more for serving)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
1/2 medium red or green bell pepper, diced
Sea salt and black pepper (to taste)
1 (15-ounce) can tomato sauce*
1-2 Tbsp coconut sugar (plus more to taste // or sub brown sugar)
1-2 Tbsp vegan-friendly Worcestershire sauce* (like this brand // ensure gluten-free for GF eaters)
1-2 tsp chili powder (plus more to taste)
1 tsp ground cumin (plus more to taste)
1 pinch smoked or regular paprika (optional)
FOR SERVING optional
Gluten-free or whole-wheat hamburger buns*
Directions
If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the skillet as well, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.
Notes
*The tomato sauce I use is from Trader Joe’s and is essentially tomato puree seasoned with sea salt, pepper, garlic powder, and herbs.
*If you can’t locate vegan Worcestershire sauce at the store, try this recipe from Forks Over Knives.
*My go-to whole-wheat vegan hamburger buns are from Trader Joe’s. For gluten-free, try our Homemade Vegan Gluten-Free Hamburger Buns or if you do/can eat eggs, Udi’s Gluten Free Hamburger Buns are another option.
*Nutrition information is a rough estimate calculated without a bun.
PRIMAVERA PASTA WITH BREADCRUMB TOPPING
This is from the March 2006 issue of Vegetarian Times, page 78. It begins, "Hand-twisted noodles called pinci (also known as pici) are a Tuscan delicacy. Luckily for time-pressed cooks, curly pasta noodles work too." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/primavera-pasta-with-breadcrumb-topping/.
Ingredients
8 oz. fusilli or rotini pasta
3 Tbs. olive oil
1/2 lb. green beans, trimmed
1/2 large yellow onion, chopped
4 cloves garlic, chopped
1/2 tsp. crushed red pepper
3 medium-sized zucchini (about 1/2 lb. total), trimmed and julienned
2 large red bell peppers, julienned
1/4 cup finely chopped basil
1 tsp. chopped fresh oregano
1 cup plain dry breadcrumbs
Preparation
Cook pasta according to package directions.
Meanwhile, bring large pot of salted water to boil; add green beans, and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.
Heat 2 Tbs. oil in very large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil, and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.
Warm remaining 1 Tbs. oil in second skillet over medium heat. Add breadcrumbs, and sauté until golden, about 5 minutes.
Add drained pasta to vegetables, and toss to blend; sprinkle with breadcrumbs, cheese, and olive oil, and serve.
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