More Holiday Sides

Since Christmas is on Monday, here are more holiday sides. Check out the Vegan Quinoa-Cranberry Stuffed Acorn Squash, the Winter Squash Pot Pie with Swiss Chard and Chickpeas, and the rest of today's yumminess. Enjoy!

Note: Taco Tuesday will return next week on December 26.

BAKED ACORN SQUASH WITH POLENTA

This is from Eden Foods, and is a wonderful way to deal with acorn squash.

Serves: 4; Prep Time: 25 minutes; Cook Time: 50 minutes

To view this online, click here.

Ingredients

2 medium acorn squash, halved, seeds removed

1 Tbsp Eden Safflower Oil, for oiling the squash skin and baking pan

1 Tbsp Eden Extra Virgin Olive Oil, for sautéing vegetables

1/3 cup onion, minced

2 cloves garlic, minced

1/4 cup celery, minced

1 cup Edensoy Unsweetened

2 cups water

1/2 tsp Eden Sea Salt

1/4 tsp Eden Black Pepper

1 cup organic yellow corn grits (polenta), coarsely ground variety

1/4 tsp dried sage, or dried poultry seasoning

1 pinch dried thyme

1 pinch dried rosemary

1/3 cup sunflower seeds, dry pan roasted

2 or 3 drop Eden Tamari or Shoyu Soy Sauce, for season sunflower seeds

1/4 cup fresh parsley, minced

Directions

Preheat the oven to 400°. Lightly oil the squash skin and the inside and top of the cut acorn squash with safflower oil. Lightly oil a baking pan. Bake for 55-60 minutes or until tender when poked with a fork or knife.

While squash bakes, make the polenta. Heat up the olive oil in a medium saucepan and sauté the onions and garlic for 2 to 3 minutes. Add the celery and sauté 2 minutes. Add the Edensoy, water, sea salt and pepper. Bring to a boil. Whisk in the polenta, stirring constantly, and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until thick. Remove from the heat.

Rinse the sunflower seeds and dry roast about 7 to 10 minutes over medium heat until slightly brown. Add soy sauce and stir to mix. Remove from heat.

Stir the sage, thyme and rosemary into the polenta. Add extra pepper or sea salt if desired.

Remove the squash from the oven. Fill each squash half with polenta. Sprinkle the sunflower seeds over the polenta. Garnish with parsley. Return to the oven and bake for another 15 to 20 minutes or until the topping begins to brown slightly. Remove and place on a serving platter.

VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH

This yummy recipe, from the Food Network, begins, "This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries)."

Prep Time: 15 minutes; Inactive Time: 5 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Yield: 4 servings; Level: Intermediate

To view this online, click here.

Ingredients

2 medium acorn squash (2 to 2 1/4 pounds each)

3 tablespoons apple cider vinegar

3 tablespoons olive oil

2 tablespoons pure maple syrup

Kosher salt and freshly ground black pepper

1 small onion, chopped

1 cup red quinoa, rinsed well

1 teaspoon mild curry powder

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/4 cup dried cranberries

1 cup loosely packed fresh parsley leaves, chopped

1/4 cup roasted, salted and shelled pistachios, coarsely chopped

Directions

Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.

Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.

Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.

Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.

Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

Cook’s Note

The squash may be baked and stuffed the day before and refrigerated. To reheat, cover the baking dish loosely with foil and reheat in a 350-degree F oven, checking the squash every 5 minutes until it is hot.

SPINACH SALAD WITH ROASTED BEETS AND DRIED FRUIT

This was in the November 2013 issue of Vegetarian Times (page 38). It begins, "This celebratory salad is packed with complementary sweet, sour, earthy, and savory flavors. For color, choose a mixture of beets, such as golden and Chioggia (candy cane), in addition to the usual red." Makes 8 servings. Great for holiday meal

To view this online, go to https://www.vegetariantimes.com/recipes/spinach-salad-with-roasted-beets-and-dried-fruit/.

Ingredients

1 lb. beets, scrubbed and trimmed

1/2 cup fresh orange juice

1/3 cup dried goji berries

1 Tbs. Dijon mustard

1 Tbs. balsamic vinegar

2 Tbs. olive oil

10 oz. baby spinach leaves

1/3 cup dried cranberries (apple-juice sweetened)

1/4 cup pumpkin seeds

Preparation

Preheat oven to 375°F. Wrap beets individually in foil, and place on baking sheet. Roast 1 hour, or until tender. Cool.

Meanwhile, pour orange juice over goji berries in small bowl. Soak goji berries 1 hour, or until plump and softened.

When beets are cool enough to handle, rub off skins using paper towel, then cut beets into thin slices.

Strain goji berries into small, clean bowl, and reserve juice. Whisk together 2 Tbs. reserved juice with mustard, vinegar, and oil in separate bowl.

Toss spinach with dressing in large bowl, and season with salt and pepper, if desired. Sprinkle with goji berries, beets, cranberries, and pumpkin seeds.

GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY

This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings

To view this online, click here.

Ingredients

7 cups Frozen Broccoli Cuts

2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)

1/2 cup orange juice

1/4 cup butter or margarine, melted

1/2 cup sweetened dried cranberries

1/2 cup finely chopped pecans, toasted

1 tablespoon grated orange peel

1 teaspoon salt

Directions

Cook broccoli as directed on bag; set aside.

Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.

Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.

WINTER SQUASH POT PIE WITH SWISS CHARD AND CHICKPEAS

This comes from Vegetarian Times (November 2013, page 55), and begins, "The edible skin of delicata or red kuri squash adds color and texture to this rustic pot pie." Makes 12 servings

View this online at https://www.vegetariantimes.com/recipes/winter-squash-pot-pie-with-swiss-chard-and-chickpeas/.

Ingredients

4 cups low-sodium vegetable broth (1 qt.)

1 delicata or 1/2 red kuri squash, unpeeled, seeded, quartered, and cut into 1/2-inch-thick crescents (2 cups)

1 lb. Yukon gold or fingerling potatoes, unpeeled, cut into 1-inch chunks

1 12-oz. bunch red Swiss chard, stems sliced, leaves coarsely chopped, divided

1 Tbs. fresh thyme leaves

1 tsp. salt

1 1/2 cups fresh or frozen organic corn kernels

1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained

1/4 cup olive oil

2 large onions, quartered and thinly sliced (4 cups)

1/3 cup all-purpose flour

4 cloves garlic, minced (4 tsp.)

1 cup plain almond milk, rice milk, or soymilk

1 sheet frozen puff pastry (1/2 17.3-oz. pkg.), such as Pepperidge Farms, thawed

Preparation

Bring broth, 3 cups water, squash, potatoes, Swiss chard stems, thyme, and salt to a boil in stockpot. Cover, reduce heat to medium, and cook 5 minutes. Add Swiss chard leaves and corn, and cook 3 minutes more. Drain vegetables, and reserve broth. Measure broth, and add enough water to make 6 cups liquid. Transfer vegetables to large bowl, and stir in chickpeas.

Wipe out stockpot, add oil, and heat over medium-high heat. Add onions, and sauté 7 to 10 minutes, or until beginning to brown. Sprinkle with flour and garlic, and cook 1 minute. Add reserved 6 cups broth liquid, and cook 5 to 7 minutes, or until sauce thickens, stirring constantly. Stir in almond milk. Stir sauce into vegetable mixture, and season with salt and pepper, if desired. Cool. (If making ahead, transfer filling to bowl, cover, and refrigerate up to 2 days.)

To assemble pot pie: Preheat oven to 375°F. Pour filling into deep 13- x 9-inch baking dish.

Gently roll out puff pastry sheet to size of baking dish on lightly floured work surface. Transfer to baking sheet lined with parchment paper, and chill 30 minutes.

Place chilled puff pastry sheet over filling on top of baking dish, and press around edges to seal. Use tip of sharp paring knife to score 4 rows of diagonal incisions into puff pastry (without cutting completely through), alternating directions with each row.

Bake 30 minutes, or until top crust is golden brown. Cool 10 minutes before serving.

BAKING POWDER BISCUITS

This is from the July/August 2004 issue of Vegetarian Times, page 45. It begins, "If you want to make your own baking powder, the formula is very simple: Combine 1/4 cup cream of tartar with 2 tablespoons baking soda, and sift the two together three times. Store the powder in a tightly sealed container away from sunlight. When cutting out biscuits, don’t twist cutter; cut straight through dough to work surface. This recipe makes 8 biscuits."

To view this online, go to https://www.vegetariantimes.com/recipes/baking-powder-biscuits/.

Ingredients

2 cups sifted all-purpose flour

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

1 tsp. salt

4 Tbs. cold, unsalted butter, cut into 1/2-inch pieces

3/4 cup heavy cream

Preparation

Preheat oven to 450F. Line a baking sheet with parchment paper, and set aside.

Put flour, baking powder and salt in a mixing bowl, and whisk to mix. Using fingers or 2 forks, quickly work butter into flour until it is the texture of oatmeal with some larger lumps remaining. Make a well in center of flour, and pour in cream. Stir just until blended.

Turn dough onto a lightly floured surface, and knead briefly but strongly, for 6 or 7 strokes. Roll out dough to a thickness of 1/2 inch. Using a floured fork, prick surface of dough all over at 1-inch intervals, taking care that fork goes through dough.

Using a 3-inch biscuit cutter, stamp out dough. Place biscuits close together on baking sheet.

Bake in center of oven for 8 to 12 minutes, or until biscuits are crusty and are a rich golden brown. Remove from oven, and serve.

More Holiday Sides

We're coming near the end of the holiday season. To that end, here are More Holiday Sides, including Vegan Quinoa-Cranberry Stuffed Acorn Squash, Spinach Salad with Roasted Beets and Dried Fruit, and Baking Powder Biscuits. Enjoy!

BAKED ACORN SQUASH WITH POLENTA

This is from Eden Foods, and is a wonderful way to deal with acorn squash.

Serves: 4; Prep Time: 25 minutes; Cook Time: 50 minutes

To view this online, click here.

Ingredients

2 medium acorn squash, halved, seeds removed

1 Tbsp Eden Safflower Oil, for oiling the squash skin and baking pan

1 Tbsp Eden Extra Virgin Olive Oil, for sautéing vegetables

1/3 cup onion, minced

2 cloves garlic, minced

1/4 cup celery, minced

1 cup Edensoy Unsweetened

2 cups water

1/2 tsp Eden Sea Salt

1/4 tsp Eden Black Pepper

1 cup organic yellow corn grits (polenta), coarsely ground variety

1/4 tsp dried sage, or dried poultry seasoning

1 pinch dried thyme

1 pinch dried rosemary

1/3 cup sunflower seeds, dry pan roasted

2 or 3 drop Eden Tamari or Shoyu Soy Sauce, for season sunflower seeds

1/4 cup fresh parsley, minced

Directions

Preheat the oven to 400°. Lightly oil the squash skin and the inside and top of the cut acorn squash with safflower oil. Lightly oil a baking pan. Bake for 55-60 minutes or until tender when poked with a fork or knife.

While squash bakes, make the polenta. Heat up the olive oil in a medium saucepan and sauté the onions and garlic for 2 to 3 minutes. Add the celery and sauté 2 minutes. Add the Edensoy, water, sea salt and pepper. Bring to a boil. Whisk in the polenta, stirring constantly, and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until thick. Remove from the heat.

Rinse the sunflower seeds and dry roast about 7 to 10 minutes over medium heat until slightly brown. Add soy sauce and stir to mix. Remove from heat.

Stir the sage, thyme and rosemary into the polenta. Add extra pepper or sea salt if desired.

Remove the squash from the oven. Fill each squash half with polenta. Sprinkle the sunflower seeds over the polenta. Garnish with parsley. Return to the oven and bake for another 15 to 20 minutes or until the topping begins to brown slightly. Remove and place on a serving platter.

VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH

This yummy recipe, from the Food Network, begins, "This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries)."

Prep Time: 15 minutes; Inactive Time: 5 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Yield: 4 servings; Level: Intermediate

To view this online, click here.

Ingredients

2 medium acorn squash (2 to 2 1/4 pounds each)

3 tablespoons apple cider vinegar

3 tablespoons olive oil

2 tablespoons pure maple syrup

Kosher salt and freshly ground black pepper

1 small onion, chopped

1 cup red quinoa, rinsed well

1 teaspoon mild curry powder

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/4 cup dried cranberries

1 cup loosely packed fresh parsley leaves, chopped

1/4 cup roasted, salted and shelled pistachios, coarsely chopped

Directions

Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.

Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.

Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.

Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.

Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

Cook’s Note

The squash may be baked and stuffed the day before and refrigerated. To reheat, cover the baking dish loosely with foil and reheat in a 350-degree F oven, checking the squash every 5 minutes until it is hot.

SPINACH SALAD WITH ROASTED BEETS AND DRIED FRUIT

This was in the November 2013 issue of Vegetarian Times (page 38). It begins, "This celebratory salad is packed with complementary sweet, sour, earthy, and savory flavors. For color, choose a mixture of beets, such as golden and Chioggia (candy cane), in addition to the usual red." Makes 8 servings. Great for holiday meal

To view this online, go to https://www.vegetariantimes.com/recipes/spinach-salad-with-roasted-beets-and-dried-fruit/.

Ingredients

1 lb. beets, scrubbed and trimmed

1/2 cup fresh orange juice

1/3 cup dried goji berries

1 Tbs. Dijon mustard

1 Tbs. balsamic vinegar

2 Tbs. olive oil

10 oz. baby spinach leaves

1/3 cup dried cranberries (apple-juice sweetened)

1/4 cup pumpkin seeds

Preparation

Preheat oven to 375°F. Wrap beets individually in foil, and place on baking sheet. Roast 1 hour, or until tender. Cool.

Meanwhile, pour orange juice over goji berries in small bowl. Soak goji berries 1 hour, or until plump and softened.

When beets are cool enough to handle, rub off skins using paper towel, then cut beets into thin slices.

Strain goji berries into small, clean bowl, and reserve juice. Whisk together 2 Tbs. reserved juice with mustard, vinegar, and oil in separate bowl.

Toss spinach with dressing in large bowl, and season with salt and pepper, if desired. Sprinkle with goji berries, beets, cranberries, and pumpkin seeds.

GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY

This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings

To view this online, click here.

Ingredients

7 cups Frozen Broccoli Cuts

2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)

1/2 cup orange juice

1/4 cup butter or margarine, melted

1/2 cup sweetened dried cranberries

1/2 cup finely chopped pecans, toasted

1 tablespoon grated orange peel

1 teaspoon salt

Directions

Cook broccoli as directed on bag; set aside.

Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.

Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.

WINTER SQUASH POT PIE WITH SWISS CHARD AND CHICKPEAS

This comes from Vegetarian Times (November 2013, page 55), and begins, "The edible skin of delicata or red kuri squash adds color and texture to this rustic pot pie." Makes 12 servings

View this online at https://www.vegetariantimes.com/recipes/winter-squash-pot-pie-with-swiss-chard-and-chickpeas/.

Ingredients

4 cups low-sodium vegetable broth (1 qt.)

1 delicata or 1/2 red kuri squash, unpeeled, seeded, quartered, and cut into 1/2-inch-thick crescents (2 cups)

1 lb. Yukon gold or fingerling potatoes, unpeeled, cut into 1-inch chunks

1 12-oz. bunch red Swiss chard, stems sliced, leaves coarsely chopped, divided

1 Tbs. fresh thyme leaves

1 tsp. salt

1 1/2 cups fresh or frozen organic corn kernels

1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained

1/4 cup olive oil

2 large onions, quartered and thinly sliced (4 cups)

1/3 cup all-purpose flour

4 cloves garlic, minced (4 tsp.)

1 cup plain almond milk, rice milk, or soymilk

1 sheet frozen puff pastry (1/2 17.3-oz. pkg.), such as Pepperidge Farms, thawed

Preparation

Bring broth, 3 cups water, squash, potatoes, Swiss chard stems, thyme, and salt to a boil in stockpot. Cover, reduce heat to medium, and cook 5 minutes. Add Swiss chard leaves and corn, and cook 3 minutes more. Drain vegetables, and reserve broth. Measure broth, and add enough water to make 6 cups liquid. Transfer vegetables to large bowl, and stir in chickpeas.

Wipe out stockpot, add oil, and heat over medium-high heat. Add onions, and sauté 7 to 10 minutes, or until beginning to brown. Sprinkle with flour and garlic, and cook 1 minute. Add reserved 6 cups broth liquid, and cook 5 to 7 minutes, or until sauce thickens, stirring constantly. Stir in almond milk. Stir sauce into vegetable mixture, and season with salt and pepper, if desired. Cool. (If making ahead, transfer filling to bowl, cover, and refrigerate up to 2 days.)

To assemble pot pie: Preheat oven to 375°F. Pour filling into deep 13- x 9-inch baking dish.

Gently roll out puff pastry sheet to size of baking dish on lightly floured work surface. Transfer to baking sheet lined with parchment paper, and chill 30 minutes.

Place chilled puff pastry sheet over filling on top of baking dish, and press around edges to seal. Use tip of sharp paring knife to score 4 rows of diagonal incisions into puff pastry (without cutting completely through), alternating directions with each row.

Bake 30 minutes, or until top crust is golden brown. Cool 10 minutes before serving.

BAKING POWDER BISCUITS

This is from the July/August 2004 issue of Vegetarian Times, page 45. It begins, "If you want to make your own baking powder, the formula is very simple: Combine 1/4 cup cream of tartar with 2 tablespoons baking soda, and sift the two together three times. Store the powder in a tightly sealed container away from sunlight. When cutting out biscuits, don’t twist cutter; cut straight through dough to work surface. This recipe makes 8 biscuits."

To view this online, go to https://www.vegetariantimes.com/recipes/baking-powder-biscuits/.

Ingredients

2 cups sifted all-purpose flour

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

1 tsp. salt

4 Tbs. cold, unsalted butter, cut into 1/2-inch pieces

3/4 cup heavy cream

Preparation

Preheat oven to 450F. Line a baking sheet with parchment paper, and set aside.

Put flour, baking powder and salt in a mixing bowl, and whisk to mix. Using fingers or 2 forks, quickly work butter into flour until it is the texture of oatmeal with some larger lumps remaining. Make a well in center of flour, and pour in cream. Stir just until blended.

Turn dough onto a lightly floured surface, and knead briefly but strongly, for 6 or 7 strokes. Roll out dough to a thickness of 1/2 inch. Using a floured fork, prick surface of dough all over at 1-inch intervals, taking care that fork goes through dough.

Using a 3-inch biscuit cutter, stamp out dough. Place biscuits close together on baking sheet.

Bake in center of oven for 8 to 12 minutes, or until biscuits are crusty and are a rich golden brown. Remove from oven, and serve.

Friday Recipes

It's finally Friday. If you're like me, you're ready for the weekend.

Of course, we need to eat. Here are six yummy vegetarian recipes to help you through the weekend, including Meatless Tex-Mex Sloppy Joes, Black Bean Burgers with Avocado-Lime Mayo, and Al Roker's Vegetable Lasagna. Enjoy!

BLACK BEAN AND SWEET POTATO CHILI

This is from Jolinda Hackett on The Spruce Eats. She wrote, "Whether looking for a vegetarian meal or you simply want a healthy, plant-based dish the whole family will enjoy, this black bean and sweet potato chili is a clear winner. The sweet potatoes and carrots perfectly counteract the spiciness while combining with the beans to create a hearty texture.

"All of the ingredients in this recipe are both vegetarian and vegan, and, if you use water or a gluten-free vegetable broth, it is gluten-free as well. This dish is an excellent source of protein for anyone, whether vegetarians, vegans, or kids. Serve with your favorite chili toppings and a side of cornbread."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Makes 5 to 6 servings

To view this online, go to https://www.thespruceeats.com/black-bean-vegetarian-chili-sweet-potatoes-3377973.

Ingredients

2 tablespoons olive oil

2 cloves garlic, minced

1 small onion, diced

2 small sweet potatoes, peeled and chopped

2 medium carrots, sliced

1/2 red bell pepper, chopped, optional

1 (15-ounce) can black beans

1 (15-ounce) can diced tomatoes, or tomato sauce

1/2 cup water, or vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon cayenne, or to taste

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh cilantro, for garnish

Directions

Gather the ingredients.

Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the garlic and onions and sauté for 1 to 2 minutes.

Add the chopped sweet potatoes, sliced carrots, and chopped bell pepper (if using) to the pan and cook until the onions are soft, 5 to 6 minutes.

Reduce the heat to medium-low and add all of the remaining ingredients, stirring to combine well.

Allow the chili to simmer, partially covered and stirring occasionally over medium-low heat, for 20 to 25 minutes, until the flavors have mingled and the sweet potatoes, carrots, and bell peppers are soft.

Serve in a bowl with desired chili toppings.

Tasty Chili Toppings

Consider a toppings bar for your black bean and sweet potato chili, including salsa, chopped cilantro, sliced green onions, diced avocado, and crushed gluten-free corn tortilla chips. Sour cream, shredded cheese, or vegan substitutes are also good offerings (check labels if gluten-free foods are desired).

How to Store

Store any leftovers in the refrigerator for two to four days and reheat in the microwave. You can also freeze individual portions for later meals. Allow the chili to cool, place it in individual freezer containers, label with the contents and date, and freeze. The chili will maintain its flavor for up to six months. You can defrost it in the refrigerator (6 hours or overnight) before reheating.

Using Dried Black Beans

This recipe uses canned black beans for convenience. You can start with dried black beans but you will need to soak and cook them before adding them to the recipe. Soak a little less than 2 cups for at least 3 hours (or overnight). You can add the soaked beans to the recipe and increase the cooking time to 2 1/2 to 3 hours. Alternatively, you can bring the beans to a boil and let them simmer for 2 hours before adding them to the recipe.

MEATLESS TEX-MEX SLOPPY JOES

This recipe, from Old El Paso, begins, Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.

Ingredients

1 package (12 oz) Impossible™ Burger

2/3 cup water

1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix

1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)

4 burger buns, toasted

1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)

1 cup shredded iceberg lettuce

1 medium avocado, pitted, peeled and sliced

1/2 cup chopped tomatoes

Preparation

In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.

Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.

Expert Tips

Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.

We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.

Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.

TROPICAL FRUIT SMOOTHIE BOWL

This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”

Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping

To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.

Ingredients

1 cup fat-free, plain yogurt

1 small banana, sliced crosswise, divided use

1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use

1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use

1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use

1/2 teaspoon stevia sweetener or 1 packet stevia sweetener

1 squeeze coconut-flavored liquid stevia sweetener

1 squeeze tropical punch-flavored stevia water enhancer

1 tablespoon fresh, chopped mint

1/4 cup chopped, dry-roasted pecans

4 sprigs fresh mint leaves

Directions

In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.

In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.

Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.

BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

Recipe Yield: Yield: 4 servings. Serving size: 1 burger.

Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil from the American Diabetes Association and CanolaInfo

View this online at https://diabeticgourmet.com/diabetic-recipe/black-bean-burgers-with-avocado-lime-mayo.

Ingredients

Mayonnaise

1/2 ripe medium avocado, peeled and pitted

2 Tbsp canola mayonnaise

1 Tbsp fresh lime juice

1 Tbsp water

1/4 cup chopped fresh cilantro leaves

Burgers

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

1/2 of (15 oz) can kidney beans, rinsed and drained

1/2 cup finely chopped green bell pepper

1/3 cup quick-cooking oats

2 large egg whites

1 Tbsp canola oil

1/8 - 1/4 tsp cayenne pepper

Other ingredients

canola oil cooking spray

4 whole-wheat hamburger buns, split and toasted

1/4 cup thinly sliced red onion

4 tomato slices

4 lettuce leaves

4 lime wedges (optional)

Directions

Place canola mayonnaise ingredients in a blender, secure lid, and puree until smooth.

Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.

Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.

To assemble, spoon 1 Tbsp canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges.

Fresh tip: If desired, omit the buns and serve the patties on the lettuce leaf, tomato slice, and onion. Spoon the mayonnaise mixture on top of the patties and serve with lime wedges.

Notes: Jazz up these tasty burgers with avocado-lime mayo and you’ll have a vegetarian sandwich that even die-hard meat eaters will love.

Nutritional Information Per Serving: Calories: 300; Fat: 12 g; Saturated Fat: 1.8 g; Fiber: 10 g; Sodium: 785 mg; Protein: 19 g; Carbohydrates: 33 g

AL ROKER'S VEGETABLE LASAGNA

This yumminess is from Al Roker on the Today Show site. It begins, "This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner."

Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes

To view this online, go to https://www.today.com/recipes/al-roker-s-vegetable-lasagna-t108791.

Ingredients

Sauce

2 tablespoons olive oil

1 zucchini, medium dice

1 small yellow squash, medium dice

1 medium yellow onion, medium dice

1 medium red bell pepper, medium dice

Salt and pepper, to taste

4 cloves garlic, minced

4 cups marinara sauce

3 tablespoons chopped basil

1 pinch red pepper flakes

Lasagna

32 ounces whole milk ricotta cheese

2 eggs

1 pound dry lasagna noodles, cooked according to packaging

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella

Preparation

For the sauce:

Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.

For the lasagna:

While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.

In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.

Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.

Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.

GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY

This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings

To view this online, click here.

Ingredients

7 cups Frozen Broccoli Cuts

2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)

1/2 cup orange juice

1/4 cup butter or margarine, melted

1/2 cup sweetened dried cranberries

1/2 cup finely chopped pecans, toasted

1 tablespoon grated orange peel

1 teaspoon salt

Directions

Cook broccoli as directed on bag; set aside.

Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.

Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.