Double-Post Tuesday

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

HERBED WINTER VEGETABLE ROAST

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

Makes 6 servings

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

Ingredients

2 Tbs. olive oil, plus more for greasing pan

1 Tbs. chopped fresh rosemary

1 Tbs. chopped fresh basil

1 Tbs. chopped fresh thyme

2 cloves garlic, minced (2 tsp.)

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

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

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

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

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

Preparation

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

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

CHOCOLATE MOUSSE



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



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

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

1 tsp vanilla

1 tablespoon maple syrup

Directions

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

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

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

Dig in! Yum!

JAMBALAYA WITH SAUSAGE [Vegan]

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

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

Ingredients

3 tablespoons olive oil, divided

1 tablespoon vegan butter

1 14 oz package vegan sausage, sliced

1 large yellow onion, chopped

1 green bell pepper, diced

1 red bell pepper, diced

3 celery stalks, chopped

6 garlic cloves, minced

2-3 tablespoons cajun seasoning, divided

1/4 teaspoon cayenne pepper

1 14 oz can crushed tomatoes

1 14oz can black or red beans

2 tsp vegan Worcestershire sauce

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

3 cups vegetable broth

fresh chopped parsley and green onion for topping

Preparation

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

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

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

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

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

Top with chopped parsley and green onions, and enjoy!

FRESH CORN AND OKRA FRITTERS

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

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

Ingredients

1/2 cup stone-ground white cornmeal

1/2 cup all-purpose flour

1 1/2 tsp. salt

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

1 egg, lightly beaten

1/2 cup water

1/2 tsp. freshly ground black pepper

1/4 cup thinly sliced scallions

1 cup fresh corn kernels

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

About 2 cups vegetable oil for frying

Preparation

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

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

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

LENTIL CHICKPEA SLOPPY JOES

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

To view this online, click here.

Ingredients

1 Tbsp Eden Extra Virgin Olive Oil

1/4 cup shallots, minced

1 clove garlic, minced

1/2 cup red bell peppers, diced

14 ounces Eden Crushed Tomatoes

3 Tbsp organic tomato paste

1 Tbsp organic maple syrup

2 tsp Eden Red Wine Vinegar

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

1 tsp smoked paprika

1/2 tsp Eden Brown Mustard

1 tsp Eden Ground Chili Powder

1/4 tsp Eden Ground Cumin

1/4 tsp Eden Sea Salt

1/8 tsp Eden Black Pepper

15 ounces Eden Lentils w/Onion & Bay Leaf

15 ounces Eden Garbanzo Beans, rinsed and drained

6 whole wheat buns

Directions

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

CRISPY TOFU AND CABBAGE STIR-FRY

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

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

Yield: 4 servings; Time: 25 minutes

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

Ingredients

1 small red onion, thinly sliced

Kosher salt

1/4 cup cornstarch

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

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

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

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

1 tablespoon coriander seeds, crushed

1/2 cup coarsely chopped cilantro leaves and stems

2 tablespoons lime juice (from 1 large lime)

Directions

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

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

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

Tip

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

Friday Recipes

It's finally Friday of a three-day weekend. Here are six yummy vegetarian recipes to help you through the weekend, including vegan Jambalaya with Sausage and Southern Peaches with Pecan Shortbread. Enjoy!

Note: I will be taking the next two weeks off, and will be back to posting here on Monday, February 3. See you then!

HERBED WINTER VEGETABLE ROAST

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

Makes 6 servings

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

Ingredients

2 Tbs. olive oil, plus more for greasing pan

1 Tbs. chopped fresh rosemary

1 Tbs. chopped fresh basil

1 Tbs. chopped fresh thyme

2 cloves garlic, minced (2 tsp.)

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

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

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

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

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

Preparation

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

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

BUTTERNUT SQUASH RISOTTO WITH PESTO

This was in the October 2007 issure of Vegetarian Times, page 82. It begins, "Here’s a convenience food to add to your shopping list: cubed butternut squash, which is now sold fresh or frozen at supermarkets and natural grocers. The precut cubes and prepared pesto make this recipe ideal for busy weeknights or impromptu dinner parties." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/butternut-squash-risotto-with-pesto/.

Ingredients

3 cups low-sodium vegetable broth

1/4 cup prepared pesto, divided

1 cup chopped fresh or frozen onion

1 1/2 cups Arborio rice

3 cups fresh or frozen cubed butternut squash (1 small squash)

Preparation

Bring broth and 2 cups water to a boil in large saucepan; turn off heat.

Heat 1 Tbs. pesto in saucepan over medium heat. Add onion, and sauté 5 minutes. Stir in rice, followed by 1/2 cup hot broth. When rice has absorbed broth, add another 1/2 cup. Continue adding broth in this manner 5 minutes.

Stir in squash, and season with salt and pepper. Resume adding broth, 1/2 cup at a time until rice has absorbed all liquid. (This should take about 15 minutes.) Remove from heat, and stir in 1 Tbs. pesto. Spoon risotto into 6 bowls and top each with 1 tsp. pesto.

SOUTHERN PEACHES WITH PECAN SHORTBREAD

This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.

Ingredients

Southern peaches

2 Tbs. granulated sugar, or to taste

1/8 tsp. salt

Juice of 1/2 lemon

Pecan shortbread

1 cup (2 sticks) cold unsalted butter, cut into small pieces

2 cups sifted all-purpose flour

1/4 cup granulated sugar plus extra for sprinkling

1/2 tsp. salt

1/2 tsp. vanilla extract

1/2 cup chopped pecans

Soft whipped cream

1 cup heavy cream, chilled

2 Tbs. granulated sugar

1 tsp. vanilla

1/4 tsp. almond extract

Preparation

To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.

Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.

To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.

Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.

To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.

To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.

VEGETARIAN CHICKPEA AND SWEET POTATO STEW

This comes from Betty Crocker, and begins, "Whether you’re looking for a vegetarian recipe or just something addictively delicious to make for dinner, this coconut and tomato stew, redolent of ginger, garlic and onions and warm spices and garnished with a shower of herbs and crunchy toasted cashews, will certainly fit the bill."

Prep Time: 50 minutes; Total Time: 1 hour 25 minutes; Makes 8 servings

To view this online, click here.

Ingredients

1/4 cup olive oil

1 cup chopped onions

3 tablespoons finely chopped gingerroot

5 cloves garlic, finely chopped

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

2 cans (15 oz each) chickpeas, drained, rinsed

2 cans (14 oz) unsweetened coconut milk (not cream of coconut)

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 lb sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)

1 bag (5 oz) baby spinach

1/2 cup fresh mint leaves, chopped

1/2 cup fresh cilantro leaves, chopped

1/2 cup chopped roasted cashews

2 red Fresno or jalapeño chiles, thinly sliced, if desired

Directions

In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, gingerroot and garlic. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until wilted.

Divide among serving bowls; garnish with mint, cilantro, cashews and chiles.

Tips from the Betty Crocker Kitchens

tip 1

Allowing the chickpeas to brown in the spices infuses them with flavor and helps them begin to break down slightly, which gives nice body to the stew.

tip 2

Make sure the spices in your pantry are no more than one year old. Old spices won’t give you the same amount of flavor as fresh spices will.

Tip 3

Fresno chiles can often be found in the produce section of your grocery store. Look for fresh chiles that resemble red jalapeños.

Tip 4

A generous garnish of fresh herbs and crunchy cashews turns an already delicious stew into a memorable bowl.

Tip 5

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

WHITE BEAN ENCHILADAS

This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."

Makes 3 servings (serving size: 2 enchiladas)

To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.

Ingredients

2 tablespoons fat-free sour cream

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided

2 tablespoons canned chopped green chiles

1 tablespoon sliced green onions

1 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

1 (10-ounce) can enchilada sauce (such as Old El Paso), divided

1/4 cup water

6 (6-inch) corn tortillas

Cooking spray

1 tablespoon minced fresh cilantro (optional)

Directions

Preheat oven to 350°.

Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.

Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.

Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.

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!

Friday Recipes

It's finally Friday, the last Friday in May. Where has the time gone? It seems that New Year's was just last week.

Here are six yummy vegetarian recipes to help you through the weekend, including vegan Jambalaya with Sausage and Southern Peaches with Pecan Shortbread. Enjoy!

HERBED WINTER VEGETABLE ROAST

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

Makes 6 servings

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

Ingredients

2 Tbs. olive oil, plus more for greasing pan

1 Tbs. chopped fresh rosemary

1 Tbs. chopped fresh basil

1 Tbs. chopped fresh thyme

2 cloves garlic, minced (2 tsp.)

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

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

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

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

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

Preparation

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

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

BUTTERNUT SQUASH RISOTTO WITH PESTO

This was in the October 2007 issure of Vegetarian Times, page 82. It begins, "Here’s a convenience food to add to your shopping list: cubed butternut squash, which is now sold fresh or frozen at supermarkets and natural grocers. The precut cubes and prepared pesto make this recipe ideal for busy weeknights or impromptu dinner parties." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/butternut-squash-risotto-with-pesto/.

Ingredients

3 cups low-sodium vegetable broth

1/4 cup prepared pesto, divided

1 cup chopped fresh or frozen onion

1 1/2 cups Arborio rice

3 cups fresh or frozen cubed butternut squash (1 small squash)

Preparation

Bring broth and 2 cups water to a boil in large saucepan; turn off heat.

Heat 1 Tbs. pesto in saucepan over medium heat. Add onion, and sauté 5 minutes. Stir in rice, followed by 1/2 cup hot broth. When rice has absorbed broth, add another 1/2 cup. Continue adding broth in this manner 5 minutes.

Stir in squash, and season with salt and pepper. Resume adding broth, 1/2 cup at a time until rice has absorbed all liquid. (This should take about 15 minutes.) Remove from heat, and stir in 1 Tbs. pesto. Spoon risotto into 6 bowls and top each with 1 tsp. pesto.

SOUTHERN PEACHES WITH PECAN SHORTBREAD

This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.

Ingredients

Southern peaches

2 Tbs. granulated sugar, or to taste

1/8 tsp. salt

Juice of 1/2 lemon

Pecan shortbread

1 cup (2 sticks) cold unsalted butter, cut into small pieces

2 cups sifted all-purpose flour

1/4 cup granulated sugar plus extra for sprinkling

1/2 tsp. salt

1/2 tsp. vanilla extract

1/2 cup chopped pecans

Soft whipped cream

1 cup heavy cream, chilled

2 Tbs. granulated sugar

1 tsp. vanilla

1/4 tsp. almond extract

Preparation

To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.

Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.

To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.

Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.

To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.

To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.

VEGETARIAN CHICKPEA AND SWEET POTATO STEW

This comes from Betty Crocker, and begins, "Whether you’re looking for a vegetarian recipe or just something addictively delicious to make for dinner, this coconut and tomato stew, redolent of ginger, garlic and onions and warm spices and garnished with a shower of herbs and crunchy toasted cashews, will certainly fit the bill."

Prep Time: 50 minutes; Total Time: 1 hour 25 minutes; Makes 8 servings

To view this online, click here.

Ingredients

1/4 cup olive oil

1 cup chopped onions

3 tablespoons finely chopped gingerroot

5 cloves garlic, finely chopped

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

2 cans (15 oz each) chickpeas, drained, rinsed

2 cans (14 oz) unsweetened coconut milk (not cream of coconut)

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 lb sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)

1 bag (5 oz) baby spinach

1/2 cup fresh mint leaves, chopped

1/2 cup fresh cilantro leaves, chopped

1/2 cup chopped roasted cashews

2 red Fresno or jalapeño chiles, thinly sliced, if desired

Directions

In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, gingerroot and garlic. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until wilted.

Divide among serving bowls; garnish with mint, cilantro, cashews and chiles.

Tips from the Betty Crocker Kitchens

tip 1

Allowing the chickpeas to brown in the spices infuses them with flavor and helps them begin to break down slightly, which gives nice body to the stew.

tip 2

Make sure the spices in your pantry are no more than one year old. Old spices won’t give you the same amount of flavor as fresh spices will.

Tip 3

Fresno chiles can often be found in the produce section of your grocery store. Look for fresh chiles that resemble red jalapeños.

Tip 4

A generous garnish of fresh herbs and crunchy cashews turns an already delicious stew into a memorable bowl.

Tip 5

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

WHITE BEAN ENCHILADAS

This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."

Makes 3 servings (serving size: 2 enchiladas)

To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.

Ingredients

2 tablespoons fat-free sour cream

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided

2 tablespoons canned chopped green chiles

1 tablespoon sliced green onions

1 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

1 (10-ounce) can enchilada sauce (such as Old El Paso), divided

1/4 cup water

6 (6-inch) corn tortillas

Cooking spray

1 tablespoon minced fresh cilantro (optional)

Directions

Preheat oven to 350°.

Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.

Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.

Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.

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!

Monday Recipes

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.

Double-Post Tuesday

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

HERBED WINTER VEGETABLE ROAST

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

Makes 6 servings

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

Ingredients

2 Tbs. olive oil, plus more for greasing pan

1 Tbs. chopped fresh rosemary

1 Tbs. chopped fresh basil

1 Tbs. chopped fresh thyme

2 cloves garlic, minced (2 tsp.)

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

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

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

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

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

Preparation

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

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

CHOCOLATE MOUSSE



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



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

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

1 tsp vanilla

1 tablespoon maple syrup

Directions

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

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

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

Dig in! Yum!

JAMBALAYA WITH SAUSAGE [Vegan]

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

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

Ingredients

3 tablespoons olive oil, divided

1 tablespoon vegan butter

1 14 oz package vegan sausage, sliced

1 large yellow onion, chopped

1 green bell pepper, diced

1 red bell pepper, diced

3 celery stalks, chopped

6 garlic cloves, minced

2-3 tablespoons cajun seasoning, divided

1/4 teaspoon cayenne pepper

1 14 oz can crushed tomatoes

1 14oz can black or red beans

2 tsp vegan Worcestershire sauce

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

3 cups vegetable broth

fresh chopped parsley and green onion for topping

Preparation

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

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

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

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

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

Top with chopped parsley and green onions, and enjoy!

FRESH CORN AND OKRA FRITTERS

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

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

Ingredients

1/2 cup stone-ground white cornmeal

1/2 cup all-purpose flour

1-1/2 tsp. salt

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

1 egg, lightly beaten

1/2 cup water

1/2 tsp. freshly ground black pepper

1/4 cup thinly sliced scallions

1 cup fresh corn kernels

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

About 2 cups vegetable oil for frying

Preparation

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

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

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

LENTIL CHICKPEA SLOPPY JOES

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

To view this online, click here.

Ingredients

1 Tbsp Eden Extra Virgin Olive Oil

1/4 cup shallots, minced

1 clove garlic, minced

1/2 cup red bell peppers, diced

14 ounces Eden Crushed Tomatoes

3 Tbsp organic tomato paste

1 Tbsp organic maple syrup

2 tsp Eden Red Wine Vinegar

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

1 tsp smoked paprika

1/2 tsp Eden Brown Mustard

1 tsp Eden Ground Chili Powder

1/4 tsp Eden Ground Cumin

1/4 tsp Eden Sea Salt

1/8 tsp Eden Black Pepper

15 ounces Eden Lentils w/Onion & Bay Leaf

15 ounces Eden Garbanzo Beans, rinsed and drained

6 whole wheat buns

Directions

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

CRISPY TOFU AND CABBAGE STIR-FRY

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

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

Yield: 4 servings; Time: 25 minutes

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

Ingredients

1 small red onion, thinly sliced

Kosher salt

1/4 cup cornstarch

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

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

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

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

1 tablespoon coriander seeds, crushed

1/2 cup coarsely chopped cilantro leaves and stems

2 tablespoons lime juice (from 1 large lime)

Directions

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

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

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

Tip

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

Friday Recipes

It's finally Friday of a three-day weekend. Here are six yummy vegetarian recipes to help you through the weekend, including vegan Jambalaya with Sausage and Southern Peaches with Pecan Shortbread. Enjoy!

Note: I will be taking the next two weeks off, and will be back to posting here on Monday, February 3. See you then!

HERBED WINTER VEGETABLE ROAST

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

Makes 6 servings

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

Ingredients

2 Tbs. olive oil, plus more for greasing pan

1 Tbs. chopped fresh rosemary

1 Tbs. chopped fresh basil

1 Tbs. chopped fresh thyme

2 cloves garlic, minced (2 tsp.)

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

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

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

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

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

Preparation

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

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

BUTTERNUT SQUASH RISOTTO WITH PESTO

This was in the October 2007 issure of Vegetarian Times, page 82. It begins, "Here’s a convenience food to add to your shopping list: cubed butternut squash, which is now sold fresh or frozen at supermarkets and natural grocers. The precut cubes and prepared pesto make this recipe ideal for busy weeknights or impromptu dinner parties." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/butternut-squash-risotto-with-pesto/.

Ingredients

3 cups low-sodium vegetable broth

1/4 cup prepared pesto, divided

1 cup chopped fresh or frozen onion

1 1/2 cups Arborio rice

3 cups fresh or frozen cubed butternut squash (1 small squash)

Preparation

Bring broth and 2 cups water to a boil in large saucepan; turn off heat.

Heat 1 Tbs. pesto in saucepan over medium heat. Add onion, and sauté 5 minutes. Stir in rice, followed by 1/2 cup hot broth. When rice has absorbed broth, add another 1/2 cup. Continue adding broth in this manner 5 minutes.

Stir in squash, and season with salt and pepper. Resume adding broth, 1/2 cup at a time until rice has absorbed all liquid. (This should take about 15 minutes.) Remove from heat, and stir in 1 Tbs. pesto. Spoon risotto into 6 bowls and top each with 1 tsp. pesto.

SOUTHERN PEACHES WITH PECAN SHORTBREAD

This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.

Ingredients

Southern peaches

2 Tbs. granulated sugar, or to taste

1/8 tsp. salt

Juice of 1/2 lemon

Pecan shortbread

1 cup (2 sticks) cold unsalted butter, cut into small pieces

2 cups sifted all-purpose flour

1/4 cup granulated sugar plus extra for sprinkling

1/2 tsp. salt

1/2 tsp. vanilla extract

1/2 cup chopped pecans

Soft whipped cream

1 cup heavy cream, chilled

2 Tbs. granulated sugar

1 tsp. vanilla

1/4 tsp. almond extract

Preparation

To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.

Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.

To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.

Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.

To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.

To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.

VEGETARIAN CHICKPEA AND SWEET POTATO STEW

This comes from Betty Crocker, and begins, "Whether you’re looking for a vegetarian recipe or just something addictively delicious to make for dinner, this coconut and tomato stew, redolent of ginger, garlic and onions and warm spices and garnished with a shower of herbs and crunchy toasted cashews, will certainly fit the bill."

Prep Time: 50 minutes; Total Time: 1 hour 25 minutes; Makes 8 servings

To view this online, click here.

Ingredients

1/4 cup olive oil

1 cup chopped onions

3 tablespoons finely chopped gingerroot

5 cloves garlic, finely chopped

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

2 cans (15 oz each) chickpeas, drained, rinsed

2 cans (14 oz) unsweetened coconut milk (not cream of coconut)

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 lb sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)

1 bag (5 oz) baby spinach

1/2 cup fresh mint leaves, chopped

1/2 cup fresh cilantro leaves, chopped

1/2 cup chopped roasted cashews

2 red Fresno or jalapeño chiles, thinly sliced, if desired

Directions

In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, gingerroot and garlic. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until wilted.

Divide among serving bowls; garnish with mint, cilantro, cashews and chiles.

Tips from the Betty Crocker Kitchens

tip 1

Allowing the chickpeas to brown in the spices infuses them with flavor and helps them begin to break down slightly, which gives nice body to the stew.

tip 2

Make sure the spices in your pantry are no more than one year old. Old spices won’t give you the same amount of flavor as fresh spices will.

Tip 3

Fresno chiles can often be found in the produce section of your grocery store. Look for fresh chiles that resemble red jalapeños.

Tip 4

A generous garnish of fresh herbs and crunchy cashews turns an already delicious stew into a memorable bowl.

Tip 5

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

WHITE BEAN ENCHILADAS

This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."

Makes 3 servings (serving size: 2 enchiladas)

To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.

Ingredients

2 tablespoons fat-free sour cream

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided

2 tablespoons canned chopped green chiles

1 tablespoon sliced green onions

1 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

1 (10-ounce) can enchilada sauce (such as Old El Paso), divided

1/4 cup water

6 (6-inch) corn tortillas

Cooking spray

1 tablespoon minced fresh cilantro (optional)

Directions

Preheat oven to 350°.

Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.

Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.

Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.

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!

Friday Recipes

It's finally Friday. Here are six yuummy vegetarian recipes to help you through the weekend, including a vegan Jambalaya with Sausage and White Bean Enchiladas. Enjoy!

ROASTED CARROTS AND PARSNIPS

This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/roasted-carrots-and-parsnips/.

Ingredients

3-4 carrots, cut diagonally into 1/2-inch-thick slices (2-1/2 cups)

3-4 parsnips, peeled and cut diagonally into 1/2-inch-thick slices (2 1/2 cups)

1-1/2 Tbs. olive oil

8 fresh sage leaves

6 thyme sprigs

Preparation

Preheat oven to 400°F. Toss together all ingredients in large baking dish, and season with salt and pepper, if desired. Roast 15 minutes, then shake dish to loosen vegetables. Roast 15 minutes more, then shake again, and roast 10 minutes more, or until tender.

MAQUE CHOUX

This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."

Yield: About 1 generous quart; Time: 20 minutes

This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.

Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.

Ingredients

3 fresh ears of corn, shucked

8 tablespoons unsalted butter (1 stick)

1/2 red onion, cut into small dice

2 celery ribs, cut into small dice

Kosher salt

1 red bell pepper, cored, seeded and cut into small dice

1 small poblano pepper, cored, seeded and cut into small dice

1 small serrano chile, very thinly sliced

Freshly ground black pepper

Smoked paprika (optional)

Preparation

Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.

In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.

Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.

Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.

When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.

Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.

Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.

WHITE BEAN ENCHILADAS

This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."

Makes 3 servings (serving size: 2 enchiladas)

To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.

Ingredients

2 tablespoons fat-free sour cream

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided

2 tablespoons canned chopped green chiles

1 tablespoon sliced green onions

1 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

1 (10-ounce) can enchilada sauce (such as Old El Paso), divided

1/4 cup water

6 (6-inch) corn tortillas

Cooking spray

1 tablespoon minced fresh cilantro (optional)

Directions

Preheat oven to 350°.

Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.

Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.

Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.

FRESH CORN AND OKRA FRITTERS

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

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

Ingredients

1/2 cup stone-ground white cornmeal

1/2 cup all-purpose flour

1 1/2 tsp. salt

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

1 egg, lightly beaten

1/2 cup water

1/2 tsp. freshly ground black pepper

1/4 cup thinly sliced scallions

1 cup fresh corn kernels

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

About 2 cups vegetable oil for frying

Preparation

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

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

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

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!

CHERRY-COLA DUMP CAKE

This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"

Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9

To view this online, click here.

Ingredients

1 jar (16 oz) maraschino cherries with juice (without stems)

1 box Betty Crocker™ Super Moist™ devil’s food cake mix

1 cup cola-flavored carbonated beverage

Directions

Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.

In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.

Expert Tips

Serve with whipped cream and additional cherries.

You could substitute cherry pie filling in place of the maraschino cherries and juice.