If you love Mexican food, then you should find something tasty in today's post. Will you try the Smoky Black Bean and Corn Empanadas first? Maybe the Mexican Vegetable Soup with Salsa Verde? Whatever you decide to try, remember one thing: Enjoy!
MEXICAN PIZZA
This comes from the infamous long-since-forgotten email.
Ingredients
2 prepared 12-inch Pizza Crusts
16-oz. can Refried Beans
1 package Taco Seasoning Mix
1/4 cup Sour Cream
1 large Green Onion, thinly sliced
1 cup Cheddar Cheese, grated
1 cup Monterey Jack Cheese, shredded
1/2 cup sliced Ripe Olives, drained
4-oz. can diced Green Chilies
1 cup prepared Salsa
2 Tbs. fresh Cilantro, chopped
1/4 cup fresh Tomato, chopped
Lettuce, chopped
Salsa
Red onions, chopped
Cheddar cheese, grated
Sliced Jalapenos, optional garnish
Sour cream, optional garnish
Directions
In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.
Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.
Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.
MEXICAN VEGETABLE SOUP WITH SALSA VERDE
This is from Weight Watchers, and begins, "Zucchini, bell peppers, onions, and tomatoes come together with cumin and chili powder in this delicious, chicken broth-based soup. Fresh cilantro and salsa verde add a pop of bright flavor just before serving, and a dollop of fat-free Greek yogurt lends luscious creaminess to each serving. And in more nice news, this soup comes together in about 20 minutes of prep time and 20 minutes on the stove. It's also great with shredded, cooked chicken, and a little roasted, diced sweet potato or cooked brown rice, if you're looking to turn it into a main course. And if you'd like a little extra heat, add a dash or two of hot sauce."
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Serves: 8; Difficulty: Easy
Ingredients
4 sprays Cooking spray
4 cups Reduced-sodium chicken broth
2 cups Uncooked onions, chopped, diced
1 medium orange bell pepper, seeded and diced
1 medium yellow pepper, seeded and diced, 1 tsp kosher salt (or to taste)
2 tsp minced garlic
2 tsp ground cumin
1 tsp chili powder
1/4 tsp black pepper
3 small uncooked zucchini, diced
15 oz. Canned diced tomatoes, fire roasted-variety
1/3 cup cilantro, chopped
1/2 cup salsa verde
1/2 cup plain fat free Greek yogurt (optional)
Instructions
Coat a large soup pot with cooking spray; heat over medium heat. Add onion, bell peppers and salt; cook, stirring often, until crisp-tender, 7-8 minutes. Stir in garlic, cumin, chili powder and black pepper; cook, stirring a few times, 1 minute.
Add zucchini, tomatoes and broth; increase heat to high and bring to a boil. Reduce to heat to medium low; simmer, covered until zucchini is tender, 5-8 minutes. When ready to serve, stir in cilantro; garnish with salsa verde and yogurt.
Serving size: 1 c soup, 1 Tbsp salsa, 1 Tbsp yogurt
CORNY GREEN ENCHILADAS
This is from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 25-30 minutes
Ingredients (use vegan versions):
12 corn tortillas
1 can of fiesta corn (drained)
1 can of black beans (drained)
1 can of green enchilada sauce
2 cups of vegan cheese
2 tablespoon cumin
1 teaspoon chili powder
Directions:
This is a layered casserole. You can vary the layers to your liking.
Mix the spices with your enchilada sauce and stir until well incorporated. Taste the enchilada sauce to see if it needs salt. Normally the canned sauce is seasoned very well.
Using a casserole dish, layer the ingredients, starting with 1/4 of sauce on the bottom. Layer sauce, tortillas (torn or whole), corn, beans and vegan cheese. Continue layering and end with a layer of tortillas and then sauce.
Sprinkle 1/2 cup of vegan cheese over the top and cover loosely with aluminum foil.
Bake at 350 degrees for 20-30 minutes or until it starts to bubble. Remove the foil the last 5-10 minutes to let the vegan cheese brown.
Serve with a salad, salsa and smoothie! Good eats!
TEX-MEX QUINOA BREAKFAST BAKE
This is from Old El Paso, and begins, "Put a superfood spin on weekend brunch! We’ve skipped the bread and replaced it with quinoa for a hearty, filling upgrade to a standard strata. This new take on breakfast bake packs protein and complex carbs to help you power through your day."
Prep Time: 40 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/tex-mex-quinoa-breakfast-bake.
Note: This originally had chicken broth as one of the ingredients. I've changed that to vegetable broth.
Ingredients
2 cups Progresso™ reduced sodium vegetable broth (from 32-oz carton)
1 cup uncooked white quinoa, rinsed, drained
2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
2 cups shredded Mexican cheese blend (8 oz)
1 lb bulk chorizo sausage
1 medium red bell pepper, chopped
1 cup chopped onions
1/2 cup milk
1 can (4.5 oz) Old El Paso™ chopped green chiles
8 eggs, slightly beaten
1/4 cup crumbled queso fresco cheese
2 tablespoons chopped fresh cilantro
Sour cream, as desired
Lime wedges, as desired
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 2-quart saucepan, mix broth, quinoa and 1 tablespoon of the taco seasoning mix; heat to boiling over high heat. Reduce heat to low; cover and cook 14 to 16 minutes or until broth is absorbed and quinoa is soft and translucent. Remove from heat; stir in 1 cup of the Mexican cheese blend. Spread evenly in baking dish.
Meanwhile, in 12-inch nonstick skillet, cook sausage, bell pepper and onions 8 to 10 minutes over medium-high heat, stirring occasionally, until vegetables soften and begin to brown and sausage is no longer pink; drain. Return to skillet; stir in milk, green chiles and remaining 1 tablespoon taco seasoning mix. Heat to boiling over medium-high heat. Reduce heat; simmer 2 to 3 minutes or until thickened. Pour mixture over quinoa mixture in baking dish.
In large bowl, beat eggs with whisk. Stir in remaining 1 cup Mexican cheese blend. Pour evenly over sausage mixture in baking dish.
Bake 18 to 22 minutes or until knife inserted in center comes out clean. Sprinkle with queso fresco cheese and cilantro. Serve with sour cream and lime wedges.
Expert Tips
Can’t find raw chorizo? Bulk breakfast sausage makes a fine substitute.
Cilantro stems are tender and taste just like the leaves. To save time, chop the tops straight from the bunch of cilantro instead of picking off the leaves first.
SLOW COOKER VEGETARIAN TACO SOUP (WITH VEGAN OPTION)
This is from Jolinda Hackett on The Spruce Eats. She wrote, "This Mexican-inspired vegetarian taco soup recipe with kidney beans, pinto beans, and black beans is easy, deliciously satisfying, and quick to prepare (you really just dump everything in the crock pot). It's a set-it-and-forget-it kind of recipe packed with fiber, protein, and low-glycemic carbohydrates that is nearly fat-free and perfect for busy lifestyles. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings or use dairy-free and vegan substitutes.
"This is a terrific tailgating or party food especially when you're uncertain of your guests' eating preferences and dietary restrictions—it's always nice to offer something for everyone. Try one of the tofu, seafood, and meat variations below."
Prep Time: 5 minutes; Slow Cook Time: 8 hours; Total Time: 8 hours 5 minutes; Makes 6 servings
To view this on line, go to https://www.thespruceeats.com/vegetarian-taco-soup-in-the-crockpot-3377877.
Ingredients
1 (14-ounce) can corn, drained
1 (14-ounce) can kidney beans, or navy beans, drained
1 (14-ounce) can pinto beans, drained
1 (14-ounce) can black beans, drained
1 (7-ounce) can green chiles
1 (14-ounce) can stewed tomatoes, undrained
1 (1-ounce) package taco seasoning mix
1/4 teaspoon cumin
3/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 cups tortilla chips or corn chips
1/4 cup grated cheese
1-2 medium green onions, chopped
1/4 cup cilantro, chopped
1/2 cup sour cream
Directions
Gather the ingredients.
Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crock pot and give it a quick stir.
Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.
Cook on low setting for 8 to 10 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.
Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.
To serve, set out bowls of optional garnishes—tortilla chips, grated cheese, chopped green onions, chopped cilantro, sour cream—and let your family or guests top their soup to their liking.
Tofu Variation
For even more protein, add tofu, seitan, or textured vegetable protein (TVP). If using tofu or seitan, follow these instructions. If using TVP, see the note after the directions. The yield will be increased from 6 servings to 8 servings in all three cases.
Drain 12 ounces of firm or extra-firm tofu and cut it into 8 slices.
Place the tofu slices on a thick layer of paper towels. Top with another thick layer of paper towels and place a heavy (cast-iron) skillet on top to press out the excess water. If you don't have a cast-iron skillet, make a weight by placing a heavy can of vegetables in a bowl on top of the tofu. Let the tofu press for 10 minutes.
Sparingly brush the drained and pressed slices of tofu on all sides with olive oil or a neutral oil like canola, grapeseed, or sunflower oil. If desired, sprinkle with some of the packaged taco seasoning mix.
Over medium-high heat, cook the tofu in a heated nonstick skillet until it begins to brown on the bottom, about 5 minutes. Flip the slices and cook for 2 minutes more.
Remove from the pan and let cool. Cut into strips or chunks and add to the soup at the end of cooking to rewarm it. Don't let it boil because it can make the tofu unpleasantly tough.
Add to soup and enjoy.
Tips
If you're cooking for kids, you might want to omit the optional green chiles.
Mexican-style stewed tomatoes are best if you can find them.
If the soup is too thick, thin it out with vegetable broth, if too thin, cook it longer with the cover off until it reaches the thickness you'd like.
Recipe Variations
If you are a vegetarian who eats fish and shellfish, you can use this same cooking technique by adding up to 12 ounces (pre-cooked weight) of seafood like shrimp, crab, cod, mahi-mahi, or any other firm-fleshed finfish. Remember, when you mix the cooked seafood with the cooked soup to just warm it through or it will become rubbery, dry, and tough.
For the carnivores in your group, you can set out bowls of cooked and drained room-temperature chorizo sausage or grilled chicken along with the other garnishes for guests to add to their bowls at their discretion. The heat of the soup will rewarm the meat.
SMOKY BLACK BEAN AND CORN EMPANADAS
This came from Betty Crocker in a recent email. (Yes, you can sign up for their emails; definitely worthwhile.) This recipe begins, "These hearty black bean empanadas are a satisfying meal full of smoky, spicy, chipotle chile-laced black beans and Monterey Jack cheese. Smoky Black Bean and Corn Empanadas are made by sautéing onions and garlic in a skillet before adding black beans, corn and chipotles. Spoon the mixture onto your crust, and add shredded Monterey Jack cheese before closing and baking until the crust is golden brown. Serve up, and enjoy!"
Prep Time: 35 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
1 can (15 oz) Progresso™ Black Beans, drained, rinsed
1/2 cup Cascadian Farm™ Organic Frozen Corn, thawed
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup shredded Monterey Jack cheese (4 oz)
Directions
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.
On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.
Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.
Expert Tips
Try serving these black bean empanadas with your favorite salsa on the side.
While two of these savory empanadas make a hearty meal, these could also be served individually, as an appetizer.
Chipotles in adobo are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic and other spices. Look for them in the global aisle of the grocery store when you're planning on making black bean empanadas.
Showing posts with label Mexican Vegetable Soup with Salsa Verde. Show all posts
Showing posts with label Mexican Vegetable Soup with Salsa Verde. Show all posts
Thursday, September 30, 2021
Wednesday, September 8, 2021
Soup's On!
This time of year, when the weather is starting to cool off, and the days get a little shorter, it's nice to have a pot of homemade soup on the stove. The stuff tends to make the house smell good, and helps warm you up, while tasing yummy.
Today's six soups include Pasta e Fagioli (Pasta and Bean Soup) and Vegetarian Gumbo. Enjoy!
TOFU MUSHROOM SOUP
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles."
Yield: 4 servings; Time: 1 hour 45 minutes
This was featured in "Tofu and Mushroom Broth: Happy Together", and can be viewed online at https://cooking.nytimes.com/recipes/1017969-tofu-mushroom-soup.
Ingredients
1 ounce dried mushrooms (about 1 cup), preferably porcinis
1/2 pound fresh shiitake mushrooms
1/2 pound fresh button or cremini mushrooms, quartered
1 head of garlic, cut in half crosswise
2 teaspoons salt, or to taste
6 slices fresh ginger, from the widest part of the root
2 tablespoons soy sauce
14 to 16 ounces tofu (1 box), either firm or soft, cut in 1-inch dice
1/2 cup chopped cilantro
2 tablespoons chopped chives
Preparation
Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.
While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.
Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.
Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.
Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.
Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.
Tip
Broth can be prepared in advance through Step 4 and refrigerated for 3 days or frozen for 2 months. Soup can be prepared through Step 5 a day ahead of time.
THREE SISTERS SOUP
This is from American Heart Association, and begins, “Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.
“This is actually a Native American recipe and the three 'sisters' refer to corn, beans and squash!”
Makes 6 servings
To view this online, go to https://recipes.heart.org/en/recipes/three-sisters-soup.
Note: This recipe originally called for 6 cups of chicken or vegetable stock. Since this is a vegetarian blog, I've reduced that simply to veggie broth.
Ingredients
6 cups fat-free, low-sodium vegetable stock
16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed
16 oz. canned, low-sodium kidney beans (drained, rinsed)
1 small onion (chopped)
1 rib celery (chopped)
15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
5 fresh sage leaves
OR
1/2 tsp. dried sage
1/2 tsp. curry powder
Directions
Bring vegetable stock to a slow boil.
Add corn/hominy, beans, onion and celery. Boil for 10 minutes.
Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.
ROOT VEGETABLE CHILI SOUP
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Root vegetables like rutabagas and carrots are great for spicy kitchen experiments because they lend subtle sweetness to dishes. Believe it or not, you can use curry powder in place of the chili powder here—the soup will have an Indian flair. Dishes that call for chili and curry powders get better over time, so make this dish a day ahead." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/root-vegetable-chili-soup/.
Ingredients
1/2 cup fresh or frozen corn, thawed
2 Tbs. canola oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
4 tsp. mild chili powder
2 tsp. ground cumin
2 small rutabagas, peeled and cut into 1/2-inch cubes (1 1/2 lb.)
2 medium carrots, cut into 1/2-inch cubes (1/2 lb.)
1 28-oz. can diced tomatoes
1 small russet potato, finely diced (1 cup)
2 Anaheim, banana, or mild peppers, seeded and chopped (3/4 cup)
1 small red bell pepper, chopped (2/3 cup)
1 jalapeno pepper, seeded and finely diced, optional
1 15-oz. can red kidney beans, drained and rinsed
Preparation
Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes, scraping bottom of pan with spatula.
Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, if using, and 3 cups water.
Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stirring occasionally.
Add beans and cook, uncovered, 45 minutes, or until soup thickens. Serve garnished with green onions or cilantro.
MEXICAN VEGETABLE SOUP WITH SALSA VERDE
This is from Weight Watchers, and begins, "Zucchini, bell peppers, onions, and tomatoes come together with cumin and chili powder in this delicious, chicken broth-based soup. Fresh cilantro and salsa verde add a pop of bright flavor just before serving, and a dollop of fat-free Greek yogurt lends luscious creaminess to each serving. And in more nice news, this soup comes together in about 20 minutes of prep time and 20 minutes on the stove. It's also great with shredded, cooked chicken, and a little roasted, diced sweet potato or cooked brown rice, if you're looking to turn it into a main course. And if you'd like a little extra heat, add a dash or two of hot sauce."
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Serves: 8; Difficulty: Easy
Ingredients
4 sprays Cooking spray
4 cups Reduced-sodium chicken broth
2 cups Uncooked onions, chopped, diced
1 medium orange bell pepper, seeded and diced
1 medium yellow pepper, seeded and diced, 1 tsp kosher salt (or to taste)
2 tsp minced garlic
2 tsp ground cumin
1 tsp chili powder
1/4 tsp black pepper
3 small uncooked zucchini, diced
15 oz. Canned diced tomatoes, fire roasted-variety
1/3 cup cilantro, chopped
1/2 cup salsa verde
1/2 cup plain fat free Greek yogurt (optional)
Instructions
Coat a large soup pot with cooking spray; heat over medium heat. Add onion, bell peppers and salt; cook, stirring often, until crisp-tender, 7-8 minutes. Stir in garlic, cumin, chili powder and black pepper; cook, stirring a few times, 1 minute.
Add zucchini, tomatoes and broth; increase heat to high and bring to a boil. Reduce to heat to medium low; simmer, covered until zucchini is tender, 5-8 minutes. When ready to serve, stir in cilantro; garnish with salsa verde and yogurt.
Serving size: 1 c soup, 1 Tbsp salsa, 1 Tbsp yogurt
VEGETARIAN GUMBO
This comes from Vallery Lomas in The New York Times cooking e-newsletter. Vallery wrote, "This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the 'holy trinity' of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooey-ness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal."
Yield: 4 servings; Time: 50 minutes
This can be viewed online at https://cooking.nytimes.com/recipes/1022206-vegetarian-gumbo.
Ingredient
1 (10- to 16-ounce) bag frozen sliced okra
Kosher salt and black pepper
5 tablespoons unsalted butter or vegetable oil
1/4 cup all-purpose flour
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
2 celery ribs, thinly sliced
1/2 green bell pepper, diced
3 garlic cloves, minced
1 teaspoon Creole seasoning, plus more to taste
1 teaspoon Old Bay seasoning
1 (14-ounce) can diced tomatoes with their juices
3 cups vegetable stock, plus more as needed
1/2 cup red lentils
1 tablespoon hot sauce, plus more to taste
2 teaspoons liquid smoke (optional)
Cooked white rice or quinoa, for serving
Note: While this is vegetarian gumbo, the recipe called for either vegetable or chicken stock. I simply dropped the chicken part and left it as just veggie stock.
Preparation
Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.
As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)
Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.
Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)
Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.
PASTA E FAGIOLI (PASTA AND BEAN SOUP)
This was in the September 2006 issue of Vegetarian Times, page 44. It begins, "Satisfying and slimming (only about 200 calories per cup), this Italian classic is more of a meal than a soup."
Makes 8 servings
To view this yumminess online, go to https://www.vegetariantimes.com/recipes/pasta-e-fagioli-pasta-and-bean-soup/.
Ingredients
1 Tbs. olive oil
1 medium-size fennel bulb, finely chopped (about 1 cup)
1 medium-size onion, chopped (about 1 cup)
2/3 cup chopped celery
2 cloves garlic, minced (2 tsp.)
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1 28-oz. can diced tomatoes
1 15-oz. can white beans, drained and rinsed
4 cups low-sodium vegetable broth
1 tsp. salt
8 oz. whole-wheat ditalini or orzo pasta
3 Tbs. chopped fresh parsley
Preparation
Heat oil in large pot over medium-high heat. Add fennel, onion and celery, and sauté 7 minutes, or until vegetables are softened. Add garlic, oregano and pepper flakes, and cook 1 minute more. Stir in tomatoes and beans, and simmer 10 minutes over medium-low heat.
Add broth, salt and 2 1/2 cups water, and cook 20 minutes, stirring occasionally. Stir in pasta, and cook 10 minutes more, or until pasta is tender.
Sprinkle with parsley, and season with salt and pepper.
Today's six soups include Pasta e Fagioli (Pasta and Bean Soup) and Vegetarian Gumbo. Enjoy!
TOFU MUSHROOM SOUP
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles."
Yield: 4 servings; Time: 1 hour 45 minutes
This was featured in "Tofu and Mushroom Broth: Happy Together", and can be viewed online at https://cooking.nytimes.com/recipes/1017969-tofu-mushroom-soup.
Ingredients
1 ounce dried mushrooms (about 1 cup), preferably porcinis
1/2 pound fresh shiitake mushrooms
1/2 pound fresh button or cremini mushrooms, quartered
1 head of garlic, cut in half crosswise
2 teaspoons salt, or to taste
6 slices fresh ginger, from the widest part of the root
2 tablespoons soy sauce
14 to 16 ounces tofu (1 box), either firm or soft, cut in 1-inch dice
1/2 cup chopped cilantro
2 tablespoons chopped chives
Preparation
Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.
While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.
Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.
Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.
Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.
Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.
Tip
Broth can be prepared in advance through Step 4 and refrigerated for 3 days or frozen for 2 months. Soup can be prepared through Step 5 a day ahead of time.
THREE SISTERS SOUP
This is from American Heart Association, and begins, “Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.
“This is actually a Native American recipe and the three 'sisters' refer to corn, beans and squash!”
Makes 6 servings
To view this online, go to https://recipes.heart.org/en/recipes/three-sisters-soup.
Note: This recipe originally called for 6 cups of chicken or vegetable stock. Since this is a vegetarian blog, I've reduced that simply to veggie broth.
Ingredients
6 cups fat-free, low-sodium vegetable stock
16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed
16 oz. canned, low-sodium kidney beans (drained, rinsed)
1 small onion (chopped)
1 rib celery (chopped)
15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
5 fresh sage leaves
OR
1/2 tsp. dried sage
1/2 tsp. curry powder
Directions
Bring vegetable stock to a slow boil.
Add corn/hominy, beans, onion and celery. Boil for 10 minutes.
Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.
ROOT VEGETABLE CHILI SOUP
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Root vegetables like rutabagas and carrots are great for spicy kitchen experiments because they lend subtle sweetness to dishes. Believe it or not, you can use curry powder in place of the chili powder here—the soup will have an Indian flair. Dishes that call for chili and curry powders get better over time, so make this dish a day ahead." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/root-vegetable-chili-soup/.
Ingredients
1/2 cup fresh or frozen corn, thawed
2 Tbs. canola oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
4 tsp. mild chili powder
2 tsp. ground cumin
2 small rutabagas, peeled and cut into 1/2-inch cubes (1 1/2 lb.)
2 medium carrots, cut into 1/2-inch cubes (1/2 lb.)
1 28-oz. can diced tomatoes
1 small russet potato, finely diced (1 cup)
2 Anaheim, banana, or mild peppers, seeded and chopped (3/4 cup)
1 small red bell pepper, chopped (2/3 cup)
1 jalapeno pepper, seeded and finely diced, optional
1 15-oz. can red kidney beans, drained and rinsed
Preparation
Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes, scraping bottom of pan with spatula.
Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, if using, and 3 cups water.
Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stirring occasionally.
Add beans and cook, uncovered, 45 minutes, or until soup thickens. Serve garnished with green onions or cilantro.
MEXICAN VEGETABLE SOUP WITH SALSA VERDE
This is from Weight Watchers, and begins, "Zucchini, bell peppers, onions, and tomatoes come together with cumin and chili powder in this delicious, chicken broth-based soup. Fresh cilantro and salsa verde add a pop of bright flavor just before serving, and a dollop of fat-free Greek yogurt lends luscious creaminess to each serving. And in more nice news, this soup comes together in about 20 minutes of prep time and 20 minutes on the stove. It's also great with shredded, cooked chicken, and a little roasted, diced sweet potato or cooked brown rice, if you're looking to turn it into a main course. And if you'd like a little extra heat, add a dash or two of hot sauce."
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Serves: 8; Difficulty: Easy
Ingredients
4 sprays Cooking spray
4 cups Reduced-sodium chicken broth
2 cups Uncooked onions, chopped, diced
1 medium orange bell pepper, seeded and diced
1 medium yellow pepper, seeded and diced, 1 tsp kosher salt (or to taste)
2 tsp minced garlic
2 tsp ground cumin
1 tsp chili powder
1/4 tsp black pepper
3 small uncooked zucchini, diced
15 oz. Canned diced tomatoes, fire roasted-variety
1/3 cup cilantro, chopped
1/2 cup salsa verde
1/2 cup plain fat free Greek yogurt (optional)
Instructions
Coat a large soup pot with cooking spray; heat over medium heat. Add onion, bell peppers and salt; cook, stirring often, until crisp-tender, 7-8 minutes. Stir in garlic, cumin, chili powder and black pepper; cook, stirring a few times, 1 minute.
Add zucchini, tomatoes and broth; increase heat to high and bring to a boil. Reduce to heat to medium low; simmer, covered until zucchini is tender, 5-8 minutes. When ready to serve, stir in cilantro; garnish with salsa verde and yogurt.
Serving size: 1 c soup, 1 Tbsp salsa, 1 Tbsp yogurt
VEGETARIAN GUMBO
This comes from Vallery Lomas in The New York Times cooking e-newsletter. Vallery wrote, "This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the 'holy trinity' of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooey-ness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal."
Yield: 4 servings; Time: 50 minutes
This can be viewed online at https://cooking.nytimes.com/recipes/1022206-vegetarian-gumbo.
Ingredient
1 (10- to 16-ounce) bag frozen sliced okra
Kosher salt and black pepper
5 tablespoons unsalted butter or vegetable oil
1/4 cup all-purpose flour
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
2 celery ribs, thinly sliced
1/2 green bell pepper, diced
3 garlic cloves, minced
1 teaspoon Creole seasoning, plus more to taste
1 teaspoon Old Bay seasoning
1 (14-ounce) can diced tomatoes with their juices
3 cups vegetable stock, plus more as needed
1/2 cup red lentils
1 tablespoon hot sauce, plus more to taste
2 teaspoons liquid smoke (optional)
Cooked white rice or quinoa, for serving
Note: While this is vegetarian gumbo, the recipe called for either vegetable or chicken stock. I simply dropped the chicken part and left it as just veggie stock.
Preparation
Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.
As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)
Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.
Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)
Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.
PASTA E FAGIOLI (PASTA AND BEAN SOUP)
This was in the September 2006 issue of Vegetarian Times, page 44. It begins, "Satisfying and slimming (only about 200 calories per cup), this Italian classic is more of a meal than a soup."
Makes 8 servings
To view this yumminess online, go to https://www.vegetariantimes.com/recipes/pasta-e-fagioli-pasta-and-bean-soup/.
Ingredients
1 Tbs. olive oil
1 medium-size fennel bulb, finely chopped (about 1 cup)
1 medium-size onion, chopped (about 1 cup)
2/3 cup chopped celery
2 cloves garlic, minced (2 tsp.)
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1 28-oz. can diced tomatoes
1 15-oz. can white beans, drained and rinsed
4 cups low-sodium vegetable broth
1 tsp. salt
8 oz. whole-wheat ditalini or orzo pasta
3 Tbs. chopped fresh parsley
Preparation
Heat oil in large pot over medium-high heat. Add fennel, onion and celery, and sauté 7 minutes, or until vegetables are softened. Add garlic, oregano and pepper flakes, and cook 1 minute more. Stir in tomatoes and beans, and simmer 10 minutes over medium-low heat.
Add broth, salt and 2 1/2 cups water, and cook 20 minutes, stirring occasionally. Stir in pasta, and cook 10 minutes more, or until pasta is tender.
Sprinkle with parsley, and season with salt and pepper.
Monday, August 16, 2021
Monday Recipes
Time for the start of another work week. Hope your weekend was good. We had a bit of rain where I am, but that's okay. It kept me from mowing the lawn! There's always later in the week, though...
Anyway, here are six yummy vegetarian recipes to get your week started off just right, including Vegetarian Gumbo and Spinach Lasagna. Enjoy!
CHIPOTLE VEGGIE BURRITOS
This comes from the Food Network. Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chipotle-veggie-burritos-3362667.
Ingredients
1 bunch cilantro, chopped
1 clove garlic
1/2 teaspoon chipotle chile powder, plus more to taste
Kosher salt
1 cup white rice
1 15-ounce can black bean soup (preferably spicy)
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 cups frozen corn (preferably fire-roasted), thawed
1 large tomato, diced
Juice of 1 lime
4 burrito-size flour tortillas
2 cups shredded pepper jack cheese (about 8 ounces)
Directions
Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.
GRILLED BEANS
This is from Kardea Brown on the Food Network site. Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/grilled-beans-8754996.
Ingredients
1/2 cup diced sweet yellow onion
1/2 cup diced green bell pepper
Oil, for cooking
Two 15.5-ounce cans dark red kidney beans, drained and rinsed
Two 15.5-ounce cans northern white beans, drained and rinsed
One 15-ounce can tomato sauce
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
2 cloves garlic, minced
Green onions, for garnish (optional)
Directions
Preheat a grill for cooking at medium-high heat.
Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes.
Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using.
Cook’s Note
Add your favorite meat to these beans for a heartier meal!
BUTTERNUT SQUASH WITH GARBANZOS AND RAISINS
I'm amazed how many wonderful recipes I've found in different places. This is from Sun-Maid raisins website. Soooo yum!
Prep Time: 10 minutes; Cook Time: 20 minutes; Makes 4 servings
To view this yumminess online, go to https://www.sunmaid.com/recipes/butternut-squash-with-garbanzos-and-raisins/.
Ingredients
1/2 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins
1 Tbsp. olive oil
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 Tbsp. minced fresh ginger
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1-1/2 cups vegetable broth
2 cups peeled and cubed butternut squash (about 10 ounces)
1 can (15 oz.) garbanzo beans, rinsed and drained
Cooked rice
Directions
Heat olive oil in a medium saucepan on medium heat.
Add onion and cook until softened and lightly browned, about 10 minutes.
Add garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.
Add broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.
Add in garbanzo beans and raisins; heat through. Serve over rice.
SPINACH LASAGNA
This comes from Mark Bittman in The New York Times cooking newsletter. The recipe begins, "Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way."
Yield: 6 servings or more; Time: 1 hour
This was featured in "Bringing Back the Sunday Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/9616-spinach-lasagna.
Note: I found the article that this was featured in interesting; it's well worth reading. Then put together the lasagna, and enjoy.
Ingredients
12 to 16 dried or fresh lasagna noodles
3 to 4 cups good tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped (about 1 1/2 pounds fresh)
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper
Preparation
If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
MEXICAN VEGETABLE SOUP WITH SALSA VERDE
This is from Weight Watchers, and begins, "Zucchini, bell peppers, onions, and tomatoes come together with cumin and chili powder in this delicious, chicken broth-based soup. Fresh cilantro and salsa verde add a pop of bright flavor just before serving, and a dollop of fat-free Greek yogurt lends luscious creaminess to each serving. And in more nice news, this soup comes together in about 20 minutes of prep time and 20 minutes on the stove. It's also great with shredded, cooked chicken, and a little roasted, diced sweet potato or cooked brown rice, if you're looking to turn it into a main course. And if you'd like a little extra heat, add a dash or two of hot sauce."
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Serves: 8; Difficulty: Easy
Ingredients
4 sprays Cooking spray
4 cups Reduced-sodium chicken broth
2 cups Uncooked onions, chopped, diced
1 medium orange bell pepper, seeded and diced
1 medium yellow pepper, seeded and diced, 1 tsp kosher salt (or to taste)
2 tsp minced garlic
2 tsp ground cumin
1 tsp chili powder
1/4 tsp black pepper
3 small uncooked zucchini, diced
15 oz. Canned diced tomatoes, fire roasted-variety
1/3 cup cilantro, chopped
1/2 cup salsa verde
1/2 cup plain fat free Greek yogurt (optional)
Instructions
Coat a large soup pot with cooking spray; heat over medium heat. Add onion, bell peppers and salt; cook, stirring often, until crisp-tender, 7-8 minutes. Stir in garlic, cumin, chili powder and black pepper; cook, stirring a few times, 1 minute.
Add zucchini, tomatoes and broth; increase heat to high and bring to a boil. Reduce to heat to medium low; simmer, covered until zucchini is tender, 5-8 minutes. When ready to serve, stir in cilantro; garnish with salsa verde and yogurt.
Serving size: 1 c soup, 1 Tbsp salsa, 1 Tbsp yogurt
VEGETARIAN GUMBO
This comes from Vallery Lomas in The New York Times cooking e-newsletter. Vallery wrote, "This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the 'holy trinity' of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooey-ness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal."
Yield: 4 servings; Time: 50 minutes
This can be viewed online at https://cooking.nytimes.com/recipes/1022206-vegetarian-gumbo.
Ingredient
1 (10- to 16-ounce) bag frozen sliced okra
Kosher salt and black pepper
5 tablespoons unsalted butter or vegetable oil
1/4 cup all-purpose flour
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
2 celery ribs, thinly sliced
1/2 green bell pepper, diced
3 garlic cloves, minced
1 teaspoon Creole seasoning, plus more to taste
1 teaspoon Old Bay seasoning
1 (14-ounce) can diced tomatoes with their juices
3 cups vegetable stock, plus more as needed
1/2 cup red lentils
1 tablespoon hot sauce, plus more to taste
2 teaspoons liquid smoke (optional)
Cooked white rice or quinoa, for serving
Note: While this is vegetarian gumbo, the recipe called for either vegetable or chicken stock. I simply dropped the chicken part and left it as just veggie stock.
Preparation
Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.
As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)
Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.
Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)
Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.
Anyway, here are six yummy vegetarian recipes to get your week started off just right, including Vegetarian Gumbo and Spinach Lasagna. Enjoy!
CHIPOTLE VEGGIE BURRITOS
This comes from the Food Network. Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chipotle-veggie-burritos-3362667.
Ingredients
1 bunch cilantro, chopped
1 clove garlic
1/2 teaspoon chipotle chile powder, plus more to taste
Kosher salt
1 cup white rice
1 15-ounce can black bean soup (preferably spicy)
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 cups frozen corn (preferably fire-roasted), thawed
1 large tomato, diced
Juice of 1 lime
4 burrito-size flour tortillas
2 cups shredded pepper jack cheese (about 8 ounces)
Directions
Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.
GRILLED BEANS
This is from Kardea Brown on the Food Network site. Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/grilled-beans-8754996.
Ingredients
1/2 cup diced sweet yellow onion
1/2 cup diced green bell pepper
Oil, for cooking
Two 15.5-ounce cans dark red kidney beans, drained and rinsed
Two 15.5-ounce cans northern white beans, drained and rinsed
One 15-ounce can tomato sauce
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
2 cloves garlic, minced
Green onions, for garnish (optional)
Directions
Preheat a grill for cooking at medium-high heat.
Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes.
Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using.
Cook’s Note
Add your favorite meat to these beans for a heartier meal!
BUTTERNUT SQUASH WITH GARBANZOS AND RAISINS
I'm amazed how many wonderful recipes I've found in different places. This is from Sun-Maid raisins website. Soooo yum!
Prep Time: 10 minutes; Cook Time: 20 minutes; Makes 4 servings
To view this yumminess online, go to https://www.sunmaid.com/recipes/butternut-squash-with-garbanzos-and-raisins/.
Ingredients
1/2 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins
1 Tbsp. olive oil
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 Tbsp. minced fresh ginger
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1-1/2 cups vegetable broth
2 cups peeled and cubed butternut squash (about 10 ounces)
1 can (15 oz.) garbanzo beans, rinsed and drained
Cooked rice
Directions
Heat olive oil in a medium saucepan on medium heat.
Add onion and cook until softened and lightly browned, about 10 minutes.
Add garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.
Add broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.
Add in garbanzo beans and raisins; heat through. Serve over rice.
SPINACH LASAGNA
This comes from Mark Bittman in The New York Times cooking newsletter. The recipe begins, "Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way."
Yield: 6 servings or more; Time: 1 hour
This was featured in "Bringing Back the Sunday Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/9616-spinach-lasagna.
Note: I found the article that this was featured in interesting; it's well worth reading. Then put together the lasagna, and enjoy.
Ingredients
12 to 16 dried or fresh lasagna noodles
3 to 4 cups good tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped (about 1 1/2 pounds fresh)
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper
Preparation
If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
MEXICAN VEGETABLE SOUP WITH SALSA VERDE
This is from Weight Watchers, and begins, "Zucchini, bell peppers, onions, and tomatoes come together with cumin and chili powder in this delicious, chicken broth-based soup. Fresh cilantro and salsa verde add a pop of bright flavor just before serving, and a dollop of fat-free Greek yogurt lends luscious creaminess to each serving. And in more nice news, this soup comes together in about 20 minutes of prep time and 20 minutes on the stove. It's also great with shredded, cooked chicken, and a little roasted, diced sweet potato or cooked brown rice, if you're looking to turn it into a main course. And if you'd like a little extra heat, add a dash or two of hot sauce."
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Serves: 8; Difficulty: Easy
Ingredients
4 sprays Cooking spray
4 cups Reduced-sodium chicken broth
2 cups Uncooked onions, chopped, diced
1 medium orange bell pepper, seeded and diced
1 medium yellow pepper, seeded and diced, 1 tsp kosher salt (or to taste)
2 tsp minced garlic
2 tsp ground cumin
1 tsp chili powder
1/4 tsp black pepper
3 small uncooked zucchini, diced
15 oz. Canned diced tomatoes, fire roasted-variety
1/3 cup cilantro, chopped
1/2 cup salsa verde
1/2 cup plain fat free Greek yogurt (optional)
Instructions
Coat a large soup pot with cooking spray; heat over medium heat. Add onion, bell peppers and salt; cook, stirring often, until crisp-tender, 7-8 minutes. Stir in garlic, cumin, chili powder and black pepper; cook, stirring a few times, 1 minute.
Add zucchini, tomatoes and broth; increase heat to high and bring to a boil. Reduce to heat to medium low; simmer, covered until zucchini is tender, 5-8 minutes. When ready to serve, stir in cilantro; garnish with salsa verde and yogurt.
Serving size: 1 c soup, 1 Tbsp salsa, 1 Tbsp yogurt
VEGETARIAN GUMBO
This comes from Vallery Lomas in The New York Times cooking e-newsletter. Vallery wrote, "This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the 'holy trinity' of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooey-ness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal."
Yield: 4 servings; Time: 50 minutes
This can be viewed online at https://cooking.nytimes.com/recipes/1022206-vegetarian-gumbo.
Ingredient
1 (10- to 16-ounce) bag frozen sliced okra
Kosher salt and black pepper
5 tablespoons unsalted butter or vegetable oil
1/4 cup all-purpose flour
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
2 celery ribs, thinly sliced
1/2 green bell pepper, diced
3 garlic cloves, minced
1 teaspoon Creole seasoning, plus more to taste
1 teaspoon Old Bay seasoning
1 (14-ounce) can diced tomatoes with their juices
3 cups vegetable stock, plus more as needed
1/2 cup red lentils
1 tablespoon hot sauce, plus more to taste
2 teaspoons liquid smoke (optional)
Cooked white rice or quinoa, for serving
Note: While this is vegetarian gumbo, the recipe called for either vegetable or chicken stock. I simply dropped the chicken part and left it as just veggie stock.
Preparation
Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.
As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)
Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.
Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)
Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.
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