Friday Recipes

It's finally Friday. It's seemed like a rather long week for me, so I'm glad we have the weekend to look forward to.

In the meantime, we do need to eat. Here are six yummy vegetarian recipes to help you through the weekend, including Three Sisters Casserole and Piñata Cupcakes. Enjoy!

MOUTHWATERING VEGAN SLOPPY JOES

This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.

To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.

Ingredients

Olive oil, for frying

4 scallions (spring onions), chopped into 1/4-inch slices

2 baby chiles, finely chopped

16-oz. vegan beef crumbles or 1 cup cooked lentils

2 tsp. tomato paste

1 onion, very finely chopped

2 Tbsp. sweet chili sauce

1 Tbsp. mustard

1/4 tsp. chili powder

Salt, to taste

2 tsp. dark brown sugar

1 Tbsp. ketchup

1 cup finely chopped fresh or canned tomatoes

2 tsp. apple cider vinegar

Instructions

Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.

Add the vegan beef crumbles and fry until browned.

Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.

Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!

PINATA CUPCAKES

This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."

Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings

To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.

Ingredients

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix

Water, oil and eggs called for on cake mix box

1 1/4 cups mini candy-coated chocolate candies

1/2 cup candy sprinkles

6 1/2 cups powdered sugar

3/4 cup butter, softened

1/2 teaspoon vanilla

5 to 7 tablespoons milk

Gel food colors

Preparation

Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.

In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.

Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.

Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.

In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.

Expert Tips

We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.

Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.

To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.

For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.

For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.

SILKEN TOFU WITH SPICY SOY DRESSING

This is from Hetty McKinnon in The New York Times cooking newsletter. Hetty wrote, "This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures."

Yield: 4 servings; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022562-silken-tofu-with-spicy-soy-dressing.

Ingredients

For the Spicy Soy Dressing:

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon chile oil

2 teaspoons granulated sugar

1 tablespoon toasted white sesame seeds

1 scallion, green and white parts, finely sliced

For the Tofu:

2 (14-ounce) blocks silken tofu, cold

1 scallion, green and white parts, thinly sliced

Handful of cilantro leaves

Preparation

Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.

Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don’t worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.

THREE SISTERS CASSEROLE

This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."

Serves 6.

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

PUMPKIN SEED PESTO

This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."

Makes 1 serving

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.

Ingredients

1 cup unsalted hulled (green) pumpkin seeds

1 cup coarsely chopped cilantro

1/2 cup toasted pumpkin seed oil

1/4 cup fresh lime juice

1 tsp. salt

Preparation

Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.

Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

EVERYDAY BUDDHA BOWL

This comes from Jenné Claiborne, who runs a cool site, Sweet Potato Soul. If you've never run across her site - and I hadn't, until seeing a link on The Penny Hoarder - I seriously advise you to check out Sweet Potato Soul. You won't regret it.

Anywho, for this recipe, Jenné wrote, "A Buddha bowl is a well balanced vegetable and grain bowl inspired by the principles of the macrobiotic diet. In case you aren’t familiar with it, the macrobiotic diet is a way of eating that recommends a grain and vegetable based diet, and emphasizes the balance of yin and yang in food for greater health. The modern macrobiotic diet has its roots in Japan, and like traditional Japanese cuisine the synergy between the different flavors (sweet, sour, bitter, salty, light, and hot) is important to every meal. I suppose the “Buddha” bowl is a western co-optation of the macrobiotic bowl. I happen to adore it because it is 1.) absolutely delicious, 2.) crazy easy to make throughout the week, 3.) comforting and nourishing, 4.) very healthy, and 5.) pretty."

She also added, "The big key to making this Buddha bowl quickly is cooking your grains, legumes, and veggies ahead of time. I do this about twice a week, so that it only takes me 5 minutes tops to have this delicious bowl. The sauce is really great, so you may want to double my recipe."

She also has a cool ebook titled "5 Ingredient Vegan" for $5.55 that you might want to check out.

Okay, now. For this recipe, prep time: 5 minutes; makes 4 servings. To check this on Jenné's site, go to https://sweetpotatosoul.com/everyday-buddha-bowl/.

Ingredients

2 sweet potatoes cubed & roasted

2 cups cooked brown rice or quinoa

2 heads broccoli chopped and steamed or roasted

>2-3 cups cooked lentils or beans two 14-oz cans

1-2 cups kimchi or sauerkraut

fennel seeds black sesame seeds, and chili flakes

Tahini Miso Sauce

1 tbsp light or yellow miso

1/4 cup tahini

juice from 1/2 a lemon

3-5 tbsp water

dash of cayenne pepper

Instructions

Combine the sauce ingredients in a bowl, and stir until smooth and creamy. Add more water to thin if you like.

Place the sweet potatoes, rice, broccoli, lentils/beans, and kimchi in bowls. Top with tahini miso sauce, fennel seeds, black sesame seeds, and chili flakes.

Take a picture and post your photo to Instagram, Facebook, Twitter using #sweetpotatosoul

Friday Recipes

It's finally Friday. It's seemed like a rather long week for me, so I'm glad we have the weekend to look forward to.

In the meantime, we do need to eat. Here are six yummy vegetarian recipes to help you through the weekend, including Three Sisters Casserole and Piñata Cupcakes. Enjoy!

MOUTHWATERING VEGAN SLOPPY JOES

This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.

To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.

Ingredients

Olive oil, for frying

4 scallions (spring onions), chopped into 1/4-inch slices

2 baby chiles, finely chopped

16-oz. vegan beef crumbles or 1 cup cooked lentils

2 tsp. tomato paste

1 onion, very finely chopped

2 Tbsp. sweet chili sauce

1 Tbsp. mustard

1/4 tsp. chili powder

Salt, to taste

2 tsp. dark brown sugar

1 Tbsp. ketchup

1 cup finely chopped fresh or canned tomatoes

2 tsp. apple cider vinegar

Instructions

Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.

Add the vegan beef crumbles and fry until browned.

Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.

Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!

PINATA CUPCAKES

This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."

Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings

To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.

Ingredients

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix

Water, oil and eggs called for on cake mix box

1 1/4 cups mini candy-coated chocolate candies

1/2 cup candy sprinkles

6 1/2 cups powdered sugar

3/4 cup butter, softened

1/2 teaspoon vanilla

5 to 7 tablespoons milk

Gel food colors

Preparation

Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.

In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.

Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.

Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.

In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.

Expert Tips

We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.

Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.

To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.

For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.

For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.

SILKEN TOFU WITH SPICY SOY DRESSING

This is from Hetty McKinnon in The New York Times cooking newsletter. Hetty wrote, "This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures."

Yield: 4 servings; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022562-silken-tofu-with-spicy-soy-dressing.

Ingredients

For the Spicy Soy Dressing:

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon chile oil

2 teaspoons granulated sugar

1 tablespoon toasted white sesame seeds

1 scallion, green and white parts, finely sliced

For the Tofu:

2 (14-ounce) blocks silken tofu, cold

1 scallion, green and white parts, thinly sliced

Handful of cilantro leaves

Preparation

Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.

Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don’t worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.

THREE SISTERS CASSEROLE

This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."

Serves 6.

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

PUMPKIN SEED PESTO

This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."

Makes 1 serving

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.

Ingredients

1 cup unsalted hulled (green) pumpkin seeds

1 cup coarsely chopped cilantro

1/2 cup toasted pumpkin seed oil

1/4 cup fresh lime juice

1 tsp. salt

Preparation

Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.

Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

EVERYDAY BUDDHA BOWL

This comes from Jenné Claiborne, who runs a cool site, Sweet Potato Soul. If you've never run across her site - and I hadn't, until seeing a link on The Penny Hoarder - I seriously advise you to check out Sweet Potato Soul. You won't regret it.

Anywho, for this recipe, Jenné wrote, "A Buddha bowl is a well balanced vegetable and grain bowl inspired by the principles of the macrobiotic diet. In case you aren’t familiar with it, the macrobiotic diet is a way of eating that recommends a grain and vegetable based diet, and emphasizes the balance of yin and yang in food for greater health. The modern macrobiotic diet has its roots in Japan, and like traditional Japanese cuisine the synergy between the different flavors (sweet, sour, bitter, salty, light, and hot) is important to every meal. I suppose the “Buddha” bowl is a western co-optation of the macrobiotic bowl. I happen to adore it because it is 1.) absolutely delicious, 2.) crazy easy to make throughout the week, 3.) comforting and nourishing, 4.) very healthy, and 5.) pretty."

She also added, "The big key to making this Buddha bowl quickly is cooking your grains, legumes, and veggies ahead of time. I do this about twice a week, so that it only takes me 5 minutes tops to have this delicious bowl. The sauce is really great, so you may want to double my recipe."

She also has a cool ebook titled "5 Ingredient Vegan" for $5.55 that you might want to check out.

Okay, now. For this recipe, prep time: 5 minutes; makes 4 servings. To check this on Jenné's site, go to https://sweetpotatosoul.com/everyday-buddha-bowl/.

Ingredients

2 sweet potatoes cubed & roasted

2 cups cooked brown rice or quinoa

2 heads broccoli chopped and steamed or roasted

>2-3 cups cooked lentils or beans two 14-oz cans

1-2 cups kimchi or sauerkraut

fennel seeds black sesame seeds, and chili flakes

Tahini Miso Sauce

1 tbsp light or yellow miso

1/4 cup tahini

juice from 1/2 a lemon

3-5 tbsp water

dash of cayenne pepper

Instructions

Combine the sauce ingredients in a bowl, and stir until smooth and creamy. Add more water to thin if you like.

Place the sweet potatoes, rice, broccoli, lentils/beans, and kimchi in bowls. Top with tahini miso sauce, fennel seeds, black sesame seeds, and chili flakes.

Take a picture and post your photo to Instagram, Facebook, Twitter using #sweetpotatosoul

More Holiday Recipes

Is there such a thing as too many yummy recipes for a holiday meal? I doubt it. To that end, here are six more recipes for your holiday dinner table, including Mashed Sweet Potatoes with Maple Syrup, Harvest Pot Pies, and Pumpkin-Chocolate Swirl Cheesecake. Enjoy!

THREE SISTERS CASSEROLE

This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."

Serves 6.

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

PUMPKIN SEED PESTO

This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."

Makes 1 serving

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.

Ingredients

1 cup unsalted hulled (green) pumpkin seeds

1 cup coarsely chopped cilantro

1/2 cup toasted pumpkin seed oil

1/4 cup fresh lime juice

1 tsp. salt

Preparation

Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.

Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

DUCHESS POTATOES

This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.

Ingredients

3 lb. russet potatoes (about 3 large), peeled and cubed

4 Tbs. unsalted butter

3/4 cup low-fat sour cream

2 egg yolks

1/2 cup chopped chives

Preparation

Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.

Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.

HARVEST POT PIES

This was in the November/December 2006 issue of Vegetarian Times, page 68. It begins, "To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry."

Makes 8 servings

View this online at https://www.vegetariantimes.com/recipes/harvest-pot-pies/.

Ingredients

2 Tbs. olive oil

12 oz. button mushrooms, sliced

1 medium onion, chopped (1 cup)

3 stalks celery, diced (about 1 cup)

3 cloves garlic, minced (1 Tbs.)

1 Tbs. chopped fresh thyme

1/2 cup dry white wine

1 lb. butternut squash, cubed

5 small red potatoes, sliced

1/2 lb. green beans, halved

2 cups fresh or frozen corn kernels

3 Tbs. cornstarch

1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed

Preparation

Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.

Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.

Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.

Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.

Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1 - 1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1 - 1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

MASHED SWEET POTATOES WITH MAPLE SYRUP

This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.

Ingredients

5 lbs red-skinned sweet potatoes

1/2 cup vegan margarine

1/3 cup pure maple syrup

1 tsp ground cinnamon

Salt and freshly ground black pepper

Directions

Peel sweet potatoes and cut into 1-inch chunks.

Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.

Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.

Thanksgiving Recipes

Since next Thursday is Thanksgiving here in the U.S., today's post deals with Thanksgiving recipes.

Many here in the U.S. tend to think along the lines of turkey for autumn and winter holidays, with other dishes around the turkey. But if someone's a vegetarian, that leaves the turkey out. For a number of years, a friend of mine, Kevin, would kid me about buying a tofurky; my response was to offer to invite him to partake in the stuff.

"Ha! No way!" was his response.

But if you're forgoing the turkey, and not up for tofurky, there are plenty of foods to fix. Check out the Duchess Potatoes, the Harvest Pot Pies, or any of the other yummy vegetarian holiday recipes. Enjoy!

Note: Next week, I'll be posting more Thanksgiving recipes for your enjoyment.

THREE SISTERS CASSEROLE

This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."

Serves 6.

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

PUMPKIN SEED PESTO

This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."

Makes 1 serving

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.

Ingredients

1 cup unsalted hulled (green) pumpkin seeds

1 cup coarsely chopped cilantro

1/2 cup toasted pumpkin seed oil

1/4 cup fresh lime juice

1 tsp. salt

Preparation

Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.

Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

DUCHESS POTATOES

This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.

Ingredients

3 lb. russet potatoes (about 3 large), peeled and cubed

4 Tbs. unsalted butter

3/4 cup low-fat sour cream

2 egg yolks

1/2 cup chopped chives

Preparation

Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.

Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.

HARVEST POT PIES

This was in the November/December 2006 issue of Vegetarian Times, page 68. It begins, "To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry."

Makes 8 servings

View this online at https://www.vegetariantimes.com/recipes/harvest-pot-pies/.

Ingredients

2 Tbs. olive oil

12 oz. button mushrooms, sliced

1 medium onion, chopped (1 cup)

3 stalks celery, diced (about 1 cup)

3 cloves garlic, minced (1 Tbs.)

1 Tbs. chopped fresh thyme

1/2 cup dry white wine

1 lb. butternut squash, cubed

5 small red potatoes, sliced

1/2 lb. green beans, halved

2 cups fresh or frozen corn kernels

3 Tbs. cornstarch

1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed

Preparation

Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.

Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.

Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.

Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.

Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1 - 1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1 - 1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

MASHED SWEET POTATOES WITH MAPLE SYRUP

This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.

Ingredients

5 lbs red-skinned sweet potatoes

1/2 cup vegan margarine

1/3 cup pure maple syrup

1 tsp ground cinnamon

Salt and freshly ground black pepper

Directions

Peel sweet potatoes and cut into 1-inch chunks.

Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.

Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.

Friday Recipes

It's finally Friday. It's seemed like a rather long week for me, so I'm glad we have the weekend to look forward to.

In the meantime, we do need to eat. Here are six yummy vegetarian recipes to help you through the weekend, including Three Sisters Casserole and Piñata Cupcakes. Enjoy!

MOUTHWATERING VEGAN SLOPPY JOES

This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.

To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.

Ingredients

Olive oil, for frying

4 scallions (spring onions), chopped into 1/4-inch slices

2 baby chiles, finely chopped

16-oz. vegan beef crumbles or 1 cup cooked lentils

2 tsp. tomato paste

1 onion, very finely chopped

2 Tbsp. sweet chili sauce

1 Tbsp. mustard

1/4 tsp. chili powder

Salt, to taste

2 tsp. dark brown sugar

1 Tbsp. ketchup

1 cup finely chopped fresh or canned tomatoes

2 tsp. apple cider vinegar

Instructions

Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.

Add the vegan beef crumbles and fry until browned.

Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.

Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!

PINATA CUPCAKES

This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."

Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings

To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.

Ingredients

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix

Water, oil and eggs called for on cake mix box

1 1/4 cups mini candy-coated chocolate candies

1/2 cup candy sprinkles

6 1/2 cups powdered sugar

3/4 cup butter, softened

1/2 teaspoon vanilla

5 to 7 tablespoons milk

Gel food colors

Preparation

Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.

In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.

Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.

Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.

In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.

Expert Tips

We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.

Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.

To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.

For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.

For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.

SILKEN TOFU WITH SPICY SOY DRESSING

This is from Hetty McKinnon in The New York Times cooking newsletter. Hetty wrote, "This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures."

Yield: 4 servings; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022562-silken-tofu-with-spicy-soy-dressing.

Ingredients

For the Spicy Soy Dressing:

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon chile oil

2 teaspoons granulated sugar

1 tablespoon toasted white sesame seeds

1 scallion, green and white parts, finely sliced

For the Tofu:

2 (14-ounce) blocks silken tofu, cold

1 scallion, green and white parts, thinly sliced

Handful of cilantro leaves

Preparation

Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.

Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don’t worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.

THREE SISTERS CASSEROLE

This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."

Serves 6.

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

PUMPKIN SEED PESTO

This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."

Makes 1 serving

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.

Ingredients

1 cup unsalted hulled (green) pumpkin seeds

1 cup coarsely chopped cilantro

1/2 cup toasted pumpkin seed oil

1/4 cup fresh lime juice

1 tsp. salt

Preparation

Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.

Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

EVERYDAY BUDDHA BOWL

This comes from Jenné Claiborne, who runs a cool site, Sweet Potato Soul. If you've never run across her site - and I hadn't, until seeing a link on The Penny Hoarder - I seriously advise you to check out Sweet Potato Soul. You won't regret it.

(You also should check out The Penny Hoarder, too. Lots of good info...)

Anywho, for this recipe, Jenné wrote, "A Buddha bowl is a well balanced vegetable and grain bowl inspired by the principles of the macrobiotic diet. In case you aren’t familiar with it, the macrobiotic diet is a way of eating that recommends a grain and vegetable based diet, and emphasizes the balance of yin and yang in food for greater health. The modern macrobiotic diet has its roots in Japan, and like traditional Japanese cuisine the synergy between the different flavors (sweet, sour, bitter, salty, light, and hot) is important to every meal. I suppose the “Buddha” bowl is a western co-optation of the macrobiotic bowl. I happen to adore it because it is 1.) absolutely delicious, 2.) crazy easy to make throughout the week, 3.) comforting and nourishing, 4.) very healthy, and 5.) pretty."

She also added, "The big key to making this Buddha bowl quickly is cooking your grains, legumes, and veggies ahead of time. I do this about twice a week, so that it only takes me 5 minutes tops to have this delicious bowl. The sauce is really great, so you may want to double my recipe."

She also has a cool ebook titled "5 Ingredient Vegan" for $5.55 that you might want to check out.

Okay, now. For this recipe, prep time: 5 minutes; makes 4 servings. To check this on Jenné's site, go to https://sweetpotatosoul.com/everyday-buddha-bowl/.

Ingredients

2 sweet potatoes cubed & roasted

2 cups cooked brown rice or quinoa

2 heads broccoli chopped and steamed or roasted

>2-3 cups cooked lentils or beans two 14-oz cans

1-2 cups kimchi or sauerkraut

fennel seeds black sesame seeds, and chili flakes

Tahini Miso Sauce

1 tbsp light or yellow miso

1/4 cup tahini

juice from 1/2 a lemon

3-5 tbsp water

dash of cayenne pepper

Instructions

Combine the sauce ingredients in a bowl, and stir until smooth and creamy. Add more water to thin if you like.

Place the sweet potatoes, rice, broccoli, lentils/beans, and kimchi in bowls. Top with tahini miso sauce, fennel seeds, black sesame seeds, and chili flakes.

Take a picture and post your photo to Instagram, Facebook, Twitter using #sweetpotatosoul

Monday Recipes

I don't know about you, but my weekend was not long enough to get everything done. Sound familiar? Of course! But then, there's always next weekend.

In the meantime, we still need to eat. Here are six yummy vegetarian recipes to help you through the day, including Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon and Black Bean Avocado Enchiladas. Enjoy!

CRISPY TOFU WITH SWEET-AND-SOUR SAUCE

This is from Eric Kim in The New York Times cooking newsletter. Eric wrote, "Inspired by McDonald’s Chicken McNuggets dipped in sweet-and-sour sauce — a classic combination that debuted nationwide in 1983 — this tofu appetizer gets its inexorable crunch from potato starch. Pan-fried until shatteringly crisp, pressed tofu, cut into cute little rectangles, eats a lot like Chicken McNuggets and cooks up gorgeously every time. But the true joy of a nugget lies in the dipping, and this recipe stars a totally chill, no-cook sweet-and-sour sauce. Apricot preserves provide fruity sweetness as well as body, and rice vinegar, soy sauce and onion powder add savoriness."

Yield: 4 appetizer servings; Time: 45 minutes

This was featured in "For Those of Us Who Love McDonald’s Sweet-and-Sour Sauce", and can be viewed online at https://cooking.nytimes.com/recipes/1022410-crispy-tofu-with-sweet-and-sour-sauce.

Note: The article ("For those of us…") is an interesting read (as are most of the food articles in the Times). But be forewarned: If you start reading the article and have any BTS fans around, they might be snagged in by the references to BTS. And if you've never heard of BTS, here's a link to check out. Also, you can check out the BTS meal referenced in the Times' article.

Ingredients

1 (14-ounce) package firm tofu, drained

3 medium zucchini (about 1 pound)

3 teaspoons kosher salt, plus more to taste

1/2 cup apricot preserves

2 tablespoons rice vinegar

2 tablespoons soy sauce

1/2 teaspoon red-pepper flakes

1 1/2 teaspoons onion powder

1/2 cup potato starch

Neutral oil, such as vegetable or canola oil, or light olive oil

Preparation

Press the tofu: Wrap the block of tofu in a clean tea towel, and place on a cutting board. Weigh down the tofu with a sheet pan topped with something heavy, such as a large skillet, cans or books, until the tea towel is soaked, about 30 minutes.

While the tofu is pressed, prep the zucchini: Halve the zucchini crosswise, then cut each piece lengthwise into 1/4-inch-thick planks. Finally, cut each plank lengthwise into 1/4-inch-thick “fries.” Place the zucchini fries in a large colander set over a medium bowl. Add 1 teaspoon salt, and toss until evenly coated. Set aside to drain.

Meanwhile, make the sauce: In a measuring cup, stir together the apricot preserves, rice vinegar, soy sauce, red-pepper flakes, 1 teaspoon onion powder and 2 teaspoons water until smooth. Transfer to a small dish for dipping, and set aside.

Slice the pressed tofu in half horizontally, and cut each of those halves into 8 rectangular pieces, creating 16 nuggets total. Directly on the cutting board, season the tofu with 1 teaspoon salt and the remaining 1/2 teaspoon onion powder, smearing each piece around to catch all the seasonings.

In a large bowl, toss to combine the potato starch and the remaining 1 teaspoon salt. Place the tofu in the starch, and gently toss with your hands until each piece is evenly coated.

Fry the tofu: Heat a large skillet over medium-high, and add a thin layer of oil, enough to coat the bottom of the pan. Add the tofu in a single layer, and cook, flipping a couple of times, until lightly golden on both sides, about 10 minutes total. Transfer the cooked tofu to a towel-lined plate to drain, and season it with salt to taste.

To serve, transfer the tofu and zucchini to a large platter, and serve alongside the dipping sauce.

VEGETARIAN/VEGAN SPICY BLACK BEAN BURGER

This is from Jolinda Hackett on The Spruce Eats. She wrote, "These spicy black bean burgers with cornmeal are made with black beans and salsa for added flavor. The patty is formed by processing beans, cornmeal, salsa, and spices together. Next, just pan fry or grill as you would with a regular burger.

"The cornmeal and the whole wheat flour act as binders, so you can avoid those pesky crumbly veggie burgers. Feel free to use another binding method as well. If you've been frustrated with veggie burgers that just fall apart―it's a common issue for a lot of non-meat eaters―check out these tips for how to make the perfect veggie burger.

"This black bean burger recipe is courtesy of Bush's® Beans. It's a great veggie burger recipe that's also vegan and easy to prepare."

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 8 servings

To view this online, go to https://www.thespruceeats.com/vegetarian-and-vegan-black-bean-burgers-3378619.

Ingredients

2 (15-oz.) cans black beans (rinsed and drained)

1/2 cup whole wheat (or all-purpose) flour

1/4 cup yellow cornmeal

1/2 cup salsa

2 tsp. ground cumin

1 tsp. garlic salt

8 hamburger buns

Directions

Place beans in food processor and process them until they are fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt. Process until well combined.

Spoon the mixture into six balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.

Heat barbecue grill or ridged grill pan over medium heat. Coat grill or pan lightly with oil. Form each ball into a 4-inch-wide patty about 1/2-inch thick. Place the patties on the grill or in a pan and then cook until browned and heated through. This should take about 4 to 5 minutes per side.

Serve your black bean cornmeal patties on hamburger buns with your favorite toppings.

Tips

Don't use raw veggies in the burger. They contain a lot of moisture that, when heated, is released. This can lead to a soggy burger―a big no-no!

Avoid the crumble. In this spicy black bean burger recipe, we use cornmeal to keep things together and prevent the patty from breaking into pieces. Depending on your diet, adding eggs to a mixture of ground flax and water, oats, breadcrumbs or wheat germ works too.

Season the burger. Meat is flavorful and quite simply, beans aren't so much. That's why we include spices like the cumin, salsa and garlic salt. Avoid seasoning them with vinegar, Worcestershire sauce or soy sauce, as those can add too much mushy texture to the burger.

Enjoy!

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

This comes from Yasmin Fahr on The New York Times cooking site. Yasmin wrote, "When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon.

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces

1 pint grape tomatoes, halved (about 2 cups)

1 small red onion, peeled, quartered and cut into 2-inch wedges

1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving

3 tablespoons olive oil, plus more for serving

1 teaspoon ground cumin

1/2 teaspoon red-pepper flakes

Kosher salt and black pepper

2 (6- to 8-ounce) blocks feta, cut into 1-inch slices

Cooked orzo or farro, for serving

1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Preparation

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

BLACK BEAN AVOCADO ENCHILADAS

This is from Kaitlin on her wonderful site, The Garden Grazer. If you've never heard of it, or checked it out, you really should. Go ahead, I'll wait. (Tap, tap, tap...)

Okay, this recipe begins, "A vegan black bean enchilada with creamy avocado, sweet corn, and quinoa. Topped with a delicious Mexican-inspired enchilada sauce!"

Prep Time: 30 minutes; Cook Time: 25 minutes; Total Time: 55 minutes

To view this online, go to https://www.thegardengrazer.com/black-bean-avocado-enchiladas/.

Ingredients

1/2 cup white quinoa (uncooked)

2 medium avocados

15 oz. can black beans

1 1/2 cups sweet corn (I use frozen or canned)

4-5 green onions

1/2 cup chopped fresh cilantro

1 tsp. ground cumin

8 large tortillas (or about 10-12 corn tortillas)

Nutritional yeast for sprinkling

Optional: lightly sautéed spinach

For the enchilada sauce:

3 cups vegetable broth

1/4 cup tomato paste

1/4 cup all-purpose flour (I use gluten-free)

2 Tbsp. olive oil

2 tsp. ground cumin

1/2 tsp. smoked paprika

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. chili powder

Salt/pepper to taste

Directions

Rinse and cook quinoa according to package directions. (For 1/2 cup quinoa I use 1 cup water or veggie broth.)

Meanwhile, make the enchilada sauce: In a small bowl, add flour and spices. In a saucepan over medium heat, add olive oil. Once warm, add tomato paste and flour/spices. Cook 1 minute, whisking. Whisk in broth, and bring to a boil. Reduce heat to simmer, and cook until thickened, about 8 minutes. Salt/pepper to taste.

Meanwhile, dice the avocado and slice green onions.

In a large bowl, add black beans (rinsed and drained), corn (thawed if frozen), green onions, cumin, and lightly sautéed spinach if using. Add cooked quinoa and stir. Add avocado and lightly toss to combine.

Preheat oven to 375°F (190°C).

In a 9×13-inch baking dish, pour a small amount of sauce to coat the bottom.

Evenly distribute the black bean/quinoa mixture down the center of each tortilla, roll up, and place seam side down in the dish. Pour remaining sauce over the enchiladas.

Bake for about 25 minutes. Garnish with more fresh cilantro, green onions, or sprinkle with nutritional yeast before serving if desired.

Notes

For gluten-free: Use GF flour and GF tortillas. (I use Bob's Red Mill gluten-free all-purpose flour.)

THREE SISTERS CASSEROLE

This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."

Serves 6.

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

PUMPKIN SEED PESTO

This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."

Makes 1 serving

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.

Ingredients

1 cup unsalted hulled (green) pumpkin seeds

1 cup coarsely chopped cilantro

1/2 cup toasted pumpkin seed oil

1/4 cup fresh lime juice

1 tsp. salt

Preparation

Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.

Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

Christmas Recipes

Since Christmas is this Saturday, here are six yummy vegetarian offerings for your holiday table. Check out the Mashed Sweet Potatoes with Maple Syrup, the lovely Duchess Potatoes, along with the rest of today's offerings. Enjoy!

THREE SISTERS CASSEROLE

This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."

Serves 6.

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

PUMPKIN SEED PESTO

This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."

Makes 1 serving

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.

Ingredients

1 cup unsalted hulled (green) pumpkin seeds

1 cup coarsely chopped cilantro

1/2 cup toasted pumpkin seed oil

1/4 cup fresh lime juice

1 tsp. salt

Preparation

Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.

Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

DUCHESS POTATOES

This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.

Ingredients

3 lb. russet potatoes (about 3 large), peeled and cubed

4 Tbs. unsalted butter

3/4 cup low-fat sour cream

2 egg yolks

1/2 cup chopped chives

Preparation

Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.

Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.

HARVEST POT PIES

This was in the November/December 2006 issue of Vegetarian Times, page 68. It begins, "To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry."

Makes 8 servings

View this online at https://www.vegetariantimes.com/recipes/harvest-pot-pies/.

Ingredients

2 Tbs. olive oil

12 oz. button mushrooms, sliced

1 medium onion, chopped (1 cup)

3 stalks celery, diced (about 1 cup)

3 cloves garlic, minced (1 Tbs.)

1 Tbs. chopped fresh thyme

1/2 cup dry white wine

1 lb. butternut squash, cubed

5 small red potatoes, sliced

1/2 lb. green beans, halved

2 cups fresh or frozen corn kernels

3 Tbs. cornstarch

1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed

Preparation

Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.

Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.

Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.

Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.

Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1 - 1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1 - 1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

MASHED SWEET POTATOES WITH MAPLE SYRUP

This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.

Ingredients

5 lbs red-skinned sweet potatoes

1/2 cup vegan margarine

1/3 cup pure maple syrup

1 tsp ground cinnamon

Salt and freshly ground black pepper

Directions

Peel sweet potatoes and cut into 1-inch chunks.

Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.

Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.

Thanksgiving Recipes

Since next Thursday is Thanksgiving here in the U.S., today's post deals with Thanksgiving recipes.

Many here in the U.S. tend to think along the lines of turkey for autumn and winter holidays, with other dishes around the turkey. But if someone's a vegetarian, that leaves the turkey out. For a number of years, a friend of mine, Kevin, would kid me about buying a tofurky; my response was to offer to invite him to partake in the stuff.

"Ha! No way!" was his response.

But if you're forgoing the turkey, and not up for tofurky, there are plenty of foods to fix. Check out the Duchess Potatoes, the Harvest Pot Pies, or any of the other yummy vegetarian holiday recipes. Enjoy!

Note: Next week, I'll be posting more Thanksgiving recipes for your enjoyment.

THREE SISTERS CASSEROLE

This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."

Serves 6.

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

PUMPKIN SEED PESTO

This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."

Makes 1 serving

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.

Ingredients

1 cup unsalted hulled (green) pumpkin seeds

1 cup coarsely chopped cilantro

1/2 cup toasted pumpkin seed oil

1/4 cup fresh lime juice

1 tsp. salt

Preparation

Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.

Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

DUCHESS POTATOES

This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.

Ingredients

3 lb. russet potatoes (about 3 large), peeled and cubed

4 Tbs. unsalted butter

3/4 cup low-fat sour cream

2 egg yolks

1/2 cup chopped chives

Preparation

Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.

Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.

HARVEST POT PIES

This was in the November/December 2006 issue of Vegetarian Times, page 68. It begins, "To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry."

Makes 8 servings

View this online at https://www.vegetariantimes.com/recipes/harvest-pot-pies/.

Ingredients

2 Tbs. olive oil

12 oz. button mushrooms, sliced

1 medium onion, chopped (1 cup)

3 stalks celery, diced (about 1 cup)

3 cloves garlic, minced (1 Tbs.)

1 Tbs. chopped fresh thyme

1/2 cup dry white wine

1 lb. butternut squash, cubed

5 small red potatoes, sliced

1/2 lb. green beans, halved

2 cups fresh or frozen corn kernels

3 Tbs. cornstarch

1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed

Preparation

Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.

Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.

Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.

Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.

Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1 - 1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1 - 1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

MASHED SWEET POTATOES WITH MAPLE SYRUP

This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.

Ingredients

5 lbs red-skinned sweet potatoes

1/2 cup vegan margarine

1/3 cup pure maple syrup

1 tsp ground cinnamon

Salt and freshly ground black pepper

Directions

Peel sweet potatoes and cut into 1-inch chunks.

Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.

Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.