Since holiday season is in full swing, here are six holiday side dishes to start off the week. Check out the No-Cream Creamed Corn, the Acorn Squash with Curried Apple Compote, and the rest of today's recipes. Enjoy!
ROASTED BRUSSELS SPROUTS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts/.
Ingredients
2 lb. Brussels sprouts, large sprouts halved, small sprouts left whole
3 Tbs. olive oil
2 Tbs. pure maple syrup
2 Tbs. butter, optional
Preparation
Preheat oven to 400°F. Toss Brussels sprouts with oil in large baking dish or on baking sheet, and season with salt and pepper, if desired. Roast 45 minutes, or until tender, loosening sprouts from baking dish or sheet with spatula every 15 minutes, if necessary.
Transfer to serving bowl and toss with maple syrup and butter, if using.
ACORN SQUASH WITH CURRIED APPLE COMPOTE
This was in the October 2006 issue of Vegetarian Times, page 38. It begins, "Apples and curry are a fantastic fall combo—and when you throw in acorn squash you have an easy entrée. Use Gala, Jonagold, Mutsu (also called Crispin), Northern Spy or any apple that’s billed as “good for baking” in this recipe." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/acorn-squash-with-curried-apple-compote/.
Ingredients
2 tsp. unsalted butter
1 medium-size onion, chopped (about 1-1/2 cups)
1 Tbs. curry powder
2 medium-size apples, peeled, cored and diced (about 2 cups)
1/2 cup apple cider
1/3 cup currants or golden raisins
2 medium-size acorn squash, seeded, each sliced into 6 1-inch-thick rings
Preparation
Preheat oven to 350F. Coat 2 baking sheets with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion, and cook 10 minutes, or until tender, stirring often. Add curry powder, and cook 1 minute. Stir in apples, cider and currants, and cook 6 minutes more, or until liquid has evaporated, stirring occasionally. Season with salt and pepper.
Arrange squash in single layer on prepared baking sheets. Season with salt and pepper. Scoop apple filling into center of rings, mounding slightly. Cover with foil. Bake 40 minutes, or until squash is tender when pierced with skewer. Transfer squash rings to plates using spatula. Serve warm.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
FALL HARVEST COLLARD GREEN ROLLS [VEGAN, GREEN-FREE]
This is from Denisse Salinas at One Green Planet. Denisse wrote, "These fall harvest collard green rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of seasonal goodness! Acorn squash, pecans, dried cranberry, and shredded carrot are stuffed into each collard leaf. Make the cranberry balsamic sauce for dipping/spreading/eating straight out of the jar with a spoon for added fall flavor!
Serves: 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/fall-harvest-collard-green-rolls/.
Ingredients
For the Collard Green Rolls:
8 collard green leaves
1 1/2 cups cooked wild rice
1 cup acorn or butternut squash, roasted and diced
1/4 cup dried cranberry
1/4 cup pecans
Salt and pepper, to taste
1 cup shredded carrot
For the Cranberry-Balsamic Sauce:
1/2 cup fresh cranberries
1/2 cup sugar
1/2 cup orange juice
1/4 teaspoon ground cinnamon
Pinch of salt
1 tablespoon balsamic vinegar
Preparation
Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain them in a colander.
In a large bowl, toss together wild rice, acorn squash, dried cranberry, and pecans. Season to taste with salt and pepper and set aside.
Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup to 1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.
To make the cranberry balsamic sauce, combine sugar and orange juice in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add cranberries and cinnamon and continue to simmer for about 10 minutes until cranberries begin to pop. Remove from heat and let cool (sauce will thicken).
Transfer sauce to a food processor. Add balsamic vinegar and a pinch of salt and purée until smooth. Serve with collard rolls.
VEGAN CHILI STUFFED BAKED POTATOES
This is from Hellmann's, and begins, "A classic baked potato dialed way up. This dish is made with creamy Hellmann’s Vegan Mayo, smokey beans and crisp chopped onions."
Prep Time: 20 minutes; Cook Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.hellmanns.com/us/en/recipes/vegan-chili-stuffed-baked-potatoes.html.
Ingredients
4 large Yukon gold potatoes, poked in several places with a knife
5 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread, divided
1/4 tsp. salt
2 tsp. olive oil
1 small onion, chopped
1 can (15 oz.) red kidney beans, rinsed and drained
1/4 cup corn
2 Tbsp. water
1 tsp. chili powder
12 cherry tomatoes, halved
Directions
Heat oven to 425°. Brush potatoes with 2 Tbsp. of the Hellmann's® or Best Foods® Vegan Dressing and Spread and sprinkle with salt. Arrange on rimmed baking sheet and bake 40 minutes or until tender.
Meanwhile, heat oil in large nonstick skillet and cook onions, stirring occasionally, until tender, about 6 minutes. Stir in beans, corn, water and chili powder and bring to a boil. Reduce heat and simmer 2 minutes. Add tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Remove from heat and stir in 1 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread.
Split potatoes and evenly spoon chili mixture over top. Garnish, if desired with chopped cilantro and sliced scallions. Dollop with remaining Hellmann's® or Best Foods® Vegan Dressing and Spread.
SWISS VEGETABLE MEDLEY
This is from Better Homes and Gardens, and begins, "Frozen vegetables make this side dish casserole recipe super simple to assemble. Choose from several combinations of vegetables."
Prep Time: 15 minutes; Bake Time: 35 minutes; Total Time: 50 minutes; Servings: 12
View this online at https://www.bhg.com/recipe/vegetables/swiss-vegetable-medley/.
Ingredients
2 16 ounce package loose-pack frozen broccoli, cauliflower, and carrots, thawed
2 10.75 ounce can condensed cream of mushroom soup
2 cup (8 oz.) shredded Swiss cheese
2/3 cup dairy sour cream
1/2 teaspoon black pepper
2 2.8 ounce can French-fried onions
Directions
In a large bowl combine the thawed vegetables, soup, half of the Swiss cheese, the sour cream, and pepper. Stir in half of the French-fried onions. Spoon vegetable mixture into a 3-quart rectangular baking dish.
Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with the remaining cheese and remaining French-fried onions. Bake about 5 minutes more or until heated through. Makes 12 servings.
To Tote:
Cover tightly. Transport in an insulated carrier.
For 6 Servings:
Prepare using the method above, except spoon vegetable mixture into a 2-quart square baking dish.
Showing posts with label Roasted Brussels Sprouts. Show all posts
Showing posts with label Roasted Brussels Sprouts. Show all posts
Monday, December 18, 2023
Tuesday, April 4, 2023
Sides - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double-post deals with side dishes, since there are times when we all need a good side to add to dinner. Check out the Vegan Chili Stuffed Baked Potatoes, the No-Cream Creamed Corn, and the rest of today's yummy vegetarian recipes. Enjoy!
ROASTED BRUSSELS SPROUTS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts/.
Ingredients
2 lb. Brussels sprouts, large sprouts halved, small sprouts left whole
3 Tbs. olive oil
2 Tbs. pure maple syrup
2 Tbs. butter, optional
Preparation
Preheat oven to 400°F. Toss Brussels sprouts with oil in large baking dish or on baking sheet, and season with salt and pepper, if desired. Roast 45 minutes, or until tender, loosening sprouts from baking dish or sheet with spatula every 15 minutes, if necessary.
Transfer to serving bowl and toss with maple syrup and butter, if using.
ACORN SQUASH WITH CURRIED APPLE COMPOTE
This was in the October 2006 issue of Vegetarian Times, page 38. It begins, "Apples and curry are a fantastic fall combo—and when you throw in acorn squash you have an easy entrée. Use Gala, Jonagold, Mutsu (also called Crispin), Northern Spy or any apple that’s billed as “good for baking” in this recipe." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/acorn-squash-with-curried-apple-compote/.
Ingredients
2 tsp. unsalted butter
1 medium-size onion, chopped (about 1-1/2 cups)
1 Tbs. curry powder
2 medium-size apples, peeled, cored and diced (about 2 cups)
1/2 cup apple cider
1/3 cup currants or golden raisins
2 medium-size acorn squash, seeded, each sliced into 6 1-inch-thick rings
Preparation
Preheat oven to 350F. Coat 2 baking sheets with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion, and cook 10 minutes, or until tender, stirring often. Add curry powder, and cook 1 minute. Stir in apples, cider and currants, and cook 6 minutes more, or until liquid has evaporated, stirring occasionally. Season with salt and pepper.
Arrange squash in single layer on prepared baking sheets. Season with salt and pepper. Scoop apple filling into center of rings, mounding slightly. Cover with foil. Bake 40 minutes, or until squash is tender when pierced with skewer. Transfer squash rings to plates using spatula. Serve warm.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
FALL HARVEST COLLARD GREEN ROLLS [VEGAN, GREEN-FREE]
This is from Denisse Salinas at One Green Planet. Denisse wrote, "These fall harvest collard green rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of seasonal goodness! Acorn squash, pecans, dried cranberry, and shredded carrot are stuffed into each collard leaf. Make the cranberry balsamic sauce for dipping/spreading/eating straight out of the jar with a spoon for added fall flavor!
Serves: 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/fall-harvest-collard-green-rolls/.
Ingredients
For the Collard Green Rolls:
8 collard green leaves
1 1/2 cups cooked wild rice
1 cup acorn or butternut squash, roasted and diced
1/4 cup dried cranberry
1/4 cup pecans
Salt and pepper, to taste
1 cup shredded carrot
For the Cranberry-Balsamic Sauce:
1/2 cup fresh cranberries
1/2 cup sugar
1/2 cup orange juice
1/4 teaspoon ground cinnamon
Pinch of salt
1 tablespoon balsamic vinegar
Preparation
Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain them in a colander.
In a large bowl, toss together wild rice, acorn squash, dried cranberry, and pecans. Season to taste with salt and pepper and set aside.
Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup to 1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.
To make the cranberry balsamic sauce, combine sugar and orange juice in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add cranberries and cinnamon and continue to simmer for about 10 minutes until cranberries begin to pop. Remove from heat and let cool (sauce will thicken).
Transfer sauce to a food processor. Add balsamic vinegar and a pinch of salt and purée until smooth. Serve with collard rolls.
VEGAN CHILI STUFFED BAKED POTATOES
This is from Hellmann's, and begins, "A classic baked potato dialed way up. This dish is made with creamy Hellmann’s Vegan Mayo, smokey beans and crisp chopped onions."
Prep Time: 20 minutes; Cook Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.hellmanns.com/us/en/recipes/vegan-chili-stuffed-baked-potatoes.html.
Ingredients
4 large Yukon gold potatoes, poked in several places with a knife
5 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread, divided
1/4 tsp. salt
2 tsp. olive oil
1 small onion, chopped
1 can (15 oz.) red kidney beans, rinsed and drained
1/4 cup corn
2 Tbsp. water
1 tsp. chili powder
12 cherry tomatoes, halved
Directions
Heat oven to 425°. Brush potatoes with 2 Tbsp. of the Hellmann's® or Best Foods® Vegan Dressing and Spread and sprinkle with salt. Arrange on rimmed baking sheet and bake 40 minutes or until tender.
Meanwhile, heat oil in large nonstick skillet and cook onions, stirring occasionally, until tender, about 6 minutes. Stir in beans, corn, water and chili powder and bring to a boil. Reduce heat and simmer 2 minutes. Add tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Remove from heat and stir in 1 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread.
Split potatoes and evenly spoon chili mixture over top. Garnish, if desired with chopped cilantro and sliced scallions. Dollop with remaining Hellmann's® or Best Foods® Vegan Dressing and Spread.
SWISS VEGETABLE MEDLEY
This is from Better Homes and Gardens, and begins, "Frozen vegetables make this side dish casserole recipe super simple to assemble. Choose from several combinations of vegetables."
Prep Time: 15 minutes; Bake Time: 35 minutes; Total Time: 50 minutes; Servings: 12
View this online at https://www.bhg.com/recipe/vegetables/swiss-vegetable-medley/.
Ingredients
2 16 ounce package loose-pack frozen broccoli, cauliflower, and carrots, thawed
2 10.75 ounce can condensed cream of mushroom soup
2 cup (8 oz.) shredded Swiss cheese
2/3 cup dairy sour cream
1/2 teaspoon black pepper
2 2.8 ounce can French-fried onions
Directions
In a large bowl combine the thawed vegetables, soup, half of the Swiss cheese, the sour cream, and pepper. Stir in half of the French-fried onions. Spoon vegetable mixture into a 3-quart rectangular baking dish.
Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with the remaining cheese and remaining French-fried onions. Bake about 5 minutes more or until heated through. Makes 12 servings.
To Tote:
Cover tightly. Transport in an insulated carrier.
For 6 Servings:
Prepare using the method above, except spoon vegetable mixture into a 2-quart square baking dish.
ROASTED BRUSSELS SPROUTS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts/.
Ingredients
2 lb. Brussels sprouts, large sprouts halved, small sprouts left whole
3 Tbs. olive oil
2 Tbs. pure maple syrup
2 Tbs. butter, optional
Preparation
Preheat oven to 400°F. Toss Brussels sprouts with oil in large baking dish or on baking sheet, and season with salt and pepper, if desired. Roast 45 minutes, or until tender, loosening sprouts from baking dish or sheet with spatula every 15 minutes, if necessary.
Transfer to serving bowl and toss with maple syrup and butter, if using.
ACORN SQUASH WITH CURRIED APPLE COMPOTE
This was in the October 2006 issue of Vegetarian Times, page 38. It begins, "Apples and curry are a fantastic fall combo—and when you throw in acorn squash you have an easy entrée. Use Gala, Jonagold, Mutsu (also called Crispin), Northern Spy or any apple that’s billed as “good for baking” in this recipe." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/acorn-squash-with-curried-apple-compote/.
Ingredients
2 tsp. unsalted butter
1 medium-size onion, chopped (about 1-1/2 cups)
1 Tbs. curry powder
2 medium-size apples, peeled, cored and diced (about 2 cups)
1/2 cup apple cider
1/3 cup currants or golden raisins
2 medium-size acorn squash, seeded, each sliced into 6 1-inch-thick rings
Preparation
Preheat oven to 350F. Coat 2 baking sheets with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion, and cook 10 minutes, or until tender, stirring often. Add curry powder, and cook 1 minute. Stir in apples, cider and currants, and cook 6 minutes more, or until liquid has evaporated, stirring occasionally. Season with salt and pepper.
Arrange squash in single layer on prepared baking sheets. Season with salt and pepper. Scoop apple filling into center of rings, mounding slightly. Cover with foil. Bake 40 minutes, or until squash is tender when pierced with skewer. Transfer squash rings to plates using spatula. Serve warm.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
FALL HARVEST COLLARD GREEN ROLLS [VEGAN, GREEN-FREE]
This is from Denisse Salinas at One Green Planet. Denisse wrote, "These fall harvest collard green rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of seasonal goodness! Acorn squash, pecans, dried cranberry, and shredded carrot are stuffed into each collard leaf. Make the cranberry balsamic sauce for dipping/spreading/eating straight out of the jar with a spoon for added fall flavor!
Serves: 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/fall-harvest-collard-green-rolls/.
Ingredients
For the Collard Green Rolls:
8 collard green leaves
1 1/2 cups cooked wild rice
1 cup acorn or butternut squash, roasted and diced
1/4 cup dried cranberry
1/4 cup pecans
Salt and pepper, to taste
1 cup shredded carrot
For the Cranberry-Balsamic Sauce:
1/2 cup fresh cranberries
1/2 cup sugar
1/2 cup orange juice
1/4 teaspoon ground cinnamon
Pinch of salt
1 tablespoon balsamic vinegar
Preparation
Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain them in a colander.
In a large bowl, toss together wild rice, acorn squash, dried cranberry, and pecans. Season to taste with salt and pepper and set aside.
Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup to 1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.
To make the cranberry balsamic sauce, combine sugar and orange juice in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add cranberries and cinnamon and continue to simmer for about 10 minutes until cranberries begin to pop. Remove from heat and let cool (sauce will thicken).
Transfer sauce to a food processor. Add balsamic vinegar and a pinch of salt and purée until smooth. Serve with collard rolls.
VEGAN CHILI STUFFED BAKED POTATOES
This is from Hellmann's, and begins, "A classic baked potato dialed way up. This dish is made with creamy Hellmann’s Vegan Mayo, smokey beans and crisp chopped onions."
Prep Time: 20 minutes; Cook Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.hellmanns.com/us/en/recipes/vegan-chili-stuffed-baked-potatoes.html.
Ingredients
4 large Yukon gold potatoes, poked in several places with a knife
5 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread, divided
1/4 tsp. salt
2 tsp. olive oil
1 small onion, chopped
1 can (15 oz.) red kidney beans, rinsed and drained
1/4 cup corn
2 Tbsp. water
1 tsp. chili powder
12 cherry tomatoes, halved
Directions
Heat oven to 425°. Brush potatoes with 2 Tbsp. of the Hellmann's® or Best Foods® Vegan Dressing and Spread and sprinkle with salt. Arrange on rimmed baking sheet and bake 40 minutes or until tender.
Meanwhile, heat oil in large nonstick skillet and cook onions, stirring occasionally, until tender, about 6 minutes. Stir in beans, corn, water and chili powder and bring to a boil. Reduce heat and simmer 2 minutes. Add tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Remove from heat and stir in 1 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread.
Split potatoes and evenly spoon chili mixture over top. Garnish, if desired with chopped cilantro and sliced scallions. Dollop with remaining Hellmann's® or Best Foods® Vegan Dressing and Spread.
SWISS VEGETABLE MEDLEY
This is from Better Homes and Gardens, and begins, "Frozen vegetables make this side dish casserole recipe super simple to assemble. Choose from several combinations of vegetables."
Prep Time: 15 minutes; Bake Time: 35 minutes; Total Time: 50 minutes; Servings: 12
View this online at https://www.bhg.com/recipe/vegetables/swiss-vegetable-medley/.
Ingredients
2 16 ounce package loose-pack frozen broccoli, cauliflower, and carrots, thawed
2 10.75 ounce can condensed cream of mushroom soup
2 cup (8 oz.) shredded Swiss cheese
2/3 cup dairy sour cream
1/2 teaspoon black pepper
2 2.8 ounce can French-fried onions
Directions
In a large bowl combine the thawed vegetables, soup, half of the Swiss cheese, the sour cream, and pepper. Stir in half of the French-fried onions. Spoon vegetable mixture into a 3-quart rectangular baking dish.
Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with the remaining cheese and remaining French-fried onions. Bake about 5 minutes more or until heated through. Makes 12 servings.
To Tote:
Cover tightly. Transport in an insulated carrier.
For 6 Servings:
Prepare using the method above, except spoon vegetable mixture into a 2-quart square baking dish.
Tuesday, September 20, 2022
Double-Post Tuesday
Besides being Taco Tuesday (where we were introduced to jackfruit), it's also Double-Post Tuesday. Today's offerings incude Simple Vegetarian Spinach Lasagna and Acorn Squash with Curried Apple Compote. Enjoy!
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
CHEESY POTATO CASSEROLE
This recipe is by Cooking Light and posted on MyRecipes. It begins, "From Kimberly Holland, Associate Digital Editor. In Scottsboro, Alabama, Kimberly's grandfather is the cheesy potato casserole chef.Rather than using sodium-loaded canned soup, we made our own creamy sauce to update this dish."
Hands-on: 25 minutes; Total Time: 1 hour; Makes 10 servings (serving size: 3/4 cup)
To view this online, go to https://www.myrecipes.com/recipe/cheesy-potato-casserole.
Ingredients
2-1/2 tablespoons canola oil, divided
1 cup diced onion
1 cup diced red bell pepper
1 (32-ounce) bag frozen Southern-style hash brown potatoes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-2/3 cups 1% low-fat milk
2 tablespoons all-purpose flour
2/3 cup plain fat-free Greek yogurt
4 ounces 2% reduced-fat extra-sharp cheddar cheese, finely shredded (about 1 cup)
Cooking spray
3 cups cornflakes
1-1/2 tablespoons melted butter
Directions
Preheat oven to 350°.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.
Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place cornflakes in a medium bowl; drizzle with butter and remaining 1 1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350° for 35 minutes or until bubbly around the edges and topping is crisp.
ROASTED BRUSSELS SPROUTS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts/.
Ingredients
2 lb. Brussels sprouts, large sprouts halved, small sprouts left whole
3 Tbs. olive oil
2 Tbs. pure maple syrup
2 Tbs. butter, optional
Preparation
Preheat oven to 400°F. Toss Brussels sprouts with oil in large baking dish or on baking sheet, and season with salt and pepper, if desired. Roast 45 minutes, or until tender, loosening sprouts from baking dish or sheet with spatula every 15 minutes, if necessary.
Transfer to serving bowl and toss with maple syrup and butter, if using.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
CHILI SIN (WITHOUT) CARNE
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "Don’t be put off by the long list of ingredients—this hearty chili can be made in under an hour. Serve with grated cheese, sliced green onions, and hot sauce, if desired." Under an hour is always good, as far as I'm concerned. Makes 10 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chili-sin-without-carne/.
Ingredients
2 Tbs. olive oil
1 medium onion, diced (1 1/2 cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 28-oz. can crushed tomatoes with juice
1 15.5-oz. can black beans, rinsed and drained
1 15.5-oz. can kidney beans, rinsed and drained
1 12-oz. pkg. veggie crumbles
2 Tbs. chili powder
1 Tbs. plus 1 tsp. ground cumin
1 Tbs. light brown sugar
2 tsp. dried oregano
1 tsp. red pepper flakes
1 10-oz. pkg. frozen corn
Preparation
Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more.
ACORN SQUASH WITH CURRIED APPLE COMPOTE
This was in the October 2006 issue of Vegetarian Times, page 38. It begins, "Apples and curry are a fantastic fall combo—and when you throw in acorn squash you have an easy entrée. Use Gala, Jonagold, Mutsu (also called Crispin), Northern Spy or any apple that’s billed as “good for baking” in this recipe." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/acorn-squash-with-curried-apple-compote/.
Ingredients
2 tsp. unsalted butter
1 medium-size onion, chopped (about 1-1/2 cups)
1 Tbs. curry powder
2 medium-size apples, peeled, cored and diced (about 2 cups)
1/2 cup apple cider
1/3 cup currants or golden raisins
2 medium-size acorn squash, seeded, each sliced into 6 1-inch-thick rings
Preparation
Preheat oven to 350F. Coat 2 baking sheets with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion, and cook 10 minutes, or until tender, stirring often. Add curry powder, and cook 1 minute. Stir in apples, cider and currants, and cook 6 minutes more, or until liquid has evaporated, stirring occasionally. Season with salt and pepper.
Arrange squash in single layer on prepared baking sheets. Season with salt and pepper. Scoop apple filling into center of rings, mounding slightly. Cover with foil. Bake 40 minutes, or until squash is tender when pierced with skewer. Transfer squash rings to plates using spatula. Serve warm.
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
CHEESY POTATO CASSEROLE
This recipe is by Cooking Light and posted on MyRecipes. It begins, "From Kimberly Holland, Associate Digital Editor. In Scottsboro, Alabama, Kimberly's grandfather is the cheesy potato casserole chef.Rather than using sodium-loaded canned soup, we made our own creamy sauce to update this dish."
Hands-on: 25 minutes; Total Time: 1 hour; Makes 10 servings (serving size: 3/4 cup)
To view this online, go to https://www.myrecipes.com/recipe/cheesy-potato-casserole.
Ingredients
2-1/2 tablespoons canola oil, divided
1 cup diced onion
1 cup diced red bell pepper
1 (32-ounce) bag frozen Southern-style hash brown potatoes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-2/3 cups 1% low-fat milk
2 tablespoons all-purpose flour
2/3 cup plain fat-free Greek yogurt
4 ounces 2% reduced-fat extra-sharp cheddar cheese, finely shredded (about 1 cup)
Cooking spray
3 cups cornflakes
1-1/2 tablespoons melted butter
Directions
Preheat oven to 350°.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.
Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place cornflakes in a medium bowl; drizzle with butter and remaining 1 1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350° for 35 minutes or until bubbly around the edges and topping is crisp.
ROASTED BRUSSELS SPROUTS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts/.
Ingredients
2 lb. Brussels sprouts, large sprouts halved, small sprouts left whole
3 Tbs. olive oil
2 Tbs. pure maple syrup
2 Tbs. butter, optional
Preparation
Preheat oven to 400°F. Toss Brussels sprouts with oil in large baking dish or on baking sheet, and season with salt and pepper, if desired. Roast 45 minutes, or until tender, loosening sprouts from baking dish or sheet with spatula every 15 minutes, if necessary.
Transfer to serving bowl and toss with maple syrup and butter, if using.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
CHILI SIN (WITHOUT) CARNE
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "Don’t be put off by the long list of ingredients—this hearty chili can be made in under an hour. Serve with grated cheese, sliced green onions, and hot sauce, if desired." Under an hour is always good, as far as I'm concerned. Makes 10 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chili-sin-without-carne/.
Ingredients
2 Tbs. olive oil
1 medium onion, diced (1 1/2 cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 28-oz. can crushed tomatoes with juice
1 15.5-oz. can black beans, rinsed and drained
1 15.5-oz. can kidney beans, rinsed and drained
1 12-oz. pkg. veggie crumbles
2 Tbs. chili powder
1 Tbs. plus 1 tsp. ground cumin
1 Tbs. light brown sugar
2 tsp. dried oregano
1 tsp. red pepper flakes
1 10-oz. pkg. frozen corn
Preparation
Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more.
ACORN SQUASH WITH CURRIED APPLE COMPOTE
This was in the October 2006 issue of Vegetarian Times, page 38. It begins, "Apples and curry are a fantastic fall combo—and when you throw in acorn squash you have an easy entrée. Use Gala, Jonagold, Mutsu (also called Crispin), Northern Spy or any apple that’s billed as “good for baking” in this recipe." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/acorn-squash-with-curried-apple-compote/.
Ingredients
2 tsp. unsalted butter
1 medium-size onion, chopped (about 1-1/2 cups)
1 Tbs. curry powder
2 medium-size apples, peeled, cored and diced (about 2 cups)
1/2 cup apple cider
1/3 cup currants or golden raisins
2 medium-size acorn squash, seeded, each sliced into 6 1-inch-thick rings
Preparation
Preheat oven to 350F. Coat 2 baking sheets with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion, and cook 10 minutes, or until tender, stirring often. Add curry powder, and cook 1 minute. Stir in apples, cider and currants, and cook 6 minutes more, or until liquid has evaporated, stirring occasionally. Season with salt and pepper.
Arrange squash in single layer on prepared baking sheets. Season with salt and pepper. Scoop apple filling into center of rings, mounding slightly. Cover with foil. Bake 40 minutes, or until squash is tender when pierced with skewer. Transfer squash rings to plates using spatula. Serve warm.
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