Breakfast

What's normally the first meal of the day, but can be eaten any time of day? Breakfast!

I realize that many people have definite rules when it comes to food: Breakfast in the morning, pie for dessert after lunch or dinner, as well as other rules.

But really, why not have breakfast at any time? (Why not have pie for breakfast, for that matter. But that's something to think about another time.) Here are six breakfast recipes to get you through the day, including Stand 'N Stuff™ Breakfast Tacos and a Tex-Mex Quinoa Breakfast Bake. Enjoy!

EVERYDAY PANCAKES

This is from Mark Bittman on The New York Times cooking enewsletter. For this recipe, Mark wrote, "The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. You might also enjoy this video of the recipe, which walks through a few variations. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine."

Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings

This was featured in "For the Unitiated, a Pancake Primer," and can be viewed online at https://cooking.nytimes.com/recipes/1893-everyday-pancakes. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon sugar, optional

2 eggs

1-1/2 to 2 cups milk

2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil

Preparation

Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1-1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.

Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.

Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

MAKE-AHEAD EGG, SPINACH AND FETA WRAPS

This is from Naz Deravian at The New York Times cooking enewsletter. For this recipe, Naz wrote, "Packed with protein, enough baby spinach to make Popeye proud, and punchy umami from sun-dried tomatoes and feta cheese, these wraps are ideal for make-ahead breakfasts. Feel free to customize by adding herbs like dill, parsley or cilantro, or a small handful of chopped roasted red peppers or pitted olives. The frittata-like egg mixture is baked in the oven in a baking pan and sliced into rectangles to fit easily on lavash wraps or burrito-size flour tortillas. If you don’t want to make wraps, you can simply serve the tender frittata by itself."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time:44 minutes; Yield: 5 wraps

To view this online, go to https://cooking.nytimes.com/recipes/1026810-make-ahead-egg-spinach-and-feta-wraps. Also, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

Cooking spray or neutral oil, as needed

1/4 cup finely chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar (see Tip)

1 small yellow onion, finely chopped

Kosher salt (such as Diamond Crystal) and black pepper

5 to 6 ounces baby spinach (5 to 6 cups packed)

10 large eggs

1/2 cup/3 ounces crumbled feta

5 lavash wraps (about 10-by-12 inches) or burrito-size flour tortillas, at room temperature (see Tip)

Cream cheese, fresh goat cheese or flavored soft cheese, such as Boursin, optional

Preparation

Spray a 9-by-13-inch baking pan with cooking spray, making sure to spray the sides well. (Alternately, you can lightly brush with neutral oil.) Line the baking pan with parchment paper with overhang on at least two sides and spray the parchment paper with oil. Heat the oven to 375 degrees with the rack in the center position.

In a large skillet, heat the sun-dried tomato oil over medium heat. Add the onion and cook, stirring frequently, until golden, 8 to 10 minutes. Sprinkle with a little salt, add the sundried tomatoes and cook for 2 minutes, stirring frequently. Add the spinach, in batches if necessary, and cook, stirring frequently, just until wilted. (You don’t want the spinach to release any liquid.) Season with salt and pepper, keeping in mind you will also season the eggs. Remove from the heat.

Add the eggs to a large bowl, season with 1 teaspoon salt and 1/4 teaspoon pepper, and beat with a whisk or a fork until combined. Add the spinach mixture to the eggs and mix to combine. (Wipe out the skillet and set aside.) Transfer the egg mixture to the baking pan, spreading it out evenly. Top with the feta cheese and bake until the eggs are fully set and the cheese is melted, 10 to 15 minutes. Remove from the oven and allow to rest for 2 minutes.

Slide the frittata onto the cutting board. Slice the frittata widthwise into 5 equal rectangles (each about 2-1/2 inches wide). Place a lavash wrap on a work surface and spread with cream cheese, if using. Place a slice of frittata on the lavash, leaving a 2-inch border from the bottom. Bring the sides of the lavash in and then fold up the bottom, rolling up the lavash like a flat burrito. Repeat with the remaining lavash and frittata.

Heat the same skillet over medium. Spray each lavash wrap lightly with oil on both sides. Place seam side down on the pan and cook until the lavash is warmed through and slightly golden on each side, 3 to 4 minutes per side. (Take care not to cook too long so the lavash doesn’t get crispy.) Slice in half, on the diagonal if you like, and serve. (To make ahead, wrap the pan-cooked egg wraps in foil and keep in the fridge for 3 days, or the freezer for 3 months. Reheat in the microwave, in a skillet over low heat, or in the oven at 350 degrees.)

Tips

Instead of sun-dried tomato oil, you can substitute olive oil.

Cold lavash is harder to wrap and can tear, so be sure to take the lavash out of the fridge for a few minutes before wrapping.

GOLDEN TOFU SCRAMBLE TACOS

This is from Vegetarian Times. It begins, "This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets."

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/golden-tofu-scramble-tacos-recipe/.

Ingredients

1 block firm tofu

1 Tbs. olive oil

2 shallots, chopped

2 garlic cloves, minced

1 large red bell pepper, chopped

1/2 tsp. turmeric

1/2 tsp. ground coriander

1/4 tsp. cayenne

1/4 tsp. salt

1/4 tsp. black pepper

1/4 cup nutritional yeast

1 cup cooked or canned pinto beans (drained and rinsed)

3 cups baby spinach

8 small corn tortillas, warmed

1 avocado, thinly sliced

1 cup salsa of choice

Preparation

Place tofu on paper towel-lined cutting board or other flat surface. Top with more paper towels and another cutting board or flat item. Press down to extract as much water as possible. Using large holes of a box grater or the tines of a fork, grate tofu into bowl.

Heat oil in large skillet over medium heat.

Add shallots and garlic, and cook 2 minutes, stirring often. Stir in red bell pepper, turmeric, coriander, cayenne, salt, and pepper, and heat 1 minute more. Add tofu and nutritional yeast, and cook 2 minutes, stirring often. Add pinto beans and baby spinach, and cook until spinach is slightly wilted and everything is heated through.

Divide tofu mixture among tortillas and top with avocado and salsa.

TEX-MEX QUINOA BREAKFAST BAKE

This is from Old El Paso, and begins, "Put a superfood spin on weekend brunch! We’ve skipped the bread and replaced it with quinoa for a hearty, filling upgrade to a standard strata. This new take on breakfast bake packs protein and complex carbs to help you power through your day."

Prep Time: 40 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/tex-mex-quinoa-breakfast-bake.

Note: This originally had chicken broth as one of the ingredients. I've changed that to vegetable broth.

Ingredients

2 cups Progresso™ reduced sodium vegetable broth (from 32-oz carton)

1 cup uncooked white quinoa, rinsed, drained

2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)

2 cups shredded Mexican cheese blend (8 oz)

1 lb bulk chorizo sausage

1 medium red bell pepper, chopped

1 cup chopped onions

1/2 cup milk

1 can (4.5 oz) Old El Paso™ chopped green chiles

8 eggs, slightly beaten

1/4 cup crumbled queso fresco cheese

2 tablespoons chopped fresh cilantro

Sour cream, as desired

Lime wedges, as desired

Preparation

Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 2-quart saucepan, mix broth, quinoa and 1 tablespoon of the taco seasoning mix; heat to boiling over high heat. Reduce heat to low; cover and cook 14 to 16 minutes or until broth is absorbed and quinoa is soft and translucent. Remove from heat; stir in 1 cup of the Mexican cheese blend. Spread evenly in baking dish.

Meanwhile, in 12-inch nonstick skillet, cook sausage, bell pepper and onions 8 to 10 minutes over medium-high heat, stirring occasionally, until vegetables soften and begin to brown and sausage is no longer pink; drain. Return to skillet; stir in milk, green chiles and remaining 1 tablespoon taco seasoning mix. Heat to boiling over medium-high heat. Reduce heat; simmer 2 to 3 minutes or until thickened. Pour mixture over quinoa mixture in baking dish.

In large bowl, beat eggs with whisk. Stir in remaining 1 cup Mexican cheese blend. Pour evenly over sausage mixture in baking dish.

Bake 18 to 22 minutes or until knife inserted in center comes out clean. Sprinkle with queso fresco cheese and cilantro. Serve with sour cream and lime wedges.

Expert Tips

Can’t find raw chorizo? Bulk breakfast sausage makes a fine substitute.

Cilantro stems are tender and taste just like the leaves. To save time, chop the tops straight from the bunch of cilantro instead of picking off the leaves first.

RED BERRY BAKED OATS

This is from Weight Watchers, and begins, "These morning treats are completely different from traditional baked oats. Because you blend the batter, the oats end up being ground into a fine “flour,” so the finished dish has the texture of a moist, creamy cake instead of oatmeal—and you still get the whole-grain benefits of oats in every bite. We use a combination of raspberries and strawberries, but you can use all of one or the other if you’d like. These bake in 6-ounce ramekins; if you don’t have those, you can bake in a muffin pan (you’ll probably get 8 or 10) and reduce the cook time to about 15 minutes."

Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Serves: 6; Difficulty: Easy

To view this online, go to https://www.weightwatchers.com/us/recipe/red-berry-baked-oats/608b0ef40db90e5f982bc6ee.

Ingredients

6 sprays cookin spray

2 cups uncooked old fashioned oats, or quick-cooking oats

2 Tbsp maple syrup

2 tsp baking powder

1 tsp vanilla extract

1/4 tsp table salt

4 medium bananas, ripe

4 large eggs

1 cup strawberries, raw, sliced

1 cup fresh raspberries

Directions

Preheat oven to 350°F. In a blender, place oats, syrup, baking powder, vanilla, salt, bananas, and eggs. Blend on high speed until smooth, 30 seconds to 1 minute. Let stand until slightly thickened, about 5 minutes.

Stir berries into batter (do not blend). Lightly coat 6 (6-oz) ramekins with cooking spray; arrange ramekins on a sheet pan. Divide batter evenly among ramekins. Bake at 350°F until set and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Serve warm.

Serving size: 1 ramekin

STAND 'N STUFF BREAKFAST TACOS

This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.

Ingredients

6 eggs

1/4 cup half-and-half

1/4 teaspoon salt

2 teaspoons butter

1 can (15 oz) Progresso™ black beans, drained, rinsed

4 medium green onions, sliced (1/2 cup)

6 Old El Paso™ Soft Tortilla Bowls

1 cup shredded Cheddar cheese (4 oz)

1/3 cup Old El Paso™ Thick 'n Chunky salsa

1 avocado, pitted, peeled and diced

1/3 cup sour cream

Preparation

In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.

Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.

Expert Tips

Complete this fabulous meal with a delicious fresh fruit salad.

Breakfast

What's normally the first meal of the day, but can be eaten any time of day? Breakfast!

I realize that many people have definite rules when it comes to food: Breakfast in the morning, pie for dessert after lunch or dinner, as well as other rules.

But really, why not have breakfast at any time? (Why not have pie for breakfast, for that matter. But that's something to think about another time.) Here are six breakfast recipes to get you through the day, including Stand 'N Stuff™ Breakfast Tacos and a Spinach & Cheddar Frittata. Enjoy!

GOLDEN TOFU SCRAMBLE TACOS

This is from Vegetarian Times. It begins, "This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets."

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/golden-tofu-scramble-tacos-recipe/.

Ingredients

1 block firm tofu

1 Tbs. olive oil

2 shallots, chopped

2 garlic cloves, minced

1 large red bell pepper, chopped

1/2 tsp. turmeric

1/2 tsp. ground coriander

1/4 tsp. cayenne

1/4 tsp. salt

1/4 tsp. black pepper

1/4 cup nutritional yeast

1 cup cooked or canned pinto beans (drained and rinsed)

3 cups baby spinach

8 small corn tortillas, warmed

1 avocado, thinly sliced

1 cup salsa of choice

Preparation

Place tofu on paper towel-lined cutting board or other flat surface. Top with more paper towels and another cutting board or flat item. Press down to extract as much water as possible. Using large holes of a box grater or the tines of a fork, grate tofu into bowl.

Heat oil in large skillet over medium heat.

Add shallots and garlic, and cook 2 minutes, stirring often. Stir in red bell pepper, turmeric, coriander, cayenne, salt, and pepper, and heat 1 minute more. Add tofu and nutritional yeast, and cook 2 minutes, stirring often. Add pinto beans and baby spinach, and cook until spinach is slightly wilted and everything is heated through.

Divide tofu mixture among tortillas and top with avocado and salsa.

TEX-MEX QUINOA BREAKFAST BAKE

This is from Old El Paso, and begins, "Put a superfood spin on weekend brunch! We’ve skipped the bread and replaced it with quinoa for a hearty, filling upgrade to a standard strata. This new take on breakfast bake packs protein and complex carbs to help you power through your day."

Prep Time: 40 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/tex-mex-quinoa-breakfast-bake.

Note: This originally had chicken broth as one of the ingredients. I've changed that to vegetable broth.

Ingredients

2 cups Progresso™ reduced sodium vegetable broth (from 32-oz carton)

1 cup uncooked white quinoa, rinsed, drained

2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)

2 cups shredded Mexican cheese blend (8 oz)

1 lb bulk chorizo sausage

1 medium red bell pepper, chopped

1 cup chopped onions

1/2 cup milk

1 can (4.5 oz) Old El Paso™ chopped green chiles

8 eggs, slightly beaten

1/4 cup crumbled queso fresco cheese

2 tablespoons chopped fresh cilantro

Sour cream, as desired

Lime wedges, as desired

Preparation

Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 2-quart saucepan, mix broth, quinoa and 1 tablespoon of the taco seasoning mix; heat to boiling over high heat. Reduce heat to low; cover and cook 14 to 16 minutes or until broth is absorbed and quinoa is soft and translucent. Remove from heat; stir in 1 cup of the Mexican cheese blend. Spread evenly in baking dish.

Meanwhile, in 12-inch nonstick skillet, cook sausage, bell pepper and onions 8 to 10 minutes over medium-high heat, stirring occasionally, until vegetables soften and begin to brown and sausage is no longer pink; drain. Return to skillet; stir in milk, green chiles and remaining 1 tablespoon taco seasoning mix. Heat to boiling over medium-high heat. Reduce heat; simmer 2 to 3 minutes or until thickened. Pour mixture over quinoa mixture in baking dish.

In large bowl, beat eggs with whisk. Stir in remaining 1 cup Mexican cheese blend. Pour evenly over sausage mixture in baking dish.

Bake 18 to 22 minutes or until knife inserted in center comes out clean. Sprinkle with queso fresco cheese and cilantro. Serve with sour cream and lime wedges.

Expert Tips

Can’t find raw chorizo? Bulk breakfast sausage makes a fine substitute.

Cilantro stems are tender and taste just like the leaves. To save time, chop the tops straight from the bunch of cilantro instead of picking off the leaves first.

RED BERRY BAKED OATS

This is from Weight Watchers, and begins, "These morning treats are completely different from traditional baked oats. Because you blend the batter, the oats end up being ground into a fine “flour,” so the finished dish has the texture of a moist, creamy cake instead of oatmeal—and you still get the whole-grain benefits of oats in every bite. We use a combination of raspberries and strawberries, but you can use all of one or the other if you’d like. These bake in 6-ounce ramekins; if you don’t have those, you can bake in a muffin pan (you’ll probably get 8 or 10) and reduce the cook time to about 15 minutes."

Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Serves: 6; Difficulty: Easy

To view this online, go to https://www.weightwatchers.com/us/recipe/red-berry-baked-oats/608b0ef40db90e5f982bc6ee.

Ingredients

6 sprays cookin spray

2 cups uncooked old fashioned oats, or quick-cooking oats

2 Tbsp maple syrup

2 tsp baking powder

1 tsp vanilla extract

1/4 tsp table salt

4 medium bananas, ripe

4 large eggs

1 cup strawberries, raw, sliced

1 cup fresh raspberries

Directions

Preheat oven to 350°F. In a blender, place oats, syrup, baking powder, vanilla, salt, bananas, and eggs. Blend on high speed until smooth, 30 seconds to 1 minute. Let stand until slightly thickened, about 5 minutes.

Stir berries into batter (do not blend). Lightly coat 6 (6-oz) ramekins with cooking spray; arrange ramekins on a sheet pan. Divide batter evenly among ramekins. Bake at 350°F until set and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Serve warm.

Serving size: 1 ramekin

STAND 'N STUFF BREAKFAST TACOS

This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.

Ingredients

6 eggs

1/4 cup half-and-half

1/4 teaspoon salt

2 teaspoons butter

1 can (15 oz) Progresso™ black beans, drained, rinsed

4 medium green onions, sliced (1/2 cup)

6 Old El Paso™ Soft Tortilla Bowls

1 cup shredded Cheddar cheese (4 oz)

1/3 cup Old El Paso™ Thick 'n Chunky salsa

1 avocado, pitted, peeled and diced

1/3 cup sour cream

Preparation

In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.

Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.

Expert Tips

Complete this fabulous meal with a delicious fresh fruit salad.

MIGAS BREAKFAST TACOS

This comes from Genevieve Ko on The New York Times cooking e-newsletter. She wrote, "Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand."

Yield: 4 to 6 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019647-migas-breakfast-tacos.

Ingredients

6 large eggs

Kosher salt

6 corn tortillas

2 tablespoons vegetable oil

1 cup tortilla chips, broken if very large

1/2 cup diced onion

1 cup diced, seeded poblano pepper

1/4 cup chopped cilantro

2 ounces pepper jack cheese, grated (3/4 cup)

1/2 avocado, pitted, peeled and sliced

Salsa, for serving

PreparationBeat the eggs with 1/2 teaspoon salt in a medium bowl.

Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.

Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.

Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.

Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.

Tip

The assembled tacos wrapped in foil will stay reasonably warm for up to 30 minutes.

SPINACH & CHEDDAR FRITTATA

This is from Weight Watchers, and begins, "This tiny ingredient list is loaded with shortcuts (shredded cheese, prewashed spinach), making it extra easy to drop this frittata into your weekly meal rotation. Did we mention it also reheats well? Try this recipe with a combination of greens and cheeses: Arugula and shredded mozzarella or baby kale and pepper Jack would be delicious."

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Serves: 4; Difficulty: Easy

To view this online, click here.

Ingredients

4 sprays cooking spray

6 large eggs

1 cup fresh spinach, baby leaves, chopped

2 Tbsp uncooked scallions, finely chopped

1/4 tsp table salt

1/8 tsp black pepper

1/2 cup 50% reduce fat sharp cheddar cheese, shredded

Directions

Preheat the oven to 400°F. In a large bowl, whisk the eggs. Stir in the spinach, scallions, salt, and black pepper.

Coat a 12-inch ovenproof nonstick skillet with cooking spray. Heat the skillet over medium. Pour the egg mixture into the skillet and cook until partially set, about 5 minutes.

Sprinkle the cheese over the eggs. Place the skillet in the oven. Bake until the cheese softens and the eggs firm up, about 5 minutes. Let stand for 1 minute. Cut the frittata into 8 wedges. Serve warm. Or let cool, then wrap the wedges individually or store in a sealed container and refrigerate.

Serving size: 2 wedges

Friday Recipes

It's finally Friday. Yay! If you're like me, you probably have a zillion things to get done over the weekend. And, if you're also like me, half of those things will still be waiting to get done when the weekend is over. Sound familiar?

One thing we do need to do, though, is eat. To that end, here are six vegetarian recipes to help you through the weekend, including Comforting Chili (a vegan recipe from One Green Planet) and Winter Vegetable Medley with Paella-Style Orzo. Enjoy!

ITALIAN WHITE BEAN AND KALE SOUP

This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”

View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.

Servings 4

Ingredients

10 thawed Slow-Roasted Tomatoes (1 cup)

1 Tbs. olive oil, plus more for drizzling

1 large onion, finely chopped (2 cups)

6 oz. lacinato kale, coarsely chopped

1 cup cooked white beans

Directions

Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.

STAND 'N STUFF BREAKFAST TACOS

This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.

Ingredients

6 eggs

1/4 cup half-and-half

1/4 teaspoon salt

2 teaspoons butter

1 can (15 oz) Progresso™ black beans, drained, rinsed

4 medium green onions, sliced (1/2 cup)

6 Old El Paso™ Soft Tortilla Bowls

1 cup shredded Cheddar cheese (4 oz)

1/3 cup Old El Paso™ Thick 'n Chunky salsa

1 avocado, pitted, peeled and diced

1/3 cup sour cream

Preparation

In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.

Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.

Expert Tips

Complete this fabulous meal with a delicious fresh fruit salad.

COMFORTING CHILI [VEGAN]

This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."

This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.

Ingredients

For the Chili:

2 tablespoons coconut oil

2 cans black beans, drained

1/2 cup whole corn kernels

2/3 cup pumpkin (medium), diced

2 Tomatoes medium, diced

1/4 Cup Onion (small), diced

2 tablespoons garlic, finely diced or minced

2 tablespoons chive or cilantro, chopped

2 teaspoon apple cider vinegar or lemon juice

1 teaspoon paprika

1 teaspoon smoked paprika

1 teaspoon chili powder (optional)

2 teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon roasted Geera or cumin

1 1/2 - 2 Cups water

For The Pickled Cabbage

2 cups purple cabbage, diced or shredded

1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon onion powder

For The Grilled Plantain:

1 Plantain medium ripe, sliced

2 tablespoons coconut oil

For The Sour Cream:

1/4 cup vegan mayo

1 tablespoon fresh chive, chopped

1 teaspoon apple cider vinegar or lemon juice

1/2 teaspoon salt

1/2 teaspoon onion powder

Preparation

For the Chili:

Add the coconut oil to a pot and place on medium heat.

Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.

Toss in the tomatoes and pumpkin, then stir and saute for another minute.

Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.

For The Pickled Cabbage

Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.

For The Grilled Plantain:

Using a pan, place on medium heat and coat with the coconut oil.

Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.

For The Sour Cream:

Add all ingredients to a mixing bowl and stir to combine.

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO

This recipe, fromVegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings

This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.

Ingredients

2 3/4 cups low-sodium vegetable broth

2 cloves garlic, minced (2 tsp.)

1 tsp. Italian seasoning

1/2 tsp. saffron threads

1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved

2 Tbs. olive oil

1 yellow bell pepper, cut into 16 pieces

1 cup orzo pasta

1/4 cup frozen peas

2 cups large cauliflower florets

8 green onions, each cut into thirds

1 cup large broccoli florets

Directions

Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.

Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.

Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Friday Recipes

It's finally Friday. Yay! If you're like me, you probably have a zillion things to get done over the weekend. And, if you're also like me, half of those things will still be waiting to get done when the weekend is over. Sound familiar?

One thing we do need to do, though, is eat. To that end, here are six vegetarian recipes to help you through the weekend, including Comforting Chili (a vegan recipe from One Green Planet) and Winter Vegetable Medley with Paella-Style Orzo. Enjoy!

ITALIAN WHITE BEAN AND KALE SOUP

This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”

View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.

Servings 4

Ingredients

10 thawed Slow-Roasted Tomatoes (1 cup)

1 Tbs. olive oil, plus more for drizzling

1 large onion, finely chopped (2 cups)

6 oz. lacinato kale, coarsely chopped

1 cup cooked white beans

Directions

Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.

STAND 'N STUFF BREAKFAST TACOS

This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.

Ingredients

6 eggs

1/4 cup half-and-half

1/4 teaspoon salt

2 teaspoons butter

1 can (15 oz) Progresso™ black beans, drained, rinsed

4 medium green onions, sliced (1/2 cup)

6 Old El Paso™ Soft Tortilla Bowls

1 cup shredded Cheddar cheese (4 oz)

1/3 cup Old El Paso™ Thick 'n Chunky salsa

1 avocado, pitted, peeled and diced

1/3 cup sour cream

Preparation

In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.

Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.

Expert Tips

Complete this fabulous meal with a delicious fresh fruit salad.

COMFORTING CHILI [VEGAN]

This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."

This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.

Ingredients

For the Chili:

2 tablespoons coconut oil

2 cans black beans, drained

1/2 cup whole corn kernels

2/3 cup pumpkin (medium), diced

2 Tomatoes medium, diced

1/4 Cup Onion (small), diced

2 tablespoons garlic, finely diced or minced

2 tablespoons chive or cilantro, chopped

2 teaspoon apple cider vinegar or lemon juice

1 teaspoon paprika

1 teaspoon smoked paprika

1 teaspoon chili powder (optional)

2 teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon roasted Geera or cumin

1 1/2 - 2 Cups water

For The Pickled Cabbage

2 cups purple cabbage, diced or shredded

1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon onion powder

For The Grilled Plantain:

1 Plantain medium ripe, sliced

2 tablespoons coconut oil

For The Sour Cream:

1/4 cup vegan mayo

1 tablespoon fresh chive, chopped

1 teaspoon apple cider vinegar or lemon juice

1/2 teaspoon salt

1/2 teaspoon onion powder

Preparation

For the Chili:

Add the coconut oil to a pot and place on medium heat.

Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.

Toss in the tomatoes and pumpkin, then stir and saute for another minute.

Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.

For The Pickled Cabbage

Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.

For The Grilled Plantain:

Using a pan, place on medium heat and coat with the coconut oil.

Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.

For The Sour Cream:

Add all ingredients to a mixing bowl and stir to combine.

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO

This recipe, fromVegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings

This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.

Ingredients

2 3/4 cups low-sodium vegetable broth

2 cloves garlic, minced (2 tsp.)

1 tsp. Italian seasoning

1/2 tsp. saffron threads

1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved

2 Tbs. olive oil

1 yellow bell pepper, cut into 16 pieces

1 cup orzo pasta

1/4 cup frozen peas

2 cups large cauliflower florets

8 green onions, each cut into thirds

1 cup large broccoli florets

Directions

Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.

Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.

Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Friday Recipes

It's finally Friday. Yay! If you're like me, you probably have a zillion things to get done over the weekend. And, if you're also like me, half of those things will still be waiting to get done when the weekend is over. Sound familiar?

One thing we do need to do, though, is eat. To that end, here are six vegetarian recipes to help you through the weekend, including Comforting Chili (a vegan recipe from One Green Planet) and Winter Vegetable Medley with Paella-Style Orzo. Enjoy!

ITALIAN WHITE BEAN AND KALE SOUP

This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”

View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.

Servings 4

Ingredients

10 thawed Slow-Roasted Tomatoes (1 cup)

1 Tbs. olive oil, plus more for drizzling

1 large onion, finely chopped (2 cups)

6 oz. lacinato kale, coarsely chopped

1 cup cooked white beans

Directions

Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.

STAND 'N STUFF BREAKFAST TACOS

This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.

Ingredients

6 eggs

1/4 cup half-and-half

1/4 teaspoon salt

2 teaspoons butter

1 can (15 oz) Progresso™ black beans, drained, rinsed

4 medium green onions, sliced (1/2 cup)

6 Old El Paso™ Soft Tortilla Bowls

1 cup shredded Cheddar cheese (4 oz)

1/3 cup Old El Paso™ Thick 'n Chunky salsa

1 avocado, pitted, peeled and diced

1/3 cup sour cream

Preparation

In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.

Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.

Expert Tips

Complete this fabulous meal with a delicious fresh fruit salad.

COMFORTING CHILI [VEGAN]

This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."

This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.

Ingredients

For the Chili:

2 tablespoons coconut oil

2 cans black beans, drained

1/2 cup whole corn kernels

2/3 cup pumpkin (medium), diced

2 Tomatoes medium, diced

1/4 Cup Onion (small), diced

2 tablespoons garlic, finely diced or minced

2 tablespoons chive or cilantro, chopped

2 teaspoon apple cider vinegar or lemon juice

1 teaspoon paprika

1 teaspoon smoked paprika

1 teaspoon chili powder (optional)

2 teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon roasted Geera or cumin

1 1/2 - 2 Cups water

For The Pickled Cabbage

2 cups purple cabbage, diced or shredded

1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon onion powder

For The Grilled Plantain:

1 Plantain medium ripe, sliced

2 tablespoons coconut oil

For The Sour Cream:

1/4 cup vegan mayo

1 tablespoon fresh chive, chopped

1 teaspoon apple cider vinegar or lemon juice

1/2 teaspoon salt

1/2 teaspoon onion powder

Preparation

For the Chili:

Add the coconut oil to a pot and place on medium heat.

Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.

Toss in the tomatoes and pumpkin, then stir and saute for another minute.

Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.

For The Pickled Cabbage

Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.

For The Grilled Plantain:

Using a pan, place on medium heat and coat with the coconut oil.

Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.

For The Sour Cream:

Add all ingredients to a mixing bowl and stir to combine.

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO

This recipe, from Vegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings

This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.

Ingredients

2 3/4 cups low-sodium vegetable broth

2 cloves garlic, minced (2 tsp.)

1 tsp. Italian seasoning

1/2 tsp. saffron threads

1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved

2 Tbs. olive oil

1 yellow bell pepper, cut into 16 pieces

1 cup orzo pasta

1/4 cup frozen peas

2 cups large cauliflower florets

8 green onions, each cut into thirds

1 cup large broccoli florets

Directions

Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.

Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.

Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Taco Tuesday

It's time for another Taco Tuesday. Here are six yummy vegetarian taco recipes to try, including Stand 'N Stuff™ Breakfast Tacos and Adobo Tofu & Portobello Tacos w/Chunky Guacamole. Enjoy!

BEAN AND CHEESE BURRITOS

This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "Mexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese."

Time: 40 minutes; Yield: 6 burritos

To view this online, go to https://cooking.nytimes.com/recipes/1022532-bean-and-cheese-burritos.

Ingredients

4 tablespoons safflower or canola oil

1/2 cup finely chopped yellow onion (from 1/2 medium onion)

1/2 cup finely chopped green bell pepper (from 1/2 pepper)

Salt and black pepper

2 garlic cloves, minced

2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained

1/2 cup store-bought or homemade pico de gallo or salsa

1/4 teaspoon smoked paprika

6 (9- to 10-inch) flour tortillas

2 cups shredded sharp Cheddar (8 ounces)

Sour cream and hot sauce, for serving

Preparation

In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.

Spread 1/2 cup of the refried beans in the center of each tortilla and top each with ⅓ cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.

In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

CRISPY POTATO TACOS

This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. This recipe begins, "Potato tacos, or tacos de papa, as they are known in Mexico, make the perfect meal for those times when you find yourself with an excess of potatoes and a package of tortillas on hand. Tortillas are an endlessly versatile pantry item. In this recipe, adapted from “Tenderheart” by Hetty Lui McKinnon (Alfred A. Knopf, 2023), they are stuffed with potato and cheese for a deeply satisfying meal or light snack. Cooking the potatoes whole, skin intact, prevents them from absorbing too much water, and the skin also adds a nice texture to the filling. Shortcuts are always available: If you’ve got leftover mashed potatoes, you can use them and skip the first step."

Time: 1-1/4 hours; Yield: 4 servings

This was featured in "4 Easy Dishes That Embrace Everyday Vegetables", and can be viewed online at https://cooking.nytimes.com/recipes/1024397-crispy-potato-tacos.

Ingredients

For the Tacos

Sea salt

1-1/2 pounds potatoes (any variety), scrubbed and cut into 1-1/2-inch pieces

1-1/2 cups grated Cheddar

Handful of cilantro, leaves and stems finely chopped

1 small garlic clove, finely chopped

1 teaspoon ground cumin

1 teaspoon paprika

16 to 18 corn tortillas

Neutral oil, as needed

Any combination of sliced lettuce or cabbage, very finely sliced red onion or sour cream (all optional), for serving

For the Spicy Red Salsa

3 tomatoes (about 1 pound), chopped

1/2 red onion, roughly chopped

Small handful of cilantro, leaves and stems roughly chopped

1 fresh serrano or Fresno chile (seeded, if you prefer less spice)

1 garlic clove, chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon granulated sugar

Sea salt

3/4 cup vegetable stock

Preparation

Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.

Make the spicy red salsa: Place tomatoes, onion, cilantro, chile, garlic, cumin, oregano, sugar and 1 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients.

Place the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is great.) Add the Cheddar, cilantro, garlic, cumin, paprika and 1 teaspoon sea salt and mix to combine.

Place a large skillet over medium-high heat and, working in batches, add the corn tortillas and heat until soft and pliable. Remove from the pan and cover the tortillas with a clean kitchen towel to keep them warm. Fill each warmed tortilla with 1 to 2 tablespoons of the potato mixture, then fold in half and press down lightly.

In the same skillet, add enough oil to cover the bottom of the pan and warm over medium-high heat. Place three or four tacos in the oil, pressing down lightly with a spatula so that the edges are in the oil, and fry for 1 to 2 minutes, until golden and crispy. Flip them over and repeat on the other side. Repeat with the remaining tacos.

Serve the tacos with the spicy red salsa and any of the optional serving suggestions. (The potatoes can be cooked and mashed 2 days ahead and stored in an airtight container in the fridge. The salsa can be made 2 days ahead and kept in the fridge. For freezing info, see Tip.)

Tip

You can freeze these assembled tacos by wrapping them tightly and storing in a freezer bag or airtight container. To cook, there is no need to thaw; you can fry them straight from frozen.

VEGETARIAN TACOS WITH AVOCADO SAUCE

This comes from Jeanine and Jack on their wonderful site, Love & Lemons.

This recipe begins, "These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great."

Serves 2-3

To view this online, go to https://www.loveandlemons.com/vegetarian-tacos/#wprm-recipe-container-46265.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash

1 red bell pepper, chopped into 1-inch pieces

1 cup cherry tomatoes, sliced

extra-virgin olive oil, for drizzling

6 tortillas

1 cup cooked black beans, drained and rinsed

1 avocados, diced

chopped cilantro

1 serrano pepper, sliced, optional

crumbled cotija cheese, optional

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce

1/3 cup tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tablespoons extra-virgin olive oil

lime juice, to taste

sea salt and freshly ground black pepper

Directions

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.

Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.

Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.

Notes

Store extra sauce in the fridge for 2 to 3 days.

INDIAN DAL TACOS

This is from Vegetarian Times. It begins, "Yellow lentils or dal can be found in Indian markets, but orange or brown lentils can also be used here. To make your own Greek-style yogurt, place 2/3 cup low-fat plain yogurt in a paper-towel-lined fine-mesh strainer and set over a bowl. Let stand 12 to 15 minutes, then discard liquid and use yogurt."

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/indian-dal-tacos/.

Ingredients

1/2 cup diced onion

3/4 tsp. ground cumin

1/4 tsp. plus 1/8 tsp. turmeric

1/2 tsp. plus 1/8 tsp. salt, divided

1/4 tsp. ground black pepper

2/3 cup yellow split lentils, sorted, rinsed, and drained

1/2 cup plain low-fat Greek yogurt

1/3 cup diced cucumber

1 Tbs. freshly chopped mint

4 6-inch corn or flour tortillas, warmed

1 cup thinly sliced fresh spinach

1 cup mung bean sprouts

Preparation

Heat nonstick skillet over medium-high heat, and coat with cooking spray. Add onion, and cook 5 minutes, or until softened and starting to brown. Stir in cumin, turmeric, 1/2 tsp. salt, and pepper. Add lentils and 2 1/2 cups water. Bring to a boil, cover, and reduce heat to medium-low. Simmer 40 minutes, or until lentils are cooked but still hold their shape. There will be 1 to 2 Tbs. liquid left in pan.

Meanwhile, combine yogurt, cucumber, mint, and remaining 1/8 tsp. salt in bowl.

Fill tortillas with spinach, bean sprouts, and lentil mixture. Drizzle with yogurt mixture or serve on side.

STAND 'N STUFF BREAKFAST TACOS

This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.

Ingredients

6 eggs

1/4 cup half-and-half

1/4 teaspoon salt

2 teaspoons butter

1 can (15 oz) Progresso™ black beans, drained, rinsed

4 medium green onions, sliced (1/2 cup)

6 Old El Paso™ Soft Tortilla Bowls

1 cup shredded Cheddar cheese (4 oz)

1/3 cup Old El Paso™ Thick 'n Chunky salsa

1 avocado, pitted, peeled and diced

1/3 cup sour cream

Preparation

In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.

Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.

Expert Tips

Complete this fabulous meal with a delicious fresh fruit salad.

ADOBO TOFU & PORTOBELLO TACOS WITH CHUNKY GUACAMOLE

This is from Vegetarian Times. Prep Time: 30 minutes; Cook Time: 25 minutes; Total Time: 55 minutes; Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/adobo-tofu-portobello-tacos/.

Ingredients

1 14-oz pkg organic extra-firm tofu, drained

1 1/2 tbsp finely chopped canned chipotle chiles in adobo

1 tbsp fresh orange juice

2 tsp raw honey (TRY: Wholesome! Organic Raw Honey)

8 6-inch corn tortillas

1 large red bell pepper, cut into 1/4-inch strips

1 large portobello mushroom, stem discarded, cut into 1/2-inch-thick slices

1/4 sweet onion, cut into 1/4-inch slices

2 tsp safflower oil

1/4 tsp sea salt

1/2 tsp ground black pepper

Guacamole

3 tbsp finely chopped sweet onion

2 tbsp chopped fresh cilantro

1/2 jalapeño chile pepper, finely chopped (about 1 tbsp)

1 small avocado, peeled, pitted and diced

1 tsp fresh lime juice

1/4 tsp sea salt

Preparation

Cut tofu block into 4 slabs. Arrange on a paper towel–lined baking sheet, cover with more paper towels and top with another baking sheet. Using cans, weigh the baking sheet down and set aside at room temperature for 30 minutes to drain.

Meanwhile, prepare guacamole: On a cutting board, mash onion, cilantro and jalapeño with a fork until onion is mashed. In a small bowl, combine onion mixture with avocado, lime juice and 1/4 tsp salt. Cover and set aside.

In a small bowl, combine chipotle chiles, orange juice and honey. Remove cans and top baking sheet from tofu and discard paper towels. Rub mixture on all sides of tofu and set aside on baking sheet.

Heat a grill pan or grill on medium-high. Add tortillas and grill until warm and pliable, about 1 minute per side. Stack tortillas and wrap in foil; set aside.

Mist grill pan with cooking spray or grease grill grate (still on medium-high). In a single layer, add tofu and grill until browned and heated through, 3 minutes per side. Transfer to a cutting board, then cut tofu into 2-inch strips, cover with foil and set aside.

In a large bowl, toss bell pepper, mushroom and onion slices with oil, 1/4 tsp salt and black pepper. Add to grill pan or a grill basket (for outdoor grill) and cook on medium-high, tossing occasionally, until mushrooms are soft and peppers and onions are crisp-tender, about 5 minutes. Divide tofu and vegetables among tortillas and top with dollops of guacamole.

Friday Recipes

It's finally Friday. Yay! If you're like me, you probably have a zillion things to get done over the weekend. And, if you're also like me, half of those things will still be waiting to get done when the weekend is over. Sound familiar?

One thing we do need to do, though, is eat. To that end, here are six vegetarian recipes to help you through the weekend, including Comforting Chili (a vegan recipe from One Green Planet) and Winter Vegetable Medley with Paella-Style Orzo. Enjoy!

ITALIAN WHITE BEAN AND KALE SOUP

This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”

View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.

Servings 4

Ingredients

10 thawed Slow-Roasted Tomatoes (1 cup)

1 Tbs. olive oil, plus more for drizzling

1 large onion, finely chopped (2 cups)

6 oz. lacinato kale, coarsely chopped

1 cup cooked white beans

Directions

Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.

STAND 'N STUFF BREAKFAST TACOS

This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.

Ingredients

6 eggs

1/4 cup half-and-half

1/4 teaspoon salt

2 teaspoons butter

1 can (15 oz) Progresso™ black beans, drained, rinsed

4 medium green onions, sliced (1/2 cup)

6 Old El Paso™ Soft Tortilla Bowls

1 cup shredded Cheddar cheese (4 oz)

1/3 cup Old El Paso™ Thick 'n Chunky salsa

1 avocado, pitted, peeled and diced

1/3 cup sour cream

Preparation

In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.

Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.

Expert Tips

Complete this fabulous meal with a delicious fresh fruit salad.

COMFORTING CHILI [VEGAN]

This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."

This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.

Ingredients

For the Chili:

2 tablespoons coconut oil

2 cans black beans, drained

1/2 cup whole corn kernels

2/3 cup pumpkin (medium), diced

2 Tomatoes medium, diced

1/4 Cup Onion (small), diced

2 tablespoons garlic, finely diced or minced

2 tablespoons chive or cilantro, chopped

2 teaspoon apple cider vinegar or lemon juice

1 teaspoon paprika

1 teaspoon smoked paprika

1 teaspoon chili powder (optional)

2 teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon roasted Geera or cumin

1 1/2 - 2 Cups water

For The Pickled Cabbage

2 cups purple cabbage, diced or shredded

1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon onion powder

For The Grilled Plantain:

1 Plantain medium ripe, sliced

2 tablespoons coconut oil

For The Sour Cream:

1/4 cup vegan mayo

1 tablespoon fresh chive, chopped

1 teaspoon apple cider vinegar or lemon juice

1/2 teaspoon salt

1/2 teaspoon onion powder

Preparation

For the Chili:

Add the coconut oil to a pot and place on medium heat.

Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.

Toss in the tomatoes and pumpkin, then stir and saute for another minute.

Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.

For The Pickled Cabbage

Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.

For The Grilled Plantain:

Using a pan, place on medium heat and coat with the coconut oil.

Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.

For The Sour Cream:

Add all ingredients to a mixing bowl and stir to combine.

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO

This recipe, fromVegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings

This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.

Ingredients

2 3/4 cups low-sodium vegetable broth

2 cloves garlic, minced (2 tsp.)

1 tsp. Italian seasoning

1/2 tsp. saffron threads

1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved

2 Tbs. olive oil

1 yellow bell pepper, cut into 16 pieces

1 cup orzo pasta

1/4 cup frozen peas

2 cups large cauliflower florets

8 green onions, each cut into thirds

1 cup large broccoli florets

Directions

Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.

Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.

Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Friday Recipes

It's finally Friday. Yay! If you're like me, you probably have a zillion things to get done over the weekend. And, if you're also like me, half of those things will still be waiting to get done when the weekend is over. Sound familiar?

One thing we do need to do, though, is eat. To that end, here are six vegetarian recipes to help you through the weekend, including Comforting Chili (a vegan recipe from One Green Planet) and Winter Vegetable Medley with Paella-Style Orzo. Enjoy!

ITALIAN WHITE BEAN AND KALE SOUP

This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”

View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.

Servings 4

Ingredients

10 thawed Slow-Roasted Tomatoes (1 cup)

1 Tbs. olive oil, plus more for drizzling

1 large onion, finely chopped (2 cups)

6 oz. lacinato kale, coarsely chopped

1 cup cooked white beans

Directions

Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.

STAND 'N STUFF BREAKFAST TACOS

This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.

Ingredients

6 eggs

1/4 cup half-and-half

1/4 teaspoon salt

2 teaspoons butter

1 can (15 oz) Progresso™ black beans, drained, rinsed

4 medium green onions, sliced (1/2 cup)

6 Old El Paso™ Soft Tortilla Bowls

1 cup shredded Cheddar cheese (4 oz)

1/3 cup Old El Paso™ Thick 'n Chunky salsa

1 avocado, pitted, peeled and diced

1/3 cup sour cream

Preparation

In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.

Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.

Expert Tips

Complete this fabulous meal with a delicious fresh fruit salad.

COMFORTING CHILI [VEGAN]

This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."

This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.

Ingredients

For the Chili:

2 tablespoons coconut oil

2 cans black beans, drained

1/2 cup whole corn kernels

2/3 cup pumpkin (medium), diced

2 Tomatoes medium, diced

1/4 Cup Onion (small), diced

2 tablespoons garlic, finely diced or minced

2 tablespoons chive or cilantro, chopped

2 teaspoon apple cider vinegar or lemon juice

1 teaspoon paprika

1 teaspoon smoked paprika

1 teaspoon chili powder (optional)

2 teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon roasted Geera or cumin

1 1/2 - 2 Cups water

For The Pickled Cabbage

2 cups purple cabbage, diced or shredded

1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon onion powder

For The Grilled Plantain:

1 Plantain medium ripe, sliced

2 tablespoons coconut oil

For The Sour Cream:

1/4 cup vegan mayo

1 tablespoon fresh chive, chopped

1 teaspoon apple cider vinegar or lemon juice

1/2 teaspoon salt

1/2 teaspoon onion powder

Preparation

For the Chili:

Add the coconut oil to a pot and place on medium heat.

Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.

Toss in the tomatoes and pumpkin, then stir and saute for another minute.

Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.

For The Pickled Cabbage

Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.

For The Grilled Plantain:

Using a pan, place on medium heat and coat with the coconut oil.

Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.

For The Sour Cream:

Add all ingredients to a mixing bowl and stir to combine.

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO

This recipe, from Vegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings

This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.

Ingredients

2 3/4 cups low-sodium vegetable broth

2 cloves garlic, minced (2 tsp.)

1 tsp. Italian seasoning

1/2 tsp. saffron threads

1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved

2 Tbs. olive oil

1 yellow bell pepper, cut into 16 pieces

1 cup orzo pasta

1/4 cup frozen peas

2 cups large cauliflower florets

8 green onions, each cut into thirds

1 cup large broccoli florets

Directions

Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.

Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.

Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.