Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Tempeh Reuben and Garden-Style Lasagna. Enjoy!

DILLED POTATO-CUCUMBER SALAD

This is from the July/August 2007 Vegetarian Times, page 39. It begins, "Cornichons are crisp pickles made from small gherkin cucumbers. If you can’t find them, simply substitute your favorite pickle, or double the capers used in the recipe." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-cucumber-salad/.

Ingredients

1 lb. new potatoes

1/3 cup creme fraiche or sour cream

6 cornichons, chopped (about 1/4 cup)

2 Tbs. chopped fresh dill

2 tsp. capers, rinsed, drained and chopped

1 seedless cucumber, thinly sliced (about 2 cups)

Preparation

Cover potatoes with cold water in pot, and bring to a boil. Add pinch of salt, reduce heat to medium, and cook 20 minutes, or until tender.

Meanwhile, combine crème fraîche, cornichons, dill and capers in bowl.

Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes, to dry out slightly.

Toss potatoes and cucumber with crème fraîche mixture. Season with salt and pepper, and serve.

THAI GREEN BEAN CURRY WITH PINEAPPLE AND SWEET POTATOES

This comes from Vegetarian Times. This begins, "This Thai-inspired dish features sweet potatoes blended into the sauce and as bites in the bowl." The note adds, "Blending part of the sweet potatoes into the broth of this vegan green bean curry yields a rich, creamy base without using a lot of coconut milk."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/thai-green-bean-curry-with-pineapple-and-sweet-potatoes/.

Ingredients

1 Tbs. vegetable oil

3 large shallots (1/2 cup)

1-1/2 Tbs. red curry paste

3 cloves garlic, minced (1 Tbs.)

2 tsp. minced fresh ginger

1 8-oz. can pineapple chunks, juice reserved

2 medium sweet potatoes, peeled and cut into 1-inch chunks (2-1/2 cups)

3/4 lb. green beans

3/4 cup light coconut milk

Basil or cilantro leaves, for garnish

Preparation

Heat oil in medium saucepan over medium heat. Add shallots, and sauté 5 minutes. Add curry paste, garlic, and ginger, and sauté 30 seconds, or until fragrant. Add 2-1/2 cups water and reserved pineapple juice. Cover, and simmer 10 minutes. Add 1 cup sweet potato chunks, and cook 10 to 15 minutes, or until sweet potatoes are tender.

Blend mixture in saucepan with immersion blender or in blender or food processor until smooth. Return to saucepan, add remaining 1-1/2 cups sweet potatoes, and bring to a boil. Cover, and simmer 5 minutes. Stir in pineapple chunks, green beans, and coconut milk; cover; and simmer 7 to 10 minutes, or until green beans are crisp-tender. Garnish with basil, and serve.

EDAMAME SUCCOTASH

This is from the July/August 2008 issue of Vegetarian Times, page 37. It begins, "Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well." Makes 6 servings

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

Ingredients

2 tsp. vegetable oil

1/2 cup chopped red bell pepper

1/4 cup chopped onion

2 cloves garlic, minced

1 1/2 cups fresh or frozen shelled edamame

2 cups fresh or frozen corn kernels

3 Tbs. white wine or vegetable stock

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh basil or 1 tsp. dried basil

Preparation

Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

TEMPEH REUBEN

This is from Eden Foods. Prep Time: 5 minutes; Cook Time: 20 minutes; Serves 4

To view this online, click here.

Ingredients

1 pound organic tempeh, any variety

2 Tbsp Eden Safflower Oil

2 cups water, for cooking tempeh

1 tsp Eden Shoyu Soy Sauce

1/2 cup Eden Sauerkraut, Kimchi Sauerkraut, or Three Onion Sauerkraut

1/4 cup any Eden Mustard

4 whole lettuce leaves

1/4 cup alfalfa sprouts, rinsed and drained

1 medium organic tomato, sliced

8 slices whole grain bread

Directions

Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes. Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes. Remove cover and cook, over a high flame, until all liquid is gone. Remove tempeh and slice into strips. Place several slices of tempeh on each sandwich. Spread equal amounts of mustard on the other bread slices. Place equal amounts of sauerkraut, lettuce, sprouts and tomato on each sandwich. Serve. Great for lunches, picnics, camping, travel or anytime!

SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS

This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)

For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.

Ingredients

1 large shallot, halved and thinly sliced

1 jalapeño or other fresh hot chile, thinly sliced

3 tablespoons neutral oil (such as grapeseed or canola)

Kosher salt (such as Diamond Crystal)

8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)

1 tablespoon unseasoned rice vinegar

1 tablespoon soy sauce

2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated

Preparation

In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.

To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.

Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.

GARDEN-STYLE LASAGNA

This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."

Makes 12 servings

To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.

Ingredients

Cooking spray

2 cups chopped onion

4 garlic cloves, minced

2 teaspoons olive oil, divided

2 cups chopped zucchini (about 8 ounces)

2 cups chopped yellow squash (about 8 ounces)

2 cups thinly sliced carrot (about 8 ounces)

2 cups chopped broccoli (about 6 ounces)

1 teaspoon salt, divided

1/2 cup all-purpose flour (about 2-1/4 ounces)

3-1/2 cups 1% low-fat milk

1 cup (4 ounces) grated fresh Parmesan cheese, divided

1/4 teaspoon freshly ground black pepper

Dash of nutmeg

1 (10-ounce) package frozen chopped spinach, thawed and drained

1-1/2 cups 1% low-fat cottage cheese

2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided

12 precooked lasagna noodles, divided

Directions

Preheat oven to 375°.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

Double-post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Tempeh Reuben and Garden-Style Lasagna. Enjoy!

DILLED POTATO-CUCUMBER SALAD

This is from the July/August 2007 Vegetarian Times, page 39. It begins, "Cornichons are crisp pickles made from small gherkin cucumbers. If you can’t find them, simply substitute your favorite pickle, or double the capers used in the recipe." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-cucumber-salad/.

Ingredients

1 lb. new potatoes

1/3 cup creme fraiche or sour cream

6 cornichons, chopped (about 1/4 cup)

2 Tbs. chopped fresh dill

2 tsp. capers, rinsed, drained and chopped

1 seedless cucumber, thinly sliced (about 2 cups)

Preparation

Cover potatoes with cold water in pot, and bring to a boil. Add pinch of salt, reduce heat to medium, and cook 20 minutes, or until tender.

Meanwhile, combine crème fraîche, cornichons, dill and capers in bowl.

Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes, to dry out slightly.

Toss potatoes and cucumber with crème fraîche mixture. Season with salt and pepper, and serve.

THAI GREEN BEAN CURRY WITH PINEAPPLE AND SWEET POTATOES

This comes from Vegetarian Times. This begins, "This Thai-inspired dish features sweet potatoes blended into the sauce and as bites in the bowl." The note adds, "Blending part of the sweet potatoes into the broth of this vegan green bean curry yields a rich, creamy base without using a lot of coconut milk."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/thai-green-bean-curry-with-pineapple-and-sweet-potatoes/.

Ingredients

1 Tbs. vegetable oil

3 large shallots (1/2 cup)

1-1/2 Tbs. red curry paste

3 cloves garlic, minced (1 Tbs.)

2 tsp. minced fresh ginger

1 8-oz. can pineapple chunks, juice reserved

2 medium sweet potatoes, peeled and cut into 1-inch chunks (2-1/2 cups)

3/4 lb. green beans

3/4 cup light coconut milk

Basil or cilantro leaves, for garnish

Preparation

Heat oil in medium saucepan over medium heat. Add shallots, and sauté 5 minutes. Add curry paste, garlic, and ginger, and sauté 30 seconds, or until fragrant. Add 2-1/2 cups water and reserved pineapple juice. Cover, and simmer 10 minutes. Add 1 cup sweet potato chunks, and cook 10 to 15 minutes, or until sweet potatoes are tender.

Blend mixture in saucepan with immersion blender or in blender or food processor until smooth. Return to saucepan, add remaining 1-1/2 cups sweet potatoes, and bring to a boil. Cover, and simmer 5 minutes. Stir in pineapple chunks, green beans, and coconut milk; cover; and simmer 7 to 10 minutes, or until green beans are crisp-tender. Garnish with basil, and serve.

EDAMAME SUCCOTASH

This is from the July/August 2008 issue of Vegetarian Times, page 37. It begins, "Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well." Makes 6 servings

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

Ingredients

2 tsp. vegetable oil

1/2 cup chopped red bell pepper

1/4 cup chopped onion

2 cloves garlic, minced

1 1/2 cups fresh or frozen shelled edamame

2 cups fresh or frozen corn kernels

3 Tbs. white wine or vegetable stock

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh basil or 1 tsp. dried basil

Preparation

Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

TEMPEH REUBEN

This is from Eden Foods. Prep Time: 5 minutes; Cook Time: 20 minutes; Serves 4

To view this online, click here.

Ingredients

1 pound organic tempeh, any variety

2 Tbsp Eden Safflower Oil

2 cups water, for cooking tempeh

1 tsp Eden Shoyu Soy Sauce

1/2 cup Eden Sauerkraut, Kimchi Sauerkraut, or Three Onion Sauerkraut

1/4 cup any Eden Mustard

4 whole lettuce leaves

1/4 cup alfalfa sprouts, rinsed and drained

1 medium organic tomato, sliced

8 slices whole grain bread

Directions

Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes. Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes. Remove cover and cook, over a high flame, until all liquid is gone. Remove tempeh and slice into strips. Place several slices of tempeh on each sandwich. Spread equal amounts of mustard on the other bread slices. Place equal amounts of sauerkraut, lettuce, sprouts and tomato on each sandwich. Serve. Great for lunches, picnics, camping, travel or anytime!

SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS

This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)

For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.

Ingredients

1 large shallot, halved and thinly sliced

1 jalapeño or other fresh hot chile, thinly sliced

3 tablespoons neutral oil (such as grapeseed or canola)

Kosher salt (such as Diamond Crystal)

8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)

1 tablespoon unseasoned rice vinegar

1 tablespoon soy sauce

2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated

Preparation

In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.

To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.

Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.

GARDEN-STYLE LASAGNA

This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."

Makes 12 servings

To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.

Ingredients

Cooking spray

2 cups chopped onion

4 garlic cloves, minced

2 teaspoons olive oil, divided

2 cups chopped zucchini (about 8 ounces)

2 cups chopped yellow squash (about 8 ounces)

2 cups thinly sliced carrot (about 8 ounces)

2 cups chopped broccoli (about 6 ounces)

1 teaspoon salt, divided

1/2 cup all-purpose flour (about 2-1/4 ounces)

3-1/2 cups 1% low-fat milk

1 cup (4 ounces) grated fresh Parmesan cheese, divided

1/4 teaspoon freshly ground black pepper

Dash of nutmeg

1 (10-ounce) package frozen chopped spinach, thawed and drained

1-1/2 cups 1% low-fat cottage cheese

2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided

12 precooked lasagna noodles, divided

Directions

Preheat oven to 375°.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Tempeh Reuben and Garden-Style Lasagna. Enjoy!

DILLED POTATO-CUCUMBER SALAD

This is from the July/August 2007 Vegetarian Times, page 39. It begins, "Cornichons are crisp pickles made from small gherkin cucumbers. If you can’t find them, simply substitute your favorite pickle, or double the capers used in the recipe." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-cucumber-salad/.

Ingredients

1 lb. new potatoes

1/3 cup creme fraiche or sour cream

6 cornichons, chopped (about 1/4 cup)

2 Tbs. chopped fresh dill

2 tsp. capers, rinsed, drained and chopped

1 seedless cucumber, thinly sliced (about 2 cups)

Preparation

Cover potatoes with cold water in pot, and bring to a boil. Add pinch of salt, reduce heat to medium, and cook 20 minutes, or until tender.

Meanwhile, combine crème fraîche, cornichons, dill and capers in bowl.

Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes, to dry out slightly.

Toss potatoes and cucumber with crème fraîche mixture. Season with salt and pepper, and serve.

THAI GREEN BEAN CURRY WITH PINEAPPLE AND SWEET POTATOES

This comes from Vegetarian Times. This begins, "This Thai-inspired dish features sweet potatoes blended into the sauce and as bites in the bowl." The note adds, "Blending part of the sweet potatoes into the broth of this vegan green bean curry yields a rich, creamy base without using a lot of coconut milk."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/thai-green-bean-curry-with-pineapple-and-sweet-potatoes/.

Ingredients

1 Tbs. vegetable oil

3 large shallots (1/2 cup)

1-1/2 Tbs. red curry paste

3 cloves garlic, minced (1 Tbs.)

2 tsp. minced fresh ginger

1 8-oz. can pineapple chunks, juice reserved

2 medium sweet potatoes, peeled and cut into 1-inch chunks (2-1/2 cups)

3/4 lb. green beans

3/4 cup light coconut milk

Basil or cilantro leaves, for garnish

Preparation

Heat oil in medium saucepan over medium heat. Add shallots, and sauté 5 minutes. Add curry paste, garlic, and ginger, and sauté 30 seconds, or until fragrant. Add 2-1/2 cups water and reserved pineapple juice. Cover, and simmer 10 minutes. Add 1 cup sweet potato chunks, and cook 10 to 15 minutes, or until sweet potatoes are tender.

Blend mixture in saucepan with immersion blender or in blender or food processor until smooth. Return to saucepan, add remaining 1-1/2 cups sweet potatoes, and bring to a boil. Cover, and simmer 5 minutes. Stir in pineapple chunks, green beans, and coconut milk; cover; and simmer 7 to 10 minutes, or until green beans are crisp-tender. Garnish with basil, and serve.

EDAMAME SUCCOTASH

This is from the July/August 2008 issue of Vegetarian Times, page 37. It begins, "Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well." Makes 6 servings

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

Ingredients

2 tsp. vegetable oil

1/2 cup chopped red bell pepper

1/4 cup chopped onion

2 cloves garlic, minced

1 1/2 cups fresh or frozen shelled edamame

2 cups fresh or frozen corn kernels

3 Tbs. white wine or vegetable stock

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh basil or 1 tsp. dried basil

Preparation

Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

TEMPEH REUBEN

This is from Eden Foods. Prep Time: 5 minutes; Cook Time: 20 minutes; Serves 4

To view this online, click here.

Ingredients

1 pound organic tempeh, any variety

2 Tbsp Eden Safflower Oil

2 cups water, for cooking tempeh

1 tsp Eden Shoyu Soy Sauce

1/2 cup Eden Sauerkraut, Kimchi Sauerkraut, or Three Onion Sauerkraut

1/4 cup any Eden Mustard

4 whole lettuce leaves

1/4 cup alfalfa sprouts, rinsed and drained

1 medium organic tomato, sliced

8 slices whole grain bread

Directions

Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes. Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes. Remove cover and cook, over a high flame, until all liquid is gone. Remove tempeh and slice into strips. Place several slices of tempeh on each sandwich. Spread equal amounts of mustard on the other bread slices. Place equal amounts of sauerkraut, lettuce, sprouts and tomato on each sandwich. Serve. Great for lunches, picnics, camping, travel or anytime!

SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS

This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)

For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.

Ingredients

1 large shallot, halved and thinly sliced

1 jalapeño or other fresh hot chile, thinly sliced

3 tablespoons neutral oil (such as grapeseed or canola)

Kosher salt (such as Diamond Crystal)

8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)

1 tablespoon unseasoned rice vinegar

1 tablespoon soy sauce

2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated

Preparation

In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.

To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.

Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.

GARDEN-STYLE LASAGNA

This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."

Makes 12 servings

To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.

Ingredients

Cooking spray

2 cups chopped onion

4 garlic cloves, minced

2 teaspoons olive oil, divided

2 cups chopped zucchini (about 8 ounces)

2 cups chopped yellow squash (about 8 ounces)

2 cups thinly sliced carrot (about 8 ounces)

2 cups chopped broccoli (about 6 ounces)

1 teaspoon salt, divided

1/2 cup all-purpose flour (about 2-1/4 ounces)

3-1/2 cups 1% low-fat milk

1 cup (4 ounces) grated fresh Parmesan cheese, divided

1/4 teaspoon freshly ground black pepper

Dash of nutmeg

1 (10-ounce) package frozen chopped spinach, thawed and drained

1-1/2 cups 1% low-fat cottage cheese

2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided

12 precooked lasagna noodles, divided

Directions

Preheat oven to 375°.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Tempeh Reuben and Garden-Style Lasagna. Enjoy!

DILLED POTATO-CUCUMBER SALAD

This is from the July/August 2007 Vegetarian Times, page 39. It begins, "Cornichons are crisp pickles made from small gherkin cucumbers. If you can’t find them, simply substitute your favorite pickle, or double the capers used in the recipe." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-cucumber-salad/.

Ingredients

1 lb. new potatoes

1/3 cup creme fraiche or sour cream

6 cornichons, chopped (about 1/4 cup)

2 Tbs. chopped fresh dill

2 tsp. capers, rinsed, drained and chopped

1 seedless cucumber, thinly sliced (about 2 cups)

Preparation

Cover potatoes with cold water in pot, and bring to a boil. Add pinch of salt, reduce heat to medium, and cook 20 minutes, or until tender.

Meanwhile, combine crème fraîche, cornichons, dill and capers in bowl.

Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes, to dry out slightly.

Toss potatoes and cucumber with crème fraîche mixture. Season with salt and pepper, and serve.

THAI GREEN BEAN CURRY WITH PINEAPPLE AND SWEET POTATOES

This comes from Vegetarian Times. This begins, "This Thai-inspired dish features sweet potatoes blended into the sauce and as bites in the bowl." The note adds, "Blending part of the sweet potatoes into the broth of this vegan green bean curry yields a rich, creamy base without using a lot of coconut milk."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/thai-green-bean-curry-with-pineapple-and-sweet-potatoes/.

Ingredients

1 Tbs. vegetable oil

3 large shallots (1/2 cup)

1-1/2 Tbs. red curry paste

3 cloves garlic, minced (1 Tbs.)

2 tsp. minced fresh ginger

1 8-oz. can pineapple chunks, juice reserved

2 medium sweet potatoes, peeled and cut into 1-inch chunks (2-1/2 cups)

3/4 lb. green beans

3/4 cup light coconut milk

Basil or cilantro leaves, for garnish

Preparation

Heat oil in medium saucepan over medium heat. Add shallots, and sauté 5 minutes. Add curry paste, garlic, and ginger, and sauté 30 seconds, or until fragrant. Add 2-1/2 cups water and reserved pineapple juice. Cover, and simmer 10 minutes. Add 1 cup sweet potato chunks, and cook 10 to 15 minutes, or until sweet potatoes are tender.

Blend mixture in saucepan with immersion blender or in blender or food processor until smooth. Return to saucepan, add remaining 1-1/2 cups sweet potatoes, and bring to a boil. Cover, and simmer 5 minutes. Stir in pineapple chunks, green beans, and coconut milk; cover; and simmer 7 to 10 minutes, or until green beans are crisp-tender. Garnish with basil, and serve.

EDAMAME SUCCOTASH

This is from the July/August 2008 issue of Vegetarian Times, page 37. It begins, "Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well." Makes 6 servings

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

Ingredients

2 tsp. vegetable oil

1/2 cup chopped red bell pepper

1/4 cup chopped onion

2 cloves garlic, minced

1 1/2 cups fresh or frozen shelled edamame

2 cups fresh or frozen corn kernels

3 Tbs. white wine or vegetable stock

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh basil or 1 tsp. dried basil

Preparation

Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

TEMPEH REUBEN

This is from Eden Foods. Prep Time: 5 minutes; Cook Time: 20 minutes; Serves 4

To view this online, click here.

Ingredients

1 pound organic tempeh, any variety

2 Tbsp Eden Safflower Oil

2 cups water, for cooking tempeh

1 tsp Eden Shoyu Soy Sauce

1/2 cup Eden Sauerkraut, Kimchi Sauerkraut, or Three Onion Sauerkraut

1/4 cup any Eden Mustard

4 whole lettuce leaves

1/4 cup alfalfa sprouts, rinsed and drained

1 medium organic tomato, sliced

8 slices whole grain bread

Directions

Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes. Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes. Remove cover and cook, over a high flame, until all liquid is gone. Remove tempeh and slice into strips. Place several slices of tempeh on each sandwich. Spread equal amounts of mustard on the other bread slices. Place equal amounts of sauerkraut, lettuce, sprouts and tomato on each sandwich. Serve. Great for lunches, picnics, camping, travel or anytime!

SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS

This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)

For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.

Ingredients

1 large shallot, halved and thinly sliced

1 jalapeño or other fresh hot chile, thinly sliced

3 tablespoons neutral oil (such as grapeseed or canola)

Kosher salt (such as Diamond Crystal)

8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)

1 tablespoon unseasoned rice vinegar

1 tablespoon soy sauce

2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated

Preparation

In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.

To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.

Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.

GARDEN-STYLE LASAGNA

This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."

Makes 12 servings

To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.

Ingredients

Cooking spray

2 cups chopped onion

4 garlic cloves, minced

2 teaspoons olive oil, divided

2 cups chopped zucchini (about 8 ounces)

2 cups chopped yellow squash (about 8 ounces)

2 cups thinly sliced carrot (about 8 ounces)

2 cups chopped broccoli (about 6 ounces)

1 teaspoon salt, divided

1/2 cup all-purpose flour (about 2-1/4 ounces)

3-1/2 cups 1% low-fat milk

1 cup (4 ounces) grated fresh Parmesan cheese, divided

1/4 teaspoon freshly ground black pepper

Dash of nutmeg

1 (10-ounce) package frozen chopped spinach, thawed and drained

1-1/2 cups 1% low-fat cottage cheese

2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided

12 precooked lasagna noodles, divided

Directions

Preheat oven to 375°.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Tempeh Reuben and Garden-Style Lasagna. Enjoy!

DILLED POTATO-CUCUMBER SALAD

This is from the July/August 2007 Vegetarian Times, page 39. It begins, "Cornichons are crisp pickles made from small gherkin cucumbers. If you can’t find them, simply substitute your favorite pickle, or double the capers used in the recipe." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-cucumber-salad/.

Ingredients

1 lb. new potatoes

1/3 cup creme fraiche or sour cream

6 cornichons, chopped (about 1/4 cup)

2 Tbs. chopped fresh dill

2 tsp. capers, rinsed, drained and chopped

1 seedless cucumber, thinly sliced (about 2 cups)

Preparation

Cover potatoes with cold water in pot, and bring to a boil. Add pinch of salt, reduce heat to medium, and cook 20 minutes, or until tender.

Meanwhile, combine crème fraîche, cornichons, dill and capers in bowl.

Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes, to dry out slightly.

Toss potatoes and cucumber with crème fraîche mixture. Season with salt and pepper, and serve.

THAI GREEN BEAN CURRY WITH PINEAPPLE AND SWEET POTATOES

This comes from Vegetarian Times. This begins, "This Thai-inspired dish features sweet potatoes blended into the sauce and as bites in the bowl." The note adds, "Blending part of the sweet potatoes into the broth of this vegan green bean curry yields a rich, creamy base without using a lot of coconut milk."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/thai-green-bean-curry-with-pineapple-and-sweet-potatoes/.

Ingredients

1 Tbs. vegetable oil

3 large shallots (1/2 cup)

1-1/2 Tbs. red curry paste

3 cloves garlic, minced (1 Tbs.)

2 tsp. minced fresh ginger

1 8-oz. can pineapple chunks, juice reserved

2 medium sweet potatoes, peeled and cut into 1-inch chunks (2-1/2 cups)

3/4 lb. green beans

3/4 cup light coconut milk

Basil or cilantro leaves, for garnish

Preparation

Heat oil in medium saucepan over medium heat. Add shallots, and sauté 5 minutes. Add curry paste, garlic, and ginger, and sauté 30 seconds, or until fragrant. Add 2-1/2 cups water and reserved pineapple juice. Cover, and simmer 10 minutes. Add 1 cup sweet potato chunks, and cook 10 to 15 minutes, or until sweet potatoes are tender.

Blend mixture in saucepan with immersion blender or in blender or food processor until smooth. Return to saucepan, add remaining 1-1/2 cups sweet potatoes, and bring to a boil. Cover, and simmer 5 minutes. Stir in pineapple chunks, green beans, and coconut milk; cover; and simmer 7 to 10 minutes, or until green beans are crisp-tender. Garnish with basil, and serve.

EDAMAME SUCCOTASH

This is from the July/August 2008 issue of Vegetarian Times, page 37. It begins, "Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well." Makes 6 servings

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

Ingredients

2 tsp. vegetable oil

1/2 cup chopped red bell pepper

1/4 cup chopped onion

2 cloves garlic, minced

1 1/2 cups fresh or frozen shelled edamame

2 cups fresh or frozen corn kernels

3 Tbs. white wine or vegetable stock

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh basil or 1 tsp. dried basil

Preparation

Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

TEMPEH REUBEN

This is from Eden Foods. Prep Time: 5 minutes; Cook Time: 20 minutes; Serves 4

To view this online, click here.

Ingredients

1 pound organic tempeh, any variety

2 Tbsp Eden Safflower Oil

2 cups water, for cooking tempeh

1 tsp Eden Shoyu Soy Sauce

1/2 cup Eden Sauerkraut, Kimchi Sauerkraut, or Three Onion Sauerkraut

1/4 cup any Eden Mustard

4 whole lettuce leaves

1/4 cup alfalfa sprouts, rinsed and drained

1 medium organic tomato, sliced

8 slices whole grain bread

Directions

Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes. Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes. Remove cover and cook, over a high flame, until all liquid is gone. Remove tempeh and slice into strips. Place several slices of tempeh on each sandwich. Spread equal amounts of mustard on the other bread slices. Place equal amounts of sauerkraut, lettuce, sprouts and tomato on each sandwich. Serve. Great for lunches, picnics, camping, travel or anytime!

SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS

This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)

For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.

Ingredients

1 large shallot, halved and thinly sliced

1 jalapeño or other fresh hot chile, thinly sliced

3 tablespoons neutral oil (such as grapeseed or canola)

Kosher salt (such as Diamond Crystal)

8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)

1 tablespoon unseasoned rice vinegar

1 tablespoon soy sauce

2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated

Preparation

In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.

To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.

Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.

GARDEN-STYLE LASAGNA

This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."

Makes 12 servings

To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.

Ingredients

Cooking spray

2 cups chopped onion

4 garlic cloves, minced

2 teaspoons olive oil, divided

2 cups chopped zucchini (about 8 ounces)

2 cups chopped yellow squash (about 8 ounces)

2 cups thinly sliced carrot (about 8 ounces)

2 cups chopped broccoli (about 6 ounces)

1 teaspoon salt, divided

1/2 cup all-purpose flour (about 2-1/4 ounces)

3-1/2 cups 1% low-fat milk

1 cup (4 ounces) grated fresh Parmesan cheese, divided

1/4 teaspoon freshly ground black pepper

Dash of nutmeg

1 (10-ounce) package frozen chopped spinach, thawed and drained

1-1/2 cups 1% low-fat cottage cheese

2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided

12 precooked lasagna noodles, divided

Directions

Preheat oven to 375°.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Tempeh Reuben and Garden-Style Lasagna. Enjoy!

DILLED POTATO-CUCUMBER SALAD

This is from the July/August 2007 Vegetarian Times, page 39. It begins, "Cornichons are crisp pickles made from small gherkin cucumbers. If you can’t find them, simply substitute your favorite pickle, or double the capers used in the recipe." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-cucumber-salad/.

Ingredients

1 lb. new potatoes

1/3 cup creme fraiche or sour cream

6 cornichons, chopped (about 1/4 cup)

2 Tbs. chopped fresh dill

2 tsp. capers, rinsed, drained and chopped

1 seedless cucumber, thinly sliced (about 2 cups)

Preparation

Cover potatoes with cold water in pot, and bring to a boil. Add pinch of salt, reduce heat to medium, and cook 20 minutes, or until tender.

Meanwhile, combine crème fraîche, cornichons, dill and capers in bowl.

Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes, to dry out slightly.

Toss potatoes and cucumber with crème fraîche mixture. Season with salt and pepper, and serve.

THAI GREEN BEAN CURRY WITH PINEAPPLE AND SWEET POTATOES

This comes from Vegetarian Times. This begins, "This Thai-inspired dish features sweet potatoes blended into the sauce and as bites in the bowl." The note adds, "Blending part of the sweet potatoes into the broth of this vegan green bean curry yields a rich, creamy base without using a lot of coconut milk."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/thai-green-bean-curry-with-pineapple-and-sweet-potatoes/.

Ingredients

1 Tbs. vegetable oil

3 large shallots (1/2 cup)

1-1/2 Tbs. red curry paste

3 cloves garlic, minced (1 Tbs.)

2 tsp. minced fresh ginger

1 8-oz. can pineapple chunks, juice reserved

2 medium sweet potatoes, peeled and cut into 1-inch chunks (2-1/2 cups)

3/4 lb. green beans

3/4 cup light coconut milk

Basil or cilantro leaves, for garnish

Preparation

Heat oil in medium saucepan over medium heat. Add shallots, and sauté 5 minutes. Add curry paste, garlic, and ginger, and sauté 30 seconds, or until fragrant. Add 2-1/2 cups water and reserved pineapple juice. Cover, and simmer 10 minutes. Add 1 cup sweet potato chunks, and cook 10 to 15 minutes, or until sweet potatoes are tender.

Blend mixture in saucepan with immersion blender or in blender or food processor until smooth. Return to saucepan, add remaining 1-1/2 cups sweet potatoes, and bring to a boil. Cover, and simmer 5 minutes. Stir in pineapple chunks, green beans, and coconut milk; cover; and simmer 7 to 10 minutes, or until green beans are crisp-tender. Garnish with basil, and serve.

EDAMAME SUCCOTASH

This is from the July/August 2008 issue of Vegetarian Times, page 37. It begins, "Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well." Makes 6 servings

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

Ingredients

2 tsp. vegetable oil

1/2 cup chopped red bell pepper

1/4 cup chopped onion

2 cloves garlic, minced

1 1/2 cups fresh or frozen shelled edamame

2 cups fresh or frozen corn kernels

3 Tbs. white wine or vegetable stock

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh basil or 1 tsp. dried basil

Preparation

Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

TEMPEH REUBEN

This is from Eden Foods. Prep Time: 5 minutes; Cook Time: 20 minutes; Serves 4

To view this online, click here.

Ingredients

1 pound organic tempeh, any variety

2 Tbsp Eden Safflower Oil

2 cups water, for cooking tempeh

1 tsp Eden Shoyu Soy Sauce

1/2 cup Eden Sauerkraut, Kimchi Sauerkraut, or Three Onion Sauerkraut

1/4 cup any Eden Mustard

4 whole lettuce leaves

1/4 cup alfalfa sprouts, rinsed and drained

1 medium organic tomato, sliced

8 slices whole grain bread

Directions

Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes. Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes. Remove cover and cook, over a high flame, until all liquid is gone. Remove tempeh and slice into strips. Place several slices of tempeh on each sandwich. Spread equal amounts of mustard on the other bread slices. Place equal amounts of sauerkraut, lettuce, sprouts and tomato on each sandwich. Serve. Great for lunches, picnics, camping, travel or anytime!

SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS

This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)

For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.

Ingredients

1 large shallot, halved and thinly sliced

1 jalapeño or other fresh hot chile, thinly sliced

3 tablespoons neutral oil (such as grapeseed or canola)

Kosher salt (such as Diamond Crystal)

8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)

1 tablespoon unseasoned rice vinegar

1 tablespoon soy sauce

2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated

Preparation

In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.

To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.

Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.

GARDEN-STYLE LASAGNA

This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."

Makes 12 servings

To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.

Ingredients

Cooking spray

2 cups chopped onion

4 garlic cloves, minced

2 teaspoons olive oil, divided

2 cups chopped zucchini (about 8 ounces)

2 cups chopped yellow squash (about 8 ounces)

2 cups thinly sliced carrot (about 8 ounces)

2 cups chopped broccoli (about 6 ounces)

1 teaspoon salt, divided

1/2 cup all-purpose flour (about 2-1/4 ounces)

3-1/2 cups 1% low-fat milk

1 cup (4 ounces) grated fresh Parmesan cheese, divided

1/4 teaspoon freshly ground black pepper

Dash of nutmeg

1 (10-ounce) package frozen chopped spinach, thawed and drained

1-1/2 cups 1% low-fat cottage cheese

2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided

12 precooked lasagna noodles, divided

Directions

Preheat oven to 375°.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

Friday Recipes

It's finally Friday. If your week has been like mine, and you have the weekend off, you're no doubt looking forward to a couple of days to relax, or possibly getting things done around the house. Weekends never quite seem long enough, do they?

I've been listening to a lot of music in the afternoon while writing. One of the things I've listend to several times has been Tracy Chapman and Eric Clapton singing Give Me One Reason. Nice version of a good song (in my opinion). Give it a listen.

Of course, we do need to eat. To that end, here are six yummy vegetarian recipes to help you through the weekend. Check out the Two Bean Spicy Chili Corn Bread Pie, the Simple Vegetarian Spinach Lasagna, or any of the other recipes. Enjoy!

EDAMAME SUCCOTASH

This is from the July/August 2008 issue of Vegetarian Times, page 37. It begins, "Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well." Makes 6 servings

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

Ingredients

2 tsp. vegetable oil

1/2 cup chopped red bell pepper

1/4 cup chopped onion

2 cloves garlic, minced

1 1/2 cups fresh or frozen shelled edamame

2 cups fresh or frozen corn kernels

3 Tbs. white wine or vegetable stock

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh basil or 1 tsp. dried basil

Preparation

Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

SIMPLE VEGETARIAN SPINACH LASAGNA

This is from Vicki Shanta Retelny, RDN on the VeryWellFit site. 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.”

Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)

To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.

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

Directions

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.

LENTIL CHICKPEA SLOPPY JOES

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

To view this online, click here.

Ingredients

1 Tbsp Eden Extra Virgin Olive Oil

1/4 cup shallots, minced

1 clove garlic, minced

1/2 cup red bell peppers, diced

14 ounces Eden Crushed Tomatoes

3 Tbsp organic tomato paste

1 Tbsp organic maple syrup

2 tsp Eden Red Wine Vinegar

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

1 tsp smoked paprika

1/2 tsp Eden Brown Mustard

1 tsp Eden Ground Chili Powder

1/4 tsp Eden Ground Cumin

1/4 tsp Eden Sea Salt

1/8 tsp Eden Black Pepper

15 ounces Eden Lentils w/Onion & Bay Leaf

15 ounces Eden Garbanzo Beans, rinsed and drained

6 whole wheat buns

Directions

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

TEMPEH REUBEN

This is from Eden Foods. Prep Time: 5 minutes; Cook Time: 20 minutes; Serves 4

To view this online, click here.

Ingredients

1 pound organic tempeh, any variety

2 Tbsp Eden Safflower Oil

2 cups water, for cooking tempeh

1 tsp Eden Shoyu Soy Sauce

1/2 cup Eden Sauerkraut, Kimchi Sauerkraut, or Three Onion Sauerkraut

1/4 cup any Eden Mustard

4 whole lettuce leaves

1/4 cup alfalfa sprouts, rinsed and drained

1 medium organic tomato, sliced

8 slices whole grain bread

Directions

Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes. Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes. Remove cover and cook, over a high flame, until all liquid is gone. Remove tempeh and slice into strips. Place several slices of tempeh on each sandwich. Spread equal amounts of mustard on the other bread slices. Place equal amounts of sauerkraut, lettuce, sprouts and tomato on each sandwich. Serve. Great for lunches, picnics, camping, travel or anytime!

TUSCAN WHITE BEAN AND BARLEY SOUP

This is from the August 2013 issue of Heart Insight, page 25. (This is the magazine for the American Heart Association.)

This recipe begins, "An Italian twist on a classic bean band barley soup, this hearty bowl of goodness is pantry-friendly and sure to keep you warm on a chilly fall night." Serves 4

I was unable to find a link online for this, but did want to give a head's up on where I got this.

Note: This recipe originally called for either vegetable or chicken broth. I’ve changed it to only the vegetable broth.

Ingredients

1 tablespoon olive oil

1 small onion, chopped (about 1 cup)

1 celery stalk, trimmed and chopped

1 carrot, peeld and chopped

1/4 tsp ground black pepper

1 clove garlic, minced

1 tsp Italian seasoning

1/2 cup barley

1 can (15.5 oz) cannellini beans, drained & rinced

1 can (14.5 oz) diced tomatoes, undrained

2 1/2 cups unsalted vegetable broth

2 Tbls greated parmesan cheese, optional

2 Tbls chopped fresh basil, optional

Directions

Heat oil in a medium saucepan over medium heat. Add onion, celery, carrots and pepper. Cook until vegetables are softened, about 5-7 minutes. Add garic and Italian seasoning and cook for 1 minute more. Add barley, beans, tomatoes and stock, and stir. Bring to a boil. Reduce heat and simmer for 25-30 minutes, or until barlye is tender. Season to taste with salt and more pepper. Divide among serving bowls and garnish with parmesan and basil, if desired.

TWO BEAN SPICY CHILI CORN BREAD PIE

Another yummy recipe from Eden Foods. Seriously, check out their website. If you’re like me, you won’t regret it!

Prep Time: 15 minutes; Cook Time: 25 minutes; Serves 8

To view this online, click here.

Ingredients

15 ounces Eden Chili Beans (seasoned dark red kidney), do not drain

15 ounces Pinto Beans, do not drain

2 cup fresh organic tomatoes, diced

1/4 cup carrots, diced

1/3 cup green bell pepper, diced

1 medium onion, diced

1 cup organic sweet corn, fresh or frozen

1 tsp Eden Shoyu Soy Sauce

Cornbread

1 cup organic corn flour

3/4 cup organic unbleached white flour

2 tsp non-aluminum baking powder

1/2 tsp Eden Sea Salt

1 cup Edensoy Extra Original (organic soymilk)

1 Tbsp Eden Red Wine Vinegar, Apple Cider Vinegar, or Brown Rice Vinegar

2 Tbsp Eden Extra Virgin Olive Oil, or Safflower Oil

1 Tbsp organic maple syrup

3 Tbsp water

1/4 cup fresh parsley, minced

Directions

Preheat the oven to 400°. Mix the beans, carrot, pepper, onion, corn and shoyu together and pour into a 9 x 13 inch baking dish. Smooth out the mixture with a spoon.

To prepare the corn bread, mix all the wet ingredients together in a measuring cup and let stand for 5 minutes. Mix all dry ingredients and the parsley together. Combine the wet and dry ingredients, mix well and pour evenly over the top of the bean mixture. Do not stir. Bake, uncovered, for 30-40 minutes until the beans are hot and the corn bread is done. Test if the corn bread is done with a cake tester or fork.

Monday Recipes

It's Monday already...where did the weekend go? I swear, Friday afternoon was just a blink away. (Guess I shouldn't blink, right?)

Well, here are six yummy vegetarian recipes to help you start the week off just right, including a Vegan Frozen Chocolate Soufflé and a Tempeh Reuben. Enjoy!

RATATOUILLE PASTA

Originally from Rachael Ray, this was on page 54 of the June 2004 issue of Vegetarian Times, and begins, "A substantial meal, this captures the flavors of summer in each mouthful. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 4 servings in 30 minutes or less.

To view this online, go to https://www.vegetariantimes.com/recipes/rachael-rays-ratatouille-pasta/.

Ingredients

4 cloves garlic, minced

1/4 tsp. crushed red pepper

3 Tbs. extra virgin olive oil

1 small red bell pepper, seeded and chopped

1 green bell pepper or 1 Cubanelle pepper, seeded and chopped

1 medium-sized yellow-skinned onion, chopped

1 small eggplant, peeled or skin on and diced

1 medium-sized zucchini, coarsely diced

20 kalamata black olives, pitted and coarsely chopped

2 Tbs. capers, drained

1 28-oz. can crushed tomatoes

1/2 lb. rigatoni pasta, cooked until al dente

3 oz. pine nuts, toasted until golden

Preparation

Heat garlic and crushed pepper in oil in a deep skillet or pot over medium heat until garlic sizzles. Add peppers, onion, eggplant, zucchini, olives, capers, salt and pepper. Cover pan, reduce heat to medium-low and cook vegetables down, stirring occasionally, until eggplant begins to break down, for 10 to 15 minutes.

Add tomatoes and parsley, and heat through. Toss with pasta, and top with toasted pine nuts.

LOADED VEGAN NACHOS

This is from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "This recipe certainly has more steps than the original nachos, but you’ll be rewarded with a festive tray that’s hearty and vegetable-packed enough for dinner. Queso is a great choice for nachos because, unlike melted grated cheese, it stays creamy and doesn’t congeal. This homemade, vegan take owes its bold flavor to nutritional yeast, chipotle, garlic powder and pickled jalapeños, and its glossy and smooth texture to the magical combination of starchy bean liquid and blended cauliflower. The key to great nachos is to make sure that each element is delicious on its own, so here, roasted cauliflower gets seasoned with cilantro and lime, and pinto beans with spicy adobo sauce."

Yield: 4 to 6 servings; Time: 45 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023316-loaded-vegan-nachos.

Ingredients

2 pounds cauliflower (about 1 medium head), florets and stem coarsely chopped

1 medium white or red onion, finely chopped

2 tablespoons neutral oil (such as canola or grapeseed)

Kosher salt (such as Diamond Crystal)

1/2 cup nutritional yeast

1 (15-ounce) can pinto beans, drained, bean liquid reserved

1/2 to 1 chipotle chile in adobo (depending on heat preference), plus 2 teaspoons sauce

1 1/2 teaspoons garlic powder

1/2 cup sliced pickled jalapeños, plus brine

1 (12-ounce) bag of sturdy tortilla chips

1 lime

1/4 cup finely chopped cilantro leaves and stems, plus small sprigs for topping

Optional toppings: pico de gallo or chopped tomato, avocado or guacamole, vegan crema, sliced radishes, black olives

Preparation

Heat the oven to 425 degrees. On a sheet pan, toss together half the cauliflower, half the onion and the oil. Season with salt, then spread into an even layer. Roast on the bottom rack, without stirring, until brown underneath, 20 to 25 minutes.

Meanwhile, make the vegan queso: In a medium saucepan, combine 1 1/2 cups water with the remaining cauliflower, the nutritional yeast, bean liquid, chipotle chile, garlic powder and 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-high and simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes. Transfer to a blender, and blend until smooth, then add 2 teaspoons of pickled jalapeño brine and blend to combine. Taste the queso on a chip; if flavors are muted, add more salt and brine. (Hold onto the saucepan; no need to clean.)

In a medium bowl, add the adobo sauce to the beans and mash some of the beans with a fork. (This helps the beans adhere to the chip.) When the roasted cauliflower is done, zest the lime over, add the chopped cilantro, and stir to combine. Scrape into the reserved saucepan. (Hold onto the sheet pan and don’t worry about getting every last bit off.)

Assemble: On the sheet pan, spread half the chips into an even layer. Top with half the beans, half the cauliflower, and half the queso. Repeat another layer with the remaining chips, queso, beans and cauliflower. Bake until the chips and beans are warm, 3 to 5 minutes. Cut the lime into wedges. Top nachos with the pickled jalapeños, remaining chopped onion, cilantro sprigs, a squeeze of lime and any optional toppings.

SMOKED TOFU FARFALLE CASSEROLE

This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6

To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.

Ingredients

4 tsp. olive oil

1 small yellow bell pepper, chopped (about 1 cup)

1 1/2 cups frozen baby peas

3 cloves garlic, minced (about 1 Tbs.)

2 1/2 tsp. minced fresh thyme

8 oz. farfalle pasta (bows)

1 3/4 cups low-fat milk

3 Tbs. all-purpose flour

3 oz. sharp Cheddar cheese, grated (about 3/4 cup)

6 oz. smoked tofu, diced

3 Tbs. Italian-seasoned breadcrumbs

Preparation

Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.

Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.

SIMPLE VEGETARIAN SPINACH LASAGNA

This is from Vicki Shanta Retelny, RDN on the VeryWellFit site. 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.”

Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)

To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.

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

Directions

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.

VEGAN FROZEN CHOCOLATE SOUFFLE

This comes from Vegetarian Times (July/August 2005 issue, page 63), and begins, "You could serve this at a fancy dinner party in Paris, and no one would ever guess that it’s vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/vegan-frozen-chocolate-souffle/.

Ingredients

1 1/2 cups vegan carob chips

1/3 cup unsweetened cocoa

1/2 cup hot, strong coffee

2 Tbs. maple syrup or corn syrup

1 16-oz. pkg. silken tofu, drained

2 tsp. vanilla extract

1 7.5-oz. tub vegan frozen whipped topping, thawed

Preparation

Cut strips of aluminum foil long enough to wrap around 6 3-oz. demitasse cups and high enough to make a 1 1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-oz. soufflé dish. Fold foil in half lengthwise, wind it around dish so it's at least 3 inches above rim. Tie with string.)

Put carob chips into heatproof bowl over pan of simmering water, and melt. Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.

Put tofu in blender or food processor; purée 3 minutes, or until smooth. Add carob mixture and vanilla, and process until smooth. Transfer mixture to large bowl.

Whisk thawed whipped topping into carob-tofu mixture. Fill cups 1 inch above rim, or fill dish 2 inches above rim. Freeze 3 hours, or overnight. Remove from freezer 20 to 30 minutes before serving to soften. Sprinkle with confectioners' sugar, if desired.

TEMPEH REUBEN

This is from Eden Foods. Prep Time: 5 minutes; Cook Time: 20 minutes; Serves 4

To view this online, click here.

Ingredients

1 pound organic tempeh, any variety

2 Tbsp Eden Safflower Oil

2 cups water, for cooking tempeh

1 tsp Eden Shoyu Soy Sauce

1/2 cup Eden Sauerkraut, Kimchi Sauerkraut, or Three Onion Sauerkraut

1/4 cup any Eden Mustard

4 whole lettuce leaves

1/4 cup alfalfa sprouts, rinsed and drained

1 medium organic tomato, sliced

8 slices whole grain bread

Directions

Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes. Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes. Remove cover and cook, over a high flame, until all liquid is gone. Remove tempeh and slice into strips. Place several slices of tempeh on each sandwich. Spread equal amounts of mustard on the other bread slices. Place equal amounts of sauerkraut, lettuce, sprouts and tomato on each sandwich. Serve. Great for lunches, picnics, camping, travel or anytime!