Friday Recipes

It's finally Friday. Here's to alternating between relaxing and trying to get stuff done. (In other words, real life, right?)

Of course, we still need to eat, so to that end, here are six vegetarian recipes to help you through the weekend, including Slow-Cooker Spinach-Mushroom Tortellini and Veggie Sausage Sheet Pan Dinner. Enjoy!

PEPPERS GALORE

This is from the September 2004 issue of Vegetarian Times, page 23. It begins, "This colorful sauté is so versatile that it works well as a light main course or as a side dish, depending on your menu. And depending on your tolerance for heat, you can fire up this dish with the addition of sliced jalapeño chiles, cherry peppers and Hungarian wax peppers - or even a few incendiary habanero chiles. Be sure to vary the color of the sweet peppers, substituting purple or white for one of the other sweet peppers, if you wish. Serve this dish with a tortilla and beer, and end the meal with cut-up fresh fruit."

Makes 4 servings in 30 minutes or less

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

Ingredients

1 1-lb. pkg. baked tofu, preferably Italian-flavored

2 red bell peppers, stemmed, halved and seeded

1 green bell pepper, stemmed, halved and seeded

1 yellow bell pepper, stemmed, halved and seeded

1 orange bell pepper, stemmed, halved and seeded

3 Tbs. olive oil

1 tsp. dried oregano

4 oz. crumbled gorgonzola

Preparation

Slice the baked tofu lengthwise into 24 thin strips, and set aside. Slice the peppers lengthwise from stem to rounded end into thin strips about 1/2-inch wide, and set aside.

Heat 2 tablespoons of oil in a large skillet over medium heat. Add tofu and oregano. Carefully stirring, cook until tofu begins to brown, for about 5 minutes. Remove from heat, and set aside.

Add about half the peppers to the skillet, and, using tongs to prevent breaking strips, sauté over medium heat for about 5 minutes, or until the peppers begin to soften and the edges brown slightly. Remove from the skillet.

Add the remaining oil, and add remaining pepper strips and the hot peppers, if using. Cook for about 5 minutes, remove from the skillet and place on top of the tofu strips. Season with salt and pepper, sprinkle with gorgonzola and serve.

SWEET POTATO-COCONUT CURRY WITH CHICKPEAS AND SPINACH

This is from Taste For Life. Prep Time: 50 minutes; Makes 6 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/main-course/sweet-potato-coconut-curry-with-chickpeas-and-spinach.

Ingredients

2 medium-size sweet potatoes, cut into 3/4-inch pieces

2 Tbsp melted coconut oil, divided

Salt and freshly ground black pepper

3 garlic cloves, chopped

1 Tbsp peeled and chopped ginger

2 tsp curry powder

1 (15 oz) can chickpeas, drained and rinsed

1 (14.5 oz) can diced tomatoes with their juices

1 cup low-sodium vegetable stock

1 (13.5 oz) can coconut milk

3 cup chopped baby spinach

1 Tbsp lime juice

Directions

Preheat oven to 425°.

Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.

Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.

Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.

APPLE-CHARD QUICHE

This is from the October 2003 issue of Vegetarian Times, page 59. It begins, "Pairing cheese with apples becomes a gastronomic pleasure, and adding ruby chard simply embellishes the combination and amplifies the texture of this homey quiche." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/apple-chard-quiche/.

Ingredients

1 Tbs. olive oil

1 Tbs. unsalted butter

1 large Vidalia or other onion, thinly sliced

1 cup (4 oz.) shredded ruby Swiss chard

1 cup (about 2 oz.) thinly sliced mushrooms

1/2 cup chopped apple

2 Tbs. all-purpose flour

1/2 tsp. ground nutmeg

2 large eggs

1 cup shredded Jarlsberg cheese

1/2 cup skim milk

1 9-inch deep-dish pie crust, unbaked

Preparation

Preheat oven to 375°F.

Heat oil and butter in large skillet over medium heat. Reduce heat to medium-low, and sauté onions until caramelized, about 15 minutes.

Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium, and cook, stirring often, until mushrooms and chard are soft, about 7 minutes.

Combine apples, flour and nutmeg in mixing bowl, and toss to coat apples. Combine eggs, cheese and milk in separate bowl, and beat until ingredients are well blended. Fold in apple mixture.

Spoon chard mixture into pie crust. Pour egg-cheese-apple mixture over top.

Bake 35 to 45 minutes, or until cheese mixture is set and top is browned. Cool slightly before slicing, and serve.

VEGAN FRENCH ONION DIP

This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "No artificial seasonings, colors, or sodium-laced instant mixes here! All the flavor comes from oven-roasted onions, a dash of soy sauce, and dried thyme."

According to the magazine, it makes 2-1/4 cups; the website says makes 2 servings. Go figure.

To view this online, go to https://www.vegetariantimes.com/recipes/vegan-french-onion-dip/.

Ingredients

1 medium onion, cut into 1/2 -inch-thick slices

1 Tbs. olive oil

1 Tbs. balsamic vinegar

1 tsp. salt

1/4 tsp. ground black pepper

1 12-oz. container vegan sour cream, such as Tofutti

1/2 tsp. low-sodium soy sauce

1/2 tsp. dried thyme

Preparation

Preheat oven to 450˚F. Toss together onion, oil, vinegar, salt, and pepper on baking sheet. Bake 18 minutes, or until onion slices are browned. Transfer onion to bowl, and cool.

Coarsely chop onion slices, and return to bowl; stir in sour cream, soy sauce, and thyme. Season with salt and pepper. Transfer to serving bowl and enjoy with chips, crackers, and veggies.

VEGGIE SAUSAGE SHEET PAN DINNER

This is from Weight Watchers, and begins, "Cool-weather produce - namely butternut squash, carrots, and apples - marries beautifully with vegetarian sausages in this easy dinner. A finishing sauce of grainy mustard and maple syrup unifies all the elements and is great for drizzling over the food or serving as a dip. Go for precut butternut squash to keep prep fast and easy. And change up the herbs according to your preference; sage or rosemary sprigs would also be delicious. If you have leftovers, try chopping up the sausages and apples and then warming everything in a skillet; top with a poached egg (or not) for a delicious breakfast."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 4 servings; Difficulty: Easy

To view this online, go to https://www.weightwatchers.com/us/recipe/veggie-sausage-sheet-pan-dinner/5dd5b554feabaa00a7154a09.

Ingredients

12 oz uncooked butternut squash, chopped

4 medium uncooked carrots, cut into 1-inch pieces

1 medium uncooked red onion, cut into 8 wedges

1 Tbsp Olive oil

1/2 tsp Kosher salt

1/4 tsp black pepper

5 sprays Cooking spray

2 medium Fresh apples, such as Honeycrisp, each cut into 8 wedges

13 oz Frozen vegetarian sausages, thawed, apple & sage or other flavor (4 links)

4 sprigs Fresh thyme

1/4 cups Whole-grain mustard

2 tsp Maple syrup

1-1/2 tsp Apple cider vinegar

Instructions

Preheat oven to 425°F. Combine squash, carrots, onion wedges, oil, salt, and pepper in a large bowl; toss gently to coat. Arrange vegetable mixture on a large rimmed baking sheet coated with cooking spray. Bake at 425°F for 15 minutes.

Remove pan from oven (leave oven on). Add apple wedges and sausages to pan; nestle thyme sprigs into vegetables. Bake at 425°F until vegetables are tender and sausages are heated through, about 15 minutes.

Meanwhile, combine mustard, syrup, and vinegar. Serve sauce with sausages and vegetables.

Serving size: 1 sausage, about 1-1/4 cups vegetables, and 1 tbsp sauce

SLOW-COOKER SPINACH-MUSHROOM TORTELLINI

This is from Betty Crocker, and begins, "This hearty, creamy vegetarian dinner is easy, cheesy and the best use of the slow cooker since your grandma’s pot roast."

Prep Time: 30 minutes; Total Time: 7 hours 50 minutes; Makes 6 servings

To view this online, click here.

Ingredients

1 package (8 oz) white button mushrooms, thinly sliced

1 cup thinly sliced yellow onions

4 tablespoons butter, melted

2 tablespoons soy sauce

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups Progresso™ Broth Vegetable(from 32-oz carton)

1 package (20 oz) refrigerated cheese-filled tortellini

1 package (8 oz) cream cheese, softened and cubed

3 cups baby spinach leaves, lightly packed

1/2 cup shredded Parmesan cheese (2 oz)

1/4 cup shredded fresh basil leaves

Directions

Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.

Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.

Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.

Tips from the Betty Crocker Kitchens

tip 1

Save time by purchasing presliced mushrooms.

tip 2

Sauce will be thin after stirring in spinach, but it will thicken after standing.

Friday Recipes

It's finally Friday. Here's to alternating between relaxing and trying to get stuff done. (In other words, real life, right?)

Of course, we still need to eat, so to that end, here are six vegetarian recipes to help you through the weekend, including Slow-Cooker Spinach-Mushroom Tortellini and Veggie Sausage Sheet Pan Dinner. Enjoy!

PEPPERS GALORE

This is from the September 2004 issue of Vegetarian Times, page 23. It begins, "This colorful sauté is so versatile that it works well as a light main course or as a side dish, depending on your menu. And depending on your tolerance for heat, you can fire up this dish with the addition of sliced jalapeño chiles, cherry peppers and Hungarian wax peppers - or even a few incendiary habanero chiles. Be sure to vary the color of the sweet peppers, substituting purple or white for one of the other sweet peppers, if you wish. Serve this dish with a tortilla and beer, and end the meal with cut-up fresh fruit."

Makes 4 servings in 30 minutes or less

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

Ingredients

1 1-lb. pkg. baked tofu, preferably Italian-flavored

2 red bell peppers, stemmed, halved and seeded

1 green bell pepper, stemmed, halved and seeded

1 yellow bell pepper, stemmed, halved and seeded

1 orange bell pepper, stemmed, halved and seeded

3 Tbs. olive oil

1 tsp. dried oregano

4 oz. crumbled gorgonzola

Preparation

Slice the baked tofu lengthwise into 24 thin strips, and set aside. Slice the peppers lengthwise from stem to rounded end into thin strips about 1/2-inch wide, and set aside.

Heat 2 tablespoons of oil in a large skillet over medium heat. Add tofu and oregano. Carefully stirring, cook until tofu begins to brown, for about 5 minutes. Remove from heat, and set aside.

Add about half the peppers to the skillet, and, using tongs to prevent breaking strips, sauté over medium heat for about 5 minutes, or until the peppers begin to soften and the edges brown slightly. Remove from the skillet.

Add the remaining oil, and add remaining pepper strips and the hot peppers, if using. Cook for about 5 minutes, remove from the skillet and place on top of the tofu strips. Season with salt and pepper, sprinkle with gorgonzola and serve.

SWEET POTATO-COCONUT CURRY WITH CHICKPEAS AND SPINACH

This is from Taste For Life. Prep Time: 50 minutes; Makes 6 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/main-course/sweet-potato-coconut-curry-with-chickpeas-and-spinach.

Ingredients

2 medium-size sweet potatoes, cut into 3/4-inch pieces

2 Tbsp melted coconut oil, divided

Salt and freshly ground black pepper

3 garlic cloves, chopped

1 Tbsp peeled and chopped ginger

2 tsp curry powder

1 (15 oz) can chickpeas, drained and rinsed

1 (14.5 oz) can diced tomatoes with their juices

1 cup low-sodium vegetable stock

1 (13.5 oz) can coconut milk

3 cup chopped baby spinach

1 Tbsp lime juice

Directions

Preheat oven to 425°.

Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.

Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.

Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.

APPLE-CHARD QUICHE

This is from the October 2003 issue of Vegetarian Times, page 59. It begins, "Pairing cheese with apples becomes a gastronomic pleasure, and adding ruby chard simply embellishes the combination and amplifies the texture of this homey quiche." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/apple-chard-quiche/.

Ingredients

1 Tbs. olive oil

1 Tbs. unsalted butter

1 large Vidalia or other onion, thinly sliced

1 cup (4 oz.) shredded ruby Swiss chard

1 cup (about 2 oz.) thinly sliced mushrooms

1/2 cup chopped apple

2 Tbs. all-purpose flour

1/2 tsp. ground nutmeg

2 large eggs

1 cup shredded Jarlsberg cheese

1/2 cup skim milk

1 9-inch deep-dish pie crust, unbaked

Preparation

Preheat oven to 375°F.

Heat oil and butter in large skillet over medium heat. Reduce heat to medium-low, and sauté onions until caramelized, about 15 minutes.

Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium, and cook, stirring often, until mushrooms and chard are soft, about 7 minutes.

Combine apples, flour and nutmeg in mixing bowl, and toss to coat apples. Combine eggs, cheese and milk in separate bowl, and beat until ingredients are well blended. Fold in apple mixture.

Spoon chard mixture into pie crust. Pour egg-cheese-apple mixture over top.

Bake 35 to 45 minutes, or until cheese mixture is set and top is browned. Cool slightly before slicing, and serve.

VEGAN FRENCH ONION DIP

This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "No artificial seasonings, colors, or sodium-laced instant mixes here! All the flavor comes from oven-roasted onions, a dash of soy sauce, and dried thyme."

According to the magazine, it makes 2-1/4 cups; the website says makes 2 servings. Go figure.

To view this online, go to https://www.vegetariantimes.com/recipes/vegan-french-onion-dip/.

Ingredients

1 medium onion, cut into 1/2 -inch-thick slices

1 Tbs. olive oil

1 Tbs. balsamic vinegar

1 tsp. salt

1/4 tsp. ground black pepper

1 12-oz. container vegan sour cream, such as Tofutti

1/2 tsp. low-sodium soy sauce

1/2 tsp. dried thyme

Preparation

Preheat oven to 450˚F. Toss together onion, oil, vinegar, salt, and pepper on baking sheet. Bake 18 minutes, or until onion slices are browned. Transfer onion to bowl, and cool.

Coarsely chop onion slices, and return to bowl; stir in sour cream, soy sauce, and thyme. Season with salt and pepper. Transfer to serving bowl and enjoy with chips, crackers, and veggies.

VEGGIE SAUSAGE SHEET PAN DINNER

This is from Weight Watchers, and begins, "Cool-weather produce—namely butternut squash, carrots, and apples—marries beautifully with vegetarian sausages in this easy dinner. A finishing sauce of grainy mustard and maple syrup unifies all the elements and is great for drizzling over the food or serving as a dip. Go for precut butternut squash to keep prep fast and easy. And change up the herbs according to your preference; sage or rosemary sprigs would also be delicious. If you have leftovers, try chopping up the sausages and apples and then warming everything in a skillet; top with a poached egg (or not) for a delicious breakfast."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 4 servings; Difficulty: Easy

To view this online, go to https://www.weightwatchers.com/us/recipe/veggie-sausage-sheet-pan-dinner/5dd5b554feabaa00a7154a09.

Ingredients

12 oz uncooked butternut squash, chopped

4 medium uncooked carrots, cut into 1-inch pieces

1 medium uncooked red onion, cut into 8 wedges

1 Tbsp Olive oil

1/2 tsp Kosher salt

1/4 tsp black pepper

5 sprays Cooking spray

2 medium Fresh apples, such as Honeycrisp, each cut into 8 wedges

13 oz Frozen vegetarian sausages, thawed, apple & sage or other flavor (4 links)

4 sprigs Fresh thyme

1/4 cups Whole-grain mustard

2 tsp Maple syrup

1-1/2 tsp Apple cider vinegar

Instructions

Preheat oven to 425°F. Combine squash, carrots, onion wedges, oil, salt, and pepper in a large bowl; toss gently to coat. Arrange vegetable mixture on a large rimmed baking sheet coated with cooking spray. Bake at 425°F for 15 minutes.

Remove pan from oven (leave oven on). Add apple wedges and sausages to pan; nestle thyme sprigs into vegetables. Bake at 425°F until vegetables are tender and sausages are heated through, about 15 minutes.

Meanwhile, combine mustard, syrup, and vinegar. Serve sauce with sausages and vegetables.

Serving size: 1 sausage, about 1-1/4 cups vegetables, and 1 tbsp sauce

SLOW-COOKER SPINACH-MUSHROOM TORTELLINI

This is from Betty Crocker, and begins, "This hearty, creamy vegetarian dinner is easy, cheesy and the best use of the slow cooker since your grandma’s pot roast."

Prep Time: 30 minutes; Total Time: 7 hours 50 minutes; Makes 6 servings

To view this online, click here.

Ingredients

1 package (8 oz) white button mushrooms, thinly sliced

1 cup thinly sliced yellow onions

4 tablespoons butter, melted

2 tablespoons soy sauce

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups Progresso™ Broth Vegetable(from 32-oz carton)

1 package (20 oz) refrigerated cheese-filled tortellini

1 package (8 oz) cream cheese, softened and cubed

3 cups baby spinach leaves, lightly packed

1/2 cup shredded Parmesan cheese (2 oz)

1/4 cup shredded fresh basil leaves

Directions

Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.

Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.

Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.

Tips from the Betty Crocker Kitchens

tip 1

Save time by purchasing presliced mushrooms.

tip 2

Sauce will be thin after stirring in spinach, but it will thicken after standing.

Friday Recipes

It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Meatless-Ball Subs and Khoresh Rivas (Savory Rhubarb and Bean Stew). Enjoy!

VEGAN FRENCH ONION DIP

This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "No artificial seasonings, colors, or sodium-laced instant mixes here! All the flavor comes from oven-roasted onions, a dash of soy sauce, and dried thyme."

According to the magazine, it makes 2-1/4 cups; the website says makes 2 servings. Go figure.

To view this online, go to https://www.vegetariantimes.com/recipes/vegan-french-onion-dip/.

Ingredients

1 medium onion, cut into 1/2 -inch-thick slices

1 Tbs. olive oil

1 Tbs. balsamic vinegar

1 tsp. salt

1/4 tsp. ground black pepper

1 12-oz. container vegan sour cream, such as Tofutti

1/2 tsp. low-sodium soy sauce

1/2 tsp. dried thyme

Preparation

Preheat oven to 450˚F. Toss together onion, oil, vinegar, salt, and pepper on baking sheet. Bake 18 minutes, or until onion slices are browned. Transfer onion to bowl, and cool.

Coarsely chop onion slices, and return to bowl; stir in sour cream, soy sauce, and thyme. Season with salt and pepper. Transfer to serving bowl and enjoy with chips, crackers, and veggies.

MEATLESS-BALL SUBS

Ingredients

2 packages Meatless Balls (see note)

1 45 oz. Jar spaghetti sauce

4 hoagie rolls

cheese slices

Directions

Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.





Open hoagie rolls, add cheese, cover with meatless balls and sauce.



Makes 4 meatless ball subs.

Note: I use Gardein Plant-Based Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.

There's a good probability that you'll have extra sauce left over; I usually freeze the extra sauce, and use it the next time I make spaghetti, or anything that requiers sauce.

VEGETARIAN HOT AND SOUR SOUP

Recipe Yield: Yield: 8 servings.Serving size: 1 cup

Source: CanolaInfo

Recipe and image appear courtesy of CanolaInfo.org.

View this online at https://diabeticgourmet.com/diabetic-recipe/vegetarian-hot-and-sour-soup.

Ingredients

4 dried Chinese black (shiitake) mushrooms

hot water

2 tsp canola oil

1 carrot, peeled and julienned

5 cups vegetable broth

1/4 cup canned bamboo shoots, drained, julienned

3 Tbsp cornstarch, dissolved in 1/4 cup cold water

3 Tbsp low-sodium soy sauce

1/3 cup rice vinegar

3/4 tsp ground white pepper

6 oz savory baked or firm tofu, julienned

2 eggs, lightly beaten

2 stalks green onion, thinly sliced

Directions

In small bowl, soak dried mushrooms in hot water for 20 minutes or until softened. Cut off stems and any hard areas and discard. Cut caps into thin slices. Set aside.

In stock pot, heat canola oil over medium-high heat. Add mushrooms and carrots and cook 2 minutes or until carrots are just soft. Add vegetable broth and bamboo shoots and bring to a boil. Add cornstarch mixture and stir until soup thickens, about 2 minutes. Add soy sauce, rice vinegar and white pepper. Stir.

Add tofu and bring soup back to a boil. While stirring soup in circular motion in one direction, pour eggs in thin stream into soup.

Remove soup from heat. Stir in green onions. Taste and adjust flavour with rice vinegar and white pepper. Serve immediately.

Nutritional Information Per Serving: Calories: 80; Fat: 3.5 g; Fiber: 2 g; Sodium: 450 mg; Cholesterol: 55 mg; Protein: 4 g; Carbohydrates: 8 g

VEGGIE SAUSAGE SHEET PAN DINNER

This is from Weight Watchers, and begins, "Cool-weather produce—namely butternut squash, carrots, and apples—marries beautifully with vegetarian sausages in this easy dinner. A finishing sauce of grainy mustard and maple syrup unifies all the elements and is great for drizzling over the food or serving as a dip. Go for precut butternut squash to keep prep fast and easy. And change up the herbs according to your preference; sage or rosemary sprigs would also be delicious. If you have leftovers, try chopping up the sausages and apples and then warming everything in a skillet; top with a poached egg (or not) for a delicious breakfast."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 4 servings; Difficulty: Easy

To view this online, go to https://www.weightwatchers.com/us/recipe/veggie-sausage-sheet-pan-dinner/5dd5b554feabaa00a7154a09.

Ingredients

12 oz uncooked butternut squash, chopped

4 medium uncooked carrots, cut into 1-inch pieces

1 medium uncooked red onion, cut into 8 wedges

1 Tbsp Olive oil

1/2 tsp Kosher salt

1/4 tsp black pepper

5 sprays Cooking spray

2 medium Fresh apples, such as Honeycrisp, each cut into 8 wedges

13 oz Frozen vegetarian sausages, thawed, apple & sage or other flavor (4 links)

4 sprigs Fresh thyme

1/4 cups Whole-grain mustard

2 tsp Maple syrup

1-1/2 tsp Apple cider vinegar

Instructions

Preheat oven to 425°F. Combine squash, carrots, onion wedges, oil, salt, and pepper in a large bowl; toss gently to coat. Arrange vegetable mixture on a large rimmed baking sheet coated with cooking spray. Bake at 425°F for 15 minutes.

Remove pan from oven (leave oven on). Add apple wedges and sausages to pan; nestle thyme sprigs into vegetables. Bake at 425°F until vegetables are tender and sausages are heated through, about 15 minutes.

Meanwhile, combine mustard, syrup, and vinegar. Serve sauce with sausages and vegetables.

Serving size: 1 sausage, about 1-1/4 cups vegetables, and 1 tbsp sauce

KHORESH RIVAS (SAVORY RHUBARB BEAN STEW)

This is from Naz Deravian on The New York Times cooking site. The recipe begins, "In Iranian cuisine, rhubarb is often used in savory dishes rather than in sweet ones. The hearty pinkish-red stalks, which cook down quickly and tenderize, provide just the right amount of tang to herb-based stews like khoresh rivas. Typically, this bright and flavorful dish is prepared with red meat, but hearty butter beans star in this vegetarian version. Fresh herbs are used in impressively large amounts in this cuisine, often holding their own as main ingredients. Mint and parsley are a common combination for the base of many stews. Gently frying the herbs separately before adding them to the stew concentrates their flavors, adding layers of depth. This stew tastes even better the next day. Serve khoresh rivas with rice and a side of plain yogurt."

Time: 1-1/2 hours; Yield: 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1023153-khoresh-rivas-savory-rhubarb-and-bean-stew.

Ingredients

1 tablespoon plus a pinch of granulated sugar, plus more to taste

A pinch of saffron threads (about 3/4 teaspoon)

1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed

3 large bunches parsley (about 12 ounces), tough stems trimmed, leaves and tender stems finely chopped (about 3 cups; see Tip)

2 large bunches mint (about 5 ounces), stems trimmed, leaves finely chopped (about 2 cups; see Tip)

1 large yellow onion, finely chopped

Kosher salt and black pepper

1/2 teaspoon ground turmeric

3 (15-ounce) cans butter beans or cannellini beans, rinsed and drained

3 tablespoons lemon juice, plus more to taste

2 to 3 large red rhubarb stalks (about 8 ounces), cut diagonally into 1-inch pieces

Cooked rice, for serving

Preparation

Bring a few tablespoons of water to a boil in a small pot. Let the boiling water stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or a small bowl and the handle of a wooden spoon), grind a pinch of sugar with the saffron to a fine powder (you should have about 1/4 teaspoon total). Add 2 tablespoons of the hot water, gently stir, cover and let steep until ready to use.

In a large pan, heat 1/4 cup of olive oil over medium. Add the parsley and cook, stirring frequently, until fragrant and slightly darkened, about 8 minutes. Drizzle in more oil if the pan seems too dry. Add the mint and cook, stirring frequently, until fragrant, about 5 minutes. Keep in mind that mint burns very quickly. Remove from the heat and set aside until ready to use. (You’ll reuse this pan.)

In a large, deep sauté pan with a lid, or a Dutch oven, heat 1/4 cup of the olive oil over medium-high. Add the onion and cook, stirring frequently, until golden brown, about 10 minutes. Sprinkle with a little salt, and reduce the heat to medium. Add the turmeric, stir and cook until fragrant, about 30 seconds. Add the beans, season well with salt and pepper, and cook, gently stirring without breaking the beans, until the flavors have mingled, about 5 minutes. Taste a bean and make sure it’s salted to your liking. The turmeric might feel overpowering at this point, but it will mellow as the stew simmers.

To the beans, add the parsley and mint mixture (keeping the pan handy), 2 cups water and half of the saffron water, and season with salt. Gently stir and bring to a rapid simmer. Partly cover, reduce the heat to low and simmer, occasionally stirring, for 30 minutes, until the flavors have mingled and the oil rises.

Add the rest of the saffron water, the lemon juice and 1 tablespoon sugar. Stir and simmer, partly covered, for 15 minutes. Taste as the stew simmers and season as needed. Add more water to the stew if necessary to make it juicier, or remove the lid to reduce the liquid. There should be plenty of liquid to spoon over rice, but it shouldn’t be soupy. The stew can be made 1 day in advance up to this point.

Meanwhile, wipe clean the reserved pan from the herbs. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the rhubarb and cook until the color deepens on each side, about 2 minutes per side. You’re not fully cooking the rhubarb here; it should maintain its shape and still have a slight bite to it, as it will finish cooking in the stew.

Gently place the rhubarb pieces in the stew, increase the heat to medium-low and cook, partly covered, until the rhubarb is tender and releases its tangy flavor, about 10 minutes. Don’t stir the rhubarb; you want it to maintain its shape and not turn mushy. Taste the stew as it simmers; add more lemon juice for extra acidity, if needed, and more sugar for balance, if you like. Serve over rice.

Tip

You can pulse the herbs in a food processor in batches to quickly chop them.

EGGPLANT PARMESAN

This yumminess is from Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version of the Italian American classic perfectly calibrated (and, frankly, easy to make). Eggplant Parmesan is a labor of love, but this recipe streamlines the process so the cooking can feel relaxing on a Sunday afternoon. Long sheets of panko-breaded eggplant slices crisp up gloriously in the oven on a sheet pan, which means no frying. Store-bought jarred marinara sauce works beautifully here, but homemade can lend its own kind of delicious character (see Tip). A fully baked and cooled eggplant Parmesan will keep in the freezer, tightly covered, for up to 3 months."

Time: 1 hour 35 minutes; Yield: 6 to 8 servings

This was featured in "Good Eggplant Parmesan Takes Time. But It Doesn’t Have to Take Forever." It can be viewed online at https://cooking.nytimes.com/recipes/1024453-eggplant-parmesan.

Ingredients

2 medium globe eggplants (about 2-1/2 pounds), stems trimmed

Salt

1 cup all-purpose flour

4 large eggs, beaten

4 cups/10-1/2 ounces panko bread crumbs

Olive oil

2 (24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)

Fresh basil

2 cups/8 ounces shredded low-moisture mozzarella

1/2 cup/2 ounces grated Parmesan

Preparation

Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees.

Cut the eggplants lengthwise into 1/2-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes.

Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.

Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes.

Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with 1/2 cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired.

Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2½ cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes.

For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.

Tip

To make a homemade marinara sauce: While the eggplants are baking, heat a saucepan over medium-high and add enough oil to generously coat the bottom. Stir in 7 chopped garlic cloves, 2 teaspoons dried oregano and 1/2 teaspoon red-pepper flakes and cook until fragrant, 30 seconds. Purée two (28-ounce) cans whole peeled tomatoes, preferably San Marzano, and add to the pan, along with 1/2 cup water swished around both cans to catch any clinging tomato. Season with salt. Bring the sauce to a simmer and cook, lid ajar and stirring occasionally, until slightly thickened, 30 to 40 minutes. Taste and add more salt as desired and a pinch of sugar if needed. Makes about 5 cups.

Friday Recipes

It's finally Friday. Here's to alternating between relaxing and trying to get stuff done. (In other words, real life, right?)

Of course, we still need to eat, so to that end, here are six vegetarian recipes to help you through the weekend, including Slow-Cooker Spinach-Mushroom Tortellini and Veggie Sausage Sheet Pan Dinner. Enjoy!

PEPPERS GALORE

This is from the September 2004 issue of Vegetarian Times, page 23. It begins, "This colorful sauté is so versatile that it works well as a light main course or as a side dish, depending on your menu. And depending on your tolerance for heat, you can fire up this dish with the addition of sliced jalapeño chiles, cherry peppers and Hungarian wax peppers - or even a few incendiary habanero chiles. Be sure to vary the color of the sweet peppers, substituting purple or white for one of the other sweet peppers, if you wish. Serve this dish with a tortilla and beer, and end the meal with cut-up fresh fruit."

Makes 4 servings in 30 minutes or less

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

Ingredients

1 1-lb. pkg. baked tofu, preferably Italian-flavored

2 red bell peppers, stemmed, halved and seeded

1 green bell pepper, stemmed, halved and seeded

1 yellow bell pepper, stemmed, halved and seeded

1 orange bell pepper, stemmed, halved and seeded

3 Tbs. olive oil

1 tsp. dried oregano

4 oz. crumbled gorgonzola

Preparation

Slice the baked tofu lengthwise into 24 thin strips, and set aside. Slice the peppers lengthwise from stem to rounded end into thin strips about 1/2-inch wide, and set aside.

Heat 2 tablespoons of oil in a large skillet over medium heat. Add tofu and oregano. Carefully stirring, cook until tofu begins to brown, for about 5 minutes. Remove from heat, and set aside.

Add about half the peppers to the skillet, and, using tongs to prevent breaking strips, sauté over medium heat for about 5 minutes, or until the peppers begin to soften and the edges brown slightly. Remove from the skillet.

Add the remaining oil, and add remaining pepper strips and the hot peppers, if using. Cook for about 5 minutes, remove from the skillet and place on top of the tofu strips. Season with salt and pepper, sprinkle with gorgonzola and serve.

SWEET POTATO-COCONUT CURRY WITH CHICKPEAS AND SPINACH

This is from Taste For Life. Prep Time: 50 minutes; Makes 6 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/main-course/sweet-potato-coconut-curry-with-chickpeas-and-spinach.

Ingredients

2 medium-size sweet potatoes, cut into 3/4-inch pieces

2 Tbsp melted coconut oil, divided

Salt and freshly ground black pepper

3 garlic cloves, chopped

1 Tbsp peeled and chopped ginger

2 tsp curry powder

1 (15 oz) can chickpeas, drained and rinsed

1 (14.5 oz) can diced tomatoes with their juices

1 cup low-sodium vegetable stock

1 (13.5 oz) can coconut milk

3 cup chopped baby spinach

1 Tbsp lime juice

Directions

Preheat oven to 425°.

Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.

Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.

Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.

APPLE-CHARD QUICHE

This is from the October 2003 issue of Vegetarian Times, page 59. It begins, "Pairing cheese with apples becomes a gastronomic pleasure, and adding ruby chard simply embellishes the combination and amplifies the texture of this homey quiche." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/apple-chard-quiche/.

Ingredients

1 Tbs. olive oil

1 Tbs. unsalted butter

1 large Vidalia or other onion, thinly sliced

1 cup (4 oz.) shredded ruby Swiss chard

1 cup (about 2 oz.) thinly sliced mushrooms

1/2 cup chopped apple

2 Tbs. all-purpose flour

1/2 tsp. ground nutmeg

2 large eggs

1 cup shredded Jarlsberg cheese

1/2 cup skim milk

1 9-inch deep-dish pie crust, unbaked

Preparation

Preheat oven to 375°F.

Heat oil and butter in large skillet over medium heat. Reduce heat to medium-low, and sauté onions until caramelized, about 15 minutes.

Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium, and cook, stirring often, until mushrooms and chard are soft, about 7 minutes.

Combine apples, flour and nutmeg in mixing bowl, and toss to coat apples. Combine eggs, cheese and milk in separate bowl, and beat until ingredients are well blended. Fold in apple mixture.

Spoon chard mixture into pie crust. Pour egg-cheese-apple mixture over top.

Bake 35 to 45 minutes, or until cheese mixture is set and top is browned. Cool slightly before slicing, and serve.

VEGAN FRENCH ONION DIP

This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "No artificial seasonings, colors, or sodium-laced instant mixes here! All the flavor comes from oven-roasted onions, a dash of soy sauce, and dried thyme."

According to the magazine, it makes 2-1/4 cups; the website says makes 2 servings. Go figure.

To view this online, go to https://www.vegetariantimes.com/recipes/vegan-french-onion-dip/.

Ingredients

1 medium onion, cut into 1/2 -inch-thick slices

1 Tbs. olive oil

1 Tbs. balsamic vinegar

1 tsp. salt

1/4 tsp. ground black pepper

1 12-oz. container vegan sour cream, such as Tofutti

1/2 tsp. low-sodium soy sauce

1/2 tsp. dried thyme

Preparation

Preheat oven to 450˚F. Toss together onion, oil, vinegar, salt, and pepper on baking sheet. Bake 18 minutes, or until onion slices are browned. Transfer onion to bowl, and cool.

Coarsely chop onion slices, and return to bowl; stir in sour cream, soy sauce, and thyme. Season with salt and pepper. Transfer to serving bowl and enjoy with chips, crackers, and veggies.

VEGGIE SAUSAGE SHEET PAN DINNER

This is from Weight Watchers, and begins, "Cool-weather produce—namely butternut squash, carrots, and apples—marries beautifully with vegetarian sausages in this easy dinner. A finishing sauce of grainy mustard and maple syrup unifies all the elements and is great for drizzling over the food or serving as a dip. Go for precut butternut squash to keep prep fast and easy. And change up the herbs according to your preference; sage or rosemary sprigs would also be delicious. If you have leftovers, try chopping up the sausages and apples and then warming everything in a skillet; top with a poached egg (or not) for a delicious breakfast."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 4 servings; Difficulty: Easy

To view this online, go to https://www.weightwatchers.com/us/recipe/veggie-sausage-sheet-pan-dinner/5dd5b554feabaa00a7154a09.

Ingredients

12 oz uncooked butternut squash, chopped

4 medium uncooked carrots, cut into 1-inch pieces

1 medium uncooked red onion, cut into 8 wedges

1 Tbsp Olive oil

1/2 tsp Kosher salt

1/4 tsp black pepper

5 sprays Cooking spray

2 medium Fresh apples, such as Honeycrisp, each cut into 8 wedges

13 oz Frozen vegetarian sausages, thawed, apple & sage or other flavor (4 links)

4 sprigs Fresh thyme

1/4 cups Whole-grain mustard

2 tsp Maple syrup

1-1/2 tsp Apple cider vinegar

Instructions

Preheat oven to 425°F. Combine squash, carrots, onion wedges, oil, salt, and pepper in a large bowl; toss gently to coat. Arrange vegetable mixture on a large rimmed baking sheet coated with cooking spray. Bake at 425°F for 15 minutes.

Remove pan from oven (leave oven on). Add apple wedges and sausages to pan; nestle thyme sprigs into vegetables. Bake at 425°F until vegetables are tender and sausages are heated through, about 15 minutes.

Meanwhile, combine mustard, syrup, and vinegar. Serve sauce with sausages and vegetables.

Serving size: 1 sausage, about 1-1/4 cups vegetables, and 1 tbsp sauce

SLOW-COOKER SPINACH-MUSHROOM TORTELLINI

This is from Betty Crocker, and begins, "This hearty, creamy vegetarian dinner is easy, cheesy and the best use of the slow cooker since your grandma’s pot roast."

Prep Time: 30 minutes; Total Time: 7 hours 50 minutes; Makes 6 servings

To view this online, click here.

Ingredients

1 package (8 oz) white button mushrooms, thinly sliced

1 cup thinly sliced yellow onions

4 tablespoons butter, melted

2 tablespoons soy sauce

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups Progresso™ Broth Vegetable(from 32-oz carton)

1 package (20 oz) refrigerated cheese-filled tortellini

1 package (8 oz) cream cheese, softened and cubed

3 cups baby spinach leaves, lightly packed

1/2 cup shredded Parmesan cheese (2 oz)

1/4 cup shredded fresh basil leaves

Directions

Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.

Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.

Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.

Tips from the Betty Crocker Kitchens

tip 1

Save time by purchasing presliced mushrooms.

tip 2

Sauce will be thin after stirring in spinach, but it will thicken after standing.