Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Hungarian Cabbage with Noodles and Home-Style Gingerbread. Enjoy!

VEGETARIAN MAPO TOFU

This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”

Yield: 4 to 6 servings; Time: 30 minutes

This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.

Ingredients

8 ounces shiitake mushrooms

2 cups water

15 ounce block of soft tofu (do not use silken)

Salt

3 tablespoons vegetable oil

3 small dried hot red peppers

1 tablespoon fermented black beans, rinsed

1 tablespoon fermented spicy broad bean paste (doubanjiang)

2 teaspoons minced garlic

1 tablespoon grated ginger

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon finely ground Sichuan pepper

1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water

1/2 cup slivered scallions, both white and green parts

Cilantro sprigs, for garnish

Directions

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.

HOME-STYLE GINGERBREAD

This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!

This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”

Ingredients

2 1/3 cups all-purpose flour

1/3 cup granulated sugar

1 cup molasses

3/4 cup hot water

1/2 cup butter, room temperature

1 large egg

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Directions

Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.

Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.

This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.

HUNGARIAN CABBAGE WITH NOODLES

This recipe is from Barbara Rolek on The Spruce Eats. Barbara wrote, “This Hungarian comfort-food dish known as kaposztás tészta is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper.

“Cabbage with noodles is a popular and easy dish common throughout Eastern Europe. In Poland, it's called kapusta z kluski or hałuski, in the Czech Republic, it's known as nudle s zelí, and Slovaks call it haluski (without the accent on the "L" as in Polish).

“This can be a strictly vegetarian dish, sometimes with added sautéed mushrooms, or can be enhanced with bacon or other smoked meat, and it makes a terrific side dish or main-course offering that holds up well on a buffet table. If this recipe doesn't tickle your fancy, there are many more Eastern European cabbage recipes to choose from.

Total: 50 mins; Prep: 20 mins; Cook: 30 mins; Yield: 6 servings

To view this online, click here.

Ingredients

1 large head cabbage (cored and shredded)

1 large onion (chopped)

8 ounces butter (2 sticks)

Salt (to taste)

Freshly ground black pepper (to taste)

1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)

Directions

Gather the ingredients.

In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender.

Season with salt and pepper.

Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.

Serve and enjoy!

Recipe Variations

Add 1 cup sliced button, cremini or other mushrooms to the skillet with the cabbage and onion, and cook until they are all golden brown and tender.

Before serving, add 1 cup cooked, crumbled or diced bacon to the cabbage, onion, and noodles mixture.

After mixing the cabbage and onion with the noodles, add 1 cup chopped ham combining well and rewarm to serve hot.

More Hungarian Noodle Recipes

Basic Hungarian Noodle Dough Recipe: This egg dough can be transformed into thin noodles, wide noodles and everything in between.

Tarhonya or Grated Egg Noodles Recipe: These noodles are made by grating chunks of noodle dough instead of rolling and cutting. They are dried and used in soups or browned in butter as a side dish.

More About Hungarian Noodles

Hungarian egg noodles, known as Magyar tojasos teszta (MAHG-yahr toy-YAH-shohss TESS-tah) or metelt (MEH-telt), come in a staggering number of varieties, rivaled possibly only by Italian pasta.

Hungarians roll them, cut them, pinch them, grate them, and drop them. There's a noodle for every dish and a dish for every noodle.

Teszta is actually the Hungarian word for "dough" and metelt means "noodles," but they are used interchangeably.

When the word tojasos is added, we're talking about egg noodles, the pride of Hungarian cuisine. They are made with three simple ingredients—flour, eggs, and salt—and, in some kitchens, not even any salt.

No water or oil is added to authentic Hungarian noodle recipes because many cooks feel the addition of water creates longer drying times and increases the potential for the noodles to mold when stored.

FROZEN BERRY-BANANA CREAM POPS

This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.

Ingredients

1-1/2 cups plain, fat-free yogurt

1-1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)

1 large banana, sliced

6 paper cups, 5-oz. to 9-oz. size

Aluminum foil

Wooden Popsicle® sticks

Instructions

Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.

Divide mixture evenly into paper cups.

Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.

Place in freezer for 3 to 4 hours or until frozen solid.

Peel off paper cup and serve.

Serves 6.

VEGETARIAN MUSHROOM SHAWARMA PITAS

This comes from Alexa Weibel at The New York Times cooking e-newsletter. Alexa wrote, “Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.”

Yield: 4 servings; Time: 25 minutes.

To view this online at https://cooking.nytimes.com/recipes/1020291-vegetarian-mushroom-shawarma-pitas.

Ingredients

3/4 pound portobello mushroom caps, sliced 1/2-inch thick

1 medium red onion, halved and cut into 1/3-inch wedges

3 tablespoons plus 2 teaspoons extra-virgin olive oil

1 teaspoon ground cumin

3/4 teaspoon ground coriander

1/2 teaspoon ground sweet or smoked paprika (optional)

Kosher salt and black pepper

4 pitas

2 packed cups very thinly sliced red cabbage (about 6 ounces)

3/4 cup low-fat or whole-milk Greek yogurt

3/4 teaspoon ground turmeric

Cilantro or mint, for serving

Preparation

Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.

Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.

To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

NO-KNEAD BRAN BREAD

Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).

This was one of the recipes on his show. Yield: 2 loaves

Ingredients

3-1/2 cups all-purpose flour

1/2 cup instant non-fat dry milk

1/4 cup sugar

2 envelopes FLEISCHMANN'S RapidRise Yeast

1-1/2 teaspoons salt

1-1/2 cups water

1/3 cup butter or margarine

2 cups all-bran or bran buds cereal*

1 egg, large

1 tablespoon melted butter (optional)

Directions

In large bowl, combine 1 cup flour, dry milk, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130F). Stir in all-bran cereal; let stand about 2 minutes or until cereal is softened. Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into 2 (8-1/2 x 4-1/2-inch) greased loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375F for 25 minutes or until done. Remove from pans. Brush tops of loaves with melted butter, if desired. Cool on wire racks.

Note:

* 4 cups 40% bran flakes may be substituted

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Hungarian Cabbage with Noodles and Home-Style Gingerbread. Enjoy!

VEGETARIAN MAPO TOFU

This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”

Yield: 4 to 6 servings; Time: 30 minutes

This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.

Ingredients

8 ounces shiitake mushrooms

2 cups water

15 ounce block of soft tofu (do not use silken)

Salt

3 tablespoons vegetable oil

3 small dried hot red peppers

1 tablespoon fermented black beans, rinsed

1 tablespoon fermented spicy broad bean paste (doubanjiang)

2 teaspoons minced garlic

1 tablespoon grated ginger

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon finely ground Sichuan pepper

1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water

1/2 cup slivered scallions, both white and green parts

Cilantro sprigs, for garnish

Directions

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.

HOME-STYLE GINGERBREAD

This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!

This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”

Ingredients

2 1/3 cups all-purpose flour

1/3 cup granulated sugar

1 cup molasses

3/4 cup hot water

1/2 cup butter, room temperature

1 large egg

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Directions

Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.

Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.

This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.

HUNGARIAN CABBAGE WITH NOODLES

This recipe is from Barbara Rolek on The Spruce Eats. Barbara wrote, “This Hungarian comfort-food dish known as kaposztás tészta is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper.

“Cabbage with noodles is a popular and easy dish common throughout Eastern Europe. In Poland, it's called kapusta z kluski or hałuski, in the Czech Republic, it's known as nudle s zelí, and Slovaks call it haluski (without the accent on the "L" as in Polish).

“This can be a strictly vegetarian dish, sometimes with added sautéed mushrooms, or can be enhanced with bacon or other smoked meat, and it makes a terrific side dish or main-course offering that holds up well on a buffet table. If this recipe doesn't tickle your fancy, there are many more Eastern European cabbage recipes to choose from.

Total: 50 mins; Prep: 20 mins; Cook: 30 mins; Yield: 6 servings

To view this online, click here.

Ingredients

1 large head cabbage (cored and shredded)

1 large onion (chopped)

8 ounces butter (2 sticks)

Salt (to taste)

Freshly ground black pepper (to taste)

1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)

Directions

Gather the ingredients.

In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender.

Season with salt and pepper.

Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.

Serve and enjoy!

Recipe Variations

Add 1 cup sliced button, cremini or other mushrooms to the skillet with the cabbage and onion, and cook until they are all golden brown and tender.

Before serving, add 1 cup cooked, crumbled or diced bacon to the cabbage, onion, and noodles mixture.

After mixing the cabbage and onion with the noodles, add 1 cup chopped ham combining well and rewarm to serve hot.

More Hungarian Noodle Recipes

Basic Hungarian Noodle Dough Recipe: This egg dough can be transformed into thin noodles, wide noodles and everything in between.

Tarhonya or Grated Egg Noodles Recipe: These noodles are made by grating chunks of noodle dough instead of rolling and cutting. They are dried and used in soups or browned in butter as a side dish.

More About Hungarian Noodles

Hungarian egg noodles, known as Magyar tojasos teszta (MAHG-yahr toy-YAH-shohss TESS-tah) or metelt (MEH-telt), come in a staggering number of varieties, rivaled possibly only by Italian pasta.

Hungarians roll them, cut them, pinch them, grate them, and drop them. There's a noodle for every dish and a dish for every noodle.

Teszta is actually the Hungarian word for "dough" and metelt means "noodles," but they are used interchangeably.

When the word tojasos is added, we're talking about egg noodles, the pride of Hungarian cuisine. They are made with three simple ingredients—flour, eggs, and salt—and, in some kitchens, not even any salt.

No water or oil is added to authentic Hungarian noodle recipes because many cooks feel the addition of water creates longer drying times and increases the potential for the noodles to mold when stored.

FROZEN BERRY-BANANA CREAM POPS

This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.

Ingredients

1-1/2 cups plain, fat-free yogurt

1-1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)

1 large banana, sliced

6 paper cups, 5-oz. to 9-oz. size

Aluminum foil

Wooden Popsicle® sticks

Instructions

Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.

Divide mixture evenly into paper cups.

Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.

Place in freezer for 3 to 4 hours or until frozen solid.

Peel off paper cup and serve.

Serves 6.

VEGETARIAN MUSHROOM SHAWARMA PITAS

This comes from Alexa Weibel at The New York Times cooking e-newsletter. Alexa wrote, “Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.”

Yield: 4 servings; Time: 25 minutes.

To view this online at https://cooking.nytimes.com/recipes/1020291-vegetarian-mushroom-shawarma-pitas.

Ingredients

3/4 pound portobello mushroom caps, sliced 1/2-inch thick

1 medium red onion, halved and cut into 1/3-inch wedges

3 tablespoons plus 2 teaspoons extra-virgin olive oil

1 teaspoon ground cumin

3/4 teaspoon ground coriander

1/2 teaspoon ground sweet or smoked paprika (optional)

Kosher salt and black pepper

4 pitas

2 packed cups very thinly sliced red cabbage (about 6 ounces)

3/4 cup low-fat or whole-milk Greek yogurt

3/4 teaspoon ground turmeric

Cilantro or mint, for serving

Preparation

Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.

Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.

To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

NO-KNEAD BRAN BREAD

Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).

This was one of the recipes on his show. Yield: 2 loaves

Ingredients

3-1/2 cups all-purpose flour

1/2 cup instant non-fat dry milk

1/4 cup sugar

2 envelopes FLEISCHMANN'S RapidRise Yeast

1-1/2 teaspoons salt

1-1/2 cups water

1/3 cup butter or margarine

2 cups all-bran or bran buds cereal*

1 egg, large

1 tablespoon melted butter (optional)

Directions

In large bowl, combine 1 cup flour, dry milk, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130F). Stir in all-bran cereal; let stand about 2 minutes or until cereal is softened. Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into 2 (8-1/2 x 4-1/2-inch) greased loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375F for 25 minutes or until done. Remove from pans. Brush tops of loaves with melted butter, if desired. Cool on wire racks.

Note:

* 4 cups 40% bran flakes may be substituted

Monday, Starting Back

As promised, I'm finally back with my food blogs, including Vegetarian Delights. Today's offerings include Three-Bean Soup and Chocolate Tofu Chili. Enjoy!

CREAMY SLOW COOKER RICE PUDDING

This came from Stephanie Gallagher on The Spruce Eats. Stephanie wrote, “This easy rice pudding recipe is so simple to prepare, kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor. Using a slow cooker means that you can add all the ingredients, turn it on and walk away, and then come home hours later to a creamy, comforting dessert.

“Rice pudding is made from rice, water or milk, and other ingredients like cinnamon or raisins. It's a traditional dessert that can be found nearly all over the world. The recipes vary slightly depending on the region. Depending on the preparation (boiled or baked) and ingredients (different spices, toppings, and sweeteners), each rice pudding can have its own distinct taste. You can make it as flavorful and spicy as you want, and see below for some topping ideas.”

Prep Time: 5 minutes; Cook Time: 3 hours; Total Time: 3 hours 5 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

3/4 cup long grain rice

3 cups milk

3/4 cup granulated sugar

2 tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

Directions

Gather the ingredients.

Spray the slow cooker stoneware with cooking spray.

Combine all ingredients in the slow cooker.

Cook on HIGH 2 to 3 hours or LOW 4 to 5 hours (follow the directions for your slow cooker, as they may vary depending on the model).

Serve warm and add toppings if desired.

Enjoy!

Recipe Variation

You could also try making rice pudding with different kinds of milk, such as almond, soy, or coconut. Not only does it give the rice a new flavor (coconut milk would be delicious), it can be allergy friendly.

Topping Suggestions

Dust on some cinnamon, ground nutmeg, ground ginger or cardamom.

Add chopped nuts (pistachios, almonds, cashews, walnuts).

Top with dried fruit (raisins, dried apricots, cranberries).

Drizzle on some honey or sweetened condensed milk.

Sprinkle a little bit of brown sugar.

Shave milk or dark chocolate on top.

Arrange some fruit on top (bananas, berries, mangoes, coconut flakes, lemon zest).

CHILE RELLENO STUFFED PEPPERS

This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.

“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”

Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings

To view this online, click here.

Ingredients

4 green bell peppers

1 tablespoon olive oil, divided

1 small red onion

1/2 teaspoon salt

2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)

2 Russett potatoes

1 zucchini

1 poblano chile

2 cloves garlic

6 ounces queso fresco*

3 ounces Monterey jack cheese

1/2 cup loosely packed cilantro leaves

Directions

Preheat an oven to 375F.

Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.

Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.

Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.

Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.

Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.

While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.

While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.

Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.

Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.

Serve hot, garnished with cilantro, if you like.

Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.

*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!

LEMON SNACKING CAKE WITH COCONUT GLAZE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “With a poundcake-like texture and zippy lemon flavor, this tender treat is loaded with grated citrus zest and topped with a sweet, mellow coconut frosting. Like many snacking cakes, it’s easily whisked together without a mixer, and quick to bake. Perfect as an afternoon pick-me-up, it goes as well with a glass of milk as it does with mugs of coffee, tea or hot cocoa.”

Yield: 12 servings; Time: 1 hour, plus cooling

This was featured in “Three Snacking Cakes to Change Your Afternoons”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup neutral oil, such as grapeseed or canola, plus more for pan

3 lemons

1/2 cup sour cream

1/4 cup coconut milk

2 large eggs

1 1/2 cups all-purpose flour

1 1/4 cups granulated sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 packed cup shredded sweetened coconut

For the Glaze:

3 tablespoons coconut milk

1 tablespoon coconut oil, melted

Pinch of fine sea salt

2/3 cup confectioners’ sugar

Finely grated lemon zest, for garnish

Preparation

Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.

Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have 1/4 cup juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.

Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.

When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt. Whisk in the confectioners’ sugar until smooth. Pour over the cake, and grate some lemon zest over the top. Let the glaze set for at least 30 minutes before serving.

VEGETARIAN MAPO TOFU

This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”

Yield: 4 to 6 servings; Time: 30 minutes

This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.

Ingredients

8 ounces shiitake mushrooms

2 cups water

15 ounce block of soft tofu (do not use silken)

Salt

3 tablespoons vegetable oil

3 small dried hot red peppers

1 tablespoon fermented black beans, rinsed

1 tablespoon fermented spicy broad bean paste (doubanjiang)

2 teaspoons minced garlic

1 tablespoon grated ginger

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon finely ground Sichuan pepper

1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water

1/2 cup slivered scallions, both white and green parts

Cilantro sprigs, for garnish

Directions

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.

CHOCOLATE TOFU CHILI

This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."

Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving

To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.

Ingredients

4 sprays cooking spray

2 tsp cumin seeds

1 pound extra firm tofu, cut into 2-inch cubes

28 oz canned diced tomatoes

15 oz canned kidney beans, drained

1 large uncooked onion, chopped

2 medium uncooked carrots, chopped

2 ribs medium uncooked celery, chopped

2 medium uncooked red bell peppers, chopped

1 cup fat free reduced sodium vegetable broth

2 oz 70-85% dark chocolate, chopped

2 Tbsp unsweetened cocoa powder

4 cloves garlic clove, finely chopped

1 Tbsp Chili powder

1 Tbsp Kosher salt

1 tsp crushed red pepper flakes

1/2 tsp black pepper

Directions

Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.

Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.

THREE-BEAN SOUP

While this soup can be fixed anytime, it’s one of my favorite quick weekend meals, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”

To view this online, click here.

Ingredients

2 Tbs. vegetable oil

1 large onion, diced (about 2 cups)

1 15.5-oz. can navy beans, drained and rinsed

1 15.5-oz. can black beans, drained and rinsed

6 cloves garlic, minced (about 2 Tbs.)

2 cups low-sodium vegetable broth or water

1 15.5-oz. can great Northern beans, drained and rinsed

Directions

Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.

Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.

Spoon into individual soup bowls, and serve hot.

Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars

Friday Recipes

Here are six yummy recipes to help you through the weekend, including Vegan Lasagna and Chile Renello Stuffed Peppers. Enjoy!

CREAMY SLOW COOKER RICE PUDDING

This came from Stephanie Gallagher on The Spruce Eats. Stephanie wrote, “This easy rice pudding recipe is so simple to prepare, kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor. Using a slow cooker means that you can add all the ingredients, turn it on and walk away, and then come home hours later to a creamy, comforting dessert.

“Rice pudding is made from rice, water or milk, and other ingredients like cinnamon or raisins. It's a traditional dessert that can be found nearly all over the world. The recipes vary slightly depending on the region. Depending on the preparation (boiled or baked) and ingredients (different spices, toppings, and sweeteners), each rice pudding can have its own distinct taste. You can make it as flavorful and spicy as you want, and see below for some topping ideas.”

Prep Time: 5 minutes; Cook Time: 3 hours; Total Time: 3 hours 5 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

3/4 cup long grain rice

3 cups milk

3/4 cup granulated sugar

2 tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

Directions

Gather the ingredients.

Spray the slow cooker stoneware with cooking spray.

Combine all ingredients in the slow cooker.

Cook on HIGH 2 to 3 hours or LOW 4 to 5 hours (follow the directions for your slow cooker, as they may vary depending on the model).

Serve warm and add toppings if desired.

Enjoy!

Recipe Variation

You could also try making rice pudding with different kinds of milk, such as almond, soy, or coconut. Not only does it give the rice a new flavor (coconut milk would be delicious), it can be allergy friendly.

Topping Suggestions

Dust on some cinnamon, ground nutmeg, ground ginger or cardamom.

Add chopped nuts (pistachios, almonds, cashews, walnuts).

Top with dried fruit (raisins, dried apricots, cranberries).

Drizzle on some honey or sweetened condensed milk.

Sprinkle a little bit of brown sugar.

Shave milk or dark chocolate on top.

Arrange some fruit on top (bananas, berries, mangoes, coconut flakes, lemon zest).

CHILE RELLENO STUFFED PEPPERS

This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.

“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”

Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings

To view this online, click here.

Ingredients

4 green bell peppers

1 tablespoon olive oil, divided

1 small red onion

1/2 teaspoon salt

2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)

2 Russett potatoes

1 zucchini

1 poblano chile

2 cloves garlic

6 ounces queso fresco*

3 ounces Monterey jack cheese

1/2 cup loosely packed cilantro leaves

Directions

Preheat an oven to 375F.

Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.

Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.

Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.

Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.

Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.

While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.

While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.

Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.

Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.

Serve hot, garnished with cilantro, if you like.

Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.

*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!

LEMON SNACKING CAKE WITH COCONUT GLAZE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “With a poundcake-like texture and zippy lemon flavor, this tender treat is loaded with grated citrus zest and topped with a sweet, mellow coconut frosting. Like many snacking cakes, it’s easily whisked together without a mixer, and quick to bake. Perfect as an afternoon pick-me-up, it goes as well with a glass of milk as it does with mugs of coffee, tea or hot cocoa.”

Yield: 12 servings; Time: 1 hour, plus cooling

This was featured in “Three Snacking Cakes to Change Your Afternoons”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup neutral oil, such as grapeseed or canola, plus more for pan

3 lemons

1/2 cup sour cream

1/4 cup coconut milk

2 large eggs

1 1/2 cups all-purpose flour

1 1/4 cups granulated sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 packed cup shredded sweetened coconut

For the Glaze:

3 tablespoons coconut milk

1 tablespoon coconut oil, melted

Pinch of fine sea salt

2/3 cup confectioners’ sugar

Finely grated lemon zest, for garnish

Preparation

Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.

Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have 1/4 cup juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.

Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.

When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt. Whisk in the confectioners’ sugar until smooth. Pour over the cake, and grate some lemon zest over the top. Let the glaze set for at least 30 minutes before serving.

VEGETARIAN MAPO TOFU

This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”

Yield: 4 to 6 servings; Time: 30 minutes

This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.

Ingredients

8 ounces shiitake mushrooms

2 cups water

15 ounce block of soft tofu (do not use silken)

Salt

3 tablespoons vegetable oil

3 small dried hot red peppers

1 tablespoon fermented black beans, rinsed

1 tablespoon fermented spicy broad bean paste (doubanjiang)

2 teaspoons minced garlic

1 tablespoon grated ginger

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon finely ground Sichuan pepper

1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water

1/2 cup slivered scallions, both white and green parts

Cilantro sprigs, for garnish

Directions

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.

ROASTED SQUASH CHILI MAC

This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.

Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

4 tablespoons butter, plus more for the casserole dish

1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)

EVOO, for drizzling

Kosher salt and freshly ground pepper

Freshly grated nutmeg

1 pound rigatoni, penne or macaroni with ridges

2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle

1 tablespoon chopped fresh oregano

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 cloves garlic, made into a paste

1 fresh chile pepper, such as Fresno or jalapeno, finely chopped

3 tablespoons all-purpose flour

2 1/2 cups milk

2 cups shredded sharp yellow Cheddar

1/2 cup grated Parmigiano-Reggiano

One 14-ounce can kidney beans, rinsed and drained

1 cup shredded pepper jack or other hot-pepper melting cheese

Ingredients

Watch how to make this recipe.

Preheat oven to 425 degrees F. Lightly butter a casserole dish.

Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.

Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.

Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.

Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

VEGAN LASAGNA

This was in the October 1997 issue of Vegetarian Times, and posted online on May 10, 2017. It begins, “The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.” Makes 12 servings.

To view this online, click here.

Ingredients

Tomato Sauce

2 Tbs. olive oil

1 cup chopped onion

3 cloves garlic, minced

1 6-oz. can tomato paste

3 28-oz. cans peeled plum tomatoes, chopped with juices reserved

1/2 cup chopped fresh basil

1/2 cup chopped fresh parsley

1 1/2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes (optional)

Lasagna

1 Tbs. salt

1 lb. dry uncooked eggless lasagna noodles

2 16-oz. pkg. firm tofu, drained

2 cloves garlic, minced

1/4 cup chopped fresh basil

1/2 cup chopped fresh parsley

Preparation

To make Sauce: In large, heavy saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt and pepper.

Meanwhile, bring large pot of water to boil. When water boils, add salt and noodles. Cook until al dente, about 12 minutes. Drain, rinse with water and drain again.

Preheat oven to 400°F. Crumble tofu into medium bowl. Add garlic, basil, parsley, salt and pepper. Stir until well blended.

Spoon about 1 cup sauce over bottom of 13x9-inch baking dish. Add layer of noodles and top with one-third tofu mixture. Spoon over about 1 1/2 cups sauce and top with another layer of noodles. Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles. Top with remaining tofu mixture and 1 cup sauce.

Cover with foil and bake 30 minutes. Remove from oven and let stand about 15 minutes before cutting and serving. Serve with remaining sauce.

Monday Recipes

It's the last Monday in August; next week, it'll be Labor Day here in the U.S. This summer, even under quarantine, has flown by. If school hasn't started where you are (however your local school system is doing things now), it will be starting soon.

Anywho, back to the food. Here are six yummy vegetarian recipes to start your week off just right, including Low-Fat Vegan Eggplant Lasagna and Creamy Slow Cooker Rice Pudding. Enjoy!

QUICK, HIGH-PROTEIN VEGGIE LASAGNA

This recipe is from Vegetarian Times, and was posted on their website on January 2, 2005. It begins, “This easy-to-follow recipe provides you with 21 grams of protein per serving, thanks to the soy "steak" strips. The lasagna can be assembled quickly since you don't have to cook the pasta first. Excerpted from Diet Simple by Katherine Tallmadge.” Makes 10 servings

To view this online, click here.

Ingredients

3 Tbs. olive oil

1 Tbs. minced garlic

12 oz. soy "steak" strips

1/2 lb. eggplant, cubed

1 ripe tomato, cubed

1 zucchini, diced

2 1/2 cups marinara sauce

2 tsp. dried oregano, or to taste

1 9-oz. pkg. oven-ready lasagna sheets

2 cups low-fat ricotta cheese

2 cups low-fat mozzarella cheese, shredded

Directions

Preheat oven to 375°F. Spray nonstick 9x13-inch baking dish with nonstick cooking spray. Heat oil in large skillet over medium heat, and brown garlic 2 to 3 minutes. Add soy strips, and sauté 2 to 3 minutes. Add eggplant, tomato, zucchini and 1 cup of marinara sauce; cook about 5 minutes, stirring occasionally. Stir in oregano, salt and pepper.

Meanwhile, place 6 sheets of lasagna in bottom of pan, overlapping as needed to fill gaps. Spoon in eggplant mixture, and top with layer of ricotta cheese. Place remaining lasagna strips over ricotta, and spray lightly with nonstick cooking spray. Spread remaining marinara sauce on top, sprinkle with mozzarella cheese and cover pan tightly with foil. Bake 30 to 45 minutes, or until top layer of pasta is soft. Remove and serve.

LOW-FAT VEGAN EGGPLANT LASAGNA

This comes from Jolinda Hackett, who wrote for The Spruce Eats. She wrote, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.

To view this online, click here.

Ingredients

1 tbsp olive oil

1 clove garlic, minced

1 medium eggplant, diced

2 10 ounce packages frozen chopped spinach, defrosted

1 64 ounce jar pre-made tomato sauce

1 pound lasagna noodles

Preparation

Preheat the oven to 375 degrees.

Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.

Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.

Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.

Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.

Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%

BAKED BANANA SPLITS

This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.

This recipe begins, “Try substituting any flavored extract you like in the sauce for this creative take on banana splits. Almond, maple, rum, orange -- let your imagination run wild. They're perfect for Mother's Day!”

POINTS® Value: 4 (value from when this recipe was emailed); Servings | 4; Preparation Time: 15 min; Cooking Time: 30 min; Level of Difficulty: Easy

Ingredients

1 sprays cooking spray

4 large banana(s), ripe, peeled

8 oz canned crushed pineapple in juice, drained

2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided

1/2 tsp ground cinnamon

1 cup fat-free ricotta cheese

1 tsp vanilla extract

1 cups raspberries

Directions

Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.

Combine pineapple, 1 tablespoon of Splenda and cinnamon in a small bowl; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)

Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.

Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately.

Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.

CREAMY SLOW COOKER RICE PUDDING

This came from Stephanie Gallagher on The Spruce Eats. Stephanie wrote, “This easy rice pudding recipe is so simple to prepare, kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor. Using a slow cooker means that you can add all the ingredients, turn it on and walk away, and then come home hours later to a creamy, comforting dessert.

“Rice pudding is made from rice, water or milk, and other ingredients like cinnamon or raisins. It's a traditional dessert that can be found nearly all over the world. The recipes vary slightly depending on the region. Depending on the preparation (boiled or baked) and ingredients (different spices, toppings, and sweeteners), each rice pudding can have its own distinct taste. You can make it as flavorful and spicy as you want, and see below for some topping ideas.”

Prep Time: 5 minutes; Cook Time: 3 hours; Total Time: 3 hours 5 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

3/4 cup long grain rice

3 cups milk

3/4 cup granulated sugar

2 tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

Directions

Gather the ingredients.

Spray the slow cooker stoneware with cooking spray.

Combine all ingredients in the slow cooker.

Cook on HIGH 2 to 3 hours or LOW 4 to 5 hours (follow the directions for your slow cooker, as they may vary depending on the model).

Serve warm and add toppings if desired.

Enjoy!

Recipe Variation

You could also try making rice pudding with different kinds of milk, such as almond, soy, or coconut. Not only does it give the rice a new flavor (coconut milk would be delicious), it can be allergy friendly.

Topping Suggestions

Dust on some cinnamon, ground nutmeg, ground ginger or cardamom.

Add chopped nuts (pistachios, almonds, cashews, walnuts).

Top with dried fruit (raisins, dried apricots, cranberries).

Drizzle on some honey or sweetened condensed milk.

Sprinkle a little bit of brown sugar.

Shave milk or dark chocolate on top.

Arrange some fruit on top (bananas, berries, mangoes, coconut flakes, lemon zest).

WINTER FRUIT SALAD

This is from OnTrackDiabetes, a site with some good information for diabetics and their families.

You can view this at https://www.ontrackdiabetes.com/recipes/salads/winter-fruit-salad.

Ingredients

8 red apples, such as Jonathan or Gala, cored and diced

8 green Bartlett or Anjou pears, cored and diced

4 cups fresh strawberries, stems removed, sliced

2 cups fresh orange juice

1 cup fresh lemon juice

1/4 cup orange-flavored liqueur (optional)

sugar substitute, to taste (optional)

4 bananas, sliced

Directions

Place all of the fruit (except bananas), juices and liqueur (if using) in a large attractive bowl. Add sugar substitute, if using. Gently mix.

Cover bowl and refrigerate 4 to 8 hours, but no longer.

Just before serving, stir in banana slices.

Nutritional Information Per serving: 131 calories (5% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat), 33 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 1 mg sodium

Diabetic exchanges: 2 carbohydrate (fruit)

VEGETARIAN MAPO TOFU

This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”

Yield: 4 to 6 servings; Time: 30 minutes

This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.

Ingredients

8 ounces shiitake mushrooms

2 cups water

15 ounce block of soft tofu (do not use silken)

Salt

3 tablespoons vegetable oil

3 small dried hot red peppers

1 tablespoon fermented black beans, rinsed

1 tablespoon fermented spicy broad bean paste (doubanjiang)

2 teaspoons minced garlic

1 tablespoon grated ginger

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon finely ground Sichuan pepper

1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water

1/2 cup slivered scallions, both white and green parts

Cilantro sprigs, for garnish

Directions

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Cauliflower Crust Pizza with Pesto and Tomatoes and Creamy Slow Cooker Rice Pudding. Enjoy!

VEGETARIAN LASAGNA

I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.

I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.

Ingredients

Tomato sauce:

2 – 3 onions, chopped

3 – 5 cloves garlic, minced

28 oz. can tomatoes

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

1 or 2 – 10 oz. package tofu crumbles

Cheese layer:

2 C sour cream

2 C cottage cheese

2 eggs

4 C mozzarella, grated

2 C cheddar cheese, grated

1 C Parmesan cheese

Directions

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles

Make cheese layer:

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.

SILKY CHOCOLATE PEANUT BUTTER PIE

This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.

To view this online, click here.

Ingredients

1 cup chocolate chips

16 ounces soft silken tofu, drained

2⁄3 cup creamy peanut butter

1⁄2 cup sugar

1⁄2 teaspoon vanilla

1 prepared graham cracker crust

Directions

Melt chocolate chips in a small bowl in microwave at high power 90 seconds.

Stir until smooth.

Cool slightly.

Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.

Add chocolate and whirl until combined.

Pour into crust.

Cover with plastic wrap and refrigerate several hours until filling is set.

Can garnish with peanuts, melted chocolate or whipped cream.

CAULIFLOWER CRUST PIZZA WITH PESTO AND TOMATOES

This comes from Ready Set Eat, and begins, “Cauliflower crust pizza recipe is topped with basil pesto, fresh mozzarella cheese and organic diced tomatoes for a 'low carb' pizza.”

Prep Time: 30 minutes; Total Time: 75 minutes; Servings: 4; Number of ingredients: 8

To view this online (and to check out the site), go to https://www.readyseteat.com/recipes-Cauliflower-Crust-Pizza-with-Pesto-and-Tomatoes-8115.

Ingredients

PAM® Organic Olive Oil No-Stick Cooking Spray

6 cups fresh cauliflower florets (6 cups florets = about 1-1/2 pounds)

3 large egg whites, beaten

2/3 cup grated Parmesan cheese

2 tablespoons chopped fresh basil

1 teaspoon chopped fresh oregano

1/4 teaspoon ground black pepper

1/3 cup refrigerated basil pesto

4 ounces sliced fresh mozzarella cheese, halved

1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well (or try Hunt's® Organic)

Directions

Preheat oven to 400°F. Line 12-inch round pizza pan with parchment paper. Spray with cooking spray; set aside.

Place half of cauliflower in food processor bowl; pulse until mixture resembles ‘rice’. Repeat with remaining cauliflower. Place cauliflower 'rice' in large microwave-safe bowl; cover. Microwave on HIGH 3 to 5 minutes or until cauliflower is steamed. Carefully place on kitchen towel in single layer; cool 2 to 3 minutes. Twist towel to squeeze liquid from cauliflower (removing about 1 cup). Place drained cauliflower in medium bowl.

Add egg whites, Parmesan cheese, basil, oregano and pepper to bowl; stir to combine. Spread mixture on pizza pan, pressing lightly to edge of pan with hands to resemble pizza crust. Bake 25 to 30 minutes or until crust is golden brown.

Remove from oven. Spread pesto over crust; top with cheese and drained tomatoes. Bake 8 to 10 minutes more or until cheese is melted. Cut into 8 slices.

Tips:

Cauliflower florets (with little stem) work best for this recipe.

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

CREAMY SLOW COOKER RICE PUDDING

This came from Stephanie Gallagher on The Spruce Eats. Stephanie wrote, “This easy rice pudding recipe is so simple to prepare, kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor. Using a slow cooker means that you can add all the ingredients, turn it on and walk away, and then come home hours later to a creamy, comforting dessert.

“Rice pudding is made from rice, water or milk, and other ingredients like cinnamon or raisins. It's a traditional dessert that can be found nearly all over the world. The recipes vary slightly depending on the region. Depending on the preparation (boiled or baked) and ingredients (different spices, toppings, and sweeteners), each rice pudding can have its own distinct taste. You can make it as flavorful and spicy as you want, and see below for some topping ideas.”

Prep Time: 5 minutes; Cook Time: 3 hours; Total Time: 3 hours 5 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

3/4 cup long grain rice

3 cups milk

3/4 cup granulated sugar

2 tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

Directions

Gather the ingredients.

Spray the slow cooker stoneware with cooking spray.

Combine all ingredients in the slow cooker.

Cook on HIGH 2 to 3 hours or LOW 4 to 5 hours (follow the directions for your slow cooker, as they may vary depending on the model).

Serve warm and add toppings if desired.

Enjoy!

Recipe Variation

You could also try making rice pudding with different kinds of milk, such as almond, soy, or coconut. Not only does it give the rice a new flavor (coconut milk would be delicious), it can be allergy friendly.

Topping Suggestions

Dust on some cinnamon, ground nutmeg, ground ginger or cardamom.

Add chopped nuts (pistachios, almonds, cashews, walnuts).

Top with dried fruit (raisins, dried apricots, cranberries).

Drizzle on some honey or sweetened condensed milk.

Sprinkle a little bit of brown sugar.

Shave milk or dark chocolate on top.

Arrange some fruit on top (bananas, berries, mangoes, coconut flakes, lemon zest).

VEGETARIAN MAPO TOFU

This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”

Yield: 4 to 6 servings; Time: 30 minutes

This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.

Ingredients

8 ounces shiitake mushrooms

2 cups water

15 ounce block of soft tofu (do not use silken)

Salt

3 tablespoons vegetable oil

3 small dried hot red peppers

1 tablespoon fermented black beans, rinsed

1 tablespoon fermented spicy broad bean paste (doubanjiang)

2 teaspoons minced garlic

1 tablespoon grated ginger

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon finely ground Sichuan pepper

1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water

1/2 cup slivered scallions, both white and green parts

Cilantro sprigs, for garnish

Directions

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.

SLOWCOOKER MACARONI AND CHEESE

This came from the infamous long-since-forgotten emailing list. Makes 4 servings. Time to make: 1 1/2 hours; Prep: 20 min

Ingredients

3/4 finely chopped onion

3/4 finely chopped green bell pepper

3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon fresh ground red pepper

1 1/2 cups 1% low-fat milk

1 cup shredded cheddar cheese

2 ounces processed cheese (Velveeta)

1 (2 ounce) jar diced pimentos, drained

Directions

Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.

Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Hungarian Cabbage with Noodles and Frozen Berry-Banana Cream Pops. Enjoy!

VEGETARIAN MAPO TOFU

This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”

Yield: 4 to 6 servings; Time: 30 minutes

This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.

Ingredients

8 ounces shiitake mushrooms

2 cups water

15 ounce block of soft tofu (do not use silken)

Salt

3 tablespoons vegetable oil

3 small dried hot red peppers

1 tablespoon fermented black beans, rinsed

1 tablespoon fermented spicy broad bean paste (doubanjiang)

2 teaspoons minced garlic

1 tablespoon grated ginger

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon finely ground Sichuan pepper

1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water

1/2 cup slivered scallions, both white and green parts

Cilantro sprigs, for garnish

Directions

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.

HOME-STYLE GINGERBREAD

This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!

This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”

Ingredients

2 1/3 cups all-purpose flour

1/3 cup granulated sugar

1 cup molasses

3/4 cup hot water

1/2 cup butter, room temperature

1 large egg

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Directions

Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.

Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.

This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.

HUNGARIAN CABBAGE WITH NOODLES

This recipe is from Barbara Rolek on The Spruce Eats. Barbara wrote, “This Hungarian comfort-food dish known as kaposztás tészta is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper.

“Cabbage with noodles is a popular and easy dish common throughout Eastern Europe. In Poland, it's called kapusta z kluski or hałuski, in the Czech Republic, it's known as nudle s zelí, and Slovaks call it haluski (without the accent on the "L" as in Polish).

“This can be a strictly vegetarian dish, sometimes with added sautéed mushrooms, or can be enhanced with bacon or other smoked meat, and it makes a terrific side dish or main-course offering that holds up well on a buffet table. If this recipe doesn't tickle your fancy, there are many more Eastern European cabbage recipes to choose from.

Total: 50 mins; Prep: 20 mins; Cook: 30 mins; Yield: 6 servings

To view this online, click here.

Ingredients

1 large head cabbage (cored and shredded)

1 large onion (chopped)

8 ounces butter (2 sticks)

Salt (to taste)

Freshly ground black pepper (to taste)

1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)

Directions

Gather the ingredients.

In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender.

Season with salt and pepper.

Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.

Serve and enjoy!

Recipe Variations

Add 1 cup sliced button, cremini or other mushrooms to the skillet with the cabbage and onion, and cook until they are all golden brown and tender.

Before serving, add 1 cup cooked, crumbled or diced bacon to the cabbage, onion, and noodles mixture.

After mixing the cabbage and onion with the noodles, add 1 cup chopped ham combining well and rewarm to serve hot.

More Hungarian Noodle Recipes

Basic Hungarian Noodle Dough Recipe: This egg dough can be transformed into thin noodles, wide noodles and everything in between.

Tarhonya or Grated Egg Noodles Recipe: These noodles are made by grating chunks of noodle dough instead of rolling and cutting. They are dried and used in soups or browned in butter as a side dish.

More About Hungarian Noodles

Hungarian egg noodles, known as Magyar tojasos teszta (MAHG-yahr toy-YAH-shohss TESS-tah) or metelt (MEH-telt), come in a staggering number of varieties, rivaled possibly only by Italian pasta.

Hungarians roll them, cut them, pinch them, grate them, and drop them. There's a noodle for every dish and a dish for every noodle.

Teszta is actually the Hungarian word for "dough" and metelt means "noodles," but they are used interchangeably.

When the word tojasos is added, we're talking about egg noodles, the pride of Hungarian cuisine. They are made with three simple ingredients—flour, eggs, and salt—and, in some kitchens, not even any salt.

No water or oil is added to authentic Hungarian noodle recipes because many cooks feel the addition of water creates longer drying times and increases the potential for the noodles to mold when stored.

FROZEN BERRY-BANANA CREAM POPS

This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.

Ingredients

1 1/2 cups plain, fat-free yogurt

1 1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)

1 large banana, sliced

6 paper cups, 5-oz. to 9-oz. size

Aluminum foil

Wooden Popsicle® sticks

Instructions

Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.

Divide mixture evenly into paper cups.

Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.

Place in freezer for 3 to 4 hours or until frozen solid.

Peel off paper cup and serve.

Serves 6.

VEGETARIAN TORTILLA SOUP

This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”

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

To view this online, click here.

Ingredients

For the Soup:

2 tablespoons vegetable oil

1 large yellow onion, finely chopped

4 cloves garlic, finely chopped

1 jalapeño, seeds removed, finely chopped

Kosher salt and freshly ground pepper

1 1/2 teaspoons chile powder

2 chipotles in adobo, finely chopped

1 (28-ounce) can whole peeled tomatoes, drained and crushed

4 cups vegetable broth

2 cups corn kernels, fresh or frozen and thawed

For the Tortillas and Assembly:

2 cups vegetable oil

8 small corn tortillas, cut into 1/4-inch strips

Kosher salt

1 avocado, pitted and cut into 1/2-inch pieces

3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack

3/4 cup sour cream or crema

1/2 cup chopped cilantro

1/4 red or yellow onion, finely chopped

Lime wedges, for serving

Preparation

Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.

Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.

Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.

Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

VEGAN LASAGNA

This was in the October 1997 issue of Vegetarian Times, and posted online on May 10, 2017. It begins, “The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.” Makes 12 servings.

To view this online, click here.

Ingredients

Tomato Sauce

2 Tbs. olive oil

1 cup chopped onion

3 cloves garlic, minced

1 6-oz. can tomato paste

3 28-oz. cans peeled plum tomatoes, chopped with juices reserved

1/2 cup chopped fresh basil

1/2 cup chopped fresh parsley

1 1/2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes (optional)

Lasagna

1 Tbs. salt

1 lb. dry uncooked eggless lasagna noodles

2 16-oz. pkg. firm tofu, drained

2 cloves garlic, minced

1/4 cup chopped fresh basil

1/2 cup chopped fresh parsley

Preparation

To make Sauce: In large, heavy saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt and pepper.

Meanwhile, bring large pot of water to boil. When water boils, add salt and noodles. Cook until al dente, about 12 minutes. Drain, rinse with water and drain again.

Preheat oven to 400°F. Crumble tofu into medium bowl. Add garlic, basil, parsley, salt and pepper. Stir until well blended.

Spoon about 1 cup sauce over bottom of 13x9-inch baking dish. Add layer of noodles and top with one-third tofu mixture. Spoon over about 1 1/2 cups sauce and top with another layer of noodles. Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles. Top with remaining tofu mixture and 1 cup sauce.

Cover with foil and bake 30 minutes. Remove from oven and let stand about 15 minutes before cutting and serving. Serve with remaining sauce.