Monday recipes

It's Monday again, time to get the week started. Here are six vegetarian recipes to help out with that, including Maple Sriracha Roasted Vegetables and Vegetarian Pot Pie. Enjoy!

LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS

This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible."

Total Time: 20 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1021068-lemony-orzo-with-asparagus-and-garlic-bread-crumbs. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

Salt and black pepper

1 cup orzo

1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)

5 tablespoons extra-virgin olive oil

1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)

1/2 cup panko or homemade bread crumbs

1 small garlic clove, finely grated

1/4 cup finely grated Parmesan, plus more for serving

1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large

Preparation

Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.

While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.

In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.

Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

MAKE-AHEAD EGG, SPINACH AND FETA WRAPS

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

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: 5 wraps

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

Ingredients

Cooking spray or neutral oil, as needed

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

1 small yellow onion, finely chopped

Kosher salt (such as Diamond Crystal) and black pepper

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

10 large eggs

1/2 cup/3 ounces crumbled feta

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

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

Preparation

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

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

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

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

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

Tips

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

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

VEGETARIAN POT PIE

This is from Aida Mollenkamp at the Food Network.

Prep Time: 5 minutes; Inactive Time: 5 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/aida-mollenkamp/vegetarian-pot-pie-recipe-1945008.

Ingredients

1 tablespoon unsalted butter

2 small heads fennel, finely chopped (about 3 cups)

1/2 medium yellow onion, finely chopped

2 medium carrots, peeled and finely chopped (about 2/3 cup)

12 ounces white button mushrooms, sliced (about 5 cups)

1 small russet potato, peeled and diced small (about 2-1/2 cups)

1/4 cup all-purpose flour

1 cup low-sodium mushroom broth

1 cup whole milk

1 cup frozen baby green peas

1/4 cup thinly sliced fresh chives

1/4 cup parsley

1 tablespoon white vinegar

1 large egg yolk

7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Directions

Heat the oven to 400 degrees F and arrange a rack in the middle.

Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.

Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.

Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

\With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

TACO STUFFED PEPPERS

This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6

To view this online, click here.

Ingredients

extra-virgin olive oil

1/2 Onion, chopped (about 1 cup)

1 clove garlic, minced

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Chopped cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3 bell peppers, halved (seeds removed)

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

1 c. Shredded lettuce

Pico de gallo, for serving

Hot sauce, for serving

Lime wedges, for serving

Directions

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

BLACK BEAN CHILI

This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."

Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.

Ingredients

1 tablespoon olive oil

6 roma (plum) tomatoes, diced

2 red bell pepper, seeded and chopped

1 onion, chopped

10 fresh mushrooms, quartered

1 cup fresh corn kernels

1 jalapeno pepper, seeded and minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 (15 ounce) cans black beans, drained and rinsed

1-1/2 cups chicken broth or vegetable broth

1 teaspoon salt

Directions

Gather all ingredients.

Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.

Stir in black beans, broth, and salt; bring to a boil.

Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.

Stir the bean mixture back into the soup. Serve hot by itself or over rice.

MAPLE SRIRACHA ROASTED VEGETABLES

This is from Kikkoman.

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings

To view this online, go to https://kikkomanusa.com/homecooks/recipes/maple-sriracha-roasted-vegetables/.

Ingredients

2 tablespoons avocado oil

2 tablespoons maple syrup

1 tablespoon Kikkoman® Sriracha Hot Chili Sauce

2 cups brussels sprouts, trimmed and halved

2 cups carrots, peeled and sliced into 1/2-inch pieces

1 cup red onion, coarsely chopped

For Serving

1/2 teaspoon flaky salt

Directionos

Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a large bowl, stir together oil, maple syrup and sriracha. Add brussels sprouts, carrots and red onion. Mix well to coat.

Spread vegetables evenly on baking sheet. Bake for 20 minutes.

Serve hot topped with flaky sea salt.

Monday Recipes

It's Monday, the beginning of the work week (for many, unless you work weekends). As usual, the weekend was waaaay too short. Fortunately, there's always next weekend.

In the meantime, we do need to eat. To that end, here are six meatless recipes to help you through the day, including African-Style Sweet Potato and Butternut Squash Stew and Broccoli Noodles and Cheese Casserole. Enjoy!

VEGETARIAN POT PIE

This is from Aida Mollenkamp at the Food Network.

Prep Time: 5 minutes; Inactive Time: 5 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/aida-mollenkamp/vegetarian-pot-pie-recipe-1945008.

Ingredients

1 tablespoon unsalted butter

2 small heads fennel, finely chopped (about 3 cups)

1/2 medium yellow onion, finely chopped

2 medium carrots, peeled and finely chopped (about 2/3 cup)

12 ounces white button mushrooms, sliced (about 5 cups)

1 small russet potato, peeled and diced small (about 2-1/2 cups)

1/4 cup all-purpose flour

1 cup low-sodium mushroom broth

1 cup whole milk

\1 cup frozen baby green peas

1/4 cup thinly sliced fresh chives

1/4 cup parsley

1 tablespoon white vinegar

1 large egg yolk

7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Directions

Heat the oven to 400 degrees F and arrange a rack in the middle.

Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.

Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.

Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

\With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

BAKED MACARONI AND CHEESE

This was submitted by Meredith at allrecipes. It starts off, "This easy mac and cheese is baked in the oven for a quick meal. A friend of mine sent me this recipe when I got my first apartment because she knew I hated cooking! It's easy to make and tastes great!"

Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 6; Yield: 1 (2-quart) casserole

To view this online, go to https://www.allrecipes.com/recipe/14140/baked-macaroni-and-cheese.

Ingredients

1 (12 ounce) package macaroni

2 cups milk

1 large egg

2-1/2 cups shredded Cheddar cheese

2 tablespoons butter, melted

salt and pepper to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.

Boil macaroni in a large pot of salted water until barely done, about 5 minutes. Drain and set aside.

Whisk milk and egg together in a large bowl; stir in cheese and butter.

Place par-boiled macaroni in the prepared baking dish. Pour milk mixture over macaroni, season with salt and pepper, and stir until combined. Press mixture evenly into the baking dish.

Bake, uncovered, in the preheated oven until top is browned, 30 to 40 minutes.

Serve hot and enjoy!

AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW

This recipe comes from Publix.

Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes

To view this recipe online, click here.

Ingredients

2 medium sweet potatoes

1 can chickpeas (garbanzos), (15–16 oz), drained

1 (14.5-oz) can no-salt-added diced tomatoes, undrained

1 (10-oz) can diced tomatoes with green chiles, undrained

8 oz prediced bell pepper mix (1 1/2 cups)

1 tablespoon Cajun seasoning

1 teaspoon chunky garlic paste

2 1/2 cups vegetable broth (or stock)

1 package fresh (or frozen) prediced butternut squash (15–16 oz)

3 tablespoons fresh cilantro, coarsely chopped

1/2 cup roasted unsalted peanuts, coarsely chopped

1/2 cup creamy peanut butter

Directions

Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.

Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.

Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.

VEGAN REUBEN BURGERS

Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?

I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!

The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.

"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."

And the recipe? Yum

You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.

Ingredients:

2 tablespoons sauerkraut

2 slices of rye bread (toasted)

2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)

1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)

2 TBS Tofutti Sour Cream

2 TBS Heinz ketchup

Instructions:

Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.

Remove from heat and spoon mixture over pre-toasted slice of rye bread.

Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.

Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.

BROCCOLI NOODLES AND CHEESE CASSEROLE

This is from allrecipes and submitted by "MessyChef", who wrote, "This is a quick and easy recipe if you are in a hurry – just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit."

Cook Time: 30 minutes; Total Time: 30 minutes; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/20004/broccoli-noodles-and-cheese-casserole/.

Ingredients

1 (16 ounce) package egg noodles

1 head broccoli, cut into florets

2 cups cottage cheese

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.

Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.

BLACK BEAN CHILI

This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."

Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.

Ingredients

1 tablespoon olive oil

6 roma (plum) tomatoes, diced

2 red bell pepper, seeded and chopped

1 onion, chopped

10 fresh mushrooms, quartered

1 cup fresh corn kernels

1 jalapeno pepper, seeded and minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 (15 ounce) cans black beans, drained and rinsed

1-1/2 cups chicken broth or vegetable broth

1 teaspoon salt

Directions

Gather all ingredients.

Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.

Stir in black beans, broth, and salt; bring to a boil.

Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.

Stir the bean mixture back into the soup. Serve hot by itself or over rice.