We're half-way through the work week before a holiday weekend. Today's offerings include Baked Macaroni and Cheese and Lunchroom Cafeteria Rolls. Enjoy!
VEGETARIAN SHEPHERD'S PIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)"
Total Time: 1-3/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
For the Filling
3/4 cup French lentils
4 sprigs thyme
3-1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake
1 large leek, white part only, thinly sliced (about 1-1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
WALNUT PICADILLO
This is from Jocelyn Ramirez at The New York Times cooking enewsletter. For this recipe, Jocelyn wrote, "Picadillo is a dish that spans Latin American and Filipino food cultures with ingredients that vary from country to region. It’s a simple dish that highlights ground meat with bold flavors from tomato, onion, garlic, olives and capers, and is often paired with starches like potatoes and rice for a filling main dish, or even a taco filling. In this plant-based version, ground walnuts take on a meaty texture that absorbs all the bold flavors of a picadillo. Using a food processor is the best — and fastest — way to make sure the walnuts are evenly minced."
Total Time: 1 hour; Yield: 6 servings (about 5 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1023207-walnut-picadillo. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 cups/9 ounces raw walnuts, minced in food processor until finely chopped
1/2 cup tomato sauce
1 tablespoon tomato paste
1 tablespoon liquid aminos, soy sauce or tamari
1 tablespoon apple cider vinegar
1 tablespoon smoked paprika
1 tablespoon raw turbinado or brown sugar
1 teaspoon ground cumin
1-1/2 to 2 teaspoons kosher salt (such as Diamond Crystal)
1/3 cup neutral cooking oil (such as grapeseed)
1/2 medium yellow onion, chopped
1 medium green bell pepper, seeded and chopped
1 medium serrano chile, seeded and minced
3 garlic cloves, minced
1 pound russet potatoes, peeled and cut into 1/3-inch dice
1/4 cup light beer (optional), such as a Mexican lager
1 (14-ounce) can diced tomatoes, strained
1/4 cup chopped pitted green olives
1 tablespoon capers
Cooked rice and tortillas, for serving
Preparation
Add the walnuts to a medium bowl with the tomato sauce, tomato paste, liquid aminos, vinegar, paprika, sugar, cumin and salt. Mix until fully combined; set aside.
Add the oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the onion and bell pepper. Sauté for about 5 minutes until the onion is translucent and the peppers are soft.
Add the serrano chile and garlic and cook until fragrant, stirring frequently, 1 to 2 minutes.
Add the potatoes to the skillet and cook, stirring frequently, until the potatoes soften slightly, 5 to 8 minutes.
Add the walnut mixture and cook for 10 to 15 minutes, stirring frequently, until the mixture lightly browns.
Add the beer (if using), tomatoes, olives and capers, and allow to simmer for at least 15 minutes to let the ingredients meld together, stirring frequently.
Serve over rice with corn tortillas.
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.
SCHOOL LUNCHROOM CAFETERIA ROLLS
This recipe was submitted to Allrecipes by MOMMY2THREEANGELS, who wrote, "These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! My 8-year-old daughter loves the cafeteria rolls and said my recipe was even better! You can't mess these up! They are super easy and everyone will want the recipe. We eat the leftovers for breakfast or put cheese and turkey in warmed rolls for a quick lunch!"
Prep Time: 15 minutes; Cook Time: 23 minutes; Additional Time: 1 hour 30 minutes; Total Time: 1 hour 57 minutes; Servings: 22; Yield: 44 rolls
To view this online, go to https://www.allrecipes.com/recipe/71528/school-lunchroom-cafeteria-rolls/.
Ingredients
3 cups warm water
1 tablespoon white sugar
2/3 cup white sugar
3 (.25 ounce) envelopes active dry yeast
1/4 cup milk
2 eggs
1 tablespoon salt
10 cups all-purpose flour
1/4 cup shortening
1/4 cup butter, melted
Preparation
In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.
MUSHROOM BOLOGNESE WITH FETTUCCINE
This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."
Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 cup diced onions
1/2 cup diced carrot
1/4 cup finely chopped celery
4-1/2 teaspoons finely chopped garlic
1/4 teaspoon salt
2 packages (8 oz each) baby bella mushrooms, coarsely chopped
2 packages (8 oz each) white button mushrooms, coarsely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
12 oz uncooked fettuccine (from 16-oz box)
1/2 cup shredded Parmesan cheese, if desired
1/4 cup thinly sliced fresh basil leaves, if desired
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
Expert Tips
Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.
Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.
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!
Showing posts with label Vegetarian Shepherd’s Pie. Show all posts
Showing posts with label Vegetarian Shepherd’s Pie. Show all posts
Wednesday, July 1, 2026
Monday, May 11, 2026
Monday Recipes
It's Monday, time to get the week started. I don't know about you, but my weekend didn't seem quite long enough. But that's okay, there's always next weekend.
In the meantime, we still need to eat. Here are six vegetarian recipes to help you get the week started, including Vegetarian Shepherd’s Pie and Stuffed Grape Leaves Casserole. Enjoy!
OVEN FRIED ONION RINGS
This is from Jeff Mauro on the Food Network.
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/jeff-mauro/oven-fried-onion-rings-recipe-2107782.
Ingredients
2 cups all-purpose flour
2 teaspoons smoked paprika
4 teaspoons kosher salt
2 cups buttermilk
4 eggs
3 cups panko breadcrumbs
4 tablespoons olive oil
2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick
Directions
Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.
In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.
In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.
Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.
Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.
VEGETARIAN SHEPHERD'S PIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)"
Total Time: 1-3/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
For the Filling
3/4 cup French lentils
4 sprigs thyme
3-1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake
1 large leek, white part only, thinly sliced (about 1-1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
CRISPY HALLOUMI WITH TOMATOES AND WHITE BEANS
This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this recipe, Nargisse wrote, "This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special."
I had seen several recipes over the past year or so featuring halloumi, and had no idea what it was. This recipe got me interested enough to Google it. Turns out it's a type of cheese that lends itself well to grilling, etc., and has an interesting taste. Now I'm seriously wanting to try it, and will no doubt use this recipe as a starting point. Thanks, Nargisse!
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. You might even find a new food to try!
Ingredients
Olive oil, as needed
1 pound cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced or pressed
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
1/2 teaspoon dried oregano or thyme
Salt and black pepper
1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices
1/2 lemon
Crusty bread (optional), for serving
Preparation
Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.
Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.
STUFFED GRAPE LEAVES CASSEROLE
This comes from the January/February 2012 issue of Vegetarian Times, page 51. It begins, “If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.” Serves 8.
To view this online, click here.
30 jarred or fresh grape leaves
2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish
1 large onion, finely diced (2 cups)
1 cup brown rice
2 cups low-sodium tomato juice or vegetable juice
1 cup chopped unsalted, hulled pistachios
1 cup chopped fresh parsley
1 cup chopped fresh mint
1 cup raisins or dried currants
1/4 cup lemon juice
1 lemon, sliced, for garnish
Pomegranate molasses, for drizzling, optional
Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 2-1/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)
Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.
Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).
nutritional information Per 1 1/2-cup serving: Calories: 341; Protein: 8 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 408 mg; Fiber: 6 g; Sugar: 17 g; Vegan; Gluten-Free
WINTER VEGETABLE BEAN SOUP WITH PESTO
This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”
Serves: 10 servings (1 1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 medium carrots, diced (about 2/3 cup)
3 medium potato, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced (about 1 cup)
2 large leeks, white part only, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
Easy Basil Pesto
Directions
Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
VEGETARIAN SKILLET CHILI
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.”
Yield: 4 servings; Time: 30 minutes
This was featured in “5 Easy Meals for the Distracted Cook,” and can be viewed online here.
Ingredients
For the Pickled Onions:
1 lime
1 red onion or shallot, thinly sliced
Salt, as needed
Sugar, as needed
For the Chili:
Olive or grapeseed oil
1 large onion, chopped
Garlic cloves, to taste, minced
Chile powder
Dried oregano
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes
Salt, to taste
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar. Let rest for 20 minutes while you make the chili.
Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.
In the meantime, we still need to eat. Here are six vegetarian recipes to help you get the week started, including Vegetarian Shepherd’s Pie and Stuffed Grape Leaves Casserole. Enjoy!
OVEN FRIED ONION RINGS
This is from Jeff Mauro on the Food Network.
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/jeff-mauro/oven-fried-onion-rings-recipe-2107782.
Ingredients
2 cups all-purpose flour
2 teaspoons smoked paprika
4 teaspoons kosher salt
2 cups buttermilk
4 eggs
3 cups panko breadcrumbs
4 tablespoons olive oil
2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick
Directions
Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.
In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.
In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.
Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.
Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.
VEGETARIAN SHEPHERD'S PIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)"
Total Time: 1-3/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
For the Filling
3/4 cup French lentils
4 sprigs thyme
3-1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake
1 large leek, white part only, thinly sliced (about 1-1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
CRISPY HALLOUMI WITH TOMATOES AND WHITE BEANS
This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this recipe, Nargisse wrote, "This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special."
I had seen several recipes over the past year or so featuring halloumi, and had no idea what it was. This recipe got me interested enough to Google it. Turns out it's a type of cheese that lends itself well to grilling, etc., and has an interesting taste. Now I'm seriously wanting to try it, and will no doubt use this recipe as a starting point. Thanks, Nargisse!
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. You might even find a new food to try!
Ingredients
Olive oil, as needed
1 pound cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced or pressed
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
1/2 teaspoon dried oregano or thyme
Salt and black pepper
1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices
1/2 lemon
Crusty bread (optional), for serving
Preparation
Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.
Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.
STUFFED GRAPE LEAVES CASSEROLE
This comes from the January/February 2012 issue of Vegetarian Times, page 51. It begins, “If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.” Serves 8.
To view this online, click here.
30 jarred or fresh grape leaves
2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish
1 large onion, finely diced (2 cups)
1 cup brown rice
2 cups low-sodium tomato juice or vegetable juice
1 cup chopped unsalted, hulled pistachios
1 cup chopped fresh parsley
1 cup chopped fresh mint
1 cup raisins or dried currants
1/4 cup lemon juice
1 lemon, sliced, for garnish
Pomegranate molasses, for drizzling, optional
Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 2-1/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)
Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.
Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).
nutritional information Per 1 1/2-cup serving: Calories: 341; Protein: 8 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 408 mg; Fiber: 6 g; Sugar: 17 g; Vegan; Gluten-Free
WINTER VEGETABLE BEAN SOUP WITH PESTO
This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”
Serves: 10 servings (1 1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 medium carrots, diced (about 2/3 cup)
3 medium potato, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced (about 1 cup)
2 large leeks, white part only, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
Easy Basil Pesto
Directions
Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
VEGETARIAN SKILLET CHILI
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.”
Yield: 4 servings; Time: 30 minutes
This was featured in “5 Easy Meals for the Distracted Cook,” and can be viewed online here.
Ingredients
For the Pickled Onions:
1 lime
1 red onion or shallot, thinly sliced
Salt, as needed
Sugar, as needed
For the Chili:
Olive or grapeseed oil
1 large onion, chopped
Garlic cloves, to taste, minced
Chile powder
Dried oregano
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes
Salt, to taste
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar. Let rest for 20 minutes while you make the chili.
Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.
Wednesday, April 29, 2026
Wednesday Recipes
Here's to the middle of the week; if we made it this far, we can make it to Friday.
In the meantime, we need to eat. Check out the Crispy Halloumi With Tomatoes and White Beans, the Lentil Sloppy Joes, and the rest of today's offerings. Enjoy!
STEAKHOUSE POTATOES ROMANOFF
This is from John Mitzewich (aka Chef John) at Allrecipes, and begins, "My potatoes Romanoff is an ideal dish for big holiday gatherings since you can make it the day before and bake it when needed. Featuring shredded baked russet potatoes and sweet shallots fluffed up with sour cream and lots of Cheddar cheese, this delicious potato casserole is the perfect side dish for any cut of steak. Chef John Schenk taught me how to make this special potato gratin ten years ago at his restaurant Strip House in Las Vegas."
Prep Time:20 minutes; Cook Time: 1 hour 45 minutes; Addtional Time: 8 hours; Total Time: 10 hours 5 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/276526/steakhouse-potatoes-romanoff/.
Ingredients
Ingredients
1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
1/4 cup minced shallots
3 teaspoons kosher salt
1/2 teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
2-1/2 cups grated sharp white Cheddar cheese
1-3/4 cups sour cream
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Wrap each potato in aluminum foil and place on a baking sheet. Use a small knife to poke holes in the potatoes.
Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.
Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.
Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.
Chef's Notes
You can use 1-1/2 to 2 teaspoons of fine salt instead of kosher salt. Ground black pepper can be used instead of white.
If you do use shallots, note that a little will go a long way because they are raw. Feel free to sauté them in a little butter to take off the sharp, raw edge.
ROASTED VEGGIE BUDDHA BOWL
This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."
Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.
Ingredients
One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced
Directions
Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
VEGETARIAN TACO SOUP IN THE CROCKPOT
This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.
This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!
“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”
Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
LENTIL SLOPPY JOES
This is from Diabetes Food Hub.
Prep Time: 15 minutes; Cook Time: 30 minutes; Servings: 6; Serving Size: 1 hamburger bun and about 1/2 cup lentil mix
To view this online, go to https://diabetesfoodhub.org/recipes/lentil-sloppy-joes.
Ingredients
1 medium white onion (sliced into 12 thin onion slices)
6 leaves lettuce
6 whole whole wheat hamburger buns
1/4 tsp salt
1/2 tsp smoked paprika
1/2 tsp chili powder
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1/4 cup tomato sauce
1 cup lentils (green, rinsed)
2 cups low sodium vegetable broth
2 cloves garlic (minced)
1 small yellow onion (diced)
1 tbsp Extra Virgin Olive Oil
Directions
Place a saucepan over medium heat. Add the oil, onion, and garlic. Cook, stirring occasionally, until onion begins to soften, 3–4 minutes.
Add the broth and lentils. Bring to a boil, then reduce heat to a simmer and cover for about 20 minutes, until lentils are tender.
Stir in the tomato sauce, brown sugar, Worcestershire sauce, and spices.
To serve, divide lentils between buns. Top with lettuce and onion rings.
Serve with a tossed salad on the side.
CRISPY HALLOUMI WITH TOMATOES AND WHITE BEANS
This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this recipe, Nargisse wrote, "This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special."
I had seen several recipes over the past year or so featuring halloumi, and had no idea what it was. This recipe got me interested enough to Google it. Turns out it's a type of cheese that lends itself well to grilling, etc., and has an interesting taste. Now I'm seriously wanting to try it, and will no doubt use this recipe as a starting point. Thanks, Nargisse!
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. You might even find a new food to try!
Ingredients
Olive oil, as needed
1 pound cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced or pressed
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
1/2 teaspoon dried oregano or thyme
Salt and black pepper
1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices
1/2 lemon
Crusty bread (optional), for serving
Preparation
Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.
Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.
VEGETARIAN SHEPHERD'S PIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)"
Total Time: 1-3/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
For the Filling
3/4 cup French lentils
4 sprigs thyme
3-1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake
1 large leek, white part only, thinly sliced (about 1-1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
In the meantime, we need to eat. Check out the Crispy Halloumi With Tomatoes and White Beans, the Lentil Sloppy Joes, and the rest of today's offerings. Enjoy!
STEAKHOUSE POTATOES ROMANOFF
This is from John Mitzewich (aka Chef John) at Allrecipes, and begins, "My potatoes Romanoff is an ideal dish for big holiday gatherings since you can make it the day before and bake it when needed. Featuring shredded baked russet potatoes and sweet shallots fluffed up with sour cream and lots of Cheddar cheese, this delicious potato casserole is the perfect side dish for any cut of steak. Chef John Schenk taught me how to make this special potato gratin ten years ago at his restaurant Strip House in Las Vegas."
Prep Time:20 minutes; Cook Time: 1 hour 45 minutes; Addtional Time: 8 hours; Total Time: 10 hours 5 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/276526/steakhouse-potatoes-romanoff/.
Ingredients
Ingredients
1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
1/4 cup minced shallots
3 teaspoons kosher salt
1/2 teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
2-1/2 cups grated sharp white Cheddar cheese
1-3/4 cups sour cream
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Wrap each potato in aluminum foil and place on a baking sheet. Use a small knife to poke holes in the potatoes.
Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.
Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.
Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.
Chef's Notes
You can use 1-1/2 to 2 teaspoons of fine salt instead of kosher salt. Ground black pepper can be used instead of white.
If you do use shallots, note that a little will go a long way because they are raw. Feel free to sauté them in a little butter to take off the sharp, raw edge.
ROASTED VEGGIE BUDDHA BOWL
This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."
Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.
Ingredients
One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced
Directions
Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
VEGETARIAN TACO SOUP IN THE CROCKPOT
This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.
This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!
“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”
Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
LENTIL SLOPPY JOES
This is from Diabetes Food Hub.
Prep Time: 15 minutes; Cook Time: 30 minutes; Servings: 6; Serving Size: 1 hamburger bun and about 1/2 cup lentil mix
To view this online, go to https://diabetesfoodhub.org/recipes/lentil-sloppy-joes.
Ingredients
1 medium white onion (sliced into 12 thin onion slices)
6 leaves lettuce
6 whole whole wheat hamburger buns
1/4 tsp salt
1/2 tsp smoked paprika
1/2 tsp chili powder
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1/4 cup tomato sauce
1 cup lentils (green, rinsed)
2 cups low sodium vegetable broth
2 cloves garlic (minced)
1 small yellow onion (diced)
1 tbsp Extra Virgin Olive Oil
Directions
Place a saucepan over medium heat. Add the oil, onion, and garlic. Cook, stirring occasionally, until onion begins to soften, 3–4 minutes.
Add the broth and lentils. Bring to a boil, then reduce heat to a simmer and cover for about 20 minutes, until lentils are tender.
Stir in the tomato sauce, brown sugar, Worcestershire sauce, and spices.
To serve, divide lentils between buns. Top with lettuce and onion rings.
Serve with a tossed salad on the side.
CRISPY HALLOUMI WITH TOMATOES AND WHITE BEANS
This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this recipe, Nargisse wrote, "This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special."
I had seen several recipes over the past year or so featuring halloumi, and had no idea what it was. This recipe got me interested enough to Google it. Turns out it's a type of cheese that lends itself well to grilling, etc., and has an interesting taste. Now I'm seriously wanting to try it, and will no doubt use this recipe as a starting point. Thanks, Nargisse!
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. You might even find a new food to try!
Ingredients
Olive oil, as needed
1 pound cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced or pressed
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
1/2 teaspoon dried oregano or thyme
Salt and black pepper
1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices
1/2 lemon
Crusty bread (optional), for serving
Preparation
Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.
Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.
VEGETARIAN SHEPHERD'S PIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)"
Total Time: 1-3/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
For the Filling
3/4 cup French lentils
4 sprigs thyme
3-1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake
1 large leek, white part only, thinly sliced (about 1-1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
Monday, March 30, 2026
Monday Recipes
It's Monday again, time to get the work week started (unless you work Sundays, in which case, you've already started). If you're like me, your weekend wasn't quite long enough. But then, it never is.
In the meatime, here are six vegetarian recipes to get your week started just right, including Vegan Black Bean Enchiladas and Crispy Halloumi With Tomatoes and White Beans. Enjoy!
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.
VEGAN BLACK BEAN ENCHILADAS
This is from Emily Weinberger at the Food Network, and begins, "These vegan enchiladas are loaded with flavor and great for the entire family. Made with frozen corn, black beans and canned tomatoes, the filling couldn't be easier. As it simmers, it becomes rich and thickened with just a hint of smoke (thanks to the addition of some chipotle in adobo). We doubled down on the vegan Cheddar, rolling some up with the filling in corn tortillas, and also layering it on top of the casserole so it bakes to ooey-gooey-tangy perfection. A final sprinkle of cilantro, avocado and radishes adds freshness and crunch."
Active Time: 25 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-black-bean-enchiladas-13516031.
Ingredients
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
2 cloves garlic, minced
1 small onion, chopped
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
One 15-ounce can diced tomatoes
1 canned chipotle in adobo, chopped, plus 1 teaspoon adobo sauce
One 15-ounce can black beans, drained and rinsed
1 cup frozen corn
10 corn tortillas
One 19-ounce can vegan red enchilada sauce
16 slices vegan Cheddar (about 12 ounces)
Fresh cilantro leaves, chopped avocado, sliced radishes and hot sauce, for topping
Directions
Preheat the oven to 400 degrees F.
Heat the olive oil in a large skillet over medium-high heat. Add the chili powder, cumin, garlic, onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the tomato paste and cook, stirring to combine, until the tomato paste is a deep brick red, 3 to 4 minutes. Add the diced tomatoes and chipotle with the adobo sauce and cook, stirring occasionally and mashing the tomatoes with a wooden spoon, until the sauce is thickened and reduced by a quarter, about 6 minutes. Add the beans, corn, 1/2 teaspoon salt and a few grinds of pepper and cook just until the beans and corn are warmed through, 3 to 4 minutes.
Microwave the tortillas so they are just warmed and more pliable, about 30 seconds. Spread 1/2 cup of the enchilada sauce on the bottom of a 13-by-9-inch baking dish. Pour the remaining enchilada sauce into a large shallow bowl or pie dish.
Dip each tortilla into the bowl of enchilada sauce to lightly coat. Place 1 slice of Cheddar inside each tortilla and fill with 2 heaping tablespoons of the black bean mixture. Fold the tortillas over the filling and transfer to the baking dish. Pour the remaining enchilada sauce over top of the tortillas and lay the remaining 6 cheese slices on top down the middle.
Bake until the cheese has melted and is turning brown in spots and the edges of the tortillas start to crisp, 15 to 20 minutes. Garnish with cilantro, avocado, radishes and hot sauce.
VEGETARIAN SHEPHERD'S PIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)"
Total Time: 1-3/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
For the Filling
3/4 cup French lentils
4 sprigs thyme
3-1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake
1 large leek, white part only, thinly sliced (about 1-1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
CRISPY HALLOUMI WITH TOMATOES AND WHITE BEANS
This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this recipe, Nargisse wrote, "This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special."
I had seen several recipes over the past year or so featuring halloumi, and had no idea what it was. This recipe got me interested enough to Google it. Turns out it's a type of cheese that lends itself well to grilling, etc., and has an interesting taste. Now I'm seriously wanting to try it, and will no doubt use this recipe as a starting point. Thanks, Nargisse!
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. You might even find a new food to try!
Ingredients
Olive oil, as needed
1 pound cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced or pressed
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
1/2 teaspoon dried oregano or thyme
Salt and black pepper
1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices
1/2 lemon
Crusty bread (optional), for serving
Preparation
Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.
Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.
OVEN FRIED ONION RINGS
This is from Jeff Mauro on the Food Network.
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/jeff-mauro/oven-fried-onion-rings-recipe-2107782.
Ingredients
2 cups all-purpose flour
2 teaspoons smoked paprika
4 teaspoons kosher salt
2 cups buttermilk
4 eggs
3 cups panko breadcrumbs
4 tablespoons olive oil
2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick
Directions
Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.
In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.
In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.
Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.
Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.
WINTER VEGETABLE BEAN SOUP WITH PESTO
This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”
Serves: 10 servings (1 1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 medium carrots, diced (about 2/3 cup)
3 medium potato, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced (about 1 cup)
2 large leeks, white part only, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
Easy Basil Pesto
Directions
Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
In the meatime, here are six vegetarian recipes to get your week started just right, including Vegan Black Bean Enchiladas and Crispy Halloumi With Tomatoes and White Beans. Enjoy!
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.
VEGAN BLACK BEAN ENCHILADAS
This is from Emily Weinberger at the Food Network, and begins, "These vegan enchiladas are loaded with flavor and great for the entire family. Made with frozen corn, black beans and canned tomatoes, the filling couldn't be easier. As it simmers, it becomes rich and thickened with just a hint of smoke (thanks to the addition of some chipotle in adobo). We doubled down on the vegan Cheddar, rolling some up with the filling in corn tortillas, and also layering it on top of the casserole so it bakes to ooey-gooey-tangy perfection. A final sprinkle of cilantro, avocado and radishes adds freshness and crunch."
Active Time: 25 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-black-bean-enchiladas-13516031.
Ingredients
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
2 cloves garlic, minced
1 small onion, chopped
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
One 15-ounce can diced tomatoes
1 canned chipotle in adobo, chopped, plus 1 teaspoon adobo sauce
One 15-ounce can black beans, drained and rinsed
1 cup frozen corn
10 corn tortillas
One 19-ounce can vegan red enchilada sauce
16 slices vegan Cheddar (about 12 ounces)
Fresh cilantro leaves, chopped avocado, sliced radishes and hot sauce, for topping
Directions
Preheat the oven to 400 degrees F.
Heat the olive oil in a large skillet over medium-high heat. Add the chili powder, cumin, garlic, onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the tomato paste and cook, stirring to combine, until the tomato paste is a deep brick red, 3 to 4 minutes. Add the diced tomatoes and chipotle with the adobo sauce and cook, stirring occasionally and mashing the tomatoes with a wooden spoon, until the sauce is thickened and reduced by a quarter, about 6 minutes. Add the beans, corn, 1/2 teaspoon salt and a few grinds of pepper and cook just until the beans and corn are warmed through, 3 to 4 minutes.
Microwave the tortillas so they are just warmed and more pliable, about 30 seconds. Spread 1/2 cup of the enchilada sauce on the bottom of a 13-by-9-inch baking dish. Pour the remaining enchilada sauce into a large shallow bowl or pie dish.
Dip each tortilla into the bowl of enchilada sauce to lightly coat. Place 1 slice of Cheddar inside each tortilla and fill with 2 heaping tablespoons of the black bean mixture. Fold the tortillas over the filling and transfer to the baking dish. Pour the remaining enchilada sauce over top of the tortillas and lay the remaining 6 cheese slices on top down the middle.
Bake until the cheese has melted and is turning brown in spots and the edges of the tortillas start to crisp, 15 to 20 minutes. Garnish with cilantro, avocado, radishes and hot sauce.
VEGETARIAN SHEPHERD'S PIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)"
Total Time: 1-3/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
For the Filling
3/4 cup French lentils
4 sprigs thyme
3-1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake
1 large leek, white part only, thinly sliced (about 1-1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
CRISPY HALLOUMI WITH TOMATOES AND WHITE BEANS
This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this recipe, Nargisse wrote, "This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special."
I had seen several recipes over the past year or so featuring halloumi, and had no idea what it was. This recipe got me interested enough to Google it. Turns out it's a type of cheese that lends itself well to grilling, etc., and has an interesting taste. Now I'm seriously wanting to try it, and will no doubt use this recipe as a starting point. Thanks, Nargisse!
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. You might even find a new food to try!
Ingredients
Olive oil, as needed
1 pound cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced or pressed
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
1/2 teaspoon dried oregano or thyme
Salt and black pepper
1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices
1/2 lemon
Crusty bread (optional), for serving
Preparation
Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.
Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.
OVEN FRIED ONION RINGS
This is from Jeff Mauro on the Food Network.
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/jeff-mauro/oven-fried-onion-rings-recipe-2107782.
Ingredients
2 cups all-purpose flour
2 teaspoons smoked paprika
4 teaspoons kosher salt
2 cups buttermilk
4 eggs
3 cups panko breadcrumbs
4 tablespoons olive oil
2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick
Directions
Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.
In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.
In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.
Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.
Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.
WINTER VEGETABLE BEAN SOUP WITH PESTO
This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”
Serves: 10 servings (1 1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 medium carrots, diced (about 2/3 cup)
3 medium potato, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced (about 1 cup)
2 large leeks, white part only, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
Easy Basil Pesto
Directions
Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
Tuesday, March 17, 2026
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Vegetarian Shepherd’s Pie and Duchess Potatoes. Enjoy!
SPICY TOFU WITH VEGETABLES
This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen
To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.
Ingredients
3 Tbsp vegetable oil, divided
12 oz firm tofu, patted dry, cut in 1/2-inch cubes
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 carrot, cut in matchstick pieces
1/2 red bell pepper, seeded and cut in thin strips
1 C sliced asparagus or green beans, cut in 1-inch pieces
2 Tbsp soy sauce
2 Tbsp lime juice
2 1/2 tsp fresh red chilies, chopped
2 tsp granulated sugar
1/2 tsp black pepper
Directions
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
Return tofu to wok. Cook for 1 minute, or until combined and heated through.
VEGETARIAN SHEPHERD'S PIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)"
Total Time: 1-3/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
For the Filling
3/4 cup French lentils
4 sprigs thyme
3-1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake
1 large leek, white part only, thinly sliced (about 1-1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
CRISPY HALLOUMI WITH TOMATOES AND WHITE BEANS
This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this recipe, Nargisse wrote, "This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special."
I had seen several recipes over the past year or so featuring halloumi, and had no idea what it was. This recipe got me interested enough to Google it. Turns out it's a type of cheese that lends itself well to grilling, etc., and has an interesting taste. Now I'm seriously wanting to try it, and will no doubt use this recipe as a starting point. Thanks, Nargisse!
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. You might even find a new food to try!
Ingredients
Olive oil, as needed
1 pound cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced or pressed
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
1/2 teaspoon dried oregano or thyme
Salt and black pepper
1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices
1/2 lemon
Crusty bread (optional), for serving
Preparation
Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.
Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.
DUCHESS POTATOES
This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.
Ingredients
3 lb. russet potatoes (about 3 large), peeled and cubed
4 Tbs. unsalted butter
3/4 cup low-fat sour cream
2 egg yolks
1/2 cup chopped chives
Preparation
Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.
Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.
VEGGIE CHILI CORNBREAD CASSEROLE
This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10
To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.
Ingredients
Chili:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
Cornbread:
1 1/2 cups milk
1 large egg
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
Garnish:
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro
Directions
Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Whisk milk and egg together in a large bowl until well combined.
Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
Garnish cornbread casserole with sliced jalapeno and cilantro.
ROASTED VEGGIE BUDDHA BOWL
This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."
Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.
Ingredients
One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced
Directions
Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
SPICY TOFU WITH VEGETABLES
This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen
To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.
Ingredients
3 Tbsp vegetable oil, divided
12 oz firm tofu, patted dry, cut in 1/2-inch cubes
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 carrot, cut in matchstick pieces
1/2 red bell pepper, seeded and cut in thin strips
1 C sliced asparagus or green beans, cut in 1-inch pieces
2 Tbsp soy sauce
2 Tbsp lime juice
2 1/2 tsp fresh red chilies, chopped
2 tsp granulated sugar
1/2 tsp black pepper
Directions
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
Return tofu to wok. Cook for 1 minute, or until combined and heated through.
VEGETARIAN SHEPHERD'S PIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)"
Total Time: 1-3/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
For the Filling
3/4 cup French lentils
4 sprigs thyme
3-1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake
1 large leek, white part only, thinly sliced (about 1-1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
CRISPY HALLOUMI WITH TOMATOES AND WHITE BEANS
This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this recipe, Nargisse wrote, "This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special."
I had seen several recipes over the past year or so featuring halloumi, and had no idea what it was. This recipe got me interested enough to Google it. Turns out it's a type of cheese that lends itself well to grilling, etc., and has an interesting taste. Now I'm seriously wanting to try it, and will no doubt use this recipe as a starting point. Thanks, Nargisse!
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. You might even find a new food to try!
Ingredients
Olive oil, as needed
1 pound cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced or pressed
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
1/2 teaspoon dried oregano or thyme
Salt and black pepper
1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices
1/2 lemon
Crusty bread (optional), for serving
Preparation
Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.
Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.
DUCHESS POTATOES
This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.
Ingredients
3 lb. russet potatoes (about 3 large), peeled and cubed
4 Tbs. unsalted butter
3/4 cup low-fat sour cream
2 egg yolks
1/2 cup chopped chives
Preparation
Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.
Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.
VEGGIE CHILI CORNBREAD CASSEROLE
This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10
To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.
Ingredients
Chili:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
Cornbread:
1 1/2 cups milk
1 large egg
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
Garnish:
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro
Directions
Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Whisk milk and egg together in a large bowl until well combined.
Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
Garnish cornbread casserole with sliced jalapeno and cilantro.
ROASTED VEGGIE BUDDHA BOWL
This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."
Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.
Ingredients
One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced
Directions
Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
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