It's almost the end of the week; one more day...
In the meantime, we still have to eat. Here are six yummy vegetarian recipes to help you through the day, including Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon and Vegetarian Skillet Chili Topped w/Cornbread. Enjoy!
PUMPKIN ICE CREAM FREEZE
This is from the infamous long-since-forgotten emailing list. Serves 8
Ingredients
1 1/4 cups ginger snap cookies, crushed, about 25 cookies
1/4 cup sugar
1/4 cup butter, melted
1 quart vanilla ice cream
1 cup canned pumpkin
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon nutmeg
1/4 teaspoon ground ginger
Directions
Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8x5 inch baking dish and set aside.
Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight.
Serve with the reserved crumbs on top and maybe add some chopped nuts.
AUTUMN VEGETABLE MINESTRONE
This is from an older Weight Watchers' emailing list.
Ingredients
2 14.5 oz cans vegetable broth
1 18 oz can crushed tomatoes – undrained
3 medium carrots -- chopped (1 1/2 cups)
3 small zucchini -- cut into 1/2" slices
1 medium yellow bell pepper -- cut into 1/2" pieces
8 medium green onions -- sliced (1/2 cup)
2 cloves garlic -- finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil
Directions
Mix all ingredients except rice and basil in a 3-1/2 to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.
Per serving: WW Points: 1; 195 Calories (kcal); 2g Total Fat; 7g Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium
BLUEBERRY MUFFINS
This is from American Heart Association, and begins, “These no-added-sugar muffins make for an easy snack on the go. Soccer practice? Walk in the park? Whatever has you on the move, simply wrap a piece of waxed paper around a muffin and take it with you.”
To view this online, go to https://recipes.heart.org/en/recipes/blueberry-muffins
Ingredients
Cooking spray
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 teaspoon stevia sweetener
OR
2 stevia sweetener packets
1/2 cup corn oil
OR
1/2 cup canola oil
1 teaspoon vanilla extract
1 large egg
1 cup fat-free, plain yogurt
1 cup blueberries (fresh, or, frozen)
Directions
Preheat the oven to 350°F. Lightly spray a 12-cup muffin pan with cooking spray.
In a large bowl, sift the flour, baking powder, baking soda, nutmeg, and salt.
In a separate large bowl, whisk together the stevia sweetener, oil, vanilla, egg, and yogurt. Add the dry ingredients. Stir together until the mixture is just moistened but no flour is visible. Gently fold in the blueberries, reserving 24 to 36 blueberries to garnish the tops.
Spoon the batter into the muffin cups. Using the reserved blueberries, sprinkle 2 or 3 berries on top of each muffin.
Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean.
Transfer the pan to a cooling rack. Let cool completely.
VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD
This recipe, from The Food Network, begins, "A hearty chili made with butternut squash and fluffy cornbread come together in this single-skillet meal. Serve with extra sour cream and pickled jalapenos on the side for topping."
Active Time: 50 minutes; Total Time: 1 hour 40 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, click here.
Ingredients
Chili:
2 tablespoons vegetable oil
1 pound (about 4 cups) store-bought diced butternut squash, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3 cloves garlic, thinly sliced
1 medium onion, finely chopped
4 tablespoons chili powder, or to taste
2 teaspoons ground cumin
3 cups low-sodium vegetable stock
Two 14.5-ounce cans diced tomatoes with chiles, drained
One 14.5-ounce can kidney beans, drained and rinsed
1 tablespoons sugar
5 ounces (about 6 cups lightly packed) baby spinach
Cornbread Topping:
3/4 cup fine cornmeal
3/4 cup all-purpose flour
3/4 teaspoon baking soda
3 tablespoons sugar
Kosher salt
1/2 cup whole milk
1/4 cup sour cream, plus more for serving
1 large egg
3 tablespoons unsalted butter, melted
3/4 cup shredded Cheddar (about 3 ounces)
Pickled jalapenos, for serving
Directions
For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.
Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.
For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)
Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
Enjoy!
SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON
This comes from Yasmin Fahr on The New York Times cooking site. Yasmin wrote, "When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon.
Ingredients
1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)
Preparation
Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
Thursday, January 13, 2022
Wednesday, January 12, 2022
Meatless-balls
Meatballs are popular, both in pasta recipes (think Spaghetti and Meatballs) and sandwiches, and are a good source of protein.
But what do you do if you love meatballs, but you're a vegetarian? Think Vegetarian "Meatballs". Today's post has six vegetarian meatballs (meatless-balls), and include Vegetarian Swedish Meatballs and Simple Vegan Meatballs. Enjoy!
MEATLESS-BALL SUBS
Ingredients
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
VEGETARIAN SWEDISH MEATBALLS
This is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "Cremini mushrooms, chickpeas and bulgur wheat mimic the texture of ground meat in this vegetarian version of the classic Swedish meatball dish. Seasoned generously with allspice and nutmeg and blanketed in a velvety mushroom gravy, they are excellent served over egg noodles or mashed potatoes — or spooned onto a toasted hero (add sliced tangy pickles to balance out the richness). Leftover cooked meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes."
Yield: 2 dozen meatballs; Time: 50 minutes.
To view this online, go to https://cooking.nytimes.com/recipes/1020839-vegetarian-swedish-meatballs.
Ingredients
For the Meatballs:
2 tablespoons bulgur wheat
4 cremini mushrooms, stemmed and quartered
1 (15-ounce) can chickpeas, rinsed (about 1 1/2 cups)
1/3 cup plain bread crumbs
1/4 cup sour cream
1 large egg
1 1/2 teaspoons kosher salt
3/4 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon freshly ground nutmeg
Canola oil, for greasing
For the Gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups mushroom stock (or vegetable stock)
1 tablespoon sour cream
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Preparation
Make the meatballs: Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, 15 minutes. Drain, pressing to remove excess water. Cool.
Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.
Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy). Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.
MEATLESS MEATBALLS IN MARINARA SAUCE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “These ‘meatballs’ use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there’s no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.”
Yield: 4 to 6 servings; Time: 45 minutes, plus chilling
This was featured in “The Meat-Lover’s Guide to Eating Less Meat”, and can be viewed online at https://cooking.nytimes.com/recipes/1020740-meatless-meatballs-in-marinara-sauce.
Ingredients
1/2 cup panko bread crumbs
1/4 cup minced onion
1/4 cup chopped parsley leaves and tender stems
3 garlic cloves, grated or minced
1 tablespoon tamari or soy sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
Pinch of red-pepper flakes (optional)
1 1/2 pounds plant-based vegan ground beef (such as Beyond Meat)
Extra-virgin olive oil, for drizzling
3 cups marinara sauce, homemade or store-bought
Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish
Preparation
In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It’s easiest to form the meatballs when the mixture is very cold.)
Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.
Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.
SIMPLE VEGAN MEATBALLS
This is from Dana Shultz's Minimalist Baker, a really cool site with lots of yummy recipes. If you'd like to check it out (and I do recommend doing so), I'll wait. (Tap, tap, tap…)
This recipe starts off with Dana telling about doing laundry while in college, then going to her dad's to do laundry so that she could have some of her dad's cooking while her laundry washed and dried.
"If your dad is anything like mine, he’s all about simple, hearty meals," she wrote.
"Spaghetti was one of his specialties. A little pasta, a lotta sauce, and a considerable amount of meatiness.
"In fact, one evening (whilst doing laundry), I had two platefuls then promptly passed out on his couch from sheer exhaustion. My father proceeded to fold all of my clothes for me and wake me up with a kiss on the forehead reminding me it was time to go home.
"Aren’t dads the best? Mine is."
If you'd like to read the rest of what Dana wrote here, as well as seeing the recipe on her site, go to https://minimalistbaker.com/simple-vegan-meatballs/. Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 22 meatballs
Ingredients
For Meatballs
1/2 cup white onion (minced)
3 cloves garlic (minced)
1 batch flax egg
8 ounces tempeh* (or as recipe is written, sub 1 heaping cup rinsed and drained chickpeas for similar result)
1/3 cup vegan parmesan cheese
2 tsp Italian seasonings (or 1/2 tsp each dried basil and oregano)
1/4 cup fresh parsley (optional)
1/2 cup vegan bread crumbs (gluten-free for GF eaters // or sub almond meal)
2 Tbsp your favorite marinara or tomato sauce
Olive oil (for sautéing)
Salt & pepper (to taste)
For Coating
1/3 cup vegan bread crumbs (gluten-free for GF eaters)
1/3 cup vegan parmesan cheese
Instructions
Preheat oven to 375 degrees F (190 C) and prepare flax egg in a small dish.
In a large, deep skillet, sauté onion and garlic in 1/2 Tbsp olive oil (as original recipe is written // adjust if altering batch size) over medium heat until soft and translucent – about 3 minutes. Set aside.
Add tempeh to food processor and pulse to break down. Then add sautéed garlic, onion, and remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable “dough.”
Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked and served with marinara it’s not nearly as apparent.
NOTE: Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point. However, I didn’t find it necessary.
Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.
Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat.
Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.
Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.
At this time, prep any pasta your want to serve with your meatballs, as well as your favorite marinara sauce (I love this pizza sauce).
Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.
To serve, top cooked pasta with meatballs and pour over marinara sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers will keep in the fridge for up to a few days, though best when fresh.
CHEF JOHN'S MEATLESS MEATBALLS
This is from Chef John on AllRecipes. He wrote, "I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!"
Prep Time: 30 minutes; Cook Time: 1 hour; Additional: 4 hours; Total Time: 5 hours 30 minutes; Servings: 4; Yield: 16 small meatballs
To view this online, go to https://www.allrecipes.com/recipe/232908/chef-johns-meatless-meatballs/.
Ingredients
1 tablespoon olive oil
1 pound fresh white mushrooms, finely chopped
1 pinch salt
1 tablespoon butter
1/2 cup finely chopped onion
4 cloves garlic, minced
1/2 cup quick-cooking oats
1 ounce very finely shredded Parmigiano-Reggiano cheese
1/2 cup bread crumbs
1/4 cup chopped flat-leaf (Italian) parsley, packed
2 eggs, divided
1 teaspoon salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch dried oregano
3 cups pasta sauce
1 tablespoon very finely shredded Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
Directions
Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
BEST VEGAN MEATBALLS
This is from Jeanine and Jack Donofrio on their wonderful site, Love & Lemons. The recipe begins, "These hearty vegan meatballs are a hit with even the pickiest eaters! Their savory, smoky flavor is delicious in subs or on pasta with lots of marinara."
Prep Time: 45 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; Serves 6
To view this online, go to https://www.loveandlemons.com/vegan-meatballs/.
Ingredients
1/2 teaspoon extra-virgin olive oil, more for drizzling
1/2 yellow onion (about 1 cup chopped)
8 ounces mushrooms, de-stemmed, chopped
1 cup cooked black beans, drained and rinsed
2 large garlic cloves, chopped
1 tablespoon balsamic vinegar
1 tablespoon tamari
1/2 cup walnuts
1 1/2 cups cooked brown rice
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup panko bread crumbs
6 soft sub buns or sliced soft baguette
2 cups jarred or homemade marinara sauce
1/2 cup chopped fresh basil
Several handfuls of arugula, optional
Parmesan (skip if vegan) or vegan parmesan cheese, optional
Instructions
In a large skillet, heat 1/2 teaspoon of olive oil over medium heat. Add the onion and cook until soft, about 2 minutes. Add the mushrooms, pinches of salt and pepper, and cook until browned and soft, 5 to 8 minutes. Add 1/2 cup of the black beans, garlic, the balsamic vinegar and tamari sauce, and cook for 2 minutes or until everything is well browned and soft. Remove the mixture from the heat and let cool slightly.
In a food processor, pulse the walnuts. Add the mushroom mixture and pulse 2 to 3 times until just combined. Do not puree or the mixture will be too mushy. Add the remaining 1/2 cup of black beans and pulse briefly. Transfer the mixture to a large bowl and stir in the brown rice, chili powder, onion powder, salt and pepper. Mix until combined. Taste and adjust seasonings.
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the panko breadcrumbs onto a plate. Form the mixture into 18-1 1/2 inch balls and gently roll in the crumbs, using the breadcrumbs to pat the mixture into cohesive balls. Place on the baking sheet and refrigerate for 20 minutes or overnight.
Drizzle generously with olive oil and bake for 35 to 40 minutes, carefully flipping halfway through.
Heat the marinara sauce in a skillet and add the meatballs. Heat until just warmed through and serve immediately on the buns with arugula, basil, and parmesan cheese, if desired. (Tip: don’t let the meatballs sit in the sauce for too long or they will start to fall apart).
But what do you do if you love meatballs, but you're a vegetarian? Think Vegetarian "Meatballs". Today's post has six vegetarian meatballs (meatless-balls), and include Vegetarian Swedish Meatballs and Simple Vegan Meatballs. Enjoy!
MEATLESS-BALL SUBS
Ingredients
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
VEGETARIAN SWEDISH MEATBALLS
This is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "Cremini mushrooms, chickpeas and bulgur wheat mimic the texture of ground meat in this vegetarian version of the classic Swedish meatball dish. Seasoned generously with allspice and nutmeg and blanketed in a velvety mushroom gravy, they are excellent served over egg noodles or mashed potatoes — or spooned onto a toasted hero (add sliced tangy pickles to balance out the richness). Leftover cooked meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes."
Yield: 2 dozen meatballs; Time: 50 minutes.
To view this online, go to https://cooking.nytimes.com/recipes/1020839-vegetarian-swedish-meatballs.
Ingredients
For the Meatballs:
2 tablespoons bulgur wheat
4 cremini mushrooms, stemmed and quartered
1 (15-ounce) can chickpeas, rinsed (about 1 1/2 cups)
1/3 cup plain bread crumbs
1/4 cup sour cream
1 large egg
1 1/2 teaspoons kosher salt
3/4 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon freshly ground nutmeg
Canola oil, for greasing
For the Gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups mushroom stock (or vegetable stock)
1 tablespoon sour cream
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Preparation
Make the meatballs: Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, 15 minutes. Drain, pressing to remove excess water. Cool.
Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.
Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy). Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.
MEATLESS MEATBALLS IN MARINARA SAUCE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “These ‘meatballs’ use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there’s no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.”
Yield: 4 to 6 servings; Time: 45 minutes, plus chilling
This was featured in “The Meat-Lover’s Guide to Eating Less Meat”, and can be viewed online at https://cooking.nytimes.com/recipes/1020740-meatless-meatballs-in-marinara-sauce.
Ingredients
1/2 cup panko bread crumbs
1/4 cup minced onion
1/4 cup chopped parsley leaves and tender stems
3 garlic cloves, grated or minced
1 tablespoon tamari or soy sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
Pinch of red-pepper flakes (optional)
1 1/2 pounds plant-based vegan ground beef (such as Beyond Meat)
Extra-virgin olive oil, for drizzling
3 cups marinara sauce, homemade or store-bought
Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish
Preparation
In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It’s easiest to form the meatballs when the mixture is very cold.)
Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.
Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.
SIMPLE VEGAN MEATBALLS
This is from Dana Shultz's Minimalist Baker, a really cool site with lots of yummy recipes. If you'd like to check it out (and I do recommend doing so), I'll wait. (Tap, tap, tap…)
This recipe starts off with Dana telling about doing laundry while in college, then going to her dad's to do laundry so that she could have some of her dad's cooking while her laundry washed and dried.
"If your dad is anything like mine, he’s all about simple, hearty meals," she wrote.
"Spaghetti was one of his specialties. A little pasta, a lotta sauce, and a considerable amount of meatiness.
"In fact, one evening (whilst doing laundry), I had two platefuls then promptly passed out on his couch from sheer exhaustion. My father proceeded to fold all of my clothes for me and wake me up with a kiss on the forehead reminding me it was time to go home.
"Aren’t dads the best? Mine is."
If you'd like to read the rest of what Dana wrote here, as well as seeing the recipe on her site, go to https://minimalistbaker.com/simple-vegan-meatballs/. Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 22 meatballs
Ingredients
For Meatballs
1/2 cup white onion (minced)
3 cloves garlic (minced)
1 batch flax egg
8 ounces tempeh* (or as recipe is written, sub 1 heaping cup rinsed and drained chickpeas for similar result)
1/3 cup vegan parmesan cheese
2 tsp Italian seasonings (or 1/2 tsp each dried basil and oregano)
1/4 cup fresh parsley (optional)
1/2 cup vegan bread crumbs (gluten-free for GF eaters // or sub almond meal)
2 Tbsp your favorite marinara or tomato sauce
Olive oil (for sautéing)
Salt & pepper (to taste)
For Coating
1/3 cup vegan bread crumbs (gluten-free for GF eaters)
1/3 cup vegan parmesan cheese
Instructions
Preheat oven to 375 degrees F (190 C) and prepare flax egg in a small dish.
In a large, deep skillet, sauté onion and garlic in 1/2 Tbsp olive oil (as original recipe is written // adjust if altering batch size) over medium heat until soft and translucent – about 3 minutes. Set aside.
Add tempeh to food processor and pulse to break down. Then add sautéed garlic, onion, and remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable “dough.”
Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked and served with marinara it’s not nearly as apparent.
NOTE: Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point. However, I didn’t find it necessary.
Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.
Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat.
Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.
Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.
At this time, prep any pasta your want to serve with your meatballs, as well as your favorite marinara sauce (I love this pizza sauce).
Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.
To serve, top cooked pasta with meatballs and pour over marinara sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers will keep in the fridge for up to a few days, though best when fresh.
CHEF JOHN'S MEATLESS MEATBALLS
This is from Chef John on AllRecipes. He wrote, "I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!"
Prep Time: 30 minutes; Cook Time: 1 hour; Additional: 4 hours; Total Time: 5 hours 30 minutes; Servings: 4; Yield: 16 small meatballs
To view this online, go to https://www.allrecipes.com/recipe/232908/chef-johns-meatless-meatballs/.
Ingredients
1 tablespoon olive oil
1 pound fresh white mushrooms, finely chopped
1 pinch salt
1 tablespoon butter
1/2 cup finely chopped onion
4 cloves garlic, minced
1/2 cup quick-cooking oats
1 ounce very finely shredded Parmigiano-Reggiano cheese
1/2 cup bread crumbs
1/4 cup chopped flat-leaf (Italian) parsley, packed
2 eggs, divided
1 teaspoon salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch dried oregano
3 cups pasta sauce
1 tablespoon very finely shredded Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
Directions
Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
BEST VEGAN MEATBALLS
This is from Jeanine and Jack Donofrio on their wonderful site, Love & Lemons. The recipe begins, "These hearty vegan meatballs are a hit with even the pickiest eaters! Their savory, smoky flavor is delicious in subs or on pasta with lots of marinara."
Prep Time: 45 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; Serves 6
To view this online, go to https://www.loveandlemons.com/vegan-meatballs/.
Ingredients
1/2 teaspoon extra-virgin olive oil, more for drizzling
1/2 yellow onion (about 1 cup chopped)
8 ounces mushrooms, de-stemmed, chopped
1 cup cooked black beans, drained and rinsed
2 large garlic cloves, chopped
1 tablespoon balsamic vinegar
1 tablespoon tamari
1/2 cup walnuts
1 1/2 cups cooked brown rice
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup panko bread crumbs
6 soft sub buns or sliced soft baguette
2 cups jarred or homemade marinara sauce
1/2 cup chopped fresh basil
Several handfuls of arugula, optional
Parmesan (skip if vegan) or vegan parmesan cheese, optional
Instructions
In a large skillet, heat 1/2 teaspoon of olive oil over medium heat. Add the onion and cook until soft, about 2 minutes. Add the mushrooms, pinches of salt and pepper, and cook until browned and soft, 5 to 8 minutes. Add 1/2 cup of the black beans, garlic, the balsamic vinegar and tamari sauce, and cook for 2 minutes or until everything is well browned and soft. Remove the mixture from the heat and let cool slightly.
In a food processor, pulse the walnuts. Add the mushroom mixture and pulse 2 to 3 times until just combined. Do not puree or the mixture will be too mushy. Add the remaining 1/2 cup of black beans and pulse briefly. Transfer the mixture to a large bowl and stir in the brown rice, chili powder, onion powder, salt and pepper. Mix until combined. Taste and adjust seasonings.
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the panko breadcrumbs onto a plate. Form the mixture into 18-1 1/2 inch balls and gently roll in the crumbs, using the breadcrumbs to pat the mixture into cohesive balls. Place on the baking sheet and refrigerate for 20 minutes or overnight.
Drizzle generously with olive oil and bake for 35 to 40 minutes, carefully flipping halfway through.
Heat the marinara sauce in a skillet and add the meatballs. Heat until just warmed through and serve immediately on the buns with arugula, basil, and parmesan cheese, if desired. (Tip: don’t let the meatballs sit in the sauce for too long or they will start to fall apart).
Tuesday, January 11, 2022
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because, strange as it might seem, not everyone loves tacos). Today's post includes Lentil and Orzo Stew With Roasted Eggplant, Vegan Mushroom and Leek Rolls, and Turtle Cookie Balls. Enjoy!
SPICY PUMPKIN AND COLLARDS
This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.
Ingredients
2 2-to-3-pound sugar pumpkins
4 tablespoons unsalted butter
1 small onion, diced
1 plum tomato, diced
1 Scotch bonnet chile pepper, seeded and finely chopped
1 teaspoon chopped fresh thyme
1 clove garlic, chopped
4 scallions, chopped
1 pound frozen chopped collard greens, thawed
Kosher salt
1 cup evaporated milk
Pinch of freshly grated nutmeg
4 tablespoons breadcrumbs (preferably panko)
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons grated parmesan cheese
Ingredients
Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.
BUSH'S® BLACK BEAN QUESADILLAS
This comes from (you guessed it) Bush's Best. The recipe, which couldn't be easier, begins, "For a quick and hearty lunch, these Black Bean and cheese quesadillas with salsa are perfect.
"These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!"
Prep Time: 15 minutes; Cook Time: 6 minutes; Total Time: 21 minutes; Servings: 4
To view this online, go to https://bushbeans.com/en_US/recipe/black-bean-and-cheese-quesadillas.
Ingredients
2 cans (15 oz) BUSH'S® Seasoned Black Beans, drained
1 cup salsa
2 cups shredded Colby & Monterey Jack cheese
8 (8-inch) flour tortillas
1/3 cup sour cream
Directions
Mash one can of beans.
Mix in remaining can of beans, salsa.
Spread mixture evenly on 4 tortillas; top with cheese.
Cover with remaining tortillas.
Heat skillet & cook quesadillas 2 minutes.
Cut into wedges & serve with salsa & sour cream on the side.
SUMMER VEGETABLE CHILI
This is from the Food Network.
Prep Time: 14 minutes; Cook Time: 26 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/summer-vegetable-chili-recipe-2112338.
Ingredients
3 tablespoons vegetable oil
1 medium red onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed
2 14-ounce cans no-salt-added pinto beans
1 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
8 corn tortillas, warmed
Directions
Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.
LENTIL AND ORZO STEW WITH ROASTED EGGPLANT
This is from Yewande Komolafe at The New York Times cooking e-newsletter. Yewande wrote, "For rich, golden cubes of roasted eggplant, a high-temperature oven is crucial. Here, lentils and pasta make for a hearty stew, and the coriander seeds introduce a robust, clean flavor. Use a mortar and pestle, a spice grinder or the base of a wine bottle to crush the seeds, opening them up before they’re tossed with the eggplant. Serve this stew warm or hot, topped with an aged, salty cheese like ricotta salata or feta, and a soft-poached egg if you like. The lemon zest and juice are essential and enhance the finish.'
Time: 45 minutes to 1 hour; Yield: 4 servings
To view this, go to https://cooking.nytimes.com/recipes/1019860-lentil-and-orzo-stew-with-roasted-eggplant.
Ingredients
1 1/2 pounds eggplant (2 small or 1 large, skin on, or peeled, if desired), chopped into 1-inch pieces
Ingredients
1/4 cup plus 2 tablespoons olive oil
1 tablespoon coriander seeds, crushed
Kosher salt and black pepper
1 medium carrot, finely chopped
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, finely chopped
1 tablespoon tomato paste
1 cup dried lentils (green, black or brown)
5 cups chicken or vegetable stock, or water
1/2 cup orzo or other small pasta, such as ditalini, stelline or macaroni
Zest and juice from 1 lemon, plus 4 lemon wedges for garnish
1/4 cup shaved ricotta salata or crumbled feta
Preparation
Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.
VEGAN MUSHROOM AND LEEK ROLLS
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."
Time: 1 1/2 hours; Yield: 4 rolls
To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.
Ingredients
1/2 teaspoon kosher salt, plus more as needed
1/4 cup farro
5 tablespoons extra-virgin olive oil
1 teaspoon cider vinegar or white wine vinegar
1 1/4 pounds mixed mushrooms, diced (about 8 cups)
2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)
1 cup diced fennel
2 teaspoons fresh thyme leaves, chopped
2 garlic cloves, finely grated or minced
1 teaspoon tomato paste
Pinch of red-pepper flakes (optional)
2 tablespoons soy sauce
1/2 cup creamy almond butter
1/4 cup chopped fresh parsley, cilantro or dill
1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold
Preparation
Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.
Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.
While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.
Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.
Add cooled farro, almond butter and herbs to mushrooms, and mix well.
Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.
Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.
Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.
TURTLE COOKIE BALLS
This comes from My Food and Family, and begins, "Bite into scrumptious Turtle Cookie Balls. If you like turtle candies, you'll love the caramel, chocolate & nutty flavors of these Turtle Cookie Balls.' Yum!
Prep Time: 30 minutes; Cook Time: 1 hour 30 minutes; Total Time: 1 hour 40 minutes; Makes 42 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/128342/turtle-cookie-balls.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
70 vanilla wafers, finely crushed (about 2-1/3 cups)
3 Tbsp. caramel ice cream topping
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1/4 cup chopped PLANTERS Pecans
Directions
Mix first 3 ingredients until blended.
Shape into 42 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.
Refrigerate 1 hour or until firm.
SPICY PUMPKIN AND COLLARDS
This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.
Ingredients
2 2-to-3-pound sugar pumpkins
4 tablespoons unsalted butter
1 small onion, diced
1 plum tomato, diced
1 Scotch bonnet chile pepper, seeded and finely chopped
1 teaspoon chopped fresh thyme
1 clove garlic, chopped
4 scallions, chopped
1 pound frozen chopped collard greens, thawed
Kosher salt
1 cup evaporated milk
Pinch of freshly grated nutmeg
4 tablespoons breadcrumbs (preferably panko)
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons grated parmesan cheese
Ingredients
Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.
BUSH'S® BLACK BEAN QUESADILLAS
This comes from (you guessed it) Bush's Best. The recipe, which couldn't be easier, begins, "For a quick and hearty lunch, these Black Bean and cheese quesadillas with salsa are perfect.
"These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!"
Prep Time: 15 minutes; Cook Time: 6 minutes; Total Time: 21 minutes; Servings: 4
To view this online, go to https://bushbeans.com/en_US/recipe/black-bean-and-cheese-quesadillas.
Ingredients
2 cans (15 oz) BUSH'S® Seasoned Black Beans, drained
1 cup salsa
2 cups shredded Colby & Monterey Jack cheese
8 (8-inch) flour tortillas
1/3 cup sour cream
Directions
Mash one can of beans.
Mix in remaining can of beans, salsa.
Spread mixture evenly on 4 tortillas; top with cheese.
Cover with remaining tortillas.
Heat skillet & cook quesadillas 2 minutes.
Cut into wedges & serve with salsa & sour cream on the side.
SUMMER VEGETABLE CHILI
This is from the Food Network.
Prep Time: 14 minutes; Cook Time: 26 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/summer-vegetable-chili-recipe-2112338.
Ingredients
3 tablespoons vegetable oil
1 medium red onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed
2 14-ounce cans no-salt-added pinto beans
1 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
8 corn tortillas, warmed
Directions
Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.
LENTIL AND ORZO STEW WITH ROASTED EGGPLANT
This is from Yewande Komolafe at The New York Times cooking e-newsletter. Yewande wrote, "For rich, golden cubes of roasted eggplant, a high-temperature oven is crucial. Here, lentils and pasta make for a hearty stew, and the coriander seeds introduce a robust, clean flavor. Use a mortar and pestle, a spice grinder or the base of a wine bottle to crush the seeds, opening them up before they’re tossed with the eggplant. Serve this stew warm or hot, topped with an aged, salty cheese like ricotta salata or feta, and a soft-poached egg if you like. The lemon zest and juice are essential and enhance the finish.'
Time: 45 minutes to 1 hour; Yield: 4 servings
To view this, go to https://cooking.nytimes.com/recipes/1019860-lentil-and-orzo-stew-with-roasted-eggplant.
Ingredients
1 1/2 pounds eggplant (2 small or 1 large, skin on, or peeled, if desired), chopped into 1-inch pieces
Ingredients
1/4 cup plus 2 tablespoons olive oil
1 tablespoon coriander seeds, crushed
Kosher salt and black pepper
1 medium carrot, finely chopped
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, finely chopped
1 tablespoon tomato paste
1 cup dried lentils (green, black or brown)
5 cups chicken or vegetable stock, or water
1/2 cup orzo or other small pasta, such as ditalini, stelline or macaroni
Zest and juice from 1 lemon, plus 4 lemon wedges for garnish
1/4 cup shaved ricotta salata or crumbled feta
Preparation
Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.
VEGAN MUSHROOM AND LEEK ROLLS
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."
Time: 1 1/2 hours; Yield: 4 rolls
To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.
Ingredients
1/2 teaspoon kosher salt, plus more as needed
1/4 cup farro
5 tablespoons extra-virgin olive oil
1 teaspoon cider vinegar or white wine vinegar
1 1/4 pounds mixed mushrooms, diced (about 8 cups)
2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)
1 cup diced fennel
2 teaspoons fresh thyme leaves, chopped
2 garlic cloves, finely grated or minced
1 teaspoon tomato paste
Pinch of red-pepper flakes (optional)
2 tablespoons soy sauce
1/2 cup creamy almond butter
1/4 cup chopped fresh parsley, cilantro or dill
1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold
Preparation
Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.
Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.
While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.
Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.
Add cooled farro, almond butter and herbs to mushrooms, and mix well.
Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.
Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.
Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.
TURTLE COOKIE BALLS
This comes from My Food and Family, and begins, "Bite into scrumptious Turtle Cookie Balls. If you like turtle candies, you'll love the caramel, chocolate & nutty flavors of these Turtle Cookie Balls.' Yum!
Prep Time: 30 minutes; Cook Time: 1 hour 30 minutes; Total Time: 1 hour 40 minutes; Makes 42 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/128342/turtle-cookie-balls.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
70 vanilla wafers, finely crushed (about 2-1/3 cups)
3 Tbsp. caramel ice cream topping
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1/4 cup chopped PLANTERS Pecans
Directions
Mix first 3 ingredients until blended.
Shape into 42 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.
Refrigerate 1 hour or until firm.
Taco Tuesday
If it's Tuesday (and my calendar indicates that it is), it's time for another Taco Tuesday. Today's offerings include Adobo Tofu and Portobellow Tacos with Chunky Guacamole and Stand 'N Stuff™ Breakfast Tacos. Enjoy!
VEGETARIAN TACOS WITH AVOCADO SAUCE
This comes from Jeanine and Jack on their wonderful site, Love & Lemons.
This recipe begins, "These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great."
Serves 2-3
To view this online, go to https://www.loveandlemons.com/vegetarian-tacos/#wprm-recipe-container-46265.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
extra-virgin olive oil, for drizzling
6 tortillas
1 cup cooked black beans, drained and rinsed
1 avocados, diced
chopped cilantro
1 serrano pepper, sliced, optional
crumbled cotija cheese, optional
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice, to taste
sea salt and freshly ground black pepper
Directions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.
Notes
Store extra sauce in the fridge for 2 to 3 days.
TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish."
Yield: 6 servings; Time: 30 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016747-tacos-with-summer-squash-tomatoes-and-beans.
Ingredients
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
2 garlic cloves, minced
3/4 pound tomatoes, peeled and diced
1 1/2 pounds summer squash, cut in small dice (about 4 1/4 cups)
1 serrano chile, minced
1 1/2 cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)
1/4 cup chopped cilantro (more to taste)
12 to 14 warm corn tortillas
2 ounces goat cheese, crumbled (1/2 cup)
Salsa of your choice
Preparation
Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).
Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.
Tip
Advance preparation: You can make the filling a day in advance and refrigerate overnight. Reheat gently in a skillet.
INDIAN DAL TACOS
This is from Vegetarian Times. It begins, "Yellow lentils or dal can be found in Indian markets, but orange or brown lentils can also be used here. To make your own Greek-style yogurt, place 2/3 cup low-fat plain yogurt in a paper-towel-lined fine-mesh strainer and set over a bowl. Let stand 12 to 15 minutes, then discard liquid and use yogurt."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/indian-dal-tacos/.
Ingredients
1/2 cup diced onion
3/4 tsp. ground cumin
1/4 tsp. plus 1/8 tsp. turmeric
1/2 tsp. plus 1/8 tsp. salt, divided
1/4 tsp. ground black pepper
2/3 cup yellow split lentils, sorted, rinsed, and drained
1/2 cup plain low-fat Greek yogurt
1/3 cup diced cucumber
1 Tbs. freshly chopped mint
4 6-inch corn or flour tortillas, warmed
1 cup thinly sliced fresh spinach
1 cup mung bean sprouts
Preparation
Heat nonstick skillet over medium-high heat, and coat with cooking spray. Add onion, and cook 5 minutes, or until softened and starting to brown. Stir in cumin, turmeric, 1/2 tsp. salt, and pepper. Add lentils and 2 1/2 cups water. Bring to a boil, cover, and reduce heat to medium-low. Simmer 40 minutes, or until lentils are cooked but still hold their shape. There will be 1 to 2 Tbs. liquid left in pan.
Meanwhile, combine yogurt, cucumber, mint, and remaining 1/8 tsp. salt in bowl.
Fill tortillas with spinach, bean sprouts, and lentil mixture. Drizzle with yogurt mixture or serve on side.
STAND 'N STUFF BREAKFAST TACOS
This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.
Ingredients
6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
2 teaspoons butter
1 can (15 oz) Progresso™ black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup)
6 Old El Paso™ Soft Tortilla Bowls
1 cup shredded Cheddar cheese (4 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 avocado, pitted, peeled and diced
1/3 cup sour cream
Preparation
In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.
Expert Tips
Complete this fabulous meal with a delicious fresh fruit salad.
VEGETARIAN BUFFALO CHICKPEA QUESADILLAS
This is from Old El Paso, and begins, "Enjoy this vegetarian take on fan-favorite, Buffalo chicken wings! This chickpea quesadilla recipe layers chickpeas, hot sauce, cheese, green onions and tomatoes into a folded tortilla to create Vegetarian Buffalo Chickpea Quesadillas. Don't forget to serve with Old El Paso™ Zesty Ranch Sauce on the side!"
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/vegetarian-buffalo-chickpeas-quesadillas.
Ingredients
1/4 cup butter
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (15 to 15.5 oz) chickpeas, drained, rinsed
1/4 cup original cayenne pepper sauce
4 Old El Paso™ Flour Tortillas For Burritos (8 inch)
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1/2 cup chopped green onions (8 medium)
1/2 cup chopped tomatoes
2 teaspoons vegetable oil
1/2 cup Old El Paso™ Zesty Ranch Sauce (from 9-oz bottle)
Preparation
In 10-inch nonstick skillet, melt butter over medium-high heat. Stir in onions and garlic; cook 2 to 3 minutes or until vegetables begin to soften. Add chickpeas; continue to cook 4 to 6 minutes or until vegetables and chickpeas begin to brown. Remove from heat. Add hot sauce; roughly mash chickpeas with fork, leaving some whole.
On half of each tortilla, layer about 1/4 cup of the chickpea mixture, 1/4 cup cheese, 2 tablespoons green onions and 2 tablespoons tomatoes. Fold tortillas in half. Brush top of each quesadilla with about 1/4 teaspoon of the oil.
Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/4 teaspoon of the oil. Cook 1 to 2 minutes or until golden brown. Carefully turn quesadillas; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas.
Cut each quesadilla in half; serve with zesty ranch sauce on the side.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Dial up the heat by adding sliced jalapeños to the chickpea quesadilla filling, along with the green onions and tomatoes.
This Buffalo chickpea quesadilla is hearty enough to serve on its own, but for a bit of added crunch, try serving with a side of tortilla chips.
This recipe uses Frank's™ RedHot™ original sauce, but you're welcome to use another variety of hot sauce.
Exchanges: 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Vegetable, 1/2 Very Lean Meat, 1/2 High-Fat Meat, 3 1/2 Fat
Carbohydrate Choices: 2
ADOBO TOFU & PORTOBELLO TACOS WITH CHUNKY GUACAMOLE
This is from Vegetarian Times. Prep Time: 30 minutes; Cook Time: 25 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/adobo-tofu-portobello-tacos/.
Ingredients
1 14-oz pkg organic extra-firm tofu, drained
1 1/2 tbsp finely chopped canned chipotle chiles in adobo
1 tbsp fresh orange juice
2 tsp raw honey (TRY: Wholesome! Organic Raw Honey)
8 6-inch corn tortillas
1 large red bell pepper, cut into 1/4-inch strips
1 large portobello mushroom, stem discarded, cut into 1/2-inch-thick slices
1/4 sweet onion, cut into 1/4-inch slices
2 tsp safflower oil
1/4 tsp sea salt
1/2 tsp ground black pepper
Guacamole
3 tbsp finely chopped sweet onion
2 tbsp chopped fresh cilantro
1/2 jalapeño chile pepper, finely chopped (about 1 tbsp)
1 small avocado, peeled, pitted and diced
1 tsp fresh lime juice
1/4 tsp sea salt
Preparation
Cut tofu block into 4 slabs. Arrange on a paper towel–lined baking sheet, cover with more paper towels and top with another baking sheet. Using cans, weigh the baking sheet down and set aside at room temperature for 30 minutes to drain.
Meanwhile, prepare guacamole: On a cutting board, mash onion, cilantro and jalapeño with a fork until onion is mashed. In a small bowl, combine onion mixture with avocado, lime juice and 1/4 tsp salt. Cover and set aside.
In a small bowl, combine chipotle chiles, orange juice and honey. Remove cans and top baking sheet from tofu and discard paper towels. Rub mixture on all sides of tofu and set aside on baking sheet.
Heat a grill pan or grill on medium-high. Add tortillas and grill until warm and pliable, about 1 minute per side. Stack tortillas and wrap in foil; set aside.
Mist grill pan with cooking spray or grease grill grate (still on medium-high). In a single layer, add tofu and grill until browned and heated through, 3 minutes per side. Transfer to a cutting board, then cut tofu into 2-inch strips, cover with foil and set aside.
In a large bowl, toss bell pepper, mushroom and onion slices with oil, 1/4 tsp salt and black pepper. Add to grill pan or a grill basket (for outdoor grill) and cook on medium-high, tossing occasionally, until mushrooms are soft and peppers and onions are crisp-tender, about 5 minutes. Divide tofu and vegetables among tortillas and top with dollops of guacamole.
VEGETARIAN TACOS WITH AVOCADO SAUCE
This comes from Jeanine and Jack on their wonderful site, Love & Lemons.
This recipe begins, "These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great."
Serves 2-3
To view this online, go to https://www.loveandlemons.com/vegetarian-tacos/#wprm-recipe-container-46265.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
extra-virgin olive oil, for drizzling
6 tortillas
1 cup cooked black beans, drained and rinsed
1 avocados, diced
chopped cilantro
1 serrano pepper, sliced, optional
crumbled cotija cheese, optional
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice, to taste
sea salt and freshly ground black pepper
Directions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.
Notes
Store extra sauce in the fridge for 2 to 3 days.
TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish."
Yield: 6 servings; Time: 30 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016747-tacos-with-summer-squash-tomatoes-and-beans.
Ingredients
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
2 garlic cloves, minced
3/4 pound tomatoes, peeled and diced
1 1/2 pounds summer squash, cut in small dice (about 4 1/4 cups)
1 serrano chile, minced
1 1/2 cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)
1/4 cup chopped cilantro (more to taste)
12 to 14 warm corn tortillas
2 ounces goat cheese, crumbled (1/2 cup)
Salsa of your choice
Preparation
Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).
Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.
Tip
Advance preparation: You can make the filling a day in advance and refrigerate overnight. Reheat gently in a skillet.
INDIAN DAL TACOS
This is from Vegetarian Times. It begins, "Yellow lentils or dal can be found in Indian markets, but orange or brown lentils can also be used here. To make your own Greek-style yogurt, place 2/3 cup low-fat plain yogurt in a paper-towel-lined fine-mesh strainer and set over a bowl. Let stand 12 to 15 minutes, then discard liquid and use yogurt."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/indian-dal-tacos/.
Ingredients
1/2 cup diced onion
3/4 tsp. ground cumin
1/4 tsp. plus 1/8 tsp. turmeric
1/2 tsp. plus 1/8 tsp. salt, divided
1/4 tsp. ground black pepper
2/3 cup yellow split lentils, sorted, rinsed, and drained
1/2 cup plain low-fat Greek yogurt
1/3 cup diced cucumber
1 Tbs. freshly chopped mint
4 6-inch corn or flour tortillas, warmed
1 cup thinly sliced fresh spinach
1 cup mung bean sprouts
Preparation
Heat nonstick skillet over medium-high heat, and coat with cooking spray. Add onion, and cook 5 minutes, or until softened and starting to brown. Stir in cumin, turmeric, 1/2 tsp. salt, and pepper. Add lentils and 2 1/2 cups water. Bring to a boil, cover, and reduce heat to medium-low. Simmer 40 minutes, or until lentils are cooked but still hold their shape. There will be 1 to 2 Tbs. liquid left in pan.
Meanwhile, combine yogurt, cucumber, mint, and remaining 1/8 tsp. salt in bowl.
Fill tortillas with spinach, bean sprouts, and lentil mixture. Drizzle with yogurt mixture or serve on side.
STAND 'N STUFF BREAKFAST TACOS
This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.
Ingredients
6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
2 teaspoons butter
1 can (15 oz) Progresso™ black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup)
6 Old El Paso™ Soft Tortilla Bowls
1 cup shredded Cheddar cheese (4 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 avocado, pitted, peeled and diced
1/3 cup sour cream
Preparation
In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.
Expert Tips
Complete this fabulous meal with a delicious fresh fruit salad.
VEGETARIAN BUFFALO CHICKPEA QUESADILLAS
This is from Old El Paso, and begins, "Enjoy this vegetarian take on fan-favorite, Buffalo chicken wings! This chickpea quesadilla recipe layers chickpeas, hot sauce, cheese, green onions and tomatoes into a folded tortilla to create Vegetarian Buffalo Chickpea Quesadillas. Don't forget to serve with Old El Paso™ Zesty Ranch Sauce on the side!"
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/vegetarian-buffalo-chickpeas-quesadillas.
Ingredients
1/4 cup butter
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (15 to 15.5 oz) chickpeas, drained, rinsed
1/4 cup original cayenne pepper sauce
4 Old El Paso™ Flour Tortillas For Burritos (8 inch)
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1/2 cup chopped green onions (8 medium)
1/2 cup chopped tomatoes
2 teaspoons vegetable oil
1/2 cup Old El Paso™ Zesty Ranch Sauce (from 9-oz bottle)
Preparation
In 10-inch nonstick skillet, melt butter over medium-high heat. Stir in onions and garlic; cook 2 to 3 minutes or until vegetables begin to soften. Add chickpeas; continue to cook 4 to 6 minutes or until vegetables and chickpeas begin to brown. Remove from heat. Add hot sauce; roughly mash chickpeas with fork, leaving some whole.
On half of each tortilla, layer about 1/4 cup of the chickpea mixture, 1/4 cup cheese, 2 tablespoons green onions and 2 tablespoons tomatoes. Fold tortillas in half. Brush top of each quesadilla with about 1/4 teaspoon of the oil.
Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/4 teaspoon of the oil. Cook 1 to 2 minutes or until golden brown. Carefully turn quesadillas; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas.
Cut each quesadilla in half; serve with zesty ranch sauce on the side.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Dial up the heat by adding sliced jalapeños to the chickpea quesadilla filling, along with the green onions and tomatoes.
This Buffalo chickpea quesadilla is hearty enough to serve on its own, but for a bit of added crunch, try serving with a side of tortilla chips.
This recipe uses Frank's™ RedHot™ original sauce, but you're welcome to use another variety of hot sauce.
Exchanges: 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Vegetable, 1/2 Very Lean Meat, 1/2 High-Fat Meat, 3 1/2 Fat
Carbohydrate Choices: 2
ADOBO TOFU & PORTOBELLO TACOS WITH CHUNKY GUACAMOLE
This is from Vegetarian Times. Prep Time: 30 minutes; Cook Time: 25 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/adobo-tofu-portobello-tacos/.
Ingredients
1 14-oz pkg organic extra-firm tofu, drained
1 1/2 tbsp finely chopped canned chipotle chiles in adobo
1 tbsp fresh orange juice
2 tsp raw honey (TRY: Wholesome! Organic Raw Honey)
8 6-inch corn tortillas
1 large red bell pepper, cut into 1/4-inch strips
1 large portobello mushroom, stem discarded, cut into 1/2-inch-thick slices
1/4 sweet onion, cut into 1/4-inch slices
2 tsp safflower oil
1/4 tsp sea salt
1/2 tsp ground black pepper
Guacamole
3 tbsp finely chopped sweet onion
2 tbsp chopped fresh cilantro
1/2 jalapeño chile pepper, finely chopped (about 1 tbsp)
1 small avocado, peeled, pitted and diced
1 tsp fresh lime juice
1/4 tsp sea salt
Preparation
Cut tofu block into 4 slabs. Arrange on a paper towel–lined baking sheet, cover with more paper towels and top with another baking sheet. Using cans, weigh the baking sheet down and set aside at room temperature for 30 minutes to drain.
Meanwhile, prepare guacamole: On a cutting board, mash onion, cilantro and jalapeño with a fork until onion is mashed. In a small bowl, combine onion mixture with avocado, lime juice and 1/4 tsp salt. Cover and set aside.
In a small bowl, combine chipotle chiles, orange juice and honey. Remove cans and top baking sheet from tofu and discard paper towels. Rub mixture on all sides of tofu and set aside on baking sheet.
Heat a grill pan or grill on medium-high. Add tortillas and grill until warm and pliable, about 1 minute per side. Stack tortillas and wrap in foil; set aside.
Mist grill pan with cooking spray or grease grill grate (still on medium-high). In a single layer, add tofu and grill until browned and heated through, 3 minutes per side. Transfer to a cutting board, then cut tofu into 2-inch strips, cover with foil and set aside.
In a large bowl, toss bell pepper, mushroom and onion slices with oil, 1/4 tsp salt and black pepper. Add to grill pan or a grill basket (for outdoor grill) and cook on medium-high, tossing occasionally, until mushrooms are soft and peppers and onions are crisp-tender, about 5 minutes. Divide tofu and vegetables among tortillas and top with dollops of guacamole.
Monday, January 10, 2022
Monday Recipes
Here we are, the second Monday of 2022. Hope your weekend was good, though, if it was like mine, it wasn't long enough. Oh, well, there's always next weekend!
In the meantime, here are six vegetarian recipes to get your week started off just right, including Crispy Tofu in a Sweet and Sour Sauce (which happens to be vegan) and Red and Yellow Tomato Salsa. Enjoy!
CORNMEAL CREPES
This comes from Vegetarian Times (May 2005 issue, page 76-77), and begins, "The key to these crêpes is having your pan at the right temperature—too high and the crêpes will burn; too low and they’ll never brown." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/cornmeal-crepes/
Ingredients
2 cups plain soymilk
2 Tbs. arrowroot
1/2 cup cornmeal
1/2 cup unbleached white flour
1/2 tsp. salt
2 Tbs. extra virgin olive oil plus more for pan
3 Tbs. chili powder
2 Tbs. finely chopped scallions
Preparation
Put soymilk, arrowroot, cornmeal, flour, salt and 2 Tbs. oil in blender or food processor, and purée until smooth. Let batter rest about 20 minutes, or until it is the consistency of heavy cream. Stir in chili powder, 1/2 cup water and scallions.
Lightly oil 10- to 12-inch nonstick skillet using paper towel. Heat pan over medium-high heat. Ladle in 1/4 cup batter, tipping pan in circular motion so batter covers entire surface. Cook 45 seconds to 1 minute, or until crêpe bubbles and becomes golden around edges. Loosen edges with spatula, and flip crêpe. Cook about 10 seconds on second side. Slide crêpe onto plate, and cover to keep warm.
Repeat, lightly oiling pan between crêpes, until batter is used up. If batter thickens, add water to thin.
To serve, place crêpe on plate, golden side down. Spoon 1/3 cup beans in middle, and fold all 4 edges toward center, forming square with open center. Put dollop of guacamole and salsa on each crêpe. Alternatively, fold crêpe into quarters, and serve alongside beans, guacamole and salsa.
REFRIED BLACK BEANS
Serves 4; Vegan
This recipe begins, “Because refried black beans are so versatile and can be enjoyed plain or as a filling for enchiladas, tacos, burritos or omelets, they are a must in your stock of recipes. If you’re cooking the beans from scratch, start with 1 1/2 cups dry beans; also, reserve 1 cup of the cooking liquid to use instead of the stock. Add a little water or stock to the beans when you rewarm them.”
Ingredients
2 Tbs. extra virgin olive oil
2 small onions, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
2 tsp. chili powder, preferably chipotle
1 tsp. ground cumin
2 15-oz. cans black beans, drained and rinsed, or 3 cups cooked beans
1 cup low-sodium vegetable stock or bean cooking liquid
1/2 tsp. salt
2 Tbs. fresh lime juice
Preparation
Heat oil in skillet over medium heat. Add onions, garlic and jalapeño, and cook, stirring often, over medium-low heat until onions are softened, 7 to 10 minutes. Add chili powder and cumin, and cook, stirring, 1 to 2 minutes, or until fragrant.
Increase heat to medium. Add 1 cup beans, 1/3 cup stock and salt. Using potato masher or back of spoon, mash beans into liquid. Continue cooking until liquid evaporates, 7 to 10 minutes. Add 1 more cup beans and 1/3 cup stock, and mash and cook again, stirring. Repeat, mashing and cooking and stirring, until liquid is absorbed and beans hold together, 8 to 10 minutes. Stir in lime juice, and adjust salt to taste.
RED AND YELLOW TOMATO SALSA
Serves 4; Vegan
This begins, “Using two different colored tomatoes and adding flecks of red onion takes this basic salsa recipe from simple to spectacular. Try it as well with heirloom tomato varieties for even more color and flavor.”
Ingredients
2 medium-sized tomatoes, 1 yellow and 1 red, seeded and diced
1 clove garlic, minced
1 small jalapeño chile, stemmed, seeded and minced
1 scallion, thinly sliced
1/4 cup chopped cilantro
1/4 cup diced red onion
2 Tbs. fresh lime juice
Salt to taste
Preparation
Combine tomatoes, garlic, jalapeño, scallion, cilantro, red onion and lime juice in small bowl. Sprinkle with salt, and let salsa sit at least 15 minutes to blend. Taste, and adjust salt, if necessary.
GREAT GUACAMOLE
Serves 4; Vegan
The recipe begins, “Extra green and packed with flavor, this is a version of a classic you won’t forget. Blend it to a creamy consistency in a food processor, or keep it chunky by mashing the chiles, green onions and chopped cilantro with the avocados.”
Ingredients
2 ripe avocados, preferably Hass
3 Tbs. fresh lime juice
2 to 3 serrano or jalapeño chiles, seeded and minced
2 scallions, thinly sliced
3/4 tsp. salt
1 cup chopped cilantro
Preparation
Mash avocados and lime juice in mixing bowl. Stir in remaining ingredients. Taste, and adjust salt if necessary.
CONFETTI RICE
This comes from Vegetarian Times (May 2005 issue, page 76-77), and begins, "This colorful rice contains carrots, corn and chayote, a green-skinned Mexican vegetable similar in shape and size to a pear. But the flesh is pale, crisp and fine-textured with a flavor that is a cross between a cucumber and a zucchini. Look for chayotes (also called mirliton) in the produce section of large supermarkets. If you cannot find them, use zucchini instead." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/confetti-rice/.
Ingredients
2 tsp. olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 cup uncooked long-grain rice
3/4 cup peeled, finely chopped chayote
2/3 cup fresh corn kernels
1/2 cup finely chopped carrot
2 cups low-sodium vegetable stock or water
Preparation
Heat oil in large saucepan over medium-high heat. Add onion, and cook, stirring often, 2 minutes. Add garlic, and cook, stirring often, 1 minute. Stir in rice, chayote, corn and carrot, and cook, stirring often, 3 minutes.
Stir in stock, and bring to a boil. Cover, reduce heat to low and cook 20 minutes, or until rice is tender. Season with salt, and serve.
CRISPY TOFU IN A SWEET AND SOUR SAUCE
This is from One Green Planet, an animal-friendly website. This recipe begins, "There are many ways to turn plain, uninteresting tofu into a culinary masterpiece. My preferred method is rather simple, and it’s ideal for those occasions when I want to get dinner on the table in under half an hour: fry or bake until crispy, then combine with a sauce of my choice. The sauce here is of an umami variety, which works well with the chewy, crispy tofu." Serves 2
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/crispy-tofu-in-a-sweet-and-sour-sauce-vegan/.
Ingredients
1 (10-oz) block extra-firm tofu, pressed if necessary and cut into triangles
2 teaspoons sesame oil
1 medium onion, chopped
1 clove garlic, minced
1 (1-inch) piece ginger, grated
1 medium carrot, peeled and chopped into matchsticks
3 tablespoons tamari
2 tablespoons maple syrup
2 tablespoons rice vinegar
Juice of 1/2 lemon
1 tablespoon tomato paste
1 tablespoon cornstarch
2 tablespoons sesame seeds
Chopped scallions
Preparation
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the tofu triangles on the lined baking sheet and bake for 12 to 15 minutes, until a light brown color.
Meanwhile, heat the sesame oil in a nonstick frying pan over medium-high heat. Add the onion, garlic, ginger and carrot, sautéing for 4 to 5 minutes, until the vegetables soften and the onion is translucent.
Make the sauce by stirring together the tamari, maple syrup, rice vinegar, lemon juice and tomato paste. In a separate bowl, whisk together ¼ cup (60 ml) of water and the cornstarch.
When the tofu is ready, pan fry it for 5 minutes, rotating each triangle frequently. Pour the sauce into the frying pan and stir well to coat all the tofu cubes. Allow to simmer lightly for 2 to 3 minutes, then pour in the cornstarch slurry and continue to stir until the sauce thickens.
During the last minute of cooking, stir in the sesame seeds, garnish with scallions and serve with a side of your choice.
Note: It’s important to get as much water as possible out of the tofu. Depending on the brand you use, pressing may be necessary. You can also freeze it overnight to get a firmer and chewier texture.
In the meantime, here are six vegetarian recipes to get your week started off just right, including Crispy Tofu in a Sweet and Sour Sauce (which happens to be vegan) and Red and Yellow Tomato Salsa. Enjoy!
CORNMEAL CREPES
This comes from Vegetarian Times (May 2005 issue, page 76-77), and begins, "The key to these crêpes is having your pan at the right temperature—too high and the crêpes will burn; too low and they’ll never brown." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/cornmeal-crepes/
Ingredients
2 cups plain soymilk
2 Tbs. arrowroot
1/2 cup cornmeal
1/2 cup unbleached white flour
1/2 tsp. salt
2 Tbs. extra virgin olive oil plus more for pan
3 Tbs. chili powder
2 Tbs. finely chopped scallions
Preparation
Put soymilk, arrowroot, cornmeal, flour, salt and 2 Tbs. oil in blender or food processor, and purée until smooth. Let batter rest about 20 minutes, or until it is the consistency of heavy cream. Stir in chili powder, 1/2 cup water and scallions.
Lightly oil 10- to 12-inch nonstick skillet using paper towel. Heat pan over medium-high heat. Ladle in 1/4 cup batter, tipping pan in circular motion so batter covers entire surface. Cook 45 seconds to 1 minute, or until crêpe bubbles and becomes golden around edges. Loosen edges with spatula, and flip crêpe. Cook about 10 seconds on second side. Slide crêpe onto plate, and cover to keep warm.
Repeat, lightly oiling pan between crêpes, until batter is used up. If batter thickens, add water to thin.
To serve, place crêpe on plate, golden side down. Spoon 1/3 cup beans in middle, and fold all 4 edges toward center, forming square with open center. Put dollop of guacamole and salsa on each crêpe. Alternatively, fold crêpe into quarters, and serve alongside beans, guacamole and salsa.
REFRIED BLACK BEANS
Serves 4; Vegan
This recipe begins, “Because refried black beans are so versatile and can be enjoyed plain or as a filling for enchiladas, tacos, burritos or omelets, they are a must in your stock of recipes. If you’re cooking the beans from scratch, start with 1 1/2 cups dry beans; also, reserve 1 cup of the cooking liquid to use instead of the stock. Add a little water or stock to the beans when you rewarm them.”
Ingredients
2 Tbs. extra virgin olive oil
2 small onions, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
2 tsp. chili powder, preferably chipotle
1 tsp. ground cumin
2 15-oz. cans black beans, drained and rinsed, or 3 cups cooked beans
1 cup low-sodium vegetable stock or bean cooking liquid
1/2 tsp. salt
2 Tbs. fresh lime juice
Preparation
Heat oil in skillet over medium heat. Add onions, garlic and jalapeño, and cook, stirring often, over medium-low heat until onions are softened, 7 to 10 minutes. Add chili powder and cumin, and cook, stirring, 1 to 2 minutes, or until fragrant.
Increase heat to medium. Add 1 cup beans, 1/3 cup stock and salt. Using potato masher or back of spoon, mash beans into liquid. Continue cooking until liquid evaporates, 7 to 10 minutes. Add 1 more cup beans and 1/3 cup stock, and mash and cook again, stirring. Repeat, mashing and cooking and stirring, until liquid is absorbed and beans hold together, 8 to 10 minutes. Stir in lime juice, and adjust salt to taste.
RED AND YELLOW TOMATO SALSA
Serves 4; Vegan
This begins, “Using two different colored tomatoes and adding flecks of red onion takes this basic salsa recipe from simple to spectacular. Try it as well with heirloom tomato varieties for even more color and flavor.”
Ingredients
2 medium-sized tomatoes, 1 yellow and 1 red, seeded and diced
1 clove garlic, minced
1 small jalapeño chile, stemmed, seeded and minced
1 scallion, thinly sliced
1/4 cup chopped cilantro
1/4 cup diced red onion
2 Tbs. fresh lime juice
Salt to taste
Preparation
Combine tomatoes, garlic, jalapeño, scallion, cilantro, red onion and lime juice in small bowl. Sprinkle with salt, and let salsa sit at least 15 minutes to blend. Taste, and adjust salt, if necessary.
GREAT GUACAMOLE
Serves 4; Vegan
The recipe begins, “Extra green and packed with flavor, this is a version of a classic you won’t forget. Blend it to a creamy consistency in a food processor, or keep it chunky by mashing the chiles, green onions and chopped cilantro with the avocados.”
Ingredients
2 ripe avocados, preferably Hass
3 Tbs. fresh lime juice
2 to 3 serrano or jalapeño chiles, seeded and minced
2 scallions, thinly sliced
3/4 tsp. salt
1 cup chopped cilantro
Preparation
Mash avocados and lime juice in mixing bowl. Stir in remaining ingredients. Taste, and adjust salt if necessary.
CONFETTI RICE
This comes from Vegetarian Times (May 2005 issue, page 76-77), and begins, "This colorful rice contains carrots, corn and chayote, a green-skinned Mexican vegetable similar in shape and size to a pear. But the flesh is pale, crisp and fine-textured with a flavor that is a cross between a cucumber and a zucchini. Look for chayotes (also called mirliton) in the produce section of large supermarkets. If you cannot find them, use zucchini instead." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/confetti-rice/.
Ingredients
2 tsp. olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 cup uncooked long-grain rice
3/4 cup peeled, finely chopped chayote
2/3 cup fresh corn kernels
1/2 cup finely chopped carrot
2 cups low-sodium vegetable stock or water
Preparation
Heat oil in large saucepan over medium-high heat. Add onion, and cook, stirring often, 2 minutes. Add garlic, and cook, stirring often, 1 minute. Stir in rice, chayote, corn and carrot, and cook, stirring often, 3 minutes.
Stir in stock, and bring to a boil. Cover, reduce heat to low and cook 20 minutes, or until rice is tender. Season with salt, and serve.
CRISPY TOFU IN A SWEET AND SOUR SAUCE
This is from One Green Planet, an animal-friendly website. This recipe begins, "There are many ways to turn plain, uninteresting tofu into a culinary masterpiece. My preferred method is rather simple, and it’s ideal for those occasions when I want to get dinner on the table in under half an hour: fry or bake until crispy, then combine with a sauce of my choice. The sauce here is of an umami variety, which works well with the chewy, crispy tofu." Serves 2
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/crispy-tofu-in-a-sweet-and-sour-sauce-vegan/.
Ingredients
1 (10-oz) block extra-firm tofu, pressed if necessary and cut into triangles
2 teaspoons sesame oil
1 medium onion, chopped
1 clove garlic, minced
1 (1-inch) piece ginger, grated
1 medium carrot, peeled and chopped into matchsticks
3 tablespoons tamari
2 tablespoons maple syrup
2 tablespoons rice vinegar
Juice of 1/2 lemon
1 tablespoon tomato paste
1 tablespoon cornstarch
2 tablespoons sesame seeds
Chopped scallions
Preparation
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the tofu triangles on the lined baking sheet and bake for 12 to 15 minutes, until a light brown color.
Meanwhile, heat the sesame oil in a nonstick frying pan over medium-high heat. Add the onion, garlic, ginger and carrot, sautéing for 4 to 5 minutes, until the vegetables soften and the onion is translucent.
Make the sauce by stirring together the tamari, maple syrup, rice vinegar, lemon juice and tomato paste. In a separate bowl, whisk together ¼ cup (60 ml) of water and the cornstarch.
When the tofu is ready, pan fry it for 5 minutes, rotating each triangle frequently. Pour the sauce into the frying pan and stir well to coat all the tofu cubes. Allow to simmer lightly for 2 to 3 minutes, then pour in the cornstarch slurry and continue to stir until the sauce thickens.
During the last minute of cooking, stir in the sesame seeds, garnish with scallions and serve with a side of your choice.
Note: It’s important to get as much water as possible out of the tofu. Depending on the brand you use, pressing may be necessary. You can also freeze it overnight to get a firmer and chewier texture.
Friday, January 7, 2022
Friday Recipes
It's finally Friday. Yay! If you're like me, you probably have a zillion things to get done over the weekend. And, if you're also like me, half of those things will still be waiting to get done when the weekend is over. Sound familiar?
One thing we do need to do, though, is eat. To that end, here are six vegetarian recipes to help you through the weekend, including Comforting Chili (a vegan recipe from One Green Planet) and Winter Vegetable Medley with Paella-Style Orzo. Enjoy!
ITALIAN WHITE BEAN AND KALE SOUP
This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.
“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”
View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.
Servings 4
Ingredients
10 thawed Slow-Roasted Tomatoes (1 cup)
1 Tbs. olive oil, plus more for drizzling
1 large onion, finely chopped (2 cups)
6 oz. lacinato kale, coarsely chopped
1 cup cooked white beans
Directions
Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.
STAND 'N STUFF BREAKFAST TACOS
This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.
Ingredients
6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
2 teaspoons butter
1 can (15 oz) Progresso™ black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup)
6 Old El Paso™ Soft Tortilla Bowls
1 cup shredded Cheddar cheese (4 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 avocado, pitted, peeled and diced
1/3 cup sour cream
Preparation
In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.
Expert Tips
Complete this fabulous meal with a delicious fresh fruit salad.
COMFORTING CHILI [VEGAN]
This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."
This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.
Ingredients
For the Chili:
2 tablespoons coconut oil
2 cans black beans, drained
1/2 cup whole corn kernels
2/3 cup pumpkin (medium), diced
2 Tomatoes medium, diced
1/4 Cup Onion (small), diced
2 tablespoons garlic, finely diced or minced
2 tablespoons chive or cilantro, chopped
2 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted Geera or cumin
1 1/2 - 2 Cups water
For The Pickled Cabbage
2 cups purple cabbage, diced or shredded
1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
For The Grilled Plantain:
1 Plantain medium ripe, sliced
2 tablespoons coconut oil
For The Sour Cream:
1/4 cup vegan mayo
1 tablespoon fresh chive, chopped
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
Preparation
For the Chili:
Add the coconut oil to a pot and place on medium heat.
Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.
Toss in the tomatoes and pumpkin, then stir and saute for another minute.
Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.
For The Pickled Cabbage
Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.
For The Grilled Plantain:
Using a pan, place on medium heat and coat with the coconut oil.
Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.
For The Sour Cream:
Add all ingredients to a mixing bowl and stir to combine.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This recipe, fromVegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Directions
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
One thing we do need to do, though, is eat. To that end, here are six vegetarian recipes to help you through the weekend, including Comforting Chili (a vegan recipe from One Green Planet) and Winter Vegetable Medley with Paella-Style Orzo. Enjoy!
ITALIAN WHITE BEAN AND KALE SOUP
This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.
“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”
View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.
Servings 4
Ingredients
10 thawed Slow-Roasted Tomatoes (1 cup)
1 Tbs. olive oil, plus more for drizzling
1 large onion, finely chopped (2 cups)
6 oz. lacinato kale, coarsely chopped
1 cup cooked white beans
Directions
Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.
STAND 'N STUFF BREAKFAST TACOS
This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.
Ingredients
6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
2 teaspoons butter
1 can (15 oz) Progresso™ black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup)
6 Old El Paso™ Soft Tortilla Bowls
1 cup shredded Cheddar cheese (4 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 avocado, pitted, peeled and diced
1/3 cup sour cream
Preparation
In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.
Expert Tips
Complete this fabulous meal with a delicious fresh fruit salad.
COMFORTING CHILI [VEGAN]
This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."
This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.
Ingredients
For the Chili:
2 tablespoons coconut oil
2 cans black beans, drained
1/2 cup whole corn kernels
2/3 cup pumpkin (medium), diced
2 Tomatoes medium, diced
1/4 Cup Onion (small), diced
2 tablespoons garlic, finely diced or minced
2 tablespoons chive or cilantro, chopped
2 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted Geera or cumin
1 1/2 - 2 Cups water
For The Pickled Cabbage
2 cups purple cabbage, diced or shredded
1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
For The Grilled Plantain:
1 Plantain medium ripe, sliced
2 tablespoons coconut oil
For The Sour Cream:
1/4 cup vegan mayo
1 tablespoon fresh chive, chopped
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
Preparation
For the Chili:
Add the coconut oil to a pot and place on medium heat.
Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.
Toss in the tomatoes and pumpkin, then stir and saute for another minute.
Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.
For The Pickled Cabbage
Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.
For The Grilled Plantain:
Using a pan, place on medium heat and coat with the coconut oil.
Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.
For The Sour Cream:
Add all ingredients to a mixing bowl and stir to combine.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This recipe, fromVegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Directions
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Thursday, January 6, 2022
Chili
If you love chili as much as I do, and have no qualms about meatless chili, today's post is for you. Check out the Vegan Lentil Chili, Texas-Style Chili, or any of the other yummy chili recipes here. Enjoy!
BUTTERNUT SQUASH CHIPOTLE CHILI
This comes from Brittany Williams at TODAY. She wrote, "Embracing a healthier lifestyle meant learning to love and embrace plants. When I was younger, I struggled with consuming vegetable-based meals, so I want my kids to love how fueling their bodies with plant food makes them feel. To do this, I like to sneak as many vegan dishes as I can into our meal rotation. Most of the time, no one even misses the meat! This delicious vegan chili is a regular winter favorite in our home.
"Technique tip: If you're using a homemade, salt-free stock, you'll need to add 1/4 to 1/2 teaspoons of additional sea salt. This chili is a great freezer meal: Just place all the ingredients, except for the stock and cilantro, in a gallon-size freezer bag and store in the freezer until you're ready to prepare it. Simply dump the bag of ingredients inside the pressure cooker, add the stock and cook according to the instructions below."
Makes 6 servings
To view this online, go to https://www.today.com/recipes/butternut-squash-chipotle-chili-recipe-t170953.
Ingredients
1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
2 large beefsteak tomatoes, diced
1 medium red onion, finely chopped
1 medium red bell pepper, seeded and diced
3 cups canned black beans, rinsed and drained
2 cups low-sodium or homemade vegetable stock
5 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon chili powder
1 tablespoon chopped chipotle pepper in adobo sauce
1 teaspoon ground cumin
1 bay leaf
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 cup chopped fresh cilantro
Preparation
Place all of the ingredients except the cilantro in an electric pressure cooker and stir to combine.
Place the lid on the cooker and make sure the vent valve is in the sealing position. Using the display panel, select the manual/pressure cook function and high pressure, and use the +/− buttons until the display reads 10 minutes.
When the cooker beeps to let you know it's finished, switch the vent valve from the sealing to the venting position, administering a quick release. Use caution while the steam escapes — it's hot.
Remove the bay leaf and stir in the fresh cilantro. Serve warm.
Note: Excerpted from "Instant Loss Eat Real, Lose Weight: How I Lost 125 Pounds—Includes 100+ Recipes." © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
ULTIMATE VEGAN CHILI
This is from Vegetarian Times, and begins, "This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!
"In lieu of chili beans such as Bush’s Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-vegan-chili-recipe/.
Ingredients
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce
Preparation
Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
TEXAS-STYLE CHILI
This is from Vegetarian Times, and begins, "Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/texas-style-chili/.
Ingredients
3 mulato or pasilla dried chiles
2 costeno dried chiles
1 cascabel dried chile
2 Tbs. olive oil
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, peeled
1 15-oz. can whole tomatoes
1 1/2 Tbs. chili powder
2 tsp. light brown sugar or 1 tsp. molasses, optional
1 tsp. ground cumin
1 tsp. dried oregano
4 medium Japanese eggplant, peeled and cut into 2-inch chunks
2 Tbs. masa harina
Preparation
Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water. Let stand 20 minutes, or until soft, pushing chiles under water occasionally. Let liquid cool until chiles are easy to handle.
Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds. Coarsely chop chiles, and strain liquid to remove seeds. Set aside.
Heat oil in large Dutch oven over medium-high heat. Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown. Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water. Season with salt and pepper, if desired. Cover, and simmer 30 minutes.
Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth. Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally. Stir in masa harina, and season with salt and pepper, if desired.
BLACK BEAN CHILI
This is from Vegetarian Times, and begins, "You can have this chili on the table in no time at all since you probably already have the ingredients in your pantry. We like ours made with black beans, but you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili over quinoa instead of rice." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-chili/.
Ingredients
2 tsp. vegetable oil
1 medium onion, finely chopped
1 medium green bell pepper, diced
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/8 tsp. cayenne pepper
14-oz. can Mexican-style stewed tomatoes
3/4 cup water
1 cup fresh or frozen corn kernels
1/3 cup chopped fresh cilantro
Two 16-oz. cans black beans, rinsed and drained
Preparation
In large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeño and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.
WEEKNIGHT TWO-BEAN CHILI
This is from the Food Network, and begins, "This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/weeknight-two-bean-chili-recipe-2121374.
Note: The recipe originally called for either low-sodium vegetable or chicken broth. But since this is a vegetarian blog, I omitted the chicken broth.
Ingredients
1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
VEGAN LENTIL CHILI
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables."
Prep Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
This can be viewed online at https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-chili-9483281.
Ingredients
2 tablespoons olive oil
1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated
1 red bell pepper (about 6 ounces), diced
1 orange bell pepper (about 6 ounces), diced
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Two 14.5-ounce cans diced tomatoes with their juices
1 cup dried red lentils
Two 14.5-ounce cans kidney beans, drained and rinsed
2 cups frozen diced butternut squash (from a 10-ounce bag)
1 tablespoon agave syrup or maple syrup
Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving
Directions
Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
BUTTERNUT SQUASH CHIPOTLE CHILI
This comes from Brittany Williams at TODAY. She wrote, "Embracing a healthier lifestyle meant learning to love and embrace plants. When I was younger, I struggled with consuming vegetable-based meals, so I want my kids to love how fueling their bodies with plant food makes them feel. To do this, I like to sneak as many vegan dishes as I can into our meal rotation. Most of the time, no one even misses the meat! This delicious vegan chili is a regular winter favorite in our home.
"Technique tip: If you're using a homemade, salt-free stock, you'll need to add 1/4 to 1/2 teaspoons of additional sea salt. This chili is a great freezer meal: Just place all the ingredients, except for the stock and cilantro, in a gallon-size freezer bag and store in the freezer until you're ready to prepare it. Simply dump the bag of ingredients inside the pressure cooker, add the stock and cook according to the instructions below."
Makes 6 servings
To view this online, go to https://www.today.com/recipes/butternut-squash-chipotle-chili-recipe-t170953.
Ingredients
1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
2 large beefsteak tomatoes, diced
1 medium red onion, finely chopped
1 medium red bell pepper, seeded and diced
3 cups canned black beans, rinsed and drained
2 cups low-sodium or homemade vegetable stock
5 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon chili powder
1 tablespoon chopped chipotle pepper in adobo sauce
1 teaspoon ground cumin
1 bay leaf
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 cup chopped fresh cilantro
Preparation
Place all of the ingredients except the cilantro in an electric pressure cooker and stir to combine.
Place the lid on the cooker and make sure the vent valve is in the sealing position. Using the display panel, select the manual/pressure cook function and high pressure, and use the +/− buttons until the display reads 10 minutes.
When the cooker beeps to let you know it's finished, switch the vent valve from the sealing to the venting position, administering a quick release. Use caution while the steam escapes — it's hot.
Remove the bay leaf and stir in the fresh cilantro. Serve warm.
Note: Excerpted from "Instant Loss Eat Real, Lose Weight: How I Lost 125 Pounds—Includes 100+ Recipes." © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
ULTIMATE VEGAN CHILI
This is from Vegetarian Times, and begins, "This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!
"In lieu of chili beans such as Bush’s Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-vegan-chili-recipe/.
Ingredients
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce
Preparation
Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
TEXAS-STYLE CHILI
This is from Vegetarian Times, and begins, "Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/texas-style-chili/.
Ingredients
3 mulato or pasilla dried chiles
2 costeno dried chiles
1 cascabel dried chile
2 Tbs. olive oil
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, peeled
1 15-oz. can whole tomatoes
1 1/2 Tbs. chili powder
2 tsp. light brown sugar or 1 tsp. molasses, optional
1 tsp. ground cumin
1 tsp. dried oregano
4 medium Japanese eggplant, peeled and cut into 2-inch chunks
2 Tbs. masa harina
Preparation
Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water. Let stand 20 minutes, or until soft, pushing chiles under water occasionally. Let liquid cool until chiles are easy to handle.
Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds. Coarsely chop chiles, and strain liquid to remove seeds. Set aside.
Heat oil in large Dutch oven over medium-high heat. Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown. Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water. Season with salt and pepper, if desired. Cover, and simmer 30 minutes.
Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth. Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally. Stir in masa harina, and season with salt and pepper, if desired.
BLACK BEAN CHILI
This is from Vegetarian Times, and begins, "You can have this chili on the table in no time at all since you probably already have the ingredients in your pantry. We like ours made with black beans, but you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili over quinoa instead of rice." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-chili/.
Ingredients
2 tsp. vegetable oil
1 medium onion, finely chopped
1 medium green bell pepper, diced
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/8 tsp. cayenne pepper
14-oz. can Mexican-style stewed tomatoes
3/4 cup water
1 cup fresh or frozen corn kernels
1/3 cup chopped fresh cilantro
Two 16-oz. cans black beans, rinsed and drained
Preparation
In large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeño and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.
WEEKNIGHT TWO-BEAN CHILI
This is from the Food Network, and begins, "This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/weeknight-two-bean-chili-recipe-2121374.
Note: The recipe originally called for either low-sodium vegetable or chicken broth. But since this is a vegetarian blog, I omitted the chicken broth.
Ingredients
1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
VEGAN LENTIL CHILI
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables."
Prep Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
This can be viewed online at https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-chili-9483281.
Ingredients
2 tablespoons olive oil
1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated
1 red bell pepper (about 6 ounces), diced
1 orange bell pepper (about 6 ounces), diced
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Two 14.5-ounce cans diced tomatoes with their juices
1 cup dried red lentils
Two 14.5-ounce cans kidney beans, drained and rinsed
2 cups frozen diced butternut squash (from a 10-ounce bag)
1 tablespoon agave syrup or maple syrup
Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving
Directions
Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
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