If you love Mexican food as much as I do, today's post is sure to please. Check out the Breakfast Burrito, the Black Bean Avocado Enchiladas, or any of the other yummy recipes in today's post. Enjoy!
VEGETARIAN BEAN AND RICE BURRITO
This is from Jolinda Hackett on The Spruce Eats. She wrote, "Quick and easy, vegan bean and rice burritos are a perfect vegetarian dinner idea. This basic recipe includes plenty of Mexican spices, is a great way to use up leftover rice, and can be customized to whatever you have on hand.
"The secret to this delicious burrito is cilantro-lime rice. Many restaurants rely on it for vegetarian burritos as well, and it's as simple as mixing chopped cilantro and lime juice into cooked rice. You'll gently heat the rice then wrap it into a burrito with sautéed onion, garlic, black or pinto beans, hot sauce, and a few spices. Add extra toppings such as non-dairy sour cream, homemade guacamole, salsa, and black olives if you like.
"These burritos are so filling that they're almost a complete and balanced meal on their own. If you'd like a side dish, consider elote (Mexican street corn), refried bean taquitos, or simply slice up an avocado and serve it on top of any fillings that didn't fit in the tortillas."
Prep Time: 12 minutes; Cook Time: 12 minutes; Total Time: 24 minutes; Makes 4 servings
To view this online, go to https://www.thespruceeats.com/vegetarian-bean-and-rice-burrito-recipe-3378550.
Ingredients
2 cups cooked rice
2 tablespoons fresh cilantro, chopped
2 limes, juiced
1/2 medium onion, diced
3 to 4 cloves garlic, minced
2 tablespoons vegetable oil (or olive oil)
1 (15-ounce) can black beans (or pinto beans), drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 tablespoon hot sauce, or to taste
Pinch salt, to taste, optional
4 (10-inch) large tortillas
Directions
Gather the ingredients.
In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
Cut in half, and serve immediately.
Tips
Warm tortillas are much easier to fold. You can microwave them under a damp paper towel for 15 seconds, place them on a griddle over low heat, or wrap them in foil and bake for about 15 minutes at 350 F.
Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you add more, your veggie burrito may not close properly.
Let the burritos sit for a couple of minutes so the tortillas mold to the fillings.
Recipe Variations
Burritos are an excellent opportunity to clean out the refrigerator and pantry. Adding this or that and switching out ingredients is part of the fun of this dish.
Add salsa or pico de gallo, or use either to replace the hot sauce.
Spice up the burrito with canned green chiles or fresh or jarred jalapeño slices.
Toss 1/2 cup of corn or chopped bell pepper to the skillet when sautéing the vegetables.
Fold sliced avocado or a dollop of guacamole into the burrito.
Add a chopped tomato or canned spicy, chunky tomatoes (drained).
Shred vegan cheese and sprinkle it on the filling before folding.
Though not common in a burrito, a bit of shredded lettuce gives it an extra crunch.
For a little extra protein, add a scrambled egg or some leftover tofu scramble.
Are Vegetarian Burritos Healthy?
Generally, vegetarian burritos are pretty healthy because they're filled with beans, rice, and veggies. The nutritional value is going to depend on the ingredients you add. One that will up the calorie count is sour cream, and there's little difference between store-bought dairy and vegan versions. A homemade vegan sour cream is a good alternative.
BREAKFAST BURRITO
This is from Ellie Krieger on the Food Network. Active Time: 38 minutes; Total Time: 38 minutes; Yield: 4 servings, serving size 1 burrito; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/breakfast-burrito-recipe-1953146.
Ingredients
2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese
Nonstick cooking spray
4 (10 inch) whole wheat tortillas (burrito size)
1/4 cup reduced fat-free sour cream or 2 percent plain Greek yogurt
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
Hot sauce
Directions
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.
Cook’s Note
Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Good source of: Riboflavin, Vitamin B6, Folate, Vitamin K, Calcium, Iodine, Iron, Potassium, Selenium
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
ENCHILADA 'LASAGNA'
This is from Vegetarian Times, and begins, "Do you like enchiladas? Do you like lasagna? We’re going to assume you’re not a monster and thus said yes to both. Ergo, you will probably like this fun casserole that takes some inspiration from both. Tortillas are used instead of pasta, but you still get the gorgeous striations of cheese, tomato, and carb. Want to make this enchilada dish plant-based? Swap in your favorite vegan egg and shredded mozzarella, and whip up a batch of tofu ricotta for the filling."
Prep Time: 40 minutes; Cook Time: 25 minutes; Total Time: 65 minutes; Servings 8
To view this online, go to https://www.vegetariantimes.com/recipes/enchilada-lasagna-combines-two-family-favorites-in-one/.
Ingredients
1/4 cup olive oil, divided
1 yellow onion, chopped
1 zucchini, diced
1 green bell pepper, diced
2 pinches ground black pepper, divided
1 large clove garlic, minced
1 24-oz jar unsalted pureed strained tomatoes (aka passata)
3/4 cup low-sodium vegetable broth
4 tsp ground cumin
1 tbsp chile powder
1 tsp chipotle chile powder
1/2 tsp sea salt
15-oz tub whole-milk ricotta cheese
1 large egg, lightly beaten
15 6-inch corn tortillas, divided
1 cup shredded Mexican cheese blend or mozzarella cheese
Directions
Preheat oven to 375 degrees fahrenheit. In a large skillet on medium, heat 2 tbsp oil. Add onion, zucchini, bell pepper and pinch black pepper and cook, stirring often, until vegetables are tender, 6 to 8 minutes. Set aside.
Meanwhile, prepare sauce: In a small saucepan on medium-low, heat remaining 2 tbsp oil. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add strained tomatoes, broth, cumin, chile powder, chipotle chile powder, salt and remaining pinch black pepper. Bring to a simmer: cook, stirring occasionally, until slightly thickened, 3 to 4 minutes. Set aside.
In a bowl, stir together ricotta and egg. Into a 13 x 9-inch baking dish, pour 1/2 cup sauce. Arrange 5 tortillas in a single layer over top of sauce, overlapping slightly to fit. Dollop half of the ricotta mixture over top, spreading gently.
Spoon half of the vegetable mixture evenly over ricotta and spread 3/4 cup sauce over top. Arrange 5 tortillas in a single layer over top, overlapping slightly. Repeat layers with remaining ricotta mixture and vegetable mixture, then 3/4 cup sauce over top.
Arrange remaining 5 tortillas in a single layer over top, overlapping slightly. Spread remaining sauce over top. Sprinkle with cheese blend. Bake until bubble and cheese is melted, 25 to 30 minutes.
BLACK BEAN AVOCADO ENCHILADAS
This is from Kaitlin on her wonderful site, The Garden Grazer. If you've never heard of it, or checked it out, you really should. Go ahead, I'll wait. (Tap, tap, tap...)
Okay, this recipe begins, "A vegan black bean enchilada with creamy avocado, sweet corn, and quinoa. Topped with a delicious Mexican-inspired enchilada sauce!"
Prep Time: 30 minutes; Cook Time: 25 minutes; Total Time: 55 minutes
To view this online, go to https://www.thegardengrazer.com/black-bean-avocado-enchiladas/.
Ingredients
1/2 cup white quinoa (uncooked)
2 medium avocados
15 oz. can black beans
1 1/2 cups sweet corn (I use frozen or canned)
4-5 green onions
1/2 cup chopped fresh cilantro
1 tsp. ground cumin
8 large tortillas (or about 10-12 corn tortillas)
Nutritional yeast for sprinkling
Optional: lightly sautéed spinach
For the enchilada sauce:
3 cups vegetable broth
1/4 cup tomato paste
1/4 cup all-purpose flour (I use gluten-free)
2 Tbsp. olive oil
2 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper to taste
Directions
Rinse and cook quinoa according to package directions. (For 1/2 cup quinoa I use 1 cup water or veggie broth.)
Meanwhile, make the enchilada sauce: In a small bowl, add flour and spices. In a saucepan over medium heat, add olive oil. Once warm, add tomato paste and flour/spices. Cook 1 minute, whisking. Whisk in broth, and bring to a boil. Reduce heat to simmer, and cook until thickened, about 8 minutes. Salt/pepper to taste.
Meanwhile, dice the avocado and slice green onions.
In a large bowl, add black beans (rinsed and drained), corn (thawed if frozen), green onions, cumin, and lightly sautéed spinach if using. Add cooked quinoa and stir. Add avocado and lightly toss to combine.
Preheat oven to 375°F (190°C).
In a 9×13-inch baking dish, pour a small amount of sauce to coat the bottom.
Evenly distribute the black bean/quinoa mixture down the center of each tortilla, roll up, and place seam side down in the dish. Pour remaining sauce over the enchiladas.
Bake for about 25 minutes. Garnish with more fresh cilantro, green onions, or sprinkle with nutritional yeast before serving if desired.
Notes
For gluten-free: Use GF flour and GF tortillas. (I use Bob's Red Mill gluten-free all-purpose flour.)
APPLE EMPANADAS MINI TACO BOWLS
This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."
Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings
To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.
Ingredients
Vegetable oil for deep frying
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)
3/4 cup sour cream
6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)
1 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon salt
1/3 cup caramel topping
Preparation
In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.
Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.
In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.
In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.
Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.
Expert Tips
Pears can be substituted for apples in this recipe.
Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.
Thursday, July 14, 2022
Wednesday, July 13, 2022
Drinks
When it's hot outside, we need more fluids to keep hydrated. Here are six drinks to help you through the day, including Watermelon Punch and Homemade Ginger Tea. Enjoy!
KEY LIME PIE MILKSHAKES
If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)
One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)
While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.
This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).
To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.
Ingredients
3 slices Bakery Key Lime Pie
4 cups vanilla ice cream
1 cup whole milk
1/4 cup Key Lime juice
Graham crackers, for serving (optional)
8 tablespoons whipped topping, for serving
Lime for zest, for serving (optional)
Directions
Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.
Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.
Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.
HOMEMADE GINGER TEA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.
“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea
To check this out online, click here.
Ingredients
About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)
1 1/2 to 2 cups water
1 to 2 tablespoons honey (or agave nectar, to taste)
Optional: 1/2 lime (juiced, or to taste)
Directions
First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.
Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.
HEALTHY TRIPLE-LAYER SMOOTHIE
This comes from PETA. Makes 3 servings; Prep Time: 5 minutes; Cook Time: 0
To view this online, go to https://www.peta.org/recipes/detox-smoothie/.
Ingredients
3 cups banana chunks, frozen
1 20-oz. can pineapple chunks, juice reserved
1/2 cup kale or spinach leaves
1/2 cup raspberries
1 cup blueberries
Instructions
Add 1 cup of the frozen banana chunks and 1 cup of the pineapple chunks to a blender and blend until smooth. Divide evenly among 3 glasses.
Blend together another cup of the frozen banana chunks, 1/2 cup of the pineapple chunks, and the kale or spinach. Add some pineapple juice, if needed, to keep things moving. Carefully add to the glasses, trying not to mix the colors.
Blend together the remaining cup of frozen banana chunks with the raspberries and blueberries. Add some pineapple juice, if needed. Carefully pour into the glasses and serve immediately.
STARBUCKS CARAMEL FRAPPUCCINO COPYCAT
This is from Kiley Heidtbrink at AllRecipes. Kiley wrote, "This is my version of Starbucks Caramel Frappuccino! It's easy to make at home by blending coffee with milk, caramel sauce, and ice. Top each glass with whipped cream and drizzle more caramel sauce on top. Serve with a straw."
Prep Time: 5 minutes; Total Time: 5 minutes; Servings: 2
To view this online, go to https://www.allrecipes.com/recipe/235850/starbucks-caramel-frappuccino-copycat-recipe/.
Ingredients
2 cups ice
1 cup strongly brewed black coffee, cooled
1 cup low-fat milk
1/3 cup caramel sauce
3 tablespoons white sugar
Directions
Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high speed until smooth.
Pour into two 16-ounce glasses.
Tips
You can make strong coffee by using 2 tablespoons ground coffee beans per 1 cup water in your coffee maker.
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
Ingredients
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Directions
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
Ingredients
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Directions
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
KEY LIME PIE MILKSHAKES
If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)
One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)
While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.
This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).
To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.
Ingredients
3 slices Bakery Key Lime Pie
4 cups vanilla ice cream
1 cup whole milk
1/4 cup Key Lime juice
Graham crackers, for serving (optional)
8 tablespoons whipped topping, for serving
Lime for zest, for serving (optional)
Directions
Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.
Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.
Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.
HOMEMADE GINGER TEA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.
“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea
To check this out online, click here.
Ingredients
About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)
1 1/2 to 2 cups water
1 to 2 tablespoons honey (or agave nectar, to taste)
Optional: 1/2 lime (juiced, or to taste)
Directions
First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.
Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.
HEALTHY TRIPLE-LAYER SMOOTHIE
This comes from PETA. Makes 3 servings; Prep Time: 5 minutes; Cook Time: 0
To view this online, go to https://www.peta.org/recipes/detox-smoothie/.
Ingredients
3 cups banana chunks, frozen
1 20-oz. can pineapple chunks, juice reserved
1/2 cup kale or spinach leaves
1/2 cup raspberries
1 cup blueberries
Instructions
Add 1 cup of the frozen banana chunks and 1 cup of the pineapple chunks to a blender and blend until smooth. Divide evenly among 3 glasses.
Blend together another cup of the frozen banana chunks, 1/2 cup of the pineapple chunks, and the kale or spinach. Add some pineapple juice, if needed, to keep things moving. Carefully add to the glasses, trying not to mix the colors.
Blend together the remaining cup of frozen banana chunks with the raspberries and blueberries. Add some pineapple juice, if needed. Carefully pour into the glasses and serve immediately.
STARBUCKS CARAMEL FRAPPUCCINO COPYCAT
This is from Kiley Heidtbrink at AllRecipes. Kiley wrote, "This is my version of Starbucks Caramel Frappuccino! It's easy to make at home by blending coffee with milk, caramel sauce, and ice. Top each glass with whipped cream and drizzle more caramel sauce on top. Serve with a straw."
Prep Time: 5 minutes; Total Time: 5 minutes; Servings: 2
To view this online, go to https://www.allrecipes.com/recipe/235850/starbucks-caramel-frappuccino-copycat-recipe/.
Ingredients
2 cups ice
1 cup strongly brewed black coffee, cooled
1 cup low-fat milk
1/3 cup caramel sauce
3 tablespoons white sugar
Directions
Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high speed until smooth.
Pour into two 16-ounce glasses.
Tips
You can make strong coffee by using 2 tablespoons ground coffee beans per 1 cup water in your coffee maker.
PINK LADY PUNCH
Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...
Ingredients
4 C cranberry juice
1 1/2 C sugar
4 C pineapple juice
2 qts. chilled ginger ale
Directions
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
Ingredients
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Directions
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
Tuesday, July 12, 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
It's time for another wonderful Taco Tuesday. Today's meatless offerings include Black Bean Tacos With Avocado and Spicy Onions and Spicy Quinoa Tacos. (Yes, you can have tacos without meat!) Enjoy!
ROASTED ROOT VEGGIE BREAKFAST TACOS
This is from Leyla Shamayeva, MS, RD at VeryWellFit. Leyla wrote, "Enjoy a heartburn-friendly taco…for breakfast! These don’t contain a single heartburn trigger—no spicy jalapeños, chili pepper, paprika, BBQ sauce, garlic, onions, or acidic lime juice. However, you’ll still get the traditional Mexican flare from spices like cumin and coriander, corn tortillas, and lime zest."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2 (1 taco each)
To view this online, go to https://www.verywellfit.com/heartburn-friendly-breakfast-tacos-4129420.
Ingredients
1 small sweet potatoes, cubed (1/4” - 1/2” pieces)
1 medium carrot, peeled and sliced (1/4” rounds)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
Zest of 1/2 lime
1 cup canned black beans (mashed)
2 (6-inch) corn tortillas
Preparation
Preheat oven to 350 F and line a small baking sheet with parchment paper.
In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.
Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.
See the serving tips below for additional topping suggestions.
Ingredient Substitutions and Variations
Swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.
You can also use a different kind of bean if you don’t have the black variety handy.
Cooking and Serving Tips
The roasted vegetables explode with flavor, so you can easily enjoy these breakfast tacos without anything added. They’ll feel more like breakfast topped with an egg or lime-zested yogurt though. You can add a fried egg, cooked in half a teaspoon of olive oil, and sprinkle with a little bit of lime zest for an additional 90 calories. Alternatively, top with 2 tablespoons plain low-fat yogurt mixed with zest from half a lime for an additional 35 calories.
You can serve these tacos traditionally, with a double tortilla, but it’s important to keep portions in check when you have heartburn. Larger meals tend to increase abdominal pressure and force acid past the barrier between your stomach and esophagus. If you think you’ll feel full with a single tortilla layer, stick to that.
To save time in the morning, prepare the veggies and black bean mash the night before and simply assemble your taco in the morning.
SPICY QUINOA TACOS
This is from Vegetarian Times. It begins, "Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with avocado slices, cilantro, and a squeeze of lime."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spicy-quinoa-tacos/.
Ingredients
1 Tbs. olive oil
1 small onion, diced (1 cup)
1 rib celery, diced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 Tbs. ground cumin
1 Tbs. chili powder
1/2 tsp. cayenne pepper
1 15-oz. can fire-roasted diced tomatoes
1 15-oz. can diced tomatoes with green chiles
1 cup quinoa, rinsed and drained
2 medium carrots, diced (1 cup)
1 cup low-sodium vegetable broth
1 15-oz. can black beans, rinsed and drained
1 cup fresh or thawed frozen corn kernels
12 6-inch corn tortillas
Preparation
Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and sauté 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.
MIGAS BREAKFAST TACOS
This comes from Genevieve Ko on The New York Times cooking e-newsletter. She wrote, "Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand."
Yield: 4 to 6 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019647-migas-breakfast-tacos.
Ingredients
6 large eggs
Kosher salt
6 corn tortillas
2 tablespoons vegetable oil
1 cup tortilla chips, broken if very large
1/2 cup diced onion
1 cup diced, seeded poblano pepper
1/4 cup chopped cilantro
2 ounces pepper jack cheese, grated (3/4 cup)
1/2 avocado, pitted, peeled and sliced
Salsa, for serving
Preparation
Beat the eggs with 1/2 teaspoon salt in a medium bowl.
Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.
Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.
Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.
Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.
Tip
The assembled tacos wrapped in foil will stay reasonably warm for up to 30 minutes.
STRAWBERRY SHORTCAKE MINI TACO BOWLS
This is from Old El Paso, and begins, "Looking for a dessert big on flavor but small in portion? These individual strawberry shortcakes are a delicious match. Strawberry shortcake tacos are perfect for summer desserts, picnics, potlucks, or as a snack when you need to satisfy a sweet craving! Fresh strawberries, whipped cream and crushed shortbread cookies are nestled in an Old El Paso™ Soft Tortilla Mini Bowl. Enjoy the sweet flavors and delightful crunch of a mini strawberry shortcake."
Prep Time: 30 minutes; Total Time: 45 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/strawberry-shortcake-mini-taco-bowls.
Ingredients
1 lb strawberries, sliced (4 cups)
7 tablespoons sugar
1 tablespoon melted butter
10 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 sleeve from Party Pack)
1/2 cup heavy whipping cream
1/2 teaspoon vanilla
1/4 cup crushed shortbread cookies
Mint leaves
Preparation
Mix strawberries with 3 tablespoons of the sugar; refrigerate while juices develop, at least 30 minutes.
Meanwhile, heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place 3 tablespoons of the sugar in large resealable food-storage plastic bag. Place bowls, a few at a time, into bag, and gently shake until bowls are coated in sugar. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Bowls will crisp as cooled. Remove to cooling rack to cool.
In chilled small bowl, beat whipping cream, remaining 1 tablespoon sugar and the vanilla with electric mixer on high speed until stiff peaks form.
Use slotted spoon to divide strawberries among bowls. Top with a dollop of whipped cream; garnish with crushed shortbread cookies and mint leaves.
Expert Tips
If you like your strawberries with chocolate, drizzle the filled mini strawberry shortcake bowls with a little chocolate sauce.
Sliced bananas make a nice addition to the strawberry filling in the strawberry shortcake tacos.
If your strawberries are less ripe, refrigerate them with the sugar for longer, up to overnight. The sugar will help soften and break down the fruit.
BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches."
Yield: 4 servings; Time: 45 minutes
This was featured in "The Meat-Lover’s Guide to Eating Less Meat", and can be viewed online at https://cooking.nytimes.com/recipes/1020744-black-bean-tacos-with-avocado-and-spicy-onions.
Ingredients
For the spicy onions:
1 lime
1 small red onion or large shallot, thinly sliced
1 jalapeño, seeded and thinly sliced
Large pinch of fine sea salt
Small pinch of granulated sugar
For the black beans:
2 tablespoons olive oil, plus more as needed
1 large onion, chopped
1/2 cup diced red or green bell pepper
2 garlic cloves, minced
1 jalapeño, seeded and minced
1 tablespoon tomato paste
1/2 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 (15-ounce) cans black beans, drained and rinsed
Fine sea salt
Corn tortillas, warmed
1 avocado, peeled, pitted and sliced
Fresh cilantro, salsa and sour cream, for garnish (optional)
Preparation
Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
ROASTED ROOT VEGGIE BREAKFAST TACOS
This is from Leyla Shamayeva, MS, RD at VeryWellFit. Leyla wrote, "Enjoy a heartburn-friendly taco…for breakfast! These don’t contain a single heartburn trigger—no spicy jalapeños, chili pepper, paprika, BBQ sauce, garlic, onions, or acidic lime juice. However, you’ll still get the traditional Mexican flare from spices like cumin and coriander, corn tortillas, and lime zest."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2 (1 taco each)
To view this online, go to https://www.verywellfit.com/heartburn-friendly-breakfast-tacos-4129420.
Ingredients
1 small sweet potatoes, cubed (1/4” - 1/2” pieces)
1 medium carrot, peeled and sliced (1/4” rounds)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
Zest of 1/2 lime
1 cup canned black beans (mashed)
2 (6-inch) corn tortillas
Preparation
Preheat oven to 350 F and line a small baking sheet with parchment paper.
In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.
Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.
See the serving tips below for additional topping suggestions.
Ingredient Substitutions and Variations
Swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.
You can also use a different kind of bean if you don’t have the black variety handy.
Cooking and Serving Tips
The roasted vegetables explode with flavor, so you can easily enjoy these breakfast tacos without anything added. They’ll feel more like breakfast topped with an egg or lime-zested yogurt though. You can add a fried egg, cooked in half a teaspoon of olive oil, and sprinkle with a little bit of lime zest for an additional 90 calories. Alternatively, top with 2 tablespoons plain low-fat yogurt mixed with zest from half a lime for an additional 35 calories.
You can serve these tacos traditionally, with a double tortilla, but it’s important to keep portions in check when you have heartburn. Larger meals tend to increase abdominal pressure and force acid past the barrier between your stomach and esophagus. If you think you’ll feel full with a single tortilla layer, stick to that.
To save time in the morning, prepare the veggies and black bean mash the night before and simply assemble your taco in the morning.
SPICY QUINOA TACOS
This is from Vegetarian Times. It begins, "Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with avocado slices, cilantro, and a squeeze of lime."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spicy-quinoa-tacos/.
Ingredients
1 Tbs. olive oil
1 small onion, diced (1 cup)
1 rib celery, diced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 Tbs. ground cumin
1 Tbs. chili powder
1/2 tsp. cayenne pepper
1 15-oz. can fire-roasted diced tomatoes
1 15-oz. can diced tomatoes with green chiles
1 cup quinoa, rinsed and drained
2 medium carrots, diced (1 cup)
1 cup low-sodium vegetable broth
1 15-oz. can black beans, rinsed and drained
1 cup fresh or thawed frozen corn kernels
12 6-inch corn tortillas
Preparation
Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and sauté 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.
MIGAS BREAKFAST TACOS
This comes from Genevieve Ko on The New York Times cooking e-newsletter. She wrote, "Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand."
Yield: 4 to 6 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019647-migas-breakfast-tacos.
Ingredients
6 large eggs
Kosher salt
6 corn tortillas
2 tablespoons vegetable oil
1 cup tortilla chips, broken if very large
1/2 cup diced onion
1 cup diced, seeded poblano pepper
1/4 cup chopped cilantro
2 ounces pepper jack cheese, grated (3/4 cup)
1/2 avocado, pitted, peeled and sliced
Salsa, for serving
Preparation
Beat the eggs with 1/2 teaspoon salt in a medium bowl.
Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.
Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.
Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.
Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.
Tip
The assembled tacos wrapped in foil will stay reasonably warm for up to 30 minutes.
STRAWBERRY SHORTCAKE MINI TACO BOWLS
This is from Old El Paso, and begins, "Looking for a dessert big on flavor but small in portion? These individual strawberry shortcakes are a delicious match. Strawberry shortcake tacos are perfect for summer desserts, picnics, potlucks, or as a snack when you need to satisfy a sweet craving! Fresh strawberries, whipped cream and crushed shortbread cookies are nestled in an Old El Paso™ Soft Tortilla Mini Bowl. Enjoy the sweet flavors and delightful crunch of a mini strawberry shortcake."
Prep Time: 30 minutes; Total Time: 45 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/strawberry-shortcake-mini-taco-bowls.
Ingredients
1 lb strawberries, sliced (4 cups)
7 tablespoons sugar
1 tablespoon melted butter
10 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 sleeve from Party Pack)
1/2 cup heavy whipping cream
1/2 teaspoon vanilla
1/4 cup crushed shortbread cookies
Mint leaves
Preparation
Mix strawberries with 3 tablespoons of the sugar; refrigerate while juices develop, at least 30 minutes.
Meanwhile, heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place 3 tablespoons of the sugar in large resealable food-storage plastic bag. Place bowls, a few at a time, into bag, and gently shake until bowls are coated in sugar. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Bowls will crisp as cooled. Remove to cooling rack to cool.
In chilled small bowl, beat whipping cream, remaining 1 tablespoon sugar and the vanilla with electric mixer on high speed until stiff peaks form.
Use slotted spoon to divide strawberries among bowls. Top with a dollop of whipped cream; garnish with crushed shortbread cookies and mint leaves.
Expert Tips
If you like your strawberries with chocolate, drizzle the filled mini strawberry shortcake bowls with a little chocolate sauce.
Sliced bananas make a nice addition to the strawberry filling in the strawberry shortcake tacos.
If your strawberries are less ripe, refrigerate them with the sugar for longer, up to overnight. The sugar will help soften and break down the fruit.
BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches."
Yield: 4 servings; Time: 45 minutes
This was featured in "The Meat-Lover’s Guide to Eating Less Meat", and can be viewed online at https://cooking.nytimes.com/recipes/1020744-black-bean-tacos-with-avocado-and-spicy-onions.
Ingredients
For the spicy onions:
1 lime
1 small red onion or large shallot, thinly sliced
1 jalapeño, seeded and thinly sliced
Large pinch of fine sea salt
Small pinch of granulated sugar
For the black beans:
2 tablespoons olive oil, plus more as needed
1 large onion, chopped
1/2 cup diced red or green bell pepper
2 garlic cloves, minced
1 jalapeño, seeded and minced
1 tablespoon tomato paste
1/2 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 (15-ounce) cans black beans, drained and rinsed
Fine sea salt
Corn tortillas, warmed
1 avocado, peeled, pitted and sliced
Fresh cilantro, salsa and sour cream, for garnish (optional)
Preparation
Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
Monday, July 11, 2022
Monday Recipes
Here are six yummy vegetarian recipes to start your week off just right, including Vegan Thai Curry Vegetables and Raspberry Lime Pie. Enjoy!
VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING
This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”
Makes 4 servings.
To view this online, click here.
Ingredients
Pudding
3 Tbs. cornstarch
1 1/2 cups vanilla coconut milk or soymilk
1/4 cup organic cane sugar
1/4 tsp. vanilla extract
Topping
2–8 Tbs. organic cane sugar
1 Tbs. cornstarch
2 cups fresh or frozen raspberries
1/3 cup semisweet chocolate chips
Directions
To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.
Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.
To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.
Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.
Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g
APPLE BREAKFAST WEDGES
This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 medium cooking apples, peeled, thinly sliced (about 2 cups)
1/3 cup water
2 tablespoons butter or margarine
1/2 cup Original Bisquick™ mix
2 eggs
Maple-flavored syrup, if desired
Directions
Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.
In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.
Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.
Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.
Expert Tips
Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.
Sprinkle with powdered sugar, and serve with warm maple syrup.
VEGAN THAI CURRY VEGETABLES
This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”
Yield: 4 servings; Time:1 hour
This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.
Ingredients
One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Preparation
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
RASPBERRY LIME PIE
This comes from the infamous long-since-forgotten emailing list.
Ingredients
14 ozs. sweetened condensed milk
1/2 cup lime juice
8 ozs. frozen whipped topping, thawed
Few drops red food coloring, optional
1 cup fresh raspberries
1 9 inch graham cracker crust, baked and cooled
Additional raspberries for garnish, optional
Fresh mint for garnish, optional
Lime slices for garnish, optional
Directions
In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.
Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”
HEARTY VEGGIE CHILI
This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online click here.
Ingredients
1 cup coarsely chopped red onions, divided
2 cloves garlic, minced
2 teaspoons vegetable oil
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (28 oz.) crushed tomatoes
1 can (14.5 oz.) diced tomatoes
1 can (15 oz.) kidney beans, rinsed and drained
1 1/2 cups water
1 teaspoon sugar
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®
2 1/2 cups coarsely chopped zucchini
Shredded cheddar cheese (optional)
Parsley sprigs (optional)
Directions
In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.
Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).
WEEKNIGHT TWO-BEAN CHILI
This comes from the Food Network kitchen, and starts out, “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.)”
Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.
To view this online, click here.
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 VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING
This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”
Makes 4 servings.
To view this online, click here.
Ingredients
Pudding
3 Tbs. cornstarch
1 1/2 cups vanilla coconut milk or soymilk
1/4 cup organic cane sugar
1/4 tsp. vanilla extract
Topping
2–8 Tbs. organic cane sugar
1 Tbs. cornstarch
2 cups fresh or frozen raspberries
1/3 cup semisweet chocolate chips
Directions
To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.
Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.
To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.
Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.
Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g
APPLE BREAKFAST WEDGES
This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 medium cooking apples, peeled, thinly sliced (about 2 cups)
1/3 cup water
2 tablespoons butter or margarine
1/2 cup Original Bisquick™ mix
2 eggs
Maple-flavored syrup, if desired
Directions
Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.
In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.
Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.
Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.
Expert Tips
Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.
Sprinkle with powdered sugar, and serve with warm maple syrup.
VEGAN THAI CURRY VEGETABLES
This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”
Yield: 4 servings; Time:1 hour
This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.
Ingredients
One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Preparation
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
RASPBERRY LIME PIE
This comes from the infamous long-since-forgotten emailing list.
Ingredients
14 ozs. sweetened condensed milk
1/2 cup lime juice
8 ozs. frozen whipped topping, thawed
Few drops red food coloring, optional
1 cup fresh raspberries
1 9 inch graham cracker crust, baked and cooled
Additional raspberries for garnish, optional
Fresh mint for garnish, optional
Lime slices for garnish, optional
Directions
In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.
Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”
HEARTY VEGGIE CHILI
This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online click here.
Ingredients
1 cup coarsely chopped red onions, divided
2 cloves garlic, minced
2 teaspoons vegetable oil
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (28 oz.) crushed tomatoes
1 can (14.5 oz.) diced tomatoes
1 can (15 oz.) kidney beans, rinsed and drained
1 1/2 cups water
1 teaspoon sugar
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®
2 1/2 cups coarsely chopped zucchini
Shredded cheddar cheese (optional)
Parsley sprigs (optional)
Directions
In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.
Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).
WEEKNIGHT TWO-BEAN CHILI
This comes from the Food Network kitchen, and starts out, “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.)”
Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.
To view this online, click here.
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.
Friday, July 8, 2022
Friday Recipes
After a shortened work week (if you had Monday off), it's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including One-Pot Pasta Primavera and Crispy Tofu and Cabbage Stir-Fry. Enjoy!
GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY
This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings
To view this online, click here.
Ingredients
7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
Directions
Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.
BEST BLACK BEAN SOUP
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)”
Yield: 10 servings; Time: About 2 hours
This was featured in “Rediscovering Black Bean Soup”, and can be viewed online at https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup.
Note: The recipe originally called for vegetable or chicken broth. Since I’m posting here on a vegetarian blog, I’ve omitted the “or chicken” part.
Ingredients
For the Soup
1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
For the Pickled Onions and Garnishes (Optional):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado
Preparation:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
Tip
If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.
BROCCOLI PASTA
This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."
Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Directions
Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
CRISPY TOFU AND CABBAGE STIR-FRY
This is from Ali in The New York Times cooking enewsletter. The recipe begins, "This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you’ll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves — also known as cilantro — creates a range of complex but related flavors. Then there’s what might be the quickest — and your new favorite — way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don’t have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba.
"To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022830-crispy-tofu-and-cabbage-stir-fry..
Ingredients
1 small red onion, thinly sliced
Kosher salt
1/4 cup cornstarch
1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
1/4 cup neutral oil (such as canola or grapeseed), plus more as needed
About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed
1/2 cup coarsely chopped cilantro leaves and stems
2 tablespoons lime juice (from 1 large lime)
Directions
In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.
Tip
It can be tricky to tear pieces of the same size, so start by slicing the tofu crosswise so that you have 1-inch-thick slabs, then tear off cubes from there.
VEGETABLE RAGU ZUCCHINI LASAGNA
This is from Betty Crocker, and begins, "This meatless lasagna gets hefty texture and bold flavor from a veggie-packed ragu and layers of zucchini 'noodles.'"
Prep 30 min, Total 1 hr 15 min; Servings 6
To view this online, click here.
Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped or grated
1/2 of a small white onion, chopped
1 red bell pepper, chopped
4 cups fresh spinach
1 jar Muir Glen™ organic pasta sauce (any variety)
Salt and pepper, to taste
Pinch of crushed red pepper flakes
3 medium zucchini
1 container (15 oz) ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
4 cups shredded fresh mozzarella cheese (16 oz)
Fresh basil, as desired
Directions
In 10-inch skillet, heat olive oil over medium heat. Cook garlic and onion in oil about 5 minutes or until soft. Add bell pepper; cook 5 minutes. Add spinach; cook until spinach is wilted. Stir in pasta sauce, salt and pepper, and crushed red pepper flakes. Reduce heat to medium-low. Simmer 10 to 15 minutes or until thickened.
Meanwhile, cut zucchini into 1/8-inch slices using knife or mandolin. Sprinkle zucchini with salt; set aside 10 minutes. Zucchini has a lot of water when cooked; salting it takes out a lot of moisture. Blot off excess moisture with paper towel.
Heat gas or charcoal grill. Place zucchini on grill over high heat. Cover grill; cook until lightly charred on both sides. Again, use a paper towel to blot excess moisture.
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, mix ricotta cheese, Parmesan cheese and egg.
Spread some of the red sauce in bottom of baking dish; layer with enough zucchini to cover. Next, spread with half of the ricotta cheese mixture; top with half of the mozzarella cheese. Repeat layers until ingredients are used up, making sure to top off with sauce and mozzarella. Cover with foil.
Bake about 45 minutes or until sauce is bubbly and cheese is melted. Let stand about 10 minutes before serving. Top with fresh basil.
Tips from the Betty Crocker Kitchens
tip 1
You want the sauce to be thick and not at all watery.
tip 2
To make a heartier lasagna, just add 1 lb lean ground beef or turkey to the sauce mixture.
ONE-POT PASTA PRIMAVERA
This comes from Vegetarian Times, and begins, "This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano." Makes 4 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/one-pot-pasta-primavera/.
Ingredients
3 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1 tsp. grated lemon zest
\8 oz. fusilli pasta
2 small yellow squash, halved and cut into 1/2-inch-thick slices
1 medium orange bell pepper, cut into 1-inch pieces
8 oz. small broccoli florets (3 cups)
2 cups halved cherry tomatoes
\8 green onions, thinly sliced (1/2 cup)
1/2 cup torn fresh basil leaves
Preparation
Combine oil, garlic, and lemon zest in small bowl. Set aside.
Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.
Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.
GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY
This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings
To view this online, click here.
Ingredients
7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
Directions
Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.
BEST BLACK BEAN SOUP
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)”
Yield: 10 servings; Time: About 2 hours
This was featured in “Rediscovering Black Bean Soup”, and can be viewed online at https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup.
Note: The recipe originally called for vegetable or chicken broth. Since I’m posting here on a vegetarian blog, I’ve omitted the “or chicken” part.
Ingredients
For the Soup
1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
For the Pickled Onions and Garnishes (Optional):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado
Preparation:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
Tip
If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.
BROCCOLI PASTA
This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."
Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Directions
Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
CRISPY TOFU AND CABBAGE STIR-FRY
This is from Ali in The New York Times cooking enewsletter. The recipe begins, "This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you’ll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves — also known as cilantro — creates a range of complex but related flavors. Then there’s what might be the quickest — and your new favorite — way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don’t have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba.
"To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022830-crispy-tofu-and-cabbage-stir-fry..
Ingredients
1 small red onion, thinly sliced
Kosher salt
1/4 cup cornstarch
1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
1/4 cup neutral oil (such as canola or grapeseed), plus more as needed
About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed
1/2 cup coarsely chopped cilantro leaves and stems
2 tablespoons lime juice (from 1 large lime)
Directions
In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.
Tip
It can be tricky to tear pieces of the same size, so start by slicing the tofu crosswise so that you have 1-inch-thick slabs, then tear off cubes from there.
VEGETABLE RAGU ZUCCHINI LASAGNA
This is from Betty Crocker, and begins, "This meatless lasagna gets hefty texture and bold flavor from a veggie-packed ragu and layers of zucchini 'noodles.'"
Prep 30 min, Total 1 hr 15 min; Servings 6
To view this online, click here.
Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped or grated
1/2 of a small white onion, chopped
1 red bell pepper, chopped
4 cups fresh spinach
1 jar Muir Glen™ organic pasta sauce (any variety)
Salt and pepper, to taste
Pinch of crushed red pepper flakes
3 medium zucchini
1 container (15 oz) ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
4 cups shredded fresh mozzarella cheese (16 oz)
Fresh basil, as desired
Directions
In 10-inch skillet, heat olive oil over medium heat. Cook garlic and onion in oil about 5 minutes or until soft. Add bell pepper; cook 5 minutes. Add spinach; cook until spinach is wilted. Stir in pasta sauce, salt and pepper, and crushed red pepper flakes. Reduce heat to medium-low. Simmer 10 to 15 minutes or until thickened.
Meanwhile, cut zucchini into 1/8-inch slices using knife or mandolin. Sprinkle zucchini with salt; set aside 10 minutes. Zucchini has a lot of water when cooked; salting it takes out a lot of moisture. Blot off excess moisture with paper towel.
Heat gas or charcoal grill. Place zucchini on grill over high heat. Cover grill; cook until lightly charred on both sides. Again, use a paper towel to blot excess moisture.
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, mix ricotta cheese, Parmesan cheese and egg.
Spread some of the red sauce in bottom of baking dish; layer with enough zucchini to cover. Next, spread with half of the ricotta cheese mixture; top with half of the mozzarella cheese. Repeat layers until ingredients are used up, making sure to top off with sauce and mozzarella. Cover with foil.
Bake about 45 minutes or until sauce is bubbly and cheese is melted. Let stand about 10 minutes before serving. Top with fresh basil.
Tips from the Betty Crocker Kitchens
tip 1
You want the sauce to be thick and not at all watery.
tip 2
To make a heartier lasagna, just add 1 lb lean ground beef or turkey to the sauce mixture.
ONE-POT PASTA PRIMAVERA
This comes from Vegetarian Times, and begins, "This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano." Makes 4 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/one-pot-pasta-primavera/.
Ingredients
3 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1 tsp. grated lemon zest
\8 oz. fusilli pasta
2 small yellow squash, halved and cut into 1/2-inch-thick slices
1 medium orange bell pepper, cut into 1-inch pieces
8 oz. small broccoli florets (3 cups)
2 cups halved cherry tomatoes
\8 green onions, thinly sliced (1/2 cup)
1/2 cup torn fresh basil leaves
Preparation
Combine oil, garlic, and lemon zest in small bowl. Set aside.
Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.
Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.
Thursday, July 7, 2022
Sloppy Joes
If you like Sloppy Joes, today's post is for you. Check out the Spicy Sloppy Joes, the Mouthwatering Vegan Sloppy Joes, and the rest of today's offerings. Enjoy!
TURKEY VEGGIE SLOPPY JOES
I know, I know: This is a vegetarian blog, and this one is titled Turkey Veggie Sloppy Joes. But hold onto your heart. It’s from The Mayo Clinic, and it does give you the option (a big one) to use soy-based crumbles, rather than “1 pound lean ground turkey breast meat.” I’ve opted to leave the turkey meat off here (you can breathe a sigh of relief now). But I did want to forewarn you about this. Of course, if you want to view this online, go to http://diet.mayoclinic.org/diet/recipe/turkey-veggie-sloppy-joes.
Serves 10; Serving size: 1 sandwich
Ingredients
1 pound lean ground turkey breast meat (or 12 ounces soy-based crumbles)
1/2 medium onion, finely chopped (about 3/4 cup)
1 medium carrot, finely chopped
1/2 medium green bell pepper, chopped
1 1/2 cups zucchini, chopped
3 garlic cloves, minced
1 can low-sodium tomato paste (6 ounces) 1 1/2 cups water
1 tablespoon mild chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
5 ounces reduced-fat cheddar cheese, thinly sliced 10 whole-wheat hamburger buns
Directions
In a large skillet over medium-high heat, sauté ground turkey until browned, about 7 minutes. Add onion and sauté 2 minutes. Add carrot and green pepper and sauté 2 minutes. Add zucchini and garlic and sauté 2 minutes more.
Add tomato paste and water, stirring until the paste has dissolved. Add chili powder, paprika, oregano and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, about 10 minutes.
Preheat broiler. Divide cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the buns are toasted.
Remove buns from the broiler and fill each sandwich with the meat-vegetable mixture. Serve immediately.
MOUTHWATERING VEGAN SLOPPY JOES
This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.
To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.
Ingredients
Olive oil, for frying
4 scallions (spring onions), chopped into 1/4-inch slices
2 baby chiles, finely chopped
16-oz. vegan beef crumbles or 1 cup cooked lentils
2 tsp. tomato paste
1 onion, very finely chopped
2 Tbsp. sweet chili sauce
1 Tbsp. mustard
1/4 tsp. chili powder
Salt, to taste
2 tsp. dark brown sugar
1 Tbsp. ketchup
1 cup finely chopped fresh or canned tomatoes
2 tsp. apple cider vinegar
Instructions
Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.
Add the vegan beef crumbles and fry until browned.
Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.
Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!
SLOPPY JOES
This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”
1 large onion, choppe
1 to 2 C celery, chopped
1 tsp balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 tsp dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 tsp black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 tsp hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
MEATLESS TEX-MEX SLOPPY JOES
This recipe, from Old El Paso, begins, Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.
Ingredients
1 package (12 oz) Impossible™ Burger
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)
4 burger buns, toasted
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1 cup shredded iceberg lettuce
1 medium avocado, pitted, peeled and sliced
1/2 cup chopped tomatoes
Preparation
In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.
Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.
We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.
Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.
SPICY SLOPPY JOES
This is from Vegetarian Times, and begins, "Ale adds a subtle richness to this updated version of the classic chili hash. Mound the Sloppy Joe filling on soft sandwich rolls (try our Wheat Beer and Potato Rolls) and top with sliced avocados and shredded lettuce. This recipe easily doubles for a party." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spicy-sloppy-joes/.
Ingredients
3 Tbs. canola oil
4 large cloves garlic, minced
1 large green bell pepper, chopped
1 1/2 lb. soy crumbles
3 Tbs. chili powder
1 to 2 jalapeno peppers, seeded and diced
1 1/4 cups pale ale or brown ale, room temperature
3/4 cup low-sodium bottled chili sauce
2 Tbs. low-sodium soy sauce
1 cup finely chopped green onions
Preparation
Warm oil in large heavy pot over medium-high heat. Add garlic and green pepper, and sauté, stirring frequently, 5 minutes.
Stir in soy crumbles and chili powder. Cook 1 to 2 minutes, until fragrant.
Add jalapeños, ale, chili sauce, and soy sauce; mix well. Reduce heat to medium-low, and simmer, stirring often, about 15 minutes, until thickened.
Mix in green onions; season with salt and pepper to taste. Serve warm.
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods, and is very yummy. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp fresh ground black pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
TURKEY VEGGIE SLOPPY JOES
I know, I know: This is a vegetarian blog, and this one is titled Turkey Veggie Sloppy Joes. But hold onto your heart. It’s from The Mayo Clinic, and it does give you the option (a big one) to use soy-based crumbles, rather than “1 pound lean ground turkey breast meat.” I’ve opted to leave the turkey meat off here (you can breathe a sigh of relief now). But I did want to forewarn you about this. Of course, if you want to view this online, go to http://diet.mayoclinic.org/diet/recipe/turkey-veggie-sloppy-joes.
Serves 10; Serving size: 1 sandwich
Ingredients
1 pound lean ground turkey breast meat (or 12 ounces soy-based crumbles)
1/2 medium onion, finely chopped (about 3/4 cup)
1 medium carrot, finely chopped
1/2 medium green bell pepper, chopped
1 1/2 cups zucchini, chopped
3 garlic cloves, minced
1 can low-sodium tomato paste (6 ounces) 1 1/2 cups water
1 tablespoon mild chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
5 ounces reduced-fat cheddar cheese, thinly sliced 10 whole-wheat hamburger buns
Directions
In a large skillet over medium-high heat, sauté ground turkey until browned, about 7 minutes. Add onion and sauté 2 minutes. Add carrot and green pepper and sauté 2 minutes. Add zucchini and garlic and sauté 2 minutes more.
Add tomato paste and water, stirring until the paste has dissolved. Add chili powder, paprika, oregano and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, about 10 minutes.
Preheat broiler. Divide cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the buns are toasted.
Remove buns from the broiler and fill each sandwich with the meat-vegetable mixture. Serve immediately.
MOUTHWATERING VEGAN SLOPPY JOES
This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.
To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.
Ingredients
Olive oil, for frying
4 scallions (spring onions), chopped into 1/4-inch slices
2 baby chiles, finely chopped
16-oz. vegan beef crumbles or 1 cup cooked lentils
2 tsp. tomato paste
1 onion, very finely chopped
2 Tbsp. sweet chili sauce
1 Tbsp. mustard
1/4 tsp. chili powder
Salt, to taste
2 tsp. dark brown sugar
1 Tbsp. ketchup
1 cup finely chopped fresh or canned tomatoes
2 tsp. apple cider vinegar
Instructions
Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.
Add the vegan beef crumbles and fry until browned.
Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.
Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!
SLOPPY JOES
This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”
1 large onion, choppe
1 to 2 C celery, chopped
1 tsp balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 tsp dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 tsp black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 tsp hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
MEATLESS TEX-MEX SLOPPY JOES
This recipe, from Old El Paso, begins, Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.
Ingredients
1 package (12 oz) Impossible™ Burger
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)
4 burger buns, toasted
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1 cup shredded iceberg lettuce
1 medium avocado, pitted, peeled and sliced
1/2 cup chopped tomatoes
Preparation
In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.
Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.
We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.
Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.
SPICY SLOPPY JOES
This is from Vegetarian Times, and begins, "Ale adds a subtle richness to this updated version of the classic chili hash. Mound the Sloppy Joe filling on soft sandwich rolls (try our Wheat Beer and Potato Rolls) and top with sliced avocados and shredded lettuce. This recipe easily doubles for a party." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spicy-sloppy-joes/.
Ingredients
3 Tbs. canola oil
4 large cloves garlic, minced
1 large green bell pepper, chopped
1 1/2 lb. soy crumbles
3 Tbs. chili powder
1 to 2 jalapeno peppers, seeded and diced
1 1/4 cups pale ale or brown ale, room temperature
3/4 cup low-sodium bottled chili sauce
2 Tbs. low-sodium soy sauce
1 cup finely chopped green onions
Preparation
Warm oil in large heavy pot over medium-high heat. Add garlic and green pepper, and sauté, stirring frequently, 5 minutes.
Stir in soy crumbles and chili powder. Cook 1 to 2 minutes, until fragrant.
Add jalapeños, ale, chili sauce, and soy sauce; mix well. Reduce heat to medium-low, and simmer, stirring often, about 15 minutes, until thickened.
Mix in green onions; season with salt and pepper to taste. Serve warm.
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods, and is very yummy. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp fresh ground black pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
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