It's finally Friday. Hopefully, you're ready for the weekend. I know I am!
Of course, we need to eat, so here are six yummy recipes to help you through the weekend, including Broccoli and Cheese Crustless Quiche and Basic Vegetable Soup. Enjoy!
AL ROKER'S VEGETABLE LASAGNA
This yumminess is from Al Roker on the Today Show site. It begins, "This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner."
Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes
To view this online, go to https://www.today.com/recipes/al-roker-s-vegetable-lasagna-t108791.
Ingredients
Sauce
2 tablespoons olive oil
1 zucchini, medium dice
1 small yellow squash, medium dice
1 medium yellow onion, medium dice
1 medium red bell pepper, medium dice
Salt and pepper, to taste
4 cloves garlic, minced
4 cups marinara sauce
3 tablespoons chopped basil
1 pinch red pepper flakes
Lasagna
32 ounces whole milk ricotta cheese
2 eggs
1 pound dry lasagna noodles, cooked according to packaging
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Preparation
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
CINNAMON-MAPLE APPLESAUCE
This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."
Yield: 3 cups; Time: 35 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.
Ingredients
3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady
2 tablespoons lemon juice
2 tablespoons maple syrup, plus more as needed
3/4 teaspoon ground cinnamon
Pinch of kosher salt (about 1/8 teaspoon)
Preparation
In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.
For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.
Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.
Tip
To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.
BEIGNETS
Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."
Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.
Ingredients
1 cup whole milk, warmed but not hot
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1 large egg, beaten
3 1/2 cups all-purpose flour, plus more for dusting
Canola oil, for frying (about 8 cups)
3 1/2 cups confectioners' sugar
Directions
Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
BASIC VEGETABLE SOUP
This is from Weight Watchers, and begins, "Some say this soup is the secret to their weight-loss success. It's a great midday snack or dinner appetizer. If you like thick soups, consider pureeing this recipe in the pot with an immersion blender. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar."
Prep Time: 35 minutes; Cook Time: 15 minutes; Total Time: 50 minutes; Serves: 12; Serving Size: 1 cup; Difficulty: Easy
To view this online, click here.
Ingredients
2 medium cloves garlic, minced
2 medium uncooked carrots, diced
2 small uncooked zucchini, diced
2 cups uncooked savoy cabbage, shredded, or other variety, shredded
2 cups uncooked Swiss chard, chopped
2 cups uncooked cauliflower, small floret
2 cups uncooked broccoli, small florets
1 medium uncooked onion, diced
1 medium sweet red pepper, diced
1 rib medium uncooked celery, diced
2 tsp fresh thyme, chopped
6 cups fat free reduced sodium vegetable broth
2 Tbsp fresh parsley, or fresh chives, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp Fresh lemon juice, optional
Directions
Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
HEARTY BROCCOLI AND ORECCHIETTE
This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "A classic Italian combination is filled out with mushrooms and spicy soy sausage for a hearty main dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/hearty-broccoli-and-orecchiette/.
Ingredients
1 cup orecchiette pasta
6 cups small broccoli florets
2 Tbs. olive oil
3 cups sliced button mushrooms
1 Soyrizo sausage (6 oz.), chopped
1 clove garlic, minced (1 tsp.)
Preparation
Cook pasta according to package directions for al dente in large pot of boiling, salted water; add broccoli 3 minutes before end of cooking time. Reserve 1/2 cup pasta-cooking water; drain pasta and broccoli, and set aside.
Wipe out pot, add oil, and heat over medium heat. Add mushrooms and Soyrizo, and cook 7 to 10 minutes, or until mushrooms are browned. Stir in garlic, and cook 30 seconds. Return pasta, broccoli, and reserved pasta-cooking water to pot, and cook 3 to 4 minutes, or until heated through. Season with salt and pepper, if desired.
Friday, February 9, 2024
Thursday, February 8, 2024
Tofu
Tofu is one of those ingredients that manages to fit in well in whatever recipe you choose. It takes of the flavors around it, adds protein to the meal, and is fairly inexpensive. Check out today's recipes, including the Pan-Fried Tofu With Red Curry Paste and Sheet-Pan Teriyaki Tofu with Carrots & Broccoli. Enjoy!
CRISPY TOFU WITH BASLAMIC TOMATOES
This comes from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "You don’t need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won’t splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time."
Total Time: 40 minutes, plus at least 15 minutes' draining; Yield: 2 to 3 servings
This was featured in "Crisp-Edged Tofu Straight From Your Oven," and can be viewed online at https://cooking.nytimes.com/recipes/1022852-crispy-tofu-with-balsamic-tomatoes.
Ingredients
1 (14- to 16-ounce) package extra-firm or firm tofu, cut crosswise into 1-inch-thick slices
1-1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
3 tablespoons extra-virgin olive oil, plus more for finishing
1 tablespoon cornstarch
1 teaspoon garlic powder (optional)
1 teaspoon dried oregano
1 pint cherry tomatoes, halved if large, kept whole if small
1 large red onion, cut into 1/4-inch wedges (about 2 cups)
3 garlic cloves, thinly sliced
1-1/2 teaspoons balsamic vinegar, plus more for finishing
1/2 cup fresh cilantro or parsley leaves and tender stems, roughly chopped
Preparation
Heat oven to 400 degrees and line a sheet pan with parchment paper.
Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining ½ teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you’d like.
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 – 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
PAN-FRIED TOFU WITH RED CURRY PASTE
This is from Raghavan Iyer, and adapted by Kim Severson in The New York Times cooking enewsletter. For this recipe, Kim wrote, "Raghavan Iyer says Thailand is the only country outside of India that worships curries with as much devotion. In the way Indian cooks use a blend of herbs and spices, Thai cooks use an array of curry pastes to create regional curries. He created three for his 2023 book “On the Curry Trail: Chasing the Flavor That Seduced The World” (Workman Publishing). His red curry paste is a version of the most common curry. When frying the tofu, add a little more oil if the pan seems dry and be aware that when the chile paste is added to the pan, the capsaicin can produce a head-clearing whiff of heat."
Time: 25 minutes; Yield: 4 servings
This was featured in "He Taught Americans to Cook Indian Food. Now He’s on His Final Chapter." It can be viewed online at https://cooking.nytimes.com/recipes/1023907-pan-fried-tofu-with-red-curry-paste.
Ingredients
1 pound extra-firm tofu
2 tablespoons canola oil
2 tablespoons store-bought or homemade Red Curry Paste
4 small baby green eggplants (each roughly the size of a golf ball), stemmed and quartered (see Tip)
1 medium red or white potato, peeled and cut into 1-inch cubes
1 small red bell pepper, stemmed, halved, seeded and cut into 1-inch cubes
1/2 cup sliced bamboo shoots (drained if using canned)
1 (14-ounce) can unsweetened coconut milk
2 tablespoons fish sauce or soy sauce
2 tablespoons finely chopped fresh Thai or sweet basil (see Tip)
3 cups cooked jasmine rice (from about 1 cup uncooked rice)
Preparation
To press the tofu, drain it and place it on a cutting board or plate between paper towels. Press down firmly with your hand to get rid of the excess moisture. Pat the tofu dry then cut it into 1-inch cubes.
Heat the oil in a Dutch oven or large saucepan over medium heat. Once the oil appears to shimmer, add the tofu cubes and stir-fry them until they turn light brown along the sides. Transfer them onto a plate.
To the same oil, carefully add the curry paste. Stir-fry the potent melange, as the chiles elevate their heat and send you into a throat-clearing moment, 1 to 2 minutes. Yes, adequate venting or opening a window is advised.
Add the eggplant, potato, bell pepper and bamboo shoots to the curry paste. Shake the coconut milk well, pour it over the vegetables and scrape the bottom of the pot, deglazing it.
Add the tofu and fish sauce and bring the curry to a boil. Cover the pan, stirring occasionally, until the potatoes and eggplant are fork-tender, 10 to 12 minutes. During the last few minutes of cooking, remove the lid and continue to simmer, uncovered, to allow the sauce to thicken a bit.
Serve sprinkled with the basil alongside a bowl of jasmine rice.
Tips
Baby green eggplants can be found in Southeast Asian supermarkets or farmers’ markets. If you cannot find them, you can use about 6 ounces of any variety, cut into bite-size pieces.
Thai basil, which is peppery with an anise-like flavor, adds an extra layer of refinement to this curry, but sweet basil can be used instead.
TOFU BROCCOLI STIR-FRY
This is from AARP, and begins, "We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling."
Prep/Cook Time: 30 Minutes, Servings: 4
To view this online, go to https://stayingsharp.aarp.org/recipes/tofu-broccoli-stir-fry/.
Ingredients
1/2 cup vegetable broth or reduced-sodium chicken broth
1/4 cup dry sherry or rice wine
3 tablespoons reduced-sodium soy sauce
3 tablespoons cornstarch, divided
2 tablespoons plus 1 teaspoons sugar
1/4 teaspoon crushed red pepper, or more to taste
1 14-ounce package extra-firm water-packed tofu, drained
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
6 cups broccoli florets
3 tablespoons water
Directions
Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
SHEET-PAN TERIYAKI TOFU WITH CARROTS & BROCCOLI
This is from Eating Well, and begins, "With just one sheet pan and 35 minutes, you can get a flavorful vegetarian dinner on the table. The carrots get a head start in the oven to ensure they are cooked through, while a drizzle of teriyaki sauce at the end ties everything together. Serve with brown rice, if desired."
Active Time: 15 minutes; Total Time: 35 minutes; Makes 4 servings
To view this online, go to https://www.eatingwell.com/recipe/7995065/sheet-pan-teriyaki-tofu-with-carrots-broccoli/.
Ingredients
1 pound carrots, sliced on the bias 1/2-inch thick
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
3/4 teaspoon ground pepper, divided
2 cups broccoli florets
2 cups sliced red bell pepper
1 (16-ounce) package tofu, drained, pressed and cubed (1/2- to 3/4-inch)
1 teaspoon curry powder
3 tablespoons low-sodium teriyaki sauce
Directions
Position rack in lower third of oven; preheat to 425°F.
Toss carrots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast for 15 minutes.
Toss broccoli and bell pepper with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the carrots on the baking sheet.
Sprinkle tofu with curry powder and the remaining 1/4 teaspoon each salt and pepper. Arrange on top of the vegetables. Roast until the tofu is starting to brown and the vegetables are tender, 10 to 15 minutes.
Transfer the tofu and vegetables to a serving platter; drizzle with teriyaki sauce.
KUNG PAO TOFU [VEGAN]
This recipe is from One Green Planet. The recipe begins, "This Kung Pao Tofu doesn’t require a lot of time or many perishable ingredients - making it perfect for a “don’t feel like cooking and don’t have a lot of groceries” type meal. Also, if you don’t care for spicy foods - this recipe is for you! If you do care for spicy, add more cayenne and red chili flavors to increase the heat."
Serves 3-4.
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/kung-pao-tofu-vegan-2/.
Ingredients
For the Tofu:
1 package organic firm or extra firm tofu
1 tablespoon maple syrup
1 pinch cayenne pepper, or more for more heat
4 tablespoons cornstarch or arrowroot powder
1 tablespoon high heat oil (i.e. avocado oil)
For the Sauce:
1 tablespoon fresh, minced ginger root
2 cloves garlic, minced
1 pinch red chili flakes, or more for more heat
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons coconut aminos (or, soy sauce/tamari)
1 tablespoon Hoisin sauce
1 teaspoon onion powder
1 tablespoon sugar
1 tablespoon cornstarch or arrowroot powder
1/4 cup vegetable broth
For the Dish:
4 cups broccoli florets (fresh or frozen)
1-1/2 cups dry brown rice (or, 3 cups cooked brown rice)
Directions
For the Tofu:
Begin by preparing the tofu. Open the tofu package, drain, and press the tofu for 10-15 minutes.
While the tofu is being pressed, if you need to make your rice, start it.
Cut and wash the broccoli (if fresh). Prepare a large pot to steam the broccoli for about 5 minutes. Here is a quick video on how to steam broccoli. Once done, set aside.
When the tofu is pressed, cut into uniform cubes. Add to a mixing bowl. Drizzle with 1 tablespoon maple syrup and a pinch of cayenne pepper. Lightly toss. Next, add 4 tablespoons cornstarch and toss together. Use a rubber scraper to fold the tofu to help prevent it from crumbling.
Heat a large skillet to medium-high heat. Once hot, add 1 tablespoon of oil. Once the oil is hot, add the tofu into as even of a layer across the pan as possible. Allow the tofu to brown for about 4-5 minutes and flip tofu, aiming to brown all sides (if possible).
While the tofu is cooking, make the sauce.
For the Sauce:
In a small bowl, add the ginger, garlic, red chili flakes, rice vinegar, sesame oil, coconut aminos, hoisin sauce, onion powder, sugar, cornstarch, and 1/4 cup vegetable broth/stock (water would do fine as well). Stir until well combined.
To Assemble:
When the tofu is browned to your liking, add the sauce. Mix and gently coat the tofu with the sauce and cook for 3-4 minutes. The sauce should thicken a little as it heats.
Feel free to add the cooked broccoli to the pan to add some sauce to the broccoli, or simply keep it on the side.
Serve tofu and broccoli over cooked brown rice.
Enjoy!
CRISPY TOFU WITH BASLAMIC TOMATOES
This comes from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "You don’t need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won’t splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time."
Total Time: 40 minutes, plus at least 15 minutes' draining; Yield: 2 to 3 servings
This was featured in "Crisp-Edged Tofu Straight From Your Oven," and can be viewed online at https://cooking.nytimes.com/recipes/1022852-crispy-tofu-with-balsamic-tomatoes.
Ingredients
1 (14- to 16-ounce) package extra-firm or firm tofu, cut crosswise into 1-inch-thick slices
1-1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
3 tablespoons extra-virgin olive oil, plus more for finishing
1 tablespoon cornstarch
1 teaspoon garlic powder (optional)
1 teaspoon dried oregano
1 pint cherry tomatoes, halved if large, kept whole if small
1 large red onion, cut into 1/4-inch wedges (about 2 cups)
3 garlic cloves, thinly sliced
1-1/2 teaspoons balsamic vinegar, plus more for finishing
1/2 cup fresh cilantro or parsley leaves and tender stems, roughly chopped
Preparation
Heat oven to 400 degrees and line a sheet pan with parchment paper.
Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining ½ teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you’d like.
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 – 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
PAN-FRIED TOFU WITH RED CURRY PASTE
This is from Raghavan Iyer, and adapted by Kim Severson in The New York Times cooking enewsletter. For this recipe, Kim wrote, "Raghavan Iyer says Thailand is the only country outside of India that worships curries with as much devotion. In the way Indian cooks use a blend of herbs and spices, Thai cooks use an array of curry pastes to create regional curries. He created three for his 2023 book “On the Curry Trail: Chasing the Flavor That Seduced The World” (Workman Publishing). His red curry paste is a version of the most common curry. When frying the tofu, add a little more oil if the pan seems dry and be aware that when the chile paste is added to the pan, the capsaicin can produce a head-clearing whiff of heat."
Time: 25 minutes; Yield: 4 servings
This was featured in "He Taught Americans to Cook Indian Food. Now He’s on His Final Chapter." It can be viewed online at https://cooking.nytimes.com/recipes/1023907-pan-fried-tofu-with-red-curry-paste.
Ingredients
1 pound extra-firm tofu
2 tablespoons canola oil
2 tablespoons store-bought or homemade Red Curry Paste
4 small baby green eggplants (each roughly the size of a golf ball), stemmed and quartered (see Tip)
1 medium red or white potato, peeled and cut into 1-inch cubes
1 small red bell pepper, stemmed, halved, seeded and cut into 1-inch cubes
1/2 cup sliced bamboo shoots (drained if using canned)
1 (14-ounce) can unsweetened coconut milk
2 tablespoons fish sauce or soy sauce
2 tablespoons finely chopped fresh Thai or sweet basil (see Tip)
3 cups cooked jasmine rice (from about 1 cup uncooked rice)
Preparation
To press the tofu, drain it and place it on a cutting board or plate between paper towels. Press down firmly with your hand to get rid of the excess moisture. Pat the tofu dry then cut it into 1-inch cubes.
Heat the oil in a Dutch oven or large saucepan over medium heat. Once the oil appears to shimmer, add the tofu cubes and stir-fry them until they turn light brown along the sides. Transfer them onto a plate.
To the same oil, carefully add the curry paste. Stir-fry the potent melange, as the chiles elevate their heat and send you into a throat-clearing moment, 1 to 2 minutes. Yes, adequate venting or opening a window is advised.
Add the eggplant, potato, bell pepper and bamboo shoots to the curry paste. Shake the coconut milk well, pour it over the vegetables and scrape the bottom of the pot, deglazing it.
Add the tofu and fish sauce and bring the curry to a boil. Cover the pan, stirring occasionally, until the potatoes and eggplant are fork-tender, 10 to 12 minutes. During the last few minutes of cooking, remove the lid and continue to simmer, uncovered, to allow the sauce to thicken a bit.
Serve sprinkled with the basil alongside a bowl of jasmine rice.
Tips
Baby green eggplants can be found in Southeast Asian supermarkets or farmers’ markets. If you cannot find them, you can use about 6 ounces of any variety, cut into bite-size pieces.
Thai basil, which is peppery with an anise-like flavor, adds an extra layer of refinement to this curry, but sweet basil can be used instead.
TOFU BROCCOLI STIR-FRY
This is from AARP, and begins, "We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling."
Prep/Cook Time: 30 Minutes, Servings: 4
To view this online, go to https://stayingsharp.aarp.org/recipes/tofu-broccoli-stir-fry/.
Ingredients
1/2 cup vegetable broth or reduced-sodium chicken broth
1/4 cup dry sherry or rice wine
3 tablespoons reduced-sodium soy sauce
3 tablespoons cornstarch, divided
2 tablespoons plus 1 teaspoons sugar
1/4 teaspoon crushed red pepper, or more to taste
1 14-ounce package extra-firm water-packed tofu, drained
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
6 cups broccoli florets
3 tablespoons water
Directions
Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
SHEET-PAN TERIYAKI TOFU WITH CARROTS & BROCCOLI
This is from Eating Well, and begins, "With just one sheet pan and 35 minutes, you can get a flavorful vegetarian dinner on the table. The carrots get a head start in the oven to ensure they are cooked through, while a drizzle of teriyaki sauce at the end ties everything together. Serve with brown rice, if desired."
Active Time: 15 minutes; Total Time: 35 minutes; Makes 4 servings
To view this online, go to https://www.eatingwell.com/recipe/7995065/sheet-pan-teriyaki-tofu-with-carrots-broccoli/.
Ingredients
1 pound carrots, sliced on the bias 1/2-inch thick
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
3/4 teaspoon ground pepper, divided
2 cups broccoli florets
2 cups sliced red bell pepper
1 (16-ounce) package tofu, drained, pressed and cubed (1/2- to 3/4-inch)
1 teaspoon curry powder
3 tablespoons low-sodium teriyaki sauce
Directions
Position rack in lower third of oven; preheat to 425°F.
Toss carrots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast for 15 minutes.
Toss broccoli and bell pepper with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the carrots on the baking sheet.
Sprinkle tofu with curry powder and the remaining 1/4 teaspoon each salt and pepper. Arrange on top of the vegetables. Roast until the tofu is starting to brown and the vegetables are tender, 10 to 15 minutes.
Transfer the tofu and vegetables to a serving platter; drizzle with teriyaki sauce.
KUNG PAO TOFU [VEGAN]
This recipe is from One Green Planet. The recipe begins, "This Kung Pao Tofu doesn’t require a lot of time or many perishable ingredients - making it perfect for a “don’t feel like cooking and don’t have a lot of groceries” type meal. Also, if you don’t care for spicy foods - this recipe is for you! If you do care for spicy, add more cayenne and red chili flavors to increase the heat."
Serves 3-4.
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/kung-pao-tofu-vegan-2/.
Ingredients
For the Tofu:
1 package organic firm or extra firm tofu
1 tablespoon maple syrup
1 pinch cayenne pepper, or more for more heat
4 tablespoons cornstarch or arrowroot powder
1 tablespoon high heat oil (i.e. avocado oil)
For the Sauce:
1 tablespoon fresh, minced ginger root
2 cloves garlic, minced
1 pinch red chili flakes, or more for more heat
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons coconut aminos (or, soy sauce/tamari)
1 tablespoon Hoisin sauce
1 teaspoon onion powder
1 tablespoon sugar
1 tablespoon cornstarch or arrowroot powder
1/4 cup vegetable broth
For the Dish:
4 cups broccoli florets (fresh or frozen)
1-1/2 cups dry brown rice (or, 3 cups cooked brown rice)
Directions
For the Tofu:
Begin by preparing the tofu. Open the tofu package, drain, and press the tofu for 10-15 minutes.
While the tofu is being pressed, if you need to make your rice, start it.
Cut and wash the broccoli (if fresh). Prepare a large pot to steam the broccoli for about 5 minutes. Here is a quick video on how to steam broccoli. Once done, set aside.
When the tofu is pressed, cut into uniform cubes. Add to a mixing bowl. Drizzle with 1 tablespoon maple syrup and a pinch of cayenne pepper. Lightly toss. Next, add 4 tablespoons cornstarch and toss together. Use a rubber scraper to fold the tofu to help prevent it from crumbling.
Heat a large skillet to medium-high heat. Once hot, add 1 tablespoon of oil. Once the oil is hot, add the tofu into as even of a layer across the pan as possible. Allow the tofu to brown for about 4-5 minutes and flip tofu, aiming to brown all sides (if possible).
While the tofu is cooking, make the sauce.
For the Sauce:
In a small bowl, add the ginger, garlic, red chili flakes, rice vinegar, sesame oil, coconut aminos, hoisin sauce, onion powder, sugar, cornstarch, and 1/4 cup vegetable broth/stock (water would do fine as well). Stir until well combined.
To Assemble:
When the tofu is browned to your liking, add the sauce. Mix and gently coat the tofu with the sauce and cook for 3-4 minutes. The sauce should thicken a little as it heats.
Feel free to add the cooked broccoli to the pan to add some sauce to the broccoli, or simply keep it on the side.
Serve tofu and broccoli over cooked brown rice.
Enjoy!
Wednesday, February 7, 2024
Sloppy Joes
It's the middle of the week, and you want to get dinner on the table in short order, but you're not sure what to fix. Nothing helps out quite as much as Sloppy Joes.
Yes, Sloppy Joes can be vegetarian fare, as these recipes will attest. Check out the Meatless Tex-Mex Sloppy Joes, the Spicy Sloppy Joes, and the rest of today's yumminess. Enjoy!
SLOW-COOKER SLOPPY JOES [VEGAN]
This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.
To view this online, click here.
Ingredients
3 cups textured vegetable protein
3 cups water
5 garlic cloves
1 cup Medjool dates, soaked and pitted
6 ounce can tomato paste
1 tomato, roughly chopped
2 tablespoons maple syrup
1 medium white onion, diced
1 tablespoon black strap molasses
4 tablespoons apple cider vinegar
1 tablespoon vegan Worcestershire sauce
2 tablespoons mustard
3 tablespoons hot sauce
Preparation
Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.
Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.
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, chopped
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
MOUTHWATERING VEGAN SLOPPY JOES
This comes from PETA, and is adapted from Mout 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!
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.
Nutritional Information: Per serving - 328 calories, 5 g fat (14% calories from fat), 15 g protein, 52 g carbohydrate, 10 g fiber, 0 mg cholesterol, 518 mg sodium
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.
Yes, Sloppy Joes can be vegetarian fare, as these recipes will attest. Check out the Meatless Tex-Mex Sloppy Joes, the Spicy Sloppy Joes, and the rest of today's yumminess. Enjoy!
SLOW-COOKER SLOPPY JOES [VEGAN]
This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.
To view this online, click here.
Ingredients
3 cups textured vegetable protein
3 cups water
5 garlic cloves
1 cup Medjool dates, soaked and pitted
6 ounce can tomato paste
1 tomato, roughly chopped
2 tablespoons maple syrup
1 medium white onion, diced
1 tablespoon black strap molasses
4 tablespoons apple cider vinegar
1 tablespoon vegan Worcestershire sauce
2 tablespoons mustard
3 tablespoons hot sauce
Preparation
Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.
Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.
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, chopped
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
MOUTHWATERING VEGAN SLOPPY JOES
This comes from PETA, and is adapted from Mout 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!
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.
Nutritional Information: Per serving - 328 calories, 5 g fat (14% calories from fat), 15 g protein, 52 g carbohydrate, 10 g fiber, 0 mg cholesterol, 518 mg sodium
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.
Tuesday, February 6, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Best Black Bean Soup and Vegan Lasagna. Enjoy!
VEGAN ICE CREAM SANDWICHES
This was in the June 2016 issue of Vegetarian Times (page 10), and begins, “These ice cream sandwiches are the perfect treat to satisfy your (and your kiddos’) warm-weather sweet tooth - and they’re bound to make you love summer as much as you did as a child.” Unfortunately, there was no link on the website going directly to this recipe.
Ingredients
Ice Cream
3 ripe bananas
1 Tbs. non-dairy milk
2 tsp. maple syrup, optional
1 tsp. vanilla extract
Cookies
1/2 cup all-natural peanut butter, smooth or chunky
1/2 cup cooked white beans, rinsed and drained
1/2 cup gluten-free old-fashioned oats
2 Tbs. unsweetened applesauce
1 Tbs. pure maple syrup
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup non-dairy chocolate chips, optional, plus more for rolling, optional
Directions
To make Ice Cream: Line 4-by-6-inch baking dish with parchment paper, allowing paper to hang over sides.
Bland all ingredients in high-speed blender until smooth. Spread in prepared dish, and freeze 2 hours, or until set.
To make Cookies: Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Blend all ingredients (except chocolate chips) in food processor until dough forms. Fold in chocolate chips, if using.
Roll dough into twelve 1-Tbs. balls, and place on prepared baking sheets. Flatten down into 2-inch circles.
Bake 12 to 15 minutes, or until light brown along edges. Cool on baking sheet. Transfer to freezer until ready to assemble.
Unmold Ice Cream, and cut into 6 disks using 2-inch round cutter. Place each disk between 2 cooks. Roll edges in chocolate chips, if desired. Freeze until fully set.
HONEY BEE AMBROSIA
This is from the infamous long-since-forgotten emailing list. Makes 4 to 6 servings.
Ingredients
4 medium oranges
1 medium banana
1/2 cup orange juice
1/4 cup honey
2 tbsp lemon juice
1/4 cup flaked coconut
Directions
Pare oranges. Cut crosswise into thin slices. Place in serving bowl. Peel bananas. Cut thin slices. Place in the bowl with oranges. Toss fruits. Blend orange juice, honey & lemon juice. Pour over fruits. Sprinkle with coconut.
VEGAN LASAGNA
This comes from Lena Abraham on Delish, and begins, “A lasagna you can feel good about.”
Total Time: 1 hour 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 10-12
To view this online, click here.
Ingredients
For the Lasagna
1 box lasagna noodles
1 (14-oz) package firm tofu, drained
kosher salt
Freshly ground black pepper
1 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
2 tsp. dried oregano, divided
1 (8-oz) package baby bella mushrooms, sliced
2 (10-oz) packages frozen spinach, thawed and drained of excess liquid
For the White Sauce
1/4 c. olive oil
1/4 c. all-purpose flour
2 1/2 c. almond milk (or other non-dairy milk)
2 tbsp. nutritional yeast
1/2 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 c. marinara
3 tomatoes, thinly sliced
1/4 c. thinly sliced basil, for garnish
Directions
Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.
Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.
Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.
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.
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 or chicken 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.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
Enjoy!
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
Ingredients
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Directions
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
VEGAN ICE CREAM SANDWICHES
This was in the June 2016 issue of Vegetarian Times (page 10), and begins, “These ice cream sandwiches are the perfect treat to satisfy your (and your kiddos’) warm-weather sweet tooth - and they’re bound to make you love summer as much as you did as a child.” Unfortunately, there was no link on the website going directly to this recipe.
Ingredients
Ice Cream
3 ripe bananas
1 Tbs. non-dairy milk
2 tsp. maple syrup, optional
1 tsp. vanilla extract
Cookies
1/2 cup all-natural peanut butter, smooth or chunky
1/2 cup cooked white beans, rinsed and drained
1/2 cup gluten-free old-fashioned oats
2 Tbs. unsweetened applesauce
1 Tbs. pure maple syrup
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup non-dairy chocolate chips, optional, plus more for rolling, optional
Directions
To make Ice Cream: Line 4-by-6-inch baking dish with parchment paper, allowing paper to hang over sides.
Bland all ingredients in high-speed blender until smooth. Spread in prepared dish, and freeze 2 hours, or until set.
To make Cookies: Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Blend all ingredients (except chocolate chips) in food processor until dough forms. Fold in chocolate chips, if using.
Roll dough into twelve 1-Tbs. balls, and place on prepared baking sheets. Flatten down into 2-inch circles.
Bake 12 to 15 minutes, or until light brown along edges. Cool on baking sheet. Transfer to freezer until ready to assemble.
Unmold Ice Cream, and cut into 6 disks using 2-inch round cutter. Place each disk between 2 cooks. Roll edges in chocolate chips, if desired. Freeze until fully set.
HONEY BEE AMBROSIA
This is from the infamous long-since-forgotten emailing list. Makes 4 to 6 servings.
Ingredients
4 medium oranges
1 medium banana
1/2 cup orange juice
1/4 cup honey
2 tbsp lemon juice
1/4 cup flaked coconut
Directions
Pare oranges. Cut crosswise into thin slices. Place in serving bowl. Peel bananas. Cut thin slices. Place in the bowl with oranges. Toss fruits. Blend orange juice, honey & lemon juice. Pour over fruits. Sprinkle with coconut.
VEGAN LASAGNA
This comes from Lena Abraham on Delish, and begins, “A lasagna you can feel good about.”
Total Time: 1 hour 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 10-12
To view this online, click here.
Ingredients
For the Lasagna
1 box lasagna noodles
1 (14-oz) package firm tofu, drained
kosher salt
Freshly ground black pepper
1 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
2 tsp. dried oregano, divided
1 (8-oz) package baby bella mushrooms, sliced
2 (10-oz) packages frozen spinach, thawed and drained of excess liquid
For the White Sauce
1/4 c. olive oil
1/4 c. all-purpose flour
2 1/2 c. almond milk (or other non-dairy milk)
2 tbsp. nutritional yeast
1/2 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 c. marinara
3 tomatoes, thinly sliced
1/4 c. thinly sliced basil, for garnish
Directions
Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.
Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.
Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.
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.
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 or chicken 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.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
Enjoy!
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
Ingredients
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Directions
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
Taco Tuesday
It's time for another Taco Tuesday! Here are today's six vegetarian taco recipes to help you through the day, including Seitan Tacos and Jamaican Curried Tempeh Tacos. Enjoy!
POTATO TACOS
Potato Tacos? Sure, why not? This 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
CARROT-AND-BLACK BEAN CRISPY TACOS
This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil, divided
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1 (15.5-oz.) can black beans, drained and rinsed
1 tbsp. fresh lime juice, plus wedges for serving
Kosher salt
Freshly ground black pepper
1/2 lb. medium carrots, cut into 3" to 4" sticks
1 tsp. ground cumin
8 whole-grain taco shells, warmed
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
Directions
Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2-1/2 tsp. curry powder
1-1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
BLACK BEAN & TOASTED CORN TACOS
This also comes from Vegetarian Times, and begins, “Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.” Yield: Makes 4 tacos.
To view this online, click here.
Ingredients:
1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
1 cup frozen corn kernels, thawed
1/4 tsp. ground black pepper
4 6-inch corn tortillas
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)
1/4 cup crumbled cottage or feta cheese, optional
Instructions:
Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
Nutrition Information: Calories: 362; Protein: 14 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 74 g; Cholesterol: 0 mg; Sodium: 904 mg; Fiber: 14 g; Sugar: 9 g
SEITAN TACOS
This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.
To view this online, click here.
Ingredients
8 ounces seitan strips, 1 package
2 cloves garlic, minced
2 jalapeños, deseeded and minced
1 teaspoon cumin
1/2 teaspoon ancho chili powder
1/2 cup onion, chopped
1/2 cup orange juice
2 tablespoons fresh lime juice
1/4 cup olive oil
3 tablespoons fresh parsley, chopped
4 tablespoons fresh cilantro, chopped
2 tablespoons honey
3 tablespoons sour cream
3 tablespoons canola oil
1 large tomato, diced
2 cups baby spinach, chopped
1/2 cup shredded cheddar cheese
8 flour tortillas, corn tortillas, or corn taco shells
Directions
Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.
Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.
In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.
Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.
Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.
Notes
I used a thyme flavored honey which added to the herby flavor of the dressing.
Make sure the jalapeno is actually spicy. This dish is better with a little kick!
POTATO TACOS
Potato Tacos? Sure, why not? This 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
CARROT-AND-BLACK BEAN CRISPY TACOS
This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil, divided
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1 (15.5-oz.) can black beans, drained and rinsed
1 tbsp. fresh lime juice, plus wedges for serving
Kosher salt
Freshly ground black pepper
1/2 lb. medium carrots, cut into 3" to 4" sticks
1 tsp. ground cumin
8 whole-grain taco shells, warmed
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
Directions
Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2-1/2 tsp. curry powder
1-1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
BLACK BEAN & TOASTED CORN TACOS
This also comes from Vegetarian Times, and begins, “Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.” Yield: Makes 4 tacos.
To view this online, click here.
Ingredients:
1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
1 cup frozen corn kernels, thawed
1/4 tsp. ground black pepper
4 6-inch corn tortillas
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)
1/4 cup crumbled cottage or feta cheese, optional
Instructions:
Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
Nutrition Information: Calories: 362; Protein: 14 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 74 g; Cholesterol: 0 mg; Sodium: 904 mg; Fiber: 14 g; Sugar: 9 g
SEITAN TACOS
This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.
To view this online, click here.
Ingredients
8 ounces seitan strips, 1 package
2 cloves garlic, minced
2 jalapeños, deseeded and minced
1 teaspoon cumin
1/2 teaspoon ancho chili powder
1/2 cup onion, chopped
1/2 cup orange juice
2 tablespoons fresh lime juice
1/4 cup olive oil
3 tablespoons fresh parsley, chopped
4 tablespoons fresh cilantro, chopped
2 tablespoons honey
3 tablespoons sour cream
3 tablespoons canola oil
1 large tomato, diced
2 cups baby spinach, chopped
1/2 cup shredded cheddar cheese
8 flour tortillas, corn tortillas, or corn taco shells
Directions
Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.
Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.
In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.
Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.
Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.
Notes
I used a thyme flavored honey which added to the herby flavor of the dressing.
Make sure the jalapeno is actually spicy. This dish is better with a little kick!
Monday, February 5, 2024
Pasta
I've loved pasta as long as I can remember. So, it seems like the perfect way to start the week off. Check out the Spinach, Peppers and Cherry Tomatoes with Penne Rigate, the Angel Hair Pasta, and the rest of today's yumminess. Enjoy!
CARAMELIZED CORN AND ASPARAGUS PASTA WITH RICOTTA
This is from Alexa Weibel in The New York Times cooking enewsletter. For this yummy recipe, Alexa wrote, "This summery pasta features caramelized corn, crisp-tender asparagus and earthy turmeric, which provides the dish’s sunny hue. It’s not easy to cook corn to the point of browning without losing all its moisture, but a pinch of sugar helps speed up the caramelization process. Vermouth lends acidity to the light, glossy garlicky sauce, but you could use wine, or even a tablespoon of lemon juice or champagne vinegar for lift. Fresh ricotta provides richness."
Time: 25 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021161-caramelized-corn-and-asparagus-pasta-with-ricotta.
Ingredients
Kosher salt and black pepper
3 ears of corn, husked
1 pound spaghetti, linguine or any shaped pasta
1/4 cup olive oil, plus more for drizzling
1/4 teaspoon granulated sugar
16 medium stalks asparagus (about 8 ounces), trimmed and thinly sliced on an angle (about 2 cups)
3 scallions, trimmed and minced, or 1 small shallot, minced
2 teaspoons ground turmeric
6 tablespoons unsalted butter
3 garlic cloves, minced
1/3 cup vermouth or white wine
1 cup fresh ricotta, seasoned to taste with salt
1 lemon (optional)
Preparation
Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.
Once the pasta is just short of al dente, reserve 1-1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.
CHICKPEA SPAGHETTI COTTAGE CHEESE ALFREDO
This is from WW (formerly WeightWatchers). It begins, "Fat-free cottage cheese makes a surprisingly rich, silky, creamy Alfredo sauce. We don’t recommend using a food processor here; the key is to blend the cottage cheese well, until it’s completely smooth. Opt for 2% milk here, as the extra richness (as opposed to skim or 1%) is integral to the sauce’s Alfredo-like texture. When you first add the pasta to the sauce, it will be extremely creamy; the noodles will soak the sauce up quickly, though."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving size: 1 cup; Difficulty: Easy
To view this online, click here.
Ingredients
8 oz uncooked chickpea pasta, spaghetti variety
1 cup 2% reduced fat milk
3/4 cups Fat free cottage cheese
1 Tbsp Cornstarch
3/4 tsp Kosher salt
1/2 tsp Black pepper
1 large clove garlic, grated
1/4 cups Grated Parmesan cheese
2 Tbsp Fresh parsley, chopped (optional)
Directions
Cook the pasta according to the package directions.
Meanwhile, place the milk, cottage cheese, cornstarch, salt, pepper, and garlic in a blender; blend on high speed until completely smooth, 30 seconds to 1 minute. Pour the milk mixture into a large skillet. Cook over medium heat until just bubbly around the edges and thickened, stirring almost constantly, about 4 minutes. Stir in the cheese.
When the pasta is done, scoop out 1/2 cup of the pasta cooking water, then drain the pasta. Add the pasta to the sauce; toss well with tongs until thoroughly coated, adding a little pasta water if needed. Sprinkle with the parsley, if desired.
PASTA AL POMODORO
This is from Eric Kim in The New York Times cooking enewsletter. This recipe begins, "Pomodoro, the Italian word for tomato, comes from pomo d’oro (“golden apple”), and also refers to this sauce. A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use the best ones you can find. Any combination of low-water, high-flavor tomatoes like plum, grape, cherry and Campari, cooked down to their purest essence, makes for the most vibrant result. Thin spaghetti works best here, as its airy bounciness catches the pulpy tomato sauce beautifully, but regular spaghetti would taste great, too. Add basil at the end, if you’d like, or a dusting of cheese, but a stalwart pasta al pomodoro made with peak-season tomatoes needs neither."
Time: 1 hour 10 minutes; Yield: 4 servings
This was featured in "Late Summer Tomatoes Are Perfect for Spaghetti al Pomodoro", and can be viewed online at https://cooking.nytimes.com/recipes/1023408-pasta-al-pomodoro.
Ingredients
1/2 cup extra-virgin olive oil
4 large garlic cloves, lightly crushed and peeled
3 pounds ripe tomatoes (any mix of plum, grape, cherry and Campari), coarsely chopped
Salt
1 pound thin spaghetti
Preparation
Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).
Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.
Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.
Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.
Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.
VEGAN LEMON AND ASPARAGUS PASTA
This comes from Vegetarian Times, and begins, "This asparagus pasta recipe serves up spring asparagus two ways: blended into a smooth sauce that’s tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving. It’s an easy and crowd-pleasing way to bring the brightness of lemon and fresh, green asparagus to your table." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-asparagus-pasta-with-lemon/.
Ingredients
5 Tbs. olive oil, divided
5 cloves garlic, minced (2 Tbs.)
2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths
3 Tbs. fresh lemon juice
1/4 tsp. freshly ground black pepper
8 oz. fettuccine
1 Tbs. grated lemon zest
Preparation
Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside.
Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth.
Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.
Note: This recipe is from my e-cookbook, Off the Wall Cooking.
Ingredients
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Directions
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
CARAMELIZED CORN AND ASPARAGUS PASTA WITH RICOTTA
This is from Alexa Weibel in The New York Times cooking enewsletter. For this yummy recipe, Alexa wrote, "This summery pasta features caramelized corn, crisp-tender asparagus and earthy turmeric, which provides the dish’s sunny hue. It’s not easy to cook corn to the point of browning without losing all its moisture, but a pinch of sugar helps speed up the caramelization process. Vermouth lends acidity to the light, glossy garlicky sauce, but you could use wine, or even a tablespoon of lemon juice or champagne vinegar for lift. Fresh ricotta provides richness."
Time: 25 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021161-caramelized-corn-and-asparagus-pasta-with-ricotta.
Ingredients
Kosher salt and black pepper
3 ears of corn, husked
1 pound spaghetti, linguine or any shaped pasta
1/4 cup olive oil, plus more for drizzling
1/4 teaspoon granulated sugar
16 medium stalks asparagus (about 8 ounces), trimmed and thinly sliced on an angle (about 2 cups)
3 scallions, trimmed and minced, or 1 small shallot, minced
2 teaspoons ground turmeric
6 tablespoons unsalted butter
3 garlic cloves, minced
1/3 cup vermouth or white wine
1 cup fresh ricotta, seasoned to taste with salt
1 lemon (optional)
Preparation
Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.
Once the pasta is just short of al dente, reserve 1-1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.
CHICKPEA SPAGHETTI COTTAGE CHEESE ALFREDO
This is from WW (formerly WeightWatchers). It begins, "Fat-free cottage cheese makes a surprisingly rich, silky, creamy Alfredo sauce. We don’t recommend using a food processor here; the key is to blend the cottage cheese well, until it’s completely smooth. Opt for 2% milk here, as the extra richness (as opposed to skim or 1%) is integral to the sauce’s Alfredo-like texture. When you first add the pasta to the sauce, it will be extremely creamy; the noodles will soak the sauce up quickly, though."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving size: 1 cup; Difficulty: Easy
To view this online, click here.
Ingredients
8 oz uncooked chickpea pasta, spaghetti variety
1 cup 2% reduced fat milk
3/4 cups Fat free cottage cheese
1 Tbsp Cornstarch
3/4 tsp Kosher salt
1/2 tsp Black pepper
1 large clove garlic, grated
1/4 cups Grated Parmesan cheese
2 Tbsp Fresh parsley, chopped (optional)
Directions
Cook the pasta according to the package directions.
Meanwhile, place the milk, cottage cheese, cornstarch, salt, pepper, and garlic in a blender; blend on high speed until completely smooth, 30 seconds to 1 minute. Pour the milk mixture into a large skillet. Cook over medium heat until just bubbly around the edges and thickened, stirring almost constantly, about 4 minutes. Stir in the cheese.
When the pasta is done, scoop out 1/2 cup of the pasta cooking water, then drain the pasta. Add the pasta to the sauce; toss well with tongs until thoroughly coated, adding a little pasta water if needed. Sprinkle with the parsley, if desired.
PASTA AL POMODORO
This is from Eric Kim in The New York Times cooking enewsletter. This recipe begins, "Pomodoro, the Italian word for tomato, comes from pomo d’oro (“golden apple”), and also refers to this sauce. A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use the best ones you can find. Any combination of low-water, high-flavor tomatoes like plum, grape, cherry and Campari, cooked down to their purest essence, makes for the most vibrant result. Thin spaghetti works best here, as its airy bounciness catches the pulpy tomato sauce beautifully, but regular spaghetti would taste great, too. Add basil at the end, if you’d like, or a dusting of cheese, but a stalwart pasta al pomodoro made with peak-season tomatoes needs neither."
Time: 1 hour 10 minutes; Yield: 4 servings
This was featured in "Late Summer Tomatoes Are Perfect for Spaghetti al Pomodoro", and can be viewed online at https://cooking.nytimes.com/recipes/1023408-pasta-al-pomodoro.
Ingredients
1/2 cup extra-virgin olive oil
4 large garlic cloves, lightly crushed and peeled
3 pounds ripe tomatoes (any mix of plum, grape, cherry and Campari), coarsely chopped
Salt
1 pound thin spaghetti
Preparation
Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).
Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.
Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.
Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.
Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.
VEGAN LEMON AND ASPARAGUS PASTA
This comes from Vegetarian Times, and begins, "This asparagus pasta recipe serves up spring asparagus two ways: blended into a smooth sauce that’s tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving. It’s an easy and crowd-pleasing way to bring the brightness of lemon and fresh, green asparagus to your table." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-asparagus-pasta-with-lemon/.
Ingredients
5 Tbs. olive oil, divided
5 cloves garlic, minced (2 Tbs.)
2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths
3 Tbs. fresh lemon juice
1/4 tsp. freshly ground black pepper
8 oz. fettuccine
1 Tbs. grated lemon zest
Preparation
Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside.
Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth.
Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.
Note: This recipe is from my e-cookbook, Off the Wall Cooking.
Ingredients
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Directions
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
Monday, January 29, 2024
Monday Recipes
It's Monday, time to get the week started. Hope you're weekend was good; mine was, though I didn't get everything done that I'd planned on doing. But that's okay, there's always next weekend, right?
Here are six yummy vegetarian recipes to help you start off the week, including Vegan Reuben Burgers and Garlic Ginger Vegetable Stir-Fry. Enjoy!
Note: I'm taking the rest of the week off for personal time.
CURRIED APPLES AND "CHICKEN"
This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.
Ingredients
2 Tbs. vegetable oil
1 1/2 tsp. ground turmeric
2 tsp. hot or mild curry powder, or to taste
1 onion, chopped
1 Tbs. grated fresh ginger
3/4 cup apple juice or apple cider
2 Tbs. cornstarch
1 6-oz. pkg. "chicken" strips
8 oz. sliced mushrooms
1 apple, cored and diced, skin on
1/2 cup dry-roasted peanuts for garnish
Preparation
Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.
Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.
To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
SLOW-ROASTED WINTER VEGETABLES
This is from Janis at AllRecipes. Janis wrote, "This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies."
Prep Time: 40 minutes; Cook: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 12 servings
To view this online, go to https://www.allrecipes.com/recipe/280359/slow-roasted-winter-vegetables/.
Ingredients
1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Cook's Notes:
Use any winter squash you prefer. You can use 1 medium onion instead of 3 shallots. You can use 1 tablespoon dried rosemary instead of fresh.
Adjust proportions to suit tastes, but try to keep balance of veggies roughly equal.
Can also be cooked on the top rack of a BBQ for 60 to 90 minutes, taking care not to burn on the bottom.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
GARLIC GINGER VEGETABLE STIR-FRY
Originally from Rachael Ray, this was on page 56 of the June 2004 issue of Vegetarian Times, and begins, "This gingery vegetable dish makes a delicious main meal for two. Adapted with permission from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 2 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/garlic-ginger-vegetable-stir-fry/.
Ingredients
1 cup white rice
1 Tbs. vegetable or wok oil
2 tsp. dark sesame oil
1/2 head small napa cabbage, shredded
1/4 lb. snow peas, trimmed and cut in half on an angle
1 red bell pepper, seeded, quartered lengthwise and sliced into thin strips crossways
5 scallions, thinly sliced on an angle
2 cups bean sprouts, washed and drained
3 cloves garlic, finely chopped
2-inch piece fresh ginger, finely chopped or grated
1/4 cup dark soy sauce, preferably tamari
1 Tbs. Chinese 5-spice powder
3 oz. apricot preserves (about 3 rounded Tbs.)
Preparation
Prepare white rice according to package directions.
Heat a large nonstick skillet over high heat. Add vegetable or wok oil and sesame oil to hot pan. Add vegetables, and stir-fry for 2 or 3 minutes. Add garlic and ginger, and stir-fry for 2 minutes more. Add soy sauce. Sprinkle with Chinese 5-spice powder. Juice orange over pan, and add preserves.
Remove pan from heat, and toss until vegetables are evenly coated and preserves are dissolved. Season with a few pinches of salt to taste, and serve immediately over hot rice.
Here are six yummy vegetarian recipes to help you start off the week, including Vegan Reuben Burgers and Garlic Ginger Vegetable Stir-Fry. Enjoy!
Note: I'm taking the rest of the week off for personal time.
CURRIED APPLES AND "CHICKEN"
This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.
Ingredients
2 Tbs. vegetable oil
1 1/2 tsp. ground turmeric
2 tsp. hot or mild curry powder, or to taste
1 onion, chopped
1 Tbs. grated fresh ginger
3/4 cup apple juice or apple cider
2 Tbs. cornstarch
1 6-oz. pkg. "chicken" strips
8 oz. sliced mushrooms
1 apple, cored and diced, skin on
1/2 cup dry-roasted peanuts for garnish
Preparation
Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.
Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.
To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.
LOUISIANA GREENS AND "SAUSAGE"
This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.
Ingredients
2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy "sausage"
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian "chicken" stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme
Preparation
Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
SLOW-ROASTED WINTER VEGETABLES
This is from Janis at AllRecipes. Janis wrote, "This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies."
Prep Time: 40 minutes; Cook: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 12 servings
To view this online, go to https://www.allrecipes.com/recipe/280359/slow-roasted-winter-vegetables/.
Ingredients
1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Cook's Notes:
Use any winter squash you prefer. You can use 1 medium onion instead of 3 shallots. You can use 1 tablespoon dried rosemary instead of fresh.
Adjust proportions to suit tastes, but try to keep balance of veggies roughly equal.
Can also be cooked on the top rack of a BBQ for 60 to 90 minutes, taking care not to burn on the bottom.
NO-CREAM CREAMED CORN
This is from the July/August 2010 issue of Vegetarian Times. It begins, "Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/no-cream-creamed-corn/.
Ingredients
8 cups fresh (from 8 large ears) or frozen, thawed corn kernels, divided
3 Tbs. olive oil
2 medium leeks, white parts thinly sliced (2 cups)
1 tsp. salt
1/4 cup fresh dill fronds, chopped
Preparation
Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
GARLIC GINGER VEGETABLE STIR-FRY
Originally from Rachael Ray, this was on page 56 of the June 2004 issue of Vegetarian Times, and begins, "This gingery vegetable dish makes a delicious main meal for two. Adapted with permission from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 2 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/garlic-ginger-vegetable-stir-fry/.
Ingredients
1 cup white rice
1 Tbs. vegetable or wok oil
2 tsp. dark sesame oil
1/2 head small napa cabbage, shredded
1/4 lb. snow peas, trimmed and cut in half on an angle
1 red bell pepper, seeded, quartered lengthwise and sliced into thin strips crossways
5 scallions, thinly sliced on an angle
2 cups bean sprouts, washed and drained
3 cloves garlic, finely chopped
2-inch piece fresh ginger, finely chopped or grated
1/4 cup dark soy sauce, preferably tamari
1 Tbs. Chinese 5-spice powder
3 oz. apricot preserves (about 3 rounded Tbs.)
Preparation
Prepare white rice according to package directions.
Heat a large nonstick skillet over high heat. Add vegetable or wok oil and sesame oil to hot pan. Add vegetables, and stir-fry for 2 or 3 minutes. Add garlic and ginger, and stir-fry for 2 minutes more. Add soy sauce. Sprinkle with Chinese 5-spice powder. Juice orange over pan, and add preserves.
Remove pan from heat, and toss until vegetables are evenly coated and preserves are dissolved. Season with a few pinches of salt to taste, and serve immediately over hot rice.
Subscribe to:
Posts (Atom)