It's finally Friday. Yay! If you're like me, you probably have a zillion things to get done over the weekend. And, if you're also like me, half of those things will still be waiting to get done when the weekend is over. Sound familiar?
One thing we do need to do, though, is eat. To that end, here are six vegetarian recipes to help you through the weekend, including Comforting Chili (a vegan recipe from One Green Planet) and Winter Vegetable Medley with Paella-Style Orzo. Enjoy!
ITALIAN WHITE BEAN AND KALE SOUP
This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.
“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”
View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.
Servings 4
Ingredients
10 thawed Slow-Roasted Tomatoes (1 cup)
1 Tbs. olive oil, plus more for drizzling
1 large onion, finely chopped (2 cups)
6 oz. lacinato kale, coarsely chopped
1 cup cooked white beans
Directions
Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.
STAND 'N STUFF BREAKFAST TACOS
This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.
Ingredients
6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
2 teaspoons butter
1 can (15 oz) Progresso™ black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup)
6 Old El Paso™ Soft Tortilla Bowls
1 cup shredded Cheddar cheese (4 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 avocado, pitted, peeled and diced
1/3 cup sour cream
Preparation
In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.
Expert Tips
Complete this fabulous meal with a delicious fresh fruit salad.
COMFORTING CHILI [VEGAN]
This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."
This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.
Ingredients
For the Chili:
2 tablespoons coconut oil
2 cans black beans, drained
1/2 cup whole corn kernels
2/3 cup pumpkin (medium), diced
2 Tomatoes medium, diced
1/4 Cup Onion (small), diced
2 tablespoons garlic, finely diced or minced
2 tablespoons chive or cilantro, chopped
2 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted Geera or cumin
1 1/2 - 2 Cups water
For The Pickled Cabbage
2 cups purple cabbage, diced or shredded
1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
For The Grilled Plantain:
1 Plantain medium ripe, sliced
2 tablespoons coconut oil
For The Sour Cream:
1/4 cup vegan mayo
1 tablespoon fresh chive, chopped
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
Preparation
For the Chili:
Add the coconut oil to a pot and place on medium heat.
Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.
Toss in the tomatoes and pumpkin, then stir and saute for another minute.
Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.
For The Pickled Cabbage
Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.
For The Grilled Plantain:
Using a pan, place on medium heat and coat with the coconut oil.
Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.
For The Sour Cream:
Add all ingredients to a mixing bowl and stir to combine.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This recipe, from Vegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Directions
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Friday, March 8, 2024
Thursday, March 7, 2024
Email List Recipes
What do these recipes have in common? They all come from the infamous long-since-forgotten emailing list, including Best Ever No Fat Banana Bread and Slowcooker Macaroni and Cheese. Enjoy!
DUMP CAKE
Here's the first recipe from the infamous long-since-forgotten emailing list. I realize we're starting off with dessert, but that can be fine; it gives us something to look forward to!
Ingredients
1 (21 oz) can cherry pie filling
1 (15 oz) can crushed pineapple
1 (18 oz) pkg. yellow cake mix
8 oz. chopped walnuts
1/2 C. butter (melted)
Directions
In a 9x13 pan mix cherry pie filling and pineapple. Sprinkle dry cake mix over pineapple and cherry mixture, stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter. Bake at 350 for 35-40 minutes or until golden brown.
BEST EVER NO FAT BANANA BREAD
This recipe serves 16. Preparation time: 45 minutes
Ingredients
2 very ripe bananas, mashed
1/3 cup unsweetened applesauce
2/3 cup granulated sugar
2 egg substitutes
1/4 cup water or soymilk
1-2/3 cups flour of choice (I use whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
cinnamon to taste (I use several shakes worth)
Directions
Preheat oven to 325 degrees & spray a 9 inch square pan with non-stick cooking spray. If using a standard loaf pan, increase heat to 350.
In a large mixing bowl, mix together first five ingredients until well incorporated.
In a medium bowl, mix the remaining ingredients.
Dump flour mixture into the wet and stir just until uniformly moist. DO NOT OVERMIX! Depending on the type of flour you use, you may need to add a little extra water or soymilk to reach the right consistency. The dough should be somewhere in between pancake batter and cookie dough.
Dump into prepared pan and give it a couple shakes to distribute the batter.
Place on the middle oven rack and bake uncovered for 30-40 minutes. (If using a standard loaf pan, increase baking time.) Check the bread at around 30 minutes. It is done when just starting to brown around the edges and still a little moist looking in the middle. Allow to cool ten minutes before cutting into squares or slices.
The recipe ends with, “Cover and hide the bread so no one else eats it!!”
WATERMELON SORBET
What is it with desserts on the infamous long-since-forgotten emailing list? Maybe it's because many of us have a thing for dessert. This one makes 8 servings.
This recipe began, “This fresh sorbet is the perfect dessert for a tropical meal.”
Ingredients
1/2 cup plus 4 cups seeded and pureed watermelon
1/2 cup sugar
2 tablespoons lime juice
1 teaspoon lime zest
Directions
In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.
TOFU ALMONDINE
This recipe serves 4. Preparation time: 15 minutes
Ingredients
2 lb. tofu, drained, pressed & cut into cubes
4 tablespoons tamari
1/2 cup tamari
1/2 cup almond butter
2-2/3 cups water or veggie broth
2-2/3 tablespoons corn starch
2 tablespoons olive oil
1 small onion, sliced
1 green pepper, sliced
1 carrot, diced
2 cups mushrooms, sliced
1 cup broccoli florets
1/2 cup slivered almonds (optional)
Directions
Preheat oven to 375 degrees. Place tofu cubes in bowl & coat with 4 tablespoons tamari. Toss to combine & put on sprayed cookie sheet. Bake for 20 minutes.
Whisk together almond butter, the rest of the tamari, water/veggie broth & corn starch.
Put tofu, veggies & sauce in 9x13 baking pan. Bake for about 1 hour or until veggies are soft & sauce is thickened, stirring occasionally (about every 15 minutes). Sprinkle with slivered almonds.
SLOWCOOKER MACARONI AND CHEESE
Of course, many of us have their favorite mac and cheese recipe, so it should be surprising that I found this on the long-since-forgotten emailing list. Makes 4 servings. Time to make: 1-1/2 hours; Prep: 20 min
Ingredients
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3-1/2 cups hot cooked elbow macaroni (about 1-1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1-1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Directions
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.
ORANGE BREAD
Today's last infamous long-since-forgotten emailing list recipe is great for dessert and/or a late afternoon snack.
Ingredients
1 c. sugar
1/2 c. oil
2 tbsp. milk
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh or frozen orange juice.
Directions
Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.
While cake is still warm, make glaze:
2 tbsp. orange juice and 1/4 c. sugar.
Pour over warm cake.
DUMP CAKE
Here's the first recipe from the infamous long-since-forgotten emailing list. I realize we're starting off with dessert, but that can be fine; it gives us something to look forward to!
Ingredients
1 (21 oz) can cherry pie filling
1 (15 oz) can crushed pineapple
1 (18 oz) pkg. yellow cake mix
8 oz. chopped walnuts
1/2 C. butter (melted)
Directions
In a 9x13 pan mix cherry pie filling and pineapple. Sprinkle dry cake mix over pineapple and cherry mixture, stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter. Bake at 350 for 35-40 minutes or until golden brown.
BEST EVER NO FAT BANANA BREAD
This recipe serves 16. Preparation time: 45 minutes
Ingredients
2 very ripe bananas, mashed
1/3 cup unsweetened applesauce
2/3 cup granulated sugar
2 egg substitutes
1/4 cup water or soymilk
1-2/3 cups flour of choice (I use whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
cinnamon to taste (I use several shakes worth)
Directions
Preheat oven to 325 degrees & spray a 9 inch square pan with non-stick cooking spray. If using a standard loaf pan, increase heat to 350.
In a large mixing bowl, mix together first five ingredients until well incorporated.
In a medium bowl, mix the remaining ingredients.
Dump flour mixture into the wet and stir just until uniformly moist. DO NOT OVERMIX! Depending on the type of flour you use, you may need to add a little extra water or soymilk to reach the right consistency. The dough should be somewhere in between pancake batter and cookie dough.
Dump into prepared pan and give it a couple shakes to distribute the batter.
Place on the middle oven rack and bake uncovered for 30-40 minutes. (If using a standard loaf pan, increase baking time.) Check the bread at around 30 minutes. It is done when just starting to brown around the edges and still a little moist looking in the middle. Allow to cool ten minutes before cutting into squares or slices.
The recipe ends with, “Cover and hide the bread so no one else eats it!!”
WATERMELON SORBET
What is it with desserts on the infamous long-since-forgotten emailing list? Maybe it's because many of us have a thing for dessert. This one makes 8 servings.
This recipe began, “This fresh sorbet is the perfect dessert for a tropical meal.”
Ingredients
1/2 cup plus 4 cups seeded and pureed watermelon
1/2 cup sugar
2 tablespoons lime juice
1 teaspoon lime zest
Directions
In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.
TOFU ALMONDINE
This recipe serves 4. Preparation time: 15 minutes
Ingredients
2 lb. tofu, drained, pressed & cut into cubes
4 tablespoons tamari
1/2 cup tamari
1/2 cup almond butter
2-2/3 cups water or veggie broth
2-2/3 tablespoons corn starch
2 tablespoons olive oil
1 small onion, sliced
1 green pepper, sliced
1 carrot, diced
2 cups mushrooms, sliced
1 cup broccoli florets
1/2 cup slivered almonds (optional)
Directions
Preheat oven to 375 degrees. Place tofu cubes in bowl & coat with 4 tablespoons tamari. Toss to combine & put on sprayed cookie sheet. Bake for 20 minutes.
Whisk together almond butter, the rest of the tamari, water/veggie broth & corn starch.
Put tofu, veggies & sauce in 9x13 baking pan. Bake for about 1 hour or until veggies are soft & sauce is thickened, stirring occasionally (about every 15 minutes). Sprinkle with slivered almonds.
SLOWCOOKER MACARONI AND CHEESE
Of course, many of us have their favorite mac and cheese recipe, so it should be surprising that I found this on the long-since-forgotten emailing list. Makes 4 servings. Time to make: 1-1/2 hours; Prep: 20 min
Ingredients
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3-1/2 cups hot cooked elbow macaroni (about 1-1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1-1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Directions
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.
ORANGE BREAD
Today's last infamous long-since-forgotten emailing list recipe is great for dessert and/or a late afternoon snack.
Ingredients
1 c. sugar
1/2 c. oil
2 tbsp. milk
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh or frozen orange juice.
Directions
Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.
While cake is still warm, make glaze:
2 tbsp. orange juice and 1/4 c. sugar.
Pour over warm cake.
Wednesday, March 6, 2024
Mushrooms
My mother loved mushrooms. Mom passed away several years ago, but today is her birthday. (She would have been 93.)
Mom
In honor of her birthday, today's post deals with six mushroom recipes, including Vegetarian Mushroom Wellington and a Mushroom Potpie. Enjoy!
VEGETARIAN MUSHROOM SHAWARMA PITAS
This comes from Alexa Weibel at The New York Times cooking e-newsletter. Alexa wrote, “Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.”
Yield: 4 servings; Time: 25 minutes.
To view this online at https://cooking.nytimes.com/recipes/1020291-vegetarian-mushroom-shawarma-pitas.
Ingredients
3/4 pound portobello mushroom caps, sliced 1/2-inch thick
1 medium red onion, halved and cut into 1/3-inch wedges
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground sweet or smoked paprika (optional)
Kosher salt and black pepper
4 pitas
2 packed cups very thinly sliced red cabbage (about 6 ounces)
3/4 cup low-fat or whole-milk Greek yogurt
3/4 teaspoon ground turmeric
Cilantro or mint, for serving
Preparation
Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.
VEGETARIAN MUSHROOM WELLINGTON
This comes from Alexa Weibel at The New York Times cooking e-newsletter. Alexa wrote, “Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.”
Time: 3 hours; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020596-vegetarian-mushroom-wellington.
Ingredients
For the Mushroom Filling:
4 large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)
1/2 cup plus 5 tablespoons olive oil
Kosher salt and black pepper
2 pounds mixed mushrooms, such as shiitake, oyster and cremini
4 shallots, finely chopped (about 1 packed cup)
6 garlic cloves, finely chopped
2 tablespoons finely chopped fresh rosemary
1/3 cup port, or 1 to 2 tablespoons good-quality aged balsamic vinegar
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
1 cup finely chopped toasted walnuts (about 4 ounces)
Ice, for cooling
For the Onions:
3 tablespoons unsalted butter
2 medium yellow onions (about 1 pound), peeled and cut into 1/4-inch rounds
3/4 teaspoon light or dark brown sugar
1-1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 cup apple cider or apple juice
1 tablespoon good-quality aged balsamic vinegar (optional)
For Assembling:
All-purpose flour, for dusting
1 (14-ounce) package puff pastry
1 large egg, beaten
For the Port Reductions (Optional):
2 tablespoons olive oil
1 large shallot, minced
2 garlic cloves, minced
2 teaspoons whole black peppercorns
1-1/2 cups good-quality port
1-1/2 cups vegetable stock
3 fresh thyme sprigs
3 tablespoons unsalted butter
Kosher salt and black pepper
Preparation
Wipe the portobello mushrooms clean using barely moistened paper towels. Remove the stems, then slice off the excess mushroom rim that curls over the gills. (You are making sure the stem side has a flat surface so it will sear properly.) Reserve the stems and scraps for use in Step 2. Brush the portobello mushroom caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 4 to 5 minutes, then flip and cook until softened, about 4 more minutes. Transfer to a wire rack, gill-side down, to cool.
Prepare the mushroom filling: Separate and reserve any mushroom stems. Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse until chopped into small pieces. (They should range from 1/4 inch to 1/2 inch in size.) Transfer the chopped mushrooms to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems and the reserved portobello mushroom stems and trimmings into 1/4-inch pieces; add them to the large bowl. (Chopping most of the mixed mushrooms in the food processor will save you some time, but you’ll want to chop some by hand for texture.)
Prepare an ice bath in a large bowl. (You’ll use this to quickly cool the cooked mushrooms in Step 4. If preparing in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm 1/4 cup olive oil over medium-high heat. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. (You’ll add soy sauce later, so avoid overseasoning at this stage.) Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl and repeat with the remaining 1/4 cup oil and the remaining mushrooms, shallots, garlic and rosemary.
Once the second batch of chopped mushrooms is cooked and caramelized, return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 5 minutes. (If using balsamic vinegar instead of port, reduce the cook time to 1 to 2 minutes.) Transfer the mushroom mixture back to the medium bowl and stir in the walnuts. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes.
Prepare the cider-caramelized onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sprinkle with the sugar, salt and pepper, and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the cider and cook, stirring every few minutes, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then transfer to a bowl to cool.
Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry and set it on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Transfer the parchment paper and puff pastry to a large sheet pan. Rotate the sheet pan, if needed, so that one of the 16-inch sides is closest to you. Arrange half the cooked mushroom mixture in a strip in the center of the puff pastry (it should be about 4-by-10 inches), leaving a 1 1/2-inch border at the ends. Arrange the caramelized onions in a single, 3-inch-wide strip on top of the mushroom mixture, leaving about 1/2 inch of the mushrooms exposed on both sides. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large to all fit in a row, square off edges so the cut sides lay snugly without overlapping.) Spoon the remaining mushroom mixture on top of the filling, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top. (You can shape this the same way you might shape a freeform meatloaf.)
To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal. Trim any parchment paper that extends beyond the sheet pan.
Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry, not the second layer.) You can also slice small decorative vents in the puff pastry (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry.
Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.
While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, until softened, about 3 minutes. Add the port, stock and thyme, and cook over medium-high until the sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Strain the sauce, discarding the solids. (You should have about 1/2 cup sauce.) Cover and set aside until ready to serve. When ready to serve, warm the sauce over medium. Once warmed, whisk in the butter, season to taste with salt and pepper and serve.
To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.
ROASTED MUSHROOMS WITH SMOKY POMEGRANATE SAUCE
This yumminess is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "For the very best roasted mushrooms, this recipe employs a steam-roast method, which allows the mushrooms to caramelize and crisp while retaining a surprising amount of moisture. They’re tossed on a sheet pan with olive oil, poultry seasoning and granulated onion for flavor, then covered tightly with foil and set in the oven to steam in their own juices until tender. Finally, they’re broiled just until their edges crisp, and their natural essence becomes more concentrated with deep nutty notes. An easy pan sauce made with pomegranate juice, peppercorns and ancho chile provides a burst of tanginess and brilliant color — and it is easily made vegan with the use of vegan butter."
Time: 50 minutes; Yield: 6 to 8 servings
This was featured in "The Best Vegetarian Thanksgiving Looks as Good as It Tastes", and can be viewed online at https://cooking.nytimes.com/recipes/1023635-roasted-mushrooms-with-smoky-pomegranate-sauce.
Ingredients
For the Mushrooms
1/4 teaspoon poultry seasoning
1/4 teaspoon granulated onion
1-1/2 teaspoons kosher salt (such as Diamond Crystal)
1 teaspoon black pepper
4 tablespoons extra-virgin olive oil, plus more for brushing
3 pounds oyster mushrooms, torn into small clusters, or other mushrooms (see Tip)
6 small fresh rosemary sprigs
For the Pomegranate Sauce
3 tablespoons unsalted butter or vegan alternative
1 large shallot, minced
1 dried ancho chile, torn into big pieces, seeds and stem discarded
2 large garlic cloves, minced
4 teaspoons whole black peppercorns, coarsely crushed using the flat side of a knife
Kosher salt (such as Diamond Crystal)
1 teaspoon vegetable stock concentrate (such as Better Than Bouillon), optional
2 cups pomegranate juice
Preparation
Heat the oven to 425 degrees and set a rack closest to the broiler.
Prepare the mushrooms: In a small bowl, stir together the poultry seasoning, granulated onion, salt and pepper. Lightly brush 2 large sheet pans with olive oil to coat. Divide the mushrooms among sheet pans. Drizzle each batch with 2 tablespoons olive oil, then gently toss to coat. Sprinkle the mushrooms evenly with the spice blend and toss to coat again. Tuck the rosemary sprigs among the mushrooms, wrap tightly with aluminum foil and set both sheet pans in the oven to tenderize the mushrooms, about 25 minutes.
While the mushrooms steam, prepare the pomegranate sauce: In a medium saucepan, heat the butter over medium until melted. Stir in the shallot, chile, garlic and peppercorns. Season with 1/4 teaspoon salt and cook, stirring frequently, until fragrant and softened, about 5 minutes. Stir in the stock concentrate (if using), then pour in the pomegranate juice and cook over medium-high, whisking occasionally, until the liquid is the consistency of maple syrup and thick enough to coat a spoon, 15 to 20 minutes. Strain through a fine-mesh sieve, pushing on the solids to extract any liquid. You should have about 1/2 cup sauce, which will keep, refrigerated, for up to 2 days.
After the mushrooms have steamed, heat the broiler to high. Pull the mushrooms from the oven and remove the foil. Working with 1 sheet pan at a time, return the mushrooms to the rack nearest the broiler and cook, uncovered, until browned and caramelized at the edges, 4 to 6 minutes.
Discard rosemary and season mushrooms to taste. Arrange the mushrooms on a serving platter. Drizzle lightly with pomegranate sauce, passing the remaining sauce at the table.
TipYou also can use a mix of mushrooms that total 3 pounds and are prepared so they’re all about the same size. If using fresh shiitakes, stem and halve them. If using creminis, trim and quarter them.
MUSHROOM POTPIE
This is from Alexa Weibel on The New York Times cooking e-newsletter. Alexa wrote, “Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.”
Yield: 6 servings; Time: 1 1/2 hours.
To view this online, go to https://cooking.nytimes.com/recipes/1020731-mushroom-potpie.
Ingredients
1/2 cup dried porcini mushrooms (1/2 ounce)
4 tablespoons olive oil, plus more as needed
1/2 pound fresh oyster mushrooms, torn into separate pieces (or shiitake mushrooms, stemmed and halved)
Kosher salt and black pepper
1/2 pound cremini mushrooms, stemmed and quartered (or cut into sixths if large)
4 tablespoons unsalted butter
1 large yellow onion, finely chopped
1/4 pound lacinato kale, stemmed, leaves thinly sliced crosswise
4 garlic cloves, chopped
1 tablespoon fresh thyme leaves
2 teaspoons chopped fresh rosemary
1/4 cup all-purpose flour, plus more for dusting
1 1/2 cups vegetable stock
3/4 cup heavy cream
1 cup diced peeled carrots (from 2 medium carrots, cut into 1/2-inch pieces)
1 cup diced peeled parsnips (from 2 medium parsnips, cut into 1/2-inch pieces)
1 cup diced red potatoes (from 2 small potatoes, cut into 1/2-inch pieces)
1 (14- to 16-ounce) package puff pastry, thawed
1 large egg
Note: This recipe originally called for 1 1/2 cups chicken or vegetable stock. Since this is a vegetarian blog, I've limited this to vegetable stock.
Preparation
Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
ROASTED VEGGIE BUDDHA BOWL
This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."
Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.
Ingredients
One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced
Directions
Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
CHILI-LIME MUSHROOM TACOS
Okay, this is something that I've posted on several Taco Tuesdays, but since mushrooms are a big part of this recipe, I'm also posting it here.
This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."
Prep/Total Time: 25 minutes; Makes: 4 servings
View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.
Ingredients
4 large portobello mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 medium sweet red pepper, cut into strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
8 corn tortillas (6 inches), warmed
1 cup shredded pepper jack cheese
Directions
Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!
Mom
In honor of her birthday, today's post deals with six mushroom recipes, including Vegetarian Mushroom Wellington and a Mushroom Potpie. Enjoy!
VEGETARIAN MUSHROOM SHAWARMA PITAS
This comes from Alexa Weibel at The New York Times cooking e-newsletter. Alexa wrote, “Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.”
Yield: 4 servings; Time: 25 minutes.
To view this online at https://cooking.nytimes.com/recipes/1020291-vegetarian-mushroom-shawarma-pitas.
Ingredients
3/4 pound portobello mushroom caps, sliced 1/2-inch thick
1 medium red onion, halved and cut into 1/3-inch wedges
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground sweet or smoked paprika (optional)
Kosher salt and black pepper
4 pitas
2 packed cups very thinly sliced red cabbage (about 6 ounces)
3/4 cup low-fat or whole-milk Greek yogurt
3/4 teaspoon ground turmeric
Cilantro or mint, for serving
Preparation
Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.
VEGETARIAN MUSHROOM WELLINGTON
This comes from Alexa Weibel at The New York Times cooking e-newsletter. Alexa wrote, “Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.”
Time: 3 hours; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020596-vegetarian-mushroom-wellington.
Ingredients
For the Mushroom Filling:
4 large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)
1/2 cup plus 5 tablespoons olive oil
Kosher salt and black pepper
2 pounds mixed mushrooms, such as shiitake, oyster and cremini
4 shallots, finely chopped (about 1 packed cup)
6 garlic cloves, finely chopped
2 tablespoons finely chopped fresh rosemary
1/3 cup port, or 1 to 2 tablespoons good-quality aged balsamic vinegar
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
1 cup finely chopped toasted walnuts (about 4 ounces)
Ice, for cooling
For the Onions:
3 tablespoons unsalted butter
2 medium yellow onions (about 1 pound), peeled and cut into 1/4-inch rounds
3/4 teaspoon light or dark brown sugar
1-1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 cup apple cider or apple juice
1 tablespoon good-quality aged balsamic vinegar (optional)
For Assembling:
All-purpose flour, for dusting
1 (14-ounce) package puff pastry
1 large egg, beaten
For the Port Reductions (Optional):
2 tablespoons olive oil
1 large shallot, minced
2 garlic cloves, minced
2 teaspoons whole black peppercorns
1-1/2 cups good-quality port
1-1/2 cups vegetable stock
3 fresh thyme sprigs
3 tablespoons unsalted butter
Kosher salt and black pepper
Preparation
Wipe the portobello mushrooms clean using barely moistened paper towels. Remove the stems, then slice off the excess mushroom rim that curls over the gills. (You are making sure the stem side has a flat surface so it will sear properly.) Reserve the stems and scraps for use in Step 2. Brush the portobello mushroom caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 4 to 5 minutes, then flip and cook until softened, about 4 more minutes. Transfer to a wire rack, gill-side down, to cool.
Prepare the mushroom filling: Separate and reserve any mushroom stems. Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse until chopped into small pieces. (They should range from 1/4 inch to 1/2 inch in size.) Transfer the chopped mushrooms to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems and the reserved portobello mushroom stems and trimmings into 1/4-inch pieces; add them to the large bowl. (Chopping most of the mixed mushrooms in the food processor will save you some time, but you’ll want to chop some by hand for texture.)
Prepare an ice bath in a large bowl. (You’ll use this to quickly cool the cooked mushrooms in Step 4. If preparing in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm 1/4 cup olive oil over medium-high heat. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. (You’ll add soy sauce later, so avoid overseasoning at this stage.) Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl and repeat with the remaining 1/4 cup oil and the remaining mushrooms, shallots, garlic and rosemary.
Once the second batch of chopped mushrooms is cooked and caramelized, return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 5 minutes. (If using balsamic vinegar instead of port, reduce the cook time to 1 to 2 minutes.) Transfer the mushroom mixture back to the medium bowl and stir in the walnuts. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes.
Prepare the cider-caramelized onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sprinkle with the sugar, salt and pepper, and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the cider and cook, stirring every few minutes, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then transfer to a bowl to cool.
Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry and set it on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Transfer the parchment paper and puff pastry to a large sheet pan. Rotate the sheet pan, if needed, so that one of the 16-inch sides is closest to you. Arrange half the cooked mushroom mixture in a strip in the center of the puff pastry (it should be about 4-by-10 inches), leaving a 1 1/2-inch border at the ends. Arrange the caramelized onions in a single, 3-inch-wide strip on top of the mushroom mixture, leaving about 1/2 inch of the mushrooms exposed on both sides. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large to all fit in a row, square off edges so the cut sides lay snugly without overlapping.) Spoon the remaining mushroom mixture on top of the filling, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top. (You can shape this the same way you might shape a freeform meatloaf.)
To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal. Trim any parchment paper that extends beyond the sheet pan.
Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry, not the second layer.) You can also slice small decorative vents in the puff pastry (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry.
Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.
While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, until softened, about 3 minutes. Add the port, stock and thyme, and cook over medium-high until the sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Strain the sauce, discarding the solids. (You should have about 1/2 cup sauce.) Cover and set aside until ready to serve. When ready to serve, warm the sauce over medium. Once warmed, whisk in the butter, season to taste with salt and pepper and serve.
To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.
ROASTED MUSHROOMS WITH SMOKY POMEGRANATE SAUCE
This yumminess is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "For the very best roasted mushrooms, this recipe employs a steam-roast method, which allows the mushrooms to caramelize and crisp while retaining a surprising amount of moisture. They’re tossed on a sheet pan with olive oil, poultry seasoning and granulated onion for flavor, then covered tightly with foil and set in the oven to steam in their own juices until tender. Finally, they’re broiled just until their edges crisp, and their natural essence becomes more concentrated with deep nutty notes. An easy pan sauce made with pomegranate juice, peppercorns and ancho chile provides a burst of tanginess and brilliant color — and it is easily made vegan with the use of vegan butter."
Time: 50 minutes; Yield: 6 to 8 servings
This was featured in "The Best Vegetarian Thanksgiving Looks as Good as It Tastes", and can be viewed online at https://cooking.nytimes.com/recipes/1023635-roasted-mushrooms-with-smoky-pomegranate-sauce.
Ingredients
For the Mushrooms
1/4 teaspoon poultry seasoning
1/4 teaspoon granulated onion
1-1/2 teaspoons kosher salt (such as Diamond Crystal)
1 teaspoon black pepper
4 tablespoons extra-virgin olive oil, plus more for brushing
3 pounds oyster mushrooms, torn into small clusters, or other mushrooms (see Tip)
6 small fresh rosemary sprigs
For the Pomegranate Sauce
3 tablespoons unsalted butter or vegan alternative
1 large shallot, minced
1 dried ancho chile, torn into big pieces, seeds and stem discarded
2 large garlic cloves, minced
4 teaspoons whole black peppercorns, coarsely crushed using the flat side of a knife
Kosher salt (such as Diamond Crystal)
1 teaspoon vegetable stock concentrate (such as Better Than Bouillon), optional
2 cups pomegranate juice
Preparation
Heat the oven to 425 degrees and set a rack closest to the broiler.
Prepare the mushrooms: In a small bowl, stir together the poultry seasoning, granulated onion, salt and pepper. Lightly brush 2 large sheet pans with olive oil to coat. Divide the mushrooms among sheet pans. Drizzle each batch with 2 tablespoons olive oil, then gently toss to coat. Sprinkle the mushrooms evenly with the spice blend and toss to coat again. Tuck the rosemary sprigs among the mushrooms, wrap tightly with aluminum foil and set both sheet pans in the oven to tenderize the mushrooms, about 25 minutes.
While the mushrooms steam, prepare the pomegranate sauce: In a medium saucepan, heat the butter over medium until melted. Stir in the shallot, chile, garlic and peppercorns. Season with 1/4 teaspoon salt and cook, stirring frequently, until fragrant and softened, about 5 minutes. Stir in the stock concentrate (if using), then pour in the pomegranate juice and cook over medium-high, whisking occasionally, until the liquid is the consistency of maple syrup and thick enough to coat a spoon, 15 to 20 minutes. Strain through a fine-mesh sieve, pushing on the solids to extract any liquid. You should have about 1/2 cup sauce, which will keep, refrigerated, for up to 2 days.
After the mushrooms have steamed, heat the broiler to high. Pull the mushrooms from the oven and remove the foil. Working with 1 sheet pan at a time, return the mushrooms to the rack nearest the broiler and cook, uncovered, until browned and caramelized at the edges, 4 to 6 minutes.
Discard rosemary and season mushrooms to taste. Arrange the mushrooms on a serving platter. Drizzle lightly with pomegranate sauce, passing the remaining sauce at the table.
TipYou also can use a mix of mushrooms that total 3 pounds and are prepared so they’re all about the same size. If using fresh shiitakes, stem and halve them. If using creminis, trim and quarter them.
MUSHROOM POTPIE
This is from Alexa Weibel on The New York Times cooking e-newsletter. Alexa wrote, “Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.”
Yield: 6 servings; Time: 1 1/2 hours.
To view this online, go to https://cooking.nytimes.com/recipes/1020731-mushroom-potpie.
Ingredients
1/2 cup dried porcini mushrooms (1/2 ounce)
4 tablespoons olive oil, plus more as needed
1/2 pound fresh oyster mushrooms, torn into separate pieces (or shiitake mushrooms, stemmed and halved)
Kosher salt and black pepper
1/2 pound cremini mushrooms, stemmed and quartered (or cut into sixths if large)
4 tablespoons unsalted butter
1 large yellow onion, finely chopped
1/4 pound lacinato kale, stemmed, leaves thinly sliced crosswise
4 garlic cloves, chopped
1 tablespoon fresh thyme leaves
2 teaspoons chopped fresh rosemary
1/4 cup all-purpose flour, plus more for dusting
1 1/2 cups vegetable stock
3/4 cup heavy cream
1 cup diced peeled carrots (from 2 medium carrots, cut into 1/2-inch pieces)
1 cup diced peeled parsnips (from 2 medium parsnips, cut into 1/2-inch pieces)
1 cup diced red potatoes (from 2 small potatoes, cut into 1/2-inch pieces)
1 (14- to 16-ounce) package puff pastry, thawed
1 large egg
Note: This recipe originally called for 1 1/2 cups chicken or vegetable stock. Since this is a vegetarian blog, I've limited this to vegetable stock.
Preparation
Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
ROASTED VEGGIE BUDDHA BOWL
This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."
Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.
Ingredients
One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced
Directions
Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
CHILI-LIME MUSHROOM TACOS
Okay, this is something that I've posted on several Taco Tuesdays, but since mushrooms are a big part of this recipe, I'm also posting it here.
This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."
Prep/Total Time: 25 minutes; Makes: 4 servings
View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.
Ingredients
4 large portobello mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 medium sweet red pepper, cut into strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
8 corn tortillas (6 inches), warmed
1 cup shredded pepper jack cheese
Directions
Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!
Tuesday, March 5, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Hungarian Cabbage with Noodles and Home-Style Gingerbread. Enjoy!
VEGETARIAN MAPO TOFU
This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”
Yield: 4 to 6 servings; Time: 30 minutes
This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.
Ingredients
8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt
3 tablespoons vegetable oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented spicy broad bean paste (doubanjiang)
2 teaspoons minced garlic
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely ground Sichuan pepper
1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
1/2 cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish
Directions
Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
HUNGARIAN CABBAGE WITH NOODLES
This recipe is from Barbara Rolek on The Spruce Eats. Barbara wrote, “This Hungarian comfort-food dish known as kaposztás tészta is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper.
“Cabbage with noodles is a popular and easy dish common throughout Eastern Europe. In Poland, it's called kapusta z kluski orhałuski, in the Czech Republic, it's known as nudle s zelí, and Slovaks call it haluski (without the accent on the "L" as in Polish).
“This can be a strictly vegetarian dish, sometimes with added sautéed mushrooms, or can be enhanced with bacon or other smoked meat, and it makes a terrific side dish or main-course offering that holds up well on a buffet table. If this recipe doesn't tickle your fancy, there are many more Eastern European cabbage recipes to choose from.
Total: 50 mins; Prep: 20 mins; Cook: 30 mins; Yield: 6 servings
To view this online, click here.
Ingredients
1 large head cabbage (cored and shredded)
1 large onion (chopped)
8 ounces butter (2 sticks)
Salt (to taste)
Freshly ground black pepper (to taste)
1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)
Directions
Gather the ingredients.
In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender.
Season with salt and pepper.
Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.
Serve and enjoy!
Recipe Variations
Add 1 cup sliced button, cremini or other mushrooms to the skillet with the cabbage and onion, and cook until they are all golden brown and tender.
Before serving, add 1 cup cooked, crumbled or diced bacon to the cabbage, onion, and noodles mixture.
After mixing the cabbage and onion with the noodles, add 1 cup chopped ham combining well and rewarm to serve hot.
More Hungarian Noodle Recipes
Basic Hungarian Noodle Dough Recipe: This egg dough can be transformed into thin noodles, wide noodles and everything in between.
Tarhonya or Grated Egg Noodles Recipe: These noodles are made by grating chunks of noodle dough instead of rolling and cutting. They are dried and used in soups or browned in butter as a side dish.
More About Hungarian Noodles
Hungarian egg noodles, known as Magyar tojasos teszta (MAHG-yahr toy-YAH-shohss TESS-tah) or metelt (MEH-telt), come in a staggering number of varieties, rivaled possibly only by Italian pasta.
Hungarians roll them, cut them, pinch them, grate them, and drop them. There's a noodle for every dish and a dish for every noodle.
Teszta is actually the Hungarian word for "dough" and metelt means "noodles," but they are used interchangeably.
When the word tojasos is added, we're talking about egg noodles, the pride of Hungarian cuisine. They are made with three simple ingredients—flour, eggs, and salt—and, in some kitchens, not even any salt.
No water or oil is added to authentic Hungarian noodle recipes because many cooks feel the addition of water creates longer drying times and increases the potential for the noodles to mold when stored.
FROZEN BERRY-BANANA CREAM POPS
This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.
Ingredients
1-1/2 cups plain, fat-free yogurt
1-1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)
1 large banana, sliced
6 paper cups, 5-oz. to 9-oz. size
Aluminum foil
Wooden Popsicle® sticks
Instructions
Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.
Divide mixture evenly into paper cups.
Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.
Place in freezer for 3 to 4 hours or until frozen solid.
Peel off paper cup and serve.
Serves 6.
VEGETARIAN MUSHROOM SHAWARMA PITAS
This comes from Alexa Weibel at The New York Times cooking e-newsletter. Alexa wrote, “Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.”
Yield: 4 servings; Time: 25 minutes.
To view this online at https://cooking.nytimes.com/recipes/1020291-vegetarian-mushroom-shawarma-pitas.
Ingredients
3/4 pound portobello mushroom caps, sliced 1/2-inch thick
1 medium red onion, halved and cut into 1/3-inch wedges
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground sweet or smoked paprika (optional)
Kosher salt and black pepper
4 pitas
2 packed cups very thinly sliced red cabbage (about 6 ounces)
3/4 cup low-fat or whole-milk Greek yogurt
3/4 teaspoon ground turmeric
Cilantro or mint, for serving
Preparation
Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.
NO-KNEAD BRAN BREAD
Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).
This was one of the recipes on his show. Yield: 2 loaves
Ingredients
3-1/2 cups all-purpose flour
1/2 cup instant non-fat dry milk
1/4 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoons salt
1-1/2 cups water
1/3 cup butter or margarine
2 cups all-bran or bran buds cereal*
1 egg, large
1 tablespoon melted butter (optional)
Directions
In large bowl, combine 1 cup flour, dry milk, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130F). Stir in all-bran cereal; let stand about 2 minutes or until cereal is softened. Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into 2 (8-1/2 x 4-1/2-inch) greased loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375F for 25 minutes or until done. Remove from pans. Brush tops of loaves with melted butter, if desired. Cool on wire racks.
Note:
* 4 cups 40% bran flakes may be substituted
VEGETARIAN MAPO TOFU
This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”
Yield: 4 to 6 servings; Time: 30 minutes
This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.
Ingredients
8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt
3 tablespoons vegetable oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented spicy broad bean paste (doubanjiang)
2 teaspoons minced garlic
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely ground Sichuan pepper
1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
1/2 cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish
Directions
Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
HUNGARIAN CABBAGE WITH NOODLES
This recipe is from Barbara Rolek on The Spruce Eats. Barbara wrote, “This Hungarian comfort-food dish known as kaposztás tészta is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper.
“Cabbage with noodles is a popular and easy dish common throughout Eastern Europe. In Poland, it's called kapusta z kluski or
“This can be a strictly vegetarian dish, sometimes with added sautéed mushrooms, or can be enhanced with bacon or other smoked meat, and it makes a terrific side dish or main-course offering that holds up well on a buffet table. If this recipe doesn't tickle your fancy, there are many more Eastern European cabbage recipes to choose from.
Total: 50 mins; Prep: 20 mins; Cook: 30 mins; Yield: 6 servings
To view this online, click here.
Ingredients
1 large head cabbage (cored and shredded)
1 large onion (chopped)
8 ounces butter (2 sticks)
Salt (to taste)
Freshly ground black pepper (to taste)
1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)
Directions
Gather the ingredients.
In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender.
Season with salt and pepper.
Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.
Serve and enjoy!
Recipe Variations
Add 1 cup sliced button, cremini or other mushrooms to the skillet with the cabbage and onion, and cook until they are all golden brown and tender.
Before serving, add 1 cup cooked, crumbled or diced bacon to the cabbage, onion, and noodles mixture.
After mixing the cabbage and onion with the noodles, add 1 cup chopped ham combining well and rewarm to serve hot.
More Hungarian Noodle Recipes
Basic Hungarian Noodle Dough Recipe: This egg dough can be transformed into thin noodles, wide noodles and everything in between.
Tarhonya or Grated Egg Noodles Recipe: These noodles are made by grating chunks of noodle dough instead of rolling and cutting. They are dried and used in soups or browned in butter as a side dish.
More About Hungarian Noodles
Hungarian egg noodles, known as Magyar tojasos teszta (MAHG-yahr toy-YAH-shohss TESS-tah) or metelt (MEH-telt), come in a staggering number of varieties, rivaled possibly only by Italian pasta.
Hungarians roll them, cut them, pinch them, grate them, and drop them. There's a noodle for every dish and a dish for every noodle.
Teszta is actually the Hungarian word for "dough" and metelt means "noodles," but they are used interchangeably.
When the word tojasos is added, we're talking about egg noodles, the pride of Hungarian cuisine. They are made with three simple ingredients—flour, eggs, and salt—and, in some kitchens, not even any salt.
No water or oil is added to authentic Hungarian noodle recipes because many cooks feel the addition of water creates longer drying times and increases the potential for the noodles to mold when stored.
FROZEN BERRY-BANANA CREAM POPS
This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.
Ingredients
1-1/2 cups plain, fat-free yogurt
1-1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)
1 large banana, sliced
6 paper cups, 5-oz. to 9-oz. size
Aluminum foil
Wooden Popsicle® sticks
Instructions
Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.
Divide mixture evenly into paper cups.
Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.
Place in freezer for 3 to 4 hours or until frozen solid.
Peel off paper cup and serve.
Serves 6.
VEGETARIAN MUSHROOM SHAWARMA PITAS
This comes from Alexa Weibel at The New York Times cooking e-newsletter. Alexa wrote, “Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.”
Yield: 4 servings; Time: 25 minutes.
To view this online at https://cooking.nytimes.com/recipes/1020291-vegetarian-mushroom-shawarma-pitas.
Ingredients
3/4 pound portobello mushroom caps, sliced 1/2-inch thick
1 medium red onion, halved and cut into 1/3-inch wedges
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground sweet or smoked paprika (optional)
Kosher salt and black pepper
4 pitas
2 packed cups very thinly sliced red cabbage (about 6 ounces)
3/4 cup low-fat or whole-milk Greek yogurt
3/4 teaspoon ground turmeric
Cilantro or mint, for serving
Preparation
Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.
NO-KNEAD BRAN BREAD
Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).
This was one of the recipes on his show. Yield: 2 loaves
Ingredients
3-1/2 cups all-purpose flour
1/2 cup instant non-fat dry milk
1/4 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoons salt
1-1/2 cups water
1/3 cup butter or margarine
2 cups all-bran or bran buds cereal*
1 egg, large
1 tablespoon melted butter (optional)
Directions
In large bowl, combine 1 cup flour, dry milk, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130F). Stir in all-bran cereal; let stand about 2 minutes or until cereal is softened. Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into 2 (8-1/2 x 4-1/2-inch) greased loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375F for 25 minutes or until done. Remove from pans. Brush tops of loaves with melted butter, if desired. Cool on wire racks.
Note:
* 4 cups 40% bran flakes may be substituted
Taco Tuesday
It's time for another Taco Tuesday. Today's meatless tacos include Mini Mac and Cheese Taco Bowls and Grilled Portobello Tacos with Salsa Verde. Enjoy!
GOLDEN TOFU SCRAMBLE TACOS
This is from Vegetarian Times. It begins, "This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/golden-tofu-scramble-tacos-recipe/.
Ingredients
1 block firm tofu
1 Tbs. olive oil
2 shallots, chopped
2 garlic cloves, minced
1 large red bell pepper, chopped
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/4 tsp. cayenne
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup nutritional yeast
1 cup cooked or canned pinto beans (drained and rinsed)
3 cups baby spinach
8 small corn tortillas, warmed
1 avocado, thinly sliced
1 cup salsa of choice
Preparation
Place tofu on paper towel-lined cutting board or other flat surface. Top with more paper towels and another cutting board or flat item. Press down to extract as much water as possible. Using large holes of a box grater or the tines of a fork, grate tofu into bowl.
Heat oil in large skillet over medium heat.
Add shallots and garlic, and cook 2 minutes, stirring often. Stir in red bell pepper, turmeric, coriander, cayenne, salt, and pepper, and heat 1 minute more. Add tofu and nutritional yeast, and cook 2 minutes, stirring often. Add pinto beans and baby spinach, and cook until spinach is slightly wilted and everything is heated through.
Divide tofu mixture among tortillas and top with avocado and salsa.
MIGAS BREAKFAST TACOS
This comes from Genevieve Ko on The New York Times cooking e-newsletter. She wrote, "Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand."
Yield: 4 to 6 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019647-migas-breakfast-tacos.
Ingredients
6 large eggs
Kosher salt
6 corn tortillas
2 tablespoons vegetable oil
1 cup tortilla chips, broken if very large
1/2 cup diced onion
1 cup diced, seeded poblano pepper
1/4 cup chopped cilantro
2 ounces pepper jack cheese, grated (3/4 cup)
1/2 avocado, pitted, peeled and sliced
Salsa, for serving
PreparationBeat the eggs with 1/2 teaspoon salt in a medium bowl.
Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.
Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.
Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.
Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.
Tip
The assembled tacos wrapped in foil will stay reasonably warm for up to 30 minutes.
MINI MAC AND CHEESE TACO BOWLS
This is from Old El Paso, and begins, "Just when you thought everyone's favorite mac and cheese meal couldn't get any better—it does—by making mac and cheese bowls! Mac and cheese taco bowls turn this classic favorite into a fun bite-size appetizer or light meal with an easy, made-from-scratch creamy cheese sauce. Old El Paso™ Mini Soft Tortilla Bowls create a new way to enjoy the go-to family meal that's calling for the addition of tasty toppings for a taco twist."
Prep Time: 30 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/mini-mac-and-cheese-taco-bowls.
Ingredients
3 tablespoons butter
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1-1/4 cups uncooked elbow macaroni
1 tablespoon all-purpose flour
1/2 teaspoon salt
1-1/4 cups milk
1-1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
Chopped green onions, chopped tomatoes, Old El Paso™ Mild Taco Sauce, as desired
Preparation
Heat oven to 325°F. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 20 to 30 seconds or until melted. Lightly brush melted butter on all sides of tortilla bowls. Place bowls in ungreased 13x9-inch (3-quart) baking dish. Set aside.
Cook macaroni as directed on package; drain, and set aside.
Meanwhile, in 2-quart saucepan, melt remaining 2 tablespoons butter over medium heat. Stir in flour and salt until well blended. Gradually stir in milk. Cook and stir 6 to 8 minutes or until bubbly and thickened. Remove from heat.
Stir in cheese until melted and smooth. Return to heat; stir in macaroni, and cook over low heat until heated through, stirring frequently. Divide mixture evenly among tortilla bowls.
Bake 7 to 10 minutes or until edges of bowls feel firm. Let stand 5 minutes. Top with remaining ingredients.
Expert tips
Want a little more heat? Top your mini mac and cheese bowls with Old El Paso™ Medium Taco Sauce.
These macaroni bowls are a great way to use up leftover cooked macaroni! You will need 2 2/3 cups of cooked macaroni for this recipe.
Stir, stir, stir! The cheese sauce is a snap to make, but it requires attentive stirring.
CALIFORNIA TACOS
This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.
Ingredients
3 tomatoes, seeded and chopped
2 avocados, chopped
1 small onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tablespoons vegetable oil
8 corn tortillas
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked white rice
2 tablespoons chopped fresh cilantro
1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)
Directions
Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
GRILLED PORTOBELLO TACOS WITH SALSA VERDE
This is from Vegetarian Times. The description states, "Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat." The recipe then begins, "Don’t worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking)."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/grilled-portobello-tacos-with-salsa-verde-recipe/.
Ingredients
Marinade
1/3 cup canola oil
3 Tbs. balsamic vinegar
1 tsp. black pepper
Tacos
6 large portobello mushroom caps
6 6-inch soft corn tortillas
2 avocados, sliced
2 cups chopped tomatoes
3 cups shredded cabbage
Salsa verde
4 tomatillos, chopped (or 1 cup canned)
1 large green bell pepper or poblano chile, roughly chopped
1 large bunch fresh cilantro, leaves only
1 medium onion, chopped
3 cloves garlic
3 tsp. organic sugar or agave nectar
1 1/4 tsp. canola oil
1 tsp. pepper
1/2 tsp. salt
Preparation
Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
To make Tacos:
Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
To make Salsa Verde:
Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.
SPICY QUINOA TACOS
This is from Vegetarian Times. It begins, "Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with avocado slices, cilantro, and a squeeze of lime."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spicy-quinoa-tacos/.
Ingredients
1 Tbs. olive oil
1 small onion, diced (1 cup)
1 rib celery, diced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 Tbs. ground cumin
1 Tbs. chili powder
1/2 tsp. cayenne pepper
1 15-oz. can fire-roasted diced tomatoes
1 15-oz. can diced tomatoes with green chiles
1 cup quinoa, rinsed and drained
2 medium carrots, diced (1 cup)
1 cup low-sodium vegetable broth
1 15-oz. can black beans, rinsed and drained
1 cup fresh or thawed frozen corn kernels
12 6-inch corn tortillas
Preparation
Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and sauté 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.
GOLDEN TOFU SCRAMBLE TACOS
This is from Vegetarian Times. It begins, "This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/golden-tofu-scramble-tacos-recipe/.
Ingredients
1 block firm tofu
1 Tbs. olive oil
2 shallots, chopped
2 garlic cloves, minced
1 large red bell pepper, chopped
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/4 tsp. cayenne
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup nutritional yeast
1 cup cooked or canned pinto beans (drained and rinsed)
3 cups baby spinach
8 small corn tortillas, warmed
1 avocado, thinly sliced
1 cup salsa of choice
Preparation
Place tofu on paper towel-lined cutting board or other flat surface. Top with more paper towels and another cutting board or flat item. Press down to extract as much water as possible. Using large holes of a box grater or the tines of a fork, grate tofu into bowl.
Heat oil in large skillet over medium heat.
Add shallots and garlic, and cook 2 minutes, stirring often. Stir in red bell pepper, turmeric, coriander, cayenne, salt, and pepper, and heat 1 minute more. Add tofu and nutritional yeast, and cook 2 minutes, stirring often. Add pinto beans and baby spinach, and cook until spinach is slightly wilted and everything is heated through.
Divide tofu mixture among tortillas and top with avocado and salsa.
MIGAS BREAKFAST TACOS
This comes from Genevieve Ko on The New York Times cooking e-newsletter. She wrote, "Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand."
Yield: 4 to 6 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019647-migas-breakfast-tacos.
Ingredients
6 large eggs
Kosher salt
6 corn tortillas
2 tablespoons vegetable oil
1 cup tortilla chips, broken if very large
1/2 cup diced onion
1 cup diced, seeded poblano pepper
1/4 cup chopped cilantro
2 ounces pepper jack cheese, grated (3/4 cup)
1/2 avocado, pitted, peeled and sliced
Salsa, for serving
PreparationBeat the eggs with 1/2 teaspoon salt in a medium bowl.
Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.
Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.
Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.
Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.
Tip
The assembled tacos wrapped in foil will stay reasonably warm for up to 30 minutes.
MINI MAC AND CHEESE TACO BOWLS
This is from Old El Paso, and begins, "Just when you thought everyone's favorite mac and cheese meal couldn't get any better—it does—by making mac and cheese bowls! Mac and cheese taco bowls turn this classic favorite into a fun bite-size appetizer or light meal with an easy, made-from-scratch creamy cheese sauce. Old El Paso™ Mini Soft Tortilla Bowls create a new way to enjoy the go-to family meal that's calling for the addition of tasty toppings for a taco twist."
Prep Time: 30 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/mini-mac-and-cheese-taco-bowls.
Ingredients
3 tablespoons butter
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1-1/4 cups uncooked elbow macaroni
1 tablespoon all-purpose flour
1/2 teaspoon salt
1-1/4 cups milk
1-1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
Chopped green onions, chopped tomatoes, Old El Paso™ Mild Taco Sauce, as desired
Preparation
Heat oven to 325°F. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 20 to 30 seconds or until melted. Lightly brush melted butter on all sides of tortilla bowls. Place bowls in ungreased 13x9-inch (3-quart) baking dish. Set aside.
Cook macaroni as directed on package; drain, and set aside.
Meanwhile, in 2-quart saucepan, melt remaining 2 tablespoons butter over medium heat. Stir in flour and salt until well blended. Gradually stir in milk. Cook and stir 6 to 8 minutes or until bubbly and thickened. Remove from heat.
Stir in cheese until melted and smooth. Return to heat; stir in macaroni, and cook over low heat until heated through, stirring frequently. Divide mixture evenly among tortilla bowls.
Bake 7 to 10 minutes or until edges of bowls feel firm. Let stand 5 minutes. Top with remaining ingredients.
Expert tips
Want a little more heat? Top your mini mac and cheese bowls with Old El Paso™ Medium Taco Sauce.
These macaroni bowls are a great way to use up leftover cooked macaroni! You will need 2 2/3 cups of cooked macaroni for this recipe.
Stir, stir, stir! The cheese sauce is a snap to make, but it requires attentive stirring.
CALIFORNIA TACOS
This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.
Ingredients
3 tomatoes, seeded and chopped
2 avocados, chopped
1 small onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tablespoons vegetable oil
8 corn tortillas
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked white rice
2 tablespoons chopped fresh cilantro
1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)
Directions
Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
GRILLED PORTOBELLO TACOS WITH SALSA VERDE
This is from Vegetarian Times. The description states, "Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat." The recipe then begins, "Don’t worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking)."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/grilled-portobello-tacos-with-salsa-verde-recipe/.
Ingredients
Marinade
1/3 cup canola oil
3 Tbs. balsamic vinegar
1 tsp. black pepper
Tacos
6 large portobello mushroom caps
6 6-inch soft corn tortillas
2 avocados, sliced
2 cups chopped tomatoes
3 cups shredded cabbage
Salsa verde
4 tomatillos, chopped (or 1 cup canned)
1 large green bell pepper or poblano chile, roughly chopped
1 large bunch fresh cilantro, leaves only
1 medium onion, chopped
3 cloves garlic
3 tsp. organic sugar or agave nectar
1 1/4 tsp. canola oil
1 tsp. pepper
1/2 tsp. salt
Preparation
Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
To make Tacos:
Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
To make Salsa Verde:
Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.
SPICY QUINOA TACOS
This is from Vegetarian Times. It begins, "Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with avocado slices, cilantro, and a squeeze of lime."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spicy-quinoa-tacos/.
Ingredients
1 Tbs. olive oil
1 small onion, diced (1 cup)
1 rib celery, diced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 Tbs. ground cumin
1 Tbs. chili powder
1/2 tsp. cayenne pepper
1 15-oz. can fire-roasted diced tomatoes
1 15-oz. can diced tomatoes with green chiles
1 cup quinoa, rinsed and drained
2 medium carrots, diced (1 cup)
1 cup low-sodium vegetable broth
1 15-oz. can black beans, rinsed and drained
1 cup fresh or thawed frozen corn kernels
12 6-inch corn tortillas
Preparation
Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and sauté 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.
Monday, March 4, 2024
Monday Recipes
It's Monday, time to get the week started. Hope your weekend was good. (Mine was.)
Since we do occasionally need to eat, here are six vegetarian recipes to get your week started off just right, including Coconut Red Curry With Tofu and No-Bake Chocolate Mousse Bars. Enjoy!
VEGAN FRIED “CHICKEN” WITH SEITAN
This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Vegan fried ‘chicken’ made with seitan. This fried seitan "chicken" dish is deep-fried, so it isn't particularly healthy, though it is cholesterol-free and it sure is mighty tasty! Deep fried seitan and a blend of spices create a dish that's really quite similar in appearance and taste to fried chicken. If you like southern fried chicken, try vegan southern fried seitan made with all the same ingredients including a spicy batter and a coat of flour to make it just the perfect amount of crispiness. Make sure you have some ketchup or mustard or something to serve alongside to dip your vegan fried chicken in.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings.
You can view this online here.
Ingredients
1 teaspoon salt (or seasoned salt)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
Optional: dash cayenne pepper
1-1/2 cups flour
Optional: 1/4 cup nutritional yeast
1/4 cup mustard
2 tablespoons baking powder
1/2 cup water
1 lb. seitan (or another chicken substitute, cut into 1 to 2" square pieces)
Directions
In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne, and nutritional yeast.
In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.
Add baking powder to the flour mixture and combine well.
Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.
Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup, ranch dressing, honey mustard, hot sauce or barbecue sauce.
COWBOY COOKIES
This came from the infamous long-since-forgotten emailing list.
Ingredients
1-1/3 cups quick cooking oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Directions
Layer the ingredients in 1 quart jar in order given. Press each layer firmly in place before adding the next one. Include a card with the following instructions:
Preheat oven to 350 degrees F. Grease cookie sheets.
In medium bowl, cream together 1/2 cup of butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in entire contents of jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets.
Bake for 11 to 13 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.
FANTASTIC FRUIT SALAD
This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”
Makes 4 servings.
View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.
Ingredients
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 celery stalks, chopped
1/2 cup(s) dried cranberries
1/2 cup chopped walnuts
1 (8 oz.) container, nonfat lemon yogurt
Directions
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
NO-BAKE CHOCOLATE MOUSSE BARS
This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, “Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it’s important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.”
Yield: 24 servings; Time: 30 minutes, plus chilling.
To view this online, go to https://cooking.nytimes.com/recipes/1019316-no-bake-chocolate-mousse-bars.
Ingredients
For the Crust:
18 whole graham crackers (about 9 1/2 ounces)
8 tablespoons (1 stick), melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
For the Filling:
1 pound semisweet chocolate, finely chopped
3 cups cold heavy cream, plus more for serving
2 teaspoons instant espresso powder
1/2 teaspoon kosher salt
1 tablespoon pure vanilla extract
Whipped cream (optional)
Preparation
Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
SWEET POTATO STEW WITH CHICKPEAS & HARDY GREENS
This yumminess is from EmilyC at Food52. For this recipe, EmilyC wrote, "This autumnal stew is warming and cozy, ready in under 30 minutes, and layered with rich, vivid flavors. It features one of my favorite trios: sweet potatoes, chickpeas, and hardy greens. But the unexpected star of the stew is the vibrant broth, which is delicious enough to slurp on its own. Inspired by the flavors of Carla Lalli Music’s Sweet Potatoes With Tahini Butter, the broth is rich from butter, a little spicy from Aleppo pepper, and spiked with maple syrup, soy sauce, and lime juice.
"Because the broth is so essential to the deliciousness of this stew, reach for the best stock or broth you have: homemade chicken stock is great here, or a store-bought, low-sodium variety. If using vegetable broth, opt for homemade or a brand you know and like that’s more savory than sweet for the best balance of flavors.
"The first time I made this stew, I fully intended to swirl some tahini in at the end to thicken the broth. But then I remembered the opened container of hummus in my fridge and reached for it instead, reasoning that hummus (an ultra silky-smooth mix of chickpeas, tahini, garlic, and lemon juice) would not only lend sheen and body, it’d boost the rich, chickpea flavor of the stew. It worked a charm, enlivening and enriching the entire pot. It’s a simple trick that has so many possibilities beyond this recipe."
Prep Time: 5 minutes; Cook Time: 25 minutes; Serves 4 to 6
To view this online, go to https://food52.com/recipes/84040-sweet-potato-stew-recipe-with-chickpeas-hardy-greens.
Ingredients
4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 pounds sweet potatoes (about 2 large or 3 small), peeled and chopped into 3/4-inch chunks
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon Aleppo pepper or 1/4 teaspoon red pepper flakes
1 tablespoon maple syrup
4 cups chicken broth or stock, homemade or low-sodium store-bought (see author notes)
1 tablespoon soy sauce, or to taste (regular or low sodium)
1 15.5-ounce can chickpeas, drained and rinsed
3 cups to 4 cups (packed) kale, Swiss chard, collard or turnip greens, or mature (not baby) spinach
1 tablespoon lime juice, plus the finely grated zest, from 1 lime (Note: zest the lime before juicing)
3 tablespoons to 4 tablespoons plain hummus, homemade or store-bought
Directions
Heat butter in a large pot or Dutch oven over medium heat. Add onion and cook for about 5 minutes until softened. Add sweet potatoes, 1/2 teaspoon kosher salt, and Aleppo pepper. Cook for another 5 minutes (stirring occasionally), or until the outsides lose their firmness.
Add maple syrup, stirring so it evenly coats the sweet potatoes. Cook for 1 to 2 more minutes, stirring constantly, to lightly caramelize the syrup.
Add broth, soy sauce, chickpeas, greens, and lime zest. Simmer gently for about 15 minutes, or until the sweet potatoes are tender.
Lower heat, and stir in the lime juice and hummus, starting with 3 tablespoons hummus; stir until well integrated. Taste, and add another tablespoon of hummus, if desired, for extra richness and body. Taste for seasoning and balance, adding a bit more soy, lime juice, and/or salt to your liking. Turn off the heat. Divide the stew amongst bowls, and serve right away. (Any leftovers will keep well, tightly covered, for several days in the refrigerator. Reheat before serving.)
Since we do occasionally need to eat, here are six vegetarian recipes to get your week started off just right, including Coconut Red Curry With Tofu and No-Bake Chocolate Mousse Bars. Enjoy!
VEGAN FRIED “CHICKEN” WITH SEITAN
This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Vegan fried ‘chicken’ made with seitan. This fried seitan "chicken" dish is deep-fried, so it isn't particularly healthy, though it is cholesterol-free and it sure is mighty tasty! Deep fried seitan and a blend of spices create a dish that's really quite similar in appearance and taste to fried chicken. If you like southern fried chicken, try vegan southern fried seitan made with all the same ingredients including a spicy batter and a coat of flour to make it just the perfect amount of crispiness. Make sure you have some ketchup or mustard or something to serve alongside to dip your vegan fried chicken in.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings.
You can view this online here.
Ingredients
1 teaspoon salt (or seasoned salt)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
Optional: dash cayenne pepper
1-1/2 cups flour
Optional: 1/4 cup nutritional yeast
1/4 cup mustard
2 tablespoons baking powder
1/2 cup water
1 lb. seitan (or another chicken substitute, cut into 1 to 2" square pieces)
Directions
In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne, and nutritional yeast.
In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.
Add baking powder to the flour mixture and combine well.
Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.
Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup, ranch dressing, honey mustard, hot sauce or barbecue sauce.
COWBOY COOKIES
This came from the infamous long-since-forgotten emailing list.
Ingredients
1-1/3 cups quick cooking oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Directions
Layer the ingredients in 1 quart jar in order given. Press each layer firmly in place before adding the next one. Include a card with the following instructions:
Preheat oven to 350 degrees F. Grease cookie sheets.
In medium bowl, cream together 1/2 cup of butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in entire contents of jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets.
Bake for 11 to 13 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.
FANTASTIC FRUIT SALAD
This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”
Makes 4 servings.
View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.
Ingredients
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 celery stalks, chopped
1/2 cup(s) dried cranberries
1/2 cup chopped walnuts
1 (8 oz.) container, nonfat lemon yogurt
Directions
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
NO-BAKE CHOCOLATE MOUSSE BARS
This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, “Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it’s important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.”
Yield: 24 servings; Time: 30 minutes, plus chilling.
To view this online, go to https://cooking.nytimes.com/recipes/1019316-no-bake-chocolate-mousse-bars.
Ingredients
For the Crust:
18 whole graham crackers (about 9 1/2 ounces)
8 tablespoons (1 stick), melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
For the Filling:
1 pound semisweet chocolate, finely chopped
3 cups cold heavy cream, plus more for serving
2 teaspoons instant espresso powder
1/2 teaspoon kosher salt
1 tablespoon pure vanilla extract
Whipped cream (optional)
Preparation
Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
SWEET POTATO STEW WITH CHICKPEAS & HARDY GREENS
This yumminess is from EmilyC at Food52. For this recipe, EmilyC wrote, "This autumnal stew is warming and cozy, ready in under 30 minutes, and layered with rich, vivid flavors. It features one of my favorite trios: sweet potatoes, chickpeas, and hardy greens. But the unexpected star of the stew is the vibrant broth, which is delicious enough to slurp on its own. Inspired by the flavors of Carla Lalli Music’s Sweet Potatoes With Tahini Butter, the broth is rich from butter, a little spicy from Aleppo pepper, and spiked with maple syrup, soy sauce, and lime juice.
"Because the broth is so essential to the deliciousness of this stew, reach for the best stock or broth you have: homemade chicken stock is great here, or a store-bought, low-sodium variety. If using vegetable broth, opt for homemade or a brand you know and like that’s more savory than sweet for the best balance of flavors.
"The first time I made this stew, I fully intended to swirl some tahini in at the end to thicken the broth. But then I remembered the opened container of hummus in my fridge and reached for it instead, reasoning that hummus (an ultra silky-smooth mix of chickpeas, tahini, garlic, and lemon juice) would not only lend sheen and body, it’d boost the rich, chickpea flavor of the stew. It worked a charm, enlivening and enriching the entire pot. It’s a simple trick that has so many possibilities beyond this recipe."
Prep Time: 5 minutes; Cook Time: 25 minutes; Serves 4 to 6
To view this online, go to https://food52.com/recipes/84040-sweet-potato-stew-recipe-with-chickpeas-hardy-greens.
Ingredients
4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 pounds sweet potatoes (about 2 large or 3 small), peeled and chopped into 3/4-inch chunks
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon Aleppo pepper or 1/4 teaspoon red pepper flakes
1 tablespoon maple syrup
4 cups chicken broth or stock, homemade or low-sodium store-bought (see author notes)
1 tablespoon soy sauce, or to taste (regular or low sodium)
1 15.5-ounce can chickpeas, drained and rinsed
3 cups to 4 cups (packed) kale, Swiss chard, collard or turnip greens, or mature (not baby) spinach
1 tablespoon lime juice, plus the finely grated zest, from 1 lime (Note: zest the lime before juicing)
3 tablespoons to 4 tablespoons plain hummus, homemade or store-bought
Directions
Heat butter in a large pot or Dutch oven over medium heat. Add onion and cook for about 5 minutes until softened. Add sweet potatoes, 1/2 teaspoon kosher salt, and Aleppo pepper. Cook for another 5 minutes (stirring occasionally), or until the outsides lose their firmness.
Add maple syrup, stirring so it evenly coats the sweet potatoes. Cook for 1 to 2 more minutes, stirring constantly, to lightly caramelize the syrup.
Add broth, soy sauce, chickpeas, greens, and lime zest. Simmer gently for about 15 minutes, or until the sweet potatoes are tender.
Lower heat, and stir in the lime juice and hummus, starting with 3 tablespoons hummus; stir until well integrated. Taste, and add another tablespoon of hummus, if desired, for extra richness and body. Taste for seasoning and balance, adding a bit more soy, lime juice, and/or salt to your liking. Turn off the heat. Divide the stew amongst bowls, and serve right away. (Any leftovers will keep well, tightly covered, for several days in the refrigerator. Reheat before serving.)
Friday, March 1, 2024
Friday Recipes
It's finally Friday. Yay! What are your plans for the weekend? Hanging out with your kids? Yard work? Binge watching on Netflix, Peacock, CBS All-Access, or any other platform?
Whatever your plans for the weekend, if you're like me, chances are that on Monday, you'll wonder where the weekend went, and why you didn't get everything you wanted to do done. No matter.
In the end, though, we still need to eat. With that in mind, here are six yummy recipes to get you through the weekend, including Angel Hair Pasta, Vegan Chili, and Chocolate Mousse (photos above). Enjoy!
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
BEAN AND SALSA QUESADILLAS
This comes from page 32 of the April/May 2014 issue of Vegetarian Times. It begins, “Salsa and roasted red peppers are blended together with cooked beans to make a smooth, rich quesadilla filling.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
1 1/2 cups cooked pinto or black beans, or 1 15-oz. can beans, rinsed and drained
1/2 cup prepared salsa
3 oz. reduced-fat cream cheese (6 Tbs.)
1/4 cup jarred roasted red peppers, rinsed, drained, and chopped
2 green onions, chopped (1/2 cup)
2 Tbs. chopped cilantro
4 8-inch whole-wheat or multi-grain tortillas
Directions
Blend beans, salsa, cream cheese, roasted peppers, green onions, and cilantro in blender or food processor until mostly smooth.
Spread 1/2 cup filling on one half of each tortilla, leaving 1/2-inch border around edges. Fold over tortillas to enclose filling. (If a tortilla’s edges don’t stick together, brush some oil along bottom inside edge.)
Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 295; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 43 g; Cholesterol: 16 mg; Sodium: 664 mg; Fiber: 10 g; Sugar: 2 g
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 and the next (Spaghetti Sauce) are both 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?)
SPAGHETTI SAUCE
Another one of my inventions. Let's face it: there are probably as many spaghetti sauce recipes as there are people who make spaghetti sauce.
Ingredients
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Directions
Brown onions and garlic in oil. Add tomatoes, sauce and paste. Stir. Add everything except cheese and stir. Simmer 1 hour. Add cheese and stir until cheese is melted. Serve over hot 1 pound of cooked spaghetti. Better the next day - if any is left!
NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of to-mato sauce.
Note: If you want to make it vegan, leave the honey out and use grated vegan cheese.
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!
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
Whatever your plans for the weekend, if you're like me, chances are that on Monday, you'll wonder where the weekend went, and why you didn't get everything you wanted to do done. No matter.
In the end, though, we still need to eat. With that in mind, here are six yummy recipes to get you through the weekend, including Angel Hair Pasta, Vegan Chili, and Chocolate Mousse (photos above). Enjoy!
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
BEAN AND SALSA QUESADILLAS
This comes from page 32 of the April/May 2014 issue of Vegetarian Times. It begins, “Salsa and roasted red peppers are blended together with cooked beans to make a smooth, rich quesadilla filling.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
1 1/2 cups cooked pinto or black beans, or 1 15-oz. can beans, rinsed and drained
1/2 cup prepared salsa
3 oz. reduced-fat cream cheese (6 Tbs.)
1/4 cup jarred roasted red peppers, rinsed, drained, and chopped
2 green onions, chopped (1/2 cup)
2 Tbs. chopped cilantro
4 8-inch whole-wheat or multi-grain tortillas
Directions
Blend beans, salsa, cream cheese, roasted peppers, green onions, and cilantro in blender or food processor until mostly smooth.
Spread 1/2 cup filling on one half of each tortilla, leaving 1/2-inch border around edges. Fold over tortillas to enclose filling. (If a tortilla’s edges don’t stick together, brush some oil along bottom inside edge.)
Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 295; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 43 g; Cholesterol: 16 mg; Sodium: 664 mg; Fiber: 10 g; Sugar: 2 g
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 and the next (Spaghetti Sauce) are both 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?)
SPAGHETTI SAUCE
Another one of my inventions. Let's face it: there are probably as many spaghetti sauce recipes as there are people who make spaghetti sauce.
Ingredients
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Directions
Brown onions and garlic in oil. Add tomatoes, sauce and paste. Stir. Add everything except cheese and stir. Simmer 1 hour. Add cheese and stir until cheese is melted. Serve over hot 1 pound of cooked spaghetti. Better the next day - if any is left!
NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of to-mato sauce.
Note: If you want to make it vegan, leave the honey out and use grated vegan cheese.
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!
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
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