It's Monday, time to get the week started. Here are six yummy vegetarian recipes to help you through the day, including Creamy Roasted Red Pepper Penne, Best Pineapple Orange Sorbet, and more. Enjoy!
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1-1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
CREAMY ROASTED RED PEPPER PENNE
This is from Lindsay Funston on Delish. Lindsay wrote, “With a super-light cream sauce, this spinach and roasted red pepper penne is addictive.”
Total Time: 20 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 4
To view this online, click here.
Note: This recipe originally called for chicken broth, which I've exchanged for veggie broth. Also, if you can get hold of a veggie version of heavy cream – maybe soy? Whatever – go for it.
Ingredients
12 oz. penne
1 tbsp. extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
3 c. baby spinach
1 c. sliced jarred roasted red peppers
1/2 c. heavy cream
1/2 c. low-sodium vegetable broth
1 tsp. crushed red pepper flakes
freshly grated Parmesan, for serving
Directions
In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes, then add spinach and roasted red peppers. Cook until wilted and warmed through, 3 minutes.
Stir in heavy cream, vegetable broth, and 1/4 cup pasta water and bring to a simmer.
Add cooked penne to pan and stir until coated, then season with crushed red pepper flakes.
Garnish with Parmesan and serve.
STRAWBERRY CHEESECAKE BARS
This is from Erin Jeanne McDowell in The New York Times cooking newsletter. Erin wrote, “Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.”
Yield: One 9-by-13-inch pan (about 15 bars); Time: 1 hour 45 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1020178-strawberry-cheesecake-bars.
Ingredients
For the Crust:
Nonstick cooking spray
10-1/2 ounces shortbread cookies
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter (1/2 stick), melted
For the Filling:
1-1/2 pounds strawberries, hulled and halved (about 4 cups)
1-1/2 cups granulated sugar
3 (8-ounce) packages cream cheese, at room temperature
5 large eggs, at room temperature
1 tablespoon vanilla extract
Red food coloring, as needed
For the Topping:
1-1/4 cups heavy cream
1/2 cup confectioners’ sugar
3/4 pound strawberries, hulled and thinly sliced (about 2 cups)
Preparation
Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2-1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
Make the filling: In a medium pot, toss the strawberries with 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1-1/4 cups granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it’s not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.
MOROCCAN CHICKPEA AND SQUASH STEW
This is from Yasmin Khan at TheKitchn. The recipe begins, "In Morocco, evening Iftar meals during Ramadan often begin with a big bowl of harira — a hearty lentil, tomato, and chickpea soup. This recipe takes inspiration from that ever-popular dish and adds in butternut squash, dried apricots, and fragrant strands of saffron, which lend depth and sweetness, while also making it a more substantial stew. However you want to label it, it’s a nourishing bowl of comfort food that will fill your whole kitchen with the heady scents of warming spices such as cinnamon, smoked paprika, and ginger.
"The stew is also dairy-free and vegetarian! You can serve it with warm fresh bread on the side, like toasted buttered sourdough or Arabic khubz flatbreads drizzled with extra-virgin olive oil. This is a great dish to make ahead, as the flavors taste even better after the stew has rested for a few hours or overnight."
Prep Time: 15 minutes; Cook Time: 1 hour to 1 hour 5 minutes; Serves 6
To view this online, go to https://www.thekitchn.com/moroccan-chickpea-and-squash-stew-recipe-23515241.
Ingredients
2 medium yellow onions
2 tablespoons sunflower or vegetable oil
2 medium stalks celery
4 cloves garlic
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup dried split red lentils
1/4 teaspoon crumbled saffron strands
1 pinch granulated sugar
12 ounces butternut squash
8 dried apricots
1 (15-ounce) can chickpeas
1 (15-ounce) can or 1/2 (28-ounce) can whole tomatoes
2-1/2 to 3 cups low-sodium chicken or vegetable broth
1/4 cup uncooked white rice
3/4 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1/4 medium bunch fresh cilantro
3 tablespoons olive oil
Lemon juice
Aleppo pepper or other red pepper flakes, for serving (optional)
Instructions
Finely dice 2 medium yellow onions (2-1/2 cups). Heat 2 tablespoons sunflower oil in a Dutch oven or large pot over medium heat. Add the onions and sauté until softened and browned, stirring occasionally, 12 to 15 minutes. Meanwhile, finely dice 2 medium celery stalks (1/2 cup) and finely chop 4 garlic cloves. Fill a kettle or medium saucepan with at least 3-1/2 cups water and bring to a boil, then take off the heat.
Add the celery, garlic, 1-1/2 teaspoons ground cumin, 1-1/2 teaspoons ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground ginger to the pan. Stir well and cook, stirring often, for 2 minutes.
Add 3 cups of the boiled water and 3/4 cup dried split red lentils, and stir to combine. Cover and cook until softened and all the liquid is absorbed, 10 to 15 minutes. Meanwhile, prepare the remaining ingredients.
Grind 1/4 teaspoon crumbled saffron strands in a mortar and pestle or spice grinder, or crumble finely with your fingers. Transfer to a small bowl, add 2 tablespoons of the boiled water and 1 pinch granulated sugar, and smash together with the back of a spoon; set aside to steep. Peel 12 ounces butternut squash and cut into 3/4-inch pieces (2-1/2 cups). Halve 8 dried apricots. Drain and rinse 1 (about 15-ounce) can chickpeas.
Add the saffron liquid, squash, chickpeas, apricots, 2-1/2 cups low-sodium vegetable or chicken broth, 1 (15-ounce) can tomatoes and their juices, 1/4 cup uncooked white rice, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pan. Stir to combine and bring to a simmer.
Reduce the heat to medium low. Cover and simmer, stirring occasionally, until the squash is completely soft and beginning to melt into the stew, 25 to 30 minutes. Add more broth 1/4 cup at a time as needed if the stew is dry. Meanwhile, finely chop 1/4 medium bunch fresh cilantro leaves and tender stems until you have about 1/4 cup.
Reserve 1 tablespoon of the cilantro for garnish. Add the remaining cilantro and 3 tablespoons olive oil to the stew and stir to combine. Taste and season as needed with more kosher salt, black pepper, or lemon juice. Serve garnished with the reserved cilantro and Aleppo pepper or other red pepper flakes if desired.
Recipe Notes
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 6 months.
LASAGNA PRIMAVERA
This recipe is from FamilyTime's newsletter. It starts off, "Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish." Prep. time: 40 minutes; Cooking time: 45 minutes; Serves: 8 servings (about 1-1/2 cups each); Source: Campbell's Recipes To view this recipe online, click here.
Ingredients
4 tablespoons light butter
2 tablespoons all-purpose flour
1-1/2 cups skim milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini, or summer squash, halved lengthwise and thinly sliced (about 3 cups)
1 package (10 ounces) cremini mushroom, sliced (about 3-3/4 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1-1/2 cups)
1/2 pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)
3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce
12 oven-ready lasagna noodles, (no boil)
Directions
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.
Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture. Cover the baking dish loosely with foil.
Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.
BEST PINEAPPLE ORANGE SORBET
I’ve been on several bulletin boards over the years, and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2-1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
Monday, June 17, 2024
Friday, June 14, 2024
Friday Recipes
It's finally Friday. Here are six yummy vegetarian recipes to hlep you through the weekend, including Lentil Chickpea Sloppy Joes and Simple Vegetarian Spinach Lasagna. Enjoy!
THREE SISTERS CASSEROLE
This was on the Vegetarian Times web site, and begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1-1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2-1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH
This is from Brooks Headley and adapted by Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen."
Time: 45 minutes, plus marinating; Yield: 6 sandwiches
To view this online, go to https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)
Ingredients
For the Marinated Tofu
1 (14-ounce) package extra-firm tofu, drained
1-1/2 cups pickle juice
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1 teaspoon gochugaru or red-pepper flakes
2 tablespoons grapeseed oil or other neutral oil
For the Fried Tofu
1/2 cup Dijon mustard
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne
1 teaspoon kosher salt, plus more as needed
1 teaspoon black pepper
Grapeseed oil or other neutral oil, for frying
For Assembly
6 potato buns or other soft rolls
Vegan mayonnaise and hot sauce, as needed
Thinly shredded green cabbage and dill pickles, for serving
Preparation
Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2-1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp Eden Black Pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
CHEESY POTATO CASSEROLE
This recipe is by Cooking Light and posted on MyRecipes. It begins, "From Kimberly Holland, Associate Digital Editor. In Scottsboro, Alabama, Kimberly's grandfather is the cheesy potato casserole chef.Rather than using sodium-loaded canned soup, we made our own creamy sauce to update this dish."
Hands-on: 25 minutes; Total Time: 1 hour; Makes 10 servings (serving size: 3/4 cup)
To view this online, go to https://www.myrecipes.com/recipe/cheesy-potato-casserole.
Ingredients
2-1/2 tablespoons canola oil, divided
1 cup diced onion
1 cup diced red bell pepper
1 (32-ounce) bag frozen Southern-style hash brown potatoes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-2/3 cups 1% low-fat milk
2 tablespoons all-purpose flour
2/3 cup plain fat-free Greek yogurt
4 ounces 2% reduced-fat extra-sharp cheddar cheese, finely shredded (about 1 cup)
Cooking spray
3 cups cornflakes
1-1/2 tablespoons melted butter
Directions
Preheat oven to 350°.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.
Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place cornflakes in a medium bowl; drizzle with butter and remaining 1-1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350° for 35 minutes or until bubbly around the edges and topping is crisp.
SPICY BUTTERNUT SQUASH PASTA WITH SPINACH
This is from Yasmin Fahr on The New York Times cooking enewsletter. Yasmin wrote, "Here’s a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you’re sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top."
Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021535-spicy-butternut-squash-pasta-with-spinach.
Ingredients
Kosher salt
3 tablespoons olive oil, plus more for serving
1 medium butternut squash (about 2-1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tablespoon ground cumin (see Tip)
1/2 teaspoon red-pepper flakes, plus more as needed
1 pound penne or other tubular pasta
1 cup low-sodium vegetable broth (or water)
3/4 cup grated Parmesan
3 packed cups baby spinach
1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks
1 jalapeño, sliced into rounds
1/3 cup flat-leaf parsley and tender stems, roughly chopped
Preparation
Bring a large covered pot of heavily salted water to a boil.
Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn’t stick together.
When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.
Tip
If you have a preferred curry powder, then you can use 1 to 3 teaspoons of that (according to taste) in place of the cumin and red-pepper flakes.
SIMPLE VEGETARIAN SPINACH LASAGNA
This is from Vicki Shata Retelny, RDN, at VeryWellFit. She wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium, for a total body wellness boost.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)
To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
THREE SISTERS CASSEROLE
This was on the Vegetarian Times web site, and begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1-1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2-1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH
This is from Brooks Headley and adapted by Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen."
Time: 45 minutes, plus marinating; Yield: 6 sandwiches
To view this online, go to https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)
Ingredients
For the Marinated Tofu
1 (14-ounce) package extra-firm tofu, drained
1-1/2 cups pickle juice
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1 teaspoon gochugaru or red-pepper flakes
2 tablespoons grapeseed oil or other neutral oil
For the Fried Tofu
1/2 cup Dijon mustard
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne
1 teaspoon kosher salt, plus more as needed
1 teaspoon black pepper
Grapeseed oil or other neutral oil, for frying
For Assembly
6 potato buns or other soft rolls
Vegan mayonnaise and hot sauce, as needed
Thinly shredded green cabbage and dill pickles, for serving
Preparation
Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2-1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp Eden Black Pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
CHEESY POTATO CASSEROLE
This recipe is by Cooking Light and posted on MyRecipes. It begins, "From Kimberly Holland, Associate Digital Editor. In Scottsboro, Alabama, Kimberly's grandfather is the cheesy potato casserole chef.Rather than using sodium-loaded canned soup, we made our own creamy sauce to update this dish."
Hands-on: 25 minutes; Total Time: 1 hour; Makes 10 servings (serving size: 3/4 cup)
To view this online, go to https://www.myrecipes.com/recipe/cheesy-potato-casserole.
Ingredients
2-1/2 tablespoons canola oil, divided
1 cup diced onion
1 cup diced red bell pepper
1 (32-ounce) bag frozen Southern-style hash brown potatoes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-2/3 cups 1% low-fat milk
2 tablespoons all-purpose flour
2/3 cup plain fat-free Greek yogurt
4 ounces 2% reduced-fat extra-sharp cheddar cheese, finely shredded (about 1 cup)
Cooking spray
3 cups cornflakes
1-1/2 tablespoons melted butter
Directions
Preheat oven to 350°.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.
Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place cornflakes in a medium bowl; drizzle with butter and remaining 1-1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350° for 35 minutes or until bubbly around the edges and topping is crisp.
SPICY BUTTERNUT SQUASH PASTA WITH SPINACH
This is from Yasmin Fahr on The New York Times cooking enewsletter. Yasmin wrote, "Here’s a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you’re sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top."
Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021535-spicy-butternut-squash-pasta-with-spinach.
Ingredients
Kosher salt
3 tablespoons olive oil, plus more for serving
1 medium butternut squash (about 2-1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tablespoon ground cumin (see Tip)
1/2 teaspoon red-pepper flakes, plus more as needed
1 pound penne or other tubular pasta
1 cup low-sodium vegetable broth (or water)
3/4 cup grated Parmesan
3 packed cups baby spinach
1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks
1 jalapeño, sliced into rounds
1/3 cup flat-leaf parsley and tender stems, roughly chopped
Preparation
Bring a large covered pot of heavily salted water to a boil.
Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn’t stick together.
When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.
Tip
If you have a preferred curry powder, then you can use 1 to 3 teaspoons of that (according to taste) in place of the cumin and red-pepper flakes.
SIMPLE VEGETARIAN SPINACH LASAGNA
This is from Vicki Shata Retelny, RDN, at VeryWellFit. She wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium, for a total body wellness boost.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)
To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
Thursday, June 13, 2024
Lasagna
I've loved Lasagna ever since I can remember. There's just something yummy (in my mind, anyway) with the layers of lasagna noodles, sauce, and cheese.
If you're into lasagna, too, then today's post is sure to please. Check out the Engine 2 Diet Vegetarian Lasagna, the Simple Vegetarian Spinach Lasagna, or any of the other lasagna offerings in today's post. Enjoy!
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians.
Case in point: Years ago, a male co-worker, learning that I made a mean lasagna, kept trying to finagle an invite to dinner. One afternoon, learning that I'd just started baking this recipe, stated, "I'll be right over."
The next day at work, he mentioned that this was the best lasagna he'd ever eaten.
"What kind of meat was in it?" he asked.
"No meat."
"Okay, not ground beef. Chicken? Turkey?"
"Nope, tofu crumbles."
"What's that?" he asked, looking a tad bit baffled, so I explained.
"Well, you start off with soybeans..."
At that point, he looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again, which didn't exactly upset me.
Ingredients
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Directions
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles
Make cheese layer:
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
QUICK AND EASY LASAGNA
Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.
My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.
Ingredients
16 ounce box of lasagna noodles
Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)
12-ounce package of Veggie Ground Crumbles (see note)
8-ounce package of Shredded Cheese (see note)
Taco seasoning pack (optional)
15-ounce can Manwich Sloppy Joe Sauce (optional)
Ingredients
Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.
While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.
As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.
To assemble:
Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.
Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.
Dig in!
Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.
With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles or Gardein crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.
With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.”
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
Ingredients
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1-1/2 cups)
1/2 cup fresh or frozen corn kernels
1-1/2 cups grated Monterey Jack or pepper Jack cheese
Directions
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
If you're into lasagna, too, then today's post is sure to please. Check out the Engine 2 Diet Vegetarian Lasagna, the Simple Vegetarian Spinach Lasagna, or any of the other lasagna offerings in today's post. Enjoy!
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians.
Case in point: Years ago, a male co-worker, learning that I made a mean lasagna, kept trying to finagle an invite to dinner. One afternoon, learning that I'd just started baking this recipe, stated, "I'll be right over."
The next day at work, he mentioned that this was the best lasagna he'd ever eaten.
"What kind of meat was in it?" he asked.
"No meat."
"Okay, not ground beef. Chicken? Turkey?"
"Nope, tofu crumbles."
"What's that?" he asked, looking a tad bit baffled, so I explained.
"Well, you start off with soybeans..."
At that point, he looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again, which didn't exactly upset me.
Ingredients
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Directions
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles
Make cheese layer:
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
QUICK AND EASY LASAGNA
Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.
My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.
Ingredients
16 ounce box of lasagna noodles
Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)
12-ounce package of Veggie Ground Crumbles (see note)
8-ounce package of Shredded Cheese (see note)
Taco seasoning pack (optional)
15-ounce can Manwich Sloppy Joe Sauce (optional)
Ingredients
Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.
While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.
As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.
To assemble:
Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.
Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.
Dig in!
Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.
With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles or Gardein crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.
With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.”
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
Ingredients
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1-1/2 cups)
1/2 cup fresh or frozen corn kernels
1-1/2 cups grated Monterey Jack or pepper Jack cheese
Directions
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
Wednesday, June 12, 2024
Tofu
There are so many versatile foods that can be used in many ways. Tofu is one of those foods. It can be used for any number of main dishes, as well as many desserts.
That said, here are six yummy tofu recipes to help you through the day, including Tofu-Spinach Lasagna and a vegan Kung Pao Tofu. Enjoy!
SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH
This is from Brooks Headley and adapted by Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen."
Time: 45 minutes, plus marinating; Yield: 6 sandwiches
To view this online, go to https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)
Ingredients
For the Marinated Tofu
1 (14-ounce) package extra-firm tofu, drained
1-1/2 cups pickle juice
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1 teaspoon gochugaru or red-pepper flakes
2 tablespoons grapeseed oil or other neutral oil
For the Fried Tofu
1/2 cup Dijon mustard
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne
1 teaspoon kosher salt, plus more as needed
1 teaspoon black pepper
Grapeseed oil or other neutral oil, for frying
For Assembly
6 potato buns or other soft rolls
Vegan mayonnaise and hot sauce, as needed
Thinly shredded green cabbage and dill pickles, for serving
Preparation
Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2-1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.
CRISPY TOFU AND CABBAGE STIR-FRY
This recipe is from Ali Slagle in The New York Times cooking enewsletter. The recipe begins, "This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you’ll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves — also known as cilantro — creates a range of complex but related flavors. Then there’s what might be the quickest — and your new favorite — way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don’t have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba."
Time: 25 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1022830-crispy-tofu-and-cabbage-stir-fry.
Ingredients
1 small red onion, thinly sliced
Kosher salt
1/4 cup cornstarch
1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
1/4 cup neutral oil (such as canola or grapeseed), plus more as needed
About 1-1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed
1/2 cup coarsely chopped cilantro leaves and stems
2 tablespoons lime juice (from 1 large lime)
Preparation
In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.
Tip
It can be tricky to tear pieces of the same size, so start by slicing the tofu crosswise so that you have 1-inch-thick slabs, then tear off cubes from there.
KUNG PAO TOFU [VEGAN]
This recipe is from One Green Planet. The recipe begins, "This Kung Pao Tofu doesn’t require a lot of time or many perishable ingredients - making it perfect for a “don’t feel like cooking and don’t have a lot of groceries” type meal. Also, if you don’t care for spicy foods - this recipe is for you! If you do care for spicy, add more cayenne and red chili flavors to increase the heat."
Serves 3-4.
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/kung-pao-tofu-vegan-2/.
Ingredients
For the Tofu:
1 package organic firm or extra firm tofu
1 tablespoon maple syrup
1 pinch cayenne pepper, or more for more heat
4 tablespoons cornstarch or arrowroot powder
1 tablespoon high heat oil (i.e. avocado oil)
For the Sauce:
1 tablespoon fresh, minced ginger root
2 cloves garlic, minced
1 pinch red chili flakes, or more for more heat
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons coconut aminos (or, soy sauce/tamari)
1 tablespoon Hoisin sauce
1 teaspoon onion powder
1 tablespoon sugar
1 tablespoon cornstarch or arrowroot powder
1/4 cup vegetable broth
For the Dish:
4 cups broccoli florets (fresh or frozen)
1-1/2 cups dry brown rice (or, 3 cups cooked brown rice)
Directions
For the Tofu:
Begin by preparing the tofu. Open the tofu package, drain, and press the tofu for 10-15 minutes.
While the tofu is being pressed, if you need to make your rice, start it.
Cut and wash the broccoli (if fresh). Prepare a large pot to steam the broccoli for about 5 minutes. Here is a quick video on how to steam broccoli. Once done, set aside.
When the tofu is pressed, cut into uniform cubes. Add to a mixing bowl. Drizzle with 1 tablespoon maple syrup and a pinch of cayenne pepper. Lightly toss. Next, add 4 tablespoons cornstarch and toss together. Use a rubber scraper to fold the tofu to help prevent it from crumbling.
Heat a large skillet to medium-high heat. Once hot, add 1 tablespoon of oil. Once the oil is hot, add the tofu into as even of a layer across the pan as possible. Allow the tofu to brown for about 4-5 minutes and flip tofu, aiming to brown all sides (if possible).
While the tofu is cooking, make the sauce.
For the Sauce:
In a small bowl, add the ginger, garlic, red chili flakes, rice vinegar, sesame oil, coconut aminos, hoisin sauce, onion powder, sugar, cornstarch, and 1/4 cup vegetable broth/stock (water would do fine as well). Stir until well combined.
To Assemble:
When the tofu is browned to your liking, add the sauce. Mix and gently coat the tofu with the sauce and cook for 3-4 minutes. The sauce should thicken a little as it heats.
Feel free to add the cooked broccoli to the pan to add some sauce to the broccoli, or simply keep it on the side.
Serve tofu and broccoli over cooked brown rice.
Enjoy!
SHEET-PAN TERIYAKI TOFU WITH CARROTS & BROCCOLI
This is from Eating Well, and begins, "With just one sheet pan and 35 minutes, you can get a flavorful vegetarian dinner on the table. The carrots get a head start in the oven to ensure they are cooked through, while a drizzle of teriyaki sauce at the end ties everything together. Serve with brown rice, if desired."
Active Time: 15 minutes; Total Time: 35 minutes; Makes 4 servings
To view this online, go to https://www.eatingwell.com/recipe/7995065/sheet-pan-teriyaki-tofu-with-carrots-broccoli/.
Ingredients
1 pound carrots, sliced on the bias 1/2-inch thick
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
3/4 teaspoon ground pepper, divided
2 cups broccoli florets
2 cups sliced red bell pepper
1 (16-ounce) package tofu, drained, pressed and cubed (1/2- to 3/4-inch)
1 teaspoon curry powder
3 tablespoons low-sodium teriyaki sauce
Directions
Position rack in lower third of oven; preheat to 425°F.
Toss carrots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast for 15 minutes.
Toss broccoli and bell pepper with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the carrots on the baking sheet.
Sprinkle tofu with curry powder and the remaining 1/4 teaspoon each salt and pepper. Arrange on top of the vegetables. Roast until the tofu is starting to brown and the vegetables are tender, 10 to 15 minutes.
Transfer the tofu and vegetables to a serving platter; drizzle with teriyaki sauce.
BROCCOLI WITH ASIAN TOFU
Optional: Delicious served on top of brown rice or Asian-style noodles (soba or udon).
Yield: 4 servings
Serving size: 2 slices tofu, with broccoli and marinade mixture
Source: Deliciously Healthy Dinners
Find this recipe at: http://diabeticgourmet.com/recipes/html/995.shtml
Ingredients
1 pkg (16 oz) firm tofu, drained
2 Tbsp lite soy sauce
1 tsp sesame oil (optional)
1/2 Tbsp brown sugar
1 Tbsp fresh ginger root, finely chopped or shredded (or 1 tsp ground ginger)
1 lb fresh broccoli, rinsed and cut into individual spears
1 Tbsp peanut oil or vegetable oil
1/4 tsp crushed red pepper
4 Tbsp garlic, peeled and thinly sliced (about 8 cloves)
1 Tbsp sesame seeds (optional)
Cooking spray
Directions
Slice tofu into eight pieces. Place on a plate or flat surface covered with three paper towels. Top with four more paper towels. Top with another flat plate or cutting board. Press down evenly and gently to squeeze out moisture. Throw away paper towels. Replace with fresh paper towels and press again. (The more liquid you remove, the more sauce the tofu will absorb.)
Place tofu in a bowl just big enough to hold all eight pieces lying on their widest side without overlapping.
In a small bowl, stir to thoroughly combine soy sauce, sesame oil, brown sugar, and ginger into a marinade, and stir thoroughly. Pour over tofu. Carefully turn the tofu several times to coat well. Set aside.
Meanwhile, heat a large nonstick saute pan coated with cooking spray. Add broccoli and saute for about 5 minutes, until it turns bright green and becomes tender and crispy. Remove broccoli from pan and set aside.
Heat a grill pan or flat saute pan over high heat. Drain tofu, reserving marinade. Place on grill pan to heat for about 3 minutes. Gently turn. Heat the second side for 3 minutes.
At the same time, in the saute pan over medium-low heat, warm the peanut oil, crushed red pepper, and garlic until the garlic softens and begins to turn brown, about 30 seconds to 1 minute. Add broccoli and reserved marinade, and gently mix until well-coated.
Place two slices of tofu on each plate with one-quarter of the broccoli and marinade mixture. Sprinkle with sesame seeds (optional).
Nutritional Information Per Serving: Calories: 183; Protein: 14 g; Fat: 11 g; Sodium: 341 mg; Cholesterol: 0 mg ; Saturated Fat: 2 g; Dietary Fiber: 4 g; Carbohydrates: 13 g
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
That said, here are six yummy tofu recipes to help you through the day, including Tofu-Spinach Lasagna and a vegan Kung Pao Tofu. Enjoy!
SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH
This is from Brooks Headley and adapted by Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen."
Time: 45 minutes, plus marinating; Yield: 6 sandwiches
To view this online, go to https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)
Ingredients
For the Marinated Tofu
1 (14-ounce) package extra-firm tofu, drained
1-1/2 cups pickle juice
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1 teaspoon gochugaru or red-pepper flakes
2 tablespoons grapeseed oil or other neutral oil
For the Fried Tofu
1/2 cup Dijon mustard
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne
1 teaspoon kosher salt, plus more as needed
1 teaspoon black pepper
Grapeseed oil or other neutral oil, for frying
For Assembly
6 potato buns or other soft rolls
Vegan mayonnaise and hot sauce, as needed
Thinly shredded green cabbage and dill pickles, for serving
Preparation
Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2-1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.
CRISPY TOFU AND CABBAGE STIR-FRY
This recipe is from Ali Slagle in The New York Times cooking enewsletter. The recipe begins, "This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you’ll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves — also known as cilantro — creates a range of complex but related flavors. Then there’s what might be the quickest — and your new favorite — way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don’t have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba."
Time: 25 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1022830-crispy-tofu-and-cabbage-stir-fry.
Ingredients
1 small red onion, thinly sliced
Kosher salt
1/4 cup cornstarch
1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
1/4 cup neutral oil (such as canola or grapeseed), plus more as needed
About 1-1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed
1/2 cup coarsely chopped cilantro leaves and stems
2 tablespoons lime juice (from 1 large lime)
Preparation
In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.
Tip
It can be tricky to tear pieces of the same size, so start by slicing the tofu crosswise so that you have 1-inch-thick slabs, then tear off cubes from there.
KUNG PAO TOFU [VEGAN]
This recipe is from One Green Planet. The recipe begins, "This Kung Pao Tofu doesn’t require a lot of time or many perishable ingredients - making it perfect for a “don’t feel like cooking and don’t have a lot of groceries” type meal. Also, if you don’t care for spicy foods - this recipe is for you! If you do care for spicy, add more cayenne and red chili flavors to increase the heat."
Serves 3-4.
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/kung-pao-tofu-vegan-2/.
Ingredients
For the Tofu:
1 package organic firm or extra firm tofu
1 tablespoon maple syrup
1 pinch cayenne pepper, or more for more heat
4 tablespoons cornstarch or arrowroot powder
1 tablespoon high heat oil (i.e. avocado oil)
For the Sauce:
1 tablespoon fresh, minced ginger root
2 cloves garlic, minced
1 pinch red chili flakes, or more for more heat
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons coconut aminos (or, soy sauce/tamari)
1 tablespoon Hoisin sauce
1 teaspoon onion powder
1 tablespoon sugar
1 tablespoon cornstarch or arrowroot powder
1/4 cup vegetable broth
For the Dish:
4 cups broccoli florets (fresh or frozen)
1-1/2 cups dry brown rice (or, 3 cups cooked brown rice)
Directions
For the Tofu:
Begin by preparing the tofu. Open the tofu package, drain, and press the tofu for 10-15 minutes.
While the tofu is being pressed, if you need to make your rice, start it.
Cut and wash the broccoli (if fresh). Prepare a large pot to steam the broccoli for about 5 minutes. Here is a quick video on how to steam broccoli. Once done, set aside.
When the tofu is pressed, cut into uniform cubes. Add to a mixing bowl. Drizzle with 1 tablespoon maple syrup and a pinch of cayenne pepper. Lightly toss. Next, add 4 tablespoons cornstarch and toss together. Use a rubber scraper to fold the tofu to help prevent it from crumbling.
Heat a large skillet to medium-high heat. Once hot, add 1 tablespoon of oil. Once the oil is hot, add the tofu into as even of a layer across the pan as possible. Allow the tofu to brown for about 4-5 minutes and flip tofu, aiming to brown all sides (if possible).
While the tofu is cooking, make the sauce.
For the Sauce:
In a small bowl, add the ginger, garlic, red chili flakes, rice vinegar, sesame oil, coconut aminos, hoisin sauce, onion powder, sugar, cornstarch, and 1/4 cup vegetable broth/stock (water would do fine as well). Stir until well combined.
To Assemble:
When the tofu is browned to your liking, add the sauce. Mix and gently coat the tofu with the sauce and cook for 3-4 minutes. The sauce should thicken a little as it heats.
Feel free to add the cooked broccoli to the pan to add some sauce to the broccoli, or simply keep it on the side.
Serve tofu and broccoli over cooked brown rice.
Enjoy!
SHEET-PAN TERIYAKI TOFU WITH CARROTS & BROCCOLI
This is from Eating Well, and begins, "With just one sheet pan and 35 minutes, you can get a flavorful vegetarian dinner on the table. The carrots get a head start in the oven to ensure they are cooked through, while a drizzle of teriyaki sauce at the end ties everything together. Serve with brown rice, if desired."
Active Time: 15 minutes; Total Time: 35 minutes; Makes 4 servings
To view this online, go to https://www.eatingwell.com/recipe/7995065/sheet-pan-teriyaki-tofu-with-carrots-broccoli/.
Ingredients
1 pound carrots, sliced on the bias 1/2-inch thick
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
3/4 teaspoon ground pepper, divided
2 cups broccoli florets
2 cups sliced red bell pepper
1 (16-ounce) package tofu, drained, pressed and cubed (1/2- to 3/4-inch)
1 teaspoon curry powder
3 tablespoons low-sodium teriyaki sauce
Directions
Position rack in lower third of oven; preheat to 425°F.
Toss carrots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast for 15 minutes.
Toss broccoli and bell pepper with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the carrots on the baking sheet.
Sprinkle tofu with curry powder and the remaining 1/4 teaspoon each salt and pepper. Arrange on top of the vegetables. Roast until the tofu is starting to brown and the vegetables are tender, 10 to 15 minutes.
Transfer the tofu and vegetables to a serving platter; drizzle with teriyaki sauce.
BROCCOLI WITH ASIAN TOFU
Optional: Delicious served on top of brown rice or Asian-style noodles (soba or udon).
Yield: 4 servings
Serving size: 2 slices tofu, with broccoli and marinade mixture
Source: Deliciously Healthy Dinners
Find this recipe at: http://diabeticgourmet.com/recipes/html/995.shtml
Ingredients
1 pkg (16 oz) firm tofu, drained
2 Tbsp lite soy sauce
1 tsp sesame oil (optional)
1/2 Tbsp brown sugar
1 Tbsp fresh ginger root, finely chopped or shredded (or 1 tsp ground ginger)
1 lb fresh broccoli, rinsed and cut into individual spears
1 Tbsp peanut oil or vegetable oil
1/4 tsp crushed red pepper
4 Tbsp garlic, peeled and thinly sliced (about 8 cloves)
1 Tbsp sesame seeds (optional)
Cooking spray
Directions
Slice tofu into eight pieces. Place on a plate or flat surface covered with three paper towels. Top with four more paper towels. Top with another flat plate or cutting board. Press down evenly and gently to squeeze out moisture. Throw away paper towels. Replace with fresh paper towels and press again. (The more liquid you remove, the more sauce the tofu will absorb.)
Place tofu in a bowl just big enough to hold all eight pieces lying on their widest side without overlapping.
In a small bowl, stir to thoroughly combine soy sauce, sesame oil, brown sugar, and ginger into a marinade, and stir thoroughly. Pour over tofu. Carefully turn the tofu several times to coat well. Set aside.
Meanwhile, heat a large nonstick saute pan coated with cooking spray. Add broccoli and saute for about 5 minutes, until it turns bright green and becomes tender and crispy. Remove broccoli from pan and set aside.
Heat a grill pan or flat saute pan over high heat. Drain tofu, reserving marinade. Place on grill pan to heat for about 3 minutes. Gently turn. Heat the second side for 3 minutes.
At the same time, in the saute pan over medium-low heat, warm the peanut oil, crushed red pepper, and garlic until the garlic softens and begins to turn brown, about 30 seconds to 1 minute. Add broccoli and reserved marinade, and gently mix until well-coated.
Place two slices of tofu on each plate with one-quarter of the broccoli and marinade mixture. Sprinkle with sesame seeds (optional).
Nutritional Information Per Serving: Calories: 183; Protein: 14 g; Fat: 11 g; Sodium: 341 mg; Cholesterol: 0 mg ; Saturated Fat: 2 g; Dietary Fiber: 4 g; Carbohydrates: 13 g
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
Tuesday, June 11, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Weeknight Spinach and Ricotta Lasagna and Three-Bean Soup. Enjoy!
EASY SWEET POTATO ENCHILADAS
This comes from Old El Paso, and begins, "Enchilada dinners are a great way to use up fillings and try out new flavors—take our Easy Sweet Potato Enchiladas, for example. Full of roasted sweet potatoes, spinach and chickpeas and spiced with chili powder, these vegetarian enchiladas with sweet potato are a game-changer when you want to introduce a vegetarian dish into your weekday lineup. You'll love that it takes just 30 minutes of prep time to get tasty vegetarian sweet potato enchiladas wrapped up and in the oven. Make them saucy with Old El Paso™ Mild Red Enchilada Sauce, and don't forget the cheese!"
Prep Time: 30 minutes; Total Time: 1 hour 10 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-sweet-potato-enchiladas.
Ingredients
1 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 tablespoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 teaspoon chili powder
3 cups packed fresh baby spinach leaves
1 can (15.5 oz) chickpeas, drained, rinsed
2 cups Old El Paso™ Shredded Mexican 4 Cheese Blend (8 oz)
1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas (6 inch)
2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce
Fresh chopped cilantro and Old El Paso™ Crema Mexicana, if desired
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
Place sweet potatoes on rimmed baking sheet. Drizzle 1 tablespoon of the oil over potatoes; season with salt and pepper. Toss to coat. Bake 18 to 23 minutes or until potatoes are tender and lightly browned.
Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened. Stir in chili powder and spinach; cook 30 to 60 seconds to wilt.
Remove from heat; pour into medium bowl. Stir in chickpeas and roasted potatoes. Let cool 5 minutes. Stir in 1 cup of the cheese.
Place tortillas on work surface. Spread heaping 1/3 cup vegetable mixture down center of each tortilla. Wrap tortillas around filling; placing seam side down in sprayed baking dish. Top enchiladas with enchilada sauce and remaining cheese.
Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with remaining ingredients.
Expert Tips
Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce in your Easy Sweet Potato Enchiladas.
For this Easy Sweet Potato Enchiladas recipe, look for sweet potatoes with red skin and orange flesh.
Cooking vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Add a fresh squeeze of lime to your vegetarian sweet potato enchiladas, if desired.
WEEKNIGHT SPINACH AND RICOTTA LASAGNA
This is from Hetty Lui McKinnon at The New York Times cooking enewletter. For this yummy recipe, Hetty wrote, "While it is hard to beat the perfection of a meticulously layered lasagna, this cheater’s version delivers all the comforting vibes with minimal effort. This weeknight dish requires no chopping; just mixing and baking. Choose ease, with oven-ready lasagna sheets, as they don’t require preboiling and will cook quicker than the regular ones. (Fresh lasagna sheets will certainly work, too, with the same cooking time.) Don’t drain the thawed spinach, as the extra moisture will help keep this dish moist and saucy. The easiest way to thaw spinach is to leave it overnight in the fridge; it can also be defrosted quickly in the microwave."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025023-weeknight-spinach-and-ricotta-lasagna. While you're there, if you haven't signed up for The New York Times cooking enewletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
9 ounces (dry) no-boil, oven-ready lasagna sheets
1 (10-ounce) package frozen chopped spinach, thawed (undrained)
15 ounces whole-milk ricotta
1 (24-ounce) jar pasta sauce, such as vodka or marinara
2 cups vegetable stock
1/2 to 1 teaspoon crushed red pepper
1 cup grated low-moisture mozzarella
Extra-virgin olive oil
Handful of torn soft herbs, such as oregano, basil, or parsley, to serve
Preparation
Heat the oven to 400 degrees.
Break up each lasagna sheet into 5 to 6 pieces and place them in a large bowl. (They can be a mixture of large and small; you can expect irregularity.) Add the spinach and half the ricotta, and fold through to coat the broken pasta sheets. Add the pasta sauce, stock and crushed red pepper; stir to combine.
Transfer the mixture to a large, 8-by-12-inch baking dish, distributing the pasta evenly and pressing it down until submerged in the sauce. Top with the mozzarella and drizzle with olive oil.
Cover with foil, tenting it to prevent it from sticking to the top, place on a baking sheet (to catch any drips) and bake for 20 minutes.
Remove the foil, increase heat to 425 degrees and bake until most of the liquid has been absorbed and the cheesy top is golden, 20 to 25 minutes.
Top with remaining ricotta and drizzle with olive oil. Like traditional lasagna, this dish is best rested for 10 minutes before eating (if you can wait!). When ready to serve, top with soft herbs.
CHILE RELLENO CASSEROLE
This yumminess is from Christine Gallary at TheKitchn. This recipe begins, "Chile relleno casserole is made up of layers of poblano peppers, Monterey Jack cheese, and cooked chorizo sausage baked in a batter of egg, flour, and milk. Instead of stuffing individual peppers, the poblanos are cut open and layered into the baking dish, guaranteeing each bite has everything in it. Some chile relleno casseroles include a tomato sauce. But for crispier edges reminiscent of the fried chile relleno batter, I skip it and serve the casserole with tomato salsa or hot sauce instead."
Prep Time: 30 to 40 minutes; Cook Time: 50 minutes to 1 hour; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/chile-relleno-casserole-recipe-23392104.
Ingredients
8 medium poblano peppers (about 2 pounds total)
Cooking spray
12 ounces to 1 pound uncooked Mexican or soy chorizo
1 tablespoon vegetable oil (optional)
12 ounces Monterey Jack cheese (about 3 cups pre-shredded)
8 large eggs
1 cup whole or 2% milk
2/3 cup all-purpose flour
1-1/2 teaspoons kosher salt
1 teaspoon baking powder
Hot sauce or blended tomato salsa, for serving (optional)
Instructions
Heat the broiler to high and arrange a rack in the upper third of the oven. Line a rimmed baking sheet with aluminum foil.
Trim the stems from 8 medium poblano peppers and halve lengthwise. Remove the core, ribs, and seeds. Place the peppers skin-side up on the baking sheet in a single layer (they can be touching) and press down on them as needed so they sit fairly flat. If they don’t all fit on the baking sheet, broil in 2 batches.
Broil until the skin on the peppers is almost completely blackened and blistered, 5 to 12 minutes. Rotate the baking sheet as needed so they evenly blacken. Meanwhile, heat a large nonstick frying pan over medium heat. Remove the casings from 12 ounces to 1 pound uncooked Mexican chorizo and add to the pan. Cook, breaking up the meat into smaller pieces, until browned and cooked through (add 1 tablespoon vegetable oil to the pan if it is dry), 5 to 7 minutes. Remove the pan from the heat.
When the peppers are ready, transfer to a large heatproof bowl and cover with the aluminum foil on the baking sheet. Let sit for at least 10 minutes to steam.
Meanwhile, reduce the oven temperature to 375ºF. Coat a 9x13-inch baking dish with cooking spray. Shred 12 ounces Monterey Jack cheese on the large holes of a box grater (about 4 cups, or use 3 cups pre-shredded). Place 8 large eggs, 1 cup whole or 2% milk, 2/3 cup all-purpose flour, 1 1/2 teaspoons kosher salt, and 1 teaspoon baking powder in a blender and blend on high speed until smooth, scraping down the sides of the blender halfway through, 45 to 60 seconds total.
Peel off and discard the skin from the peppers, using a paper towel to rub off any skin that doesn’t come off easily (do the best you can, it doesn’t all have to come off); it’s okay if the peppers tear.
Pour enough of the egg mixture into the baking dish to just cover the bottom. Arrange half of the peppers in an even layer over the egg mixture. Using a slotted spoon, transfer the chorizo over the peppers in an even layer. Sprinkle with half of the cheese. Arrange the remaining peppers evenly over the cheese. Pour the remaining egg mixture evenly over the peppers, then sprinkle with the remaining cheese.
Bake on the upper third rack until puffed, the center is set, and the edges are golden brown, 35 to 40 minutes. Let cool for 5 minutes before serving with salsa or hot sauce if desired.
Recipe Notes
Poblano substitute: 4 (10-ounce) cans fire-roasted whole green chiles can be substituted for the poblanos. Drain, and gently tear open any whole chiles so they sit flat. Pat dry with paper towels before assembling in the casserole (no need to broil first).
Make ahead: The peppers can be broiled and peeled and the chorizo cooked up to 1 day ahead; refrigerate in separate airtight containers. Alternatively, the casserole can be assembled without the top layer of cheese, covered, and refrigerated overnight. When ready to bake, let the casserole sit at room temperature while the oven heats. Uncover and sprinkle with the cheese right before baking, and add 5 minutes to the bake time.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. The baked casserole can also be cooled, wrapped tightly in aluminum foil, and frozen for up to 2 months. Thaw overnight in the refrigerator before reheating, covered, in a 325ºF oven until warmed through.
ONE-POT VEGETABLE BIRYANI
This is from Zainab Shah in The New York Times cooking enewsletter. For this yumminess, Zainab wrote, "Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one’s adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn’t compromise flavor."
Total Time: 1 hour; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1022758-one-pot-vegetable-biryani. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, loads of guides, great ideas for your next meal.
Ingredients
2 cups basmati rice
1/4 cup ghee or any neutral oil
1 dried bay leaf
2 whole star anise (optional)
4 whole cloves
4 cardamom pods
4 fresh Thai green chiles or green finger chiles, stems removed
1 medium red onion, finely chopped
1 tablespoon ginger paste or freshly grated ginger
1 tablespoon garlic paste or freshly grated garlic
1/2 teaspoon turmeric powder
2 teaspoons Kashmiri red chile powder or other ground red chile
1 plum tomato, finely chopped
1/2 cup chopped cilantro leaves
1/2 cup chopped mint leaves
1 medium carrot, peeled and thinly sliced
1 small potato, peeled and finely diced
1 cup small cauliflower florets
1/2 cup frozen green peas, thawed
1/2 cup cut green beans (fresh or frozen)
1/2 cup full-fat Greek yogurt
2 tablespoons fine sea salt
2-1/2 cups unsalted vegetable stock or water
1 teaspoon garam masala
1 tablespoon fresh lemon juice, plus 3 lemon slices
1/2 cup fresh pomegranate seeds (optional)
1/4 cup toasted or fried cashews, halved (optional)
Preparation
Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don’t let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
Ingredients
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Directions
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
BAKED VEGETABLE MEDLEY
This is from the January 2003 issue of Vegetarian Times, page 22. It begins, “The crust for this vegetable-filled pie may be made from ready-made, store-bought dough that you roll out and fit into a pie plate. Or, for a no-fuss meal, start with a premade frozen pie crust. This is a meal-in-a-slice, calling only for a light dessert of fruit and nuts.” Serves 4 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/baked-vegetable-medley/.
Ingredients
One 9-inch unbaked frozen pie shell
2 Tbs. olive oil
1 large leek, thinly sliced
1 tsp. minced garlic
1/2 bunch kale, shredded
2/3 cup chunky seasoned tomato sauce
1-1/2 cups artichoke hearts, drained
6 oz. smoked tofu, cut into thin strips
1 cup grated low-fat mozzarella cheese
Directions
Preheat oven to 375F. Reserve strips of leek for garnish.
Bake pie shell until golden, about 10 minutes, or according to package directions. Remove from oven, and set aside. Increase oven temperature to 450F.
Heat olive oil in large skillet over med-ium heat. When hot, sauté leek and garlic for about 5 minutes. Add kale and tomato sauce, stirring often, and cook until kale wilts and leeks are translucent. Add artichoke hearts.
Fill baked pie shell, and arrange tofu pieces decoratively on top. Sprinkle grated cheese over top, and bake 5 minutes more. Increase oven temperature to broil, and heat until cheese browns, about 1 minute.
nutritional information Per Serving: Calories: 420; Protein: 18 g; Total Fat: 25 g; Saturated Fat: 8 g; Carbohydrates: 34 g; Cholesterol: 20 mg; Sodium: 510 mg; Fiber: 5 g; Sugar: 3 g
EASY SWEET POTATO ENCHILADAS
This comes from Old El Paso, and begins, "Enchilada dinners are a great way to use up fillings and try out new flavors—take our Easy Sweet Potato Enchiladas, for example. Full of roasted sweet potatoes, spinach and chickpeas and spiced with chili powder, these vegetarian enchiladas with sweet potato are a game-changer when you want to introduce a vegetarian dish into your weekday lineup. You'll love that it takes just 30 minutes of prep time to get tasty vegetarian sweet potato enchiladas wrapped up and in the oven. Make them saucy with Old El Paso™ Mild Red Enchilada Sauce, and don't forget the cheese!"
Prep Time: 30 minutes; Total Time: 1 hour 10 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-sweet-potato-enchiladas.
Ingredients
1 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 tablespoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 teaspoon chili powder
3 cups packed fresh baby spinach leaves
1 can (15.5 oz) chickpeas, drained, rinsed
2 cups Old El Paso™ Shredded Mexican 4 Cheese Blend (8 oz)
1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas (6 inch)
2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce
Fresh chopped cilantro and Old El Paso™ Crema Mexicana, if desired
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
Place sweet potatoes on rimmed baking sheet. Drizzle 1 tablespoon of the oil over potatoes; season with salt and pepper. Toss to coat. Bake 18 to 23 minutes or until potatoes are tender and lightly browned.
Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened. Stir in chili powder and spinach; cook 30 to 60 seconds to wilt.
Remove from heat; pour into medium bowl. Stir in chickpeas and roasted potatoes. Let cool 5 minutes. Stir in 1 cup of the cheese.
Place tortillas on work surface. Spread heaping 1/3 cup vegetable mixture down center of each tortilla. Wrap tortillas around filling; placing seam side down in sprayed baking dish. Top enchiladas with enchilada sauce and remaining cheese.
Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with remaining ingredients.
Expert Tips
Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce in your Easy Sweet Potato Enchiladas.
For this Easy Sweet Potato Enchiladas recipe, look for sweet potatoes with red skin and orange flesh.
Cooking vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Add a fresh squeeze of lime to your vegetarian sweet potato enchiladas, if desired.
WEEKNIGHT SPINACH AND RICOTTA LASAGNA
This is from Hetty Lui McKinnon at The New York Times cooking enewletter. For this yummy recipe, Hetty wrote, "While it is hard to beat the perfection of a meticulously layered lasagna, this cheater’s version delivers all the comforting vibes with minimal effort. This weeknight dish requires no chopping; just mixing and baking. Choose ease, with oven-ready lasagna sheets, as they don’t require preboiling and will cook quicker than the regular ones. (Fresh lasagna sheets will certainly work, too, with the same cooking time.) Don’t drain the thawed spinach, as the extra moisture will help keep this dish moist and saucy. The easiest way to thaw spinach is to leave it overnight in the fridge; it can also be defrosted quickly in the microwave."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025023-weeknight-spinach-and-ricotta-lasagna. While you're there, if you haven't signed up for The New York Times cooking enewletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
9 ounces (dry) no-boil, oven-ready lasagna sheets
1 (10-ounce) package frozen chopped spinach, thawed (undrained)
15 ounces whole-milk ricotta
1 (24-ounce) jar pasta sauce, such as vodka or marinara
2 cups vegetable stock
1/2 to 1 teaspoon crushed red pepper
1 cup grated low-moisture mozzarella
Extra-virgin olive oil
Handful of torn soft herbs, such as oregano, basil, or parsley, to serve
Preparation
Heat the oven to 400 degrees.
Break up each lasagna sheet into 5 to 6 pieces and place them in a large bowl. (They can be a mixture of large and small; you can expect irregularity.) Add the spinach and half the ricotta, and fold through to coat the broken pasta sheets. Add the pasta sauce, stock and crushed red pepper; stir to combine.
Transfer the mixture to a large, 8-by-12-inch baking dish, distributing the pasta evenly and pressing it down until submerged in the sauce. Top with the mozzarella and drizzle with olive oil.
Cover with foil, tenting it to prevent it from sticking to the top, place on a baking sheet (to catch any drips) and bake for 20 minutes.
Remove the foil, increase heat to 425 degrees and bake until most of the liquid has been absorbed and the cheesy top is golden, 20 to 25 minutes.
Top with remaining ricotta and drizzle with olive oil. Like traditional lasagna, this dish is best rested for 10 minutes before eating (if you can wait!). When ready to serve, top with soft herbs.
CHILE RELLENO CASSEROLE
This yumminess is from Christine Gallary at TheKitchn. This recipe begins, "Chile relleno casserole is made up of layers of poblano peppers, Monterey Jack cheese, and cooked chorizo sausage baked in a batter of egg, flour, and milk. Instead of stuffing individual peppers, the poblanos are cut open and layered into the baking dish, guaranteeing each bite has everything in it. Some chile relleno casseroles include a tomato sauce. But for crispier edges reminiscent of the fried chile relleno batter, I skip it and serve the casserole with tomato salsa or hot sauce instead."
Prep Time: 30 to 40 minutes; Cook Time: 50 minutes to 1 hour; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/chile-relleno-casserole-recipe-23392104.
Ingredients
8 medium poblano peppers (about 2 pounds total)
Cooking spray
12 ounces to 1 pound uncooked Mexican or soy chorizo
1 tablespoon vegetable oil (optional)
12 ounces Monterey Jack cheese (about 3 cups pre-shredded)
8 large eggs
1 cup whole or 2% milk
2/3 cup all-purpose flour
1-1/2 teaspoons kosher salt
1 teaspoon baking powder
Hot sauce or blended tomato salsa, for serving (optional)
Instructions
Heat the broiler to high and arrange a rack in the upper third of the oven. Line a rimmed baking sheet with aluminum foil.
Trim the stems from 8 medium poblano peppers and halve lengthwise. Remove the core, ribs, and seeds. Place the peppers skin-side up on the baking sheet in a single layer (they can be touching) and press down on them as needed so they sit fairly flat. If they don’t all fit on the baking sheet, broil in 2 batches.
Broil until the skin on the peppers is almost completely blackened and blistered, 5 to 12 minutes. Rotate the baking sheet as needed so they evenly blacken. Meanwhile, heat a large nonstick frying pan over medium heat. Remove the casings from 12 ounces to 1 pound uncooked Mexican chorizo and add to the pan. Cook, breaking up the meat into smaller pieces, until browned and cooked through (add 1 tablespoon vegetable oil to the pan if it is dry), 5 to 7 minutes. Remove the pan from the heat.
When the peppers are ready, transfer to a large heatproof bowl and cover with the aluminum foil on the baking sheet. Let sit for at least 10 minutes to steam.
Meanwhile, reduce the oven temperature to 375ºF. Coat a 9x13-inch baking dish with cooking spray. Shred 12 ounces Monterey Jack cheese on the large holes of a box grater (about 4 cups, or use 3 cups pre-shredded). Place 8 large eggs, 1 cup whole or 2% milk, 2/3 cup all-purpose flour, 1 1/2 teaspoons kosher salt, and 1 teaspoon baking powder in a blender and blend on high speed until smooth, scraping down the sides of the blender halfway through, 45 to 60 seconds total.
Peel off and discard the skin from the peppers, using a paper towel to rub off any skin that doesn’t come off easily (do the best you can, it doesn’t all have to come off); it’s okay if the peppers tear.
Pour enough of the egg mixture into the baking dish to just cover the bottom. Arrange half of the peppers in an even layer over the egg mixture. Using a slotted spoon, transfer the chorizo over the peppers in an even layer. Sprinkle with half of the cheese. Arrange the remaining peppers evenly over the cheese. Pour the remaining egg mixture evenly over the peppers, then sprinkle with the remaining cheese.
Bake on the upper third rack until puffed, the center is set, and the edges are golden brown, 35 to 40 minutes. Let cool for 5 minutes before serving with salsa or hot sauce if desired.
Recipe Notes
Poblano substitute: 4 (10-ounce) cans fire-roasted whole green chiles can be substituted for the poblanos. Drain, and gently tear open any whole chiles so they sit flat. Pat dry with paper towels before assembling in the casserole (no need to broil first).
Make ahead: The peppers can be broiled and peeled and the chorizo cooked up to 1 day ahead; refrigerate in separate airtight containers. Alternatively, the casserole can be assembled without the top layer of cheese, covered, and refrigerated overnight. When ready to bake, let the casserole sit at room temperature while the oven heats. Uncover and sprinkle with the cheese right before baking, and add 5 minutes to the bake time.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. The baked casserole can also be cooled, wrapped tightly in aluminum foil, and frozen for up to 2 months. Thaw overnight in the refrigerator before reheating, covered, in a 325ºF oven until warmed through.
ONE-POT VEGETABLE BIRYANI
This is from Zainab Shah in The New York Times cooking enewsletter. For this yumminess, Zainab wrote, "Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one’s adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn’t compromise flavor."
Total Time: 1 hour; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1022758-one-pot-vegetable-biryani. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, loads of guides, great ideas for your next meal.
Ingredients
2 cups basmati rice
1/4 cup ghee or any neutral oil
1 dried bay leaf
2 whole star anise (optional)
4 whole cloves
4 cardamom pods
4 fresh Thai green chiles or green finger chiles, stems removed
1 medium red onion, finely chopped
1 tablespoon ginger paste or freshly grated ginger
1 tablespoon garlic paste or freshly grated garlic
1/2 teaspoon turmeric powder
2 teaspoons Kashmiri red chile powder or other ground red chile
1 plum tomato, finely chopped
1/2 cup chopped cilantro leaves
1/2 cup chopped mint leaves
1 medium carrot, peeled and thinly sliced
1 small potato, peeled and finely diced
1 cup small cauliflower florets
1/2 cup frozen green peas, thawed
1/2 cup cut green beans (fresh or frozen)
1/2 cup full-fat Greek yogurt
2 tablespoons fine sea salt
2-1/2 cups unsalted vegetable stock or water
1 teaspoon garam masala
1 tablespoon fresh lemon juice, plus 3 lemon slices
1/2 cup fresh pomegranate seeds (optional)
1/4 cup toasted or fried cashews, halved (optional)
Preparation
Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don’t let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
Ingredients
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Directions
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
BAKED VEGETABLE MEDLEY
This is from the January 2003 issue of Vegetarian Times, page 22. It begins, “The crust for this vegetable-filled pie may be made from ready-made, store-bought dough that you roll out and fit into a pie plate. Or, for a no-fuss meal, start with a premade frozen pie crust. This is a meal-in-a-slice, calling only for a light dessert of fruit and nuts.” Serves 4 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/baked-vegetable-medley/.
Ingredients
One 9-inch unbaked frozen pie shell
2 Tbs. olive oil
1 large leek, thinly sliced
1 tsp. minced garlic
1/2 bunch kale, shredded
2/3 cup chunky seasoned tomato sauce
1-1/2 cups artichoke hearts, drained
6 oz. smoked tofu, cut into thin strips
1 cup grated low-fat mozzarella cheese
Directions
Preheat oven to 375F. Reserve strips of leek for garnish.
Bake pie shell until golden, about 10 minutes, or according to package directions. Remove from oven, and set aside. Increase oven temperature to 450F.
Heat olive oil in large skillet over med-ium heat. When hot, sauté leek and garlic for about 5 minutes. Add kale and tomato sauce, stirring often, and cook until kale wilts and leeks are translucent. Add artichoke hearts.
Fill baked pie shell, and arrange tofu pieces decoratively on top. Sprinkle grated cheese over top, and bake 5 minutes more. Increase oven temperature to broil, and heat until cheese browns, about 1 minute.
nutritional information Per Serving: Calories: 420; Protein: 18 g; Total Fat: 25 g; Saturated Fat: 8 g; Carbohydrates: 34 g; Cholesterol: 20 mg; Sodium: 510 mg; Fiber: 5 g; Sugar: 3 g
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Grilled Portobello Tacos with Salsa Verde, Soft Tacos with Mushrooms and Cabbage, and Spicy Grilled Tempeh Tacos with Frijoles Molidos and Homemade Sour Cream. Enjoy!
SPAGHETTI SQUASH & BLACK BEAN TACOS
This comes from Kelly, whose site, Mountain Mama Cooks is really pretty awesome. I highly recommend checking it out!
This recipe begins, “Crispy blue corn shells filled with black beans, savory spaghetti squash, cotija cheese and plenty of hot sauce. Vegetarian tacos never looked so good.”
To view this online on Kelly’s site, go to https://mountainmamacooks.com/spaghetti-squash-black-bean-tacos/.
Ingredients
1– 2 lb spaghetti squash (if you go bigger, increase spices accordingly)
2 tablespoons melted butter
juice of 1 lime (about 2 tablespoons)
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 14oz can black beans, thoroughly rinsed
8–10 crispy blue corn tortillas
crumbled cojita cheese
cilantro
hot sauce (optional)
Instructions
Preheat oven to 400F degrees.
Cut spaghetti squash in half lengthwise, scoop out the seeds, throw about 1 teaspoon olive oil on each half and roast both halves face down on a rimmed baking sheet. Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 45-60 minutes. (Alternately, you can microwave the squash if you’re short on time.)
Meanwhile, combine melted butter, lime juice, chili powder, salt, cumin and garlic powder in a small bowl.
When spaghetti squash is done remove from oven and let cool a few minutes until you can handle it easily. Working over a large bowl, gently scrape out the flesh with a fork. Add butter mixture to the squash and toss well to combine.
In the bottom of each corn tortilla, spread out a small handful (about 2 tablespoons) of black beans. Top with some spaghetti squash (about 1/4 cup). Top again with crumbled cojita cheese.
Line the tacos in a 9×13 baking dish or similar and bake in a preheated oven for 20 minutes.
To serve, top with fresh cilantro and hot sauce if desired.
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
SPICY GRILLED TEMPEH TACOS WITH FRIJOLES MOLIDOS AND HOMEMADE SOUR CREAM [VEGAN, GLUTEN-FREE]
This recipe comes from OneGreenPlanet, and is Dairy Free; Gluten-free; Vegan; Wheat Free.
To view this online, click here.
Ingredients
For the Tempeh and Tacos:
Tempeh, as needed
Spicy bean paste, as needed
Tortillas (gluten-free if necessary)
Pico de gallo
Guacamole
For the Frijoles:
6 cloves roasted garlic
4-5 cups cooked red beans
1 teaspoon sea salt
2 teaspoons cumin
Juice of 2 limes
1 teaspoon olive oil
1/4 teaspoon cayenne or chipotle
1/2 teaspoon smoked paprika
For the Sour Cream
1 cup raw, pre-soaked cashews
1 cup rejuvelac (see notes)
1/2 teaspoon coarse sea salt
Preparation
Brush the tempeh with the bean paste and then grill.
Lightly grill tortillas for about 30 seconds/side.
To make the sour cream, put all ingredients in a high-speed blender and run until very smooth. Then set out in a covered glass container to culture for at least 24 hours. Taste for sourness. Colder climates will require more time. 24 hours at 85°F is about perfect. Refrigerate until thickened.
To make the beans, roast your garlic or pan fry them whole in a skillet until brown. Then cook the beans a minute or two longer than normal, drain, but reserve your bean juice.
Mash the garlic cloves with a fork, then add the beans and spices over low heat. Allow them to simmer for a couple minutes while you go to work with a potato masher. Add the lime juice, olive oil, and bean juice to keep the mixture soft and workable.
Assemble tacos and add pico de gallo and guacamole.
Notes:
Rejuvelac is a fermented liquid you can buy online or make at home.
SOFT TACOS WITH MUSHROOMS AND CABBAGE
This is also from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Two nutrient-dense vegetables combine forces in this delicious filling. Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese – and they contain a powerful antioxidant called L-ergothioneine. They're used medicinally throughout Asia for their immunity-boosting properties. They also contain more protein than most other vegetables, and their meaty texture makes them a perfect choice for vegetarians. Cabbage possesses phytochemicals like sulforaphane, which protects the body against cancer-causing free radicals, and indoles, which help metabolize estrogens. It’s also an excellent source of vitamins K and C, and a very good source of dietary fiber, vitamin B6, folate, manganese and omega-3 fatty acids.” Yield: 4 servings; Time: About 15 minutes.
This was featured in “Tacos for the Holidays” and can be viewed online here.
Ingredients
1 tablespoon extra virgin olive oil
1 pound mushrooms, cut in thick slices
1 bunch scallions, white and light green parts, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper to taste
1 small head cabbage
1/4 cup chopped cilantro
1/4 to 1/2 cup Chipotle Ranchera Salsa
8 corn tortillas
Queso fresco to taste
Preparation
Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).
Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.
Tip
Advance preparation: The mushroom filling will keep for about 3 days in the refrigerator.
GRILLED PORTOBELLO TACOS WITH SALSA VERDE
This yummy recipe was updated on the Vegetarian Times website on April 27, 2020. It begins, “Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.
“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.
SPAGHETTI SQUASH & BLACK BEAN TACOS
This comes from Kelly, whose site, Mountain Mama Cooks is really pretty awesome. I highly recommend checking it out!
This recipe begins, “Crispy blue corn shells filled with black beans, savory spaghetti squash, cotija cheese and plenty of hot sauce. Vegetarian tacos never looked so good.”
To view this online on Kelly’s site, go to https://mountainmamacooks.com/spaghetti-squash-black-bean-tacos/.
Ingredients
1– 2 lb spaghetti squash (if you go bigger, increase spices accordingly)
2 tablespoons melted butter
juice of 1 lime (about 2 tablespoons)
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 14oz can black beans, thoroughly rinsed
8–10 crispy blue corn tortillas
crumbled cojita cheese
cilantro
hot sauce (optional)
Instructions
Preheat oven to 400F degrees.
Cut spaghetti squash in half lengthwise, scoop out the seeds, throw about 1 teaspoon olive oil on each half and roast both halves face down on a rimmed baking sheet. Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 45-60 minutes. (Alternately, you can microwave the squash if you’re short on time.)
Meanwhile, combine melted butter, lime juice, chili powder, salt, cumin and garlic powder in a small bowl.
When spaghetti squash is done remove from oven and let cool a few minutes until you can handle it easily. Working over a large bowl, gently scrape out the flesh with a fork. Add butter mixture to the squash and toss well to combine.
In the bottom of each corn tortilla, spread out a small handful (about 2 tablespoons) of black beans. Top with some spaghetti squash (about 1/4 cup). Top again with crumbled cojita cheese.
Line the tacos in a 9×13 baking dish or similar and bake in a preheated oven for 20 minutes.
To serve, top with fresh cilantro and hot sauce if desired.
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
SPICY GRILLED TEMPEH TACOS WITH FRIJOLES MOLIDOS AND HOMEMADE SOUR CREAM [VEGAN, GLUTEN-FREE]
This recipe comes from OneGreenPlanet, and is Dairy Free; Gluten-free; Vegan; Wheat Free.
To view this online, click here.
Ingredients
For the Tempeh and Tacos:
Tempeh, as needed
Spicy bean paste, as needed
Tortillas (gluten-free if necessary)
Pico de gallo
Guacamole
For the Frijoles:
6 cloves roasted garlic
4-5 cups cooked red beans
1 teaspoon sea salt
2 teaspoons cumin
Juice of 2 limes
1 teaspoon olive oil
1/4 teaspoon cayenne or chipotle
1/2 teaspoon smoked paprika
For the Sour Cream
1 cup raw, pre-soaked cashews
1 cup rejuvelac (see notes)
1/2 teaspoon coarse sea salt
Preparation
Brush the tempeh with the bean paste and then grill.
Lightly grill tortillas for about 30 seconds/side.
To make the sour cream, put all ingredients in a high-speed blender and run until very smooth. Then set out in a covered glass container to culture for at least 24 hours. Taste for sourness. Colder climates will require more time. 24 hours at 85°F is about perfect. Refrigerate until thickened.
To make the beans, roast your garlic or pan fry them whole in a skillet until brown. Then cook the beans a minute or two longer than normal, drain, but reserve your bean juice.
Mash the garlic cloves with a fork, then add the beans and spices over low heat. Allow them to simmer for a couple minutes while you go to work with a potato masher. Add the lime juice, olive oil, and bean juice to keep the mixture soft and workable.
Assemble tacos and add pico de gallo and guacamole.
Notes:
Rejuvelac is a fermented liquid you can buy online or make at home.
SOFT TACOS WITH MUSHROOMS AND CABBAGE
This is also from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Two nutrient-dense vegetables combine forces in this delicious filling. Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese – and they contain a powerful antioxidant called L-ergothioneine. They're used medicinally throughout Asia for their immunity-boosting properties. They also contain more protein than most other vegetables, and their meaty texture makes them a perfect choice for vegetarians. Cabbage possesses phytochemicals like sulforaphane, which protects the body against cancer-causing free radicals, and indoles, which help metabolize estrogens. It’s also an excellent source of vitamins K and C, and a very good source of dietary fiber, vitamin B6, folate, manganese and omega-3 fatty acids.” Yield: 4 servings; Time: About 15 minutes.
This was featured in “Tacos for the Holidays” and can be viewed online here.
Ingredients
1 tablespoon extra virgin olive oil
1 pound mushrooms, cut in thick slices
1 bunch scallions, white and light green parts, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper to taste
1 small head cabbage
1/4 cup chopped cilantro
1/4 to 1/2 cup Chipotle Ranchera Salsa
8 corn tortillas
Queso fresco to taste
Preparation
Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).
Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.
Tip
Advance preparation: The mushroom filling will keep for about 3 days in the refrigerator.
GRILLED PORTOBELLO TACOS WITH SALSA VERDE
This yummy recipe was updated on the Vegetarian Times website on April 27, 2020. It begins, “Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.
“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.
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