Taco Tuesday

It's time for another Taco Tuesday. Today's meatless tacos include Chipotle Quinoa Sweet Potato Tacos and Vegetarian Mushroom Tacos. Enjoy!

VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA

This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.

Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash (yellow, pattypan, or zucchini)

1 red bell pepper, deseeded and sliced into 1-inch pieces

1 cup cherry tomatoes, sliced

drizzle of extra-virgin olive oil

6 corn or flour tortillas

1 cup cooked black beans, drained and rinsed

1/2 avocado, diced

handful of cilantro

1 serrano pepper, sliced (optional)

crumbled cotija cheese (optional)

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce:

1/3 cup store-bought or homemade tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tbsp olive oil

squeezes of lime, to taste

sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.

Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.

Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.

Store extra sauce in the fridge for 2 to 3 days.

Notes

Vegan: skip the cotija cheese

Gluten free: use corn tortillasIt's time for another Taco Tuesday. Yay! Today's vegetarian tacos include Chipotle Quinoa Sweet Potato Tacos and Vegetarian Mushroom Tacos. Enjoy!

CARROT-AND-BLACK BEAN CRISPY TACOS

This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil, divided

1 small onion, chopped

1 poblano pepper, diced

1 tsp. chili powder

1 (15.5-oz.) can black beans, drained and rinsed

1 tbsp. fresh lime juice, plus wedges for serving

Kosher salt

Freshly ground black pepper

1/2 lb. medium carrots, cut into 3" to 4" sticks

1 tsp. ground cumin

8 whole-grain taco shells, warmed

Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving

Directions

Preheat oven to 450 degrees F. Heat 1-1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.

Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.

Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.

PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.

POTATO TACOS

Potato Tacos? Sure, why not? This comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.

To view this online, click here.

Ingredients:

1 tsp. vegetable oil

1/2 medium onion, diced

1/2 small red bell pepper, diced

1 small clove garlic, minced

1/2 canned chipotle chili in adobo sauce

1/2 tsp. ground cumin

1 medium potato, baked and diced

1 to 2 tsp. fresh lemon juice

1 Tbs. chopped fresh cilantro

2 whole wheat tortillas, warmed

Instructions:

In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.

Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.

Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.

Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g

CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA

A while back, I discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.

Cook Time: 40 minutes; Total Time: 45 minutes.

To view this online, click here.

Ingredients

2 tablespoons olive oil

1/2 a small sweet onion

1 clove garlic minced or grated

1 large sweet potato chopped (peel if desired)

salt and pepper

1 1/2 cups cooked quinoa (I used red quinoa)

1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)

2 teaspoons chili powder

2 canned chipotle chilies minced

1 tablespoon chipotle in adobo from the chipotle chili can

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon brown sugar

1 teaspoon cayenne or to your taste

1 cup cooked black beans if using canned drain and rinse them

1 lime juiced

1 small bunch cilantro

6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed

1 avocado sliced or diced, for topping

1 cup shredded sharp cheddar cheese for topping

cotija cheese crumbled, for topping

Roasted Cranberry Pomegranate Salsa

12 ounces fresh cranberries

1/4 cup brown sugar

1 canned chipotle chili chopped

1 lime zested + juiced

1 clove garlic minced or grated

1 jalapeno chopped and seed removed if desired

the arils from 1 pomegranate (learn how to deseed a pomegranate here)

salt and pepper to taste

Instructions

To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.

Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.

While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.

To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!

VEGETARIAN MUSHROOM TACOS

This was on the Runner’s World website (posted September 27, 2012), and begins, “Get the flavors of Tacos al Pastor, minus the meat...

“Back when I first became a vegetarian, I thought about meat all the time. I missed it. So I pulled the classic rookie-vegetarian move of trying to recapture the magic of my favorite meals through a steady intake of Chik Nuggets, Tofu Pups, and other dubious miracles of modern culinary science. Imitation meat products (well, and 'newly minted vegetarian smugness') were the staples of my new diet—a lifestyle I later learned goes by the glamorous name of 'junk-food vegetarianism.' Ah, the folly of herbivorous youth.

“Now, after more than 10 years off the meat wagon, I don’t fantasize about meat—or even unhealthy tofu substitutes—at all. I’ve found that some of the 'meatier' vegetarian meals can be made almost entirely from plants, eliminating the need for overly processed soy.

“That’s why I love these mushroom tacos. They have the rich flavor of a slow-cooked pork taco and a satisfying meaty texture. But unlike with pork, mushrooms start out tender and only take about 10 minutes or so on the stove. Plus mushrooms are cholesterol-free, fat-free, full of vitamins, and are rumored to have mystical cancer-fighting properties. It's hard to go wrong when you throw “cancer-fighting” into the mix.

“My partner invented this recipe based on the seasonings that go into Tacos al Pastor. Minus the pineapple and coke, but if you want to experiment with those too, knock yourself out. It's a fast and filling recipe that’s super easy to make for a large crowd.”

Recipe feeds 2-3 runners; Time needed: 30-45 minutes

View this online at https://www.runnersworld.com/nutrition-weight-loss/a20787900/recipe-vegetarian-mushroom-tacos/.

Ingredients

Pound of scrubbed assorted mushrooms (creminis and portabellos work well)

1 yellow onion

2 cloves garlic

6 small corn tortillas

1 orange

1 lime

1 teaspoon cumin

2 teaspoons dark chili powder

1 teaspoon oregano

3 tablespoons extra virgin olive oil

Salt to taste

Cilantro

Directions

Dice up one onion, setting aside three tablespoons for onion topping. Cut mushrooms into large chunks.

Heat oil in a large skillet over medium high-heat. Add onions and mushrooms and sauté for about 10 minutes until onions are tender and mushrooms begin to brown.

Mince garlic. Juice orange and lime. Reserve two wedges of lime.

Add garlic, cumin, oregano, and chili powder to onions and mushroom.

Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, along with about a teaspoon of salt.

Cook for two to three minutes until the juice reduces.

Heat tortillas individually in a dry pan on the stove or all together wrapped in a towel in the microwave.

Spoon mushroom mix into tortillas and garnish with reserved raw onion and chopped cilantro. Enjoy!

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.

St. Patrick's Day

Today is St. Patrick's Day, and it seems that everyone is Irish, even if one isn't. (For the record, I am definitely part Irish.) And however you feel about St. Patrick, it still seems like a day to celebrate. So, in honor of St. Patrick's Day, here are six recipes you can use to celebrate today, including Mashed Potatoes with Chives and Chocolate Guinness Cake. Heck, they're so good, fix these at any time of the year! Enjoy!

Note: If you'd like to check out a few more St. Patrick's Day recipes, my main food blog, Confessions of a Foodie, has several more recipes to choose from. It does start off with meat, but the rest are fine for a vegetarian. Or you can try a few of my posts from years past. While these links are several days old, they're still yummy. Enjoy!

COLCANNON

This comes from the March 2007 issue of Vegetarian Times, and begins, “This ultra-Irish dish varies from one county to the next, with some cooks using cabbage in place of kale, others using leeks or onions for extra flavor. Here, it gets a modern-day makeover with purple potatoes, garlic and shiitake mushrooms to reflect all the delicious new options found in Irish markets today. If you can’t find purple potatoes, Yukon gold, fingerling or russet varieties also work well.” Serves 6.

To view this online, click here.

Ingredients

1 lb. purple potatoes

1 lb. kale, tough stems removed

2 to 3 Tbs. olive oil

10 oz. shiitake mushrooms, sliced (about 3 cups)

3 cloves garlic, chopped (about 1 Tbs.)

1 cup unsweetened rice milk, warmed

Directions

Place potatoes in large pot, and cover with water. Bring to a boil, reduce heat to medium, and simmer 15 to 20 minutes, or until very tender. Drain, and return to pot. Heat potatoes over medium heat 1 to 2 minutes to steam off excess water, and set aside.

Meanwhile, bring large pot of salted water to a boil. Add kale, and cook 5 minutes. Drain, and set aside.

Heat oil in large skillet over medium heat. Add mushrooms and garlic, and sauté 5 to 7 minutes, or until mushrooms are soft and all liquid has evaporated. Stir in kale, and cook 1 minute more, or until hot. Season with salt and pepper. Mash rice milk into potatoes until soft, but still chunky. Fold in kale mixture, and serve.

nutritional information Per SERVING: Calories: 184; Protein: 4 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 30 g; Sodium: 406 mg; Fiber: 4 g; Sugar: 5 g; Vegan

MASHED POTATOES WITH CHIVES

I absolutely love potatoes, especially mashed. This comes from the March 2008 issue of Vegetarian Times, and begins, “It really isn’t an Irish dinner unless there are potatoes. These can be served as a side dish, or combined with a stew to make a cottage pie: Simply place the stew in a pie dish, spread the potatoes on top, and place under the broiler until the potatoes are browned.” Serves 2 in 30 minutes or less.

To view this online, click here.

Ingredients

1 lb. Yukon gold potatoes, peeled and cut into 1/2-inch slices

3/4 cup low-fat milk

1 1/2 Tbs. butter

3 Tbs. finely chopped chives

1/4 tsp. grated nutmeg

Directions

Place potatoes in medium pot and cover with 1 inch water. Bring to a boil over high heat. Reduce heat to medium, and simmer 8 to 10 minutes, or until potatoes are tender. Drain, and put potatoes through ricer or mash in medium bowl.

Heat milk and butter in small saucepan until butter is melted. Stir into potatoes along with chives and nutmeg. Season with salt and pepper.

nutritional information Per SERVING: Calories: 331; Protein: 8 g; Total Fat: 10 g; Saturated Fat: 6 g; Carbohydrates: 55 g; Cholesterol: 27 mg; Sodium: 404 mg; Fiber: 5 g; Sugar: 7 g; Gluten-Free

SODA BREAD SCONES

This is from the April 2009 issue of Vegetarian Times. It begins, “Irish soda bread is just barely sweet and biscuit-like—perfect with a savory meal. It’s usually baked in a large round, but here we’ve cut it into scone-like wedges that take only 20 minutes to bake.” Serves 6 in 30 minutes or less.

To view this online, click here.

Ingredients

1 tsp. ground cinnamon

2 1/2 cups white whole-wheat flour

1/2 tsp. baking soda

1/2 tsp. coarse salt

3/4 cup low-fat buttermilk or plain soymilk

3 Tbs. pure maple syrup

3/4 cup dried currants

8 tsp. raw sugar, such as turbinado, optional

Directions

Preheat oven to 450°F. Coat baking sheet with cooking spray.

Whisk together flour, cinnamon, baking soda, and salt in bowl. Whisk together buttermilk, maple syrup, and currants in separate bowl. Stir buttermilk mixture into flour mixture until soft dough forms. Transfer to floured work surface, and shape into 8-inch round. Cut round into 8 wedges. Transfer to prepared baking sheet, and sprinkle each wedge with 1 tsp. sugar, if using. Bake 20 minutes, or until browned.

nutritional information Per Scone: Calories: 193; Protein: 6 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 44 g; Cholesterol: less than 1 mg; Sodium: 226 mg; Fiber: 4 g; Sugar: 15 g

CHOCOLATE GUINNESS CAKE

This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for pan

1 cup Guinness stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

3/4 cup unsweetened cocoa

2 cups superfine sugar

3/4 cup sour cream

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking soda

For the Topping:

1 1/4 cups confectioners' sugar

8 ounces cream cheese at room temperature

1/2 cup heavy cream

Preparation:

For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

HEARTY IRISH LAGER STEW

From the March 2011 issue of Vegetarian Times, page 44. It starts off, "Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew. The secret ingredient is quick-cooking tapioca, which thickens the stew and gives it a glistening sheen." Serves 8.

To view this online, click here.

Ingredients

1 Tbs. vegetable oil

8 oz. button or shiitake mushrooms, halved

2 cloves garlic, minced (2 tsp.)

1 medium leek, white part only, diced (1 cup)

3 small red potatoes, cut into 1-inch cubes (1 1/2 cups)

2 medium carrots, peeled and sliced (2 cups)

2 small parsnips, peeled and sliced (1 1/2 cups)

1 1/2 tsp. tomato paste

1 15-oz. can crushed tomatoes

1 1/2 cups low-sodium vegetable broth

2 sprigs fresh thyme, tied in bundle, plus 1 tsp. chopped fresh thyme, divided,br />
1/2 cup lager beer

1 1/2 Tbs. quick-cooking tapioca

1 cup shredded cabbage

1 Tbs. white miso

2 Tbs. chopped parsley

Directions

Heat 1/2 Tbs. oil in large pot over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining 1/2 Tbs. oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes. Add tomatoes, broth, and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.

Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.

nutritional information Per 1-cup serving: Calories: 118; Protein: 4 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 23 g; Cholesterol: 0 mg; Sodium: 204 mg; Fiber: 5 g; Sugar: 5 g; Vegan

VEGETARIAN "BEEF" AND GUINNESS STEW

Jolinda Hackett wrote for The Spruce Eats. For this recipe, Jolinda wrote, "Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan."

To view this online, click here.

Prep Time: 10 minutes; Cook Time: 60 minutes

Ingredients:

Approx 14 oz seitan, cut into thin strips

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp steak sauce

3 tbsp butter or margarine

1 onion, diced

3 ribs celery, chopped

2 carrots, chopped

2 medium potatoes chopped into 1 inch pieces

3 cloves garlic, minced

2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth

2 tbsp flour

1 tbsp chopped fresh thyme

1 tsp brown sugar (optional)

Salt and pepper to taste

Preparation:

Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.

Add more salt and pepper if desired and enjoy!

Friday Recipes

It's finally Friday. Here are six vegetarian recipes to help you through the weekend, including Tofu and Spinach Stuffed Shells and Easy Sweet Potato Enchiladas. Enjoy!

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.

TOFU AND SPINACH STUFFED SHELLS

This comes from the April/May 2015 issue of Vegetarian Times, page 40. It begins, “Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang.” Serves 6.

To view this online, click here.

Ingredients

6 oz. jumbo pasta shells

12 cloves garlic, peeled and thinly sliced

1/4 cup olive oil

1 16-oz. block firm tofu, drained, rinsed, and patted dry

2 Tbs. unpasteurized apple cider vinegar

2 tsp. lemon juice

2 tsp. white miso

5 oz. baby spinach leaves (6 cups)

1 24-oz. jar prepared pasta sauce

2 Tbs. chopped Kalamata olives, optional

2 Tbs. chopped green olives, optional

Directions

Preheat oven to 375°F.

Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.

Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.

Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.

Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.

Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving.

nutritional information Per 3 stuffed shells: Calories: 343; Protein: 13 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 562 mg; Fiber: 5 g; Sugar: 11 g; Vegan

VEGETARIAN REUBEN SANDWICH

This yumminess is from Ali Slagle at The New York Times cooking enewsletter. Ali wrote, "The Reuben sandwich — corned beef, sauerkraut, Swiss cheese and Russian dressing on rye bread — has inspired many meat-free versions. Tempeh, seitan, vegetables and mushrooms have stood in for the corned beef, but they’re not really needed, because outsize quantities of the other traditional elements make a punchy, gooey sandwich on their own. Both sides of the buttered rye get melted Swiss. The mountain of sauerkraut doesn’t warm long enough to lose its crunch. The specks of pickles and onion in typical Russian dressing become layers in the sandwich. And while the dressing has mayonnaise and ketchup, as usual, it also has coriander and black pepper to evoke corned beef’s brine, plus hot sauce for kick. Because this rejiggered sandwich relies mostly on condiments and pantry staples, this homemade Reuben is within reach any day."

Time: 15 minutes; Yield: 1 sandwich

To view this online, go to https://cooking.nytimes.com/recipes/1024029-vegetarian-reuben-sandwich. Also, while at the site, sign up for The New York Times cooking enewsletter.

Ingredients

1 tablespoon mayonnaise

1 tablespoon ketchup

1/2 teaspoon hot sauce, or to taste

1/4 teaspoon ground coriander

Salt and pepper

2 slices rye bread

2 slices Swiss cheese

1/2 tablespoon unsalted butter

1/4 cup thinly sliced white onion or shallot

1/2 cup very well drained and squeezed sauerkraut

1 dill pickle, sliced, or 2 dill pickle sandwich slices

Preparation

In a small bowl, stir together the mayonnaise, ketchup, hot sauce and coriander. Season with salt and pepper. Taste and adjust pepper and hot sauce until the dressing is just a bit too intense, as it will be tamed by the sandwich fillings.

Spread the dressing on both slices of bread. Reserve the bowl and any remaining dressing. Top each bread slice with a slice of Swiss cheese. In a large skillet, melt the butter over medium-low. Add the bread, cheese side up. Swirl the bread slices around the skillet to mop up the butter. Cover the skillet and cook until the cheese is melted and the bread is golden, 4 to 5 minutes. Meanwhile, add the onion and a pinch of salt to the reserved bowl and stir to coat in the residual dressing.

Top one slice of bread with the sauerkraut, pickles and onions. Flip the other slice on top of the fillings and press lightly to adhere. Cook for just a minute on each side until the sandwich has melded. Cut and eat warm.

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.

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.

KIWI AND ORANGE COMPOTE WITH ALMONDS

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.

Ingredients

1/3 cup granulated sugar

2 whole cardamom pods, crushed

2 whole allspice

1 cinnamon stick

1/2 tsp. vanilla extract

3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices

4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices

2 Tbs. sliced almonds, toasted

Preparation

Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.

Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.

Macaroni and Cheese

Macaroni and Cheese is one of those iconic comfort foods that many of us look to for any number of reasons.

To that end, here are six yummy vegetarian macaroni and cheese recipes to help you through the day, including Southern Macaroni and Cheese and Cauliflower Mac and Cheese. Enjoy!

HOMEMADE MACARONI AND CHEESE

I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.

Ingredients

1 box (16 ounce) cannelloni pasta (see Note)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper, to taste

Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali - though elbow macaroni can be used if that's what's on hand (or your preference).

Directions

Turn oven on to 350 degrees.

Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.

In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.

Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.

Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.

This makes 4 – 5 servings.

Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)



BENECOL MACARONI AND CHEESE

For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.

Ingredients

1/2 lb. small shell style macaroni

4 Tbs. Benecol

3 Tbs. all purpose flour

3 Tbs. finely chopped onion

1-1/2 C 2% milk, warmed

few drops Tabasco Sauce

1-pint nonfat cottage (or ricotta) cheese

1 tsp. salt

1/2 C flavored bread crumbs

1 Tbs. olive oil

Directions

Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.

To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.

In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.

Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber

SOUTHERN MACARONI AND CHEESE

Who doesn't love comfort food? This yumminess is from Millie Peartree, and is adapted by Kiera Wright-Ruiz in The New York Times cooking enewsletter. For this recipe, Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."

Total Time: 45 minutes, plus cooling; Yield: 8 to 10 servings.

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese. Also, check out Alison Roman's guide, "How to Make Mac and Cheese." While you're at it, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend it. Loads of wonderful recipes, guides, and more.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

CAULIFLOWER MAC AND CHEESE

This is from Sheela Prakash on TheKitchn. Sheela wrote, “What if I told you that you could have a rich and creamy bowl of mac and cheese while also packing in over a pound of cauliflower? Sounds like a trick, right? No so fast! This recipe does just that, thanks to a base of cheesy cauliflower sauce.”

Serves 8

To view this online, click here.

Ingredients

For the cauliflower cheese sauce:

2 cloves garlic, crushed

3 sprigs fresh thyme

2 bay leaves

2 medium heads cauliflower, cut into florets

3 tablespoons olive oil, divided

1 cup grated Gruyère cheese

1 cup grated sharp cheddar cheese

2 teaspoons Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the macaroni and cheese:

1 pound dry cavatappi pasta or medium pasta shells

2 tablespoons unsalted butter, melted

1 cup fresh or panko breadcrumbs

1/2 cup grated Parmesan cheese

Directions

Arrange a rack in the top third of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or butter.

Make the cauliflower cheese sauce: Bring a large pot of salted water to a boil over medium-high heat. Add the garlic, thyme, and bay leaves and boil for 5 minutes to infuse water.

Add the cauliflower and cook until very fork tender, 7 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a rimmed baking sheet or medium bowl out of the water, leaving the herbs and garlic behind in the pot (do not drain the pot).

Place 1/2 of the cauliflower in a blender or food processor fitted with the blade attachment. Scoop out 3/4 cup of the cooking liquid and add it to the blender along with 1-1/2 tablespoons of oil. Blend until very smooth, about 1 1/2 minutes. Transfer the purée to a large bowl. Repeat with the remaining cauliflower, 3/4 cup of cooking liquid, and remaining 1-1/2 tablespoons of oil; transfer to the same bowl.

Add the cheddar, Gruyère, mustard, salt, and pepper into the purée and whisk to combine. Taste and season with more salt and pepper as needed; set aside.

For the macaroni and cheese: Bring the pot of infused water back to a boil. Add the pasta and cook per package instructions until just al dente. Meanwhile, combine the melted butter and breadcrumbs in a small bowl; set aside.

Drain the pasta, discard the herbs and garlic cloves, and add the pasta to the bowl of cauliflower sauce. Stir gently until the pasta is entirely coated.

Transfer the mixture to the baking dish and spread into an even layer. Sprinkle the breadcrumbs evenly over the top, followed by the grated Parmesan.

Transfer the dish to the oven and bake until the sauce is bubbling and the top is golden-brown, 15 to 20 minutes. If the pasta becomes bubbly before the top is golden, you can run the dish under the broiler for a minute or two to crisp the topping.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Make ahead: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be covered and refrigerated for up to 1 day. Return to room temperature, sprinkle the buttered breadcrumbs and Parmesan cheese on top, and proceed with baking.

Freezing: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be also be covered tightly with aluminum foil and frozen for up to 2 months. Bake, frozen and covered, at 350°F, for 1 hour. Uncover, sprinkle with the buttered breadcrumbs and Parmesan cheese, and bake until the topping is golden-brown, 15 to 20 minutes more.

FRENCH MACARONI AND CHEESE

This is from Rebecca Franklin, who wrote for The Spruce Eats. Rebecca wrote, "This French macaroni and cheese recipe tastes velvety smooth, rich, and just a touch sophisticated - nothing like those little blue boxes of dry, salty mix sold in markets and convenience stores. This dish takes only 40 minutes to prepare, much less than a quarter of which is spent actively cooking. Use this French-style "mac and cheese" as an unexpected side dish on a dinner menu or as the focal point of a winter-themed mountain lodge party."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 bowl macaroni (6 servings)

To view this online, go to https://www.thespruceeats.com/french-macaroni-and-cheese-recipe-1375553.

Ingredients

16 ounces small macaroni

1 clove garlic (cut in half lengthwise)

2 tablespoons butter (melted)

1 1/4 cups crème fraiche

2 cups Gruyere cheese (shredded)

2 cups Cantal cheese (shredded)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup dry breadcrumbs

Directions

Preheat an oven to 350 F.

Prepare the macaroni according to package instructions and drain it.

While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a three-quart baking dish.

Brush the same surface with the melted butter.

Pour the drained macaroni into the prepared baking dish.

Stir the crème fraiche, 1 1/2 cups of the shredded cheese, salt, and pepper into the pasta.

Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.

Bake the casserole, uncovered, for 20 to 25 minutes, until it is hot and bubbly throughout and turns light golden brown on top.

Serve immediately.

MAC AND CHEESE

This recipe is from Ina Garten and was posted on the Food Network. Yield: 6 to 8 servings; Level: Easy.

To view this online, click here.

Ingredients

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Wednesday Recipes

We're half-way through the week. Here are six recipes to help you through the day, including Cauliflower Stir-Fry with Toasted Peanuts and Vegetarian Chili with Tortilla Crisps. Enjoy!

CANNOLI QUESADILLA WITH STRAWBERRY SAUCE

This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.

This recipe begins, “Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.”

POINTS® Value: 3 (value from when this recipe was emailed); Servings: 4; Preparation Time: 10 min; Cooking Time: 1 min; Level of Difficulty: Easy

Ingredients

8 oz fat-free ricotta cheese

3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste

1/4 tsp almond extract

1/4 cup mini chocolate chips

4 medium whole wheat tortilla

5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer

Directions

Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.

To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.

Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1-1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.

Notes: Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.

Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.

VEGETARIAN CHILI WITH TORTILLA CRISPS

This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”

Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

4 corn tortillas

1/4 c. Country Crock Original

1 large yellow onion, finely chopped

1 red pepper, diced

1 yellow pepper, diced

3 cloves garlic, minced

2 tbsp. chili powder

1 tbsp. cumin

1/2 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

1 28-oz. can whole tomatoes

1 15-oz. can pinto beans, drained and rinsed

1 15-oz. can black beans, drained and rinsed

1 15-oz. can kidney beans, drained and rinsed

1/2 c. freshly chopped cilantro, plus more for serving

1/4 c. sour cream

1/4 c. shredded Cheddar

Directions

Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.

Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.

Add beans to pot along with 2-1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.

Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.

CHOCOLATE AVOCADO SMOOTHIE

This is from Christel Oerum on DiabetesStrong. Christel wrote, “Avocado and chocolate are a killer combination in this easy chocolate avocado smoothie with coconut milk recipe! This recipe is low-carb, gluten-free, and vegan!”

Prep Time: 5 minutes; Cook Time: 0 minutes; Total Time: 5 minutes; Servings: 2

To view this online, go to https://diabetesstrong.com/chocolate-avocado-smoothie/.

Ingredients

1/2 ripe avocado

3 tbsp. cocoa powder

1 cup full fat coconut milk

1/2 cup water

1 tsp. lime juice

pinch mineral salt

6-7 drops liquid Stevia

Fresh mint (for decoration)

Instructions

Add all of the ingredients to a blender. Chopping the ingredients beforehand will help the blender process everything better.

Blend on high speed until smooth and creamy. You can adjust the taste to your liking by adding more avocado for creaminess or liquid Stevia for more sweetness.

Serve immediately with fresh mint and a straw.

Recipe Notes

You can store this smoothie in the refrigerator for up to 2 days.

BLUEBERRY LATTICE PIE

This is from Molly O’Neill in The New York Times cooking enewsletter. Molly wrote, “Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.”

Yield: 8 servings; Time: 2 hours 30 minutes

This was featured in “On Blueberry Hill”, and can be viewed online at https://cooking.nytimes.com/recipes/9290-blueberry-lattice-pie.

Also, check out “How to Make a Pie Crust,” by Melissa Clark. Very helpful!

Ingredients

The Crust:

2 1/2 cups all-purpose flour

2 teaspoons plus 2 tablespoons sugar

2 teaspoons kosher salt

1/2 cup cold unsalted butter, cut in small pieces

6 tablespoons cold vegetable shortening

6 to 8 tablespoons ice water

1 egg, beaten with 1 teaspoon water

The Filling:

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/4 cup all-purpose flour

1 teaspoon grated orange zest

6 cups fresh blueberries, cleaned

Preparation

To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.

To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.

Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.

Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

CAULIFLOWER STIR-FRY WITH TOASTED PEANUTS

This is from the Food Network, and begins, "This vegan dinner comes together super fast but is also very hearty. Toasting the peanuts in oil not only flavors the oil, it makes the nuts extra toasty and crisp. Broiling the cauliflower before adding to the skillet cooks out some of the water in the vegetable so the stir-fry stays nice and crisp-tender."

Active Time: 30 minutes; Total Time: 30 minutes; Level: Easy; Yield: 4 servings

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/cauliflower-stir-fry-with-toasted-peanuts-3589680.

Ingredients

1 cup jasmine rice

1 head cauliflower, cut into florets

3 tablespoons vegetable oil

Kosher salt and freshly ground pepper

1/4 cup salted roasted peanuts

1 cup snow peas (about 4 ounces), trimmed

1 yellow bell pepper, roughly chopped

2 tablespoons chopped peeled fresh ginger

3 scallions (white parts sliced, green parts cut into 2-inch pieces)

1/3 cup sweet Thai chili sauce

1-1/2 teaspoons low-sodium soy sauce

1/4 cup fresh cilantro

Directions

Preheat the broiler. Cook the rice as the label directs. Meanwhile, toss the cauliflower with 2 tablespoons vegetable oil and a generous pinch each of salt and pepper; spread on a rimmed baking sheet. Broil, stirring occasionally, until lightly charred and tender, about 10 minutes.

Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the peanuts and cook, stirring, until lightly toasted, about 1 minute. Remove to a small bowl with a slotted spoon and season with salt and pepper.

Add the snow peas, bell pepper and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Add the scallions (white and green parts) and cauliflower; toss. Add the chili sauce and soy sauce and continue to cook, stirring often, until the vegetables are glazed, about 2 minutes.

Fluff the rice with a fork; top each serving with the stir-fry, toasted peanuts and cilantro.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's yummy offerings include Easy Vegan Pizza, Thai Spicy Eggplant with Sweet Basil, and Fantastic Fruit Salad. Enjoy!

HEALTHIFIED BROCCOLI CHEDDAR SOUP

This yummy recipe is from the Food Network. Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 6 servings; Level: Easy

This can be viewed online by clicking here.

Ingredients

1 bunch broccoli

1 small onion, finely chopped

1 medium red-skinned potato, diced

1/4 cup all-purpose flour

3 cups low-sodium vegetable broth

Kosher salt and freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

1 cup grated extra-sharp Cheddar

1 teaspoon Worcestershire sauce

One 12-ounce can fat-free evaporated milk

2 scallions, thinly sliced

Note: The recipe originally called for either chicken or vegetable broth. For obvious reasons, I've left this as just the veggie broth.

Directions

Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.

Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.

Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Cook’s Note

Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.

EASY VEGAN PIZZA

This is from Eating Well, and begins, "This easy vegan pizza is loaded with veggies that are precooked to avoid a soggy crust. Nutritional yeast is a must-have in the vegan pantry. It delivers that familiar rich, cheesy flavor that's the backbone to good pizza. A good store-bought dough adds to the flavor. To prepare the dough for shaping, remove it from the plastic bag it comes in and put it in a lightly oiled bowl with plastic wrap on top and let it come to room temperature for 1 to 1-1/2 hours until it's no longer cold to the touch."

Active Time: 25 minutes; Total Time: 40 minutes; Makes 4 servings

To view this online, go to https://www.eatingwell.com/recipe/8049317/easy-vegan-pizza/. There are also so great notes about this recipe, which can be found at the above link.

Ingredients

2 tablespoons extra-virgin olive oil, divided

1 cup low-sodium marinara sauce

2 teaspoons chopped fresh basil, plus more for garnish

1 teaspoon chopped fresh oregano, plus more for garnish

1/2 teaspoon garlic powder, divided

1/2 teaspoon crushed red pepper, divided

1/2 teaspoon ground pepper, divided

1 pound whole-wheat pizza dough, at room temperature

All-purpose flour for dusting

4 cups packed fresh baby spinach

1 cup sliced white mushrooms

2/3 cup thinly sliced red or orange bell pepper

1/3 cup chopped red onion

1/4 teaspoon salt

1 (8-ounce) package shredded vegan mozzarella cheese

2 tablespoons nutritional yeast, divided

Directions

Position rack in upper third of oven; preheat to 450°F. Line a 10-by-15-inch rimmed baking sheet with parchment paper; brush the parchment with 1 1/2 teaspoons oil.

Stir marinara, basil, oregano and 1/4 teaspoon each garlic powder, crushed red pepper and ground pepper together in a small bowl.

Place pizza dough on a lightly floured work surface. Roll and stretch the dough into a large rectangle about the size of the prepared baking sheet. Transfer the dough to the baking sheet, stretching it to the edges of the pan. Brush the dough edges with 1-1/2 teaspoons oil.

Bake until the crust is light golden brown, about 7 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add spinach, mushrooms, bell pepper, onion, salt and the remaining 1/4 teaspoon each garlic powder and ground pepper; cook, stirring often, until the vegetables are tender and the spinach is wilted, 3 to 5 minutes.

Spread the marinara mixture evenly over the crust, leaving a 1/2-inch border; sprinkle evenly with vegan mozzarella and 1-1/2 tablespoons nutritional yeast. Top evenly with the vegetable mixture.

Bake until the mozzarella is melted and the crust is golden brown, 15 to 20 minutes. Sprinkle with the remaining 1/4 teaspoon crushed red pepper and 1-1/2 teaspoons nutritional yeast. Garnish with additional basil and oregano, if desired. Slice and serve.

FANTASTIC FRUIT SALAD

This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”

Makes 4 servings.

View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.

Ingredients

1 red apple, cored and chopped

1 Granny Smith apple, cored and chopped

1 nectarine, pitted and sliced

2 celery stalks, chopped

1/2 cup(s) dried cranberries

1/2 cup(s) chopped walnuts

1 (8 oz.) container, nonfat lemon yogurt

Directions

In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.

THAI SPICY EGGPLANT WITH SWEET BASIL

Originally from Rachael Ray, this was on page 54 of the June 2004 issue of Vegetarian Times, and begins, "This home-cooked meal probably contains less fat and fewer calories than most carry-outs, and preparing it takes no longer than a pick-up trip to a restaurant. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 2 servings in 30 minutes or less

To view this online, go to https://www.vegetariantimes.com/recipes/thai-spicy-eggplant-with-sweet-basil/.

Ingredients

1 cup jasmine rice

2 Tbs. peanut or vegetable oil

1/2 to 1 tsp. crushed red pepper, or to taste

3 baby eggplants, cubed into bite-sized chunks

1 medium-sized onion, diced

1 medium-sized red bell pepper, seeded and diced

4 cloves garlic, finely chopped

2 Tbs. white vinegar

3 Tbs. dark soy sauce, such as tamari

2 Tbs. dark brown sugar

20 leaves fresh basil, shredded or torn

Preparation

Cook jasmine rice according to package directions.

Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.

Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.

TEXAS POTATO SALAD

This is from Derrick Riches, a former writer for The Spruce Eats. Derrick wrote, “If you haven't tried a Texas-style potato salad, you're missing out. Think German potato salad meets traditional potato salad with a touch of Southwestern flair. A must try at your next cookout!”

Prep Time: 20 minutes; Cook Time: 18 minutes; Total Time: 38 minutes; Yield: serves 4-6

To view this online, click here.

Ingredients

For the Pickled Jalapeños:

1/4 cup rice wine vinegar

Optional: 1/2 teaspoon mustard seed

1/2 teaspoon sea salt

2 large jalapeño (seeded and finely chopped)

For the Potatoes:

8 medium poatoes (Yukon gold, peeled and cut into 3/4 inch chunks)

For the Salad Dressing:

1/2 cup Dijon mustard

1/2 cup mayonnaise

1 teaspoon sea salt (more if needed)

1 teaspoon granulated sugar

1/2 teaspoon black pepper (coarse ground)

1/4 teaspoon cayenne pepper (or chipotle chili powder)

2 tablespoons rice wine vinegar

2 tablespoons pickling juice

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

For the Assembly:

2 stalks celery (washed and diced)

2 green onions (green part only, washed and chopped)

1/4 cup cilantro (leaves, washed and chopped)

2 eggs (hard-boiled, cut into medium chunks)

Directions

Note: while there are multiple steps to this recipe, this potato salad dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Pickled Jalapeños:

Gather the ingredients.

In a small glass or plastic bowl, add rice wine vinegar, mustard seed, salt, and diced jalapeño. You can use serrano peppers if you prefer.

Cover bowl with plastic wrap and place in refrigerator for 2 to 4 hours.

Make the Potatoes:

Gather the ingredients.

Bring 8 cups of water to boil in a large pot. Add 1 teaspoon salt to water as it begins to bubble.

Peel and cut Yukon potatoes into 3/4-inch chunks. Add to pot and boil for 15-18 minutes. Potatoes are done when easily pierced by a fork. Make sure they are still firm and not mushy.

Once potatoes are cooked through, drain and add to an ice bath (a large bowl with cold water and 1 cup of ice), for several minutes. This halts the cooking process and cools the potatoes.

Make the Dressing

Gather the ingredients.

Add mustard, mayonnaise, salt, sugar, black pepper, cayenne pepper, vinegar, pickling juice, chili powder, and garlic powder to bowl.

Combine and taste for salt content. Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon more if necessary.

Assemble the Potatoes

Gather the ingredients.

Drain potatoes from ice bath.

Add to bowl along with celery pickled jalapeños, cilantro, egg, and green onions.

Using large spoon, gently combine with salad dressing.

Scoop potato salad into serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving.

EASY VEGAN TEMPEH CHILI

This is from OnTrackDiabetes, a site with some good information for diabetics and their families.

Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes

You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.

Ingredients

3 tablespoons olive oil

8 ounces tempeh

1 medium onion, chopped (about 1 cup)

1/2 red bell pepper, chopped (about 1 cup)

1/2 yellow bell pepper, chopped (about 1 cup)

1/2 orange bell pepper, chopped (about 1 cup)

1 stalk of celery, chopped

1 15-ounce can of organic pinto beans (undrained)

1 15-ounce can of organic kidney beans (drained)

2 15-ounce cans of fire-roasted diced tomatoes (undrained)

3/4 cup of water

3 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon cayenne (or to taste)

Directions

Heat olive oil in a large (6-quart) saucepan on medium heat.

Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.

Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.

Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.

Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.

Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium

Taco Tuesday

It's Taco Tuesday, time for another six taco recipes, including Spicy Thai Tacos and Grilled Portabello Tacos with Red Chile-Yogurt Sauce. Enjoy!

CRISPY THAI ROASTED CAULIFLOWER TACOS [VEGAN, GLUTEN-FREE]

This comes from One Green Planet, and starts off, “These cauliflower tacos are an explosion of flavors and textures that will leave you wanting more. The crispy Thai cauliflower is mellowed by a tasty slaw and the whole taco is tied together with a delightful avocado-lime sauce. These tacos are sure to be crowd pleasers.”

This recipe is: Dairy-Free and Vegan; Serves 4.

To view this online, click here.

Ingredients

For the Tacos:

1 tablespoon red curry paste

1 tablespoon olive oil

1 tablespoon lime juice

4 cups cauliflower florets

2 teaspoon Thai seasoning (see below)

4 small, gluten-free tortillas

For the Slaw:

3 cups purple cabbage, shredded

1 carrot, shredded

3 tablespoon cilantro, coarsely chopped

1 tablespoon flaked toasted coconut

2 teaspoon each extra virgin olive oil and lime juice

1 teaspoon agave

1 jalapeno pepper, thinly sliced

For the Avocado Lime Drizzle:

1 avocado, pitted

1/2 cup cilantro, chopped

1/4 cup water

2 limes, peeled (flesh only – take the skin and white bits off with a knife)

For the Thai Seasoning:

2 teaspoons ground cumin

1 teaspoon ground black pepper

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon dried lemon zest

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon powdered ginger

1 teaspoon ground coriander

A few pinches of dried chili flakes

Preparation

Preheat the oven to 400°F.

In a bowl, whisk together the curry paste, olive oil, and lime juice to make a thinner paste.

Toss the cauliflower in the mixture and stir it to coat.

In a small jar, combine all spices for the Thai seasoning and shake them together to blend.

Sprinkle 2 teaspoons of the Thai seasoning over the cauliflower and stir it to coat.

Line a baking sheet with foil and scatter the cauliflower florets in a single layer.

Roast them for 15-20 minutes or until they are crispy.

Meanwhile, combine all ingredients for the cabbage slaw in a large bowl.

Stir the olive oil, lime juice, and agave together. Then, pour it over the slaw and stir everything in.

In a blender, puree all ingredients for the avocado drizzle. Transfer it to a bottle with a squeeze top, or a sealed jar as you’ll have extra to store in the fridge.

When the cauliflower is ready, remove it from the oven.

Divide the cabbage slaw between 3-4 tortillas, then evenly distribute the roasted cauliflower. Drizzle the tacos with avocado sauce and garnish with additional cilantro and toasted coconut if desired.

CRUNCHY BLACK BEAN TACOS

This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.

This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.

Ingredients

2 cups cooked black beans

1/2 cup minced red onion

2 tablespoons minced fresh cilantro

1/2 teaspoon ground cumin

1 teaspoon paprika

Pinch of salt

4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese

2 tablespoons vegetable or canola oil

8 corn tortillas

Toppings

Avocado

Hot sauce

Salsa

Sour cream

Directions

In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.

In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.

Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.

As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.

Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.

Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.

Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Recipe Notes:

Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.

GRILLED PORTABELLO TACOS WITH RED CHILE-YOGURT SAUCE

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.

This is from MJ of MJ's Kitchen, and can be viewed online at http://mjskitchen.com/2014/08/portabello-tacos-red-chile-sauce/. Makes 6 tacos. Prep and Cook time: 45 minutes.

Ingredients

Mushrooms and Mushroom Marinade

2 large Portabello mushrooms, stems removed, cleaned, sliced into 1/2” slices

3 Tbsp. garlic infused oil (or 3 Tbsp. olive oil and 1/4 tsp. garlic powder)

1 tsp. red wine vinegar

1/4 tsp. smoked paprika

Dash or two of salt

Generous amount of pepper

Squash and Onion Mix

1 Tbsp. olive oil

1/2 pound summer squash, sliced*

1/2 large onion, sliced thin

2 large garlic cloves, minced

Salt and pepper to taste

Red Chile–Yogurt Sauce

1/2 cup red chile sauce or favorite salsa*

1/2 cup plain Greek yogurt

Other Ingredients

6 corn tortillas

1/2 cup feta cheese, crumbled

1/2 lime cut into 6 wedges

chopped cilantro (optional)

Directions:

Mushrooms

In a small bowl, whisk together the ingredients for the mushroom marinade (oil, garlic powder, smoked paprika, vinegar, salt and pepper).

Lay the mushroom slices on a large plate or sheet pan.

Brush both sides with coating.

Prepare grill for a medium heat. Once hot, place mushrooms slices on the grill. Grill for 4 minutes per side.*

Squash & Onion Mixture

In a large skillet, heat the oil over medium heat. Add the onion, squash, garlic, salt and pepper.

Sauté, stirring frequently until vegetables are soft, about 4 minutes

Red Chile Sauce

Whisk together the red chile sauce and the yogurt.

Refrigerate until ready to assemble tacos.

Corn Tortillas

Heat up a cast iron griddle. Place 2 corn tortillas on the griddle.

After about 30 seconds, flip the tortillas and heat for another 30 seconds or until both tortillas are soft and warm.

Transfer to a tortillas warmer or wrap in clean dish towel to keep warm.

Repeat with the remaining tortillas.

Assemble the tacos

Assemble tacos by placing 3 slices of mushroom down the middle of a tortilla, top with some of the squash/onion mixture.

Squeeze a wedge of lime over the vegetables.

Smother the vegetables with some of the red chile-yogurt sauce. Top with feta.

Wrap and enjoy!

*See Kitchen Notes

Kitchen Notes

The Squash – Our preference for this dish is yellow summer squash, cut in half lengthwise, then sliced. However, you can use any summer squash or a mix of summer squash. For the tacos you see in the pictures, I used baby zucchini, sliced lengthwise then halved and baby patty pan squash, sliced. This mixture was also quite tasty.

Red Chile Sauce – I have to admit that the red chile-yogurt sauce is what really makes this meal. If you have time, you could make a batch of red chile sauce using pods or for an easy and fast sauce, make it with red chile powder. If you don’t have the red chile pods nor the powder, then just use your favorite salsa. However, if the salsa is chunky, then I would recommend blending it a bit.

Grilling the Mushrooms – When you only have two mushrooms to grill, laying them directly on the grill is quite doable. However, if you are cooking for a larger group, it is easier to lay the sliced mushrooms on aluminum foil. When we made these tacos for nine people we used six mushrooms, which yielded A LOT of slices. To make his life easier, Bobby placed aluminum foil on the hot grill and punch holes in it, and then placed the slices on the foil. It took longer to grill the mushrooms (about 15 minutes), but he didn’t have to turn the slices and the result was just as good.

For the carnivore – Crumble some cooked Mexican chorizo on top.

SPICY THAI TACOS

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.

This from Spabettie and can be viewed online at https://www.spabettie.com/2012/09/18/spicy-thai-tacos-taco-tuesday/. This recipe is dairy and gluten free, and vegan.

Ingredients

1/2 cup peanut butter

1 tablespoon sriracha

1 tablespoon sesame oil

juice of 1 lime

1 tablespoon tamari

1 clove garlic, minced fine

1 teaspoon chili powder

1 block extra firm tofu, cut into strips

fresh corn, cut from cob

broccoli slaw

corn tortillas

Directions:

In a small bowl, whisk together peanut butter, sriracha, sesame oil, lime juice, tamari, garlic, and chili powder. Arrange tofu strips on (prepared – silpat, parchment or spray) baking sheet, brush with marinade to coat completely (you will have extra marinade for sauce). Bake at 325 for 25 minutes – can also be grilled on an outdoor grill.

Serve in corn tortillas with fresh corn and broccoli slaw as garnish, drizzled with remaining marinade.

TACOS WITH BLACK BEANS AND CHARD

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “If you are looking to feed a crowd, one way to meet the challenge is to pick up a supply of corn tortillas and make a big pot of beans and some other dishes that are at home in a taco. Buy some salsa, or make your own, and your house will be taco party central. You can make fillings in advance and arrange in bowls or on platters. Then all it takes is warming tortillas in a microwave, oven or steamer, and guests can assemble their own tacos. These beans are great in tacos, but can also be eaten on their own.” Yield: 6 to 8 servings; Time: 2 hours.

This was featured in “Tacos for the Holidays” and can be viewed online here.

Ingredients

1 pound black beans, soaked for 4 to 6 hours or overnight in 2 quarts water

1 onion, chopped

4 garlic cloves, minced

Salt to taste

1 bunch cilantro, roughly chopped

1/2 pound Swiss chard, stemmed, washed and roughly chopped

12 to 16 corn tortillas

Fresh or bottled salsa

2 to 3 ounces queso fresco, crumbled

Preparation

Step 1

Place the beans and their soaking water in a heavy soup pot or Dutch oven and bring to a boil. Skim away foam and add the onion and half the garlic. Reduce the heat, cover and simmer 1 hour. Add the remaining garlic, salt to taste and half the cilantro, cover and simmer for 45 minutes.

Step 2

Add the Swiss chard, cover and simmer 10 minutes. The chard should be tender but still have some bright color. Stir in the remaining cilantro, taste and adjust salt.

Step 3

Warm the tortillas. Top with a generous spoonful of beans with chard, a spoonful of crumbled queso fresco, and salsa if desired.

Tip

Advance preparation: Make the beans through Step 1 a day ahead for best results. Bring back to a simmer and proceed with Step 2. The beans will keep in the refrigerator for 3 or 4 days.

ZUCCHINI AND CRIMINI TACO

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.

From A Spicy Perspective at http://www.aspicyperspective.com/taco-recipe/. YIELD: 8-10 tacos; PREP TIME: 20 minutes; COOK TIME: 15 minutes

Ingredients

1 large onion, peeled, quartered and sliced thin

1 1/2 lbs. crimini mushrooms, sliced thin

2 zucchini, sliced thin

2 summer squash sliced thin

4 garlic cloves, minced

4 Tb. butter

1 Tb. cuban seasoning (McCormick makes a good one)

2 tsp. cumin

1/4 chipotle chili powder

1 tsp. salt

1 1/2 cups crumbled California panela cheese (or queso fresco)

1 package corn tortillas

Directions:

Chop the veggies and leave in separate piles. Mix the salt and spices in a small bowl and sprinkle evenly over all the veggies.

Place 1 tablespoon of butter in a large skillet and heat to hight heat. Once the butter is melted, add the onions and garlic. Saute' for 1-2 minutes until just barely soft. Remove from the skillet and add 2 tablespoons of butter. Once the butter is melted, add the mushrooms and saute' and stir until brown and cooked through, about 5-8 minutes. Remove and add the last tablespoon of butter to the skillet. Add the zucchini and summer squash to the skillet. Saute' and stir for 2-3 minutes until golden, but just barley cooked through and still firm.

To serve, place a tortilla on a plate (you can double them up for extra stability) and load it with veggies. Top each taco with a generous sprinkling of crumbled panela cheese. Serve warm.