Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Baked Risotto With Greens and Peas, Spinach, Peppers and Cherry Tomatoes with Penne Rigate, and Chocolate Church Cake (because we could all use some chocolatey dessert!). Enjoy!
RED LENTIL SOUP WITH LEMON
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.”
Yield: 4 servings; Time: 45 minutes.
This was featured in “A Lentil Soup to Make You Stop, Taste and Savor”, and can be viewed online here.
The Times has two more links with this recipe that come in handy: “How to Make Soup,” a guide by Samin Nosrat and “How to Cook Beans,” a guide by Melissa Clark. Both of these are extremely helpful when making homemade soup and/or cooking beans. I highly recommend both.
Note: This recipe originally called for 1 quart chicken or vegetable broth. For obvious reasons, I've limited it to the veggie broth.
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
KEY LIME PIE MILKSHAKES
If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)
One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)
While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.
This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).
To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.
Ingredients
3 slices Bakery Key Lime Pie
4 cups vanilla ice cream
1 cup whole milk
1/4 cup Key Lime juice
Graham crackers, for serving (optional)
8 tablespoons whipped topping, for serving
Lime for zest, for serving (optional)
Directions
Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.
Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.
Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.
ROASTED CAULIFLOWER SNOWFLAKES
This is part of Vegetarian Times site, and is originally from Barefoot Contessa (Ina Garten). Serves 4
You can view this online at https://barefootcontessa.com/recipes/roasted-cauliflower-snowflakes.
Ingredients
1 head cauliflower (about 2 1/2 pounds)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup panko (Japanese bread flakes)
1/2 cup freshly grated Parmesan cheese
Directions
Preheat the oven to 425 degrees.
Remove the leaves and trim the stem of the cauliflower but leave the core intact. With a sharp slicing knife, cut the whole cauliflower in large (1/2-inch-thick) slices. Don’t worry if the slices fall apart; they’ll look like snowflakes. Place the cauliflower on a sheet pan, drizzle with 3 tablespoons of olive oil, and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast the cauliflower for 15 minutes.
Toss the panko with 1 tablespoon of olive oil, sprinkle on the cauliflower, and roast for another 10 to 15 minutes, until tender and browned. Sprinkle with the Parmesan and roast for another minute or two. Immediately, scrape the pan with a metal spatula and toss the cauliflower and Parmesan. Serve hot or at room temperature.
BAKED RISOTTO WITH GREENS AND PEAS
This comes from Kay Chun on The New York Times cooking site. Kay wrote, "This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It’s laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy."
Yield: 4 servings; Time: 30 minutes
To view t his online, go to https://cooking.nytimes.com/recipes/1021287-baked-risotto-with-greens-and-peas.
Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 small garlic clove, minced
1 cup Arborio rice (about 7 ounces)
Kosher salt and black pepper
4 ounces green or lacinato kale (about 1/3 bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)
3 1/2 cups low-sodium chicken broth
4 ounces baby spinach (about 4 packed cups)
1 cup frozen peas, thawed
3/4 cup grated Parmesan (3 ounces), plus more for garnish
3 tablespoons unsalted butter
1 tablespoon lemon juice
Preparation
Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
CHOCOLATE CHURCH CAKE
This comes from Lisa Donovan in The New York Times cooking e-newsletter. Lisa wrote, "Layer cakes are formative for Southerners: They grace wedding tables, shiva gatherings, quinceañeras, baptisms and funerals. Because of this — and because layer cakes may be as close as some will ever get to a holy experience — they’re often called church cakes. This chocolate one is a perfectly moist and stacked rendition of a pudding cake, with just the right amount of richness from the frosting. This formula needs no alterations, but there’s no sense in breaking the tradition of Southern bakers, who personalize recipes as a point of pride. Add pulverized praline to the center, or cinnamon or instant-coffee granules to the batter. Don’t be afraid to make it your own. To make it a true church cake, serve it to those you hold in the highest regard, for celebrations or to simply indulge in the good glory of company."
Yield: One 9-inch layger cake; Time: 1 hour, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1023117-chocolate-church-cake.
Ingredients
For the Frosting:
1-1/2 cups/ granulated sugar
1-1/2 cups heavy cream
8 ounces unsweetened chocolate
6 ounces grams unsalted butter
1 teaspoon vanilla paste or extract
For the Cake:
Nonstick cooking spray
1 cup unsweetened cocoa powder, dark (Dutch-processed) if available, plus more for pans
3-1/2 cups granulated sugar
2-3/4 cups all-purpose flour (see Tip)
2 teaspoons baking powder
2 teaspoons baking soda
1-1/2 teaspoons fine salt
3 large eggs, beaten
1-1/2 cups buttermilk, preferably cultured whole buttermilk
3/4 cup/145 grams canola or other neutral oil
2 teaspoons pure vanilla extract
Preparation
Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.
Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut 3 rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.
Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1-1/2 cups water to a boil while you prepare your wet ingredients.
Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.
Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.
When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.
Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.
Tip
You can substitute an equal amount of a gluten-free baking blend.
Tuesday, May 20, 2025
Taco Tuesday
Today is Taco Tuesday. Here are six vegetarian taco recipes to help you through the day, including Veggie Tacos with Avocado Tomatillo Salsa and Spicy Moroccan Chickpea Tacos. Enjoy!
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this online, click here.
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 tortillas
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1-1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
SALSA VERDE SCRAMBLED EGG TACOS
This comes from Old El Paso, and begins, "Enjoy your scrambled eggs in a mini soft tortilla bowl with these delicious breakfast tacos, perfect for kids and adults! They’re topped with shredded cheese, fresh pico de gallo, avocado and Old El Paso™ Creamy Salsa Verde sauce."
Prep Time: 15 minutes; Total Time: 20 minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/salsa-verde-scrambled-egg-tacos.
Ingredients
6 eggs
1/4 cup milk
1/4 teaspoon salt
2 tablespoons butter
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls, heated as directed on package
1/2 cup Old El Paso™ shredded Mexican Style 4 Cheese Blend
1/2 cup pico de gallo
1 medium avocado, pitted, peeled, diced
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
Preparation
In large bowl, beat eggs with whisk. Add milk and salt; beat well.
In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.
Divide eggs evenly among warm tortilla bowls. Top with cheese, pico de gallo and avocado; drizzle with sauce.
Expert Tips
Try chopped tomatoes in place of pico de gallo.
Kids love to help in the kitchen. After filling tortillas with eggs, let the kids top with their favorite cheese and fresh toppings!
Add cooked breakfast sausage to tacos for a flavor twist.
Nutrition: 6 servings (2 tacos each); 1 Serving: Calories: 310 (Calories from Fat: 190); Total Fat: 21 g (Saturated Fat: 8 g, Trans Fat: 0 g); Cholesterol: 210 mg; Sodium: 550 mg; Total Carbohydrate: 18 g (Dietary Fiber: 2 g, Sugars: 2 g); Protein: 10 g
% Daily Value: Vitamin A 10%; Vitamin C 4%; Calcium 15%; Iron 10%
Exchanges: 1 Other Carbohydrate, 1 Medium-Fat Meat, 1/2 High-Fat Meat, 2 1/2 Fat
Carbohydrate Choice: 1
SPICY MOROCCAN CHICKPEA TACOS
This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.
To view this online, click here.
Ingredients:
2 Tbs. olive oil
1 small onion, cut into 1/2-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
1/4 cup golden raisins
1 Tbs. harissa
1/3 cup grape tomatoes, quartered
Instructions:
Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.
Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this online, click here.
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 tortillas
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1-1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
SALSA VERDE SCRAMBLED EGG TACOS
This comes from Old El Paso, and begins, "Enjoy your scrambled eggs in a mini soft tortilla bowl with these delicious breakfast tacos, perfect for kids and adults! They’re topped with shredded cheese, fresh pico de gallo, avocado and Old El Paso™ Creamy Salsa Verde sauce."
Prep Time: 15 minutes; Total Time: 20 minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/salsa-verde-scrambled-egg-tacos.
Ingredients
6 eggs
1/4 cup milk
1/4 teaspoon salt
2 tablespoons butter
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls, heated as directed on package
1/2 cup Old El Paso™ shredded Mexican Style 4 Cheese Blend
1/2 cup pico de gallo
1 medium avocado, pitted, peeled, diced
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
Preparation
In large bowl, beat eggs with whisk. Add milk and salt; beat well.
In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.
Divide eggs evenly among warm tortilla bowls. Top with cheese, pico de gallo and avocado; drizzle with sauce.
Expert Tips
Try chopped tomatoes in place of pico de gallo.
Kids love to help in the kitchen. After filling tortillas with eggs, let the kids top with their favorite cheese and fresh toppings!
Add cooked breakfast sausage to tacos for a flavor twist.
Nutrition: 6 servings (2 tacos each); 1 Serving: Calories: 310 (Calories from Fat: 190); Total Fat: 21 g (Saturated Fat: 8 g, Trans Fat: 0 g); Cholesterol: 210 mg; Sodium: 550 mg; Total Carbohydrate: 18 g (Dietary Fiber: 2 g, Sugars: 2 g); Protein: 10 g
% Daily Value: Vitamin A 10%; Vitamin C 4%; Calcium 15%; Iron 10%
Exchanges: 1 Other Carbohydrate, 1 Medium-Fat Meat, 1/2 High-Fat Meat, 2 1/2 Fat
Carbohydrate Choice: 1
SPICY MOROCCAN CHICKPEA TACOS
This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.
To view this online, click here.
Ingredients:
2 Tbs. olive oil
1 small onion, cut into 1/2-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
1/4 cup golden raisins
1 Tbs. harissa
1/3 cup grape tomatoes, quartered
Instructions:
Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.
Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g
Monday, May 19, 2025
Monday Recipes
It's Monday, time to start back after a week off. Did you miss the posts here? (I kind-of hope so.) But let's face it: sometimes we all need a little down time.
Well, enough chit-chat. We still have to eat. To that end, today's vegetarian recipes include Vegetarian Jambalaya and Vegan Chickpea Veggie Burgers. Enjoy!
KHORESH RIVAS (SAVORY RHUBARB BEAN STEW)
This is from Naz Deravian on The New York Times cooking site. The recipe begins, "In Iranian cuisine, rhubarb is often used in savory dishes rather than in sweet ones. The hearty pinkish-red stalks, which cook down quickly and tenderize, provide just the right amount of tang to herb-based stews like khoresh rivas. Typically, this bright and flavorful dish is prepared with red meat, but hearty butter beans star in this vegetarian version. Fresh herbs are used in impressively large amounts in this cuisine, often holding their own as main ingredients. Mint and parsley are a common combination for the base of many stews. Gently frying the herbs separately before adding them to the stew concentrates their flavors, adding layers of depth. This stew tastes even better the next day. Serve khoresh rivas with rice and a side of plain yogurt."
Time: 1-1/2 hours; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023153-khoresh-rivas-savory-rhubarb-and-bean-stew.
Ingredients
1 tablespoon plus a pinch of granulated sugar, plus more to taste
A pinch of saffron threads (about 3/4 teaspoon)
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
3 large bunches parsley (about 12 ounces), tough stems trimmed, leaves and tender stems finely chopped (about 3 cups; see Tip)
2 large bunches mint (about 5 ounces), stems trimmed, leaves finely chopped (about 2 cups; see Tip)
1 large yellow onion, finely chopped
Kosher salt and black pepper
1/2 teaspoon ground turmeric
3 (15-ounce) cans butter beans or cannellini beans, rinsed and drained
3 tablespoons lemon juice, plus more to taste
2 to 3 large red rhubarb stalks (about 8 ounces), cut diagonally into 1-inch pieces
Cooked rice, for serving
Preparation
Bring a few tablespoons of water to a boil in a small pot. Let the boiling water stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or a small bowl and the handle of a wooden spoon), grind a pinch of sugar with the saffron to a fine powder (you should have about 1/4 teaspoon total). Add 2 tablespoons of the hot water, gently stir, cover and let steep until ready to use.
In a large pan, heat 1/4 cup of olive oil over medium. Add the parsley and cook, stirring frequently, until fragrant and slightly darkened, about 8 minutes. Drizzle in more oil if the pan seems too dry. Add the mint and cook, stirring frequently, until fragrant, about 5 minutes. Keep in mind that mint burns very quickly. Remove from the heat and set aside until ready to use. (You’ll reuse this pan.)
In a large, deep sauté pan with a lid, or a Dutch oven, heat 1/4 cup of the olive oil over medium-high. Add the onion and cook, stirring frequently, until golden brown, about 10 minutes. Sprinkle with a little salt, and reduce the heat to medium. Add the turmeric, stir and cook until fragrant, about 30 seconds. Add the beans, season well with salt and pepper, and cook, gently stirring without breaking the beans, until the flavors have mingled, about 5 minutes. Taste a bean and make sure it’s salted to your liking. The turmeric might feel overpowering at this point, but it will mellow as the stew simmers.
To the beans, add the parsley and mint mixture (keeping the pan handy), 2 cups water and half of the saffron water, and season with salt. Gently stir and bring to a rapid simmer. Partly cover, reduce the heat to low and simmer, occasionally stirring, for 30 minutes, until the flavors have mingled and the oil rises.
Add the rest of the saffron water, the lemon juice and 1 tablespoon sugar. Stir and simmer, partly covered, for 15 minutes. Taste as the stew simmers and season as needed. Add more water to the stew if necessary to make it juicier, or remove the lid to reduce the liquid. There should be plenty of liquid to spoon over rice, but it shouldn’t be soupy. The stew can be made 1 day in advance up to this point.
Meanwhile, wipe clean the reserved pan from the herbs. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the rhubarb and cook until the color deepens on each side, about 2 minutes per side. You’re not fully cooking the rhubarb here; it should maintain its shape and still have a slight bite to it, as it will finish cooking in the stew.
Gently place the rhubarb pieces in the stew, increase the heat to medium-low and cook, partly covered, until the rhubarb is tender and releases its tangy flavor, about 10 minutes. Don’t stir the rhubarb; you want it to maintain its shape and not turn mushy. Taste the stew as it simmers; add more lemon juice for extra acidity, if needed, and more sugar for balance, if you like. Serve over rice.
Tip
You can pulse the herbs in a food processor in batches to quickly chop them.
PUTTANESCA CHICKPEA-TOMATO SALAD
This is from Ali Slagle in The New York Times cooking enewsletter. For this yummy recipe, Ali wrote, "This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn’t traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers — and the beans drink it all up."
Time: 15 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023396-puttanesca-chickpea-tomato-salad. While you're there, sign up for The New York Times cooking enewsletter, if you haven't already.
Also, check out Melissa Clark's helpful guide "How to Cook Beans". Even if you've been cooking beans for a while, you're bound to find some useful info.
Ingredients
1-1/2 pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)
1/2 cup coarsely chopped parsley leaves and stems
1-1/2 ounces Parmesan, coarsely chopped or crumbled (about 1/3 cup)
1/4 cup extra-virgin olive oil
1/4 cup kalamata olives, torn in half and pitted
3 tablespoons drained capers
1 tablespoon lemon juice, plus more to taste
1 small garlic clove, finely grated
Kosher salt
Preparation
In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)
RHUBARB AND CITRUS SALAD WITH BLACK PEPPER VINAIGRETTE
This is from the Good Housekeeping Test Kitchen. This recipe begins, "In just 15 minutes, throw together this refreshing spring side."
Total Time: 15 minutes; Makes 4 servings
To view this online, click here.
Ingredients
2 tbsp. honey
2 tbsp. white wine vinegar
3 stalks rhubarb, trimmed and cut into 1-in. pieces
1/4 c. olive oil
Kosher salt and pepper
2 Cara Cara oranges
3 oz. baby spinach (about 4 c.)
2 bunches watercress, thick stems removed
1/4 c. toasted pistachios, chopped
1 oz. ricotta salata, shaved
Directions
In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.
Meanwhile, cut away peel and white pith from oranges, then thinly slice.
In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata.
VEGAN CHICKPEA VEGGIE BURGER
This is from Jolinda Hackett on The Spruce Eats. This recipe begins, "Many veggie burger recipes include black beans as the main ingredient, but this version combines chickpeas, also known as garbanzo beans, with some vegetables to make a vegan burger with a slightly different taste. The chickpeas are mashed together with celery, carrot, and onion. The mixture is bound together with flour instead of eggs, making this homemade veggie burger both vegetarian and vegan, and full of protein.
"The patties are placed in the freezer for a few minutes to firm up, helping them from falling apart while they're cooked. This recipe calls for either pan-frying or using a stovetop grill, eliminating any worry of the burger falling apart through the grates of an outdoor grill. Serve on your choice of bun (or lettuce leaves) with your favorite toppings and condiments."
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Makes 4 servings
To view this online, click here.
Ingredients
2 cups canned chickpeas, plus chickpea liquid
1 stalk celery, diced small
1 small carrot, grated
1/2 medium onion, minced
1-1/2 teaspoons garlic powder
1/2 cup all-purpose flour
1 teaspoon salt, or more to taste
1/2 teaspoon ground pepper, or more to taste
2 to 3 tablespoons vegetable oil, for frying
For Serving:
4 buns or large lettuce leaves
Lettuce, for topping, optional
Sliced red onion, for topping, optional
Sliced tomato, for topping, optional
Sliced avocado, for topping, optional
Condiments of choice, optional
Directions
Gather the ingredients.
Drain chickpeas and reserve 4 to 5 tablespoons of chickpea liquid.
Using a food processor, pulse chickpeas 3 to 4 times. (Do not pulse for longer as you have the potential of making hummus instead of burgers.) The chickpeas should be crumbly, but not mush.
Transfer mashed chickpeas to a large bowl. Add celery, carrot, onion, garlic powder, flour, salt, and pepper, then mash together until well combined.
Add some of the reserved chickpea liquid, 1 tablespoon at a time, until mixture can create a patty that holds together nicely.
Form 4 patties, place on a small baking sheet that's been lined with parchment paper, and put in freezer for a few minutes to help them firm up.
Heat oil in a skillet or lightly grease a grill pan.
Gently transfer patties to the pan and cook for 3 to 4 minutes on each side, until golden. Be careful as you flip them since the burgers are delicate.
Serve on buns or lettuce wraps with your choice of toppings and condiments and enjoy.
Tips
Make sure your grill or skillet is well heated before you add the chickpea patties as this will help prevent them from sticking to the pan.
If you don't have a food processor, you can mash the chickpeas by hand using either a fork or a potato masher. It's a bit more labor intensive and takes time but will still yield a nice veggie burger.
If you need a gluten-free veggie burger recipe, kidney bean and mushroom veggie burgers use oats and eggs as a binder instead of the usual flour or breadcrumbs.
How to Freeze Veggie Burgers
These chickpea vegan burgers can be frozen to enjoy at a later date. Whether you freeze before or after cooking, the patties should first be flash-frozen in a single layer on a baking sheet; this may take three hours. Once completely frozen, they can be transferred to a zip-top bag and stored in the freezer for up to three months.
VEGETARIAN JAMBALAYA
This is from the Food Network.
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegetarian-jambalaya-3364731.
Ingredients
2 tablespoons extra-virgin olive oil
3 stalks celery, cut into chunks, plus 2 tablespoons chopped celery leaves
3 carrots, cut into chunks
1 red onion, halved and cut into wedges
1 red bell pepper, cut into strips
1 tablespoon chopped fresh thyme
1 teaspoon hot smoked paprika
Kosher salt and freshly ground pepper
1-1/4 cups converted white rice
1 15-ounce can diced fire-roasted tomatoes
1 1/2 cups frozen black-eyed peas
8 ounces okra, trimmed and thinly sliced
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the celery chunks, carrots and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute.
Add the rice to the skillet and stir to coat. Add the tomatoes, black-eyed peas and 1-1/2 cups water. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes.
Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from the heat and let stand, covered, 3 minutes. Fluff the rice with a fork and sprinkle with the celery leaves. Season with salt and pepper.
BEANS BOURGUIGNON
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan recipe is a wonderful alternative to classic beef bourguignon (and is fast, too). Dried porcinis are soaked to create a flavorful, earthy broth. Next, meaty mushrooms are browned to perfection, then added to a rich wine sauce along with carrots and the star of the show, cannellini beans, which soak up all the flavors as they simmer and naturally thicken the sauce so you can skip the usual flour. Served over herbed pasta, this dish is ideal for chilly nights when you crave a satisfying and cozy stick-to-your-ribs stew."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beans-bourguignon-13447307.
Ingredients
1 ounce dried porcini mushrooms
1-1/2 cups boiling water
1/4 cup plus 1 tablespoon olive oil
1 pound cremini mushrooms, quartered
Kosher salt and freshly ground black pepper
3 small carrots (about 5 ounces), sliced 1/8 inch thick
1 medium onion (about 10 ounces), chopped
2 tablespoons tomato paste
2 tablespoons fresh thyme leaves, chopped
1 teaspoon fresh oregano leaves, chopped
2 cloves garlic, thinly sliced
1-1/2 cups vegan dry red wine, such as cabernet sauvignon
8 ounces frozen pearl onions (about 2 cups)
Two 15-ounce cans cannellini beans, drained and rinsed
1 cup fresh flat-leaf parsley leaves, finely chopped, plus more for garnish, optional
12 ounces cavatappi pasta
Directions
Place the porcini mushrooms in a medium heat-safe bowl. Pour the boiling water over top and let the porcini soak until the liquid is a very dark brown, about 20 minutes. Strain the liquid into a small liquid measuring cup (you should have about 3/4 cup), then chop the porcini and set aside.
Meanwhile, heat 2 tablespoons of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the cremini mushrooms, 1 teaspoon salt and a generous amount of black pepper and stir so the cremini are in an even layer. Let the cremini cook, untouched, until starting to caramelize, about 3 minutes. Stir the cremini a few times and then continue to cook, untouched, until golden brown, about 3 minutes more. Transfer to a medium bowl with a slotted spoon and return the pot to the burner.
Add another 2 tablespoons of the olive oil to the pot along with the carrots, onion, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Stir in the tomato paste, thyme, oregano, garlic and reserved porcini and cook, stirring frequently, until the tomato paste is toasted and turns a deep maroon color, 2 to 3 minutes.
Stir in the wine, bring to a simmer and cook until reduced by half, 3 to 4 minutes. Fold in the pearl onions, cannellini, cremini, reserved porcini water, 1 teaspoon salt and a few grinds of black pepper and bring to a simmer. Cook, stirring occasionally, until the sauce is thick enough to coat the back of the spoon and the mushrooms are very soft, 8 to 10 minutes. Fold in 1/2 cup of the parsley.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain the pasta and add it back to the pot. Stir in the remaining 1 tablespoon olive oil and 1/2 cup parsley, 1 teaspoon salt and a few grinds of black pepper. Serve the beans bourguignon on top of the herbed pasta and garnish with more parsley if desired.
Well, enough chit-chat. We still have to eat. To that end, today's vegetarian recipes include Vegetarian Jambalaya and Vegan Chickpea Veggie Burgers. Enjoy!
KHORESH RIVAS (SAVORY RHUBARB BEAN STEW)
This is from Naz Deravian on The New York Times cooking site. The recipe begins, "In Iranian cuisine, rhubarb is often used in savory dishes rather than in sweet ones. The hearty pinkish-red stalks, which cook down quickly and tenderize, provide just the right amount of tang to herb-based stews like khoresh rivas. Typically, this bright and flavorful dish is prepared with red meat, but hearty butter beans star in this vegetarian version. Fresh herbs are used in impressively large amounts in this cuisine, often holding their own as main ingredients. Mint and parsley are a common combination for the base of many stews. Gently frying the herbs separately before adding them to the stew concentrates their flavors, adding layers of depth. This stew tastes even better the next day. Serve khoresh rivas with rice and a side of plain yogurt."
Time: 1-1/2 hours; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023153-khoresh-rivas-savory-rhubarb-and-bean-stew.
Ingredients
1 tablespoon plus a pinch of granulated sugar, plus more to taste
A pinch of saffron threads (about 3/4 teaspoon)
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
3 large bunches parsley (about 12 ounces), tough stems trimmed, leaves and tender stems finely chopped (about 3 cups; see Tip)
2 large bunches mint (about 5 ounces), stems trimmed, leaves finely chopped (about 2 cups; see Tip)
1 large yellow onion, finely chopped
Kosher salt and black pepper
1/2 teaspoon ground turmeric
3 (15-ounce) cans butter beans or cannellini beans, rinsed and drained
3 tablespoons lemon juice, plus more to taste
2 to 3 large red rhubarb stalks (about 8 ounces), cut diagonally into 1-inch pieces
Cooked rice, for serving
Preparation
Bring a few tablespoons of water to a boil in a small pot. Let the boiling water stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or a small bowl and the handle of a wooden spoon), grind a pinch of sugar with the saffron to a fine powder (you should have about 1/4 teaspoon total). Add 2 tablespoons of the hot water, gently stir, cover and let steep until ready to use.
In a large pan, heat 1/4 cup of olive oil over medium. Add the parsley and cook, stirring frequently, until fragrant and slightly darkened, about 8 minutes. Drizzle in more oil if the pan seems too dry. Add the mint and cook, stirring frequently, until fragrant, about 5 minutes. Keep in mind that mint burns very quickly. Remove from the heat and set aside until ready to use. (You’ll reuse this pan.)
In a large, deep sauté pan with a lid, or a Dutch oven, heat 1/4 cup of the olive oil over medium-high. Add the onion and cook, stirring frequently, until golden brown, about 10 minutes. Sprinkle with a little salt, and reduce the heat to medium. Add the turmeric, stir and cook until fragrant, about 30 seconds. Add the beans, season well with salt and pepper, and cook, gently stirring without breaking the beans, until the flavors have mingled, about 5 minutes. Taste a bean and make sure it’s salted to your liking. The turmeric might feel overpowering at this point, but it will mellow as the stew simmers.
To the beans, add the parsley and mint mixture (keeping the pan handy), 2 cups water and half of the saffron water, and season with salt. Gently stir and bring to a rapid simmer. Partly cover, reduce the heat to low and simmer, occasionally stirring, for 30 minutes, until the flavors have mingled and the oil rises.
Add the rest of the saffron water, the lemon juice and 1 tablespoon sugar. Stir and simmer, partly covered, for 15 minutes. Taste as the stew simmers and season as needed. Add more water to the stew if necessary to make it juicier, or remove the lid to reduce the liquid. There should be plenty of liquid to spoon over rice, but it shouldn’t be soupy. The stew can be made 1 day in advance up to this point.
Meanwhile, wipe clean the reserved pan from the herbs. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the rhubarb and cook until the color deepens on each side, about 2 minutes per side. You’re not fully cooking the rhubarb here; it should maintain its shape and still have a slight bite to it, as it will finish cooking in the stew.
Gently place the rhubarb pieces in the stew, increase the heat to medium-low and cook, partly covered, until the rhubarb is tender and releases its tangy flavor, about 10 minutes. Don’t stir the rhubarb; you want it to maintain its shape and not turn mushy. Taste the stew as it simmers; add more lemon juice for extra acidity, if needed, and more sugar for balance, if you like. Serve over rice.
Tip
You can pulse the herbs in a food processor in batches to quickly chop them.
PUTTANESCA CHICKPEA-TOMATO SALAD
This is from Ali Slagle in The New York Times cooking enewsletter. For this yummy recipe, Ali wrote, "This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn’t traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers — and the beans drink it all up."
Time: 15 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023396-puttanesca-chickpea-tomato-salad. While you're there, sign up for The New York Times cooking enewsletter, if you haven't already.
Also, check out Melissa Clark's helpful guide "How to Cook Beans". Even if you've been cooking beans for a while, you're bound to find some useful info.
Ingredients
1-1/2 pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)
1/2 cup coarsely chopped parsley leaves and stems
1-1/2 ounces Parmesan, coarsely chopped or crumbled (about 1/3 cup)
1/4 cup extra-virgin olive oil
1/4 cup kalamata olives, torn in half and pitted
3 tablespoons drained capers
1 tablespoon lemon juice, plus more to taste
1 small garlic clove, finely grated
Kosher salt
Preparation
In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)
RHUBARB AND CITRUS SALAD WITH BLACK PEPPER VINAIGRETTE
This is from the Good Housekeeping Test Kitchen. This recipe begins, "In just 15 minutes, throw together this refreshing spring side."
Total Time: 15 minutes; Makes 4 servings
To view this online, click here.
Ingredients
2 tbsp. honey
2 tbsp. white wine vinegar
3 stalks rhubarb, trimmed and cut into 1-in. pieces
1/4 c. olive oil
Kosher salt and pepper
2 Cara Cara oranges
3 oz. baby spinach (about 4 c.)
2 bunches watercress, thick stems removed
1/4 c. toasted pistachios, chopped
1 oz. ricotta salata, shaved
Directions
In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.
Meanwhile, cut away peel and white pith from oranges, then thinly slice.
In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata.
VEGAN CHICKPEA VEGGIE BURGER
This is from Jolinda Hackett on The Spruce Eats. This recipe begins, "Many veggie burger recipes include black beans as the main ingredient, but this version combines chickpeas, also known as garbanzo beans, with some vegetables to make a vegan burger with a slightly different taste. The chickpeas are mashed together with celery, carrot, and onion. The mixture is bound together with flour instead of eggs, making this homemade veggie burger both vegetarian and vegan, and full of protein.
"The patties are placed in the freezer for a few minutes to firm up, helping them from falling apart while they're cooked. This recipe calls for either pan-frying or using a stovetop grill, eliminating any worry of the burger falling apart through the grates of an outdoor grill. Serve on your choice of bun (or lettuce leaves) with your favorite toppings and condiments."
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Makes 4 servings
To view this online, click here.
Ingredients
2 cups canned chickpeas, plus chickpea liquid
1 stalk celery, diced small
1 small carrot, grated
1/2 medium onion, minced
1-1/2 teaspoons garlic powder
1/2 cup all-purpose flour
1 teaspoon salt, or more to taste
1/2 teaspoon ground pepper, or more to taste
2 to 3 tablespoons vegetable oil, for frying
For Serving:
4 buns or large lettuce leaves
Lettuce, for topping, optional
Sliced red onion, for topping, optional
Sliced tomato, for topping, optional
Sliced avocado, for topping, optional
Condiments of choice, optional
Directions
Gather the ingredients.
Drain chickpeas and reserve 4 to 5 tablespoons of chickpea liquid.
Using a food processor, pulse chickpeas 3 to 4 times. (Do not pulse for longer as you have the potential of making hummus instead of burgers.) The chickpeas should be crumbly, but not mush.
Transfer mashed chickpeas to a large bowl. Add celery, carrot, onion, garlic powder, flour, salt, and pepper, then mash together until well combined.
Add some of the reserved chickpea liquid, 1 tablespoon at a time, until mixture can create a patty that holds together nicely.
Form 4 patties, place on a small baking sheet that's been lined with parchment paper, and put in freezer for a few minutes to help them firm up.
Heat oil in a skillet or lightly grease a grill pan.
Gently transfer patties to the pan and cook for 3 to 4 minutes on each side, until golden. Be careful as you flip them since the burgers are delicate.
Serve on buns or lettuce wraps with your choice of toppings and condiments and enjoy.
Tips
Make sure your grill or skillet is well heated before you add the chickpea patties as this will help prevent them from sticking to the pan.
If you don't have a food processor, you can mash the chickpeas by hand using either a fork or a potato masher. It's a bit more labor intensive and takes time but will still yield a nice veggie burger.
If you need a gluten-free veggie burger recipe, kidney bean and mushroom veggie burgers use oats and eggs as a binder instead of the usual flour or breadcrumbs.
How to Freeze Veggie Burgers
These chickpea vegan burgers can be frozen to enjoy at a later date. Whether you freeze before or after cooking, the patties should first be flash-frozen in a single layer on a baking sheet; this may take three hours. Once completely frozen, they can be transferred to a zip-top bag and stored in the freezer for up to three months.
VEGETARIAN JAMBALAYA
This is from the Food Network.
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegetarian-jambalaya-3364731.
Ingredients
2 tablespoons extra-virgin olive oil
3 stalks celery, cut into chunks, plus 2 tablespoons chopped celery leaves
3 carrots, cut into chunks
1 red onion, halved and cut into wedges
1 red bell pepper, cut into strips
1 tablespoon chopped fresh thyme
1 teaspoon hot smoked paprika
Kosher salt and freshly ground pepper
1-1/4 cups converted white rice
1 15-ounce can diced fire-roasted tomatoes
1 1/2 cups frozen black-eyed peas
8 ounces okra, trimmed and thinly sliced
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the celery chunks, carrots and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute.
Add the rice to the skillet and stir to coat. Add the tomatoes, black-eyed peas and 1-1/2 cups water. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes.
Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from the heat and let stand, covered, 3 minutes. Fluff the rice with a fork and sprinkle with the celery leaves. Season with salt and pepper.
BEANS BOURGUIGNON
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan recipe is a wonderful alternative to classic beef bourguignon (and is fast, too). Dried porcinis are soaked to create a flavorful, earthy broth. Next, meaty mushrooms are browned to perfection, then added to a rich wine sauce along with carrots and the star of the show, cannellini beans, which soak up all the flavors as they simmer and naturally thicken the sauce so you can skip the usual flour. Served over herbed pasta, this dish is ideal for chilly nights when you crave a satisfying and cozy stick-to-your-ribs stew."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beans-bourguignon-13447307.
Ingredients
1 ounce dried porcini mushrooms
1-1/2 cups boiling water
1/4 cup plus 1 tablespoon olive oil
1 pound cremini mushrooms, quartered
Kosher salt and freshly ground black pepper
3 small carrots (about 5 ounces), sliced 1/8 inch thick
1 medium onion (about 10 ounces), chopped
2 tablespoons tomato paste
2 tablespoons fresh thyme leaves, chopped
1 teaspoon fresh oregano leaves, chopped
2 cloves garlic, thinly sliced
1-1/2 cups vegan dry red wine, such as cabernet sauvignon
8 ounces frozen pearl onions (about 2 cups)
Two 15-ounce cans cannellini beans, drained and rinsed
1 cup fresh flat-leaf parsley leaves, finely chopped, plus more for garnish, optional
12 ounces cavatappi pasta
Directions
Place the porcini mushrooms in a medium heat-safe bowl. Pour the boiling water over top and let the porcini soak until the liquid is a very dark brown, about 20 minutes. Strain the liquid into a small liquid measuring cup (you should have about 3/4 cup), then chop the porcini and set aside.
Meanwhile, heat 2 tablespoons of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the cremini mushrooms, 1 teaspoon salt and a generous amount of black pepper and stir so the cremini are in an even layer. Let the cremini cook, untouched, until starting to caramelize, about 3 minutes. Stir the cremini a few times and then continue to cook, untouched, until golden brown, about 3 minutes more. Transfer to a medium bowl with a slotted spoon and return the pot to the burner.
Add another 2 tablespoons of the olive oil to the pot along with the carrots, onion, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Stir in the tomato paste, thyme, oregano, garlic and reserved porcini and cook, stirring frequently, until the tomato paste is toasted and turns a deep maroon color, 2 to 3 minutes.
Stir in the wine, bring to a simmer and cook until reduced by half, 3 to 4 minutes. Fold in the pearl onions, cannellini, cremini, reserved porcini water, 1 teaspoon salt and a few grinds of black pepper and bring to a simmer. Cook, stirring occasionally, until the sauce is thick enough to coat the back of the spoon and the mushrooms are very soft, 8 to 10 minutes. Fold in 1/2 cup of the parsley.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain the pasta and add it back to the pot. Stir in the remaining 1 tablespoon olive oil and 1/2 cup parsley, 1 teaspoon salt and a few grinds of black pepper. Serve the beans bourguignon on top of the herbed pasta and garnish with more parsley if desired.
Thursday, May 8, 2025
Pasta
If you're like me, you have a soft spot for Pasta. I've loved the stuff most of my life.
To that end, here are six pasta recipes to help you through the day, including Sicilian-Style Spaghetti Alla Carrettiera (Fresh Tomato and Garlic Sauce) and Penne with Asparagus and Cherry Tomatoes. Enjoy!
Note: I will be taking next week off.
BAKED SPANAKOPITA PASTA WITH GREENS AND FETA
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds — a mellow one, a peppery one and a fresh herb or two — to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long."
Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020778-baked-spanakopita-pasta-with-greens-and-feta. While you're at, sign up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
Salt and black pepper
4 cups chopped spinach, Swiss chard or other mild greens (tough stems removed)
4 cups chopped arugula, watercress or other peppery greens
1 cup chopped fresh dill or parsley leaves and tender stems, or a combination
6 scallions, trimmed and thinly sliced, whites and dark green parts separated
1 pound tubular or curvy pasta, like rigatoni or fusilli
2 tablespoons unsalted butter
4 garlic cloves, peeled and thinly sliced
8 ounces cream cheese (1 cup), cut into 1/2-inch cubes
4 ounces mozzarella, grated (1 cup)
4 ounces crumbled feta (1 cup)
Preparation
Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and cook until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and turned bubbly, and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.
SICILIAN-STYLE SPAGHETTI ALLA CARRETTIER (FRESH TOMATO AND GARIC SAUCE)
This is from Daniel Grizer at Serious Eats. The recipe begins, "Fresh tomatoes, basil, and a few other pantry staples are all you need to whip up a wonderfully fresh Sicilian pasta sauce."
Prep Time: 5 minutes; Cook Time: 20 minutes; Active Time: 25 minutes; Total Time: 25 minutes; Serves: 4
To view this online, go to https://www.seriouseats.com/sicilian-style-spaghetti-alla-carrettiera-fresh-tomato-and-garlic-sauce. While you're there, read what Daniel wrote before the recipe. I found it interesting. But then, I love hearing the back-story of many of the recipes I come across.
Ingredients
1-1/4 pounds plum tomatoes (about 5 tomatoes)
1/4 cup extra-virgin olive oil, plus more for drizzling if needed
1/4 cup loosely packed, roughly chopped fresh basil leaves
3 medium cloves garlic, finely minced
1 large pinch red pepper flakes
Kosher salt
1 pound dried spaghetti
1/2 cup (1-1/4 ounces) lightly toasted panko breadcrumbs, divided
Grated Sicilian Pecorino or ricotta salata, for serving (optional)
Directions
Grate tomatoes on largest holes of a box grater into a large heatproof mixing or serving bowl until only the skin remains in your hand; it's okay if some slightly larger pieces of tomatoes and some skin get through, though you can discard the large pieces of skin. Add olive oil, basil, garlic, and red pepper flakes. Stir well and season with salt to taste. Set aside.
In a pot of lightly salted boiling water, cook spaghetti, stirring frequently, until al dente. When pasta has almost finished cooking, transfer 1/4 cup pasta cooking water to tomato mixture and whisk to form an emulsion.
Using tongs, transfer pasta to tomato mixture along with an additional 1/4 cup pasta cooking water. Vigorously toss and stir pasta to emulsify sauce and coat noodles. Add half of the breadcrumbs and toss to combine. The pasta should be well coated with creamy, emulsified sauce. If it seems dry, add extra pasta water and olive oil, 1 tablespoon at a time, until it reaches the desired consistency. Taste for seasoning.
Transfer pasta to warmed plates and sprinkle with remaining breadcrumbs. Top with cheese, if desired. Serve right away.
ONE-POT PASTA WITH RICOTTA AND LEMON
This is from Ali Slagle in The New York Times cooking enewsletter. For this yumminess, Ali wrote, "This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it."
Total Time: 15 minutes; Yield: 4 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1020290-one-pot-pasta-with-ricotta-and-lemon. While you're there, you might also want to subscribe to The New York Times cooking enewsletter (if you haven't already). I highly recommend it. Great recipes, guides, and more.
Speaking of guides, check out Alison Roman's guide, "How to Make Mac and Cheese." Just glancing at this might just cause you to want to head for the kitchen (but really, you should read it).
And now, on to the recipe. Yum!
Ingredients
Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving (optional)
Preparation
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
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
ROAST VEGGIE PASTA
This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3
To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.
Ingredients
1/4 pound fresh asparagus
2 red bell pepper, sliced
1/4 pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
1/2 tomato, quartered
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
1/4 cup grated Parmesan cheese
2 tablespoons tapenade
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
This is from Giada De Laurentiis on the Food Network's website, and from Everyday Italian. Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-asparagus-and-cherry-tomatoes-spring-recipe-1939598.
Note This recipe originally called for chicken stock. However, since I'm posting this in a vegetarian blog, I've exchanged the chicken stock with vegetable stock.
Ingredients
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium vegetable stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
To that end, here are six pasta recipes to help you through the day, including Sicilian-Style Spaghetti Alla Carrettiera (Fresh Tomato and Garlic Sauce) and Penne with Asparagus and Cherry Tomatoes. Enjoy!
Note: I will be taking next week off.
BAKED SPANAKOPITA PASTA WITH GREENS AND FETA
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds — a mellow one, a peppery one and a fresh herb or two — to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long."
Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020778-baked-spanakopita-pasta-with-greens-and-feta. While you're at, sign up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
Salt and black pepper
4 cups chopped spinach, Swiss chard or other mild greens (tough stems removed)
4 cups chopped arugula, watercress or other peppery greens
1 cup chopped fresh dill or parsley leaves and tender stems, or a combination
6 scallions, trimmed and thinly sliced, whites and dark green parts separated
1 pound tubular or curvy pasta, like rigatoni or fusilli
2 tablespoons unsalted butter
4 garlic cloves, peeled and thinly sliced
8 ounces cream cheese (1 cup), cut into 1/2-inch cubes
4 ounces mozzarella, grated (1 cup)
4 ounces crumbled feta (1 cup)
Preparation
Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and cook until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and turned bubbly, and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.
SICILIAN-STYLE SPAGHETTI ALLA CARRETTIER (FRESH TOMATO AND GARIC SAUCE)
This is from Daniel Grizer at Serious Eats. The recipe begins, "Fresh tomatoes, basil, and a few other pantry staples are all you need to whip up a wonderfully fresh Sicilian pasta sauce."
Prep Time: 5 minutes; Cook Time: 20 minutes; Active Time: 25 minutes; Total Time: 25 minutes; Serves: 4
To view this online, go to https://www.seriouseats.com/sicilian-style-spaghetti-alla-carrettiera-fresh-tomato-and-garlic-sauce. While you're there, read what Daniel wrote before the recipe. I found it interesting. But then, I love hearing the back-story of many of the recipes I come across.
Ingredients
1-1/4 pounds plum tomatoes (about 5 tomatoes)
1/4 cup extra-virgin olive oil, plus more for drizzling if needed
1/4 cup loosely packed, roughly chopped fresh basil leaves
3 medium cloves garlic, finely minced
1 large pinch red pepper flakes
Kosher salt
1 pound dried spaghetti
1/2 cup (1-1/4 ounces) lightly toasted panko breadcrumbs, divided
Grated Sicilian Pecorino or ricotta salata, for serving (optional)
Directions
Grate tomatoes on largest holes of a box grater into a large heatproof mixing or serving bowl until only the skin remains in your hand; it's okay if some slightly larger pieces of tomatoes and some skin get through, though you can discard the large pieces of skin. Add olive oil, basil, garlic, and red pepper flakes. Stir well and season with salt to taste. Set aside.
In a pot of lightly salted boiling water, cook spaghetti, stirring frequently, until al dente. When pasta has almost finished cooking, transfer 1/4 cup pasta cooking water to tomato mixture and whisk to form an emulsion.
Using tongs, transfer pasta to tomato mixture along with an additional 1/4 cup pasta cooking water. Vigorously toss and stir pasta to emulsify sauce and coat noodles. Add half of the breadcrumbs and toss to combine. The pasta should be well coated with creamy, emulsified sauce. If it seems dry, add extra pasta water and olive oil, 1 tablespoon at a time, until it reaches the desired consistency. Taste for seasoning.
Transfer pasta to warmed plates and sprinkle with remaining breadcrumbs. Top with cheese, if desired. Serve right away.
ONE-POT PASTA WITH RICOTTA AND LEMON
This is from Ali Slagle in The New York Times cooking enewsletter. For this yumminess, Ali wrote, "This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it."
Total Time: 15 minutes; Yield: 4 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1020290-one-pot-pasta-with-ricotta-and-lemon. While you're there, you might also want to subscribe to The New York Times cooking enewsletter (if you haven't already). I highly recommend it. Great recipes, guides, and more.
Speaking of guides, check out Alison Roman's guide, "How to Make Mac and Cheese." Just glancing at this might just cause you to want to head for the kitchen (but really, you should read it).
And now, on to the recipe. Yum!
Ingredients
Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving (optional)
Preparation
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
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
ROAST VEGGIE PASTA
This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3
To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.
Ingredients
1/4 pound fresh asparagus
2 red bell pepper, sliced
1/4 pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
1/2 tomato, quartered
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
1/4 cup grated Parmesan cheese
2 tablespoons tapenade
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
This is from Giada De Laurentiis on the Food Network's website, and from Everyday Italian. Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-asparagus-and-cherry-tomatoes-spring-recipe-1939598.
Note This recipe originally called for chicken stock. However, since I'm posting this in a vegetarian blog, I've exchanged the chicken stock with vegetable stock.
Ingredients
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium vegetable stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
Wednesday, May 7, 2025
Chili
Chili is perfect for cooler weather. But there's no reason you can't have it when it's getting warmer out. To that end, here are six vegetarian chili recipes to help you through the day, including Vegetarian Skillet Chili and Chocolate Tofu Chili. Do I have your attention now? Good! Enjoy!
SLOW-COOKER THREE-BEAN CHILI
This is from Betty Crocker, and begins, "You won't miss the meat in a spicy chili brimming with three kinds of beans."
Prep Time: 10 minutes; Total Time: 10 hours 15 minutes; Servings: 8
To view this online, click here.
Note: The recipe originally called for “1 large vegetarian vegetable or chicken bouillon cube, crumbled.” However, since this is on a vegetarian blog, I’ve omitted the chicken bouillon cube.
Ingredients
1 can (15 ounces) black beans, rinsed and drained
1 can (15.5 ounces) garbanzo beans, rinsed and drained
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable bouillon cube, crumbled
1 envelope (1.25 ounces) chili seasoning mix
3 cups water
1 can (10 ounces) diced tomatoes and mild green chilies, undrained
1 can (15 ounces) tomato sauce
Instructions
Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.
CHIPOTLE VEGGIE CHILI
This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”
Prep Time: 15 min; Total Time: 50 min; Servings: 8
To view this online, click here.
Ingredients
1 cup chopped onion
1 cup seeded and chopped red bell pepper
1 cup chopped carrots
2 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
2 cups water
1 can (15 oz.) kidney beans, rinsed and drained
3 tablespoons finely chopped chipotle peppers in adobo sauce
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™
2 cups coarsely chopped zucchini
1/2 cup frozen whole corn kernels
Keebler® Club® Cornbread Cracker Bites Homestyle
In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.
Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.
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
COMFORTING CHILI [VEGAN]
This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."
This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.
Ingredients
For the Chili:
2 tablespoons coconut oil
2 cans black beans, drained
1/2 cup whole corn kernels
2/3 cup pumpkin (medium), diced
2 Tomatoes medium, diced
1/4 Cup Onion (small), diced
2 tablespoons garlic, finely diced or minced
2 tablespoons chive or cilantro, chopped
2 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted Geera or cumin
1 1/2 - 2 Cups water
For The Pickled Cabbage
2 cups purple cabbage, diced or shredded
1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
For The Grilled Plantain:
1 Plantain medium ripe, sliced
2 tablespoons coconut oil
For The Sour Cream:
1/4 cup vegan mayo
1 tablespoon fresh chive, chopped
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
Preparation
For the Chili:
Add the coconut oil to a pot and place on medium heat.
Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.
Toss in the tomatoes and pumpkin, then stir and saute for another minute.
Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.
For The Pickled Cabbage
Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.
For The Grilled Plantain:
Using a pan, place on medium heat and coat with the coconut oil.
Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.
For The Sour Cream:
Add all ingredients to a mixing bowl and stir to combine.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
VEGETARIAN SKILLET CHILI
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream."
Total Time: 30 minutes; Yield: 4 servings
This was featured in "5 Easy Meals for the Distracted Cook," and can be viewed online at https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili.
You might also want to check out Sam Sifton's guide, "How To Make Chili." While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, now is as good a time as any to sign up.
Ingredients
For the Pickled Onions
1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
For the Chili
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
SLOW-COOKER THREE-BEAN CHILI
This is from Betty Crocker, and begins, "You won't miss the meat in a spicy chili brimming with three kinds of beans."
Prep Time: 10 minutes; Total Time: 10 hours 15 minutes; Servings: 8
To view this online, click here.
Note: The recipe originally called for “1 large vegetarian vegetable or chicken bouillon cube, crumbled.” However, since this is on a vegetarian blog, I’ve omitted the chicken bouillon cube.
Ingredients
1 can (15 ounces) black beans, rinsed and drained
1 can (15.5 ounces) garbanzo beans, rinsed and drained
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable bouillon cube, crumbled
1 envelope (1.25 ounces) chili seasoning mix
3 cups water
1 can (10 ounces) diced tomatoes and mild green chilies, undrained
1 can (15 ounces) tomato sauce
Instructions
Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.
CHIPOTLE VEGGIE CHILI
This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”
Prep Time: 15 min; Total Time: 50 min; Servings: 8
To view this online, click here.
Ingredients
1 cup chopped onion
1 cup seeded and chopped red bell pepper
1 cup chopped carrots
2 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
2 cups water
1 can (15 oz.) kidney beans, rinsed and drained
3 tablespoons finely chopped chipotle peppers in adobo sauce
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™
2 cups coarsely chopped zucchini
1/2 cup frozen whole corn kernels
Keebler® Club® Cornbread Cracker Bites Homestyle
In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.
Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.
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
COMFORTING CHILI [VEGAN]
This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."
This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.
Ingredients
For the Chili:
2 tablespoons coconut oil
2 cans black beans, drained
1/2 cup whole corn kernels
2/3 cup pumpkin (medium), diced
2 Tomatoes medium, diced
1/4 Cup Onion (small), diced
2 tablespoons garlic, finely diced or minced
2 tablespoons chive or cilantro, chopped
2 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted Geera or cumin
1 1/2 - 2 Cups water
For The Pickled Cabbage
2 cups purple cabbage, diced or shredded
1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
For The Grilled Plantain:
1 Plantain medium ripe, sliced
2 tablespoons coconut oil
For The Sour Cream:
1/4 cup vegan mayo
1 tablespoon fresh chive, chopped
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
Preparation
For the Chili:
Add the coconut oil to a pot and place on medium heat.
Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.
Toss in the tomatoes and pumpkin, then stir and saute for another minute.
Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.
For The Pickled Cabbage
Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.
For The Grilled Plantain:
Using a pan, place on medium heat and coat with the coconut oil.
Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.
For The Sour Cream:
Add all ingredients to a mixing bowl and stir to combine.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
VEGETARIAN SKILLET CHILI
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream."
Total Time: 30 minutes; Yield: 4 servings
This was featured in "5 Easy Meals for the Distracted Cook," and can be viewed online at https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili.
You might also want to check out Sam Sifton's guide, "How To Make Chili." While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, now is as good a time as any to sign up.
Ingredients
For the Pickled Onions
1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
For the Chili
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
Tuesday, May 6, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Vegetarian ‘Carbonara’ With Spinach and Brazilian Black Bean Stew. Enjoy!
SPICY COLESLAW
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.”
Yield: Serves 6; Time: 10 minutes, plus hours’ refrigeration
This was featured in “Lone Star”, and can be viewed online at https://cooking.nytimes.com/recipes/1012539-spicy-coleslaw.
Ingredients
1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank’s, or to taste
Kosher salt
Freshly ground black pepper
Preparation:
Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
CRANBERRY STREUSEL SWEET POTATOES
This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”
Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6
Ingredients
6 medium sweet potatoes, peeled
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 cup soft bread crumbs, (1 slice)
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans
2 tablespoons butter or margarine, melted
Directions
Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.
VEGETARIAN ‘CARBONARA’ WITH SPINACH
This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, “This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don’t be shy with the black pepper: It adds a necessary dose of spice and heat.”
Time: 20 minutes; Yield: 4 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1019816-vegetarian-carbonara-with-spinach.
Ingredients
3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
5 cloves garlic, thinly sliced
1 pound spaghetti
Salt and pepper
2 tablespoons unsalted butter
1 pound fresh baby spinach
Red-pepper flakes, to taste (optional)
3/4 cup grated Parmesan (2 1/2 ounces)
1 tablespoon fresh lemon juice
1/2 cup grated smoked Provolone or Gouda (1 1/2 ounces)
Preparation
Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.
Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.
QUICK GREEN CHILE SOUP-STEW
This is from the Vegetarian Times website, and was posted posted online on May 1, 2017. It begins, “In an ever more time-pressured world, 'quick' and 'good' become more and more what we all want. On those nights when we must eat now or our blood sugars will crash, try this. It’s as fast as opening a few cans, but it is in fact uncannily good and healthful to boot. If you’re serving it with the muffins above, put them in to bake, begin making the soup-stew, and all will be done by the time the muffins emerge from the oven. It is good, straightforward and unadorned, but you can serve it with any of the following options passed at the table: grated cheddar or Monterey Jack cheese or soy equivalents, low-fat sour cream or soy sour cream and minced cilantro.” Makes 6 servings.
To view this online, click here.
Ingredients
2 cups black beans, undrained
2 cups kidney beans, undrained
2 cups garbanzo beans, undrained
2 cups black-eyed peas, undrained
1 28-oz. can chopped tomatoes with juice
30 oz. enchilada sauce, preferably New Mexico-style green chile, mild, medium or hot
1 cup canned, unsweetened pumpkin
Preparation
Spray a large soup pot with nonstick cooking spray. Put beans, tomatoes and all liquid into pot, and heat over medium-high heat, stirring often.
When heated through, reduce heat to medium-low, and stir in enchilada sauce and pumpkin. Heat again, stir in salt and pepper and remove from heat. Ladle into large soup bowls, and garnish as desired.
Variation:
Omit pumpkin, using 1 large onion, diced, instead. Heat 1 tablespoon olive or vegetable oil in a large soup pot over medium-high heat, and when onion has softened, add 3 cloves garlic, chopped, and sauté for 2 minutes more. Drain the liquid from the tomatoes and the beans over the onions. When the liquid comes to a boil, add 1/4 pound fresh green beans, stemmed and sliced crosswise in 1/4-inch wide lengths, as well as 1 large yam or sweet potato, peeled and diced into 1/3-inch cubes. You may also use or substitute several small scrubbed but unpeeled, diced Yukon Gold potatoes. Reduce heat to low, and cook, partially covered, for 10 to 12 minutes, or until potatoes and green beans are tender. Add all canned beans, tomatoes, and green enchilada chile sauce. Heat through, and serve.
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
BRAZILIAN BLACK BEAN STEW
This colorful (and yummy) recipe comes from the February 2000 issue of Vegetarian Times, and begins, “Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.” Serves 6 in 30 minutes or less.
To view this online, click here.
Ingredients
1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced
2 16-oz. cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced
1/4 cup chopped fresh cilantro
1/4 tsp. salt
Ingredients
Meal plan:
Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas.
In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.
nutritional information Per Serving: Calories: 326; Protein: 16 g; Total Fat: 4 g; Saturated Fat: g; Carbohydrates: 61 g; Cholesterol: mg; Sodium: 211 mg; Fiber: 17 g; Vegan
SPICY COLESLAW
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.”
Yield: Serves 6; Time: 10 minutes, plus hours’ refrigeration
This was featured in “Lone Star”, and can be viewed online at https://cooking.nytimes.com/recipes/1012539-spicy-coleslaw.
Ingredients
1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank’s, or to taste
Kosher salt
Freshly ground black pepper
Preparation:
Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
CRANBERRY STREUSEL SWEET POTATOES
This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”
Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6
Ingredients
6 medium sweet potatoes, peeled
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 cup soft bread crumbs, (1 slice)
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans
2 tablespoons butter or margarine, melted
Directions
Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.
VEGETARIAN ‘CARBONARA’ WITH SPINACH
This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, “This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don’t be shy with the black pepper: It adds a necessary dose of spice and heat.”
Time: 20 minutes; Yield: 4 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1019816-vegetarian-carbonara-with-spinach.
Ingredients
3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
5 cloves garlic, thinly sliced
1 pound spaghetti
Salt and pepper
2 tablespoons unsalted butter
1 pound fresh baby spinach
Red-pepper flakes, to taste (optional)
3/4 cup grated Parmesan (2 1/2 ounces)
1 tablespoon fresh lemon juice
1/2 cup grated smoked Provolone or Gouda (1 1/2 ounces)
Preparation
Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.
Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.
QUICK GREEN CHILE SOUP-STEW
This is from the Vegetarian Times website, and was posted posted online on May 1, 2017. It begins, “In an ever more time-pressured world, 'quick' and 'good' become more and more what we all want. On those nights when we must eat now or our blood sugars will crash, try this. It’s as fast as opening a few cans, but it is in fact uncannily good and healthful to boot. If you’re serving it with the muffins above, put them in to bake, begin making the soup-stew, and all will be done by the time the muffins emerge from the oven. It is good, straightforward and unadorned, but you can serve it with any of the following options passed at the table: grated cheddar or Monterey Jack cheese or soy equivalents, low-fat sour cream or soy sour cream and minced cilantro.” Makes 6 servings.
To view this online, click here.
Ingredients
2 cups black beans, undrained
2 cups kidney beans, undrained
2 cups garbanzo beans, undrained
2 cups black-eyed peas, undrained
1 28-oz. can chopped tomatoes with juice
30 oz. enchilada sauce, preferably New Mexico-style green chile, mild, medium or hot
1 cup canned, unsweetened pumpkin
Preparation
Spray a large soup pot with nonstick cooking spray. Put beans, tomatoes and all liquid into pot, and heat over medium-high heat, stirring often.
When heated through, reduce heat to medium-low, and stir in enchilada sauce and pumpkin. Heat again, stir in salt and pepper and remove from heat. Ladle into large soup bowls, and garnish as desired.
Variation:
Omit pumpkin, using 1 large onion, diced, instead. Heat 1 tablespoon olive or vegetable oil in a large soup pot over medium-high heat, and when onion has softened, add 3 cloves garlic, chopped, and sauté for 2 minutes more. Drain the liquid from the tomatoes and the beans over the onions. When the liquid comes to a boil, add 1/4 pound fresh green beans, stemmed and sliced crosswise in 1/4-inch wide lengths, as well as 1 large yam or sweet potato, peeled and diced into 1/3-inch cubes. You may also use or substitute several small scrubbed but unpeeled, diced Yukon Gold potatoes. Reduce heat to low, and cook, partially covered, for 10 to 12 minutes, or until potatoes and green beans are tender. Add all canned beans, tomatoes, and green enchilada chile sauce. Heat through, and serve.
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
BRAZILIAN BLACK BEAN STEW
This colorful (and yummy) recipe comes from the February 2000 issue of Vegetarian Times, and begins, “Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.” Serves 6 in 30 minutes or less.
To view this online, click here.
Ingredients
1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced
2 16-oz. cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced
1/4 cup chopped fresh cilantro
1/4 tsp. salt
Ingredients
Meal plan:
Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas.
In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.
nutritional information Per Serving: Calories: 326; Protein: 16 g; Total Fat: 4 g; Saturated Fat: g; Carbohydrates: 61 g; Cholesterol: mg; Sodium: 211 mg; Fiber: 17 g; Vegan
Taco Tuesday
It's time for another Taco Tuesday. Yum! Today's vegetarian offerings include Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa and Falafel Tacos with Sriracha Tahini Sauce. Enjoy!
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine and Jack at Love & Lemons. This wonderful recipe begins, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this recipe (with yummy photos and interesting chatter online, click here.
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 tortillas
SOFT BEAN TACOS
This also comes from Vegetarian Times. Serves 4.
To view this online, click here.
Ingredients:
8 (6-inch) flour tortillas
1/4 cup water
1 small red bell pepper, chopped
1 cup frozen corn kernels, thawed
2 green onions, thinly sliced
1 small jalapeno pepper, seeded and minced (optional)
16-oz. can spicy fat-free refried beans
1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese
Instructions:
Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.
In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.
Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.
Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently 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 hard 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!
LOADED GUACAMOLE VEGETARIAN TACOS
This is from Karen, the Soup Addict. Karen wrote, “Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.”
Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 28 minutes; Serves: 6 tacos.
This can be viewed online at http://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/.
Ingredients
for the guacamole
2 avocados, pit and skin removed, roughly chopped
1/2 of a lime
1/2 of a lemon
1/4 salt (plus extra as needed)
1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
2 tablespoons diced poblano pepper
1 tablespoon diced red onion
1 tablespoon diced jalapeño pepper
2 teaspoons minced cilantro
1 clove garlic, minced
for the black beans
1 can black beans (15 ounces)
1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
1/4 cup poblano peppers, diced
1/2 teaspoon ground cumin
for the tacos
6 small flour or soft corn tortillas
2 cups chopped iceberg or romaine lettuce
1 tablespoon minced cilantro
hot sauce, such as Cholula or Sriracha (optional)
lime and/or lemon wedges
Instructions
prepare the guacamole
Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)
prepare the black beans
Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).
assemble
If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
FALAFEL TACOS WITH SRIRACHA TAHINI SAUCE
I found this on a really cool vegetarian food blog called Oh My Veggies. It’s one that I really think you’ll enjoy!
This particular recipe is from Keepin’ It Kind, a blog by “animal lover, travel fanatic, and chickpea devotee” Kristy. This yummy recipe yields 6 tacos and can be viewed on Kristy’s site at http://keepinitkind.com/falafel-tacos-with-sriracha-tahini-sauce/.
Ingredients
for the falafel
1 1/2 cups cooked chickpeas or 1 15oz can of chickpeas, rinsed and drained
1/2 cup loosely packed fresh cilantro (or mixture of fresh parsley and cilantro)
1/4 red onion, chopped
2 – 3 cloves garlic
juice from 1/2 a lemon
1 1/2 teaspoons dried dill
1 1/2 teaspoons dried oregano
1 teaspoon smoked paprika
1 teaspoon cumin
several dashes of black pepper
salt to taste (I used about 3/4 tsp)
3 tablespoon chickpea flour
1 teaspoon nutritional yeast (optional, but adds a little extra oomph)
for the tacos
6 taco shells
1 – 2 cups lettuce
tomato slices
other taco fillings
for the sriracha tahini sauce
1/4 cup tahini sauce
1/4 cup water
1 – 2 tablespoon Sriracha
juice from 1 lemon
1 clove garlic, minced
1 teaspoon dried dill
Instructions
for the sriracha tahini sauce
Combine all ingredients in a food processor or if using an immersion blender, a small bowl. Blend the ingredients until smooth. Chill until ready to use.
for the tacos
Preheat the oven to 350. Line a baking sheet with parchment paper. Set aside.
Combine all falafel ingredients (chickpeas through nutritional yeast) in a food processor and process until you have a mostly smooth ball of “dough.”
Use a tablespoon to scoop the dough and use your hands to roll the scoop into a ball. Flatten it slightly and place on the prepared baking sheet. Repeat until there is no more dough left. You should have about 18-20 falafel.
Bake in the oven for about 20 minutes, flipping halfway through to ensure even cooking. Remove from oven. Stuff a little lettuce in each taco shell, then stuff about 3 patties into each taco shell. Top with tomato slices and any other taco fillings you would like to use (cucumber, avocado, bell pepper, etc.). Drizzle the taco with the Sriracha Tahini Sauce (recipe below) and serve warm. Enjoy!
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine and Jack at Love & Lemons. This wonderful recipe begins, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this recipe (with yummy photos and interesting chatter online, click here.
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 tortillas
SOFT BEAN TACOS
This also comes from Vegetarian Times. Serves 4.
To view this online, click here.
Ingredients:
8 (6-inch) flour tortillas
1/4 cup water
1 small red bell pepper, chopped
1 cup frozen corn kernels, thawed
2 green onions, thinly sliced
1 small jalapeno pepper, seeded and minced (optional)
16-oz. can spicy fat-free refried beans
1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese
Instructions:
Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.
In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.
Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.
Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently 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 hard 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!
LOADED GUACAMOLE VEGETARIAN TACOS
This is from Karen, the Soup Addict. Karen wrote, “Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.”
Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 28 minutes; Serves: 6 tacos.
This can be viewed online at http://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/.
Ingredients
for the guacamole
2 avocados, pit and skin removed, roughly chopped
1/2 of a lime
1/2 of a lemon
1/4 salt (plus extra as needed)
1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
2 tablespoons diced poblano pepper
1 tablespoon diced red onion
1 tablespoon diced jalapeño pepper
2 teaspoons minced cilantro
1 clove garlic, minced
for the black beans
1 can black beans (15 ounces)
1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
1/4 cup poblano peppers, diced
1/2 teaspoon ground cumin
for the tacos
6 small flour or soft corn tortillas
2 cups chopped iceberg or romaine lettuce
1 tablespoon minced cilantro
hot sauce, such as Cholula or Sriracha (optional)
lime and/or lemon wedges
Instructions
prepare the guacamole
Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)
prepare the black beans
Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).
assemble
If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
FALAFEL TACOS WITH SRIRACHA TAHINI SAUCE
I found this on a really cool vegetarian food blog called Oh My Veggies. It’s one that I really think you’ll enjoy!
This particular recipe is from Keepin’ It Kind, a blog by “animal lover, travel fanatic, and chickpea devotee” Kristy. This yummy recipe yields 6 tacos and can be viewed on Kristy’s site at http://keepinitkind.com/falafel-tacos-with-sriracha-tahini-sauce/.
Ingredients
for the falafel
1 1/2 cups cooked chickpeas or 1 15oz can of chickpeas, rinsed and drained
1/2 cup loosely packed fresh cilantro (or mixture of fresh parsley and cilantro)
1/4 red onion, chopped
2 – 3 cloves garlic
juice from 1/2 a lemon
1 1/2 teaspoons dried dill
1 1/2 teaspoons dried oregano
1 teaspoon smoked paprika
1 teaspoon cumin
several dashes of black pepper
salt to taste (I used about 3/4 tsp)
3 tablespoon chickpea flour
1 teaspoon nutritional yeast (optional, but adds a little extra oomph)
for the tacos
6 taco shells
1 – 2 cups lettuce
tomato slices
other taco fillings
for the sriracha tahini sauce
1/4 cup tahini sauce
1/4 cup water
1 – 2 tablespoon Sriracha
juice from 1 lemon
1 clove garlic, minced
1 teaspoon dried dill
Instructions
for the sriracha tahini sauce
Combine all ingredients in a food processor or if using an immersion blender, a small bowl. Blend the ingredients until smooth. Chill until ready to use.
for the tacos
Preheat the oven to 350. Line a baking sheet with parchment paper. Set aside.
Combine all falafel ingredients (chickpeas through nutritional yeast) in a food processor and process until you have a mostly smooth ball of “dough.”
Use a tablespoon to scoop the dough and use your hands to roll the scoop into a ball. Flatten it slightly and place on the prepared baking sheet. Repeat until there is no more dough left. You should have about 18-20 falafel.
Bake in the oven for about 20 minutes, flipping halfway through to ensure even cooking. Remove from oven. Stuff a little lettuce in each taco shell, then stuff about 3 patties into each taco shell. Top with tomato slices and any other taco fillings you would like to use (cucumber, avocado, bell pepper, etc.). Drizzle the taco with the Sriracha Tahini Sauce (recipe below) and serve warm. Enjoy!
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