Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Best Black Bean Soup and Vegan Lasagna. Enjoy!
VEGAN ICE CREAM SANDWICHES
This was in the June 2016 issue of Vegetarian Times (page 10), and begins, “These ice cream sandwiches are the perfect treat to satisfy your (and your kiddos’) warm-weather sweet tooth - and they’re bound to make you love summer as much as you did as a child.” Unfortunately, there was no link on the website going directly to this recipe.
Ingredients
Ice Cream
3 ripe bananas
1 Tbs. non-dairy milk
2 tsp. maple syrup, optional
1 tsp. vanilla extract
Cookies
1/2 cup all-natural peanut butter, smooth or chunky
1/2 cup cooked white beans, rinsed and drained
1/2 cup gluten-free old-fashioned oats
2 Tbs. unsweetened applesauce
1 Tbs. pure maple syrup
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup non-dairy chocolate chips, optional, plus more for rolling, optional
Directions
To make Ice Cream: Line 4-by-6-inch baking dish with parchment paper, allowing paper to hang over sides.
Bland all ingredients in high-speed blender until smooth. Spread in prepared dish, and freeze 2 hours, or until set.
To make Cookies: Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Blend all ingredients (except chocolate chips) in food processor until dough forms. Fold in chocolate chips, if using.
Roll dough into twelve 1-Tbs. balls, and place on prepared baking sheets. Flatten down into 2-inch circles.
Bake 12 to 15 minutes, or until light brown along edges. Cool on baking sheet. Transfer to freezer until ready to assemble.
Unmold Ice Cream, and cut into 6 disks using 2-inch round cutter. Place each disk between 2 cooks. Roll edges in chocolate chips, if desired. Freeze until fully set.
HONEY BEE AMBROSIA
This is from the infamous long-since-forgotten emailing list. Makes 4 to 6 servings.
Ingredients
4 medium oranges
1 medium banana
1/2 cup orange juice
1/4 cup honey
2 tbsp lemon juice
1/4 cup flaked coconut
Directions
Pare oranges. Cut crosswise into thin slices. Place in serving bowl. Peel bananas. Cut thin slices. Place in the bowl with oranges. Toss fruits. Blend orange juice, honey & lemon juice. Pour over fruits. Sprinkle with coconut.
VEGAN LASAGNA
This comes from Lena Abraham on Delish, and begins, “A lasagna you can feel good about.”
Total Time: 1 hour 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 10-12
To view this online, click here.
Ingredients
For the Lasagna
1 box lasagna noodles
1 (14-oz) package firm tofu, drained
kosher salt
Freshly ground black pepper
1 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
2 tsp. dried oregano, divided
1 (8-oz) package baby bella mushrooms, sliced
2 (10-oz) packages frozen spinach, thawed and drained of excess liquid
For the White Sauce
1/4 c. olive oil
1/4 c. all-purpose flour
2 1/2 c. almond milk (or other non-dairy milk)
2 tbsp. nutritional yeast
1/2 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 c. marinara
3 tomatoes, thinly sliced
1/4 c. thinly sliced basil, for garnish
Directions
Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.
Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.
Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.
BEST BLACK BEAN SOUP
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)”
Yield: 10 servings; Time: About 2 hours
This was featured in “Rediscovering Black Bean Soup”, and can be viewed online at https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup.
Ingredients
For the Soup
1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
For the Pickled Onions and Garnishes (Optional):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado
Preparation:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
Tip
If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
Enjoy!
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
Ingredients
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Directions
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
Tuesday, September 21, 2021
Taco Tuesday
It's Taco Tuesday, time to check out yummy vegetarian tacos. (Yes, it's true: you can have tacos without meat!) Today's offerings include Bold Ranch Impossible™ Tacos and Buckeye Roll-Ups. Enjoy!
TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish."
Yield: 6 servings; Time: 30 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016747-tacos-with-summer-squash-tomatoes-and-beans.
Ingredients
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
2 garlic cloves, minced
3/4 pound tomatoes, peeled and diced
1 1/2 pounds summer squash, cut in small dice (about 4 1/4 cups)
1 serrano chile, minced
1 1/2 cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)
1/4 cup chopped cilantro (more to taste)
12 to 14 warm corn tortillas
2 ounces goat cheese, crumbled (1/2 cup)
Salsa of your choice
Preparation
Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).
Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.
Tip
Advance preparation: You can make the filling a day in advance and refrigerate overnight. Reheat gently in a skillet.
GOLDEN TOFU SCRAMBLE TACOS
This is from Vegetarian Times. It begins, "This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/golden-tofu-scramble-tacos-recipe/.
Ingredients
1 block firm tofu
1 Tbs. olive oil
2 shallots, chopped
2 garlic cloves, minced
1 large red bell pepper, chopped
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/4 tsp. cayenne
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup nutritional yeast
1 cup cooked or canned pinto beans (drained and rinsed)
3 cups baby spinach
8 small corn tortillas, warmed
1 avocado, thinly sliced
1 cup salsa of choice
Preparation
Place tofu on paper towel-lined cutting board or other flat surface. Top with more paper towels and another cutting board or flat item. Press down to extract as much water as possible. Using large holes of a box grater or the tines of a fork, grate tofu into bowl.
Heat oil in large skillet over medium heat.
Add shallots and garlic, and cook 2 minutes, stirring often. Stir in red bell pepper, turmeric, coriander, cayenne, salt, and pepper, and heat 1 minute more. Add tofu and nutritional yeast, and cook 2 minutes, stirring often. Add pinto beans and baby spinach, and cook until spinach is slightly wilted and everything is heated through.
Divide tofu mixture among tortillas and top with avocado and salsa.
BOLD RANCH IMPOSSIBLE™ TACOS
This is from Old El Paso, and begins, "Meatless Monday just got a new favorite recipe with our Bold Ranch Impossible™ Tacos. The Impossible™ Burger filling is made from plants, and Old El Paso™ Bold Ranch Stand ‘N Stuff™ Taco Shells bring a blast of flavor to every bite. Shake up your taco night, top the tacos with shredded cheese, crisp lettuce, tomatoes, onions and Old El Paso™ Crema Mexicana. The only thing that's impossible about these tacos, is how impossible it is not to love them."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/bold-ranch-impossible-tacos.
Ingredients
1 package (12 Oz) Impossible™ Burger
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (10 count) Old El Paso™ Bold Ranch Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)
1 1/4 cups shredded romaine lettuce
1/2 cup chopped plum (Roma) tomatoes
1/4 cup chopped green onions
1/3 cup Old El Paso™ Crema Mexicana
Preparation
In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.
Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Divide taco filling among heated taco shells. Top with cheese, lettuce, tomatoes and green onions. Top with crema.
Expert Tips
For a slightly sweeter and milder taste, chop up red onions instead of yellow. They'll add color and a mild flavor. If you use raw onions, they'll also add a sharp crunch to your Bold Ranch Impossible™ Tacos.
Drizzle Old El Paso™ Mild Taco Sauce on top of these Impossible™ Burger meat tacos. Or if you want more heat, try Old El Paso™ Medium Taco Sauce.
Try Old El Paso™ Shredded Mexican 4 Cheese Blend instead of Old El Paso™ Shredded 3 Pepper Cheese Blend for a different flavor twist on the Impossible™ Burger taco.
Add a fresh squeeze of lime for a bright burst of flavor.
BUCKEYE ROLL-UPS
This is from Old El Paso, and begins, "You can make these addictive peanut butter and chocolate roll-ups a full day ahead for maximum convenience — but will you be able to resist the sweet and salty deliciousness for 24 whole hours?"
Prep Time: 20 minutes; Total Time: 2 hours 20 minutes; Makes 32 servings
To view this online, go to https://www.oldelpaso.com/recipes/buckeye-roll-ups.
Ingredients
1 container (8 oz) whipped cream cheese
2 tablespoons powdered sugar
1 cup creamy peanut butter
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 cup mini semisweet chocolate chips
1/2 cup chopped salted roasted peanuts
1 tablespoon unsweetened baking cocoa
Preparation
In small bowl, mix cream cheese and powdered sugar. Divide peanut butter among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Divide cream cheese mixture evenly among tortillas, gently spreading over peanut butter. Top half of each tortilla with chocolate chips and peanuts.
Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices. Sprinkle with cocoa.
Expert Tips
The whipped cream cheese is a cinch to combine with the powdered sugar, and it spreads easily straight from the refrigerator.
For best results, use a small offset spatula for spreading the peanut butter and cream cheese mixture.
Nutrition: 1 Serving: Calories 150 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 5g); Protein 4g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4%
Exchanges: 1 Other Carbohydrate, 1/2 High-Fat Meat, 1 Fat
Carbohydrate Choice: 1
SNAPPY TACOS
This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.
To view this online, click here.
Ingredients:
4 tsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12-oz. pkg. soy crumbles, plain or taco-flavored
1/4 cup dark beer (see Note
1/2 cup low-sodium vegetable broth
2 tsp. chili powder
1 tsp. dried oregano
2 large jalapeno peppers, seeded and finely chopped
1/2 cup salsa, drained
1/2 cup chopped cilantro
8 taco shells
Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.
Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup
Instructions:
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1⁄4 cup onion and 1⁄4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.
Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.
Spoon 1⁄4 cup filling into each taco shell. Top with some or all garnishes and serve hot.
Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish."
Yield: 6 servings; Time: 30 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016747-tacos-with-summer-squash-tomatoes-and-beans.
Ingredients
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
2 garlic cloves, minced
3/4 pound tomatoes, peeled and diced
1 1/2 pounds summer squash, cut in small dice (about 4 1/4 cups)
1 serrano chile, minced
1 1/2 cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)
1/4 cup chopped cilantro (more to taste)
12 to 14 warm corn tortillas
2 ounces goat cheese, crumbled (1/2 cup)
Salsa of your choice
Preparation
Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).
Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.
Tip
Advance preparation: You can make the filling a day in advance and refrigerate overnight. Reheat gently in a skillet.
GOLDEN TOFU SCRAMBLE TACOS
This is from Vegetarian Times. It begins, "This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/golden-tofu-scramble-tacos-recipe/.
Ingredients
1 block firm tofu
1 Tbs. olive oil
2 shallots, chopped
2 garlic cloves, minced
1 large red bell pepper, chopped
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/4 tsp. cayenne
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup nutritional yeast
1 cup cooked or canned pinto beans (drained and rinsed)
3 cups baby spinach
8 small corn tortillas, warmed
1 avocado, thinly sliced
1 cup salsa of choice
Preparation
Place tofu on paper towel-lined cutting board or other flat surface. Top with more paper towels and another cutting board or flat item. Press down to extract as much water as possible. Using large holes of a box grater or the tines of a fork, grate tofu into bowl.
Heat oil in large skillet over medium heat.
Add shallots and garlic, and cook 2 minutes, stirring often. Stir in red bell pepper, turmeric, coriander, cayenne, salt, and pepper, and heat 1 minute more. Add tofu and nutritional yeast, and cook 2 minutes, stirring often. Add pinto beans and baby spinach, and cook until spinach is slightly wilted and everything is heated through.
Divide tofu mixture among tortillas and top with avocado and salsa.
BOLD RANCH IMPOSSIBLE™ TACOS
This is from Old El Paso, and begins, "Meatless Monday just got a new favorite recipe with our Bold Ranch Impossible™ Tacos. The Impossible™ Burger filling is made from plants, and Old El Paso™ Bold Ranch Stand ‘N Stuff™ Taco Shells bring a blast of flavor to every bite. Shake up your taco night, top the tacos with shredded cheese, crisp lettuce, tomatoes, onions and Old El Paso™ Crema Mexicana. The only thing that's impossible about these tacos, is how impossible it is not to love them."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/bold-ranch-impossible-tacos.
Ingredients
1 package (12 Oz) Impossible™ Burger
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (10 count) Old El Paso™ Bold Ranch Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)
1 1/4 cups shredded romaine lettuce
1/2 cup chopped plum (Roma) tomatoes
1/4 cup chopped green onions
1/3 cup Old El Paso™ Crema Mexicana
Preparation
In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.
Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Divide taco filling among heated taco shells. Top with cheese, lettuce, tomatoes and green onions. Top with crema.
Expert Tips
For a slightly sweeter and milder taste, chop up red onions instead of yellow. They'll add color and a mild flavor. If you use raw onions, they'll also add a sharp crunch to your Bold Ranch Impossible™ Tacos.
Drizzle Old El Paso™ Mild Taco Sauce on top of these Impossible™ Burger meat tacos. Or if you want more heat, try Old El Paso™ Medium Taco Sauce.
Try Old El Paso™ Shredded Mexican 4 Cheese Blend instead of Old El Paso™ Shredded 3 Pepper Cheese Blend for a different flavor twist on the Impossible™ Burger taco.
Add a fresh squeeze of lime for a bright burst of flavor.
BUCKEYE ROLL-UPS
This is from Old El Paso, and begins, "You can make these addictive peanut butter and chocolate roll-ups a full day ahead for maximum convenience — but will you be able to resist the sweet and salty deliciousness for 24 whole hours?"
Prep Time: 20 minutes; Total Time: 2 hours 20 minutes; Makes 32 servings
To view this online, go to https://www.oldelpaso.com/recipes/buckeye-roll-ups.
Ingredients
1 container (8 oz) whipped cream cheese
2 tablespoons powdered sugar
1 cup creamy peanut butter
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 cup mini semisweet chocolate chips
1/2 cup chopped salted roasted peanuts
1 tablespoon unsweetened baking cocoa
Preparation
In small bowl, mix cream cheese and powdered sugar. Divide peanut butter among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Divide cream cheese mixture evenly among tortillas, gently spreading over peanut butter. Top half of each tortilla with chocolate chips and peanuts.
Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices. Sprinkle with cocoa.
Expert Tips
The whipped cream cheese is a cinch to combine with the powdered sugar, and it spreads easily straight from the refrigerator.
For best results, use a small offset spatula for spreading the peanut butter and cream cheese mixture.
Nutrition: 1 Serving: Calories 150 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 5g); Protein 4g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4%
Exchanges: 1 Other Carbohydrate, 1/2 High-Fat Meat, 1 Fat
Carbohydrate Choice: 1
SNAPPY TACOS
This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.
To view this online, click here.
Ingredients:
4 tsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12-oz. pkg. soy crumbles, plain or taco-flavored
1/4 cup dark beer (see Note
1/2 cup low-sodium vegetable broth
2 tsp. chili powder
1 tsp. dried oregano
2 large jalapeno peppers, seeded and finely chopped
1/2 cup salsa, drained
1/2 cup chopped cilantro
8 taco shells
Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.
Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup
Instructions:
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1⁄4 cup onion and 1⁄4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.
Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.
Spoon 1⁄4 cup filling into each taco shell. Top with some or all garnishes and serve hot.
Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
Monday, September 20, 2021
Monday Recipes
It's Monday, time to get the work week started. Here are six yummy recipes to get your week started off just right. Check out the Cuban Black Bean and Potato Soup, the Vegan Sloppy Joes, or any of the other recipes in today's post. Enjoy!
NUTELLA BANANA BREAD
This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is 'beurre noisette' which literally translates to hazelnut butter."
Yield: One 9-inch loaf; Time: 1 hour 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019019-nutella-banana-bread.
Ingredients
1/2 cup unsalted butter (1 stick), plus more for greasing the pan
2 cups all-purpose flour, plus more for flouring the pan
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups mashed bananas, from about 3 medium bananas
2/3 cup granulated sugar
1/4 cup plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread, like Nutella
Preparation
Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
Stir the flour, baking soda and salt together in a bowl.
Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.
CHEESY WHITE BEAN-TOMATO BAKE
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it with cheese and bake until it’s as molten or singed as you like. Serve with bread and a bitter-green salad."
Yield: 4 servings; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake.
Ingredients
1/4 cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)
Preparation
Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.
BLACK BEAN CHILI
This is from Vegetarian Times, and begins, "You can have this chili on the table in no time at all since you probably already have the ingredients in your pantry. We like ours made with black beans, but you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili over quinoa instead of rice." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-chili/.
Ingredients
2 tsp. vegetable oil
1 medium onion, finely chopped
1 medium green bell pepper, diced
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/8 tsp. cayenne pepper
14-oz. can Mexican-style stewed tomatoes
3/4 cup water
1 cup fresh or frozen corn kernels
1/3 cup chopped fresh cilantro
Two 16-oz. cans black beans, rinsed and drained
Preparation
In large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeño and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.
VEGAN SLOPPY JOES
This comes from Minimalist Baker, and begins, "You may think of Sloppy Joes as an American classic (and that may be true), but the origin story isn’t crystal clear! One theory is that the dish was created in the 1930s by a Sioux City, Iowa chef named Joe.
"But another popular story is that it may have actually originated in Havana, Cuba. It’s thought that a bar owner named José García created it as a handheld modification of a Cuban dish called ropa vieja. The concept may have then been introduced by Ernest Hemmingway to a bar in Florida."We’re not sure who deserves the credit for Sloppy Joes, but we do know we love them! The following is our plant-based take on the concept."
Another note is, "Hearty, flavorful Vegan Sloppy Joes made with fresh, simple ingredients, naturally sweetened, and they require just 30 minutes! Savory, smoky, perfectly sweet — a delicious plant-based meal!"
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Makes 4 servings
To view this online, go to https://minimalistbaker.com/vegan-sloppy-joes/. (And while you're there, sign up for emails from the Minimalist Baker; you won't regret it!)
Ingredients
Lentils
2 cups water (I used half water, half vegetable broth)
1 cup green or red lentils, well rinsed (red lentils for quicker/more tender result or green lentils for more bite/texture)
Sloppy Joes
2 Tbsp olive or grape seed oil
1/2 medium white or yellow onion, minced (plus more for serving)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
1/2 medium red or green bell pepper, diced
Sea salt and black pepper (to taste)
1 15-ounce can tomato sauce*
1-2 Tbsp coconut sugar (plus more to taste)
1-2 Tbsp vegan-friendly Worcestershire sauce* (like this brand // ensure gluten-free for GF eaters)
1-2 tsp chili powder (plus more to taste)
1 tsp ground cumin (plus more to taste)
1 pinch smoked or regular paprika (optional)
FOR SERVING optional
Gluten-free or whole-wheat hamburger buns*
Directions
If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the skillet as well, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.
Notes
*The tomato sauce I use is from Trader Joe’s and is essentially tomato puree seasoned with sea salt, pepper, garlic powder, and herbs.
*If you can’t locate vegan Worcestershire sauce at the store, try this recipe from Forks Over Knives.
*My go-to whole-wheat vegan hamburger buns are from Trader Joe’s. The best gluten-free vegan hamburger buns I’ve tried are from the brand Happy Camper (which I found at a grocery store in Portland, OR). However, if you do/can eat eggs, I think Udi’s Gluten Free Hamburger Buns are a great option.
*Nutrition information is a rough estimate calculated without a bun.
Nutrition (1 of 4 servings): Serving: 1 serving Calories: 298; Carbohydrates: 44.6 g; Protein: 14.4 g; Fat: 8 g; Saturated Fat: 1.1 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 614 mg; Fiber: 17.1 g; Sugar: 13.5
BUTTERNUT SQUASH WITH GARBANZOS AND RAISINS
I'm amazed how many wonderful recipes I've found in different places. This is from Sun-Maid raisins website. Soooo yum!
Prep Time: 10 minutes; Cook Time: 20 minutes; Makes 4 servings
To view this yumminess online, go to https://www.sunmaid.com/recipes/butternut-squash-with-garbanzos-and-raisins/.
Ingredients
1/2 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins
1 Tbsp. olive oil
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 Tbsp. minced fresh ginger
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1-1/2 cups vegetable broth
2 cups peeled and cubed butternut squash (about 10 ounces)
1 can (15 oz.) garbanzo beans, rinsed and drained
Cooked rice
Directions
Heat olive oil in a medium saucepan on medium heat.
Add onion and cook until softened and lightly browned, about 10 minutes.
Add garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.
Add broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.
Add in garbanzo beans and raisins; heat through. Serve over rice.
CUBAN BLACK BEAN AND POTATO SOUP
This was in the March 2011 issue of Vegetarian Times (page 52), and begins, "The distinctive flavor of this soup comes from a sofrito, a puréed mix of onions, garlic, and bell peppers."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/cuban-black-bean-and-potato-soup/.
Ingredients
1 medium onion, diced (1 1/2 cups)
1 small red bell pepper, diced (1 cup)
1 small green bell pepper, diced (1 cup)
6 cloves garlic, peeled and sliced
6 cups cooked black beans, divided
3 medium potatoes, peeled and diced (2 1/2 cups)
2 Tbs. white wine vinegar
1 Tbs. ground cumin
1 Tbs. fresh oregano leaves
1 bay leaf
1/2 tsp. salt
Preparation
Sauté onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and purée until smooth. Add 3 cups beans and 6 to 7 cups water; purée until mixture is consistency of thick soup.
Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.
NUTELLA BANANA BREAD
This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is 'beurre noisette' which literally translates to hazelnut butter."
Yield: One 9-inch loaf; Time: 1 hour 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019019-nutella-banana-bread.
Ingredients
1/2 cup unsalted butter (1 stick), plus more for greasing the pan
2 cups all-purpose flour, plus more for flouring the pan
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups mashed bananas, from about 3 medium bananas
2/3 cup granulated sugar
1/4 cup plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread, like Nutella
Preparation
Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
Stir the flour, baking soda and salt together in a bowl.
Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.
CHEESY WHITE BEAN-TOMATO BAKE
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it with cheese and bake until it’s as molten or singed as you like. Serve with bread and a bitter-green salad."
Yield: 4 servings; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake.
Ingredients
1/4 cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)
Preparation
Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.
BLACK BEAN CHILI
This is from Vegetarian Times, and begins, "You can have this chili on the table in no time at all since you probably already have the ingredients in your pantry. We like ours made with black beans, but you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili over quinoa instead of rice." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-chili/.
Ingredients
2 tsp. vegetable oil
1 medium onion, finely chopped
1 medium green bell pepper, diced
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/8 tsp. cayenne pepper
14-oz. can Mexican-style stewed tomatoes
3/4 cup water
1 cup fresh or frozen corn kernels
1/3 cup chopped fresh cilantro
Two 16-oz. cans black beans, rinsed and drained
Preparation
In large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeño and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.
VEGAN SLOPPY JOES
This comes from Minimalist Baker, and begins, "You may think of Sloppy Joes as an American classic (and that may be true), but the origin story isn’t crystal clear! One theory is that the dish was created in the 1930s by a Sioux City, Iowa chef named Joe.
"But another popular story is that it may have actually originated in Havana, Cuba. It’s thought that a bar owner named José García created it as a handheld modification of a Cuban dish called ropa vieja. The concept may have then been introduced by Ernest Hemmingway to a bar in Florida."We’re not sure who deserves the credit for Sloppy Joes, but we do know we love them! The following is our plant-based take on the concept."
Another note is, "Hearty, flavorful Vegan Sloppy Joes made with fresh, simple ingredients, naturally sweetened, and they require just 30 minutes! Savory, smoky, perfectly sweet — a delicious plant-based meal!"
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Makes 4 servings
To view this online, go to https://minimalistbaker.com/vegan-sloppy-joes/. (And while you're there, sign up for emails from the Minimalist Baker; you won't regret it!)
Ingredients
Lentils
2 cups water (I used half water, half vegetable broth)
1 cup green or red lentils, well rinsed (red lentils for quicker/more tender result or green lentils for more bite/texture)
Sloppy Joes
2 Tbsp olive or grape seed oil
1/2 medium white or yellow onion, minced (plus more for serving)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
1/2 medium red or green bell pepper, diced
Sea salt and black pepper (to taste)
1 15-ounce can tomato sauce*
1-2 Tbsp coconut sugar (plus more to taste)
1-2 Tbsp vegan-friendly Worcestershire sauce* (like this brand // ensure gluten-free for GF eaters)
1-2 tsp chili powder (plus more to taste)
1 tsp ground cumin (plus more to taste)
1 pinch smoked or regular paprika (optional)
FOR SERVING optional
Gluten-free or whole-wheat hamburger buns*
Directions
If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the skillet as well, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.
Notes
*The tomato sauce I use is from Trader Joe’s and is essentially tomato puree seasoned with sea salt, pepper, garlic powder, and herbs.
*If you can’t locate vegan Worcestershire sauce at the store, try this recipe from Forks Over Knives.
*My go-to whole-wheat vegan hamburger buns are from Trader Joe’s. The best gluten-free vegan hamburger buns I’ve tried are from the brand Happy Camper (which I found at a grocery store in Portland, OR). However, if you do/can eat eggs, I think Udi’s Gluten Free Hamburger Buns are a great option.
*Nutrition information is a rough estimate calculated without a bun.
Nutrition (1 of 4 servings): Serving: 1 serving Calories: 298; Carbohydrates: 44.6 g; Protein: 14.4 g; Fat: 8 g; Saturated Fat: 1.1 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 614 mg; Fiber: 17.1 g; Sugar: 13.5
BUTTERNUT SQUASH WITH GARBANZOS AND RAISINS
I'm amazed how many wonderful recipes I've found in different places. This is from Sun-Maid raisins website. Soooo yum!
Prep Time: 10 minutes; Cook Time: 20 minutes; Makes 4 servings
To view this yumminess online, go to https://www.sunmaid.com/recipes/butternut-squash-with-garbanzos-and-raisins/.
Ingredients
1/2 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins
1 Tbsp. olive oil
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 Tbsp. minced fresh ginger
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1-1/2 cups vegetable broth
2 cups peeled and cubed butternut squash (about 10 ounces)
1 can (15 oz.) garbanzo beans, rinsed and drained
Cooked rice
Directions
Heat olive oil in a medium saucepan on medium heat.
Add onion and cook until softened and lightly browned, about 10 minutes.
Add garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.
Add broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.
Add in garbanzo beans and raisins; heat through. Serve over rice.
CUBAN BLACK BEAN AND POTATO SOUP
This was in the March 2011 issue of Vegetarian Times (page 52), and begins, "The distinctive flavor of this soup comes from a sofrito, a puréed mix of onions, garlic, and bell peppers."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/cuban-black-bean-and-potato-soup/.
Ingredients
1 medium onion, diced (1 1/2 cups)
1 small red bell pepper, diced (1 cup)
1 small green bell pepper, diced (1 cup)
6 cloves garlic, peeled and sliced
6 cups cooked black beans, divided
3 medium potatoes, peeled and diced (2 1/2 cups)
2 Tbs. white wine vinegar
1 Tbs. ground cumin
1 Tbs. fresh oregano leaves
1 bay leaf
1/2 tsp. salt
Preparation
Sauté onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and purée until smooth. Add 3 cups beans and 6 to 7 cups water; purée until mixture is consistency of thick soup.
Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.
Friday, September 17, 2021
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Vegetarian Lasagna and Easy Black Bean Chili. Enjoy!
VEGAN MUSHROOM AND LEEK ROLLS
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."
Time: 1 1/2 hours; Yield: 4 rolls
To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.
Ingredients
1/2 teaspoon kosher salt, plus more as needed
1/4 cup farro
5 tablespoons extra-virgin olive oil
1 teaspoon cider vinegar or white wine vinegar
1 1/4 pounds mixed mushrooms, diced (about 8 cups)
2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)
1 cup diced fennel
2 teaspoons fresh thyme leaves, chopped
2 garlic cloves, finely grated or minced
1 teaspoon tomato paste
Pinch of red-pepper flakes (optional)
2 tablespoons soy sauce
1/2 cup creamy almond butter
1/4 cup chopped fresh parsley, cilantro or dill
1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold
Preparation
Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.
Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.
While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.
Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.
Add cooled farro, almond butter and herbs to mushrooms, and mix well.
Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.
Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.
Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.
MEATLESS-BALL SUBS
Nothing like a quick meal when you're dragged out, short on time, and need food on the table soon. Add a side salad and dessert (both picked up at the store or made earlier in the day), and you're good to go.
Ingredients
2 packages Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I used Veggie Patch Meatless Meatballs for years, but come no longer find them. I now tend to use Garedin Classic Meatless Meatballs, though really, you can use any brand you like. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
IMPOSSIBLY EASY FRENCH APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”
Ingredients
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel (See Below)
Directions
Heat oven to 325ºF. Grease 9-inch pie plate.
Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
Ingredients
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Directions
Stir together all ingredients until crumbly.
High Altitude (3500-6500 ft):
Heat oven to 375ºF.
VEGETARIAN LASAGNA
This comes from Betty Crocker, and begins, "Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese."
Prep Time: 40 minutes; Total Time: 9 hours 25 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/vegetarian-lasagna/591e01c7-8027-4a6b-88c6-974ad3572ede.
Ingredients
2 cups Muir Glen™ Organic Pasta Sauce Tomato Basil (from 25.5 oz jar)
1 medium zucchini, shredded (1 cup)
1 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese
1 (9-oz.) pkg. frozen spinach, thawed, squeezed to drain well
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves
8 oven-ready lasagna noodles (each about 7x3 inches)
1 (4-oz.) can mushroom pieces and stems, drained
8 oz. (2 cups) shredded mozzarella cheese
Directions
Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
Heat oven to 400°F. Bake covered for 45 minutes.
Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.
Expert Tips
Look for precooked oven-ready lasagna noodles near the dry pasta in the grocery store or in the frozen pasta section. Trim the precooked lasagna noodles to fit, if necessary.
This recipe may be baked immediately after assembly. Cover the dish with foil and bake at 400°F for 30 minutes. Uncover the dish and continue baking for about 10 minutes, or until it is bubbly around the edges.
ROASTED AUTUMN VEGETABLE SOUP
This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”
POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy
Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.
Ingredients
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, cubed
2 servings cooking spray (5 one-second sprays per serving)
3 cups fat-free vegetable broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Directions
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
VEGAN MUSHROOM AND LEEK ROLLS
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it."
Time: 1 1/2 hours; Yield: 4 rolls
To view this online, go to https://cooking.nytimes.com/recipes/1021541-vegan-mushroom-and-leek-rolls.
Ingredients
1/2 teaspoon kosher salt, plus more as needed
1/4 cup farro
5 tablespoons extra-virgin olive oil
1 teaspoon cider vinegar or white wine vinegar
1 1/4 pounds mixed mushrooms, diced (about 8 cups)
2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)
1 cup diced fennel
2 teaspoons fresh thyme leaves, chopped
2 garlic cloves, finely grated or minced
1 teaspoon tomato paste
Pinch of red-pepper flakes (optional)
2 tablespoons soy sauce
1/2 cup creamy almond butter
1/4 cup chopped fresh parsley, cilantro or dill
1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold
Preparation
Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.
Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.
While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.
Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.
Add cooled farro, almond butter and herbs to mushrooms, and mix well.
Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.
Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.
Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.
MEATLESS-BALL SUBS
Nothing like a quick meal when you're dragged out, short on time, and need food on the table soon. Add a side salad and dessert (both picked up at the store or made earlier in the day), and you're good to go.
Ingredients
2 packages Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I used Veggie Patch Meatless Meatballs for years, but come no longer find them. I now tend to use Garedin Classic Meatless Meatballs, though really, you can use any brand you like. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
IMPOSSIBLY EASY FRENCH APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”
Ingredients
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel (See Below)
Directions
Heat oven to 325ºF. Grease 9-inch pie plate.
Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
Ingredients
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Directions
Stir together all ingredients until crumbly.
High Altitude (3500-6500 ft):
Heat oven to 375ºF.
VEGETARIAN LASAGNA
This comes from Betty Crocker, and begins, "Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese."
Prep Time: 40 minutes; Total Time: 9 hours 25 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/vegetarian-lasagna/591e01c7-8027-4a6b-88c6-974ad3572ede.
Ingredients
2 cups Muir Glen™ Organic Pasta Sauce Tomato Basil (from 25.5 oz jar)
1 medium zucchini, shredded (1 cup)
1 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese
1 (9-oz.) pkg. frozen spinach, thawed, squeezed to drain well
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves
8 oven-ready lasagna noodles (each about 7x3 inches)
1 (4-oz.) can mushroom pieces and stems, drained
8 oz. (2 cups) shredded mozzarella cheese
Directions
Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
Heat oven to 400°F. Bake covered for 45 minutes.
Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.
Expert Tips
Look for precooked oven-ready lasagna noodles near the dry pasta in the grocery store or in the frozen pasta section. Trim the precooked lasagna noodles to fit, if necessary.
This recipe may be baked immediately after assembly. Cover the dish with foil and bake at 400°F for 30 minutes. Uncover the dish and continue baking for about 10 minutes, or until it is bubbly around the edges.
ROASTED AUTUMN VEGETABLE SOUP
This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”
POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy
Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.
Ingredients
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, cubed
2 servings cooking spray (5 one-second sprays per serving)
3 cups fat-free vegetable broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Directions
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
Thursday, September 16, 2021
Thursday Recipes
It's almost the end of the week; one more day, and we'll hit the weekend. To get us through the day, today's recipes include African-Style Sweet Potato Stew and Vegetarian Pho (Vietnamese Noodle Soup). Enjoy!
EASY RASPBERRY BROWNIES
This comes from the infamous long-since-forgotten emailing list, and begins, “Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!”
Ingredients
1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
Directions
Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour.
Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.
GINGER TEA
This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Ginger is Mother Nature’s protective cloak, shielding us from sickness on winter days. This tea is very spicy—if it tastes too strong, dilute it with more hot water and honey. Traditional advice is not to drink more than 2 cups of ginger tea a day unless you are using it as a treatment for a bad chest cold.”
2 servings
To view this online, click here.
Ingredients
12 thin slices fresh ginger, pounded with mortar or rolling pin
1 Tbs. honey
Preparation
Put ginger and 3 cups water in small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.
Strain out ginger slices and discard or reserve for another use. Stir in honey, and serve hot. Tea can be reheated, if necessary.
NO-BOIL STUFFED SHELLS
This comes from the Food Network, and begins, “No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.”
Level: Easy; Total: 1 hr 30 min; Active: 20 min; Yield: 8 servings
To view this online, click here.
Ingredients
2 cloves garlic, minced
1 large egg
1 pound ricotta
1/2 cup grated Parmesan
One 8-ounce bag part-skim shredded mozzarella (about 2 cups)
3 tablespoons fresh parsley, minced
Kosher salt and freshly ground black pepper
One 24-ounce jar marinara sauce
One 12-ounce box jumbo pasta shells
Directions
Preheat the oven to 400 degrees F.
Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)
This is from the Vegetarian Times website (May 10, 2017), and begins, “The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.”
Makes 6 servings.
To view this online, click here.
Ingredients
Broth
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 1/4-inch-thick coins fresh ginger
1 Tbs. brown sugar
1 Tbs. rice wine vinegar
1 tsp. ground black pepper
2 cinnamon sticks
2 star anise
5-6 fresh basil stems, leaves reserved for soup
5-6 cilantro stems, leaves reserved for soup
Pho
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges
Directions
To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.
Nutrition Information: Calories: 290; Carbohydrate Content: 42 g; Fat Content: 5.5 g; Fiber Content: 3 g; Protein Content: 16 g; Saturated Fat Content: 1 g; Sodium Content: 578 mg; Sugar Content: 5 g
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
EASY RASPBERRY BROWNIES
This comes from the infamous long-since-forgotten emailing list, and begins, “Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!”
Ingredients
1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
Directions
Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour.
Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.
GINGER TEA
This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Ginger is Mother Nature’s protective cloak, shielding us from sickness on winter days. This tea is very spicy—if it tastes too strong, dilute it with more hot water and honey. Traditional advice is not to drink more than 2 cups of ginger tea a day unless you are using it as a treatment for a bad chest cold.”
2 servings
To view this online, click here.
Ingredients
12 thin slices fresh ginger, pounded with mortar or rolling pin
1 Tbs. honey
Preparation
Put ginger and 3 cups water in small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.
Strain out ginger slices and discard or reserve for another use. Stir in honey, and serve hot. Tea can be reheated, if necessary.
NO-BOIL STUFFED SHELLS
This comes from the Food Network, and begins, “No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.”
Level: Easy; Total: 1 hr 30 min; Active: 20 min; Yield: 8 servings
To view this online, click here.
Ingredients
2 cloves garlic, minced
1 large egg
1 pound ricotta
1/2 cup grated Parmesan
One 8-ounce bag part-skim shredded mozzarella (about 2 cups)
3 tablespoons fresh parsley, minced
Kosher salt and freshly ground black pepper
One 24-ounce jar marinara sauce
One 12-ounce box jumbo pasta shells
Directions
Preheat the oven to 400 degrees F.
Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)
This is from the Vegetarian Times website (May 10, 2017), and begins, “The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.”
Makes 6 servings.
To view this online, click here.
Ingredients
Broth
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 1/4-inch-thick coins fresh ginger
1 Tbs. brown sugar
1 Tbs. rice wine vinegar
1 tsp. ground black pepper
2 cinnamon sticks
2 star anise
5-6 fresh basil stems, leaves reserved for soup
5-6 cilantro stems, leaves reserved for soup
Pho
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges
Directions
To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.
Nutrition Information: Calories: 290; Carbohydrate Content: 42 g; Fat Content: 5.5 g; Fiber Content: 3 g; Protein Content: 16 g; Saturated Fat Content: 1 g; Sodium Content: 578 mg; Sugar Content: 5 g
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
Wednesday, September 15, 2021
Chili
With the weather starting to cool off, it's the perfect time to start checking out chili recipes. Today's a good place to start, and includes Ultimate Vegan Chili and Texas-Style Chili. Enjoy!
SUPER-EASY SLOW-COOKER THREE-BEAN CHILI
This comes from WW (Weight Watchers), and begins, "This chili recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavorful warm dish. And don't let the total cook time scare you: The majority of that time is for the ingredients to boil down. For a huge chunk of that time, you just have to monitor it. If you don't have 10 people to enjoy this with, you can meal-prep it for the week, or use the leftovers to fill tacos or a burrito."
Prep Time: 15 minutes; Cook Time: 3 hours; Total Time: 3 hours 15 minutes; Serves: 10; Difficulty: Easy
To view this yumminess online, go to https://www.weightwatchers.com/us/recipe/super-easy-slow-cooker-three-bean-chili/5626a63b2084d63a3401c10f.
Ingredients
1 large uncooked onion, minced
Garlic clove, 1 medium clove, minced
30 oz Canned black beans, rinsed and drained
30 oz Canned kidney beans, rinsed and drained
30 oz Canned pinto beans, rinsed and drained
29 oz Canned diced tomatoes with chilies
15 oz Canned tomato sauce
Spiced seasoning mix, 1 1/4 oz, chili variety
Frozen corn kernels, 14 oz, thawed
Fresh lime juice, 1 Tbsp, or to taste
Cilantro, 1/2 cup(s), fresh, chopped
Directions
Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2-3 hours (or low heat for 4-6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.
Serving size: about 1 1/3 cups
ULTIMATE VEGAN CHILI
This is from Vegetarian Times, and begins, "This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!
"In lieu of chili beans such as Bush’s Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-vegan-chili-recipe/.
Ingredients
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce
Preparation
Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
TEXAS-STYLE CHILI
This is from Vegetarian Times, and begins, "Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/texas-style-chili/.
Ingredients
3 mulato or pasilla dried chiles
2 costeno dried chiles
1 cascabel dried chile
2 Tbs. olive oil
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, peeled
1 15-oz. can whole tomatoes
1 1/2 Tbs. chili powder
2 tsp. light brown sugar or 1 tsp. molasses, optional
1 tsp. ground cumin
1 tsp. dried oregano
4 medium Japanese eggplant, peeled and cut into 2-inch chunks
2 Tbs. masa harina
Preparation
Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water. Let stand 20 minutes, or until soft, pushing chiles under water occasionally. Let liquid cool until chiles are easy to handle.
Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds. Coarsely chop chiles, and strain liquid to remove seeds. Set aside.
Heat oil in large Dutch oven over medium-high heat. Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown. Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water. Season with salt and pepper, if desired. Cover, and simmer 30 minutes.
Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth. Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally. Stir in masa harina, and season with salt and pepper, if desired.
VEGAN LENTIL CHILI
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables."
Prep Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
This can be viewed online at https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-chili-9483281.
Ingredients
2 tablespoons olive oil
1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated
1 red bell pepper (about 6 ounces), diced
1 orange bell pepper (about 6 ounces), diced
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Two 14.5-ounce cans diced tomatoes with their juices
1 cup dried red lentils
Two 14.5-ounce cans kidney beans, drained and rinsed
2 cups frozen diced butternut squash (from a 10-ounce bag)
1 tablespoon agave syrup or maple syrup
Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving
Directions
Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
TWO BEAN SPICY CHILI CORN BREAD
This yumminess comes from Eden Foods. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 8
To view this online, go to https://www.edenfoods.com/recipes/view.php?recipes_id=568.
Ingredients
15 ounces Eden Chili Beans (seasoned dark red kidney), do not drain
15 ounces Eden Spicy Pinto Beans, do not drain
2 cup fresh organic tomatoes, diced
1/4 cup carrots, diced
1/3 cup green bell pepper, diced
1 medium onion, diced
1 cup organic sweet corn, fresh or frozen
1 tsp Eden Shoyu Soy Sauce
Cornbread
1 cup organic corn flour
3/4 cup organic unbleached white flour
2 tsp non-aluminum baking powder
1/2 tsp Eden Sea Salt
1 cup Edensoy Extra Original
1 Tbsp Eden Red Wine Vinegar, Apple Cider Vinegar, or Brown Rice Vinegar
2 Tbsp Eden Extra Virgin Olive Oil, or Safflower Oil
1 Tbsp organic maple syrup
3 Tbsp water
1/4 cup fresh parsley, minced
Directions
Preheat the oven to 400°. Mix the beans, carrot, pepper, onion, corn and shoyu together and pour into a 9 x 13 inch baking dish. Smooth out the mixture with a spoon.
To prepare the corn bread, mix all the wet ingredients together in a measuring cup and let stand for 5 minutes. Mix all dry ingredients and the parsley together. Combine the wet and dry ingredients, mix well and pour evenly over the top of the bean mixture. Do not stir. Bake, uncovered, for 30-40 minutes until the beans are hot and the corn bread is done. Test if the corn bread is done with a cake tester or fork.
WEEKNIGHT TWO-BEAN CHILI
This is from the Food Network, and begins, "This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/weeknight-two-bean-chili-recipe-2121374.
Note: The recipe originally called for either low-sodium vegetable or chicken broth. But since this is a vegetarian blog, I omitted the chicken broth.
Ingredients
1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
SUPER-EASY SLOW-COOKER THREE-BEAN CHILI
This comes from WW (Weight Watchers), and begins, "This chili recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavorful warm dish. And don't let the total cook time scare you: The majority of that time is for the ingredients to boil down. For a huge chunk of that time, you just have to monitor it. If you don't have 10 people to enjoy this with, you can meal-prep it for the week, or use the leftovers to fill tacos or a burrito."
Prep Time: 15 minutes; Cook Time: 3 hours; Total Time: 3 hours 15 minutes; Serves: 10; Difficulty: Easy
To view this yumminess online, go to https://www.weightwatchers.com/us/recipe/super-easy-slow-cooker-three-bean-chili/5626a63b2084d63a3401c10f.
Ingredients
1 large uncooked onion, minced
Garlic clove, 1 medium clove, minced
30 oz Canned black beans, rinsed and drained
30 oz Canned kidney beans, rinsed and drained
30 oz Canned pinto beans, rinsed and drained
29 oz Canned diced tomatoes with chilies
15 oz Canned tomato sauce
Spiced seasoning mix, 1 1/4 oz, chili variety
Frozen corn kernels, 14 oz, thawed
Fresh lime juice, 1 Tbsp, or to taste
Cilantro, 1/2 cup(s), fresh, chopped
Directions
Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2-3 hours (or low heat for 4-6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.
Serving size: about 1 1/3 cups
ULTIMATE VEGAN CHILI
This is from Vegetarian Times, and begins, "This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!
"In lieu of chili beans such as Bush’s Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-vegan-chili-recipe/.
Ingredients
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce
Preparation
Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
TEXAS-STYLE CHILI
This is from Vegetarian Times, and begins, "Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/texas-style-chili/.
Ingredients
3 mulato or pasilla dried chiles
2 costeno dried chiles
1 cascabel dried chile
2 Tbs. olive oil
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, peeled
1 15-oz. can whole tomatoes
1 1/2 Tbs. chili powder
2 tsp. light brown sugar or 1 tsp. molasses, optional
1 tsp. ground cumin
1 tsp. dried oregano
4 medium Japanese eggplant, peeled and cut into 2-inch chunks
2 Tbs. masa harina
Preparation
Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water. Let stand 20 minutes, or until soft, pushing chiles under water occasionally. Let liquid cool until chiles are easy to handle.
Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds. Coarsely chop chiles, and strain liquid to remove seeds. Set aside.
Heat oil in large Dutch oven over medium-high heat. Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown. Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water. Season with salt and pepper, if desired. Cover, and simmer 30 minutes.
Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth. Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally. Stir in masa harina, and season with salt and pepper, if desired.
VEGAN LENTIL CHILI
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables."
Prep Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
This can be viewed online at https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-chili-9483281.
Ingredients
2 tablespoons olive oil
1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated
1 red bell pepper (about 6 ounces), diced
1 orange bell pepper (about 6 ounces), diced
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Two 14.5-ounce cans diced tomatoes with their juices
1 cup dried red lentils
Two 14.5-ounce cans kidney beans, drained and rinsed
2 cups frozen diced butternut squash (from a 10-ounce bag)
1 tablespoon agave syrup or maple syrup
Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving
Directions
Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
TWO BEAN SPICY CHILI CORN BREAD
This yumminess comes from Eden Foods. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 8
To view this online, go to https://www.edenfoods.com/recipes/view.php?recipes_id=568.
Ingredients
15 ounces Eden Chili Beans (seasoned dark red kidney), do not drain
15 ounces Eden Spicy Pinto Beans, do not drain
2 cup fresh organic tomatoes, diced
1/4 cup carrots, diced
1/3 cup green bell pepper, diced
1 medium onion, diced
1 cup organic sweet corn, fresh or frozen
1 tsp Eden Shoyu Soy Sauce
Cornbread
1 cup organic corn flour
3/4 cup organic unbleached white flour
2 tsp non-aluminum baking powder
1/2 tsp Eden Sea Salt
1 cup Edensoy Extra Original
1 Tbsp Eden Red Wine Vinegar, Apple Cider Vinegar, or Brown Rice Vinegar
2 Tbsp Eden Extra Virgin Olive Oil, or Safflower Oil
1 Tbsp organic maple syrup
3 Tbsp water
1/4 cup fresh parsley, minced
Directions
Preheat the oven to 400°. Mix the beans, carrot, pepper, onion, corn and shoyu together and pour into a 9 x 13 inch baking dish. Smooth out the mixture with a spoon.
To prepare the corn bread, mix all the wet ingredients together in a measuring cup and let stand for 5 minutes. Mix all dry ingredients and the parsley together. Combine the wet and dry ingredients, mix well and pour evenly over the top of the bean mixture. Do not stir. Bake, uncovered, for 30-40 minutes until the beans are hot and the corn bread is done. Test if the corn bread is done with a cake tester or fork.
WEEKNIGHT TWO-BEAN CHILI
This is from the Food Network, and begins, "This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/weeknight-two-bean-chili-recipe-2121374.
Note: The recipe originally called for either low-sodium vegetable or chicken broth. But since this is a vegetarian blog, I omitted the chicken broth.
Ingredients
1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
Tuesday, September 14, 2021
Desserts - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with desserts, and includes Whole Roasted Pineapples and Caramel Apple Pizza. Enjoy!
STRAWBERRY-RHUBARB DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"
Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12
To view this online, click here.
Ingredients
6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Expert Tips
May use fresh or frozen fruit. If using frozen, do not thaw before using.
Make sure to spread out cake mix so there are no large mounds on top of cake.
SALTED MAPLE PIE
This yumminess is from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "Sort of a Yankee riff on the South’s chess pie, this buttery and rich custard pie is adapted from 'Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit' by Lisa Ludwinski. Use the best dark maple syrup you can find, and don’t forget the flaky sea salt. It takes the pie from simply sweet to sophisticated. Keep on eye on the crust while it's baking: If it’s browning too much for your taste, lightly cover the entire pie with a sheet of aluminum foil for the remaining time."
Yield: 8 to 10 servings; Time: 2 hours, plus chilling and freezing.
This was featured in "The Best Baking Cookbooks of 2018", and can be viewed online at https://cooking.nytimes.com/recipes/1019782-salted-maple-pie.
Ingredients
Perfect Pie Crust, prepared for a custard pie and chilled
1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), melted and cooled
1 cup dark robust (formerly Grade B) maple syrup
3/4 cup packed light brown sugar
1/4 cup fine yellow cornmeal
Heaping 1/4 teaspoon kosher salt
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup heavy cream, at room temperature
1 1/4 teaspoons pure vanilla extract
1 large egg, beaten
Flaky sea salt, for sprinkling
Preparation
On a lightly floured surface and using a lightly floured rolling pin, roll out a disc of dough into a circle about 1/4-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate and press it in lightly, making sure it’s lining the plate.
Trim so there’s about 1/2-inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Freeze for at least 15 minutes. Heat your oven to 450 degrees with the rack on the lowest level.
Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with pie weights or dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven, and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil — the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You are now ready to fill the pie. Reduce your oven to 350 degrees.
Make the filling: In a medium bowl, whisk the melted butter and maple syrup. Whisk in the brown sugar, cornmeal and kosher salt.
Crack the eggs and yolk into another medium bowl. Add the cream and vanilla, and whisk until combined.
Slowly pour the egg mixture into the maple mixture, and whisk just until combined.
Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.
Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.
Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 8 to 10 pieces, and serve. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.
CHERRY-COLA DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"
Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9
To view this online, click here.
Ingredients
1 jar (16 oz) maraschino cherries with juice (without stems)
1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 cup cola-flavored carbonated beverage
Directions
Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.
In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.
Expert Tips
Serve with whipped cream and additional cherries.
You could substitute cherry pie filling in place of the maraschino cherries and juice.
CARAMEL APPLE PIZZA
This comes from the infamous long-since-forgotten emailing list. It begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”
Ingredients
Caramel Syrup (See Below)
2 medium cooking apples, thinly sliced
1 tablespoon lemon juice
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 package (3 ounces) cream cheese, softened
1 egg
1 teaspoon vanilla
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup chopped nuts, toasted
Directions
Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.
Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.
Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.
Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.
Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.
Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.
Caramel Syrup
Ingredients
1/2 cup plus 2 tablespoons packed brown sugar
1/3 cup corn syrup
2 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 teaspoon rum extract or Vanilla
Directions
Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.
Time Saver
Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.
WHOLE ROASTED PINEAPPLES
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 15).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
This recipe has a prep time of 30 minutes and serves 6.
Ingredients
2 Tbsp coconut sugar
2 tsp ground cinnamon
1/2 tsp cayenne pepper
1 Tbsp coconut oil
2 pineapples, peeled
To Garnish
Toasted coconut flakes
Dairy-free ice cream
Fresh mint
Maple syrup
Lime zest
Directions
Preheat oven to 350 degrees.
Add coconut sugar, cinnamon, and cayenne pepper to a small bowl and mix together.
Place a large non-stick pan over a medium heat and add coconut oil. When hot, add whole peeled pineapples. Turn pineapples so they color on all sides. Sprinkle over sugar mixture while they are cooking.
When pineapples are golden, place them onto a baking sheet and then into over for 15 to 20 minutes.
Once pineapples are baked, carve them at the table. Serve with toasted coconut flakes, ice cream, fresh mint, a drizzle of maple syrup, and a little lime zest.
STRAWBERRY AND SESAME SWIRL SOFT SERVE
This is from Clare de Boer in The New York Times (Wednesday, July 8, 2020). Clare wrote, "Strawberries and cream get a double dose of sesame from tahini and halvah. The tahini adds richness, and the slightly salty halvah has a cookie-dough effect: Everyone will mine for it. Eat it quickly before it melts, ideally with extra halvah on standby."
Time: 1 minute; Yield: 2 servings (about 2 cups)
This was featured in "Turn Your Frozen Fruit Into the Simplest Soft Serve", and can be viewed online at https://cooking.nytimes.com/recipes/1021222-strawberry-and-sesame-swirl-soft-serve.
Ingredients
2 cups frozen strawberries (about 10 ounces)
1/2 cup full-fat Greek yogurt or labneh
2 tablespoons heavy cream
2 tablespoons tahini
4 teaspoons confectioners’ sugar
1/4 cup sesame halvah (about 2 ounces), plus more for garnish
Preparation
Place the strawberries, yogurt, cream, tahini and sugar in a blender or food processor, and blitz, scraping down the sides as needed, until smooth.
Crumble the halvah on top and stir through to distribute. Serve in chilled glasses with more halvah crumbled on top. Eat quickly.
STRAWBERRY-RHUBARB DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"
Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12
To view this online, click here.
Ingredients
6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Expert Tips
May use fresh or frozen fruit. If using frozen, do not thaw before using.
Make sure to spread out cake mix so there are no large mounds on top of cake.
SALTED MAPLE PIE
This yumminess is from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "Sort of a Yankee riff on the South’s chess pie, this buttery and rich custard pie is adapted from 'Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit' by Lisa Ludwinski. Use the best dark maple syrup you can find, and don’t forget the flaky sea salt. It takes the pie from simply sweet to sophisticated. Keep on eye on the crust while it's baking: If it’s browning too much for your taste, lightly cover the entire pie with a sheet of aluminum foil for the remaining time."
Yield: 8 to 10 servings; Time: 2 hours, plus chilling and freezing.
This was featured in "The Best Baking Cookbooks of 2018", and can be viewed online at https://cooking.nytimes.com/recipes/1019782-salted-maple-pie.
Ingredients
Perfect Pie Crust, prepared for a custard pie and chilled
1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), melted and cooled
1 cup dark robust (formerly Grade B) maple syrup
3/4 cup packed light brown sugar
1/4 cup fine yellow cornmeal
Heaping 1/4 teaspoon kosher salt
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup heavy cream, at room temperature
1 1/4 teaspoons pure vanilla extract
1 large egg, beaten
Flaky sea salt, for sprinkling
Preparation
On a lightly floured surface and using a lightly floured rolling pin, roll out a disc of dough into a circle about 1/4-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate and press it in lightly, making sure it’s lining the plate.
Trim so there’s about 1/2-inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Freeze for at least 15 minutes. Heat your oven to 450 degrees with the rack on the lowest level.
Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with pie weights or dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven, and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil — the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You are now ready to fill the pie. Reduce your oven to 350 degrees.
Make the filling: In a medium bowl, whisk the melted butter and maple syrup. Whisk in the brown sugar, cornmeal and kosher salt.
Crack the eggs and yolk into another medium bowl. Add the cream and vanilla, and whisk until combined.
Slowly pour the egg mixture into the maple mixture, and whisk just until combined.
Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.
Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.
Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 8 to 10 pieces, and serve. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.
CHERRY-COLA DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"
Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9
To view this online, click here.
Ingredients
1 jar (16 oz) maraschino cherries with juice (without stems)
1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 cup cola-flavored carbonated beverage
Directions
Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.
In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.
Expert Tips
Serve with whipped cream and additional cherries.
You could substitute cherry pie filling in place of the maraschino cherries and juice.
CARAMEL APPLE PIZZA
This comes from the infamous long-since-forgotten emailing list. It begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”
Ingredients
Caramel Syrup (See Below)
2 medium cooking apples, thinly sliced
1 tablespoon lemon juice
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 package (3 ounces) cream cheese, softened
1 egg
1 teaspoon vanilla
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup chopped nuts, toasted
Directions
Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.
Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.
Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.
Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.
Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.
Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.
Caramel Syrup
Ingredients
1/2 cup plus 2 tablespoons packed brown sugar
1/3 cup corn syrup
2 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 teaspoon rum extract or Vanilla
Directions
Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.
Time Saver
Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.
WHOLE ROASTED PINEAPPLES
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 15).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
This recipe has a prep time of 30 minutes and serves 6.
Ingredients
2 Tbsp coconut sugar
2 tsp ground cinnamon
1/2 tsp cayenne pepper
1 Tbsp coconut oil
2 pineapples, peeled
To Garnish
Toasted coconut flakes
Dairy-free ice cream
Fresh mint
Maple syrup
Lime zest
Directions
Preheat oven to 350 degrees.
Add coconut sugar, cinnamon, and cayenne pepper to a small bowl and mix together.
Place a large non-stick pan over a medium heat and add coconut oil. When hot, add whole peeled pineapples. Turn pineapples so they color on all sides. Sprinkle over sugar mixture while they are cooking.
When pineapples are golden, place them onto a baking sheet and then into over for 15 to 20 minutes.
Once pineapples are baked, carve them at the table. Serve with toasted coconut flakes, ice cream, fresh mint, a drizzle of maple syrup, and a little lime zest.
STRAWBERRY AND SESAME SWIRL SOFT SERVE
This is from Clare de Boer in The New York Times (Wednesday, July 8, 2020). Clare wrote, "Strawberries and cream get a double dose of sesame from tahini and halvah. The tahini adds richness, and the slightly salty halvah has a cookie-dough effect: Everyone will mine for it. Eat it quickly before it melts, ideally with extra halvah on standby."
Time: 1 minute; Yield: 2 servings (about 2 cups)
This was featured in "Turn Your Frozen Fruit Into the Simplest Soft Serve", and can be viewed online at https://cooking.nytimes.com/recipes/1021222-strawberry-and-sesame-swirl-soft-serve.
Ingredients
2 cups frozen strawberries (about 10 ounces)
1/2 cup full-fat Greek yogurt or labneh
2 tablespoons heavy cream
2 tablespoons tahini
4 teaspoons confectioners’ sugar
1/4 cup sesame halvah (about 2 ounces), plus more for garnish
Preparation
Place the strawberries, yogurt, cream, tahini and sugar in a blender or food processor, and blitz, scraping down the sides as needed, until smooth.
Crumble the halvah on top and stir through to distribute. Serve in chilled glasses with more halvah crumbled on top. Eat quickly.
Subscribe to:
Posts (Atom)