Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with Holiday Recipes.
One of the wonderful thing about holidays is the variety of food. Here are six yummy recipes to put on your holiday table - or any time, for that matter. Check out the Holiday Seitan Roast, the Pecan Pie with Cinnamon Ice Cream, along with the rest of today's post. Enjoy!
SHEET-PAN SWEET POTATO, PECAN AND PUMPKIN PIE
This is from Jocelyn Delk Adams on the Today website. It begins, "This is a fun recipe that will please everyone, even the pickiest people, on holidays! You can have three different flavors of pie all in one, so everyone is satisfied.
"Swap option: You can use canned sweet potato and canned pumpkin. Also puff pastry is a fun sub for refrigerated pie dough."
Prep Time: 60 minutes; Cook Time: 60 minutes; Servings: 16
To view this online, go to https://www.today.com/recipes/sheet-pan-sweet-potato-pecan-pumpkin-pie-recipe-t200661.
Ingredients
Crust
2 boxes refrigerated rolled pie crust (4 crusts total)
1 egg plus 1 teaspoon water, whisked together
Pumpkin Pie Filling
1 1/2 cup pumpkin puree
1/4 cup evaporated milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 large egg, room temperature
Pecan Pie Filling
2/3 cup light brown sugar
1/2 cup light corn syrup
4 tablespoon unsalted butter, melted and cooled
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups pecans, roasted and roughly chopped
Sweet Potato Filling
2/3 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1/4 teaspoon vanilla extract
1 2/3 sweet potato, fully cooked and mashed
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup evaporated milk
Preparation
For the crusts:
Preheat the oven to 350 F.
Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15- by 21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust.
Chill until ready to use, at least 30 minutes.
For the pumpkin pie filling:
Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.
For the pecan pie filling:
Whisk together the brown sugar, corn syrup, butter, eggs, vanilla and salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.
For the sweet potato pie filling:
Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato, cinnamon, nutmeg and salt. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.
To assemble:
Remove the prepared baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).
Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up 1/3 of the pan. Next, scoop out the pumpkin pie filling on the opposite right side leaving just the center open then add the pecan filling to the center (because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing).
Finally, decorate the outside pie dough that is hanging over and brush the outside of the pie crust with your egg wash.
Bake until all pies are set and the crust is golden-brown and crisp, about 50-60 minutes.
Remove the pie from the oven and allow it to completely cool, about 1-1 1/2 hours. Tightly cover the top with nonstick aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.
Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!
HOLIDAY SEITAN ROAST
This is from Vegetarian Times, and begins, "Yes, you can carve a roast this Thanksgiving! Our seitan roast pairs well with all the tasty trimmings of the holiday–and makes great leftover sandwiches, too." Makes 8 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/holiday-seitan-roast/.
Ingredients
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. smoked paprika
1 recipe Homemade Seitan or 1 lb. seitan, divided into 2 pieces
2 Tbs. olive oil, divided
1 Tbs. unbleached all-purpose flour
1/4 cup red wine
1/4 cup tomato paste
1/2 cup low-sodium vegetable broth
2 tsp. tamari or soy sauce
1/2 tsp. chopped fresh thyme
1/4 tsp. chopped fresh rosemary
8 oz. baby carrots (1 1/4 cups)
3 stalks celery, chopped (1 cup)
1 large parsnip, chopped (4 oz.)
12 oz. small purple potatoes, halved
2 cups pearl onions, peeled and halved if large
Preparation
Preheat oven to 350°F.
Combine salt, pepper, and paprika in small bowl. Rub over seitan pieces.
Heat 1 Tbs. oil in large skillet over medium-high heat. Add seitan, and brown 6 minutes, turning to cook all sides. Remove seitan from pan, and set aside.
Add remaining 1 Tbs. oil to pan, sprinkle with flour, and reduce heat to medium. Cook 3 minutes, or until smooth roux forms. Add wine, then tomato paste, broth, tamari, thyme, and rosemary; cook 3 to 5 minutes, or until sauce begins to thicken.
Transfer seitan to roasting pan. Surround with carrots, celery, parsnip, potatoes, and onions. Pour sauce over top. Cover with foil, and roast 35 to 45 minutes. Remove foil, and roast 10 to 15 minutes more. Thinly slice seitan, and serve with vegetables and sauce.
HOMEMADE SEITAN
This is from Vegetarian Times, and begins, "Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We’ve added light seasonings to this recipe so that it will work in any dish, but feel free to play around with flavors and shapes. This tried-and-true favorite can be used in any recipe calling for seitan." Servings: 1
To view this online, go to https://www.vegetariantimes.com/recipes/homemade-seitan/.
Ingredients
2 cups vital wheat gluten
1/2 cup nutritional yeast
2 tsp. garlic powder
5 cups low-sodium vegetable broth, divided
2 Tbs. low-sodium soy sauce
1/2 small onion, diced
1 clove garlic, crushed
Preparation
Combine wheat gluten, yeast, and garlic powder in large bowl. Stir in 1 cup broth and soy sauce until dough forms, adding more broth if necessary. Knead dough in bowl with spoon 3 minutes, or until elastic. Shape into 2 loaves.
Place loaves in large saucepan, and add remaining 4 cups broth, onion, garlic, and enough water to cover seitan. Cover, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until seitan is firm. Remove from heat, and cool in broth.
VERY MERRY CRAN-APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, "Casual pies with fold-up edges say bring on the flavor and who needs a pie pan or fancy pie edges?!"
Ingredients
1/3 cup shortening
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
2/3 cup packed brown sugar
1/3 cup Gold Medal® all-purpose flour
3 cups thinly sliced cooking apples
2 cups fresh or frozen (thawed) cranberries
1 tablespoon margarine or butter
Directions
In medium bowl, cut shortening into 1 cup flour and the salt, using pastry blender or crisscrossing 2 knives, until crumbly. Sprinkle with cold water, 1 tablespoon at a time, and toss with fork until dough forms. Shape dough into a ball. Wrap in plastic wrap and refrigerate 15 minutes.
Heat oven to 425ºF. Shape dough into flattened round on floured surface. Roll dough into 13-inch circle. Place on ungreased large cookie sheet.
Mix brown sugar, 1/3 cup flour, the apples and cranberries. Mound mixture on center of dough up to 3 inches of edge. Dot with margarine. Fold edge of dough over apples.
Bake pie 20 minutes. Cover center with 5-inch square of foil to prevent overbrowning. Bake 10 to 15 minutes longer or until crust is light golden brown.
PECAN PIE
This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.
Ingredients
Crust
1 1/2 cups unbleached all-purpose flour
6 Tbs. vegan margarine, such as Earth Balance, melted
1 1/2 Tbs. unrefined sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
Filling
1 cup plain unsweetened soymilk
1 cup coconut milk
1 1/2 cups brown rice syrup
3/4 cup maple syrup
1 pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans
Directions
To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.
To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.
Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.
CINNAMON ICE CREAM
This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12
Ingredients
1 whole vanilla bean
1 cup plain unsweetened soymilk
1 cup soy creamer
1/2 cup safflower oil
1 cup coconut milk
1 tsp. ground cinnamon
Directions
Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.
Tuesday, December 13, 2022
Taco Tuesday
Who doesn't love tacos? Sure, there are those boxed taco kits that includes everything except the meatless crumbles (or meat, if you do occasionally eat meat) and toppings. And really, there's nothing wrong with the boxed kits, especially when you want dinner in a hurry with a minimum amount of effort.
But there are so many great vegetarian taco recipes out there that, with a little more effort (but just a little more), you can have a good meal to Taco Tuesday. Here are six vegetarian taco recipes to get you started, including Black Bean Enchiladas with Warm Salsa Verde and Chili-Lime Mushroom Tacos. Enjoy!
CARROT-AND-BLACK BEAN CRISPY TACOS
This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil, divided
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1 (15.5-oz.) can black beans, drained and rinsed
1 tbsp. fresh lime juice, plus wedges for serving
Kosher salt
Freshly ground black pepper
1/2 lb. medium carrots, cut into 3" to 4" sticks
1 tsp. ground cumin
8 whole-grain taco shells, warmed
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
Directions
Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.
TASTY BLACK BEANS AND CORN TACOS
This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid’s favorite." Makes 12 tacos.
To view this online, click here.
Ingredients:
Black Beans and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen corn kernels
1/2 cup mild enchilada sauce
Tortillas
12 6- to 8-inch corn or flour tortillas
Toppings, Optional
Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!
Instructions:
To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.
Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g
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
BLACK BEAN ENCHILADAS WITH WARM SALSA VERDE
Originally from Rachael Ray, this was on page 52 of the June 2004 issue of Vegetarian Times, and begins, "With tangy tomatillos softened by creamy avocado in a Warm Salsa Verde, this Southwestern-inspired dish qualifies as contemporary comfort food. Fresh tomatillos are available in the produce section of most grocery stores. Look for firm, unblemished fruit inside a papery husk. Adapted from Rachael Ray 30-Minute Meals."
Made in 30 minutes or less; makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-enchiladas-with-warm-salsa-verde/.
Ingredients
Enchiladas
8 soft corn tortillas
1 recipe Black Bean Filling
1 recipe Warm Salsa Verde
10 1/2 oz. grated Mexican cheeses
Black bean filling
1 Tbs. extra virgin olive oil
2 cloves garlic, minced
1 small white onion
1 jalapeo, seeded and minced
2 15-oz. cans black beans, drained but not rinsed
1 tsp. ground cumin
2 Tbs. tomato paste
Warm salsa verde
12 tomatillos, husked and halved
2 cloves garlic, minced
1 Tbs. extra virgin olive oil
1 small white onion, grated or minced
1 jalapeo, seeded and minced
1 14-oz. can vegetable stock
1 tsp. ground cumin
1 ripe avocado
Preparation
To make Enchiladas: Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready.
To make Black Bean Filling: Heat oil in large skillet, and add garlic. Grate onion into pan with a hand grater. Add jalape96o. Cook for 1 to 2 minutes. Add beans, and mash with back of a fork. Stir in cumin and tomato paste, and season with salt.
To make Warm Salsa Verde: Place tomatillos in a food processor, and pulse to a coarsely ground paste.
Heat garlic in oil over medium heat in a large saucepan. When garlic begins to sizzle, grate onion with a hand grater directly into pan. Add jalapeno. Heat onion and jalapeno through for 1 to 2 minutes, and add ground tomatillos. Simmer tomatillos with onion for 5 minutes. Add stock and seasonings.
Halve avocado with skin on by cutting in and down to the pit all around avocado. Separate avocado halves, and scoop out pit with a large spoon. Scoop flesh out of skins and into pot. Mash with back of a fork. Stir avocado into sauce to thicken it. Return sauce to a gentle boil. Reduce heat to warm until enchiladas are assembled.
Preheat broiler.
Scoop some sauce onto bottom of a casserole dish or shallow serving platter. To make an enchilada, place 1 to 2 scoops of filling down center of a tortilla, and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas, one next to another, and top with remaining sauce and grated cheeses. Melt cheeses under broiler, and serve immediately with Warm Salsa Verde.
VEGAN CHIPOTLE LENTIL TACOS
This is from Lena Abraham, the Senior Food Editor for Delish. For this recipe, Lena wrote, "These vegan tacos are loaded with bright flavors and a variety of textures—just like any good taco should be! Serve them up with some frozen margaritas and homemade guacamole for the full Taco Tuesday experience.
"Made these? Let us know how it went in the comment section below!
"P.S. Wondering what to do with the rest of the chipotle peppers? Freeze them! They keep FOREVER, and they're delicious added to soups and stews, or mixed into mayo (or vegenaise) for a spicy dip or spread!"
Prep Time: 15 minutes; Total Time: 40 minutes; Yields: 3 - 4 servings
To view this online, go to https://www.delish.com/cooking/recipe-ideas/a32293305/vegan-tacos-recipe/.
Ingredients
For lentil filling:
2 1/2 c. cooked green lentils (from about 1 cup dried)
1 tbsp. extra-virgin olive oil
1/2 yellow onion, finely chopped
2 garlic cloves, minced
3 tbsp. tomato paste
1 chipotle pepper in adobo sauce
1 tsp. ground cumin
1/2 tsp. ground coriander
Kosher salt
For creamy avocado sauce:
1/2 avocado
Juice of 1 lime
1 tbsp. extra-virgin olive oil
1/4 c. fresh cilantro leaves and tender stems
1 garlic clove, minced
1/2 tsp. kosher salt
For serving:
8 corn tortillas, warmed
Pickled red onions
Cilantro leaves, for serving
Directions
Make creamy avocado sauce: combine all ingredients in a blender or food processor, and add 2/3 cups cold water. Blend until smooth.
Make lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
Add tomato paste and chipotle pepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened slightly, 2 minutes. Add cumin and coriander and season with salt.
Add lentils and 1/4 cup cold water. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if skillet becomes dry.
Assemble tacos: fill each tortilla with a big spoonful of lentil mixture, a drizzle of sauce, red onions, and jalapeño.
CHILI-LIME MUSHROOM TACOS
Okay, this is something that I've posted on several Taco Tuesdays, but since mushrooms are a big part of this recipe, I'm also posting it here.
This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."
Prep/Total Time: 25 minutes; Makes: 4 servings
View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.
Ingredients
4 large portobello mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 medium sweet red pepper, cut into strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
8 corn tortillas (6 inches), warmed
1 cup shredded pepper jack cheese
Directions
Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!
But there are so many great vegetarian taco recipes out there that, with a little more effort (but just a little more), you can have a good meal to Taco Tuesday. Here are six vegetarian taco recipes to get you started, including Black Bean Enchiladas with Warm Salsa Verde and Chili-Lime Mushroom Tacos. Enjoy!
CARROT-AND-BLACK BEAN CRISPY TACOS
This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil, divided
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1 (15.5-oz.) can black beans, drained and rinsed
1 tbsp. fresh lime juice, plus wedges for serving
Kosher salt
Freshly ground black pepper
1/2 lb. medium carrots, cut into 3" to 4" sticks
1 tsp. ground cumin
8 whole-grain taco shells, warmed
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
Directions
Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.
TASTY BLACK BEANS AND CORN TACOS
This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid’s favorite." Makes 12 tacos.
To view this online, click here.
Ingredients:
Black Beans and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen corn kernels
1/2 cup mild enchilada sauce
Tortillas
12 6- to 8-inch corn or flour tortillas
Toppings, Optional
Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!
Instructions:
To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.
Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g
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
BLACK BEAN ENCHILADAS WITH WARM SALSA VERDE
Originally from Rachael Ray, this was on page 52 of the June 2004 issue of Vegetarian Times, and begins, "With tangy tomatillos softened by creamy avocado in a Warm Salsa Verde, this Southwestern-inspired dish qualifies as contemporary comfort food. Fresh tomatillos are available in the produce section of most grocery stores. Look for firm, unblemished fruit inside a papery husk. Adapted from Rachael Ray 30-Minute Meals."
Made in 30 minutes or less; makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-enchiladas-with-warm-salsa-verde/.
Ingredients
Enchiladas
8 soft corn tortillas
1 recipe Black Bean Filling
1 recipe Warm Salsa Verde
10 1/2 oz. grated Mexican cheeses
Black bean filling
1 Tbs. extra virgin olive oil
2 cloves garlic, minced
1 small white onion
1 jalapeo, seeded and minced
2 15-oz. cans black beans, drained but not rinsed
1 tsp. ground cumin
2 Tbs. tomato paste
Warm salsa verde
12 tomatillos, husked and halved
2 cloves garlic, minced
1 Tbs. extra virgin olive oil
1 small white onion, grated or minced
1 jalapeo, seeded and minced
1 14-oz. can vegetable stock
1 tsp. ground cumin
1 ripe avocado
Preparation
To make Enchiladas: Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready.
To make Black Bean Filling: Heat oil in large skillet, and add garlic. Grate onion into pan with a hand grater. Add jalape96o. Cook for 1 to 2 minutes. Add beans, and mash with back of a fork. Stir in cumin and tomato paste, and season with salt.
To make Warm Salsa Verde: Place tomatillos in a food processor, and pulse to a coarsely ground paste.
Heat garlic in oil over medium heat in a large saucepan. When garlic begins to sizzle, grate onion with a hand grater directly into pan. Add jalapeno. Heat onion and jalapeno through for 1 to 2 minutes, and add ground tomatillos. Simmer tomatillos with onion for 5 minutes. Add stock and seasonings.
Halve avocado with skin on by cutting in and down to the pit all around avocado. Separate avocado halves, and scoop out pit with a large spoon. Scoop flesh out of skins and into pot. Mash with back of a fork. Stir avocado into sauce to thicken it. Return sauce to a gentle boil. Reduce heat to warm until enchiladas are assembled.
Preheat broiler.
Scoop some sauce onto bottom of a casserole dish or shallow serving platter. To make an enchilada, place 1 to 2 scoops of filling down center of a tortilla, and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas, one next to another, and top with remaining sauce and grated cheeses. Melt cheeses under broiler, and serve immediately with Warm Salsa Verde.
VEGAN CHIPOTLE LENTIL TACOS
This is from Lena Abraham, the Senior Food Editor for Delish. For this recipe, Lena wrote, "These vegan tacos are loaded with bright flavors and a variety of textures—just like any good taco should be! Serve them up with some frozen margaritas and homemade guacamole for the full Taco Tuesday experience.
"Made these? Let us know how it went in the comment section below!
"P.S. Wondering what to do with the rest of the chipotle peppers? Freeze them! They keep FOREVER, and they're delicious added to soups and stews, or mixed into mayo (or vegenaise) for a spicy dip or spread!"
Prep Time: 15 minutes; Total Time: 40 minutes; Yields: 3 - 4 servings
To view this online, go to https://www.delish.com/cooking/recipe-ideas/a32293305/vegan-tacos-recipe/.
Ingredients
For lentil filling:
2 1/2 c. cooked green lentils (from about 1 cup dried)
1 tbsp. extra-virgin olive oil
1/2 yellow onion, finely chopped
2 garlic cloves, minced
3 tbsp. tomato paste
1 chipotle pepper in adobo sauce
1 tsp. ground cumin
1/2 tsp. ground coriander
Kosher salt
For creamy avocado sauce:
1/2 avocado
Juice of 1 lime
1 tbsp. extra-virgin olive oil
1/4 c. fresh cilantro leaves and tender stems
1 garlic clove, minced
1/2 tsp. kosher salt
For serving:
8 corn tortillas, warmed
Pickled red onions
Cilantro leaves, for serving
Directions
Make creamy avocado sauce: combine all ingredients in a blender or food processor, and add 2/3 cups cold water. Blend until smooth.
Make lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
Add tomato paste and chipotle pepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened slightly, 2 minutes. Add cumin and coriander and season with salt.
Add lentils and 1/4 cup cold water. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if skillet becomes dry.
Assemble tacos: fill each tortilla with a big spoonful of lentil mixture, a drizzle of sauce, red onions, and jalapeño.
CHILI-LIME MUSHROOM TACOS
Okay, this is something that I've posted on several Taco Tuesdays, but since mushrooms are a big part of this recipe, I'm also posting it here.
This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."
Prep/Total Time: 25 minutes; Makes: 4 servings
View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.
Ingredients
4 large portobello mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 medium sweet red pepper, cut into strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
8 corn tortillas (6 inches), warmed
1 cup shredded pepper jack cheese
Directions
Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!
Monday, December 12, 2022
Holiday Recipes
Let's face it: When the holidays roll around, we all tend to have comfort food to go along with the holidays. Yes, even vegetarians want something a little festive.
Today's post of Holiday Recipes includes Roasted Brussels Sprouts Skewers with Lemon-Thyme Dipping Sauce and Frozen Cranberry-Cream Pie. Enjoy!
LAYERED PUMPKIN CRANBERRY BREAD MIX IN A JAR
This is from the infamous long-since-forgotten emailing list. The recipe source was listed as Ball Jar Ideas, http://www.homecanning.com
Ingredients
1-1/2 cups all-purpose flour
1-1/2 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup brown sugar, packed
1 cup granulated sugar
1/2 cup chopped pecans
3/4 cup dried cranberries
Directions
To prepare the layered mix:
In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended. Place mixture into a 1 quart jar. Pack down this layer. Add the brown sugar to the jar, firmly packing down. Layer the white sugar on top of the brown sugar, firmly packing. Layer the pecans and then the dried cranberries into the jar. Adjust cap. Makes base for one recipe of Layered Pumpkin Cranberry Bread.
Attach the following directions to the jar:
PUMPKIN CRANBERRY BREAD
1 jar pumpkin cranberry bread mix
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 eggs
Directions
Preheat oven to 350. Grease and flour (or use spray) two 7-1/2x3-3/4x2-1/4 inch loaf pans (or 4 small loaf pans). In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended; set aside. Place contents of jar into a medium bowl; mix until well blended and brown sugar is no longer clumped. Add flour mixture into the pumpkin mixture, stirring until well blended. Divide batter evenly between the prepared pans. Bake at 350 for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted toothpick comes out clean and tops of loaves spring back when pressed.
BAKED ACORN SQUASH WITH POLENTA
This is from Eden Foods, and is a wonderful way to deal with acorn squash.
Serves: 4; Prep Time: 25 minutes; Cook Time: 50 minutes
To view this online, click here.
Ingredients
2 medium acorn squash, halved, seeds removed
1 Tbsp Eden Safflower Oil, for oiling the squash skin and baking pan
1 Tbsp Eden Extra Virgin Olive Oil, for sautéing vegetables
1/3 cup onion, minced
2 cloves garlic, minced
1/4 cup celery, minced
1 cup Edensoy Unsweetened
2 cups water
1/2 tsp Eden Sea Salt
1/4 tsp Eden Black Pepper
1 cup organic yellow corn grits (polenta), coarsely ground variety
1/4 tsp dried sage, or dried poultry seasoning
1 pinch dried thyme
1 pinch dried rosemary
1/3 cup sunflower seeds, dry pan roasted
2 or 3 drop Eden Tamari or Shoyu Soy Sauce, for season sunflower seeds
1/4 cup fresh parsley, minced
Directions
Preheat the oven to 400°. Lightly oil the squash skin and the inside and top of the cut acorn squash with safflower oil. Lightly oil a baking pan. Bake for 55-60 minutes or until tender when poked with a fork or knife.
While squash bakes, make the polenta. Heat up the olive oil in a medium saucepan and sauté the onions and garlic for 2 to 3 minutes. Add the celery and sauté 2 minutes. Add the Edensoy, water, sea salt and pepper. Bring to a boil. Whisk in the polenta, stirring constantly, and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until thick. Remove from the heat.
Rinse the sunflower seeds and dry roast about 7 to 10 minutes over medium heat until slightly brown. Add soy sauce and stir to mix. Remove from heat.
Stir the sage, thyme and rosemary into the polenta. Add extra pepper or sea salt if desired.
Remove the squash from the oven. Fill each squash half with polenta. Sprinkle the sunflower seeds over the polenta. Garnish with parsley. Return to the oven and bake for another 15 to 20 minutes or until the topping begins to brown slightly. Remove and place on a serving platter.
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
STUFFED SWEET POTATOES WITH CURRIED CHICKPEAS
From Renew (by United Healthcare).
This begins, “These sweet potatoes — prepared by a smart shortcut in the microwave — are packed with flavor and make a satisfying main dish in a hurry. Low-glycemic foods such as sweet potatoes, chickpeas and kale can help regulate blood glucose levels.”
View this online at https://www.medicare.uhc.com/Healthlineu/health/uhcarticle/hwal-sweet-potato-curried-chickpeas.
Ingredients
4 medium sweet potatoes, scrubbed
1 teaspoon olive oil
1 (15-ounce) can unsalted chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder
2 cups baby kale leaves
1/4 cup cilantro, chopped
Yogurt Sauce
1/2 cup plain Greek yogurt
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon turmeric or curry powder
1/4 teaspoon salt
Directions
Pierce the sweet potatoes several times with a fork, then place them on a microwave-safe plate. Microwave on high 10-12 minutes, or until tender. In a large pan or skillet, heat oil over medium heat. Add chickpeas, salt, pepper and curry powder. Cook 5-6 minutes or until heated through. Add kale to skillet and cook 2-3 minutes or until wilted. In a small bowl, combine yogurt sauce ingredients. Cut open each sweet potato; top with chickpea mixture and yogurt sauce. Garnish with cilantro.
Serves 4. Calories: 239, Total fat: 3g, Saturated fat: 1.2g, Cholesterol: 1.3mg, Sodium: 478mg, Carbs: 45g, Dietary fiber: 10.2g, Sugars: 6g, Protein: 9g
FROZEN CRANBERRY-CREAM PIE
This was in the November 2013 issue of Vegetarian Times (page 40). It begins, "Sweet-tart cranberry sauce is swirled together with Greek frozen yogurt for an easy holiday dessert. If you’re not a fan of allspice, try ground cloves or cinnamon instead. For a sweeter, creamier pie, double the amount of frozen yogurt." Makes 8 servings. Great for holiday table
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-cranberry-cream-pie/.
Ingredients
1 12-oz. bag fresh or frozen cranberries
3/4 cup packed light brown sugar
1/8 tsp. ground allspice
1 cup vanilla Greek frozen yogurt, softened 10 to 15 minutes
1 9-inch prepared graham cracker crust
Preparation
Bring cranberries, light brown sugar, 1/2 cup water, allspice, and a dash of salt, if desired, to a simmer in large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 10 minutes, or until mixture is thickened. Mash with potato masher to break up any remaining whole cranberries. Transfer to large bowl, and cool.
Fold frozen yogurt into cooled cranberry sauce. Spread in prepared crust. Freeze 2 hours, or until firm.
ROASTED BRUSSELS SPROUTS SKEWERS WITH LEMON-THYME DIPPING SAUCE
This was in the November 2013 issue of Vegetarian Times (page 36). It begins, "Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil." Makes 8 servings Great for the holiday table.
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts-skewers-with-lemon-thyme-dipping-sauce-recipe/.
Ingredients
1/4 cup lemon juice
3 Tbs. pure maple syrup
1 Tbs. hemp oil
2 tsp. fresh thyme leaves, whole (if small and tender), or finely chopped
32 Brussels sprouts, trimmed and halved (about 2 lb.)
2 Tbs. safflower oil, or other high-heat oil
Preparation
Preheat oven to 500°F. Whisk together lemon juice, maple syrup, hemp oil, and thyme in small bowl. Set aside.
Toss Brussels sprouts with safflower oil on large, rimmed baking sheet, and season with salt and pepper, if desired. Add 1 Tbs. water to pan, and arrange Brussels sprouts cut side down. Cover tightly with foil. Roast 10 minutes, remove foil, then roast 10 to 15 minutes more, or until Brussels sprouts are heavily browned. Toss with 2 Tbs. dipping sauce, and let rest until cool enough to handle but still warm.
Thread 4 Brussels sprout halves onto each skewer, and arrange on platter. Serve warm, with remaining dipping sauce on side.
Today's post of Holiday Recipes includes Roasted Brussels Sprouts Skewers with Lemon-Thyme Dipping Sauce and Frozen Cranberry-Cream Pie. Enjoy!
LAYERED PUMPKIN CRANBERRY BREAD MIX IN A JAR
This is from the infamous long-since-forgotten emailing list. The recipe source was listed as Ball Jar Ideas, http://www.homecanning.com
Ingredients
1-1/2 cups all-purpose flour
1-1/2 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup brown sugar, packed
1 cup granulated sugar
1/2 cup chopped pecans
3/4 cup dried cranberries
Directions
To prepare the layered mix:
In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended. Place mixture into a 1 quart jar. Pack down this layer. Add the brown sugar to the jar, firmly packing down. Layer the white sugar on top of the brown sugar, firmly packing. Layer the pecans and then the dried cranberries into the jar. Adjust cap. Makes base for one recipe of Layered Pumpkin Cranberry Bread.
Attach the following directions to the jar:
PUMPKIN CRANBERRY BREAD
1 jar pumpkin cranberry bread mix
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 eggs
Directions
Preheat oven to 350. Grease and flour (or use spray) two 7-1/2x3-3/4x2-1/4 inch loaf pans (or 4 small loaf pans). In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended; set aside. Place contents of jar into a medium bowl; mix until well blended and brown sugar is no longer clumped. Add flour mixture into the pumpkin mixture, stirring until well blended. Divide batter evenly between the prepared pans. Bake at 350 for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted toothpick comes out clean and tops of loaves spring back when pressed.
BAKED ACORN SQUASH WITH POLENTA
This is from Eden Foods, and is a wonderful way to deal with acorn squash.
Serves: 4; Prep Time: 25 minutes; Cook Time: 50 minutes
To view this online, click here.
Ingredients
2 medium acorn squash, halved, seeds removed
1 Tbsp Eden Safflower Oil, for oiling the squash skin and baking pan
1 Tbsp Eden Extra Virgin Olive Oil, for sautéing vegetables
1/3 cup onion, minced
2 cloves garlic, minced
1/4 cup celery, minced
1 cup Edensoy Unsweetened
2 cups water
1/2 tsp Eden Sea Salt
1/4 tsp Eden Black Pepper
1 cup organic yellow corn grits (polenta), coarsely ground variety
1/4 tsp dried sage, or dried poultry seasoning
1 pinch dried thyme
1 pinch dried rosemary
1/3 cup sunflower seeds, dry pan roasted
2 or 3 drop Eden Tamari or Shoyu Soy Sauce, for season sunflower seeds
1/4 cup fresh parsley, minced
Directions
Preheat the oven to 400°. Lightly oil the squash skin and the inside and top of the cut acorn squash with safflower oil. Lightly oil a baking pan. Bake for 55-60 minutes or until tender when poked with a fork or knife.
While squash bakes, make the polenta. Heat up the olive oil in a medium saucepan and sauté the onions and garlic for 2 to 3 minutes. Add the celery and sauté 2 minutes. Add the Edensoy, water, sea salt and pepper. Bring to a boil. Whisk in the polenta, stirring constantly, and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until thick. Remove from the heat.
Rinse the sunflower seeds and dry roast about 7 to 10 minutes over medium heat until slightly brown. Add soy sauce and stir to mix. Remove from heat.
Stir the sage, thyme and rosemary into the polenta. Add extra pepper or sea salt if desired.
Remove the squash from the oven. Fill each squash half with polenta. Sprinkle the sunflower seeds over the polenta. Garnish with parsley. Return to the oven and bake for another 15 to 20 minutes or until the topping begins to brown slightly. Remove and place on a serving platter.
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
STUFFED SWEET POTATOES WITH CURRIED CHICKPEAS
From Renew (by United Healthcare).
This begins, “These sweet potatoes — prepared by a smart shortcut in the microwave — are packed with flavor and make a satisfying main dish in a hurry. Low-glycemic foods such as sweet potatoes, chickpeas and kale can help regulate blood glucose levels.”
View this online at https://www.medicare.uhc.com/Healthlineu/health/uhcarticle/hwal-sweet-potato-curried-chickpeas.
Ingredients
4 medium sweet potatoes, scrubbed
1 teaspoon olive oil
1 (15-ounce) can unsalted chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder
2 cups baby kale leaves
1/4 cup cilantro, chopped
Yogurt Sauce
1/2 cup plain Greek yogurt
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon turmeric or curry powder
1/4 teaspoon salt
Directions
Pierce the sweet potatoes several times with a fork, then place them on a microwave-safe plate. Microwave on high 10-12 minutes, or until tender. In a large pan or skillet, heat oil over medium heat. Add chickpeas, salt, pepper and curry powder. Cook 5-6 minutes or until heated through. Add kale to skillet and cook 2-3 minutes or until wilted. In a small bowl, combine yogurt sauce ingredients. Cut open each sweet potato; top with chickpea mixture and yogurt sauce. Garnish with cilantro.
Serves 4. Calories: 239, Total fat: 3g, Saturated fat: 1.2g, Cholesterol: 1.3mg, Sodium: 478mg, Carbs: 45g, Dietary fiber: 10.2g, Sugars: 6g, Protein: 9g
FROZEN CRANBERRY-CREAM PIE
This was in the November 2013 issue of Vegetarian Times (page 40). It begins, "Sweet-tart cranberry sauce is swirled together with Greek frozen yogurt for an easy holiday dessert. If you’re not a fan of allspice, try ground cloves or cinnamon instead. For a sweeter, creamier pie, double the amount of frozen yogurt." Makes 8 servings. Great for holiday table
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-cranberry-cream-pie/.
Ingredients
1 12-oz. bag fresh or frozen cranberries
3/4 cup packed light brown sugar
1/8 tsp. ground allspice
1 cup vanilla Greek frozen yogurt, softened 10 to 15 minutes
1 9-inch prepared graham cracker crust
Preparation
Bring cranberries, light brown sugar, 1/2 cup water, allspice, and a dash of salt, if desired, to a simmer in large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 10 minutes, or until mixture is thickened. Mash with potato masher to break up any remaining whole cranberries. Transfer to large bowl, and cool.
Fold frozen yogurt into cooled cranberry sauce. Spread in prepared crust. Freeze 2 hours, or until firm.
ROASTED BRUSSELS SPROUTS SKEWERS WITH LEMON-THYME DIPPING SAUCE
This was in the November 2013 issue of Vegetarian Times (page 36). It begins, "Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil." Makes 8 servings Great for the holiday table.
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-brussels-sprouts-skewers-with-lemon-thyme-dipping-sauce-recipe/.
Ingredients
1/4 cup lemon juice
3 Tbs. pure maple syrup
1 Tbs. hemp oil
2 tsp. fresh thyme leaves, whole (if small and tender), or finely chopped
32 Brussels sprouts, trimmed and halved (about 2 lb.)
2 Tbs. safflower oil, or other high-heat oil
Preparation
Preheat oven to 500°F. Whisk together lemon juice, maple syrup, hemp oil, and thyme in small bowl. Set aside.
Toss Brussels sprouts with safflower oil on large, rimmed baking sheet, and season with salt and pepper, if desired. Add 1 Tbs. water to pan, and arrange Brussels sprouts cut side down. Cover tightly with foil. Roast 10 minutes, remove foil, then roast 10 to 15 minutes more, or until Brussels sprouts are heavily browned. Toss with 2 Tbs. dipping sauce, and let rest until cool enough to handle but still warm.
Thread 4 Brussels sprout halves onto each skewer, and arrange on platter. Serve warm, with remaining dipping sauce on side.
Thursday, December 8, 2022
Thursday Recipes
We're almost to the end of the week. Yay! Here are six recipes to help you through the day, including Vegan Stir-Fried Garlic Tofu and Eggplant and Cheesecake-Stuffed Red Velvet Cookies. Enjoy!
APPLE GINGER CRISP
This comes from GE Appliances. Makes 6 - 8 servings in 10 minutes.
To view this online, click here.
Ingredients
8 tablespoons butter, divided
1 1/2 tablespoons grated ginger
3/4 cup unbleached flour
1 1/4 cup granola, preferably maple-pecan
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
7 Fuji apples, cored, skinned and wedge-cut into 1/16-inch cubes
1/4 cup granulated sugar
1 cup apple cider
2 teaspoons lemon juice
Directions
Preheat oven 375 degrees F.
In a 12-inch, oven-safe skillet (cast iron works well), melt 6 tablespoons of the butter and add 1/2 tablespoon grated ginger to it. When the ginger releases its aroma, turn off the heat.
For the topping, combine flour, granola (maple-pecan preferably), brown sugar, cinnamon, and salt in a large bowl. Add the butter and ginger; mix well and set topping aside.
In large bowl, toss apples together with sugar, and 1/2 tablespoon grated ginger. Set aside.
In the same pan used for the butter and ginger, reduce cider over high heat to 1/2 cup. Mix in lemon juice. Pour mixture into a separate container and set aside.
Return pan to low heat, melt remaining 2 tablespoons butter. Add remaining grated ginger. Mix together thoroughly and let ginger release its aroma. Turn up heat to high and add apple mixture. Cook, stirring frequently, until the apples are translucent and soft. About ten minutes.
Remove from heat and add cider and lemon mixture, toss well. Sprinkle the topping evenly over the apples. Put the skillet into the oven for 45 minutes or until hot and bubbly. Allow to cool slightly before serving.
UPDATED IRISH STEW
This is from Vegetarian Times, and begins, “This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over mashed potatoes for a deliciously comforting meal. Traditional Irish stout is not vegan, but to find a beer that is, log on to veganconnection.com.”
Makes 2 servings.
To view this online, click here.
Ingredients
1 Tbs. olive oil
10 small frozen pearl onions, thawed
1 medium carrot, cut into 1/2-inch pieces (2/3 cup)
1 Tbs. flour
4 oz. seitan, cut into 1-inch pieces
2 slices smoky tempeh bacon, cut into 1/2-inch pieces
1 clove garlic, minced (1 tsp.)
1 tsp. fresh thyme, chopped
1 cup stout beer
1 14-oz. can low-sodium vegetable broth
6 oz. butternut squash, cut into 1/2-inch cubes (1 cup)
1/3 cup frozen shelled edamame
Preparation
Heat oil in saucepan over medium-high heat. Add onions and carrot, and cook 5 minutes. Stir in flour, and cook 2 minutes more. Add seitan, tempeh bacon, garlic, and thyme, and cook 2 minutes.
Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes. Add edamame and cook 10 minutes more. Season with salt and pepper, and serve.
Nutrition Information: Calories: 308; Carbohydrate Content: 36 g; Fat Content: 8.5 g; Fiber Content: 6 g; Protein Content: 23 g; Saturated Fat Content: 1 g; Sodium Content: 384 mg; Sugar Content: 7 g
VEGAN STIR-FRIED GARLIC TOFU AND EGGPLANT
This was in an email from TheKitchn. I absolutely love TheKitchn, as well as its sibling site, Apartment Therapy. If you haven’t checked out either site, I highly recommend them. (Go ahead, I’ll wait…tap, tap, tap.)
Anyway, Christine Gallary, Food Editor-at-Large at TheKitchn wrote, “Eggplant can be a polarizing vegetable. There are those who don't care for it, but I'm in the other camp. I love eggplant in any form, whether roasted, grilled, or even puréed into baba ganoush. But my absolute favorite? When eggplant is stir-fried with lots of garlic and coated with a glossy, savory sauce that I can spoon over a big bowl of steamed rice. I'm not vegan, but this recipe can lean that way if you can get your hands on vegetarian oyster sauce.
“There are a number of ways to make crispy tofu, but the method I turn to uses a nonstick pan, which ensures that the tofu browns nicely, but doesn't stick to the pan. Once the tofu browns, the pan is free to stir-fry the eggplant with garlic until it's nicely seared on the outside, but creamy on the inside. I love using Japanese or Chinese eggplants here since they're smaller and less bitter than their larger Italian counterparts.
“The sauce that holds everything together is a mixture of oyster sauce (vegetarian if you want to keep the dish vegan), soy sauce (or tamari), cornstarch, rice vinegar, and a pinch of red pepper flakes.
“The finishing touch is a big handful of basil leaves. Sweet and slightly spicy Thai basil is the perfect choice here, although regular Italian basil will work beautifully too. I like this stir-fry heaped over steamed white or brown rice, but rice noodles would also work great.”
To view this online, click here. Serves 4.
For the sauce:
1/3 cup water
2 tablespoons regular or vegetarian oyster sauce
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon soy sauce or tamari
1 teaspoon cornstarch
1 teaspoon rice vinegar
1/4 teaspoon red pepper flakes
For the stir-fry:
1 (14- to-16-ounce) package firm tofu, drained and cut into 3/4-inch cubes
4 tablespoons vegetable oil
Salt
1 pound eggplant, preferably Asian, cut into 3/4-inch dice
2 cloves garlic, finely chopped
1/2 cup packed fresh Thai or Italian basil leaves
Steamed rice, for serving
For the sauce: Whisk all the ingredients together in a small bowl, making sure the cornstarch is dissolved.
For the stir-fry: Line a large plate with two layers of paper towels. Place the tofu in a single layer on the paper towels to drain.
Heat 2 tablespoons of the oil in a 14-inch flat-bottomed wok or large nonstick frying pan over medium-high heat until shimmering. Add the tofu, spread into a single layer, and season generously with salt. Cook, flipping rarely, until golden-brown on at least 2 sides (be careful, it will splatter), about 10 minutes total. Remove to a clean plate.
Add the remaining 2 tablespoons of oil to the pan and add the eggplant. Season with salt and stir-fry until charred in spots, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the reserved tofu and stir to combine. Whisk the reserved sauce to recombine and dissolve the cornstarch, and add it to the pan. Reduce the heat to medium and stir-fry until the sauce has thickened and coats the tofu and eggplant, about 1 minute more. Remove the pan from the heat, add the basil leaves, and toss to combine. Serve immediately with steamed rice.
Recipe Notes
Gluten-free: To make this dish gluten-free, look for oyster sauce labeled gluten-free and use tamari rather than soy sauce.
Vegetarian oyster sauce: Regular oyster sauce is usually made from oysters, but vegetarian oyster sauce, which is made from mushrooms, is a vegetarian and vegan alternative.
1-BOWL CHOCOLATE ZUCCHINI BREAD
This is from the Minimalist Baker, and begins, “Fluffy, tender, insanely delicious Chocolate Zucchini Bread! Made in just 1 bowl, naturally sweetened, SO delicious!”
Prep time: 15 mins; Cook time: 1 hour; Total time: 1 hour 15 mins
To view this online, click here.
Cuisine: Vegan, Gluten-Free
Serves: 10
Ingredients
2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
1/4 cup applesauce
1/4 cup maple syrup
1/3 cup coconut sugar
1 1/2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1/2 cup unsweetened cocoa powder
1/4 cup melted coconut oil (or sub another neutral oil)
1/4 cup unsweetened almond milk
1 cup grated zucchini (squeezed dry and lightly packed in measuring cup)
3/4 cup gluten-free flour blend
1/3 cup gluten-free oat flour (finely ground rolled oats)
1/3 cup almond flour (or almond meal, though I haven't tested it this way)
1/3 cup dairy-free semisweet chocolate chips + more for topping (I like Enjoy Life brand)
Instructions
Preheat oven to 375 degrees F (190 C) and line a standard 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, prepare flax eggs and let rest for 5 minutes. Then add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk again.
Next add the melted coconut oil and almond milk and whisk to combine. Add grated zucchini (that's been squeezed of excess moisture) and stir to combine.
Add gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be thick and scoopable.
Lastly, stir in chocolate chips. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional).
Bake 45 minutes - 1 hour or until a toothpick comes out clean and the edges feel semi-firm to the touch.
Let cool for 5 minutes in the pan. Then carefully lift onto a cooling rack using the parchment paper. Texture is best when cooled completely. Will keep covered at room temperature for 3-4 days or in the freezer up to 1 month.
Notes
*Nutrition information is a rough estimate for 1 of 10 slices.
*Recipe adapted from my Chocolate Chocolate Chip Muffins.
Nutrition Information: Serving size: 1 slice (of 10): Calories: 216; Fat: 10.8 g; Saturated fat: 7.1 g; Carbohydrates: 31.1 g; Sugar: 15 g; Sodium: 58 mg; Fiber: 4.1 g; Protein: 3.4 g
RED VELVET DOUGHNUTS
This is from Diana Rattry, Southern food expert for The Spruce. Diana wrote, “These red velvet doughnuts are as delicious as they are attractive. They make a wonderful treat for any time of the year, and the vibrant red color makes them an excellent choice for a Valentine's Day or Christmas morning.
“Glaze the doughnuts with a cream cheese frosting or plain vanilla icing and decorate them with red sugars or candies. These doughnuts will be an instant hit!”
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
Doughnuts
1 1/4 cups all-purpose flour (5 1/2 ounces)
1 tablespoon cocoa powder
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup buttermilk*
1 tablespoon red food coloring
4 tablespoons butter ( melted, cooled slightly)
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
Vanilla Icing
1 1/4 cups powdered sugar (sift after measuring)
1 tablespoon light corn syrup
1 tablespoon butter (melted)
1 tablespoons water (or more, as needed)
1/2 teaspoon vanilla extract
Cream Cheese Icing
1 1/4 cups powdered sugar (sift after measuring)
2 tablespoons cream cheese (softened)
1/2 teaspoon vanilla extract
3 tablespoons milk (or more, as needed)
Directions
Preheat the oven to 350 F.
Spray doughnut pans with nonstick cooking spray.
In a medium bowl, combine the flour, cocoa powder, granulated sugar, baking soda, and salt. Stir with a whisk or spoon to blend thoroughly.
In a large bowl, whisk the egg with the buttermilk (or sour milk), red food coloring, melted butter, 1 teaspoon of vanilla extract and vinegar.
Add the dry mixture to the wet mixture and stir just until blended.
Spoon the batter into a small plastic food storage bag.
Cut a small corner from the bag and pipe the batter into the cavities of the doughnut pan, filling them about half full.
Bake standard size doughnuts for about 10 to 12 minutes. Bake mini doughnuts for about 6 minutes.
Dip the tops of the doughnuts into the cream cheese or vanilla icing to glaze or spread with the icing (see below).
The recipe makes about 10 standard baked doughnuts or about 16 to 18 mini baked doughnuts.
Vanilla Icing
In a mixing bowl with an electric mixer on low speed, combine the sifted powdered sugar with the light corn syrup, melted butter, 1 tablespoon of water and 1/2 teaspoon of vanilla extract.
Beat the icing, adding more water in small amounts until the desired consistency is reached.
Cream Cheese Icing
In a mixing bowl with an electric mixer on low speed, combine the powdered sugar with the softened cream cheese, 1/2 teaspoon of vanilla extract and 3 tablespoons of milk.
Beat the icing, adding more milk in small amounts until the desired consistency is reached.
*Sour milk is a good buttermilk substitute. To make sour milk, put 1 1/2 teaspoons of white vinegar or lemon juice in a measuring cup. Add milk to the 1/2-cup line. Stir and let stand for about 5 minutes. It might look curdled, but that's okay.
CHEESECAKE-STUFFED RED VELVET COOKIES
This comes from the Food Network Kitchen, and begins, “The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.”
Total Time: 2 hours 45 minutes; Active Time: 30 minutes; Yield: 12 cookies; Level: Easy
To view this online, click here.
Ingredients
Filling:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Cookies:
1 2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)
1/4 cup unsweetened cocoa powder, scooped and leveled
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1 tablespoon buttermilk
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar, for coating
Directions
Watch how to make this recipe.
Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
APPLE GINGER CRISP
This comes from GE Appliances. Makes 6 - 8 servings in 10 minutes.
To view this online, click here.
Ingredients
8 tablespoons butter, divided
1 1/2 tablespoons grated ginger
3/4 cup unbleached flour
1 1/4 cup granola, preferably maple-pecan
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
7 Fuji apples, cored, skinned and wedge-cut into 1/16-inch cubes
1/4 cup granulated sugar
1 cup apple cider
2 teaspoons lemon juice
Directions
Preheat oven 375 degrees F.
In a 12-inch, oven-safe skillet (cast iron works well), melt 6 tablespoons of the butter and add 1/2 tablespoon grated ginger to it. When the ginger releases its aroma, turn off the heat.
For the topping, combine flour, granola (maple-pecan preferably), brown sugar, cinnamon, and salt in a large bowl. Add the butter and ginger; mix well and set topping aside.
In large bowl, toss apples together with sugar, and 1/2 tablespoon grated ginger. Set aside.
In the same pan used for the butter and ginger, reduce cider over high heat to 1/2 cup. Mix in lemon juice. Pour mixture into a separate container and set aside.
Return pan to low heat, melt remaining 2 tablespoons butter. Add remaining grated ginger. Mix together thoroughly and let ginger release its aroma. Turn up heat to high and add apple mixture. Cook, stirring frequently, until the apples are translucent and soft. About ten minutes.
Remove from heat and add cider and lemon mixture, toss well. Sprinkle the topping evenly over the apples. Put the skillet into the oven for 45 minutes or until hot and bubbly. Allow to cool slightly before serving.
UPDATED IRISH STEW
This is from Vegetarian Times, and begins, “This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over mashed potatoes for a deliciously comforting meal. Traditional Irish stout is not vegan, but to find a beer that is, log on to veganconnection.com.”
Makes 2 servings.
To view this online, click here.
Ingredients
1 Tbs. olive oil
10 small frozen pearl onions, thawed
1 medium carrot, cut into 1/2-inch pieces (2/3 cup)
1 Tbs. flour
4 oz. seitan, cut into 1-inch pieces
2 slices smoky tempeh bacon, cut into 1/2-inch pieces
1 clove garlic, minced (1 tsp.)
1 tsp. fresh thyme, chopped
1 cup stout beer
1 14-oz. can low-sodium vegetable broth
6 oz. butternut squash, cut into 1/2-inch cubes (1 cup)
1/3 cup frozen shelled edamame
Preparation
Heat oil in saucepan over medium-high heat. Add onions and carrot, and cook 5 minutes. Stir in flour, and cook 2 minutes more. Add seitan, tempeh bacon, garlic, and thyme, and cook 2 minutes.
Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes. Add edamame and cook 10 minutes more. Season with salt and pepper, and serve.
Nutrition Information: Calories: 308; Carbohydrate Content: 36 g; Fat Content: 8.5 g; Fiber Content: 6 g; Protein Content: 23 g; Saturated Fat Content: 1 g; Sodium Content: 384 mg; Sugar Content: 7 g
VEGAN STIR-FRIED GARLIC TOFU AND EGGPLANT
This was in an email from TheKitchn. I absolutely love TheKitchn, as well as its sibling site, Apartment Therapy. If you haven’t checked out either site, I highly recommend them. (Go ahead, I’ll wait…tap, tap, tap.)
Anyway, Christine Gallary, Food Editor-at-Large at TheKitchn wrote, “Eggplant can be a polarizing vegetable. There are those who don't care for it, but I'm in the other camp. I love eggplant in any form, whether roasted, grilled, or even puréed into baba ganoush. But my absolute favorite? When eggplant is stir-fried with lots of garlic and coated with a glossy, savory sauce that I can spoon over a big bowl of steamed rice. I'm not vegan, but this recipe can lean that way if you can get your hands on vegetarian oyster sauce.
“There are a number of ways to make crispy tofu, but the method I turn to uses a nonstick pan, which ensures that the tofu browns nicely, but doesn't stick to the pan. Once the tofu browns, the pan is free to stir-fry the eggplant with garlic until it's nicely seared on the outside, but creamy on the inside. I love using Japanese or Chinese eggplants here since they're smaller and less bitter than their larger Italian counterparts.
“The sauce that holds everything together is a mixture of oyster sauce (vegetarian if you want to keep the dish vegan), soy sauce (or tamari), cornstarch, rice vinegar, and a pinch of red pepper flakes.
“The finishing touch is a big handful of basil leaves. Sweet and slightly spicy Thai basil is the perfect choice here, although regular Italian basil will work beautifully too. I like this stir-fry heaped over steamed white or brown rice, but rice noodles would also work great.”
To view this online, click here. Serves 4.
For the sauce:
1/3 cup water
2 tablespoons regular or vegetarian oyster sauce
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon soy sauce or tamari
1 teaspoon cornstarch
1 teaspoon rice vinegar
1/4 teaspoon red pepper flakes
For the stir-fry:
1 (14- to-16-ounce) package firm tofu, drained and cut into 3/4-inch cubes
4 tablespoons vegetable oil
Salt
1 pound eggplant, preferably Asian, cut into 3/4-inch dice
2 cloves garlic, finely chopped
1/2 cup packed fresh Thai or Italian basil leaves
Steamed rice, for serving
For the sauce: Whisk all the ingredients together in a small bowl, making sure the cornstarch is dissolved.
For the stir-fry: Line a large plate with two layers of paper towels. Place the tofu in a single layer on the paper towels to drain.
Heat 2 tablespoons of the oil in a 14-inch flat-bottomed wok or large nonstick frying pan over medium-high heat until shimmering. Add the tofu, spread into a single layer, and season generously with salt. Cook, flipping rarely, until golden-brown on at least 2 sides (be careful, it will splatter), about 10 minutes total. Remove to a clean plate.
Add the remaining 2 tablespoons of oil to the pan and add the eggplant. Season with salt and stir-fry until charred in spots, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the reserved tofu and stir to combine. Whisk the reserved sauce to recombine and dissolve the cornstarch, and add it to the pan. Reduce the heat to medium and stir-fry until the sauce has thickened and coats the tofu and eggplant, about 1 minute more. Remove the pan from the heat, add the basil leaves, and toss to combine. Serve immediately with steamed rice.
Recipe Notes
Gluten-free: To make this dish gluten-free, look for oyster sauce labeled gluten-free and use tamari rather than soy sauce.
Vegetarian oyster sauce: Regular oyster sauce is usually made from oysters, but vegetarian oyster sauce, which is made from mushrooms, is a vegetarian and vegan alternative.
1-BOWL CHOCOLATE ZUCCHINI BREAD
This is from the Minimalist Baker, and begins, “Fluffy, tender, insanely delicious Chocolate Zucchini Bread! Made in just 1 bowl, naturally sweetened, SO delicious!”
Prep time: 15 mins; Cook time: 1 hour; Total time: 1 hour 15 mins
To view this online, click here.
Cuisine: Vegan, Gluten-Free
Serves: 10
Ingredients
2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
1/4 cup applesauce
1/4 cup maple syrup
1/3 cup coconut sugar
1 1/2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1/2 cup unsweetened cocoa powder
1/4 cup melted coconut oil (or sub another neutral oil)
1/4 cup unsweetened almond milk
1 cup grated zucchini (squeezed dry and lightly packed in measuring cup)
3/4 cup gluten-free flour blend
1/3 cup gluten-free oat flour (finely ground rolled oats)
1/3 cup almond flour (or almond meal, though I haven't tested it this way)
1/3 cup dairy-free semisweet chocolate chips + more for topping (I like Enjoy Life brand)
Instructions
Preheat oven to 375 degrees F (190 C) and line a standard 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, prepare flax eggs and let rest for 5 minutes. Then add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk again.
Next add the melted coconut oil and almond milk and whisk to combine. Add grated zucchini (that's been squeezed of excess moisture) and stir to combine.
Add gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be thick and scoopable.
Lastly, stir in chocolate chips. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional).
Bake 45 minutes - 1 hour or until a toothpick comes out clean and the edges feel semi-firm to the touch.
Let cool for 5 minutes in the pan. Then carefully lift onto a cooling rack using the parchment paper. Texture is best when cooled completely. Will keep covered at room temperature for 3-4 days or in the freezer up to 1 month.
Notes
*Nutrition information is a rough estimate for 1 of 10 slices.
*Recipe adapted from my Chocolate Chocolate Chip Muffins.
Nutrition Information: Serving size: 1 slice (of 10): Calories: 216; Fat: 10.8 g; Saturated fat: 7.1 g; Carbohydrates: 31.1 g; Sugar: 15 g; Sodium: 58 mg; Fiber: 4.1 g; Protein: 3.4 g
RED VELVET DOUGHNUTS
This is from Diana Rattry, Southern food expert for The Spruce. Diana wrote, “These red velvet doughnuts are as delicious as they are attractive. They make a wonderful treat for any time of the year, and the vibrant red color makes them an excellent choice for a Valentine's Day or Christmas morning.
“Glaze the doughnuts with a cream cheese frosting or plain vanilla icing and decorate them with red sugars or candies. These doughnuts will be an instant hit!”
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
Doughnuts
1 1/4 cups all-purpose flour (5 1/2 ounces)
1 tablespoon cocoa powder
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup buttermilk*
1 tablespoon red food coloring
4 tablespoons butter ( melted, cooled slightly)
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
Vanilla Icing
1 1/4 cups powdered sugar (sift after measuring)
1 tablespoon light corn syrup
1 tablespoon butter (melted)
1 tablespoons water (or more, as needed)
1/2 teaspoon vanilla extract
Cream Cheese Icing
1 1/4 cups powdered sugar (sift after measuring)
2 tablespoons cream cheese (softened)
1/2 teaspoon vanilla extract
3 tablespoons milk (or more, as needed)
Directions
Preheat the oven to 350 F.
Spray doughnut pans with nonstick cooking spray.
In a medium bowl, combine the flour, cocoa powder, granulated sugar, baking soda, and salt. Stir with a whisk or spoon to blend thoroughly.
In a large bowl, whisk the egg with the buttermilk (or sour milk), red food coloring, melted butter, 1 teaspoon of vanilla extract and vinegar.
Add the dry mixture to the wet mixture and stir just until blended.
Spoon the batter into a small plastic food storage bag.
Cut a small corner from the bag and pipe the batter into the cavities of the doughnut pan, filling them about half full.
Bake standard size doughnuts for about 10 to 12 minutes. Bake mini doughnuts for about 6 minutes.
Dip the tops of the doughnuts into the cream cheese or vanilla icing to glaze or spread with the icing (see below).
The recipe makes about 10 standard baked doughnuts or about 16 to 18 mini baked doughnuts.
Vanilla Icing
In a mixing bowl with an electric mixer on low speed, combine the sifted powdered sugar with the light corn syrup, melted butter, 1 tablespoon of water and 1/2 teaspoon of vanilla extract.
Beat the icing, adding more water in small amounts until the desired consistency is reached.
Cream Cheese Icing
In a mixing bowl with an electric mixer on low speed, combine the powdered sugar with the softened cream cheese, 1/2 teaspoon of vanilla extract and 3 tablespoons of milk.
Beat the icing, adding more milk in small amounts until the desired consistency is reached.
*Sour milk is a good buttermilk substitute. To make sour milk, put 1 1/2 teaspoons of white vinegar or lemon juice in a measuring cup. Add milk to the 1/2-cup line. Stir and let stand for about 5 minutes. It might look curdled, but that's okay.
CHEESECAKE-STUFFED RED VELVET COOKIES
This comes from the Food Network Kitchen, and begins, “The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.”
Total Time: 2 hours 45 minutes; Active Time: 30 minutes; Yield: 12 cookies; Level: Easy
To view this online, click here.
Ingredients
Filling:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Cookies:
1 2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)
1/4 cup unsweetened cocoa powder, scooped and leveled
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1 tablespoon buttermilk
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar, for coating
Directions
Watch how to make this recipe.
Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Wednesday, December 7, 2022
Stuffed Peppers
Years ago, a co-worker of mine mentioned she was going to make Stuffed Peppers for dinner. Until she mentioned them, I'd forgotten how wonderful they are. The nice thing is that you can stuff peppers with almost anything. Check these six recipes to get started, then go from there. Check out the Samosa Stuffed Peppers or Italian Grilled Stuffed Peppers, or any of the other recipes here. Enjoy!
ORZO-STUFFED PEPPERS
This was in the October 2007 issure of Vegetarian Times, page 70. It begins, "A bunch of red bell peppers in her fridge motivated Judy Hickman Armstrong to whip up this dish, which won an honorable mention in VT’s 2007 reader recipe contest. 'I’ve combined leeks, orzo, and bell peppers before,' she says. 'I thought Key lime yogurt would make a great variation of a traditional stuffed bell pepper.' The verdict from VT food editor Mary Margaret Chappell? 'Anyone who uses fresh marjoram gets a gold star from me—it’s so uncommon and so good.'"
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/orzo-stuffed-peppers/.
Ingredients
6 large red or yellow bell peppers
1 Tbs. olive oil
1 Tbs. butter
1 leek, white and pale green parts thinly sliced (1 cup)
2 cloves garlic, minced (2 tsp.)
1 1/2 cups orzo pasta
1 cup grape tomatoes, halved
3 Tbs. fresh marjoram leaves
1 tsp. salt
1/2 tsp. cayenne pepper
2 1/2 cups low-sodium vegetable broth, divided
1 6-oz. container Stonyfield Farms Key Lime Yogurt
1 cup grated Romano cheese, divided
Preparation
Preheat oven to 350˚F. Coat 8- x 12-inch baking dish with cooking spray. Slice tops from peppers, and set peppers upright in prepared baking dish.
Heat oil and butter in saucepan over medium heat. Add leek and garlic; sauté 2 minutes. Stir in orzo, tomatoes, marjoram, salt, and cayenne pepper; sauté 1 minute. Add 2 cups broth, cover, and simmer 5 minutes. Remove from heat; stir in yogurt and 3/4 cup cheese.
Spoon orzo mixture into peppers. Top with remaining cheese, and set stems atop peppers. Pour remaining broth around peppers. Cover with foil, and bake 30 minutes. Garnish with limes and zest.
SAMOSA STUFFED PEPPERS
This is from the March 2014 issue of Vegetarian Times, page 72. It begins, "The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/samosa-stuffed-peppers.
Ingredients
4 large red bell peppers, halved
2 Tbs. vegetable oil
1 large onion, chopped (2 cups)
4 tsp. curry powder
1 Tbs. garam masala
2 tsp. grated fresh ginger
1 cup basmati rice
1/4 cup red lentils, rinsed and drained
1/2 tsp. salt
1-1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
2 large carrots, finely diced (1 cup)
1 cup green beans, coarsely chopped
1/2 cup raisins or dried currants, optional
1/2 cup unsalted peanuts or cashews, coarsely chopped
Preparation
Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften.
Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.
Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.
STUFFED PEPPERS
Recipe Yield: Servings: 8
Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
CHEESE AND RICE STUFFED PEPPERS
Recipe Yield: Yield: 4 servings
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.
Ingredients
4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
VEGETARIAN STUFFED PEPPERS
This recipe was posted by DWYATT on AllRecipes, and begins, "This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."
Prep: 10 minutes; Cook: 1 hour 10 minutes; Ready In: 1 hour 20 minutes
View this online here.
Note: If you're like me and don't have cooking sherry around, feel free to replace it with with alcohol-free cooking sherry (if there is such a thing) or 3 tablespoons of water. Personally, it's been decades since I've had cooking wine/sherry/etc in my house, as well as non-cooking (drinking) alcohol. When I want to celebrate, say at New Year's, etc., I've found that there are plenty of non-alcoholic sparkling juices on the market.
Ingredients
1 1/2 cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 1/2 cups extra firm tofu
1/2 cup sweetened dried cranberries
1/4 cup chopped pecans
1/2 cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
ORZO-STUFFED PEPPERS
This was in the October 2007 issure of Vegetarian Times, page 70. It begins, "A bunch of red bell peppers in her fridge motivated Judy Hickman Armstrong to whip up this dish, which won an honorable mention in VT’s 2007 reader recipe contest. 'I’ve combined leeks, orzo, and bell peppers before,' she says. 'I thought Key lime yogurt would make a great variation of a traditional stuffed bell pepper.' The verdict from VT food editor Mary Margaret Chappell? 'Anyone who uses fresh marjoram gets a gold star from me—it’s so uncommon and so good.'"
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/orzo-stuffed-peppers/.
Ingredients
6 large red or yellow bell peppers
1 Tbs. olive oil
1 Tbs. butter
1 leek, white and pale green parts thinly sliced (1 cup)
2 cloves garlic, minced (2 tsp.)
1 1/2 cups orzo pasta
1 cup grape tomatoes, halved
3 Tbs. fresh marjoram leaves
1 tsp. salt
1/2 tsp. cayenne pepper
2 1/2 cups low-sodium vegetable broth, divided
1 6-oz. container Stonyfield Farms Key Lime Yogurt
1 cup grated Romano cheese, divided
Preparation
Preheat oven to 350˚F. Coat 8- x 12-inch baking dish with cooking spray. Slice tops from peppers, and set peppers upright in prepared baking dish.
Heat oil and butter in saucepan over medium heat. Add leek and garlic; sauté 2 minutes. Stir in orzo, tomatoes, marjoram, salt, and cayenne pepper; sauté 1 minute. Add 2 cups broth, cover, and simmer 5 minutes. Remove from heat; stir in yogurt and 3/4 cup cheese.
Spoon orzo mixture into peppers. Top with remaining cheese, and set stems atop peppers. Pour remaining broth around peppers. Cover with foil, and bake 30 minutes. Garnish with limes and zest.
SAMOSA STUFFED PEPPERS
This is from the March 2014 issue of Vegetarian Times, page 72. It begins, "The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/samosa-stuffed-peppers.
Ingredients
4 large red bell peppers, halved
2 Tbs. vegetable oil
1 large onion, chopped (2 cups)
4 tsp. curry powder
1 Tbs. garam masala
2 tsp. grated fresh ginger
1 cup basmati rice
1/4 cup red lentils, rinsed and drained
1/2 tsp. salt
1-1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
2 large carrots, finely diced (1 cup)
1 cup green beans, coarsely chopped
1/2 cup raisins or dried currants, optional
1/2 cup unsalted peanuts or cashews, coarsely chopped
Preparation
Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften.
Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.
Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.
STUFFED PEPPERS
Recipe Yield: Servings: 8
Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
CHEESE AND RICE STUFFED PEPPERS
Recipe Yield: Yield: 4 servings
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.
Ingredients
4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
VEGETARIAN STUFFED PEPPERS
This recipe was posted by DWYATT on AllRecipes, and begins, "This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."
Prep: 10 minutes; Cook: 1 hour 10 minutes; Ready In: 1 hour 20 minutes
View this online here.
Note: If you're like me and don't have cooking sherry around, feel free to replace it with with alcohol-free cooking sherry (if there is such a thing) or 3 tablespoons of water. Personally, it's been decades since I've had cooking wine/sherry/etc in my house, as well as non-cooking (drinking) alcohol. When I want to celebrate, say at New Year's, etc., I've found that there are plenty of non-alcoholic sparkling juices on the market.
Ingredients
1 1/2 cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 1/2 cups extra firm tofu
1/2 cup sweetened dried cranberries
1/4 cup chopped pecans
1/2 cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
Tuesday, December 6, 2022
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Vegetarian ‘Carbonara’ With Spinach and Brazilian Black Bean Stew. Enjoy!
SPICY COLESLAW
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.”
Yield: Serves 6; Time: 10 minutes, plus hours’ refrigeration
This was featured in “Lone Star”, and can be viewed online at https://cooking.nytimes.com/recipes/1012539-spicy-coleslaw.
Ingredients
1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank’s, or to taste
Kosher salt
Freshly ground black pepper
Preparation:
Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
CRANBERRY STREUSEL SWEET POTATOES
This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”
Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6
Ingredients
6 medium sweet potatoes, peeled
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 cup soft bread crumbs, (1 slice)
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans
2 tablespoons butter or margarine, melted
Directions
Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.
VEGETARIAN ‘CARBONARA’ WITH SPINACH
This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, “This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don’t be shy with the black pepper: It adds a necessary dose of spice and heat.”
Time: 20 minutes; Yield: 4 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1019816-vegetarian-carbonara-with-spinach.
Ingredients
3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
5 cloves garlic, thinly sliced
1 pound spaghetti
Salt and pepper
2 tablespoons unsalted butter
1 pound fresh baby spinach
Red-pepper flakes, to taste (optional)
3/4 cup grated Parmesan (2 1/2 ounces)
1 tablespoon fresh lemon juice
1/2 cup grated smoked Provolone or Gouda (1 1/2 ounces)
Preparation
Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.
Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.
QUICK GREEN CHILE SOUP-STEW
This is from the Vegetarian Times website, and was posted posted online on May 1, 2017. It begins, “In an ever more time-pressured world, 'quick' and 'good' become more and more what we all want. On those nights when we must eat now or our blood sugars will crash, try this. It’s as fast as opening a few cans, but it is in fact uncannily good and healthful to boot. If you’re serving it with the muffins above, put them in to bake, begin making the soup-stew, and all will be done by the time the muffins emerge from the oven. It is good, straightforward and unadorned, but you can serve it with any of the following options passed at the table: grated cheddar or Monterey Jack cheese or soy equivalents, low-fat sour cream or soy sour cream and minced cilantro.” Makes 6 servings.
To view this online, click here.
Ingredients
2 cups black beans, undrained
2 cups kidney beans, undrained
2 cups garbanzo beans, undrained
2 cups black-eyed peas, undrained
1 28-oz. can chopped tomatoes with juice
30 oz. enchilada sauce, preferably New Mexico-style green chile, mild, medium or hot
1 cup canned, unsweetened pumpkin
Preparation
Spray a large soup pot with nonstick cooking spray. Put beans, tomatoes and all liquid into pot, and heat over medium-high heat, stirring often.
When heated through, reduce heat to medium-low, and stir in enchilada sauce and pumpkin. Heat again, stir in salt and pepper and remove from heat. Ladle into large soup bowls, and garnish as desired.
Variation:
Omit pumpkin, using 1 large onion, diced, instead. Heat 1 tablespoon olive or vegetable oil in a large soup pot over medium-high heat, and when onion has softened, add 3 cloves garlic, chopped, and sauté for 2 minutes more. Drain the liquid from the tomatoes and the beans over the onions. When the liquid comes to a boil, add 1/4 pound fresh green beans, stemmed and sliced crosswise in 1/4-inch wide lengths, as well as 1 large yam or sweet potato, peeled and diced into 1/3-inch cubes. You may also use or substitute several small scrubbed but unpeeled, diced Yukon Gold potatoes. Reduce heat to low, and cook, partially covered, for 10 to 12 minutes, or until potatoes and green beans are tender. Add all canned beans, tomatoes, and green enchilada chile sauce. Heat through, and serve.
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
BRAZILIAN BLACK BEAN STEW
This colorful (and yummy) recipe comes from the February 2000 issue of Vegetarian Times, and begins, “Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.” Serves 6 in 30 minutes or less.
To view this online, click here.
Ingredients
1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced
2 16-oz. cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced
1/4 cup chopped fresh cilantro
1/4 tsp. salt
Ingredients
Meal plan:
Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas.
In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.
nutritional information Per Serving: Calories: 326; Protein: 16 g; Total Fat: 4 g; Saturated Fat: g; Carbohydrates: 61 g; Cholesterol: mg; Sodium: 211 mg; Fiber: 17 g; Vegan
SPICY COLESLAW
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.”
Yield: Serves 6; Time: 10 minutes, plus hours’ refrigeration
This was featured in “Lone Star”, and can be viewed online at https://cooking.nytimes.com/recipes/1012539-spicy-coleslaw.
Ingredients
1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank’s, or to taste
Kosher salt
Freshly ground black pepper
Preparation:
Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
CRANBERRY STREUSEL SWEET POTATOES
This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”
Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6
Ingredients
6 medium sweet potatoes, peeled
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 cup soft bread crumbs, (1 slice)
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans
2 tablespoons butter or margarine, melted
Directions
Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.
VEGETARIAN ‘CARBONARA’ WITH SPINACH
This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, “This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don’t be shy with the black pepper: It adds a necessary dose of spice and heat.”
Time: 20 minutes; Yield: 4 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1019816-vegetarian-carbonara-with-spinach.
Ingredients
3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
5 cloves garlic, thinly sliced
1 pound spaghetti
Salt and pepper
2 tablespoons unsalted butter
1 pound fresh baby spinach
Red-pepper flakes, to taste (optional)
3/4 cup grated Parmesan (2 1/2 ounces)
1 tablespoon fresh lemon juice
1/2 cup grated smoked Provolone or Gouda (1 1/2 ounces)
Preparation
Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.
Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.
QUICK GREEN CHILE SOUP-STEW
This is from the Vegetarian Times website, and was posted posted online on May 1, 2017. It begins, “In an ever more time-pressured world, 'quick' and 'good' become more and more what we all want. On those nights when we must eat now or our blood sugars will crash, try this. It’s as fast as opening a few cans, but it is in fact uncannily good and healthful to boot. If you’re serving it with the muffins above, put them in to bake, begin making the soup-stew, and all will be done by the time the muffins emerge from the oven. It is good, straightforward and unadorned, but you can serve it with any of the following options passed at the table: grated cheddar or Monterey Jack cheese or soy equivalents, low-fat sour cream or soy sour cream and minced cilantro.” Makes 6 servings.
To view this online, click here.
Ingredients
2 cups black beans, undrained
2 cups kidney beans, undrained
2 cups garbanzo beans, undrained
2 cups black-eyed peas, undrained
1 28-oz. can chopped tomatoes with juice
30 oz. enchilada sauce, preferably New Mexico-style green chile, mild, medium or hot
1 cup canned, unsweetened pumpkin
Preparation
Spray a large soup pot with nonstick cooking spray. Put beans, tomatoes and all liquid into pot, and heat over medium-high heat, stirring often.
When heated through, reduce heat to medium-low, and stir in enchilada sauce and pumpkin. Heat again, stir in salt and pepper and remove from heat. Ladle into large soup bowls, and garnish as desired.
Variation:
Omit pumpkin, using 1 large onion, diced, instead. Heat 1 tablespoon olive or vegetable oil in a large soup pot over medium-high heat, and when onion has softened, add 3 cloves garlic, chopped, and sauté for 2 minutes more. Drain the liquid from the tomatoes and the beans over the onions. When the liquid comes to a boil, add 1/4 pound fresh green beans, stemmed and sliced crosswise in 1/4-inch wide lengths, as well as 1 large yam or sweet potato, peeled and diced into 1/3-inch cubes. You may also use or substitute several small scrubbed but unpeeled, diced Yukon Gold potatoes. Reduce heat to low, and cook, partially covered, for 10 to 12 minutes, or until potatoes and green beans are tender. Add all canned beans, tomatoes, and green enchilada chile sauce. Heat through, and serve.
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
BRAZILIAN BLACK BEAN STEW
This colorful (and yummy) recipe comes from the February 2000 issue of Vegetarian Times, and begins, “Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.” Serves 6 in 30 minutes or less.
To view this online, click here.
Ingredients
1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced
2 16-oz. cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced
1/4 cup chopped fresh cilantro
1/4 tsp. salt
Ingredients
Meal plan:
Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas.
In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.
nutritional information Per Serving: Calories: 326; Protein: 16 g; Total Fat: 4 g; Saturated Fat: g; Carbohydrates: 61 g; Cholesterol: mg; Sodium: 211 mg; Fiber: 17 g; Vegan
Taco Tuesday
It's time for another Taco Tuesday. Today's meatless tacos include Mexican Street Tacos and Tempeh Tacos. Enjoy!
VEGETARIAN TACOS WITH AVOCADO SAUCE
This comes from Jeanine and Jack on their wonderful site, Love & Lemons.
This recipe begins, "These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great."
Serves 2-3
To view this online, go to https://www.loveandlemons.com/vegetarian-tacos/#wprm-recipe-container-46265.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
extra-virgin olive oil, for drizzling
6 tortillas
1 cup cooked black beans, drained and rinsed
1 avocados, diced
chopped cilantro
1 serrano pepper, sliced, optional
crumbled cotija cheese, optional
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice, to taste
sea salt and freshly ground black pepper
Directions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.
Notes
Store extra sauce in the fridge for 2 to 3 days.
MEXICAN STREET TACOS
This comes from Chungah and her wonderful site, Damn Delicious. If you've never run across this site, I highly reecommend checking it out. Seriously. Go ahead, I'll wait…
Okay, so starts off with the disclaimer, "Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!"
Prep Time: 1 hour 15 minutes; Cook Time: 15 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings
To view this online, go to https://damndelicious.net/2019/04/18/mexican-street-tacos/. If you're like me, you'll also enjoy the intro to the recipe. Check it out!
Ingredients
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Directions
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
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.
CALIFORNIA TACOS
This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.
Ingredients
3 tomatoes, seeded and chopped
2 avocados, chopped
1 small onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tablespoons vegetable oil
8 corn tortillas
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked white rice
2 tablespoons chopped fresh cilantro
1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)
Directions
Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
TEMPEH TACOS
This is from Ali Slagle on The New York Times cooking site. Ali wrote, "Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it’s seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer."
Yield: 4 servings; Time: 25
To view this online, go to https://cooking.nytimes.com/recipes/1022872-tempeh-tacos.
Ingredients
2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch pieces
Kosher salt and black pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1-1/2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
12 hard taco shells, warmed
Desired toppings, see Tip
Preparation
In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
Divide the filling between the taco shells, then top with chosen toppings.
Tip
Great toppings include, but are not limited to: Nutritional yeast, grated Cheddar or Jack cheese, lime, shredded lettuce, chopped white onion, pico de gallo, sour cream, cashew crema, sliced jalapeños, cilantro and avocado.
CHEESY TOTCHO AND EGG TORTILLA POCKETS
This is from Old El Paso, and begins, "Totchos for breakfast. Need we say more? Scrambled eggs and cheesy potatoes come together in a warm tortilla pocket for the perfect on-the-go morning meal. Pickled jalapeño slices bring a briny heat that balances the richness of the other ingredients. These pockets are way more than restaurant-worthy. "
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 4
To view this online, go to https://www.oldelpaso.com/recipes/cheesy-totcho-and-egg-tortilla-pockets.
Ingredient
80 Ore-Ida™ Mini Tater Tots™ Frozen Potatoes (from 28-oz bag)
1 tablespoon Old El Paso™ Original Taco Seasoning Mix (from 1-oz package)
1 1/4 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (5 oz)
6 eggs, beaten
1/4 cup milk
1/4 teaspoon salt
1 tablespoon butter
1 package (8 count) Old El Paso™ Tortilla Pockets, heated as directed on package
1/4 cup Old El Paso™ Jalapeño Slices
Preparation
Heat oven to 425°F. Line large rimmed baking sheet with foil or cooking parchment paper.
In large bowl, mix frozen potatoes and taco seasoning mix until thoroughly coated. Place on baking sheet, and bake 10 minutes; stir. Bake 5 to 10 minutes or until browned. Top with cheese; continue to bake for another 3 to 5 minutes or until cheese is melted.
In medium bowl, beat eggs, milk and salt slightly with fork or whisk until well blended.
In 10-inch nonstick skillet, heat butter over medium heat just until it begins to sizzle and look hot. Add egg mixture. Cook 3 to 4 minutes, stirring frequently, until eggs are thickened throughout but still moist and creamy.
Stuff tortilla pockets with cheesy potatoes, scrambled eggs and jalapeño slices.
Expert Tips
If you want to add a little extra heat to your breakfast tortilla pocket, try substituting Old El Paso™ Shredded 3 Pepper Cheese Blend for the Old El Paso™ Shredded Mexican Style 4 Cheese Blend.
To avoid losing any cheese to the bottom of the baking sheet, arrange frozen potatoes closely together before adding the cheese.
Before buying eggs, open the carton and check that the eggs are clean and uncracked. Gently move each egg to be sure it hasn't cracked and stuck to the carton. If an egg cracks on the way home, throw it away.
VEGETARIAN TACOS WITH AVOCADO SAUCE
This comes from Jeanine and Jack on their wonderful site, Love & Lemons.
This recipe begins, "These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great."
Serves 2-3
To view this online, go to https://www.loveandlemons.com/vegetarian-tacos/#wprm-recipe-container-46265.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
extra-virgin olive oil, for drizzling
6 tortillas
1 cup cooked black beans, drained and rinsed
1 avocados, diced
chopped cilantro
1 serrano pepper, sliced, optional
crumbled cotija cheese, optional
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice, to taste
sea salt and freshly ground black pepper
Directions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.
Notes
Store extra sauce in the fridge for 2 to 3 days.
MEXICAN STREET TACOS
This comes from Chungah and her wonderful site, Damn Delicious. If you've never run across this site, I highly reecommend checking it out. Seriously. Go ahead, I'll wait…
Okay, so starts off with the disclaimer, "Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!"
Prep Time: 1 hour 15 minutes; Cook Time: 15 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings
To view this online, go to https://damndelicious.net/2019/04/18/mexican-street-tacos/. If you're like me, you'll also enjoy the intro to the recipe. Check it out!
Ingredients
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Directions
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
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.
CALIFORNIA TACOS
This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.
Ingredients
3 tomatoes, seeded and chopped
2 avocados, chopped
1 small onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tablespoons vegetable oil
8 corn tortillas
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked white rice
2 tablespoons chopped fresh cilantro
1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)
Directions
Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
TEMPEH TACOS
This is from Ali Slagle on The New York Times cooking site. Ali wrote, "Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it’s seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer."
Yield: 4 servings; Time: 25
To view this online, go to https://cooking.nytimes.com/recipes/1022872-tempeh-tacos.
Ingredients
2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch pieces
Kosher salt and black pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1-1/2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
12 hard taco shells, warmed
Desired toppings, see Tip
Preparation
In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
Divide the filling between the taco shells, then top with chosen toppings.
Tip
Great toppings include, but are not limited to: Nutritional yeast, grated Cheddar or Jack cheese, lime, shredded lettuce, chopped white onion, pico de gallo, sour cream, cashew crema, sliced jalapeños, cilantro and avocado.
CHEESY TOTCHO AND EGG TORTILLA POCKETS
This is from Old El Paso, and begins, "Totchos for breakfast. Need we say more? Scrambled eggs and cheesy potatoes come together in a warm tortilla pocket for the perfect on-the-go morning meal. Pickled jalapeño slices bring a briny heat that balances the richness of the other ingredients. These pockets are way more than restaurant-worthy. "
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 4
To view this online, go to https://www.oldelpaso.com/recipes/cheesy-totcho-and-egg-tortilla-pockets.
Ingredient
80 Ore-Ida™ Mini Tater Tots™ Frozen Potatoes (from 28-oz bag)
1 tablespoon Old El Paso™ Original Taco Seasoning Mix (from 1-oz package)
1 1/4 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (5 oz)
6 eggs, beaten
1/4 cup milk
1/4 teaspoon salt
1 tablespoon butter
1 package (8 count) Old El Paso™ Tortilla Pockets, heated as directed on package
1/4 cup Old El Paso™ Jalapeño Slices
Preparation
Heat oven to 425°F. Line large rimmed baking sheet with foil or cooking parchment paper.
In large bowl, mix frozen potatoes and taco seasoning mix until thoroughly coated. Place on baking sheet, and bake 10 minutes; stir. Bake 5 to 10 minutes or until browned. Top with cheese; continue to bake for another 3 to 5 minutes or until cheese is melted.
In medium bowl, beat eggs, milk and salt slightly with fork or whisk until well blended.
In 10-inch nonstick skillet, heat butter over medium heat just until it begins to sizzle and look hot. Add egg mixture. Cook 3 to 4 minutes, stirring frequently, until eggs are thickened throughout but still moist and creamy.
Stuff tortilla pockets with cheesy potatoes, scrambled eggs and jalapeño slices.
Expert Tips
If you want to add a little extra heat to your breakfast tortilla pocket, try substituting Old El Paso™ Shredded 3 Pepper Cheese Blend for the Old El Paso™ Shredded Mexican Style 4 Cheese Blend.
To avoid losing any cheese to the bottom of the baking sheet, arrange frozen potatoes closely together before adding the cheese.
Before buying eggs, open the carton and check that the eggs are clean and uncracked. Gently move each egg to be sure it hasn't cracked and stuck to the carton. If an egg cracks on the way home, throw it away.
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