Lasagna

If you love lasagna, today's post is sure to please. Check out the Garden-Style Lasagna, the Herbed Tofu Lasagna with Zucchini, or even the Chocolate Lasagna (because we can always use dessert, right?). Enjoy!

VEGETARIAN LASAGNA

I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.

I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.

Ingredients

Tomato sauce:

2 – 3 onions, chopped

3 – 5 cloves garlic, minced

28 oz. can tomatoes

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

1 or 2 – 10 oz. package tofu crumbles

Cheese layer:

2 C sour cream

2 C cottage cheese

2 eggs

4 C mozzarella, grated

2 C cheddar cheese, grated

1 C Parmesan cheese

Directions

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles

Make cheese layer:

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.

QUICK AND EASY LASAGNA

Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.

My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.







Ingredients

16 ounce box of lasagna noodles

Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)

12-ounce package of Veggie Ground Crumbles (see note)

8-ounce package of Shredded Cheese (see note)

Taco seasoning pack (optional)

15-ounce can Manwich Sloppy Joe Sauce (optional)

Ingredients

Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.

While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.

As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.

To assemble:

Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.

Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.

Dig in!

Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.

With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.

With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.

CHOCOLATE LASAGNA

This is from Southern Living, and begins, "Dessert lasagna is a thing, and once you discover it, your kitchen will never be the same."

Makes 16 servings

To view this online, go to https://www.southernliving.com/recipes/chocolate-lasagna.

Ingredients

1 (13.29-oz.) pkg. chocolate sandwich cookies (such as Oreos), crushed

6 Tbsp. butter, melted

1 (8-oz.) pkg. cream cheese, softened

1/4 cup granulated sugar

3-1/4 cups plus 2 Tbsp. cold milk, divided

1 (12-oz.) tub Cool Whip

1 (5.9-oz.) pkg. Instant chocolate pudding

1-1/2 cups chocolate chips, semisweet or milk

Directions

Crush cookies for crust:

Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.

Make crust:

Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9x13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.

Make cream cheese layer:

Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1-1/4 cups Cool Whip. Spread mixture over cookie crust.

Make chocolate pudding:

In a bowl, combine chocolate instant pudding with 3-1/4 cups cold milk. Whisk for several minutes until pudding begings to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.

Finish assembling lasagna:

Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips.

Chill lasagna:

Place in freezer for 1 hour or in refrigerator for 4 hours before serving.

VEGETABLE LASAGNA

This comes from Publix. Time: 50 minutes (15 active); Makes 4 servings.

To view this online, go to https://www.publix.com/recipe/vegetable-lasagna.

Ingredients

1 (24 oz) jar tomato-basil pasta sauce

4 oz oven-ready lasagna noodles

1 (10 oz) package soy-based, hamburger-style crumbles

2 teaspoons Italian seasoning

5 oz fresh baby spinach

Nonstick aluminum foil

1 (8 oz) bag nondairy, mozzarella-style shreds

Directions

Preheat oven to 375°F. Place 1/2 cup pasta sauce in bottom of 9-inch square baking dish. Add 1 layer of noodles, followed by 1/2 cup crumbles. Sprinkle with 1/2 teaspoon seasoning and top with 1 cup spinach. Repeat layers, starting with sauce, until pan is full (3 more times).

Press layers down firmly. Pan will appear full but spinach will shrink while cooking. Top with any remaining sauce. Cover with foil; bake 35 minutes.

Remove foil from pan. Top with shreds; bake 5 more minutes. Serve.

GARDEN-STYLE LASAGNA

This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."

Makes 12 servings

To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.

Ingredients

Cooking spray

2 cups chopped onion

4 garlic cloves, minced

2 teaspoons olive oil, divided

2 cups chopped zucchini (about 8 ounces)

2 cups chopped yellow squash (about 8 ounces)

2 cups thinly sliced carrot (about 8 ounces)

2 cups chopped broccoli (about 6 ounces)

1 teaspoon salt, divided

1/2 cup all-purpose flour (about 2-1/4 ounces)

3-1/2 cups 1% low-fat milk

1 cup (4 ounces) grated fresh Parmesan cheese, divided

1/4 teaspoon freshly ground black pepper

Dash of nutmeg

1 (10-ounce) package frozen chopped spinach, thawed and drained

1-1/2 cups 1% low-fat cottage cheese

2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided

12 precooked lasagna noodles, divided

Directions

Preheat oven to 375°.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

HERBED TOFU LASAGNA WITH ZUCCHINI

This comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.

Ingredients

2 14-oz. pkg. firm tofu, well drained

1/2 cup chopped fresh basil

1/3 cup chopped fresh Italian parsley

1/3 cup pine nuts, toasted

2 cloves garlic, peeled

2 Tbs. lemon juice

1 tsp. salt

1/2 tsp. red pepper flakes

1/4 tsp. sugar

1 Tbs. olive oil

4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)

5 cups marinara sauce

16 no-cook lasagna noodles (9 oz.)

Directions

Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.

Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.

Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.

Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Vegetable Shepherd's Pie and Orange Ricotta Bars. Enjoy!

KATHARINE HEPBURN'S BROWNIES

This was in New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

NO CHURN ICE CREAM

This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”

12 servings (6 cups total)

To view this online, click here.

Ingredients:

14-ounce can sweetened condensed milk

2 teaspoons vanilla extract

Pinch fine sea salt

2 cups heavy cream, chilled

Directions:

In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.

In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.

Chef’s Notes:

For best results, chill both the metal bowl and loaf pan before starting this recipe.

Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.

VEGETABLE SHEPHERD'S PIE

This came from the Food Network's Magazine several years ago.

Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings

Ingredients

6 medium Yukon gold potatoes, peeled and diced

Kosher salt

2 tablespoons extra-virgin olive oil

1 large onion, diced

3 large carrots, cut into 1/2-inch chunks

2 stalks celery, cut into 1/2-inch chunks

1 bunch baby turnips, halved or quartered if large

6 cloves garlic, minced

Freshly ground pepper

1/2 bunch fresh parsley, leaves chopped (stems reserved)

1 1/2 tablespoons Worcestershire sauce

5 tablespoons unsalted butter

3/4 cup chopped veggie burgers or vegetarian protein crumbles

2/3 cup milk or half-and-half

Grated parmesan cheese, for sprinkling (optional)

Directions

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g

EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA

This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!

“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.

“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”

Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings

To view this online, click here.

Ingredients

1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)

1 9-ounce package frozen raw spinach (well thawed and drained)

1/2 cup grated Parmesan cheese

3 eggs

3 cups low-fat cottage cheese

3 cups pre-made or store-bought pasta sauce

3 cups grated low-moisture part skim mozzarella cheese

Directions

Pre-heat the oven to 325 degrees F.

In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.

Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.

Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.

Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.

Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.

Allow to sit for 10 to 15 minutes before serving.

Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein

JALAPENO BROCCOLI

Recipe Yield: Yield: 4 to 5 servings

Source: America's Everyday Diabetes Cookbook

Book Title: America's Everyday Diabetes Cookbook

View this online at https://diabeticgourmet.com/diabetic-recipes/jalapeno-broccoli

Ingredients

1 teaspoon salt, optional

1 head broccoli, trimmed and separated into spears

1 tablespoon balsamic vinegar

2-3 tablespoons olive oil

2 fresh jalapeno peppers, thinly sliced (with or without seeds, depending on desired hotness)

1/4 cup toasted pine nuts

Few sprigs fresh coriander or parsley, chopped

Directions

Bring a pot of water to the boil and add optional salt. Add the broccoli spears and boil over high heat for 3 to 5 minutes (depending on desired tenderness).

Drain and transfer broccoli to bowl of ice cold water for 30 seconds. Drain and lay out the cooked spears decoratively on a presentation plate. Drizzle evenly with balsamic vinegar.

In a small frying pan, heat olive oil over medium heat for 30 seconds. Add sliced jalapeno peppers (with seeds, if using) and stir-fry for 2 to 3 minutes until softened.

Take peppers with all the oil from the pan, and distribute evenly over the broccoli. Garnish with pine nuts and herbs.

Nutritional Information Per Serving: Calories: 142; Fat: 9 g; Fiber: 6 g; Sodium: 206 mg; Protein: 8 g; Carbohydrates: 14 g

Diabetic Exchanges: 2 Vegetable, 1/2 Lean Meat, 1-1/2 Fat

ORANGE RICOTTA BARS

This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.

Makes about 12 bars.

To view this online, click here.

Ingredients

5 tablespoons unsalted butter

8 ounces ricotta cheese

1/2 cup granulated sugar

Zest from 1 orange (save a pinch for the glaze)

Juice from half of that orange

2 large eggs

1 teaspoon vanilla or almond extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

For the glaze:

2 tablespoons milk

Pinch of orange zest

1 cup confectioners' sugar, more if needed

1 teaspoon vanilla extract

Pinch of salt

Fresh mint, for garnish

Orange slices, for garnish

Directions

Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.

Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.

Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.

Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.

Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.

When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.

Taco Tuesday

It's time for another Taco Tuesday. Yay!

If you've ever wondered if it's possible to have tacos without meat, today's post should put that question to rest. Check out the Portobello Bulgogi Korean Tacos, the Roasted Tomatillo and Black Bean Tacos, and the rest of today's tacos. Enjoy!

BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS

This is also from Vegetarian Times. This one begins, “For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.” Yield: Serves 8.

To view this online, click here.

Ingredients:

Roasted Peppers and Onions

3 red bell peppers, thinly sliced (3 cups)

1 large onion, thinly sliced (1 1/2 cups)

1 Tbs. olive oil

Tacos

2 Tbs. olive oil

1 medium onion, chopped (1 cup)

6 cloves garlic, minced (2 Tbs.)

2 15-oz. cans black beans, drained and rinsed

1 15-oz. can diced organic fire-roasted tomatoes

1 Tbs. chili powder

1 Tbs. ground cumin

1/8 tsp. hot sauce, or more to taste

16 organic corn taco shells, warmed

Toppings

3 cups shredded lettuce

1 16-oz. container prepared salsa

2 large tomatoes, diced (2 cups)

2 avocados, diced (2 cups)

1-1/2 cups shredded Cheddar or Monterey Jack cheese

1 cup low-fat sour cream

Instructions:

To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.

Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.

Nutrition Information: Calories: 482; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 5 g; Carbohydrates: 57 g; Cholesterol: 17 mg; Sodium: 665 mg; Fiber: 12 g; Sugar: 14 g

PORTOBELLO BULGOGI KOREAN TACOS

This is from Rachael Hartley in her blog Avocado A Day Nutrition. (Nice blog, Rachael! I just signed up for it!) Rachael wrote, "Beef bulgogi Korean tacos are one of my favorites. Try this vegan twist using meaty portobello mushrooms, which soak up all the delicious marinade." Serves 6.

You can view this yummy recipe online here.

Ingredients

Mushrooms:

6 medium-large portobello mushroom caps, cleaned and sliced 1/2 inch thick

1/2 cup soy sauce

1/4 cup mirin (see note, below)

2 tablespoons dark sesame oil

3 scallions, thinly sliced

2 tablespoons raw sugar or coconut sugar

4 cloves garlic, minced

1 teaspoon gochugaru (see second note)

Slaw:

1 bag of shredded cabbage

1 large carrot, shredded on the large grates of a cheese grater

2 scallions, thinly sliced

8 corn tortillas

First Note: Mirin is a Japanese cooking wine and is made from rice. It's supposed to be sweeter than sake. Since I don't keep alcohol around, I use water in place of miring.

Second note: Gochugaru is Korean chile flakes. If you can get it locally, and plan to use it in several dishes, great. Since I probably wouldn't use it elsewhere - unless I fell madly in love with it - I might consider something a little cheaper and more generic.

Instructions

Two to four hours before cooking, whisk together all the marinade ingredients for the mushrooms. Add portobellos and toss to combine. Refrigerate and marinade 2-4 hours.

When ready to cook, heat the grill to medium-high. Place the mushrooms evenly on the grill or toss into a grill pan if you have one. Reserve the marinade. Cook about 10 minutes total, flipping halfway.

While the mushrooms cook, pour the reserved marinade into a small pot. Set to medium-high heat and bring to a boil. Boil about 10 minutes total until reduced to a thick syrup. Set aside.

Warm the tortillas. Spoon slaw on the bottom of each tortillas. Top with mushrooms and reserved sauce.

CHICKPEA TACOS

This comes from the March 2008 issue of Vegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.

To view this online, click here.

Ingredients

1 avocado, peeled, pitted, and diced

1 15-oz. can chickpeas, rinsed and drained

3 Tbs. chopped cilantro

4 tsp. fresh lime juice

1 clove garlic, minced (1 tsp.)

8 corn taco shells

2 cups baby salad greens

1 cup prepared salsa (medium or hot)

1/2 cup nondairy sour cream

Directions

Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.

Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.

To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.

ROASTED TOMATILLO AND BLACK BEAN TACOS

This is from Vegetarian Times, and begins, “To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.” Serves 4.

To view this online, click here.

Ingredients:

3/4 lb. fresh whole tomatillos, husks removed

1 small onion, cut into 1/2-inch pieces (1 cup)

1 small red bell pepper, cut into 1/2-inch pieces (1 cup)

3 large cloves garlic, peeled

3 Tbs. coarsely chopped cilantro, divided

1 1/2 tsp. minced jalapeno pepper

1 cup canned black beans, rinsed and drained

4 6-inch corn tortillas, warmed

1 small avocado, cut into 1/4-inch-thick slices

2 Tbs. queso fresco or feta cheese

1/4 cup frozen corn kernels, thawed, optional

1/4 cup low-fat sour cream, optional

Instructions:

Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet. Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.

Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.

Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.

Fill tortillas with black bean mixture, avocado, and queso fresco. Garnish with remaining cilantro and corn kernels, if desired. Serve remaining tomatillo sauce and sour cream, if desired, on side.

Nutrition Information: Calories: 226; Protein: 8 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Cholesterol: 2 mg; Sodium: 457 mg; Fiber: 11 g; Sugar: 7 g; Yield: Serves 4

VEGETARIAN TACOS

This is from Diabetes Food Hub, and begins, "These tacos don’t require any cooking, which makes it easy for you to put together a quick and easy vegetarian meal and be on your way. The bean mixture is also delicious when topping a salad of mixed greens. Serve with Cubano Roasted Broccoli Florets Latin-inspired, veggie-packed meal. You can make these tacos vegan by simply leaving out the cheese."

Prep Time: 15 minutes; Servings: 4; Serving Size: 2 tacos

To view this online, go to https://www.diabetesfoodhub.org/recipes/vegetarian-tacos.html.

Ingredients

1 cup no-salt-added kidney beans (rinsed and drained)

1/2 cup frozen corn (thawed)

1 roma tomato (diced)

1 avocado (diced)

2 tbsp chopped fresh cilantro

1 tbsp lemon juice

1/2 tsp chili powder

8 6-inch corn tortillas

1/2 cup shredded romaine lettuce

1/2 cup reduced-fat shredded cheddar or Mexican-style cheese

1/2 cup salsa

1/4 cup chopped green onions

Ingredients

In a small bowl, gently stir together the beans, corn, tomato, avocado, cilantro, lemon juice, and chili powder.

Spoon 1/2 cup bean mixture down the center of each tortilla. Top with the romaine, cheddar, salsa, and green onions. Fold the sides of the tortillas over the filling.

MUSHROOM TACOS

This is from Runner's World and can be viewed online here. Recipe feeds 2-3 runners; Time needed: 30-45 minutes

What you’ll need:

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

1 yellow onion

2 cloves garlic

6 small corn tortillas

1 orange

1 lime

1 teaspoon cumin

2 teaspoons dark chili powder

1 teaspoon oregano

3 tablespoons extra virgin olive oil

Salt to taste

Cilantro

How to make it:

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

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

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

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

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

Cook for two to three minutes until the juice reduces.

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

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

Monday Recipes

I know many of us are dragging a little after watching the Super Bowl (maybe to the point of calling in "sick" to work), whether you watched for the commericials (I did!) or for the game itself. Some ending, right? Nothing like pulling off a win with three seconds (!) left in overtime...

But since it is Monday, it's time to get moving. Check out today's six vegetarian recipes, including Sweet Potato Stew With Chickpeas & Hardy Greens and Mexican Pizza. Enjoy!

EGGPLANT PARMESAN

This is from Eric Kim in The New York Times cooking enewsletter. This recipe begins, "The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version of the Italian American classic perfectly calibrated (and, frankly, easy to make). Eggplant Parmesan is a labor of love, but this recipe streamlines the process so the cooking can feel relaxing on a Sunday afternoon. Long sheets of panko-breaded eggplant slices crisp up gloriously in the oven on a sheet pan, which means no frying. Store-bought jarred marinara sauce works beautifully here, but homemade can lend its own kind of delicious character (see Tip). A fully baked and cooled eggplant Parmesan will keep in the freezer, tightly covered, for up to 3 months."

Time: 1 hour 35 minutes; Yield: 6 to 8 servings

This was featured in "Good Eggplant Parmesan Takes Time. But It Doesn’t Have to Take Forever." It can be viewed online at https://cooking.nytimes.com/recipes/1024453-eggplant-parmesan.

Ingredients

2 medium globe eggplants (about 2-1/2 pounds), stems trimmed

Salt

1 cup all-purpose flour

4 large eggs, beaten

4 cups/10-1/2 ounces panko bread crumbs

Olive oil

2 (24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)

Fresh basil

2 cups/8 ounces shredded low-moisture mozzarella

1/2 cup/2 ounces grated Parmesan

Preparation

Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees.

Cut the eggplants lengthwise into 1/2-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes.

Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.

Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes.

Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with 1/2 cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired.

Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2-1/2 cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes.

For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.

Tip

To make a homemade marinara sauce: While the eggplants are baking, heat a saucepan over medium-high and add enough oil to generously coat the bottom. Stir in 7 chopped garlic cloves, 2 teaspoons dried oregano and 1/2 teaspoon red-pepper flakes and cook until fragrant, 30 seconds. Purée two (28-ounce) cans whole peeled tomatoes, preferably San Marzano, and add to the pan, along with 1/2 cup water swished around both cans to catch any clinging tomato. Season with salt. Bring the sauce to a simmer and cook, lid ajar and stirring occasionally, until slightly thickened, 30 to 40 minutes. Taste and add more salt as desired and a pinch of sugar if needed. Makes about 5 cups.

GRILLED JERK TOFU AND PLANTAINS WITH MANGO SALSA

This is from Chrissy Tracey at the Epicurious website.

For this yumminess, Chrissy wrote, "I was inspired to create this jerk tofu recipe after countless visits to Jamaica where I found myself inhaling the aromas of jerk meats prepared by family and other islanders. Jerk chicken, a classic Jamaican dish my family members on the island still eat regularly, is known for its spice-forward combination of many herbs and aromatics, including scallions, onion, garlic, brown sugar, Scotch bonnet peppers, and most important, allspice—the calling card of many Jamaican dishes. Growing up in a Jamaican vegetarian household, my mother would often use jerk spice to uplift the flavors of vegetables.

"Tofu is the perfect canvas for reflecting other flavors. Extra-firm tofu is ideal since it holds together well on the grill after getting pressed and marinated in homemade jerk sauce. If you can plan ahead, freezing tofu is the best way to improve texture and allow it to more readily soak up flavorful marinades. If you have time, drain the tofu and press it just after you buy it, then freeze in a resealable plastic bag. Thaw at room temperature before marinating. (Read more about why this works here.) Homemade mango salsa and grilled sweet plantains balance out the heat of the dish and provide a well-rounded taste of the island."

Active Time: 35 minutes; Total Time: 2 hours; Makes 4 servings

To view this online, go to https://www.epicurious.com/recipes/food/views/grilled-jerk-tofu-plantains-mango-salsa-vegan.

Ingredients

Tofu

2 14-oz. blocks extra-firm tofu, drained

2 small red onions, coarsely chopped

10 scallions, cut into 2" pieces

12 garlic cloves

4–6 Scotch bonnet or habanero chiles, seeds removed, or 1–2 tsp. Scotch bonnet chile powder

12 sprigs thyme, leaves picked

2 1" pieces ginger, peeled

16–20 allspice berries or 2 Tbsp. ground allspice

2/3 cup soy sauce

1/2 cup (packed) dark brown sugar

1/2 cup distilled white vinegar

1/4 cup fresh lime juice

1 Tbsp. plus 1 tsp. browning sauce (preferably Grace; optional)

1 Tbsp. freshly ground black pepper

2 tsp. Diamond Crystal or 1-1/4 tsp. Morton kosher salt

1/2 tsp. freshly grated nutmeg

1/2 tsp. ground cinnamon

1/4 cup avocado oil or vegetable oil

Salsa

Juice of 1 lime

1 Scotch bonnet chile or jalapeño, seeds removed

2 cups coarsely chopped ripe mango

2/3 cup coarsely chopped red bell pepper

1/2 cup coarsely chopped red onion

2 Tbsp. coarsely chopped cilantro

2 tsp. agave nectar or honey (optional)

1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt, plus more

Plantains and assembly

1/4 cup avocado oil or vegetable oil, plus more for grill

2/3 cup (packed) dark brown sugar

1/4 cup distilled white vinegar

1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt

1 tsp. freshly ground black pepper

4 very ripe (almost black) plantains, halved lengthwise

Thinly sliced scallions and lime wedges (for serving)

Directions

Tofu

Wrap tofu in 2 layers of paper towel, place on a rimmed baking sheet, and weigh down with something heavy (large cans or a small cast-iron skillet work well). Let sit 30 minutes. (Alternatively, press tofu in a tofu press 15–30 minutes.)

Meanwhile, process red onions, scallions, garlic, chiles, thyme, ginger, allspice, soy sauce, brown sugar, vinegar, lime juice, browning sauce (if using), black pepper, salt, nutmeg, and cinnamon in a food processor or blender to a coarse purée. With motor running, stream in oil and process to a fine purée. Transfer jerk sauce to a bowl.

Unwrap tofu and cut each block crosswise into 6 slices. Pour 1 cup jerk sauce into a baking dish, then add tofu slices and turn to coat. Set remaining jerk sauce aside for brushing and serving. Cover and chill tofu at least 30 minutes and up to 1 day.

Do ahead: Jerk sauce can be made 3 weeks ahead. Cover and chill.

Salsa

Pulse lime juice, chile, mango, bell pepper, red onion, cilantro, agave (if using), and 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt in a food processor just until coarsely chopped, 5–10 pulses. Taste salsa and season with more salt if needed. Transfer to a bowl; cover and chill until ready to serve.

Plantains and assembly

Prepare a grill for medium-high heat; lightly oil grate. Arrange tofu on grate, cover, and grill, brushing with reserved jerk sauce as you turn tofu, until lightly browned and grill marks appear, about 5 minutes per side. Transfer to a plate and brush with additional sauce, if desired.

Meanwhile, mix brown sugar, vinegar, salt, pepper, and remaining 1/4 cup oil in a small bowl. Brush cut sides of plantains generously with mixture.

Arrange plantains, cut side down, on grate, cover, and grill, brushing all over with brown sugar mixture as you turn, until deep golden and grill marks appear, about 7 minutes per side. Transfer plantains to plates with tofu.

Top tofu and plantains with scallions and serve with salsa and lime wedges.

SWEET POTATO STEW WITH CHICKPEAS & HARDY GREENS

This yumminess is from EmilyC at Food52. For this recipe, EmilyC wrote, "This autumnal stew is warming and cozy, ready in under 30 minutes, and layered with rich, vivid flavors. It features one of my favorite trios: sweet potatoes, chickpeas, and hardy greens. But the unexpected star of the stew is the vibrant broth, which is delicious enough to slurp on its own. Inspired by the flavors of Carla Lalli Music’s Sweet Potatoes With Tahini Butter, the broth is rich from butter, a little spicy from Aleppo pepper, and spiked with maple syrup, soy sauce, and lime juice.

"Because the broth is so essential to the deliciousness of this stew, reach for the best stock or broth you have: homemade chicken stock is great here, or a store-bought, low-sodium variety. If using vegetable broth, opt for homemade or a brand you know and like that’s more savory than sweet for the best balance of flavors.

"The first time I made this stew, I fully intended to swirl some tahini in at the end to thicken the broth. But then I remembered the opened container of hummus in my fridge and reached for it instead, reasoning that hummus (an ultra silky-smooth mix of chickpeas, tahini, garlic, and lemon juice) would not only lend sheen and body, it’d boost the rich, chickpea flavor of the stew. It worked a charm, enlivening and enriching the entire pot. It’s a simple trick that has so many possibilities beyond this recipe."

Prep Time: 5 minutes; Cook Time: 25 minutes; Serves 4 to 6

To view this online, go to https://food52.com/recipes/84040-sweet-potato-stew-recipe-with-chickpeas-hardy-greens.

Ingredients

4 tablespoons unsalted butter

1 yellow onion, finely chopped

2 pounds sweet potatoes (about 2 large or 3 small), peeled and chopped into 3/4-inch chunks

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon Aleppo pepper or 1/4 teaspoon red pepper flakes

1 tablespoon maple syrup

4 cups chicken broth or stock, homemade or low-sodium store-bought (see author notes)

1 tablespoon soy sauce, or to taste (regular or low sodium)

1 15.5-ounce can chickpeas, drained and rinsed

3 cups to 4 cups (packed) kale, Swiss chard, collard or turnip greens, or mature (not baby) spinach

1 tablespoon lime juice, plus the finely grated zest, from 1 lime (Note: zest the lime before juicing)

3 tablespoons to 4 tablespoons plain hummus, homemade or store-bought

Directions

Heat butter in a large pot or Dutch oven over medium heat. Add onion and cook for about 5 minutes until softened. Add sweet potatoes, 1/2 teaspoon kosher salt, and Aleppo pepper. Cook for another 5 minutes (stirring occasionally), or until the outsides lose their firmness.

Add maple syrup, stirring so it evenly coats the sweet potatoes. Cook for 1 to 2 more minutes, stirring constantly, to lightly caramelize the syrup.

Add broth, soy sauce, chickpeas, greens, and lime zest. Simmer gently for about 15 minutes, or until the sweet potatoes are tender.

Lower heat, and stir in the lime juice and hummus, starting with 3 tablespoons hummus; stir until well integrated. Taste, and add another tablespoon of hummus, if desired, for extra richness and body. Taste for seasoning and balance, adding a bit more soy, lime juice, and/or salt to your liking. Turn off the heat. Divide the stew amongst bowls, and serve right away. (Any leftovers will keep well, tightly covered, for several days in the refrigerator. Reheat before serving.)

VEGETARIAN KOFTA CURRY

This yumminess is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, "Kofta curry — a saucy dish of gently spiced meatballs — is often made with meat. But this one, based on my grandfather’s, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it’s a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It’s also delicious in a sandwich the next day."

Time: 1 hour; Yield: 4 servings

This was featured in "I Think of My Grandfather Every Time I Make Kofta", and can be viewed online at https://cooking.nytimes.com/recipes/1021415-vegetarian-kofta-curry.

Note: Seriously, you might want to click the link above to the article. I found it to be interesting. Thanks for the good read, Tejal.

Ingredients

4 garlic cloves

1 (2-inch) piece fresh ginger, peeled

2 green chiles (such as jalapeño or serrano), stems removed

1 (14-ounce) can black beans, rinsed and drained

4 spring onions or scallions, trimmed and chopped

1 bunch fresh cilantro, chopped, 1 tablespoon reserved for garnish

1 bunch fresh mint, chopped, 1 tablespoon reserved for garnish

1/2 cup bread crumbs

1 egg

1 teaspoon garam masala, plus more for garnish

1/2 teaspoon red chile powder

1 teaspoon sea salt, plus more as needed

1/2 cup neutral oil, such as canola or grapeseed

1 medium white onion, finely chopped

8 to 10 ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoes

1 teaspoon ground coriander

1 teaspoon ground cumin

Black pepper

Preparation

Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.

Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.

Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.

Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.

Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

SIMPLE VEGETARIAN SPINACH LASAGNA

This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.

“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“

Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)

To view this online, click here.

Ingredients

1 package no-boil lasagna noodles

2 28-ounce cans tomato sauce

1/8 teaspoon kosher salt

1 teaspoon oregano

2 cloves garlic, finely minced

1 15-ounce container part-skim ricotta cheese

1 cup part-skim mozzarella cheese, grated

3 cups raw baby spinach leaves

Preparation

Preheat the oven the 350F.

On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.

On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.

Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.

Remove from the oven and allow to cool for a 10 minutes before serving.

Ingredient Variations and Substitutions

Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.

If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.

Cooking and Serving Tips

To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.

This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.

MEXICAN PIZZA

This is from the infamous long-since-forgotten email.

Ingredients

2 prepared 12-inch Pizza Crusts

16-oz. can Refried Beans

1 package Taco Seasoning Mix

1/4 cup Sour Cream

1 large Green Onion, thinly sliced

1 cup Cheddar Cheese, grated

1 cup Monterey Jack Cheese, shredded

1/2 cup sliced Ripe Olives, drained

4-oz. can diced Green Chilies

1 cup prepared Salsa

2 Tbs. fresh Cilantro, chopped

1/4 cup fresh Tomato, chopped

Lettuce, chopped

Salsa

Red onions, chopped

Cheddar cheese, grated

Sliced Jalapenos, optional garnish

Sour cream, optional garnish

Directions

In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.

Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.

Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.

Friday Recipes

It's finally Friday. Hopefully, you're ready for the weekend. I know I am!

Of course, we need to eat, so here are six yummy recipes to help you through the weekend, including Broccoli and Cheese Crustless Quiche and Basic Vegetable Soup. Enjoy!

AL ROKER'S VEGETABLE LASAGNA

This yumminess is from Al Roker on the Today Show site. It begins, "This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner."

Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes

To view this online, go to https://www.today.com/recipes/al-roker-s-vegetable-lasagna-t108791.

Ingredients

Sauce

2 tablespoons olive oil

1 zucchini, medium dice

1 small yellow squash, medium dice

1 medium yellow onion, medium dice

1 medium red bell pepper, medium dice

Salt and pepper, to taste

4 cloves garlic, minced

4 cups marinara sauce

3 tablespoons chopped basil

1 pinch red pepper flakes

Lasagna

32 ounces whole milk ricotta cheese

2 eggs

1 pound dry lasagna noodles, cooked according to packaging

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella

Preparation

For the sauce:

Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.

For the lasagna:

While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.

In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.

Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.

Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

CINNAMON-MAPLE APPLESAUCE

This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."

Yield: 3 cups; Time: 35 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.

Ingredients

3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady

2 tablespoons lemon juice

2 tablespoons maple syrup, plus more as needed

3/4 teaspoon ground cinnamon

Pinch of kosher salt (about 1/8 teaspoon)

Preparation

In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.

For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.

Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.

Tip

To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.

BEIGNETS

Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."

Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.

Ingredients

1 cup whole milk, warmed but not hot

One 1/4-ounce package active dry yeast (2 1/4 teaspoons)

1/3 cup granulated sugar

8 tablespoons (1 stick) unsalted butter, melted

1/2 teaspoon kosher salt

1 large egg, beaten

3 1/2 cups all-purpose flour, plus more for dusting

Canola oil, for frying (about 8 cups)

3 1/2 cups confectioners' sugar

Directions

Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.

Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)

Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)

Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.

BASIC VEGETABLE SOUP

This is from Weight Watchers, and begins, "Some say this soup is the secret to their weight-loss success. It's a great midday snack or dinner appetizer. If you like thick soups, consider pureeing this recipe in the pot with an immersion blender. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar."

Prep Time: 35 minutes; Cook Time: 15 minutes; Total Time: 50 minutes; Serves: 12; Serving Size: 1 cup; Difficulty: Easy

To view this online, click here.

Ingredients

2 medium cloves garlic, minced

2 medium uncooked carrots, diced

2 small uncooked zucchini, diced

2 cups uncooked savoy cabbage, shredded, or other variety, shredded

2 cups uncooked Swiss chard, chopped

2 cups uncooked cauliflower, small floret

2 cups uncooked broccoli, small florets

1 medium uncooked onion, diced

1 medium sweet red pepper, diced

1 rib medium uncooked celery, diced

2 tsp fresh thyme, chopped

6 cups fat free reduced sodium vegetable broth

2 Tbsp fresh parsley, or fresh chives, chopped

1/2 tsp table salt, or to taste

1/4 tsp black pepper, or to taste

2 Tbsp Fresh lemon juice, optional

Directions

Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper and lemon juice.

HEARTY BROCCOLI AND ORECCHIETTE

This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "A classic Italian combination is filled out with mushrooms and spicy soy sausage for a hearty main dish." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/hearty-broccoli-and-orecchiette/.

Ingredients

1 cup orecchiette pasta

6 cups small broccoli florets

2 Tbs. olive oil

3 cups sliced button mushrooms

1 Soyrizo sausage (6 oz.), chopped

1 clove garlic, minced (1 tsp.)

Preparation

Cook pasta according to package directions for al dente in large pot of boiling, salted water; add broccoli 3 minutes before end of cooking time. Reserve 1/2 cup pasta-cooking water; drain pasta and broccoli, and set aside.

Wipe out pot, add oil, and heat over medium heat. Add mushrooms and Soyrizo, and cook 7 to 10 minutes, or until mushrooms are browned. Stir in garlic, and cook 30 seconds. Return pasta, broccoli, and reserved pasta-cooking water to pot, and cook 3 to 4 minutes, or until heated through. Season with salt and pepper, if desired.

Tofu

Tofu is one of those ingredients that manages to fit in well in whatever recipe you choose. It takes of the flavors around it, adds protein to the meal, and is fairly inexpensive. Check out today's recipes, including the Pan-Fried Tofu With Red Curry Paste and Sheet-Pan Teriyaki Tofu with Carrots & Broccoli. Enjoy!

CRISPY TOFU WITH BASLAMIC TOMATOES

This comes from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "You don’t need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won’t splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time."

Total Time: 40 minutes, plus at least 15 minutes' draining; Yield: 2 to 3 servings

This was featured in "Crisp-Edged Tofu Straight From Your Oven," and can be viewed online at https://cooking.nytimes.com/recipes/1022852-crispy-tofu-with-balsamic-tomatoes.

Ingredients

1 (14- to 16-ounce) package extra-firm or firm tofu, cut crosswise into 1-inch-thick slices

1-1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

3 tablespoons extra-virgin olive oil, plus more for finishing

1 tablespoon cornstarch

1 teaspoon garlic powder (optional)

1 teaspoon dried oregano

1 pint cherry tomatoes, halved if large, kept whole if small

1 large red onion, cut into 1/4-inch wedges (about 2 cups)

3 garlic cloves, thinly sliced

1-1/2 teaspoons balsamic vinegar, plus more for finishing

1/2 cup fresh cilantro or parsley leaves and tender stems, roughly chopped

Preparation

Heat oven to 400 degrees and line a sheet pan with parchment paper.

Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.

Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.

In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.

In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining ½ teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.

Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.

To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you’d like.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 – 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

PAN-FRIED TOFU WITH RED CURRY PASTE

This is from Raghavan Iyer, and adapted by Kim Severson in The New York Times cooking enewsletter. For this recipe, Kim wrote, "Raghavan Iyer says Thailand is the only country outside of India that worships curries with as much devotion. In the way Indian cooks use a blend of herbs and spices, Thai cooks use an array of curry pastes to create regional curries. He created three for his 2023 book “On the Curry Trail: Chasing the Flavor That Seduced The World” (Workman Publishing). His red curry paste is a version of the most common curry. When frying the tofu, add a little more oil if the pan seems dry and be aware that when the chile paste is added to the pan, the capsaicin can produce a head-clearing whiff of heat."

Time: 25 minutes; Yield: 4 servings

This was featured in "He Taught Americans to Cook Indian Food. Now He’s on His Final Chapter." It can be viewed online at https://cooking.nytimes.com/recipes/1023907-pan-fried-tofu-with-red-curry-paste.

Ingredients

1 pound extra-firm tofu

2 tablespoons canola oil

2 tablespoons store-bought or homemade Red Curry Paste

4 small baby green eggplants (each roughly the size of a golf ball), stemmed and quartered (see Tip)

1 medium red or white potato, peeled and cut into 1-inch cubes

1 small red bell pepper, stemmed, halved, seeded and cut into 1-inch cubes

1/2 cup sliced bamboo shoots (drained if using canned)

1 (14-ounce) can unsweetened coconut milk

2 tablespoons fish sauce or soy sauce

2 tablespoons finely chopped fresh Thai or sweet basil (see Tip)

3 cups cooked jasmine rice (from about 1 cup uncooked rice)

Preparation

To press the tofu, drain it and place it on a cutting board or plate between paper towels. Press down firmly with your hand to get rid of the excess moisture. Pat the tofu dry then cut it into 1-inch cubes.

Heat the oil in a Dutch oven or large saucepan over medium heat. Once the oil appears to shimmer, add the tofu cubes and stir-fry them until they turn light brown along the sides. Transfer them onto a plate.

To the same oil, carefully add the curry paste. Stir-fry the potent melange, as the chiles elevate their heat and send you into a throat-clearing moment, 1 to 2 minutes. Yes, adequate venting or opening a window is advised.

Add the eggplant, potato, bell pepper and bamboo shoots to the curry paste. Shake the coconut milk well, pour it over the vegetables and scrape the bottom of the pot, deglazing it.

Add the tofu and fish sauce and bring the curry to a boil. Cover the pan, stirring occasionally, until the potatoes and eggplant are fork-tender, 10 to 12 minutes. During the last few minutes of cooking, remove the lid and continue to simmer, uncovered, to allow the sauce to thicken a bit.

Serve sprinkled with the basil alongside a bowl of jasmine rice.

Tips

Baby green eggplants can be found in Southeast Asian supermarkets or farmers’ markets. If you cannot find them, you can use about 6 ounces of any variety, cut into bite-size pieces.

Thai basil, which is peppery with an anise-like flavor, adds an extra layer of refinement to this curry, but sweet basil can be used instead.

TOFU BROCCOLI STIR-FRY

This is from AARP, and begins, "We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling."

Prep/Cook Time: 30 Minutes, Servings: 4

To view this online, go to https://stayingsharp.aarp.org/recipes/tofu-broccoli-stir-fry/.

Ingredients

1/2 cup vegetable broth or reduced-sodium chicken broth

1/4 cup dry sherry or rice wine

3 tablespoons reduced-sodium soy sauce

3 tablespoons cornstarch, divided

2 tablespoons plus 1 teaspoons sugar

1/4 teaspoon crushed red pepper, or more to taste

1 14-ounce package extra-firm water-packed tofu, drained

1/4 teaspoon salt

2 tablespoons canola oil, divided

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

6 cups broccoli florets

3 tablespoons water

Directions

Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

SHEET-PAN TERIYAKI TOFU WITH CARROTS & BROCCOLI

This is from Eating Well, and begins, "With just one sheet pan and 35 minutes, you can get a flavorful vegetarian dinner on the table. The carrots get a head start in the oven to ensure they are cooked through, while a drizzle of teriyaki sauce at the end ties everything together. Serve with brown rice, if desired."

Active Time: 15 minutes; Total Time: 35 minutes; Makes 4 servings

To view this online, go to https://www.eatingwell.com/recipe/7995065/sheet-pan-teriyaki-tofu-with-carrots-broccoli/.

Ingredients

1 pound carrots, sliced on the bias 1/2-inch thick

2 tablespoons extra-virgin olive oil, divided

3/4 teaspoon salt, divided

3/4 teaspoon ground pepper, divided

2 cups broccoli florets

2 cups sliced red bell pepper

1 (16-ounce) package tofu, drained, pressed and cubed (1/2- to 3/4-inch)

1 teaspoon curry powder

3 tablespoons low-sodium teriyaki sauce

Directions

Position rack in lower third of oven; preheat to 425°F.

Toss carrots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast for 15 minutes.

Toss broccoli and bell pepper with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the carrots on the baking sheet.

Sprinkle tofu with curry powder and the remaining 1/4 teaspoon each salt and pepper. Arrange on top of the vegetables. Roast until the tofu is starting to brown and the vegetables are tender, 10 to 15 minutes.

Transfer the tofu and vegetables to a serving platter; drizzle with teriyaki sauce.

KUNG PAO TOFU [VEGAN]

This recipe is from One Green Planet. The recipe begins, "This Kung Pao Tofu doesn’t require a lot of time or many perishable ingredients - making it perfect for a “don’t feel like cooking and don’t have a lot of groceries” type meal. Also, if you don’t care for spicy foods - this recipe is for you! If you do care for spicy, add more cayenne and red chili flavors to increase the heat."

Serves 3-4.

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/kung-pao-tofu-vegan-2/.

Ingredients

For the Tofu:

1 package organic firm or extra firm tofu

1 tablespoon maple syrup

1 pinch cayenne pepper, or more for more heat

4 tablespoons cornstarch or arrowroot powder

1 tablespoon high heat oil (i.e. avocado oil)

For the Sauce:

1 tablespoon fresh, minced ginger root

2 cloves garlic, minced

1 pinch red chili flakes, or more for more heat

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

2 tablespoons coconut aminos (or, soy sauce/tamari)

1 tablespoon Hoisin sauce

1 teaspoon onion powder

1 tablespoon sugar

1 tablespoon cornstarch or arrowroot powder

1/4 cup vegetable broth

For the Dish:

4 cups broccoli florets (fresh or frozen)

1-1/2 cups dry brown rice (or, 3 cups cooked brown rice)

Directions

For the Tofu:

Begin by preparing the tofu. Open the tofu package, drain, and press the tofu for 10-15 minutes.

While the tofu is being pressed, if you need to make your rice, start it.

Cut and wash the broccoli (if fresh). Prepare a large pot to steam the broccoli for about 5 minutes. Here is a quick video on how to steam broccoli. Once done, set aside.

When the tofu is pressed, cut into uniform cubes. Add to a mixing bowl. Drizzle with 1 tablespoon maple syrup and a pinch of cayenne pepper. Lightly toss. Next, add 4 tablespoons cornstarch and toss together. Use a rubber scraper to fold the tofu to help prevent it from crumbling.

Heat a large skillet to medium-high heat. Once hot, add 1 tablespoon of oil. Once the oil is hot, add the tofu into as even of a layer across the pan as possible. Allow the tofu to brown for about 4-5 minutes and flip tofu, aiming to brown all sides (if possible).

While the tofu is cooking, make the sauce.

For the Sauce:

In a small bowl, add the ginger, garlic, red chili flakes, rice vinegar, sesame oil, coconut aminos, hoisin sauce, onion powder, sugar, cornstarch, and 1/4 cup vegetable broth/stock (water would do fine as well). Stir until well combined.

To Assemble:

When the tofu is browned to your liking, add the sauce. Mix and gently coat the tofu with the sauce and cook for 3-4 minutes. The sauce should thicken a little as it heats.

Feel free to add the cooked broccoli to the pan to add some sauce to the broccoli, or simply keep it on the side.

Serve tofu and broccoli over cooked brown rice.

Enjoy!

Sloppy Joes

It's the middle of the week, and you want to get dinner on the table in short order, but you're not sure what to fix. Nothing helps out quite as much as Sloppy Joes.

Yes, Sloppy Joes can be vegetarian fare, as these recipes will attest. Check out the Meatless Tex-Mex Sloppy Joes, the Spicy Sloppy Joes, and the rest of today's yumminess. Enjoy!

SLOW-COOKER SLOPPY JOES [VEGAN]

This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.

To view this online, click here.

Ingredients

3 cups textured vegetable protein

3 cups water

5 garlic cloves

1 cup Medjool dates, soaked and pitted

6 ounce can tomato paste

1 tomato, roughly chopped

2 tablespoons maple syrup

1 medium white onion, diced

1 tablespoon black strap molasses

4 tablespoons apple cider vinegar

1 tablespoon vegan Worcestershire sauce

2 tablespoons mustard

3 tablespoons hot sauce

Preparation

Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.

Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.

SLOPPY JOES

This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”

1 large onion, chopped

1 to 2 C celery, chopped

1 tsp balsamic vinegar (other vinegar can be used)

1 green bell pepper, chopped

3 cloves garlic, crushed
(or 2 tsp dried minced garlic or garlic powder)

1 T chili powder (will not make it too hot)

2 T cumin

2-1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)

1 T prepared yellow mustard

1 T ground dry mustard

1 T brown sugar

1 tsp black strap molasses

1-1/2 cups dry TVP granules

1-1/2 C boiling water

optional spicy version: 1 to 3 tsp hot sauce or roasted chilies

Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.

Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.

6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g

MOUTHWATERING VEGAN SLOPPY JOES

This comes from PETA, and is adapted from Mout Watering Vegan. Makes 2-4 servings.

To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.

Ingredients

Olive oil, for frying

4 scallions (spring onions), chopped into 1/4-inch slices

2 baby chiles, finely chopped

16-oz. vegan beef crumbles or 1 cup cooked lentils

2 tsp. tomato paste

1 onion, very finely chopped

2 Tbsp. sweet chili sauce

1 Tbsp. mustard

1/4 tsp. chili powder

Salt, to taste

2 tsp. dark brown sugar

1 Tbsp. ketchup

1 cup finely chopped fresh or canned tomatoes

2 tsp. apple cider vinegar

Instructions

Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.

Add the vegan beef crumbles and fry until browned.

Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.

Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!

SPICY SLOPPY JOES

This is from Vegetarian Times, and begins, "Ale adds a subtle richness to this updated version of the classic chili hash. Mound the Sloppy Joe filling on soft sandwich rolls (try our Wheat Beer and Potato Rolls) and top with sliced avocados and shredded lettuce. This recipe easily doubles for a party." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/spicy-sloppy-joes/.

Ingredients

3 Tbs. canola oil

4 large cloves garlic, minced

1 large green bell pepper, chopped

1-1/2 lb. soy crumbles

3 Tbs. chili powder

1 to 2 jalapeno peppers, seeded and diced

1-1/4 cups pale ale or brown ale, room temperature

3/4 cup low-sodium bottled chili sauce

2 Tbs. low-sodium soy sauce

1 cup finely chopped green onions

Preparation

Warm oil in large heavy pot over medium-high heat. Add garlic and green pepper, and sauté, stirring frequently, 5 minutes.

Stir in soy crumbles and chili powder. Cook 1 to 2 minutes, until fragrant.

Add jalapeños, ale, chili sauce, and soy sauce; mix well. Reduce heat to medium-low, and simmer, stirring often, about 15 minutes, until thickened.

Mix in green onions; season with salt and pepper to taste. Serve warm.

LENTIL CHICKPEA SLOPPY JOES

This is from Eden Foods, and is very yummy. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 6

To view this online, click here.

Ingredients

1 Tbsp Eden Extra Virgin Olive Oil

1/4 cup shallots, minced

1 clove garlic, minced

1/2 cup red bell peppers, diced

14 ounces Eden Crushed Tomatoes

3 Tbsp organic tomato paste

1 Tbsp organic maple syrup

2 tsp Eden Red Wine Vinegar

1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari

1 tsp smoked paprika

1/2 tsp Eden Brown Mustard

1 tsp Eden Ground Chili Powder

1/4 tsp Eden Ground Cumin

1/4 tsp Eden Sea Salt

1/8 tsp fresh ground black pepper

15 ounces Eden Lentils w/Onion & Bay Leaf

15 ounces Eden Garbanzo Beans, rinsed and drained

6 whole wheat buns

Directions

Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.

Nutritional Information: Per serving - 328 calories, 5 g fat (14% calories from fat), 15 g protein, 52 g carbohydrate, 10 g fiber, 0 mg cholesterol, 518 mg sodium

MEATLESS TEX-MEX SLOPPY JOES

This recipe, from Old El Paso, begins, Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.

Ingredients

1 package (12 oz) Impossible™ Burger

2/3 cup water

1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix

1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)

4 burger buns, toasted

1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)

1 cup shredded iceberg lettuce

1 medium avocado, pitted, peeled and sliced

1/2 cup chopped tomatoes

Preparation

In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.

Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.

Expert Tips

Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.

We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.

Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.